Tag Archives: cheese

Breads, Recipe, Soup

Chicken Vegetable Soup & Cheesy Garlic Biscuits

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Perfect for a cool (or cold) evening’s dinner. Fresh vegetables, dark meat chicken, stock, and Cheesy Garlic Biscuits (instead of crackers) make this a satisfying meal for any member of your family!

Chicken Vegetable Soup

2 quarts chicken stock
4 boneless, skinless chicken thighs
2 large carrots, cut into coins
3 ribs of celery, cut into 1/4 inch pieces
2 medium onions, diced
2 cloves garlic, minced
2 medium potatoes, peeled, diced
2 tbsp olive oil
2 tbsp Italian seasoning
salt and pepper to taste

In a 350F oven, roast off chicken thighs. Remove and allow to cool, then cut into bite size pieces.

In a soup pot, heat olive oil until just smoking. Add onions and garlic, and toss to coat. Cook 2 minutes, then add celery and carrot. Stirring occasionally, cook for 4 additional minutes. Add potatoes, Italian seasoning, and stock. Bring to the simmer and add chicken. Allow to cook for 20-25 minutes, stirring occasionally.

Serves: 8.                        

Cheesy Garlic Biscuits

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup skim milk
1/3 cup mayonnaise
1 tbsp sugar
1 cup Mozzarella/Cheddar/Monterey Jack cheese blend, shredded
1 tsp garlic powder
3 tbsp melted butter

Preheat oven to 450F.

In a mixing bowl, place flour, baking soda, and salt. Stir to combine. Add milk, mayonnaise, sugar, and beat on high speed until batter is smooth. It should not be pourable thin , it should be spoonable. Using a rubber spatula, fold in 3/4 cup cheese shreds.

Lightly grease 12 muffin tins (you may also use the liners if desired, or a silicon muffin pan). Spoon enough batter to fill each tin no more than 1/2 way (they WILL expand as they bake).

In a small bowl, combine melted butter and garlic powder. Using a brush, lightly paint the top of each biscuit with mixture. Then, using the reserved cheese, sprinkle the top of each biscuit.

Place on rack in the middle of the oven and bake for 15-18 minutes, or until golden brown. Allow to cool slightly on a wire rack before removing from pan. Serve warm with soups, roasts, stews, or broiled meats.

Makes 12 biscuits.

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Recipe, Soup

Rustic French Onion Soup

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Nothing can compare to a warm serving of French Onion Soup…especially if it’s homemade! This recipe has been modified from Julia Child’s French Onion Soup recipe…you can adjust the ingredients to your own tastes.

INGREDIENTS:
5-6 cups of yellow onions, thinly sliced
3 tbsp butter
1 tbsp vegetable oil
1 tsp salt
1 tsp sugar
3 tbsp flour
2 quarts beef stock or beef bouillon
1/2 cup dry white wine or dry white vermouth
Salt and pepper to taste
Rounds of hard-toasted French bread (1/2″ – 3/4″ thick) store purchased or homemade (Rustic Herb Bread (recipe here) is good for this soup)
1 to 2 cups grated mozzarella or 4 cheese Italian blend

It is important to know that (1) sweet onions cannot be used for a good, quality French Onion Soup and (2) it will take 2-3 hours from start to finish. Attempting to rush the preparation will leave you with burnt onions or a sub-par soup.

In a large pot over medium heat, melt butter and oil, then add onions. Reduce heat to low.

Stir onions into oil and butter, then scatter salt and sugar overtop. Allow onions to cook down and caramelize, intensifying flavour and reducing in volume. Once the onions take on a medium caramel colour (this will take 40-50 minutes), add flour and stir to combine. Cook for 1-2 minutes to cook out the raw flour flavour. (The flour will also provide a slight thickening to the soup.)

Ladle in the beef stock/bouillon (you can make your own, use canned, or a stock from paste or cubes…though homemade stock allows you to control the strength, flavour, and sodium). Stir the liquid into the onions after each addition. Once the stock/bouillon has been fully incorporated, add the wine or vermouth, if so desired. (If you choose to cook without alcohol, add an additional 1/2 cup of beef stock.) Season with salt and pepper to your own liking.

Keeping heat on low, allow soup to simmer for 30-45 minutes, allowing flavours to meld. (If you wish, at this point you can allow the soup to cool, uncovered in the refrigerator and then cover and freeze for up to three months. When you’re ready to serve, thaw and bring back to the simmer.)

Use an oven safe serving dish (if making in large volumes) or a oven safe bowl or mug. If making in volume, cover bottom of dish with toasted rounds; if making individual servings, place 1-2 toasted rounds of bread in the bottom of the bowl or mug. Ladle over the French Onion Soup (the toasted bread will float to the top). Scatter shredded cheese over top of soup and bread, and place under a broiler set on low until the cheese melts and browns. Serve immediately. Bon Appetit!

