Monday, December 14, 2009

"Simple & Delicious"

I was just looking for something in my purse when I came across a couple of recipes that I had copied by hand on a piece of paper during Thanksgiving weekend and, obviously, had totally forgotten about them!  Bobby and I were up-north Michigan during the long Thanksgiving weekend, visiting his dad.  One morning I found this pile of magazines and, among them, found some cooking magazines (Simple & Delicious, from Taste of Home).  I was leafing through them and found two recipes that caught my attention because they truly looked "simple and delicious"!  :)

Creamy Cauliflower and Bacon Soup

1 medium head cauliflower (2 pounds), cut into florets
2 cups half-and-half cream, divided
1/2 cup shredded Asiago cheese
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/8 teaspoon pepper
1/2 to 1 cup water
4 bacon strips, cooked and crumbled


Place cauliflower in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until tender. Cool slightly. Place cauliflower and 1/2 cup cream in a food processor; cover and process until pureed. Transfer to a large saucepan. Stir in the cheese, salt, nutmeg, pepper and remaining cream. Add enough water to reach desired consistency; heat through. Sprinkle each serving with bacon.

Yield: 4 servings
Prep: 15 min. Cook: 30 min.
Sept.-Oct. 2009 edition

Savory Onion Chicken

1/4 cup all-purpose flour, divided
1 broiler/fryer chicken (3 to 4 pounds), skin removed and cut up
2 tablespoons Crisco® Extra Virgin Olive Oil
1 envelope onion soup mix
1 bottle (12 ounces) beer or nonalcoholic beer

Place 2 tablespoons flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil on all sides. Remove and keep warm. Add soup mix and remaining flour, stirring to loosen browned bits from pan. Gradually whisk in beer. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until chicken juices run clear.

Yield: 6 servings
Prep/Total Time: 30 min.
Sept.-Oct. 2009 edition

No comments: