Creamy Cauliflower Soup

Gather your ingredients.

Chop the onion.

Chop the cauliflower.

Add the butter and flour to the saucepan.

Make it into a roux.

Add the stock.

Add the veggies and simmer for 20 minutes.

Whip out your immersion blender and puree the heck out of it!

Tah-dah! Yummy, creamy, soup!

Recipe from skinnytaste.com

Note: I added two teaspoons of turmeric to the recipe...it worked well.

* 1 tbsp butter
* 2 tsp unbleached flour
* 1 head cauliflower - chopped
* 1/2 cup chopped onions
* 4 cups fat free chicken broth (vegetarians can use vegetable broth)
* salt and pepper to taste

In a medium saucepan, make a rue by melting the butter on low heat. Add flour and stir about 2 minutes. Add chicken broth, onions and cauliflower and set heat to medium. Cover and simmer until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth. Season with salt and pepper.

Southern Egg Salad

From marthastewart.com

Serves 1

* 2 large eggs
* 2 tablespoons light mayonnaise
* 1 small shallot, minced
* 2 teaspoons sweet pickle relish, or chopped pickle
* 1/8 teaspoon Old Bay Seasoning
* Coarse salt and ground pepper
* 2 slices dark bread, such as multigrain or pumpernickel carrot sticks, for serving (optional)

Directions

1. Place eggs in a small saucepan, and cover with water by 1 inch. Bring water to a boil; immediately remove from heat, and cover. Let stand 12 minutes. Drain and rinse under cold running water.
2. Meanwhile, in a medium bowl, combine mayonnaise, shallot, relish, and Old Bay Seasoning. Peel eggs; coarsely chop, and fold into mayonnaise mixture. Season with salt and pepper.
3. Top one slice of bread with egg salad and remaining slice of bread. Wrap in waxed paper or plastic and refrigerate, up to overnight. Serve with carrot sticks, if desired.



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Tagliatelle with Asparagus & Gorgonzola Sauce

from "Pasta" by Parragon Publishing

1lb asparagus tips
olive oil
salt and pepper
8oz Gorgonzola, crumbled
6 fl oz heavy cream
12 oz dried tagliatelle

1) Place asparagus tips in a single layer in a shallow ovenproof dish. Sprinkle with a little olive oil and season with salt and pepper. Turn to coat in the oil and seasoning. Roast in a preheated oven, 450, for 10-12 minutes until slightly browned and just tender. Set aside and keep warm.

2) Combine the crumbled cheese with the cream in a bowl. Season with salt and pepper.

3) Cook the pasta in plenty of boiling salted water until tender but still firm to the bite. Drain and transfer to a warmed serving dish.

4) Immediately add the asparagus and the cheese mixture. Toss well until the cheese has melted and the pasta is coated with the sauce. Serve at once.

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Crab and Spinach Frittata

8 eggs, beaten
10 oz frozen chopped spinach, thawed and drained
1 cup lump crab meat
2 cups shredded cheddar cheese
1/2 cup chopped onion
salt & pepper, to taste

Preheat oven to 350. Spray a glass pie plate with non-stick cooking spray or lightly coat with olive oil. Beat eggs until blended. Add spinach, crab meat, cheese, onion, salt & pepper. Pour into pie plate and bake for 30-40 minutes. (my oven took 35 minutes.) Insert a knife into the middle of the frittata and make sure it comes out clean.

Note: I used 1 cup leftover homemade crab salad in place of the plain crab meat.




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Slow Cooker Corned Beef and Cabbage

from foodnetwork.com

Ingredients

* 2 stalks celery, halved
* 4 carrots
* 1 medium onion, cut in 4 wedges
* 4 to 6 red potatoes, quartered
* 1 4-pound corned beef brisket
* 12-ounce bottle stout or dark ale
* 1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
* 1 medium head cabbage, cut into 6 wedges

Directions

Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.

Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.

Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.

