Ham & Potato Soup

INGREDIENTS.
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery (or 1 diced leek)

1/3 cup finely chopped carrot
1/3 cup finely chopped onion

1/3 cup finely chopped red pepper

1/3 cup frozen corn
3/4 cup diced cooked ham (I used more)
3 1/4 cups low-sodium chicken broth
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk





DIRECTIONS:


1. Combine the potatoes, celery, onion, carrot, red pepper, corn, ham and broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.



2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour (have it all pre-measured) with a whisk, and cook, stirring constantly until thick, about 1 minute.



3. Slowly stir in milk. Continue stirring over medium-low heat until thick, 5 to 10 minutes.



4. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Mexican Rice

Ingredients
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Directions

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. (mine never puffs) While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

November is here (and almost gone)

Once again, it's been awhile since I posted. However, with such a large number of recipes out there, I'm sure you still have many many to try.

This posting includes 2 Thanksgiving side dishes that we have every year. My kids love both - even the brussels sprouts one (and they don't like plain brussels sprouts at all).

There is also a Mexican meatloaf (I served it with Mexican rice, recipe included), a very heary beef pot pie type dinner, and shrimp & grits casserole. The shrimp is an easy version of a dish they serve alot in South Carolina. That one is from Cooking Light, so it's a bit healthier then the real thing.

Happy Thanksgiving!
Jen

Shrimp & Grits Casserole

Ingredients
2 cups 2% reduced-fat milk
3/4 cup fat-free, less-sodium chicken broth
1 cup uncooked quick-cooking grits
1/4 teaspoon salt
1/2 cup (2 ounces) shredded Parmesan cheese
2 tablespoons butter
1 (3-ounce) package 1/3-less-fat cream cheese
3 tablespoons chopped fresh flat-leaf parsley (I didn't have any)
1 tablespoon chopped fresh chives (or green onions)
1 tablespoon fresh lemon juice
2 large egg whites
1 pound peeled and deveined medium shrimp, coarsely chopped
Cooking spray
Hot pepper sauce (optional)




Directions:
1. Preheat oven to 375°.
2. Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat.

3. Stir in Parmesan, butter, and cream cheese. Stir in parsley and next 4 ingredients (through shrimp).

4. Spoon mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 375° for 25 minutes or until set. Serve with hot pepper sauce, if desired.

Beef, Cheddar & Potato Pie

Ingredients:
2 pounds ground beef
2 carrots, cut into 1/4-inch cubes
1 large onion, cut into 1/4-inch cubes
2 stalks celery, cut into 1/4-inch cubes
1 large clove garlic, finely chopped
1 large baking potato, peeled and cut into 1/4-inch cubes
1/2 cup dark beer
8 ounces sharp cheddar cheese, shredded
Salt and pepper
2 sheets frozen puff pastry, thawed but cold
1 large egg yolk, beaten with 1 tablespoon water



Directions:
1.Preheat the oven to 375°. 2

2. In a very large skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes.

3. Lower the heat to medium, add the beer and cook for 10 minutes.

4. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Let cool.


5. On a floured surface, roll 1 puff pastry sheet into a 12-inch round. (I couldn't roll mine out, I got it a bit flatter then out of the package, then tried to follow the directions that follow - it worked fine. Just do your best)



6. Place in a 10-inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11-inch round.



7. Using a slotted spoon, transfer the meat mixture to the skillet with the bottom pastry in it.



8. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press the edges to seal, then trim to a 1/2-inch edge.


9. Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.



10. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes.



IT was delicious, worth the work, everyone liked this... and it made alot!

Salsa Meatloaf

Ingredients
1 pound ground beef sirloin
1/2 cup salsa (plus extra for spreading on top & 'dipping')
1/2 cup Italian seasoned bread crumbs
1/2 cup shredded Cheddar cheese
1 egg, lightly beaten
3 cloves garlic, minced
salt and pepper to taste




Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix the ground sirloin, salsa, bread crumbs, cheese, egg, and garlic. Season with salt, and pepper. Form into a loaf and place on a foil lined baking sheet. Spread some extra salsa on top.

