This recipe is from Taste of Home - Soups 2009
Ingredients:
1 lb boneless, skinless chicken breasts, cut in 1/2 inch pieces
1 large onion, chopped
4 celery ribs, sliced
2 medium carrots, sliced
4 garlic cloves, minced
2 tablespoons butter
2 tablespoons olive oil
1/4 cup all-purpose flour
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 can (14.5 oz each) chicken broth
1 can (14.5 oz) diced tomatoes, undrained
6 ounces uncooked tricolor spiral pasta
Directions:
In a large saucepan or Dutch oven, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes. Stir in the flour, basil, oregano and pepper until blended.
Gradually add broth and tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Return to a boil, stir in the pasta. Reduce heat; simmer, uncovered, for 12 -15 minutes or until pasta is tender.
Makes 9 servings
We tried this recipe for the first time tonight. I was a little nervous about making something that has to simmer for an hour on a work night when we don't get home until almost 6 pm. I decided to risk it and make it anyway.
I thought that this soup had a nice flavor to it and I enjoyed all of the ingredients. The veggies were nice and tender and the chicken was juicy.
I give this soup a 4 and my husband gives it a 3 1/2.
Wednesday, December 9, 2009
Monday, December 7, 2009
Santa Fe Cheese Soup
This recipe is from Taste of Home - Soups 2009
Ingredients:
1 can (15.5 oz) whole kernel corn, drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (14.5 oz) chicken broth
1 can (10 oz) diced tomatoes and green chilies, undrained
1 can (10 oz) premium chunk white chicken, drained
1 can (4.5 oz) chopped green chilies
1 pound (16oz) process cheese (Velveeta), cubed
Crushed tortilla chips, optional
Directions:
In a 3-qt saucepan, combine the first 7 ingredients. Cook and stir until cheese in melted. Garnish with tortilla chips if desired.
We tried this recipe for the first time this evening. I thought that it would be a good way to use up some of the Velveeta we had leftover from making Cheeseburger soup. My first thought when I was serving this was that it smells so much like nachos!
I thought that it might be too spicy with all the green chilies in it, but it isn't. I thought this soup was very good and though we opted out of the tortilla chips this time, if we make it again, I will add them.
I gave this soup a 3 and my husband gave it a 3 1/2.
Ingredients:
1 can (15.5 oz) whole kernel corn, drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (14.5 oz) chicken broth
1 can (10 oz) diced tomatoes and green chilies, undrained
1 can (10 oz) premium chunk white chicken, drained
1 can (4.5 oz) chopped green chilies
1 pound (16oz) process cheese (Velveeta), cubed
Crushed tortilla chips, optional
Directions:
In a 3-qt saucepan, combine the first 7 ingredients. Cook and stir until cheese in melted. Garnish with tortilla chips if desired.
We tried this recipe for the first time this evening. I thought that it would be a good way to use up some of the Velveeta we had leftover from making Cheeseburger soup. My first thought when I was serving this was that it smells so much like nachos!
I thought that it might be too spicy with all the green chilies in it, but it isn't. I thought this soup was very good and though we opted out of the tortilla chips this time, if we make it again, I will add them.
I gave this soup a 3 and my husband gave it a 3 1/2.
Salmon with Feta and Pasta
This recipe is from Better Homes and Gardens 30 Minute Meals
Ingredients
12 ounces fresh or frozen skinless salmon fillet
8 ounces dried rotini pasta
Nonstick cooking spray
1 teaspoon bottled minced garlic
Salt
4 large plum tomatoes, chopped (2 cups)
1 cup sliced green onions
1/3 cup sliced pitted ripe olives
3 tablespoons snipped fresh basil
1/2 teaspoon coarsely ground black pepper
2 teaspoons olive oil
1 4-ounce package crumbled feta cheese
Fresh basil sprigs (optional)
Directions:
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 1-inch pieces. Cook pasta according to package directions. Drain well. Return pasta to hot pan; cover to keep warm.
