Thursday, April 9, 2009

Chicken Corn Chowder

I'd like to introduce you to my "three sisters!" Well, actually, I don't have three sisters, that is just what I call this standby combination of carrots, onions and celery! I use these three vegetables for the basis for so many of the dishes I cook; soups, sauces and even stir fry.
Here is how I put them to work today.

Cook 1/4 lb. natural uncured bacon till almost done.
Add 1/2 sweet onion, chopped
2 stalks celery, chopped
4 organic carrots, chopped
Cook till "three sister's" are tender
Add 6 thawed, chicken tenderloins, cut into bite sized pieces
Cook till no longer pink.
Season with Sea Salt, Organic Pepper and Mrs. Dash (Garlic and Herb)
When chicken is done, add 3 potatoes, peeled and diced
Cover with 2 cups Organic/Free Range Chicken Broth
Cover pot and simmer till potatoes are done.
Add 2 cups Organic Half & Half
1 cup organic frozen corn kernels
1 teaspoon Superior Touch Better Than Bouillon Chicken Flavor
Heat but do not boil!
(Thicken with 1/4 cup flour/milk mixture)
Season to taste
Then taste...and taste...and...

Tuesday, April 7, 2009

Simple Seafood Salad

Here's a fast, easy salad that can be a
jumping off point for other menu items.
Toss together in a pretty, large bowl;
1 lb. Salad Shrimp
1 lb. Immitation Crab meat, chopped to the size of the shrimp meat
3 green onions, thinly sliced (whites only)
1 &1/2 Avocado, chopped
(sprinkled with just a dribble of lemon juice to keep from turning brown)
1 small tomato, chopped
1 cup celery, chopped
1/2 cup Best Foods Mayonaise
Sea Salt, Pepper and Johnny's Seafood Seasoning to taste

This could be served on a bed of lettuce, stuffed in celery hearts or hollowed out tomatoes or peppers, or as a delicious sandwich filling.
Right now, I am going to stuff myself with some!