Rich Tomato Bisque

Rich Tomato Bisque

Rich Tomato Bisque


The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…


 Rich Tomato Bisque Recipe


Rich Tomato Bisque

4 Tbsp. butter

2 onions, chopped

2 cloves garlic, minced

1 (28 oz.) can whole tomato, liquid retained

1 (46 oz.) can tomato juice

2 bay leaves

1 (8 oz.) package cream cheese

2 cups half-and-half

Salt and pepper to taste


Melt the butter in a soup pot.  Add the onions and garlic and sauté over medium heat until onions are soft.  Add the tomatoes and their liquid, the tomato juice and bay leaves; simmer for 20 minutes, stirring constantly, chopping the tomatoes with the side of a spoon.

Remove from heat and let cool slightly.  Discard the bay leaves.  Puree the solids with some of the liquid in a blender or food processor, along with the cream cheese.  Return to the soup pot.  Add the half-and-half and salt and pepper to taste.  May be served hot or cold.  Garnish with your favorite croutons.

8 servings


(Recipe for Rich Tomato Bisque, was in The Everything Soup Cookbook, 2002, 2015)


Seafood Vindaloo


Seafood Vindaloo

Seafood Vindaloo

This recipe, Seafood Vindaloo, came from “My Daily Moment”, that was on my PC.  It suggests using shrimp as the main ingredient, but you can use any type of seafood.  Remember, this dish isn’t for the faint of “HEAT.”  Proceed with caution if you aren’t accustomed to spicy cuisine.


Seafood Vindaloo Recipe

Seafood Vindaloo

1 Tbsp. olive oil

2 onions, chopped

1 Tbsp. fresh lemon juice

2 tsp. Madras curry powder

1 tsp. cumin seeds

1/8 tsp. cayenne

1 ½ plum tomatoes, chopped

2 Tbsp. sugar

2 Tbsp. minced peeled fresh ginger

2 garlic cloves, minced

1 ½ lb. medium shrimp, peeled and deveined

¾ tsp. salt


Heat oil in large nonstick skillet over medium-high heat.  Add onions, lemon juice, curry powder, cumin seeds and cayenne; cook, stirring occasionally, until onion soften, 4 to 5 minutes.

Stir in tomatoes, sugar, ginger and garlic; cook until tomatoes soften 5 to 6 minutes.

Add shrimp and cook until opaque, 4 to 5 minutes.  Stir in salt; and serve at once.   From start to finish, it should only take 30 minutes.            4 servings

You can serve rice with this dish.


(Recipe for the Seafood Vindaloo, was on “My Daily Moment”, July 20, 2014)


Dad’s Lemony Grilled Chicken

Dad's Lemony Grilled Chicken

Dad’s Lemony Grilled Chicken


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Lemon juice, onions and garlic add tangy flavor to chicken when firing up the grill.

          Mike Schulz                                                                        Tawas City, Michigan


Dad’s Lemony Grilled Chicken Recipe

Dad’s Lemony Grilled Chicken

1 cup olive oil

2/3 cup lemon juice

6 garlic cloves, minced

1 tsp. salt

½ tsp. pepper

2 medium onion, chopped

8 chicken drumsticks (2 lbs.)

8 bone-in chicken thigh (2 lbs.)


In a small bowl, whisk the first five ingredients until blended; stir in onions.  Pour 1 ½ cups marinade into a large resealable plastic bag.  Add chicken; seal bag and turn to coat.  Refrigerate overnight.  Cover and refrigerate remaining marinade.

Prepare grill for indirect heat.  Drain chicken, discarding marinade in bag.  Place chicken on grill rack, skin side up.  Grill, covered, over indirect medium heat 15 minutes.  Turn; grill 15-20 minutes longer or until a thermometer reads 180 F., basting occasionally with reserved marinade.            8 serving


(Recipe for Dad’s Lemony Grilled Chicken was on, 2014)


Artichoke Dip

Artichoke Dip

Artichoke Dip

Get ready for the Super Bowl with the Seahawks vs. Broncos on Sunday, February 2, 2014.  You can serve these classic dips with cut-up vegetables or low-salt chips.  Your household of hungry football fans will scarf them up.  All three dips, artichoke, black bean-chipotle and baked onion are included. This dip is delicious unbaked.  Crabmeat and cooked chopped spinach may be stirred into either version. Artichoke Dip Recipe

Artichoke Dip

2 (14 oz.) cans artichoke hearts, drained

1 cup mayonnaise

1 cup sour cream

1 cup grated Parmesan cheese

Mince the artichokes in a food processor; add mayonnaise, sour cream and Parmesan cheese. If desired, coat a small baking dish with cooking spray, fill with dip and bake in a preheated 350 F. oven 20 to 25 minutes, or until lightly browned.           12 – 16 servings

This will take about 15 minutes to make and may be made a day ahead.   Black Bean-Chipotle Dip

Black Bean-Chipotle Dip

½ cup coarsely chopped red onion

½ cup cilantro

1 Tbsp. (or to taste) minced chipotle in adobo sauce

2 (15.5 oz. each) cans black beans, drained and rinsed, divided

¼ cup extra-virgin olive oil

2 Tbsp. fresh lime juice

1 tsp. ground cumin

½ tsp. dried oregano

Chop onion and cilantro together in food processor to 1/8 inch pieces; add chipotle, and mince. Add half the beans, the olive oil, lime juice, cumin and oregano, and pulse the machine to thoroughly combine. Transfer the beans to the bowl; stir in the remaining whole beans and mash lightly with a fork, if desired. 12 to 14 servings

