Apple-Cheddar-Squash Soup

Total Time: 40 min     Prep: 28 min     Cook: 12 min     Yield: 4 servings        Level: Easy

Ingredients

• 5 tablespoons unsalted butter
• 1 medium onion, thinly sliced
• 2 medium apples, thinly sliced
• 1 large white potato, diced
• 1 1/2 cups chopped peeled butternut squash, fresh or frozen
• Kosher salt and freshly ground pepper
• 1/2 teaspoon dried sage
• 2 tablespoons all-purpose flour
• 1/3 cup apple cider
• 4 cups low-sodium chicken broth
• 1 cup milk
• 2 ounces thinly sliced prosciutto, torn into bite-size pieces
• 2 cups grated sharp cheddar cheese, plus more for garnish
• Chopped chives, for garnish (optional)
• Crusty bread, for serving (optional)

Directions

Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.

Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes. Drain on paper towels.
Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.

 http://www.foodnetwork.com/recipes/food-network-kitchens/apple-cheddar-squash-soup-recipe/index.html

Chicken Mini Empanadas

Ingredients

• 2 11-ounce packages pie dough mix
• 1 9.75-ounce can white chicken meat, drained, or 1 1/2 cups shredded rotisserie chicken
• 1 cup chunky salsa
• 1 3-ounce can sliced ripe olives
• 1 cup shredded Mexican cheese blend
• All-purpose flour, for dusting

Directions

Prepare the pie dough according to the package directions for a double-crust pie. Wrap the dough in plastic wrap and chill.

Preheat the oven to 400 degrees F. In a medium saucepan, combine the chicken, salsa and olives. Bring to a boil, then reduce the heat and simmer 5 minutes. Remove from the heat and stir in the cheese. Cool slightly.

On a flour-dusted surface, roll out the dough to inch thick. Using a 3-inch-round cutter, cut out 36 circles, rerolling the scraps as needed. Place about 1 tablespoon chicken mixture in the center of each circle. Moisten the edges with water.
Fold the circles in half and pinch to seal. Pierce the tops with a fork.

Place the empanadas on a baking sheet and bake 15 minutes, or until golden. Serve hot.

http://www.foodnetwork.com/recipes/sandra-lee/chicken-mini-empanadas-recipe/index.html

Perfect Pork Burgers

Ingredients

• 5 slices bacon
• 1 clove garlic, minced
• 1 pound ground pork
• Kosher salt and freshly ground pepper
• 1/4 teaspoon dried rubbed sage
• Freshly ground pepper
• 4 potato buns, split
• Unsalted butter, softened, for spreading
• Coleslaw, for topping

Directions

Pulse the bacon and garlic in a food processor until coarsely ground.

Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
Serve the patties on the buns; top with coleslaw.

http://www.foodnetwork.com/recipes/food-network-kitchens/perfect-pork-burgers-recipe/index.html

Memphis-Style Coleslaw

Prep: 7 min Chill: 2 hr Yield: 6 servings

1 cup mayonnaise
2 tablespoons sugar
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon celery seeds
½ teaspoon salt
1 pinch pepper
½ medium cabbage, shredded or 15 oz bag finely shredded cabbage
1 large carrot, grated
½ green bell pepper, diced
1 tablespoon grated onion

 Stir together first 7 ingredients in a large bowl; add cabbage and remaining ingredients, tossing gently.  Cover and chill 2 to 3 hours; serve with a slotted spoon.

Notes:  I converted this recipe to half of the original amount.  I like a little extra sugar than in calls for.  I also use miracle whip instead of mayonnaise.  I chop the cabbage, carrot, bell pepper, and onion in the food processor with the grating attachment.

Turkey Patties

Makes: 4 servings

 

Ingredients

• 1 pound ground turkey
• 1/4 cup panko crumbs
• 1 egg white
• 2 tablespoons minced scallions
• 1 clove garlic, minced
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons chopped fresh parsley
• Zest, juice of 1 lemon
• 1 tablespoon canola oil

Directions

1. In a large bowl, blend ground turkey with panko, egg white, scallions, garlic, soy sauce, parsley, lemon zest and juice. Shape into 4 equal patties.
2. Heat canola oil in a large nonstick skillet over medium heat. Cook turkey patties for about 5 to 7 minutes on each side or until cooked through.

http://www.familycircle.com/recipe/turkey/turkey-patties/

Oriental-Glazed Chicken

Makes: 4 servings      Prep: 10 mins        Marinate: 1 hr       Cook: 10 mins

 Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/4 cup light soy sauce
• 1/4 cup honey
• 3 tablespoons vegetable oil
• 2 tablespoons chili sauce (such as Heinz)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1 cup chicken broth
• 1 tablespoon cornstarch
• 4 cups coleslaw mix
• 1 cup salted cashew nuts
• 3 cups cooked white rice

