Tuesday, March 8, 2016

Creamy Chicken Soup from Jane's Blessing

Creamy Chicken Soup

Adapted from The Cookie Rookie

Roux
4 T. Flour
2 T. Oil
2 T. Butter

Ingredients
2 T. Butter
2 T. Oil
1 Yellow Onion, chopped
6 Carrots, sliced into half inch rounds
4 stocks Celery, sliced
1 t. garlic, minced
4 C. Chicken Stock ( I used chicken granules)
3 1/2 C. Cream, or Half and Half, or Whole Milk ( I use Whole Milk)
2 T. Chicken Granules, ( this is because of the milk)
1 t. Pepper
1 T. Fresh Parsley
3 Bay Leaves
1 t. Dried Rosemary
1 t. Dried Fennel
1 t. Dried Thyme
1 t. Dried Basil
1 t. Dried Parsley
1 t. Dried Oregano
1 t. Dried Tarragon
1/2 t. Turmeric
( the original called for herbs de provence which includes all these herbs plus Savory, Marjoram, Lavender Leaves and Bay pwd. I don't have all those, so I used what I had, but I also used way more than it calls for because the first time I made it it was blandish)
3 C. Rotisserie Chicken
Juice from  Lemon ( some of the zest would be good)

Method:

Heat Butter and Oil in lrg. pot over med/low heat. Add Onion and saute for 10 minutes, stirring occasionally (enough to sizzle, but can be left for a few minutes without browning). Add garlic, carrots, celery and 1 t. salt ( it will help the veggies sweat), saute 10 minutes till carrots are med. tender (not mushy, just a bit crunchy or toothsome).

Meanwhile, make the Roux ( thickener) by heating butter and oil over med. heat. Add flour and stir till forms a paste, about 2-3 minutes ( you're cooking the flour so the soup doesn't taste like flour).

When Carrots are at desired texture, add remaining ingredients including Roux, stir well to incorporate.. Bring to a boil, cover with lid and reduce heat to low. Simmer for about 15 minutes then turn off heat. Let soup sit for at least an hour, but I let it sit for about 3 ( I do the prep work the day before then cook it before Church so it sits while we're gone) to steep the dried herbs. Taste, adding additional salt if desired.

Bring back to appropriate temp. and serve with bread and butter:)

Monday, December 15, 2014

Fall Salads

We tried the Butternut Squash & Smokey Ham Quinoa salad a few weeks ago as a main course and LOVED it. I substituted the ham for Turkey Sausage since Mike isn't a Ham man. The other salads on the site look awesome!!

Sunday, November 10, 2013

Carnival Cruise Line's Warm Chocolate Melting Cake

I got this recipe off of a blog called Family Favorites who got it off of Carnival Cruise line's site.
I have made this easy recipe twice.  I am addicted!  It is sooo fattening and so delicious.  It is so easy to make.  Here it is:
Ingredients
  • 3/4 c. (6 oz.) dark chocolate chips
  • 3/4 c. (6 oz.) butter
  • 4 eggs (room temperature)
  • 3/4 c. (6 oz.) sugar
  • 1/8 tsp. vanilla extract
  • 1/4 c. (2 oz.) flour
Instructions
  • Preheat oven to 375-degrees. Melt chocolate and butter in a small saucepan, cool 10 minutes. In the meantime, in a separate bowl, whisk eggs and sugar together. Add flour and whisk until flour is well mixed in. When chocolate has cooled stir in egg mixture.
  • Fill 7oz. ramekins about 3/4 of the way full with chocolate batter. Bake for 14 minutes. You may need to add an extra few minutes of baking time depending on your elevation.
  • The cake should be cake-like and spongy on the top but the middle of the cake should be melty and gooey-- the consistency of pudding, not too runny. Do not let it overcook--watch these babies closely! Serve with ice cream. (makes 4 servings)
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Sunday, April 28, 2013

Coconut Lime Chicken with Thai Garnishes

You must all try this chicken recipe.  I've made it once as written, but since then, I've switched to skinless or boneless, skinless chicken breasts (easier!), and I always add a ton more veggies onto the garnishes plate (radishes, salad mix, sliced raw zucchini, flaked coconut) to make it both healthier and to make the chicken go further.  I love to slice the chicken thinly and heap it in the middle of my largest serving platter and make rows of each of the other garnishes next to it.  (So pretty!  So delicious!  So fresh!)  Since I've been hearing reports of a shortage of exclamation points in the country, I think I'd better stop here before I use up my year's supply.  But seriously--you have to try this!

