Sunday, November 25, 2012

Turkey Pot Pie Soup

such a beautiful looking soup, something to do with left overs

Turkey Pot Pie Soup
Servings: 8 • Serving Size: 1 1/3 cups • Old Points: 5 pts • Points+: 7 pts 
Calories: 192 • Fat: 2 g • Carb: 27 g • Fiber: 3 g • Protein: 18 g • Sugar: 8.5 g


  • 1/4 cup flour 
  • 2 cups turkey stock
  • 4 cups fat free milk
  • 2 large celery stalks, chopped
  • 1 1/2 cups chopped onion
  • 8 oz sliced cremini mushrooms
  • fresh ground pepper
  • 2 tbsp chopped parsley
  • 8 oz frozen peas and carrots
  • 1 tsp Turkey Better n Boullion (or more to taste)
  • 2 medium (12 oz total) potatoes, peeled and cubed small
  • 16 oz cooked turkey breast, diced small or shredded


Create a slurry by combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining broth and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, salt and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Removelid, add potatoes and cook until soft, about 5 minutes. Add turkey, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Makes about 10 1/3 cups.

Thursday, November 15, 2012

Corn Soup

Creamed Chicken and Corn Soup
Makes: 4 to 6 servings

Prep 20 minsCook 5 hrs to 6 hrs  (low) or 2-1/2 to 3 hours (high)
  • 12
    ounces skinless, boneless chicken thighs
  • 1
    26 ounce can condensed cream of chicken soup
  • 1
    14 3/4 ounce can cream-style corn
  • 1
    14 ounce can reduced-sodium chicken broth
  • 1
    cup chopped carrots (2 medium)
  • 1
    cup finely chopped onion (1 large)
  • 1
    cup frozen whole kernel corn
  • 1/2
    cup chopped celery (1 stalk)
  • 1/2
    cup water
  • 2
    slices bacon, crisp-cooked, drained, and crumbled

    In a 3-1/2- or 4-quart slow cooker combine chicken, soup, cream-style corn, broth, carrots, onion, corn, celery, and the water.
    Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.Remove chicken from cooker; cool slightly. Chop chicken; stir into soup mixture. Sprinkle each serving with bacon.

Lasagna Soup

• 1/2 Lbs. - Fafalle Pasta (cooked about 1/2 way)
• 1 Jar 26 oz. - Garlic Onion Pasta Sauce
• 1 Lbs. - Ground Beef (cooked)
• 2 C. - Beef Broth
• 2 1/2 C. - Water
• 1 Tbs. - Oregano (dry)
• 1/2 Tbs. - Salt
• 2 Tbs. - Italian Seasoning 
• 2 Tbs. - Steak Seasoning
• 7 oz. - Ricotta Cheese
• 1 Tbs. - Parsley
• 1/2 Tsp. - Pepper
• 1 - Egg
• 1/4 C. - Parmesan Cheese

In a soup pot, add the ground beef, beef broth, pasta, pasta sauce, water and seasonings. Cook over medium high heat for about 20 minutes. While the soup cooks, in another bowl mix together the ricotta, parmesan, parsley, pepper and egg. After the 20 minutes of the soup cooking stir in the ricotta mixture and cook for another 10 minutes, stir to combine the cheese mixture well. Serve this soup alongside a salad and crusty garlic bread just like it was a big dish of lasagna.

Irish Bacon And Cabbage Soup

1/2 pound Irish bacon, diced
2 large potatoes, peeled and cubed
1 (15 ounce) can diced tomatoes with juice
1 cup chicken stock, or as needed
Salt and black pepper to taste
2 cups thinly sliced dark green Savoy cabbage leaves
Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

Tuesday, November 13, 2012

Patricia Wells's Cobb Salad:

Patricia Wells's Cobb Salad: Iceberg, Tomato, Avocado, Bacon, and Blue Cheeseyield: 4 servings
Robert H. Cobb, owner of the Brown Derby restaurant in Hollywood, is said to have invented this salad in the 1930s as a late-night snack for himself. No wonder it has remained an American classic. With the crunch of the iceberg and onions, the soft richness of the avocado, the saltiness of the bacon, the sweetness of the tomato, and the bite of the blue cheese, this salad has it all! And it is beautiful to boot 

