Author: Sharon

Categories
Bacon Breakfast

Bacon

1     pound bacon 
Cooking methods are listed from messiest to neatest.
  
To fry: Heat skillet over medium high heat.  Lay bacon slices in bottom of pan without overlapping.  You will have to do at least a couple batches to cook the whole package.  Cover with a lid to prevent getting splattered with hot grease.  Flip bacon over and cook on other side until browned nicely.  Place cooked bacon on a layer of paper towels to drain.
  
To bake:  Heat oven to 400.  Place bacon on broiler pan without overlapping slices.  Bake for 15 minutes, flip then bake approximately another 5 minutes until crispy.  Place cooked bacon on a layer of paper towels to drain.
To microwave:  Layer 5 paper towels on microwave turntable.  Place 5 slices of bacon on top without overlapping.  Place 2 paper towels over top.  Microwave on high for 3 minutes and check for done-ness.  Add more time if needed.  Place cooked bacon on a fresh layer of paper towels to drain.
Cook the entire package and place unused slices in a ziplock bag and keep in freezer until ready to use.  To make bacon bits, place cooked bacon in a food processor and pulse until chopped, or crumble by hand when cooled.
 8  Servings
Categories
Breakfast Vegetarian

Asiago Bagel Breakfast Bake

8 eggs
1/4 teaspoon salt
2 cups milk
1 tablespoon chopped fresh tarragon (or 1/2 tspn dried tarragon)
1/4 teaspoon paprika
6 ounces grated monterey jack cheese (or medium Cheddar cheese)
6 ounces grated asiago cheese
4 asiago cheese bagels (or plain bagels)
This dish must be prepared the night before you plan to bake it.
In a large mixing bowl, beat together the eggs, salt, milk, tarragon and paprika. Add fresh ground pepper to taste. Mix the grated cheeses together in a bowl. Cut the bagels into small bite-size pieces.
Grease a 2-quart souffle or casserole dish and, starting with the bagel pieces, place them in the dish in alternating layers with the grated cheese. Pour the egg mixture evenly over all, cover the dish, and place it in the refrigerator overnight.
Bake it uncovered, in a pre-heated 350 degree oven for 1 hour, until the top is golden brown.
8  Servings
Categories
Soups Vegetarian

Tuscan Tomato Soup

1 teaspoon olive oil 
1 clove garlic, minced
2 cups country bread, cubed
3 pounds tomatoes, ripe, each cut into quarters
1/4 cup fresh basil leaves, loosely packed, chopped, plus additional for garnish
1 teaspoon sugar
salt
In small skillet, heat oil on medium until hot.  Add garlic and cook 1 minute, stirring.  Remove skillet from heat.  In food processor with knife blade attached, pulse bread until coarsely chopped.  Add tomatoes and garlic; pulse until soup is almost pureed.  Pour into saucepan.  Stir in chopped basil, sugar and 1/2  teaspoon salt.  Simmer on low for 20 minutes.  Garnish with additional basil leaves.
4  Servings
Categories
Soups Turkey

Turkey Tortilla Soup

1  pound turkey, cooked, cubed 
1 celery stalk, diced
1/2 cup onions, chopped
1/2 cup carrots, chopped
salt and pepper
4 cups water
1 (15 oz.) can cream of mushroom soup
1 teaspoon poultry seasoning
6 flour tortillas, (8″) cut into 3 inch pieces
1/2 cup frozen petite peas
Boil turkey, celery, onion, carrot, salt and pepper in water.  Add soup and poultry seasoning.  Bring to a boil.  Add tortilla pieces and frozen peas.  Cook for 2 minutes.  Turn off heat; cover and let stand 5 to 10 minutes before serving.  Great make ahead dish to be reheated.
*You may use your choice of cream soups.  Cream of chicken and cream of celery are also excellent choices.
6  Servings
Categories
Soups

Three Onion Soup

4  tablespoons unsalted butter
2  pounds red onions, thinly sliced
2  pounds yellow onions, thinly sliced
1/2  pound shallots, thinly sliced
1  tablespoon plus 2 teaspoons chopped fresh thyme
4  cups beef stock or low-sodium canned broth
1/4  cup dry sherry
1  log (4 oz.) soft mild goat cheese, softened
3  tablespoons extra-virgin olive oil
10  slices (1/4 inch thick) French baguette
Melt 2 tablespoons butter in each of 2 large skillets over moderate heat. Divide onions, shallots, and 1 tablespoon thyme between pans and cook, stirring occasionally, until onions are golden brown (do not burn), about 1 hour. Add 1/2 cup stock to each skillet and simmer, stirring occasionally, until liquid reduces to a glaze. Transfer both onion mixtures to a 5-quart pot; stir in 4 cups water and remaining 3 cups stock. Simmer soup, uncovered, until reduced to 6 cups. Add sherry; salt and pepper to taste. Remove from heat; keep soup hot, covered. 
Meanwhile, stir together goat cheese, 2 tablespoons oil and remaining 2 teaspoons thyme; salt and pepper to taste. Preheat broiler. Brush bread slices on one side with remaining 1 tablespoon oil and broil, turning, until golden brown. Spread toasts with goat cheese mixture. Serve soup ladled into bowl with cheese toasts on side. 
Makes 6 servings.  
Categories
Italian Soups Vegetarian

Tastes Like Lasagna Soup

1 lb ground chuck
1   onion, chopped
1   green bell pepper, chopped
3   cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1   (32 ounce) box chicken broth
2   (14.5 ounce) can petite diced tomatoes
1   (15 ounce) can tomato sauce
2 teaspoon Italian seasoning
1/2 teaspoon salt
2 cup broken lasagna noodles
1   (5 ounce) package grated parmesan cheese
2 cup shredded mozzarella cheese
garlic crostini, recipe follows 
Garlic Crostini:
1 thin French baguette
1/2 cup extra-virgin olive oil
2 cloves smashed garlic
Salt and freshly ground black pepper
In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well. 
Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.
Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.