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Greek Pizza

My image of this recipe, 2010

Note: I do not use exact measurements. To me, pizza is very personal and to each person's tastes. You can use as little or as much as you want of these ingredients, or add or subtract as you please.

pizza crust of your choice
puttanesca sauce
fresh mozzarella, sliced
oregano
thinly sliced red onion
kalamata olives, pitted and chopped
tomato basil-flavored feta, crumbled
sun-dried tomatoes (not packed in oil), chopped
frozen chopped spinach, thawed and drained


Preheat oven to 425. Spread sauce evenly over pizza crust. Place sliced mozzarella on top and sprinkle with oregano. Place in oven for 8-10 minutes until cheese is melted.

Meanwhile, slice the onion, chop the olives and tomatoes, crumble the cheese, and thaw the spinach. Remove pizza from oven and top with remaining ingredients, leaving the feta for last.

Return to the oven for 5-7 minutes, giving the onions time to soften and the feta to begin to melt slightly.

Slice and enjoy!

Cheesy Mexican Mushroom Skillet

from bettycrocker.com

Notes: I bought a 5 oz box of vermicelli already broken into small pieces - it was "for soups". Try and find it...it makes the recipe much easier. I also used chipotle-flavored diced tomatoes for a richer flavor.

1 1/2 teaspoons olive or vegetable oil
4 oz uncooked vermicelli, broken into 1-inch pieces
1 medium onion, sliced (about 1 cup)
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 can (14.5 oz) diced tomatoes, undrained
2 medium jalapeño chiles, seeded, finely chopped
1/2 cup water
2 teaspoons ground cumin
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese (4 oz)

1. In 12-inch nonstick skillet, heat oil over high heat. Add vermicelli; cook about 2 minutes, stirring frequently, until golden brown.
2. Reduce heat to medium. Stir in onion and mushrooms. Cook 2 minutes, stirring occasionally.
3. Stir in tomatoes, chiles, water, cumin and salt. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally.
4. Remove from heat. Sprinkle with cheese. Cover; let stand about 2 minutes to melt cheese.

Just Chicken Pie

from Cook's Country Lost Recipes

Notes: I added mushrooms to the recipe, cooking them in the butter before the celery. I also opted not to strain out the vegetables from the sauce. I also used chicken thighs instead of breasts.



Serves 6 to 8

2 ½ pounds bone-in, skin-on split chicken breasts
salt and pepper
8 T (1 stick) unsalted butter
1 celery rib, chopped fine
2 garlic cloves, minced
1/3 cup all-purpose flour
1 (12-oz) can evaporated milk
2 cups low-sodium chicken broth
1 t grated lemon zest
3 scallions, chopped
2 (12-in) rounds pie dough, one round fitted into a 9-in pie plate and one round chilled
3/4 cup shredded sharp cheddar cheese
1 large egg, beaten

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Cover a rimmed baking sheet with foil.

2. Pat the chicken dry with paper towels and season with salt and pepper. Place on the prepared pan, skin side up, and roast until the thickest part of the breasts registers 160 to 165 degrees on an instant-read thermometer, 35 to 40 minutes. Let cool to room temperature, discard the skin, cut the meat from the bone, and shred it in to 2-inch pieces.

3. Melt the butter in a large saucepan over medium heat. Cook the celery until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook until it begins to brown, about 1 minute. Stir in the milk, broth, and zest and bring to a boil. Reduce the heat to low and simmer until thickened, about 5 minutes. Strain the sauce into a bowl (discard the vegetables), stir in the chicken and scallions, and season with salt and pepper. Cool the filling 30 minutes.

4. Spoon the filling into the pie shell and sprinkle with the cheese. Top with remaining circle of dough. Trim all but ½ inch of the dough overhanging the edge of the pie plate. Press the top and bottom crusts together, then tuck the edges underneath. Crimp the dough evenly around the edge of the pie, using your fingers.

5. Cut 4 2-inch slits in the top of the dough, brush with the beaten egg, and bake until the crust is deep golden brown, 45 to 55 minutes. Let cool 10 minutes. Serve.

