It’s Chili, Chowder, or Stew Saturday – Idaho® Potato and Chicken Gumbo

November 9, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Idaho® Potato and Chicken Gumbo. To make this delicious dish you’ll need; Brown Roux (recipe included), Idaho Potatoes, Yellow Onion, Peppers, Celery, Garlic, Pulled Cook Chicken, and Creole Seasoning. The recipe is from the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes, diets, and cuisines. So be sure to check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Idaho® Potato and Chicken Gumbo

Recipe Ingredients:
6 tablespoons Brown Roux (recipe follows)
1 1/2 cups Idaho® potatoes, peeled and shredded
1 cup diced yellow onion
1 cup diced yellow, red and green peppers
1 cup diced celery
1 tablespoon minced garlic
2 pounds cooked chicken meat, pulled (shredded)
2 tablespoons Creole seasoning (recipe follows)

8 cups Idaho® potatoes, cubed and sautéed for accompaniment

Brown Roux:
8 ounces (1 cup) butter
8 ounces (2 cups) all-purpose flour

Creole Seasoning:
2 tablespoons paprika
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil

Cooking Directions:
1 – For Gumbo: In a large stockpot, bring the chicken stock to a boil. Temper approximately 6 tablespoons of Brown Roux into the broth (add 1/2 cup of hot broth to the roux and mix completely. Add the broth and roux mixture back into the boiling broth and whisk).
2 – Add potato. Simmer for 12 minutes. Add the onion, peppers, celery, garlic, and chicken pieces.
3 – Add Creole seasoning. Taste and adjust seasoning, if desired. Continue to cook for another 10 minutes (the vegetables should be cooked, but still firm).
4 – To Serve: Ladle gumbo over sautéed potatoes.
5 – For Oven Method Brown Roux: Slowly brown the flour on a sheet pan at 300°F (150°C) about 20 to 30 minutes. Stir the mixture halfway through (about 10 to 15 minutes) to achieve an even browning. The flour should be a light khaki color and will smell like roasted nuts.
6 – For Stovetop Method Brown Roux: Cook the flour and the butter over medium-high heat until a brown, smooth consistency occurs (about 5 to 6 minutes). Once the roux has cooled, cover and leave unrefrigerated until needed. Later, if any oil has separated from the roux, simply stir the oil into the mixture.
7 – For Creole Seasoning: Combine all ingredients and mix thoroughly. May be stored in a tightly covered container. Makes 1/4 cup.

Makes 10 servings.
https://www.cooksrecipes.com/soup/idaho_potato_and_chicken_gumbo_recipe.html

It’s Chili, Chowder, or Stew Saturday – Vegetable-Chicken Noodle Soup

October 12, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is Vegetable-Chicken Noodle Soup. Made using Boneless Skinless Chicken Breast, Celery, Leeks, Carrots, Turnips, Fat-Free Reduced-Sodium Chicken Broth, Yolk-Free Wide Noodles, and Herbs and Spices. One Hearty Soup! The recipe is from the Diabetes Self Management website where you’ll also find a huge selection of Diabetic Friendly Recipes, Diabetes News, and Diabetes Management Tips. You can also subscribe to the Diabetes Self Management Magazine while at the site. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 aHappy One! https://www.diabetesselfmanagement.com/

Vegetable-Chicken Noodle Soup
Ingredients
1 cup chopped celery
1/2 cup thinly sliced leek (white part only)
1/2 cup chopped carrot
1/2 cup chopped turnip
6 cups fat-free reduced-sodium chicken broth, divided
1 tablespoon minced fresh parsley
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon minced fresh rosemary leaves or 1/4 teaspoon dried rosemary
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper
2 ounces uncooked yolk-free wide noodles
1 cup boneless skinless chicken breast, cooked and diced

Directions
1 – Combine celery, leek, carrot, turnip, and 1/3 cup chicken broth in large saucepan. Cover; cook over medium heat 12 to 15 minutes or until vegetables are tender, stirring occasionally.

2 – Stir in remaining 5 2/3 cups broth, parsley, thyme, rosemary, vinegar, and pepper; bring to a boil. Add noodles; cook until noodles are tender.

3 – Stir in chicken. Reduce heat to medium; simmer until heated through.

Yield: 6 servings.

