Category: RECIPES

CREAM SOUP SUBSTITUTES

CREAM SOUP SUBSTITUTES

Do you hate buying canned soups for use in recipes? Do you want something healthier and less costly?  These recipes make perfect substitutes for 1 can of soup.

3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk or other liquid (as specified in variations)

  • Melt the butter in heavy saucepan. 
  • Blend in flour and salt. Cook until bubbly. 
  • Remove from heat and gradually stir or whisk in liquid. 
  • Return to heat and cook, constantly stirring until smooth and thickened.

VARIATIONS

  • Cream of chicken: Use 1/2 c. milk and 1/2 c. chicken broth as the liquid. Add 1/4 tsp. poultry seasoning or sage.
  • Cream of celery: Saute´ 1/2 c. chopped celery and 1 T. finely chopped onion in the margarine before adding flour. Use milk for liquid.
  • Cream of mushroom: Saute´1/4 c. finely chopped mushrooms and 1 T. finely chopped onion in margarine before adding flour. Use milk for liquid.
  • Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
  • Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 c. shredded sharp cheddar cheese and 1/4 tsp. dry mustard.
  • Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.

STUFFED PAN SEARED CHICKEN BREASTS with CHILI GARLIC CARROTS

When I went grocery shopping this week, Philadelphia cream cheese had a special going.  By buying my orange juice I received one of their new cooking creams free to try.  So, try we did and it’s 2 thumbs up around here!

STUFFED PAN SEARED CHICKEN BREASTS with CHILI GARLIC CARROTS
4 chicken breasts,
4 green onions, sliced thin
2 cups halved baby carrots
2 cloves garlic, finely minced
1 tablespoon chili powder
1 tablespoon sugar
2 tablespoons herbs de provence
1 small can chopped green chiles, drained
1/2 cup goat cheese
1/4 cup Philadelphia Cream Cheese Garlic Sauce
Juice of 1 lemon
2 + 2 tablespoons butter
sea salt and white pepper

  • Carefully slice open a pocket area of each chicken breast.
  • Combine sugar, chili powder and herbs de provence in a mortar and grind fine with pestle.
  • In a small food processor combine green chiles and goat cheese until well blended. Add 1/2 of herb mix and blend again.
  • In a small skillet melt 2 tablespoons butter over medium high heat.  Add onions and garlic, sauteing until soft.  Add carrots and saute until tender.
  • Add remaining spice mixture to carrots while sauteing.
  • In a medium skillet melt the other 2 tablespoons of butter over medium high heat.
  • Fill the pocket in chicken breast with the green chili mixture.  Add to skillet.  Salt and pepper chicken generously.  Cook until cooked through and browned on both sides.
  • Pour lemon juice over the chicken and simmer a few minutes.
  • Stir cream cheese sauce into the carrots.
  • Plate chicken breasts.
  • Add carrots to chicken pan and blend sauces together.
  • Serve immediately.

    Speedy Sweet and Sour Chicken ~ Simply Delicious Sunday

    Speedy Sweet and Sour Chicken Recipe: from BetterRecipes.com
    2 teaspoons vegetable oil
    1 pound boneless, skinless chicken breasts, cut into bite-size pieces
    1 medium onion cut into 1/2-inch strips
    1 red sweet pepper cut into 1/2-inch strips
    1 Tablespoon cornstarch
    1 (8 ounce) can pineapple chunks, drained, reserving juice
    1/2 cup brown sugar
    1 tablespoon reduced-sodium soy sauce
    1/2 cup rice wine vinegar
    1/2 cup tomato sauce
    Rice or soba (buckwheat) noodles

    Directions: Heat oil in a large non-stick skillet, add chicken, onion and pepper strips, and stir-fry about 5 minutes. Remove and keep warm. Mix cornstarch, pineapple juice, brown sugar, soy sauce, vinegar and tomato sauce in a small bowl; add to skillet. Reduce heat and simmer until sauce thickens. Add chicken mixture back to pan; add pineapple chunks and heat through. Serve over rice or soba noodles.

