Wednesday, March 24, 2010

Hearty Cabbage Soup

We ate this soup the other day and it was lovely. I thought that adding the whole head of cabbage would be too much, so I held some back and it was a bit runny. Moral of the story - add the whole dang thing.

Hearty Cabbage Soup

1 lb Sausage
1 chopped onion
4-5 celery stalks, sliced, diced, chopped, whatever
4-5 diced potatoes
32 oz chicken broth
3 cups milk
1 small head of cabbage, cut into small pieces
1 T salt
1/4 teaspoon pepper
2 T brown sugar
1 teaspoon caraway seed (I only used about 1/2 tsp)
1-2 cups heavy cream

Add onion, celery, potatoes and chicken broth to large stock pot. Bring to a boil. Cut sausage into slices then throw them in with the potato mixture. Reduce heat and simmer, covered, for 15 minutes. Add milk, cabbage, salt, pepper, brown sugar and caraway seed; return to a boil. Reduce heat and simmer, covered, for 25 minutes longer. Stir in cream and let it get hot, but don't boil again.

Thank you to the lovely lady over at Newlyweds for the recipe. She also has some nice pictures showing you how to cook it, step by step.

Thursday, March 18, 2010

Spiced Honey-Lemon Chicken

I've got another recipe that is wonderful! We had it for dinner tonight, along with a fantastic side of Brussels Sprouts with Bacon and Caramelized Onion (which I will post the recipe for later). I do have a picture, but as I am not home and don't want to download all these pictures I've taken, I'll have to post it later. Brian has requested this recipe to go into our rotation and I liked it, so here it is!

Spiced Honey-Lemon Chicken

2 chicken breasts, pounded to an even thickness

(we just used chicken tenders, you could also use thighs, we also didn't pound them, that's a pain in the patootie and I don't think it matters one bit over all).

1 tsp. Pepper

4 tsp. Olive oil

1 Tbs. Butter

3 Tbs. Honey

zest and juice of one lemon

½ tsp. Ground cinnamon

¾ tsp. Cumin powder

2 tsp. Paprika

Combine all ingredients in a small bowl (or a ziploc bag) and pour over chicken. Marinate for as long as you want (I would do a minimum of one hour). Grill or bake the chicken. If you grill it, you'll have to figure out the amount of time it takes on your grill. But if you bake it, bake it at 400 degrees for 10-15 minutes on each side OR until juices run clear (we grilled it, so I'm not sure about the oven times either). And it all depends upon how thick or thin your chicken is. Eat up!!

Wednesday, March 17, 2010

Buttermilk Vanilla Syrup

I just had some of the most delicious syrup I think I've ever had! When I heard the name, I thought "Ugh, that sounds disgusting! There is no way I'm eating that!" I was TOTALLY wrong!! It's fantastic! So try something new on your french toast, pancakes, waffles, whatever you like!

Buttermilk Vanilla Syrup

1 cup sugar

½ stick butter

1 tsp. Vanilla

½ cup buttermilk

½ tsp. baking soda

Heat sugar, milk and butter, bring to a boil and boil for one minute. Remove from heat, add vanilla and baking soda. Stir well. Mixture will become very foamy.