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American FoodBakingBerriesBlueberriesDessertsPiePie

Blueberry Crumb Top Pie Recipe

by jughandle
written by jughandle

Any fan of blueberries that also craves sum’thung during the holiday season is going to love this Blueberry Crumb Top Pie Recipe.  Don’t hold back, make two and thank me after the 1st. – Jughandle

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Blueberry Crumb Top Pie

Borrowed from Food and Wine Chickie who borrowed it from Martha Stewart
Course Dessert
Cuisine American
Keywords Blueberry Crumb Top Pie
Cooking Method Baking
Hot/Cold Dish Either
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting time 6 hours
Total Time 7 hours 50 minutes
Servings 8 servings
Author VERONIQUE DEBLOIS

What You Will Need:

Crumb Topping Ingredients:
  • 1 ½ cups all-purpose flour
  • ¾ cup light-brown sugar
  • 1/3 cup granulated sugar
  • ¼ tsp. salt
  • ¼ tsp. cinnamon
  • 12 tbsp. unsalted butter - chilled and diced into cubes
Pie Crust:
  • 1 Fail-Proof Pie Crust
Filling Ingredients:
  • 3 pints blueberries - 6 cups cups
  • 1 cup granulated sugar
  • 3 Tbsp. all-purpose flour
  • 1 Tbsp. lemon juice - freshly-squeezed
  • 1/8 tsp. salt
  • ½ recipe of crumb topping

Method:

Pie Crust

  • Jughandle's no fail crust – no need to blind bake the crust for this recipe
  • Crumb Topping Directions
  • In a bowl, mix the flour, light-brown sugar, granulated sugar, salt and cinnamon just until combined.
  • With your hands, work butter pieces in the flour mixture until large clumps form.
  • Divide mixture in half and freeze half the mixture in a plastic freezer bag. You only need half of the recipe for this pie.

Fill and Bake Instructions:

  • Preheat oven to 400 degrees.
  • Combine the blueberries, sugar, flour, lemon juice and salt. Pour the blueberry mixture into the pie crust and sprinkle with half a recipe of the Crumb Topping.
  • Place the pie on a foil-lined baking sheet in the lower third of the oven. Reduce oven heat to 350 degrees and bake until crust browns and blueberries are bubbling, 90 minutes. If the crumb topping or crust is browning too quickly, tent with foil.
  • Let cool 6 hours.

Nutrition

Nutrition Facts
Blueberry Crumb Top Pie
Amount Per Serving
Calories 671 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 48mg16%
Sodium 187mg8%
Potassium 224mg6%
Carbohydrates 112g37%
Fiber 6g25%
Sugar 71g79%
Protein 6g12%
Vitamin A 651IU13%
Vitamin C 18mg22%
Calcium 44mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Dinner/Supperdutch ovenJust RecipesReposted ChefStews/ChiliTex-MexTexas Food

The Only Texas Chili Recipe You’ll Ever Need

by Reposted Article
written by Reposted Article

By Courtney Bond December 2015 From Texas Monthly

This article originally appeared in the December 2015 issue of  Texas Monthly with the headline “Chili.”

Bust out the Dutch ovens: it’s getting “chili” in Texas. The origins of the robust dish Texans fervently claim as their own are, as food writers are wont to say, lost to history. But Frank X. Tolbert, in his 1953 treatise on Texas chili, A Bowl of Red, made a pretty good case for San Antonio as the birthplace of the ruddy, lustrous, peppery pot of meat we’re so fond of. So did the Sixty-fifth Legislature, which anointed it our official dish in 1977, boldly declaring that “Texans continue today the tradition begun in San Antonio 140 years ago of making the best and only authentic concoction of this piquant delicacy.” No doubt chili’s connection to Texas is deep and indisputable, from Gebhardt to Wolf brand, from the late-nineteenth-century “chili queens” of the Alamo City’s downtown plazas to the modern-day maestros of the Terlingua cookoffs.

But don’t look for a united Texan front when it comes to defining “authentic” (except for a near universal, almost hysterical aversion to the inclusion of beans). I lack the fortitude to wade into the murky depths of secret formulas and verboten ingredients and therefore align myself with the author of this recipe, Terry Thompson-Anderson, who reasonably suggests that perhaps “the rivalry and the controversy make for dozens of equally fabulous bowls of chili.”

