ChefLaura

LEMON-HERB CHICKEN SOUP

1 medium onion

Finely chop onion using Food Chopper.  Slice garlic using Garlic slicer.  Dice carrots using Santoku Knife; set aside.  Zest one lemon using Microplane Adjustable Grater to measure 1Tbsp. Juice lemon with Citrus Press to measure 1/3 cup juice.

Place onion, garlic and stock into 5 qt stock pot.  Bring to a simmer over medium heat.  Meanwhile, whisk eggs in Stainless 4 qt Mixing bowl; while continuously whisking, slowly add lemon juice.  Carefully ladle 2 cups of the hot broth into 4 cup Easy Read Measuring Cup.  While vigorously whisking egg mixture, slowly add broth.  Stir in zest, salt and oregano.  Set aside.

Add carrots and orzo to pot.  Cook over medium heat 8-10 minutes or until orzo is tender.  Meanwhile, place chicken into Large Micro-cooker.  Microwave, covered, on high 2-3 minutes or until chicken is hot.

LOADED BAKED POTATO CHOWDER

3 baking potatoes (about 2 1/2 lb/1.1 kg)

1. Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour 1/2 cup (125 mL) of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix 'N Chop.

2. Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups (750 mL) milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions with Chef's Knife.

 3. Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper and mix using Small Mix 'N Scraper® until cheese is melted. Serve with toppings, if desired.

Yield: 6 servings (8 cups/2 L)

Cook's Tip: For a lighter version, omit butter. Substitute fat-free (skim) milk, reduced-fat (Neufchâtel) cheese and light cheddar for the 2% milk and full-fat cheeses.

In a large saucepan, cook the beef, onion, mushrooms, and green pepper over medium heat until the meat is no longer pink and the vegetables are almost tender; drain. Stir in the tomatoes, broth, pepperoni and basil. Cook until heated through.

Ladle into ovenproof bowls; top with cheese. Broil or microwave until cheese melts and is bubbly. Yield: 4-6 servings


1 pound boneless, skinless chicken breasts cut into 1/2 inch cubes
1 medium onion chopped fine
1 1/2 teaspoons garlic powder
1 Tablespoon oil
2 cans (15 ounce each) Great Northern beans, rinsed and drained
1 can (15 ounces) chicken broth
2 cans (4 ounces each) chopped green chilis (you may use only 1 can if desired)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
　

In large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink.
Add beans, broth, chilis and seasonings. Bring to a boil. Reduce heat, simmer, uncovered, for 30 minutes. Remove from heat, stir in sour cream and cream. Garnish with fresh cilantro, if desired.
Serve immediately. This is good served with tortilla chips.
Makes about six cups