Asian Chicken Noodle Soup

I needed something new for the shop and found this recipe online... of course I had to turn it into mine.... so here is my version of

Asian Chicken Noodle Soup

creates 8 one cup servings (yeah like anyone just does 1 cup of anything!)

1 T of veggie oil (Sesame Oil if you have it!)
1 T of minced garlic
1 T of bottled grated ginger (found it in an Asian market $2.99)
2 Stalks of Lemongrass, peeled (found it in an Asian market $1.00)
1 Large carrot peeled and cut into matchstick pieces (thin)
1 Rachel Ray Chicken Stock (32 oz)
2 Cups of Water
1 bag of Tyson Fajita Chicken Strips (frozen section at Wal-mart)
1 pkg of uncooked Rice sticks (mai fun)
1/4 C chopped fresh cilantro
1 T lime juice
1/2 Salt
2 Green Onions thinly sliced
1 Red Chili pepper finely chopped

Directions:
take the lemongrass and peel it down to the core... then cut the ends off and cut pieces about 5 inches long - stem part! this is the part you will use

Heat oil in pan add garlic, ginger, lemongrass - saute for 3 minutes
Add stock and water and carrot sticks bringing it to a boil.

Add your chicken (you may want to chop it up a bit)
Cook this for 5 - 10 minutes on low
While this is cooking.... take the Rice Sticks and soak them in HOT water for 10 minutes.... when the time is up drain the water and rough chop it !(easiest way I ever made rice!)

Remove the Chicken concoction from the stove and add the noodles, the lime, salt, green onions, chopped cilantro and chili pepper.

Let stand covered for 5 minutes...fish out the lemongrass and toss in the trash!

Voila' Soups ON!

Justin's Corn and Crab Bisque

2 Cans of Sweet Corn
1 Can of Creamed Corn
1 Half and Half
1 Frozen Container of Crab (or Shrimp)
2 Cans of Cream of Celery Soup
2 Caps of Crab Boil
1 large Onion Minced
3 Ribs of Celery Finely Chopped
1 Small Bell Pepper
5 Tbls Butter
Tony's Cajun Seasonings to taste
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Saute' veggies in butter until wilted. Pour this into a large heavy pot.
Add remaining ingredients and adjust for taste... add your half and half
to the desired consistency... Justin says it actually taste even better the
second day!

Thank you Justin!

Crabmeat or Crawfish Bisque

Laura just called to tell me about this super neat and FAST bisque. The reason most of us don't make a bisque is that it is a highly detailed recipe that has so many steps... this makes a mockery of the work...but you can always tell your guest that you did the "whole" thing!

We talked and she told me she used crabmeat but crawfish or shrimp could easily be used instead.

INGREDIENTS: (you will not believe this!)

1 jar of Paul Newman's Original Marinara Sauce

or you could use one with basil in it.

1 small container of Heavy Whipping Cream

1 lb of crabmeat ( or crawfish or shrimp )

METHOD TO THE MADNESS:

Combine the sauce,cream, and seafood.

Gently bring up to just under a boil.

Simmer until completely hot.

Serve in a shallow bowl

You can top it with homemade buttered croutons or a small amount of rice if you just have to

South of the Border Soup or UGLY Soup

This recipe I got from Mom's friend Lynell - I used it at the Emporium... it may be homely but it's flavor is spot on... of course I expanded on it ... and altered it to be different... but it has great taste...and it taste good!

INGREDIENTS:

• 1 CHOPPED BELL PEPPER
• 1 CHOPPED ONION
• 1 TBLS OLIVE OIL
• 1 CAN OF ROTEL
• 1 CAN OF BLACK BEANS
• 1 CAN OF KIDNEY BEANS
• 3 CUPS OF COOKED CHOPPED CHICKEN - I LIKE TYSON'S PRECOOKED FAJITA CHICKEN STRIPS
• 2 CUPS OF CHICKEN STOCK
• 1 CUP FROZEN CORN
  
