Kitchen Sink Vegetable Soup

About a month ago I joined a vegetable coop, Bountiful baskets.  http://www.bountifulbaskets.org

The produce is just wonderful. I picked up my second basket today. When I went to put it in the refrigerator, I noticed that I had a lot of "leftovers". So, I pulled it all out. Put all of the new stuff in and began chopping. I used my spiral and slice and easy slicer. Made the work pretty fast.

http://new.pamperedchef.com/pws/tkennedy/product/1136

So, here is my recipe for Vegi soup and left over chicken. Enjoy!!

In a stock pot, heat 4 quarts water

3 leeks
4 stalks celery
3 bunches green onions
5 carrots
5 stalks Bok Choy
1 head garlic
3 russet potato
1 gold potato

Chop the leeks and green onions. Use a mandoline or spiral and slice for all of the other Vegis. By slicing very thin, reduces cooking time.

Bring to a boil.

Add:
1 tsp pepper
1 tsp onion powder
1 tsp garlic salt
1 tsp salt

Allow to simmer for 20 minutes. Use a stick blender and blend until it is just chunky.

I added two cooked chicken breasts, cut into chunks.

Serve. Yum!!

Cooking Is Like Inventing Interview

Did you miss it last night?  No worries.  You can watch it on YouTube.  It was fun.  I hope the audience enjoyed it too.

http://www.youtube.com/embed/fsb_3fwr2qM

Chicken Wraps

Eating healthy does not have to be hard or tasteless. I am approaching week one on my diet plan. I have lost 7 pounds so far! Woo hoo!! There are a wide variety of ingredients that I have to chose from. The trick is mixing it up and keeping it interesting. Today I cooked about 4 pounds of chicken breasts and one chuck roast. This should get me through about 3 or 4 days of meals. Instead of a salad, this is what I made this evening. Enjoy!!

Chicken Wrap

Heat your skillet. I used a grill pan and press.

Spray the pan with olive oil

1 chicken breast boneless

Season the breast with your favorite seasoning. I used buffalo rub this time for a little kick. Place the breast into a gallon bag. Pound the breast with a tenderizer until uniformly thin.

1 sweet onion

Spiral cut the onion. Or slice it very thin with a mandoline.

8 mushrooms

Slice with an egg slicer.

Place the breast into the hot grill pan. Place the onions and mushrooms on one side. Cover with the press. Allow to cook about 4 minutes. Turn the breast. Cook 2-4 minutes.  Place on a paper towel.

Season with kosher or low sodium salt

Flat bread or 1 pita pocket
1/4 cup fresh spinach

Slice the chicken into thin strips. Place in bread. Top with onions, mushrooms and spinach. Serve.

Orange vinergarette salad dressing

Kennedy Kitchen Creations
By
Tanya Kennedy

I am on a diet. Not a bad diet. In terms that I have to count calories or weigh my food. But a diet all the same. The first three days are like a purification phase. Imagine this: purifying with 2-3 pounds of meat a day!!! Seriously. I can have most green raw Vegis. They must be raw. And an orange. Yes. An orange.  I can also have vinegar and oil salad dressing. So, I have concocted a little vinergarette that takes the edge off of the vinegar. Guess what the main ingredient is?? Enjoy.

1 orange squeeze every single bit of juice out of it that you can. I even scrapped the pulp out and used that too.

1/4 cup olive oil
1/4 balsamic vinegar
1/4 tsp black pepper
1/4 tsp cayenne pepper
Juice from the orange

Combine well. Serve.

Blue Cheese Guacamole

Kennedy Kitchen Creations
By
Tanya Kennedy

All the fanfare over the Super Bowl is over.  Yesterday I made 3 different dishes to graze on during the game.  Chicken wings, cheese dip and a new favorite, Blue Cheese Guacamole.  I saw this recipe last week and made a mental note to give it a try.  I switched it up just a little bit.  Using ingredients that were handy in my fridge and pantry.  Don't be scared.  You may never eat plain ole guacamole ever again!!  Enjoy!!

Blue Cheese Guacamole

6 ripe avocados
6 cloves garlic pressed
1 14 oz can rotel
1 small onion minced
1 tsp kosher salt
1/2 tsp black pepper
1 lemon juiced
.25-.50 pound blue cheese

Combine all of the ingredients.  We prefer chunky. Serve with chips.  Slap your momma.

New York Strip Steaks

Kennedy Kitchen Creations
By
Tanya Kennedy

February is here. Super Bowl is tonight. Valentines is 12 short days away. Pampered Chef is all about duos this month. Hosting a cooking or catalog show is so easy. I bring the groceries. You invite your friends and family. I cook and I clean up. You get free product. Plus, you can choose from one of these amazing host specials!

Below is a simple dinner that I prepared last night for a dinner guest. We were literally out of the kitchen in 20 minutes, at the table eating. This meal demonstrates some of my favorite tools. The grill pan. If it is too dark, too cold, too hot or if you are out of propane, bring the grilling inside!!

New York Strip Steaks with Vegis

4 New York strip steaks 3/4 inch thick

2 TB kosher salt
2 tsp garlic and peppercorn rub ( pampered chef)

Sprinkle half of the seasoning on each side of the steaks. Using the meat tenderizer, pound the seasoning into each side.

Heat up the grill pan with the press on medium high heat. Using the oil spritzer, coat the pan with olive oil.

When the pan is heated, you will know that it is hot enough when you hover your hand about 4 inches from the pan and can feel the heat.

Place the steaks in the grill pan. Cover with the press.  Cook for about 4 minutes. Then flip the steaks cook and additional two minutes. Turn the heat off.

Meanwhile, heat up a non stick skillet. Melt 1/2 stick butter

1 small onion spiraled
1 zucchini spiraled
1 yellow squash spiraled
5 cloves garlic pressed

Sauté the Vegis until al dente.

Serve dinner. Simple and delicious!!

Lemon Pepper Naked Wings Super Bowl and Wings. They just go together. Here is one of my favorite variations. Last night, I made one of my favorite meals.I use a fry daddy. But you can use any method of frying that works for you.

Oil for the cooking vessel.

Heat.

2 flats of wings

Corn starch

1 TB Kosher Salt

½ tsp pepper

Mix the dry ingredients together.

Dredge the chicken through the corn starch mixture.

Cook in heated oil until lightly browned.

Melt 1 stick butter.

Add:

2 tsp lemon pepper seasoning.

After each batch of wings is completely cooked, remix the butter and seasoning and drizzle over the wings.

Let them set for about 10 minutes then serve.

Enjoy!

If you should have questions about this recipe, please contact me at tkenne11@earthlink.net