Serving size: about 1 cup soup.

Nutrition Facts Per Serving:
Calories: 98 calories, Carbohydrates: 12 g, Protein: 10 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 18 mg, Sodium: 73 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/vegetable-chicken-noodle-soup/

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Your one-stop resource for advice, news and strategies for living with diabetes.

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QUEEN OF THE WING/CINCINNATI’S WINGFEST – September 28 @ 11:00 am – 11:00 pm

September 27, 2019 at 11:14 AM | Posted in Festivals | Leave a comment
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QUEEN OF THE WING/CINCINNATI’S WINGFEST
September 28 @ 11:00 am – 11:00 pm Free

Details
Date:
September 28
Time:
11:00 am – 11:00 pm
Cost:
Free

Website:
https://www.queenofthewing.com/

 

Queen of the Wing: Cincinnati’s newest food festival is all things chicken wings

This new Cincinnati Festival has the stuff dreams are made of: chicken wings and sauces from more than 20 local vendors.

It’s a new festival, called Queen of the Wing, that will celebrate all things chicken wings.

It’s happening on Saturday, Sept. 28, at Washington Park from noon to 10 p.m.

The event is hosted by Agar and 3CDC and will have live music all day. There will also be several competitions, so organizers suggest that you bring wet-naps.

One vendor will be crowned the Queen of the Wing, as chosen by guests.

Wings will be able to be purchased individually and pricing will vary by vendor.
https://www.queenofthewing.com/

Diabetic Dish of the Week – Under-the-Sea Tuna Pockets

September 10, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 3 Comments
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This week’s Diabetic Dish of the Week is – Under-the-Sea Tuna Pockets. Made with Unsalted Tuna Packed in Water, Fat-Free Mayonnaise, Celery, Worcestershire Sauce, and Dried Dill Weed are just some of the ingredients you’ll need to make this week’s recipe. The Dish is 237 calories and 20 net carbs per serving. You can find this recipe at the Diabetes Self Management web site. At the Diabetes Self Management site you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetes News, Diabetes Management Tips, and more so be sure to check it out. You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. I left a link to subscribe at the bottom of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Under-the-Sea Tuna Pockets
Tuna sandwiches are an old sack-lunch standby, but with this Mediterranean twist on the traditional, you (or your child) will really look forward to mealtime! Ready in just 10 minutes, the combination of whole-wheat pita, tuna, cheese and assorted veggies is sure to keep hunger at bay for hours

Preparation time: 10 minutes.
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Ingredients
2 large (6 1/2″) whole wheat pita breads, cut in half(this recipe uses only 3 pita halves)
6 ounces unsalted tuna packed in water, drained
3 tablespoons fat-free mayonnaise
2 tablespoons chopped celery
Dash Worcestershire sauce
1/4 teaspoon dried dill weed
1 teaspoon fresh lemon juice
3 leaves romaine lettuce
3 slices American cheese, cut in half diagonally to form triangles
6 slices fresh tomato
6 slices cucumber with peel (or peeled if preferred)
6 pitted kalamata or black olives

Directions
Slice pita bread in half. Use only three pita pocket halves for this recipe. Mix tuna salad in small bowl by combining drained tuna, fat-free mayonnaise, chopped celery, Worcestershire sauce, dill weed, and lemon juice. To assemble the pita sandwiches, place one romaine lettuce leaf inside each pita half. Scoop 5 tablespoons of tuna salad mixture (1/3 of recipe) into each pita half. Insert 2 triangles of American cheese into each pita half. Place 2 slices of tomato and 2 slices of cucumber in the pita sandwich. Garnish with two olives. Wrap in plastic wrap and chill until serving time.

Yield: 3 pita sandwich halves.

Serving size: 1 pita sandwich half.

