As you know, I have not tasted this recipe but those who’s pallet I trust have and say it’s delicious.

Ingredients:

1 10-oz. can condensed tomato soup
6 1/2-oz. fresh lobster meat
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. lemon juice
1 Tbsp. dry sherry
1 c. heavy cream
1 c. milk

Blend together, for 1 minute on medium high, tomato soup, lobster meat, salt, pepper, lemon juice and sherry.  Turn into a saucepan and add the heavy cream and milk.  Heat to serving temperature and serve!

Simple, quick and very flavorful, it is an easy course to make for your next dinner party.  Enjoy!

xo–me

Ingredients:

2 c. dried black beans
2 Tbsp. canola oil
2 yellow onions, finely chopped
1 or 2 small red bell pepper, diced
1 tsp. ground cumin
1 tsp. dried coriander
1 tsp. dried oregano
8 c. water
1/2 small ham hock or ham bone
4 Tbsp. fresh lime juice, divided
2 Tbsp. minced fresh cilantro plus sprigs for garnish
1/2 c. sour cream
2 Tbsp. purchased fresh salsa
salt and pepper to taste

Pick over the beans, discarding any stones or misshaped beans, and rinse well.  In a large pot, combine the beans with the cold water to cover by 3 inches.  Soak for at least 4 hours or up to overnight.  Alternatively, for a quick-soak method, bring the beans and water to a rapid simmer (do not boil), then simmer for 2 minutes.  Remove from the heat, cover and let stand for 1 hour.  Drain the beans and set aside.

In a large soup pot over medium heat, warm the oil.  Add the onions and saute until softened, about 3 minutes.  Add chiles to taste, garlic, belly pepper, cumin, coriander, and oregano.  Saute, stirring frequently until the vegetables are softened and the mixture is very aromatic 7-10 minutes.

Add the beans, water and ham hock, cover partially, and simmer over medium heat until the beans are soft, 1-1 1/2hours.  Remove from heat and discard the ham hock.

In a blender, puree the soup in batches, leaving some texture, and return the soup to the pot.  Alternatively, process with a handheld blender in the pot until the desired consistency is reached.  Add 2 Tbsp. lime juice, minced cilantro, and salt and pepper to taste.  If the soup is too thick, thin it with water.  Reheat gently over medium heat.

Just before serving, make the salsa cream.  In a small bowl, stir together sour cream and remaining lime juice and ingredients.  Ladle the soup into warmed bowls and garnish each with salsa cream and cilantro sprig.

I can eat this soup for days and since there are only two of us, we do!

xo–me

This recipe is a delicious gratin that can be divided into ramekins for serving as an hors d’oeuvres.  The ramekins will sit lovely on the side of your guests dish of delectable nibbles.

Ingredients:

2/3 c. minced onions
2 Tbsp. butter
1/2 lb. diced raw potatoes (about 2 c.)
8 to 10 anchovy filet packed in olive oil
3 eggs, beaten with 1 1/2 c. whipping cream, 1/2 tsp. salt and 1/8 tsp. pepper
1/4 c. grated Swiss cheese
1 Tbsp. oil from anchovy can or butter

Preheat oven to 375.  Cook the onions slowly in butter for 5 minutes or until tender but not browned.  Drop potatoes in boiling salt water and cook for 6 to 8 minutes, or until barely done.  Drain thoroughly.  Butter the baking dish (or dishes if you are using ramekins).  Spread half the potatoes in the bottom, then half the cooked onions.  Over them lay the anchovy filets, then the rest of the onions and finally the remaining potatoes.  Pour the eggs and cream over the potatoes and shake dish to send liquid to bottom.  Spread on the cheese.  Dribble on the oil, or dot with the butter.  Bake for 30 to 40 minutes (if using ramekins 20 to 30) in upper third of oven until top is nicely browned.

If you make this as a small bite, your guests will be impressed to have such a flavorful gratin in their own serving dish.  I promise.  Good luck Meryl!

xo–me

Ingredients:

1/2 lb. Roquefort or blue cheese
4 to 6 Tbsp. softened butter
1 1/2 Tbsp. chives
1 Tbsp. finely minced celery
pinch of cayenne pepper
salt if needed
1/8 tsp. pepper
1 tsp. cognac or a few drops of Worcestershire sauce
1/2 c. fine, stale, white breadcrumbs
2 Tbsp. finely minced parsley

Crush the cheese in a bowl with 4 Tbsp. butter and work it into a smooth paste.  Beat in the chives, celery, seasonings and cognac or Worcestershire.  If mixture is very stiff, beat in more butter by fractions.  Check seasoning carefully.   Roll into balls about 1/2 inch in diameter.

Toss bread crumbs and parsley in a plate.  Roll the cheese balls in the mixture so they are well covered.  Chill.  Serve with your prettiest toothpicks (those are my words, not Julia’s).

The English translation of this is Roquefort Cheese Balls-cold.  These are a pungent burst of flavor in your mouth.  Enjoy!

xo–me

I love this meal for it’s hearty, belly warming delight.  Don’t forget to you can add veggies (frozen) if you wish to the recipe.