Meanwhile, lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add garlic. Cook and stir for 15 seconds. Lightly season fish pieces with salt. Add fish to skillet. Cook fish for 4 - 6 minutes on until fish flakes easily when tested with a fork, turning fish pieces occasionally. Stir in tomatoes, green onions, olives, basil and pepper. Heat through.
In a large bowl, toss together hot pasta and olive oil. Add salmon mixture and feat cheese; toss gently. If desired garnish with basil sprigs.
We have made this dish previously. I enjoy any dish with salmon or pasta, so one that has both is great in my book. The feat in this dish adds just a slight bitter taste that isn't overwhelming.
I give this recipe a 4 and my husband gives it a 3.
Ingredients
12 ounces fresh or frozen skinless salmon fillet
8 ounces dried rotini pasta
Nonstick cooking spray
1 teaspoon bottled minced garlic
Salt
4 large plum tomatoes, chopped (2 cups)
1 cup sliced green onions
1/3 cup sliced pitted ripe olives
3 tablespoons snipped fresh basil
1/2 teaspoon coarsely ground black pepper
2 teaspoons olive oil
1 4-ounce package crumbled feta cheese
Fresh basil sprigs (optional)
Directions:
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 1-inch pieces. Cook pasta according to package directions. Drain well. Return pasta to hot pan; cover to keep warm.
Meanwhile, lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add garlic. Cook and stir for 15 seconds. Lightly season fish pieces with salt. Add fish to skillet. Cook fish for 4 - 6 minutes on until fish flakes easily when tested with a fork, turning fish pieces occasionally. Stir in tomatoes, green onions, olives, basil and pepper. Heat through.
In a large bowl, toss together hot pasta and olive oil. Add salmon mixture and feat cheese; toss gently. If desired garnish with basil sprigs.
We have made this dish previously. I enjoy any dish with salmon or pasta, so one that has both is great in my book. The feat in this dish adds just a slight bitter taste that isn't overwhelming.
I give this recipe a 4 and my husband gives it a 3.
Turkey with Curried Cream Sauce
This recipe is from Taste of Home - Take 5 Ingredients
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon curry powder
1 cup chicken broth
1/4 cup milk
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 small onion, thinly sliced
2 teaspoons canola oil
2 cups cubed cooked turkey breast
1/2 teaspoon grated lemon peel
Hot cooked rice
3 tablespoons chopped cashews
Directions:
In a small saucepan, melt butter; stir in flour and curry until smooth (use a whisk if you aren't getting the right consistency) Gradually add broth and milk. Bring to a boil; cook and stir for 1 -2 minutes or until thickened. Remove from heat; set aside.
In a large skillet, saute the squash, zucchini and onion in oil until tender. Add turkey, lemon peel and reserved sauce; heat through. Serve with rice. Sprinkle each serving with cashews.
I picked this recipe because my husband has a fascination with dishes with unusual spices. Curry is not a standard spice that we use very often, so I thought I would give him a treat.
This dish was very good considering I am not a fan of curry powder. The flavor of the curry was very light and it mixed well with the turkey, rice and cashews.
I gave this dish a 3 and my husband gave it a 4.
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon curry powder
1 cup chicken broth
1/4 cup milk
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 small onion, thinly sliced
2 teaspoons canola oil
2 cups cubed cooked turkey breast
1/2 teaspoon grated lemon peel
Hot cooked rice
3 tablespoons chopped cashews
Directions:
In a small saucepan, melt butter; stir in flour and curry until smooth (use a whisk if you aren't getting the right consistency) Gradually add broth and milk. Bring to a boil; cook and stir for 1 -2 minutes or until thickened. Remove from heat; set aside.
In a large skillet, saute the squash, zucchini and onion in oil until tender. Add turkey, lemon peel and reserved sauce; heat through. Serve with rice. Sprinkle each serving with cashews.
I picked this recipe because my husband has a fascination with dishes with unusual spices. Curry is not a standard spice that we use very often, so I thought I would give him a treat.