    Here’s what you’ll need:
    Slice up a medium onion.
    Slice up a red bell pepper.
    Cut up 2 chicken breasts into bite-sized pieces.
    Measure out all of the rest of the ingredients and put them into a separate small bowl. Measure out 1 tablespoon of cornstarch.
    Drain the juice of a can of pineapples into a bowl.  

    Add the brown sugar.
    Soy Sauce.
    Rice wine vinegar.
    1/2 cup of tomato sauce.
    Heat a wok or skillet until it is really hot.
    Cover the bottom with 3-4T of olive oil and then throw in the chicken.
    Add the peppers and onions with the chicken for about 5-6 minutes.
    The chicken, onions and pepper were pulled out and the sauce mixture went in.

    Cook the sauce mixture until it is thickened up a bit and then the chicken, onions and peppers go back in.

    Finally, the pineapple chunks go into the wok and cook for 5-6 minutes.

    **While all of this was going on, I also made some Uncle Ben’s rice according to the directions on the box.
    Here’s what you’ll end up with:

    This dish is pretty sweet so you may think about adding some type of pepper to spice it up a bit.  Also, I think next time I will keep the rice and mixture separate until it is time to serve.  You may want to let the sauce cook a little longer, too, to thicken up a bit but this dish was so good that these little things didn’t really matter a whole lot!

    Overall, this has been the best stir fry or Chinese type food that I have tried. I think that I will make it again but I will definitely give it a little spicy kick.

    Pudding Cake

    Chocolate Cake~Banana Pudding…

    Chocolate Cake~Chocolate Pudding…


    I’m thinking of Lemon Cake~Lemon Pudding next…


    One box of cake mix prepared per box instructions…
    Two boxes of pudding mix prepared per box pie filling instructions…
    Pour cake mix in glass pan…
    Pour pudding mix in center of cake mix…
    Heat oven to 350 and bake for 50 minutes…

    Happy Eating…

    CHICKEN SALAD STUFFED AVOCADO with LEMON GARLIC VINAIGRETTE

    CHICKEN SALAD STUFFED AVOCADO with LEMON GARLIC VINAIGRETTE
    2 cups chopped rotisserie chicken
    4 green onions, sliced thin
    1 stalk celery, minced
    2 cloves garlic, minced
    Juice of 1 lemon
    1 tablespoon blood orange vinegar*
    1 tablespoon canola oil
    1 tablespoon sugar
    salt and pepper to taste
    1 avocado or tomato per person

    • Combine chicken and celery in mixing bowl.  
    • Salt and pepper generously.
    • In a small food processor blend garlic, green onions, lemon juice, vinegar, oil and sugar until well mixed.
    • Pour vinegar mix into mixing bowl and toss well.
    • If using tomatoes carve out centers with sharp knife.  Slice insides onto plate.  Salt and pepper generously.
    • If using avocados carefully scoop out of shell with a large spoon and arrange on plate with tomato slices.  Salt and pepper generously.
    • Fill centers with chicken salad.
    • Serve with garlic toast points.

    *or flavor of your choice

    Fire Day Friday: Mustard Crusted Top Sirloin

    All I have to say is… oh my god this was good!!

    Ok.. I really do have more to say then that, but still… oh my god this was good!!!

    I knew I had created something special when I overheard Chris in the other room, as I was taking pictures, exclaim:  “Wow, the potatoes are really good.”  2 clicks of the camera later, I hear – “Oh, man, these green beans are good too.”  2 clicks of the camera later, I hear – “Oh my god the steak is amazing, and so tender!  Mmmmmmmm!!!”

