All posts by spoonlicker1

Cabbage Soup

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Cabbage Soup

Makes about 4 servings

 

1 tablespoon olive oil

1/2 cup chopped onion

2 cloves garlic, minced

4 cups broth

2 bouillon cubes, optional

Salt and pepper, to taste

4 cups cabbage, chopped

1 cup carrot, shredded

14.5 ounce can diced tomatoes

1/2 teaspoon Oregano

1/2 teaspoon Basil

Chili powder to taste

1 tablespoon brown sugar, optional

 

In a large stockpot, heat olive oil over medium heat

Stir in onion and garlic; cook until onion is transparent, about 5 minutes

Stir in broth, bouillon and salt and pepper

Bring to boil

Add cabbage and carrots

Simmer about 10 minutes, covered

Add tomatoes, oregano, basil and chili powder

Simmer 20-30 minutes covered, stirring often

Stir in brown sugar and serve

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Pan-Seared Mediterranean Chicken

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Pan-Seared Mediterranean Chicken

Serves 4

 

1 lemon = 1 tablespoon of zest and 2 tablespoons of juice

1 1/2 cups chicken stock

7 sun-dried tomatoes, cut into thin strips

 

1 tablespoon olive oil

1 1/4 pounds skinless, boneless chicken breast halves

Paprika, salt and pepper to taste

 

1 tablespoon olive oil

1/3 cup minced shallots or sweet onions

2 cloves garlic, minced

 

12 pitted kalamata olives, cut in half

2 tablespoons capers, rinsed and drained

1/3 cup fresh basil leaves, cut into very thin strips

1/4 cup crumbled feta cheese

 

2 cups hot cooked couscous or rice

 

Grate the zest and squeeze the juice from the lemon

Stir the stock, tomatoes, lemon juice and lemon zest in a small bowl

 

Season the chicken with paprika, salt and black pepper

Heat 1 tablespoon oil in a large skillet over medium-high heat

Add the chicken and cook for 6 minutes or until well browned

Remove the chicken from the skillet

 

Reduce the heat to medium

Heat the remaining oil in the skillet

Add the shallots or onions and garlic and cook and stir for 1 minute

 

Add the stock mixture to the skillet and heat to a boil

Reduce the heat to low

Cook for 4 minutes, stirring occasionally

 

Return the chicken to the skillet

Cover and cook for 5 minutes or until the chicken is cooked through

 

Sprinkle with the olives, capers, basil and cheese

Serve with the couscous or rice

 

*If you like your sauce thinker, add a mixture of 2 tablespoons cornstarch and 4 tablespoons cold water to the sauce.  Sauce will thicken in a few minutes as you stir.

Tomato, Cucumber and Avocado Salad

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Tomato, Cucumber and Avocado Salad

Makes 2 servings

 

2 large avocados, peeled, seeded and chopped

1 teaspoon lemon juice

1 cup cherry tomatoes, halved

1 cucumber, peeled, seeded and chopped

1 tablespoon red wine vinegar

2 tablespoons olive oil

Salt and pepper to taste

Garlic Salt to taste

 

Drizzle lemon juice over chopped avocado

Place avocado, tomatoes and cucumbers in a large bowl

Whist together red wine vinegar, olive oil, salt and pepper

Toss gently to combine

Serve and enjoy!

 

You can also serve this with Maple Balsamic Dressing

Cheesy Italian Grilled Bread

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Cheesy Italian Grilled Bread

 

4 tablespoons butter

1/4 cup onion, minced

2 cloves garlic, minced

1/2 pound cheddar cheese spread

1 loaf sourdough French bread

1/4 cup scallions, chopped

 

 

Preheat oven to 350 degrees

Melt butter in a small saucepan over medium-low heat

Stir onion and garlic in the melted butter until translucent, 5 to 10 minutes

Stir cheese into onion mixture.

Cut bread into slices, leaving them still attached on the bottom of the loaf

Spoon cheese mixture into each slit

Wrap loaf with aluminum foil

Bake in the preheated oven or place on BBQ grill until cheese is melted, about 30 minutes

Sprinkle with scallions and serve

Strawberry Shortcake the Easy Way

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Strawberry Shortcake the Easy Way

Serves 4

 

4 cups sliced strawberries

6 tablespoons sugar

Whip Cream

Biscuits

 

Mix strawberries in a bowl with the sugar

Let stand about 15 minutes to allow the juice to form, stir often

Slice biscuits in half

Place the bottom half of the biscuit on a plate or bowl

Top with a spoonful of strawberries and whip cream

Place the top biscuit on the whip cream

Scoop another spoonful of strawberries with juice on top biscuit

Top with any remaining strawberries and juice

Enjoy!

 

* You can use store bought or tube biscuits like Pillsbury Grands

Cheez-It Chicken

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Cheez-It Chicken

Serves 4

 

1 1/2 cups cheese flavored crackers, like Cheez-Its, crushed

1 1/2 cups French-fried onions, crushed

Salt and black pepper to taste

4 skinless, boneless chicken breast halves – cut in half

3 tablespoons mayonnaise, may need more to coat chicken

Butter

 

Preheat oven to 375 degrees

Spray a baking dish with cooking spray

Mix Cheez-Its, French-fried onions, salt and pepper in a bowl

Set aside

Wash and pat chicken breasts dry

Scoop mayonnaise into a bowl

Coat chicken in mayonnaise bowl then press in the cracker mixture

Place chicken breasts on the prepared baking dish

Sprinkle remaining cracker mixture on top

Place a small pat of butter on each chicken breast

Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes

 

 

French Onion Grilled Cheese

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French Onion Grilled Cheese

Makes 2-3 sandwiches

 

1 tablespoon butter

1 cup sweet onion, thinly sliced

1/4 teaspoon sugar

1/2 tablespoon red wine

Salt and pepper to taste

 

Italian bread

Swiss cheese

Softened butter for bread

Warm beef stock for dipping your sandwich

 

Melt butter in a medium skillet

Add onions and sugar, sauté over low-medium heat for 20 minutes

Add red wine, salt and pepper to the caramelized onions

Sauté for 10 more minutes and set aside

Butter each slice of bread

Place buttered side down on a large skillet or griddle

Add slices of cheese on each side

Place onions on one side of bread

When the cheese has melted put sandwiches together, remove from pan

Cut in half and serve immediately with a side of hot beef broth for dipping