Bake 1 hour in the preheated oven

Brussels Sprouts with Glazed Pecans

Ingredients:
2 pounds Brussels sprouts
4 tablespoons (1/2 stick) unsalted butter
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons cider vinegar
3/4 cup store-bought glazed pecans, coarsely chopped



Directions:

Cut the Brussels sprouts into thin slices; toss them in a large bowl to separate the layers.
Melt the butter in a large nonstick skillet over medium-high heat until the foam subsides, then add the sprouts, salt and pepper. Cook, stirring, for about 3 to 5 minutes, until the sprouts have wilted. Add the cider vinegar and cook for 1 minute, stirring, then add the glazed pecan pieces and cook for 1 minute. Transfer to a serving dish and serve hot.

Triple Corn Spoon Bread

Ingredients:

3 Tbl butter, melted
1 large egg, beaten
1/2 cup finely chopped onion
1 (8.5 ounce) package dry corn bread mix - (I use Jiffy)
1 (15 ounce) can whole kernel corn, undrained
1 (14.75 ounce) can creamed corn
1 cup sour cream (recipe says fat free, I use regular)


Directions:


Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 8x8 inch baking dish.
In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
Bake for 1 hour in the preheated oven, or until the top is golden brown and spoon bread is set.

October, 1st posting

Here are some new recipes to try. There are 3 soups, one casserole, and a really easy muffin recipe.

Minestrone Soup with Beef & Portabella Mushrooms
Slow Cooker Beef Minestrone

Butternut Squash - Potato Soup

VERY Easy Pumpkin Muffins

Chicken & Spinach Tortilla Bake

The 1st two soups are both minestrone. One has ground beef (the one w/ portabella mushrooms) and the other uses stew beef and can be made in the crock pot. The 3rd soup is butternut squash/potato soup. My kids have loved all 3, although one did pick out all the mushrooms in that soup.

The muffins only have 3 ingredients, are healthy (contain pumpkin) and have been kid-approved too.


The casserole is Mexican. Very tasty although Allison said it was spicy (but ate it all anyway).



Enjoy!

Chicken & Spinach Tortilla Bake

Ingredients:



1 Tbl olive oil

1 lb boneless, skinless chicken breasts

salt & pepper

1 1/2 cups green salsa

3/4 cup part skim ricotta

4 large flour tortillas, cut into wedges

1/2 red onion very thinly sliced

3 cups baby spinach (about 4 oz)

2 cups shredded mexican cheese blend (or monterry jack)



Directions:



1. Preheat oven to 450

2. In large skillet, heat olive oil over med-high. Season chicken with salt & pepper, add to pan and cook about 5 minutes a side (or until cooked). Let cool, then shred chicken (you can also just use a rotisserie chicken & skip this step)

3. Whisk together salsa & ricotta (it looks gross, but will taste good). Season with salt & pepper.

4. Grease a 9" square baking dish (I used a bigger one and it still didn't all fit... so use what ever dish you have). Layer 1/3 of salsa mixture, tortillas, chicken, onion, spinach, & cheese. Repeat 2 more times. Finish with a layer of tortilla & cheese.

5. Bake until golden, about 15 minutes. Let stand 10 minutes before serving.

VERY Easy Pumpkin Muffins

Ingredients:



1 Duncan Hines Spice Cake Mix

1 15oz can pumpkin (not pumpkin pie filling)

1 cup chocolate chips or nut of your choice (or nothing at all)



Directions:



Mix cake mix & pumpkin together. It will be THICK.



Stir in chips or nuts if you are using them.



Fill muffin tins lined w/ paper about 2/3 full.



Bake 20 minutes at 350 or until toothpick comes out clean.



Cool on rack.

