Creamy Blanco (White) Taco Soup

Hearty and creamy, this chicken taco soup recipe is packed with delicious layers of flavor. 

Creamy Blanco (White) Taco Soup    About 6 servings

3 tablespoons butter

1 medium yellow onion, diced

1 medium red or orange pepper, diced 

2 cloves garlic, minced

1 teaspoon ground cumin

Kosher salt & coarse black pepper to taste

2 1/2 tablespoon all-purpose flour

2 cups whole milk or half & half

1 (4 oz.) can mild green chiles

1/2 pkg. (4 oz.) cream cheese

2 cups (8 oz) cooked, shredded chicken

1 1/2 cups frozen corn (could use a drained can of corn or even creamed corn)

1/3 cup loosely packed chopped fresh cilantro

About 1 cup chicken broth

Toppings: grated Monterey Jack cheese, fresh cilantro leaves, sliced green onions, etc.

1. Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion and peppers; cook until softened, 5 to 7 minutes, adding the garlic the last 1 to 2 minutes.
2. Add cumin, salt and pepper to taste, and flour. Cook for a couple of minutes to avoid a raw flour taste.
3. Slowly add the milk, stirring to create a smooth mixture. Add the green chilies, cream cheese, chicken and corn; continue to cook, allowing the mixture to thicken.  
   
   
   
4. Add the cilantro and as much chicken broth as needed for a soup-like consistency. Simmer for at least 5 minutes or longer to meld flavors. Or, transfer to a slow cooker, set on low, if making the soup a few hours ahead. 
   
   
   
5. Garnish bowls of soup with grated Monterey Jack cheese, fresh cilantro leaves, sliced green onions, or toppings of your choice. 
   
   
   

Recipe without photos . . .

Creamy Blanco (White) Taco Soup    About 6 servings

3 tablespoons butter

1 medium yellow onion, diced

1 medium red or orange pepper, diced 

2 cloves garlic, minced

1 teaspoon ground cumin

Kosher salt & coarse black pepper to taste

2 1/2 tablespoon all-purpose flour

2 cups whole milk or half & half

1 (4 oz.) can mild green chiles

1/2 pkg. (4 oz.) cream cheese

2 cups (8 oz) cooked, shredded chicken

1 1/2 cups frozen corn (could use a drained can of corn or even creamed corn)

1/3 cup loosely packed chopped fresh cilantro

About 1 cup chicken broth

Toppings: grated Monterey Jack cheese, fresh cilantro leaves, sliced green onions, etc.

1. Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion and peppers; cook until softened, 5 to 7 minutes, adding the garlic the last 1 to 2 minutes.
2. Add cumin, salt and pepper to taste, and flour. Cook for a couple of minutes to avoid a raw flour taste.
3. Slowly add the milk, stirring to create a smooth mixture. Add the green chilies, cream cheese, chicken and corn; continue to cook, allowing the mixture to thicken.  Add the cilantro and as much chicken broth as needed for a soup-like consistency. 
4. Simmer for at least 5 minutes or longer to meld flavors. Or, transfer to a slow cooker, set on low, if making the soup a few hours ahead. 
5. Garnish bowls of soup with grated Monterey Jack cheese, fresh cilantro leaves, sliced green onions, or toppings of your choice. 

Faye's Salmon Pate'

This is about the time we should be in Michigan for Clara's Clan reunion, an event that normally occurs every other year. Due to COVID-19 THE 2020 reunion has been moved to 2021. 
There's always food and fun at our reunions. Aunt Faye's granddaughter, Micki Kim, made her signature Salmon Pate' for the 2016 Clara's Clan reunion that included an appetizer buffet. Faye's favorite dip is always a family hit!

