1 1/2 Tbs Olive oil
1 1/2 cup White part of sliced leeks
1 Tbs White flour
3 1/2 cup Chicken broth
4 cup Cooked; cubed sweet potatoes
1 tsp Salt
1/4 tsp Pepper
2 cup Broccoli flowerets
1 1/2 cup milk

In soup pot, heat the olive oil. Mix in leeks and cook slowly till leeks are soft. Blend in the flour and cook a few seconds. Take the pot off the heat. Add 1/2 cup of the chicken broth and blend in thoroughly. Add remaining broth, potatoes, salt and pepper. Bring to a boil, lower the heat and simmer, partly covered, for about 3/4 of an hour (or until the potatoes are tender). Meanwhile, steam the broccoli till tender and set aside. Pour cooked potatoes and their liquid into the blender and puree till almost smooth. Put the mixture back in the pot and add 1 cup milk. Blend well. If the soup is too thick, add 1/4 cup milk at a time till it reaches the consistency you prefer. Mix in the broccoli and adjust the seasoning.

This simple recipe packs a powerful punch! Use it on sandwiches or as a spicy dip.

1 cup mayonnaise
1 can chipotle peppers in adobo sauce (you will not need the whole can)
juice of 1/2 lime

In a food processor, combine the mayonnaise, lime juice and 2 chipotle peppers and 1 tablespoon of the adobo sauce from the can. Save the rest of the chipotle peppers for future use. Blend together until combines. Use immediately or refrigerate.

So, I’m sure like most of America, you watched the big game yesterday. Everyone loves those commercials…many, like me, only watch for the commercials. Which was your favorite?

I really enjoyed the snickers commercial. Here it is again, if you missed it:

Snickers Commercial

2 1/2 quarts chicken stock
1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
5 shitake mushrooms, cut into thin slices
1/2 cup soy sauce
1/2 tsp. white pepper
1/2 cup white vinegar
1 1/2 cups bamboo shoot strips
2 tablespoons cornstarch dissolved in 4 tablespoons water
3 eggs. beaten
1/2 tsp. sesame oil

Combine first seven ingredients in a pot and bring to a boil.
Drizzle the cornstarch mixture into the soup, stirring to thicken.
Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

4 boneless & skinless chicken breasts, pounded thin
Cream cheese
Garlic powder
Parsley
Chives
8 slices bacon

Spread a layer of cream cheese on the inside of the chicken breast. Season to taste with garlic, parsley and chives. Roll up, starting with the smallest end. Wrap 2 slices of bacon around the rolled chicken breast. Bake 30-40 minutes in a 325 degree oven or until done. Broil last 5 minutes to brown bacon.

Serves 4

Chicken is one of my favorite meals, I make it all the time. “Not chicken again!” Nobody says that in my house. I love to try new things when it comes to making chicken. So the other day, I decided to make a stuffed chicken breast using some ingredients I had on hand in my kitchen. This recipe is so easy and you will definitely impress some friends if you prepare this for them.

4 boneless, skinless chicken breast halves
12 asparagus
4 slices Swiss cheese
1/2 lemon
4 slices of tomato, each cut in half
salt, to taste
pepper, to taste
herb garden seasoning blend, to taste

Preheat oven to 375 degrees F. Take each chicken breast and butterfly it open. Trim off the bottom of each piece of asparagus. Lay 3 pieces of asparagus over half of the chicken breast. Place 2 halves of the tomato slices on top of the asparagus, then top with the Swiss cheese. Fold the other half of the chicken on top. Use a toothpick to hold together if necessary. Squeeze some fresh lemon juice on top and season with salt, pepper and herb garden blend. Place each stuffed breast in a baking dish and cook for 35-45 minutes or until chicken is cooked through.

I served mine with some simple dill potatoes. Just toss some potato cubes with olive oil, dill, salt and pepper and bake along with the chicken.