Shrimp Chowder

Yummy Creamy Oh So Good!
Was looking for a quick shrimp soup and came across this little recipe on my AllRecipes app. Enjoy it!

Shrimp Chowder

• 1/2 cup sliced celery
• 1/3 cup finely diced onion
• 2 tablespoons margarine
• 1 (8 ounce) package cream cheese, diced "I used light cream cheese"
• 1 cup milk
• 1 1/2 cups cubed potatoes "I used about 2 potatoes"
• 1/2 pound frozen cooked shrimp, thawed and drained "Tweeked this a bit and used fresh steamed shrimp from Publix and had them steam it with old bay for some extra flavor for the soup."
• 3 tablespoons dry white wine 
• 1/2 teaspoon salt

Directions

1. In a large stock pot saute celery and onions in margarine.
2. Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
3. Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.

Out of this World Florentine Meatballs!

This was INCREDIBLY delicious! I found this recipe out of the magazine Simple and Delicious and it was just that! This will be a regular from now on at the Corder Table! The grated cheese and spinach in each meatball made this truly mouthwatering! I did omit the frozen spinach and replaced it with a bag of fresh spinach, cooking it down in a saucepan with just a little spray butter. I then let it cool and cut it in to even smaller pieces to add to the rest of the ingredients. Every bite was better than the first! Hope you try this and LOVE it like we did!

Ingredients

• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry "I actually used a bag of fresh spinach" 
• 1/2 cup seasoned bread crumbs1/4 cup grated Parmesan cheese 
• "I used fresh shredded Parmesan cheese and ground it in a blender.(I would not recommend using Parmesan in a can cheese.) The shredded fresh Parmesan cheese is what gave this dish its succulent flavor!
• 4 garlic cloves, minced
• 2 teaspoons dried oregano "I also added a sprinkle full of Italian seasonings"
• 2 eggs, lightly beaten
• 2 pounds lean ground beef (90% lean)
• 1 jar (26 ounces) spaghetti sauce
• Hot cooked spaghetti

• Directions

  • In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 32 balls.
  
  
  
  • Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 24-28 minutes or until no longer pink. Drain on paper towels.
  • Save half of the meatballs for Italian Stroganoff (recipe also in Recipe Finder) or save for another use. In a large saucepan, heat spaghetti sauce; add the remaining meatballs. Serve with spaghetti. Yield: 4 servings plus 16 cooked meatballs.
  
  
  
• Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 24-28 minutes or until no longer pink. Drain on paper towels.
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• Serve with Spaghetti and Sauce. Enjoy!
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Chinese Chicken and Rice Soup

A food network magazine recipe worth trying!!!!
Oh I love when I find a good soup recipe; Ive kind of been on a soup kick lately with fall approaching. :) This is a very simple yet flavorful Chinese soup! It really has a great flavor and is so simple to make! I modified a little bit from the original recipe but think it turned out just great!
Hope you try it and like it!
Cheers!

Ingredients

• 4 large eggs
• Kosher salt and freshly ground pepper
• 2 tablespoons peanut or vegetable oil
• 2 large tomatoes, halved and thinly sliced  (I didnt have tomatoes on hand and made it without them and it was still great!)
• 4 cups low-sodium chicken broth
• 1 bunch scallions, sliced
• 1 tablespoon sesame oil (to give it more of a chinese flavor I added another half a TBS of this could add up to one TBS and it would be good too)
• 2 teaspoons soy sauce (I added 1 extra tsp of soy sauce)
• 1 cup shredded rotisserie chicken, skin removed
• 4 cups fresh baby spinach
• 1 1/2 cups cooked rice (white, brown or wild)

Directions

Whisk the eggs with a pinch each of salt and pepper in a small bowl. Heat the peanut oil in a wok or large saucepan over high heat. Add the eggs and cook, undisturbed, until bubbles form on the surface and the bottom is set, about 1 minute.

Add the tomatoes and cook, stirring gently to break up the eggs, until the tomatoes begin to soften, 2 to 3 minutes. Add the chicken broth, 3 cups water, the scallions, sesame oil, soy sauce and 1 1/2 teaspoons salt. Partially cover and simmer 5 minutes.

