Tag Archive for Kraft Shredded Mild Cheddar Cheese

Bread Bowl Chicken Salad Soup

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Bread Bowl Chicken Salad Soup - thesurprisedgourmet.com

Bread Bowl Chicken Salad Soup perfect for an evening meal

Cooler temperatures bring to mind comforting soups and Bread Bowl Chicken Salad Soup is a new addition to our list of favorites.

Instead of making a traditional vegetable soup or a soothing chicken noodle soup, I wanted something just a bit different. It wasn’t until the soup was almost done when I decided to add the most unique ingredient – homemade Simply Chicken Salad.

Simply Chicken Salad is a favorite dish at our house and seems to be in the refrigerator every other week. I couldn’t resist adding some to the soup just to see how it would turn out.

I baked the Tuscan Bread Bowl in the oven according to the package instructions. After baking, I cut off the top, scooped out the center and returned it to the oven for the bowl to set.

I chopped and diced all of my ingredients prior to starting the soup so that it would go much smoother and quicker. Using a 2 quart stock pan, I added my ingredients starting with the 2 ½ tablespoons of canola oil and 1 tablespoon butter. Next I added the cup of finely diced carrots, a cup of finely diced celery, 1 ½ cups of corn that I had cut off of the cob, ¼ cup of finely diced onion, and 2 finely diced Roma tomatoes.

The dry ingredients came next: 1 tablespoon dried oregano, 2 tablespoons dried parsley, 1 tablespoon dried basil, 1 tablespoon garlic salt, and 1 teaspoon powdered chicken bouillon. Mixing that well I added 1 tablespoon minced garlic, 1 can English peas, and 3 cups of chicken stock.

Cooking the soup - thesurprisedgourmet.com

The ingredients for Bread Bowl Chicken Salad Soup cooking

The chicken stock I used was frozen as ice cubes and worked great for adding to this soup. Anytime you have leftover chicken stock don’t throw it away, instead freeze it in ice trays. When the stock is frozen, pop it out of the ice trays and put it in freezer bags in your freezer. It’s a handy way to use up your stock and have small amounts when you need it. You can measure how much goes into a cube and then you’ll be able to add just the right amount when needed. My cubes equaled 1 ½ tablespoons each.

When my soup was just about ready, I decided to add in a cup of homemade Simply Chicken Salad. This gave the soup a different texture and even more flavor. I let it cook just a few minutes more to mingle all the flavors together. As I removed it from the heat, I added the final two ingredients – ¾ cup sour cream and 1/3 cup shredded mild cheddar cheese – making sure to incorporate the new ingredients with the soup.

The results was a rich and creamy texture with such aromas you won’t believe. I put a couple of dippers of soup in the bread bowl and started to add another dab of sour cream, but decided against it. The fragrant soup was delicious with the occasional bits of bread coming off the sides of the bread bowl.

This is like most soups that contains vegetables, you can use any combination of vegetables you like. It doesn’t matter what you want, it usually works well in a soup.

Thanks for visiting today. I hope you’ll give this soup a try. If you do, please drop back by and let me know how it went or if you post about it be sure to tag it with #thesurprisedgourmet. I’m always happy to know how the recipes turn out for you.

Cucina Felice!

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Bread Bowl Chicken Salad Soup

Prep time: 

Cook time: 

Total time: 

