SOUTHWEST CORN SOUP WITH ROASTED CHEESE CHIPS

Photo and Recipe straight from Hot off the Garlic Press

We tried this soup this weekend and really loved it!

3 fresh cobs of corn
1 chicken breast
3 green onions
1 red pepper
2 cloves garlic
3 T. Semolina Flour
1 cup chicken stock
1/2 cup half & half
1/4 cup cilantro
1 avocado, cut into small chunks
chips
cheese

Roast the chicken in a little olive oil and salt in a hot oven.

Meanwhile shuck the corn and then slice the corn from the husks. Cut the pepper / capsicum and green onions into a few pieces. Place all into a food processor. Add the garlic and flour. Blend altogether for a minute or two, until ground to a nice paste.

Pour into a saucepan and add the stock and cream. Bring to a boil and simmer for 10-20 minutes.

At some point the chicken should have been done. Cut or shred it and add it to the soup at any point. Add the cilantro / coriander.

In the mean time, lay some corn chips out onto a cookie sheet. Top with cheese {I used white cheddar -because all of the cheddar is white here in case you are wondering why I always use it, and mozzarella} and broil in the oven until toasted and melted -being careful not to burn.

Place some chips in the bottom of the bowls. Top with soup and avocado and a few more chips and serve, garnished with more cilantro.

CHICKEN BAKE

I found this recipe in a magazine and it didn't have any increments. This kind of scared me because I am really good at following a recipe! But I just went for it and it turned out so great. I put it together during my lunch hour, put it in the oven and timed it to begin cooking 30 minutes before I got home. The smell greeting me when I walked in the door was amazing! It was like walking into my mom's house after church on Sunday. And the way it tasted was even better than the way it smelled. Try it! I think the key is balancing your amount of liquids with how much rice you put in.

Butter
Sliced white mushrooms
Flour
Marsala wine
Heavy cream
Chopped parsley
Salt and pepper
Long-grain rice
Rotisserie chicken
Grated Parmesan cheese

Melt butter in a large skillet, add mushrooms and cook until softened. Stir in flour, Marsala and cream and cook until thickened. Stir in 2 cups of water, some parsley, salt and pepper. Sprinkle uncooked rice (2 cups) in a baking dish, top with chopped chicken and the mushroom gravy. Cover with foil and bake until bubbly, about 35 minutes. Then sprinkle Parmesan and bake 5 more minutes.

This is what it looked like before putting the cheese on.

DIJON-DILL POTATO SALAD

Andy loves potato salad and we are both obsessed with the one they serve at Gandolfos. I found this recipe on Cocoa and Cheese and it looked similar so we tried it. It was pretty delish.

3 Lbs. Red Potatoes (regular or small), also I dont peel them, but feel free to peel them if you like them better that way.
2 stalks Celery
1 cup Mayo
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup tightly packed chopped fresh Dill
2 Tbsp. White Vinegar
1/2 Lemon, Juiced
1 Tbsp. Dijon Mustard
3/4 tsp. salt
4 or 5 Hard Boiled Eggs (roughly chopped)

Put potatoes in a large pot with enough water to cover them by 1-inch. Season with salt and bring to a boil. Cook until tender (about 25-30 minutes). Drain potatoes and return them to the uncovered pot off the heat. Let them sit until they are at room temperature.

Aren't they gorgeous?

While the potatoes are cooling, cut celery in half lengthwise, then into cut 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, a pinch of pepper, 1 cup mayo, red onion, dill, vinegar, lemon juice and dijon mustard together in a serving bowl large enough to hold of the potatoes.

When the potatoes are cool, cut the potatoes into about 1-inch pieces, add them to the bowl as you go. Add the chopped eggs after the potatoes. Stir gently until all of the potatoes and eggs are coated in the dressing.

This potato salad tastes best the day you make it, at room temperature. If you keep the salad in the fridge for a couple of days and it gets stiff, just add a bit more mayo and maybe a little tiny bit of vinegar and mustard to bring back the original flavor.

