Saturday, June 15, 2019

Chicken Cheezy Soup for #SoupSaturdaySwappers


The theme this month, should you choose to accept it, for Soup Saturday Swappers that is, is a soup using Cheese. We're celebrating Dairy Month and Ashley of Cheese Curd in Paradise is our hostess.
I was conflicted, torn, beside myself.

It's hot outside so I needed something that could be made fast, and of course it had to taste good as well.
Chicken Cheezy Soup

I wavered between my beloved Mexican style soups, and the dim, faint memory I had of a used to be famous beer cheese soup from the now defunct Baby Doe's Matchless Mine in Dallas. Which apparently was based on Cheese Whiz.

And then my attention went to a soup my niece made for us about ten years ago, which was basically a potato cheese soup.

I tell you my mind was confused looking at all my options, so I went sorta mexican, sorta beer cheese soup and kinda potato cheese.

Confused?
Not when you taste this you won't.  I'm just calling it Chicken Cheezy Soup.
It's also a sippable soup.  I know, but having a soup I can sip while working at my computer, is a good thing.
Chicken Cheezy Soup

Chicken Cheezy Soup

I think this one hits most of the right notes as well. 

To start with, I used some of my home made stock.  You can use packaged stock as well. I did amp up the flavor using some Herb Ox chicken seasoning as well. It's salt free, but adds a nice note.
Chicken Cheezy Soup
   And there is plenty of salt in the cheese sauce. Yes, I said cheese sauce, I used some Velveeta Cheese sauce in here. I don't use a lot of prepackaged stuff, but DH likes his mashed taters with the addition of instant garlic potato flakes and you can't beat the meltability (is that a word?) of Velveeta.  I chose to use the cheese sauce in this recipe.




Cheezy Chicken Soup
Chicken Cheezy Soup

Yield: 4 servings
Author: Sid's Sea Palm Cooking
prep time: 10 Mcook time: 15 Mtotal time: 25 M
Full of cheese flavor, it's perfect with a slice of home made bread.

ingredients:

Cheezy Chicken Soup
  • 4 cups Chicken Broth
  • 1 packet Herb Ox chicken base (no salt)
  • 2- 4 oz. Pouches Velveeta Cheese Sauce
  • 1 cup beer- I used Corona
  • ½ cup instant garlic potato flakes
  • 2 cloves roasted garlic- minced
  • Chives for garnish
  • Sliced Radish for garnish if desired
  • Leftover cooked chicken, minced if desired.

instructions:

How to cook Cheezy Chicken Soup

  1. Simmer the soup stock, roasted garlic and beer together for 5 minutes. Whisk in the instant potato flakes and let cook for 2-3 minutes. Add the cheese sauce and heat through. Serve with some chopped chives on top and some leftover chicken. This also goes well with toasted sourdough buns.
Created using The Recipes Generator

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Wednesday, June 12, 2019

Community Potluck for June

We had our monthly potluck the other day, and while there weren't a lot of people there, there was still a lot of great food. 

We had some ham and roast beef sandwiches,
Ham and Roast Beef Sandwiches
I made a little pot roast using some Perfect Steak Seasoning from Healthy Solutions Spice Blends, and it's not the last time I use that in a roast.  It was so good.
Pot Roast with Healthy Solutions Perfect Steak Seasoning
We also had some Lasagna, very tasty
Lasagna
Along with some Coleslaw, which was really good
Coleslaw
And a lovely Pasta Salad.
Pasta Salad

I was very happy, not only Lasagna, but Coleslaw and Pasta Salad and ... 
there was even some Pickled Beets. 
Pickled Beets

And, be still my heart, a Vidalia Onion Cornbread,
Vidalia Onion Cornbread
It was a great combination of foods, and even though we were fewer in number than usual, I got to visit with people.  
Great food, great company and we even had desserts.
This Zucchini Banana Bread was so tasty, 
Zucchini Banana Bread

There was a Fudge cake
Fudge Cake

and finally, I brought some Mixed Berry Bubbly Pies, which I'd made with some wild blackberries I'd foraged along with blueberries.

Mixed Berry Bubbly Pies
And there you have it.  
Just a lovely variety of food.  I got to try a little of all of it, but didn't end up feeling too stuffed. 
Perfection.


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Monday, June 10, 2019

Mixed Berry 'Bubbly' Pies for #BakingBloggers

I love being part of this group, Baking Bloggers.  Sue of Palatable Pastimes is our hostess and we all vote every month on upcoming themes.   Which is fun. This month is no exception. 

