Cream of Asparagus Soup

When I cook just for myself I usually turn every recipe I come across into a healthier version of itself. This recipe is no exception and to be honest I have no clue how it tastes when you use the right amount of butter it originally called for (1/4 cup) or half and half instead of skim milk. I'm sure it's great, but I think my healthy version is wonderful and so that is the one I'm posting. If you want to fatten it up, help yourself. Maw Maw Josie and my Dad have always made fun of this aspect of my generation, "half the fat and still tastes like crap!" I have to disagree!!!

You may be asking yourself, why in the world I'm making hot soup when it's almost May? Well, if you live in Boston that means absolutely NOTHING. It's 43 degrees and I have yet to put away my warmest winter coats. So if you need a warm winter soup this is my go to recipe!

Ingredients:

2-3 Tbs margarine

1 onion, chopped

3 stalks celery chopped

3 Tbs flour

4 cups water

1 can chicken broth

4 bouillon cubes

1 potato, peeled and diced

1 lb. fresh asparagus, trimmed and chopped

3/4 cup milk

1 Tbs. soy sauce

1/4 tea pepper

salt to taste

Serve with dinner roll

1. Melt butter in lg. pot, add onions and celery. Saute until tender ~4 min. Stir in flour and cook for a min. Add water chicken broth and bouillon cubes and stir.
2. Bring to a boil and add diced potato and asparagus. simmer for 20 min. (I save a couple pieces of asparagus to add at the end).
3. Puree soup in food processor in batches, return to pot.
4. Stir milk, soy sauce and pepper in to soup and boil. Adjust seasoning to taste

Thanks to Ronelle for my cute new recipe pad! Gifts for blogging? Now I'm really going to be addicted!!:)

Bacon and Goat Cheese Stuffed Chicken

This is a good, quick and easy recipe that requires minimal ingredients. It turned out super tasty and you can always alter depending what you have on hand.

Ingredients:

2 chicken breast

2 Tbs. onion

1 slice of bacon

3-4 oz. goat cheese

1. Preheat oven to 350 degrees
2. Cut slit into the chicken to form a pocket
3. Combine cheese, chopped onions and crumbled bacon
4. Stuff chicken
5. Spinkle chicken with salt, pepper and Tony Chachere's.
6. Heat ovenproff skillet over med-high heat, add 1 Tbs. oil. Saute chicken for 4 min, flip and then put in oven for 12min.

Black Bean Burgers

I promise the next burger I post will be beef! I have always wanted to try making a black bean burger and I happened to have all the ingredients on hand, so now is the time. This is definitely a good option if your craving a burger but want to stay healthy. I did however, like the lentil goat cheese burger a little better.

Makes 4 Burgers

Ingredients:

1 (16 oz) can black beans

1/2 bell pepper

1/2 onion

3 cloves garlic

1 egg

1/2 Tbs. cayenne

1/2 Tbs. paprika

1/2 Tbs. cumin

1 tea. hot sauce

1/2 cup bread crumbs

1. Preheat oven to 375 degrees, and lightly oil baking sheet.

2. In med. bowl, mash black beans with a fork until thick and pasty.

3. In a food processor, finely chop bell pepper, onion, and garlic. Stir into mashed beans.

4. In a small bowl, stir together egg, chili powder, cumin, and hot sauce.

5. Add egg mixture to beans. Mix in bread crumbs until sticky and holds together. Divide into 4 patties.

6. Bake on baking sheet 10 min. on each side. You could grill if you desire!

Green Chili Stew

In New Mexico green chili is incorporated into any dish. From pizza to eggs to hamburgers, you will find it on anything and everything. A simple green chili stew is something I'm always looking forward to when I return home. My favorites can be found at Olde Tymers Cafe in Durango, Co, or at Clancy's in Farmington, NM. In an attempt to feel at home anywhere I go, I travel with my roasted hatch green chili, or my lovely mom brings it to me when she visits. Here is a recipe my mom came up with and I continue to tweek on my quest for the perfect Green Chili Stew.