Popsicles

Last summer, we were more than a little obsessed with homemade popsicles around here.  Now that spring weather has finally shown up, we're back in the mode.  Here are some of our favorites:

Fruit-sicles
4 cups fresh fruit (honeydew, cantaloupe, watermelon, or strawberries are the ones we've tested)
2 tbsp. sugar (if the strawberries are super sour, you might need a touch more)
juice of one lime or half a lemon

Blend like crazy and fill the popsicle molds.

Chocolate Chip Cookie Dough Pops
2 cups milk (I used 1-3/4 cups skim plus 1/4 cup half-and-half to make it delicious)
1/3 cup brown sugar
2 tbsp. flour
1 tsp. vanilla
chocolate chips

Blend the first four ingredients in the blender.  Put 1 tsp. chocolate chips in the bottom of every popsicle mold and fill with the milk mixture.  Freeze.  (Seriously, these taste just like chocolate chip cookie dough, except cold and refreshing and nearly guilt free.)

Dreamsicles
1/2 cup orange juice concentrate
1/2 tsp. vanilla
3 tbsp. sugar
2 cups plain yogurt

Blend up.  Fill molds.  Freeze.

Pudding Pops
1 small instant pudding mix
3 cups milk

Blend.  Freeze.

Plus, anytime I make a smoothie, I pour the extra into the popsicle molds and freeze it.  This year, I'm going to not use the plastic sticks that came with the mold, but use wooden sticks instead.  That way, when the popsicles are frozen, I can unmold them, put them in plastic bags, and always have a stash in the freezer.

Thursday, January 24, 2013

Cocoa Syrup


I made this Cocoa Syrup to drizzle over some Banana Split Cake and it was FANTASTIC!! It can go on anything and be used for Chocolate Milk.

Monday, October 1, 2012

Pumpkin Cinnamon Rolls

I love pumpkin, and I love cinnamon rolls.  Therefore, when I saw pumpkin cinnamon rolls being pinned all over Pinterest, I thought for sure they would be winners.  However, when I examined the recipes, they all called for ingredients I didn't have.  (Plus, sometimes they were things like "instant vanilla/butterscotch pudding mix".  I'm all for instant pudding, but I think the mixes give baked goods an artificial taste.  Not what I'm looking for in a cinnamon roll.)  So, I adapted the One Hour Roll recipe (my favorite go-to for rolls and cinnamon rolls), and I was thrilled with the results.  Here it is.

Pumpkin Cinnamon Rolls

2 cups water
1/4 cup yeast
1/2 cup brown sugar
1-1/2 cup canned pumpkin
1 tsp. pumpkin pie spice (which I do not have, so I used 1/4 t. each of cloves, ginger, cinnamon, and nutmeg)  This could be doubled, depending on how spiced you want your rolls to be.
1/2 cup oil
2 eggs
1 tbsp. salt
9-11 cups whole wheat flour

Mix water, yeast, and brown sugar.  Let rise for 10 minutes.  Add the rest of the ingredients, and knead (in Kitchenaid or Bosch) for about 10 minutes.  The dough should stick to the hook, but still be a little bit sticky.  Let rise for 15-20 minutes.  Divide dough in thirds.  Roll each third into a large rectangle.  Melt 1 tbsp. butter for each separate batch.  Spread butter over dough, and sprinkle with 1/4 cup brown sugar.  Sprinkle with cinnamon, and rub the toppings around until evenly distributed.  Roll up and slice into cinnamon rolls.  Let rise for 10-15 minutes and bake at 375 degrees for 10-15 minutes.  (You all know how done you like your cinnamon rolls).  Frost with cream cheese frosting.  (Of course.)