Ingredients:
Chicken breasts or thighs (4 breasts or 10 thighs)
Rice (I use 2 packages of Uncle Ben's Ready Rice, Wild Rice variety)
2 cans condensed cream of chicken soup
1 can condensed cream of mushroom soup
Spices:
Creole Seasoning
Salt
Black Pepper
McCormick Caribbean Seasonings
Paprika
Emeril's Original Essence
In a crock pot, place chicken and cover with soups. Add spices--use amounts to suit your taste. Cover this with the rice. Turn on the crock pot to whichever setting required for the chicken to cook to your schedule. For example, use the low setting if you are going to put the chicken in the cooker before you go to work. If you are starting cooking after noon, then you may want to use one of the faster settings.
After chicken is done, stir well and serve.
Saturday, April 10, 2010
Butternut Squash Soup
Great dish for late fall and early winter.
Ingredients:
2 Butternut Squash
3 Sweet Potatoes
1 Vidalia Onion
2 Jalapenos
1/2 block of cream cheese
1/4 c Pecans (chopped)
1 qt. Chicken Broth
1/2 c Heavy Whipping Cream
2 tbl Olive Oil
Spices:
Kosher Salt
White Pepper
Emirel's Essence
Red Pepper Flakes
Paprika
Saffron
Moroccan Seasoned Salt
Splenda Brown Sugar
Creole Seasoning
Directions:
Roast butternut squash in the oven (if you are unfamiliar with butternut squash, click here: http://hubpages.com/hub/How-to-Cook-Butternut-Squash ).
Cook sweet potatoes in the microwave.
Dice onion and fry until tender.
Once the everything is cooked, skin the squash and potatoes and place the meat of them into a large pan. Add the spices and the chicken broth. Using an immersion blender, puree everything finely to your liking. If you do not have an immersion blender, use a standard blender--you may have to make 2 trips.
Once blended, simmer the soup on low to medium heat for 30 minutes or longer. Add the cream cheese and let it melt.
When ready to serve, ladle the soup into bowls and pour a small amount of whipping cream on top. Swirl the whipping cream slightly to give a nice presentation. If you want a little more eye candy, add some fresh parsley to the top of the soup before serving.
This dish goes very well with lightly toasted Italian, French or Artesan breads.
Ingredients:
2 Butternut Squash
3 Sweet Potatoes
1 Vidalia Onion
2 Jalapenos
1/2 block of cream cheese
1/4 c Pecans (chopped)
1 qt. Chicken Broth
1/2 c Heavy Whipping Cream
2 tbl Olive Oil
Spices:
Kosher Salt
White Pepper
Emirel's Essence
Red Pepper Flakes
Paprika
Saffron
Moroccan Seasoned Salt
Splenda Brown Sugar
Creole Seasoning
Directions:
Roast butternut squash in the oven (if you are unfamiliar with butternut squash, click here: http://hubpages.com/hub/How-to-Cook-Butternut-Squash ).
Cook sweet potatoes in the microwave.
Dice onion and fry until tender.
Once the everything is cooked, skin the squash and potatoes and place the meat of them into a large pan. Add the spices and the chicken broth. Using an immersion blender, puree everything finely to your liking. If you do not have an immersion blender, use a standard blender--you may have to make 2 trips.
Once blended, simmer the soup on low to medium heat for 30 minutes or longer. Add the cream cheese and let it melt.
When ready to serve, ladle the soup into bowls and pour a small amount of whipping cream on top. Swirl the whipping cream slightly to give a nice presentation. If you want a little more eye candy, add some fresh parsley to the top of the soup before serving.
This dish goes very well with lightly toasted Italian, French or Artesan breads.
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