Jalapeno Popper Grilled Cheese/Tomato Soup

This is one of the best recipes for those cold winters night.  I found the jalapeno popper grilled cheese recipe from another blog http://www.closetcooking.com.  It is really delicious!

This soup I received from my sister Tara which was passed along from one of her friends. It is SO good. If you have ever had the Nordstrom Tomato Basil soup it is VERY similar may be even better.

See the Recipe's below!


Jalapeno Popper Grilled Cheese

Ingredients

• 2 jalapeno peppers, cut in half lengthwise and seeded
• 2 slices sour dough bread
• 1 tablespoon butter, room temperature
• 1 tablespoon cream cheese, room temperature
• 1/4 cup jack and cheddar cheese, shredded
• 1 tablespoon tortilla chips, crumbled

Directions

1. Place the peppers on a baking sheet with the cut side facing down.
2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
3. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
4. Remove the skins from the peppers. The skins should easily "pinch" off.
5. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Tomato Soup

1/2 Stick Butter (I use Land O'Lakes Light Butter)

1 Onion Finely Chopped

2 Carrots thinly sliced

2 Cloves Minced Garlic

1/2 tsp Thyme

1/2 tsp Crushed Red Pepper

1 Bay Leaf

2- 28oz Cans Crushed Tomatoes in puree

6 C Chicken Broth

1/2 C Cream (I used fat free half and half)

3/4 tsp Fresh Rosemary Minced

2 tsp finely grated lemon peel (I used about 1 tsp)

Melt butter in a large sauce pan.  Add next five ingredients to melted butter.  Cook and cover for five minutes or until onion/carrots are tender. Add Tomatos and Broth. Cover and cook for 40 minutes. Discard bayleaf. Season with salt and pepper. Whisk cream, rosemary, lemon peel together and add to soup. 

Enjoy!

Chicken and Wild Rice Soup

I decided I was in the mood for chicken and wild rice soup from Panera, but wanted it homemade. I found a recipe online on none other than Yahoo Answers after I googled "chicken and wild rice soup panera".  I believe this recipe came from AllRecipes.com.  My friend Amy was over for the Packers Game (sad loss) and she said that this was the best thing I have ever made.  That's a bold statement because I make a lot of really good food.

Any way if you are in the mood for a new soup below is the recipe and you will not be disappointed. Hope you enjoy!

INGREDIENTS
1 1/3 cups wild rice 
1 (3 pound) whole chicken, cut into pieces 
7 cups water 
1 cup chopped celery 
1 cup chopped onion 
2 tablespoons vegetable oil 
1 cup fresh mushrooms, sliced 
2 tablespoons chicken bouillon granules 
3/4 teaspoon ground white pepper 
1/2 teaspoon salt 
1/2 cup margarine 
3/4 cup all-purpose flour 
4 cups milk 
3/4 cup white wine 


DIRECTIONS
Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside. 
In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones. 
In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes. 
Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture. 
Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.

Chicken Gyros

Tzatziki sauce:
1 cup plain Greek yogurt

1 regular cucumber, peeled and seeded
1 teaspoon minced garlic (I added about 3 teaspoons)
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil 

*Note: I added garlic and onion powder because it seemed a little bland.  If you have a garlic mincer I would mince your own garlic I feel like the store bought minced garlic has a funny taste.  I omitted the olive oil.

For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts 

To assemble: Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin
*Note: I would add some shredded lettuce to the gyro

Directions:
Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Adapted from: The Girl Who Ate Everything Blog

http://www.the-girl-who-ate-everything.com/

Pulled Pork/Cilantro Lime Rice/Cilantro Lime Vinegairette

Mmm Mmmm good.  This pulled pork recipe is to die for...I did not know what to expect when I prepared the pork but it tastes nothing like you would expect.  This salad was seriously the best meal I have ever prepared and I owe it all to "Our Best Bites: Mormon Mom's in the Kitchen" and my sister Nicole who introduced the recipe to me. She picked up the cookbook at a Costco in Utah where she lives.  Mine should be coming to me soon :)

Below you will find the recipe to the pulled pork along with cilantro lime rice and the cilantro lime vinaigrette you use for the salad. 

