Spicy vegetable soup with ground turkey for crock pot

We enjoyed this for a spicier version of vegetable soup.....nice for rainy fall days. Nice and spicy especially the longer it cooks.

1 pound of turkey breakfast sausage

1/2 of a package of celery hearts, chopped (divided into 2 piles making each 1/4 of a package)

1 really large onion , chopped

2 tsp of minced garlic

Brown the above 4 ingredients (using only 1 of the piles of celery) until the sausage is done

Meanwhile parboil the following ingredients for 10 to 12 minutes:4-5 good sized red potatoes (with skin left on, chopped ) AND most of a small package of mini carrots (partly chopped and partly whole), the second pile of celery

While all of this is cooking place the following in the crock pot:

1/2 to 2/3 of a Jar of Paul Newman's tomato and basil pasta sauce

1 can Delmonte Zesty mild green chilies diced tomatoes

2 small (5 oz each) cans of low sodium V8

1 can white corn , drained

1 cup or so of frozen baby peas

salt and pepper.

Add all of the browned meat mixture, and vegetable potato mixture to the contents in the crock pot. Add some of the water from the cooked vegetables until the right consistency and flavor is produced. Cook on high one hour and on low for as long as you like, but not more than 5 hours.

Shepherd Pie

As a kid, Shepherd Pie was one of my favorite comfort foods. Since it is a really rainy and tornado warning day I decided to make this. You can use hamburger meat instead of turkey.

1 and 1/4 pounds of ground turkey meat (I used the one with about 8 grams of fat for 4 oz)

1 onion chopped

1 Tab Worcestershire sauce

1 and 1/2 tsp minced garlic (fresh)

ground black pepper

2 Tab of red bell pepper (or more)

1 cup of frozen peas

salt

1/3 cup water

1-2 tsp of cornstarch

1 small jar of mushrooms

1 can white corn, drained (or you could use small chopped carrots)

2 -3 Tab. butter

2 Tab Parmesan cheese

6-8 small to medium potatoes

fresh chives

milk for the mashed potatoes

Brown the turkey, onion , garlic, red bell pepper, with the Worcestershire sauce and fresh ground black pepper. When done, drain off the water/fat. Add the peas and mushrooms--cooking until warmed through. Add the 1/3 cup of fresh water and sprinkle the cornstarch over the meat--mix thoroughly.

While turkey stuff is cooking, cook the potatoes. When done, mash the potatoes using milk, salt,

pepper, Parmesan cheese, chives , and butter.

In a casserole dish place the meat combo first. Then on top of this place the drained corn. After this spread the mashed potatoes over all. Using a fork make groves in the potato topping--or you can dollop it---it makes it brown nicely. Bake at 350 for 30 to 45 minutes or until nicely browned and piping hot.

Ps--cheddar cheese sprinkled on top or mixed in the potatoes is always good too.

Crock pot Spaghetti -sausage and vegie style

This is my easy method for the crock

2 Jars of Paul Newman's Tomato and Basil Pasta Sauce
1 can of Delmonte Diced Tomatoes with Basil, Garlic and Oregano
1 can of Delmonte Stewed Tomatoes Italian Recipe with Basil, Garlic, Oregano -
1/2 of a very large green Pepper (chopped)
1 Large onion (chopped)
1 zucchini squash (chopped)
1 package (5 or 6 links) of sweet Italian turkey sausage
1 or 2 tsp fresh minced garlic
fresh oregano
fresh basil
ground black pepper

Place all tomato products in crock on low.( Chopping up the stewed tomatoes. )In frying pan saute the sausage (removed from casing), green pepper, onion, squash, and garlic. When done, drain and add to the tomato products. Add ground pepper, oregano, and fresh basil (as much as you desire). Cook on low between 3-6 hours depending on how much time you desire.

Dupin Carolina Magnolia

We really enjoyed this. "Magnolia is a medium smooth and fruity white wine with a fresh crisp finish. Made from selected mid'harvest Muscadine grapes. Magnolia's very name evokes the magic of the South. Great with salads, desserts or anytime. Served Chilled. " From Duplin Wine Cellars in Rose Hill, NC.