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Main Course, Recipe

Spinach Artichoke Stuffed Chicken

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CHICKEN:

  • 4 boneless, skinless chicken breasts (approximately 2 lbs)
  • 2 tablespoons Italian seasoning
  • salt and pepper to season

SPINACH ARTICHOKE FILLING:

  • 8 oz frozen chopped spinach, thawed
  • 8 oz reduced fat cream cheese at room temp
  • 5 oz (I can) artichoke hearts in brine, drained, chopped
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup finely grated Parmesan cheese
  • 1 tablespoon minced garlic

CREAM SAUCE:

  • Remaining spinach and artichoke filling
  • 1 cup 2% milk

Instructions

Prepare The Chicken:

  1. Season both sides of each breast with the Italian seasoning, salt and pepper. Cut a slit in the side of the breast about 3/4 quarter of the way through, being careful not to cut all the way.

Make The Filling:

  1. Squeeze any and all excess liquid out of the spinach, discarding liquid. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, Parmesan and garlic; mix well to combine. (You may use a food processor fitted with the blade for this process as well, making sure to not completely puree the filling.)
  2. Place 1-2 tablespoons of the spinach artichoke filling into each chicken breast, sealing with toothpicks or tie with butcher twine.
  3. Heat 1 tablespoon of butter and 1 tablespoon of oil in a cast iron skillet (or non stick pan) over medium-high heat. Add the chicken and fry until lightly golden. Turn and fry on the other side, covering pan with a lid, until cooked through, (this should be about 10 minutes each side. Transfer chicken to a warm plate.

For The Sauce:

  1. Pour milk into the skillet and bring to a simmer. Add in the remaining filling and stir until sauce is thickened.

To serve: Cut chicken breast in half and place on a dinner plate, spooning sauce overtop.

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Recipe, Veggies

Insalata Caprese

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Insalata Caprese.

Very easy to make.

Fresh tomatoes, fresh basil, fresh mozzarella. Slice tomatoes and mozzarella 1/4″ thick, layer in alternate layers on a serving dish. Chiffonade basil (cut into thin strips) and scatter over. True caprese only has olive oil as a dressing. I recommend a nice balsamic to be drizzled over as well, and some cracked black pepper. Serve as an appetizer for lunch or dinner.

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Main Course, Recipe, Seafood/Fish

Shrimp with Sofrito and Manchego

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Shrimp with Sofrito, Peppers and Manchego

1/4 cup olive oil
4 Tbsp unsalted butter
2 garlic cloves, minced
20-24 large shrimp, peeled and deveined
1 red onion, cut into wedges, about 1/4 inch wide
2 sweet red peppers, seeded and cut into strips 1/2 inch wide
1 1/2 cups tomatoes, skinned, seeded, and chopped
Pinch cayenne pepper
1/2 tsp paprika
1 cup Manchego cheese, cut into 3/4 inch cubes
Sea salt and freshly ground black pepper
2 Tbsp fresh cilantro leaves

Heat the oil and butter in frying pan until butter foams, then add garlic and cook for 1 minute. Add shrimp and sauté them over a fairly high heat for about 1 to 2 minutes, until colored. Remove from pan and keep warm. Add onion and peppers to the pan, cover and cook on low heat for 15 minutes until softened.

Stir in the tomatoes, cayenne, and paprika and cook for about 5 minutes, until the tomatoes begin to break down. Return the shrimp to the pan and stir together, adding Manchego and sauté for 30 seconds. Season to taste, garnish with cilantro, and serve.

Yields 4 servings

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Main Course, Recipe, Seafood/Fish

Coquilles St. Jacques

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Scallops au gratin

Coquilles St. Jacques (Scallops au gratin)

1.5 lb bay scallops
2 cups dry white vermouth (or dry white wine)
2 bay leaves
2 tbsp chopped shallots or scallions
2 tsp sea salt
1 tsp ground black pepper
3 tbsp quality butter
3 tbsp all purpose flour
12 ounces fat-free half & half
grated Swiss cheese

In a skillet with large sides, place vermouth, bay leaves, shallots or scallions, salt and pepper over medium heat until it comes to a simmer. Add scallops and sauté until they are just springy to the touch (this will only take 4-5 minutes). Remove from heat and drain through a sieve, reserving the liquid. Remove bay leaves and discard.

In a saucepan, melt butter and combine with flour, stirring until well combined. Cook over medium heat for two minutes to cook out the flour taste, but not to colour. Remove from heat, and add reserved scallop/wine liquid. Whisk vigorously to combine, being careful that there are no lumps. Add half & half (the recipe called for heavy cream, but this is in the interest of being a bit more calorie conscious), and return to medium heat. Stir continuously for 2-3 minutes until your velouté sauce thickens.  Once thickened, remove from heat and enrobe your scallops in your sauce, heating them through. Preheat your oven to 400F.

In buttered scallop shells, or ramekins, or oven proof dishes, place 1/2 cup scallop/sauce mixture and top with 2 tbsp grated Swiss cheese. Place in oven 10 minutes or so until cheese is melted and bubbly and browned.

Serves 6.

This recipe is modified from Julia Child’s recipe located in her book The Way To Cook, and part of her 6-part video series (now out of print).

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