hosted by Laverne Diede & Rhonda Fitterer
White Bean Chicken Soup
- 2 Tbsps. olive oil
- 1 onion, finely diced, about 1 cup
- 2 large carrots, peeled and diced
- 2 celery stalks, finely diced
- 1 jalapeno, seeds removed and finely diced (optional)
- 1 bay leaf
- 3 garlic cloves, minced
- 8 cups chicken stock
- 2 – 14 oz. cans cannellini beans, drained and rinsed
- 2-3 cups shredded chicken, poached or from a rotisserie chicken
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 Tbsps. fresh dill, finely chopped (plus extra for garnish)
- 1 bunch Swiss chard, stems removed and roughly chopped
- 1 lemon, juiced
- Parmesan cheese for serving
Heat the oil in a large pot set over medium heat. Sauté onions, carrots, celery, jalapeno and bay leaf until vegetables are onions are tender, about 5 minutes. Add garlic and cook for 2 more minutes. Add chicken stock, beans, shredded chicken, salt and pepper and dill. Bring to a boil then reduce to a simmer. Simmer for 20 minutes stirring occasionally. Add chard and lemon juice and simmer for another 10 minutes. If you like it a little bit more bright add more lemon juice. Serve garnished with dill and shaved Parmesan.
Cheesy Garlic Bread
- 1 – 1 pound loaf French or Italian bread, cut in half lengthwise
- 6 oz. unsalted butter, softened
- 1/2 cup mayonnaise
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 green onions, chopped
- 3 large cloves garlic, minced or pressed
- 1 1/2 tsps. Italian seasoning
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. crushed red pepper flakes
Prepare the oven racks for using the broiler, so that the bread will be 4-6 inches from the heat. Line a baking sheet with nonstick foil. Lay the 2 long bread pieces, cut side up, on foil; set aside. In a mixing bowl using a rubber spatula, stir together butter and mayonnaise until well-blended. Stir in cheddar cheese, mozzarella cheese, and Parmesan cheese. Stir in the green onions, garlic, Italian Seasoning, black pepper, and crushed red pepper flakes; mix well. Spread the mixture over the cut sides of each of the bread pieces, covering evenly. Turn the oven to broil and place the prepared bread under broiler. Broil for 3-5 minutes or until the topping is lightly browned and bubbly. Watch carefully as it can burn quickly. Remove from oven and using a sharp serrated knife, cut into 2-inch long slices. Serve hot.
