Creamy Mexican Turkey Soup

This soup was amazing!!!!!!!!!!!!!!!!!!!!!!!!!!

Creamy Mexican Turkey Soup

1 T. veg oil

1 large carrot, peeled and chopped

1 stalk celery, chopped

1 c. chopped yellow onion

2 cloves garlic, minced

3 c. chicken or turkey stock

1 can diced green chilies

2 c. 1 % milk

¼ c. flour

1 t. salt

1 t. chili powder

½ t. ground cumin

2 c. shredded turkey

¾ c. corn

3 T. chopped cilantro

1 c. grated Monterey jack cheese

In a large stockpot, heat oil over medium heat.  Add vegetables and garlic.  Saute for 5 minutes.  Add broth and bring to a boil.  Reduce heat to med-low and simmer, covered, for about 10 minutes.  Add chilies.

In a bowl combine flour, salt, chili powder and cumin.  Whisk in milk. Add milk mixture into soup.  Stir until thick and bubbly, about 5 min.  Reduce heat to low.  Add turkey, corn, cilantro and cheese.  Stir until cheese is melted and soup is hot.

Sweet Potato Soup

Sweet Potato Soup

(From Meredith – Paleo recipe)

Serves 6

2 lbs. sweet potatoes, halved (about 2 large)

¼ c. water

2 t. olive oil

1 c. onion chopped

½ t. ground cumin

¼ t. crushed red pepper (Meredith used cayenne pepper)

4 c. unsalted chicken stock

¼ t. salt

6 bacon slices, cooked and crumbled

1 oz. fresh parmesan cheese, shaved (about ¼ c.)

2 T. flat leaf parsley leaves (optional)

Place potatoes, cut side down, in a glass microwave safe dish. Add ¼ c. water, cover with plastic wrap. Microwave on high for 15 min. or until potatoes are tender.  Cool and peel away skin.

In medium pot, heat olive oil, swirling to coat.  Add onion, saute 1 minute or until translucent.  Stir in cumin and red pepper.  Add stock, bring to a boil.  Using an immersion blender, blend to puree soup.  Stir in salt. 

To serve garnish with bacon and parmesan cheese

Chicken with Brussel Sprouts and Mustard Sauce

Chicken with Brussel Sprouts and Mustard Sauce

(I served this with rosemary smashed potatoes)

Ingredients

• 2 tablespoons olive oil, divided
• 4 (6-ounce) skinless, boneless chicken breast halves (I pounded to make thinner for my preference)
• 3/8 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup fat-free, lower-sodium chicken broth, divided
• 1/4 cup unfiltered apple cider (I also think you could sub in white wine)
• 2 tablespoons whole-grain Dijon mustard
• 2 tablespoons butter, divided
• 1 tablespoon chopped fresh flat-leaf parsley
• 12 ounces Brussels sprouts, trimmed and halved (green beans would also be good)

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Nutritional Information 

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.

Step 3

Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.

Carmel Apple Sangria

Tailgate worthy, I believe!!!!!   

1 chopped apple
4-6 cups apple cider
1 bottle pinot grigio   (or I used sauvignon blanc, because that's what I had on hand! )  
1 cup carmel vodka

VOILA!!!!    Serve over ice   

Slow Cooker Garlic Parmesan Chicken

2 + T. olive oil
2 lb. bone-in chicken thighs
kosher salt
pepper
1 lb. baby red potatoes, cut up
2 T. butter
5 cloves garlic, minced
2 T fresh thyme, chopped
freshly grated parmesan for serving

In a large skillet over med high heat, heat a few tablespoons olive oil.  Season chicken with salt and pepper. Add chicken to skillet, cook about 3-4 min per side to sear.

In slow-cooker, toss in potatoes with remaining 2 tablespoons oil, butter, garlic and thyme.  Season generously with salt and pepper.  Add chicken to slow-cooker and toss gently. Cover and cook on high for 4 hours and low for 8 hours.

Garnish with freshly shaved parmesan.

Grilled Tuna with Herbed Aioli

1/4 c. olive oil

2 T. red wine vinegar

2 T. chopped fresh basil

2 t. chopped fresh thyme

2 large cloves garlic, finely chopped

1/3 c. mayonnaise

4 - 7 oz. tuna steaks (about 1" thick)

Whisk together first 6 ingredients to make aioli.  

Grill tuna steaks, sprinkled with salt and pepper, on med-high heat, 3 minutes each side for medium.  

***This recipe actually was supposed to go differently . . . marinade the tuna etc. I messed up and ended up with this. Delish!!!!