 

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The Only Texas Chili Recipe You’ll Ever Need

Adapted from Texas on the Table, by Terry Thompson-Anderson. Published by the University of Texas Press.
Course Dinner, First Course, Lunch, Main Course
Cuisine Tex-Mex
Keywords Chili, Texas Chili
Protein Beef
Cooking Method Dutch Oven
Hot/Cold Dish Hot
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Servings 10 servings
Author Courtney Bond

What You Will Need:

  • 12 ancho chiles - stems and seeds removed
  • 7 pasilla chiles - stems and seeds removed
  • 2 1/2 tablespoons cumin seeds - toasted, then ground
  • 1 tablespoon coriander seeds - whole toasted, then ground
  • 1 1/2 tablespoons oregano - dried Mexican
  • 2 teaspoons unsweetened cocoa
  • 1 1/2 tablespoons sweet Hungarian paprika
  • 1/2 teaspoon cayenne
  • 2 teaspoons freshly ground black pepper
  • 6 pounds beef chuck roast
  • 1/3 cup fresh leaf lard - preferable or shortening
  • 2 large onions - chopped
  • 15 garlic cloves - minced
  • 2/3 cup tomato paste
  • 1 15 oz tomato sauce - 15 ounces tomato sauce
  • 3 quarts chicken stock - set aside 2/3 cup for the masa harina
  • 1/2 cup masa harina - whisked into 2/3 cup hot chicken stock
  • kosher salt - to taste

Equipment Needed:

  • large heavy pan, Dutch oven

Method:

  • Heat a heavy-bottomed 12- to 14-inch skillet over medium-high heat. When the pan is hot, add a layer of the chiles. Cook, turning often, until a strong chile aroma—one that is not bitter or charred—emanates from the pan. Do not allow the chiles to burn. Spread the chiles on a wire rack to cool and become moderately crisp. Repeat until all the chiles have been toasted. Grind the chiles to a fine powder in an electric spice or coffee grinder. Shake the chile powder through a fine strainer to remove any large pieces. Combine the ground chiles with the cumin, coriander, oregano, cocoa, paprika, cayenne, and black pepper. Set the mixture aside.
  • Trim the chuck roast, removing all fat, gristle, and tendons. Chop the meat by hand into 1/2-inch dice; set aside. Melt the lard in a heavy-bottomed 8-quart (or larger) Dutch oven over medium-high heat. When the fat is hot, add the meat and sear, stirring often. Add the onions and garlic. Cook, stirring often, until the onions are wilted and transparent, about 7 minutes. Add the tomato paste and stir to blend well. Cook, stirring, until the tomato paste is thick and dark in color, about 5 minutes. Add the tomato sauce and chile-spice mixture. Stir to blend well, then add the chicken stock. Bring the mixture to a full boil, then lower heat to a simmer and cover. Cook, stirring occasionally, for about 1 1/2 hours. Stir in the masa mixture and salt to taste. Cook, uncovered, an additional 30 to 45 minutes on low-medium heat, or until the chili is thickened and the meat is fork-tender. Stir often to prevent sticking. Taste and adjust seasonings as desired. Serve hot and add your favorite toppings (diced onion, avocado, sour cream, shredded cheese, corn chips, et cetera).

Nutrition

Nutrition Facts
The Only Texas Chili Recipe You’ll Ever Need
Amount Per Serving
Calories 872
Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 17g106%
Trans Fat 3g
Polyunsaturated Fat 7g
Monounsaturated Fat 21g
Cholesterol 196mg65%
Sodium 852mg37%
Potassium 2360mg67%
Carbohydrates 57g19%
Fiber 15g63%
Sugar 28g31%
Protein 67g134%
Vitamin A 12184IU244%
Vitamin C 31mg38%
Calcium 145mg15%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.

§§cs§§

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Chile Rellenos
Jerry WoodenJust RecipesMexican

Chiles Rellenos Recipe

by jughandle
written by jughandle

Chiles Rellenos Recipe

Chile rellenos means “stuffed peppers in English”.  A traditional Mexican dish made from roasted and peeled poblano peppers.  Traditionally, Chile rellenos are stuffed with cheese and/or ground meat, then coated in egg batter and fried until golden brown.

