RECIPES – Page 220 – Chasing MY Life WHEREVER it Leads ME

TEX MEX MEATBALL SOUP

It’s cold here and snowing like a banshee so I whipped up some warm (heat and spice) soup to have with some fresh baked beer bread!

TEX MEX MEATBALL SOUP
MEATBALLS
1 1/2 pounds lean ground beef
1/2 pound ground pork
4 cloves of garlic, minced
1 teaspoon cumin
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 tablespoon minced onion
1 Jumbo Egg
1 cup cooked rice
1 tablespoon bread crumbs
SOUP
2 pounds Roma tomatoes, diced
2 cloves garlic, minced
2 small sprigs of cilantro, minced fine
1/2 small Vidalia onion, diced
1 tablespoon safflower oil
1 teaspoon sea salt
3 cups chicken stock
1 avocado
white cheese or sour cream for garnish

MEATBALLS

In a small food processor grind together the garlic, cumin, salt, pepper and onion until well blended.
In a large mixing bowl combine the beef, pork, egg, breadcrumbs, rice and seasoning mixture until well blended.
Roll into 1 – 1 1/2 inch balls and set aside.

SOUP

In a sauce pan heat the oil ad add the onions and garlic. Saute’ until fragrant.
Add the tomatoes, cooking for 5 minutes until soft and tender.
With a slotted spoon remove the tomatoes to a blender and puree with chicken stock.
Return the tomato and chicken stock to the sauce pan and bring to a boil.
Reduce to a slow simmer and add the meatballs, cooking for 30 minutes until meatballs are cooked through.
To serve, place a few meatballs in each bowl and cover with ladles of soup.
Garnish with a sprinkle of white cheese or sour cream.

Easy Chicken and Dumplings

Easy Chicken and Dumplings
1 (32) oz of chicken broth
5 cups of shredded cooked chicken
1 10 1/2 can of cream of mushroom soup
1 10 1/2 oz can of jumbo refrigerated buttermilk biscuits
frozen peas

Directions: I always toss in some frozen chopped onions and season with a little pepper or Mrs. Dash. Bring first 3 ingredients to a boil over med. high heat. Cover, reduce heat to low and simmer, stirring occasionally. Increase heat to med. high : return to a low boil.

Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8 inch thickness: cut into 1/2 inch wide strips.;

Drop strips, 1 at a time, into boiling broth mixture. Add peas and cover, reduce heat to low and simmer 15 to 20 min. stirring occasionally to prevent dumplings from sticking.

Here’s what you’ll need:

Cut up 2 boneless, skinless chicken breasts to help them cook.

Put the chicken pieces in boiling water and let them cook for about 20 minutes.
Once the chicken is cooked through, drain them and then shred it with 2 forks.

Combine the chicken broth, cream of mushroom soup and cooked chicken in a dutch oven. Bring it to a boil, turn it down and cover it and let it simmer for a bit and then turn it back up to a low boil.

While the chicken is boiling in the stock, throw some flour down on the cutting board. Open the biscuits and pad them down until they were about 1/8 inch and then cut them into 1/2 inch strips.

Drop them into the pot and let it cook, cover, for about 20 minutes. Stir it every once in a while so they biscuits didn’t stick.

Put about 1/2 bag of green peas in the pot, too.

Here’s what you’ll end up with:

This recipe is so good and easy. The peas added a sweetness to the dish. I only added green peas but you could also add some carrots or whatever veggies you want to it.

TUNA CAKES with FRENCH REMOULADE SAUCE~CRAB or SALMON

TUNA CAKES with FRENCH REMOULADE SAUCE
CAKES
12 ounce can all white albacore tuna, drained well**
1 large egg
1/8 cup mayonnaise
panko crumbs
sea salt, to taste
white pepper, to taste
1 tablespoon green Tabasco sauce

SAUCE
1/4 cup champagne vinegar
1/2 cup safflower oil
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup powdered sugar

In a medium mixing bowl whisk egg until golden and consistency is smooth.
Add mayonnaise, salt, pepper and green Tabasco sauce, whisking until well blended.
Add enough panko crumbs to make a paste.
Add tuna and blend well.
Form 6 cakes or logs.
Set cakes on paper towels and chill 30 minutes. The paper towels will draw out excess moisture

In a cast iron pan melt butter.
Roll cakes in panko crumbs.
When butter is frothy, add tuna cakes.
Brown each side until golden.

