Chicken & Wild Rice Soup

Chicken & Wild Rice Soup

2 tablespoons olive oil

1 small onion, chopped

1 cup shredded carrots

5 cups water

1 (6.2-ounce) package fast-cooking long-grain and wild rice mix,

seasoning packet reserved

1 (10-ounce) package frozen chopped broccoli

2 cups chopped cooked chicken

1 (8-ounce) loaf pasteurized prepared cheese product, cubed

1 (10-3/4-ounce) can cream of chicken soup, undiluted

In a soup pot over medium heat, heat oil. Add onion and carrots and saute 5 minutes, or until tender.  

Add water, seasoning packet from rice, broccoli, and chicken. Bring to a boil then stir in rice; reduce heat,

cover, and cook 5 minutes.  Add cheese and soup; cook 5 minutes, or until cheese melts, stirring constantly. Serve immediately.

Delicious with a warm French Loaf!  

Ukrainian Creamed Potatoes

Ukrainian Creamed Potatoes

4 baking sized potatoes, peeled and cut into chunks (or use new potatoes if available)

1/2 small onion, thinly sliced

Salt to taste

4-6 tablespoons butter

A good handful of fresh dill, chopped

Heavy cream (enough to coat the potatoes)

Place the potatoes and onion in a large saucepan.  Cover with water, salt to taste and bring to a boil.  Reduce heat and simmer until potatoes are tender.  Drain and set potatoes aside.

Return the saucepan to the burner and add the butter.  Cook over medium high heat until the butter is melted.  Add the chopped fresh dill and the cream.  Cook 1-2 minutes until mixture just comes to boil.  Add the potatoes and toss gently to coat.  The cream will thicken a bit and coat the potatoes.

Delicious!!!  Found on Pinterest.  CW 11/7/16

Pork in Paprika Cream

Pork in Paprika Cream

1.5 lbs pork tenderloin, trimmed and cut into small chunks

1 onion, halved and sliced thin

Salt and Pepper to taste

Paprika (I used half regular paprika and half smoked paprika)

EVOO

Beef Broth

1 tablespoon tomato paste

1 heaping tablespoon sour cream

In a large skillet, heat the olive oil.  Add the pork and onion slices.  Season with salt, pepper and paprika and cook, stirring occasionally, until the meat is browned.  Add enough beef broth to cover the pork and bring to a boil.  Reduce heat and simmer until pork is tender.  Stir in tomato paste and cook another 15-20 minutes.  Stir in the sour cream just before serving.

Excellent with Ukrainian Creamed Potatoes and Buttered Peas! 

CW 11/7/16

Greek Green Beans

Greek Green Beans

1 pound fresh green beans, trimmed and halved
1 clove garlic, minced
1/4 cup diced red bell pepper
3 tablespoons extra virgin olive oil
1/4 cup chopped tomato (I used several sliced mini San Marzanos)
1 tablespoon white wine vinegar
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon dijon mustard
Salt and Pepper to taste
3-4 tablespoons crumbled feta cheese

In a large skillet heat the olive oil and saute the green beans, garlic and bell pepper until the beans are tender and starting to turn a little brown in spots.  Stir in the tomato and cook 2 or 3 minutes.  Add the vinegar, parsley, oregano and mustard and toss to coat.  Season with salt and pepper to taste.  Top with the feta just before serving.

YUM!  Excellent with Grilled or Roasted Chicken!