Creamy Chicken Green Chili Soup

This is from Joanna Gaines' Cookbook. After reading reviews I did tweak a bit. We buy a bushel of roasted green chilies in the fall, so replaced 3 poblano peppers. I added more cumin, used less chicken broth, butter, cream, used fresh thyme and added smoked paprika. This is very good comfort food for the absolutely frigid temperature of the week!

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons EVOO
• 2 cups onion, diced
• 4 stalks celery, diced
• 3 carrots, diced
• 2 cloves garlic, minced
• 4-5 roasted green chilies, chopped
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon ground cumin
• 2 teaspoons smoked hot paprika
• 2 teaspoons fresh thyme
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup chicken broth or more if needed to blend with immersion blender
• 2 boneless, skinless chicken breast, cooked in Anyday microwave dish
• fresh cilantro
• tortilla chips

Directions:

I suggest prepping a day before...

I do not have the extra large Anyday dish to cook all 3 chicken breasts. Place the 2 chicken breasts in the  large, shallow Anyday dish. Prick the surface of the chicken and salt and pepper.

Cover with the lid with the knob lifted.

Microwave 12- 13 minutes on power 4. Check with instant read for 165-degrees. Place the remaining breast in medium, shallow Everday dish. Prick surface, lid on with knob up, salt and pepper, 8 minutes at power 4.

The chicken sits in the naturally created broth overnite.

Prep all vegetables night before makes for easy cooking the next day.

Melt the butter and EVOO in a large stock pan. Add onion, celery, carrots, green chilies and garlic. Saute till soft.

Add salt, pepper, cumin, paprika and thyme.  

Add enough chicken broth to cover the vegetables. Simmer until vegetables are soft.

Using an immersion blender, puree with immersion blender. Add the cream and milk and blend well.

Add just salt and pepper.

Shred the cooked chicken breast and add to the soup, along with the juices.

Heat gently to serve. Garnish with fresh cilantro and serve with tortilla chips and a green salad.

Serves 6.

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Savory Mushrooms

 

New obsession... Anyday cookware. Microwave perfection. Check it out. The mushrooms are so good!

Ingredients:

• 8 ounces mushrooms of your choice
• 2 tablespoons tamari
• 4 teaspoons sesame oil
• 2 tablespoons water or chicken stock
• thinly sliced scallions

Directions:

Trim the mushrooms into even pieces. Settle neatly into the medium shallow Everday dish. 

Add tamari, sesame oil and water or stock and stir gently.

Cover with the lid, knob lifted.

Cook in microwave for 4-5 minutes and then allow to rest with lid on for 1-2 minutes.

Season to taste and top with sliced scallions.

Cream Cheese Stuffed Dates with Walnuts

 

So I purchased these new Anyday microwave dishes. This is one of their recipes. Easy and delicious. I froze extra dates stuffed with cream cheese, will thaw and add the walnut topping.

Ingredients:

•  Medjool dates
• cream cheese
• walnuts
• fresh rosemary
• olive oil
• orange zest
• cinnamon
• salt

Directions:

Stuff dates with cream cheese.

Combine walnuts, chopped rosemary, drizzle of olive oil and salt.

Place walnut on top and around stuffed dates.

Microwave 1-2 minutes until cheese melts.

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Baked Sweet Potato

 This is from Chelsea's Messy Apron and excellent way to bake sweet potatoes.

Ingrediets:

• medium sweet potatoes, scrubbed clean and halved lengthwise
• 3 tablespoon olive oil
• salt and pepper

Directions:

Preheat oven to 400-degrees.

Line a sheet pan with parchment paper.

Place potatoes flesh side down and pierce the skin side 3 times with a fork. Drizzle oil over potatoes and rub the oil on both sides of each potato thoroughly. Sprinkle both sides with salt and pepper.

Place potatoes flesh side down and bake for 30-37 until potatoes are tender.

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