unsalted butter

Name: Chicken and Broccoli Soup
Prep time: 15 min
Cook time: 25 min
Yield: 4 2 cups
Ingredients: 3 Tbsp unsalted butter; 1 1/4 cups thinly sliced leek (white and green parts only); 3 medium carrots (chopped); 2 medium celery stalks (chopped); 4 cloves garlic (chopped); 4 Tbsp all-purpose flour; 4 cups unsalted chicken broth; 1 1/2 cups whole milk; 3 cups shredded cooked chicken breast; 1/2 tsp pepper; 1/4 tsp salt; 2 Tbsp lemon juice; 3 cups broccoli florets (about 8 ounces)

Chicken and Broccoli Soup

Prep Time

15 minutes

Cook Time

25 minutes

Servings

2 cups

Ingredients

3 Tbsp unsalted butter
1 1/4 cups thinly sliced leek white and green parts only
3 medium carrots chopped
2 medium celery stalks chopped
4 cloves garlic chopped
4 Tbsp all-purpose flour
4 cups unsalted chicken broth
1 1/2 cups whole milk
3 cups shredded cooked chicken breast
1/2 tsp pepper
1/4 tsp salt
2 Tbsp lemon juice
3 cups broccoli florets about 8 ounces

Prep Time

15 minutes

Cook Time

25 minutes

Servings

2 cups

Ingredients

3 Tbsp unsalted butter
1 1/4 cups thinly sliced leek white and green parts only
3 medium carrots chopped
2 medium celery stalks chopped
4 cloves garlic chopped
4 Tbsp all-purpose flour
4 cups unsalted chicken broth
1 1/2 cups whole milk
3 cups shredded cooked chicken breast
1/2 tsp pepper
1/4 tsp salt
2 Tbsp lemon juice
3 cups broccoli florets about 8 ounces

Instructions

Melt butter in a large pot over medium-high heat. Add leek, carrots and celery; cook, stirring occasionally, until softened and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and flour and cook, stirring constantly, until the garlic is fragrant and the flour has toasted, about 1 minute. Slowly add broth, stirring constantly. Add milk, pepper and salt and bring to a simmer (do not boil) over medium-high heat, stirring often and scraping the bottom of the pot to release any browned bits.
Reduce heat to medium to maintain a low simmer; add broccoli florets. Cook, stirring occasionally, until the broccoli is tender, about 8 minutes, adding chicken during the last 2 minutes of cooking. Remove from heat and stir in lemon juice. Serve immediately.

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Posted in Dinner, Lunch, Recipes

Creamy Corn Soup with Crispy Bacon

Prep Time

15 minutes

Cook Time

1 hour

Servings

1 1/3 cups

Ingredients

2 Tbsp unsalted butter
1 cup chopped onion
1 cup thinly sliced celery
1/2 cup thinly sliced carrots
2 cloves garlic minced
1/4 tsp salt
1 Tbsp all-purpose flour
2 cups fat-free milk
2 bay leaves
1 can reduced-sodium chicken broth 14.5 ounces
2 cups frozen whole kernel corn thawed
2 sprigs fresh thyme or 1/2 tsp dried thyme, crushed
4 slices lower-sodium, less fat bacon crisp-cooked and crumbled (optional)

Prep Time

15 minutes

Cook Time

1 hour

Servings

1 1/3 cups

Ingredients

2 Tbsp unsalted butter
1 cup chopped onion
1 cup thinly sliced celery
1/2 cup thinly sliced carrots
2 cloves garlic minced
1/4 tsp salt
1 Tbsp all-purpose flour
2 cups fat-free milk
2 bay leaves
1 can reduced-sodium chicken broth 14.5 ounces
2 cups frozen whole kernel corn thawed
2 sprigs fresh thyme or 1/2 tsp dried thyme, crushed
4 slices lower-sodium, less fat bacon crisp-cooked and crumbled (optional)

Instructions

In a 4-qt. Dutch oven melt butter over medium. Add the next five ingredients (through salt); cook 10 minutes or until vegetables are softened, stirring occasionally. If desired, remove about 1/2 cup of the vegetables to use as a topper. Stir flour into the remaining vegetables. Cook and stir 1 minute more.
Gradually whisk in milk and broth. Stir in corn, thyme, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring frequently. Remove from heat; cool 10 minutes.
Remove and discard thyme sprigs and bay leaves. Using an immersion blender, blend soup until smooth. (Or working in batches, transfer soup to a blender; cover and blend until smooth. Return all of the soup to Dutch oven.) Heat through. Top servings with the reserved vegetables, crumbled bacon, and if desired, black pepper.

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Posted in Dinner, Lunch, Recipes

Garlic Butter Salmon Bites

Prep Time

15 minutes

Cook Time

15 minutes

Servings

Ingredients

2 Tbsp unsalted butter melted
2 Tbsp lemon juice
2 tsp garlic grated
1/4 tsp salt
1/4 tsp pepper
1 lb center-cut salmon filet skinned and cut into 1- inch pieces
chopped fresh herbs for garnish

Prep Time

15 minutes

Cook Time

15 minutes

Servings

Ingredients

2 Tbsp unsalted butter melted
2 Tbsp lemon juice
2 tsp garlic grated
1/4 tsp salt
1/4 tsp pepper
1 lb center-cut salmon filet skinned and cut into 1- inch pieces
chopped fresh herbs for garnish

Instructions

Combine butter, lemon juice, garlic, salt and pepper in a medium bowl. Add salmon pieces and toss to coat well. Let marinate at room temperature for 15 minutes.
Preheat broiler to high.
Place the salmon pieces on a rimmed baking sheet. Drizzle any remaining marinade from the bowl over the salmon. (If the butter has solidified, microwave for 3 to 5 seconds to warm.) Broil the salmon 4 inches from the heat source until just cooked through, 4 to 5 minutes. Sprinkle with fresh herbs, if desired.

