Snap peas, Chicken, and Strawberry Salad

8 ounces fresh sugar snap peas, stringed/trimmed and rinsed
1 pound thinly sliced boneless, skinless chicken breast, or regular chicken breasts pounded to a thickness of 1/4- to 1/2-inch
About 3/8 teaspoon kosher or coarse salt
Freshly ground black pepper
3 tablespoons olive oil
8 ounces (1 pint) strawberries, hulled, then cut into bite-size pieces
1 medium carrot, grated (about 1 cup, loosely packed)
2 tablespoons balsamic vinegar

Fill a large bowl with water and ice.

Steam or boil the sugar snap peas for 3 to 5 minutes, until just tender. Drain them and transfer to the bowl of ice water. Let cool for 5 to 10 minutes, then drain and let dry. Leave small sugar snaps whole; cut medium ones in half and larger ones into 3 pieces.

Preheat the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

Sprinkle chicken with about 1/4 teaspoon of the salt and the pepper to taste over the chicken pieces, then use 1 tablespoon of the oil to brush the chicken.

Place the chicken pieces on the grill; close the lid and cook for 4 to 6 minutes, turning over the pieces once, until they are cooked through and lightly browned. Transfer to a cutting board and let cool for 10 minutes.

Cut the chicken crosswise into 1/2-inch strips, then into bite-size pieces, if desired. Transfer to a large bowl and add the sugar snaps, the strawberries and the grated carrot. Sprinkle the balsamic vinegar, the remaining 2 tablespoons of oil and the remaining 1/8 teaspoon salt over the salad; toss gently, making sure to distribute all of the oil and vinegar. Taste, and adjust the seasoning as needed.

Serve warm, or cover and refrigerate until ready to serve.

Notes: This was awesome. Seriously so good. The peas were cooked to a nice, soft consistency and blended nicely with the strawberries and chicken. And yes, grilling the chicken makes such a difference; I'm sure of it. So good.

Baked Potato Soup

3 bacon strips (or 1 T. oil and bacon bits)
1 small onion, chopped
1 clove garlic, minced
3 T. flour
1 t. salt
1 t. dried basil
1/2 t. pepper
3 c. chicken broth
2 large baked potatoes, peeled and cubed (and YES baked first)
1 c. half and half
1/2 t. hot pepper sauce (like tabasco or something else hot and spicy)
shredded cheddar
minced fresh parsley

In a large saucepan, cook bacon until crisp.  Drain, reserving 1 T. drippings.

Saute onion and garlic in the drippings until tender.  (I didn't have bacon, so I used olive oil in place of the drippings.)  Stir in flour, salt, basil, and pepper; mix well.  Gradually add broth.  Bring to boil; boil and stir for two minutes.  Add the potatoes, cream and hot pepper sauce; heat through but do not boil.  Garnish with bacon (or Bacon Bits stuff), cheese, and parsley.  This was soooo yummy.  Serves 4.

Creamy White Bean Chicken Chili

1 large onion, diced
1 large garlic clove, minced
1 cube butter (I use less)
¼ cup flour
¾ cup chicken broth
2 cups milk or half-and-half (I use skim milk)
2 cans great northern beans, drained
1 teaspoon Tabasco (I use about ¼ tsp)
1 ½ tsp chili powder (I use about 1 tsp)
1 tsp cumin
Salt and Pepper to taste
2 (4 oz) cans green chilies
3 boneless skinless chicken breasts, diced and cooled
1 ½ cups Monterey Jack cheese
½ cup sour cream

1. Cook the onions and garlic in 2 TBS of butter until softened but not browned. In a large pot melt the remaining butter and whisk in the flour. Cook whisking for about 3 minutes. DO NOT BROWN.

2. Stir in the onions, garlic and gradually add the broth and milk, still whisking. Bring to a boil and then to a simmer, stirring 5 minutes or until thickened.

3. Stir in the drained beans and all remaining ingredients except the cheese and sour cream. Cook stirring over medium heat for about 20 minutes. Serve with cheese and sour cream as a topping.

Velvety Pumpkin Soup. . .

