Tag Archives: milk

Cranberry Wild Rice Soup (Lighter Version)

This recipe has been ‘lightened up’ slightly and is a wonderful soup that, while meat-free, is able to satisfy the carnivores in your life!

Cranberry Wild Rice Soup (Lighter Version)

3 tbsp unsalted butter
1 large carrot, diced
1 celery stalk, sliced no larger than 1/4″ pieces
1/2 cup onion, minced
3 tbsp all purpose flour
3 cups organic vegetable stock
1 1/2 cups cooked wild rice
1/2 cup dried cranberries
1 cup skim milk or fat free half and half
2 tbsp dry sherry
Sea salt and freshly ground pepper to taste

Melt butter in stock pot over medium heat; sauté the carrot, celery and onion, stirring occasionally, until the vegetables are tender (about 8 minutes). Add the flour and stir until smooth. Gradually stir in the vegetable stock, whisking as you go to avoid lumps from forming. Increase the heat to medium-high and stir until soup is thickened, about 5 minutes. Stir in the rice and cranberries. Reduce the heat to barely a simmer, cover, and stir occasionally, until the cranberries are plump and soft (about 15 minutes). Add remaining ingredients. Stir occasionally until heated through. Season to taste and ladle into bowls. Top with a teaspoon of grated Parmesan cheese as a garnish. If desired, serve with toasted baguette rounds.

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The “Nutty Nikolai” Cocktail

A variation on a White Russian cocktail, I came up with this last night…and dang it was good! Sorry for the lack of photograph, however.

The Nutty Nikolai Cocktail

1.5 oz of Hazelnut Liquor (such as Frangelico®)
1.5 oz of Coffee Liquor (such as Kahlúa®)
1.5 oz of Vodka
6 oz of milk

Combine all ingredients with 1 cup of crushed ice in a cocktail shaker. Shake to thoroughly combine. Pour into a double old fashioned glass and enjoy!

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Spinach Artichoke Stuffed Chicken

CHICKEN:

  • 4 boneless, skinless chicken breasts (approximately 2 lbs)
  • 2 tablespoons Italian seasoning
  • salt and pepper to season

SPINACH ARTICHOKE FILLING:

  • 8 oz frozen chopped spinach, thawed
  • 8 oz reduced fat cream cheese at room temp
  • 5 oz (I can) artichoke hearts in brine, drained, chopped
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup finely grated Parmesan cheese
  • 1 tablespoon minced garlic

CREAM SAUCE:

  • Remaining spinach and artichoke filling
  • 1 cup 2% milk

Instructions

Prepare The Chicken:

  1. Season both sides of each breast with the Italian seasoning, salt and pepper. Cut a slit in the side of the breast about 3/4 quarter of the way through, being careful not to cut all the way.

Make The Filling:

  1. Squeeze any and all excess liquid out of the spinach, discarding liquid. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, Parmesan and garlic; mix well to combine. (You may use a food processor fitted with the blade for this process as well, making sure to not completely puree the filling.)
  2. Place 1-2 tablespoons of the spinach artichoke filling into each chicken breast, sealing with toothpicks or tie with butcher twine.
  3. Heat 1 tablespoon of butter and 1 tablespoon of oil in a cast iron skillet (or non stick pan) over medium-high heat. Add the chicken and fry until lightly golden. Turn and fry on the other side, covering pan with a lid, until cooked through, (this should be about 10 minutes each side. Transfer chicken to a warm plate.

For The Sauce:

  1. Pour milk into the skillet and bring to a simmer. Add in the remaining filling and stir until sauce is thickened.

To serve: Cut chicken breast in half and place on a dinner plate, spooning sauce overtop.

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Hot Virginia Dip

Hot Virginia Dip (Courtesy of the Virginia Hospitality Cookbook and the Junior League of Hampton Roads)

Original recipe:

1 cup pecans, chopped
2 tbsp butter (Unsalted)
16 oz cream cheese, softened
4 tbsp milk
5 oz dried beef, minced
1 tbsp garlic salt
1 cup sour cream
4 tbsp onion, minced

Recipe as created above:

4 eight-ounce blocks of cream cheese, softened
16 oz cream cheese
10 oz dried beef, diced
4 tbsp milk
2 medium onions, diced
2 tbsp garlic salt
3 cups of pecan halves
1 stick unsalted butter

Either way you make the dish, the process is the same – I just needed to make it in much larger quantities.

In a large mixing bowl, add cream cheese, sour cream, diced dried beef, garlic salt, diced onion, and milk and using a stand (or hand) mixer, beat to combine thoroughly (this is most easily done if your mixer has a paddle type attachment.

Melt butter in a large saute pan. Add pecans and toss to coat. Continue to cook until just scorched (the original recipe just says to saute). This does not add a burnt flavour or taste, but does add a je ne sais quoi flavour to the topping.

The original recipe makes enough for a 1 1/2 qt baking dish; the larger recipe makes enough for a 3 qt baking dish.

Turn out the cream cheese mixture into the appropriately sized baking dish; cover with sauteed pecans. Place in a 350 oven and bake for 20-25 minutes or until bubbly. Serve with bread sticks, crackers, Wheat Thins or Triscuits.

(N.B. – This dip does reheat well, but is one of the very few things The Wannabe Gourmet has found that does not have a pleasing taste if served cold. A chafing dish (solid fuel, alcohol based, or even electric) works wonders, and for smaller amounts (1 1/2 quart), I’ve found that even the chafing dishes that are heated by votive candles alone will keep the dip at a sufficiently heated temperature for all to enjoy — it goes QUICKLY.)

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