Turkey Spinach and Mushroom Soup

Just a quick post for the tasty soup we had for lunch today.  A creamy savory soup with fresh mushrooms and leftover turkey.

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  • 8 o.z. fresh mushrooms
  • 1/2 cup diced onion
  • 1 Tbs butter
  • 1 1/2 cups chicken stock
  • 1 cup fresh spinach
  • 1/8 tsp cayenne pepper
  • 1/2 tsp thyme
  • salt and pepper
  • 1 cup heavy cream
  • 2 cups cooked turkey
  • 1/2 cup cheddar cheese

In sauce pan saute mushrooms and onions in butter.  Cook until desired tenderness about 10 minutes.  Add chicken stock and bring to a simmer. Stir in spinach, cayenne, thyme, salt and pepper.  Cook until spinach is wilted.  Add cream, turkey and cheddar cheese; heat through until cheese in melted.

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Enjoy ~ Kimberly

Chicken with mushrooms, jalapeno and a cheesy sauce

Thought I would try a quick chicken dish for lunch today.  It wasn’t perhaps the prettiest dish but it was very tasty. I am sure chicken breasts would work too; just adjust the cooking time accordingly.

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  • 8 o.z. mushrooms
  • 1 Tbs butter
  • 1 jalapeno
  • 4 boneless chicken thighs
  • 1/4 cup chicken broth or water
  • 4 o.z. cream cheese
  • 1/4 cup cheddar cheese

Saute mushrooms and jalapeno in butter for about 5 minutes.  Add chicken thighs and cover; cook for about 10 – 15 minutes or until chicken is cooked through flipping when needed.  Remove chicken from pan and add broth and cream cheese until heated through.  Stir in cheddar cheese until melted.  Serve mushroom sauce over chicken thighs.

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Enjoy ~ Kimberly

Scalloped Spaghetti Squash

We were looking for a side dish for our ham tonight and thought we’d give our spaghetti squash a different  twist.  My pictures don’t do it justice; for some reason I have a hard time photographing things like this sometimes.  Anyway, just a quick post for the recipe today.

  • 1 1/2 cups spaghetti squash
  • 1/4 tsp salt
  • 1/8 tsp cayenne
  • 1/8 tsp garlic powder
  • 1/8 tsp pepper
  • 1/4 cup milk
  • 1/2 cup shredded cheddar

Prep spaghetti squash by baking to soften ~ we baked out whole for about 45 minutes at 350 degrees to soften; then cut in half and removed seeds before shredding with a fork.

In buttered baking dish spread spaghetti squash; sprinkle with salt, pepper, garlic, and cayenne.  Pour milk over top and spread with shredded cheese.  Bake at 350 degrees for about 30 minutes.

Enjoy ~ Kimberly

Spicy Cheesy Grits

I always wonder to myself  why I don’t fix grits more often.  I like them; in fact I love them, at least in the savory form.  I don’t remember eating them as a kid and I don’t know that I’d ever had them before I’d tried the shrimp and grits a gal at work made a couple of years ago. Today I did a deliciously spicy and cheesy version.

  • 1 1/2 cup chicken stock
  • 1/3 cup grits
  • 1/2 tsp crushed red pepper
  • 1/2 cup cheddar cheese
  • 1 Tbs sour cream
  • salt and pepper to taste

Bring stock to a boil and add grits and crushed red pepper.  Simmer covered over low heat for about 12 minutes or until most of the liquid is absorbed.  Add cheese; cover and let rest for about 5 minutes.  Stir in sour cream; check if flavor adding salt and pepper if needed.

Enjoy ~ Kimberly

Green Onion and Dried Beef Cheese Ball

Just a quick post today for the tasty cheese ball I made.  A simple dried beef and onion version.  I did add a bit of horseradish just to zip it up and rolled it in some pecans.  I divided mine into 4 pieces and made mini cheese balls but you could make one regular size one if desired.

