Zucchini Soup

Borrowed from Lindsey Shelley

1 medium yellow onion  dice and saute in...

2 oz butter ( 1 or 2 tablespoons)

1 lg zucchini cubed ( 12--15 ins. long. more or less to taste)

throw in with onions

1T. flour sprinkled over cooked zucchini. Stir a bit to mix,

3 pints light stock( chicken broth or veg broth if cooking for a vegetarian)

salt & pepper 

Simmer until zucchini is very soft  it doesn't take long.

Blend soup in batches in blender & return to pot.

tricky part:  

blend 2 yolks with

2T cream

take some of the hot soup and blend with yolks.

this makes yolks warm and keeps them form cooking too fast making the soup

lumpy instead of creamy.

While stirring, mix yolk mixture into soup.

Add chopped dill to taste. I suppose the dill can go in earlier. Probably doesn't make a difference.

At this point you never want the soup to boil or it will curdle.

Just warm through.

Fruit Salsa

From Stacy's Pita Chips

Ingredients:

· 1 (8 ounce) can crushed pineapple in juice
· 2 medium Granny Smith apples, chopped
· 1 cup strawberries or other berries, chopped
· 1 kiwi, chopped
· 1/2 banana, chopped
· 2 tablespoons brown sugar
· 2 tablespoons apple jelly

Pour the pineapple, with its juice, into a small mixing bowl. Then, mix fruit into pineapple and add brown sugar and jelly. Let salsa sit to marinate flavors. Serve with Stacy's® Cinnamon Sugar Pita Chips for dipping. Servings: 4-6 People

Beer Can Chicken with a Cajun Rub

From BBQ USA

For the Rub:

Yield: Makes about 1 cup

1/4 cup coarse salt (kosher or sea)
3 tablespoons sweet paprika
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried thyme (preferably ground)
2 tablespoons dried oregano
1 tablespoon freshly ground black pepper
1 tablespoon freshly ground white pepper
2 teaspoons ground dried sage leaves
2 teaspoons cayenne pepper**

** we used only half a teaspoon of the cayenne!
Combine the salt, paprika, garlic and onion powders, thyme, oregano, black pepper, white pepper, sage, and cayenne in a small bowl and whisk to mix or place in a jar, cover it, and shake to mix. Store the rub in an airtight jar away from heat and light; it will keep for at least 1 year.

Method: Indirect grilling

 
For the beer can chicken:

• 1 can (12 ounces) beer
• 6-7lb chicken
• 1 teaspoon Liquid Smoke
• 1/4 cup chicken stock at room temp
• 2 tablespoons salted butter
• 1 tablespoon brandy (we didn't have, didn't sub)
• 1 teaspoon fresh lemon juice
• 3 tablespoons melted butter, for basting
• your favorite BBQ sauce for serving

You'll also need: 2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water or beer to cover, then drained; vertical chicken roaster (optional)

1. Pop the tab off the beer can. Using a church key-style can opener, make 2 or 3 additional holes in the top of the can. Pour the Liquid Smoke into one of these holes. Insert a chopstick or skewer and gently stir to mix the Liquid Smoke and beer.
 
2. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Place the chicken in a large bowl on its side and pour half the smoke-flavored beer over it. Let marinate in the refrigerator, covered, for 45 minutes, turning twice. Make sure each breast side and the back have marinated for 15 minutes. Set the can with the remaining smoke-flavored beer aside
 
3. Make the rub: Put the Cajun and Old Bay seasonings in a small bowl and stir to mix.
 
4. Set up the grill for indirect grilling (see page 000 for charcoal or page 000 for gas) and preheat to medium. If using a charcoal grill, place a large drip pan in center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch (see page 000) and preheat on high until you see smoke, then reduce the heat to medium.
 
5. Remove the chicken from the marinade and pat dry. Sprinkle 2 teaspoons of the rub inside the body and cavity and 1 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon rub and rub it all over the skin.
 
6. Spoon the remaining rub through a hole in the top of the can into the beer. Don't worry if it foams up; this is normal. If grilling the chicken on the beer can, hold the chicken upright, with the opening of the body cavity at the bottom and lower the bird onto the beer can so the can fits into the cavity. If using a vertical chicken roaster, fill it with the beer as described on page 000 and position the chicken on top.
 
7. If using the beer can, pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can. You don't need to do this if using a vertical chicken roaster. Tuck the wing tips behind the chicken's back.
 