My husband found this recipe last year on allrecipes.com. Here is the direct link: http://allrecipes.com/Recipe/Velvety-Pumpkin-Soup-With-Blue-Cheese-and-Bacon/Detail.aspx

Ingredients:

2 (15 oz.) cans pumpkin

1 quart chicken stock

1 c. half and half

1 shallot, minced

1/4 c. molasses

2 T. butter

1 t. pumpkin pie spice

1 t. salt

1/4 t. cayenne pepper

6 slices of bacon

1 c. crumbled blue cheese

Directions:

1. Stir together the pumpkin, chicken stock, half and half, shallot, molasses, butter, spice, salt, and cayenne pepper in a large stockpot over low heat; simmer 10 minutes.

2. Meanwhile, place bacon in a large skillet and cook until crispy, remove to paper towels to drain, then cool and crumble.

3. Ladle soup into bowls. Top with bacon and blue cheese.

e-notes:

We did not do the shallot. I honestly think it would not be good in this soup. My husband did 1 T. of butter instead of 2 T. (for my sake - he's so good). He did a scant less than 1/4 t. cayenne pepper. He could probably do the full 1/4 t. for his sake, but for mine and the kids he did a little bit less. It depends on how spicy you like things. I read some comments and some people thought it was the perfect amount, and others halved the cayenne. We bought bacon bits instead. Well I think last year we bought bacon bits. I just looked and this year we used a bag from Oscar Mayer called "Real Bacon" (it was already cooked and crumbled). We just let people put how much bacon and cheese they wanted into their own bowls. We did not use nearly 1 c. of blue cheese. I probably put a 1/2 t. - 1 t. in my bowl. Ben maybe a little more? The kids? None. (I had them try it first.).

But let me say I absolutely love, love, love this soup! It is soooooo good. Ben loves it every bit as much. Delicious. One of my favorite meals at the moment and my favorite soup. YUM.

Cilantro-Lime Black Bean Salad

1/2 bunch cilantro (tough stems discarded)
grated zest and juice of one lime (2 t. zest and 2 T. juice)
2 T. white wine vinegar
3 T. olive oil (I did 2)
1/2 t. salt
1 t. sugar
3 c. black beans (about two cans, rinsed and drained)
2 or 3 ribs of celery, diced (about 1 cup)
3 large scallions, white and light-green parts, finely chopped

Combine the cilantro, lime zest and juice, vinegar, oil, salt, and sugar in a blender. Process to form a pureed dressing.

Combine the beans, celery, and scallions in a large bowl; add the dressing and mix well. Let sit for 15 minutes, then stir again and taste; add salt as needed. Serve; or cover with plastic wrap and refrigerate for up to 12 hours. Mix well before serving.

Chicken and Veggies with Dumplings

This is from allrecipes.com with a few of my own modifications

Mix
1 can cream of chicken (can be reduced fat)
1 can chicken broth (can be low fat, low sodium)
1/2 cup milk
1 tbsp oil
1/4 c chopped onion
1/2 c chopped celery (I omit this because I HATE celery)
3 chicken breasts cut into strips
1 tsp celery seed
1 c corn
1 c green beans (or omit the corn and beans and use a can of mixed veggies)

Dumplings
1 c all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 c milk
2 tbsp oil

1. In a large saucepan or Dutch oven, stir together the cream of chicken soup, chicken broth, and milk. Bring to a simmer over medium heat.

2. Heat 1 tsp oil in a skillet over medium-high heat. Add chicken strips, onion and celery. Sautee until chicken is cooked through, and onions are tender. Transfer the chicken mixture to the soup pot, and mix well. Add corn, green beans, or veggies of choice. Reduce heat to low, and simmer for 30-45 miniutes. Season with celery seed and black pepper.

3. Make dumplings: In a medium bowl, stir together the flour, baking powder and salt. In a small bowl, mix together 1/2 c of milk and 2 tbsp of oil. Pour into the dry ingredients, stirring just until moistened.