Slow Cooker Beef Stroganoff Stew

from Betty Crocker

1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 lb boneless beef tip steak, cut into 1/2-inch pieces
2 cans (18 oz each) Progresso® Vegetable Classics creamy mushroom soup
1/2 cup water
2 1/2 cups uncooked wide egg noodles (4 oz)
1 cup sour cream
2 tablespoons chopped fresh parsley, if desired


1. In 3 1/2- to 4-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef.
2. Cover; cook on Low heat setting 5 to 7 hours.
3. Stir noodles into mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until noodles are tender. Stir in sour cream. Garnish individual servings with parsley.

Thursday: Pizza Bianca & Hearts of Palm Salad with Olives and Ham

Pizza Bianca with Chicken, Caramelized Onions and Fontina Recipe

recipe courtesy of Relish Mag



Ingredients
1 tablespoon unsalted butter
1 tablespoon olive oil
2 large yellow onions, halved and very thinly sliced
1 tablespoon, plus 1 teaspoon, fresh thyme, divided
1/2 teaspoon kosher salt
Coarsely ground black pepper
1/4 teaspoon sugar
1 (12-inch) thin pizza crust
1 cup shredded Fontina cheese (4 ounces)
1 1/2 cups shredded rotisserie chicken
Chopped chives
Instructions
1. Preheat oven to 450F.
2. Heat butter and oil in a large skillet over medium-high heat. Add onions, 1 tablespoon fresh thyme, salt and pepper, and cook, stirring occasionally, until onions begin to wilt, about 10 minutes. Add sugar, lower heat, and continue cooking until onions are soft and brown, about 15 minutes.
3. Place pizza crust on a baking sheet. Sprinkle with Fontina and top with chicken and onion mixture. Bake 10 to 15 minutes, until cheese is melted and bubbling. Sprinkle remaining thyme and chives over pizza, and slice into wedges. Serves 4.

Recipe by Laraine Perri, "Quick Chick," Oct. 2009.

Hearts of Palm Salad with Olives and Ham

Recipe courtesy of Epicurious.com

1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
3 garlic cloves, chopped
1 1/2 teaspoons dried oregano
6 tablespoons olive oil

2 14-ounce cans hearts of palm, drained, rinsed
6 ounces ham, cut into matchstick-size strips (about 1 1/2 cups)
1 cup assorted olives, pitted, sliced

Lettuce leaves

Combine first 4 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.

Cut hearts of palm on diagonal into 1/2-inch-thick slices. Place in large bowl. Add ham and olives. Toss with enough dressing to coat generously.

Arrange lettuce leaves on plates. Spoon salad atop lettuce and serve.

Wednesday: Shrimp and Grits & Broccoli

Shrimp and Grits

recipe courtesy of Relish Mag



Ingredients
Grits:
1½ cups water
1½ cups 2% reduced-fat milk
¾ cup stone-ground grits
¾ cup shredded sharp Cheddar cheese
3 tablespoons grated Parmigiano Reggiano cheese
1/4 teaspoon salt
Coarsely ground black pepper
1/8 teaspoon Tabasco sauce

Shrimp:
1 pound shrimp, peeled and deveined
6 bacon slices, chopped
2 cups thickly sliced button mushrooms
½ cup beer
1 cup chopped green onions
1 garlic clove, minced
1 tablespoon fresh lemon juice
1 to 2 dashes Tabasco sauce
Coarsely ground black pepper
2 tablespoons chopped fresh parsley
Instructions
1. To prepare grits, bring water and milk to a boil over high heat. Add grits; cook according to package directions. Remove from heat. Stir in remaining ingredients. If grits become to thick, add 1/4 to 1/3 cup milk. Keep warm in a double boiler.
2. To prepare shrimp, heat a large skillet over medium-high heat. Add bacon; sauté until almost crisp. Remove from skillet, reserving pan drippings. Add shrimp and mushrooms to pan drippings; sauté until shrimp is light pink, about 4 minutes.
3. Add beer, green onions and garlic. Cook 2 minutes. Add lemon juice, Tabasco, pepper and parsley.
4. Divide grits among 4 plates. Spoon shrimp mixture on top; sprinkle with crumbled bacon. Serves 4.

