Tuesday, April 21, 2015

Poppy Seed Fruit Salad

This refreshing fruit salad is so delicious.  The dressing is very light and adds just the right amount of sweetness.        

1/4 cup sour cream
3 TBS honey
2 TBS orange juice
2 tsp poppy seeds
1 tsp grated lemon zest (optional)
4-5 cups chopped fresh fruit (Any combination of: strawberries, apples, oranges, bananas, grapes, pineapple, kiwi, blueberries)

Make the dressing by stirring together the sour cream, honey, orange juice and poppy seeds.

Pour the dressing over the chopped fruit and mix very gently to coat.

This salad is best when made and eaten the same day.

Makes 4-5 cups

Source:  www.omgchocolatedesserts.com


Saturday, April 18, 2015

Outback Steakhouse Walkabout Soup - (Creamy Cheese & Onion Soup)

I have never had the Walkabout Soup at the Outback, however, I was hungry for soup and found this recipe.  It received rave reviews so I thought I would give it a try.  Boy, was everyone right about this one!  It is so creamy and delicious.  I made a few tweaks to the original recipe and have already made it twice in the last couple weeks. 

4 cups thinly sliced yellow sweet onions
6 TBS butter
2 cans (14.5-15 oz each) chicken broth
1/2 tsp black pepper
4 chicken bouillon cubes (I prefer to use "Better Than Bouillon" Chicken Base..it comes in a small jar and may be found on the shelf by the chicken broth)
1/2 cup diced Velveeta cubes (compress in a measuring cup) (I used almost a full cup of cheese)
Shredded cheddar cheese for garnish

Thick White Sauce
6 TBS butter
6 TBS flour
3 cups whole milk

Make the white sauce first.  In a 2 quart saucepan, melt butter and add flour.  Cook on medium heat until the flour turns thick and comes away from the side of the saucepan.  Pour milk into flour a little at a time and stir constantaly.  Mixture should thicken and become like thick pudding.  Remember to stir constantly, taking care not to let the mixture get lumpy.  Remove from the heat and set aside until ready to add to the soup.

In a 4 quart saucepan, place butter and sliced onions.  Cook on low to medium heat, stirring frequently, until soft and clear but not brown.  Add chicken broth from can, chicken bouillon cubes (or base) and pepper. Stir until completely heated through.  Add white sauce and Velveeta cheese.  White sauce will be thick because it has been removed from the heat.  Cook on medium-low heat until the cheese is melted and all the ingredients are blended, stirring constantly.  Turn the temperature to warm and let cook for an additional 30-45 minutes.

Serve with a garnish of shredded cheddar cheese and a slice of warm bread.

Serves 5

Source: www.copykat.com


Tuesday, April 14, 2015

Seasoned Chicken Taco Filling

This seasoned meat is great to use in tacos, quesadillas, enchiladas or any Mexican recipe that calls for chicken.  I like to make this and freeze it so I have it on hand for whenever I'm hungry for a quick Mexican meal.

1 1/2 lbs boneless, skinless chicken breasts
1 can (2 cups) chicken broth
1 1/2 pkgs taco seasoning mix

Mix chicken broth and taco seasoning in a slow cooker; add chicken.  Cook approximately four hours on low.  Shred chicken and put back in juice for another hour.