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Posted in Dinner, Lunch, Recipes

Colache

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

Colache

Cuisine

Mexican

Prep Time

15 minutes

Cook Time

15 minutes

Servings

Ingredients

2 medium-sized zucchini, trimmed
2 ears sweet corn, husked
2 cups cherry tomatoes, halved
2 tablespoons unsalted butter
1/2 red onion, chopped
1/4 teaspoon kosher salt
1 pinch ground white or black pepper
chopped parsley and fresh dill (optional garnish)

Cuisine

Mexican

Prep Time

15 minutes

Cook Time

15 minutes

Servings

Ingredients

2 medium-sized zucchini, trimmed
2 ears sweet corn, husked
2 cups cherry tomatoes, halved
2 tablespoons unsalted butter
1/2 red onion, chopped
1/4 teaspoon kosher salt
1 pinch ground white or black pepper
chopped parsley and fresh dill (optional garnish)

Instructions

Slice the zucchini into ¼ inch-sized pieces. Cut the corn off the cob.
Combine the zucchini and corn with the cherry tomatoes in a bowl and set aside.
Using a large skillet, melt the butter over medium heat, add the chopped onion and cook until limp but not browned.
Add the zucchini, salt and pepper to the skillet and cook over medium heat, just until the zucchini is tender. Add the corn and tomatoes and cook for two more minutes. Garnish and serve.

Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2014/09/26/mamas-colache-blog-birthday/

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Posted in Dinner, Lunch, Recipes

Fig and Goat Cheese Salad

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

Fig and Goat Cheese Salad

Cuisine

American

Servings

Ingredients

8 1/2 inch thick slices of plain goat cheese
1 egg white beaten with 1 teaspoon water
3/4 cup panko breadcrumbs
1 tablespoons sherry vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil, divided use
1 teaspoon organic honey
kosher salt & pepper
4 cups organic baby greens
8 organic fresh figs
1 tablespoon unsalted butter

Cuisine

American

Servings

Ingredients

8 1/2 inch thick slices of plain goat cheese
1 egg white beaten with 1 teaspoon water
3/4 cup panko breadcrumbs
1 tablespoons sherry vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil, divided use
1 teaspoon organic honey
kosher salt & pepper
4 cups organic baby greens
8 organic fresh figs
1 tablespoon unsalted butter

Instructions

Coat each slice of cheese with some of the egg white mixture. Dip slices in the panko and roll until coated. Set slices on a rack and chill in the fridge while you prepare the rest of the salad.
Heat a small skillet and add the walnuts. Cook until lightly toasted, stirring a few times. Once you smell the nuts toasting, remove the pan from the heat and set aside.
Prepare the vinaigrette in the bottom of a large salad bowl. First, warm the honey in a microwave for several seconds. To the salad bowl, add the vinegar and whisk in the mustard, honey and optional salt and pepper. Add 2 tablespoons of the oil and whisk again.
Add the greens to the vinaigrette and toss. Stem and halve the figs. Add the figs and toasted walnuts to the salad and gently toss.
Using a medium-sized skillet, heat the butter and remaining tablespoon of oil over medium-high heat. Add the goat cheese slices and cook until lightly browned on both sides.
Serve individual portions of the salad. Top each plate with 2-4 slices of the toasted goat cheese. Serve

Recipe Notes

http://lizthechef.com/2011/09/30/an-autumn-salad-of-figs-and-goat-cheese/

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Posted in Lunch, Recipes

Blackened Salmon and Rice

Course

Main Dish

Cuisine

Seafood

Prep Time

8 minutes

Cook Time

12 minutes

Servings

people

Ingredients

2 cups instant rice (such as minute rice)
2 1/2 Tbsp paprika
3/4 tsp cayenne pepper
1 tsp dried thyme
1/2 tsp garlic powder
1 1/2 tsp kosher salt
3 1/2 Tbsp unsalted butter
1 whole lemon (just the juice from lemon)
4 6-oz salmon fillets skinned
1 11-oz can of corn kernels drained
1 whole lemon cut into wedges

Course

Main Dish

Cuisine

Seafood

Prep Time

8 minutes

Cook Time

12 minutes

Servings

people

Ingredients

2 cups instant rice (such as minute rice)
2 1/2 Tbsp paprika
3/4 tsp cayenne pepper
1 tsp dried thyme
1/2 tsp garlic powder
1 1/2 tsp kosher salt
3 1/2 Tbsp unsalted butter
1 whole lemon (just the juice from lemon)
4 6-oz salmon fillets skinned
1 11-oz can of corn kernels drained
1 whole lemon cut into wedges

Instructions

Heat oven to 400° F. Cook the rice according to the package directions.
Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and ½ teaspoon of the salt.
In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.
Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.
Heat a large ovenproof skillet over medium-high heat. Cook the salmon until blackened, 2 minutes per side. Transfer to the oven for 8 minutes.
Stir the corn, parsley, and remaining salt and butter into the rice. Transfer the salmon and rice to individual plates and serve with the lemon wedges.

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Posted in Dinner, Recipes, Under 500 Calories