Soup Is Good For The Soul

I'm a big soup lover. Jeremy, not so much, bless him for putting up with it, as I do make it often in the winter. I don't know about everywhere else in the country right now, but it has been quite cold this last week. And what's a better way to warm your insides on a cold winter day than soup?


 Homemade Cheesy Broccoli Soup
Serves: 4

16 oz frozen chopped broccoli
2 cups low sodium chicken broth
2 tablespoons butter
1/3 cup diced onion
2 tablespoons flour
1/3 cup milk
1/3 cup heavy cream
2 cups shredded cheddar cheese
ground white pepper, to taste

Begin by simmering broccoli in a large pot in the 2 cups of chicken broth over medium heat. Simmer 15 min.
Meanwhile, melt butter in a skillet, throw in the diced onion and saute until tender over medium heat, about 5 min. Add in the 2 tbsp of flour to create a roux. Stir until the mix becomes paste like. Gradually add in the milk and cream, alternating milk and cream, stirring until thick.
Add this mixture into the broccoli/ broth mix, and stir well.  Turn off heat.
Add in the cheese, 1 cup at a time. Stir to mix. Season with pepper, about a pinch or two. Serve immediately.

Mix in ideas: Throw in some seasoned shredded chicken or top with sour cream, cheese and tomato. Yum!
I was inspired to make corn chowder after visiting home this last November, and my sister Hilarie served this delicious corn chowder. I text her a few times to get the recipe, but never did. Alas, I stumbled upon PW's corn chowder recipe. Made it, liked it, but felt like I could add/change somethings to make it more to my liking. And this is the result. Beware, this is SPICY! You can certainly change the amounts of chilies to adapt to your taste buds.

Corn and Potato Chowder
Serves: 4

2 slices of bacon, sliced 1/3 inch
3 medium red potatoes, quartered and cubed 
1 tbsp butter
1/2 onion, diced
2 cups frozen corn
1 4oz can green diced green chilies
2 Chipolte peppers in adoo, diced
16 oz low sodium chicken broth
3/4 cup heavy cream
1/4 teaspoon kosher salt
1 1/2 tbsp Masa
1/8 cup water

In a large pot, add the bacon and cook over medium heat. Cook for a few minutes. Add in the onions and continue to cook for 3 minutes. Melt the butter in the pot. Add in the potatoes. Cook and stir 2 min. Add corn, stir and cook 1 min. Throw in both kinds of chilies and stir.
Pour in the broth and cream. Stir. Bring to boil. Reduce heat to low.
Combine Masa and water. Mix into the chowder and let simmer 15 min. This mixture will help thicken the chowder. If after 15 min it needs more thickening, mix up some more Masa and water and add into chowder. Cook another 10 min. Serve immediately with crusty bread or tortilla chips. So good!

Cranberry White Chocolate Chip and Oatmeal Pancakes

Yumm! Pancakes! (SIGH) Cookies! (SIGH) Pancakes that taste like cookies, even yummier! What I love about pancakes, is how versatile they are. You can really thrown anything in the batter, and it will always be yummy. Pudding pancakes, anyone? I tried that 2 weeks ago for my pudding adoring hubby, and while I didn't particularly love the gooey-ness of them, he did! Anyway, now I am off topic. Cranberry White Chocolate Chip and Oatmeal Pancakes were inspired by one of my top favorite cookies. They are PACKED with deliciousness, so how could a pancake with all of that not be DELICIOUS? I mean, right?!
Note: For every pancake recipe I share here, I will always use my basic pancake recipe, adapted from Mom's recipe. (And of course, she did not "have" a recipe.)



Basic Pancake Mix:
Yields: 10-12 pancakes

2 cups all purpose flour
2 tbsp sugar
3 tsp baking powder
2 tbsp vegetable oil
2 eggs, separated
1/4 cup buttermilk*
approx 1/2 cup milk*
* If you do not have buttermilk, just use milk. I say approx, 1/2 cup of milk, because, I like my batter to be on the thicker side, but if you like runny batter, add more milk. Just start out with a little and stir, and add more until you reach desired consistency.

Heat a skillet or frying pan on medium heat.
In a medium bowl, combine flour, sugar, baking powder, and vegetable oil. Set aside.
In a small bowl, crack the eggs, separating them, draining the egg whites into the small bowl, and depositing the yolks ( ya know, the yellow part, hehe) into the flour mixture. Using an electric hand mixer, beat the egg whites on high speed, until fluffy. Set aside.
Begin to add milk to the flour, oil, egg mixture. Add a little, stir. Add a little more, stir. Continue until batter consistency. Lastly, fold in the egg whites.
Grease the pan with butter, and drop 1/4 cup of batter into the pan. Allow bubbles to form on top of pancake, when this occurs, flip the pancake, using a spatula. Allow to cook for about a minute. Continue until batter is gone. Unused batter can be covered and stored for 1 day.
NOW....
Cranberry White Chocolate Chip and Oatmeal Pancakes













Using the Basic Pancake Mix above:
  Add into flour mixture:
1/2 tsp cinnamon
1/2 tsp vanilla extract
  After folding in the egg whites:
1/4 cup of dried cranberries
1/4 cup of white chocolate chips
1/2 cup of quick oats
Top pancakes with butter and sprinkle with cinnamon sugar, or cover in warm maple syrup.