Pulled Pork

4lbs Pork Butt
1/2 t kosher salt
1/4 t black pepper
2 t chili powder
1 t onion powder
2 10 oz cans enchilada sauce
1c brown sugar,divided
1/2 T worcestershire
1/2 C salsa
1/4 C apple juice
1-2T vegetable oil

Trim visible fat from pork. Combine salt, pepper, chili powder, onion powder. Massage spices all over meat covering all sides. Heat vegetable oil in skillet sear pork a minute on all sides until golden brown. 

Combine enchilada sauce, 2/3 C brown sugar,  worcestershire sauce, salsa, and apple juice in crock pot. Place seared pork in sauce, cover on low for 7 hours keeping the lid on the entire time.

Remove pork and shred, add remaining 1/3 C brown sugar to sauce, shredded pork, and cook on HIGH for 1/3 hour.

Cilantro Lime Rice

1 c long grain white rice ( I prefer Jasmine)
1 1/2 C water
2 T butter
Juice of 1 large lime
1 8oz can of crushed pineapple (optional, I used about half the can of the crushed pineapple)
1/2 C cilantro chopped up
kosher salt and pepper to taste

Bring rice and water to a boil.
Simmer on low for for 20 minutes. Remove from heat and let it rest for 5 additional minutes to soak up remaining water, if any
Add butter, mix until melted
Add cilantro and lime juice and pineapple. If you don't like pineapple you can omit completely.

Cilantro Lime Vinaigrette

1/4 C lime juice from fresh limes
1/4 C white wine vinegar
4-5 cloves of garlic, minced
1/2 t kosher salt
2 t sugar
1 C canola
1/2 C roughly chopped cilantro, stems removed
In blender combine vinegar, lime juice, garlic, salt and sugar.
blend until combined. while blender is running, add oil in a steady stream. Add cilantro, and blend until cilantro is broken down, but still has some shape. Refrigerate for 4 hours before serving. 

How to prepare the salad

In a bowl add a warm flour tortilla.  Fill tortilla bowl, pork, cilantro lime rice, black beans, pico de gallo, dollop of guacamole, a little monterey jack cheese, romaine lettuce and the cilantro lime vinaigrette.  If you have tortilla strips you can add those as well.  After all ingredients are added enjoy at your own risk :)  I couldn't stop eating the pork that is how delicious it is.

Reference: Our Best Bites: Mormon Mom's in the Kitchen

Thanksgiving Meal-Brine Turkey, Chipotle Sweet Potatoes, Apple and Celery Stuffing

Thanksgiving is just around the corner.  If you are struggling on how to prepare your turkey struggle no further.  This brine recipe is SO delicious everyone will leave your house talking about that turkey.  Not to mention those sweet potatoes and stuffing.  The stuffing and sweet potatoes are a bit different than your traditional, but who doesn't like a little change?  

This recipe comes from my sister Nicole.  She made a turkey dinner for her friends out in Utah and it was a hit.  Thankfully Nicole shared it with me! You can use the brine for chicken as well.  My mother did that and made hot chicken sandwiches which were awesome!  If you did have your turkey preparation all set I want to suggest you change your mind and try this.


Happy Thanksgiving! 

Brine for Turkey:  

Ingredients:

4 qts water

2 c dark brown sugar

1 c. soy sauce

1 c. 100% maple syrup

3/4 c. sea salt

8-10 whole cloves garlic, peeled

6-8 whole bay leaves

3 large sprigs of thyme

2 tsp whole peppercorn

Place all ingredients in a large pot and bring to a boil, dissolving sugar and maple syrup. Remove from heat and allow brine cool completely before using. Marinate thawed turkey for 1hour per pound (example: 24 pounds = 24 hours) in a huge stock pot.  Make sure it is completely immersed in the brine. Coat between the skin and meat with thyme and butter.  Cook in a bag on 350 until 185 degrees on the leg.

