Salmon Chowder

It's finally soup weather here in Texas, so I was excited to make it all day! My husband requested Salmon Chowder, which I have made before from a recipe from my sister. I adjusted it to our tastes/what I had, and we loved it even more, so here is the new and improved soup:

Salmon Chowder
3 tbsp. butter
3/4 cup chopped onion
1/2 cup chopped celery
1 tsp. garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 1/4 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. dill weed
1 tbsp. corn starch
1 (6 oz.) can salmon, skinless & boneless
1 (12 oz.) can evaporated milk
1 cooked corn on the cob, kernels cut off
4 oz. sharp cheddar cheese, shredded

Melt butter in large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill weed. Bring to a boil, and reduce heat. Cover and simmer 20 minutes. In a small bowl mix the corn starch and about 1 tbsp. of cold water to a smooth consistency. Add to the soup and stir in. Stir in salmon, evaporated milk, corn and cheese and cook until heated through and thickened.

Pumpkin Smoothie

I found the Pioneer Woman's recipe for Pumpkin Smoothie's and couldn't wait to try it. It calls for a 15 oz. can of pumpkin pie filling, but I could only find the 29 oz. cans in my store, so I bought a 15 oz. can of pure pumpkin puree. I tried it today and loved it, though my ingredients and quantities differed some. Here's what I threw together (and my version is healthier!):

15 oz. can pure pumpkin puree
3 cups 2% milk
1/2-1 cup vanilla yogurt
1 tsp. pumpkin pie spice
1/2 cup sugar (or less, to taste)

AT LEAST A FEW HOURS BEFORE, put the pumpkin puree in a small freezer-safe dish and place in the freezer. This gives it the icy texture needed for smoothies.

Pull out the pumpkin and scoop it into the blender. I actually only used about 2/3 of the can and it was plenty pumpkiny for me. It wasn't all that "icy" so if you like thickness in a drink, you could add some ice. Add the rest of the ingredients to the blender and blend. Simple, quick and delicious! No pictures because my friends and I drank them up too quickly. :)

Pumpkin Bread

PUMPKIN bars, PUMPKIN cobbler, PUMPKIN custard, PUMPKIN cheesecake... so much to do this season!  PUMPKIN bread was the first this fall, and what a fabulous start! It was my meal for breakfast, lunch and snacks in-between until it was gone. Perfect combo of spices, and dense and sweet... what's there not to like?! 

Pumpkin Chocolate-Chip Loaf

3 c. flour
3 c. sugar
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 tsp. cloves
1 tsp. allspice
1 tsp. cinnamon
1 c. oil
4 eggs
2/3 c. water
2 c. canned pumpkin
12 oz. bag chocolate chips

Mix everything together except pumpkin and chocolate chips. Mix well. Add pumpkin and mix. Fold in chocolate chips. Divide mixture between two greased and floured 9x5x3" loaf pans.
Bake at 325 degrees for 1 hour and 15 minutes.

Might make a great gift for someone if you can handle not eating it all. :) Enjoy!

Flan

Mexican food is one of my favorites, and the desserts are surely included! Flan doesn't taste like it should be this easy to make, but it is! All it takes is:

3/4 c. sugar

1 can (12 fl. oz) evaporated milk

1 can (14 fl. oz.) sweetened condensed milk

4 eggs

1 tsp. vanilla

 Heat sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, about 5 minutes or until dissolved and caramel colored. Quickly poor onto bottom of deep-dish 9-inch pie plate; swirl around bottom and sides to coat.

Combine all other ingredients in a blender. Blend until well mixed and pour into the prepared pie plate.

Fill a roasting pan with warm water to about 1-inch depth. Place the pie plate in the roasting pan. (The water provides an even, moderate temperature, so the eggs won't curdle.)

 

Preheat oven to 325 degrees. Bake for 45-50 minutes or until knife inserted near center comes out clean. Remove flan from water. (This can be tricky since the water and pie plate are hot. You can use a ladle to remove water before taking out flan... just be careful.) Cool. Refrigerate for 4 hours or overnight. When you are ready to serve the flan, run a small spatula or knife around the edge of the pie plate. Invert serving plate over the pie plate, and flip it over (shaking gently to release). The caramelized sugar forms the sauce on top of the flan. 

¡buen provecho

Banana Muffins

What a glorious sight! When my bananas look like these (or even black), my mind immediately goes to my mom's banana muffin recipe. I make them for breakfast or an after-school snack... my whole family loves them!

Ingredients
3 ripe bananas (large)
1 stick of butter
1 c. sugar
2 eggs
1 1/4 c. flour
1/2 tsp. baking soda

Preheat oven to 375 degrees and grease muffin tins. Mash the bananas on a plate with a fork and set aside.

Add butter to mixing bowl and beat in sugar for about 2 minutes or until it looks whipped. 

