Category Archives: Salt

Turkey Soup with Rice

Turkey Soup with Rice

1/2 cup rice
1 tbs oil
1 carrot, chopped
Salt and Pepper
1 clove garlic, minced
1/2 pound ground turkey
2 cups chicken broth
1 cup chopped kale
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/2 tbs chopped parsley

In a pan, bring rice and 1 cup water to a boil. Simmer until rice is still slightly firm. Warm oil in a pan. Add carrot, season with salt, cook until almost tender. Add garlic, saute 30 seconds. Transfer carrot mixture to a bowl. Add turkey to pan. Season with salt and pepper. Cook until no longer pink. Add broth, rice, carrot mixture, kale, garlic powder and onion powder to pan, season with salt and pepper, bring to a boil. Simmer until rice is tender. Sprinkle with parsley and SERVE…

Potato Casserole

Potato Casserole
1 can potato soup
1 can cream of celery soup
1 pint sour cream
1 cup diced, sharp cheddar cheese
1 red onion, chopped fine
1 (33 ounce) package of frozen hash browns (do not thaw)
Salt and pepper to taste

Mix all ingredients together in a 3 quart casserole. Sprinkle with paprika and bake 1½ hours at 350°.

Bacon Garlic Chicken Breasts

Bacon Garlic Chicken Breasts

1/4 c Butter or margarine
1 Clove garlic; minced
2 ts Dried parsley flakes
1 ts Grated lemon rind
1/4 ts Salt
1/8 ts Hot pepper sauce
2 Whole chicken breasts (1 lb. each); halved
4 Bacon slices; cut in half

Place butter and garlic in 12 x 7-inch baking dish. Microwave for about 1 minute on High or until garlic is par- Italy cooked. Add remaining ingredients, except chicken breasts and bacon; mix well. Roll chicken breasts in seasoned butter; arrange skin side up and thick edges toward outside in buttered baking dish. Lay 2 half slices of bacon on each chicken breast. Cover dish with waxed paper. Microwave for 14 to 18 minutes on High or until meat is no longer pink in center. Let stand about 5 minutes before serving.

Spicy Cajun Gumbo

Spicy Cajun Gumbo

1 pound boneless, skinless chicken cut into strips
3 cups chicken stock
2 cups diced canned tomatoes
2 tablespoons Worcestershire Sauce
1 tsp. Cajun seasoning blend (recipes follows)
1 medium onion, chopped
3 medium carrots, thinly sliced
1/2 each red & green bell peppers, chopped
1 cup corn
2 tsp. minced or pressed garlic
2 tablespoons olive oil
1 pound Louisiana Hot Sausage (or sausage of your choice)
2 tablespoons all purpose flour
8 ounces raw shrimp, peeled and cleaned
salt & pepper to taste
6 cups hot cooked rice

Place chicken, 2 cups stock, tomatoes Worcestershire sauce, and Cajun
Seasoning Blend in a crockpot on high heat. In a medium skillet,
saute onion, carrots, bell peppers corn and garlic in olive oil for
about 10 minutes or until softened. Add to crockpot. In same skillet,
brown sausage on all sides over medium-high heat. Reduce heat, cover
and cook through (about 10 minutes). Slice sausage into 1 inch pieces
and add to crockpot. Pour out all but about 2 tablespoons of the
sausage fat. Add flour to fat and stir constantly over medium-high
heat to create a dark roux. Slowly add remaining 1 cup of broth to
roux and stir until smooth. Mix roux into crockpot, lower heat, cover
and cook for 6-8 hours. About 15 minutes before serving, stir in the
shrimp. Season to taste with salt, and pepper. Serve over rice.

 

Bacon Brown Sugar Brussels Sprouts

Bacon Brown Sugar Brussels Sprouts
4 bacon slices
1 (14-oz.) can chicken broth
1 tablespoon brown sugar
1 teaspoon salt
1 1/2 pounds Brussels sprouts, trimmed and halved
Cook bacon in a Dutch oven over medium heat 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.
Add broth, brown sugar, and salt to drippings in Dutch oven, and bring to a boil. Stir in Brussels sprouts. Cover and cook 6 to 8 minutes, or until tender. Transfer Brussels sprouts to a serving bowl using a slotted spoon, and sprinkle with bacon. Serve immediately. Makes 6 servings