Ingredients:

1 pack green chili (~15-20 roasted green chilies)

oil

1/2 onion, chopped

4-5 garlic cloves, diced

1-2 cups roasted corn

2 cans chicken broth

1 blanched tomato, chopped

1.5-2 Tbs. flour

1 lb meat (chicken, ground pork, ground turkey or pork chops)

dash cumin and ginger

potatoes (optional, I do not like adding these)

salt and pepper

Serve with warm tortilla

Brown meat in a little oil

Add garlic and onions, add flour and mix well.

Add Chili

Season with salt and pepper and add dash of cumin and ginger

Add tomato and chicken broth.

Cook for 30 minutes.

Lentil Goat Cheese Burgers

Before going to the store today I couldn't decide what I wanted to add to my grocery list to make for dinner tonight. So I went to one of my favorite food blogs (crumblycookie.net) and picked the first healthy option I saw, Lentil Goat Cheese Burgers. After watching Oprah's vegan episode yesterday I thought eating meatless some days can't hurt. I thought if it turns out to be good, Jill will have another option during her 40 meatless days.

This is my first time cooking with lentils but it will not be the last!

Makes 4 burgers

Ingredients:

3/4 cup dried lentils

salt

bay leaf

1 lg carrot, soarsely chopped

2 garlic cloves

1 Tb. olive oil, divided

1 Tb. balsamic vinegar

4 oz. goat cheese

1/4 cup breadcrumbs

1/4 tea. black pepper

1 egg

for serving: buns, mustard, ketchup, lettuce, tomato

1. Combine lentils, bay leaf, 1/2 tea. salt and 3 cups water in med. saucepan; bring to a boil over med-high heat. Reduce the heat to a simmer until the lentils are tender, 18-20min. Drain the lentils, discarding the bay leaf.

2. Meanwhile, process the carrot, shallots, and garlic in food processor until finely chopped but not pureed, about 5 sec. Heat 1 1/2 tea. olive oil in med skillet over med-high heat; saute the veggies with a pinch of salt until softened ~ 5 min. Add vinegar; cook, stirring occasionally, until it has reduced to a syrupy consistency, 1-2 min.

3. Combine the lentils, sauteed veggies, cheese, bread crumbs (I suggest homemade), and pepper in the food processor. process until evenly mixed and finely ground. Taste and adjust the seasoning if necessary. Add the egg; pulse until just combined.

4. Divide the dough into four portions; shape. Chill, uncovered, for at least 30min, cover if longer than that.

5. Heat the remaining Olive oil in med to med-high heat. Cook 4 min then flip and cook 6min. SERVE!

I used wheat bread instead of a bun and ate my burger open face. It was so tasty! This recipe is a keeper.

My Black Bean and Corn Salsa

I'm going to start nice and simple with one of my favorites that I like to keep in the house for a healthy snack option. No two batches are exactly alike, but the one I made today was my all time favorite, so I will attempt to chronicle my steps in hopes that you can recreate my Black Bean and Corn Salsa. I have put many recipes together to get, in my opinion, the best one yet!!

Ingredients:

Jalapeno

Habenaro

Cilantro

1/2 shallot

1 Fresh Tomato

1 can Rotel with green chili

3-4 green onions

1/4 purple onion

1 garlic pod

1 can black beans

1 can Mexi-Corn

A couple of shakes of Red Wine Vinager

salt and pepper to tatse

dash of cumin (My mom disagree's, but I promise Mom, it's such a small amount you won't even know it's there)

A couple shakes of hot sauce (today I used Cholula)

Throw all the ingredients in a bowl, stir, and...wa la!

Yum yum yum! There you have it! The best black bean and corn salsa brought of all time from yours truely, 80 Percent!

Other suggestions: The other day I made this for Belinda and I. She made fish tacos later that night and we topped them off with this salsa and it was Fantasic!!!!!

Beware-First time Blogger!

I've always absolutely loved food blogs and have always been envious of those who have them. I love love love to cook and enjoy taking pictures of food.

My obsession of photographing food began while on a trip to Italy. Within 20 minutes of waiting at the airport for my parent's arrival, I had already eaten the best sandwich of my life, and drank the best cup of coffee and glass of wine of all time. But I had no one there to share this experience with, so I began taking pictures to record each and every bite!

I'm creating this as a way to share recipes with friends and family. In my opinion, there is no such thing as too many food blogs!