Rellenos come with red or green salsa, or even wrapped in a tortilla with refried beans to make chile relleno burritos mouth watering dishes.

The following recipe is a combination of several recipe ideas. You can find great instruction and pictures on the following site: https://www.isabeleats.com/chile-relleno-recipe

Relienos
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Chiles Rellenos

A Mexican Staple
Course Dinner, Lunch, Main Course
Cuisine Mexican
Keywords Chiles Rellenos
Protein Cheese
Cooking Method Baking
Hot/Cold Dish Hot
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Author jughandle

What You Will Need:

Chiles:
  • 6 large poblano chiles - or 12 smaller chiles
  • 8 ounces string cheese - Oaxacan-style mozzarella, or Monterey Jack
Batter:
  • 1 1/2 cups all-purpose flour - plus more for dredging
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cumin
  • 1 teaspoon fine salt - plus more for sprinkling
  • 12 oz beer - 12-ounce bottle or can lager-style
  • 3 whole eggs - separated
  • Vegetable oil - for deep-frying
Mexican Tomato Sauce:
  • 2 pounds tomatoes - ripe cored and roughly chopped
  • 1/4 c onion - medium yellow
  • 6 cloves garlic
  • 5 sprigs coriander - fresh cilantro
  • 1 whole serrano chile - with seeds
  • 1 tablespoon kosher salt
  • 1/2 teaspoon cinnamon - ground preferably Mexican

Method:

To prepare the chiles:

  • Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.
  • Carefully rub the charred skin off the chiles. Using a small knife, make a lengthwise slit along the side of each chile to form a pocket. Carefully cut out and discard the seeds.

Cheese:

  • Cut the cheese into 6 (1/4-inch-thick) slabs, about 3/4 the length of each chile (your chiles probably vary in length, so tailor the cheese to the chiles). Slip the cheese pieces into the pocket of each chile so they’re 2/3 full. (If the cheese protrudes from the chiles, just cut a little off.) “Sew” each chile shut with a wooden skewer or long toothpick. (The skewers should be longer than the chiles, so they can be easily pulled out after frying.) The cheese can also be grated and then stuffed into the chiles.

Batter:

  • Make the egg batter by separating the yolks and whites from 3 eggs. Place the egg whites into a large mixing bowl and the yolks into a small bowl.Using an electric mixer, beat the egg whites until stiff peaks form, about 3-5 minutes. Then continue beating them on low and add in egg yolks one at a time until they’re all mixed together. The batter should be light, fluffy and golden yellow. Stir in the beer to a make a smooth batter.
    batter

Dry Ingredients:

  • Whisk the flour, baking powder, cumin, and salt in a separate large bowl.
  • put the dry ingredients on a plate or tray for dredging.

Frying:

  • In a large, wide, heavy-bottomed pot, pour in the oil to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
  • Working in 2 batches, dredge the chiles in the flour (the dampness of the chiles creates a light paste with the flour that seals over any tears), dip in the batter, and carefully add to the oil.
    Fry, turning the chiles once, until golden brown and crispy, about 4 minutes per batch. Using tongs, transfer the chiles rellenos to a dry paper towel-lined baking sheet to drain. Sprinkle with salt, to taste. Gently pull out and discard the skewers.

Mexican Tomato Sauce:

  • In a blender, combine all the ingredients and puree until smooth.
  • Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.
  • Yield: about 3 cups

To Serve:

  • Heat the sauce. Spoon some of the sauce on a plate and set 1 chile relleno on top. Repeat with the remaining sauce and chiles. Serve.
    Chile Rellenos
  • Enjoy !!

