All posts by Sharon

Seafood, Soups

Crab Soup

September 8, 2011 Sharon Leave a comment

1 cup freshly grated Parmesan

1/2 teaspoon white pepper

1/2 teaspoon salt

1/4 cup sherry

1/2 teaspoon Paula Deen Lemon Pepper Seasoning

1 lb crabmeat, picked free of shell

1 cup heavy cream

1 cup milk

2 cup fish stock

3 tablespoon all-purpose flour

1/2 cup chopped fresh chives

4 tablespoon (1/2 stick) butter

2 teaspoon minced garlic

3/4 cup chopped green onion, with tops

Saute chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste. Serve in bowls topped with cheese and chives.

Recipe courtesy Paula Deen

Soups

Corn Chowder

September 8, 2011 Sharon Leave a comment

1 pound hash brown potatoes, southern style (one half bag Ore Ida frozen)

48 ounces chicken broth, (1 1/2 boxes)

2 -15 oz. can canned corn, creamed

1 -15 oz. can corn, whole kernel

3 slices cooked bacon, crumbled

1 -10 3/4 ounce can cream of chicken soup

1 chicken bouillon cube

dash salt and pepper

Place all ingredients in a large pot, bring to a boil. Reduce heat, simmer, stirring frequently, for 15 minutes.

Using immersion blender, puree the soup for about a minute.

10 Servings

Homemade Mixes, Soups

Condensed Cream Soup Substitution

September 8, 2011 Sharon Leave a comment

To be used in place of canned soups in casseroles, lower in fat or salt.

2 c. powdered nonfat milk

3/4 c. cornstarch

1/4 c. instant chicken bouillon

2 tbsp. dried onion flakes

1 tsp. basil leaves

1 tsp. thyme leaves

1/2 tsp. pepper

Combine all ingredients and mix well. Store in airtight container until ready to use. To substitute for 1 can, combine 1/3 cup dry mix in 1 1/4 cups cold water. Heat until thickened and add to casserole. 131 calories; 1.4 grams fat.

Soups, Vegetarian

Chili’s Southwest Vegetable Soup

September 8, 2011 Sharon Leave a comment

6 cups chicken broth

1 15-ounce can diced tomatoes, with juice

1 cup water

1 cup canned dark red kidney beans, with liquid

1 cup frozen yellow cut corn

1 cup frozen cut green beans

1 4-ounce can diced green chilies

1/2 cup diced Spanish onion

1/2 cup tomato sauce

6 corn tortillas, minced

1 teaspoon chili powder

dash garlic powder

Garnish

1 cup grated cheddar-jack cheese blend

1 cup crumbled corn tortilla chips

Combine all the soup ingredients in a large saucepan over high heat. Mince the corn tortillas into small pieces with a sharp knife before adding them to the soup. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.

To serve, ladle 1 1/2 cups into a bowl. Sprinkle a tablespoon of the grated cheddar-jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.

*To make this Vegetarian, substitute vegetable broth for chicken broth.

Makes 6 servings

Chicken, Soups

Chicken Noodle Soup

September 8, 2011 Sharon Leave a comment

1 tablespoon olive oil

3 carrots, cut into 1/4-inch dice

2 medium onions, diced

2 ribs celery, cut into 1/4-inch dice

10 cups homemade or canned chicken broth

1-3/4 teaspoons salt

1/4 teaspoon thyme

2-1/2 to 3 cups diced, cooked chicken

2 cups cooked egg noodles

Heat oil in Dutch oven over medium heat. Add carrots, onions and celery and cook 4 to 5 minutes, until softened. Add broth, salt and thyme. Bring to boil. Reduce heat to low and simmer 25 minutes. Stir in chicken pieces and cook 5 minutes. Add egg noodles and cook until heated through.

Makes 6 servings.