This dish was very good considering I am not a fan of curry powder. The flavor of the curry was very light and it mixed well with the turkey, rice and cashews.
I gave this dish a 3 and my husband gave it a 4.
Prosciutto-Frizzled Fish with Garlicky Spinach
This recipe is from Cuisine at Home - Weeknight Menus
Ingredients:
2 oz prosciutto, diced (1/2 cup)
1 cup fresh bread crumbs
1 tablespoon chopped fresh parsley
1 teaspoon lemon zest, minced
Frizzled prosciutto
Salt and red pepper flakes to taste
4 mild white fish fillets ( 4 - 6 oz each), such as halibut, seasoned with sale and pepper
12 thin lemon slices
Directions:
Preheat oven to 400 degrees.
Saute prosciutto for the bread crumbs in 2 tablespoons oil in a saute pan over medium-high heat until crisp, about 5 minutes. Drain on paper towel lined plate.
Toast crumbs in the prosciutto drippings in the same pan over medium-high heat until browned, 2 minutes. Combine with parsley, zest, salt and pepper flakes; set aside.
Sear fish in 2 tablespoons oil in an overproof skillet over medium-high heat. Carefully flip fillets over and transfer pan to the oven. Roast fish 5 - 6 minutes, or until fillets flake easily with a fork.
Garlicky Spinach
Ingredients:
2 tablespoons chopped garlic
1 teaspoon pepper flakes
1 bag fresh spinach (9 oz)
Salt to taste
Directions:
Saute garlic and pepper flakes in 1 tablespoon oil in a large saute pan over medium-high heat until fragrant, 30 seconds to 1 minute. Add the spinach and toss with tongs to wilt, 2 minutes. Season with salt.
To serve:
Place a mound of Garlicky Spinach on each plate, then top with lemon slices and a fillet. Garnish with bread crumbs.
We had Cod instead of Halibut with this recipe because it was what we had on hand. I really enjoyed working with the prosciutto, it tasted excellent and was easy to cook with.
I gave this meal a 4 out of 5 and my husband gave it a 3. He didn't care for the Cod and was worried that we undercooked it. I think the piece he had might have been a little thicker then the rest, because mine seemed to be done.
Ingredients:
2 oz prosciutto, diced (1/2 cup)
1 cup fresh bread crumbs
1 tablespoon chopped fresh parsley
1 teaspoon lemon zest, minced
Frizzled prosciutto
Salt and red pepper flakes to taste
4 mild white fish fillets ( 4 - 6 oz each), such as halibut, seasoned with sale and pepper
12 thin lemon slices
Directions:
Preheat oven to 400 degrees.
Saute prosciutto for the bread crumbs in 2 tablespoons oil in a saute pan over medium-high heat until crisp, about 5 minutes. Drain on paper towel lined plate.
Toast crumbs in the prosciutto drippings in the same pan over medium-high heat until browned, 2 minutes. Combine with parsley, zest, salt and pepper flakes; set aside.
Sear fish in 2 tablespoons oil in an overproof skillet over medium-high heat. Carefully flip fillets over and transfer pan to the oven. Roast fish 5 - 6 minutes, or until fillets flake easily with a fork.
Garlicky Spinach
Ingredients:
2 tablespoons chopped garlic
1 teaspoon pepper flakes
1 bag fresh spinach (9 oz)
Salt to taste
Directions:
Saute garlic and pepper flakes in 1 tablespoon oil in a large saute pan over medium-high heat until fragrant, 30 seconds to 1 minute. Add the spinach and toss with tongs to wilt, 2 minutes. Season with salt.
To serve:
Place a mound of Garlicky Spinach on each plate, then top with lemon slices and a fillet. Garnish with bread crumbs.
We had Cod instead of Halibut with this recipe because it was what we had on hand. I really enjoyed working with the prosciutto, it tasted excellent and was easy to cook with.