Nutrition

Nutrition Facts
Chiles Rellenos
Amount Per Serving
Calories 297 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 22mg7%
Sodium 1860mg81%
Potassium 532mg15%
Carbohydrates 39g13%
Fiber 4g17%
Sugar 5g6%
Protein 14g28%
Vitamin A 671IU13%
Vitamin C 139mg168%
Calcium 121mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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creamed slaw
Just RecipesSalad

Cool Summer Salads for the Family

by jughandle
written by jughandle

I would like to recommend a couple of delicious salads that take no time to make and most likely will be new for the family this summer. Tired of cooking in a hot kitchen this summer? Want something new and fun?  Consider these simple Cool Summer Salads soon. – jughandle

 

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Red Cabbage Slaw with Arugula

A Jughandle classic recipe. Not just a simple salad it is very filling.
Course Salad, Side Dish
Cuisine American
Keywords red cabbage slaw
Protein arugula, pumpkin seeds, red cabbage
Cooking Method fresh chopping
Hot/Cold Dish Cold
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Author Jerry Wooden

What You Will Need:

  • 1 head Red Cabbage - med to larger head sliced
  • 1 whole Red Onion - sliced to match cabbage slice
  • 3 whole jalapeño peppers - julienned – remove veins and seeds for less heat
  • 10 ounces arugula - approx. 2 packages
  • 4 tbsps. Olive Oil - extra virgin
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. Mayonnaise - or Greek yogurt
  • 1 tsp salt
  • 1/2 tsp black pepper - to taste
  • 1 cup pumpkin seeds - toasted
  • 1 whole lime zest - zest of one whole lime
  • 1 tsp red pepper flakes

Equipment Needed:

  • mandolin or slicing knife

Notes

Consider adding 1-2 chopped hard cooked eggs.  Eggs act as an emulsifying agent and highlight the flavors.

Nutrition

Nutrition Facts
Red Cabbage Slaw with Arugula
Amount Per Serving
Calories 165 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 1mg0%
Sodium 341mg15%
Potassium 455mg13%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 5g6%
Protein 5g10%
Vitamin A 2018IU40%
Vitamin C 66mg80%
Calcium 109mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
in vinegar
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Cucumbers in Vinegar or Creamed Cucumbers

Cucumbers in Vinegar and Creamed. They are both great recipes.
Course Lunch, Salad
Cuisine American, Southern American
Keywords Creamed Cucumber, Cucumbers, Vinegar
Cooking Method fresh chopping
Hot/Cold Dish Cold
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Author The Southern Lady Cooks

What You Will Need:

Cucumbers in Vinegar
  • 2 to 3 medium cucumbers - peeled
  • 1 medium Onion - Sliced
  • 1/4 cup white vinegar - can add more or less to taste
  • 3 Cups water - enough to cover cucumbers in bowl
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
Creamed Cucumbers
  • 3 medium cucumbers - peeled and sliced
  • 1 large onion - peeled and sliced into rings
  • 1 tablespoon sugar
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise - or salad dressing or Greek yogurt
  • 1/4 teaspoon dill - dry or chopped
  • Salt & Pepper to taste

Method:

Cucumbers in Vinegar

  • Peel and slice cucumbers in a bowl. Slice onions and break into rings. .
    2 to 3 medium cucumbers, 1 medium Onion
  • Add remaining ingredients.
    1/4 cup white vinegar, 3 Cups water, 1/2 teaspoon black pepper, 1 teaspoon salt
  • Refrigerate for several hours before serving.
  • Will keep for several days in the fridge

CREAMED CUCUMBERS

  • Slice cucumbers and onion into a bowl.
    2 to 3 medium cucumbers, 1 medium Onion
  • Mix other ingredients separately and whisk together.
    1/4 cup white vinegar, 3 Cups water, 1/2 teaspoon black pepper, 1 teaspoon salt, 1 tablespoon sugar, 1/2 cup sour cream, 1/2 cup mayonnaise, 1/4 teaspoon dill
  • Pour over cucumbers and onions.
  • Refrigerate for several hours.