Faye's Salmon Pate'
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) can Red Sockeye Salmon
1 teaspoon lemon juice
About 1 tablespoon cocktail sauce
1/4 teaspoon liquid smoke
1/2 cup chopped nuts
3 tablespoons chopped parsley (fresh or dried)
Sliced green olives

1. Drain and flake salmon. Remove skin and bones.
2. Combine all ingredients except nuts and parsley
3. Place mixture on wax paper and roll into a ball; chill well.
4. When chilled, remove waxed paper and roll in mixture of nuts and parsley. 
5. Decorated with several sliced olives.
6. Serve with crackers.
   
    2016 — Above: Clara's Clan ready to KC Royals game. Below: Plate painting activity in KC.
   

   

   
    2018 — Above: Clara's Clan gathering in Colorado. Below: Photo Op Family Fun!
   
   
   
   
   
   

Mark Weber’s Olive-filled Cheese Puffs

Christmas in Kansas City with our nieces and nephews means lots of good food including Olive-filled Cheese Puffs + fun activities and photos. Barry likes the puffs so much that he is making our nephew's recipe so he can nibble on them at home. 

Mark Weber’s Olive-filled Cheese Puffs

¼ cup soft margarine

1 cup grated sharp Cheddar cheese

¼ teaspoon salt

¼ teaspoon paprika

½ cup sifted flour

3 dozen stuffed olives, drained

1. Cream margarine and cheese. Add rest of ingredients. Mixture will be crumbly. 
2. Press together and knead into a dough ball.
   
3. Chill 15 to 20 minutes.
4. Wrap flat pieces of dough around the olives.
   
   
   
   
5. Bake at 400° for 15 minutes.

KC Family Photos:

Recipe without photos . . .

Mark Weber’s Olive-filled Cheese Puffs

¼ cup soft margarine

1 cup grated sharp Cheddar cheese

¼ teaspoon salt

¼ teaspoon paprika

½ cup sifted flour

3 dozen stuffed olives, drained

1. Cream margarine and cheese. Add rest of ingredients. Mixture will be crumbly. 
2. Press together and knead into a dough ball.
3. Chill 15 to 20 minutes.
4. Wrap flat pieces of dough around the olives.
5. Bake at 400° for 15 minutes

Romaine Leaves with Creamy Olive Dressing

I had planned to make a chopped salad to go with our Cabbage, Sausage & Potato Soup but then a recipe in the December 2017 issue of Southern Living caught my eye. Here's my rendition of that recipe based on what I had in the fridge. 
This salad has lots of possibilities -- top lettuce leaves with a chunky blue cheese dressing; or add nuts, sunflower seed or pumpkin seeds instead of olives . . . the ideas are endless!

Romaine Leaves with Creamy Olive Dressing  7 to 8 servings
Dressing:
3/4 cup mayonnaise
1-2  tablespoons liquid from a jar of pimiento-stuffed olives
1 tablespoon+ balsamic vinegar (or could use lemon juice)
1/2 teaspoon black pepper
1/4 cup chopped pimiento-stuffed olives + 1/4 cup chopped black olives
2 tablespoons grated Parmesan cheese

Romaine lettuce leaves, separated into chunks (so several leaves constitute a serving) with lower section trimmed  (1-2 bunches of lettuce)

Topping:
Chopped grape or cherry tomatoes
Finely chopped broccoli (or use parsley)
Additional whole (seedless) black olives

1. Combine dressing ingredients and mix. Add more olive juice or vinegar (lemon juice) if needed to thin; a little milk could also be used as a thinner.
   
2. Arrange lettuce leaves on a platter.
   
3. Right before serving, add dollops of dressing to the center of the lettuce leaves.
4. Sprinkle on chopped tomatoes and broccoli; garnish with additional olives.

