JANUARY 2024 RECIPE GAME

momtochloe · ‎11-03-2013

Oh my gosh, did I just type 2024???? Hoo boy, how did that happen?

So it's January right? That means we're making all sorts of promises and resolutions for the new year. Sigh That being said, please share any new recipes that may lean more toward the healthier side so we may start resetting our culinary clocks back from holiday gluttony. Many thanks to our friend @walker for sharing that delicious soup recipe. And let's kick off the month of January with a yummy (sigh and ok healthy) recipe:

This is a soup recipe with vegetable in it...CORN. It is easy and very good. I may have gotten the recipe here. If so, thanks to the person who posted it.

Chicken, CORN and Potato Soup

1 - 24 oz. Refrigerated container of mashed potatoes

(or 3 cups homemade)

2 cups chicken broth

1 can sweet corn, drained

2 cups shredded cooked chicken (used 2 chicken breasts)

1/2 cup chopped onions

2 tablespoons butter

3/4 cup milk

5 pieces, bacon, cooked and crumbled*

1 tablespoon reserved bacon grease

shredded cheese for topping

salt and pepper to taste

Cook bacon and reserve grease; set aside. In large pot, melt butter. Add onion and cook 2-3 minutes. Add chicken broth, corn, reserved bacon grease and chicken. Bring to a boil and reduce to simmer. Add milk and potatoes; stir to combine. Simmer until heated through. Season with salt and pepper. Top with cooked bacon and cheese, if desired.

* I had a jar of REAL Bacon Bits to use up so I substituted

it. I put whole jar (equal to 6 pieces) into the soup. It was

very good. Also, by mistake I bought Creamed Corn. It

worked out fine as well. But, next time I would use a

regular can of corn.

NEXT .... APPETIZER or SNACK for NYEve! 🥳🎉🥂

walker · ‎03-26-2010

@momtochloe ......thanks again for starting this game each month. You keep us going! Happy New Year to all of our good cooks/bakers out there sharing recipes. Since NYEve party time has come and gone.....

NEXT ..... APPETIZER or SNACK you had or a favorite

HOLIDAY RECIPE you enjoyed!

Fribwl · ‎07-07-2013

@momtochloe , I make one very similar and your right, it is delicious. Thanks.

Mine. (Different one) One package of Lipton Chicken Noodle Soup. cook it..Put aside. In another pot,

3 cups low sodium chicken broth.

3 cloves of garlic chopped.

1 stalk of celery chopped thin

1/2 onion chopped

Simmer until tender. Add

6 handfuls of chopped (cooked) spinach or broccoli or kale. Add a little pepper. Delicious but low in sodium. Nice winter soup. Can even add a little cooked pastina or orzo

Shihtzursqmom · ‎06-02-2023

Happy New Year everyone

A / a very easy Appetizer

Bacon wrapped lil smokies

1 pkg little smokies
Bacon slices cut in fourths
Wooden toothpicks
1 to 1 1/2 cup brown sugar

Wrap little smokies with bacon secure with toothpicks
Place in foil lined baking pan in single layer
Sprinkle the brown sugar over all
Bake 375 until bacon is done and crisp

Next B or your choice

house_cat · ‎03-09-2010

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Roasted Beets

from LoveandLemons.com

Ingredients

6 medium beets, tops removed, scrubbed well
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper

Instructions

Preheat the oven to 400°F.
Place each beet on a piece of foil. Drizzle generously with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil, place on a baking sheet, and roast for 35 to 60 minutes, or until fork-tender. The timing will depend on the size and freshness of the beets.
Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cool to the touch, peel off the skins. I like to hold them under running water and slide the skins off with my hands.
Cut or slice the beets and drizzle lightly with olive oil. Season to taste with salt and pepper, toss, and serve.

Next recipe or ingredient begins with letter C.

~ house cat ~

GenXmuse · ‎05-15-2016

Spinach Artichoke and Brie Crepes with Sweet Honey Sauce

An indulgent crepe recipe

Prep Time35minutes mins

Cook Time15minutes mins

Total Time50minutes mins

Course: Main Course

Cuisine: French

Servings: 6 crepes

Calories: 387kcal

Author: Tieghan Gerard

Ingredients

Whole Wheat Crepes

2 large eggs
3/4 cup milk I use 2%
1/2 cup white whole wheat flour or whole wheat pastry flour
1/2 cup all-purpose flour
3 tablespoons butter
1/4 teaspoons salt
1/2 cup water

Filling

2 tablespoons olive oil
2 cloves garlic minced
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper optional
1 (8 ounce) bag fresh spinach
1 (12 ounce) jar marinated artichoke hearts drained and chopped
1/4 cup parmesan cheese freshly grated
1 (8 ounce) brie wheel sliced into slices