Nutrition

Nutrition Facts
Cucumbers in Vinegar or Creamed Cucumbers
Amount Per Serving
Calories 195 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 4g
Cholesterol 18mg6%
Sodium 531mg23%
Potassium 267mg8%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
Vitamin A 253IU5%
Vitamin C 6mg7%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Pickled Mustard Greens – Garden & Gun Mag

“Imagine my surprise when I saw pickled mustard greens in a dish at a Szechuan restaurant about a decade ago. I’m always looking for cultural, political, and culinary connections between Black and Chinese people (#AfroAsian #BBQBeansprouts), so I was happy to see the pickled greens, given how central mustard greens are to traditional African American cuisine. Incorporate these into your meals as you would other pickled and fermented vegetables.” —Bryant Terry, a Memphis native and music lover who recommends listening to the song “Contronatura” by Stereolab from Dots and Loops while making this recipe. – Bryant Terry
Course First Course, Snack, Vegetables
Cuisine Southern American
Keywords Mustard Greens, Pickled Mustard Greens
Cooking Method saute
Hot/Cold Dish Either
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 25 minutes
Servings 4 servings
Author Bryant Terry

What You Will Need:

  • 1½ cups apple cider vinegar
  • ½ cup rice vinegar - unseasoned
  • 2 tbsp. cane sugar - raw
  • ¼ tsp. kosher salt - plus 1 tbsp.
  • 1 tsp. peppercorns - whole black
  • 2 lbs. mustard greens - stems thinly sliced and leaves coarsely chopped (keep stems and leaves separate)
  • 2 serrano chiles - thinly sliced

Method:

  • In a medium sauté pan, combine the vinegars, sugar, ¼ tsp. of the salt, and the peppercorns.
  • Heat over low heat, stirring, until the sugar has completely dissolved, about 3 minutes.
  • Remove from the heat and let cool while you prepare the mustard greens.
  • Meanwhile, in a large pot, bring 3 qts. water to a boil over high heat.
  • Add the remaining 1 tbsp. salt and the mustard green stems and boil for 1 minute.
  • Immediately remove the pot from the heat, add the mustard green leaves, and let sit for 1 minute. Drain in a colander and rinse with cool water.
  • Transfer the leaves and stems to a clean 1-qt. canning jar.
  • Add the chilies to the jar and pour the pickling liquid over everything. months.
  • Let sit at room temperature for at least 2 hours, then seal the jar and refrigerate until ready to serve.
  • The pickled mustard greens will keep in the refrigerator for several weeks

Nutrition

Nutrition Facts
Pickled Mustard Greens – Garden & Gun Mag
Amount Per Serving
Calories 118 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 170mg7%
Potassium 963mg28%
Carbohydrates 20g7%
Fiber 8g33%
Sugar 11g12%
Protein 7g14%
Vitamin A 6893IU138%
Vitamin C 160mg194%
Calcium 275mg28%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
  • creamed slaw
  • in vinegar
  • https://www.101cookbooks.com/vegetarian-paella/
    From: https://www.101cookbooks.com/vegetarian-paella/
creamed slaw
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Plated spiced chicken with creamed spinach
American FoodChickenDinner/SupperGreensHoliday Meals & PartiesJerry WoodenMain DishesSpecial Events & HolidaysspinachStove Top

Spiced Chicken with Creamed Spinach and Apples

by jughandle
written by jughandle

This recipe of Spiced Chicken with Creamed Spinach and Apples is an adaptation of a Food Network Recipe. I replaced their Swiss Chard with creamed Spinach. Sure I bumped the calorie count by about 50 pts per serving but the richness of the Creamed Spinach ties the dish together well. You will be surprised at how good the Gala apples taste in this combination. I recommend a medium body white wine or fruity fall craft beer with your meal. – jughandle

spiced chicken
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Spiced Chicken with Creamed Spinach and Apples

The original recipe https://www.foodnetwork.com/recipes/food-network-kitchen/spiced-chicken-with-apples-3363966 – Jughandle has changed this comforting dish of pan-seared spiced chicken breasts with roasted Gala apples and red onions. Jug has substituted creamed spinach for their sautéed Swiss chard improving balance.
Course Dinner, Main Course
Cuisine American
Keywords Apples, Creamed Spinach, Spiced Chicken
Protein Chicken
Cooking Method Pan Fried
Hot/Cold Dish Hot
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Author jughandle

What You Will Need:

