Citrus Iced Green Tea

Ice Tea is very refreshing during the long hot summer days.  I like to try  using different teas, black, white and green in my recipes.   I found this recipe on the web and I made just some very slight modifications to it.  I reduced both the number of tea bags used and the amount of orange juice.

The result was a delicious summer drink that is sure to please everyone.  Enjoy.

Citrus Iced Green Tea

From My Recipes Adapted Slightly by From My Southwest Kitchen

Ingredients:

6 cups of water, divided

1 cup sugar

8 green tea bags

1 cup fresh orange juice

1/4 cup fresh lemon juice

Sprigs of fresh mint for garnish - optional

Directions:

1. Bring 3 cups of water to a boil in a large saucepan.  Remove from heat.

2. Stir in the sugar and keep stirring until the sugar is dissolved.

3. Add the tea bags and steep for 5-6 minutes. Remove the tea bags.

4. Stir in the remaining ingredients including the remaining 3 cups of water.  Chill and serve.

Makes 8 (1 cup) servings 

Pasta Primavera

This is a new recipe I tried last night for Pasta Primavera.   The family loved it. The pasta and veggies are coated in a rich creamy Parmesan sauce accented with fresh basil.  It was delicious. The preparation time was a little long with the cutting and cooking of the veggies, but the dish was well worth the wait.

This dish makes 4 generous portions.



Pasta Primavera
The Pioneer Woman 

 Ingredients:
1 cup Bite-sized Broccoli Pieces (up To 1 1/2 Cups)
1/2 whole Onion, Diced Finely
3 cloves To 4 Cloves Garlic, Chopped Finely
2 whole Medium To Large Carrots, Sliced On The Bias (diagonally)
2 whole Medium Zucchini, Sliced On The Bias (diagonally)
1 whole Medium Yellow Squash (optional)
1 container (about 5 Oz.) White Button Or Baby Porcini Mushrooms, Roughly Sliced
1 whole Red Bell Pepper, Sliced Into Strips
4 Tablespoons Butter
2 Tablespoons Olive Oil
1 pound Pasta (I Like Penne)
 FOR THE SAUCE:
1/4 cup Dry White Wine, Up To 1/2 Cup (optional, Replace With Additional Broth If Not Using)
1/2 cup Low Sodium Chicken Broth
1 cup Whipping (heavy) Cream
1 cup Half-and-half
1/2 cup Grated Parmesan Cheese
5 leaves Basil (or More To Taste), Plus Extra For Garnish
1/2 cup Frozen Peas

INSTRUCTIONS
First, prep the vegetables. Chop the broccoli into bite-sized pieces, about 1 to 1 ½ cups worth. Dice half a yellow onion. Chop 3 to 4 cloves of garlic. Slice carrots on the bias (diagonally), and do the same for the zucchini and yellow squash. Roughly slice the mushrooms and slice the red pepper (seeded) into strips.

Heat 2 tablespoons butter with 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped onion and garlic together and cook for a minute or two, until they start to turn translucent. Then throw in the broccoli. Stir, and add in the carrots.

Stir it around, and PLEASE, PLEASE cook it for only a minute, tops. Transfer the mixture to a plate. Add in the red pepper strips to the skillet. Stir them around for a minute or so, then transfer them to the plate.

Add pasta to slightly salted boiling water and cook to al dente.

Add a tablespoon of butter to the skillet. Add squash and zucchini, cook for less than a minute, then transfer to plate. Cook mushrooms for a minute or two (add salt to taste), and again transfer to the plate.

FOR THE SAUCE

To make the sauce, pour ¼ to ½ cup dry white wine into the skillet (see note below). Add ½ cup low-sodium chicken broth, a tablespoon of butter and scrape the bottom of the skillet to pull up the flavor left behind by the veggie cooking. Cook for 1 to 2 minutes until the liquid starts to thicken.

Add 1 cup whipping cream and 1 cup half-and-half. Measure out ½ cup grated Parmesan; add to the skillet. Add salt and pepper to taste. Chiffonade 5 to 6 fresh basil leaves and add that to the sauce; stir.

Dump veggies and mushrooms into the sauce along with ½ cup frozen peas right out of the freezer. Add pasta al dente and stir. If the sauce seems a little thick, or if there doesn’t seem to be enough sauce, add a good splash of chicken broth and a little more half-and-half. Top with more Parmesan, salt, pepper, and basil to taste.