Baked Onion Dip

Baked Onion Dip

1 Tbsp. canola oil

4 cups chopped onions

1 tsp. sugar

4 oz. Neufchatel cheese (low-fat cream cheese)

1/3 cup light mayonnaise

½ cup reduced-fat sour cream

¼ plus 1 Tbsp. grated Parmesan, divided

¼ tsp. Worcestershire sauce

Preheat the oven to 350 F.  Coat a 1 quart baking dish with cooking spray. Heat canola oil in large in a nonstick skillet over medium high heat.  Add onions and cook, stirring occasionally, until somewhat softened, about 4 minutes.  Sprinkle with sugar; reduce the heat to medium and cook, stirring occasionally, until the onions are soft and deeply golden, about 15 minutes.  Remove from heat and allow to cool. Combine the Neufchatel, mayonnaise, sour cream, ¼ cup of the Parmesan and Worcestershire sauce in a bowl; stir in the onions and transfer to the prepared baking dish.  Sprinkle with the remaining 1 tablespoon Parmesan cheese. Bake until mixture is golden on top and bubbling, about 20 minutes.  Serve warm.          12 servings   (Recipe for Artichoke Dip, Black Bean-Chipotle Dip, and Baked Onion Dip came from the Newsday, January 30, 2014)


Sam and Omie’s Clam Chowder


Sam and Omie's Clam Chowder

Sam and Omie’s Clam Chowder

Richard Wiese, host of the TV series “Born to Explore”, shares a recipe for “Sam and Omie’s Clam Chowder”, a North Carolina Outer Bank’s and fall favorite:


Sam and Omie’s Clam Chowder Recipe


Sam and Omie’s Clam Chowder

7 strips bacon

2 cups chopped onions

2 cups chopped celery

4 lbs. diced potatoes

8-10 cups clam juice

4 clove chopped garlic

1 dash Italian seasoning

Salt and pepper to taste

8-10 cups chopped clams


Brown bacon then remove from pot, add veggies, garlic, seasonings.  Wait until all softens, then add clam juice.

Bring to a boil; and add potatoes and chopped clams.


(Recipe for Sam and Omie’s Clam Chowder was in USA Today, November 3, 2013)


Vegetable Soup with Dumplings

Vegetable Soup with Dumplings

Vegetable Soup with Dumplings


Not only is this hearty soup my family’s favorite meatless recipe, but it’s a complete meal-in-one.  It’s loaded with vegetables, and the fluffy carrot dumplings are a great change of pace at dinnertime.


Vegetable Soup with Dumplings Recipe

Vegetable Soup with Dumplings

1 ½ cups chopped onions

4 medium carrots, sliced

3 celery ribs, sliced

2 Tbsp. canola oil

3 cups vegetable broth

4 medium potatoes, peeled and sliced

4 medium tomatoes, chopped

2 garlic cloves, minced

½ tsp. salt

½ tsp. pepper

¼ cup flour

½ cup water

1 cup chopped cabbage

1 cup frozen peas

CARROT DUMPLINGS:   2 ¼ cups Reduced Fat Bisquick Mix

1 cup shredded carrots

1 Tbsp. minced fresh parsley

1 cup cold water

10 Tbsp. shredded reduced-fat cheddar cheese


In a Dutch oven, cook the onions, carrots and celery in oil for 6-8 minutes or until crisp-tender.  Stir in the broth, potatoes, tomatoes, garlic, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 15-25 minutes or until vegetables are tender.

In a small bowl, combine flour and water until smooth; stir into vegetable mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in cabbage and peas.

For dumplings, in a small bowl, combine baking mix, carrots and parsley.  Stir in water until moistened.  Drop in 10 mounds onto simmering soup.  Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do NOT lift cover while simmering).  Garnish with cheese.            10 servings


(Recipe for Vegetable Soup with Dumplings came from


Rosemary Onion Rolls Recipe

Rosemary Onion Rolls

These Rosemary Onion Rolls are made in muffin cups…but they aren’t muffins.  Try them for a late breakfast or for a mid-afternoon snack.

Rosemary Onion Rolls Recipe

Rosemary Onion Rolls

1 to 2 Tbsp. margarine

2 Tbsp. olive oil

1 cup finely chopped onions

2 Tbsp. milk

½ to 1 tsp. rosemary, crushed

¼ tsp. salt

2 (10 oz.) cans Hungry Jack Refrigerated Flaky Biscuits

Preheat oven to 375 F.  Grease 10 muffins cups.  Melt margarine in large skillet over medium heat.  Add olive oil and onions; cook 5 to 7 minutes or until onions are tender, stirring frequently.  Add milk, rosemary and salt; cook an additional 2 minutes, stirring constantly.  Cool slightly.

Separate dough into 20 biscuits.  Using 2 biscuits, place 1 biscuit on top of another; firmly press edges to seal, leaving ¼ of edge to form pocket.  Repeat with remaining biscuits.  Place biscuits, open side up, in each greased muffin cup.  Spoon 2 rounded teaspoonful’s onion mixture into open space between biscuits in each cup.  Bake at  375 F. for 16 to 21 minutes or until golden brown.  Serve warm.   10 rolls

Hope you enjoyed making the Rosemary Onion Rolls recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!