New Orleans Corn Bisque with Smoked Sausage

So this soup turned out SUPER yummy...NOT however enough for the proposed 8 servings, and pretty high on the calorie count for frequent consumption. I would say it makes closer to 4 -6 servings. The hubby actually made this one and he's very good at following recipes as directed, so there aren't any changes made this time. My future changes are below. :)

New Orleans Corn Bisque with Smoked Sausage

Ingredients
Original recipe makes 8 1-cup servings

 1 (16 ounce) package Hillshire Farm® Smoked Sausage
 1 medium onion, chopped
 1/4 cup butter or margarine
 1/4 cup all-purpose flour
 1/2 teaspoon salt
 1/8 teaspoon ground black pepper
 1 (15.25 ounce) can whole kernel corn, drained
 4 cups milk
 2 cups cubed potatoes, cooked, drained
 Chopped parsley (optional)
 Shredded Cheddar cheese (optional)

Directions

1) Cut sausage into 1/2 inch cubes.
2) Melt butter in large saucepan over medium heat. Add onion; cook and stir until tender. Add flour, salt and pepper; cook, stirring constantly for 1 minute.
3) Add milk. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir 1 minute. Add corn and sausage; return to a boil.
4) Reduce heat to medium-low and simmer 10 minutes. Stir in potatoes; heat through.
5) Top each serving with parsley and cheese, if desired.

So, for me, the potatoes kind of over-powered the soup. I'm not sure if that's because they were in pretty large chunks, or whether it seemed like there were too many chunks compared to the amount of soup. In order to make enough for 8 people, I think I would add some chicken broth- maybe a cup or two. And possibly another 1/2 can of corn - but I really love corn, so that could be a contributing factor. ;) In order to make it more of a bisque, once I added everything but the sausage, I would blend it until mostly smooth, then add the sausage at the end. We did not add the cheese or parsley, and I think it was excellent without it.

Hubby and I just returned from my most FAVORITE ice cream treatery....Maggie Moo's! If you are in the Jackson, MI area, I highly recommend it. Speaking of which...it's BIRTHDAY week! So as an extra treat for you, I am going to share my project that I have been working on today. I have compiled a list of all the freebies (mostly food related) available in the Jackson/Spring Arbor area that one can get on their birthday! But I'm making it it's own post...so go check it out! :)

Paella

This is a family standby at our house, though I realized when I was making it this weekend that I don't think I had made it since moving in to our house, which was over 2 years ago! Man, time flies when you're having fun! There are tons of different versions of Paella - it is a traditional Valencian dish, which is located in Spain. It is comprised of seafood, rice, green vegetables, and spices (and apparently beans, according to Wikipedia), the main seasonings being curry, saffron, and some type of spicy sausage. I'll be honest, I've never made it with saffron, just because I don't have any on hand! This recipe is the one passed down to us from the hubby's parents, and to them by his grandma, which is kind of cool. We've adapted it from there, but in the spirit of keeping the family recipe alive, I will post it as written and share my changes below.

Paella

      Ingredients
12 small fresh clams, 12 medium size shrimp in shells, mussels, squid, octopus, scallops, or any other shell fish
8 oz chorizo or pepperoni, sliced
2 Tbs. cooking oil
Chicken pieces (8 portions)
30 oz. chicken broth (about 4 cups)
1 medium sized onion, cut into wedges
1 sweet red or green pepper, cut into strips
1 tsp minced garlic
2 cups white rice, uncooked
1/2 tsp oregano
1/4 tsp saffron (if you have it)
2 tsp curry powder
5 oz. package of frozen green peas

     Directions

1. Clean and shell shrimp
2. Cook sliced chorizo, pepperoni or sausage in skillet for 10 minutes, drain fat, and set aside to cool. 
3. Heat oil in skillet and brown the chicken pieces for about 15 minutes, turning occasionally. Remove chicken and set aside.
4. In a sauce pan, heat chicken broth to a boil. Meanwhile, brown onion, pepper, and garlic in the oil remaining in the skillet used for the chicken. Pre-heat oven to 400 degrees, and set the bottom shelf to the lowest setting.
5. Add rice and seasonings to the boiling broth. Bring to a boil over high heat and then remove from heat. 
6. Pour rice into Paella or Pyrex pan (use at least a 9 x 13)
7. Arrange chicken, sausage, and shrimp/shell fish on top of the rice. Scatter peas over it all. Set pan on the bottom shelf of the oven and bake uncovered for 25-30 minutes, or until rice is done. NEVER STIR!
8. When done, remove and cover with a kitchen towel for ~5 minutes, then serve. 