Note: if you’re averse to wine, add chicken broth instead. But watch the salt later.

Green Chili Cheese Cornbread

Cornbread is easy and delicious.  Add cheese and green chili and you have a truly delicious cornbread.  It is moist, flavorful, and just has a hint of spiciness.  However, you can ramp up the heat level by putting in hotter green chili.

I usually serve this bread with a bowl of chili or my Chicken Enchilada Soup.  It is also great tasting warm with some butter.   Mmm.   A perfect snack.


Green Chili Cheese Cornbread
Simply Recipes

INGREDIENTS
1 1/4 cups (190 g) fine cornmeal
1 1/4 cups (175 g) all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 tablespoon baking powder
1/4 cup (50 g) sugar
1/2 cup (1 stick) softened unsalted butter
1/2 cup (115 g) sour cream
2 large eggs
1 1/4 cups milk
2 cups of chopped, roasted green chiles (Anaheim or Hatch) (3 7-ounce cans of chopped green chiles, drained)
1 cup (130 g) corn kernels (if frozen, defrost)
1 cup shredded cheddar cheese (4 ounces, 113 g)


METHOD
1 Preheat oven and prep baking dish: Preheat oven to 400°F. Grease a 3-quart baking dish.
2 Make the batter: In a large bowl whisk together the cornmeal, flour, salt, baking powder and baking soda.
In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs into the butter sugar mixture.
Add the milk and the dry ingredients, a third at a time and alternating wet/dry.
Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.
3 Bake: Bake at 400°F for 35 minutes, or until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean.
Let cool almost completely before serving.

Serves 12

Chicken Enchilada Soup

This recipe is one of the family's favorite.  Tender bites of chicken in a rich and creamy base with a hint of spiciness.   You start with some carrots, onion, celery, and spices.  And  yes, a jalapeño.  Cook in some chicken broth with some tomatoes and corn tortillas.  When the soup is ready, blend in an immersion blender.  Add the chicken and some heavy cream, stir and heat through.  Ladle into a bowl and top with sour cream, cheese and some tortilla  chips.
A great soup for a light dinner served with a salad or have cup for lunch.  Enjoy.



Chicken Enchilada Soup
Our Best Bites
Ingredients

1 medium onion, chopped
5–6 cloves garlic, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 red bell pepper, chopped
1 jalapeno pepper, chopped (remove the seeds and membranes to cut down on the heat)
1 1/2 teaspoons chili powder
1 heaping teaspoon cumin
1 heaping teaspoon ground coriander
1 teaspoon dried oregano
3/4 teaspoon smoked paprika
6 cups chicken broth
1 14.5-ounce can diced tomatoes, divided
1 cup water
5–6 6″ yellow corn tortillas
kosher salt and freshly ground black pepper to taste
Shredded breast meat from 1 medium rotisserie chicken
1/2 cup heavy cream
chopped green onions
sour cream
shredded cheddar or pepper jack cheese

Instructions

1.In a large soup pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. When hot, add the onion, garlic, carrots, celery, bell pepper, and saute until fragrant and the vegetables are tender.

2.While the vegetables are cooking, combine the chili powder, cumin, coriander, oregano, and smoked paprika. When the vegetables are tender, add the spices and stir to combine. add the chicken broth, 1/2 cup diced tomatoes, and water and then blend until smooth using an immersion blender (you can also it in batches in a regular blender). Bring to a boil and tear the tortillas and add them to the soup (6 will be pretty thick, it just depends on personal preference). Cover and turn the heat down to low and simmer 30-45 minutes or until the tortillas are breaking apart. Remove from heat. Whip out your immersion blender again and blend until smooth. Add the remaining tomatoes, the shredded chicken breast meat and the cream and stir until combined. Season to taste with salt and pepper. Serve immediately with green onions, shredded cheese, and fried tortilla strips.

Classic Sandwich Bread

I have been making most of our bread lately.  I have made several delicious loaves, but this recipe from King Arthur Flour is my go to one.  It is easy to follow, easy to make, and comes out perfect nearly every time.

