Rossana's gravy recipe

3-4 Tablespoons unsalted butter
1 carrot, chopped fine 
1-2 ribs celery, chopped fine 
1 onion, chopped fine 
5-6 mushrooms, sliced 
1/4 cup flour
2 cups low sodium chicken broth
2 cups low sodium beef broth 
1 bay leaf
1 teaspoon fresh thyme or 1/2 t dried thyme 
5-6 whole black peppercorns 

Melt the butter in large sauce pan, add the veggies and cook until softened and well browned. make sure are well browned that the flavor without the turkey drippings. Stir in the flour and cook, stirring constantly, until well browned 4-5 min . 
Gradually whisk in the broths and bring to a boil. add the bay leaf, thyme and peppercorns and simmer, stirring occasionally until thickened 25-30 min .
Pour the gravy through a fine -mesh strainer into a clean saucepan, pressing on the solids to extract as much liquid as possible, discard the solids, season with salt and pepper!!!


The gravy can be made ahead, can be refrigerated in an airtight container for up to 4 days or frozen for to 2 months.

Baked Macaroni and Cheese

Serves 6 to 8

8 tablespoons unsalted butter
2 cups fresh breadcrumbs
Salt
1 pound elbow macaroni
1 garlic clove, minced
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/4 teaspoon cayenne pepper
6 tablespoons all-purpose flour
3-1/2 cups whole milk
1-3/4 cups low-sodium chicken broth
1 pound Colby cheese, shredded (4 cups)
8 ounces extra-sharp cheddar cheese, shredded (2 cups)
pepper

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt 2 tablespoons of the butter and toss with the breadcrumbs.

2. Bring 4 quarts water to a boil in a large pot for the macaroni. Stir in 1 tablespoon salt and the macaroni and cook until almost tender bust still firm to the bite. Drain the macaroni and leave it in the colander.

3. Wipe the pot dry, add the remaining 6 tablespoons butter, and melt over medium heat. Stir in the garlic, mustard mixture, and cayenne. Cook until fragrant, about 30 seconds.

4. Stir in the flour and cook until golden, about 1 minute. Slowly whisk in the milk and broth. Bringing to a simmer. Cook whisking often, until the mixture is slightly thickened, about 6 minutes.

5. Off the heat, whisk in the Colby and cheddar until completely melted. Season with salt and pepper to taste. Stir in the drained macaroni, breaking up any clumps, until well combined.

6. Pour in to a 9 x 13-inch baking dish. Sprinkle evenly with breadcrumbs. Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool for 10 minutes before serving.

Texas Confetti Rice Salad

Taste of Home Recipe

 

2 cans (14-1/2 ounces each) chicken broth

2 cups uncooked long grain rice

1/2 cup water

4 cups cubed cooked turkey

4 medium tomatoes, seeded and chopped

2 cups fresh or frozen corn, thawed

1 large green pepper, chopped

1 medium red onion, chopped

1 cup olive oil

1/2 cup minced fresh cilantro

1 can (4 ounces) chopped green chilies

3 tablespoons white wine vinegar

3 tablespoons lime juice

2 tablespoons Dijon mustard

2-1/2 teaspoons ground cumin

1 teaspoon garlic salt

1/2 teaspoon crushed red pepper flakes

1 medium ripe avocado, peeled and cubed

 

Directions

In a large saucepan, bring the broth, rice and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Transfer to a large bowl; cool completely.

Stir in the turkey, tomatoes, corn, green pepper and onion. In a small bowl, whisk the oil, cilantro, chilies, vinegar, lime juice, mustard, cumin, garlic salt and pepper flakes. Pour over salad; toss to coat. Chill until serving. Just before serving, stir in avocado.

 

Yield: 12 servings (1-1/3 cups each).

Cream of Celery Soup

By: WONDERFALK

3 quarts chicken stock

3 pounds celery, coarsely chopped

1/2 pound carrots, julienned

1/2 pound onions, chopped

1 cup all-purpose flour

1 tablespoon salt

1 teaspoon ground white pepper

3 quarts hot milk

1 cup margarine

Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot.

Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine.

Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.

 

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 Minutes

Servings: 32

Tomato-Basil Parmesan Soup

(From BYU Magazine)

Makes about 2 quarts

 

2 (14 ounce) cans diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

4 cups chicken broth

1 cup finely diced onions

½ bay leaf

1 teaspoon dried oregano or 1 Tablespoon fresh oregano

1 Tablespoon dried basil or ¼ cup fresh basil

½ cup butter

½ cup flour

1 cup Parmesan cheese

2 cups half and half, warmed

1 teaspoon salt

¼ teaspoon black pepper

 

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

 

About an hour before serving, prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cut hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

 

Add all back into the slop cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another hour until ready to serve.

Mango Salsa Soup

1 48 ounce container of the Mango Salsa from Costco.  (Winco has Mango Salsa too.  Just get two 24 oz containers.  I just like Costco's better.)

2 cups regular salsa

2 quarts of chicken broth

2-3 chicken breasts cooked and cut into small pieces (equal to 4 cans chicken)

1-2 teaspoon cumin

1 can black beans

1 can white beans

Just dump it all in a pot, stir, and let it heat through.  It's especially good if it can simmer on low for an hour or more.  But it doesn't have to. 

Feeds A LOT of people and is so easy!

 

You can also serve it with chips and sour cream.  Yummy!

Chicken Tortilla Soup

Servings: 6-8

Poached Chicken:  ***(This will make the chicken more tender)
2 skinless, boneless chicken breasts
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
½ teaspoon salt

***My side note:  A quick trick would be to a store bought rotisserie chicken from the deli section and just shred or chop it up (without skin) and add it to the soup base towards the end of cooking just to heat through

Soup Base:​
4 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
1/2 teaspoon chili powder
1 -2 tablespoon lime juice
1 cup chunky salsa ***(I use a high quality fresh salsa – not bottled salsa)
1 can of diced tomatoes
***Optional:  You may also add a can of rinsed black beans and/or cooked rice

Condiments/Toppings:
Chopped Cilantro
Sour Cream
Tortilla chips
Shredded Monterey Jack cheese
Diced Avocado

DIRECTIONS:
Poaching Chicken Breasts:
Place chicken breasts in bottom of a small, heavy-bottomed pot. They should fit in a single layer but fit quite snugly. Pour in just enough water or broth to cover the chicken. Add seasonings.

Bring to a boil, and then quickly reduce heat to low so that the water is barely at a simmer. Partly cover with a lid and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes. Remove from water/broth and allow to cool slightly before shredding or chopping it for desired recipe.

Making the Soup Base:
In a large pot over medium heat, add all listed soup base ingredients.  Bring to a boil and reduce heat to low and simmer for about 20 to 30 minutes.  After this is completed, add the precooked chicken.  Stir and serve with the optional toppings.  Enjoy – Freeze any left overs (without the toppings) for future meals.

Black Beans & Kielbasa Soup

1/2 pound dried black beans
5 cups chicken broth
5 carrots cut into large chunks
1 tbs Worcestershire sauce
1 bay leaf
1 small onion chopped

-Soak black beans overnight in water.  Combine all ingredients in slow cooker and simmer on low for 8-10 hours.  If you use canned black beans use 3 cans of drained black beans simmer until onions are translucent and carrots are cooked through.

Corn and Potato Chowder

Serves 6 – 8

from foodnetwork.com

 

1 tablespoon butter

1/4 pound bacon, diced

1 cup chopped onion

3/4 cup chopped green pepper

Kosher salt and black pepper

1 tablespoon minced garlic

2 tablespoons flour

4 cups chicken broth or stock

4 cups peeled, finely diced all-purpose potato

1 1/2 cups shredded carrot

2 cups fresh or frozen corn kernels

1 cup half-and-half

1/2 teaspoon dried thyme

Pinch of cayenne pepper

2 tablespoons chopped fresh Italian parsley

 

Directions

 

Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.