My Take On Chili's Salsa

If you have ever been to Chili's Bar and Grill, which undoubtedly you have, you KNOW their chips and salsa is to die for! You have choice when you go there, either order the chips and salsa, and consider that your meal, OR don't order them at all! You cannot eat just one, or two, or even three. You WILL fill up, and leave no room for the main course. Am I alone here? Well anyway, I think this salsa comes pretty darn close to the real deal! What do you think?

My Take On Chili's Salsa

1 14 1/2oz can of Ro-Tel
1 14 1/2oz can whole peeled tomatoes, UN DRAINED
1 1/2 tablespoon finely diced raw jalapeno (include seeds only if you want your salsa to be hot.)
1/4 cup diced onion
3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar

The Process:
1. Place Ro-Tel, tomatoes, onion, jalapenos, garlic salt, cumin and sugar in blender or food processor. Blend until thin, but not completely pureed. (Think Chili's salsa.)
2. Pour into a covered container and chill for at least 2 hours. The longer you chill, the more the flavors meld together.
3. Serve with thin warm tortilla chips, and Enjoy!

Hot Spinach and Artichoke Dip

This is so yummy! You have to make this. NOW! Or later. That is fine too. Just be sure you try it. What is so great about this dip, is that all the ingredients are common pantry items. Meaning, you will most likely have everything on hand. I love me a recipe that I already have all the components in my cabinets. Saves me a trip to the store, which anyone who has a baby knows that that is no easy task. This dip is also very versatile. You can serve it up with some warm salted tortilla chips, toast points, or Triscuits. My husband really loves it spread on top of his steak. Which in all honesty, is DE-LISH! Also, try using it as a spread for a sandwich. You will never know until you try. :)


Hot Spinach and Artichoke Dip
Serves: 12
1 8oz package of cream cheese
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese*
1/4 cup Romano cheese*
1 clove of garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
Salt and Pepper to taste
1 14oz can artichoke hearts, drained and chopped. **
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
 Note: *I used a Parmesan and Romano mixture, measuring 1/2 cup.
          ** It is very important to cut off the bottoms of the hearts and discard.

Preheat oven to 350 degrees. Lightly grease a small baking dish.
In a medium sized bowl, mix together cream cheese, mayo, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in a preheated oven for 25 minutes, until bubbly and lightly browned.  Top with some pico de gallo, if desired.

Six Cheese Italian Stuffed Shells

    Ah. Stuffed Shells. Tomato. Spice. Cheese. Six Cheese! Spinach. I do not think I need to go on. This is a wonderful dish. It is my award winning dish. I entered it into the Cache Valley Cheese 2nd Annual recipe contest this winter, and ended up in the top 20. YAY me! I feel what truly sets this dish apart from other  stuffed shells recipes, is the peppers in the sauce. It adds an amazing heat, that can easily be adapted to your personal tastes. I chose to present this as my first post, mainly because it is my husband's favorite. And as you can read from my profile, "everything I do, I do for them." Make this for your Valentine this week. 

Six Cheese Italian Stuffed Shells

To fill the shells, simply spoon the cheese mixture into a heavy-duty zip-top plastic bag; squeeze out the air. Snip a one-inch hole in one corner of the bag, and pipe the filling into the shells.

Serves: 5 servings (serving size: 4 stuffed shells)

Ingredients

• 1  teaspoon  dried oregano
• 1/4  cup  chopped pepperoncini peppers
• 1  (28-ounce) can crushed tomatoes with added puree
• 1  (8-ounce) can no-salt-added tomato sauce
• 1  cup  (4 ounces)  Cache Valley shredded Six Cheese Italian cheese, divided
• 1  cup  (4 ounces) crumbled feta cheese
• 1/2  cup  (4 ounces) fat-free cream cheese, softened
• 1/4  teaspoon  freshly ground black pepper
• 1  can medium size artichoke hearts, chopped
• 1/2  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 2  garlic cloves, minced
• 20  cooked jumbo shell pasta (about 8 ounces uncooked pasta)
• Cooking spray

Preparation

Preheat oven to 375°.
Combine first 4 ingredients in a medium saucepan. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally. Remove from heat; set aside.
Combine 1/2 cup shredded Six cheese Italian cheese and the next 6 ingredients (through garlic) in a medium bowl. Spoon or pipe about 1 1/2 tablespoons cheese mixture into each pasta shell; place stuffed shells in a 13 x 9-inch baking dish coated with cooking spray. Spoon tomato mixture over shells; sprinkle with remaining 1/2 cup of shredded cheese. Bake at 375° for 25 minutes or until thoroughly heated and cheese melts.

Welcome

Hello, and welcome to "The Salem Food Trials." I created this blog, by urge of my beloved sister Rachel. I think a special thanks is in order to her, for her encouragement. Thank You, Rachel. Another thanks to Heidi, another sister, for her encouragement with the title and the Salem Rd. sign. This blog will showcase my daily "trials" in the kitchen. Basically what I am making for dinner, your eyes will be eating for lunch. I cannot promise succulent success with each dish, but I am willing to give it a try. 'Tis Life. So, Let's Get Cookin!