COCONUT-LIME CHICKEN SOUP

This is so flavorful and delicious! Every bite tasted better than the one before. It is also a pretty affordable dish.

1 2-lb rotisserie chicken
1 15-oz can coconut milk
2 cups water
1/4 cup lime juice (2 medium limes)
3 medium carrots, thin-sliced diagonally (about 1 1/2 cups)
1 tablespoon soy sauce
2 teaspoons green curry paste
1/4 teaspoon salt
1 teaspoon sugar

Fresh cilantro, lime wedges and chili pepper flakes for garnishing.

1. Remove and discard skin and bones from chicken. Shred chicken. In large saucepan, combine shredded chicken with coconut milk, water, lime juice, carrots, soy sauce, green curry paste and salt. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.

2. To serve, sprinkle bowls of soup with cilantro and chili pepper flakes. Squeeze fresh limes and enjoy.

COWBOY COOKIES

We tried these tonight and they were pretty good! 

1 cup butter

1 cup white sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla

2 cups flour

½ teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

2 cups oatmeal

2 cups cornflakes, partially crushed

1 cup shredded coconut

1-2 cups chocolate chips

Cream butter, sugar, eggs and vanilla. Combine dry ingredients and mix all together. Drop by spoonfuls onto a greased cookie sheet. Bake at 350ºF for 10-12 minutes.

PEPPER JELLY AND SOY GLAZED SALMON

1 2-lb. fresh or frozen skinless salmon fillet, about 1 inch thick
2/3 cup green jalapeno pepper jelly
1/3 cup rice vinegar
1/3 cup soy sauce
3 green onions
1 tablespoon grated fresh ginger
2 teaspoons toasted sesame oil
3 cloves garlic, minced
1/4 teaspoon crushed red pepper
1/4 cup snipped fresh cilantro
1/4 cup fresh sliced jalapeno chile peppers and/or sliced green onions

1. Thaw fish, if frozen. Rinse fish; pat dry. In saucepan melt jelly over low heat; remove. Stir in next 7 ingredients. Place fish in shallow dish; pour mixture over fish. Cover; refrigerate 1 to 2 hours, turning fish occasionally.


2. Remove fish from marinade; reserve marinade. Turn grill on to medium heat. Place fish on greased piece of heavy-duty foil in center of grill. Cover; grill 15 to 18 minutes or until fish flakes when tested with a fork.

3. Bring reserved marinade to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or until reduced to 1/2 cup. Drizzle over fish; sprinkle cilantro, peppers and onions. Serves 8.

BASIL STUFFED CHICKEN

We made this for dinner last night and it was delicious!

6 boneless, skinless chicken breast halves (about 2 lbs)
1/2 teaspoon salt
1/2 teaspoon black pepper
6 slices part-skim mozzarella cheese
1 tomato, cut into 6 slices
6 fresh basil leaves
1/2 cup dry seasoned bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons reduced-fat mayo

1. Heat broiler. Brush broiler pan rack with olive oil; place 8 inches from heat.
2. Place chicken breast halves between sheets of plastic wrap. Lightly pound. Season chicken with salt and pepper. Slice each breast horizontally almost in half, but leaving one side attached. Arrange a mozzarella slice, tomato slice and basil leaf on bottom half of each breast, keeping filling in center. Fold top of chicken over filling, pressing around edges to seal.


3. Combine bread crumbs and Parmesan on a sheet of waxed paper. Brush chicken with mayo. Dip chicken into crumbs; press to adhere.


4. Lightly coat both sides of chicken with nonstick cooking spray. Place chicken on prepared broiler pan rack. Broil 8 to 10 minutes, turning once, or until internal temperature registers 170 degrees on an instant-read thermometer.

