Chicken Club Soup

Chicken and bacon are the base of this creamy soup that is garnished with lettuce, tomato and white toast.

Ingredients:
1 pound bacon, diced
2 oz all purpose flour
4 grilled chicken breast, diced large
1 quart chicken broth
1 pint light cream
2 large beefsteak tomatoes, diced
1 head iceburg lettuce, shredded
4 slices white bread, toasted

Directions:
In a large pot, cook the diced bacon over medium low heat. Cook bacon until golden brown, you should have 2 oz of bacon fat. Remove bacon and place to the side. Add flour and make a roux, cook for 1-2 minutes, add chicken stock and cream and bring to a boil. Reduce heat to a simmer. Add chicken and cooked bacon and let simmer 5 minutes. In the middle of your soup bowl, place 1/4 of your shredded lettuce. Ladle soup around lettuce and garnish with diced tomatoes and toast.

Eddie's Mommy Salad

Cook Time:2 min
Level: Easy
Yield: 8 servings
Times:Prep 25 min
Inactive Prep 30 min
Cook 2 min
Total: 57 min

Ingredients
Dressing:
1/4 cup rice vinegar
1 tablespoon wasabi powder
1/4 cup soy sauce
1/4 cup olive oil
2 teaspoons sugar
1 tablespoon minced shallots
1 tablespoon minced pickled ginger
1 tablespoon hot sauce (recommended: Sriracha)
1 pound shelled edamame
1/2 cup small diced red bell pepper
1/2 cup small diced daikon radish
1/2 cup small diced jicama
1/2 cup sliced green onions
1/2 cup diced English cucumber

Directions
In a small glass bowl, combine all the dressing ingredients, whisking well with a fork to combine.
Bring a large pot of water to a boil over medium heat and add the edamame. Blanch for 2 minutes. Drain and add to the bowl with the dressing.

In a medium nonreactive bowl, combine the remaining vegetables and add the edamame and the dressing.

Cover and refrigerate for at least 30 minutes, stirring occasionally. Transfer to a serving bowl and serve cold.

Asian Street Sandwich

Cook Time:15 min
Level: Intermediate
Yield: 6 servings

Times:Prep 30 min
Inactive Prep 5 hr 0 min
Cook 15 min
Total: 5 hr 45 min

Ingredients
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon grated ginger
2 tablespoons oyster sauce
1 teaspoon chili garlic sauce
2 tablespoons crushed garlic
1/2 teaspoon sesame oil
1 pound pork roast, sliced 1/8-inch thick
1/4 cup rice wine vinegar
1/4 cup mirin
1/2 cucumber, cut in 1/2 lengthwise and thinly sliced
Directions
2 tablespoons olive oil
6 (6-inch) long sub rolls, split
1/2 cup mayonnaise
2 tablespoons hot sauce (recommended: Sriracha)
3 tablespoons oyster sauce
1/2 teaspoon sesame oil
1 head romaine lettuce, leaves separated
Cilantro sprigs

In medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon sugar, ginger, 1 tablespoon oyster sauce, chili garlic sauce, garlic, sesame oil and the pork slices. Transfer to a 1 gallon resealable plastic bag, remove all the air, seal and refrigerate for 4 to 5 hours.

Heat the grill to high. Remove the pork from the marinade and arrange on the grill. Reserve the marinade. Grill for 5 minutes per side for medium doneness. Remove the pork from the grill to a platter.

Pour the reserved marinade into a small saucepan over medium heat. Bring to a boil and let reduce until it starts to thicken, about 10 minutes. Drizzle the pork with the reduced marinade.
In a nonreactive bowl, preferably glass, add the rice wine vinegar, the remaining 1 tablespoon brown sugar, mirin, the remaining 1 tablespoon soy sauce, and mix until the sugar is dissolved. Add the cucumbers and let marinate for 10 to 15 minutes.

