BLT and P (Bacon, Leek, Tomato and Potato) Soup

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients

* Extra-virgin olive oil, for drizzling
* 6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
* 3 small ribs celery from the heart of the stalk, finely chopped
* 2 small to medium carrots
* 3 leeks, trimmed of rough tops and roots
* 1 bay leaf
* Salt and pepper
* 3 medium starchy potatoes, such as Idaho, peeled
* 2 quarts chicken stock
* 1 (15-ounce) can petite diced tomatoes, drained
* Handful flat-leaf parsley, finely chopped
* Crusty bread, for dunking and mopping

Directions

Heat a medium soup pot or deep sided skillet over medium-high heat. To
the hot pan add a drizzle of extra-virgin olive oil and the bacon.
Cook bacon until brown and crisp. Add the chopped celery. Take peeled
carrots and lay flat on cutting board. Hold each carrot at root end
and use the vegetable peeler to make long, thin strips of the carrot.
Chop the thin slices into small carrot bits or carrot chips, 1/2-inch
wide. Add the chips to celery and stir. Cut leeks lengthwise and then
into 1/2-inch half moons. Place the leeks into a colander and run
under rushing cold water, separating the layers to wash away all the
trapped grit. When the leeks are separated and clean, shake off water
and add to celery and carrots. Stir veggies together, add a bay leaf
and season with salt and pepper. While the leeks cook to wilt, 3 to 4
minutes, slice the potatoes.

Cut each potato across into thirds. Stand each piece of potato upright
and thinly slice it. The pieces will look like raw potato chips.

Add stock to vegetables and bring to a boil. Reduce heat and add
potatoes and tomatoes. Cook 8 to10 minutes until potatoes are tender
and starting to break up a bit. Add bacon and parsley and stir. Adjust
seasonings. Serve immediately with crusty bread.

Green Salad with Strawberry Balsamic Vinaigrette

Cook Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 teaspoons strawberry jam
* 1 tablespoon balsamic vinegar
* 3 tablespoons extra-virgin olive oil, eyeball it
* Salt and pepper, to taste
* 1 pint strawberries, sliced
* 4 to 5 cups chopped romaine or mixed greens of any kind

Directions

Place jam in a medium bowl and whisk in vinegar then extra-virgin
olive oil. Season the dressing with salt and pepper. Add the
strawberries and greens to bowl and toss to coat evenly in dressing.

Cupcake Icing for a Crowd

Cook Time: 10 min
Level: Easy
Yield: about 8 cups, enough for at least 6 dozen cupcakes

Ingredients

* 1 pound unsalted butter, at room temperature
* 3 pounds confectioners' sugar (3 boxes)
* 1/4 cup whole milk, at room temperature
* 1 tablespoon vanilla extract
* Food coloring, such as yellow, blue, and red, or your favorite

Directions

In the bowl of a large electric mixer, using the paddle attachment,
whip the butter on high speed until very soft. Meanwhile, place a
large sheet of parchment paper on a work surface. Using a large
sifter, sift a pound of confectioners' sugar onto the parchment. This
helps prevent clumping, and makes the mixing easier. Lower the speed
of the mixer, and, using the parchment as a funnel, pour the sugar
into the bowl and mix slowly until combined. Add the milk and mix
until combined. Sift the second pound of sugar onto the parchment
sheet. Again at low speed, add the sugar and mix well. Once combined,
sift the remaining sugar and add it with the vanilla and mix. Once it
is combined, turn the mixer speed up and beat the icing until very
light and fluffy, about 3 to 4 minutes.

If desired, divide the icing into smaller batches and color with food coloring.

Spread the icing on cooled cupcakes while at room temperature.
Refrigerate any leftover icing, but be sure to let it come back to
room temperature before using. Re-whip the icing to make it fluffy
again.

Hungarian-ish Mini-Dumpling and Egg Noodle Soup

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Daphne's Note: Try it with other meat instead of chicken, add carrots
for sweetness :)

Ingredients

* 8 cups chicken stock (recommended: Kitchen Basics, 2 (1-quart) boxes
* 1 pound ground chicken or ground turkey breast (I keep an extra
pack of both in the freezer; they are both so lean and easy to work
with!)
* 1 egg
* 1 cup plain bread crumbs
* 1/4 teaspoon freshly grated nutmeg, eyeball it
* 1 teaspoon smoked sweet paprika
* Handful parsley leaves, finely chopped
* Salt and pepper
* 1 1/2 cups thin egg noodles
* 1/2 cup piquillo Spanish peppers or roasted red peppers,
quartered lengthwise, very thinly sliced
* 6 scallions, cut into 2-inch pieces then shredded into thin sticks
* Handful fresh dill, finely chopped, about 3 tablespoons

Directions

Heat stock to a boil and reduce heat to simmer.

