Recipes

[MrsBeez]

SOUTHWEST CHICKEN CORN CHOWDER

INGREDIENTS

96oz Chicken Broth (3 32oz cartons)

1 sweet onion, diced fine

2 tablespoons butter

2 cooked and shredded boneless chicken breasts (marinate in picante sauce and bake in oven 350 F 1 hour)

4 large baking potatoes, peeled and chopped into small chunks (about 1/2 inch or so)

8 oz fresh baby carrots, sliced into 1/2 inch rounds

1 16oz can sweet yellow corn drained

1 10oz can green giant white chipotle corn or mexicorn (I like the chipotle one better) drained

1 4oz can diced green chiles (do not drain)

1 cup sharp cheddar cheese shredded

1 cup pepper jack cheese shredded

1 dash hot sauce

salt & pepper to taste

DIRECTIONS

In large stock pot, melt butter with medium heat

Add onion, stir and saute` for about 5 minutes until tender

Add can green chiles, stir and saute` about another 5 minutes

Add chicken broth, turn heat to high and bring to boil

Add potatoes and boil about 20 minutes or until tender

(meanwhile add carrots to small pot of water bring to boil for the same time as potatoes, then drain and set aside)

With slotted spoon remove about 1/2 of the potatoes and place in bowl

Place potatoes that remain in stock pot into blender along with enough of the broth to cover the potatoes.

Blend potato / broth mix until smooth, return to large pot with remaining broth and still until mixed well

Put the reserved potato chunks back into pot and also the carrots

Reduce heat to medium

Add both cans of corn, cook for 5 minutes, stirring occasionally

Add shredded chicken, cook for 5 minutes, stirring occasionally

Add salt, pepper and hot sauce, stir

Reduce heat to low

Add cheese a 1/2 cup at a time, stirring after each addition until melted

**If soup is not thick enough, add instant mashed potato flakes a 1/2 cup at a time and mix in well until your desired thickness is achieved

Ok I think I may try this one first lol. Sounds very good. I used to get this chicken corn chowder that was top notch but the place closed down. Will be great to make one myself.

 

[Beranda]

Ok I think I may try this one first lol. Sounds very good. I used to get this chicken corn chowder that was top notch but the place closed down. Will be great to make one myself.

MrsBeeze,

Your reply gave me a little chuckle...

Take out the soup references, and your post would easily fit into any one of the hundreds of threads that have absolutely nothing to do with food.

The soup sound great, three cheers for chowder.

 

[DGSB0708]

Ok I think I may try this one first lol. Sounds very good. I used to get this chicken corn chowder that was top notch but the place closed down. Will be great to make one myself.

Funny thing about the chowder recipe... if you take out the chicken, corn, chiles, pepper jack cheese and hot sauce, just add chopped broccoli crowns and double up the cheddar cheese and you a semi-clone of a chain restaurant's potato broccoli cheese soup. I LOVE SOUP.....

 

[Maybesomeday]

Funny thing about the chowder recipe... if you take out the chicken, corn, chiles, pepper jack cheese and hot sauce, just add chopped broccoli crowns and double up the cheddar cheese and you a semi-clone of a chain restaurant's potato broccoli cheese soup. I LOVE SOUP.....

I have a yummy tomato soup that you make in the crock pot if you truly love soup. Say the word and I'll share.

 

[DGSB0708]

I have a yummy tomato soup that you make in the crock pot if you truly love soup. Say the word and I'll share.

The word.  (please)  /default_smile.png

 

[Maybesomeday]

Yummy Tomato Soup

1 tbsp olive oil

1 cup finely diced celery

1 cup finely diced carrots

1 cup finely diced onions

28 oz can whole plum tomatoes, with juice

1 tsp thyme

1/4 cup fresh basil

3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)

Parmesan or Romano cheese rind

1 bay leaf

2 tablespoons unsalted butter

2 tablespoons flour

1/3 cup grated Pecorino Romano cheese

1 3/4 cups reduced fat (2%) milk, warmed

salt, to taste

black pepper, to taste

Directions:

Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden. Add to slow cooker.

Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker. Then add chicken (or vegetable broth), the cheese rind, thyme, basil, and bay leaf.

Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend. Remove the cheese rind and, use an immersion blender to blend the soup until smooth (or you can carefully do this in small batches in the blender like I did).

Melt the butter over low heat in a large skillet and add the flour. Stir constantly with a whisk for 2-4 minutes. Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth. Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.

Cover and cook on low 30 more minutes.

Eat!

Makes about 9 1/4 cups.