I've visited my culinary heritage with a couple of the recipes, I've stretched my baking knowledge, and have just plain had fun playing with food.

And...

If I can't have fun in the kitchen, I don't want to play.

All that being said, this month we're Baking with Summer Berries. 
Bubbly Pies with Summer Berries

Bubbly Pies with Summer Berries

Coincidentally, I've also been re-reading my Dragon Riders of Pern series again, and while reading about Piemur, an apprentice in the Harper Hall, and his finagling of 'Bubbly Pies', I decided to try my hand at what I imagine a Bubbly Pie might taste like on Pern.

Bubbly Pies with Summer Berries

Bubbly Pies with Summer Berries

They're described as a hand pie with a berry filling which tastes amazing, straight out of the oven, and if Piermur can get one that fresh, he loves biting into it and burning his mouth a little on the filling.  And as he describes it, after biting into the pie, the filling should burst out and drip onto the hands and the face. And it has to be small enough to be able to fit the whole thing into his mouth. 

Well gee...
The wild blackberries are ripe now and I've been picking and freezing them, handful by scant handful, and I had a few blueberries in the freezer as well, so I combined the two. There is just something soul-satisfying about foraging and using what you foraged in a recipe.
  I would have gotten some raspberries as well. but didn't want to take out a second mortgage.
In our neck of the woods, they're just a tad on the pricey side.
Both blackberries and blueberries are summer berries.

I used my Tarteletter shell recipe, for two reasons.   One, it's such an easy and forgiving and stretchable pastry, and two, I liked the slight tang of the cream cheese in it, which I thought complimented the berries.  And the lemon zest I added to the dough helped as well.
Bubbly Pies with Summer Berries

Bubbly Pies with Summer Berries

Bubbly Pies with Summer Berries

Bubbly Pies with Summer Berries

Bubbly Pies with Summer Berries

Since both the berries I used were frozen, I kept them in that state until I was ready to build my hand pies.

Bubbly Pies
Bubbly Pies with Summer Berries

Yield: 16-20 mini pies
Author: Sid's Sea Palm Cooking
prep time: 10 Mcook time: 30 Mtotal time: 40 M
These are great straight out of the oven, or with a dollop of ice cream on top or whipped or just because.

ingredients:

Filling
  •  2 cups frozen blackberries
  • 2 cups frozen blueberries
  • 2 tablespoons cornstarch
  • 1/2-3/4 cup sugar
Crust
  • 4 oz. Cream Cheese
  • 4 oz. Butter
  • 2 cups AP flour
  • 1/2 tsp. lemon zest
  • 1-2 tablespoons ice water

instructions:

How to cook Bubbly Pies

  1. Mix the sugar, cornstarch together and then add to the frozen berries. Let sit for at least a half hour to let the berries start to thaw a little. Mix together until evenly combined.
  2. In the bowl of a food processor, mix the cream cheese and butter into the flour and lemon zest until evenly combined. Turn out onto the counter and form into a ball. If it does not come together add 1 tablespoon of ice water and try again. Add more water as needed. Form into two flat disks and place in fridge for at least 1 hour to cool down.
  3. When ready to bake, turn oven to 375-400 degrees and remove the dough from the fridge. Roll out into a thin sheet. Cut out rounds for either individual tarts or freeform tarts. Place the dough into the pan or tart pans, and then add the fruit mixture, mounding it up slightly. Add another round of pie dough on top. You can either crimp the edges together or float a slightly small disk of dough on top.
  4. Bake for about 30 minutes or until the crust is brown and the filling is bubbling out.
Created using The Recipes Generator

Baking Bloggers

Baking with Summer Berries

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Monday, June 3, 2019

First Monday Favorites - June 2019 - 31

It's time for First Monday Favorites again.
First Monday Favorites

Here is where you share your favorite recipe from last month, the one recipe you made that you'll make time and time again.

I had a couple of contenders this month for my favorite recipe.

I made some Øllebrød

Øllebrød


Apparently this is a staple or was a staple in many homes in Denmark, although I'd never had it until I made it for a Soup Saturday Swappers event.

All I can say is this, where has it been all my life. And why oh why did my mother never make it?

At any rate this is my favorite recipe from last month.  I'll be making this again soon. 

Stop on by and link up your favorite recipe from last month.  Not the one with the most views but your own personal favorite, the one you'll make time and time again.  
You are invited to the Inlinkz link party!
Click here to enter

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