Salmon Bisque

Salmon Bisque

 Rich and yummy

Ingredients

         1 small sweet red pepper

         1 salmon fillet (8 ounces)

         1/2 cup finely chopped carrot

         1 tablespoon chopped shallot (onion)

         1 tablespoon canola oil

         2 garlic cloves, minced

         3 tablespoons all-purpose flour

         1 can (14-1/2 ounces) chicken broth

         2 cups 2% milk

         1 teaspoon seafood seasoning*

         1/4 teaspoon Liquid Smoke, (optional)

Directions

         

      Broil salmon 4 in. from the heat for 7-10 minutes on each side or until fish flakes easily with a fork. Break salmon into small pieces; set aside.

         In a large saucepan, saute red pepper, carrot and shallot in oil until tender. Add garlic; saute 1 minute longer. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

       Stir in the milk, seafood seasoning, Liquid Smoke if desired and salmon; heat through. 

Yield: 4 servings.

Seafood Seasoning

1/2 tsp crushed thyme

1/2 tsp paprika

1/2 tsp garlic salt

1/4 tsp pepper

a pinch of red pepper flakes

Sheree's Chocolate Lava Cake

If you want something super chocolaty, takes 20 minutes, very few ingredients and you don't want a whole bunch of leftovers, this is the recipe for you! It is rich and delicious! Personal chocolate cakes that are oozy and gooey in the center...love, love, love. I love that in a 20 minutes you can have such an amazing treat, plus making this dessert makes you feel like a chef or something...

You can use what ever chocolate you want to, just make sure you use 2/3 c. all together.

Thanks to Rochelle Underwood
http://rachelleunderwood.blogspot.com/

Sheree's Chocolate Lava Cakes

1/3 c. semi-sweet chocolate chips

1/3 c. bitter-sweet chocolate chips

1/2 c. butter

1 c. powdered sugar

2 whole eggs

2 whole yolks

6 tbsp. flour

Preheat oven to 425 degrees. Spray 4 ramekins 3 inch with cooking spray, place them on a cooking sheet. In a small bowl, melt butter in microwave until melted. Place chocolate chips into melted butter, and let sit, until chocolate is melted. Wisk eggs, and egg yolks in a medium bowl. Add the powdered sugar and wisk until well blended. When chocolate has melted in the butter, wisk them together until smooth, then add to the egg and sugar mixture until well blended. Add flour and wisk just until blended. Divide mixture between ramekins, and bake for 13-14 minutes. DO NOT OVERBAKE! Let rest for 10-15 minutes before inverting onto the plate. Garnish with fruit/whipped topping/ice cream.

Perfect Potato Soup

Serving 6

Cook time 30 min.

Cut the recipe in half for a nice soup for one for several days.

Ingredients

• 3 slices Thin Bacon, Cut Into 1-inch Pieces (Optional)
• 1 whole Medium Onion, Diced
• 2 whole Carrots, Scrubbed Clean And Diced
• 3 whole Small Russet Potatoes, Peeled And Diced
• 4 cups Water
• 1 1/2  Tablespoons All-purpose Flour
• 1 cup Milk
• ½ teaspoons Salt, More To Taste
• Chicken Bullion to taste
• Black Pepper To Taste
• 1 teaspoon Minced Fresh Parsley (Optional)
• 1/2 cup Grated Cheese Of Your Choice (optional)

Preparation Instructions

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

Return the hot to medium-high heat and add the onions and carrots. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt and pepper. Add Chicken Bullion as needed.

Pour in the 4 cups of water and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Take a potato masher and smash the potatoes in the pot. Gently only smashing a few. You still want some chunky potatoes. Whisk together the flour and the  1 cup of milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

Cream of Chicken Soup from Scratch

Use this in place of the Campbell's Cream of Chicken Soup.

Thanks to Rachelle Underwood for the recipe See her blog at 

http://rachelleunderwood.blogspot.com/

 Cream of Chicken Soup from Scratch (4 cups) 

8 tbs butter
8 tbs flour
4 c chicken stock
3 c milk
1/2 c minced onion
juice of half a lemon

In a pot melt butter, add onions and let cook until onions are translucent. Add flour, and whisk for a minute, letting the flour cook. While whisking, slowly add the chicken stock, and milk, whisking the entire time so that you don't have any lumps. Cook, stirring constantly over medium low heat until thickened to desired consistency. Add lemon juice and pepper at the end.

This recipe is so versatile because you can add anything to it, meet, crab, broccoli, cheese and make it your own.

Chicken Soup 5 Different Ways

This soup is so versatile. Add what ever veggies you have on hand, fresh or frozen. You can also change up the soup by adding different spices. Get you Spices in the mexican aisle in the little bags. Much cheaper

Traditional Chicken Soup.
Two Servings

Ingredients

1 chicken breast or  thighs
5 cups Water
1 tbl Chicken Bullion
1 tsp dried thyme
1 tsp rosemary
1 onion
1 carrot
1 stalk celery
1 cup noodles or 1/2 cup of rice, or 1 potato peeled and diced

Put water in a sauce pan with chicken. Bring to a boil and then simmer until chicken is done. Remove chicken and let cool before cutting up and deboning. Add your spices and vegetables return chicken and salt and pepper to taste.

 

 

Mexican Tortilla Soup

For spices add taco seasoning and a can of tomato sauce. Top with corn chips cheese, fresh cilantro, and avocados. Season with a lime wedge and sour cream if you desire.

Chicken and Dumplings

Trade the noodles for Dumplings. In a bowl mix 1 cup flour, 1 tsp Baking powder, pinch of salt, 1/2 cup milk mix into a dough adding flour or milk as needed. spoon in rounded tablespoons into the simmering broth cover and let simmer for 7-10 minutes.

Chicken Minestrone

For vegetables add zucchini and greens, spanish or kale. Use pasta shells. Add a can of beans. Add a can of tomato sauce. Top with parmesan cheese.

Asian Style

Use angel hair vermicelli noodles. Add soy sauce, a pinch of ginger, 2 scallions. Top with sliced cherry tomatoes, fresh cilantro and sliced jalapeno pepper.

Breakfast for Dinner

BREAKFAST FOR DINNER

There is nothing tastier then breakfast for dinner. This recipe used 3 fry pans or you can cook one at a time and  keep warm while you cook the rest. Cook meat then potatoes, and then eggs last. Pop some toast in the toaster and make it complete.

Cook time: less then 30 min.

Ingredients

2 potatoes

1/2 onion

eggs

meat ie: bacon, sausage, steak, or chicken

Scrub your potatoes and dice into 1 inch cubes. Dice your onion. Get your frying pan hot with oil. Add potatoes and onions. You want to get a good brown to them but be carful not to burn. When browned turn to medium heat and stir often. Meanwhile cook your eggs as you desire. Hard boiled, scrambled, or over easy. That alone will make a good dinner but add fried meat if you want too.