Recipe without photos . . .
Romaine Leaves with Creamy Olive Dressing  7 to 8 servings
Dressing:
3/4 cup mayonnaise
1-2  tablespoons liquid from a jar of pimiento-stuffed olives
1 tablespoon+ balsamic vinegar (or could use lemon juice)
1/2 teaspoon black pepper
1/4 cup chopped pimiento-stuffed olives + 1/4 cup chopped black olives
2 tablespoons grated Parmesan cheese

Romaine lettuce leaves, separated into chunks (so several leaves constitute a serving) with lower section trimmed (1-2 bunches of lettuce)

Topping:
Chopped grape or cherry tomatoes
Finely chopped broccoli (or use parsley)
Additional whole (seedless) black olives

1. Combine dressing ingredients and mix. Add more olive juice or vinegar (lemon juice) if needed to thin; a little milk could also be used as a thinner.
2. Arrange lettuce leaves on a platter.
3. Right before serving, add dollops of dressing to the center of the lettuce leaves.
4. Sprinkle on chopped tomatoes and broccoli; garnish with additional olives.

Olive Tapenade

Olive Tapenade is a zesty spread we use on muffuletta sandwiches, on toasted slices of bread or crackers for appetizers. It can also be used as a topping for fish. 
This is a simple version that uses black and stuffed green olives. It appeared in The Kirby House Cookbook and is a recipe we used for catered events.

Olive Tapenade
1 cup green stuffed olives
1 cup black (ripe) olives
1/4 chopped red onion
2 tablespoons freshly squeezed lemon juice
1 tablespoon prepared horseradish
1 tablespoon chopped garlic
1 tablespoon Dijon mustard
1 teaspoon dried Italian seasoning
Dash of hot pepper sauce (such as Tabasco®)
Dash of Worcestershire sauce
1/2 cup olive oil

1. Combine all ingredients except olive oil in the work bowl of a food processor. Chop coarsely, suing a pulsing motion.
   
2. Add oil gradually as processor is running, being careful not to over-process the mixture.
3. Cover the tapenade and allow to marinated in the refrigerator several hours before using.

 Use tapenade to make muffuletta sandwiches . . .

Recipe without photos . . .
Olive Tapenade
1 cup green stuffed olives
1 cup black (ripe) olives
1/4 chopped red onion
2 tablespoons freshly squeezed lemon juice
1 tablespoon prepared horseradish
1 tablespoon chopped garlic
1 tablespoon Dijon mustard
1 teaspoon dried Italian seasoning
Dash of hot pepper sauce (such as Tabasco®)
Dash of Worcestershire sauce
1/2 cup olive oil

1. Combine all ingredients except olive oil in the work bowl of a food processor. Chop coarsely, suing a pulsing motion.
2. Add oil gradually as processor is running, being careful not to over-process the mixture.
3. Cover the tapenade and allow to marinated in the refrigerator several hours before using.

Smooth & Creamy Hummus -- it's all about technique

I love smooth and creamy hummus – the kind that is sold commercially and in some restaurants. Despite repeated attempts and experiments, mine has not quite met that standard in that it is a bit grainy. However, I’ve recently been reading (Cook’s Illustrated and Cook’s Country), asking questions and experimenting. And, this last batch of hummus was not only flavorful but also had a smooth and creamy, even silky, texture. I believe this texture it is due to these techniques  . . all of which I’ll apply to future recipes + also use when I remake our tasty Roasted Red Pepper and Garlic Hummus:

• Cook the garbanzo beans in their own liquid for 10 minutes to soften the beans and their skins.
•  Add half the garbanzo beans to the food processor and blend, then add second half and blend. Completing this step before adding the liquids, helps insure that the skins are broken down.
• Treat the mixture like an emulsion—adding the liquids and oil slowly to the ground beans.
• Still want it a little creamier? Adding a little mayonnaise adds to the overall creaminess.