 

Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more.

 

Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender.

 

Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.

 

Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

Chicken Enchilada Soup

Serves 8-10.

3 cups chicken stock

2 skinless, chicken breasts

2 teaspoon ground cumin

2 teaspoon chili powder

1/2 teaspoon cayenne pepper

1 28 ounce can diced tomatoes

4-6 jalapeno peppers, minced

1 green bell pepper, diced

1 large onion, diced

4 cloves garlic, minced

1 15 ounce can black beans, rinsed and drained

2 cups frozen corn

1/2 cup tomato paste

8 ounce Pepper Jack cheese, divided

1 cup cilantro, chopped

Tortilla chips

In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.

Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.

Pumpkin Pasta Sauce

‎6 ounces whole wheat penne pasta

3/4 cup pumpkin puree

3/4 cup low sodium chicken broth

1/4 cup nonfat milk

1 teaspoon margarine

1/4 teaspoon onion powder

1/4 teaspoon ground black pepper

1/4 teaspoon salt

1 pinch ground cloves

1 pinch ground nutmeg

1 pinch ground cinnamon

1 pinch ground ginger

1/4 cup grated Parmesan cheese, plus more for serving

Directions

1.Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

2.Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.

Chicken with Wild Mushroom and Balsamic Cream Sauce

Salt
1/2 pound orzo pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 boneless, skinless chicken breasts, 6 ounces
Pepper
2 tablespoons butter
12 cremini or baby portobello mushrooms, sliced
12 shiitake mushrooms, stems removed and sliced
12 white mushrooms, sliced
2 large cloves garlic, chopped
1 tablespoon thyme leaves, a couple of sprigs, chopped
2 large shallots, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons heavy cream or half-and-half, a couple turns of the pan
1/4 cup chopped flat-leaf parsley, a generous handful

Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.

Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.
photo by: Food Network

Summer Corn Fettuccine

Salt

1 pound fettuccine

extra-virgin olive oil, for drizzling

6 slices smoky bacon, chopped

6 ears corn on the cob, shucked

3 shallots, finely chopped

1 small red bell pepper, seeded and chopped

Freshly ground black pepper

1 cup half-and-half or cream

1/2 cup chicken stock

2 tablespoons chopped fresh thyme leaves

hot sauce or 1 or 2 pinches cayenne pepper

1 cup grated Parmigiano-Reggiano or Pecorino Romano

1/2 cup torn sweet basil leaves

Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente. Meanwhile, heat a large skillet with a drizzle of extra-virgin olive over medium heat. Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add 3/4 of the scraped corn and any corn liquid into the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.

Add the remaining corn and half-and-half to a food processor and puree until smooth.

Pour the stock into the corn and vegetables, and simmer over low heat for a minute. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste.

Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple handfuls of cheese, about 1/2 cup and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.

Serves 4 to 6

Grilled Teriyaki Chicken

1/3 cup water

1/4 cup chicken broth

1/4 cup soy sauce

1 teaspoon minced garlic

2 boneless skinless chicken breast halves

In a small saucepan, combine all the ingredients but the chicken. Bring to a boil over medium heat; cook for 1 minute. Cool for 10 minutes. Pour into a resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.

Drain and discard marinade. Grill chicken, covered, over medium heat for 7 - 8 minutes on each side or until a meat thermometer reaches 170 degrees.

White Chicken Chili

16 oz pkg. dry Great Northern Beans
32 oz chicken broth (less if you want to cook for less time)
6 oz turkey bacon, about ½ pkg. (easiest to slice while frozen)
8 boneless, skinless chicken thighs, cubed
3-5 T. minced garlic
Salt and pepper to taste
Chicken bouillon to taste (around 2-4 cubes)

1. Soak beans overnight.
2. Combine all ingredients in crock-pot and cook on high for 6-8 hours.
3. Stir every 2 hours--makes ingredients more creamy
4. Wait to add salt until ready to serve so it doesn’t become too salty