MILE HIGH RASPBERRY PIE

10 inch traditional pie crust OR 2 store bought graham cracker crusts
In LARGE mixing bowl combine:
1 12 oz pkg frozen berries, thawed and drained
1 cup of sugar
A shake of salt
2 large egg whites
2 TBSP lemon juice

Beat on high for 10-15 min.- It should fill a large bowl. Gently fold in 1 8oz cool whip(thawed). Pile into the pie shell and freeze. No need to thaw before serving.

PIONEER WOMAN CHOCOLATE SHEET CAKE

Combine in a mixing bowl:
2 cups flour
2 cups sugar
¼ teaspoon salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour ½ cup buttermilk.
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Chop ½ cup pecans finely.
Melt 1 ¾ sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus ½ cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you've just made the best chocolate sheet cake. Ever.

YUMMY FRUIT SALAD

1 pkg (3oz) vanilla pudding
1 32oz container vanilla yogurt
1 16oz container cool whip
1 bag frozen mixed berries

Mix all together. Keep vanilla pudding as powder. Keep berries pretty frozen, thaw just a little.

ITALIAN BREAD SALAD

1 loaf of French bread cut into cubes
2 medium tomatoes- chopped
2 avocados chopped
¼-1/2 red onion-sliced
½ cup shredded mozzarella/parmesan cheese
2 cups salad greens
1 small can sliced olives
1 cup small pieces salami, pepperoni or grilled chicken
½-1 cup balsamic vinegar and olive oil or Italian dressing
(or any vinegerette dressing.)

AVOCADO BACON SWISS CHEESE OMELET

3 eggs
3 tablespoons half-and-half
Salt and pepper to taste
2 tablespoons diced ripe avocado
1 ounce Swiss cheese, grated
1 slice crisp bacon

Combine first 4 ingredients and beat well. Pour into well-oiled omelet pan and cook over medium heat until puffy. Add avocado, cheese, and crumbled bacon. Serve either open-faced or folded over. Serves 1.

THAI CILANTRO CHICKEN LEGS

1/2 cup buttermilk
1/4 cup flake coconut
1 cup chopped fresh cilantro
2 cloves garlic, crushed
1/2 teaspoon salt
1/8 teaspoon black pepper
4 whole chicken legs (2 lbs total)

1. Combine buttermilk, coconut, cilantro, garlic, salt and pepper in a blender. Whirl at high speed until pureed. Pour into plastic food storage bag.
2. Loosen skin on check legs. Pull back from mean leaving skin attached.
3. Add chicken legs to bag, squishing to coat with marinade. Push out all air; seal and marinate in refrigerator overnight.

I'm lovin' the color at this point!

4. Prepare a hot grill; position rack 6 inches from heat.
5. Remove chicken from bag. Pull skin back over meat. Grill 45 to 50 minutes or until internal temperature registers 180 degrees on an instant-read thermometer, turning legs over halfway through cooking.

CHICKPEA & ROMAINE SALAD WITH LEMON-PARMESAN VINAIGRETTE

1 can of chickpeas, drained
1 lemon, zested & juiced
1 clove garlic, minced
a good pinch of kosher salt
1/4 t red chili flakes
good olive oil
2-3 T parmesan cheese
1 head of romaine, rinsed and torn into bite sized pieces

Add the chickpeas to a large bowl. In a small jar, mix together the lemon juice, zest, garlic, salt and chili flakes and pour in enough olive oil so that it doubles the amount of lemon juice. Pour over the chickpeas. Add in lettuce and parmesan cheese and toss until well combined. Eat up, hungrily.

GROUND BEEF STROGANOFF

2 cups sliced mushrooms
2 tablespoons butter
1 pound lean ground beef
1 cup chopped onion
1 (10.75-ounce) can cream of mushroom soup
1/8 teaspoon pepper
½ teaspoon salt
1 tablespoon sugar
1 cup sour cream
Wide Egg Noodles

Cook mushrooms in butter for 5 minutes. Remove from pan. Brown ground beef with onion. Remove from heat. Return mushrooms to pan. Stir in soup, pepper, salt, sugar and sour cream. Serve over hot buttered noodles.

