Thai Chicken Chowder
Marlene Maurer • Lakewood, Colo.
2 t. Olive oil
1-1/2 c. Sweet potato, peeled, cubed
1-1/4 c. Green onion, chopped, divided
1 c. Red bell pepper, chopped
1 c. Celery, chopped
2/3 c. Snow peas, cut into 1/2-inch pieces
3 Tbsp. Fresh lemongrass, peeled, minced
1-1/2 t. Fresh ginger, peeled, minced
2 (14 oz) cans Chicken broth
1-1/2 c. Chicken or turkey, chopped
2 Tbsp. Lime juice
1 t. Chili garlic sauce
14 oz Coconut milk
3 Tbsp. Fresh cilantro, chopped
6 Lime wedges
Heat oil in a dutch oven over medium heat. Add potato, 1 cup green onions, pepper, celery and peas to pan then cook for 8 minutes, stirring frequently. Add lemongrass, ginger and garlic then cook for 1 minute, stirring frequently. Stir in broth and bring to a boil. Cover, reduce heat and simmer 10 minutes. Add chicken, juice, chili garlic sauce and coconut milk then cook for 1 minute or until thoroughly heated. Sprinkle with remaining green onion and cilantro. Serve with lemon wedges.
Blue Cheese Turkey Rolls
Iola Egle • Bella Vista, Ark.
4 Tbsp. Blue cheese, crumbled
2 Tbsp. Cream cheese, softened
1-1/2 t. Sour cream
1/2 t. Worcestershire sauce
Dash garlic powder
2 slices Deli turkey, thinly cut
1 Tbsp. Fresh parsley, minced
Combine blue cheese, cream cheese, sour cream, Worcestershire sauce and garlic powder. Spread over each slice of turkey and roll up from long side. Wrap in plastic wrap and refrigerate 30 minutes. Cut into 1-inch slices. Dip one end into parsley. Serve immediately.
Sweet Potato Casserole
Chris Bryant • Johnson City, Tenn.
3 c. Sweet potatoes, cooked, mashed
1 c. Sugar
1/2 c. Butter or margarine, melted
2 Eggs, well beaten
1 t. Vanilla
1/3 c. Milk
1/2 c. Brown sugar, packed
1/4 c. All-purpose flour
2-1/2 t. Butter, melted
1/2 c. Nuts, chopped
Combine sweet potatoes, sugar, butter, eggs and vanilla; mix well. Add milk. Pour into baking dish. Sprinkle topping and nuts on top of potato mixture. Bake at 350 degrees for 25 minutes. * You can add 1/2 cup coconut if desired.
Chicken or Turkey Enchiladas
Sharon Raasch • Imperial, Neb.
3 Chicken or turkey breasts halves, boneless, skinless, cooked
2 Tbsp. Olive oil
2 Garlic cloves, minced
1/4 c. Flour
1 t. Ground cumin
1 or 2 Tbsp. Chipotles in adobo, minced
1 can Chicken broth
8 (6-inch) Corn tortillas
1/2 c. Monterey jack cheese, shredded
Shred cooked chicken or turkey in a medium bowl. In a medium saucepan, heat oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add flour, cumin and chipotles in adobo and cook, whisking in broth and 1/2 cup water then bring to a boil. Reduce to a simmer and cook whisking occasionally until sauce has thickened slightly, about 5-8 minutes. Season with salt and pepper. Transfer 1 cup sauce to bowl with chicken or turkey and toss to combine. Preheat oven to 400 degrees. Pour 1/4 cup sauce into the bottom of an 8-inch square baking dish, set aside. Stack tortillas and wrap in a double layer of damp paper towels and microwave until hot, about 1 minute. Fill each tortilla with meat mixture and roll up tightly. Arrange seam side down in baking dish. Cover with remaining sauce and top with cheese. Bake until hot and bubbly, about 15-20 minutes.
Pineapple Ham Spread
Marcey Dyer • Pierce, Colo.
1 (4 oz) pkg. Cream cheese, softened
1 (8 oz) can Crushed pineapple, drained
1/2 c. Ham, fully cooked, ground
In a bowl, combine cream cheese, pineapple and ham then blend well. Serve with crackers or bread. Makes 1-1/3 cups.
Twice Baked Potatoes
Tamra Palmer • Elizabeth, Colo.
6 large Russet potatoes
1/2 c. Butter, softened
1 c. Half and half cream, or milk
3 Tbsp. Bacon, cooked, crumbled
2 c. Cheddar cheese, shredded
3 Tbsp. Chives, snipped
1/2 t. Salt
1/2 t. Pepper
Bake potatoes at 375 for 1 hour or until soft. Allow to cool. Cut a thin slice off the top of each potato. Scoop out the pulp and place in a bowl. Add butter and mash the pulp. Blend in milk, bacon, chives, salt, pepper and 1 cup of cheese. Spoon into shells. Top with remaining cheese and sprinkle paprika over top. Bake uncovered at 375 for 30 minutes or until heated through.