    (YAY!!)  I love hearing that!!!  Nothing better then being patted on the back for something you created in the kitchen… or in this case… on the grill!!  Honestly, the steak was so good, there was no need for any type of seasoning or sauce after it hit our plates.  I didn’t get as great of a sear on the outside as I would have liked – a better sear would have gave me more of the crust I was looking for – but it was cooked perfectly otherwise!!  And Chris was right, it was really tender and very flavorful!
    Mustard Crusted Top Sirloin
    Printable Recipe 
    Ingredients:
    1 lb top sirloin steaks (I had one really big piece that I cut into two smaller pieces) (oh, and you can use any cut of beef, by the way)
    3 Tablespoons Dijon mustard
    1 Tablespoon olive oil
    1 teaspoon lemon juice
    1 Tablespoon freshly chopped rosemary
    1 Tablespoon freshly chopped thyme
    Salt and Pepper

    Directions:

    In a small bowl, mix together the Dijon, olive oil, lemon juice, rosemary, and thyme until well combined.  Season both sides of the steak with salt and pepper.  Slather the sauce over both sides of the meat and allow to marinate in the refrigerator for 4-6 hours.
    Remove the steak from the refrigerator.  Preheat the grill to 400-425 degrees.  Place the steaks over the heat and grill about 4-8 minutes per side (depending on desired doneness).  Remove from the grill and allow to stand for 4 minutes before cutting into it.  Enjoy!

    CHICKEN COUNTRY CASSOULET ~ CLASSIC GOOD EATS

    CHICKEN COUNTRY CASSOULET
    3 boneless, skinless chicken breasts, cut into bite sized pieces
    1/2 pound thick-cut bacon, diced
    1 pound fat sausages of choice, cut into bite sized pieces
    3 tablespoons butter
    1 large Vidalia onion, diced
    4 garlic cloves, minced
    4 carrots, sliced
    1/2 pound snap peas, washed and deveined
    1/4 cup fresh minced parsley
    1 14-ounce can petit diced tomatoes, basil, garlic & oregano
    1 tablespoon Classico sun-dried tomato puree
    1/2 teaspoon dried sage
    1/2 teaspoon dried oregano
    2 tablespoons chopped fresh thyme or 1 tablespoon dried
    2 +/- cups chicken stock
    2 cups seasoned bread crumbs**
    salt and ground black pepper

    •  Preheat oven to 325 degrees.
    • Brown the bacon until browned and crumbly in Dutch oven casserole dish.  Remove with a slotted spoon and drain on paper towels.
    • Add chicken and sausages and brown on all sides. Remove from fat and set aside. 
    • Add the onions and garlic and cook 3-4 minutes until softened. 
    • Add the carrots, snap peas and parsley, sauteing 3-4 more minutes.
    • Add tomatoes, tomato puree, spices and salt and pepper to taste.
    • Add meat back in.
    • Add enough of the stock to just cover the meat and veggies, you don’t want things swimming around too much.  You can always add more stock during the cooking if needed. 
    • Cover dish and cook 1 hour.
    • Add more stock if necessary. Spread crumbs over the top and cook uncovered for 40 more minutes or until browned. 
    • Try adding other vegetables such as broccoli or white beans for variety.  

      **I used crushed ritz crackers today and they worked reallllllllllllllly well as a substitute!

        MEXICAN LASAGNA~HEALTHY MEALS

        This is a huge piece of lasagna. Enormous. I’m totally full. This recipes makes a LOT of food. It’s a great recipe to freeze individual portions for quick lunches or dinners. Packed with protein, this cheesy, tasty sauce is full of flavor but isn’t spicy at all. You do need a big baking pan for this, I think that I used an 11 x 17 in. pan. You probably could split it and use 1 – 9 x 13 pan and 1 – 8 x 8 pan and just freeze one. I might just do that next time.
        MEXICAN LASAGNA
        1 pound ground turkey
        1 onion, chopped
        1 tablespoon minced garlic
        1 red pepper, chopped
        1 can of corn or frozen corn
        1 (4 ounce) can diced green chili peppers
        1 (10 ounce) can Rotel diced tomatoes with green chil peppers
        1 (8 ounce) jar taco sauce
        1 can diced tomatoes, drained
        1 can refried beans
        1 can black beans, drained and rinsed
        1/2 cup sour cream
        12 – 8 inch, whole wheat tortillas, toasted
        1 cup shredded Colby Jack cheese
        • Preheat oven to 350 degrees F (175 degrees C). 
        • In a large skillet over medium heat, sauté the ground turkey for 5 minutes. 
        • Add the onion, peppers and garlic, and sauté for 5 more minutes. 
        • Drain any excess fat. 
        • Mix in the tomatoes, green chile peppers, tomatoes with green chile peppers, taco sauce, corn, black beans and refried beans. 
        • Stir mixture thoroughly, reduce heat to low, and let simmer for 20 to 30 minutes. 
        • Spread a thin layer of the meat mixture in the bottom of a 11 x 17 pan. 
        • Cover with a layer of 3 tortillas followed by more meat mixture, then 1/2 of the sour cream. 
        • Repeat tortilla and meat layers, spreading sour cream on one more layer, until all the tortillas are used, topping off with a layer of meat mixture and cheese. I use 3 tortillas on each layer, 2 side by side and one cut in 1/2 spread over the open area. 
        • Bake for 25 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