  • 4 skinless - boneless chicken breasts (about 6 ounces each)
  • 1/2 teaspoon allspice - ground
  • 1/4 teaspoon turmeric - ground
  • Kosher salt and freshly ground black pepper - to taste as required
  • 3 Tbsps. olive oil - extra-virgin
  • 2 whole Gala apples - cut into wedges- peeling is optional
  • 1 med red onion - sliced
  • 1 Tbsp. lemon Juice - the juice of one lemon
  • 1/2 cup low-sodium chicken broth
  • 2 cloves garlic - minced
For the Creamed Spinach
  • 3 cups spinach - chopped (stems and leaves separated)
  • 1/4 cup 1/2 and 1/2 cream
  • 4 ounces cream cheese - about 1/2 a block
  • 1/2 cup parmesan cheese - grated
  • 1 whole shallot - or small white onion
  • Salt and Pepper - to taste

Equipment Needed:

  • 2 large cast iron skillets

Method:

For the Chicken and Apples

  • Season the chicken with the allspice, turmeric, 1/2 teaspoon salt and a few grinds of pepper.
  • Heat 1 tablespoon olive oil in a large nonstick skillet or seasoned cast iron pan over medium-high heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
  • Add the apples, red onion and a pinch of salt to the skillet.
  • Cook the apple/onion mixture, stirring occasionally, until softened and lightly browned, about 4 minutes.
  • Add the lemon juice to the skillet and cook, scraping up any browned bits, 30 seconds.
  • Add the chicken broth and bring to a boil, then reduce the heat to maintain a simmer. Arrange the chicken on top of the apple mixture. Cover and cook until the chicken is cooked through and the sauce is slightly reduced, 6 to 9 minutes.

For the Creamed Spinach

  • Meanwhile, heat the remaining olive oil in a separate large skillet over medium-high heat. Add the garlic and shallot then Sautee, stirring, until golden, about 30 seconds. Do not burn the garlic, if you do. throw it out and start it over.
  • Add the spinach stems and season with salt and pepper. Cook, stirring, until softened, 3 minutes. Add the spinach leaves; cook, stirring, until wilted, about 2 more minutes.
  • Pour in the 1/2 & 1/2 stirring until it starts to bubble. Then add the cream cheese stirring to incorporate.
  • Once incorporated stir in the parmesan cheese. Stir until everything comes together.
  • Serve with the chicken and apples.

Nutrition

Nutrition Facts
Spiced Chicken with Creamed Spinach and Apples
Amount Per Serving
Calories 413 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 11g69%
Cholesterol 153mg51%
Sodium 425mg18%
Potassium 498mg14%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 30g60%
Vitamin A 2669IU53%
Vitamin C 8mg10%
Calcium 227mg23%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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The Dish
Condiments, Dips, Sauces, Dressings & GravyHors d'oeuvresStarterVeganVegetarian

Sunflower Seed Hummus Recipe

by jughandle
written by jughandle
Jump to Recipe Print Recipe

If you’re like me, the word Hummus gives me shivers. I hate hummus. No punches pulled. But…Sunflower Seed Hummus, somewhat peaked my interest. The sunflower seeds bring out a flavor no hummus has ever had before, for me. This recipe I would consider the “bare bones” version. Add spices, hot sauce, more and different herbs. Make it your own and dip everything in it from celery to wings. – jughandle

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Sunflower Seed Hummus

From http://www.thelovelycrazy.com/blog/2018/6/29/2b0ef95ewn0gmw4rn2dntpacas99mf
Course appetizer, Dip
Cuisine American
Keywords Sunflower Seed Hummus
Protein Sunflower seeds
Cooking Method Food Processor
Hot/Cold Dish Cold
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 servings
Author Colleen

What You Will Need:

This makes around 2 3/4 cups of dip
  • 2 1/2 cups cooked chickpeas - or one can drained
  • 3/4 cup Shelled Sunflower seeds - NOTE: Colleen's recipe clearly calls for raw UNSHELLED seeds but if I were you I'd use toasted shelled sunflower seeds. Dealer's choice but her picture, which I'm using, shows shelled seeds.
  • 2 Tbsps. lemon juice - The juice of one nice sized lemon
  • 2-3 cloves garlic - Garlic is always optional, but in this dip it will be very nice.
  • 1-2 tablespoons ice water - This is just to adjust consistency and is optional.
  • salt and pepper - to taste
  • fresh herbs - Parsley, cilantro and or dill. Optional but I highly suggest using something.

