Individual Turkey Potpies

November 30, 2013 Leave a Comment
Individual Turkey Potpies

Individual Turkey Potpies

 

Savory, creamy potpies are a great way to make those old leftovers new again.  These are not your grandma’s pot pies…they are made with fresh herbs, a silky homemade Dijon sauce and a puff pastry top.

           Victoria Bond                                                            Tempe, Arizona

 

Individual Turkey Potpies Recipe

Individual Turkey Potpies

2 ½ cups cubed peeled potatoes

1 cup chopped onions

¾ cup sliced fresh carrots

½ cup chopped celery

1 Tbsp. olive oil

2 garlic cloves, minced

2 cups cubed cooked turkey

½ cup fresh peas

½ tsp. minced fresh thyme or 1/8 tsp. dried thyme

½ tsp. minced fresh rosemary or 1/8 tsp. dried rosemary, crushed

¼ tsp. salt

1/8 tsp. pepper

Sauce:   ¼ cup butter. cubed

6 Tbsp. flour

2 cups 2% milk

1 cup chicken broth

½ cup heavy whipping cream

3 Tbsp. Dijon mustard

1 Tbsp. capers, drained

1 tsp. minced fresh tarragon or ¼ tsp. dried tarragon

1 tsp. minced fresh thyme or dried thyme

1 tsp. minced fresh rosemary or ¼ tsp. dried rosemary, crushed

½ tsp. rubbed sage

½ tsp. dried marjoram

¼ tsp. ground nutmeg

¼ tsp. salt

1/8 tsp. pepper

Crust:   1 sheet frozen puff pastry, thawed

1 egg

1 Tbsp. water

2 Tbsp. grated Parmesan cheese

In a large skillet, sauté the potatoes, onions, carrots and celery in oil for 8 minutes.  Add garlic; cook 1 minute longer.  Stir in the turkey, peas, thyme, rosemary, salt and pepper; heat through.

In a large saucepan, melt butter.  Stir in flour until smooth; gradually add milk, broth and cream.  Bring to a boil; cook and stir for 1-2 minutes or until thicken.  Stir in the mustard, capers, herbs, nutmeg, salt, pepper and potato mixture.  Divide among six greased 10 oz. ramekins.

On a lightly floured surface, roll out puff pastry into 13 x 9 inch rectangle.  Cut into six squares.  Place one pastry over each ramekin; pressing to seal edges.  Beat egg and water; brush over pastry.  Sprinkle with cheese.

Place ramekins on a baking sheet.  Bake, uncovered, at 400 F. for 20-25 minutes or until golden brown.

6 servings

 

(Recipe for Individual Turkey Potpies came from Taste of Home, 2013)

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Cheese and Pepper Soup

November 19, 2013 Leave a Comment
Cheese and Pepper Soup

Cheese and Pepper Soup

 

Every time we have a church fellowship supper, people ask me to bring this soup.  I don’t mind making it over and over – it’s so easy to prepare!  I also like serving this spicy Southwest soup when Northern friends visit-and fixing it for my husband and our two children all the year through.

Cheese and Pepper Soup Recipe

Cheese and Pepper Soup

1/3 cup finely chopped carrots

1/3 cup finely chopped celery

1 cup thinly sliced green onions

2 cups water

1 medium onion, chopped

¾ cup butter, cubed

1 cup plus 2 Tbsp. flour

4 cups milk

4 cups chicken broth

1 jar (15 oz.) process cheese sauce

1/8 tsp. cayenne pepper

Salt and pepper to taste

1 Tbsp. prepared mustard

 

Combine carrots, celery and green onion in water; cook until tender.  Set aside.