        Total calories = 3789
        8 huge servings = 473 calories per serving
        12 servings = 316 calories per serving

        STUFFED PORK LOIN ~ FORK TENDER

        OOPS wrong adage, but the try, try again really fits.  I like to succeed, but I also LOVE to experiment.  My dear friend Jenn and hubby both gave yesterday’s Bleu cheese spread for the DANISH CUBE STEAK REVISITED two thumbs up, but I couldn’t stop there – I still had spread left!  I also had a fresh pork loin and had just read Martha’s STUFFED FLANK STEAK recipe and voile’ just like Melanie Griffith, er Tess McGill in Working Girl combining Trask and radio to succeed, I had an idea! I combined pork roast, our new favorite Bleu cheese spread and Martha’s flank steak style with superb results – true success!

        STUFFED PORK LOIN – serves 4

        1 small pork roast, cut in half
        1 1/2 ounces Bleu cheese crumbles
        1/4 cup mayonnaise
        1/8 cup minced green onions
        • In a small food processor blend together the mayonnaise, bleu cheese crumbles and green onions until smooth.
        • Cut volcano shaped slice out of the center of each pork half.  Next time I will buy a large roast and have it butterflied, but today I worked with what I had.
        • Fill with bleu cheese mixture.
        • Salt and pepper generously.
        • Bake at 350 degrees for 1 hour- 1 1/4 hours.
         

        Now nothing goes to waste at our house.  We use it until it can be used NO more.  If it’s a sauce, it may become a dressing for hubby’s salads by adding flavored vinegars or oils or a filling for a casserole, but it gets used.  I had  a tiny bit of BBQ sauce left and it is one of our favorites, but it wasn’t enough to do much with, so I used it as a rub on the baked potatoes and then mixed the last couple of tablespoons with some butter and sour cream and darned if it wasn’t super yummy and flavorful too!

        Grown Up Mac & Cheese with updated Danish Cube Steak

        GROWN UP MAC & CHEESE
        12 ounce package pasta
        3 tablespoons flour
        3 tablespoons butter
        2 cups whole milk
        1/2 teaspoon sea salt
        1 teaspoon Frank’s hot sauce
        3/4 cup sharp white cheddar cheese
        3 ounces bleu cheese crumbles
        1/2 cup finely grated Parmesan cheese

        • Preheat oven to 350 degrees.
        • Prepare pasta according to package directions. Drain Well.
        • Melt butter in a medium saucepan.  Add salt.
        • In a small food processor pulse bleu cheese crumbles until fine.  Set aside.
        • Add flour and whisk constantly over medium heat until smooth.
        • Gradually add milk, whisking constantly.  
        • Add hot sauce.  Bring to a slow boil.  Simmer for 5 minutes.
        • Remove from heat and whisk in all cheeses, salt and pepper to taste until smooth.
        • Mix pasta and cheese mixture together until well blended.
        • Scoop into a casserole or ramekins.
        • Bake 15-20 minutes.
        • Top with chopped chives.