In a food processor mix together all the sauce ingredients until well blended.
Microwave 1 minute until hot.
Pour over tuna cakes and enjoy.

**Crab or Salmon works well too.

Submitted to:

SWEET CORN SOUP

Until recently Chilis restaurant had a sweet corn soup that was fantastic! Then they took it off the menu and I was forced to try and recreate it! I am very happy with the results. Today I made a grilled turkey and cheese with caramelized redonioons – YUM!

SWEET CORN SOUP
Safflower oil
7 ears sweet white corn, kernels removed
1 large leeks, whites only, chopped
1 small Vidalia onion, chopped
1 tablespoon sugar
2 teaspoons sea salt
1/2 teaspoon white pepper
4 cups chicken broth
1 cup + 2 tablespoons heavy cream
3 tablespoons water
3 tablespoons cornstarch
Juice of 1 lime

In a large stock pot saute’ the corn, onion and leeks until translucent. 5 minutes or so.
Add sugar and cook a few minutes more.
Add stock and bring to a boil.
Reduce heat and simmer 45 minutes or so.
Add heavy cream and simmer 15 minutes more.
Whisk together water and cornstarch until well blended.
Add lime juice, salt, pepper and cornstarch mixture until well blended.
Puree and strain.
Enjoy.

Grilled Potato Rounds – Fire Day Friday

A simple side dish to go with just about anything. These little babies are good in the winter, summer, spring, and fall. And if you can’t dig your grill out this time of year, no worries, you can easily do these on an indoor stove top grill, or in a 425 degree oven (about the same amount of time, but keep an eye on them). Either way you do it, this will definitely become a family favorite.

Grilled Potato Rounds
Created by Jenn’s Food Journey
Printable Recipe
Ingredients:

1-2 russet potatoes (depending on the size)
extra-virgin olive oil (about 1-2 Tablespoons)
2 large garlic cloves
salt (I used either Kosher salt or sea salt)
black pepper

Directions:

Scrub potatoes under running water. Slice into 1/4″ disks. Place in a pot and cover with water. Slice the garlic cloves into quarters and place in water with potatoes. Over high heat, as soon as you start to see the water bubble (even just a little), set the timer for 5 minutes. Immediately remove from the heat and run quickly under cold water. Drain completely. Cover potatoes with olive oil. (I start with 1 Tbls and add until nicely covered.) Season liberally with salt and pepper. (I sometimes use cayenne pepper or Italian seasoning too, depending on what I’m making. The point is, you can use any seasoning you desire.) Toss to combine.

On a preheated grill (medium-low to low), place the potatoes directly on the grates and grill for 15-20 minutes, turning frequently to reduce burning. When finished, potatoes should be crispy on the outside and still nice and tender on the inside. Remove from grill and season with more salt and pepper if necessary. Enjoy!

TEX MEX MEATBALL SOUP

It’s cold here and snowing like a banshee so I whipped up some warm (heat and spice) soup to have with some fresh baked beer bread!

MEATBALLS

In a small food processor grind together the garlic, cumin, salt, pepper and onion until well blended.
In a large mixing bowl combine the beef, pork, egg, breadcrumbs, rice and seasoning mixture until well blended.
Roll into 1 – 1 1/2 inch balls and set aside.

SOUP

In a sauce pan heat the oil and add the onions and garlic. Saute’ until fragrant.
Add the tomatoes and sea salt, cooking for 5 minutes until soft and tender.
With a slotted spoon remove the tomatoes to a blender and puree with chicken stock.
Return the tomato and chicken stock to the sauce pan and bring to a boil.
Reduce to a slow simmer and add the meatballs, cooking for 30 minutes until meatballs are cooked through.
To serve, place a few meatballs in each bowl and cover with ladles of soup.
Garnish with avocado and a sprinkle of white cheese or sour cream.