Nutrition Facts Per Serving:
Calories: 237 calories, Carbohydrates: 23 g, Protein: 23 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 678 mg, Fiber: 3 g

Under-the-Sea Tuna Pockets

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Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
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Lighter Chicken Pot Pie

September 1, 2019 at 6:01 AM | Posted in chicken, CooksRecipes | 2 Comments
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I’ve got a second Chicken Recipe to pass along that would also be perfect for your Sunday Chicken Dinner, Lighter Chicken Pot Pie.m A Comfort Food Recipe that makes that Chicken Pot Pie a little healthier while keeping that delicious test! Made using Rotisserie Chicken (skin removed), Carrots, Celery, Onion, NESTLÉ® CARNATION® Evaporated Low-fat 2% Milk, Green Peas, Seasoning. All this and its in a Buttermilk Biscuit Crust! You can find this recipe along with all the other Delicious and Healthy Recipes at the CooksRecipes website. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Lighter Chicken Pot Pie
Say hello to an updated culinary classic! A buttermilk biscuit crust, shredded rotisserie chicken and a savory vegetable filling make for a heart-warming supper.

Recipe Ingredients:
Filling:
4 medium carrots, peeled and sliced 1/4-inch thick
3 celery ribs, sliced 1/4-inch thick
1 medium onion, chopped
2 large cloves garlic, finely chopped
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon vegetable oil
Fine sea salt
1/4 cup dry white wine or sherry (optional)
3 cups water
2 teaspoons MAGGI Instant Chicken Flavor Bouillon
1/4 cup cornstarch
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Low-fat 2% Milk
1 (3 1/2 to 4-pound) rotisserie chicken, skin removed and meat shredded (about 4 cups)*
1 cup frozen green peas
2 tablespoons chopped fresh Italian parsley

Biscuit Crust:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup reduced-fat buttermilk
4 tablespoons unsalted butter, melted

Cooking Directions:
1 – Preheat oven to 425°F (220°C).
2 – For Filling: Combine carrots, celery, onion, garlic, thyme, oil and ½ teaspoon salt in a large Dutch oven or saucepan. Cover; cook over medium-low heat, stirring often, for 6 to 8 minutes or until vegetables have softened.
3 – Stir in wine; cook for 1 minute or until almost evaporated. Stir in water and bouillon; bring to a boil. Reduce heat to low.
4 – Whisk cornstarch and evaporated milk together; stir into sauce. Cook for about 1 minute or until sauce thickens slightly. Remove from heat; stir in chicken, peas and parsley. Season with salt and ground black pepper to taste.
5 – Divide mixture between eight 8-ounce ramekins or spoon into 13x9x2-inch baking dish.
6 – For Biscuits: Whisk flour, baking powder, sugar, baking soda and salt together in a large bowl. In a separate bowl, whisk buttermilk and melted butter together. Gently stir buttermilk mixture into flour mixture with a rubber spatula until just combined and no pockets of flour remain.
7 – Drop dough into equal mounds over ramekins, spreading out slightly. Place ramekins on baking sheet. If using 13x9x2-inch baking dish, drop dough into 8 mounds a few inches apart over hot filling.
8 – Bake for 20 to 25 minutes or until the biscuits are golden and the filling is bubbly. Cool for 5 to 10 minutes before serving.
Makes 8 servings.

*Or substitute with leftover turkey.

Nutritional Information Per Serving (1/8 of recipe): 370 Calories from Fat: 110 Total Fat: 12 g Saturated Fat: 6 g Cholesterol: 85 mg Sodium: 880 mg Carbohydrates: 36 g Dietary Fiber: 3 g Sugars: 9 g Protein: 28 g.
https://www.cooksrecipes.com/chicken/lighter_chicken_pot_pie_recipe.html

Jennie – O Turkey Recipe of the Week – Turkey Burger and Gravy Sandwich

August 16, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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This week’s Jennie – O Turkey Recipe of the Week is a Turkey Burger and Gravy Sandwich. This recipe is made using the JENNIE-O® Lean Seasoned Turkey Burger Patties with toppings of Cabbage,Carrots, Celery and Onions and served on a Split Baguette. Also a side of Turkey Gravy for dipping your Sandwich! You can find this recipe along with all the other Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Burger and Gravy Sandwich
Topped with cabbage, carrots, celery and onions, this turkey burger recipe is piled HIGH with veggies. The baguette makes it great for dipping. Under 500 calories per serving and ready in under 30 minutes!