"Wild About Shrimp," Oct. 2009.

Sunday: Shrimp Luncheon Dish and Green Bean Salad

Shrimp Luncheon Dish

Green Bean Salad
(recipe courtesy of my Aunt Linda)

cut green beans, drained, 1 can
celery, chopped, 1/4 c
green onions, chopped, 1/4 c
sharp cheese, grated, 1/2 c
capers, 1/2 t (while if small, chop if large)
Green Goddess dressing (about 1/4c)
salt & pepper to taste

Mix all ingredients. This is better if prepared and refrigerated several hours before serving to blend flavors.

Paula Deen's Chicken Casserole

1 fryer, cooked, boned, cut into small pieces (reserve broth)
1/2 cup mayonnaise
1/2 cup chopped onion
4 eggs
1 stick butter, melted
2 1/2 cups chicken broth
1 pkg cornbread stuffing mix like Pepperidge farms
1 cup milk
1 can cream of chicken soup

Combine chicken, mayo, onion and set aside. Combine 2 eggs, margarine, chicken broth and stuffing mix and set aside. In small bowl, lightly beat 2 eggs and milk. Spray large casserole dish with cooking spray. In bottom of dish spread half stuffing mix; then layer with chicken mix. Add second layer of this. Pour egg and milk mixture over top layer of stuffing mixture. Refrigerate overnight. Preheat oven to 350 and spread cream of chicken soup on top of casserole and bake 45 minutes.

Spicy Shrimp With Creamy Greens

Recipe courtesy of Rachael Ray Magazine



Ingredients:

* 1 pound peeled, deveined shrimp
* 2 tablespoons extra-virgin olive oil
* 2 teaspoons barbecue rub
* A pinch of salt
* One 16-ounce bag thawed frozen spinach
* One 4-ounce chunk of cream cheese
* 1 to 2 teaspoons chopped pickled jalapeños

Directions:

In a bowl, toss 1 pound peeled, deveined shrimp with 2 tablespoons extra-virgin olive oil, 2 teaspoons barbecue rub and a pinch of salt. In a skillet, cook the shrimp until just pink, then add a 16-ounce bag thawed frozen spinach and cook until heated through. Remove from the heat and stir in a 4-ounce chunk of cream cheese and 1 to 2 teaspoons chopped pickled jalapeños.

Linguine with Silky Mushroom Sauce

Recipe and picture from KraftFoods.com




1/2 lb. linguine, uncooked
1 pkg. (1/2 lb.) sliced fresh mushrooms
1/2 cup chicken broth
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Light Cream Cheese Spread
2 cups baby spinach leaves


COOK pasta as directed on package.

MEANWHILE, heat skillet sprayed with cooking spray on medium-high heat. Add mushrooms; cook and stir 8 min. or until lightly browned. Add broth and cream cheese spread; mix well. Add spinach; cook just until wilted.

DRAIN pasta; toss with sauce. Season with fresh ground black pepper.

Chicken Breasts With Peppers

from All You Magazine, November 21, 2008

Note: I used 1 red bell pepper (instead of roasted red peppers in a jar) and chicken thighs instead of chicken breasts.

4 6-oz boneless, skinless chicken breasts
salt
1/2 c all-purpose flour
3 T vegetable oil
2 cloves garlic, chopped
1 7-oz jar roasted red peppers, cut into strips
3/4 c canned low-sodium chicken broth
2 T red wine vinegar
1 1/2 t sugar
1 T unsalted butter
2 T chopped parsley

1) Place each chicken breast between 2 sheets of parchment paper and pound to an even 1/2-inch thickness. Sprinkle with salt. Coat chicken on both sides with flour; shake off excess.

2) Warm 2 T oil in a large skillet over medium-high heat. Cook chicken until golden on both sides and cooked through, 8 to 10 minutes. Transfer to a platel cover.