Sweet Honey Sauce

1/4 cup olive oil
3 tablespoons honey
1/4 cup fresh parsley chopped

Instructions

Start by making the crepes. Add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from heat and set aside. Combine all the remaining ingredients in a blender or food processor. Add the browned butter and pulse for 30 seconds or until well combined. Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a 12 inch non-stick pan. Add butter or cooking spray (I like to use cooking spray) to coat. Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Makes about 10 crepes.
Heat a large skillet oven medium heat and add in 1 tablespoon of olive oil and garlic. Add the salt, pepper and crushed red pepper if using, cook for 2 minutes. Stir in spinach and artichokes, cooking for 5-6 minutes until spinach is fully wilted. Reduce heat to low and stir in the parmesan cheese, then turn off heat. Remove from the skillet.
Whisk together the olive oil and honey. Place in a small sauce pot and warm through. Keep warm until ready to use. You can also do this in the mircowave.
Wipe the skillet clean and heat over medium-low heat. Working with one crepe at time lay it flat in the skillet. Lay a few slices of brie on one quarter (basically make a triangle) of the crepe. Layer on the spinach and artichoke filling and then top with a few more slices of brie. Fold over the bottom of the crepe and then fold it over again to make a triangle. Cook for about 2-3 minutes and then flip and cook another 2-3 minutes or until the brie is all melty and gooey. Repeat with remaing crepes until the brie and filling are gone. I was able to make six crepes. Remove the honey sauce from the heat and stir in the chopped parsley. Drizzle the crepe with the warm honey sauce and dig in!

Nutrition

Recipe with the letter D

walker · ‎03-26-2010

Cranberry DARK CHOCOLATE Trail Mix

Toss together....

1 (10oz) pkg. DARK CHOCOLATE CHIPS

1 1/2 cups dried cranberries

1 1/2 cups sliced almonds

1 cup raisins

1 cup coarsely chopped toasted walnuts

1/2 cup pistachios.

Store in airtight containers.

(Taste of Home Dec/Jan 2023 magazine)

NEXT ... Recipe or Ingredient using letter E

GenXmuse · ‎05-15-2016

Smokey Almond Cream Cheese Endive Bites

The easiest healthy appetizer! Just an endive leaf with cream cheese, red pepper jelly, and smokey almonds. A light and crunchy appetizer to combat all the carb-heavy food this season.

Prep Time10minutes mins

Cook Time0minutes mins

Total Time10minutes mins

Course: Appetizer

Cuisine: American

Servings: 10 Servings

Calories: 68kcal

Author: The Food Charlatan

Ingredients

1 head Belgian endive
4-5 tablespoons cream cheese softened
4-5 tablespoons red pepper jelly
1/3 cup Blue Diamond Smokehouse Almonds chopped

Instructions

Chop off the end of the endive and separate all the leaves.
Smear a bit of cream cheese on each leaf.
Spoon a bit of red pepper jelly on the cream cheese.
Sprinkle with chopped almonds and serve.
These are great make ahead appetizers. You can assemble them a few hours in advance and either refrigerate or leave out at room temperature. Wait to sprinkle the almonds until last minute though, otherwise they won't be crunchy.

Notes

I'm not gonna lie guys. I just totally made up all those ingredient amounts up there. Just use whatever amounts look good to you. One head of Belgian endive has about 10 leaves on it.

Nutrition

recipe using an "F" letter food

walker · ‎03-26-2010

@GenXmuse ....it is nice to see you back here with your good recipes. Another one who has been missing is aroc3435 (?) ...numbers might be off but she posted good recipes as well.

Spaghetti with Bacon

8 oz. uncooked spaghetti

1/2 lb. bacon strips, chopped

1 medium onion, chopped

1 can (14 1/2 oz) diced tomatoes, undrained

1 can (8oz) tomato sauce

Minced FRESH PARSLEY

Preheat oven to 350. Cook spaghetti according to package directions for al dente. In a skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in tomatoes and tomato sauce; bring to a boil.

Transfer spaghetti to a greased 11x7" baking dish. Spread sauce over top. Bake, covered, until bubbly, 40-45 minutes. Sprinkle with FRESH PARSLEY before serving.

NEXT ..... RECIPE OR INGREDIENT WITH LETTER G

GenXmuse · ‎05-15-2016

Well, thank you @walker. That was so nice of you! It's great to share recipes with you and everyone again.

Fajita Veggies Chipotle Copycat

How to make copycat Chipotle fajita veggies. Great for fajitas, burritos, bowls and more.

Prep Time5minutes mins

Cook Time8minutes mins

Total Time13minutes mins

Course: Main Course

Cuisine: American

Keyword: fajita veggies

Servings: 4

Author: Heather

Ingredients

2 tablespoons olive oil
2 bell peppers, sliced green, red, yellow, or orange
1 red onion, sliced
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Instructions

Slice peppers and onion into strips.
Heat a skillet over medium-high heat. Add oil to the skillet.
Add sliced peppers and onions to the skillet. Stir in oregano, salt, and pepper.
Cook for about 8 minutes or until crisp-tender. Remove skillet from heat and serve warm.