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Seasoned Turkey Burger Patties
1 cup shredded Napa cabbage
½ cup shredded carrot
⅓ cup thinly sliced celery
¼ cup sliced red onion
¼ cup rice vinegar
2 tablespoons canola oil
salt and freshly ground pepper, if desired
4 small baguettes, split and toasted
½ cup turkey gravy, heated

DIRECTIONS
1) Cook turkey patties according to package directions. Always cook to well done, 165°F. as measured by a meat thermometer.
2) In medium bowl, combine cabbage, carrot, celery, onion, vinegar, oil, salt and pepper, if desired.
3) Place turkey patties on each baguette. Top with cabbage mixture. Serve with gravy, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 360
Protein 25g
Carbohydrates 25g
Fiber 4g
Sugars 4g
Fat 17g
Cholesterol 80mg
Sodium 850mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/789-turkey-burger-and-gravy-sandwich

Kale Andouille Sausage and Tortellini Soup

July 26, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Today’s second Jennie – O Turkey recipe is one for a Kale Andouille Sausage and Tortellini Soup. It’s made using JENNIE-O® Andouille Turkey Sausage along with Leeks, Celery, Carrots, Cloves, Vegetable Broth, Cheese filled Tortellini, Kale Leaves, Parmesan Cheese, and Seasonings. I have info on the JENNIE-O® Andouille Turkey Sausage at the end of the post. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Kale Andouille Sausage and Tortellini Soup
This savory soup will get your mouth watering. Brimming with smoked turkey sausage, tortellini and fresh vegetables, it’s the perfect cozy meal for any night of the week.

INGREDIENTS
2 tablespoons olive oil
2 medium leeks, thinly sliced
2 celery stalks, sliced
1 large carrot, peeled and thinly sliced
4 garlic cloves, sliced
1 (13-ounce) package JENNIE-O® Andouille Turkey Sausage, sliced
6 cups vegetable broth
salt and pepper, if desired
1 (9-ounce) package refrigerated cheese filled tortellini
2 cups chopped kale leaves
freshly grated Parmesan cheese, if desired

DIRECTIONS
1) In large Dutch-oven, heat oil over medium heat. Sauté leeks, celery, carrot and garlic 5 minutes. Add sausage and cook until browned.
2) Add broth and bring to a boil. Season with salt and pepper, if desired. Reduce heat and simmer 15 minutes. Add tortellini and kale and cook 5 to 7 minutes. Garnish with cheese, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 240
Protein 12g
Carbohydrates 26g
Fiber 3g
Sugars 4g
Fat 10g
Cholesterol 40mg
Sodium 640mg
Saturated Fat 3g
https://www.jennieo.com/recipes/1267-kale-andouille-sausage-and-tortellini-soup

 

Jennie – O Andouille Turkey Sausage
Spice up your next meal with hardwood smoked JENNIE-O® Andouille Turkey Sausage. It’s easy to slice, and with flavors like pepper, paprika, and garlic, it will add a real kick to Cajun inspired recipes and dishes. With 65% less fat than USDA data for smoked pork and beef sausage, and 90 calories per serving, you can feel good about eating well.

* 65% LESS FAT THAN USDA DATA FOR SMOKED PORK AND BEEF SAUSAGE
* GLUTEN FREE
* HARDWOOD SMOKED
* ONLY 90 CALORIES PER SERVING
Find this product in the refrigerated meat section of your grocery store.
https://www.jennieo.com/products/267-andouille-turkey-sausage

Sunday’s Chicken Dinner Recipe – Country French Chicken SUNDAY

July 21, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Country French Chicken. Chicken Pieces cooked in White Wine with Mushrooms, Celery, Carrots and Onion. Bring French Style Cooking to your Sunday Dinner Table! The recipe is from one of my favorite sites, the CooksRecipes website. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Country French Chicken
French country-style chicken (coq au vin) cooked in white wine with mushrooms, celery, carrots and onion.