Heat a large heavy saute pan over low heat. Drizzle olive oil on the cut sides of the rolls and arrange, cut side down, in the pan to toast. In a small mixing bowl, add the mayonnaise, hot sauce, oyster sauce and sesame oil, and mix to combine. Let sit for 5 minutes, then coat each side of the rolls with about 2 tablespoons.

Arrange the meat on each roll, and top with lettuce, marinated cucumbers and cilantro sprigs. Slice in half and serve.

Chicken Burritos

Hamburger Helper® chicken fried rice mix jump-starts a south-of-the-border burrito dinner.

Prep Time: 20 min
Total Time: 40 min
Makes: 10 burritos

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 1/2 cups water
2 teaspoons lime juice
1 cup Old El Paso® Thick 'n Chunky salsa
1 box Hamburger Helper® chicken fried rice
1 can (15 oz) black beans, drained, rinsed
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
10 Old El Paso® flour tortillas for burritos (8 inch; from two 11-oz packages)
Sour cream, if desired

1. In 10-inch skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
2. Stir in water, lime juice, salsa and contents of sauce mix pouch (from Hamburger Helper box) until blended. Stir in beans, corn and contents of uncooked rice pouch (from Hamburger Helper box); heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until rice is tender.
3. Meanwhile, heat tortillas as directed on package.
4. Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with sour cream. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.

Time-Saver
Purchase already-cut chicken for stir-fry to be a step ahead when preparing burritos.

Nutrition Information:
1 Burrito: Calories 310

Ham and Cheese Tortilla Roll-ups

1 1/2 cups shredded Cheddar cheese (6 ounces)
1/4 cup mayonnaise or salad dressing
1/4 cup sour cream
1 can (11 ounces) Green Giant® Niblets® vacuum-packed whole kernel corn or Mexicorn® whole kernel corn with red and green peppers, drained
10 Old El Paso® flour tortillas (6 inches in diameter)
10 slices (1 ounce each) deli fully cooked ham
Cilantro sprig, if desired

1. Mix cheese, mayonnaise, sour cream and corn.
2. Top each tortilla with 1 slice ham. Spread 2 tablespoons corn mixture over ham. Top with cilantro. Roll up.

Time Saver
Terrific idea for picnics! Tote the cheese mixture along with the remaining ingredients, and put them together when you reach your picnic site.
Special Touch
Choose flour tortillas in Southwest flavors when you entertain with this easy, delicious wrap sandwich. Everyone gets to choose his or her favorite flavor or color.

440 Calories
Serves 5

Zucchini Fry Batter

1/4 C flour
1/2 tsp Salt
2 Tbsp water
1 Tbsp oil
1 egg yolk

Mix in blender

beat egg white until stiff and add to mixture. Coat zucchini slices and fry in oil.

Grands Meatball Rolls

Fun to eat, these kid-friendly crunchy-coated meatballs on picks or sticks will become a family favorite.

Prep Time: 15 Min
Total Time: 30 Min
Makes: 10 servings
270 Calories

INGREDIENTS:
1 can (10.2 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
1/3 cup shredded Monterey Jack or Cheddar cheese
10 refrigerated or frozen cooked beef meatballs, thawed
1/4 cup LAND O LAKES® Butter, melted
2/3 cup finely crushed seasoned croutons
10 large appetizer picks or lollipop sticks, if desired
1 1/2 cups tomato pasta sauce, heated

DIRECTIONS:
1. Heat oven to 375°F. Line cookie sheet with parchment paper, or spray with CRISCO® Original No-Stick Cooking Spray. Separate dough into 5 biscuits. Split each biscuit to make 10 rounds. Press out each biscuit half to form 3-inch round.
2. Sprinkle each biscuit round with cheese to within 1/2 inch of edge. Top each with meatball. Bring up sides of dough over meatball; pinch edges to seal. Brush rounded tops and sides of dough with butter; coat with croutons. Place, seam side down, on cookie sheet.
3. Bake 10 to 15 minutes or until golden brown.
4. Place appetizer pick in each biscuit-wrapped meatball to form meatball pop. Serve with warm pasta sauce for dipping.