CREAMY CHICKEN, LEEK AND MUSHROOM SOUP
Ingredients:
3 cups chopped leek (about 3 medium)
2-1/4 lbs chicken breasts, boneless, skinless, browned and cut into bite size pieces
3 garlic cloves, minced
4 cups quartered fresh mushrooms (about 12 oz)
3 cups no-salt, low-fat chicken broth
1/3 cup Chablis or other dry white wine
½ cup all-purpose flour
2-1/2 cups 2% low-fat milk
2 tablespoons medium dry sherry
½ tsp salt
¼ tsp pepper
Brown the chicken first. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add leek, chicken and garlic, and sauté 10 minutes. Add mushrooms and sauté 5 minutes. Add broth and wine; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Place flour in a small bowl. Gradually add milk, stirring with a wire whisk until well blended; add to soup. Cook over medium heat 10 minutes or until thickened, stirring constantly. Stir in sherry, salt and pepper. Yield 9 cups. Great to dip good bread, such as ciabatta.
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PORTUGUESE CHICKEN
Ingredients:
3 lbs chicken, cut into pieces
1 cup rice
½ cup butter
2 tablespoons olive oil
1 large onion, rough cut
1 garlic clove, crushed
1 green pepper, cut into squares
1 red pepper, cut into squares
4 tomatoes, halved
½ cup pitted green olives
½ cup small mushroom caps
½ cup dry white wine
½ cup cream
Parsley
Salt/pepper to taste
Brown the chicken pieces in oil and butter in a frying pan. Salt and pepper, transfer to oven dish, cover and cook for 30 minutes. Pour white wine into frying pan and keep warm. Meanwhile cook the rice.
Remove the oven dish, add onions, garlic clove, tomatoes, peppers, olives, mushroom caps and some chopped parsley. Replace uncovered in oven for another 10 minutes.
Bring wine in frying pan to boil, loosening any pan drippings with spatula, correct seasoning. Remove pan from heat and blend in the cream.
Place chicken on bed of rice, garnish with veggies and pour sauce over chicken.
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CINCINNATI CHILI
Ingredients:
1 tablespoon vegetable oil
2 onions, minced
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon dried oregano
1-1/2 tsp cinnamon
Salt
¾ tsp pepper
¼ tsp allspice
2 cups low-sodium chicken broth
2 cups canned tomato sauce
2 tablespoons cider vinegar
2 tsps dark brown sugar
1-1/2 lbs 85% lean ground beef
1. Heat oil in Dutch oven over medium high heat until shimmering. Cook onions until soft and rowned around edges, about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 tsp salt, pepper and allspice and cook until fragrant, about 1 minute. Stir in chicken broth, tomato sauce, vinegar and brown sugar.
2. Add beef and stir to break up meat. Bring to boil, reduce heat to medium-low and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. Season with salt and serve (chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.
3. 5 ways to serve: all by itself, 2-way – served over spaghetti, 3-way – served over spaghetti and topped with shredded cheese, 4-way – servied over spaghetti and topped with onions and cheese and 5-way – served over spaghetti and topped with onions, red beans and cheese.
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MEDITERRANEAN CHICKEN-AND-RICE SALAD
Ingredients:
3 tablespoons red wine vinegar
1-1-/2 tablespoons extra-virgin olive oil
¼ tsp coarsely ground pepper
1 garlic clove, minced
3 cups cooked long-grain rice
1-1/2 cup diced cooked chicken breast (about 6 oz, boneless, skinless)
