Dill Pickle Soup

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Dill Pickle Soup

I know. I know what you must be thinking…pickle soup? WTF? Right? I thought the same at first when I’d overheard several people mention this soup. It’s also on the menu at one of my favorite little spots to grab a bite here on Chincoteague, Poseidon’s Pantry. So naturally, I had to give it a try at home.

Last week Jon ventured to San Francisco for work stuff. What better place to have to go to for a 49ers fan? I was at home with our 3 boys, and we survived. I’m blessed with pretty well behaved kids! Towards the end of the week I had two of my best girlfriends over to for dinner to try this odd soup…

Turns out it’s REALLY good. Chunks of potato, dill pickles, carrots, chicken broth, sour cream and fresh dill all combine together to create a wonderfully rich, and filling – yet light soup. I think the key is to use really good quality refrigerated pickles in the soup. They stay crunchy and retain their briny flavor. Whereas some of the guys from the shelves in the jars are flabby and crunch-less from the get-go.

We all really enjoyed it, especially the boys. With all the bright flavor from the pickles and the dill, it’s a great soup to welcome springtime. Definitely one I’ll be making again and again, it’s just too much fun not to!

Dill Pickle Soup

5 1/2 cups chicken broth
1 3/4 pounds russet potatoes (about 5 large), peeled and diced
5 carrots, peeled and shredded (2 cups pre-shredded)
1 cup chopped dill pickles (about 3 large)
1/4 cup unsalted butter
1/2 cup cornstarch
1/4 cup water
1 cup sour cream (or Greek yogurt)
2 cups dill pickle juice
1-1/2 tsp Old Bay seasoning
1/2 tsp fresh dill, chopped
kosher salt
1 tsp coarsely ground pepper
sliced dill pickles (for garnish)
fresh dill (for garnish)

In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.

In a medium bowl, stir together cornstarch and water to create a slurry. Whisk into soup, stirring constantly until thickened. Whisk in the sour cream until combined.

Add pickle juice, Old Bay, dill, black pepper, and salt to taste. Cook 5 more minutes and remove from heat.

Garnish with slices of pickles and fresh dill before serving.

Souce: adapted from The Noble Pig

Southwestern Egg Rolls

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Southwestern Egg Rolls

With Super Bowl upon us tomorrow, I thought it was only prudent to share a great appetizer recipe with you before the big game! I’ve wanted to make these guys for a couple years now, but just never managed to get around to it. Traditional homemade egg rolls are one of our very favorite things ever, and we love Mexican food – so it was totally no surprise when we all loved them!

Corn, red pepper, black beans, red onion, spinach, garlic, and cilantro are given a quick saute to soften. Then they’re mixed with a blend of Cheddar and Monterey Jack cheese, rolled into an egg roll wrapper, and quickly fried. I suspect that they would also be great baked, if you’re looking for a healthier route. But it’s Super Bowl, and I’m not.

I served with an avocado ranch dipping sauce, which couldn’t have been any easier. I just mashed up an avocado well and mixed it with ranch dressing. I think salsa would also be another great option for dipping, which is again- much healthier! I hope everyone enjoys the big game tomorrow – we’ll be rooting for the Patriots (anyone BUT the Seahawks!). Stay safe and warm, everyone!

Southwestern Egg Rolls

1 Tbsp olive oil
1/2 large red onion, peeled and finely diced
1/2 red bell pepper, finely diced
3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp chili powder
1 cup canned black beans, rinsed and drained
1 cup frozen corn
1/4 cup frozen chopped spinach, thawed and drained
1 cup cooked chicken, shredded or diced
3 Tbsp fresh cilantro, chopped
1 tsp salt
1 cup Monterey Jack cheese, shredded
1 cup Cheddar cheese, shredded
egg roll wrappers
vegetable oil

For dipping sauce:
1 avocado, meat removed and mashed well
3/4 cup Buttermilk Ranch dressing

In a large skillet, heat olive oil over medium-high heat. Add red onion and bell pepper, and cook for about 3 minutes – until tender. Add the garlic, cumin, and chili powder and cook for another minute. Add in the black beans, corn, frozen spinach, and chicken. Stir to combine everthing together well. Remove from heat and add cilantro. Season to taste with salt. Allow to cool for 30 minutes, then add to a large bowl and toss with the cheese.

Using about 1/4 cup filling at a time, roll the filling in the wrappers according to the directions on the package. You should get about 18 rolls.

Line a large pot with layers of paper towels (this is for draining and cooling the egg rolls once cooked) and set aside.

In a large saucepan or dutch oven, heat enough oil to fry the egg rolls (about 2 inches from bottom of pan) to 350 degrees. Fry the egg rolls in small batches until golden brown. Remove from oil and place in the prepared pot vertically, so they rest against the side of the pan. Repeat with remaining egg rolls.

