Creamy Chicken Soup with Rice and Mushrooms

I feel the fall chill in the air, and I start thinking about warm, soul-satisfying foods. Nothing seems to say autumn better than soup. This recipe came together, using leftover chicken, paired with fresh vegetables and my favorite, healthy brown rice. Something hearty and creamy fits the bill on this cool November night.

Creamy Chicken Soup with Rice and Mushrooms

7 cups chicken broth, divided
1 cup brown rice
¼ cup minced fresh parsley
1 teaspoon dried Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon butter or Smart Balance
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
Kosher salt and fresh cracked black pepper
2 cloves minced garlic
2 tablespoons dry white wine
2 cups shredded cooked chicken
½ cup half-and-half

Bring 2 cups chicken stock, brown rice, and next 5 ingredients to a boil in a large saucepan. Cover, reduce heat, and simmer for 45-50 minutes.

Meanwhile, heat olive oil in a large skillet. Add onions and celery; sauté for 5 minutes. Season with kosher salt. Add garlic and white wine, and cook for another 5minutes. Remove from heat.

When rice is done, add vegetables to saucepan, along with remaining 5 cups chicken stock. Add chicken and bring to boil. Remove from heat and add half-and-half. Adjust seasoning.

Serve with a warm, butter-garlic baguette—perfect for a fall evening.

Out-of-the-Ordinary Turkey Burgers

I've had the burger blahs--I wasn't really feeling the turkey burger I had planned for dinner tonight. Seemed to me that it needed something fresh and out-of-the-ordinary. So, this is what happened...

Turkey Burgers with Zucchini and Fresh Spinach

1.25 lbs. extra lean ground turkey
Minced garlic
Grated onion
1 1/2 tablespoons panko
Kosher salt and black pepper
Olive oil
Fresh zucchini
Fresh spinach leaves
Pesto
Mayonnaise
Sun dried tomatoes
Toasted whole grain/wheat hamburger buns

Add minced garlic, grated onion, salt and pepper (all to taste--I used 2 cloves of garlic, and about 1 teaspoon salt) and panko to ground turkey. Mix lightly. Form into four patties. Grill about 4-5 minutes on each side (or until juice is almost clear). Add thinly sliced zucchini, drizzled with olive oil, salt and pepper to grill at the same time as burgers. Remove when slightly softened.

Allow burgers to rest about five minutes. Mix 1/4 cup mayo, 2 tablespoons pesto, and about 1/4 cup chopped sun dried tomatoes. Top burgers with grilled zucchini, fresh spinach and a little pesto, sun dried tomato mayo.

Bye-bye, blah...hello, better burger!

Good Cheese, If You Please!

I know exactly what you’re thinking… “How can I spend good money on deli cheese when I can buy cheaper cheese from the dairy section?” I used to say the same thing. A while back though, I had a party and decided to serve a cheese tray. I bought about ¼ pound each of three complementary cheeses from a specialty store, following recommendations for good pairings from the store owner. I believe she recommended smoked Gouda, blue cheese and Gruyere. After that party, I fell in love with good cheese and decided it was worth the price to spend a little extra money.

You may say, “I can’t spend $9 per pound for cheese!" Well, try this. Buy a small package each of two different cheeses—a couple of my current favorites are chipotle Cheddar and garlic dill Cheddar. Another good choice is Porter cheese, made with dark ale, which gives the cheese a unique brown marbling. These cheeses are so flavorful and rich, you may be surprised how far they will go. Keep in mind, you really get what you pay for—the process to make really good cheese is not a cheap one. Good cheeses are also natural, aged to perfection, and superior in flavor. Pair with some good crackers and fruit, and you have a treat perfect enough for the end of the week--or good enough for a get-together with your favorite friends. Oh, don’t forget the wine!

So, indulge yourself. Better yet, reward yourself. Try some great cheese. Expose your friends to something new. You may soon realize that a little good cheese really is worth the money.

Note: Serve your cheese at room temperature for truer, better flavor.

Zucchini and Italian Sausage Flatbread Pizza

Pizza Friday continues—my husband loves it and misses any end of the week without some kind of pie. We’ve recently fallen in love with Lavash flatbread we purchase from our local farmer’s market. Tonight’s creation was born of simplicity and indulgence—a few ingredients, along with fresh toppings, paired with rich, bold flavors. Here’s my formula for fantastic, flatbread fare: First, sauté one large thinly sliced zucchini in a bit of olive oil until slightly softened; season lightly with kosher salt and set aside. Next, brown about a half-pound of ground mild Italian sausage. Drain, and blot well.