Serves: 4-5 servings

A delectable soup in a bread bowl that makes cool fall evenings warmer.
Ingredients
  • 2 ½ Tablespoons Canola oil
  • 1 Tablespoon butter
  • 2 carrots, peeled and finely diced (1 cup)
  • 3 ribs of celery, finely diced (1 cup)
  • 2 ears of fresh corn, kernels cut off (1 ½ cups)
  • Half of a sweet onion, finely diced (1/4 cup)
  • 2 Roma tomatoes, seeded and finely diced
  • 1 Tablespoon dried oregano
  • 2 Tablespoons dried parsley
  • 1 Tablespoon dried Basil
  • 1 tablespoon minced garlic
  • 3 Cups chicken stock
  • 1 Cup homemade chicken salad
  • 1 Can (15 ounce) English peas
  • 1 Teaspoon powdered chicken bouillon
  • 1 Tablespoon garlic salt
  • ¾ Cup sour cream
  • ¼ Cup shredded mild cheddar cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Place Tuscan Bread Bowl in preheated oven and cook as directed on package. When the bowl is ready, remove it and turn the oven to 550 degrees. Slice off the top of the bread bowl and crave out the center. Place the bowl back in oven at 550 degrees for 5 minutes to set the bowl.
  3. Take 4 quart stock pot, put in 2 ½ tablespoons Canola oil, 1 tablespoon butter and let it come up to medium high. Add 1 cup carrots, 1 cup celery, ¼ cup onion, 1 tablespoon minced garlic, 1 tablespoon basil, and 1 tablespoon oregano.
  4. Sauté for about 2 minutes, add 1 ½ cups fresh cut corn from the cob, and 2 tablespoons parsley. Next add 1 cup tomatoes, stir well and add 3 cups of chicken stock. Add 1 cup of homemade chicken salad, 1 can (15 ounces) English peas (15 ounces), 1 teaspoon powder chicken bouillon, and 1 tablespoon Lawry’s garlic salt. Let this soup simmer for about 50 minutes all together or longer if you desire.
  5. When it’s taken off the stove add ¾ cup sour cream, ¼ cup shredded cheese and mix well. Ladle soup into bread bowl. You can garnish it with additional sour cream and shredded cheese, if desired.

 

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Tastebuds Love Stuffed Bell Peppers

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Yummy Stuffed Bell Pepper

Stuffed Bell Peppers are delicious and easy to fix

There’s just something about ’em … taste buds love Stuffed Bell Peppers. I’m not sure if it’s their delicious taste, their appearance or just the fact they’re not that complicated to prepare.

Either way, Stuffed Bell Peppers can serve as a side dish or as the main meal. That makes them double handy.

I cut the tops off of 3 bell peppers and removed the excess membrane and ribs.  Be sure to put the bell pepper in a pan of water to parboil before making stuffed peppers otherwise the pepper will still be a bit crisp and not easily cut with a fork. Make sure the peppers are covered by water and boil for 5 minutes, drain and set aside.

Stuffing bell pepper - The Surprised Gourmet

Tasty filling goes into the bell pepper

I took the bell pepper  tops and minced finely. I put my skillet on medium heat, added 2 tablespoons of Canola oil and added ¾ cup minced bell pepper and sauté for 3 minutes. Next I added ¼ cup minced onions and 1 tablespoon dried parsley and sautéed another 2 minutes. Last I added 1 tablespoon minced garlic and sautéed for about 30 seconds more. You have to be sure to keep stirring this so you don’t let it burn, especially when the garlic is added. I turned off heat.

I added 1 can (14.5 ounces, about 1 ½ cups) petit diced tomatoes to the mixture. I didn’t drain the tomatoes because the rice I’ll add soon will absorb the extra liquid. I turned the skillet on to simmer.

Next I added ½ tablespoon of fresh homemade dried oregano (you can use bought dried herbs) and ½ tablespoon of fresh homemade dried basil to the mix. I continued to stir and let the mixture simmer. I added 1 ½ cups of cooked rice (I used instant rice). The rice marries with all the flavors and absorb the liquids. Next I added 1 ½ teaspoons fresh ground kosher salt, a ¼ teaspoon fresh ground black pepper and 2 cups cooked ground pork.

The cooked ground pork was 4 leftover cooked boneless pork chops that I sliced and put into the food processor. I used 2 cups of the pork for the stuffing and still had another 2 cups left to use in another dish later.

I continued to stir as the mixture simmered for about 7 to 10 more minutes.

Stuffed Bell Peppers

Stuffed Bell Peppers ready for the oven

Removing the mixture from the stove, I placed it in a large bowl. Even though this is a stuffing mixture I concocted for the stuffed bell peppers, you could stop at this stage (add the cheese, if desired) and eat it as it is. It would go good on a bed of spinach. Just don’t add the eggs if you’re not going to cook it any further.