While egg rolls are frying, prepare the dipping sauce by mixing the mashed avocado and ranch dressing.

Serve egg rolls alongside dipping sauce, sprinkle with some additional fresh cilantro for garnish.

Pepper Shooters

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Hot Pepper Shooters

If I had to choose a favorite new food item of 2014, Pepper Shooters would be it. I first had them when I was in the hospital after having Nathan, from a sandwich chain called Primo’s…

Their sandwiches are pretty much life-changing, as are these little bites of Heaven that they sell known as Pepper Shooters. From first bite I was hooked. So I thought it was only appropriate that I share this for my last recipe of the year!

Hot pickled cherry peppers that are hollowed out, then stuffed with chunks of sharp provolone cheese and proscuitto. You could also use other Italian deli meats – like capicola or thinly sliced salami. Whatever floats your boat! A little drizzle of good olive oil and a sprinkling of dried oregano and you’re good to go!

They’re the perfect party appetizer. Either served alone, or with other cured meats, olives, and cheeses for to make a lovely antipasto platter. And, the best part is they only take a few minutes to throw together – which always makes for a winner in my book!

Hot Pepper Shooters

12 whole, hot pickled cherry peppers
6 ounces sharp provolone cheese, cubed
6 thin slices proscuitto or capicola ham
1/4 cup extra-virgin olive oil
1 tsp dried oregano

Using a pairing knife, remove the tops of the cherry peppers and remove the seed membranes from inside leaving a hollow pepper to stuff.

Cut each piece of proscuitto in half and wrap around a cube of cheese. Place one meat-wrapped piece of cheese inside each pepper. Place on a serving dish.

Drizzle with the olive oil and sprinkle on the dried oregano. Cover and refrigerate for at least 1 hour before serving.

Chipotle Chicken Skewers

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Chipotle Chicken Skewers with Creamy Dipping Sauce

Guys. I think this just might be our new favorite dinner. Now, I know it’s not really grilling season anymore, technically…but, I think that the fall is one of the best time to fire up your grill! Not to mention tailgating parties and whatnot – which, these would be just perfect for. They’re so good, and so easy!

Sliced chicken breasts are marinaded in a brown sugar-chipotle concoction, that has a few other of my favorite flavors thrown in as well – like garlic, lime, and cilantro. Then threaded onto skewers and grilled. You certainly could cook them under the broiler or on a grill pan as well to get the same charred flavor without having to fire up the grill.

And, lest we not forget the delicious dipping sauce that accompanies them. Creamy, delicious, and studded with finely chopped herbs and scallions – it’s a perfect contrast to the spicy, sweet heat from the chicken.

I served them with cilantro lime rice and steamed broccoli for a healthy dinner that we all enjoyed. Winner, winner, chicken dinner!

Chipotle Chicken Skewers with Creamy Dipping Sauce

2 1/2 pounds boneless, skinless chicken breasts or thighs
1/4 cup packed light brown sugar
4 cloves garlic, minced
2 Tbsp fresh cilantro, minced
1 chipotle chile in adobo sauce, minced
1 Tbsp adobo sauce
1 1/2 tsp salt
1/2 tsp chili powder
1/2 tsp black pepper
12 bamboo or metal skewers

Creamy Dipping Sauce:
3/4 cup sour cream (reduced fat is fine)
1/4 cup Greek yogurt
1/4 cup mayonnaise
1/4 cup fresh lime juice (2-3 limes)
2 Tbsp cilantro leaves, minced
1 Tbsp fresh parsley, minced
2 green onions, finely chopped
1/4 tsp garlic powder
1 tsp salt
1/4 tsp black pepper

Slice the chicken breasts into long, thin strips, about 1/2-inch thick. In a small bowl, stir together the brown sugar, garlic, cilantro, chipotle chile, adobo sauce, salt, and pepper. Toss the chicken with the brown sugar mixture coating all the pieces evenly. Cover the chicken and refrigerate for at least 30 minutes and up to 24 hours.

For the dipping sauce, in a bowl, stir all the ingredients together. Cover the mixture and let stand at room temperature for 30 minutes until the flavors combine. Cover the bamboo skewers with water and soak for 15 minutes. Skip this step if using metal skewers.

Preheat an oven broiler or gas/charcoal grill. Weave two strips of chicken onto each skewer. Broil or grill the chicken for 5-8 minutes until cooked through, using nonstick cooking spray on a foil-lined pan if you are broiling. Serve immediately with the dipping sauce.

Source: adapted from America’s Test Kitchen Healthy Family Cookbook via Mel’s Kitchen Cafe