cooking the recipe: February 2014

Friday, February 28, 2014

Tomato Basil Bisque Soup

Our Favorite Rainy Day Soup

As a child I will always remember that on a rainy day my mother would make for us tomato soup and grill cheese sandwiches. Now as a adult of course I make a more grown up version of tomato soup. . This tomato basil bisque is so quick, easy and delicious its just perfect for a rainy night. Here we are at the end of February and until tonight we haven't had any rain this year in California. This was just the right night for a warm and cozy tomato bisque and a grill cheese. Here my link to the perfect grill cheese

This soup will make 6-7 bowl

2 cans tomato soup

14 1/2 oz can diced fire-roasted tomatoes

2 1/2 cup butter milk

2 tsp fresh copped basil

1/2 freshly ground pepper

Toppings fresh basil, fresh ground pepper and Parmesan cheese

Cook the first 5 ingredients in a 3 qt sauce pan over medium heat.

Stirring often 6-8 minute.or until thoroughly heated

serve immediately with desired toppings

Tuesday, February 25, 2014

Top Recipe for Egg Salad

just perfect for a Spring time LUNCHEON

makes 4-6 sandwiches

INGREDIENTS

4 egg (large), peeled and chopped
1-2 Tbsp mayonnaise (to taste)
2 chopped celery stocks
1 -2 chopped green onion
yellow mustard or Curry powder (to taste)
Salt and pepper (to taste)
1 leaf of lettuce
8 slices of any favorite bread, toasted or not toasted

* To make hard boiled eggs, place a few eggs in a saucepan, cover with at least an inch of water, preferable 2 inches. Add a half teaspoon of vinegar and some salt to the water (if the shells crack while boiling, the vinegar will help keep the egg in the shell). Cover the pan and bring the water to a boil. As soon as the water begins to boil, remove the pan from heat and let it sit, covered, for 12 minutes. Drain the water from the pan, add cold water to cool the eggs, let sit a couple minutes longer.

1 Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, celery and onion. Sprinkle with salt and pepper and curry powder to taste. Mix with a spoon.

2 Toast your bread slices. Put a layer of lettuce on one slice of toasted bread, spread the egg mixture on top of the lettuce, put another slice of toasted bread on top. serve

Friday, February 21, 2014

Great Food! from Pinterest

Follow Toribio's board Food and Recipes on Pinterest.

Sunday, February 9, 2014

CROCK-POT SANTA FE CHICKEN SOUP

A Top Crock-Pot Soup Recipe

One of the best tasting soups I have ever made! My friends as well as my family were delighted by the creamy cheesy and slightly spicy favor of this soup.Serving this soup with a crusty bread and/or crackers will made for a hearty meal. This recipe makes 8 bowls of soup and was so economical . I think it would make a great family meal.

Ideal for a 6-quart slow cooker

4 whole chicken breast, cooked and shredded

1 small onion, chopped

1 15 1/4-oz. can whole-kernel corn, undrained

1 24-oz. can pinto beans, undrained

1 141/2-oz. can diced tomatoes, undrained

1 10-oz. can tomatoes with green chilies, undrained

1 lb. pasteurized prepared cheese (Velveeta ), cubed

1/4 cup to 1/2 cup milk

1. Prepare Chicken breast; I first seasoned my chicken with salt, pepper, garlic powder and poultry seasoning then cooked in a skillet with some chicken stock.

Then I shredded the chicken and transfer the chicken into my slow cooker

Next add the onions

Next the cheese

The tomatoes undrained

Your corn undrained

Next your can undrained beans

The undrained tomatoes and chilies

And last the 1/4 cup of milk (more if need later)

Stir together well. cover and cook on low 3 to 4 hours or until cheese is melted. stir occasionally to keep soup from boiling

Serve with bread and crackers for a complete meal

1. place chicken and onions in slow cooker.

2. Add corn, beans, tomatoes, cubed cheese,and milk.Stir well.

3. Cover and cook on low for 3-4 hours or until cheese is melted. Stir occasionally to keep soup from boiling.

Sunday, February 2, 2014

Jack Daniels Whiskey Glazed Chicken

Claim jumpers Copycat Recipe

3/4 stick butter
1/2 cup celery, diced
1/2 cup onion, diced
2 cups chicken stock
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon granulated garlic
1/4 teaspoon plus 1 pinch white pepper
10 ounces sourdough croutons
1 1/2 Granny Smith apples, diced
1 teaspoon dried tarragon
1 tablespoon freshly-chopped parsley
4 double chicken breasts, skin-on
1 cup apple juice
1/4 cup brandy
1/4 cup Jack Daniels whiskey
4 tablespoons granulated sugar
1 pinch fresh tarragon leaves
1 pinch ground nutmeg

Melt butter in a saucepan. Saute celery and onion until translucent.

In a separate pot, place 1 1/2 cups chicken stock, thyme, basil garlic and 1/4 teaspoon white pepper; simmer 15 minutes. Pour chicken stock mixture over the onions and celery; simmer 15 minutes.

In a large mixing bowl, combine croutons, 1 whole diced apple, dried tarragon and parsley; add to stock mixture. Mix well. Spread mixture on a cookie sheet to cool.

Place chicken breasts skin side down on a cutting board; flatten and score thick spots. Place a 3-inch ball of stuffing on the chicken breasts; roll the ends over the ball to cover it completely. Place each rolled up chicken breast on a cooling rack placed over a baking sheet. Pour a little water in the baking sheet. Bake chicken in a preheated 350 degree F oven for 18 to 20 minutes or until the chicken's internal temperature reaches 165 degrees F.

In a saucepan, combine 1/2 apple, 1/2 cup chicken stock, apple juice, brandy, whiskey, sugar, fresh tarragon, allspice, nutmeg and 1 pinch white pepper; simmer 20 minutes. If needed, thicken with a slurry of 1 Tbsp. cornstarch and a little water.

Serve chicken over a bed of stuffing. Drizzle sauce over chicken before serving. - See more at: http://www.recipegoldmine.com/ccc/claim-jumper-whiskey-chicken.html#sthash.RguMFLbN.dpuf

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