We are all eating at home more than usual during these trying times.  This recipe will make more than one meal.  Simply freeze leftovers in small Ziploc bags for individual portions and you’re all set for another dinner or lunch.

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Chicken, Sausage and Black Bean Soup

Course Main Course

Cuisine American

Servings 10

Calories 454kcal

Ingredients

• 2 Tbsp olive oil
• 2 cups carrots chopped
• 1 1/2 cups onion chopped
• 1 1/2 cups celery chopped
• 1 1/2 pounds spicy or mild Italian sausage or half spicy and half mild
• 1 jalapeno pepper deseeded and chopped
• 3 bay leaves
• 6 garlic cloves minced
• 2 Tbsp fresh minced thyme or 1 1/2 tsp dried thyme
• 6 cups chicken broth
• 3 15 oz cans black beans drained
• 1 1/2 pounds chicken breasts cut into bite sized pieces

Instructions

• Heat oil in a stock pot over medium high heat.  Add next 5 ingredients and sauté until sausage is cooked.         
• Drain the grease and excess juices from the soup. 
• Add the bay leaves, garlic and thyme and cook for 2 minutes, stirring frequently.
• Add the broth and bring to a boil.  Reduce heat to low and cook for another 20 minutes.
• Add the beans and chicken and cook for approximately 10 minutes or until chicken is cooked through.
• Remove bay leaves and season with salt and pepper.

Notes

Serve with low-fat corn muffins.

Looking for a quick appetizer to bring to a party?  This is it!  You can make this dip in advance without worrying about the avocados turning brown.  The fresh lemon juice and sour cream layer keep the avocados a nice, bright green color.  Serve with tortilla chips – the multi-grain “Scoops” are a perfect match.

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Layered Avocado Dip

Course Appetizer

Cuisine Mexican

Servings 6

Ingredients

• 2-3 ripe avocados
• 2 tsp fresh lemon juice
• 8 ounce container light sour cream
• 1 cup jarred or fresh salsa
• 3 sliced green onions
• 8 ounce package of shredded Mexican cheese usually includes cheddar and Monterey Jack

Instructions

• Mash avocados with lemon juice and spread on the bottom of a pie or quiche plate.    
• Next, spread the sour cream over the avocado layer, completely covering all the avocado.
• Add salsa and green onions.  
• Cover with the shredded cheese.

Don’t forget the margaritas!  Click on the picture to get Skip’s famous recipe.

This vinaigrette is extremely versatile and can transform simple ingredients into a tasty meal.  Use it as a marinade for chicken, fish, or pork.  Pour it over mixed greens with sliced turkey, fresh spinach with shrimp, any pasta (top with Parmesan cheese), or cooked fish like salmon.  Leave those processed dressings and marinades on the store shelf and liven up dinner with simple, healthy ingredients!

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Dijon Vinaigrette

Servings 6

Ingredients

• 7 ounces canola or olive oil
• 4 Tbsp sherry vinegar
• 2 tsp aged vinegar such as balsamic
• 2 tsp Dijon mustard
• Salt and fresh ground pepper to taste

Instructions

• Whisk together the above ingredients.

Notes

The dressing will last in the refrigerator for at least 2 weeks.

The deliciously rich taste of crab elevates this quiche to a whole new level.  It will be great for brunch, lunch, or a light supper.

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Crab and Asparagus Quiche

Course Main Course

Cuisine French

Servings 8

Ingredients

• 1 9-inch pie crust
• 1 pound fresh asparagus chopped into one inch pieces
• 1 Tbsp butter
• 2 Tbsp shallots minced
• 1 cup crabmeat
• 1 Tbsp flour
• 1 1/2 cups Swiss cheese shredded and divided
• 3 eggs
• 1 cup half and half
• 1/2 tsp salt
• dash pepper

Instructions

• Pre-bake the 9-inch pie crust according to package directions.  We recommend using Pillsbury pie crust which can be found in your grocer's dairy case.  
• Unroll crust into your pie plate, pierce in several places with a fork, and bake.
• Roast asparagus in 410° oven for about eight minutes, turning once or twice, until just soft.  
• Lower oven to 350°.
• Sauté shallots in butter until tender, about two minutes.     
• In medium bowl, mix shallots with crabmeat, asparagus, and flour; set aside.
• Sprinkle 3/4 cup cheese into prepared pie shell, then spread with crab and asparagus mixture.
• Sprinkle remaining 3/4 cup cheese on top.
• Beat eggs, cream, salt, and pepper until mixed.
•  Pour into shell and bake for about 30 minutes (until center is set).
•  Cool on wire rack.

Everything tastes better with bacon!  The blend of flavors in this quiche is unique and delicious.

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Zucchini, Bacon and Gruyere Quiche

Course Main Course

Cuisine French

Servings 8

Ingredients

• 1 9-inch pie crust
• 1/4 pound bacon coarsely chopped
• 1 Tbsp canola oil
• 2 medium zucchini cut into 1/8 inch-thick slices
• 1/2 tsp salt divided
• 3/4 cup heavy cream
• 3/4 cup whole milk
• 1/4 tsp pepper
• 3 eggs
• 1 cup Gruyere cheese coarsely grated

Instructions

• Pre-bake the 9-inch pie crust according to package directions.  We recommend using Pillsbury pie crust which can be found in your grocer's dairy case.  Just unroll into your pie plate, pierce in several places with a fork, and bake.
• Cook bacon in a heavy skillet over moderately high heat, stirring occasionally, until just crisp - about six minutes.     
• Transfer bacon to paper-towel-lined plate.
• Wipe grease out of pan and add canola oil.
• Over medium-high heat, add zucchini, 1/4 tsp salt, and cook until zucchini is tender and starting to brown, about five minutes.
• Heat cream, milk, pepper, and remaining 1/4 tsp salt in saucepan until mixture reaches a bare simmer - remove from heat.
• Whisk together eggs in a large bowl, then gradually whisk in hot cream mixture until combined.   
• Stir in bacon, zucchini, and cheese and pour into pie crust.
• Bake in 350-degree oven for about 30 minutes - until center is set.
• Cool on a wire rack.