Equipment Needed:

  • food processor

Method:

  • In a food processor blend the sunflower seeds until they are a paste. If you use unshelled seeds this will take about 8-10 minutes. Scrap the sides down to make sure it all gets blended. When you get close to a paste, add in the juice of the lemon and the garlic. Pulse again 3 or 4 times.
    processor
  • Finally, add the chickpeas and a pinch or salt and pepper and blend until smooth. Add water at this point to get the hummus to the consistency you like. Taste and check for seasoning (add more salt and or pepper if needed)
    paste
  • When the hummus is done, scrape into bowl(s), and top with lots of fresh herbs and a sprinkle more of sunflower seeds. Now eat it. Eat with veggies, with bread, with pretzels, or with a spoon (or finger). Do what you need to do.

Notes

Note: I think Colleen has the making of a great food blogger.  I am modifying and using her recipe, her pictures and her ideas without many changes and without her permission.  – jughandle

Nutrition

Nutrition Facts
Sunflower Seed Hummus
Amount Per Serving
Calories 322 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 193mg8%
Potassium 421mg12%
Carbohydrates 35g12%
Fiber 10g42%
Sugar 6g7%
Protein 14g28%
Vitamin A 28IU1%
Vitamin C 5mg6%
Calcium 75mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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cheese soup
dutch ovenSoup

Houston’s Canadian Cheese Soup Recipe

by jughandle
written by jughandle

Houston’s Canadian Cheese Soup – If you are as old as I am you might remember when Houston’s restaurants came to Atlanta.  They started in Nashville.  My brother worked there for a while and was able to get me the recipe for their amazing cheese soup.  I don’t know if they even serve the soup anymore but it is incredible.

This rich, hearty soup can be a meal in itself with a nice French or Italian bread.  It is my go to comfort food on a cold winter day.

When my brother got the recipe it was 5 gal sized.  I have reduced it to a more manageable size.  Hope you enjoy it as much as I do. – jughandle

 

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Houston's Canadian Cheese Soup

My brother Jim used to work in the kitchen at Houston's and he gave us the ingredients for this recipe. We had to figure out the quantities because he had to make it 5 gals at a time.
Course Soup, Starter
Cuisine Canadian
Keywords Houston's Cheese Soup
Protein Cheese
Cooking Method Stove Top
Hot/Cold Dish Hot
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 servings
Author jughandle

What You Will Need:

  • 1/2 Cup Butter
  • 1 cup Carrots - 1/8 inch cubes
  • 1/4 Cup Flour - all purpose
  • 1 Cup Onions - Chopped
  • 1/2 Cup Celery - 1/8 inch cubes
  • 3 Cups Chicken Broth - low sodium
  • 3 Cups Half and Half
  • 2 lbs. Velveeta
  • 1 Tbsp. Fresh Parsley
  • 12 ounces Beer - nothing dark or fruity The beer is optional.

Equipment Needed:

  • large stock pot

Method:

  • Melt butter in a Dutch oven.
  • Add the carrots, onions and celery all at once. And sauté until soft but not brown.
    mirapaw
  • Add flour and stir to combine making a blond roux with the butter. Cook until mixture begins to turn a light-brown color.
  • Over medium high heat, add the chicken broth a little at a time so not to break the sauce.
  • Turn the heat down to med/low
  • Stir and continue to cook and stir with a whisk until a thick base is formed.
  • Add half and half being careful not to let boil.
  • Add cheese, stirring until melted.
    velveeta
  • Stir in a bottle of beer if you want. I usually do it just adds a little something
  • Garnish with diced tomatoes and jalapenos and parsley if desired. Or pico de gallo

Notes

 Cheese soup is a creamy and rich soup, this goes so well with a piece of toasted garlic bread.

Nutrition

Nutrition Facts
Houston's Canadian Cheese Soup
Amount Per Serving (1 g)
Calories 420 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 18g113%
Cholesterol 89mg30%
Sodium 1823mg79%
Potassium 559mg16%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 9g10%
Protein 21g42%
Vitamin A 3717IU74%
Vitamin C 10mg12%
Calcium 617mg62%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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