 

[DGSB0708]

Yummy Tomato Soup

1 tbsp olive oil

1 cup finely diced celery

1 cup finely diced carrots

1 cup finely diced onions

28 oz can whole plum tomatoes, with juice

1 tsp thyme

1/4 cup fresh basil

3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)

Parmesan or Romano cheese rind

1 bay leaf

2 tablespoons unsalted butter

2 tablespoons flour

1/3 cup grated Pecorino Romano cheese

1 3/4 cups reduced fat (2%) milk, warmed

salt, to taste

black pepper, to taste

Directions:

Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden. Add to slow cooker.

Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker. Then add chicken (or vegetable broth), the cheese rind, thyme, basil, and bay leaf.

Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend. Remove the cheese rind and, use an immersion blender to blend the soup until smooth (or you can carefully do this in small batches in the blender like I did).

Melt the butter over low heat in a large skillet and add the flour. Stir constantly with a whisk for 2-4 minutes. Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth. Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.

Cover and cook on low 30 more minutes.

Eat!

Makes about 9 1/4 cups.

Oh that sounds damn good, MSD.  Going to give that a try with MB's chicken this weekend.  (Have double crocks).

 

[Maybesomeday]

Let me know how you like it! I generally don't like tomato soup, but this one is good.

 

[MrsBeez]

MrsBeeze,

Your reply gave me a little chuckle...

Take out the soup references, and your post would easily fit into any one of the hundreds of threads that have absolutely nothing to do with food.

The soup sound great, three cheers for chowder.

Now that I have re-read my response I see what you mean lol!! It certainly could be about something other than soup! I have to look bc I also have a recipe for an exact replica of the minestrone soup they make at Olive Garden. If anyone likes that. It's definitely delicious!

 

[MrsBeez]

Ok here it is in case anyone likes this minestrone soup. It's pretty hearty and healthy too. I also have to look bc I got the other soup recipe they make. It's got bacon, sausage, and potatoes and is very yummy.

Olive Garden Minestrone Soup Recipe

Ingredients

3 tablespoons olive oil

1 small minced white onion

½ cup chopped zucchini

½ cup Italian green beans

½ stalk minced celery

4 cloves minced garlic

4 cups vegetable broth

2 cans (15 oz) red kidney beans, drained

2 cans (15 oz) great northern or small white beans, drained

1 can (14 oz) diced tomatoes

½ cup shredded carrot

2 tablespoons minced parsley

1½ teaspoons dried oregano

1½ teaspoons salt

½ teaspoon ground black pepper

½ teaspoon dried basil

¼ teaspoon dried thyme

3 cups hot water

4 cups fresh baby spinach

½ cup small shell pasta

Instructions

Measure olive oil into a large stock pot and heat on medium.

Put the onion, celery, garlic, green beans, and zucchini into the pot and saute for about 5 minutes or until the onions become translucent.

Add the vegetable broth, drained tomatoes, beans, carrots, hot water and spices to the pot.

Bring to a boil and then reduce to a simmer for 20 minutes.

Add the spinach leaves and the pasta and cook for an additional 20 minutes.

 

[DorothyZbornak]

Okay peeeple's, I am going to re-post this recipe that I posted early on in the early days of this thread as I never even said what the recipe was for exactly.  It is seriously the most yummy chicken, ever.  Well, if enjoy lemon chicken type stuff.  So good.

Lemon Garlic Chive Chicken 

1 head garlic
1 (8 ounce) package egg noodles
1 cup chicken broth
1 lemon, zested and juiced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
4 skinless, boneless chicken breast
halves
2 tablespoons all-purpose flour
4 tablespoons butter
1/3 cup chopped fresh chives (or, in our case, we keep Freeze Dried Chives on hand from the spice section of the grocery)


1.  Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 6 to 8 minutes or until al dente; drain.

2.  Mince or crush garlic and place in medium bowl.  Mix in the chicken broth, lemon zest, lemon juice, salt, and pepper

3.  Heat the olive oil in a skillet over medium heat. Lightly coat the chicken breast halves with flour, and cook in the skillet about 10 minutes on each side, until lightly browned. Set chicken aside, retaining skillet juices. Stir in the garlic mixture, and bring to a boil. Reduce heat, and return chicken to the skillet. Continue cooking the chicken about 5 minutes on each side, until no longer pink and juices run clear. Remove chicken, and arrange on plates over the egg noodles.

4.  Mix the butter into the garlic sauce mixture in the skillet until melted, and stir in the chives. Spoon the sauce over the chicken and egg noodles to serve.