Sauté onion in butter until limp; stir in the flour and blend well.  Do not brown.   Combine milk and broth; bring to boil.  Whisk in onion/flour mixture.  Add cheese, cayenne, salt and pepper if desired, and mustard.  Slowly stir in vegetables and water they were cooked in.  Bring just to a boil; serve immediately.  Add cayenne gradually to taste.        12 servings

 

(Recipe for Cheese and Pepper Soup came from tasteofhome.com)

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Chicken Asparagus Soup

November 12, 2013 Leave a Comment
Chicken Asparagus Soup

Chicken Asparagus Soup

 

Asparagus stars in this flavorful soup, a favorite recipe from my Italian grandmother.  I have fond memories of chopping veggies and cooking with her as a child.

         Sandy Clayton                                              Visalia, California                                                                          

 

Chicken Asparagus Soup Recipe

Chicken Asparagus Soup

2 lb. thin fresh asparagus

2 large potatoes, peeled, and diced

1 large onion

2 celery ribs, chopped

1 medium carrot, chopped

2 tsp. dried parsley flakes

1 garlic clove, minced

2 Tbsp. canola oil

2 cans (14 ½ oz. each) chicken broth

1 tsp. salt

½ tsp. pepper, divided

1 bay leaf

2 cups cubed cooked chicken

2 cups half-and-half cream

Shaved Parmesan cheese, optional

 

Cut tips from asparagus spears; set aside.  Place stalks in a large skillet; cover with water.  Bring to a boil.  Reduced heat; cover and simmer for 40 minutes.  Strain, reserving 4 cups cooking liquid.  Discard stalks.

In s Dutch oven, sauté the potatoes, onion, celery, carrot, parsley and garlic in oil until vegetables are tender.  Stir in the broth, salt, ¼ teaspoon pepper, bay leaf and reserved cooking liquid.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.  Discard bay leaf.  Cool slightly.

In a blender, cover and puree soup in batches until smooth.  Return to the pan.  Add the chicken, cream, remaining pepper and reserved asparagus tips.  Bring to a boil.  Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender.  Garnish with Parmesan cheese if desired.             10 servings

 

(Recipe for Chicken Asparagus Soup came from tasteofhome.com)

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Herbed Tomato Bisque

November 7, 2013 Leave a Comment
Herbed Tomato Bisque

Herbed Tomato Bisque

 

This would be great to chase away the chill on a stormy night.  This creamy tomato soup has a hint of sweetness from honey and great herb flavor.

                Dawn Richard                                           Princeton, MN

 

Herbed Tomato Bisque Recipe

Herbed Tomato Bisque

1 medium onion, finely chopped

¼ cup butter, cubed

¼ cup flour

1 tsp. dill weed

1 tsp. dried oregano

3 cups chicken broth

3 cans (14 ½ oz. each) diced tomatoes, undrained

¼ cup minced fresh parsley

2 Tbsp. honey

¾ tsp. salt

¾ tsp. white pepper

1 ½ cups half-and-half cream

 

In a large saucepan, sauté onion in butter until tender.  Stir in the flour, dill and oregano until blended; gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in the tomatoes, parsley, honey, salt and pepper.  Return to a boil.  Reduce heat; simmer, uncovered, for 15 minutes.  Stir in cream; heat through.                   8 servings

 

(Recipe for Herbed Tomato Bisque came from Taste of Home (tasteofhome.com)

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Pork Roast with Twist of Orange

November 1, 2013 Leave a Comment
Pork Roast with Twist of Orange

Pork Roast with Twist of Orange

 

The citrus flavor sets this dish apart.  It’s my family’s favorite!  With a nice and EASY gravy, this dish is perfect served with rice or mashed potatoes.

          Janie Canals                                                                      West Jordan, Utah

 

Pork Roast with Twist of Orange Recipe

Pork Roast with Twist of Orange

4 bacon strips, diced

1 Pork Shoulder (3 to 4 lbs.)

1 large onion, thinly sliced

1 ½ tsp. minced garlic

1 jalapeno pepper, seeded and finely chopped

4 ½ tsp. chili powder

1 tsp. salt

1 tsp. pepper

1 cup chicken broth, divided

2/3 cup orange juice

¼ cup flour

Hot mashed potatoes, optional

 

In a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels to drain; set aside.  Cut roast in half.  Brown meat in drippings on all sides.