Stir in the chicken, spinach and rice and warm through. Season the soup with salt and pepper.

ENJOY!

OH MY GOSH! Has it really been this long since I blogged a recipe! I am so sorry! I keep getting emails from friends asking for new recipe on the blog and I had NO idea it had been so long since my last recipe! I promise I'm on it! I have still been cooking lots of new recipes, I have just let "life" get in the way of blogging and sharing them with you.
But boy do I have a good one for you tonight! We are on a "healthier" kick at our house and I found an awesome recipe out of an old South Beach Diet cookbook I got a while back. With this "tease" of fall in the air, soup was on my mind!!!!!!!!!!
I found a very healthy Mexican Chicken Soup recipe and it was ohhh so good!
No one in my family new it was even a "healthy recipe!" THEY LOVED IT! In fact went back for seconds!
Hope you take the time to try, let me know what you think, and ultimately ENJOY! Bon Appetit!

Mexican Chicken Soup

Super fast and delicious spicy Mexican soup.

Ingredients

• 1 tbsp canola oil
• 1 1/2 lbs boneless, skinless, chicken breasts, cut in strips
• 2 cups mild salsa
• 5 cups chicken broth
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 jalapeno, diced
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Directions

1. Heat oil in a large sauce pan over medium heat. Add onion and jalapeno; cook, stirring often until they are tender, about 5 minutes. Stir in garlic; cook 30 seconds more.
2. Add broth (low sodium if possible), increase heat to high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes.
3. Stir in salsa, bring back to a simmer, season with salt and pepper to taste, and serve hot.
4. I actually added fresh cilantro in to mine to give it even more of a Mexican feel. chop up a handful and sprinkle at the last step, or garnish each bowl with some!
5. ENJOY!

Slow Cooker French Dip Sandwiches!

This was such a great recipe for football season coming up! I was wanting to do something with the roast in the freezer and French Dip Sandwiches came to mind! This is so simple yet soooo flavorful!

Perfect for an afternoon lunch! ENJOY!

• INGREDIENTS
• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter
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Directions

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
5. ENJOY!

Sausage and Fettuccine Bake

 

This was a Simple and Delicious Recipe I made this week that was quite unique. It is made with sausage as opposed to ground beef  like most casseroles of this nature. The italian sausage really made the dish come together and worked wondefully. This is a great casserole for the whole family! YUMM!

Ingredients (changed the measurements just a
bit from original but think it worked just perfect)


1 package uncooked fettuccine

1 pounds Italian sausage

1 large onions, chopped

1 medium green pepper, chopped

1 cans (28 ounces each) diced tomatoes, undrained

1 jars (4-1/2 ounces each) sliced mushrooms, drained

3 teaspoons Italian seasoning

2 cups (1 pound) shredded part-skim mozzarella cheese

1 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted

1/2 cup beef broth

1 cup grated Parmesan cheese

Directions

Cook fettuccine according to package directions. Meanwhile, in a Dutch oven, cook the sausage, onions and green pepper over medium heat until meat is no longer pink; drain.

Add the tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Drain fettuccine; stir into meat mixture.

Transfer half the sausage mixture to a greased 13-in. x 9-in. baking dishes. Sprinkle with 1/2 cup mozzarella cheese; top with remaining sausage mixture.

In a small bowl, whisk soup and broth; spread over casseroles. Sprinkle with Parmesan and remaining mozzarella.

Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving.

Colorful Salads/ Shrimp Ceaser and Chicken & Edamame Salads!!!

Some basics for Easy, yet Delectable Salads this Summer!

Lance grilled some yummy shrimp the other night on the charcoal grill and it was DIVINE! Decided to toss some greens in ceaser salad slice up some tomatoes and Bam- had a mouth watering Grilled Shrimp Ceaser Salad!!!!

We also grilled chicken and pulled it apart for leftovers the second night and I put together a very colorful salad of Grilled Chicken, mixed greens and the best thing on a salad ever...... Edamame. It was WONDERFUL! Had never tried that before but will be always adding it to a fresh salad now! ENJOY!