Creamed Hearts of Palm & Jalapeno Soup

My husband and I went out to dinner one night and had a hearts of palm and white corn chowder. It was delicious and we still talk about it. Ever since then, I love to experiment with hearts of palm puree and different creamed soup variations.

 

4 servings

3 Tbsp butter

½ yellow onion, chopped
1 garlic clove, minced
1 16-oz can hearts of palm, drained and chopped
2 large fresh jalapenos, seeded and chopped
1/2 cup dry white wine
3 1/2 cups chicken broth
3/4 cup heavy cream
8 oz of lump crab meat
Salt and pepper, to taste
Freshly minced parsley leaves to garnish

In a large pot, melt butter over medium-high heat. Add the onions and sauté until tender, 3 to 4 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add hearts of palm and jalapenos; stir to combine. Add wine and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Add broth, stir to combine, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very tender, 20 to 25 minutes.

Remove from the heat. Using a blender, puree the soup. Return to medium heat and add the cream. Stir in the crabmeat and cook until heated through, 3 to 5 minutes. Season with salt and pepper, to taste.

Serve in a shallow bowl and garnish with parsley. Enjoy with garlic bread or cheese toast serve.

Variations:

·         Add a can of corn
·         Substitute the crab for ½ lb bay shrimp
 

Stuffed Cabbage Rolls

 I think some people are turned off by cabbage but my mom always made it growing up so it was normal in our household. My husband said he was pleasantly surprised by this dish and didn’t even douse it in Frank’s hot sauce (total compliment!). I even hid mushrooms in the filling and he didn’t notice. Score!

If you like this version, you can also try this version stuffed with beef and topped with mushroom gravy - Stuffed Cabbage Rolls in Mushroom Gravy.

 

1 head of green cabbage, leave leaves removed

Filling:
1 lb ground chicken
½ yellow onion, finely chopped
2 baby Bella mushroom, chopped
1 large carrot, shredded
2 garlic cloves, pressed

1 egg
1 tsp salt
1 tsp pepper
A few dashes of red pepper flakes

water

Gravy:
1 packet of gravy
Juices from cabbage rolls, after cooked

¾ cup of water

In a large pot of boiling water, add the cabbage leaves and cook for about 3-4 minutes until soft. Drain and set aside.

Preheat oven to 350 degrees. In a mixing bowl, combine all ingredients for the filling. Lay each cabbage leaf flat and place a little loaf of chicken mixture in the middle; tuck in ends and roll. Place in a casserole dish, seam side down. Add 1/2” of water. Cover with aluminum foil and bake for 35 minutes or until meat is cooked all the way through.

 

Once rolls are cooked, pour juices into a small sauce pan over high heat, add 3/4 cup of water; whisk in gravy mix. Once gravy boils, remove from heat and set aside.

Serve cabbage rolls on rice. Spoon gravy over dish.

Shrimp & Vegetable Stir Fry

This is an easy dish to get your daily servings of veggies, if you don't mind all the prep work of slicing and dicing.

 

 

1 Tbsp sesame oil or extra virgin olive oil

1 large carrot, sliced

1 small zucchini, sliced

½ small yellow onion, chopped

2 garlic cloves, minced

½ red bell pepper, sliced

2 green onion sprigs, chopped

1-2 baby bok choy, roughly chopped

¼ cup Ponzu sauce

A dash of red pepper flakes

½ lb raw shrimp, peeled and tails removed

½ cup slivered almonds, for garnish

 

1 package of Chow Mein noodles (I prefer the fresh, refrigerated ones vs dry) 

 

In a large wok, or frying pan, heat oil over med high heat. Add carrots and sauté for about 2 minutes. Add remaining veggies with Ponzu sauce and red pepper flakes. Sauté for about 5 minutes, until veggies are tender. Add shrimp at the end and cook until they turn pink. Remove from heat. 

 

In a pot of boiling water, cook noodles according to directions. Drain. Toss noodles with vegetable and shrimp stir fry. 

 

Serve in a shallow bowl and top with almonds and extra fresh green onions. Drizzle with extra Ponzu sauce, if desired.

 

Variations:

·         Substitute or add sliced yellow squash or mushrooms

·         Add sliced water chestnuts, bamboo shoots or hearts of palm

·        Substitute almonds for cashews

·        Substitute  bok choy for regular or nappa cabbage

·         Add freshly grated ginger

·        Serve over white or brown rice instead of noodles

Chicken Top Ramen Salad

I’ve been on a cabbage kick, preparing it in different ways - cooked and raw. Here’s a little spin on the traditional top ramen salad where I’ve fancied it up a bit by adding some additional veggies and colors. This is even good the next day, so I like to bring it to work for lunch. The dressing marinates into the cabbage similar to a coleslaw.