Ingredients:

2 c. cooked chicken breast, cubed, chopped or however you like your chicken to look
1 10-oz. can condensed cream of mushroom soup
1 10-oz. can condensed cream of chicken soup
2 soup can-fulls of water (I sometimes use milk for a super rich outcome!)
2 tsp. chicken bouillon granules
1/2 tsp. pepper
1 can (8-pack) refrigerated buttermilk biscuits

Combine first six ingredients into slow cooker.  Cut biscuits into quarters and stir into mixture.  Cover and cook on low for 4 to 6 hours, stirring occasionally, until done.

Simple, easy and rich in my belly.  Three of my favorite things.  Enjoy!

xo–me

I have chosen a flavorful rice pudding that is not a heavy dessert.  It’s a perfect ending to just about any meal.  It requires a few extra steps but it’s worth it in the end.  Go find your Crock Pot and make this tonight!

Ingredients:

2 c. water
1 c. uncooked long-grain rice
1 Tbsp. unsalted butter
pinch of salt
18-0z. evaporated milk
1 14-0z. can cream of coconut
1/2 c. golden raisins
3 egg yolks, beaten
grated peel of 2 limes
1 tsp. vanilla
toasted shredded coconut

Place water, rice, butter and salt in medium saucepan.  Bring to rolling boil over high heat, stirring frequently.  Reduce heat to low, cover and cook for 10 to 12 minutes.  Remove form heat; let stand, covered, for 5 minutes.

Grease the inside of the slow cooker with nonstick cooking spray.  Add evaporated milk, cream of coconut, raisins, egg yolks, lime peel and vanilla.  Mix well.  Add rice and stir to combine.  Cover and cook on low for 4 hours or high for 2 hours.  Stir every 30 minutes if possible (should be easy to hit a few of those stirrings if you are cooking the main meal along side the slow cooker).  Pudding with thicken as it cools.  Top with toasted coconut.

Get in your kitchen!  These recipes this week are making it very easy for you to become a master of your domain.  Impress your significant other with these basics.

xo–me

Ingredients:

4 chicken legs
salt and pepper to taste
2 Tbsp. olive oil
1/2 lb. sliced mushrooms
1 onion, sliced into rings
1/2 c. red wine
1/2 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
hot cooked rice

Sprinkle chicken with salt and pepper.  Heat oil in large skillet brown chicken on both sides.  Remove and place chicken in slow cooker.  Saute mushrooms and onion in same skillet.  Add wine; stir and scrap brown bits from bottom of skillet.  Add mixture to slow cooker and sprinkle with seasonings.  Cover and cook on low for 9 hours.  Serve chicken and sauce over rice.

I know you will enjoy the ease of this fancy dish.  I did.  Please don’t scold me for this recipe!

xo–me

Today I share a delicious and hearty beef stew that requires nothing but a slow cooker and some time.  Enjoy!

Ingredients:

2 lbs. beef stew meat, cubed
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 c. beef broth
1 tsp. Worcestershire sauce
1 clove garlic, minced
1 bay leaf
1 tsp. paprika
4 shiitake mushrooms, sliced
2 medium carrots, sliced
2 medium potatoes, diced
1 small white onion, chopped
1 rib celery, sliced

Put the beef in the slow cooker.  Mix together the flour, salt and pepper and sprinkle over the meat; stir to coat each piece of meat.  Add the remaining ingredients and stir to mix well.  Cover and cook on low for 10 to 12 hours or high for 4 to 6.  Stir before serving.

If you don’t care for the flavor of shiitake or can’t find them in your local grocery, substitute the mushrooms you like.  Or whatever he likes (I am watching “Coming to America” and couldn’t resist).

xo–me

Ingredients:

2 lbs. turkey tenderloins
1/2 c. thinly sliced celery
1/4 c. thinly sliced green onions
4 Tbsp. fresh tarragon, minced
1/4 c. dry white wine
1 tsp. salt
1 tsp. black pepper
1/2 c. plain yogurt
1 Tbsp. fresh minced parsley
1 Tbsp. lemon juice
1 1/2 Tbsp. cornstarch
2 Tbsp. water
4 c. pasta of your choice (I like angel hair)

Combine turkey, celery, onions, 2 Tbsp. tarragon, wine, salt and pepper in slow cooker.  Mix thoroughly and cover.  Cook on low for 6 to 8 hours (I needed the full 8).  When turkey is no longer pink, remove from pot and cut into 1/2 inch thick medallions.  Turn the cooker to high and add yogurt, remaining 2 Tbsp. tarragon, parsley and lemon juice to the juices in the stoneware.

In a small bowl, combine the cornstarch and water.  Add the mixture to the cooker and cook until the juices thicken.  In the meantime cook pasta according to package instructions.  Serve turkey medallions over pasta.  Drizzle with tarragon sauce.

The colors of the dish look lovely on your plate and the flavors are bursting in your mouth.  Enjoy!

xo–me

Ingredients:

2 medium sweet potatoes, peeled and cut
2 c. frozen cut green beans
1 15-oz. can black beans, rinsed and drained
1 14-oz. can vegetable broth
1 small onion, sliced
2 tsp. Caribbean jerk seasoning
1/2 tsp. dried thyme
1/4 tsp. cinnamon
salt and pepper to taste

Combine all ingredients in the slow cooker.  Cover and cook on low for 5 to 6 hours.  Adjust seasoning and serve with hot pepper sauce if desired.

Now I realize most of us don’t have a 5 to 6 hour work day.  Can you come home and lunch and start it?  Is there a child in your home that can begin the meal after school?  Husband or wife that works the early shift and is home early?

xo–me