Add eggs and mix lightly.  Add baking soda, flour and mashed bananas to the mixer and mix until well incorporated. If I only have 2 bananas, I use a little applesauce to fill in for the 3rd.

Fill the muffin tins about 3/4 full, and bake for 20-25 minutes. If you use mini-muffin tins, bake for 13-15 minutes. Let cool a little, then pop them out of the tin and enjoy!! I like them plain, but my mom would eat with a smear of butter, peanut butter or cream cheese. You pick... bananas have lots of friends!

Soup de jour

My eight year-old loves the Broccoli Cheese soup at Panera, so she lucked out when I came across this recipe. She confirms that it is just like theirs.

Panera Broccoli Cheese Soup
1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream

2 cups chicken stock
1/2 lb fresh broccoli (which is about 1 cup)
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

1) Sauté onion in butter. Set aside.

2) Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half (keep whisking, it'll be lumpy at first).

3) Add the chicken stock. Simmer for 20 minutes.

4) Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. 

5) Add salt and pepper to taste. At this point, you can blend it if you like your soup if you like it less chunky and more of a smooth constistency. Add cheese. Stir in nutmeg. Yields about 6 servings.

(Not my picture, but that is what it looked like)

And here is a fabulous tip if you like hot rolls, but don't have time to do them from scratch...

Sister Schubert's Diner Rolls!!

I've always used Rhode's Rolls but was introduced to this delightful roll by my mom. Get this-- you take however many you need out of the bag (kept in the freezer), set it out on your baking sheet while your oven preheats, then bake them for about 5-8 minutes. NO forgetting about defrosting Rhode's Rolls and trying to do the quick method for odd-shaped rolls. These are light and taste home-made! AND, they are about $3 for a pack of 10. Try them! 





Stromboli

School days have resumed and I am trying to get the kids back to a decent schedule, so the last thing I want is a fight over dinner... therefore, I am making kid-friendly things (this week) that they can be happy about. Last night was fruit salad and a "Stromboli" which is more like a home-made hot-pocket. When I lived in Pennsylvania, there was an Italian family-owned Pizzeria/Stromboli place... This isn't quite up to par as the real stuff, but it'll do!

Ham and Swiss Stromboli

1 tube refrigerated French Bread (or tube of pizza dough, which I used last night)
6 green onions, sliced (which I didn't use last night but normally would on at least half)
1 1/2 c. shredded Swiss cheese
6 oz. sliced deli ham
8 bacon strips, cooked and crumbled

Unroll dough onto baking sheet (ungreased).

Place ham over dough; sprinkle evenly the rest of the ingredients.

Roll up jelly roll style and pinch seam.



 Place seam side down on baking sheet. Cut 3 or 4 slits on top of loaf.



Bake at 350 degrees for 26-30 minutes until golden brown. Easy, quick, tasty and kid approved. :)

Salad 101

Dear Martha,
This post is for you! One salad can be so totally different from another, so it's best to make your own dressings for the crave of the day! Plus, it's always tastier! First, meet your general cast of characters that you should always have on hand in your pantry:

• Vinegars- usually red wine & white wine vinegar. I have a healthy stash of lots- apple cider, rice, balsamic... you never know what you'll need :) 
• Vegetable and olive oil
• Ground mustard (found in spices in baking aisle)
• Garlic (I buy the jar of minced garlic packed in oil--so easy to pull out and use in everything without the work)
• Onion powder/garlic powder
• Sugar, and salt & pepper

Here are some different types of dressings to go with your different salads choices...

Poppy Seed Dressing (from Our Best Bites)
1/3 c. white or white wine vinegar
1 tsp. kosher salt (different than table salt, more coarse and not as strong)
A dash or ground black pepper
3/4 c. sugar
1 tsp. prepared mustard (now this is the real mustard you keep in the fridge, not the dry ground mustard I mentioned earlier)
2 tbsp. sliced green onions (if you don't have this, you could use 1/4 tsp. onion powder)
1/2 c. vegetable oil
1 tsp. poppy seeds (also found in spice aisle)

1. In a blender, combine vinegar, salt, pepper, sugar and mustard. While blender is running, add green onions. Continue running blender and add the oil in a  steady stream until it is fully incorporated into the dressing.
2. Pour dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens or spinach and any combination of things good in a sweet salad.

Here are some possibilities, but mainly, keep it to fruits/nuts/cheese combos--grilled/roasted chicken would be good added to any of these as well:

• spinach, romaine lettuce, sliced red onion, cubed avocado, shredded mozz or swiss cheese, cooked and crumbled bacon (for the husband), 12 oz. can drained Mandarin oranges.
• spinach/lettuce, strawberries, blueberries, blackberries, feta, sliced almonds, sliced celery
• Mixed greens, roasted walnuts/pecans (sprinkle chopped nuts on ungreased shallow pan and bake at 350 degrees for 6-10 min., stirring frequently--keep a close eye on them), sliced pears/apples, feta/blue cheese crumbled, bacon (opt.)