4. Drop tablespoonfuls of the dumpling mixture into simmering chicken stew. Cover pot tightly, and bring to a boil. Simmer for another 12 - 15 minutes without peeking. Ready to serve.

***You may want to add a little extra cream of chicken or chicken broth as I found this not quite soupy enough for my tastes. Regardless, it's a great way to sneak veggies in on the kids!

Dumplings

These taste amazing in homemade chicken soup. Sure you could mix up some Bisquick, but these are more substantial and have a richer taste.

4 T softened butter
2 eggs
1/2 c flour
1/4 c parsley
1/4 c minced onion
salt and pepper to taste

Cream butter with a fork, then beat in the eggs. Stir in remaining ingredients. Add a tablespoon or two of the heated soup stock. Drop the batter into the simmering soup in desired sizes. I prefer mine about the size of tennis balls. Cook until set and cooked through, about ten minutes. Serve immediately.

This recipe is from the go-to cookbook in our home: Mark Bittman’s “How to Cook Everything.”

Callie's Crockpot Potato Soup

6 medium potatoes, peeled and diced
1/2 large onion, chopped
1 carrot, chopped
1 stalk celery, chopped
5 cups chicken stock
1 Tblsp. dried parsley
1/3 cup butter
13 oz. can evaporated milk
corn (fresh, can or frozen)
salt and pepper to taste

Everything in crockpot except milk. Add milk and severeal tablespoons cornstartch to thicken soup one hour before serving. Cook 8-10 hours on low.

Top with cheese and crumbled bacon.

Ginger's Tortilla Soup

1/2 cup chopped onion
1 garlic clove, finely chopped
1/4 tsp. chili powder
1/4 tsp. cumin
2 cans chicken broth
1 can (4oz.) green chilies (undrained)
1 can (28 oz.) diced or crushed tomatoes
2 chicken breasts (can be frozen!)

Saute the onion and garlic in a little oil. Add cumin and chili powder. Saute. Add 2 cans chicken broth, green chilies, tomatoes and chicken breasts. Boil for 20 minutes.

Remove the chicken to shred.
Drain and rinse 1 can kidney beans, drain 1 can of corn and add those and the shredded chicken to the pot.

Simmer for one hour.

When serving, add toppings such as shredded cheese, sour cream, lime, salsa, cilantro, avocado, tortilla chips.

QUESTION for those who are wiser in the kitchen than I - is there a reason I'm adding chili powder when there are actual chilis in the recipe?

NOTES - This recipe is pretty open to interpretation. You could use fresh tomatoes, fresh corn etc. less or more chicken broth, less or more other ingredients etc. I use 1 chicken breast and 2 cans of kidney beans. Or you could just omit the chicken. Also, I use a hand blender in the pot before I add the corn, beans and chicken back in. None of my family (including me) like chunks of tomato.

This meal is easy and delicious, it looks pretty and my kids love it!

Brandy's Chili

I admit I made this up when I could not find a chili recipe I liked, but it actually is quite tasty (much to my surprise!)

1 lb hamburged browned and drained
1 can diced tomatoes Italian style/flavor
3 cans beans (any kind, I have used black, pinto, chili, kidney, white, etc.)
1 26 oz jar of "Southwest Black Bean & White Corn Salsa - Mild" (this is Sam's choice brand, but I'm sure other people make it)
1 package of chili seasoning
Chipotle seasoning

Drain beans and add to all other items in a crock pot. Stir until mixed. Use the chipotle to your desire for heat. Cook on low until heated through (minimum 2-3 hours, but I've left it all day before and it still came out great).

Zucchini Soup

I can't express to you how many raves I get when I make this soup. It is hearty and delicious! My hubby doesn't care for zucchini, but I make it for my girlfriends. I went to a recipe swap and brought this, and everyone said this was the best!