Alright...so from the get-go, I hate peppers. Of any sort. So I don't put those in, ever. For seafood, I use 1 pound of the pre-cooked shrimp and no other shellfish - I've used any size from salad shrimp to jumbo shrimp, whatever your preference is should work. For sausage I use pepperoni cut into chunks (not sliced) and increase the amount from 8 oz to 16 oz. And for the peas, I usually use around 8-10 ounces, because I like peas. And it helps break the spiciness of the dish a little bit. I usually use chicken tenders for my chicken and cook however many will fit on the top of the 9 x 13 pan (usually 6-8). Instead of draining the pepperoni after cooking and using separate cooking oil, I brown the chicken in the skillet I used to cook the pepperoni. It gets an awesome flavor from the leftover pepperoni oil, and browns pretty well. 

As for changes in the cooking process, we have found that the rice is NEVER done in the 30 minutes allotted to it in the oven. Usually it takes 45-60 minutes if followed as directed. So to combat this, we combine everything except for the shrimp, peas, and chicken in the chicken broth and boil it for ~10 minutes. Then stir the shrimp and peas into the pot and immediately put into your Pyrex pan. Place the chicken pieces on top and cook for the specified 25-30 minutes. We have found that this keeps the peas from getting mushy and the shrimp from getting overcooked and chewy. This is a hearty dish, which just the right amount of spice to keep it interesting without being too spicy for me! 

I would love to hear if you have made paella before, or what changes you would make! 

Listening to The Piano Guys currently, and getting ready to watch Perception's first episode of season 2. Happy Sunday night to me. :) 

Loaded Pretzel Cookies

Branching out from my usual Allrecipes, this fantastic find was in one of this past year's Taste of Home! Super yummy, and while it has coconut, you can't really taste it...I had a coconut-hater eat them today and LOVED them. :D Win! I recommend not measuring the chocolate chips...you can't have too many.

Loaded Pretzel Cookies

1 cup butter, softened
1 cup sugar
1 packed cup brown sugar
2 eggs
2 tsp vanilla
2 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups mini pretzels, crushed
1 1/2 cup coconut
1 1/2 cup M&M's

        Directions

1) Preheat oven to 350. Cream butter and sugars together until light and fluffy. Beat in eggs and vanilla.

2) In a separate bowl, sift flour, baking soda, baking powder and salt together. Then slowly beat in to the wet mixture until mixed.

3) Add rest of ingredients and stir until mixed. Using about 1/4 cup per cookie, roll into a ball and put on an un-greased cookie sheet, about 3 inches apart. Bake for 12-14 minutes.

As typical with baking, the only thing I changed was to add more M&M's...minus the ones that I had previously eaten out of the bag, I think it only added another 1/8th cup. ;) I used a cookie scooper, which I think made it a little less than 1/4 cup per cookie, and I got 36 cookies out of the dough, as opposed to the 24 that they told me I would get. These seemed to be a big hit with kids and adults - the salty/sweet mixture was a nice change from regular chocolate cookies without getting TOO far away from tradition. You really can't taste the coconut much - you could probably leave it out, but I think it adds a bit of moistness, and also some bulk. All in all, a keeper for this household!