I added ½ cup Kraft shredded mild cheddar cheese and 2 large eggs (beaten) into the mixture. Once the mixture was blended thoroughly, I spooned it into the bell peppers. There was enough stuffing for 4 large bell peppers. I placed the peppers in casserole dish and baked them for 45 minutes in a pre-heated 350 degree oven.

These aromatic Stuffed Bell Peppers are delicious and easy to prepare. The stuffing is moist and flavorful.

Thanks for visiting today. If you decide to try this recipe, be sure to stop back by and let me know how it turned out or if you post it online just tag it with #thesurprisedgourmet. I’d sure like to know how it turned out.

Cucina Felice!

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Stuffed Bell Peppers

Prep time: 

Cook time: 

Total time: 

Serves: 4 servings

Stuffed Bell Peppers make a delicious side dish or a savory main meal.
Ingredients
  • 3 Bell Peppers
  • 2 Tablespoons Canola oil
  • ¾ Cup minced bell pepper
  • ¼ Cup minced onion
  • 1 Tablespoon dried parsley
  • 1 Tablespoon minced garlic
  • 1 can (14.5 ounces) petit diced tomatoes
  • ½ Tablespoon dried oregano
  • ½ Tablespoon dried basil
  • 1 ½ Cups cooked rice
  • 1 ½ Teaspoons fresh ground kosher salt
  • ¼ Teaspoon fresh ground black pepper
  • 2 Cups ground pork
  • ½ Cup shredded mild cheddar cheese
  • 2 Large eggs, beaten
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Cut tops off the 3 bell peppers and remove the excess membrane and ribs. Put the bell pepper in a pan of water making sure the peppers are covered by water. Boil for 5 minutes, drain and set aside.
  3. Take the tops of the peppers and mince finely. Turn skillet on medium heat, add 2 tablespoons of Canola oil. Put in ¾ cup minced bell pepper and sauté for 3 minutes, add ¼ cup minced onions and 1 tablespoon dried parsley sauté another 2 minutes and add 1 tablespoon minced garlic sauté for about 30 seconds more. Be sure to keep stirring this so you don’t let it burn, especially when the garlic is added. Turn off heat.
  4. Add 1 can (14.5 ounces, about 1 ½ cups) petit diced tomatoes to the mixture. Don’t drain the tomatoes. Now turn the skillet on to simmer.
  5. Add ½ tablespoon of dried oregano and ½ tablespoon of dried basil to the mix. Continue to stir and let simmer. Add 1 ½ cup of cooked rice (can use instant, regular or steamed rice). The rice marries with all the flavors and absorbs the liquids. Add 1 ½ teaspoons fresh ground kosher salt and a ¼ teaspoon fresh ground black pepper. Add 2 cups cooked ground pork.* Continue to stir as the mixture simmers for about 7 to 10 more minutes. **
  6. Remove mixture from pan, put in large bowl. Add ½ cup Kraft shredded mild cheddar cheese and 2 beaten large eggs into the mixture. Once the mixture is blended thoroughly, spoon into the bell peppers. Should stuff about 4 large bell peppers. Place in casserole dish and bake 45 minutes in preheated 350 degree oven.
  7. *Ground pork can be made from 4 cooked boneless pork chops that have been sliced and put into the food processor. There will be more than 2 cups of the ground pork after placed in the food processor.
  8. **Even though this is a stuffing mixture concocted for the stuffed bell peppers, you could stop at this stage before you add the eggs and eat it as it is. It would go good on a bed of spinach.

 

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Share a Pork and Brown Rice Casserole

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Pork and Rice Brown Casserole

This scrumptious dish is great to carry to family gatherings,

In the South we tend to offer food for various occasions so next time you need a dish share a Pork and Brown Rice Casserole.

It’s probably the same way in other areas and countries around the world, but we like to think we’re different. We Southerners like to share our food when someone is sick, someone marries, someone has a baby, someone moves into a new home, someone dies.

You get the picture, we will share food at the drop of a hat. For any reason or no reason at all, we love to share our food. And, it doesn’t always have to be food you’ve prepared yourself. But, you’ll want to put that bought food on a nice dish to make’em think you made it yourself (even though they’ll know the truth).