***Notes***

This has become a family favorite in our home (including those of us ages 7 and under).  When I first came across the recipe, I would make it as-is only - then on other occasions, we would want it yet we wouldn't have fresh garlic on hand or a lemon - so I have made it with refrigerated minced garlic and with lemon juice and it has still turned out great.  I've also made it without the chives and it has been very enjoyable.  Now when I make it, I double up on everything that makes the sauce because it is so, so good and we all like a little extra to soak up with bread.  

 

[Maybesomeday]

I bet that would work in a crock pot too!

 

[MrsBeez]

Okay peeeple's, I am going to re-post this recipe that I posted early on in the early days of this thread as I never even said what the recipe was for exactly. It is seriously the most yummy chicken, ever. Well, if enjoy lemon chicken type stuff. So good.

Lemon Garlic Chive Chicken



1 head garlic

1 (8 ounce) package egg noodles

1 cup chicken broth

1 lemon, zested and juiced

1/4 teaspoon salt



1/4 teaspoon ground black pepper

2 teaspoons olive oil

4 skinless, boneless chicken breast

halves

2 tablespoons all-purpose flour

4 tablespoons butter

1/3 cup chopped fresh chives (or, in our case, we keep Freeze Dried Chives on hand from the spice section of the grocery)



1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 6 to 8 minutes or until al dente; drain.

2. Mince or crush garlic and place in medium bowl. Mix in the chicken broth, lemon zest, lemon juice, salt, and pepper

3. Heat the olive oil in a skillet over medium heat. Lightly coat the chicken breast halves with flour, and cook in the skillet about 10 minutes on each side, until lightly browned. Set chicken aside, retaining skillet juices. Stir in the garlic mixture, and bring to a boil. Reduce heat, and return chicken to the skillet. Continue cooking the chicken about 5 minutes on each side, until no longer pink and juices run clear. Remove chicken, and arrange on plates over the egg noodles.

4. Mix the butter into the garlic sauce mixture in the skillet until melted, and stir in the chives. Spoon the sauce over the chicken and egg noodles to serve.



***Notes***



This has become a family favorite in our home (including those of us ages 7 and under). When I first came across the recipe, I would make it as-is only - then on other occasions, we would want it yet we wouldn't have fresh garlic on hand or a lemon - so I have made it with refrigerated minced garlic and with lemon juice and it has still turned out great. I've also made it without the chives and it has been very enjoyable. Now when I make it, I double up on everything that makes the sauce because it is so, so good and we all like a little extra to soak up with bread.

Sounds amazing Dorothy! I'm

Always looking for new ways to make chicken. Now I have like 10 new recipes I wanna try. This one has it all...Chicken, lemon, egg noodles, and sauce to dip bread in?? I'm sold!!

 

[DGSB0708]

Sounds amazing Dorothy! I'm

Always looking for new ways to make chicken. Now I have like 10 new recipes I wanna try. This one has it all...Chicken, lemon, egg noodles, and sauce to dip bread in?? I'm sold!!

Ok, have a feeling this thread is going to back fire on me because I am going to end up gaining like 20 pounds.... but oh WTH, I love food, so screw it.  Agree with MB on Dorothy's chicken recipe. 

 

[DGSB0708]

CAVATELLI WITH BROCCOLI

INGREDIENTS

1 16oz bag frozen Cavatelli

1 pound broccoli crowns, chopped (fresh preferred, or a bag of the baby flowerettes is OK, but do not thaw)

1 teaspoon salt

About 20 grinds of fresh cracked pepper

1 teaspoon garlic powder

1/4 - 1/3 cup olive oil

1 cup fresh grated Parm cheese (or **shudder** green tube parm)

Sprinkle of crushed red pepper flakes

DIRECTIONS

In large stock pot, bring 6-8 quarts water to a boil. 

Add a few shakes of salt and a couple splashes of olive oil to the water

Add frozen cavatelli.  Cook according to package directions +2 minutes

About 1/2 way through the cavatelli cook time, add the broccoli to the pot

Once water returns to a boil, continue the remaining cooking time countdown for cavatelli

Drain cavatelli and broccoli into colander, but reserve about 2/3 cup to a cup of the water in the pot

Lower heat to medium - low on burner

Return cavatelli and broccoli into the pot with the reserved cooking water in it and return to burner

Add the olive oil and stir until everything is well coated

Add the the garlic powder, salt, ground pepper to the cavatelli and broccoli, stir well

Add parm cheese a 1/4 cup at a time stirring well each time until melted in

Sprinkle with crushed red pepper flakes and stir one final time

That is it.  I like this with a grilled London Broil and garlic bread. 