PIQUANT CHICKEN with CHARRED TOMATO SAUCE

Chipotle chiles add a nice smoky heat to the sauce. Serve this piquant chicken with lime wedges, chopped cilantro and chiles, and sour cream.
PIQUANT CHICKEN with CHARRED TOMATO SAUCE
3 pounds skinless chicken breast
1-1/2 cups oil
2 cans Chipolte Peppers in Adobo Sauce
1 (can) 16 ounce whole tomatoes, chopped
1 cup onions, chopped fine
1/2 cup chopped celery
1 large bunches green onions, chopped
1/4 cup chopped parsley
3 large cloves garlic, sliced thin
3 cups chicken broth
1 tablespoon red pepper
1 teaspoon black pepper
2 tablespoons sea salt
2 tablespoons sugar
1/2 teaspoon oregano
2 tablespoons Worcestershire sauce

Drain peppers, retaining sauce. Finely chop peppers and set aside.
In a heavy skillet, add 1/4 oil and heat until hot.
Add 1/2 cup flour and stir mixture until roux is a nice caramel color. Set aside.
In a 4 quart heavy pot add 2 to 3 tablespoons of oil and adobo sauce.
Cook on low heat until brown in color.
Add onions, celery, garlic and stir until mixture is sauteed.
Add roux, a pepper or two depending on your heat index and whole tomatoes, while continuing to stir to keep mixture from sticking to bottom of pot.
Slowly add chicken broth while stirring to blend all ingredients together.
Add all seasonings, sugar and Worcestershire sauce.
Cook on medium heat for about 1 hour, stirring every 10 to 15 minutes.
Turn down heat, and add green onions and parsley.
Heat remaining oil until hot.
Slowly add chicken and pan-fry until slightly brown. Salt and peppering generously.
Drain on paper towels to remove excess oil.
Slowly add chicken to the sauce and cook for about 45 minutes.

BUFFALO CHICKEN SHEPHERD’S PIE

I have a friend who hates to have her food touch other food. She’s very particular about keeping it all separate on a plate.

I wonder how she’d be with Shepherds Pie?

I think Shepherds Pie is just an excuse to play with your food and throw it all in a pile and eat it.

It helps that it’s extremely delicious too!

I’ve been on a buffalo kick and I find myself throwing it in just about everything. I’ve made this Shepherd’s Pie a couple of times and am always amazed at how incredibly tasty it is.

Buffalo Chicken Shepherds Pie Recipe

Adapted from Once A Month Mom

2 pounds boneless chicken breast
1 tablespoon oil (I used bacon grease)
3 stalks celery, diced (6 oz)
2 carrots, diced (6 oz)
1 large onion, diced (12 oz)
4 cloves garlic, minced
1 pint cherry tomatoes, halved or quartered
2 teaspoons paprika
Salt and pepper
1/4 cup chicken stock
1/4 cup buffalo wing sauce (I used Franks)
1/4 cup ranch dressing, light
4 oz. mozzarella cheese, part skim, shredded
6 potatoes (I used 3 pounds)
1/2 cup sour cream, light

Cook chicken with salt and pepper. Remove and dice or shred. In same pan, combine celery, carrots and onion with oil and saute for 6 – 8 minutes. Add garlic. Saute for a couple more minutes. Add chicken, cherry tomatoes, paprika and more salt and pepper. Add chicken broth and buffalo wing sauce. Stir to combine. Reduce heat and simmer.

Boil potatoes until done. Mash and combine with 1/2 cup sour cream. Set aside.

Pour the chicken mixture into the bottom of a 9 x 13 in. pan sprayed with cooking spray. Add the ranch to the top and the mozzarella cheese. (you can use blue cheese instead of ranch and mozzarella if you like). Spoon the potatoes on top of chicken mixture. Bake at 375 for 25 – 30 minutes.

Total calories = 3699 calories
8 servings = 462 calories per serving

Buffalo Chicken Shepherds Pie = 462 calorie dinner

BEEF TENDERLOIN

Christmas Eve dinner was just the two of us this year so I made a beef tenderloin with sauteed mushrooms and twice baked potatoes. Tonight that left over tenderloin will make some great hot beef sandwiches. YUMMY!

