Chicken Corn Soup

I live in a quaint small town called Jefferson. We have a beautiful view of the mountains and we are blessed to have a little over 4 acres with lots of wildlife. It was a perfect house to raise our two sons in. Our boys used to play in the creek that runs through our backyard. They would bring home crayfish and minnows from the creek and of course they would always want to keep them as pets. Bless their hearts they tried so many times, but I would send them packing to return them so that they would not die. The only prize catch that really shook me was when they brought the snake inside the house. They had the encyclopedia opened and were trying to figure out what type of snake it was. Snake-e-poo got the bums's rush rather quickly!  Another great thing about Jefferson is the local corn stand where people come from all around to buy the sweet white corn. That my Feasty Fans is what inspired me to post my Chicken Corn Soup this week. The sweet white corn with the little dumplings are simply delicious in this soup. Enjoy!

Chicken Corn Soup

• ½ cup chicken base
• 18 cups or 4½ qts water
• 1 Rotisserie chicken
• 1½ cup diced celery hearts
• 1½ cup diced sweet onion
• ¾  tsp. freshly ground black pepper
• 8 ears fresh sweet white corn or a 16 oz. bag frozen white corn
• 2 eggs
• 1 cup flour, all purpose
• ½  cup milk

In a large 8 qt soup pot add water and base. Mix well with a wire whisk breaking up base paste. Add chicken and bring to a boil. Lower heat and simmer covered for about 30 minutes. Meanwhile dice celery and onion, set aside. 

Remove chicken from pot and place on platter to cool. Strain broth through a wire mesh and return back to cleaned soup pot. Add celery, onion, and black pepper to broth in pot. Bring to a boil and cover and reduce heat to a simmer.

When chicken is cool enough to touch remove skin and discard. Pull chicken from bones and cut into bite size pieces. Add chicken to soup pot. Then cut away corn from cob and add to soup pot as well. 

In a medium bowl beat eggs until light in color. Beat in flour and milk until smooth. Drop batter into hot broth  (you may need to turn up heat) to make small ¼ to ½ inch round dumplings. Cook, stirring constantly for 2 to 5 minutes, until dumplings hold their shape and float to the surface. This soup is delicious, it is so much better with fresh corn. You may use 4 ½ qts. chicken broth instead of water and chicken base.

I keep a few rotisserie chicken in my freezer so I can make soup at a moments notice.

Lemon Lust Cupcakes with Lemon Cream Glaze

 I have a confession to make. As much as I love chocolate desserts, I love lemon desserts even more. Lemon lovers will unite for this sweet treaty and your sweet tooth will be singing up a sweet happy song. The sweetness of the cake and glaze compliments the tartness of the lemon curd. Once you try these you will be craving them. Addicted to Lemon Lust Cupcakes, now how cool is that?


Lemon Lust Cupcakes with Lemon Cream Glaze

• 1 box Duncan Hines White cake mix
• 3 egg whites
• 2 lemons
• 2 jars Lemon Curd, 12 oz.
• paper cupcake liners

Preheat oven to 350 degrees. Meanwhile zest and juice both lemons into a clear 2 cup measuring cup. It is much easier to juice the lemon if it is room temp. It is also helpful to place a small wire mesh over measuring cup to catch the seeds and pulp while juicing. Then add enough water to zest and juice mixture to make 1 1/3 cups. Set aside.

Follow cake mix directions only substituting water with prepared juice, zest and water mixture. Line cupcake pans with paper cupcake liners and fill about halfway with cake batter until it is evenly divided among the 24 liners.

Open jar of lemon curd and place about 1 Tbsp of lemon curd in the center of the cupcake batter. Place them immediately into preheated oven and bake for 20 minutes. Remove from oven and cool for 15 minutes, then remove from cupcake pans. Let cupcakes cool completely before glazing.


Lemon Cream Glaze

• 4 oz. unsalted butter, softened
• 1/4 cup lemon curd
• 4 oz, Cream Cheese (1/3 less fat), softened
• 1 1/4 cup 10x sugar

In a electric mixer add butter, cream cheese and lemon curd mix on medium speed until well blended. Lower mixer to low and slowly add 10x sugar. Once it is mixed turn mixer to high and beat for 5 minutes. Immediately spoon enough glaze over top of cupcake being careful not to add too much glaze since it is runny. Refrigerate until ready to serve.

