January Soup

January Soup - serves about 8 

Perfect for left over ham!

Boil the ham off the bone. Save half of the broth. Cut the ham up and set aside. 

1 can        Northern white beans

2 cups      Chicken broth (approx. the same as 

                 the left over broth)

1               Sweet potato or Yam peeled and 

                 diced

2 Sm         Red potatoes peeled and diced

2               Jalapeno's sliced (optional)

1               Zucchini diced

7-8           Green beans, ends pinched off and cut into quarters

1/2            White onion diced

4 cloves    Garlic sliced and cut in half

3 - 4          Carrots peeled and cut in chunks. 

1/2 Cup     Frozen peas

Salt, pepper, turmeric to taste, then approx. 1 tbsp. oregano and basil.

All the vegetables are options, use what you like. Add everything to the pot except beans and peas. Bring to boil and then turn down to simmer for 3 hours. Then add peas and beans and simmer another hour or until everything is tender. Quantities may be adjusted to the amount of ham you have to boil. This recipe is a nice easy one for winter and there are usually a lot of left overs. 

Homemade cranberry sauce

 Homemade Cranberry Sauce

1 12 oz.     Cranberries frozen or fresh

1 cup        White wine

1/2 cup      Sugar

1 tbsp.         Lemon juice

This is the simplest recipe ever. And it's delicious.  You can substitute orange juice for the wine, but I've never made it that way, I'm sure it's good. Bring the wine to a boil and stir in sugar and lemon juice. When it's dissolved add the cranberries.  Bring to a boil and turn to medium low. Then cook for 10 minutes. Stir occasionally
. Keep lid on while it cools, it will thicken. Add more or less sugar to taste. 

Chicken and potatoes skillet and salad

 I am ready for the heat to go away, gut this summer salad to go with our skillet dinner was refreshing in the heat. 

Chicken and Potatoes for Two

2 thin sliced chicken breasts

1/2            Onion cut into large pieces

1 sm. bag  Teeny Tiny potatoes

1 tbsp.      Garlic Oil

1               Fire roasted Pepper cut into pieces

2               Thick pepper bacon sliced into pieces

4               White mushrooms sliced

1 tsp         Oregano

1 tsp         Basil

Salt and pepper to taste

Brown chicken in skillet. Place in a warming dish or in the oven on the lowest temperature. Add the vegetables to the skillet place lid on and cook for about 10 minutes on medium. Stir occasionally. Add the chicken breasts on top and cover for another 10 minutes. Cook longer if needed. 

**Oregano and Basil can be substituted with Italian seasoning.

Salad (easy)

2            Cucumbers peeled and diced.

1            Tomato diced

1/4 cup  Purple onion diced

2 tbsp.    Italian Dressing or Balsamic vinegar 

Salt and Pepper to taste

Stir together thoroughly. 

Sweet and Spicy Squash Soup

 It's that time of year. Yummy creamy soups for fall. 

Sweet and Spicy Squash Soup approx. 6 - 8 servings

2                Baked Butternut squash

2                Baked Kobocha squash

1                Jalapeno diced 

2 clove      Garlic diced

1/4             Onion diced

1 or 2         Pair peeled and cut up

1 or 2         Plums peeled and cut up

3 cups        Chicken broth 

1 1/2 cups Half & Half

1 tsp          Black Pepper

1 tsp          Cumin

1 tsp          Cinnamon

1 tsp          Oregano

1 tsp          Salt

1 tbsp.       Olive Oil

Slice the squash in half and clean out the seeds. Put them flesh side up and brush with a little oil and then salt and pepper. Bake on 400 degrees for about an hour. I bake mine the night before. Scoop out all of the flesh put in the bowl cover and cool over night. The skin of the squash is very thin, you may need to hand peal a bit off. 

In a big pot put the olive oil in and heat. Add the minced pepper, onion, and garlic and sauté until tender. Add the fruit cook until tender. Mash together. Stir the squash in. As it warms alternate half and half with the broth until used. Depending how big the squash are. you may need to use more liquid. 

Mash until it is as smooth as you can get it. Simmer for 10 minutes stirring frequently. Then use a cup or measuring cup to put in the blender to puree. Then simmer another 10 to 20 minutes. Serve with rolls or breadsticks. 