Hudson's Baked Tilapia with Dill Sauce

Ok, continuing the lemon theme of this month, but branching out from desserts (there are more to come, I promise) - fish! With lemon! And dill! What could be better?? (the hubby disagrees on the fish part, but he's rather silly, so we shall ignore him this time)

Hudson's Baked Tilapia with Dill Sauce

      Ingredients
Makes 4 servings
 4 (4 ounce) fillets tilapia
 salt and pepper to taste
 1 tablespoon Cajun seasoning, or to taste
 1 lemon, thinly sliced
        Sauce
 1/4 cup mayonnaise
 1/2 cup sour cream
 1/8 teaspoon garlic powder
 1 teaspoon fresh lemon juice
 2 tablespoons chopped fresh dill

     Directions

1) Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2) Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. I usually use about 2 slices on each piece so that it covers most of the surface of the fish.

3) Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.

4) While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.

   I love fish, and the hubby does not, so I'm always looking for new fish recipes for "fend-for-yourself-night", which are at least a bi-weekly occurrence in our household. Plus, anything with dill is always a good option. Add sour cream...even better! Now, on to changes. :D 

   I don't have Cajun seasoning, so I used the Grill Mates Mojito Lime Marinade rubbed on half of the fish filets, and a mixture of seasoning salt, pepper, and garlic salt for the other half. I really liked that combination of flavors with the lemon and dill sauce. I tend to bake my fish a little bit longer than directed, about 25ish minutes for this recipe...I have this phobia of uncooked fish, so I tend on the over-cooked side. These were still moist, so I consider it a success. 

    Made the sauce as directed, with a extra couple dashes of dill (because really, can you have too much dill??), and added a bit less mayo than called for. It was soooooo good! I had more sauce than needed for 1 pound of fish, and I was trying to figure out what else I could use it on! No luck on that, by the way. I served it with roasted asparagus...yum yum! 

Lemon Cheesecake Squares

You are about to be inundated with lemon recipes. ;) The papa-in-law LOVES lemon desserts, and as June host the holiday known as Father's Day, lemon abounds in the Hunt household at this time of year. These are DEFINITELY a keeper recipe, and are great for a large group of people.

Lemon Cheesecake Squares

        Ingredients
Makes ~20 servings

 3/4 cup shortening
 1/3 cup packed brown sugar
 1 1/4 cups all-purpose flour
 1 cup rolled oats
 1/4 teaspoon salt
 1/2 cup seedless raspberry jam
FILLING:
 4 (8 ounce) packages cream cheese, softened
 1 1/2 cups sugar
 1/4 cup all-purpose flour
 4 eggs
 1/3 cup lemon juice
 4 teaspoons grated lemon peel

      Directions

1) In a mixing bowl, cream shortening and brown sugar. Combine the flour, oats and salt; gradually add to creamed mixture. Press dough into a greased 13-in. x 9-in. x 2-in. baking dish. bake at 350 degrees F for 15-18 minutes or until golden brown. Spread with jam.

2) For filling, beat the cream cheese, sugar and flour until fluffy. Add the eggs, lemon juice and peel just until blended. Carefully spoon over jam. Bake at 350 degrees F for 30-35 minutes or until center is almost set.

3) Cool on a wire rack. Cover and store in the refrigerator.

   I'll be honest...baking is not my strong suit. I much prefer cooking, so when it comes to baking, I stick pretty close to the recipe, afraid that any changes I make will cause it not set, or rise, or whatever it's supposed to do. ;) So for realsies, this is a "follow as directed". (ok, except for I did add a dash of lemon extract to the cheesecake part, as it need a smidge more lemon.)  I used 3 lemons for the juice and zest, and that seemed about right when I measured it out. 

    The raspberry provides a nice foil, keeping the cheesecake part from being too lemony, and the crust isn't overly sweet, providing a nice clean balance. I recommend using a knife run under hot water (frequently!) when cutting the bars to avoid the cheesecake clumping on the knife. A resounding yes from this household, and hopefully from yours too. 

Cheesy Leek and Mustard Soup

Happy Dr. Who day! This month's theme is French Bistro, and since panini's and frittes were already covered, what was left for me but my favorite...soup! Searched my recipe box, and this was the closest soup I could find that seemed like it would be served in a bistro. Plus, I got to use up most of the leeks I had frozen after making Colcannon. Bonus!