Minestrone Soup with Beef & Portabella Mushrooms

Ingredients:
1 1/2 tablespoons extra-virgin olive oil
2 carrots, peeled and chopped
1 small onion, chopped
2 portobello mushroom caps, gills removed, halved and thickly sliced
1/2 ground beef
Salt and pepper
4 cups chicken broth
One 15-ounce can crushed tomatoes
1 cup tiny pasta, such as ditalini



Directions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until softened and browned, about 8 minutes.



2. Add the mushrooms and cook, stirring occasionally, for 2 minutes.



3. Transfer the vegetables to a medium bowl.



4. Add the beef to the pot and cook over medium-high heat, breaking it up, until browned, about 3 minutes; season with salt and pepper.



5. Add the vegetable mixture, chicken broth and tomatoes.


6. Stir in the pasta and bring to a boil, stirring occasionally.



7. Lower the heat to medium-low, cover and simmer until the pasta is tender, 10 to 12 minutes; season with salt and pepper.



The recipe said to serve w/ sour cream - but this didn't sound too good to us.... feel free to add it if you think it sounds right!

Butternut Squash - Potato Soup

This is Allison & Christine's most requested soup.

INGREDIENTS:
2 tablespoons butter
5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds) **
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups sliced leek (about 2 medium)
4 cups fat-free, less-sodium chicken broth
1 cup half-and-half

** Wegmans sells the squash cubed and peeled... I use about 1 1/2 containers from there



DIRECTIONS:

1. Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute.



2. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.



3. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half.

Slow Cooker Beef Minestrone

INGREDIENTS: (see notes at bottom)

1 1/2 lbs Boneless Beef Chuck Roast, cut into 1-inch cubes

Flour, Salt & Pepper

2 Tbsp Olive Oil

1 leek, thinly sliced*

1 onion, diced*

3 carrots, diced*

1 celery stalk, diced*

1 green zuchini, diced*

1 russet potato, peeled & diced*

1 carton (32 oz) Beef Stock/Broth use low-sodium if you can

1 can (14.5 oz) Italian-Style Diced Tomatoes

1 24 oz jar Tomato Sauce

1/2 cup dry Ditalini Soup Pasta

1 can (15.5 oz) Garbanzo Beans, drained and rinsed

1 pkg (6 oz) Baby Spinach

DIRECTIONS:
1. Dust beef with flour seasoned w/ salt & pepper; pat off excess.

2. Heat oil in large pan on MEDIUM-HIGH until oil faintly smokes. Add beef; sear 10 min until all sides are brown.

3. Transfer beef to slow cooker; don't discard pan drippings.

4. Add vegetables to pan with beef drippings; season with salt and pepper. Cook, stirring, 3 min; add to slow cooker.

5. Add stock, tomatoes, and sauce to slow cooker. Cover, cook 4 1/2 -6 hours on HIGH or 8-10 hours on LOW.

6. Add dry pasta and beans 30 minutes before end of cooking on HIGH (45 minutes before end of cooking on LOW). ***

7. Add spinach to slow cooker; stir to blend well. Allow spinach to lightly wilt, about 2 min

* Wegman sells a 16oz pkg called "Cleaned & Cut Minestrone Soup Vegetables" that you can use in place of all the starred ingredients. I used my own, because the packages looked bad the day I was there.

*** I cooked the pasta earlier in the day and then just added it to each bowl of soup so the pasta wouldn't get too overdone. This worked well.

Hoisin Glazed Beef Kabobs

I doubled this glaze recipe and used more meat -- again we eat alot!

Ingredients:
2 tablespoons hoisin sauce
1 1/2 teaspoons honey
1/2 teaspoon seasoned rice vinegar
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon chile paste with garlic
1 pound beef tenderloin filets, cut into 16 cubes

veggies for kabobs- I used sweet onion, mushrooms, red pepper all cut in chunks - use whatever you like

Directions:

1. Preheat grill

2. Combine first 5 ingredients in a medium bowl. Add beef to bowl; toss well to coat. Let stand at room temperature 20 minutes.

3. Thread 4 beef cubes, and veggies onto skewers.

4. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.