Turkey and Wild Rice Soup

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Using up some of that leftover Turkey (from Thanksgiving) add 2 cups chicken stock (low sodium), one cup cold water, 1 cup light cream, 1/2 diced onion, one carrot-peeled-shredded, one celery stalk chopped finely, 1 cup wild rice, one teaspoon sage, one teaspoon black pepper, 1-1/2 cups cubed Turkey meat.

In a large soup pot add all ingredients on low heat, cover with a lid and cook 20-22 minutes, stir during cooking time. 

Ladle into soup bowls!

It’ll warm you right up!

Hope you enjoy! Easy and economical to make.

cheffie cooks easy 123.

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Sliced Brie, Apple and Pecan Crostini

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A great appetizer for the upcoming holidays! Thin baguette sliced and lightly toasted. I keep the Brie (remove rind) cold in the refrigerator until ready to slice and place on top of toasted bread. Slice 2 apples (your choice). To make the pecan topping I use 1 cup chopped pecans (or walnuts or both), 3 tablespoons good maple syrup, 1/4 teaspoon nutmeg, pinch of cinnamon and stir well.

Add a slice of Brie, apple slice, topped with pecan mixture. Refrigerate promptly until ready to serve.

Fun and delicious! They’ll be on our Thanksgiving Appetizer Table!

Enjoy!

cheffie cooks easy 1-2-3.

Chicken~Spinach~Walnut Pizza (for one)

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Delicious and economical Pizza for one-have it for lunch or a light supper! I use a dough from my local Italian Restaurant, cut the ball of dough in half and freeze one. Roll out dough half into a thick consistency. Brush olive oil on the dough. I use 1/2 cup cooked chicken cubes, 1/2 cup chopped spinach, handful of walnuts, soft cheese base, add shaved parmesan and mozzarella cheese, garlic salt, and bake @ 400 F for 12 minutes or until golden brown.

It is so good!

Enjoy!

cheffie cooks easy 123.

Autumn Chicken Salad

 

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A favorite Chicken Salad! One chicken breast-baked, cut. 1/2 cup red grapes, 1/4 cup pecans or walnuts, one celery stalk diced, 1/4 red onion diced, bed of greens, one pear, peeled, cubed, 1 cup sour cream, 1 tablespoon real mayonnaise, dash of garlic salt, black pepper.

Add all ingredients into a large bowl, stir gently to combine. Place bed of greens on a plate, add chicken salad in the center, cover and refrigerate until ready to serve.

Great for lunch or a light supper.

Enjoy!

cheffie cooks easy 1-2-3.

Homemade Baked Mozzarella Sticks

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16 ounces mozzarella cheese (I get mine from the Italian Market-a ball), cut into sticks and place into the freezer for 15 minutes to get them cold! I use Italian seasoned bread crumbs, garnish with fresh chopped basil. S & P, to taste.

Serve with warm ramekin of marinara sauce.

Coat the cheese sticks well in bread crumbs and place on a rimmed non stick baking sheet pan, place into a hot 450 F oven, bake until golden and cheese is melted. Serve with marinara sauce.

Delicious and economical to make.

Great appetizer!

cheffie cooks easy 1-2-3.