#112 Beer Cheese soup try #1

 

 

 

Ingredients

• 3 tablespoons extra virgin olive oil (or enough to coat bottom of pan)
• 2 cups chopped onion (about 2 medium)
• 2-3 pinches salt and pepper
• 2 garlic cloves, minced
• 1 (12-ounce) bottle beer (I’d recommend a light beer to avoid bitterness.)
• 3 cups fat-free, less-sodium chicken broth, divided
• ½ cup all-purpose flour (about 2¼ ounces)
• 2 cups 2% reduced-fat milk, divided
• ¼ teaspoon freshly ground black pepper
• 1¼ cups (5 ounces) shredded extra-sharp cheddar cheese

_optional garnishes:_

• fried bacon, crumbled
• finely chopped fresh chives
• sourdough bread, cut into 1-inch cubes and toasted in oven

Instructions

1. Heat 3 tablespoons of olive oil in a heavy stock pot or dutch oven over medium-high heat. Add onion, along with a few pinches of salt and pepper, and sauté for about 4-5 minutes. Add garlic and sauté for 1 minute.
2. Stir in beer and bring to a boil. Reduce heat and simmer for about 20 minutes, or until onion is tender.
3. Carefully pour beer mixture and half of chicken broth (1½ cups) into a blender. To avoid a mess, allow steam to escape by removing center piece of blender lid. Make sure blender lid is secure and place a clean towel over opening in blender lid. Blend until smooth.
4. Return blended mixture to pan. Stir in remaining 1½ cups broth and bring to a boil. Reduce heat, and simmer for about 10 minutes.
5. Whisk together flour and 1 cup milk until smooth. Stir in flour mixture, remaining 1 cup milk, and pepper to soup until combined. Cook for about 10 minutes or until slightly thickened.
6. Remove pan from heat. Gradually stir in cheese until smooth. Add a couple splashes of Worishire sauce.

 

 

(Not the best but also not absolutly horrible...just lacked taste)

#111 Chicken Noodle Soup

Ingredients:

3 boxes chicken broth
1 spoonful chicken like bullion stuff
1 package sliced precooked Costco chicken
A handful of carrots
1/2 a yellow onion
3 cubes garlic
half a package of pasta


First put chicken broth and bullion stuff in big pot and bring to a boil. While you are waiting for that cook onion, garlic and carrots in butter in a pan. Once the broth is at a boil throw in your uncooked pasta. (make sure to break it into very small pieces other wise it's hard to eat with your spoon). Once your veggies are cooked put them in a blender till it's just a mush. Then add to the broth. Once the noodles are fully cooked add the pre-cooked chicken (make sure to cut into small pieces so it's easy to eat). Once chicken is warm go ahead and serve!

#110 Cheesy Zucchini Bake

Ingredients:
2 medium-sized zucchini, cut in slices
2 medium-sized yellow squash, cut in slices
2 squares of frozen basil
2 T thinly sliced green onion
3 squares of frozen garlic
1/2 cup + 1/2 cup mozzerella cheese
1/2 cup coarsely grated Parmesan
salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 350F. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in a 8' x 8' baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.

#109 Loaded Baked Potato And Chicken Casserole

Ingredients
3 - 4 medium russet potatoes, scrubbed and diced
(about 1.5 lbs. or 4 1/2 cups)
1 lb. boneless, skinless chicken breasts, diced
4 slices bacon, cooked crisp, cooled and crumbled
1 1/2 cups shredded cheddar cheese
4 green onions, sliced (green parts only for low-FODMAP/low-fructose)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces


Directions

1. Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish.
2. Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.
3. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.