Cheesy Leek and Mustard Soup

        Ingredients
Makes 4 to 6 servings
 1 1/2 pounds leeks, sliced
 1 onion, chopped
 1 potato, cubed
 1 carrot, chopped
 1 tablespoon butter
 1 tablespoon olive oil
 1 1/4 teaspoons dry mustard powder
 2 teaspoons cornstarch
 1/2 cup water
 salt and pepper to taste
 1 teaspoon white sugar
 5 cups water
 1 cube vegetable bouillon
 1 cup heavy whipping cream
 1/8 cup shredded Gruyere cheese
 1/4 cup shredded Cheddar cheese

          Directions

1) In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter or margarine and the olive oil for 10 minutes, or until all vegetables are tender.

2) Mix the mustard powder and cornstarch with the 1/2 cup water to make a thin paste. Set aside.

3) Season the vegetable mixture with salt and pepper and sugar. Stir in the mustard-water mixture and the 5 cups water. Bring mixture to a boil. Stir in the bouillon cube, reduce heat and simmer for about one hour, until reduced by half.

4) Using a hand blender or upright blender, puree mixture until frothy but not completely smooth.

5) Return this to the pot and bring to a boil. Stir in the heavy cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.

    Ok, so much yum happening in this recipe! I used about 1 and 1/2 cup of chopped leeks - more of a guesstimate than actual measuring. I used two medium potatoes (peeled and chopped) and 3 small carrots, as I wasn't sure how big the potato and carrot was supposed to be! I think that ratio worked out just fine, though I did add an extra dash of olive oil, just in case. Sauteed all the veggies for about 15 minutes, then added the seasonings and liquid. Instead of a vegetable bullion cube, I used my chicken stock bullion mix. Simmered for the hour, and then blended. Just an FYI - blending hot liquid makes the top spit at you when you start it! It blended really well, coming out to a nice mustardy color. Added the cream and about 1/2 cup of Gruyere cheese and 1/2 cup Sharp Cheddar. I love cheese, so the more the better! I don't think my simmering reduced the soup by half, so it helped thicken it up just a smidge more. Served with a hearty slice of French bread, and it's a meal fit for a king.
     This soup has a great flavor, and the leeks are not too over-powering. I could have added more mustard with no ill effects, and I did have to add some additional salt at the end. It's hard to add seasonings "to taste" when you're only half way through the recipe!

Southwestern Shrimp Bisque

This recipe is Taste of Home magazine, the 2012 April/May issue. After trying it once, it has become a fast favorite at my house, and even makes great leftovers...if there are any, that is. :) I highly recommend doubling the recipe from the get-go. It says that one recipe makes 3 servings, but unless you're referring to the world's smallest bowl of soup, I say double it, and you'll get 3-4 bowls worth.

Southwestern Shrimp Bisque

      Ingredients

1 small onion, diced

1 Tbsp olive oil

2 cloves garlic, minced

1 Tbsp all-purpose flour

1 cup water

1/2 cup heavy whipping cream

2 tsp chicken bullion granules

1 Tbsp chili powder

1/2 tsp ground cumin

1/2 ground coriander

1/2 pound medium shrimp, peeled and deveined  (you can use cooked or uncooked) 

1/2 cup sour cream

Chopped fresh cilantro and sliced avocado, option

       Directions

1. In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in water, cream, bullion and seasonings, bring to a boil. Reduce heat; cover and simmer for 5 minutes. 

2. Cut shrimp into bite-sized pieces if desired. Add shrimp to soup. Simmer 5-10 minutes until shrimp is pink. (if you are using cooked shrimp, cook just until the shrimp is warm.) Place sour cream in a small bowl; gradually stir in 1/2 cup of hot soup. Return mixture to the pan, stirring constantly. Heat through (do not boil). If desired, top with cilantro and/or avocado. 

Follow as directed! I haven't used uncooked shrimp, just the frozen pre-cooked ones, so I usually just add the shrimp at the same time as the sour cream mixture. I haven't had any issues with them getting rubbery. Excellent served with crisp green salad and crusty french bread for dipping!