  • 1 package cream cheese
  • 2 green onions ~ sliced
  • 1 small jar dried beef ~ diced
  • 1 Tbs horseradish
  • 1/4 cup cheddar cheese
  • finely chopped pecans to roll ball in if desired

Combine all ingredients except for pecans.  Form into one or several balls or roll into a log. Roll in pecans if desired or use a little extra green onion or maybe come extra dried beef to coat the outside.  Serve with crackers or toasty bread.

Enjoy ~ Kimberly

Broccoli Cheddar Soup

Charles made me some soup this evening with the bit of broccoli I had left in the fridge.  Quite tasty, I liked the way it came out; he added a bit of sour cream and thyme which added a different twist and of course our homemade chicken stock always sets any soup off!

  • 1/3 cup diced onion
  • 3 Tbs butter
  • 1 clove garlic
  • 2 cup chopped fresh broccoli
  • 2 Tbs flour
  • 1 1/2 cup chicken stock
  • 1 1/2 cup milk
  • 1 Tbs sour cream
  • 2/3 cup cheddar cheese
  • 1/2 tsp thyme
  • salt and pepper to taste and a dash or two of cayenne if desired

Melt butter in sauce pan over medium heat; saute onion for 2 – 3 minutes.  Add broccoli and garlic and continue cooking about 3 more minutes.  Add flour, stir until no lumps remain, cook for about 2 minutes to incorporate.  Add chicken stock and milk.  Heat to a simmer.  Add sour cream and stir in cheese a little at a time until melted.  Season with thyme, salt, pepper, and cayenne.

Enjoy ~ Kimerly

Chicken Stuffed with Jalapenos and Cream Cheese

I love stuffing jalapeno with cream cheese and I love chicken so it just seemed natural to combine the two together.  I started by pounding out a couple of chicken breasts; I should have maybe flattened them a little more but it still worked very well.  Quite tasty although Charles and I both agreed to use more jalapeno next time!

  • 2 boneless skinless chicken breasts
  • 2 – 3 o.z. cream cheese
  • 2 jalapeno
  • salt and pepper
  • cheddar cheese

Pound chicken breast to even out and thin.  Place 1/2 of the cream cheese in the center of each breast.  Sprinkle with diced jalapeno.

Season with salt and pepper and roll up, tuck in ends to help keep the cream cheese inside the chicken.  Secure with toothpicks and season with a bit more salt and pepper and a bit of cayenne if desired.

Bake at 425 degrees for 30 minutes or until chicken in cooked through and juices are clear.  Sprinkle with cheddar cheese and broil one to two minutes to melt.  Remove from oven and allow to rest 4 – 5 minutes before serving.

Enjoy ~ Kimberly

Quick and Easy Chicken and Noodle Casserole

Just a quick post tonight.  I made an easy chicken and noodle casserole for Charles’ dinner before I left for work so this is a nice make ahead recipe.  Substitute the veggies with what you have on hand.  My choice today was a frozen mexican vegetable blend; broccoli, cauliflower, corn, and red peppers but a nice mixed vegetable or california blend will work well too.

Quick and Easy Chicken and Noodle Casserole

  • 6 o.z. dry noodles
  • 2 chicken breast
  • salt and pepper
  • 1/2 tsp thyme
  • 1 1/2 cups chicken stock
  • 2 Tbs corn starch
  • 1/4 cup cold water
  • 12 o.z. frozen vegetable mix
  • 1 cup cheddar cheese
  • paprika

Cook noodles according to package directions.

Dice chicken breast and season with salt and pepper; at a little crushed red pepper if you like a bit of heat.  Heat non-stick skillet over medium high and add seasoned chicken.  Sprinkle with thyme and cook for about 6 – 7 minutes until cooked through.

Add chicken stock and bring to simmer.  Combine corn starch and cold water.  Stir into simmering broth until thickened.  Add veggies, cooked and drained noodles, and cheddar cheese.

