New Fall, New Spin on a Classic Recipe

I know, I've been a deadbeat blogger for the past few months.  But, with the arrival of Fall comes new schedules and for me, a renewed interest in blogging.  Now, I never lost my love of sharing things with people, but life has gotten in the way over the past four months: an extra busy job, multiple responsibilities with juggling family and career, a new addition to our family (of the four legged variety) and Hubby transitioning into retirement, has left little time for sitting in front of my computer.  Now I have a huge list of blogs and finding the time to share them is the real problem!

So with that, another recipe blog.  I know, too many in a row, but hey, it's a start!  Around our house, Fall signals more time in the kitchen baking fantastic harvest recipes, lots of crumbles and pies, slow cooking and making a wide variety of our favorite simple meal: soup.  I love chicken soup.  With vegetables, a simple clear broth or with a variety of grains from Quinoa to basic Jasmine rice, it's always a winner for me.  So on a recent surf across a few food sites I came across a fantastically simple twist on this classic recipe: Curried Chicken Soup.  This makes a great light meal, and the overall flavor is that of a sweet curry.  My daughter loved this soup, and I have to admit, it came to work with me repeatedly, until the pot was empty last week!

So, now my 100 chicken recipes has increased to 101.  Thank you Food Network -  I'm certain this soup will hit our table several times over the course of the season!

Curried Chicken Soup

Ingredients

• 1 bone-in chicken breast (about 1 1/2 pounds), halved
• 2 medium carrots, sliced diagonally into 2-inch pieces
• 1 bay leaf
• Kosher salt
• 6 cups low-sodium chicken broth
• 2 tablespoons unsalted butter
• 1 large onion, very thinly sliced
• 1 teaspoon sugar
• 1 1/2 teaspoons Madras curry powder
• 1/3 cup jasmine rice
• 3 tablespoons finely chopped fresh mint
• 3 tablespoons chopped fresh dill
• 1 lemon, cut into wedges

Directions

Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.

Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.

Gotta have more...Butterscotch Blondies

Ah, the traditional American bar cookie, the Blondie - as good as but completely different from a Brownie.  To be honest, I rarely eat Blondies - my heart is sold to the dark king that is chocolate.  But when my eyes glanced over the latest annual publication of Cooking Light's Readers' Top-Rated Recipes, I was at the checkout in two minutes flat. 

If you love brown sugar, butterscotch and chewy dessert bars, this one is hand picked for you!  And with Cooking Lights motto of adapting recipes to suit your health and your taste buds, you won't be running to the gym to work off each yummy bar!  This was the first of three recipes from the publication I tried this weekend, all were smashing hits, but the Butterscotch Blondie was my hubby's favorite.

Thanks to Cooking Light for continuing their fantastic recipes that are easy to follow, and most enjoyable to consume!

Butterscotch Blondie

Ingredients

• 2 cups all-purpose flour (about 9 ounces)
• 2 1/2 cups firmly packed light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 10 tablespoon unsalted butter
• 3/4 cup egg substitute
• Cooking spray

Preparation

• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, firmly packed light brown sugar, baking powder, and salt in a large bowl.
• Place butter in a small skillet over medium heat. Cook 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl, and cool 10 minutes.
• Combine butter and egg substitute, stirring with a whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; smooth top with spatula. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 24 squares.

These keep well in an air tight container for up to three days, or pop them into the freezer and enjoy when the urge appears (for up to 3 months).