Broccoli Soup
24oz pkg frozen broccoli florets
32 oz carton chicken stock
1 tbsp dried minced onion
Water
Salt and Pepper to taste
2 tbsp white wine
Dash nutmeg
1/2 cup half and half
1 can Creamy Chicken Mushroom Soup
8 oz Velveeta, cut into cubes
Combine the broccoli, stock, onion and enough water to cover the broccoli in a large pot. Bring to a boil. Add salt and pepper to taste and the wine and reduce heat to a simmer. Cook until the broccoli is very tender. At this point you can either pour the soup into a blender and blend until the broccoli is pureed, or if you'd rather have little chunks of broccoli, use a potato masher to crush it into smaller pieces. It's good either way. Add the nutmeg, half and half, and chicken-mushroom soup and cook until the soup is well mixed. Add the Velveeta, stirring and cook until the cheese is melted. I like to garnish this soup with a little shredded swiss cheese and a few croutons.
Chicken-Chutney Patty Melts
4 frozen fully cooked breaded chicken breast patties
1/3 cup pineapple preserves
3 tbsp dried cranberries
2 tsp vinegar
4 tsp butter
2 English Muffins, split and lightly toasted
4 sliced Muenster cheese
Bake the chicken patties as directed on the package. Meanwhile, in a small bowl, combine preserves, cranberries and vinegar; mix well. Spread 1 teaspoon butter and 1 tablespoon pineapple mixture on each English Muffin half. Top each with a hot chicken patty and 1 slice of cheese. Place on cookie sheet and bake 5 minutes or until cheese is melted. Top each with 1 tablespoon of remaining pineapple mixture. Makes 4 open-faced sandwiches.
We love this soup, but neither of us liked the sandwiches at all.
Friday, July 10, 2009
Wednesday, July 8, 2009
Orange Barbecued Pork Chops
Orange Barbecued Pork Chops
4 pork chops
1/2 cup orange juice
3 tbsp soy sauce
1 tsp crushed red pepper flakes
2 tbsp sweet orange marmalade
1/3 cup barbecue sauce
1/4 tsp ground cloves
Place the pork chops in a 9x13" pan. Combine the orange juice, soy sauce and pepper flakes and pour over the chops. Seal the pan with foil and bake 1t 375^ for about 1 hour, or until the meat is tender. Stir together the marmalade, barbecue sauce and cloves. Remove the foil from the pan and drain off most of the liquid. Spoon the barbecue sauce mixture over each pork chop and return the pan to the oven for about 10-15 minutes. Yummy!
Served with Orange-Scented Jasmine Rice and Steamed Broccoli.
4 pork chops
1/2 cup orange juice
3 tbsp soy sauce
1 tsp crushed red pepper flakes
2 tbsp sweet orange marmalade
1/3 cup barbecue sauce
1/4 tsp ground cloves
Place the pork chops in a 9x13" pan. Combine the orange juice, soy sauce and pepper flakes and pour over the chops. Seal the pan with foil and bake 1t 375^ for about 1 hour, or until the meat is tender. Stir together the marmalade, barbecue sauce and cloves. Remove the foil from the pan and drain off most of the liquid. Spoon the barbecue sauce mixture over each pork chop and return the pan to the oven for about 10-15 minutes. Yummy!
Served with Orange-Scented Jasmine Rice and Steamed Broccoli.
Monday, July 6, 2009
Chicken a la King
Chicken a la King
2 tbsp butter
1 small onion, chopped
1 stalk celery, chopped
1 can Cream of Chicken with Herbs
1 can water
Salt & Pepper to taste
3 cups chopped, cooked chicken
1 cup frozen mixed vegetables
2 oz jar diced pimiento
1/2 cup heavy cream
Hot, cooked rice
Melt the butter in a saute pan and cook the onion and celery until soft. Add the soup, a can of water, and salt & pepper. Bring to a boil. Reduce heat to a simmer. Stir in the chicken and cook until thoroughly heated. Add the mixed veggies and cook about 10 minutes. Stir in the pimiento and cream and simmer another 5 minutes. Serve over hot, cooked rice.