Whole wheat Bread

4 & 1/2 tsp active dry yeast

1/2 cup warm water (105-115)

1/4 cup brown sugar ( or 1/3 cup honey)

2 tsp salt

1/4 cup vegetable oil

1 & 3/4 cups warm water

3 cups whole wheat flour (like Hodgson's whole wheat)

3 cups unbleached all purpose flour (actually we also like King Aurthor's White Whole Wheat)

Dissolve yeast in 1/2 cup warm water in large bowl. Stir in sugar (and let sit for 5 minutes or until foamy : then add salt, oil, and the rest of the warm water. Add the whole wheat flour. Beat until smooth. Stir in the rest of the flour. Turn onto a wooden board and knead until smooth and elastic (about 6-10 minutes). Place in greased bowl; turn greased side up and cover with damp towel. Let rise in warm place until double--45 min to 1 hour.

Punch down ; divide in 1/2; using rolling pin roll into rectangles about 18 inches by 9 inches. Roll dough up and pinch ends. Place in two 9 by 5 inch glass bread pans (I prefer glass because you can see how brown the sides are getting). Let rise until double--between 35-min to an hour depending on how warm it is.

Heat oven to 375. Bake in center of oven for 15 minutes and then loosely cover with foil. Bake an additional 15 to 25 minutes until sides are brown and sounds hollow when tapped. Remove from pans and place on cooling rack.

Salmon vegetable quiche

7 1/2 oz can of Redsockeye Salmon deboned

2 cups of raw eggplant

1 cup raw zucchini

1 cup fresh tomatoes

3/4 cup onions (uncooked)

1/2 cup red bell pepper (uncooked)

2 garlic cloves

1 cup mozzarella

1/4 cup Parmesan cheese

1/2 tsp each of Rosemary, thyme, basil ,tarragon.(I did use fresh rosemary and fresh basil so used more of these--I think fresh is more full of flavor)salt and pepper (as much as you want of the salt and pepper)

4 eggs

3/4 cup of half and half

.Spray 10 inch deep pie plate or quiche pan with Pam. Place salmon on bottom of pie plate. Mix all of the rest of the ingredients except for the eggs and cream in a large bowl (the veggies go in raw) and place in the pie plate.

Next mix the eggs and the half and half and pour into and over the stuff in the pie plate. Cook at 325 for 45-65 minutes--till done (ie knife inserted comes out fairly clean and veggies look nice and done. Ps. This is crustless since I am gluten free--

Strawberry wonder or Stawberry trifle

This was a most wonderful creamy dessert. It is similar to a strawberry cake we used to eat in OK. It is actually supposed to be in a 13 by 9 inch dish. I made 3 smaller ones. (Since I am gluten free I made one without the vanilla wafers. This is better than shortcake ;-). It would be great in a trifle dish. (serves around 24!!) (actually I ate it before the red part had-- a chance to jell and I think I like it better before it jelled! so I may try it without the strawberry jello--just using the strawberries without it--I will eat more tonight and make a decision) This is from The Blue Willow Inn Bible of Southern Cooking . It has over 600 recipes--buy the book!!!

2 pints (which is 4 cups) of frozen sweetened strawberries

1 (6oz) package strawberry gelatin (possibly omit this! okay--I made it a second time--I like it with just a bit of gelatin--not the whole amount)

3 cups cold milk

1 (5.1-ounce) box INSTANT vanilla pudding (this is the large box)

1 (cup sour cream)

1 (12 oz) container whipped topping

1 large box vanilla wafers

In a saucepan on medium heat cook the strawberries and gelatin until the gelatin dissoves. Set this aside to cool. In a small bowl combine the milk and instant pudding. Stir until well mixed. Stir in the sour cream. Stir in the whipped topping. In a 9 by 13 inch pan layer the vanilla wafers, pudding mix, and strawberry mixture. Repeat until the ingredients are used. Chill before surving. Serves bout 24!!!
ps--for me I made some of this without the wafers--no gluten

Creamy corn and cheese casserole

I got this recipe from a fellow blogger and I love it!! It is very creamy. ...Of course I again forgot to take a picture until we had removed 4 servings!!

Found at : http://jt-jantom.blogspot.com/2008/08/third-post-of-day-do-you-love-fresh.html

1 stick butter (or 1/2 stick + 1/4c olive oil)

5 c fresh yellow corn (about 8 ears), silks removed and cut from cob (can substitute frozen corn)

1 c chopped (sweet) onion

6 large eggs

1 c milk

1 c half-and-half

1/2 c yellow cornmeal

1 c ricotta cheese

1 T sugar

1 t salt (I used a little bit less)

3/4 t freshly ground black pepper

1 c (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Preheat the oven to 375 degrees F. Grease the inside of a shallow 8 to 10-cup baking dish.Melt the butter (or butter/oil combination) in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar

.Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 45-60 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm, with fresh chopped basil on top.Freezes well...good when re-heated.