Spread flatbread with a thin layer of sun dried tomato pesto. Add zucchini, sausage, minced garlic, fresh chopped basil and shredded mozzarella. Bake in 400 degree oven until cheese is melted, about 8 minutes.

Pizza Friday--what a great way to start the weekend!

Soup—Endless Possibilities

The creative possibilities are endless when it comes to soups. You can take ingredients you have on hand, and, with some basic know-how, you have the ability to create one tasty recipe after another. The fundamental techniques are always there, but by adding the right complementary ingredients, you’ll end up with a good, solid soup every time.

Chicken Vegetable Soup with Black Beans and Brown Rice

1 tablespoon olive oil
1 cup chopped onion
½ cup chopped celery
½ cup diced carrots
2 cloves garlic, minced
Kosher salt
3 cans chicken broth
1 can diced tomatoes
1 bay leaf
½ teaspoon dried oregano
1 cup brown rice
1 teaspoon kosher salt
Fresh cracked black pepper
1 ½ cups chopped cooked chicken
1 cup black beans*
Sour cream
Fresh chopped parsley

Heat olive oil in large skillet over medium-low heat. Add onion, celery and carrots, and sauté for about 10 minutes, until carrots are tender. Sprinkle with a little kosher salt. Add garlic, and cook additional 1 minute. Add stock, tomatoes, bay leaf, and oregano. Stir, and add brown rice, salt and pepper. Simmer for about 45 minutes until rice is tender. Add chicken and black beans. Heat through. Top with a dollop of sour cream and fresh chopped parsley.

Garnish Ideas: Sour cream, grated cheese, chopped fresh parsley.
* Any beans will work--or try a combination of your favorites.

Lunch? It’s a Wrap!

Wraps have been all the rage for a while now, and it’s easy to see why. They allow your flavorful ingredients to shine, without being overshadowed by a lot of bread. You can turn any of your favorite sandwiches into wraps, which makes the possibilities endless. My choice today is grilled chicken with avocado, lettuce, tomato, onion and rosemary-garlic mayo. This meal is not only healthy—it’s also flavorful and delicious. Lunch? It’s a wrap!

Grilled Chicken Wrap with Rosemary-Garlic Mayo

Boneless, skinless chicken breasts
Kosher salt and fresh cracked black pepper
Avocado, sliced
Romaine lettuce
Tomato, sliced and lightly seasoned
Purple onion, sliced
Whole grain tortillas

Rosemary-Garlic Mayo

½ cup good mayonnaise
1 teaspoon chopped fresh rosemary
½ teaspoon white wine vinegar
¼ teaspoon minced garlic (or more to taste)
Kosher salt and fresh cracked black pepper

Season chicken liberally with kosher salt and fresh cracked black pepper. Heat olive oil in skillet over medium heat. Add chicken, and cook until done, turning only once. For large breasts, 8 minutes on each side is usually about right. Remove chicken from heat and transfer to a cutting board. Allow to cool slightly, and slice.

To assemble your wraps, spoon desired amount of mayo onto tortilla. Top with avocado, lettuce, tomato, onion and chicken. Season if necessary. Roll up wrap, and serve.

Tips:
Try whole grain tortillas for a healthy alternative.
Add your favorite cheese, if desired.
Instead of chips, serve wraps and sandwiches with a side of your favorite beans.

Brownie Mix from the Box—Never More!!

Homemade brownies are too easy to give into the boxed mix temptation. Plus, they are so much more delicious—there really is no comparison. I like to add a little cinnamon to mine for a hint of warm spiciness. Top with good vanilla ice cream, and that box mix will forever be banned from your pantry.

Cinnamon Fudge Brownies

1 cup unsalted butter (cut into tablespoons)
¾ cup unsweetened cocoa
4 tablespoons canola oil
2 cups sugar
4 eggs, lightly beaten
1 cup all-purpose flour
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon kosher salt

Heat oven to 350. Grease 13” x 9” inch pan.

Melt butter, cocoa and oil in medium saucepan over low heat, stirring constantly, being careful not to burn chocolate mixture. When butter is melted, remove from heat. Add sugar and stir; allow to cool enough to incorporate eggs. Add eggs, and stir well. Add flour, cinnamon, vanilla and salt. Stir well.

Pour into prepared pan, and bake for 30-35 minutes until toothpick inserted in center comes out clean. Cool and cut into squares. Serve with vanilla ice cream and a dusting of cocoa.