NO SOUP FOR YOU!!!!

Heh. Just kidding! So, after lots of requests for soup I've decided to finally update this bad boy! I'm going to post my 2 most recent faves: Butternut Squash Soup and Creamy Chicken and Wild Rice Soup. The butternut squash soup is like eating a creamy, buttery bowl of deliciousness!! I like to serve it with Chicken Breast, Dried Tomato and Mozarella Panini. Yumm-o. I'll include that recipe as well. It is super delish and even though I can't eat the bread, just having the chicken, tomato and mozzarella is fantastic!!

The Creamy Chicken and Wild Rice Soup is a fantastic one pot meal. Or you can serve it with garlic bread and a salad! It is creamy and delish. The original recipe is a super artery clogger, but re-done with veggies, less butter and flour, and milk instead of cream is now a yummy healthy soup! Kids will love it too!!!

Enjoy...

Creamy Chicken and Wild Rice Soup

4 cups chicken broth
2 cups water
3 cooked, boneless chicken breast
halves, shredded
1 (4.5 ounce) package quick cooking long
grain and wild rice with seasoning packet (I use Near East)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
6 Tbsp cup butter
1 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
3 cloves garlic, minced
2 cups milk

**To make shredded chicken….Boil chicken breasts in water and Cajun seasoning (like Tony Cachere’s). Remove from water and shred using 2 forks.

In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, and then stir in rice but not the seasoning packet! Cover and remove from heat.

In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Sauté the onion, carrot, celery and garlic until soft. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes.

Stir chicken, broth and rice into roux. Cook over medium heat until heated through, 10 to 15 minutes.

Butternut Squash Soup

6 tablespoons chopped onion
4 tablespoons butter
1 large roasted butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 – 1/4 teaspoon ground cayenne pepper
1 (8 ounce) package low-fat cream cheese

Pre-heat oven to 350 degrees. Cut squash in half, lengthwise and scoop out seeds. Cover baking sheet with foil and spray with cooking spray. Bake cut side down for 40-60 minutes until tender. Scoop squash out of skin and reserve.

In a large saucepan, sauté onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.



Chicken Breast, Dried Tomato, and Mozzarella Panini
makes 2 sandwiches

Chicken:
1 whole boneless, skinless chicken breast
Olive oil, as needed
2 teaspoons chopped fresh rosemary leaves
Kosher salt and freshly ground black pepper

Oven-Dried Tomatoes:
6 to 8 plum tomatoes, cored
Olive oil, as needed
Kosher salt and freshly ground black pepper

Sandwiches:
2 (6-inch) loaves ciabatta bread, or your favorite long and crusty bread, halved lengthwise
About 6 slices mozzarella
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground black pepper

Make the chicken:

Using a knife, butterfly the chicken and pound thin between 2 layers of saran wrap. Transfer the chicken to a shallow dish, drizzle with olive oil, and sprinkle with the rosemary, salt and pepper. Refrigerate for at least 2 hours and up to 2 days. Grill the chicken, turning once, until just cooked through. (I use the George Foreman Grill and it works beautifully!)

Make the tomatoes:

Preheat the oven to 250 degrees F. Using a small knife, score the ends of the tomatoes, drop them in a pot of boiling water, and cook briefly, about 20 seconds. Using a slotted spoon, transfer the tomatoes to a bowl of ice water to stop the cooking. Peel off the tomato skins and cut the tomatoes in 1/2 lengthwise. In a small bowl, toss the tomatoes with olive oil and season with salt and pepper. Arrange the tomatoes on a baking sheet, cut-side up, and bake until lightly browned and somewhat dried, about 3 hours.

Make the sandwiches:

Preheat an electric sandwich press or grill. Layer the chicken, tomato, and mozzarella between the bread, sprinkle with rosemary and season with salt and pepper. Put the sandwiches in the press and cook until hot and crispy.

**I know the sandwiches seem like a lot of work, but they are WORTH IT! Plus, you can do almost everything beforehand. Prepare chicken, tomatoes, slice bread ahead of time. Then when you are ready to serve, all you have to do is assemble the sandwiches and press!! FANTASTIC!