Hungarian Hot Sausage and Lentil Stoup

A stoup is between a stew and a soup. This was delicious and perfect for a chilly winter day. It has a little heat to it, but not too spicy.

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/2 pounds bulk hot Italian sausage
3 cloves garlic, chopped
1 medium onion, chopped
2 portobello mushrooms, gills scraped out, chopped
1 cup pre-shredded carrots, available in sacks in produce department of the market
1 cup lentils
1 large starchy potato, peeled and chopped
Salt and pepper
1 bay leaf, fresh or dried
2 teaspoons smoked paprika (or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper)
3 sprigs fresh rosemary, in tact on stems
1 (14-ounce) can fire roasted chopped tomatoes, such as Muir Glenn or, regular diced tomatoes
6 cups chicken stock
4 cups kale or chard, a small bunch, veins removed and chopped
Crusty bread, to pass at table
Butter, for bread

Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks). Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat. Let stand 5 minutes. Serve in shallow bowls with bread and butter to mop up stoup. Reheat leftovers thinning it with broth or water.

Chocolate Mousse Torte

Ingredients
37 Nilla waffers divided
4 squares Baker's Semi-sweet Chocolate divided
2 pkg. 3.9 oz. each chocolate instant pudding
2 cups plus 2 Tbsp. cold milk divided
1 tub 8 oz. whipped topping thawed divided
1 pkg. 8 oz. cream cheese softened
1/4 cup sugar
3/4 cup fresh raspberries....I had strawberries so I used them instead and they worked fine.

Directions
Stand 16 wafers, top-sides out, around the insede edge of a 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares. Beat the pudding mixes and 2 cups milk with whisk for 2 minutes. Blend in melted chocolate and 1 cup whipped topping; pour into prepared pan. Beat cream cheese, sugar and remaining milk with mixer until blended. Stir in 1 cup of whipped topping; spread over pudding. Top with remaining wafers. Refrigerate 3 hours. Invert the torte onto a plate. Remove pan and plastic wrap. Shave remaining chocolate square into curls. Top the torte with the remaining whipped topping, berries and chocolate curls.

Note--make it the day of, the waffers become a bit soggy the second day.

White Chocolate Raspberry Cheesecake

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White Chocolate Raspberry Cheesecake

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

For a Shortcut use seedless raspberry jelly instead of step 2.

Apricot Chicken

Sorry no picture. This is another fast, easy and very delicious recipe. Portions are for two to three people.

1 pound chicken tenders
3/4 cup apricot preserves
1/2 envelope onion soup mix (use the other half to mix with sour cream and make chip dip!)
1/8 cup mayo

Combine preserves, onion soup mix, and mayo. Place chicken in 13x9 pan and spread preserves mixture over top. Cover and bake at 350 degrees F for 35 minutes or until internal temperature reaches 165 degrees F.
Serve chicken and juices over steamed white rice. Try a green salad and hot rolls on the side.

Poblano Chicken Chowder

Thank you Paula Deen for your love of butter, cream and all things yummy! This is a good one.

1/4 cup olive oil
3 large carrots, cut into 1/2-inch dice
2 large onions, cut into 1/2-inch dice
5 stalks celery, cut into 1/2-inch pieces
1/8 cup minced garlic
2 to 3 small poblano peppers, seeded and cut into 1/2-inch dice
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground cumin, or more to taste
1/4 teaspoon dried thyme, or more to taste
1 tablespoon chicken bouillon granules
3 quarts chicken broth
1/2 bunch fresh cilantro leaves, minced
3 cups diced (large pieces) grilled chicken
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1/2 teaspoon hot sauce, or more to taste
1 cup heavy cream

Directions
Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften.

Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through.

Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly. When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend.

Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the hot sauce, then the cream, and serve.

Corn Muffins

This came from the lid of Dannon Light & Fit Yogurt. Fast, easy, just the right amount of sweet goodness.


1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 large eggs
1 1/4 cup Dannon Light & Fit Vanilla or Strawberry nonfat yogurt
1/4 cup canola oil


1. Preheat oven to 375 degrees F; lightly grease or line twelve 2" muffin tins (regular muffin size)
2. In a larger bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In a smaller bowl whisk together eggs, yogurt, and oil; add this yogurt mixture to the flour mixture,and stir the batter until it is combined.
3. Divide the batter among the muffin tins (they'll be nearly full), and bake the muffins in the middle of the oven for 15-20 minutes, or until a tester comes out clean.
4. Let the muffins cool in the tins on a rack for three minutes, turn them out onto the rack and let them cool completely. Keep in an airtight container and eat within a couple days.

Yields 12 muffins

Maine Diner Seafood Chowder

Every time we go to Wells, ME, we have to stop in at the Maine Diner. They have such things as Crabs Benedict, Lobster Pie, and the BEST seafood chowder I have ever tasted. Thankfully they are not secretive about their recipe. It takes some time and effort, but well worth it. You are more likely to have the best results if you live somewhat near the coast and have access to the seafood required.

1 Maine lobster (about 1 lb.)

1/2 lb. Maine steaming clams (soft shelled steamers)

1/2 lb. shrimp (26 - 30 count) (I use Maine shrimp)

1/2 lb. scallops (I used bay scallops, but I think at the diner they use sea scallops)

1 can (10 oz.) baby clams

1/4 lb. butter

2 C. light cream

2 C. milk

1/4 C. dried parsley flakes (I used a little less than this of fresh flat leaf)

1 T. paprika

2 medium potatoes

4 oz. salt pork (you can use bacon, but the salt pork is more traditional)

1 medium onion, diced fine

Salt and pepper to taste

Oyster crackers, for serving

In 1 1/2 quarts of water, boil the lobster for 15 minutes in a pot with a lid. Remove the lobster and set aside. In the same liquid, cook the steamers until they open. Remove the steamers and set aside. Using the same liquid once again, cook the scallops and shrimp until cooked through. Leave in the pot with the broth.

Split open the lobster and pick out the meat. Break the meat into bite-sized pieces and return it to the pot. Clean the tomalley out of the lobster cavity and add it to the pot. Add the canned baby clams (with their juice), butter, cream, milk parsley and paprika.

Remove the steamers from their shells, pick off the neck sheath, and add to the pot. Keep warm but do not boil.

Peel and dice the potatoes. In a separate pot, cook them in boiling water just until tender. Drain and add to the pot.

In a frying pan, sauté the salt pork until rendered. Add the onions and cook until tender. Add the entire contents of the pan to the pot.

Simmer the pot on low heat until hot. Add salt and pepper to taste. Serve the chowder in soup bowls with oyster crackers.

This recipe said it served four, but I would say a little more. It almost filled up my 7.25 quart pan.

Easy Guacamole

Found this on allrecipes.com
I thought it was excellent. I had all the ingredients. Super fast and super easy!
You more experienced chefs may find it a good base recipe for you to tinker with.

2 avocadoes
2 T mayo
2 T salsa
1/4 tsp. chili powder
1/4 tsp. ground pepper
salt to taste

Mix it all up and enjoy!