Vegetable Sausage Quiche

This quiche is the best quiche I have ever tasted--it is full of flavor. It would look better, but I forgot to add one of the main ingredients and had to dump it out mix it up and dump it back in!! Mine is crust less since I have to be gluten free. (but it is less calories without the crust, too!) For the recipe with the crust go to Honeycomb cottage here: http://wordgirlshoneycomb.blogspot.com/2008/07/new-take-on-old-dish-and-new-do.html 3/4 pound of cooked Italian Turkey sausage (remove casings before cooking)
2 cups of raw eggplant
1 cup raw zucchini
1 cup fresh tomatoes
3/4 cup onions (uncooked)
1/2 cup red bell pepper (uncooked)
2 garlic cloves
1 cup mozzarella
1/4 cup Parmesan cheese
1/2 tsp each of Rosemary, thyme, basil ,tarragon.(I did use fresh rosemary and fresh basil so used more of these--I think fresh is more full of flavor)
salt and pepper (as much as you want of the salt and pepper)

4 eggs (ORIGINAL CALLED FOR 3)
3/4 cup of 1/2 and 1/2 (the original recipe calls for 1/3 cup heavy cream see other website)

Saute the sausage and drain.
Spray 10 inch deep pie plate with Pam.
Mix all the ingredients ( except the eggs and cream) with the sausage in a large bowl (the veggies go in raw). Place in the pie plate.

Next mix the eggs and 1/2 and 1/2 and pour into and over the stuff in the pie plate. Cook at 325 for 45-65 minutes--till done (ie knife inserted comes out fairly clean and veggies look nice and done.

Ps. We got carried away with all of the fresh stuff we had on hand. We served this with watermelon salad--see post below. And with the gourmet tomato salad with zucchini added--see here http://nannykimsrecipes.blogspot.com/2008/07/gourmet-garden-tomato-salad-from.html ( several posts down). And with garlic roasted potatoes.

Watermelon Salad

This was a really unique salad---we enjoyed it very much for something different and it was full of flavor. It does not taste like watermelon!! I found this in The Blue Willow Inn Bible of Southern Cooking. You need to get this book for over 600 different recipes used in the South!

1 medium Vidalia onion

4 cups cubed and seeded watermelon

2 tablespoons minced fresh basil

1/4 cup balsamic vinegar

salt and pepper

Peel, quarter, and thinly slice the onion. In large bowl combine onion, watermelon, and basil . Drizzle with the vinegar. Toss gently. Add the salt and pepper to taste. Refrigerate for up to 1 hour. Serve with a slotted spoon. Serves 4-6.

crock pot greek chicken

This was a different but good dish. We served it on rice. You could also serve it on mashed potatoes . I think next time I will omit the red wine vinegar--if you like tartness you can add it. This dish had an interesting flavor because of the Greek seasoning. My store didn't have it so I used the one below from a cooking website.

1 14 1/2 oz can of chopped tomatoes
1 tsp of classico sundried tomato pesto (pictured above) --OPTIONAL
1/8 tsp of garlic powder
1 zucchini squash
1/2 cup chopped onion
1 Tab of Greek seasoning (recipe below)
1 Tab of red wine vinegar (I think I will omit next time).
1 or 2 pounds of boneless, skinless chicken thighs

Ingredients for 1/4 cup of Greek seasoning. The recipe above only uses 1 Tab. of this:

1tsp salt
2 tsp dried oregano
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp black pepper
1 tsp parsley flakes
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp cornstarch
(can add 1 tsp beef bullion granules)--I didn't use this last item

Place chicken in crock pot. Saute onions and squash lightly and add to the pot. Mix the tomatoes, pesto, garlic powder, Greek seasoning (1 tab only), red wine vinegar. Cook on high for 2 hours and then low for another 1 or 2 hours. (mine looked done after 2 hours on high, but we put it on low for 2 more hours--great)

Clam sauce

Clam sauce served over spaghetti noodles

2 Tab. butter
2 Tab. cornstarch
2 cups milk
2 small cans of minced clams (these are the 6 oz or so cans) drained.
1 can of whole mushrooms (drained)
garlic powder
salt and pepper

Cook spaghetti noodles.