Recipe Ingredients:
2 pounds chicken pieces
Nonstick cooking spray
1 cup fresh mushrooms, sliced
1 cup sliced celery
1 cup dry white wine
1 cup coarsely chopped carrot
1 medium onion, cut into small wedges
1 garlic clove, minced
1 bay leaf
2 tablespoons snipped fresh parsley
1/4 teaspoon thyme, crushed

Cooking Directions:
1 – Remove the skin from the chicken. Rinse chicken; pat dry.
2 – Spray a large cold skillet with non-stick spray coating. Preheat skillet over medium heat. Brown chicken on all sides in hot skillet.
3 – Drain fat from skillet. Season chicken lightly with salt and pepper. Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, parsley, and thyme to the skillet. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink. Discard bay leaf.
4 – Transfer chicken and vegetables platter; keep warm. For sauce, bring liquid in skillet to boiling. Cook about 3 minutes or until reduced to 1/2 cup. Pour sauce over chicken and vegetables.
Makes 6 servings.
https://www.cooksrecipes.com/diabetic/country-french-chicken-diabetic-recipe.html

“Meatless Monday” Recipe of the Week – Vegan Buffalo Cauliflower Wings

June 24, 2019 at 6:01 AM | Posted in Meatless Monday, PBS | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is – Vegan Buffalo Cauliflower Wings. I was looking at several sites for a Buffalo Cauliflower Wings recipe to pass along and came across the one that sounded the best from the PBS Recipe website. Made using Cauliflower Florets along with several Spices, Celery, and a Vegan Ranch Dressing. You’ll never miss the meat with this week’s recipe! Again its off the PBS Food website which has a fantastic and large selection of Recipes for all Cuisines, Diets, and Tastes so check it out today and always support your local PBS Stations. Enjoy and Make 2019 a Healthy One! http://www.pbs.org/food/recipes/

Vegan Buffalo Cauliflower Wings
A great finger food for sports events, these vegan buffalo cauliflower wings are even better when some of the hot sauce is mixed with the batter so that the cauliflower really marinates in it.
Ingredients
1 cup water
1/2 cup plus 2 tablespoons hot sauce of choice (I used Frank’s red hot), divided
3/4 cup all-purpose flour
1 teaspoon onion powder
1/2 teaspoon ground paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 head of cauliflower, cut into florets
Handful of celery, trimmed and cleaned
Ranch dressing of choice (I used a store-bought vegan dressing)

Directions
1 – Preheat oven to 350 degrees F. To a measuring cup or small bowl, whisk together the water and 2 tablespoons of wing sauce. Set aside.
2 – In a large bowl, whisk together the flour, onion powder, paprika, salt and freshly ground pepper. Pour the water mixture into the flour mixture and mix until combined.
3 – Add the cauliflower and toss until combined. Transfer to a baking sheet and place in the oven to bake until cooked, about 15 minutes. (I used an air-fryer and it only needed about 10 minutes). Add the cauliflower to a bowl and toss with the additional wing sauce. Serve with slices of celery and ranch dressing.

http://www.pbs.org/food/recipes/vegan-buffalo-cauliflower-wings/

It’s Chili, Chowder, or Stew Saturday – Shrimp Bisque

June 1, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Shrimp Bisque. This one uses one of my favorite foods, Shrimp! The recipe is from the CooksRecipes website where you’ll find recipes to please all tastes, diets, and cuisines. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Shrimp Bisque
Shrimp bisque is great for a weekend get-together or to surprise a loved one.

Recipe Ingredients:
1/2 cup butter or margarine – divided use
1 pound medium shrimp, peeled, deveined and chopped
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup all-purpose flour
3 cups water
1 tablespoon tomato ketchup
1 teaspoon chicken soup base or bouillon
1 bay leaf
1 tablespoon seasoned salt
1/8 teaspoon cayenne pepper (optional)
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons dry white wine or water

Cooking Directions:
Melt 2 tablespoons butter in medium saucepan over medium heat. Add shrimp, onion and celery; cook, stirring occasionally, until shrimp turn pink. Remove from saucepan; set aside.
Melt remaining butter in same saucepan over medium heat. Stir in flour. Gradually stir in water, ketchup, bouillon, bay leaf, seasoned salt and cayenne pepper. Boil, stirring occasionally; reduce heat to low. Cook, stirring occasionally, for 5 minutes. Add shrimp mixture; cook, stirring occasionally, for 2 minutes. Discard bay leaf. Stir in evaporated milk and wine. Heat through; do not boil.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 340 Calories from Fat: 180 Total Fat: 20 g Saturated Fat: 13 g Cholesterol: 175 mg Sodium: 1260 mg Carbohydrates: 17 g Dietary Fiber: .5 g Sugars: 7 g Protein: 21 g.
https://www.cooksrecipes.com/soup/shrimp_bisque_recipe.html

 

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