Directions

1. Place chicken in a 9 x 13-inch baking dish. In a small bowl, mix together soy sauce, honey, 2 tablespoons of the vegetable oil, the chili sauce, ginger and garlic powder. Pour over the chicken and toss to coat. Cover and refrigerate for 1 hour.
2. Mix together the broth and cornstarch until smooth. Set aside.
3. Heat large skillet over medium-high heat. Add chicken and marinade and bring to a simmer. Simmer, stirring occasionally, for 5 minutes or until internal temperature of chicken reaches 160 degrees F. on an instant-read thermometer. Remove chicken; set aside.
4. Add remaining tablespoon oil to skillet and add coleslaw mix. Cook, stirring, until tender, about 4 minutes. Stir in broth mixture; bring to a boil. Reduce heat to medium-high; simmer 1 minute, until sauce thickens. Add in chicken and any accumulated liquid and heat through.
5. Stir in cashews and serve with rice. 

http://www.familycircle.com/recipe/chicken/oriental-glazed-chicken/

Pork Ragu & Bowtie Pasta

Makes: 6 servings (plus 4 cups sauce for second meal)

Prep: 15 minutes Slow Cook: 6 hours on HIGH or 8 hours on LOW

Ingredients

• 2 cans (14 1/2 ounces each) Italian-seasoned diced tomatoes
• 1 medium-size onion, peeled and chopped
• 1 cup chopped carrots
• 4 cloves garlic, peeled and finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 2 pounds country-style pork ribs
• 1/2 pound zucchini, diced
• 1 pound whole-wheat bowtie (farfalle) pasta, cooked
• 1 cup shredded reduced-fat Italian 4-cheese blend

Directions

1. Coat slow cooker bowl with nonstick cooking spray.
2. Add tomatoes, onion, carrots, garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, oregano and pepper flakes. Stir to combine. Add ribs and cover with sauce. Scatter zucchini over top.
3. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
4. Remove ribs and shred meat. Discard bones and stir shredded meat back into sauce; stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Stir half the sauce (about 4 cups) into pasta, adding some of the cooking liquid, if desired. Stir in cheese and serve. Freeze extra sauce for future.

http://www.familycircle.com/recipe/pork/pork-ragu-bowtie-pasta/

Chicken With Creamy Cheddar Rice

Makes 4 Servings                 

Ingredients:

1 1/2 cups brown basmati rice
1 tablespoon plus 2 teaspoons olive oil
1 cup chopped yellow onion
3 1/4 cups water
1 1/4 teaspoons salt
8 medium skin-on, bone-in chicken thighs
Salt and ground black pepper to taste
8 sprigs fresh thyme or 2 teaspoons dried thyme leaves
4 ounces Cabot Extra Sharp Cheddar or Seriously Sharp Cheddar, grated (about 1 cup)
1/2 cup Cabot Light Sour Cream
Steamed fresh broccoli

Directions:
1. Place oven racks in middle and upper position and preheat oven to 375°F. Place raw rice in 8-inch-square or similar size baking dish and set aside.

2. In medium saucepan over medium heat, warm 1 tablespoon of oil. Add onion and cook, stirring, until tender and translucent, about 3 minutes. Add water and salt to saucepan and bring to boil.

3. Stir to dissolve salt and pour over rice in reserved dish. Cover dish tightly with foil.

4. Place in oven on middle rack and bake for 45 minutes.

5. Meanwhile, place chicken thighs on baking sheet with sides. Brush each thigh lightly with oil and season with salt and pepper. Top each thigh with thyme sprig or sprinkle with dried thyme leaves.

6. When rice has baked for 45 minutes, place chicken in oven above rice on top rack.

7. Continue baking rice for 15 minutes longer or until rice is tender.

8. Leaving chicken in oven, remove rice. Uncover dish and spoon half of rice into a bowl to set aside for Chicken Tortilla Pie. Stir cheddar and sour cream into rice remaining in dish.

9. Recover loosely with foil, return to oven and bake for 10 to 15 minutes longer or until chicken is lightly browned and cooked through to center and rice is heated through. Set half of thighs aside for Chicken Tortilla Pie.

10. Serve remaining thighs with steamed broccoli, either on the side or mixed into the creamy rice.

http://www.cabotcheese.coop/pages/recipes/recipe.php?id=597