Need a light, homemade dessert?  Whip together this delicious, fluffy angel food cake – it is truly heavenly!  You only need six ingredients, which are probably right in your pantry.

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Light and Fluffy Angel Food Cake

Course Dessert

Cuisine American

Servings 10

Equipment

• Angel food pan

Ingredients

• 1 cup Swans cake flour
• 1/4 tsp salt
• 12 large egg whites brought to room temperature
• 1 tsp cream of tartar
• 1 1/4 cups sugar
• 2 tsp vanilla extract
• fresh berries raspberries, blueberries or blackberries (optional)

Instructions

• Preheat oven 350°.        
• Sift together flour and salt into a small bowl.
•  In a separate bowl, beat egg whites on medium-high until whites have a foamy consistency.
• Add the cream of tartar and continue beating until you have soft peaks.
• Then, while mixer is still running, add sugar and continue beating until you have stiff peaks.
•  Finally, add vanilla and beat until just combined.
• Transfer this mixture to a large bowl, carefully.
• Using a large sifter or fine wire sieve, sprinkle 1/4 of the flour mixture gently over the egg whites.     
• Very gently fold the flour into the egg whites.  Repeat this 3 more times.
• Make sure when you fold the flour into the egg whites you cut through the middle and gently scrape the sides.
• Watch our YouTube videos to see how it's done. p://youtu.be/CGcit1djRQQ and  http://youtu.be/TygLc4WwZTc
• Very gently, pour the batter into an angel food pan.  
• Using an icing knife, gently smooth the top of the batter.
  
• Bake for about 40 minutes, until the top is golden and center springs back when touched.
  
• Once you remove cake from oven, invert pan onto its "legs."  Let pan cool on its legs for one hour.
  
• Once cooled, gently run a sharp knife around the edges of the pan and lift cake out by the center tube.     
• Next, run a knife along the bottom of the pan, remove from pan and place on a pretty platter.
• Serve the cake with fresh berries.

Notes

 Keep leftovers wrapped and will last about five days.  This also freezes well.

Instead of the traditional Mexican desserts, i.e., flan or churros, try this Frozen Key Lime Pie recipe to end your Fiesta on a sweet note.  This is an original recipe from one of our favorite chefs, Ina Garten, the Barefoot Contessa.  One of the great things about this pie is you can make it days in advance!

Click the link below for Ina’s recipe:

http://www.foodnetwork.com/recipes/ina-garten/frozen-key-lime-pie-recipe3/index.html

This linguine dish is so good it would be great for a family meal or perfect for company.  And it will be ready in 30 minutes!

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Quick Spicy Tomato and Bacon Linguine

Course Main Course

Cuisine Italian

Servings 6

Ingredients

• 1/3 pound thick-sliced bacon chopped
• 3 Tbsp olive oil
• 1/2 cup water
• 1 1/2 cup sweet onions roughly chopped
• 6 medium tomatoes roughly chopped
• 1 cup dry white wine
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes
• 2 tsp dried basil
• parmesan cheese
• 1 pound fresh linguine cooked

Instructions

• Sauté bacon until almost crisp.    
  
• Remove bacon and drain on a paper towel.
• Leave 2 Tbsp bacon drippings in pan and add olive oil, water, and onions. Sauté for 3 minutes.
• To pan, add tomatoes, wine, garlic powder, red pepper flakes, and bacon.  Sauté for 3 minutes.
• Finally, add basil and simmer for 5 minutes.
• Serve over pasta with freshly grated parmesan cheese.

Instead of serving salad as a first course, try this potato and smoked salmon dish.  Jumbo cooked shrimp easily substitutes for the salmon if one of your guests does not care for smoked salmon.

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Potato & Smoked Salmon Starter

Course Appetizer

Cuisine American

Ingredients

• 1 pound fingerling potatoes - variety of colors
• 8 ounces smoked salmon sliced thin
• 8 ounces creme fraîche
• 1 Tbsp chives minced
• 1 Tbsp dill minced
• 1 tsp capers drained

Instructions

• Boil fingerling potatoes until fork-tender, about 15 minutes.  (At this point you can place potatoes in a warming tray or low-temperature oven to keep warm until your guests arrive.)
  
• Mix together the creme fraîche, herbs, and capers in a small bowl.
• To assemble, cut each potato in half and place 4 halves on a salad plate.     
• Top each potato with a spoon full of the creme fraîche mixture.
• Take a piece of smoked salmon (or shrimp), fold it in half and put on top of potato and creme fraîche.
• Top with a sprig of dill.  
• Serve warm.

Moose Milk has been served at our neighborhood holiday parties for years and everyone loves them, but BEWARE –  this is a very potent cocktail and if too many are consumed, there will be consequences and repercussions!  One more word of advice, if you want to make another batch, but have run out of vodka and/or rum, please don’t substitute with a bottle of Jack Daniels – been there, done that, not good.

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Creamy Moose Milk Cocktail

Course Drinks

Cuisine American

Ingredients

• 1/2 gallon vanilla ice cream slightly softened
• 1/2 gallon whole milk
• 1 cup dark rum
• 1 cup Kahlua
• 1 cup vodka
• Nutmeg garnish

Instructions

• In a large punch bowl, mix all ingredients and serve with a sprinkling of nutmeg on top.  
• To keep cold, make an ice ring by freezing water in a bunt pan and float the ice in the punch bowl.