FRENCH VANILLA WHIPPED FROSTING

1 container cool whip
½ cup milk
French vanilla instant pudding mix
Powdered sugar

Mix and frost!

GIANT STUFFED MUSHROOMS

• Extra virgin olive oil (EVOO), for liberal drizzling, plus 1/4 cup
• 5 large portobello mushroom caps
• 2 tablespoons finely chopped fresh rosemary leaves, a couple of sprigs
• Salt and pepper
• 1 cup diced, stale chewy bread
• 2 plum tomatoes, chopped
• 2 ribs celery from the heart with green tops, very thinly sliced
• 1/2 small onion, chopped
• Couple handfuls flat leaf parsley, leaves chopped
• 1 lemon, juiced
• Small chunk Parmigiano Reggiano, to shave on salad

Preparation
Pre-heat grill pan over medium-high heat.

Drizzle EVOO over 4 mushrooms and season with rosemary and salt and pepper. Grill 5 minutes on each side then remove from grill.

While the portobellos cook, cut the remaining portobello into 4 thick slices then thinly slice each piece across. Mix the shaved fresh mushrooms with bread, tomatoes, celery, onion and parsley and dress the salad with the juice of 1 lemon and about 1/4 cup EVOO. Toss and season the salad with salt and pepper, to taste.

Top grilled mushrooms with mounds of the salad and shavings of Parmigiano Reggiano.

LEMON SURPRISE CAKE

1 box Duncan Hines butter cake mix
1 6 oz box lemon gelatin (dry)
2 cups hot water
1 4 oz box French Vanilla instant pudding (dry)
1 – 12 oz container cool whip
1 Large (15 oz) can crushed pineapple

Bake cake mix according to directions. While still warm, mix gelatin with hot water; cool gelatin liquid until luke warm. Punch holes into cake with fork, and pour gelatin over top of cake. Let cool completely.

Drain pineapple (save juice) and mix with instant pudding. Add cool whip and mix well. If too stiff, add a little pineapple juice. Spread on cooled cake. Refrigerate.

TATER TOT CASSEROLE

1 pkg tatter tots
1 lb hamburger
1 can cream of mushroom soup
1/2 of an onion, diced
1/2 of a green pepper, diced
1/2 cup milk (to rinse out soup can)
Velveeta cheese slices
Season salt
Worcestershire sauce

Brown hamburger with onions and peppers; season to taste with season salt and Worcestershire sauce. Add soup and milk. Put meat mixture in the bottom of 9x13 casserole dish (or smaller). Cover with cheese slices and the layer tater tots. Bake at 350 for 30 minutes uncovered.

CHICKEN AND RICE

1 lbs. skinless chicken breast about 5 to 6
1 can cream of mushroom soup
2 cans cream of chicken soup
1 tbs dried minced onions or fresh onion chopped
1 soup can of water
1 1/2 c raw rice
1/2 cube butter

Mix all soup together with water and onions. Pour 1/2 in the bottom of 9x13 casserole dish. Cover with foil and bake at 300 for 1 to 2 hours or until done.

MUSHROOM RICE PILAF

½ cup onion, minced
½ cup celery, finely chopped
¼ cup butter
1 ½ cup uncooked regular long grain rice
6 ounces fresh mushrooms
1 tsp salt
½ tsp crumbled thyme
3 ½ cups chicken broth

Cook onion and celery in butter until tender; add rice and cook until golden. Add mushrooms, salt, and thyme. Stir in chicken broth. Bring to a boil; reduce heat and simmer, covered for 20 minutes. Serves 8.

CREPES & BLINTZ

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

For blintz sauce mix equal parts sour cream and cottage cheese. Also, sour cream with brown sugar is another favorite topping.