#108 Mexican Chili Bites

 

White Clam Sauce

Ingredients

• I can minced clams, drained but not rinsed
• 1 can chopped clams, drained but not rinsed
• I bottle clam juice
• I shallot, finely minced
• 2 TBS olive oil
• 1 tsp red chili flakes
• 1 package fresh linguine from the deli case
• 2 TBS butter
• 3 TBS heavy cream
• Chopped parsley and grated parmesan cheese for garnish

Instructions

1. I used both chopped and minced clams for my recipe to get the two different textures. If you prefer one over the other, carry on that way! I chose to drain the clams because I have gotten grit in the juice they are packed in before. I elected to use bottled clam juice instead of the packing liquid. If you don’t care, by all means use the juice they were packed in.
2. Start by heating the oil in a large saute’ pan. Add the shallots and cook until just translucent, not browned. If you like a little heat, add the red chili flakes now. Pour in the clam juice. Cook over medium heat until the liquid is reduced by half. Add the drained clams and cook until heated through. If you cook clams too long they get tough. Cook the pasta in boiling water until al dente. Heat the sauce again if it has cooled off. Add the butter and cream to the heated sauce, followed by the drained linguine. Mix well, garnish with parsley and grated cheese, and serve piping hot.

#106 Mozzerella Cheese Sticks

Cut string cheese in half, roll cheese in butter, then roll in bread herb mix. Bake at 350 degrees until cheese softens.

#105 Oreo Bon Bon

1 pack of oreos
8oz cream cheese
white chocolate for melting

Set aside a few oreos to crumble on top of the bon bons later.
Put the rest of the oreos and cream cheese in a food proccessor and blend them.
Roll the sticky dough into balls.
Put them on parchment paper on a cookie sheet in the fridge while you melt the white chocolate.
Dip the balls into the chocolate and sprinkle cookie crumbs on top.
Allow to harden in the fridge.

Rigatoni with Ham, Peas and Cream Sauce

Ingredients:
1 lb of rigatoni or any tubular pasta
1/2 tablespoon olive oil
1 cup frozen peas
1 tablespoon cream cheese
1 cup light cream
3 thick slices of ham (cubed)
1/3 cup gorgonzola (optional)
Grated Parmesan cheese for serving







Method:
1. In a large pot, bring plenty of salted water to the boil and add pasta.
2. Meanwhile, in a frying pan on a low heat, add oil and frozen peas.
3. When the peas are melted, add the cream cheese and light cream.
4. At this stage, you can also add the gorgonzola if you like it (I do!) Mix in the ham.
5. When everything is melted and warmed through turn off the heat until the pasta is ready.
6. Before draining the pasta, scoop out a cup of the salty water to use with the sauce if it’s too thick.
7. Drain pasta and add to the frying pan with the sauce. Turn heat back to medium and mix well. If the sauce is too dry, add some of the water from the pasta.
8. Serve warm with grated Parmesan cheese.

Loaded Baked Potato Dip with crispy fingerling potatoes

For the dip:

12 slices thick cut smoked bacon, or about 12 oz, cooked until crisp

1 cup sour cream

1 cup greek yogurt

2 cups sharp cheddar cheese, shredded

1/4-1/3 cup chopped fresh chives

LOTS of black pepper (if that's your thing)

For the fingerling potatoes:

1 1/2 lbs of the smallest fingerling potatoes you can find

1-2 Tbsp olive oil

salt & pepper

1. In the bowl of a food processor add the cooked bacon (broken into pieces), sour cream, yogurt, cheddar, chives and a few grinds of black pepper. Pulse 5-10 times, or until the dip is well combined but still slightly chunky. Cover and chill in the fridge for at least 30 minutes to an hour. (If you chill it for much more than this, bring it back to room temperature for about 30 minutes before serving)

2. While your dip is chilling, roast the potatoes. Preheat oven to 425F. Clean up the potatoes and dry well. If the potatoes are on the larger side, cut in half, or otherwise bite sized pieces. In a bowl, toss the potatoes with 1-2 Tbsp olive oil until well coated. Spread evenly on a greased baking sheet, or 2 baking sheets if needed, and sprinkle with salt. Bake for 20-25 minutes, or until potatoes are soft on the inside and the skin is slightly crispy. Serve warm with dip.