• BUNCH OF CILANTRO CHOPPED - PLUS EXTRA FOR TOPPING
  
• 2 TBLS LIME JUICE
• SALT AND PEPPER TO TASTE
• CRUSHED TOSTITOS

DIRECTIONS:

• SAUTE ONION AND BELL PEPPER UNTIL DONE
• ADD REMAINING INGREDIENTS (BUT NOT THE TOSTITOS!)
• SIMMER
  
• LAST 3 MINUTES OF COOKING ADD CORN AND MOST OF CILANTRO
• SIMMER , ADJUST SEASONINGS
  
• DISH UP AND ADD MORE CILANTRO AND A HANDFUL OF CRUSHED TOSTITOS

White Chicken Chili

I first made this in Fall of 2003 at The Emporium, LLC in Hohenwald, TN. It was an instant hit. It is simple and easy to prepare and just hits the spot when it is cold and funky outside. Of Course I made it to serve a huge number of people, but I have trimmed down the amounts to fit a family of four.

This is a great recipe if you can't seem to tolerate Tomato Based Soups! You still get to have chili but no acid reflux!

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INGREDIENTS

* 1/4 Cup olive oil
* 1 medium onion, finely chopped
* 1 can of Rotel
* 1 package of Pioneer Pepper Gravy
* 1 Tablespoon (or more) ground cumin
* 3-4 cans BUSH'S® BEST Great Northern Beans
* 3 Cups of chicken broth
* 3 Cups chopped cooked chicken breast ( or you can use Tyson's Fajita Chicken Strips
* Shredded Cheese (optional)
* Sour cream (optional)

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DIRECTIONS

1. In large skillet, cook onion in oil for 4 minutes or until transparent.

2. While the onions are cooking open the packet of Pepper Gravy and add a cup of Chicken Broth (as stated in previous recipes... I love Chicken Base - the flavor is great and it mixes so much quicker than Bouillon Cubes

3. Add Rotel, cumin, and chicken; cook and stir for 2 minutes.

4. Now move it to a large heavy pot so your "soup" can GROW! Be sure use low heat

5. At this point add your Pepper Gravy mixture and stir out the lumps

6. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened.

7. Garnish if desired.

Let's Make Soup - Loaded Baked Potato Soup

This soup is guaranteed to make you "slap your grandma down!" When comfort food is called for this soup will fill the bill.

The ingredients are simple and the results are astounding. So what is on the grocery list?

6 large potatoes chopped into small pieces
3 cups of chicken stock (I like chicken base instead of the boxed or canned or bouillon style)
1 large chopped onion diced fine
1 stick of butter
1 package of Pioneer Peppered Gravy
1/2 pint heavy cream
1 package of Hormel Real Bacon Bits

Shredded Mild Cheddar Cheese Green Onion Tops chopped fine (optional)







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Ok now that you have all of your ingredients out and measured let get started!
You will need a large heavy pot (a dutch oven works really well)

1. Bring a pot of water up to boil and drop the chopped potatoes in and allow them
to boil....BUT don't let them get TOO soft or you will have mashed potatoes! Make sure they are fork tender
2. While the potatoes are boiling melt the butter in a skillet and add the chopped white onions sauté until they are nice and transparent dump it all into the heavy pot.
3. Turn the heat on low and add half of the chicken stock and let it come to a simmer
4. Drain the cubed boiled potatoes BUT reserve a couple of cups of the potato water to use if
necessary!
5. In a bowl put in 1/2 cup of stock and add the Peppered Gravy Mix and WHISK it ...until there are No LUMPS!
6. Gradually stir this gravy mixture into the big pot... stirring gently.
7. Add a good handful of the Real Bacon Bits - - stirring
8. Add the drained potatoes at this point and bring back up to a gentle simmer
9. Pour approximately 1 cup of heavy whipping cream - -- Don't let it boil... just simmer!
10. Add a little salt or seasonings of your preference ( I like to add Cajun Seasonings )
11. This is where you can add a handful of cheese and stir into the pot or you can add it individually to the bowl.
12. You can top it with the green onion tops and additional cheese.
13. SOUPS ON!

Maybe next time we will just make sweet tea!