Easy, fast and delicious.
2 tbsp butter
1 small onion, chopped
1 stalk celery, chopped
1 can Cream of Chicken with Herbs
1 can water
Salt & Pepper to taste
3 cups chopped, cooked chicken
1 cup frozen mixed vegetables
2 oz jar diced pimiento
1/2 cup heavy cream
Hot, cooked rice
Melt the butter in a saute pan and cook the onion and celery until soft. Add the soup, a can of water, and salt & pepper. Bring to a boil. Reduce heat to a simmer. Stir in the chicken and cook until thoroughly heated. Add the mixed veggies and cook about 10 minutes. Stir in the pimiento and cream and simmer another 5 minutes. Serve over hot, cooked rice.
Easy, fast and delicious.
Sunday, July 5, 2009
Buttermilk Fried Chicken
Buttermilk Fried Chicken
2 cups all purpose flour
1 tbsp salt
1 tsp Cajun seasoning
1 tsp pepper
1 tsp poultry seasoning
1 cup buttermilk
1 tsp baking powder
3 lbs chicken breasts and legs
Vegetable oil
Combine the first 5 ingredients in a plastic or paper bag; shake to mix, and set aside. Combine the buttermilk and baking powder in a large shallow bowl; mix well.
Dip 2 pieces of chicken in buttermilk mixture; place chicken in bag and shake to coat. Repeat procedure with remaining chicken. Place chicken in a shallow pan; cover and refrigerate at least 1 hour.
Heat 1 inch oil in a large skillet to 325-degrees. Add chicken, and fry 30 to 35 minutes or until golden brown, turning once. Drain on paper towels.
Good chicken! Juicy and Extra Crispy! Served with rice, cream gravy, green beans and hot biscuits for a good Southern dinner.
2 cups all purpose flour
1 tbsp salt
1 tsp Cajun seasoning
1 tsp pepper
1 tsp poultry seasoning
1 cup buttermilk
1 tsp baking powder
3 lbs chicken breasts and legs
Vegetable oil
Combine the first 5 ingredients in a plastic or paper bag; shake to mix, and set aside. Combine the buttermilk and baking powder in a large shallow bowl; mix well.
Dip 2 pieces of chicken in buttermilk mixture; place chicken in bag and shake to coat. Repeat procedure with remaining chicken. Place chicken in a shallow pan; cover and refrigerate at least 1 hour.
Heat 1 inch oil in a large skillet to 325-degrees. Add chicken, and fry 30 to 35 minutes or until golden brown, turning once. Drain on paper towels.
Good chicken! Juicy and Extra Crispy! Served with rice, cream gravy, green beans and hot biscuits for a good Southern dinner.
Purple Monstrosity Fruit Smoothie
Purple Monstrosity Fruit Smoothie
2 frozen bananas, skins removed and cut in chunks
1/2 cup frozen blueberries
1 cup orange juice
1 tablespoon honey
1 teaspoon vanilla extract
Place bananas, blueberries and juice in a blender, puree. Use honey and/or vanilla to taste. Use more or less liquid depending on the thickness you want for your smoothie.
After reading about how good bananas are for you, I decided to give this smoothie a try. Being as how there is no way I can EAT a banana...it's a texture thing, plus the fact that they made me sick once when I was a little kid I've I've never been able to tolderate them since that day - they make me gag.... so I thought I might be able to drink one! The minute I smelled the banana this morning I knew I wouldn't be able to drink this, but I made it anyway. I probably would have been better off trying this in the afternoon given that I've never been too fond of any food early in the day. However, I gave it a try...a very small try...and I admit that the flavor was decent and if it hadn't been so thick and if it had been later in the day, I might have been able to drink at least half of a very small glass. My husband, on the other hand, loved it and was quite happy to finish drinking the entire thing! He says it would be even better with strawberries instead of the blueberries.