Smooth & Creamy Hummus

1 (15 oz.) can garbanzo beans (chickpeas)

¼ cup leftover liquid from chickpeas or water

2 to 3 tablespoons lemon juice (fresh preferred)

4 to 6 tablespoons well stirred tahini (Click on tahini for a homemade version)

2 tablespoons extra-virgin olive oil + extra for a garnish drizzle

¾ teaspoon kosher salt

3 to 4 large garlic cloves, roasted*

1 to 2 teaspoons+ toasted and ground cumin seeds** (or ¾ tsp. ground cumin)

1 pinch cayenne pepper

Garnishes as desired, such as: extra garbanzo beans, olives, sprinkling of za'atar / extra cumin / paprika,  drizzle of olive oil

1. Add chickpeas and liquid to a saucepan and heat over medium for 10 minutes. Drain and cool. After heating, the outer skins on the beans loosen and may be removed; their removal insures a creamier hummus but if in a hurry, just blend them up with the beans.
2. Save a few garbanzo beans to use as garnish if desired. Add half of the beans to the work bowl of a food processor and blend, scrape down the sides of processor and grind again; add remaining beans and blend, scrape down the sides of processor and grind again as many times as it takes so that they are chopped.

   

   After grinding half of the garbanzo beans, I added the rest and continued to blend until the beans were well chopped.

3. Mix water/bean juice and lemon juice; add through the feed tube with the processor running for about 1 minute.
   
4. Add the tahini and process.
5. Add the oil, with the processor running, until the hummus is fluffy. 
6. Add the seasonings: salt, roasted garlic, cumin and cayenne. More liquid (water or bean juice) can be added to achieve desired consistency.

   

   Rather than pre-grinding the toasted cumin seeds, I just ground them in the blender. They did not completely turn to powder but were chopped well enough so they did not interfere with the overall texture.

7. Put the hummus in a bowl, garnish with the whole garbanzo beans and olives & a sprinkling of herbs; drizzle with some additional olive oil.
   

*Quick, Toasted Garlic Cloves: Toss four or more cloves with the papery skins still on into a dry pan and toast over medium heat, shaking the pan from time to time, until the skins are charred several places. Let them cool and peel.

**Toasted Cumin Seeds: Toss in a skill and toast over medium heat, shaking and stirring the seeds until fragrant. Grind in a spice grinder or with a mortar and pestle.

Recipe without photos . . .

Smooth & Creamy Hummus

1 (15 oz.) can garbanzo beans (chickpeas)

¼ cup leftover liquid from chickpeas or water

2 to 3 tablespoons lemon juice (fresh preferred)

4 to 6 tablespoons well stirred tahini (Click on tahini for a homemade version)

2 tablespoons extra-virgin olive oil + extra for a garnish drizzle

¾ teaspoon kosher salt

3 to 4 large garlic cloves, roasted*

1 to 2 teaspoons+ toasted and ground cumin seeds** (or ¾ tsp. ground cumin)

1 pinch cayenne pepper

Garnishes as desired, such as: extra garbanzo beans, olives, sprinkling of za'atar / extra cumin / paprika,  drizzle of olive oil

1. Add chickpeas and liquid to a saucepan and heat over medium for 10 minutes. Drain and cool. After heating, the outer skins on the beans loosen and may be removed; their removal insures a creamier hummus but if in a hurry, just blend them up with the beans.
2. Save a few garbanzo beans to use as garnish if desired. Add half of the beans to the work bowl of a food processor and blend, scrape down the sides of processor and grind again; add remaining beans and blend, scrape down the sides of processor and grind again as many times as it takes so that they are chopped.
3. Mix water/bean juice and lemon juice; add through the feed tube with the processor running for about 1 minute.
4. Add the tahini and process.
5. Add the oil, with the processor running, until the hummus is fluffy.
6. Add the seasonings: salt, roasted garlic, cumin and cayenne. More liquid (water or bean juice) can be added to achieve desired consistency.
7. Put the hummus in a bowl, garnish with the whole garbanzo beans and olives, a sprinkling of herbs; drizzle with some additional olive oil.

*Quick, Toasted Garlic Cloves: Toss four or more cloves with the papery skins still on into a dry pan and toast over medium heat, shaking the pan from time to time, until the skins are charred several places. Let them cool and peel.

**Toasted Cumin Seeds: Toss in a skill and toast over medium heat, shaking and stirring the seeds until fragrant. Grind in a spice grinder or with a mortar and pestle.