Asian Meatballs

 I love Asian flavors and this one has a perfect balance of sweet and spicy. You may need to double or triple this recipe if you are having a large crowd. If you are a cry baby about spice then you can delete the hot chile sauce. I love spice myself but it's not for everyone. Also I thought these would taste good over some Asian noodles. Yummy appetizer or a dinner, it's your choice.


Asian Meatballs

• 20.8 oz. pkg. Shady Brook Farms ground turkey, 93% lean
• 2 tsp. minced garlic from jar
• 2 tsp. freshly grated ginger root
• 1/2 tsp. salt
• 2 green onions sliced thin, green tops too
• 1/8 cup  cilantro freshly chopped 
• 3 Tbsp. Kikoman teriyaki sauce
• 2 Tbsp. Tuong ot Sriracha hot chili sauce
• 1 8 oz. can crushed pineapple, undrained
• 2/3 cup hoisen sauce
• 1/4 cup rice vinegar
• 1 tsp. sesame oil
• 1 Tbsp. soy sauce

Preheat oven to 350 degrees. Then mix together the first seven ingredients. Roll into mini, about 1 1/4 inch, meatballs. Place meatballs on an oil sprayed cookie sheet with sides. when all meatballs are done place in oven and bake for 20-25 minutes or until no longer pink in center.

While meatballs are baking mix together the remaining six ingredients in a large saucepan over low heat and cook on low stirring occasionally until meatballs are cooked, do not boil. When meatballs are cooked toss into the sauce making sure they are coated well and serve immediately. You may transfer them to a crockpot on low or a chafing dish. 

You may make this in advance if you wish. It will make about 3 dozen meatballs. Also I like to store my ginger root in the freezer, it makes it easier to grate and it lasts longer.

Amish Macaroni Salad

This recipe is by far one of the best out there for mac salad. It was a favorite of my Mom's and she used to ask me to make this for her.  RIP Mom. My Mom was a great cook so whenever she asked me to make her something, it was an honor. I also credit my Mom for my love of cooking. Every time I make this someone always asks me for the recipe. You know why, it's because it is so darn good. The sweetness of the dressing and the perfect blend of crunchy veggies will draw you in, big time. It's like a song for your taste buds, sweet and smooth. So let those taste buds start to sing.

Amish Macaroni Salad

Cooked Salad Dressing:

• 3 eggs, beaten
• 1 1/2 cup sugar or Splenda*
• 1/2 tsp. salt
• 1 Tbsp. prepared yellow mustard
• 1/2 cup cider vinegar
• 4 Tbsp butter

In a medium size saucepan over medium heat melt the butter. Add mustard, vinegar, salt, sugar OR Splenda and eggs. You will need a small wire whisk to mix well and stir constantly. If you cook over too high of heat you will get golden brown chips in there. I've done that before and rescued it by lowering the heat and then strained through a wire mesh to remove caramelized chips.  Boil until it thickens, remove from heat and cool. Chill covered in fridge for now

• 1 box Ronzoni Smart taste elbow macaroni, 14.5 oz.*
• 1/2 cup diced celery
• 1/2 cup diced sweet onion
• 1 small green bell pepper, diced
• 1 large carrot, shredded
• 2 cups Hellman's light or Fit & Active light mayonnaise (Aldi brand)*

Follow cooking directions on box, except cook the  macaroni for 12 minutes, I like to overcook the noodles to make them tender. 

Mix the Mayonnaise together with the cooked salad dressing until mixed well.  In a large bowl mix together Macaroni, onion, celery, pepper now add the mayonnaise mixture. Chill overnight in a large sealed container.

*I have cut back on calories and fat by using low fat mayo, high fiber pasta and Splenda instead of sugar. It still gets rave reviews every time.

Tomato Watermelon Salad

Tomato and watermelon may seem like an unlikely combo but I am here to tell you that it works. The two textures and flavors really compliment one another. This is the time of year when we are looking for a cool refreshing salad and this one steps up to the plate. Another bonus is that it's quick and easy to make too. Chill out and enjoy!