Apple Onion and Celery Stuffing 

2 T EVOO (extra virgin olive oil)

6 T softened butter

1 fresh bay leaf

4 celery stalks from hearts with leafy tops, chopped

1 medium onion

3-4 apples quartered and chopped

Sea salt/pepper to taste

2 T poultry seasoning

1/4 c. chopped fresh leaf parsley

8 cups UNSEASONED bread cubes (brownberry) found near stuffing section

2-3 cups chicken stock

Bake at 375 degree. Prep:  EVOO and 4 T butter into frying pan along with bay leaf, celery, onions and apple. Sprinkle with salt and pepper, poultry seasoning and cook for 5-6 minutes until apples are slightly softened. Empty into large mixing bowl. Add parsley and bread cubes. Moisten dressing with chicken stock until all bread is soft but not drenched. Butter casserole dish with remaining butter.  Remove bay leaf. Put in dish/turkey. Bake for 10-20 minutes or until done. I put extra pats of butter on top of the dressing while baking.

Chipotle Sweet Potatoes. 

Peel, cube and boil sweet potatoes.  Drain water.  Mix with  mixer while adding heavy whipping cream (I used skim milk just make sure not to make to soupy), ~ 4 T soften butter, sea salt, ground pepper all to taste.  Mix until you get the creaminess you want.  Add pureed chipotle peppers (start with 1TBSP and test)  to spiciness you want and mix some more.  Serve!  

Get a can of chipotle peppers in mexican food aisle of store.  

Happy Eating! 

BBQ Chicken Ring

This is a favorite of mine. Another delicious recipe from my sister Nicole which was inspired by Pampered Chef but she tweaked it to make it a little tastier. I know a lot of people who love this as if it were a gourmet meal. 


BBQ Chicken Ring

 Ingredients: 
2 cups shredded monterey jack cheese blend, divided into  1 3/4 c and 1/4 cup
1/2 cup sliced green onions
1 pressed garlic clove (or 1-2 TBSP minced garlic)
1 egg white, lightly beaten
1 small bottle Sweet Baby Rays Honey BBQ sauce 
2 8 oz packages of refrigerated crescent rolls (I used reduced fat)
2 cups cooked chicken-I boil some chicken breast and then shred it

Directions:
1. Preheat oven 375. Combine chopped cooked chicken, 1 3/4 cups cheese, green onions, garlic and mix well.  I add the BBQ sauce until I feel like there is enough. It won't take the whole bottle unless you want a ton. Just add as much as you think is good. You will know. You can't really screw it up unless you don't add enough. I will guess around 1-2 cups??

2.  On a pizza stone or a pizza pan, separate the 16 triangles. Arrange them, slightly overlapping, in a circle on your pan/stone with wide ends being the inner part of the circle.  Points of the triangle will extend off the edge of the baking stone.  Roll or press overlapping ends to create a connection. the center of the circle is roughly 5 inches.  


3. Scoop filling evenly around the circle with an ice cream scooper.  Then take the points and wrap them around the filling to close the circle.  Brush the top with egg whites, sprinkle with remaining cheese and bake 25-30 min until brown.  Serves 8

French Toast Bake

This recipes comes from my wonderful best friend Kelly Jo Kemper.  She served it at one of our annual Winter Weekends and it was a hit.  She is a great cook and baker and I always enjoy when she cooks for me.  This is perfect for when you have company and you don't know what to serve for breakfast.  Just remember you must prepare the night before because the bread needs to soak.  My nephew Evan was a huge fan of this.  I believe he ate it for breakfast and dinner a few days in a row and then asked for more.  So Mom's out there if you have a picky eater maybe just maybe they will give this a try.


Ingredients

1 Loaf (10 oz) French Bread, Cut into 1-inch cubs (10 cups)
8 Eggs
3 Cups Milk
4 teaspoons sugar
1 teaspoon vanilla
3/4 teaspoon salt (optional)

Topping
2 TBSP butter, cubed
3 TBSP Sugar
2 tsp cinnamon

Place bread cubes in greased 13 in x 9 in x 2 in baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon, sprinkle over the top. Cover and bake at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with syrup if desired.