 

Chicken:
2 chicken breasts
Italian dressing

Salad:

1 head napa cabbage, shredded
1 bunch green onions, chopped
1 large carrot, peeled into ribbons
1 red bell pepper, thinly sliced
1 cup slivered almonds
1 package of chicken flavored ramen noodles, crumbled

Dressing:

3/4 cup extra virgin olive oil (EVOO)
4 Tbsp apple cider vinegar
1 Tbsp sugar
2 tsp salt
1 tsp pepper
1 package of chicken ramen seasoning

Marinate chicken in Italian dressing, overnight preferred or for at least 30 minutes. Grill chicken over medium high heat, for about 4-6 minutes per side depending on thickness. Grill until cooked all the way through and no longer pink in the middle. Let rest before slicing.

In a large bowl, combine all ingredients for salad; set aside.

In a small bowl, add ingredients for dressing and whisk together. Drizzle over salad and toss.

Serve salad with sliced chicken on top.

3 x 4 Spicy Turkey Chili

Three types of beans and four types of peppers.

We are having a chili cook off at work, so I tested out two recipes. This is a white chili using turkey. I think it might stand out more against the traditional red. It is healthy and spicy. My other batch was a Three-Bean Chorizo Chili.

Which one do you like better?

Drizzle of extra virgin olive oil (EVOO)
1 small onion, diced
2 garlic cloves
1 small yellow bell pepper, seeded and diced
1 small red bell pepper, seeded and diced
2 jalapenos, seeded and diced
1 lb ground turkey
1 14.5 oz can of pinto beans
1 14.5 oz can of white beans
3/4 cup cooked lentils
1 Tbsp ground cumin
1 tsp chili powder
1 tsp Cajun seasoning
½ cup chicken broth
¼ cup minced cilantro
Salt, to taste
Juice from one lime

In a large pot over med-high heat, cook onion, garlic and peppers in EVOO for 4 minutes. Add turkey. Cook for 5 minutes, breaking apart meat and mixing together. Turn heat to med-low and mix in remaining ingredients (except salt and lime juice). Cover and cook for 1+ hours, stirring occasionally. Add salt to your liking. Do not boil, otherwise the beans will turn to mush. Mix in lime juice before serving.

Serve chili topped with grated cheddar cheese, diced raw onion and/or a dollop of sour cream.

Note: I cooked mine on the stove top over low heat for about 3 hours, stirring occasionally, allowing the flavors to mingle. You can also use the crock pot or slow cooker.

Three-Bean Chorizo Chili

We are having a chili cook off at work, so I tested out two recipes. I wanted to do a spin on the traditional chili by adding the chorizo pork and lentils. This batch was spicy and full of flavor. My other batch was a Three-Pepper Turkey Chili.

Which one do you like better?

Drizzle of extra virgin olive oil (EVOO)
1 small onion, diced
2 garlic cloves
½ cup diced green bell pepper
10 oz chorizo pork, remove from casing
½ lb ground beef
1 14.5 oz can of red kidney beans
1 14.5 oz can of pinto beans
3/4 cup dried lentils
1 Tbsp ground cumin
1 tsp chili powder
½ cup halved cherry tomatoes
¾ cup chicken broth
Salt, to taste

In a large pot over med-high heat, cook onion and garlic in EVOO for 3-4 minutes. Add peppers; sauté for 3 minutes. Add chorizo pork and beef. Cook for 5 minutes, breaking apart meat and mixing together. Turn heat to med-low and mix in remaining ingredients (except salt). Cover and cook for 1+ hours, stirring occasionally. When lentils are tender, taste and add salt to your liking. Do not boil, otherwise the beans will turn to mush.

Serve chili topped with grated cheddar cheese, diced raw onion and/or a dollop of sour cream.

Note: I cooked mine over the stove top  on low for about 3 hours, stirring occasionally, allowing the flavors to mingle. You can also use the crock pot or slow cooker.

If you have leftover chili, try these stuffed potatoes.

Spinach Shrimp Fettuccine

Over the Christmas holiday while my parents were in town, we made fresh raviolis. They turned the leftover dough into fresh fettuccine for us. We hung the pasta in the laundry room to dry and now are enjoying it a month later. Perfect!

 

 

¼ stick of butter

1 cup half and half

2 garlic cloves, pressed or minced

1 ½ cup grated parmesan cheese

½ cup chopped frozen spinach

Salt & pepper, to taste

1 tsp butter

1 tsp extra virgin olive oil (EVOO)

2 garlic cloves, pressed or minced

½ raw shrimp, peeled

Handful of cherry tomatoes, halved

 

In a pot over medium heat, add butter and melt. Add half and half and garlic; cook for 5 minutes, stirring occasionally. Add cheese and cook for an additional 5 minutes. Stir in spinach, salt and pepper. Cover and cook on low until ready to use. Do not boil.