Tomato and Watermelon Salad

• 2 pints grape tomatoes, cut in half
• 6 cups cubed watermelon
• 1 small red onion, quartered and sliced thin
• ¼ cup olive oil
• ½ cup white balsamic vinegar
• 1 Tbsp. sugar
• ½ tsp. Fleur de Sel salt

Wash tomatoes then slice in half and add to a large mixing bowl. Cube up watermelon, slice onion and add to tomatoes. In a measuring cup mix together oil, vinegar, sugar and salt then mix well with a small wire whisk. Pour over top of tomato mixture and stir well. Cover and chill for several hours or overnight. Enjoy!

Bruschetta Chicken Sandwich

I found this lovely sandwich at the Red Robin Restaurants and quickly became addicted to it. I love those big fat french fries that they serve with the sandwich too, but my waistline does not. So since I have zero will power when those fries are in front of me, I thought maybe I should try to make this one at home. Well I'm happy to say I nailed it on the first try! I just love when that happens. I made it a little healthier by using lower fat cheese and mayo. My mouth is watering just thinking about how good this sandwich is. So maybe you too will become a Bruschetta Chicken Sandwich addict like me. Get your fix here.

Bruschetta Chicken Sandwich

• 4 boneless skinless chicken breasts
• 4 Ciabatta rolls
• 4 slices provolone cheese
• 2 roma tomatoes, diced
• ½ small red onion, diced
• fresh basil, chopped
• ½ cup, plus 5 Tbsp. mayonnaisse
• 1 Tbsp. Balsamic vinegar
• 1 pkg. Knorr Pesto Sauce mix 
• 1 large garlic clove, peeled

The night before or early in the day mix together the Pesto sauce mix with ½ cup of the mayo. Mix together well with a whisk and cover, then refrigerate. Do the same with the 1 Tbsp. of the Balsamic vinegar and 5 Tbsp. of Mayonaisse but place Balsamic mayo into a small ziploc bag and refrigerate. This will make your Pesto Mayonaisse and Balsamic Mayonaisse.

I like to cook our chicken on our gas grill for about 7 minutes on each side over a high heat or until no longer pink in center.  You may also bake in oven for 350 degrees for about 30 minutes or until no longer pink in center. The last minute or two add a provolone slice and let it melt over chicken.

Meanwhile, while chicken is cooking, make the tomato garnish. Add to a small bowl the chopped romas, diced red onion and freshly chopped basil to taste.

About the last 3-4 minutes of grilling the chicken is when you will want to toast the inside of the rolls for about 3-4 minutes. If you are cooking inside broil for about 4 minutes when chicken is done baking. When rolls are toasted remove from and rub garlic back and forth into toasted sides of roll to add garlic flavor.

Prepare sandwiches by spreading Pesto mayo on the toasted sides of the rolls, then add chicken breast. Cut a small corner off of the ziploc bag and squeeze the balsamic mayo back and forth over top in a zig zag motion. Evenly divide the tomato mixture over the top of the other half of the roll and serve open faced.

I used Sargento's reduced fat cheese slices and Hellman's light mayonaisse.

Gorgonzola Pear Salad with Pomegranate Dressing

To prepare pears wash well and then core them with a apple corer, leaving the skin on. After coring pears push Gorgonzola cheese into center of pear, packing it in tightly. Wrap pears in plastic wrap and chill for a few hours or you may serve them immediately. Wash Bibb lettuce or spring mix for salad greens and place on a chilled salad platter. When ready to serve slice pears into thin circles and place on top of salad. Sprinkle top of salad with Craisins and drizzle on dressing. If you would like an extra crunch add some walnuts too.

Dressing:

• 1/3 cup Pomegranate Balsamic Vinegar
• 1/4 cup Olive Oil
• 1-2 Tbsp. honey

Salad:

• Boston Bibb lettuce or Spring mix salad
• 1 pear, serves 2
• Crumbled Gorgonzola cheese
• Craisins
• Walnuts, optional

If you do not want to take the time to stuff the pears you may just add pear slices and crumbled Gorgonzola on top of the salad instead. Enjoy, and stay cool!