BEEF TENDERLOIN
1 (3 pound) beef tenderloin roast
1/2 cup soy sauce
1/4 cup Worcestershire sauce

2 cloves garlic, minced

1 bunch green onions, sliced thin
4-5 mushrooms, sliced thin
1/2 cup melted butter

Preheat oven to 350 degrees.
Sprinkle garlic on bottom of shallow, glass baking dish and then layer green onions on top.
Place roast on top of onions.
Whisk together soy sauce, Worcestershire sauce and butter.
Pour over the tenderloin.
Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees for medium.
Let meat rest for 10 to 15 minutes before slicing

APPLE RHUBARB BROWN BETTY

2 to 3 stalks rhubarb, trimmed well (3 Cups)
1 small loaf white bread (6 ounces), crusts removed (3+ cups)
1 stick butter, melted, plus 2 tablespoons sliced thin
2 Granny Smith apples, peeled, cored, and sliced into thin wedges
1/2 cup + 1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
Juice and zest of 1/2 lemon

Preheat oven to 350 degrees.
Cut rhubarb into 1/4-inch-thick cubes.
Tear bread into 1/2-inch pieces.
Spray a shallow 1-quart baking dish with PURE.
In medium bowl, combine melted butter and bread pieces; cover bottom of dish with 1 to 1 1/2 cups bread pieces.
In another bowl, combine rhubarb, apple, 1/2 cup brown sugar, cinnamon, nutmeg, and lemon juice. Grate zest; add to mixture.
Let sit until juices begin to run, about 5 minutes.
Spread half of rhubarb mixture over bread pieces.
Sprinkle with 1 cup more bread pieces.
Add remaining rhubarb mixture and juices; cover with remaining bread pieces.
Sprinkle 1/4 cup brown sugar.
Dot with 2 tablespoons butter slices.
Cover; bake 25 to 35 minutes on the middle rack, until rhubarb is tender.
Increase heat to 400 degrees; uncover, and bake 10 to 15 minutes more, until rhubarb is soft, top is crusty, and juices begin to bubble at edges of baking dish.
Serve warm with vanilla ice cream.

White Chocolate Chip Macadamia Nut Cream Cheese Cookies–Save Room for Dessert

I hope everyone had a wonderful holiday with family and friends.

White Chocolate Chip Macadamia Nut Cream Cheese Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
8 oz package of cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla
12 oz bag of white chocolate chips

2 cups macadamia nuts

Preheat oven to 350 degrees F.
In a large bowl, combine the flour, baking soda, and salt. Whisk to combine and set aside until later.
Beat the cream cheese and the butter on medium speed until creamy and light, should take about 2 minutes.
Add the brown sugar and then mix well.
Scrape down the sides of the bowl as needed and add the egg and vanilla. Beat on medium speed for 1 minute.
Slowly, add the flour mixture a little at a time, until well combined.
Fold in white chocolate chips and macadamia nuts.
I suggest placing the dough in the freezer or refrigerator for a few hours. In my experience the cookies come out better. But, this step isn’t necessary. Roll dough into walnut size balls then place on a greased cookie sheet.
Bake for 12 minutes, or until the edges are golden in your pre-heated oven. Let rest on cookie sheet for 5 minutes then move to a wire rack to cool completely

BEEF TENDERLOIN

BEEF TENDERLOIN
1 (3 pound) beef tenderloin roast
1/2 cup soy sauce
1/4 cup Worcestershire sauce

2 cloves garlic, minced

1 bunch green onions, sliced thin
4-5 mushrooms, sliced thin
1/2 cup melted butter

Preheat oven to 350 degrees.
Sprinkle garlic on bottom of shallow, glass baking dish and then layer green onions on top.
Place roast on top of onions.
Whisk together soy sauce, Worcestershire sauce and butter.
Pour over the tenderloin.
Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees for medium.
Let meat rest for 10 to 15 minutes before slicing

Category: RECIPES