Transfer to a 5 qt. slow cooker, reserving 1 tablespoon drippings.  Brown onion in the drippings.  Add garlic; cook 1 minute longer.  Add the jalapeno, chili pepper.  Stir in ½ cup chicken broth, the orange juice and bacon; pour over roast.

Cover and cook on low for 4 ½ to 5 hours or until meat is tender.

(Recipe for Pork Roast with Twist of Orange came from Taste of Home (tasteofhome.com)

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Green Chili Chicken Corn Chowder

October 28, 2013 Leave a Comment
Green Chili Chicken Corn Chowder

Green Chili Chicken Corn Chowder

 

This recipe from Patti Ziegler is fast and easy to make but tastes like something you worked on all day!!

 

Green Chili Chicken Corn Chowder Recipe

Green Chili Chicken Corn Chowder

1-2 lbs. cooked, cubed chicken breasts

¾ cup coarsely chopped onion

1 ½-2 garlic cloves, minced

3 Tbsp. butter or margarine

2 cups chicken broth (or 2 cups water mixed with 1 tsp. CHICKEN SOUP BASE)

1-1 ½ tsp. GROUND CUMIN

2 cups half and half or cream

2 cups (8 oz.) shredded Monterey Jack/Colby cheese

2 cans (16 oz. each) cream-style corn

2 cans (4 oz. each) chopped green chilies (or 8 oz. fresh roasted green chilies, peeled & chopped)

1-2 tsp. hot pepper sauce (Pattie uses Tabasco)

1 can (14.5 oz. diced tomatoes

Fresh cilantro or parsley

 (*PENZEYS SPICES)

 

Brown onion and garlic in butter.  Add chicken, broth and cumin and bring to a boil.  Reduce heat to medium.  Add cream, cheese, corn, chilies and hot pepper sauce.  Cook and stir over low heat until the cheese is melted.  Stir in tomatoes.  Serve immediately; garnish with cilantro or parsley.  Salt and pepper to taste.                    6-8 servings

 

(Recipe for Green Chili Chicken Corn Chowder came from Penzeys Spices, September, 2013)

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Lemony Chicken Noodle Soup

September 26, 2013 Leave a Comment
Lemony Chicken Noodle Soup

Lemony Chicken Noodle Soup

This isn’t Grandma’s Chicken soup, but it is comforting.  The lemon juice gives this easy soup enough zip to make it interesting.

             Bill Hillbrich                                                       St. Cloud, Minnesota

 

Lemony Chicken Noodle Soup Recipe

Lemony Chicken Noodle Soup

1 small onion, chopped

2 Tbsp. olive oil

1 Tbsp. butter

¼ lb. boneless skinless chicken breast, cubed

1 garlic clove, minced

2 cans (14 ½ oz. each chicken soup

1 medium carrot, cut into ¼ inch slices

¼ cup fresh or frozen peas

½ tsp. dried basil

2 cups uncooked medium egg noodles

1-2 Tbsp. lemon juice

 

In a small saucepan, sauté onion in oil and butter until tender.  Add chicken; cook and stir until chicken is lightly browned and meat is no longer pink.  Add garlic; cook 1 minute longer.

Stir in the broth, carrot, peas and basil.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes.  Add noodles.  Cover and simmer for 8-10 minutes or until noodles are tender.  Stir in lemon juice.           2 servings

 

(Recipe for Lemony Chicken Noodles Soup came from tasteofhome.com)

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Almond Chicken Stir-Fry

September 17, 2013 Leave a Comment
Almond Chicken Stir-Fry

Almond Chicken Stir-Fry

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Almonds and water chestnuts add crunch to this speedy supper.  It’s great the frozen stir-fry vegetables, too.