While spaghetti is cooking , cook the sauce in a separate pan. Melt the butter in the pan. Add the cornstarch making a thick paste(use fairly low heat). Microwave the milk for about 1 1/2 minutes. Slowly add a little milk at a time to the pan with the cornstarch paste--stirring constantly (medium heat). Continue adding the milk in small amounts. Add about 1/8 th to a 1/4 th tsp garlic powder. Add salt and pepper to taste. Cook stirring constantly until thickened (about 5-6 minutes......sometimes this takes a bit longer). When sauce has thickened add the drained clams and mushrooms. Remove from heat and serve over noodles.

chicken salad

1 pound of cooked chicken breast or tenders
low fat mayo
low fat plain yogurt
chives chopped
parsley chopped
celery seed
salt
pepper

Combine ingredients according to taste

Gourmet Garden Tomato Salad from Country mag.

This is delicious and easy from Country mag.

1-1/2 pounds of red, yellow and /or orange tomatoes, cut into slices (or chunks)

1/3 cup olive oil

1/3 cup balsamic vinegar

1 Tab. sugar

1/4 tsp salt (not really needed because the feta is salty)

14 tsp pepper

1/2 cup crumbled feta cheese (I used the basil tomato kind)

1/3 cup fresh basil leaves, thinly sliced.

In jar with a tight fitting lid combine the oil, vinegar, sugar, salt and pepper; shake well. Drizzle over tomatoes . Sprinkle with basil and feta.

This is also great with raw zucchini cut up and added to the mix---great!

Crock pot Chicken thighs and herbs

 while cooking in the crock

The sauce below is especially good with this chicken. You can just heat the sauce and place the cooked chicken in it and serve on rice. BUT THE BROTH MIXTURE YOU COOK THE RICE IN IS ALSO JUST FINE TO SERVE WITH THE RICE---SPECIAL SAUCES JUST ADD A NICE FANCY KICK TO IT IF YOU DESIRE.

Very moist and tasty.This is my favorite way to cook chicken. I use it over rice and with special sauces.

1 package of 5 boneless skinless chicken thighs
2 cups of chicken broth or enough to almost cover thighs (the extra broth can be used later in cooking the rice--so you can use more broth)
2-3 fresh sage leaves
2 fresh rosemary sprigs
a few fresh sprigs of flat leaf parsley
ground thyme
black pepper

Paprika sprinkled lightly over the chicken 

place broth and thighs in crock pot. Add sage and parsley leaves and rosemary. Sprinkle chicken with ground thyme and black pepper and paprika.Cook on high 2 hours and then on low for for 2 1/2 hours.

This is great with rice. *Use some of the broth from the crock to cook the rice and /or add chicken broth you have on hand.

Note: you can also place baby carrots and sliced red potatoes or cubes of potatoes at bottom of crockpot with herbs and broth cooking an hour on high then add the chicken and cook on low for 6 hours more.

For a whole chicken dish see: http://nannykimsrecipes.blogspot.com/2008/02/scarborough-chicken-from-living-simply.html This is the most moist and flavor--filled baked chicken recipe!!
Also for a very moist thigh recipe that is full of flavor , this one is great:http://nannykimsrecipes.blogspot.com/2007/11/country-coq-au-vin.html

Jamaican Jerk Turkey tenderloins or chops

You can use the above spice or make your own as seen below.

Unfortunately I don't recall where I found this recipe, but it was delicious. I will post a picture the next time I cook it.



1 lb turkey tenderloins or chops
1 20 ounce can pineapple slices or chunks with juice
3 Tab. honey
1 Tab. oil
1/4 tsp cinnamon
1 Tab. Jamaican jerk (recipe below)
2 Tab soy sauce
1 Tab lemon juice
1 Tab. minced dried onion
1/4 tsp salt

Combine all ingredients in plastic zip lock bag or container. Shake well to coat meat. Refrigerate 30 minutes to an hour before grilling.

Remove turkey from the bag. Pour marinate into pan and heat over medium heat.

Grill turkey 4 minutes each side until no longer pink inside. Place pineapple (from marinade) on top and a little of the hot marinade.