8. When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan, away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180¡ F on an instant-read meat thermometer inserted in a thigh), 1 1/4 to 1 1/2 hours. (See page 000 for other tests for doneness.) If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
 
9. Using tongs, grab the bird with tongs by the beer can just below the bottom, carefully transfer it in its upright position to a platter, and present it to your guests. If using a vertical chicken roaster, grab it with oven mitts or pot holders. Let rest for 5 minutes, then carefully lift the chicken off the support. Take care not to spill the hot beer or otherwise burn yourself. Normally I discard the beer, but some people like to save it for making barbecue sauce. Halve, quarter, or carve the chicken and serve.

Cook's Comments:
- instead of putting the rub just on the outside of the chicken, Dave separated the skin from the meat and rubbed it inside there too. AMAZING!!!

Lime-Cilantro Pork Tacos

Ingredients

• 1 pound pork tenderloin, trimmed and cut into thin strips
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 teaspoons olive oil
• 1 1/2 cups thinly sliced onion
• 1 small jalapeño pepper, seeded and chopped
• 1/2 cup fat-free, less-sodium chicken broth
• 1/2 cup chopped plum tomato
• 3 tablespoons chopped cilantro
• 2 1/2 tablespoons fresh lime juice
• 8 (6-inch) flour tortillas

Preparation

• Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add pork, and sauté 4 minutes or until browned. Remove pork from pan; place in a bowl. Add onion and jalapeño to pan; sauté 5 minutes or until tender. Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.
• Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork is done.
• Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.

Cook's Comments:
- I didn't have a jalapeno pepper but I did have a little can of chili peppers and that worked just fine
- as a side I did refried black beans and also mexican rice, probably could have done without the rice

BBQ Spiced Chicken with Salsa Salad and Pumpkin Chipotle Polenta

From Rachael Ray

Ingredients

• 1 tablespoon grill seasoning
• 2 tablespoons chili powder
• 1/2 tablespoon ground cumin
• 1 tablespoon coriander
• 3 tablespoons dark brown sugar
• 4 boneless skinless chicken breasts
• 4 tablespoons extra-virgin olive oil, divided
• 4 plum tomatoes, chopped
• 1 yellow bell pepper, seeded and chopped
• 1 red onion, chopped
• 1/4 fresh pineapple, cut into spears and grilled
• 2 limes
• A handful fresh cilantro leaves, chopped
• Salt and freshly ground black pepper
• 2 cups chicken stock
• 1 cup milk or half-and-half
• 1 chipotle in adobo, finely chopped and 2 teaspoons adobo sauce
• 3/4 cup quick cooking polenta
• 1 (15-ounce) can pumpkin puree
• 2 tablespoons butter
• 2 tablespoons honey

Directions

1. Heat grill pan over medium-high heat.
2. Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar. Let the chicken hang out a few minutes.
3. Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.
4. Place chicken on grill and cook 6 to 7 minutes on each side.
5. Dress the salad with lime and a couple tablespoons extra-virgin olive oil. Season the salad with cilantro, salt and pepper.
6. Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper.
7. Serve polenta with chicken and salsa salad.

Cook's Comments:

- use only half as much red onion, otherwise it overpowers the salad

- I would probably add mango to the salad next time too

- for the polenta, the chipotle pepper was STRONG so I would cut the amount in half or even just do a quarter of a pepper .... unless of course you really love spice

Chicken in Lime Butter

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons canola oil
• 1/4 cup butter, cubed
• 1 tablespoon lime juice
• 1/2 teaspoon dill weed
• 1/4 teaspoon minced chives

Cook's Comments:

- we also dip the chicken in egg and coat in breadcrumbs before cooking them ... like it better that way!

Directions

• Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until a meat thermometer reaches 170°; drain. Remove and keep warm.
• Add butter and lime juice to the skillet; cook and stir until butter is melted. Stir in dill and chives. Drizzle over chicken. Yield: 4 servings.

Cook's Comments:
- I never follow the recipe when I make this...I just get thin chicken breasts and then use whatever amount of the ingredients I think smells/looks good. I usually use more lime juice than it calls for and I have also experimented with dipping the chicken in egg first, and have also breaded it. All 3 ways are good, can never go wrong. I usually pair with a veggie and sometimes rice.

Quiche Lorraine

From Smitten Kitchen

What sets this apart from other versions of this quiche is the piles of caramelized leeks and the richer-than-rich sour and heavy cream custard, two things I implore you not to miss out on. I hadn’t made this tart crust before, but was very impressed by how easy it came together and how crisp it remained as a shell without requiring a par-baking. I will definitely use it again.