 

[MrsBeez]

CAVATELLI WITH BROCCOLI

INGREDIENTS

1 16oz bag frozen Cavatelli

1 pound broccoli crowns, chopped (fresh preferred, or a bag of the baby flowerettes is OK, but do not thaw)

1 teaspoon salt

About 20 grinds of fresh cracked pepper

1 teaspoon garlic powder

1/4 - 1/3 cup olive oil

1 cup fresh grated Parm cheese (or **shudder** green tube parm)

Sprinkle of crushed red pepper flakes

DIRECTIONS

In large stock pot, bring 6-8 quarts water to a boil.

Add a few shakes of salt and a couple splashes of olive oil to the water

Add frozen cavatelli. Cook according to package directions +2 minutes

About 1/2 way through the cavatelli cook time, add the broccoli to the pot

Once water returns to a boil, continue the remaining cooking time countdown for cavatelli

Drain cavatelli and broccoli into colander, but reserve about 2/3 cup to a cup of the water in the pot

Lower heat to medium - low on burner

Return cavatelli and broccoli into the pot with the reserved cooking water in it and return to burner

Add the olive oil and stir until everything is well coated

Add the the garlic powder, salt, ground pepper to the cavatelli and broccoli, stir well

Add parm cheese a 1/4 cup at a time stirring well each time until melted in

Sprinkle with crushed red pepper flakes and stir one final time

That is it. I like this with a grilled London Broil and garlic bread.

My mom always made this!! Actually sounds pretty easy and tasty! D you're giving us some excellent dinner ideas here!

 

[DGSB0708]

CHICKEN ROLLATINI ALFREDO

INGREDIENTS

8 - 3oz thin chicken cutles

8 - slices prosciutto

8 - slices provolone cheese

1/2 cup Italian seasoned breadcrumbs (I use Progresso)

1/4 cup romano (or parm) cheese

Juice of one lemon (fresh squeezed best, but OK to use the green concentrate bottle)

1 Tablespoon olive oil

12 grinds Fresh cracked pepper

1/2 of a medium red onion, cut in half and thinly sliced

Olive oil

Pam olive oil cooking spray

DIRECTIONS

Preheat oven to 450 F

Lightly spray a 9 x 13 x 2 glass baking dish with Pam olive oil spray

Combine breadcrumbs and Romano (or parm) in one bowl

Combine olive oil, lemon juice and cracked pepper in another bowl

Dip chicken cutlet in oil / juice mix then into the breadcrumb mix to coat well

Place breaded cutlet on cutting board

Place a slice of prosciutto, then a slice of provolone and then some of the red onion on top of the cutlet

Roll cutlet up and place seam side down in the baking dish (don't need to use a tooth pick but you may if it makes you feel better /default_smile.png )

Repeat this with remaining cutlets

Take any remaining breadcrumb mixture and sprinkle evenly over the cutlets

Lightly spray the tops of the rolled cutlets with  the Pam olive oil spray

Bake 30 minutes

Meanwhile, whip up a batch of Alfredo sauce (I have my version of it here somewhere) or you may use a jar /default_angry.png of Alfredo sauce heated.

Remove chicken from oven and ladle a few spoons of Alfredo sauce over the top.  If you want a pasta side with this, double the scratch Alfredo sauce recipe or use 2 jars /default_angry.png.  Grilled or sauteed` asparagus also goes along with this really well. 

EDIT>> here's the scratch Alfredo sauce so you don't have to hunt it down.

For the Alfredo Sauce

1/2 cup butter (1 stick)

2 cups heavy cream (don't skimp and use light... it won't come out right)

2 cloves garlic, crushed through presser (if you don't have a presser, mince as best you can)

3 cups freshly grated parm cheese (you can use Kraft green tube in a pinch **shudder** but it works)

1/4 cup fresh parsley minced, no stems

Tiny pinch ground nutmeg

Melt butter in sauce pot on medium

Whisk in heavy cream about a 1/4 cup at a time

Add in everything else but the parm cheese

Add parm about a cup at a time until each cup has melted

Bring to boil, then reduce heat and simmer for a few minutes stirring very frequently until it thickens a little but is still liquid

 

[DorothyZbornak]

CHICKEN ROLLATINI ALFREDO

INGREDIENTS

8 - 3oz thin chicken cutles

8 - slices prosciutto

8 - slices provolone cheese

1/2 cup Italian seasoned breadcrumbs (I use Progresso)

1/4 cup romano (or parm) cheese

Juice of one lemon (fresh squeezed best, but OK to use the green concentrate bottle)

