A Go-To Favorite Chicken Soup Recipe

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Alas, my favorite time of year has arrived:  bone-chilling winter is upon us, time for me to get yummy soups going on my stove.  This is a particularly favorite recipe that I keep coming back to, so I wanted to share it with you – It takes only about 20 minutes to prepare and then you are feasting (hopefully by a cozy fire) on heart-and-soul-warming goodness.  Enjoy!

Southwestern Chicken & Rice Soup Low-Fat and My Way

Ingredients:

  • 48 ounces fat free chicken broth
  • 1/3 cup onions, chopped
  • 1/3 cup celery, chopped
  • 1/2 cup green bell peppers, chopped
  • 1/2 cup long-grain rice, uncooked
  • 1/4 teaspoon cumin
  • 12 ounces boneless skinless chicken breasts, chopped (*I purchase a baked chicken and de-skin and shred)
  • 1 cup tomatoes, chopped
  • 1/2 cup whole kernel corn, frozen
  • 1 (4 1/2 ounce) can green chilies, chopped, undrained
  • salt and pepper to taste

Directions

  1. Bring broth to a boil in a large saucepan.  Stir in rice and cumin.
  2. Return to a boil.
  3. Cover, reduce heat, and simmer 15 minutes until rice is tender.
  4. Stir in chicken and next 3 ingredients into rice mixture.
  5. Bring to a boil.
  6. Remove mixture from heat, add salt.
  7. Serve with fresh cornbread and green salad.
  8. Enjoy!

 

 

 

 

 

 

 

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The Only Beef Stroganoff Recipe You’ll Ever Need

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My Mom was the Quintessential Homemaker and homemade beef stroganoff was “standard fare” on our dinner table growing up.  That’s why it is exactly what I wanted to have for dinner tonight for my 49th birthday celebration!

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Here is there recipe, straight out of the 1961 New York Times Cook Book, off Rhetta Greenwell Killion’s kitchen shelf:

[“Beef Stroganoff” servings = “About 6 servings” }

Ingredients:

  • 1 1/2 pounds beef filet, sirloin or porterhouse steak
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons butter
  • 1 tablespoon flour
  • 1 cup beef broth or canned consume
  • 1 teaspoon prepared mustard
  • 1 onion, sliced
  • 3 tablespoons sour cream, at room temperature
  1. Remove all the fat and gristle from the meat.  Cut into narrow strips about two inches long and one-half inch thick.  Season the strips with salt and pepper and refrigerate two hours.
  2. In a saucepan melt one and one-half tablespoons of butter, add the flour and stir with a wire whisk until blended.  Meanwhile, bring the consommé to a boil and add all at once to butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.  Stir in the mustard.
  3. In a separate pan heat the remaining butter, add the meat and sliced onion and brown quickly on both sides.  Remove the meat to a hot platter, discarding the onion.
  4. Add the sour cream to the mustard sauce and heat over a brisk flame for three minutes.  Pour sauce over meat and serve.

Lazy Sunday Dinners Are Madam Cheeky’s FAVORITE!

img_20130320_143213_971  It is only January 11 – still technically the holiday season.  A brisk wind whirs around my house keeping the temperatures cold and ice is on the way.  Christmas cards still not finished and packages to family yet to be mailed (sorry, family!!).

But today, I shall enjoy the day doing my VERY FAVORITE THING:  preparing a winter’s feast to enjoy by the fire in my precious Fairway home with the dearest of the dear – my family and close friends.

Here is the menu – if you BEG me, I might post recipes:

634_96 baked fontina The Barefoot Contessa’s Baked Fontina;

LemonAndMintBigLovely fresh greens with Colorado Cache lemon mint dressing;

Linguine Primavera a la Mikey Tamburini;

Chocolate-Chocolate-Chip-Cake  And “Hell YEA!” Madam Cheeky drove way the hell out to South Johnson County to the “Nothing Bundt Cakes” store for a chocolate chocolate chip cake to top our tummies off.  I will post a smiling pic of the guesties around the table like those fancy entertaining magazines do, PROMISE.

Meanwhile, Mario is begging for Grandma Rhetta’s Bran Muffins so I need to hit the kitchen!!!

Happy Sunday, everyone, and may all your meals be cozy!!!!