2 frozen bananas, skins removed and cut in chunks
1/2 cup frozen blueberries
1 cup orange juice
1 tablespoon honey
1 teaspoon vanilla extract
Place bananas, blueberries and juice in a blender, puree. Use honey and/or vanilla to taste. Use more or less liquid depending on the thickness you want for your smoothie.
After reading about how good bananas are for you, I decided to give this smoothie a try. Being as how there is no way I can EAT a banana...it's a texture thing, plus the fact that they made me sick once when I was a little kid I've I've never been able to tolderate them since that day - they make me gag.... so I thought I might be able to drink one! The minute I smelled the banana this morning I knew I wouldn't be able to drink this, but I made it anyway. I probably would have been better off trying this in the afternoon given that I've never been too fond of any food early in the day. However, I gave it a try...a very small try...and I admit that the flavor was decent and if it hadn't been so thick and if it had been later in the day, I might have been able to drink at least half of a very small glass. My husband, on the other hand, loved it and was quite happy to finish drinking the entire thing! He says it would be even better with strawberries instead of the blueberries.
Saturday, July 4, 2009
Southwestern Ribeyes & Spicy Garlic Bread
Southwestern Ribeyes
2 Ribeyes, at least 1" thick
1/4 cup olive oil
1 tsp dried cilantro
1 tsp honey
2 tbsp lime juice
1 tbsp worcestershire
1 tbsp minced onion
2 tsp chipotle chili powder
1/2 tsp cumin
1/2 tsp salt
Place ribeyes in a plastic ziploc bag. Combine the remaining ingredients and pour over the meat. Seal and refrigerate for at least 2 hours. When ready to cook, heat the grill and cook the steaks until they reach the desired degree of doneness....medium will take about 7 minutes per side over a medium-high heat. Serve immediately.
Spicy Garlic Bread
2 tbsp butter, softened
1 tsp garlic & parsley powder
1/2 tsp cumin
1 tsp dried cilantro
1/2 tsp chili powder
Splash of hot sauce
Your choice of thick sliced bread or halved rolls
Combine the first 6 ingredients until well blended. Spread on tops of whatever kind of bread of rolls you are using (I had a couple of nice, fresh hamburger buns from the Publix Bakery) and place in a 400-degree oven for about 5 minutes. Turn the broiler on and toast the tops for about 35 seconds or until as toasty as you like. Serve at once.
2 Ribeyes, at least 1" thick
1/4 cup olive oil
1 tsp dried cilantro
1 tsp honey
2 tbsp lime juice
1 tbsp worcestershire
1 tbsp minced onion
2 tsp chipotle chili powder
1/2 tsp cumin
1/2 tsp salt
Place ribeyes in a plastic ziploc bag. Combine the remaining ingredients and pour over the meat. Seal and refrigerate for at least 2 hours. When ready to cook, heat the grill and cook the steaks until they reach the desired degree of doneness....medium will take about 7 minutes per side over a medium-high heat. Serve immediately.
Spicy Garlic Bread
2 tbsp butter, softened
1 tsp garlic & parsley powder
1/2 tsp cumin
1 tsp dried cilantro
1/2 tsp chili powder
Splash of hot sauce
Your choice of thick sliced bread or halved rolls
Combine the first 6 ingredients until well blended. Spread on tops of whatever kind of bread of rolls you are using (I had a couple of nice, fresh hamburger buns from the Publix Bakery) and place in a 400-degree oven for about 5 minutes. Turn the broiler on and toast the tops for about 35 seconds or until as toasty as you like. Serve at once.
Cinnamon Iced Coffee
Cinnamon Iced Coffee
Brew a pot of double-strength coffee, adding 1 tsp cinnamon to the coffee grounds. Chill at least 4 hours. To serve, pour cold coffee over crushed ice and add milk and sugar to taste. This is also really good with a shot of Kahlua!
Brew a pot of double-strength coffee, adding 1 tsp cinnamon to the coffee grounds. Chill at least 4 hours. To serve, pour cold coffee over crushed ice and add milk and sugar to taste. This is also really good with a shot of Kahlua!
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