1 Tablespoon olive oil

12 grinds Fresh cracked pepper

1/2 of a medium red onion, cut in half and thinly sliced

Olive oil

Pam olive oil cooking spray

DIRECTIONS

Preheat oven to 450 F

Lightly spray a 9 x 13 x 2 glass baking dish with Pam olive oil spray

Combine breadcrumbs and Romano (or parm) in one bowl

Combine olive oil, lemon juice and cracked pepper in another bowl

Dip chicken cutlet in oil / juice mix then into the breadcrumb mix to coat well

Place breaded cutlet on cutting board

Place a slice of prosciutto, then a slice of provolone and then some of the red onion on top of the cutlet

Roll cutlet up and place seam side down in the baking dish (don't need to use a tooth pick but you may if it makes you feel better /default_smile.png )

Repeat this with remaining cutlets

Take any remaining breadcrumb mixture and sprinkle evenly over the cutlets

Lightly spray the tops of the rolled cutlets with  the Pam olive oil spray

Bake 30 minutes

Meanwhile, whip up a batch of Alfredo sauce (I have my version of it here somewhere) or you may use a jar /default_angry.png of Alfredo sauce heated.

Remove chicken from oven and ladle a few spoons of Alfredo sauce over the top.  If you want a pasta side with this, double the scratch Alfredo sauce recipe or use 2 jars /default_angry.png.  Grilled or sauteed` asparagus also goes along with this really well. 

EDIT>> here's the scratch Alfredo sauce so you don't have to hunt it down.

For the Alfredo Sauce

1/2 cup butter (1 stick)

2 cups heavy cream (don't skimp and use light... it won't come out right)

2 cloves garlic, crushed through presser (if you don't have a presser, mince as best you can)

3 cups freshly grated parm cheese (you can use Kraft green tube in a pinch **shudder** but it works)

1/4 cup fresh parsley minced, no stems

Tiny pinch ground nutmeg

Melt butter in sauce pot on medium

Whisk in heavy cream about a 1/4 cup at a time

Add in everything else but the parm cheese

Add parm about a cup at a time until each cup has melted

Bring to boil, then reduce heat and simmer for a few minutes stirring very frequently until it thickens a little but is still liquid

Your Alfredo recipe is a lot like mine and is SO good.  I get the most compliments on it when I make it and my in-laws always request it when we are on large family vacations to go with fresh shrimp and chicken.  The first time that I ever made this Alfredo years ago, I tried it with the Green Tube grated stuff - in my experience, there is no comparison.  The freshly grated parm makes the Alfredo turn out so smooth and velvety, it makes Alfredo be what Alfredo should be.  The grated stuff makes it sort of gritty and the texture was not very pleasant.  

In my opinion, the only thing that Kraft grated parm is good for, is popcorn...can't live without it.   /default_rolleyes.gif

 

[DGSB0708]

Your Alfredo recipe is a lot like mine and is SO good.  I get the most compliments on it when I make it and my in-laws always request it when we are on large family vacations to go with fresh shrimp and chicken.  The first time that I ever made this Alfredo years ago, I tried it with the Green Tube grated stuff - in my experience, there is no comparison.  The freshly grated parm makes the Alfredo turn out so smooth and velvety, it makes Alfredo be what Alfredo should be.  The grated stuff makes it sort of gritty and the texture was not very pleasant.  

In my opinion, the only thing that Kraft grated parm is good for, is popcorn...can't live without it.   /default_rolleyes.gif

Thank you DZ.... you know as a kid growing up, my mom was, well, let's just say, not the best cook.  She had a schedule (if it was Tuesday it meant plain baked chicken, mashed potatoes and carrots).  Sunday / Monday was a variable Sunday a roast beef, ham or turkey.  Monday was a leftover made with whatever was Sunday's leftover.  I knew of corn, green beans, peas and carrots until I moved out on my own and headed off to college.  Epiphany .... there were other foods.  From that point on, I was like a cooking addict... still am.  Love to try new stuff.  So after all that blah blah from me, what do you do differently in your AF?  Do tell, please.  Thanks.  S-

 

[Maybesomeday]

Thank you DZ.... you know as a kid growing up, my mom was, well, let's just say, not the best cook. She had a schedule (if it was Tuesday it meant plain baked chicken, mashed potatoes and carrots). Sunday / Monday was a variable Sunday a roast beef, ham or turkey. Monday was a leftover made with whatever was Sunday's leftover. I knew of corn, green beans, peas and carrots until I moved out on my own and headed off to college. Epiphany .... there were other foods. From that point on, I was like a cooking addict... still am. Love to try new stuff. So after all that blah blah from me, what do you do differently in your AF? Do tell, please. Thanks. S-

Funny about your mom. Mine was similar. I think we had chicken, saffron rice and broccoli almost every night. I do still love it though!