You can purchase already made Jamaican Jerk seasoning or make your own. Here are 2 different recipes:

2 Tab. minced onion
2 1/2 tsp dried thyme
2 tsp ground allspice
2 tsp black pepper
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
1/2 tsp. salt

Mix these spices and use the amount called for in the recipe.( you can add this to
2 Tab veg oil if rubbing it on meat) .


Second seasoning recipe for Jamaican Jerk seasoning---(I did not use this one)

2 Tab. onion power
1 Tab. sugar
1 Tab salt
1 Tab ground thyme
1 1/2 tsp. ground allspice
3/4 tsp ground cinnamon
3/4 tsp ground red pepper

microwave asparagus

Wash and cut tough ends of of the asparagus . Place whole in a covered pyrex or corningware dish. (if they don't fit you can chop). Add 1 Tablespoon of water. Microwave for 3 minutes. If they are fat ones they may take a bit more. Taste to see.

Microwave corn on cob with husk

This corn was wonderful!! Soooo SWEET. You take the corn with the husk and silk left on and place 2 ears in the microwave. Microwave for 2minutes then turn and nuke for another 2 and 1/2 minutes. Let cool for about 4-5 minutes and then remove husk. Cooks.com gives the following chart for more or less corn:

Cooking Timetable:
1 ear - 1 1/2 minutes

2 ears - 3 to 4 minutes

3 ears - 5 to 6 minutes

4 ears - 7 to 8 minutes

6 ears - 8 to 9 minutes

I tried it just with the 2 and it was perfect at 4 and 1/2 minutes.

It does make a difference on what type of microwave you have---ones with lower power or higher power so take that into consideration!

For a low powered microwave it may take as long as 6 minutes for 2 ears.

Italian Chicken and Rice Salad (gluten free)

This is one of my favorite Chicken Salad recipes! We got this from a friend who brought it to a Bible study. This is pictured in a giant salad bowl. This is eleven cups!!

3 chicken breast (boneless, skinless, cooked)

2 cup (measured white uncooked) rice. I used Basmati rice.

1-2 cups frozen baby garden peas

pinenuts (found at Walmart where they have the nuts for cooking in flour isle-2 oz package)

parsley

green onions

yellow raisins

Italian dressing (use your favorite)

Optional slivered almonds instead of pinenuts

Cook the chicken breasts (ie about 20 minutes in simmering water--or they are even better grilled). Cook the rice (see the ps). Chop the chicken into bite sized pieces and toss with the rice. Saute or roast the pinenuts (about 2 oz package). Toss with rice. Add chopped parsley, chopped green onions, and yellow raisins, and peas (uncooked--I put them in frozen and the heat from rice is enough)--as much as you desire. Toss all with Italian dressing using as much as you would like and refrigerate.

Ps. I like to cook the Basmati rice or Jasmine rice by following the normal directions on the package for the measurements, BUT altering the method of cooking. So for the Jasmine rice you put 2 cups of rice and 3 cups of water and a tab. of olive oil with some salt in the pot. Bring to a boil UNCOVERED. Boil until the water comes just below the surface of the rice and then cover and reduce heat to low cooking 15-20 minutes more. (sometimes I turn the stove completely off for a 5 minutes and then put it back on low )--this makes for a drier rice which is nice in salads.

Makes about eleven cups.

Rosemary, Sage, and Thyme chicken breasts or thighs

This was full FULLLL of flavor. I love it!! Don't go by the picture!! I needed to take a better one! Also for another flavorful recipe for thighs go to http://nannykimsrecipes.blogspot.com/2008/07/crock-pot-chicken-thighs-and-herbs.html

4 chicken breast or thighs (boneless, skinless)

1-2 cups chicken broth

1/2 cup dry white wine

4-5 large fresh sage leaves

4-5 fresh rosemary sprigs

(1 tsp or more of minced garlic --I think I added this, but I am not sure!)

ground thyme

black pepper

1 tablespoon or so of olive oil

In Skillet heat oil. Brown chicken on both sides. Add broth , wine, sage , rosemary, (?garlic) and sprinkle chicken with the ground thyme and pepper. Simmer covered about 20 minutes or until 170-180 degrees. Serve over noodles.

For a whole chicken dish see: http://nannykimsrecipes.blogspot.com/2008/02/scarborough-chicken-from-living-simply.html This is the most moist and flavor--filled baked chicken recipe!!

