Daily Dish for Saturday, August 22nd 2020

Katherine Victoria Vananderland
Aug 21, 2020
7 min read

Lets Start with Soup and Salad this might be a little high in sodium but, you never get to eat hamburgers so I combined two favorites and the cup cakes are a belated birthday for the Original Copy Officer Captain Sophisticates, we will resume back to low-sodium Sunday; but we are doing a outing for Valentines Day Sunday so pick a place in the city where you would like to go and all will be covered by me.

Tomato Hamburger Soup

Ingredients

1 can (46 ounces) V8 juice
2 packages (16 ounces each) frozen mixed vegetables
1 pound ground beef, cooked and drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 teaspoons dried minced onion
Salt and pepper to taste

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Directions

In a 5-qt. slow cooker, combine the first 5 ingredients. Cover and cook on high for 4-5 hours or until heated through. Season with salt and pepper.

Crock-Pot Hamburger Soup Tips Can I put frozen hamburger in the Crock-Pot? Starting with frozen meat in a slow cooker is not the safest way to go. The low and slow temperatures give bacteria more opportunity to grow. If frozen is all you have, take a few minutes to thaw it in the microwave before adding to the slow cooker.How long does hamburger soup last in the fridge? 3-4 days. Cooling your soup quickly will help it last longer, so divide it into smaller containers (also easy to grab and go, bonus!) before putting in the fridge.Can you freeze hamburger soup? This recipe will freeze just fine. Just make sure to slowly reheat on the stovetop to prevent the cream from curdling.

Nutrition Facts 1 cup: 125 calories, 5g fat (2g saturated fat), 20mg cholesterol, 494mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 9g protein.

Cheddar Chili Burgers

Ingredients

1 pound ground beef
1-1/2 teaspoons chili powder
1 can (15 ounces) chili with beans
4 hamburger buns, split and toasted
1/2 cup shredded cheddar cheese
1 can (2.8 ounces) french-fried onions

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Directions

In a large bowl, combine beef and chili powder. Shape into 4 patties. Pan-fry, grill or broil until meat is no longer pink.
Meanwhile, in a small saucepan, bring chili to a boil. Reduce heat; simmer for 5 minutes or until heated through. Place burgers on bun bottoms; top with chili, cheese and onions. Replace bun tops.

Nutrition Facts 1 each: 584 calories, 28g fat (12g saturated fat), 81mg cholesterol, 1081mg sodium, 46g carbohydrate (5g sugars, 5g fiber), 34g protein.

Watermelon Grape Salad

Ingredients

1 cup cubed seeded watermelon
1 cup seedless red grapes
2 tablespoons white grape juice
1/2 teaspoon finely chopped fresh tarragon
1/2 teaspoon honey

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Directions

In a small bowl, combine watermelon and grapes. In another bowl, whisk the grape juice, tarragon and honey. Pour over fruit and toss to coat. Serve immediately.

Crispy Fried Chicken

Ingredients

4 cups all-purpose flour, divided
2 tablespoons garlic salt
3 teaspoons pepper, divided
2-1/2 teaspoons poultry seasoning
2 large eggs
1-1/2 cups water
1 teaspoon salt
2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
Oil for deep-fat frying Use Extra Virgin Olive Oil

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Directions

In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika, 2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a time. Turn to coat.
In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.

Fried Chicken Tips How long does chicken take to fry? Typically, chicken should be fried for about 7-8 minutes per side. But keep in mind that pieces can vary in size and thickness. The chicken is fully cooked when the thickest part of the meat registers at 165° and the skin is crispy and dark golden-brown in color.What oil should I use for frying? Neutral oils like canola, vegetable and peanut oil have higher smoke points, making them ideal for frying chicken. Learn more about selecting the right oil for frying.Should you soak chicken in milk before frying? Yes, we recommend soaking chicken in milk before frying! Brining the chicken in buttermilk before frying will give you moist and juicy results. The acid in the buttermilk helps break down the protein in the chicken, creating tender meat. Try this method with this picnic fried chicken recipe. Be sure to check out these 30 minute chicken recipes, too!

Nutrition Facts 5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium, 17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Salted Caramel Cupcakes

Ingredients

1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
FROSTING:
1/3 cup sugar
4 teaspoons water
1/8 teaspoon salt
1-1/3 cups heavy whipping cream

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Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
Fill 10 paper-lined muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
In a large heavy saucepan, combine sugar, water and salt. Cook over medium-low heat until sugar begins to melt. Gently pull melted sugar to center of pan until sugar melts evenly. Cook, without stirring, until mixture turns an amber color.
Remove from heat; gradually stir in cream until smooth. Transfer to a small bowl; cover and refrigerate for 4 hours. Beat until stiff peaks form. Frost cupcakes.

Nutrition Facts 1 cupcake: 416 calories, 22g fat (14g saturated fat), 111mg cholesterol, 224mg sodium, 52g carbohydrate (39g sugars, 0 fiber), 4g protein.

