Tuesday, September 24, 2013

Risky Bisqueness

2 T butter
2 T olive oil
1 cup onion, diced
3 poblano peppers, roasted and diced
1/3 cup all purpose flour
1 t paprika
1 t coarse black pepper
1/2 cup sherry (sherry adds a strong flavor, if you dislike the taste, substitute with beer, or more chicken broth)
1/2 cup water
3 cups reduced sodium chicken broth
1 cup evaporated skim milk
1 heaping T chipotle in adobo, finely chopped in sauce
4 oz. cream cheese, cubed
1 lb. shredded monterey jack cheese (do not used pre-shredded cheese, anti caking agents adversely affect texture of bisque)
*Grilled chicken chopped

cilantro chopped, and tortilla strips for garnish

*Mix 1/4 cup olive oil, 2 T lemon juice, 1 t minced garlic, 1 t sea salt and 1 t paprika and pour over 2 boneless, skinless chicken breasts in a ziploc bag.  Marinade for at least an hour to overnight.  Rinse Poblano peppers, and place on grill with chicken.  Grill at medium flame for 14-15 minutes, flipping half way through.  Bring in and allow to cool before chopping into bite size pieces.  While chicken is cooling, skin, de-seed, and chop peppers.  

In stock pot, heat butter and olive oil and add diced onion.  Saute onion for 8 minutes and add roasted, diced peppers, cooking for 2 more minutes.  Add flour, paprika and pepper and stir for 2 minutes.  Thin Roux with sherry/water mixture.  Stir until even consistency.  Add broth, evaporated skim milk and cheeses.  Whisk over low heat until smooth.  Do not boil, or it may curdle.  Add chopped, grilled chicken.  Keep stirring until heated through.  Garnish with cilantro and tortilla strips. 

Saturday, September 14, 2013

Deconstructed Calzone

My husband and I recently started a low carb eating plan after years of thinking no way I could give up carbs.  It's actually not that bad, and, pounds are coming off as well as me just feeling better over all.  Who knew!?!?  Anyway, still get those cravings for pasta and pizza, so I came up with this recipe for a Deconstructed Calzone.  Similar flavor profile without the carbs.

1 T olive oil (I use chipotle infused, because that's the way I roll)
1/2 sweet onion thinly sliced
1 tsp minced garlic
2 links turkey Italian sausage casings removed (I like the Johnsonville chicken/pork 50% less fat Italian sausages best)
1 medium eggplant skinned and diced into bite size chunks
1 zucchini diced into bite size chunks
1 red bell pepper diced into bite size chunks
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
salt and pepper to taste
2 14.5 oz cans fire roasted diced tomatoes (drain one can only)
1 8 oz. ball fresh mozzeralla thinly sliced.

Preheat oven to 425.  In large skillet that is oven proof, heat olive oil over medium/high heat, and brown sausage breaking into crumbles with garlic and onion.  Add eggplant, zucchini and red bell pepper.  Saute until tender and slightly browned, 5-8 minutes.  Add tomatoes and stir in seasoning.  Turn off heat, and add thinly sliced mozzarella over the top of vegetable mixture.  Place in oven for 10 minutes.  Cheese should be melted, and switch to broil for 1-2 minutes more until cheese is browned and bubbly.