Southwestern Turkey & Pasta Skillet

 I'm playing with my skillet a lot lately. And this one turned out far better than I thought it would. It's for two (though we did have about 1/2 serving left over)

Southwestern Turkey & Pasta Skillet for two 

1/2 lb         Ground Turkey

1/2             Jalapeno chopped

2 cloves     Garlic chopped

1                 Tomato (or two) chopped

1/2 can      Black beans drained

1/2 can      Corn drained

1/4 cup      Onion chopped

4 ounces    Dry Fusilli Pasta (cooked per directions)

1/4 tsp.      Cayenne pepper (optional)

1/2 tsp       Chili powder

Italian seasoning, Salt, Pepper to taste.

Spray the skillet with non-stick spray. Have burner on medium heat. Add in the jalapeno, garlic, and onion cook until tender. Crumble in the ground turkey and cook until starting to brown. Add in the rest of the ingredients, with the exception of the pasta. 

While turkey mixture is cooking, in a separate pan prepare pasta per the instructions. Cook until el dente (almost done) add to the skillet. Turn to low and simmer until the pasta is fully cooked. 

Serve with rolls or a salad. White or sparkling wine pairs well. 

Tequila lime skillet chicken and side of corn and bean salad

 Tequila lime skillet chicken  Two servings.

4             Boneless Chicken Thighs    

1             Lime quartered

1/4          Red onion thinly sliced

1 sm       Jalapeño sliced

1 sm       Red Jalapeño sliced

1/2 sm    Habanero  (optional)

1/2 cup  Tequila

1 tbsp    Olive oil

Chili Lime seasoning. 

Pinch of cayenne pepper. (Optional)

Heat skillet on medium. Brush the bottom of skillet with oil until coated let heat for a minute or two. Add the chicken. Squeeze lime on and leave the lime quarters. Pour half the tequila over. Spring the seasoning and pepper. Turn chicken and repeat the lime, tequila and seasoning. Add onion rings and peppers. Put lid on and cook until tender. Turning once or twice. approx. 15 to 20 minutes.

Corn and bean salad - 4 servings

1/2 cp     Corn drained

1/2 cp     Black beans drained

1/2 med  Cucumber cubed

1             Tomato chopped

1/4          Red onion chopped

2 tbsp     Mayonnaise

1/2 tsp    Chili paste (optional)

Salt and pepper to taste

Mix all the veggies in a bowl. Mix mayo and chili paste and then mix thoroughly into the salad. Salt and pepper to taste and chill. 

This spicy dish goes well with a Prosecco or sparking wine. 

Mary's Louisiana Skillet

It is summer and what better way to relax than have a nice dinner on the patio. A skillet may remind you of something you'd use in the winter, but no, I use mine all the time. 

Mary's Louisiana Skillet for Two

1 link      Louisiana hot link sliced

1             Corn on the cob cut into 4 pieces

1 med.    Yellow Squash cute into cubes

1 cup      Broccoli florets

1 cup      Cauliflower florets

5             White mushrooms cut into fourths

1             Jalapeno sliced

1/2 cup   Jasmine Rice

1             Onion quartered 

1 cup      Chicken Broth

Mary's Cajun seasoning to taste. (see below)

Use a little spray oil to season skillet. Add slice link and onions and cook on medium while preparing the other vegetables. Once they're ready add broth and the vegetables. bring to boil and then add rice. Put the lid on Skillet and continue to cook on medium for 10 minutes. Remove lid and stir. Continue to cook another ten minutes stirring intermittently until rice is done. 

Serve with a salad and a crisp white wine.

Cajun Spice Mix
Mix the following pour into a jar with a tight lid and store in dry place. 1 TBSP servings 
1 Tbsp Oregano
1 Tbsp Coriander
1 tsp Cayenne pepper
2 tsp thyme
1/4 tsp cumin
1/4 tsp white pepper
1/3 cup Kosher Salt
1/4 cup Chili Powder
1/4 cup Paprika
1 Tbsp Onion Powder
1 Tbsp black pepper
1 Tbsp basil