Soups, Salads & Sides

Ingredients:

• 16 ounces petite white corn (frozen), divided
• 1 cup buttermilk
• 8 ounces clam juice
• 4 tablespoons sliced green onions, divided
• 2 teaspoons fresh ginger, peeled and minced, divided
• 4 1/2 teaspoons lime juice, divided
• 2 tablespoons butter
• 4 ounces cooked crab meat, flaked

Reserve 1/4 cup corn.  Bring remaining corn and buttermilk to boil in medium saucepan.  Cover, then remove from heat.  Let stand 10 minutes.  Puree mixture in blender.  Add clam juice, 3 tablespoons green onion and 1 teaspoon ginger.  Puree again until almost smooth.  Return puree to saucepan and bring to simmer.  Mix in 1 1/2 teaspoons lime juice.  Season with salt and pepper.

Melt butter in small skillet over medium heat.  Add reserved 1/4 cup corn; saute 1 minute.  Add crab, 1 tablespoon green onion, 1 teaspoon ginger, and 3 teaspoons lime juice.  Stir just until warm.  Season with salt and pepper.  Divide soup among bowls.  Mound crab mixture in center.

Ingredients:

• 3 pounds sweet potatoes, cut lengthwise into 1/2-inch thick wedges
• 2 tablespoons cooking oil
• 1/2 cup panko (Japanese-style bread crumbs)
• 1/2 cup all-purpose flour
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 8 ounces sour cream
• 1 tablespoon honey
• 1/4 teaspoon ground cinnamon

Preheat oven to 450F degrees.  Line two large baking pans with parchment paper and set aside.

In large bowl, toss sweet potato wedges with cooking oil.  In large resealable plastic bag, combine panko bread crumbs, flour, paprika, salt, black pepper, garlic powder, and cayenne pepper.  Seal and shake to combine.  Add sweet potato wedges, a few at a time, sealing bag and shaking until coated.  Arrange potato wedges in single layer in prepared pans.

Bake both pans on separate racks for 10 minutes.  Turn wedges and rotate pans, unless using a convection oven.  Bake another 10 minutes or until tender.

For dipping sauce, combine honey, sour cream and cinnamon in small bowl.  Serve dipping sauce with warm sweet potato wedges.

Ingredients:

• 2 large baking potatoes
• 3 tablespoons butter
• 1/2 cup onion, chopped
• 3 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 4 cups buttermilk
• 1 1/4 cups shredded Cheddar cheese
• 1 cup chicken broth
• 8 slices bacon, cooked crispy, drained and crumbled
• 2 tablespoons thinly-sliced green onion
• 1/4 cup sour cream

Scrub potatoes with vegetable brush.  Rinse and pat dry.  Prick the skin of potatoes with fork.  Bake in 425F degree oven for 60 minutes or until tender.  Let them cool.  Chop the potatoes and set aside.

In heavy saucepan, melt butter over medium heat.  Add onion.  Cook and stir about 5 minutes or until tender.  Stir in flour, salt and pepper.  Add buttermilk.  Cook and stir for 6 minutes, or until mixture is thickened and bubbling.  Add chopped potatoes, 1 cup of cheese and broth.  Stir soup until cheese melts.  Slightly mash potatoes with potato masher.

For topping, reserve 2 tablespoons of bacon pieces.  Stir remaining bacon pieces and 1 tablespoon of green onion into soup and heat through.

To serve, top each with reserved bacon pieces, remaining cheese and green onions, and a dollop of sour cream.  Makes about 6 servings.

Ingredients:

• 1 1/2 pounds ground turkey
• 30 ounces chicken broth
• 16 ounces mild chunky salsa
• 15 ounces black beans, rinsed and drained
• 15 ounces garbanzo beans, rinsed and drained
• 2 cups frozen diced hash brown potatoes with onions
• 1 can chipotle chile peppers in adobo sauce, finely chopped
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin

In 5-quart slow cooker, cook ground turkey on high for 1 hour.  Break meat into chunks and turn to low heat setting.  Stir in broth, salsa, beans, potatoes, peppers, chili powder, oregano and cumin.  Cover and cook on low for 7 to 8 hours.

Ingredients:

• 1 envelope chicken fajita seasoning mix
• 1 pound boneless skinless chicken breasts, diced
• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 1/2 cup butter, cubed
• 1/3 cup all-purpose flour
• 30 ounces chicken broth
• 1/3 cup diced tomatoes with chilies
• 1 cup Velveeta cheese, cubed
• 6 ounces Monterey Jack cheese, shredded, divided
• 1 1/2 cups buttermilk
• tortilla chips

Prepare fajita mix according to package directions.  Add chicken and marinate as directed.  In large skillet, cook chicken in oil until lightly browned.  Set aside.

In large saucepan, saute onion in butter until tender.  Stir in flour until blended.  Gradually stir in broth.  Bring to boil.  Cook and stir for 2 minutes or until thickened and bubbly.  Add the tomatoes, Velveeta and 1 cup Monterey Jack cheese.  Cook and stir until melted.  Stir in buttermilk and reserved chicken.  Heat through, but do not boil.  Garnish with remaining Monterey Jack cheese and add tortilla chips.