Baker’s Dozen Yeast Rolls

Ingredients

2 to 2-1/2 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
3/4 cup warm water (120° to 130°)
2 tablespoons plus 4 teaspoons butter, melted, divided
3/4 cup shredded sharp cheddar cheese
2 teaspoons honey
1/8 teaspoon garlic salt

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In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 375°. Bake rolls 11-14 minutes or until lightly browned. Combine honey, garlic salt and remaining butter; brush over rolls. Remove from pan to wire rack.

Nutrition Facts 1 each: 131 calories, 5g fat (3g saturated fat), 15mg cholesterol, 169mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

Summer Chicken Salad with Raspberry Vinaigrette

Ingredients

1 package (10 ounces) ready-to-serve salad greens
3-1/2 cups cubed cooked chicken
1 cup fresh sugar snap peas
1 cup fresh blueberries
1 cup fresh raspberries
1 celery rib, thinly sliced
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon seedless red raspberry preserves
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/4 cup slivered almonds, toasted

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Directions

Place the salad greens, chicken, peas, berries and celery in a large bowl. In a small bowl, whisk the oil, vinegar, preserves, salt, onion powder and pepper. Drizzle over salad; toss gently to coat. Top with almonds.

Nutrition Facts 2 cups: 318 calories, 18g fat (3g saturated fat), 73mg cholesterol, 287mg sodium, 14g carbohydrate (8g sugars, 4g fiber), 27g protein.

Over-the-Top Baked Ziti

Ingredients

2 cans (29 ounces each) tomato puree
1 can (12 ounces) tomato paste
1 medium onion, chopped
1/4 cup minced fresh parsley
2 tablespoons dried oregano
4 teaspoons sugar
3 garlic cloves, minced
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
ZITI:
1 package (16 ounces) ziti
1 large egg, beaten
1 carton (15 ounces) reduced-fat ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
3/4 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
Additional minced fresh parsley, optional

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Directions

In a 3- or 4-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 4 hours.
Cook ziti according to package directions. In a large bowl, combine the egg, ricotta cheese, 1 cup mozzarella, Parmesan, parsley, salt, pepper and 5 cups sauce. Drain ziti; stir into cheese mixture.
Transfer to a 13x9-in. baking dish coated with cooking spray. Pour remaining sauce over the top; sprinkle with remaining mozzarella cheese. Bake at 350° for 20-25 minutes or until bubbly. Garnish with additional parsley.

Nutrition Facts 1 serving: 499 calories, 10g fat (6g saturated fat), 62mg cholesterol, 826mg sodium, 72g carbohydrate (16g sugars, 6g fiber), 29g protein.

Portobello Bruschetta with Rosemary Aioli

Ingredients

AIOLI:
1/3 cup mayonnaise
1 garlic clove, minced
1-1/2 teaspoons lemon juice
1-1/2 teaspoons balsamic vinegar
1 teaspoon minced fresh rosemary
1 teaspoon Dijon mustard
MARINADE:
1/4 cup packed brown sugar
1/4 cup balsamic vinegar
1/4 cup honey
4 teaspoons minced fresh thyme or 1 teaspoon dried thyme
BRUSCHETTA:
6 large portobello mushrooms, stems and gills removed
1/2 cup olive oil, divided
3 medium red onions, halved and thinly sliced
2 large sweet red peppers
3 tablespoons thinly sliced green onions
3 tablespoons minced fresh basil
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
24 slices French bread baguette (1/4-inch thick)
1 cup fresh arugula

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Directions

In a small bowl, mix aioli ingredients. Refrigerate, covered, until serving.
Preheat oven to 375°. In a small bowl, whisk marinade ingredients until blended. Place mushrooms in a 13x9-in. baking dish; drizzle with 1/4 cup marinade. Bake, covered, 35-40 minutes or until tender. Remove from baking dish; cool slightly. Cut into 1/2-in. strips.
In a large skillet, heat 2 tablespoons oil over medium heat. Add red onions; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Add remaining marinade; cook 4-6 minutes or until onions are glazed, stirring occasionally.
Place red peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; let stand, covered, 20 minutes.
Peel off and discard charred skin from peppers. Remove stems and seeds. Chop peppers; return to bowl. Add green onions, basil, garlic, salt, pepper and 1 tablespoon oil. Toss to combine.
Place baguette slices on ungreased baking sheets; brush with remaining oil. Bake at 375° for 4-6 minutes on each side or until golden brown.
To serve, top toasts with mushrooms, arugula, onions and pepper mixture. Bake 5-8 minutes longer or until heated through. Drizzle with aioli.

Nutrition Facts 1 appetizer: 109 calories, 7g fat (1g saturated fat), 1mg cholesterol, 75mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 1g protein.

Kiwi Bananaberry Smoothies