  • 2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup)
  • 1 head iceberg lettuce, chopped (4 cups)
  • 2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped
  • 1 large ripe avocado, halved, pitted, peeled, and cubed
  • 4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)
  • 4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds
  • Yogurt and Lemon Dressing
  • Coarse, freshly ground black pepper

1. In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.
2. In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.
WINE SUGGESTION: This is a special salad, one that seems to hit the spot with all my guests, so let's open a nice, special bottle of smoky-style Alsatian Riesling from the house of Léon Beyer, Trimbach, or Hugel. Neither you nor your guests will be disappointed.


Monday, November 5, 2012

better than Panera broccoli cheddar soup.

  • 1/4 cup butter
  • 1/2 chopped onion
  • 1 clove garlic
  • 1/4 cup flour
  • 1 cup half-and-half
  • 1 cup milk
  • 2 cups chicken stock (I used bouillon cubes + boiling water)
  • 1/2 lb fresh broccoli, chopped
  • 1 cup carrot, shredded and chopped
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 8 ounces grated sharp cheddar cheese
  • 4 ounces grated Colby jack cheese (I used Velveeta)
  • Salt and pepper to taste
  • Hot Sauce (optional)
Sauté the onion (and garlic) in the butter over medium heat. Remove the onions (you can actually leave the onions in there) and add in the flour, stirring constantly. Add in the half and half, milk, and chicken stock. Bring to almost a boil.
Add the onions back in, along with the broccoli and carrots. Simmer on low heat for about 20 minutes.
Season the soup with the salt, pepper, nutmeg, and cardamom. Stir in the cheeses (and you can play around with the amounts; use however much or little you like) and let simmer for 10 minutes longer before serving. i always use watkins seaonings you can get them at: use the ID code 396730

Saturday, November 3, 2012

Italian Chopped Salad

Post image for Cozy Cameo: Dad n’ Me, and Italian Chopped Salad Makes Three

Italian Chopped Salad with Fresh Mozzarella and Salami In Herbed Red Wine Vinaigrette with Garlic Toast Wedge
Print this recipe
(Serves 4)
Salad ingredients:
4 romaine hearts, halved and chopped into small dice
2 Roma tomatoes, seeded and chopped into small dice
1 green bell pepper, seeded and chopped into small dice
½ red onion, chopped into small dice
1/3 cup Kalamata olives, pitted and chopped into small dice
8 ounce ball fresh, all natural mozzarella cheese, chopped into small dice
4 ounces (about ¼ pound) Italian dry salami, chopped into small dice
1 tablespoon fresh basil, chopped fine
1 tablespoon fresh parsley, chopped fine
2 slices French bread or other rustic bread
2 teaspoons olive oil
1 garlic clove, papery skin removed and halved
• Pinch salt/pepper
-Combine the romaine hearts through the parsley in a large bowl and set aside in fridge while Garlic Toast wedges and the vinaigrette are made.
-Make Garlic Toast wedges by toasting the slices of bread until golden brown; once toasted, drizzle 1 teaspoon of olive oil onto each slice, and rub the garlic clove half liberally over both slices; sprinkle with a pinch of salt/pepper, and cut the toast on the bias to make four wedges total; set aside as the salad garnish.
Herded Red Wine Vinaigrette ingredients:
¼ cup plus 2 tablespoons red wine vinegar
2 garlic cloves, pressed through garlic press
¼ teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon Italian seasoning
• Pinch ground black pepper
¾ teaspoon sugar
¼ cup plus 2 tablespoons olive oil
-In a medium bowl, add all ingredients through sugar, and whisk to combine; next begin slowly adding the oil, whisking until vinaigrette is emulsified.
To Assemble:
-Pour the vinaigrette over the chopped salad greens and thoroughly toss to coat; check and adjust the salt/pepper, if necessary, and divide the salad equally among 4 plates; garnish each with a Garlic Toast wedge.