Making Pork and Brown Rice Casserole

Preparing Pork and Brown Rice Casserole

A favorite food to carry (or to have at family gatherings) is a casserole. It’s usually a quick and easy, everything-in-one meal that can be cooked and served in the same casserole pan.

I recently threw together a Pork and Brown Rice Casserole for us one night because we’d just picked up brown rice at the grocery story that day. It turned out to be quite good, but much more than our family would eat. I took some to work the next day and shared with friends to rave reviews. I hope you’ll give it a try and find you like it just as well.

I cooked my brown rice according to the package instructions preparing enough for 1 1/2 cups and set the oven to 350 degrees to preheat.

Pork and Brown Rice Casserole out of the oven

Pork and Brown Rice Casserole fresh out of the oven and ready to eat

With a skillet on medium heat, I added 1/4 cup chopped onions, 1 tablespoon dried parsley, 1 tablespoon minced garlic, 1 can (14.5 ounces) petite diced tomatoes, 1/2 tablespoon dried oregano, 1/2 tablespoon dried basil, 1 cup minced bell pepper, 1 1/2 teaspoon fresh ground kosher salt, 1/4 teaspoon fresh ground black pepper, and 2 cups ground pork. I let it cook for about 5 minutes and then I added the 1 1/2 cups of brown rice. Stirring well, I let this simmer while I prepared the casserole dish.

I generously buttered a 2 quart casserole dish. Next I layered the bottom and sides with deli-style ham (using approximately 14 slices, varying on size of ham slices). Over that I sprinkled 3/4 cup Kraft Shredded Mild Cheddar Cheese making sure the bottom was completely covered.

I poured the pork and rice mixture over the cheese and ham. I topped off the casserole with 1 cup Kraft Shredded Mild Cheddar Cheese and 3/4 cup crushed and buttered croutons. I placed the dish in a preheated 350 degree oven on the middle rack and baked for approximately 25 minutes.

Thanks so much for stopping by today. Do you take food to gatherings where you live? I hope you’ll give this casserole a try. If you do, please come back and let me know how it was or if you post it online tag it #thesurprisedgourmet. I’d love to know what you think.

Cucina Felice!

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Share a Pork and Brown Rice Casserole

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Prep time: 

Cook time: 

Total time: 

Serves: 6-8 Servings

This delicious Pork and Brown Rice Casserole is perfect for family gatherings as a quick and easy meal.
Ingredients
  • 1½ Cups cooked brown rice
  • ¼ Cup minced onions
  • 1 Tablespoon dried parsley
  • 1 Tablespoon minced garlic
  • 1 Can (14.5 ounces) petite diced tomatoes
  • ½ Tablespoon dried oregano
  • ½ Tablespoon dried basil
  • 1 Cup minced bell pepper
  • 1½ Teaspoon fresh ground kosher salt
  • ¼ Teaspoon fresh ground black pepper
  • 2 Cups cooked ground pork
  • 1¾ Cup Shredded mild cheddar cheese
  • 14 Slices deli-style ham
  • ¾ Cup Crushed and buttered croutons
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare 1½ cups brown rice as directed on the package. Set aside.
  3. With a skillet on medium heat, add ¼ cup chopped onions, 1 tablespoon dried parsley, 1 tablespoon minced garlic, 1 can (14.5 ounces) petite diced tomatoes, ½ tablespoon dried oregano, ½ tablespoon dried basil, 1 cup minced bell pepper, 1½ teaspoon fresh ground kosher salt, ¼ teaspoon fresh ground black pepper, and 2 cups cooked ground pork. Let it cook for about 5 minutes and then add the 1½ cups of brown rice. Stirring well, let this simmer while you prepare the casserole dish.
  4. Generously butter a 2 quart casserole dish. Next layer the bottom and sides with deli-style ham (using approximately 14 slices, varying on size of ham slice). Over that sprinkled ¾ cup shredded mild cheddar cheese making sure the bottom is completely covered.
  5. Poured the pork and rice mixture over the cheese and ham. top off the casserole with 1 cup shredded mild cheddar cheese and ¾ cup crushed and buttered croutons. Place the dish in a preheated 350 degree oven on the middle rack and baked for approximately 25 minutes.

 

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