Texas Caviar

This is a favorite appetizer from my sister-in-law, Michell.

It makes enough for a party, so if it's for your family only, adjust accordingly.

It is great served with tortilla chips.

1 16 oz zesty Italian dressing

1-2 cans sweet corn, drained

1-2 cans black eyed peas, drained

3 large tomatoes, diced

2 green bell peppers, diced

1 red bell pepper, diced

1/2 bunch green onions, sliced

1/2 bunch cilantro, finely chopped

Combine all ingredients into a large bowl and stir.  Allow to chill before serving so flavors can marry.

Baked Potato Soup

This title got two recipes sent to me - one from Michell and one from Meggan.

I'll have to try them both!!

 

First from Michell:

 

LOADED BAKED POTATO SOUP

 

3 bacon strips, diced

1 small onion, diced

1 clove garlic, minced

3 T. flour

1 t. salt

1/2 t. basil

1/2 t. pepper

3 C. chicken broth

2 large baked potatoes, peeled and cubed

1/2 t. hot pepper sauce

1/2 C. heavy cream

1/2 C. sour cream

Shredded Cheddar Cheese

Minced fresh parsley

 

Directions:

1. Cook bacon until crisp.  Drain, reserving 1 T. of drippings. Set bacon aside.

2. Saute onion and garlic in drippings until tender.  Stir in flour, salt, basil and pepper.  Gradually add broth.  Bring to boil.  Boil and stir for 2 minutes.  Wisk the cream and sour cream together in a separate bowl then add to soup along with potatoes and hot pepper sauce.  Add 1 C. cheese to soup and heat through but do not boil. Garnish with bacon and parsley.

 

 

Next is Meggan's version:

 

Baked Potato Soup

3 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C milk (low fat works great)
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C  sour cream (low fat is fine), divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided (I never use this much)

1 head of broccoli

 Melt butter in a stock pot over medium heat.  Add garlic and saute for 30-60 seconds until fragrant.  Add flour to pan.  Slowly add milk a little at a time while whisking constantly to eliminate lumps.   Whisk until smooth and then add chicken broth. (Now, if you get to this point and don’t have a smooth liquid.  Stop!  Save your soup by popping the mixture in the blender, then continue.)  Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low.  Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot.  Use a wooden spoon to smash potatoes, breaking up large clumps.  Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted.  Add broccoli and stir until well combined. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon.  Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.

 

 

 

 

 

 

*Don’t have time to bake potatoes in the oven?  Just pierce them with a fork a few times and then pop them in the microwave.  Cook in 5 minute intervals until a knife easily pierces through them.  It usually takes 5-10 minutes.  To bake in the oven, pierce each potato with a fork and place directly on oven rack.  Bake at 375 for 45-60 minutes.

 

 



Roasted Chicken Noodle Soup

Just going to ask here - who wants to eat dinner with Michell?

Oh yes, that's me.

We've had the chance to visit with them several times and I have always been impressed by what she serves.
When we ate this, my husband thought this was a great chicken chowder.
Maybe we'll call it that instead.

 

1 C. chopped onion

1 C. chopped carrots

1 C. copped celery (my family doesn't love celery so I gave a few shakes of celery seed)

2 garlic cloves, mined

2 t. olive oil

1/4 C. flour

1/2 t. oregano

1/4 t. thyme

1/2 t Montreal Chicken seasoning

7 C. chicken broth

5 potatoes, peeled and diced

1 t. salt

2 C. diced roasted chicken breast---I use rotisserie chicken

2 C. egg noodles

1 can evaporated milk

Directions:

1. Saute onion, carrots, celery and garlic in oil until tender.  Stir in the flour and spices/seasoning until blended and saute for 1 min.  Gradually add broth and potatoes; bring to a boil.  Reduce heat, cover and simmer for 15-20 min. until potatoes are almost tender.

2. Stir in the chicken and noodles; simmer 10 min or until noodles are tender.  Remove from heat and stir in evaporated milk.  Serve

Creamy Chicken Rice Soup

Another tasty contribution from Michell.

 

Ingredients:

1/2 C. chopped carrot

1/3 C. finely chopped onion

1/3 C. chopped celery

2 cloves garlic, minced

2 T. butter

1/4 C. flour

2 (14.5 oz) cans chicken broth

2 C. cooked long grain rice ---I love to use Uncle Bens wild rice

1 C. cubed cooked chicken---I used leftover shredded rotisserie chicken

1/2 t. salt

1/4 t. pepper

1 C. milk--- if I'm not caring about calories I use half-and-half cream !yum!

2 T. lemon juice--do not omit!!!

1 T. white cooking wine---obviously you can omit this

 

Directions:

1. in large saucepan, saute the carrot, onion, garlic and celery in butter until tender.  Stir in flour until blended.  Gradually stir in broth.  Add the rice, chicken salt and pepper, bring to boil.  Reduce heat, cover and simmer for 10-15 min.  Reduce heat to low and stir in the milk, lemon juice and wine.  Cook and stir for 5 min or until heated through.

 

Italian Sausage Soup (Stove or Crockpot)

This recipe is directly from sister-in-law Michell.  I recently asked my family members to send favorite recipe to share, and these are some of hers. 

My winter menu just got better!!

Ingredients:

1 lb. Italian sausage (could use pepperoni, hamburger, kielbasa, or leave the meat out)

2 cloves garlic, minced
1 onion, diced

4 (14 oz) cans beef broth (7-8 cups)

2 (14.5 oz) can Italian-style diced tomatoes
3 potatoes, diced

1 C. sliced carrots
 1/4 t. ground black pepper
1 tsp salt

1 (14.5 oz) can Great Northern Beans, undrained

1-2 small zucchini, cubed
3/4 C. orzo or ditalini or small pasta (my kids requested more pasta so I add 1 C)

2 C. spinach, packed, rinsed and torn (if frozen thawed and squeeze out water)

Directions:

1. Brown sausage with garlic and onion. Drain.  Stir in broth, tomatoes, potato and carrots, and season with salt and pepper.  Reduce heat, cover and simmer 15 min.

2. Stir in beans with liquid and zucchini and pasta.  Cover and simmer another 10 min or until pasta and zucchini are tender.

3. Remove from heat and add spinach.  Replace lid allowing the heat from the soup to cook the spinach leaves.  Soup is ready after 5 min.

4. Top with grated Parmesan cheese

OR Crockpot Directions:

1. Brown Sausage and drain.

2. Add remaining ingredients except pasta and spinach and simmer for 4-5 hours high,  6-8 low.

3. 30 min. prior to serving add pasta or just cook pasta on it's own and add to soup with a bit of the pasta water

4. Add spinach last 5 min.  Replace lid for a few minutes and serve.

Michell's Cinnamon Syrup

We were served this tasty topping one Christmas by my sister-in-law.

It's been years and we are still using it.

2 c sugar

1 c karo (or corn syrup)

1/2 c water (optional for consistency)

1 t cinnamon

1 c evaporated milk

Add first four ingredients, (not milk), in a pan and bring to a boil stirring constantly.  Boil for 1 minute and 45 seconds.  Set aside and allow to cool for 5 minutes.  Add evaporated milk and serve over your favorite breakfast pancakes, waffles or french toast.