Monthly Archives: December 2011

CHICKEN NOODLE SOUP WITH SPINACH

Posted on by
Reply

3 cups chicken broth
1 tsp thyme
1/4 tsp black pepper
1 1/4 lbs bone-in chicken thighs
2 med carrots, thinly sliced
1 cup egg noodles
2 cups (packed) fresh spinach leaves, torn into bite-size pieces, OR 1/2 cup frozen chopped spinach
1 cup frozen corn

in a large saucepan, bring the broth, 2 cups of water, the thyme, and pepper to a boil over high heat. add the chicken and return the liquid to a boil. reduce the heat to medium-low, cover, and simmer for 10 minutes. transfer the chicken to a plate too cool.

return the broth to a boil over medium-high heat. add the carrots and noodles, and cook until the noodles are al dente according to package directions.

meanwhile, remove the skin and bones from the chicken and discard. cut the meat into bite-size pieces (it will still be slightly pink).

return the chicken to the soup. add the spinach and corn, reduce the heat to medium, and cook until the chicken is cooked through, about 3 minutes.

ladle the soup into four bowls and serve hot.

4 servings

FRIED OLIVES

Posted on by
Reply

1 cup canola oil
10 lg OR colossal green pitted olives
10 lg OR colossal black pitted olives
3/4 cup flour
1/2 tsp garlic powder
1 tsp chili powder
2 beaten eggs
3/4 cup bread crumbs
1/2 tsp freshly ground black pepper
1 lb manchego cheese, cubed
1/2 lb serrano ham, thinly sliced

heat canola oil to 350°. (drop a very small piece of bread crumb into the oil. if it starts to sizzle, the oil is hot enough.)

drain the olives.

mix flour, garlic powder & chili powder together & place in a shallow dish. pour eggs into another dish and bread crumbs with ground black pepper into a third.

roll the olives in the flour, then roll them in the beaten egg and finally roll them in the bread crumbs. set on a plate to give the breading a chance to dry and form a crust while the oil heats.

when oil is hot, put half the olives into it, being careful not to drop them and splatter hot oil. fry until golden brown, then remove and drain on paper towels. be sure to tip the oil out of the center of the olives. serve on a platter with manchego cheese cubes and slices of serrano ham.

4 servings

BACON-WRAPPED PINEAPPLE SHRIMP

Posted on by
Reply

12 jumbo shrimp, deveined
1/4 fresh pineapple, cut into bite-sized chunks OR 1 (14 oz) can pineapple chunks in natural juice, drained
6 slices center-cut bacon, cut in half crosswise
12 wooden toothpicks

heat a nonstick skillet over medium-high heat. holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp, then wrap bacon around the shrimp & pineapple & secure with a wooden toothpick. wrap & secure all 12 shrimp, then add to the hot pan & cook 3 minutes on each side, or until bacon is crisp & shrimp arw opaque & firm.

4 servings

MILKY WAY MARTINI

Posted on by
Reply

1 1/2 cups ice cubes
1/4 cup cold water
2 fl oz vanilla vodka
2 fl oz white creme de cacao
2 fl oz irish cream
1 tbs chocolate syrup

chill a martini glass by filling it with 1/2 cup ice & cold water. place 1 cup of ice cubes into a cocktail shaker. pour the vodka, white creme de cacao & irish cream over the ice; cover & shake vigorously. dump the ice & water from the martini glass & drizzle with chocolate syrup. strain the cocktail into the glass & serve.

ORANGE TAPIOCA SALAD

Posted on by
Reply

3 cups water
1 (3 oz) pkg orange jello
1 (3.4 oz) pkg instant vanilla pudding
1 (3 oz) pkg tapioca pudding mix
1 (15 oz) can mandarin oranges, drained
1 (8 oz) can crushed pineapple, drained
1 (8 oz) container cool whip, thawed

in a saucepan, bring water to a boil. whisk in jello & pudding mixes. return to a boil, stirring constantly; boil for 1 minute. remove from heat & cool completely. fold in oranges, pineapples & cool whip. spoon into a serving bowl. cover & refrigerate for 2 hours.

12-14 servings

BREAKFAST CASSEROLE

Posted on by
Reply

1/2 stick margarine
6 slices white bread, with crust removed
1 lb bulk sausage
1 1/2 cups grated cheese
5 eggs
2 cups cream (or combine 1 small can evaporated milk with whole milk)
1 tsp dry mustard
1 tsp salt

preheat the oven to 300°. melt the margarine in a 9″x13″ dish. cut the bread into small pieces & scatter them on the bottom of the dish. cook & drain the sausage and spread it over the bread. spread the cheese over the sausage. with an electric mixer, combine the eggs, milk, and seasonings and blend; pour the mixture evenly over thr bread and sausage. (you may prepare the recipe in advance and refrigerate overnight.) bake for 45 minutes to 1 hour

VIDALIA-TOPPED CAESAR BURGERS

Posted on by
Reply

1 lb ground beef
2 tbs chopped fresh parsley
1/2 cup caesar dressing
1/2 tsp peppered seasoned salt
1 small vidalia onion, cut into 1/4″-1/2″ slices
1 1/2 cups shredded romaine
2 tbs freshly shredded parmesan cheese
4 sandwich buns, split

heat coals or gas grill for direct heat. mix beef, parsley, 2 tbs of the dressing & the peppered seasoned salt. shape the mixture into 4 patties, about 1/2″ thick.

cover & grill patties 4″-6″ from medium heat 12-15 minutes, turning once, until patties are no longer pink in center & juice of beef is clear. add onion slices to grill for last 8-10 minutes of grilling, brushing with 2 tbs of the dressing & turning once, until crisp-tender.

toss romaine, remaining 1/4 cup dressing & the cheese. layer romaine, burger & onion in each bun.

4 servings