"Soup's On!"

"Soup's On!" is what my mother used to say when dinner was ready.  It always bothered me considering we never actually had "soup" but supposedly this is a common expression meaning simply "Dinner is ready".  Well, this time, we did have soup and so I found it a more appropriate time to say "Soup's On!" and in good time too, as Old Man Winter has finally dropped in to say hello to the Northland!  We enjoyed our warm soup accompanied by delicious cornbread muffins and salad! 

Spicy Chicken Corn Chowder

Prepared by: Sabrina

3 Large Chicken Breasts (cut into bite sized pieces)

3 Tablespoons Butter

I Diced Red Bell Pepper

1 Diced Green Bell Pepper

1 Diced Small Onion

1 Bushel Green Onions

5 Diced Baby Red Potatoes

2 Cans Cream Corn

5 Cups Water

3 Chicken Bouillon Cubes

I Tablespoon Minced Garlic

Up to 2 Tablespoons Red Pepper Flakes (beware...start small like 1/2 Tablespoon or none at all if you do not care for spicy)

2/3 Cups Sour Cream

Directions: In large pot, saute chicken and veggies in the butter until cooked.  Add the water and bouillon cubes and cook on Medium-High for about 10 minutes.  Add the cream corn, garlic, and red pepper flakes and cook for about 10 more minutes.  Next add the sour cream and stir.  Voila!

Parmesan & Herb Cornbread Muffins

Prepared by: Kala

1 Cup Flour

1 Cup Cornmeal

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1/2 teaspoon salt

1 Stick Melted Butter

1/3 Cup Honey

1 Egg

1 Cup Buttermilk

1/2 Cup Parmesan

1 teaspoon each:

Basil, Garlic Powder, Oregano

Directions: Preheat oven to 350.  Line and spray muffin tins.  Combine wet and dry ingredients separately (leaving Parmesan and herbs out), whisking to combine.  Fold the wet ingredients into the dry ingredients. Then fold in the Parmesan and herbs  Bake 20 -25 minutes until toothpick comes out clean.

Pear Salad

Prepared by: Stephanie

1 Cup Chopped Romain

1/4 diced Pear (fresh or canned)

6 Wasabi Soy Almonds

2 Tablespoons Chopped Red Onion
1/3 Chopped Avocado

Bleu Cheese Dressing

Directions: Toss ingredients in a bowl and enjoy!
 

As usual, dinner night was amazing, and warmed our bellies during the cold evening.  Next week, we're doing dinner sandwich style!  Stay tuned!

 



Egg roll Extravaganza!

We've been kicking around the idea of making a bunch of different kinds of egg rolls for dinner for some time now, and this Friday we actually got around to it. I know that I personally could sustain life off regular egg rolls for many years. We got a little crazy and made 3 non-traditional egg rolls, and now we will share our brilliant ideas with all of you.

Cheeseburger Egg Roll

- 1 package egg roll wrappers

- 1 lb. lean ground beef

-1/2 medium red onion, chopped

-1 t. olive oil

-1 cup shredded cheddar cheese

-1/2 cup pickles, diced

- pinch salt

-1 T. Parsley

-2 T. worcestershire sauce

-1 egg white

- ketchup and mustard for dipping

Directions: In medium saucepan saute' onion 5 minutes until fragrant, then add beef and brown.  Add worcestershire sauce, salt and parsley, then cool. When cooled, add cheese and pickles. Wrap in egg roll wrappers sealing with egg white and deep fry or bake at 350 degrees 15 minutes until golden brown. Serve with ketchup and mustard.

Caprese Egg Rolls

-1 package egg roll wrappers

-1 package fresh mozzarella

-1/2 cup fresh chopped basil

-1 medium tomato, diced

-pinch of salt and pepper

Directions: Combine filling in egg roll wrapper and deep fry or bake at 350 degrees 15 minutes or until golden brown.

Pepperoni Pizza Egg Rolls

- 1 package pepperoni

-1 package egg roll wrappers

- 1/2 cup pizza sauce

- 1 cup mozzarella or provolone cheese

- any other pizza toppings you want

Directions: combine fillings and seal in egg roll wrapper with egg white. Deep fry or bake at 350 degrees 15 minutes or until golden brown.

Jalapeno' Cream Cheese Bites with Bacon

-6 jalapenos cut in half, seeds removed

-1/2 cup cream cheese

-6 pieces bacon

Directions: Fill halved jalapenos with scoops of cream cheese, place back together and wrap with bacon. Cook in 350 degree oven 30-45 minutes, until bacon is cooked and jalapeno is soft.

Yes, that is an astoundingly big pile of egg rolls. No, we didn't cut them open to show you their awesome insides because we were too excited to eat them. Sorry!

These were also amazing. I personally did not eat one in fear of my touchy spice stomach, and even the spice a -holics thought they were a bit spicy, so make sure you can hang with some seriously hot shit, or use sweeter peppers. 

It was a success as usual, and all three egg rolls were totally delicious. Food Network has been calling us non-stop, and we're fending the offers for our own cooking show off with spatulas. ( Excuse my Sunday night before the work week fantasy here....)  We also had an amazing side salad to cut the greasy chow factor, but we've already shared that recipe with you fine folks already. Happy New Year's everyone! Hopefully one of your resolutions is to try lots of fun new recipes!