Also for a very moist thigh recipe that is full of flavor , this one is great:http://nannykimsrecipes.blogspot.com/2007/11/country-coq-au-vin.html

Salmon and vegies with noodles

We loved this--great with fresh garden vegies and herbs.

1 onion

1 green pepper

Saute the above

Add 1 green squash(zucchini),

fresh basil and

fresh oregano,

garlic.

Cook until lightly (just barely)done.

Add one can of deboned salmon (7-1/2oz can) and

Add 2 tomatoes chopped (heating until just warmed).

Serve over spaghetti noodles.

Note: use only the good canned salmon for this dish and only add salmon last--do not heat it much. The cheaper salmon sometimes has a fishier taste and is not as good.

Easy Custard

3 cups milk

3 eggs

1/2 Tablespoon Sugar (more or less depending on how sweet you like it)

dash of salt

1/8 teaspoon vanilla

Mix all of the above. Pour into custard cups. Set cups in a water bath (ie a 13 by 9 inch pan of water. Let the water come up to almost the top of the level of the custard. Cook for 45-to 50 minutes or until set. (You can test by putting a knife in and when it comes out pretty much clean it is done. It is creamier if you don't over cook it---but is good anyway!) Cool in frig.

If you don't have custard cups you can use a 2 quart casserole and place that in the 13 by 9 inch pan with water too. But this takes a longer time to cook and when you scoop out and leave some for the next day there is a bit of water---like yogurt does.

ps. You can alter the recipe ie 2 eggs and 2 cups of milk if you want less. etc

Red Salmon patties

This sockeye salmon has the least contaminates--Sockeye is the better one. Also I believe it has a better taste. We loved this! This is also good with grits!

1 14 oz can of salmon
1 egg
salt/pepper
(you can add any other seasonings you would like--such as onions, peppers, parsley, Texas Pete hot sauce etc--whatever!)

Mix all together . Form 4 patties. I browned them in the iron skillet with a little olive oil. Cooks up like you would cook a hamburger. We really enjoyed this.

THESE IN THE PICTURE HAD GREEN PEPPERS, RED PEPPERS, BLACK GROUND PEPPER, SALT, AND PARSLEY and ONION. It is similar to crab cakes in flavor when you add all of this. A FEW DASHES OF TEXAS PETE REALLY ADDS FLAVOR AND PUNCH.

Chicken Breasts with herbs from Better homes and Gardens

Hmm, not a good picture!!

This had lots of good flavor

Prep 15 min . Cook 14 min

1/3 cup chopped Italian (flat-leaf) parsley

1 Tbsp. chopped fresh oregano

1 Tbsp. finely shredded lemon peel

1 Tbsp. finely chopped garlic (3 cloves)

4 skinless, boneless chicken breast halves

1/4 cup chicken broth

1. In small bowl stir together parsley, oregano , lemon peel, and garlic. Set aside. Season chicken with salt and pepper.

2. In 10 inch skillet over medium-high heat cook chicken in butter for 6 minutes or until browned, turning once. Transfer to plate. Remove skillet from heat; stir in half herb mixture. Return to heat. Add broth; bring to boiling, stirring to scrape up browned bits. Return chicken to skillet; reduce heat. Simmer, covered, 8 minutes or until chicken is no longer pink.

3. Serve with pan sauce; sprinkle with remaining herb mixture. Serves 4.

Refreshing drink idea from Southern Living (h2o)

I love these ideas. This above was fresh rosemary from my garden and a slice of lemon in cold water. What a neat flavor.

Some other ideas given are cucumber and thyme; orange and lime, lemon and thyme.

I love a cucumber slice in water. I think cucumber and a slice of orange might be interesting too--I will have to do some experimenting!

Creole Fried Rice from Southern Living

This was very tasty!

1 cup uncooked long-grain rice (I used brown rice)
2 cups chicken broth
1 lb. skinned and boned chicken thighs
1 1/2 tsp Creole seasoning, divided (I probably used more)
2 tbsp. veg oil (I used olive oil)
1/2 lb. andouille or smoked sausage sliced (I used 1 lb smoked turkey sausage)
1/2 small onion (I used 1 and 1/3 onion) chopped
1/2 small green bell pepper chopped (I used a whole large one)
2 garlic cloves , chopped
1 cup frozen sliced okra, thawed (I used a small eggplant instead)
3 plum tomatoes, chopped (I used 2 medium on the vine tomatoes)
2 green oinons, sliced, green part only

1. Cook rice using chicken broth instead of water. Let cool completely (I did this earlier in day)
2. Cut chicken thighs into 1 inch piences, and toss with 1 tsp (or more) creole seasoning.
3. Cook chicken in hot oil in large skillet over med heat 3 minutes; add sausage and cook 3-5 minutes until lightly browned. Add onion, bell pepper and garlic, and cook 5 min or til onion is tender. (I cooked the eggplant at the same time --if doing the okra stir in with the rest of the creole seasoning). Increase heat to high and add rice , and cook, stirring constantly 4 min until heated. Stir in tomatoes and sprinkle with green onions. Serve immediately.

