Chicken, Broccoli, and Potato Soup

 

Chicken, Broccoli, and Potato Soup

shared by Cris Watson

This is a rich, hardy soup that's a variation of our Chicken, Broccoli, and Rice Soup.  It's great for a cold day, too!

Makes about 6 servings.

Ingredients:

4 cups cooked chicken (breast or thighs, whatever your preference is) pulled apart or cubed               (leftover baked or rotisserie chicken works great)

2 cups chopped, frozen broccoli

1 medium potato, peeled and cut into large cubes

1/3 cup finely chopped onions

1 ½ cups Half & Half (or equal amount of skim or whole milk)

2 ½ cups water

1/4 teaspoon Pepper

McCormick's Montreal Chicken Seasoning   *

4 tablespoons cornstarch *

1 to 2 cubes of Chicken Bouillon *

         * If using a dry Chicken gravy, omit the cornstarch and limit the bouillon and seasoning.  Also, if using the broth from the cooked chicken or the rotisserie chicken, add everything and let it simmer together a few minutes and taste it.  If you don't have the rich chicken flavor you want, you can add some of the seasoning or bouillon to suit your taste.

Directions:

1. Put just the water in a large pot and bring it to a boil. 

2. Add the seasoning and bouillon. 

3. Reduce heat to medium and add the uncooked potatoes.  Cook until the potatoes are just fork tender, about 10 minutes.  Then add the frozen broccoli and chicken and simmer for about 8 to 10 minutes, just until the broccoli is tender.

4. If you are using a dry chicken gravy mix, add it to the Half & Half and stir to dissolve the powder.  If you are NOT using the dry chicken gravy mix, add the cornstarch to the cold Half & Half and stir until dissolved.

5. Slowly stir the Half & Half into the hot soup mixture.

6. Cook over low heat for about 5 to 7  minutes to allow the gravy or cornstarch to thicken the broth.

7. If the soup is too thick, you can add a little more Half & Half or water to get the constancy you want.

Serve hot and topped with shredded cheese and chopped chives.  Great with crackers, warm toast, biscuits, or cornbread.

This soup can be made ahead of time, cooled and put in the refrigerator.  It will thicken when it cools.  When you are ready to serve it, add a little water or Half & Half if necessary and re-heat.   

NOTE: the Half & Half will make the soup rich.  If you don't want the soup to be rich, use whole or skim milk.

Free clipart from Dover.com

Sausage and Zucchini Squash Casserole

       
shared by Cris Watson










Makes a 9 x 13 casserole

Ingredients:

1/2 cup of uncooked rice (or 1 1/2 cups cooked rice - SEE NOTE BELOW)
1 lb. Pork sausage (hot, mild, or Italian)
1 tbsp canola oil
3 small or 2 medium zucchini
1 medium onion
1 can diced tomatoes with the juice
1 tesp mustard
½ tesp garlic salt (if using garlic power, add ½ tesp of salt to the dish)
½ tesp oregano
1/4 test pepper
1 cup shredded mild or sharp cheddar cheese
OPTIONAL:  1 stack of Ritz crackers crushed into pieces


Directions:

1. Break up sausage into pieces and cook until done.  Set aside to drain.

2. Slice 1 zucchini into thin slices (these will be placed on the top of the casserole).

3. Cut the other zucchinis into bite size pieces.

4. Chop the onion into small pieces.

5. Heat canola oil and saute the onion and chopped zucchini.  Add in cooked sausage, canned tomatoes, and spices.  Mix well.

6. NOTE: if you are using UNCOOKED rice, add in all of the juice from the tomatoes and 1 cup more water.  The rice will absorb the liquid as it cooks.  HOWEVER, if you are using COOKED rice, do NOT add the extra water.

7. Put the rice on the bottom of the ungreased casserole dish.

8. Put the cooked meat and vegetables evenly over the rice.

9. Evenly place the thin sliced zucchini over the top of the casserole.

10. Cover and cook in a 350 degree oven for 20 minutes.

11. OPTIONAL:  Uncover and evenly spread the crushed Ritz crackers over the top of the casserole. 

12. Cover and bake 10 more minutes.  (Total cook time covered should be about 30 minutes to get the sliced zucchini cooked)

13. Remove the covering and evenly spread the grated cheese over the top of the casserole.

14. Place under the broiler for a couple of minutes to melt the cheese.

Free clipart courtesy of Dover Clipart

Banana Bread

BANANA BREAD       
shared by Cris Watson

MAKES 1 large loaf or 4 small loaves
Prepare pans with non-stick spray or coat with shortening.
Preheat oven to 350 degrees

Ingredients:

4 small to medium VERY ripe Bananas *
2 eggs
1/4 cup oil
1/4 cup buttermilk
½ cup brown sugar
½ cup white sugar
½ tesp. vanilla extract
1 tesp. banana extract
2 cups self rising flour
1/4-1/2 cup chopped walnuts


Directions:

1. *  Mash bananas with a potato masher or fork so they are still lumpy; don't puree the bananas.

In large mixing bowl:

2. Beat eggs just until blended.

3. Add extracts, oil, and buttermilk, mix just to blend.

4. Add in sugars and mix to blend.

5. Gradually add in flour, mix just to blend..

6. Stir in walnuts.

7. FOLD in bananas - do not beat with mixer.

8. Evenly divide the batter into the prepared pans.

9. Bake at 350 degrees for 45 minutes for large loaf or 30 minutes for mini loaves.  Check for doneness with a toothpick inserted into the center to see if it comes out clean.

10. Cool on racks for 10 minutes before removing from pans.

11. These loaves keep in the freezer really well.  I wrap them in foil and then put them into a zip-lock freezer bag; I have kept them in the freezer up to 3 months without any problems.

All Photos courtesy of Doc Watson