                Denis Uhlenhake                                                             Ossian, Iowa

 

Almond Chicken Stir-Fry Recipe 

Almond Chicken Stir-Fry

1 ½ Lbs. boneless skinless chicken breast, cut into strips

3 Tbsp. canola oil

1 ½ cups fresh cauliflowerets

1 ½ cups fresh broccoli florets

¾ cup julienned carrots

½ cup chopped celery

¼ cup sweet red peppers

1 can (8 oz.) sliced water chestnuts, drained

3 cups chicken broth

3 Tbsp. cornstarch

½ cup cold water

Hot cooked rice, optional

1/3 to ½ cup slivered almonds, toasted

In a large skillet or wok, stir-fry chicken in oil until no longer pink.  Stir in the vegetables, broth and soy sauce.  Bring to a boil.  Reduce heat to low; cover and cook until vegetables are crisp-tender.  Combine cornstarch and water until smooth; stir into chicken mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with rice if desired.  Sprinkle with almonds.             6 servings

 

(Recipe for Almond Chicken Stir-Fry was in tasteofhome.com)

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Lemony Turkey Soup

May 24, 2013 Leave a Comment
Lemony Turkey Rice Soup

Lemony Turkey Rice Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

While growing up in Texas, I spent a lot of time helping my grandma cook.  Lemon and cilantro add a deliciously different twist to turkey soup.

Margarita Cuellar                                                                            East Chicago, Indiana

Lemony Turkey Soup Recipe

Lemony Turkey Rice Soup

6 cups chicken broth, divided

1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted

2 cups cooked rice

2 cups diced cooked turkey

¼ tsp. pepper

2 Tbsp. cornstarch

¼ to 1/3 cup lemon juice

¼ to ½ cup minced fresh cilantro

In a large saucepan, combine 5 ½ cups of broth, soup, rice, turkey and pepper.  Bring to a boil; boil for 3 minutes.

In a small bowl, combine cornstarch and remaining broth until smooth.  Gradually stir into hot soup.  Cook and stir for 1 to 2 minutes or until thickened and heated through.  Remove from the heat; stir in lemon juice and cilantro.         8 servings

(Recipe for Lemony Turkey Rice Soup is from www.tasteofhome.com/Recipes, 2012)

 

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Chicken Broccoli Crepes

April 22, 2013 Leave a Comment
Chicken Broccoli Crepes

Chicken Broccoli Crepes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

When I organized food and nutrition training for our county 4-H’ers, we had cooking demonstrations representing different countries.  We chose crepes for France, and everyone really loved them with this chicken broccoli filling.

Chicken Broccoli Crepes Recipe

Chicken Broccoli Crepes

1 cup plus 2 Tbsp. milk

2 eggs

2 Tbsp. butter, melted

1 cup flour

¼ tsp. salt

Filling:   ¼ cup butter

¼ cup flour

2 cups chicken broth

2 tsp. Worcestershire sauce

3 cups (12 oz.) shredded cheddar cheese, divided

2 cups (16 oz.) sour cream

2 packages (8 oz. each) frozen broccoli spears, cooked and drained

2 ½ cups cubed chicken

In a small bowl, beat the milk, eggs and butter.  Combine flour and salt; add to egg mixture and beat until smooth.  Cover and refrigerate for 1 hour.

Heat a lightly greased 8 inch nonstick skillet.  Stir batter; pour ¼ cup into the center skillet.  Lift and tilt pan to evenly coat bottom.  Cook until top appears dry; turn and cook 15-20 seconds longer.  Remove to a wire rack.  Repeat with remaining batter, greasing skillet as needed.  When cool, stack crepes with waxed paper or paper towels in between.

In a large saucepan, melt butter.  Stir in flour until smooth.  Gradually stir in broth and Worcestershire sauce.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat; stir in 2 cups of cheese.  Cook and stir for 10 minutes or until cheese is melted.  Remove from the heat; stir in sour cream until smooth.

Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup cheese sauce.  Roll up and place seam side down in a greased 13×9 inch baking dish.  Pour remaining cheese sauce over crepes; sprinkle with remaining cheese.

Bake, uncovered, at 350 F. for 20 minutes or until heated through.       8 crepes

 

(Recipe for Chicken Broccoli Crepes was on www.tasteofhome.com)

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