Recipe #333: Chicken Succotash

I have a new favorite cook book, The New Soup Bible by Anne Sheasby.  Here's a recipe from that book.  Fantastic, full of flavor.  I made minor changes like using frozen corn instead of cobs.

Ingredients:

3c chicken stock (I may have added more, but I don't remember)
4 boneless, skinless chicken breasts
1/4c butter
2 onions, chopped
4oz chopped bacon (I probably used more.... I mean, it's bacon, right?)
1/4c flour
4 cobs corn (or frozen equivalent)
1 1/4c milk
14oz can lima (butter) beans, drained
3 tbsp shopped fresh parsley
salt and pepper, to taste

Directions:

Bring the chicken stock to boil in a large pan.  Add the chicken and bring back to a boil.  Reduce heat and cook 12-15 minutes.  Remove with a slotted spoon and set aside to cool.  Reserve the stock.

Melt the butter in a pan.  Add the onions and cook 4-5 minutes until softened but not brown.

Add the bacon and cook for 5-6 minutes, until beginning to brown.  Sprinkle in the flour and cook for one minute, stirring continuously.

Gradually stir in the hot stock and bring to a boil, stirring until thickened.  Remove from heat.

Add the corn and half the milk.  Cook for 12-15 minutes until corn is tender.

Cut the chicken into bite-size pieces and stir into the soup.  Stir in the beans and remaining milk.  Cook for another five minutes.  Stir in parsley and season with salt and pepper.

Recipe #332: Tuna Noodle Casserole

I found a good starting recipe on allrecipes.com and then modified the hell out of it.  I was SO pleased with the results!

Ingredients

• 1 (12 ounce) package egg noodles
• 1/4 cup chopped onion
• 1-2 ribs chopped celery, to taste
• 3 cups shredded Cheddar cheese
• 1 cup frozen green peas
• paprika, salt, pepper to taste 

• 2 (6 ounce) cans tuna, drained
• 3 (10.75 ounce) cans condensed cream of mushroom soup
• 1/2 8oz block of cream cheese
• butter, melted
• panko bread crumbs, to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Preheat oven to 400 degrees F.
3. Saute onions and celery until soft.  Add cream cheese and melt.
4. In a large bowl, thoroughly mix noodles, 1-2 cup cheese, peas, tuna, soup and veggie cheese mixture. Season with salt, pepper, and paprika to taste.  Transfer to a 9x13 inch baking dish, and top with cheese.  Add panko and then pour melted butter over the top.
5. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Recipe #331: London Broil

This is SO easy and sooo delicious.  I've already made it twice and plan to again this week!  Perfect for entertaining!  This one is from food.com.

INGREDIENTS

• 1/4 cup balsamic vinegar
• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 1/4 cup olive oil
• 2 garlic cloves, Crushed
• 1 teaspoon rosemary
• 1/4 teaspoon fresh ground black pepper
• 2 lbs london broil beef ( approx)
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DIRECTIONS

1. Mix all marinade ingredients together.
2. Lightly score meat in a diamond pattern on each side.
3. Place meat in a resealable bag. Pour in marinade. Squish meat and marinade around to get all the nooks and crannies.
4. Marinate in refrigerator 2-3 hours or up to 24 hours, rotating occasionally.
5. 20-30 minutes before cooking take meat out of the refrigerator to come up in temperature.
6. Cook in the broiler or on the grill 5-7 minutes per side depending on thickness and desired doneness.

Recipe #330: Chicken Barley Soup

A great alternative to chicken noodle soup.  I added more broth and then more again to the leftovers since the barley absorbs a lot.  The leftovers are even better than when it's first made.  Once again, allrecipes.com, ladies and gentlemen!

Ingredients

• 8 cups water (I used half water, half chicken broth)
• 2 pounds chicken thighs, or more to taste (I used thighs and breasts)
• 1 1/2 cups chopped carrots
• 1 cup chopped celery (try to include celery leaves)
• 1 onion, chopped
• 3/4 cup pearl barley
• 3 bay leaves 

• 1 cube chicken bouillon, or more to taste
• 1 teaspoon poultry seasoning
• 1 teaspoon rubbed sage
• 1 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper
• 2 tablespoons lemon juice

Directions

1. Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes.
2. Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
3. Cool broth until the fat congeals on the surface. Skim and discard fat.
4. Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes. Stir lemon juice into the soup just before serving.

Recipe #329: Crock Pot Chicken Chili

Why did I wait so long to make white chili!?  This was delicious and definitely a healthy alternative.  This one is from allrecipes.com.  Pictured with cheese, crackers, and sour cream in it.

Ingredients

• 1 (16 ounce) jar green salsa (salsa verde)
• 1 (16 ounce) can diced tomatoes with green chile peppers
• 2 (15 ounce) cans white beans, drained
• 1 (14.5 ounce) can chicken broth
• 1 (14 ounce) can corn, drained

1 onion, chopped

• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• salt and ground black pepper to taste
• 3 skinless, boneless chicken breasts

Directions

1. Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.
2. Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
3. Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.

Recipe #328: Quick Chicken Noodle Pho

Excellent and healthy recipe from Cape Fear Nutrition!