(I dumped the sausage vegies into my cold rice and refrigerated. When we were ready for dinner I just nuked individual servings).

Creamy Black Bean Soup

I will have to add a picture the next time I make this--I forgot. This is from Southern Living June--I altered it a bit. Love it. Makes 16 cups, prep 15 min-cook 30 min or in crock.

1 medium onion , diced (about 1 cup)
1 tsp. minced garlic (or more)
1 Tbsp. olive oil
4 cups undrained Black Beans
1 (32 oz) container Chicken broth
2 (4.5 0z) cans chopped green chiles, undrained (I found a can that was 6 something oz I think
and used just that)
1 (14.5 oz) can Mexican-style stewed tomatoes undrained (my store had none--I used chili style)
1 (14.5 oz ) can diced tomatoes, undrained
1 (11 oz) can whole kernel corn , rinsed and drained (I use reg. sized and the white corn)
2 Tbsp. chili powder-I reduced to 1 since I was going to leave in my crock pot--still very spicy
1 tsp ground cumin--I used MORE

Toppings if desired: sour cream shredded Cheddar cheese, diced tomatoes, fresh chop cilantro or taco chips

1. Saute onion and garlic in 1 Tbsp hot oil in a dutch oven over med high heat 6 min or til tender. Stir in Black Beans and next 7 ingred. cover , bring to boil and simmer 15 min stirring occasionally. (I just threw mine in crock pot for a few hours)
2. Process 2 cups of soup in blender or food processor 30 sec or til smooth. Return and mix with soup.

(also good with an extra can of beans and some rice)

Vegetable Risotto

This was wonderful. I found it in Better Home and Gardens April issue. They called it Spinach-pea risotto. this is creamy and excellent--you can substitute seasonal vegies--but this was great

Start to finish: 40 minutes

Ingredients:

2 cloves of garlic, minced.
2 Tbsp. olive oil
1 cup of Arborio rise (I used jasmine rice)
1/2 cup thinly sliced carrots
3 1/2 cups of chicken broth (or veg broth--I used chicken)
2 cups fresh spinach leaves (if the big kind, coarsely chop)
1 cup frozen baby peas
2 oz parmigiano-reggiano cheese, shredded
1/3 cup thinly sliced green onions
1/4 cup thin wedges fresh radishes
2 tsp. snipped fresh tarragon (I just used about 1/2 tsp of dried)

Preparation:

1. In a 3 quart saucepan cook garlic in hot oil over medium heat for 30 sec. Add the rice. Cook about 5 minutes or until golden brown, stirring frequently. (mine didn't get to the golden stage).
Remove from heat, add carrots.

2. Meanwhile , in a 1 1/2 qt saucepan bring broth to boiling, reduce heat and simmer.

3. Carefully stir in 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth ( about 22 min).

4. Stir in any remaining broth. Cook and stir just until rice is tender and creamy.

5. Stir in spinach , peas, shredded cheese, green onions, radishes, and tarragon; heat through. top with cheese shards if desired. Serve immediately.

makes 6 servings at 191 cal, 7 g fat (e sat. fat),

Best full tasting Chicken soup

I found this at http://homecooking.about.com/od/soups/r/blss69.htm This is the best chicken soup I have had! Grandma loved it too. Classic chicken noodle soup is a comfort food suitable for any time of the year, but especially during cold winter months and when you are ill. There is a reason why it is called Jewish penicillin! This version is made from scratch, so allow time to cook the chicken. Feel free to use this recipe as a guideline, using canned broth and pre-cooked chicken to save time. The soup may be made ahead and refrigerated or frozen.

