Chicken Soup au Gratin

There are many reasons why I love my readers, the least of which is that they tend to remember things that I don’t. Case in point, recently a reader mentioned that I had posted a recipe from the cookbook of the old Peace 'n Plenty restaurant at Lake of the Ozarks. She had enjoyed their Chicken Soup au Gratin, and asked me if I had that recipe in my cookbook. As it turned out, I did, and sent it to her. This brought to my attention that I had never had that soup in the restaurant, nor had I made it myself. Because I well remember P'nP for having excellent soups, I decided that I was going to make it. So, Sandy, thank you for requesting this recipe, it’s a good one!

As I tend to do, I changed the original up a bit. Below is my version. Yes, it does call for a can of cream soup. Just use it and be done with it. The recipe calls for cream of chicken soup, I didn’t have it, so used cream of mushroom. I can’t imagine there’s that big of a difference. If you only have cream of celery, use that instead. This was a great soup to enjoy this November day with snow falling (can you believe it?!), and a fire in the fireplace.

Chicken Soup au Gratin
Adapted from Peace ‘n Plenty, Lake of the Ozarks, MO

1 whole boneless, skinless chicken breast
½ teaspoon salt
2 cups water
½ cup chopped scallions
½ cup chopped carrots
½ cup chopped celery
¼ cup chopped parsley
1 small Melissa’s shallot, minced
1 10.5-ounce can Cream of Chicken soup
½ cup milk or half-and-half
Few gratings freshly ground cracked pepper 

1 cup grated sharp cheddar cheese (grate it yourself)

Simmer chicken in a medium saucepan in salted water until tender; reserve water. Remove chicken and dice. Add vegetables to broth and boil until tender, 8-10 minutes. Gradually stir in soup, milk (or half-and-half), pepper, cheese, and chicken. Heat and stir until cheese melts. Serve.

Serves 4

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Another exceptional recipe from Peace ‘n Plenty is this one for Ham and Cheddar Rolls. So good!

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Inspirational Sloppy Joes

Facebook friend Alycia of the Tablescapes at Table 21 blog recently posted a blurb and photo that had my mouthwatering. She had decided to make homemade Sloppy Joes, adapting her recipe from four or five recipes that she had found on Pinterest, playing with it until it tasted right. She added that they were so delicious that her husband didn't stop at two of them.

I couldn't remember the last time I had made Sloppy Joes, so was intent upon doing just that. She told me that her basic recipe was one from Pioneer Woman, but that she added a number of extra ingredients. I took the same recipe and, like she did, made it my own with numerous additions and deletions. They were so good, undoubtedly the best Sloppy Joes that I had ever eaten. Because I cut the original recipe in half as it would have made way too many for my interest, you can feel free to double this one if you like.

I think one of the reasons why I liked this version so much is because I used one of my favorite Melissa's products, yup, you guessed it, Fire Roast Sweet Red Bell Peppers instead of the called for fresh green pepper. There is a need, I think, to have peppers in a Sloppy Joe, but I have always found that green peppers tend to overwhelm the taste. These complemented rather than overwhelmed, and I will never make another Sloppy Joe without them. You have to try this recipe. With fall coming up it will be a mealtime staple, and is perfect for gatherings for football season.

Inspirational Sloppy Joes

1 Tablespoon butter

1-1/4 pounds ground chuck

1 medium onion, diced

1/2 cup Melissa's Fire Roast Sweet Red Bell Peppers, diced

1 teaspoon minced garlic

3/4 cup ketchup (I used equal portions of regular and Sriracha ketchup)

1/4 cup barbecue sauce (I used Stubbs)

1/2 cup beef broth

1 Tablespoon brown sugar

1 teaspoon chili powder (more or less, to taste)

1/2 teaspoon dry mustard

Pinch red pepper flakes (more or less, to taste)

1/2 teaspoon Worcestershire Sauce (more or less, to taste)

1 Tablespoon tomato paste (optional)

Salt and freshly ground black pepper (more or less, to taste)

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain fat on a paper towel-lined plate.

Add onions, red peppers, and garlic. Cook for a few minutes, or until onion begins to soften.

Stir in ketchup, barbecue sauce, brown sugar, chili pepper, dry mustard, and broth. Stir to combine and simmer for 15 minutes. Add tomato paste, Worcestershire, and salt and pepper, to taste. Adjust seasonings as needed.

Serve on toasted buns.

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This post is linked to:

O My Heartsie Girls Wonderful Wednesday
 Homestead Wednesday

Wow Us Wednesday

Wine’d Down Wednesday

Full Plate Thursday

Home and Garden Thursday
Home Sweet Home
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Croque Monsieur Pie

 

There was frost on the pumpkin this morning and that means that it is time for those delicious hot sandwiches and warming cups of soup. As I was shivering while making my way to the thermostat this morning spying an in-house temperature of 61 and flipping the setting from “heat” to “cool,” I grabbed my “To Do” binder (Yes, in addition to various lists, I also have a “To Do” binder.) full of recipes that I want to try.

This is a Rachael Ray recipe that I have long wanted to make. Who doesn't like a hot hams and cheese sandwich made with that sinfully rich, nutty and delicious Gruyere cheese? I had all ingredients on hand (thanks, in part to the bordering-on-maniacal bread buying binge Mr. O-P went on last week -- that man does love his carbs), and dearly love and recipe that is make ahead.In no time I had this dish hanging out in the fridge just waiting to be baked and served with mixed greens and a double shot of homemade tomato soup (and you thought shot glasses were just for alcohol).  This was so rich and delicious I felt as if I had been transported to France. Even Mr. O-P, who eyed it warily, and really wanted his ham cold from the fridge and nestled between a couple of slices of rye, had to admit that it was darned good. 

This is the perfect dish to serve to usher in cold weather.Croque Monsieur Pie

3 T. butter, plus more for greasing
12 thin slices stale or fresh white bread, crusts trimmed (1/2 - to 3/4-inch thick)
12 thin slices mild ham
2 round T. flour
2 c. whole milk
Freshly grated nutmeg
Salt and pepper
2 T. Dijon mustard
3 large eggs
8 oz. Gruyere or Swiss cheese, shredded (about 2 cups)
Finely chopped fresh parsley, for garnish

Grease a casserole dish* and line with 6 slices of the bread. Top with half of the folded ham.

Melt the butter in skillet over medium heat, add the flour and whisk 1 minute. Add 1 1/2 cups of the milk and some nutmeg, and then season with salt and pepper. Cook to thicken; the sauce should coat the back of a spoon. Stir in the mustard. Spoon half of the thickened béchamel evenly over the ham, top with the remaining 6 slices bread.

Whisk up the eggs and the remaining 1/2 cup milk, and sprinkle with salt and pepper. Pour the eggs evenly over the casserole dish and then add the remaining ham and béchamel.

Top with the Gruyere, then cover and store for a make-ahead meal.

When ready to serve, preheat the oven to 375ºF and bake the casserole from room temperature until golden and firm, 30 to 35 minutes. Cut the casserole into squares and serve garnished with finely chopped parsley and mixed greens dressed with lemon juice and vinegar. Pass additional mustard at the table.

 * I made mine in a 9” deep dish glass pie plate. I think cutting things into wedges makes them look more festive than when they are sliced into squares.

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