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

Kennedy Kitchen Creations
by
Tanya Kennedy

This past week has been absolutely crazy. Not a whole lot of cooking. Today I had a doctors appointment. Got home early. Three teenage boys in the house. I did not plan on feeding them. However, when they came out of the family room and smelled the aroma, they all ate. I just threw this together. I am lucky that I got 1.5 bowls. Enjoy!!

1 package seasoned pre sliced pork strips

1 onion spiraled

Heat up the Dutch oven on med high heat. Add a couple tablespoons of olive oil. When heated, add the onions. Then add the pork.

5 garlic cloves pressed.

Add to the Dutch oven.

After the meat is browned, add:

1 small can green chilis
1 14.5 oz can diced tomatoes

Lower the heat and simmer for about an hour.

Serve with sour cream and tortillas.

Contact me at tkenne11@earthlink.net if you have any comments or questions.

Roasted Chicken-In the MICROWAVE!!! Seriously.

Kennedy Kitchen Creations
By
Tanya Kennedy

http://www.youtube.com/watch?v=s1ht9oOeH-E

Last night I made a tried and true recipe, roasted chicken. This can be prepared in the oven. But it is a quick easy meal to paper in the microwave too. There is a secret, flour. Flour will make the chicken brown in the microwave. When the chicken is done, remove it. Use a whisk and make gravy with all of the juices. Enjoy!!

Microwave Roasted Chicken

1 5-6 pound chicken
1 cup flour
1 tsp garlic powder
1 tsp onion powder
1 tsp garlic salt
1 tsp onion salt
1 tsp black pepper
1 tsp paprika
1 tsp thyme
1 tsp rosemary

Rinse and dry chicken. Fold wings back. Combine all dry ingredients. Put the chicken in a one gallon Baggie. Dust flour mixture over entire chicken. Remove chicken from Baggie. Place chicken breast up in a covered stone Dutch oven. Cover. Microwave 35-40 minutes. Or until breast temp is 170. Let set for 10 minutes then serve.

If you would like to see a video demonstration, go to my facebook page: kennedy kitchen creations

Pasta Fagioli

Kennedy Kitchen Creations
By
Tanya Kennedy

In the mood for soup?? This recipe came from one of my favorite sources, and of course, I have tweaked it just a bit. It is good for about 6-8 servings and refrigerates well. Enjoy!!

Chicken Fagioli

2 deboned skinless breasts
2 TB olive oil

Brown the chicken in the Dutch oven.

2 carrots
2 celery stalks
1 medium onion
1 head garlic

Dice vegetables and mince garlic. Put in Dutch oven. Cook until softened.

Add:

4 cups chicken broth
1 14 oz can diced tomatoes
2 cans kidney beans
1 small box vermicelli pasta
3/4 tsp pepper
1 sprig of rosemary

Bring to a boil. Lower heat to simmer and cook for 10 minutes or until pasta is cooked. Remove rosemary. Let stand for 5 minutes.

Top with freshly grated Parmesan and basil. Serve.

If you should have any questions about this recipe, please contact me on Facebook: kennedy kitchen creations or email tkenne11@earthlink.net

Pomegranate Salad Dressing

Kennedy Kitchen Creations

By Tanya Kennedy
In my home, I try to make everything from scratch. We use core ingredients to prepare our meals. I shy away from seasoning mixes and pre made sauces etc. Over the past few months, pomegranates have been in abundance at the grocery stores. I have been eating them by the bowl full. Over Christmas, I made this dressing. It was wonderful. Sometimes vinaigrettes, can have a bite to them. Not this one! Enjoy!!

Pomegranate Vinaigrette

2 pomegranates

Slice around the Pom, just through the skin from east to west. Twist and pull the Pom apart. Gently try to invert the Pom. This will break the seeds loose. Hold the Pom cut side down over a mixing bowl. Tap or hit the backside of the Pom with a wooden spoon. The seeds will fall out. Keep inverting and tapping until all the seeds are in the bowl.

Divide the seeds. Place half in another mixing bowl. I used the smooth edge of a meat tenderizer to crush the seeds. You will get about 1-2 cups of juice. For the next step, you can keep the juice in the bowl. I have a salad dressing mix and pour that I use.

Add:

1/2 cup pomegranate/blueberry balsamic vinegar
1/4 cup high quality olive oil
1/2 tsp kosher salt
2 tsp bell pepper rub
 3 garlic cloves pressed

Blend all of the ingredients together.

1 package mixed field greens or baby spinach 1 red onion spiraled 1/2 cup sliced almonds
Toss the remaining seeds into the salad. Serve with dressing.
I would really like your feedback on this recipe. Contact me by email: tkenne11@earthlink.net

Shrimp and Lobster Scampish

When people give over to my house, they expect me to cook. I am okay with that. One thing that I do, is push my guests culinary boundaries. Last night was no exception. I took a shrimp scampi recipe from my Americas test kitchen cookbook! and twisted it up a bit. It was delightful!! Paired with a 2007 California Sauvignon Blanc. Enjoy!!

1 spaghetti squash Cut the squash in half. Baste with softened butter.

 Place in a 325 oven for about an hour. You will know that it is done when a fork slips in easily and it looks soft. When the squash is tender. Place on a cooling rack and prepare the remaining ingredients.

1 pound shelled and deveined shrimp
2 4oz lobster tails

  I used a pair of mini shears to remove the under shell of the lobster. I also trimmed the shell down flush to the meat.

2 TB olive oil

Heat the olive oil until it shimmers on medium high heat. Place the shrimp and lobster in the skillet.

1 sweet onion spiraled
6 cloves garlic pressed
5 TB butter

Add the onion, garlic and butter. Allow the butter to melt. Meanwhile use a spoon to scoop out the seeds from the squash. Use a fork to break up the squash into strands. Add the squash to the skillet

Dash of cayenne pepper
Dash of kosher salt
1/2 pound snow peas Add the snow peas.

This entire cooking process only takes about 5-7 minutes. The shrimp will be pink. The lobster tail will curl up. 2 lemons juiced Turn the heat off and add lemon. Toss. Serve.

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