3 Tbsp. olive oil
1 Tbsp. margarine
Melt in pot
Add:
1 medium clove garlic (1/2 tsp.)
2 medium onions, chopped (I leave this out b/c I don't like onions, put some onion salt in)
6-8 zucchini (chunks)
Saute till onions are clear. Add pre-cooked ground sausage (1 lb.) Cook 10 minutes.
Add:
2 (8oz) can tomato sauce
2 ( 15 oz) can of diced tomatoes
Simmer 15 minutes
Add:
4 oz. Monterey Jack cheese
4 oz. Longhorn cheese, grated
Simmer, covered, 10 minutes.
I use mostly Monterey Jack cheese and leave half to sprinkle in each bowl just before serving.

Tuna and Chickpea Salad with Pesto

from Real Simple

2 15.5-ounce cans (3 cups) chickpeas, roughly chopped (and drained)
1 12-ounce jar roasted red peppers, drained and thinly sliced
24 black olives, pitted and roughly chopped
2 stalks celery, thickly sliced
3 6-ounce cans tuna, drained
5 tablespoons store-bought pesto
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
6 sprigs fresh basil (optional)

In a large bowl, combine the chickpeas, red peppers, olives, celery, tuna, pesto, salt, and black pepper. Divide among individual plates. Garnish with the basil (if using).Yield: Makes 6 servings

e-notes: i did this last week and really enjoyed it. ben thought it was great. miles had 2nd servings. my other kids wouldn't touch it. i had used up my olives the night before and so i didn't add those. i did 2 cans of tuna just because. i used homemade pesto because, in my opinion, it is so much better.

Zucchini Corn Chowder

2 zucchini
1 onion
2 tbs minced fresh parsley
1 tsp died basil
1/3 cup butter
1/3 cup flour
1 tsp salt
¼ tsp pepper
3 cups water
3 chicken boullion cubes
1 tsp lemon juice
1 (14 oz) can diced tomoatoes
1 can evaporated milk
1 pkg frozen corn

1. Sauté the first five ingredients with a little oil until the zucchini are golden brown. Then transfer the mixture to a large pot.
2. Add the flour, salt, pepper and stir the mixture together.
3. Then add the water, bullion, lemon juice and stir again.
4. Next add the diced tomatoes, evaporated milk, and corn and stir once more.
5. Bring it all to a boil and then reduce the heat. Cook for 5 minutes stirring occasionally.

Finally add:
¼ cup grated parmeasean cheese
2 cups shredded cheddar chesse
pinch of sugar.

6. Stir in the last three ingredients until the cheese is just melted and serve.

Chopped Salad

2 heads Romaine lettuce
2 small cucumbers
Granny Smith apples
2 Roma tomatoes
2 avocados
3-4 green onions
4-5 slices bacon, cooked crisp and crumbled
2 barbeque chicken breasts or breasts from a rotisserie chicken
Feta or blue cheese

Chop all ingredients FINE, so the flavors can MIX.

Dressing:
1 pkg. Good Seasons dry Italian dressing mix
1/2 C. Briannas Poppy Seed dressing

Make dressing as directed. Can use rice vinegar and olive oil. Mix together, put on salad, Wala!!!!!!!

I found this recipe in my mom's new quilting cook book, I LOVE avocados, Granny Smiths, and Feta, so I thought I'd try it out. ENJOY.

Creamy Wild Rice Soup

3 T butter
3 T olive oil
1 med onion chopped
1 med carrot chopped
2 16 oz cans of chopped tomatoes
2 C broth
1/2 C wild rice (Zatarans (red box) works best)
salt and pepper to taste
pinch sugar
2 T fresh basil
4 C heavy cream

Heat butter and olive oil. Cook onions and carrot,Add everything else except cream. Simmer for 1 hour. Add more broth as needed, Remove from heat, add cream.