It is very easy to slice whether you like thin or thick slices and it does not crumble or fall apart. Perfect for sandwiches and  toast and French Toast. Make a loaf and see what you think.

Classic Sandwich Bread
From King Arthur Flour

Ingredients
3 cups (361g) King Arthur Unbleached All-Purpose Flour
1/2 cup (113g) milk (skim, 1%, 2% or whole, your choice)*
1/2 to 2/3 cup (113g to 152g) hot water, enough to make a soft, smooth dough* (see "tips," below)
4 tablespoons (57g) melted butter or 1/4 cup (50g) vegetable oil
2 tablespoons (25g) granulated sugar
1 1/4 teaspoons salt
1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast


Instructions

To make the dough: In a large bowl, combine all of the ingredients and stir until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Or mix and knead the dough using an electric mixer or food processor, or in a bread machine set to the dough or manual cycle.

Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen. If you're using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it's doubled in bulk, perhaps an additional 30 minutes or so.

Gently deflate the dough and transfer it to a lightly oiled work surface. Shape the dough into an 8" log.


Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly. Towards the end of the rise, preheat your oven to 350°F.

*Mix cold milk with hot tap water to make a lukewarm liquid before adding to the remainder of the ingredients.

Cheesy Crustless Quiche

Quick is a nice dish to serve for lunch, brunch, or a tea.  This recipe is so easy to make because you don't need to worry about making a crust.  For me, that is a plus.

This recipe is pretty versatile.  I din't have the cherry tomatoes and my family hates green onions so I just topped it with bacon.   I also substituted Gruyere cheese for the Swiss cheese.

The quiche came out perfectly.  It is very creamy and it was delicious.   The combination of the cheeses added to the flavor as did the Dijon mustard.  The family loved this recipe.  Next time, I will be sure to have the cherry tomatoes on hand.    You can get the original recipe here  Simply Recipes.   My rendition is below.


Cheesy Crustless Quiche
From Simply Recipes Adapted Slightly From My Southwest Kitchen

INGREDIENTS
1/2 stick of butter (1/4 cup)
1/4 cup all-purpose flour
3/4 cups milk
1 cup cottage cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
5 eggs
4 ounces cream cheese, softened
6 ounces shredded Gruyere cheese
3 slices of cooked bacon, crumbled

Directions:
1 Make a roux: Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly.
Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens.
Remove from the heat; set aside to cool, about 15-20 minutes.
2 Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside.
3 Make the filling: Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce.
Stir in the Gruyere and Parmesan cheeses.
4 Bake: Pour into a buttered 10" pie plate. Sprinkle the top with chopped  crumbled bacon.
Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve.

Serves 8

Chicken and Stars Soup

When I was little, Chicken and Stars soup from Campbell's  was my favorite soup.  I loved the little star shaped pasta.   Fast forward a few decades, and I am making Chicken and Stars soup a la Saucier.

I start by removing the meat from a rotisserie chicken and shredding it.  In a large pot I add chicken broth, the shredded chicken, vegetables, seasoning and some herbs.   I let the soup simmer for about 30 minutes or until the carrots are tender.  I then add the stelllini (star shaped pasta) and cook until the pasta is done - about 3 minutes.  I then whisk in some butter, and lemon juice.  Lemon juice makes this soup pop.   I taste and add additional seasoning if necessary.

A hearty bowl of soup loaded with veggies, chicken, and pasta.  A delicious bite in every spoonful.  



Chicken and Stars Soup
Ingredients:
1 rotisserie chicken, meat removed from bones and shredded
8 cups chicken stock
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
4 medium carrots thickly sliced
3 celery stalks thickly sliced
1 teaspoon dried thyme
1 bay leaf
1 teaspoon dried tarragon
1 tablespoon dried parsley
3/4 cup stellini (tiny star pasta)
3 tablespoons butter
1 tablespoon lemon juice

Directions:

1. In a 6-quart pot, place the shredded chicken meat and the other ingredients up to the stellini (pasta).   Stir well and bring to a boil.  Reduce heat, cover and simmer for 30 minutes or until the carrots are tender.
2. Add the pasta to the pot and cook for about 3 minutes or until the pasta is done.
3. Whisk in the butter and lemon juice.  Taste and add more salt and pepper, if needed.
4. Ladle soup into bowls and serve.

Serves 6