½ cup drained diced bottled roasted red bell peppers
¼ cup medium pitted ripe (black) olives, drained and halved
¼ cup chopped fresh chives
¼ cup chopped fresh basil
¼ cup chopped fresh oregano
1 (14 oz) can quartered artichoke hearts, drained
1. Combine vinegar, olive oil, pepper and minced garlic in a small bowl. Set dressing aside.
2. Combine rice and remaining ingredients in a large bowl. Add dressing; stir until well-blended. Yield: 4 servings
Ingredients:
3 cups chopped leek (about 3 medium)
2-1/4 lbs chicken breasts, boneless, skinless, browned and cut into bite size pieces
3 garlic cloves, minced
4 cups quartered fresh mushrooms (about 12 oz)
3 cups no-salt, low-fat chicken broth
1/3 cup Chablis or other dry white wine
½ cup all-purpose flour
2-1/2 cups 2% low-fat milk
2 tablespoons medium dry sherry
½ tsp salt
¼ tsp pepper
Brown the chicken first. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add leek, chicken and garlic, and sauté 10 minutes. Add mushrooms and sauté 5 minutes. Add broth and wine; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Place flour in a small bowl. Gradually add milk, stirring with a wire whisk until well blended; add to soup. Cook over medium heat 10 minutes or until thickened, stirring constantly. Stir in sherry, salt and pepper. Yield 9 cups. Great to dip good bread, such as ciabatta.
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PORTUGUESE CHICKEN
Ingredients:
3 lbs chicken, cut into pieces
1 cup rice
½ cup butter
2 tablespoons olive oil
1 large onion, rough cut
1 garlic clove, crushed
1 green pepper, cut into squares
1 red pepper, cut into squares
4 tomatoes, halved
½ cup pitted green olives
½ cup small mushroom caps
½ cup dry white wine
½ cup cream
Parsley
Salt/pepper to taste
Brown the chicken pieces in oil and butter in a frying pan. Salt and pepper, transfer to oven dish, cover and cook for 30 minutes. Pour white wine into frying pan and keep warm. Meanwhile cook the rice.
Remove the oven dish, add onions, garlic clove, tomatoes, peppers, olives, mushroom caps and some chopped parsley. Replace uncovered in oven for another 10 minutes.
Bring wine in frying pan to boil, loosening any pan drippings with spatula, correct seasoning. Remove pan from heat and blend in the cream.
Place chicken on bed of rice, garnish with veggies and pour sauce over chicken.
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CINCINNATI CHILI
Ingredients:
1 tablespoon vegetable oil
2 onions, minced
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon dried oregano
1-1/2 tsp cinnamon
Salt
¾ tsp pepper
¼ tsp allspice
2 cups low-sodium chicken broth
2 cups canned tomato sauce
2 tablespoons cider vinegar
2 tsps dark brown sugar
1-1/2 lbs 85% lean ground beef
1. Heat oil in Dutch oven over medium high heat until shimmering. Cook onions until soft and rowned around edges, about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 tsp salt, pepper and allspice and cook until fragrant, about 1 minute. Stir in chicken broth, tomato sauce, vinegar and brown sugar.
2. Add beef and stir to break up meat. Bring to boil, reduce heat to medium-low and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. Season with salt and serve (chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.
3. 5 ways to serve: all by itself, 2-way – served over spaghetti, 3-way – served over spaghetti and topped with shredded cheese, 4-way – servied over spaghetti and topped with onions and cheese and 5-way – served over spaghetti and topped with onions, red beans and cheese.
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MEDITERRANEAN CHICKEN-AND-RICE SALAD
Ingredients:
3 tablespoons red wine vinegar
1-1-/2 tablespoons extra-virgin olive oil
¼ tsp coarsely ground pepper
1 garlic clove, minced
3 cups cooked long-grain rice
1-1/2 cup diced cooked chicken breast (about 6 oz, boneless, skinless)
½ cup drained diced bottled roasted red bell peppers
¼ cup medium pitted ripe (black) olives, drained and halved
¼ cup chopped fresh chives
¼ cup chopped fresh basil
¼ cup chopped fresh oregano
1 (14 oz) can quartered artichoke hearts, drained
1. Combine vinegar, olive oil, pepper and minced garlic in a small bowl. Set dressing aside.
2. Combine rice and remaining ingredients in a large bowl. Add dressing; stir until well-blended. Yield: 4 servings
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