Romaine Wedge Salad with Hearts of Palm Dressing

Romaine Wedge Salad with Hearts of Palm Dressing

• 8 slices bacon or pancetta
• 2 cans (14 oz. each) hearts of palm, drained
• 1/4 cup plain yogurt
• 2 limes, zested (about 2 tsp.) and juiced (about 1/4 cup)
• 1/4 cup canola oil
• 1/2 tsp. kosher salt
• 3 hearts of romaine, quartered lengthwise
• 10 oz. cherry tomatoes, halved or quartered (about 2 cups)
• 1/2 red onion, thinly sliced (about 1 cup)
• 1/4 cup toasted sunflower seeds

1. In a medium skillet, cook the bacon, turning occasionally, until crispy, 6 to 8 minutes. Transfer to a paper towel– lined plate. Let cool; coarsely crumble. 

2. In a blender, puree the hearts of palm, yogurt, lime zest and juice, oil and salt until creamy, about 2 minutes. Transfer the dressing to a pint-size jar or bowl with a lid and thin with water by the tablespoonful until still thick but pourable. Season with pepper; seal.

3. To transport, place the romaine quarters, tomatoes and onion in a large storage container, and the bacon and sunflower seeds in two small sealed storage containers.

4. To serve, arrange the romaine, tomatoes and onion on a platter, drizzle with the dressing and sprinkle with the bacon and sunflower seeds.

https://www.rachaelraymag.com/recipe/romaine-wedge-salad-with-hearts-of-palm-dressing

Fruit Galette

                                                                                   Fruit Galette

FOR THE DOUGH:

• 1 ⅓ cups all-purpose flour
• 1 tablespoon
• ½ teaspoon/3 grams fine sea salt
• 1 large egg
•  Heavy cream, as needed
• 1 stick unsalted butter, cut into big pieces
• 2 teaspoons lemon juice
• ½ teaspoon grated lemon zest 

FOR THE FILLING:

• 3 cups summer fruit of your choice (berries, stone fruit, figs), sliced or cubed if necessary
• ½ cup to 3/4 cup to taste
•  Pinch of salt
•  Juice and grated zest of 1/2 lemon
• 3 to 4 tablespoons cornstarch
• 
  

MAKE THE CRUST:

1. In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
2. Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
3. Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
4. Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.

MAKE THE FILLING:

1. Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
2. Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.
3. *** I made with strawberries and was delicious. I also sprinkled the dough with turbinado sugar before baking. While baking, liquid will leak out which is normal.

Bridal Shower

Here is the menu for the bridal shower I just hosted:

Mushroom Quiche
Spinach Quiche
Roasted Asparagus Salad
Green salad with cut up apple, crisp proscuitto and vinaigrette
Honey Baked Ham
Fruit
Lemon Rosemary Scones
Banana Bread

Dessert:
Caramel Turtle Truffle Tart
Lemon Bars
Cherry Crumble Pie Bars

Lemon Rosemary Scones

Lemon Rosemary Scones

February 25, 2013 600

PREP TIME:

20 Minutes

DIFFICULTY:

Easy

COOK TIME:

18 Minutes

SERVINGS:

24 Servings

INGREDIENTS

• SCONES
• 3 cups All-purpose Flour
• 2/3 cups Sugar
• 5 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 sticks (1/2 Pound) Unsalted Butter, Chilled And Cut Into Pieces
• 1 whole Large Egg
• 1 cup Heavy Cream
• 1 Tablespoon Finely Minced Fresh Rosemary
• Zest Of 1 Lemon
• GLAZE
• 5 cups Powdered Sugar, Sifted
• 1/2 cup Whole Milk, More If Needed For Thinning
• Zest And Juice From 1 Lemon
• 1 teaspoon Finely Minced Fresh Rosemary
• Dash Of Salt

INSTRUCTIONS

Preheat oven to 350 degrees.

Sift together flour, sugar, baking powder, and salt.

Mix cream with egg, lemon zest and rosemary and allow to sit for 10 to 15 minutes to steep.

Use a pastry cutter or two knives to cut the butter pieces into the flour. Keep going until mixture resembles crumbs. Mix wet mixture with flour mixture; stir gently with a fork until combined. Mix should be crumbly, but if it's too crumbly to work with, splash in a small amount of heavy cream.

Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary. Final rectangle should be about 18 inches by about 10 inches.

Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form smaller triangles.

Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

GLAZE

To make the icing, add lemon zest, lemon juice and rosemary into milk; allow to sit for awhile. Mix powdered sugar with the milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.

One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.

Roasted Asparagus Salad

Roasted Asparagus Salad

1 ½ lb. asparagus

1 T. olive oil

S & P to taste

Vinaigrette:

¼ c. red wine vinegar

¾ c. olive oil

1 T. finely chopped shallots

S & P

Preheat oven to 350

Place asparagus on baking sheet. Sprinkle with 1 T. olive oil, salt and pepper.  Roast 5-10 min. til tender.  Transfer to cold platter and cool in the refrigerator.  Toss with 3 T. vinaigrette.