I had this the other night at a party, SO YUMMY. I can't wait to try it out myself, but now maybe one of you will try it FIRST. It was served with warm rolls, soup is a little heavy, you may want to add more broth and less cream, but I'm all about the cream!!!! :)

Mexican Chicken Corn Chowder

1 1/2 pounds chicken breasts, cut into bite-size pieces
1/2 cup chopped onion
1-2 cloves garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
1 teaspoon ground cumin
2 cups half-and-half cream or evaporated milk
2 cups shredded Monterey Jack cheese
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
fresh cilantro sprigs, for garnish (optional)

1. In a sauté pan, brown chicken, onion, and garlic in butter until chicken is no longer pink. Transfer chicken mixture to a large saucepan.
2. Dissolve the bouillon in hot water; Pour into the saucepan, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Quinoa and Black Bean Salad

1-1/2 cups quinoa
1-1/2 cups canned black beans, rinsed and drained
1-1/2 Tbsp. red wine vinegar
1-1/2 cups cooked corn (fresh, canned or frozen)
1 red bell pepper, seeded and chopped
4 scallions, chopped
1 tsp. garlic, minced fine
1/4 tsp. cayenne pepper
1/4 cup fresh coriander leaves, chopped fine
1/3 cup fresh lime juice
1/2 tsp. salt
1 1/4 tsp. ground cumin
1/3 cup olive oil

1. Rinse quinoa in a fine sieve under cold running water until water runs clear.
2. Put quinoa in a pot with 2-1/4 cups water.
3. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender.
4. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
5. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste. 6. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well. 7. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.

Serves: 8

Vegetarian Minestrone Soup

6 c. vegetable broth (we used chicken broth b/c that's all I have)
2 carrots, chopped
2 large onions, chopped
3 ribs celery, chopped (whatever does "ribs" mean?)
2 garlic cloves, minced
1 small zucchini, cubed
1/2 c. dry barley
1 can chickpeas, drained
1 T. parsley
1/2 t. dried thyme
1 t. dried oregano
28 oz. can crushed Italian tomatoes
1 t. salt
1/4 t. pepper
grated cheese

1. Combine all ingredients except cheese in slow cooker.
2. Cover. Cook on low 6-8 hours, or until vegetables are tender.
3. Sprinkle with cheese.

e-notes: We have done this twice and really enjoy it. I think I do 2 zucchinis just because. I also add dry noodles because my kids are much more apt to eat anything if there is a hint of noodles in it. About an hour before eating (at like 5 hours), I add a 1/2 cup of dry macaroni noodles. Yum.

Chicken Tortilla Soup

4 chicken breast halves
2 15 oz. cans black beans, undrained
2 15 oz. can Mexican stewed tomatoes
1 c. salsa
4 oz. can chopped green chilies
14 1/2 oz. can tomato sauce
tortilla chips
2 c. grated cheese (we didn't do this much)

1. Combine all ingredients except chips and cheese in large slow cooker/crock pot.
2. Cover. Cook on low 8 hours.
3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir back into soup.
4. To serve, put a handful of chips in each soup bowl. Ladle soup over chips. Top with cheese.

e-notes: We made this today and really liked it. I did not put the chips in bottom, but, rather, let us all "crush" in our own chips. The kids loved this part of it. It's tasty stuff.

Strawberry Pretzel Salad

2 c. boiling water
1 6-ounce package strawberry (or raspberry) jello (don't use sugar-free)
1 16-ounce package frozen strawberries (or raspberries)
1 8-ounce can crushed pineapple, NOT DRAINED
2 c. crushed pretzels, about size of a pea
3/4 c. butter (I use 1/2 c. and it worked)
3 T. sugar
1 8-ounce package cream cheese (can use lite, but not non-fat)
1 c. sugar
1 8-ounce carton of Cool Whip (non-fat works)

Dissolve Jell-o in the two cups of boiling water. Add frozen berries and pineapple. Take off the heat and set aside.

Crush pretzels with rolling pin. Dissolve 3 T. sugar in hot butter and pour over crushed preztels. Press into a 9x13. Bake at 400 degrees for 5-7 minutes. Cool at least one hour (can use the freezer to freeze more quickly).

Beat together cream cheese and sugar until fluffy; fold in Cool Whip. Spread over cooled crust.

When the berry/jello mix has partially jelled, pour over the Cool Whip/cream cheese layer and then finish the jelling. Chill completely.

Note: The cooling of the jello mixture took me a loooong time. I recommend letting it cool for about 30 minutes and then moving it to the fridge to finish the cooling. But this is sooooo good. It's almost dessert in our household. You might say that we LOVE it.