 

In another pot, boil water and cook fettuccine according to directions.

 

In a sauté pan over med high heat, add butter and EVOO. Add garlic and cook for about 2 minutes. Add shrimp. As soon as one side turns pink, turn. Add cherry tomatoes. Sauté together until both sides of shrimp are pink. Remove from heat immediately, to not overcook. 

 

Drain fettuccine. Add pasta to pot with spinach Alfredo sauce; toss to coat. 

 

Serve pasta in a shallow bowl and top with sautéed shrimp and tomatoes. Sprinkle with extra grated parmesan cheese.

Creamed Spinach and Artichoke Rice

 

1 cup of white long grained basmati rice (Royal Basmati Rice is my favorite brand)

2 cups chicken broth
½ stick of butter
1 small onion, diced
2 Tbsp flour
1 cup heavy cream
2 cups chopped frozen spinach
Salt and pepper, to taste
½ cup quartered artichoke hearts

In a rice cooker make rice using rice and chicken broth.

In a sauce pan over medium heat, melt butter and cook onion for about 3 minutes. Add flour and mix to coat onions. Cook for an additional 3 minutes. Add cream while whisking, to prevent lumps; turn heat to low and simmer, whisking, for about 3-4 minutes. Stir in spinach and salt and pepper, to taste.

Once rice is cooked, mix in creamed spinach and artichokes.

Enjoy with grilled salmon and steamed asparagus.

Mediterranean Chicken Sauté

This dish is easy to make and bursting with colors and delicious flavors. It's perfect for a weekday dinner since it's quick to prepare and cook.

 

 

4 thin chicken filets

Salt

Pepper

Extra virgin olive oil (EVOO)

1/2 large red bell pepper, diced

1/2 large yellow bell pepper, diced

1/2 large green bell pepper, diced

1/4 onion, diced

1 14.5 oz can of diced tomatoes with basil

1 sprig fresh Rosemary (about 2 tsp)

2 garlic cloves, minced or pressed

1/4 cup pitted kalamata olives, roughly chopped

1/2 cup quartered artichoke hearts

A dash of red pepper flakes 

 

In a large sauté pan over medium high, heat EVOO. Season each side of chicken filets with salt and pepper. When oil starts to smoke and ripple, add chicken. Brown each side for 2-3 minutes. Remove chicken from pan and set aside.

 

In the same pan, add peppers and onions; sauté for 3-4 minutes. Add remaining ingredients, return chicken to pan and press into vegetables, then cover and turn heat to low. Cook for 10 minutes, or until chicken is cooked all the way through. 

 

Serve over rice or egg noodles. Sprinkle with freshly grated Parmesan cheese.

 

 

 

 

Seafood Vegetable Chowder

For my wedding favors, I made all my guests little cookbooks with a consolidation of recipes from family and friends. One of them included my dad's New England Clam Chowder recipe, which is delicious. So I took the main parts of his recipe and added crab with tons of veggies to make it a Seafood Vegetable Chowder. It was awesome.

4-6 servings

4 slices of bacon

1 large russet potato, peeled and diced
1 large carrot, peeled and diced
1/2 large yellow onion, diced
2 celery ribs, diced
1 large zucchini, diced
1 large jalapeno, seeded and diced
2 garlic cloves, minced or pressed
1 tsp minced fresh rosemary
1 Bay leaf
2 Tbsp butter
1 Tbsp flour
2 cups of half & half
1 small can of corn (about 8-10 oz)
10 oz of clams with juice (I used canned whole baby clams, but you can use minced clams too)
5 oz crab meat (you can usually find fresh crab in your meat department)
A dash of red pepper flakes
salt and pepper, to taste

In a large pot over medium high heat, cook bacon until crispy. When the bacon cools, roughly chop; set aside. Remove bacon from pot and onto a paper towel lined plate; set aside. In the bacon grease, add potatoes, carrots, onion and celery; sauté for 5 minutes to brown veggies. Add zucchini, jalapeno, garlic, rosemary and Bay leaf. Sauté for an additional 5 minutes. Mix in butter and flour and coat veggies. Add half and half, corn, clams and crab meat. Add a dash of red pepper flakes and cooked, chopped bacon. Cover, turn heat to low and cook until potatoes are tender. Season with salt and pepper to taste.

Serve with sliced sourdough bread, or in a sourdough bread bowl. Garnish with extra bacon crumbs.

 

Do you enjoy a little heat? Try a few dashes of Tabascosauce in your chowder. Yum!