I gave this meal a 4 out of 5 and my husband gave it a 3. He didn't care for the Cod and was worried that we undercooked it. I think the piece he had might have been a little thicker then the rest, because mine seemed to be done.
Brown Rice Turkey Soup
This recipe is from Taste of Home - Soups - 2009
Ingredients:
1 cup diced sweet red pepper
1/2 cup chopped onion
1/2 sliced celery
2 garlic cloves, minced
2 tablespoons butter
3 cans (14.5 oz each) reduced-sodium chicken broth
3/4 cup white wine or additional chicken broth
1 teaspoon dried thyme
1/4 teaspoon pepper
2 cups cubed cooked turkey breast
1 cup instant brown rice
1/4 cup sliced green onions
Directions:
In a Dutch over, saute the red pepper, onion, celery and garlic in butter for 5 - 7 minutes or until vegetables are tender. Add the broth, wine or additional broth, thyme and pepper. Bring to a boil.
Reduce heat; cover and simmer for 5 minutes. Stir in turkey and rice. Bring to a boil; simmer, uncovered for 5 minutes or until rice is tender. Garnish with green onions.
This was another recipe that we picked out to make use of leftover turkey from Thanksgiving. We enjoyed this one a lot, it had a great flavor and the rice was a nice addition.
I gave this one a 3 and my husband gave it a 3 1/2.
Ingredients:
1 cup diced sweet red pepper
1/2 cup chopped onion
1/2 sliced celery
2 garlic cloves, minced
2 tablespoons butter
3 cans (14.5 oz each) reduced-sodium chicken broth
3/4 cup white wine or additional chicken broth
1 teaspoon dried thyme
1/4 teaspoon pepper
2 cups cubed cooked turkey breast
1 cup instant brown rice
1/4 cup sliced green onions
Directions:
In a Dutch over, saute the red pepper, onion, celery and garlic in butter for 5 - 7 minutes or until vegetables are tender. Add the broth, wine or additional broth, thyme and pepper. Bring to a boil.
Reduce heat; cover and simmer for 5 minutes. Stir in turkey and rice. Bring to a boil; simmer, uncovered for 5 minutes or until rice is tender. Garnish with green onions.
This was another recipe that we picked out to make use of leftover turkey from Thanksgiving. We enjoyed this one a lot, it had a great flavor and the rice was a nice addition.
I gave this one a 3 and my husband gave it a 3 1/2.
Creamy Turkey Vegtable Soup
This recipe is from Taste of Home - Soups - 2008
Ingredients:
1 large onion, finely chopped
2 tablespoons butter
3 cups diced small red potatoes
2 can (14.5 oz each) chicken broth
2 cups cooked cubed turkey breast
2 cups frozen mixed vegetables, thawed
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon poultry seasoning
2 cups heavy whipping cream
Directions:
In a large saucepan, saute onion in butter until tender. Add potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the turkey, vegetables, salt, pepper and poultry seasoning. Cook 10 - 12 minutes longer or until vegetables are tender. Stir in cream; heat through (do not boil).
Yields: 8 servings
After Thanksgiving we had a lot of leftover turkey, so I looked for recipes that required cooked turkey.
This soup was pretty good, we just had some french bread with it. My husband and I both rated it a 3 out of 5.
Ingredients:
1 large onion, finely chopped
2 tablespoons butter
3 cups diced small red potatoes
2 can (14.5 oz each) chicken broth
2 cups cooked cubed turkey breast
2 cups frozen mixed vegetables, thawed
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon poultry seasoning
2 cups heavy whipping cream
Directions:
In a large saucepan, saute onion in butter until tender. Add potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the turkey, vegetables, salt, pepper and poultry seasoning. Cook 10 - 12 minutes longer or until vegetables are tender. Stir in cream; heat through (do not boil).
Yields: 8 servings
After Thanksgiving we had a lot of leftover turkey, so I looked for recipes that required cooked turkey.
This soup was pretty good, we just had some french bread with it. My husband and I both rated it a 3 out of 5.
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