Monday, March 4, 2019

Cranberry Jalapeno Dip

12 oz. fresh, uncooked cranberries, chopped
1/4 c. green onion, chopped
1-2 fresh jalapeño peppers, chopped
2 T. fresh cilantro, chopped
1 c. sugar
1 T. lemon juice
1/8 tsp. salt
16 oz. cream cheese
Ritz crackers

Use a hand food chopper to chop cranberries. Add chopped green onion, jalapeño peppers and cilantro. Add sugar, lemon juice and salt; combine until blended. Cover with a plastic wrap and store in the refrigerator overnight.

Unwrap cream cheese and place in a bowl or plate. Scoop cranberry dip onto the top of the cream cheese and keep in the refrigerator until ready to serve.

Use a spoon to spread dip and cream cheese over Ritz crackers.

Broccoli Soup

4 c. chicken broth
1/2 c. chopped onion
1/2 c. grated carrots
1  tsp. minced garlic
4 c. broccoli
salt and pepper to taste
3 c. heavy cream
1 c. shredded parmesan cheese
1 c. shredded mild cheddar cheese
2 T. cornstarch
1/2 c. water

Pour 2 T. oil into a soup pot. Heat to med-low. Add onion and carrots. Sauté until tender. Add garlic and continue to sauté for 1 minute.

Add the chicken broth, broccoli, and salt and pepper to the pot. Bring soup to a boil and then turn to low, cover with a lid and simmer until broccoli is tender. Remove the lid and chop the broccoli up into smaller pieces if needed.

Stir in the heavy cream and continue to cook until soup almost begins to simmer. Stir in the cheeses until melted. Add the cornstarch mixed with water. Stir and cook until thickened but do not boil. Serve with crackers.

Orzo Chicken Salad

1- 16 oz. package Orzo, cooked and chilled
3 chicken breast, cooked, diced, and chilled
1 c. craisins
1 c. pine nuts
4 handfuls of chopped baby spring mix
1 c. feta cheese crumbles
1/2 c. or more olive oil
salt and pepper to taste

Combine all ingredients and chill together for at least 1 hour. Serve with sliced baguette, buttered, sprinkled with garlic powder and toasted.

*We also like to combine 1/3 c. balsamic vinegar to the olive oil to add more flavor.