Stir well and pour into buttered 2 quart casserole.  If desired top with additional cheese and sprinkle with paprika.  Refrigerate if making ahead.  Bake cold casserole for about an hour at 350 degrees.  If baking directly after making reduce cooking time to 35 – 45 minutes.

Enjoy ~ Kimberly

 

Cheesy Shrimp and Tortilla Pie

Just a quick post for the delicious cheesy shrimp and tortilla pie I made for dinner.  I almost made enchiladas but I saw my pie pan and thought it would be a nice way to build dinner.  I used 3 tortilla shells and made a homemade cheese sauce and salsa.  I am sure if you have a favorite salsa or cheese sauce you can use those instead.  I am also sure chicken or beef would be delicious but I wanted seafood tonight!

Cheesy Shrimp and Tortilla Pie

Cheese sauce

  • 2 Tbs butter
  • 2 Tbs flour
  • 3 jalapeno peppers chopped
  • 1 1/3 cups milk
  • 4 o.z. sharp cheddar
  • salt and pepper to taste

Shrimp

  • 12 o.z. small shrimp peeled
  • 1 Tbs crushed cumin seed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup liquid from salsa

Fresh salsa

  • 1 large tomato
  • 1 finely diced jalapeno
  • 1/2 small onion diced
  • 1 Tbs cilantro
  • 1/2 lime juice
  • salt and pepper to taste

For salsa mix together all ingredients and set aside.

To make cheese sauce melt butter in sauce pan.  Add flour and stir cooking for one minute.

Add diced jalapeno

Cook over medium low for about 5 minutes stirring often.

Add milk and increase heat to medium.  Cook for about 5 minutes or until beginning to heat through stirring occasionally.  Increase heat stirring constantly until bubbly.  Once thickened reduce heat begin stirring in cheese a little at a time until melted.  Stir in about 1/2 cup of homemade fresh salsa.

For shrimp ~ Cook shrimp and all seasonings until shrimp is no longer pink; drain if needed.

To build pie place about 1/2 cup cheese sauce in bottom of oiled pie pan. Top with burrito size tortilla shell.

Layer 1/2 of the shrimp, 1/2 cup cheese sauce, and 1/2 of the salsa.  Top with another shell.

Repeat layer leaving a little cheese sauce for top layer.  Add one more shell and remaining cheese sauce.  Bake at 400 degrees for 30 minutes.  Allow to rest about 5 minutes before cutting into.

Enjoy ~ Kimberly

 

Southwestern Cream Cheese Dip

I thought I’d try a different twist on my cream cheese dip tonight.  I decided to go with a southwestern flair; cilantro, lime, and jalapeno just sounded tasty.  The sweetness of the red pepper and the tartness of the lime worked very well with this spicy combination.  I don’t think I would change a thing. I couldn’t decide if bread or tortilla chips would be better; I tried both but enjoyed the crusty toasted baguette the best. This can be made ahead and baked just before serving.  It also reheats very well should you be lucky enough to have leftovers!

Southwestern Cream Cheese Dip

  • 1 8 o.z. package cream cheese
  • 1/4 cup sour cream
  • 2 Tbs mayonnaise
  • 1/4 cup sweet red pepper ~ diced
  • 1/4 cup jalapeno ~ diced ~ I used 1 large jalapeno
  • 2 Tbs green onion ~ thinly sliced
  • 1/2 tsp lime zest
  • juice of 1/2 lime
  • 1 tsp chili powder
  • 3/4 cup cheddar cheese ~ shredded
  • 1 tsp cilantro ~ chopped

Allow cream cheese to soften at room temperature for about an hour.  Mix in sour cream and mayo until fully incorporated.  Add pepper, jalapeno, onion, lime zest and juice, chili powder, 1/2 cup of cheddar, and cilantro.  Spread into small buttered baking  dish or pie pan.  Top with remaining cheddar cheese.

Bake at 350 degrees for about 30 – 40 minutes until hot and bubbly.

Enjoy ~ Kimberly