Ingredients

• 1 tablespoon minced peeled fresh ginger
• 32oz chicken stock (I believe I added a little more)
• 4 boneless, skinless  chicken thighs
• 1 teaspoon fish sauce
• 1 teaspoon sugar
• 8 ounces dried rice noodles
• 1 scallion, thinly sliced
• 2 cups mung bean sprouts
• 1/2 cup  Thai basil
• 1 lime cut into wedges
• 2  red serrano chiles (I used jalapeno since I couldn't find serranos)
• Hot Sauce , Sriracha, or hoisin sauce (optional)

Instructions

 1.  Combine stock  and fresh ginger in a  stockpot over moderate heat.  Add chicken thighs, sugar and fish sauce. Bring to a boil.  Reduce heat  and simmer until the chicken is cooked, about 30 minutes.

2. While stock is simmering, prepare noodles according to package direction. Drain and keep warm.

3. When chicken is cooked, remove from pot and cut into bite sized pieces. Strain stock.

4. Divide warm noodles between four bowls. Add chicken. Ladle the broth over noodles and chicken. Serve  with  scallions, bean sprouts, lime wedges, thai basil and  serrano chiles. Add hot sauce, sriracha or hoisin sauce as desired.

Recipe #327: Easy Fish Tacos

So easy, no breading or frying, delicious!!  I made this with cod.  Recipe from chowhound.com.

INGREDIENTS

• 1 pound firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish
• 2 medium limes, halved
• 1 medium garlic clove, finely chopped
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 2 tablespoons vegetable oil, plus more for oiling the grill grates
• Kosher salt
• Freshly ground black pepper
• 1/2 small head of green or red cabbage (about 14 ounces), cored and thinly sliced
• 1/2 medium red onion, thinly sliced
• 1/4 cup coarsely chopped fresh cilantro
• 6 to 8 soft (6-inch) corn tortillas
• Sliced avocado, for garnish (optional)
• Guacamole, for garnish (optional, see above)
• Salsa, for garnish (optional, see above)
• Sour cream, for garnish (optional)
• Hot sauce, for garnish (optional)

INSTRUCTIONS

1. Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas.
2. Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
3. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
4. Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.
5. Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.
6. Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.

Recipe #326: Slow Cooker Salisbury Steak

I loved how easy, filling and full of flavor this was, and it makes a lot for cheap.  It's a tad on the salty side, but I wouldn't change a thing.  I served it over mashed potatoes.  Allrecipes.com provided this one, and I made a couple changes.

Ingredients

• 2 pounds lean ground beef
• 1 (1 ounce) envelope dry onion soup mix
• 1/2 cup Italian seasoned bread crumbs
• 1/4 cup milk
• 1/4 cup all-purpose flour

2 tablespoons vegetable oil

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) packet dry au jus mix
• 3/4 cup water

Directions

1. In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
2. Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Recipe #325: Herb Crusted Rack of Lamb

I am way, WAY behind in blogging recipes, but that doesn't mean I haven't been cooking new things.  I currently have a list of twelve recipes that are definite keepers, so I'll blog them in a big marathon for the ones I have pictures for.... the others will need to be made again so I can get images for them! (What torture, having to eat such delicious things again...)

This recipe was one of my favorites.  I was so proud of myself after this one, even though I will tell you it's actually super easy- just LOOKS fancy.  It was my first time making rack of lamb.

This is from http://www.finecooking.com/recipes/herb-crusted-rack-of-lamb.aspx
Not sure I prepped the lamb right, but I don't care- it turned out fantastic regardless!

After browning, before the crust....

• 2 racks of lamb, about 1-1/4 lb. each, chine bones removed, rib bones frenched, and meat trimmed of all but a thin layer of fat
• Kosher salt and freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 Tbs. chopped fresh thyme
• 1 cup soft fresh breadcrumbs
• 1/4 cup olive oil
• 2 Tbs. Dijon mustard

Position an oven rack in the middle of the oven and heat the oven to 475°F. 

Season the lamb with salt and pepper. 

Combine the garlic, parsley, thyme, and breadcrumbs in a shallow bowl. 

Moisten the mixture with enough olive oil to make the mixture hold together.

Heat a large dry skillet over high heat. 

Put the lamb, meat side down, in the skillet. 

With tongs, hold the lamb against the skillet for a minute to give it a nice brown crust. 

Turn the meat to sear it on all sides for a total of 4 minutes. 

Remove the meat from the skillet and paint the meaty side of the rack with the mustard. 

Roll the meat in the herb mixture to coat it. Sear and coat the second rack in the same way.

Transfer the racks to a roasting pan just large enough to hold them. 

Cover the rib bones with strips of foil so they don't burn and roast until medium rare, 20 to 25 minutes (120°F internal temperature). 

If you want a crispier crust, finish cooking under the broiler for 2 minutes. Let the racks rest for 5 minutes before carving.

Use a carving knife to cut between the rib bones. Arrange the chops on warm serving plates. Serve hot. (The chops will cool quickly, so the best strategy is to carve the racks at the table.)