Ingredients

• 1 3/4 cups diced leeks, white and light green only (from about 2 large leeks, although I think you can get away with one super-big leek)
• 3/4 cup diced onion
• 2 1/2 teaspoons olive oil (I needed a tad more)
• 1 1/4 cups flour
• 1 tablespoon plus 2 teaspoons cornstarch
• Salt
• 6 tablespoons butter, diced
• 4 eggs, divided
• 1/2 cup plus 1 tablespoon heavy cream
• 1 cup plus 2 tablespoons sour cream
• Pinch nutmeg
• Pinch pepper
• 1 1/2 cups diced ham (1/4 -inch dice; I used about 1/2 pound)
• 3/4 cup grated Swiss cheese

1. Heat a large sauté pan over low heat. Sauté the leeks and onions in the olive oil 30 to 40 minutes until caramelized, occasionally stirring. Remove from heat and cool.

2. Meanwhile, in a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg (a fork works great for this) and mix it until a dough forms. (Dough can also be made in a food processor, or in theory, and as the original recipe suggests, in a stand mixer.)

3. On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate (I used an 8-inch deep tart pan, though ended up with extra filling) and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes.

4. While the quiche shell chills, mix the heavy cream and sour cream in a medium bowl. Whisk in the remaining three eggs. Add a pinch each nutmeg, salt and pepper and combine to form a batter. Preheat the oven to 350 degrees.

5. Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. Sprinkle the ham and then the cheese over the leeks and onions. Pour in the batter and place the quiche in the oven.

6. Bake until puffed and golden, about 25 to 30 minutes (a deeper pan, such as the one I used, will require extra baking time). Remove from the oven and cool slightly on a rack. Serve warm or at room temperature.

Cook's Comments:
I LOVE this recipe. I have even made a few and frozen them and they reheat perfectly fine. I had never eaten quiche before trying this, I don't know why but for some reason I stayed away from it and I have regretted that ever since!

Peach and Brie Quesadillas with Lime-Honey Dipping Sauce

From MyRecipes.com

Ingredients

• Sauce:
• 2 tablespoons honey
• 2 teaspoons fresh lime juice
• 1/2 teaspoon grated lime rind
• Quesadillas:
• 1 cup thinly sliced peeled firm ripe peaches (about 2 large)
• 1 tablespoon chopped fresh chives
• 1 teaspoon brown sugar
• 3 ounces Brie cheese, thinly sliced
• 4 (8-inch) fat-free flour tortillas
• Cooking spray
• Chive strips (optional)

Preparation

• To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.
• To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat. Heat a large nonstick skillet over medium-high heat. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. Remove from pan; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 3 wedges; serve with sauce. Garnish with chive strips, if desired

Cook's Comments:
I made it as an app but you could definitely have it as a meal too. Pretty easy

Greek Lemon Chicken Soup

From Pampered Chef

2 cups cooked chicken, chopped

2 medium carrots, coarsely chopped

1/2 cup onion, chopped

1 teaspoon lemon zest

1/4 cup fresh lemon juice

2 tablespoons fresh parsley, chopped

1 garlic clove, pressed (or finely minced)

1 (10 3/4 ounce) can fat free low-sodium cream of chicken soup

3 (14 1/2 ounce) cans fat-free chicken broth

1/4 teaspoon fresh ground black pepper

2/3 cup long-grain white rice, uncooked   

1.  Heat a 4 quart stockpot over medium heat.
2.  Lightly spray with nonstick cooking spray.
3.  Add carrots, onion and garlic, cook and stir for 2 minutes.
4.  Stir in chicken, lemon zest, lemon juice, soup, broth and black pepper; bring to a boil.
5.  Stir in rice and reduce heat.
6.  Cover and simmer over low heat 15-20 minutes or until rice is tender.
7.  Remove from heat and stir in parsley just before serving.

Cook's Comments:

- Love it! Usually end up adding more broth than it calls for

Chicken Enchilada Casserole

From Cooking Light

Ingredients

• Cooking spray
• 4 bone-in chicken thighs, skinned
• 1/3 cup chopped fresh cilantro, divided
• 1 cup frozen corn kernels, thawed
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups chopped onion, divided
• 6 garlic cloves, minced and divided
• 1 cup fat-free, lower-sodium chicken broth
• 2/3 cup salsa verde
• 1/4 cup water
• 2 tablespoons chopped pickled jalapeño pepper
• 9 (6-inch) corn tortillas
• 1/4 cup (1 ounce) shredded sharp cheddar cheese

Preparation

• 1. Preheat oven to 425°.
• 2. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 4 minutes on each side. Place skillet in oven; bake at 425° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.
• 3. Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.
• 4. Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth.
• 5. Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.
• 6. Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425° for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.

Cook's Comments:
 - I like spice and this was too spicy for me! I will definitely make again, but probably omit the jalapenos, or put in just a few. Maybe less red pepper too.