3) Heat remaining oil in skillet. Sauté garlic until fragrant, 30 seconds. Add peppers and sauté for 1 minute. Add broth, vinegar, and sugar; bring to a boil, scraping up browned bits from pan. Reduce heat; simmer until slightly thickened, about 4 minutes. Remove pan from heat; stir in butter and parsley until butter melts. Pour sauce over chicken and serve.

Impossibly Easy Seafood Pie

from bettycrocker.com

Notes: I used crabmeat and muenster cheese. We also put a dash or two (or three) of Tabasco sauce on top of our pieces.

1 package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained, or 1 package (5 ounces) frozen cooked salad shrimp, thawed and drained
1 cup shredded sharp natural Cheddar cheese (4 ounces)
1 package (3 ounces) cream cheese, cut into 1/4-inch cubes
1/4 cup sliced green onion
1 jar (2 ounces) diced pimientos, drained, if desired
1/2 cup Original Bisquick® mix
1 cup milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 eggs

1. Heat oven to 400°F. Grease pie plate, 9x1 1/4 inches. Mix crabmeat, cheeses, onions and pimientos in pie plate.
2. Stir remaining ingredients in bowl with fork until blended. Pour into pie plate.
3. Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean (some cream cheese may stick to knife). Let stand 10 minutes before cutting.

Primavera Ravioli Bake

from Betty Crocker's Quick-to-Fix Casseroles, February, 2005

1 bag (25 oz) frozen Italian sausage-filled ravioli
1 bag (14 oz) frozen broccoli florets
1/2 c chopped, drained, roasted red bell pepper
1 jar (1 lb) Alfredo past sauce
3/4 c milk
1/2 t Italian seasoning
1 c Parmesan croutons; crushed

Layer frozen ravioli on the bottom of a 9x13 casserole dish. Top with remaining ingredients (except croutons) and toss together. Bake for 50 minutes at 350°. Top with croutons and bake 10-15 minutes more.

Shrimp Luncheon Dish

This is my grandmother's recipe as she contributed it to A Book of Favorite Recipes - St. Pius X Catholic Church, Beaumont, TX Enjoy!

3 T butter or margarine
1/2 onion, minced
1/2 c green pepper, minced
1 clove garlic, minced
1/4 c pimento, minced
1 c washed, uncooked rice
1 small can mushrooms, stems and pieces
1 1/2 c shrimp, cleaned
1/2 t salt or to taste
1 bay leaf
2 1/4 c liquid, mushroom juice and water

Place all ingredients in deep fat fryer, turn heat control to 275 degrees. Cover. When steaming, turn to 200-210 degrees and simmer for 30 minutes without removing cover. Serves 6.
~~~~~~~~~~~~~~~~~
My cooking method:
Place all ingredients in a 9x13 baking dish. Cover with foil. Cook in 350 degree oven for 30 minutes or until rice is fluffy and tender.

Notes: I dot the dish with the 3 T of butter before covering it to cook. I also usually use vegetable broth rather than water because it gives it more flavor. I highly recommend brown Gulf shrimp if available.

Cream Cheese and Spinach Stuffed Chicken Rolls

from cooks.com

Note: This recipe was good, but next time I am going to marinate the chicken breasts after I pound them out - probably in Italian dressing. The chicken was a little bland, even with the cream cheese mixture in the middle.

6 boneless chicken breast halves
8 ounces cream cheese
1/2 cup chopped cooked spinach
1 sm. clove garlic, minced
1/8 teaspoon nutmeg
Salt pepper (to taste)
1 large egg beaten with tbsp. water
1/2 cup unseasoned dry bread crumbs
3 tablespoons butter, melted

1. Heat oven to 375 degrees. Flatten chicken between plastic, to 1/4 inch thick.

2. In large bowl, beat cream cheese with spinach, garlic, nutmeg, salt and pepper until combined.

3. Spoon equal amount of mixture across narrow end of each breast. Roll jelly roll style and secure with toothpicks. Dip in egg and roll in crumbs. Shake off excess. In baking dish arrange chicken seam side down in one layer drizzle with butter. Bake 25-30 minutes or until golden brown.