Spinach Quiche

Spinach Quiche

1 c. Whipping Cream

4 Egg Yolks

Pinch of Salt

Pinch of Cayenne Pepper

Pinch of Nutmeg

2 lbs. Frozen Chopped Spinach

¼ c. Butter Melted

Salt & Pepper to Taste

1 c. Grated Swiss Cheese

1 Unbaked Pie Shell

Cook spinach according to package directions.  Drain and squeeze as much moisture out as possible. Add butter, salt, pepper and cheese. Put into pie shell.  In a bowl combine whipping cream, egg yolks, salt, cayenne pepper and nutmeg.  Mix to blend.  Pour over spinach mixture.  Bake at 375º 40-45 minutes.  Let stand for 10 minutes after baking. 

Mushroom quiche

Mushroom Quiche

                             (Pioneer Woman)

Serves 8

¾ lb. thick cut bacon

1 stick butter

1 onion very thinly sliced

10 oz. mushrooms, sliced

7 eggs

1 ½ c. heavy cream

2 c. grated swiss cheese

S & P

Fresh parsley or chives (optional)

Pie crust (1 for deep dish tart pan or 2 for traditional pie plate size)

Preheat oven to 400.

In a skillet, fry bacon until crisp.  Crumble and set aside.  Pour out excess grease but don’t clean the pan.

Melt butter in the same skillet.  Add onions and cook for a few minutes.  Add mushrooms and cook a few more minutes.  Salt mixture to taste.  Remove from heat and allow to cool for about 20 minutes.

Roll out pie crust and press into deep dish tart pan.  In a large bowl, beat eggs with cream.  Add grated cheese and s & p, set aside.  (add cayenne pepper if you like a little kick)

With a slotted spoon, add mushroom mixture into the egg/cream mixture.  Stir together.  Add bacon and stir.  Add parsley or chives if desired.

Pour into pie crust and press to submerge the ingredients.  Cover loosely with foil, place on a baking sheet and bake at 400 for 1 hour. Bake slightly longer if quiche is overly jiggly (mine took 1 hr. 10 min., I would think baking time is less for traditional pie plate size)

Remove from oven and allow to set for at least 10 minutes before serving.  Remove quiche from pan and slice into wedges.

**Can make filling ahead and pour into tart shell when ready

Thai Chicken Noodle Soup

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breasts sliced through the equator to create thin fillets
• 1 onion, chopped
• 2 medium carrots, sliced
• 2-4 tablespoons red curry paste
• 1 tablespoon freshly grated ginger
• 4 garlic cloves, minced
• 5 cups low sodium chicken broth
• 2  14 oz.  cans quality coconut milk (I love Chakoah)
• 2 tablespoons low sodium soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 5-6 kaffir lime leaves (find at nuts.com)    (I didn't add this but may look into it the next time!)      
• 1 tablespoon dried basil
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 8 oz. cremini mushrooms, sliced
• 1 red bell pepper, chopped
• 1 cup chopped bite size cauliflower florets
• 3 oz.  rice vermicelli/thin rice noodles/sticks broken into pieces**
• 1/4 cup chopped cilantro
• 2-3 tablespoons fresh lime juice
• 1 1/2 teaspoons sriracha or more to taste

1. Heat 1 tablespoon oil in a large Dutch oven/soup pot over medium-high heat. Add chicken and brown on both sides, approximately 2 minutes, but don’t cook through. Remove to a plate. 
2. Add one tablespoon olive oil to now empty pot and heat over medium high heat. Add onions and carrots and saute 3 minutes. 
3. Add curry paste, ginger, garlic and sauté for 2 minutes. 
4. Add chicken BACK TO POT followed by chicken broth, coconut milk, soy sauce, fish sauce, kaffir lime leaves, brown sugar, basil, salt and pepper. Bring to a boil then reduce heat to medium-low and gently simmer for 15 minutes or until chicken is tender enough to easily shred.
5. Remove chicken and let rest until cool enough to shred or chop. Meanwhile, add mushrooms, bell peppers, cauliflower and rice noodles to pot. Simmer approximately 5 minutes OR just until your noodles are short of al dente. You want them undercooked as they will continue to cook once removed from heat. Stir in shredded chicken, cilantro, lime juice and sriracha. 
6. Discard kaffir lime leaves. Taste and add additional sriracha for spicier or lime juice for tangier. If you would like a less “chunky” soup, stir in additional broth or coconut milk. Garnish individual servings with crushed peanuts and/or cilantro and freshly squeezed lime juice to taste.