Crock Pot version
The way the recipe is shown below is a really full bodied flavorful recipe.BUT to do a short cut one can use 2 quarts plus one additional 15 ounce can of broth. (if you want a bit more liquid you can add water or broth--it depends on how much chicken and veggies you use) Use boneless skinless chicken thighs (about a pound) and throw these with the broth in the crock pot. Saute the onions , carrots, celery and put in crock . Add some chopped up sweet potato if you desire and place the seasonings(mentioned below) in as well. Cook for about 6 hours on low. Add parsley near the end of the cooking time. After everything is tender you can throw in some cooked rice or cooked noodles. I love the quinoa corn noodles in this.  Garden peas are good in this too.

INGREDIENTS:
2 Tablespoons vegetable oil
2 medium onions, chopped
3 medium carrots, cut into 1/4-inch rounds
3 celery ribs, cut into 1/4-inch thick slices
1 (6- to 7-pound) chicken
2 quarts chicken broth or canned low-sodium broth
1 quart cold water, or as needed
4 sprigs of fresh parsley
3 sprigs of fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
poultry seasoning--sprinkle it in and then you can add more latter to taste
rosemary and thyme is also a good addition
you can add a chopped sweet potato too!
2 cups egg noodles
Chopped fresh parsley, for garnish SEE MY ADDITIONS BELOW

PREPARATION:
Heat the oil in a brothpot over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened, about 10 minutes.

If there are any pads of yellow fat in the tail area, do not remove them. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme, and bay leaf. Add sage and rosemary also if you like! Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.

Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup, reserving the fat if you are making matzo balls. Discard the chicken skin and bones and cut the meat into bite-size pieces. Add the noodles and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot. (The soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.) Yield: 12 to 14 servings.

The thing I did differently is--I added some fresh sage and rosemary. Also sprinkled poultry seasoning. I used cooked rice instead of noodles. Garden peas are good too. Garlic is good also.

BAKED VERMOUTH CHICKEN using rosemary, sage, parsley and thyme (Scarborough chicken from living simply

well this is over half eaten!!--It is one of the most moist baked chickens I have ever had--so I am going to stick with this one!! I forgot to take a picture of it before doing much eating--thus it looks a bit funny in the picture below. This recipe is from Joanne Heim' s Living Simply.

It makes a delicious gravy like sauce for rice. (I used basmati rice.) This is the vermouth I used in the recipe --below

What I did. Take one fresh lemon and squeeze the juice into the good sized roasting chicken's cavity. Take olive oil and sprinkle it all over the outside of the chicken. Then sprinkle salt, pepper, and minced garlic all over. Then sprinkle the fresh (can used dry--but I did fresh)--rosemary, sage, parsley, and thyme over the chicken. I put a little of the sage inside the cavity too. Pour the bottle of Vermouth (less than 2 cups) into the pan. Bake at 350 for about 1 and 1/2 hours until the temperature reaches the correct point on thermometer. Baste off and on. When Chicken was brown I covered it for the last 1/2 hour with a crack left for venting. I used my little roasting pan.

Wonderful flavor and very moist!

Red Quinoa -creole style

Yes, it looks strange , but I love it!! I used the Inca Red Quinoa. It is pronounced Keen-wa--it is an ancient grain and contains more "high quality protein than any other grain. The National Academy of Sciences calls it 'one of the best sources of protein in the vegetable kingdom". "Quinoa stands alone as a complete protein grain. It provides all the essential amino acids in a balanced pattern close to the ideal set by the United Nations Food and Agriculture Organization. Plus it contains no gluten. I like the red quinoa best!
1 cup red quinoa
2 cups water.

Bring to boil and then reduce to simmer , cover and cook until all water is absorbed (about 15 minutes).

Meanwhile--sautee an onion. Add 14 1/2 oz of cut up canned tomatoes (I used organic). Add as much creole seasoning as you like. When the Quinoa is finished add to the tomato mixture --taste to see if you want more of the creole seasoning--yum!!

Basil lemon chicken

In a large bowl mix 1/2 cup of onion, 1/2 cup basil (fresh), juice from freshly squeezed lemon. Rub this on the chicken. Drizzle olive oil on the chicken and salt and pepper. Cook for 20 minutes per pound or until correct temperature is reached. Let sit for 10 minutes or more before cutting.

(We also enjoyed a side dish of sauteed peppers and eggplant separately not shown here -saute in a tablespoon of olive oil and 1/4 cup of balsamic vinegar for about one hour--sweet and tasty)