        DANISH CUBE STEAK REVISITED
        3 ounces bleu cheese crumbles
        3/4 cup mayonnaise
        1/4 cup minced green onions
        6 pork cube steaks
        1/2 cup panko crumbs
        2 tablespoons butter

        • In a small food processor blend together the mayonnaise, bleu cheese crumbles and green onions until smooth.
        • Coat steaks on both sides with mayonnaise mixture.
        • Dredge through panko crumbs.
        • Melt butter in a large skillet over medium heat.
        • Add cube steaks and brown on both sides.

        Cake Mix Nurse – 3 Layer White Cake with Fresh Strawberries

        Martha from  A Sense of Humor is Essential will be filling in today for Liz.  Springtime is right around the corner and that means California Strawberry Season will soon be here. This 3 layer white cake with strawberries is a special treat for someone you love, including yourself.



        3 Layer White Cake with Fresh Strawberries
        1 box of vanilla or white cake mix batter prepared
        2-4 tablespoons strawberry jam
        At least 1 cup of fresh strawberries
        4 cups of whipped cream frosting

        • Prepare white or vanilla boxed cake mix batter according to directions.*
        • Divide the prepared batter into three greased and floured 8″ or 9″ pans and bake for approximately One Third Less Time than a Double layer cake. So, for instance, if two 9″ layers require 27-30 minutes of baking at 350 degrees, bake three layers for approximately 18-20 minutes. (And who says you never use Algebra after school?) 
        • Cool cakes completely.
        • Wash, hull, and thoroughly dry strawberries, and slice 2/3 cup of berries into 1/4″ slices. 
        • Slice the remaining berries into halves for the top of the cake.
        • Spread a thin layer of strawberry jam on one layer.
        • Place approximately 1/3 cup of sliced berries on top of jam layer and then cover with whipped cream frosting. 
        • Repeat jam, berries, and frosting in between top and second layers.
        • Frost sides and top of cake and decorate with strawberry halves.
        • Keep chilled until serving.

        I hope you enjoy this little slice of sweetness, thank you, Martha@A Sense of Humor is Essential

        *A cake mix is not as good as scratch, but it’s still cost effective, time saving, and zillion times better than store bought cakes. Those food scientists at Betty Crocker and Duncan Hines know what they are doing, plus, home bakers add the special ingredient of love.

        IF AT FIRST YOU DON’T SUCCEED, TRY, TRY AGAIN

        OOPS wrong adage, but the try, try again really fits.  I like to succeed, but I also LOVE to experiment.  My dear friend Jenn and hubby both gave yesterday’s Bleu cheese spread for the DANISH CUBE STEAK REVISITED two thumbs up, but I couldn’t stop there – I still had spread left!  I also had a fresh pork loin and had just read Martha’s STUFFED FLANK STEAK recipe and voile’ just like Melanie Griffith, er Tess McGill in Working Girl combining Trask and radio to succeed, I had an idea! I combined pork roast, our new favorite Bleu cheese spread and Martha’s flank steak style with superb results – true success!

        STUFFED PORK LOIN – serves 4

        1 small pork roast, cut in half
        1 1/2 ounces Bleu cheese crumbles
        1/4 cup mayonnaise
        1/8 cup minced green onions
        • In a small food processor blend together the mayonnaise, bleu cheese crumbles and green onions until smooth.
        • Cut volcano shaped slice out of the center of each pork half.  Next time I will buy a large roast and have it butterflied, but today I worked with what I had.
        • Fill with bleu cheese mixture.
        • Salt and pepper generously.
        • Bake at 350 degrees for 1 hour- 1 1/4 hours.
         

        Now nothing goes to waste at our house.  We use it until it can be used NO more.  If it’s a sauce, it may become a dressing for hubby’s salads by adding flavored vinegars or oils or a filling for a casserole, but it gets used.  I had  a tiny bit of BBQ sauce left and it is one of our favorites, but it wasn’t enough to do much with, so I used it as a rub on the baked potatoes and then mixed the last couple of tablespoons with some butter and sour cream and darned if it wasn’t super yummy and flavorful too!