Another tasty sweet one (to use on same kind of salads) with a different twist is this:

Red Wine Vinaigrette (from Peacocks on My Porch)

1/2 c. olive oil

1/4 c. red wine vinegar

1/4 c. sugar

2 garlic cloves, crushed (or 1 tsp. of the bottled minced garlic I use)

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. dry ground mustard

1/4 tsp. onion powder

 

Combine all ingredients in a jar with a tight fitting lid and shake to mix. Chill until serving time.

 

If you are in a Mexican mood, here are a couple winners!

Cilantro-Lime Vinaigrette (from Our Best Bites):

1/4 c. fresh lime juice (about 2-3 juicy limes)
1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil (or whatever oil I have besides olive)
1/2 c. roughly chopped cilantro, stems removed

In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.

This would be good over a salad of mixed greens, avocado, tomato, grilled chicken, drained & rinsed black beans (you could even layer all of that over rice). You could also use this dressing to pour over raw chicken in a baking dish, and roast at 350 degrees for 30+ minutes (checking to make sure chicken is to 160 degrees all the way through, or not pink when cut). Also on fish for fish tacos!

Creamy Cilantro-Lime Ranch Dressing (from Our Best Bites)
1 c. mayo
1/2 c. milk or buttermilk
1 packet (1oz) Hidden Valley Ranch Dressing Mix (ignore directions on packet)
1 lime, juiced (about 2 tbsp. lime juice)
2 cloves garlic, roughly chopped (or 1 tsp. of the minced bottled garlic)
1/2 C roughly chopped cilantro
1/4 C green salsa (La Costena is their preferred brand)
hot sauce, to taste (like tobasco, opt.)

Combine mayo, milk, lime juice, and the contents of the ranch packet in a blender. Add garlic, cilantro, and green salsa and blend to thoroughly mix all the ingredients. Season with hot sauce, if desired. If possible, refrigerate for several hours to allow the dressing to thicken and flavors to meld.
Would be great on same type of mexican salad, or as a sauce to "Chipotle" style burritos (with rice, beans, lettuce, chopped tomatoes, shredded chicken...)

If you want an Asian flavor, I like this recipe:
Crunchy Oriental Salad (Betty Crocker's Cookbook)
2 tbsp. butter/margarine
1 package Oriental-flavor ramen noodle soup mix (the little packet inside)
2 tbsp. sesame seed
1/4 c. sugar
1/4 c. white vinegar
1 tbsp. sesame oil or vegetable oil
1/2 tsp. pepper
4 medium green onions, sliced (1/4 cup)
1 bag (16 oz.) coleslaw mix
1 can (11 oz.) mandarin orange segments, drained
1/4 c. dry-roasted peanuts (if desired)
2 c. cut-up cooked chicken (I usually don't add this if this is a side salad, but adding the chicken would make it a complete meal for the husband)

1) Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from ramen. Break block of noodles into bite-size pieces over skillet; stir into butter mixture.
2) Cook 2 minutes, stirring occasionally. Stir in sesame seeds. Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown; remove from heat.
3) Mix sugar, vinegar, oil and pepper in large bowl. Add noodle mixture and remaining ingredients; toss. (Serves 6)

And here's a salad WITHOUT making a dressing. :)
BBQ Chicken Salad
1/2 head iceberg lettuce, chopped
1/2 head romaine lettuce, chopped
3-4 Roma tomatoes, chopped
1/2 c. cilantro, chopped
1 (15-oz.) can black beans, rinsed and drained
1 c. frozen sweet corn, thawed
Monterey Jack cheese, grated
Chicken-- PURCHASE A CROCKPOT :), then place 4 boneless, skinless chicken breasts in it. Add about 1 bottle of BBQ sauce with 1/2 c. water and cook on low for 4 hours. When done, shred chicken (with 2 forks, pulling it all apart) and use that on top of the salad.

Toss all ingredients together and dish onto plates. Drizzle with Ranch dressing and then with your favorite BBQ sauce. Crushed corn tortilla chips are also good sprinkled on top.

These recipes are bigger scale than you need for the two of you, so scale down accordingly. Once you toss salads with the dressing, they don't save well as left-overs so keep that in mind. However, the dressings will be good for a couple of weeks in the fridge. And if there are any ingredients you don't like, or want to substitute, feel free. Salads are easy that way. Cater them to what you like.

And last tip, get one of these:

Good Seasons Italian Dressing Mixes with Glass Cruet
You can probably find this at Walmart/HEB and it's so easy and good. It has directions on the box, but it's just water, oil, vinegar and the mix packet. Perfect for your Italian Dressing fix and also great for baking chicken in a crockpot or oven.

Good luck!