*To make this vegetarian, substitute Vegetable Broth for Chicken Broth

For the garlic crostini: 
Preheat oven to 350 degrees F.
Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves. 

Servings: 8 to 10 servings

Categories
Slow Cooker Soups

Taco Soup

Jalapenos
Chopped green onions
Grated cheese
Sour cream
Corn chips
1   1-ounce package ranch salad dressing mix
1   1 1/4-ounce package taco seasoning mix
1/2 cup green olives, sliced (optional)
1   small can black olives, drained and sliced (optional)
2   4 1/2-ounce cans diced green chilies
1   14 1/2-ounce can tomatoes with chilies
1   14 1/2-ounce can diced tomatoes
1   14 1/2-ounce can mexican tomatoes
1   15 1/4-ounce can whole kernal corn, drained
1   15 1/2-ounce cans pink kidney beans
2   15-1/2 ounce cans pinto beans
2 cup diced onions

2 lb ground beef


Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crackpot or a stockpot.  Add the beans, corn, green onions, tomatoes, chilies, olives, and seasonings, and cook on low setting all day (6 to 8 hours) if using a crockpot, or simmer over low heat for about 1 hour in a stockpot on the stove.  To serve, place a few corn chips in each bowl and ladle soup over them.  Top with sour cream, cheese, and jalapenos. 

Makes 12 to 16 servings

Recipe courtesy Paula Deen
Categories
Soups

Sweet Potato, Leek, and Ham Soup

Prechopped sweet potato is now available in most grocery stores. If you’re unable to find it, peel and cube two small sweet potatoes to measure about 3 cups.
Olive oil-flavored cooking spray
1  cup  diced cooked ham (such as Cumberland Gap)
1 1/2  cups  sliced leek (about 1 large)
2  tablespoons  water (optional)
3  cups  refrigerated cubed peeled sweet potato (such as Glory)
1  cup  fat-free, less-sodium chicken broth
2  cups  water
1  (5-ounce) can evaporated fat-free milk
1/4  teaspoon  freshly ground black pepper
Thinly sliced leek (optional)
Thinly sliced green onions (optional)
Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add ham; cook 3 to 4 minutes or until browned, stirring frequently. Remove ham from pan; set aside.  Add leek to pan; coat with cooking spray. Cook leek, covered, 5 minutes or until very tender, stirring occasionally. Add 2 tablespoons water to pan, if needed, to prevent burning.  Add sweet potato and next 4 ingredients, scraping pan to loosen browned bits; bring mixture to a boil. Cover, reduce heat, and simmer 15 minutes or until sweet potato is very tender. 
Place half of potato mixture in a blender or food processor. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Pour puree into a large bowl. Repeat procedure with remaining mixture. Return pureed mixture to pan. Stir in 3/4 cup reserved ham. Ladle soup into bowls; top servings evenly with 1/4 cup reserved ham. Garnish with sliced leek and onions, if desired.
Yield: 4 servings (serving size: about 1 1/4 cups)
Categories
Soups

Spicy Poblano and Corn Soup

While we prefer poblano chile peppers, you may substitute green chiles instead. Serve this soup with sliced tomatoes and tortillas.
1  (16-ounce) package frozen baby gold and white corn (such as Birds Eye), thawed and divided
2  cups  fat-free milk, divided
4  poblano chiles, seeded and chopped (about 1 pound)
1  cup  refrigerated prechopped onion
1  tablespoon  water
3/4  teaspoon  salt
1/2  cup  (2 ounces) reduced-fat shredded sharp cheddar cheese
Place 1 cup corn and 1 1/2 cups milk in a Dutch oven. Bring mixture to a boil over medium heat.  Combine chopped chile, onion, and 1 tablespoon water in a microwave-safe bowl. Cover and microwave at HIGH 4 minutes.  Meanwhile, place 2 cups corn and 1/2 cup milk in a blender; process until smooth. Add pureed mixture to corn mixture in pan. Stir in chile mixture and salt, and cook 6 minutes over medium heat. Ladle soup into bowls, and top each serving with 2 tablespoons cheddar cheese.
Yield: 4 servings (serving size: about 1 1/3 cups soup and 2 tablespoons cheese)
Categories
Soups

Southwestern Chicken and White Bean Soup

We really like the extra zing of flavor from the fresh cilantro. It adds a nice burst of color to the dish as well. Simply toss some of the distinctive herb on top of the soup just before serving.
2  cups  shredded cooked chicken breast
1  tablespoon  40%-less-sodium taco seasoning (such as Old El Paso)
Cooking spray
2  (14-ounce) cans fat-free, less-sodium chicken broth
1  (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2  cup  green salsa
Light sour cream (optional)
Chopped fresh cilantro (optional)
Combine chicken and taco seasoning; toss well to coat. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken; sauté 2 minutes or until chicken is lightly browned. Add broth, scraping pan to loosen browned bits.
Place beans in a small bowl; mash until only a few whole beans remain. Add beans and salsa to pan, stirring well. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick. Serve with sour cream and cilantro, if desired.
Yield: 6 servings (serving size: 1 cup)