Friday, February 24, 2017

Ham and Potato Soup

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

1. Combine the potatoes, celery, onion, ham and water in a stockpot.  Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes. Stir in the chicken bouillon, salt and pepper. 
2.  In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4-5 minutes.
3.  Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Full recipe here

Friday, February 17, 2017

Delicious Pasta Salad

1 (16 ounce) package fusilli (spiral) pasta
3 cups cherry tomatoes, halved
1/2 pound provolone cheese, cubed
1/2 pound salami, cubed
1/4 pound sliced pepperoni, cut in half
1 large green bell pepper, cut into 1 inch pieces
1 (10 ounce) can black olives, drained
1 (4 ounce) jar pimentos, drained
1 (8 ounce) bottle Italian salad dressing

1.  Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8-10 minutes or until al dente. Drain, and rinse with cold water.

2.  In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives and pimentos. Pour in salad dressing and toss to coat.

Full Recipe

Friday, February 10, 2017

Chicken Salad

6 boneless chicken breast halves, cooked and diced
1 cup chopped celery
1 teaspoon salt-free herb and spice blend
1 cup mayonnaise

Combine the chicken, celery, spice blend and mayonnaise. Mix all together; more or less mayonnaise can be added, depending on your preference. Voila!

Full recipe here