Olive-filled Cheese Puffs -- Great with drinks or for a snack!

 

Paprika-topped Olive-filled Cheese Puffs.

   Back in the 1970s and 80s I used to make a recipe similar to this one. Forgot all about them until our nephew brought them to a holiday gathering. This is a variation of my 70-80s era recipe.

     Although I made these, chilled, and then baked them, I used to fill a tray with the unbaked balls, cover them with foil and freeze them. Once, frozen, I put them in freezer bags, and they went back into the freezer for up to 3 months. This allowed me to pull out as many as needed and bake (from the frozen state) using the directions listed in the recipe below.

  

Olive-filled Cheese Puffs     Makes 40 to 42 appetizers

2 cups (8 oz.) shredded sharp Cheddar cheese

1 to 1 ¼ cups all-purpose flour

½ cup (1 stick) salted butter, melted

About 40 to 42 small pimiento-stuffed olives, drained and patted dry

Paprika for sprinkling tops of puffs

1. Stir together cheese and flour in large bowl.
2. Stir in melted butter thoroughly; work it with your hands to insure that it is well mixed.
   
3. Form about 1 teaspoon dough in a ball and then push your thumb in the center for an olive.
   
4. Insert olive and mold dough around each olive; shape into ball. Continue until all dough s used.
   
   
   
   
5. Place cheese balls about 2” apart on ungreased cookie sheet (I used parchement paper to line the cookie sheet. Sprinkle lightly with paprika if desired.
   
6. Cover and refrigerate at least 1 hour but no longer than 24 hours.
7. Heat oven to 400º. Bake 15 to 20 minutes or until light brown.
   
8. Cool on a rack.

Recipe without photos . . .

Olive-filled Cheese Puffs     Makes 40 to 42 appetizers

2 cups (8 oz.) shredded sharp Cheddar cheese

1 to 1 ¼ cups all-purpose flour 

½ cup (1 stick) salted butter, melted

About 40 to 42 small pimiento-stuffed olives, drained and patted dry 

Paprika for sprinkling tops of puffs

1. Stir together cheese and flour in large bowl.
2. Stir in melted butter thoroughly; work it with your hands to insure that it is well mixed.
3. Form about 1 teaspoon dough in a ball and then push your thumb in the center for an olive.
4. Insert olive and mold dough around each olive; shape into ball. Continue until all dough s used.
5. Place cheese balls about 2” apart on ungreased cookie sheet (I used parchement paper to line the cookie sheet. Sprinkle lightly with paprika if desired.
6. Cover and refrigerate at least 1 hour but no longer than 24 hours.
7. Heat oven to 400º. Bake 15 to 20 minutes or until light brown.
8. Cool on a rack.

Mediterranean Fish with tomatoes, olives & capers — tasty, healthy, simple & quick

     Mediterranean flavors combine in a tasty, healthy, simple and quick sauce that is a perfect compliment to mild white fish.

     We served it over quinoa, but orzo or rice would also be great accompaniments.

Mediterranean Fish with Tomatoes, Olives & Capers   3 to 4 servings

1 tablespoon olive oil

1 small onion, coarsely chopped into chunks

1 clove garlic, minced

¾ cup pimiento-stuffed olives, coarsely chopped (we just buy the broken olives for this; they are less costly and work well in recipes such as this), drained

1 (14 ½ oz.) can diced tomatoes, undrained

1 tablespoon capers, drained

1 tablespoon chopped fresh oregano

¼ teaspoon Kosher salt

¼ teaspoon pepper

3 to 4 (6 to 8 oz.) tilapia fillets, or use flounder, halibut or sole fillets

1. In a large skillet, heat olive oil over medium heat. Add onion and garlic. Cook 2 to 3 minutes or until onion is tender.
   
2. Add olives.
   
3. Add undrained tomatoes.
4. Add capers, oregano, salt and pepper. Bring sauce to boiling.
   
5. Gently place fish in skillet; spoon sauce over fish. Return to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until fish flakes easily when pierced with a fork.
   
