"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!

 



Mama Mia!

Last week we prepared an Italian dinner with spaghetti as the main course, bruschetta salad, and cannolis!  Are you drooling yet?

 

 

Main Course:  Spaghetti and Meatballs

Prepared by:  Stephanie

 

2 cans (23 oz) crushed tomatoes

3 cloves garlic chopped

1/4 teaspoon dried basil

1/4 teaspoon italian seasoning

1/4 teaspoon crushed red pepper

1/2 teaspoon hot sauce

1 tablespoon minced garlic

1/4 cup tomato paste

1 1/2 teaspoons salt

1 teaspoon balsamic vinegar

3 tablespoons olive oil

1 lb hot italian sausage

 

Directions:  Heat olive oil and stir in minced garlic.  Add all ingredients except garlic cloves and stir for about 20 minutes. (medium to low - medium heat)  Add garlic cloves and simmer for about 25 minutes.  Simultaneously roll sausage into balls, season with salt and pepper to taste.  pan fry till browned on the sides.  Boil noodles as stated on box (we don't make our own noodles.  :)  )

 

 

Side Dish:  Bruschetta Salad

Prepared by:  Sabrina

 

2-3 Cups Romain Lettuce

2 chopped tomatoes

1 cup parmesan croutons

½ cup chopped pepperoni slices (hot and spicy in this recipe)

½ cup fresh mozzarella

1/8 cup chopped fresh basil

Parmesan cheese

Lite Balsamic Parmesan Asiago Vinegarette

 

Directions:  Mix the 1st 6 ingredients together.  Drizzle with dressing and sprinkle with parmesan.  Makes about 4 salads.

 

 

Dessert:  Cannolis w/ Reeces

Prepared by:  Kala

 

1 Cup Ricotta

1/2 cup heavy cream

1/4 cup powdered sugar

2 Tablespoons amaretto

1 teaspoon vanilla

1/2 teaspoon cinnamon

6 premade cannoli shells

Reeces Pieces

 

Directions:  With mixer, mix together first 6 ingredients until thick "whipped cream" consistency.  Pipe into shells.  Add Reeces Pieces to garnish!

 

 

And so concludes another successful dinner night.  Next week:  Quiche!