Mix the chicken with egg, bread crumbs, nutmeg, smoked sweet paprika,
parsley, salt and pepper. Roll the meat into 1-inch dumplings and add
to simmering stock. Wash up and let the dumplings cook 3 to 4 minutes
alone. Add the egg noodles, peppers and scallions and stir. Cook
another 4 to 5 minutes until noodles are just tender. Stir in dill.
Season soup with salt and pepper to taste and serve immediately.

Greek Style Shrimp Scampi and Linguini

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 pound linguini
* Salt
* 1 pound medium to large shrimp deveined and peeled, tails removed
* Pepper
* 1/3 cup extra-virgin olive oil
* 4 cloves garlic, thinly sliced
* Couple pinches red pepper flakes
* 1/2 lemon, zested and juiced
* 2 sprigs oregano, finely chopped
* Handful pitted kalamata olives, chopped
* 1/2 cup white wine, eyeball it
* 1/2 cup chopped flat-leaf parsley
* 1 cup feta cheese crumbles

Directions

Place a large pot of water on the stove to boil. Salt water and cook
pasta to al dente.

Season the shrimp with salt and pepper.

While the pasta water comes to a boil, heat extra-virgin olive oil in
a deep skillet with garlic. When garlic is brown, remove and reserve.
Add shrimp and cook 3 to 4 minutes. Add red pepper flakes, lemon zest,
oregano, olives, and wine and cook together a couple of minutes more.
Remove from heat. Add a ladle of starchy pasta cooking water to sauce
and some lemon juice. Remove the sauce from the heat. Drain pasta and
add to the skillet. Let pasta soak in juices for a minute then toss
with parsley and feta. Use tongs to pull pasta from skillet, giving it
a turn to twist in as many ingredients as possible. Then, use the
tongs to remove and arrange the shrimp and ingredients that may remain
in the pan, distributing them evenly among the portions.

That's Shallota Flavor Spaghetti

Cook Time: 22 min
Level: Easy
Yield: 4 servings

Directions

Made with 10 shallots per pound of whole wheat spaghetti, you cannot
believe the flavor of this pasta dish. It's like a bowl of French
Onion Soup, hold the broth. It's a knockout.

Ingredients

* 2 tablespoons extra-virgin olive oil
* 2 tablespoons butter
* 2 cloves garlic, finely chopped
* 10 shallots, halved then thinly sliced
* Salt and black pepper
* 1 pound whole-wheat spaghetti
* A generous handful flat-leaf parsley, chopped
* 1 cup grated Parmigiano-Reggiano

Heat the extra-virgin olive oil with the butter over medium-low heat
in a skillet with high sides. Add garlic and shallots and season with
salt and pepper then cook gently until caramelized about 20 minutes,
stirring occasionally.

Meanwhile heat a large pot of water to boil for pasta, salt the water
very liberally then add spaghetti and bring to a rolling boil. Cook to
al dente. Add 2 ladles of starchy cooking water, about 1 cup, to the
shallots and stir. Drain pasta and add to shallots. Add the parsley
and cheese and more black pepper, to taste. Toss 1 to 2 minutes for
liquid to absorb and serve. WOW! Talk about yum-o!

Rachael Ray makes Chicken Fajita Soup

Chicken Fajita Tortilla Soup

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 tablespoons extra-virgin olive oil
* 2 packages chicken tenders, 1 1/2 to 2 pounds
* 1 tablespoon coriander, a palm full
* 2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs
* Salt and freshly ground black pepper
* 1 large onion, quartered and thinly sliced
* 1 large bell pepper, quartered and thinly sliced
* 1 jalapeno, seeded and thinly sliced
* 1 (28-ounce) can fire roasted diced tomatoes
* 1 quart chicken stock
* 1 bag white corn tortilla chips
* 1 cup shredded pepper Jack or sharp white Cheddar
* 1 ripe avocado, diced
* 1 lime, juiced
* 4 scallions, chopped
* Handful fresh cilantro leaves or fresh flat-leaf parsley, chopped

Directions

Heat a large skillet with extra-virgin olive oil, 2 turns of the pan,
over medium-high heat. Add chicken, begin to brown 4 minutes, add
coriander, thyme, salt and pepper, to taste, onions, bell pepper and
jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes,
stirring frequently. Add tomatoes and stock, heat through.

While the soup is working, lightly crush some tortilla chips and
divide among 4 bowls. You need a couple of handfuls per bowl. Top the
chips with a little cheese. Toss the avocado with lime juice. Top the
chips with ladles of soup. Garnish soup with avocado, scallions and
cilantro or parsley.

Crispy Parmigiano Crusted Chicken

Rachael Ray makes Crispy Parmigiano Crusted Chicken