   
   
   
6. Serve over quinoa, orzo or rice.

Recipe without photos . . .

Mediterranean Fish with Tomatoes, Olives & Capers   3 to 4 servings

1 tablespoon olive oil

1 small onion, coarsely chopped into chunks

1 clove garlic, minced

¾ cup pimiento-stuffed olives, coarsely chopped (we just buy the broken olives for this; they are less costly and work well in recipes such as this), drained

1 (14 ½ oz.) can diced tomatoes, undrained

1 tablespoon capers, drained

1 tablespoon chopped fresh oregano

¼ teaspoon Kosher salt

¼ teaspoon pepper

3 to 4 (6 to 8 oz.) tilapia fillets, or use flounder, halibut or sole fillets

1. In a large skillet, heat olive oil over medium heat. Add onion and garlic. Cook 2 to 3 minutes or until onion is tender.
2. Add olives.
3. Add undrained tomatoes.
4. Add capers, oregano, salt and pepper. Bring sauce to boiling.
5. Gently place fish in skillet; spoon sauce over fish. Return to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until fish flakes easily when pierced with a fork.
6. Serve over quinoa, orzo or rice. 

Cortney Does It Again with . . . Olive Crostini

Photo provided by Cortney

     These toast bites, a modified olive tapenade on French bread, are addictive! Cortney Schields brought them to USD 435’s Support Services April gathering. They were delicious and if you are a green olive fan, I highly recommend them . . .as did most everyone that was in attendance.

     She found the recipe on Perfecting the Pairing blog; it also has some other delicious pairing besides this one (click here –Olive Crostini- for the actual recipe and comments posted at that blog).

     Another memorable posting, provided by Courtney, is her aunt’s recipe for Panna Cotta.

Cortney Schields, RD, LD, Food Service Director,
for Abilene Public Schools, at her desk.

     In just a couple of months Cortney will be leaving Abilene where she has been the Food Service Director for Abilene Public Schools the last couple of years. She informed me that she will soon be Cortney Clark from Courtland, Kansas -- try saying that real fast several times!

     Abilene’s loss will definitely be Courtland’s gain. But, hopefully Cortney will stay in touch and continue to share her recipes via email. 

Olive Crostini

1 (4.25 oz.) jar green olives with pimiento, drained and chopped

2 cloves of garlic, chopped

3/4 cup freshly grated Parmesan, loosely packed

4 oz. (1 cup) pepper jack cheese, grated

1/4 cup fresh parsley, chopped

2 tablespoons butter, melted

1 baguette, sliced thin

1. In a medium bowl combine the first six ingredients. Stir until evenly distributed.

2. Top each baguette slice with about 2 tablespoons of the olive mixture.

3. Line up crostini on a cookie sheet.

4. Broil in the oven until the bread starts to brown and the cheese melts.

1950s Era Roquefort Olives

     We just prepared a 1950s themed dinner and, of course it began with an appetizer course. Bite-sized tidbits were all the rage back then -- olives, pickles or a few crunchy veggies were typical offerings on a “proper” cocktail tray. These “dressed up” olives were made from a 50s era recipe.

Roquefort Olives

Large (unstuffed) olives (or remove pimiento from stuffed olives)

Crumbled Roquefort (or other blue cheese)

Walnuts

Toothpicks

1.     Drain olives; dry well on paper towel.

2.     Add Roquefort and walnuts to a food process and process to blend. Spoon or pipe mixture into olives.

3.     Crush additional walnuts and dip the top of the olive in the crushed nuts

4.     Chill until party time. Spear with toothpicks to serve.

Nutritional Analysis for 2 olives (6 g) : Calories 20, Fat 1.6g (Saturated fat 1.1g, Cholesterol 4 mg), Sodium 70mg, Carbohydrate 0.1g, Protein 1.2g, Vit. A 1%, Calcium 3%.