1 tablespoon butter
6 green onions
2 tablespoons all-purpose flour
2 cups of chopped cooked chicken breast
1/4 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
2 (10-ounce) packages frozen corn kernels, thawed and divided
1 (14-ounce) can fat-free, less-sodium chicken broth
2 cups of fat-free milk
1/2 cup of (2 ounces) shredded cheddar cheese
Melt butter. Remove green tops from green onions. Chop green onion tops; set aside. Thinly slice white portion of each onion. Add sliced onions to pan; sauté 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes.
While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add milk mixture to pan; simmer 2 minutes or until thoroughly heated. Ladle 2 cups chowder into each of 4 soup bowls; sprinkle evenly with green onion tops. Top each serving with 2 tablespoons cheese.
1 large egg yolk
2 tsp Dijon mustard, salt and freshly ground black pepper
1 cup grape seed or other neutral oil
2-1/2 tsp fresh lemon juice
2 oz. arugula, sliced (1-1/2 cups),
2 oz. whole arugula leaves (1-3/4 cups)
3/4 cup fresh basil leaves, sliced
1/3 cup finely chopped fresh chives
4 large ciabatta rolls, split
1 lb. sliced roasted turkey
8 slices good bacon
12 slices tomato (from about 3 tomatoes)
24 slices jarred pickled jalapeño
Instructions:
Whisk together the yolk, mustard, and 1/4 tsp salt in a medium bowl until well blended. Continue whisking while adding the oil in a slow, steady stream to emulsify the mixture. Whisk in 2 tsp of the lemon juice until well blended.
Stir in the sliced arugula, basil, chives, and remaining 1/2 tsp lemon juice. Season to taste with salt and pepper.
Toast the ciabatta and spread a generous layer of the arugula mayonnaise on the cut sides. On the bottom of each roll, stack the turkey, whole arugula, bacon, tomato, and jalapeño. Cover with the roll tops, slice each sandwich in half, and serve immediately.
6 green onions
2 tablespoons all-purpose flour
2 cups of chopped cooked chicken breast
1/4 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
2 (10-ounce) packages frozen corn kernels, thawed and divided
1 (14-ounce) can fat-free, less-sodium chicken broth
2 cups of fat-free milk
1/2 cup of (2 ounces) shredded cheddar cheese
Melt butter. Remove green tops from green onions. Chop green onion tops; set aside. Thinly slice white portion of each onion. Add sliced onions to pan; sauté 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes.
While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add milk mixture to pan; simmer 2 minutes or until thoroughly heated. Ladle 2 cups chowder into each of 4 soup bowls; sprinkle evenly with green onion tops. Top each serving with 2 tablespoons cheese.
1 large egg yolk
2 tsp Dijon mustard, salt and freshly ground black pepper
1 cup grape seed or other neutral oil
2-1/2 tsp fresh lemon juice
2 oz. arugula, sliced (1-1/2 cups),
2 oz. whole arugula leaves (1-3/4 cups)
3/4 cup fresh basil leaves, sliced
1/3 cup finely chopped fresh chives
4 large ciabatta rolls, split
1 lb. sliced roasted turkey
8 slices good bacon
12 slices tomato (from about 3 tomatoes)
24 slices jarred pickled jalapeño
Instructions:
Whisk together the yolk, mustard, and 1/4 tsp salt in a medium bowl until well blended. Continue whisking while adding the oil in a slow, steady stream to emulsify the mixture. Whisk in 2 tsp of the lemon juice until well blended.
Stir in the sliced arugula, basil, chives, and remaining 1/2 tsp lemon juice. Season to taste with salt and pepper.
Toast the ciabatta and spread a generous layer of the arugula mayonnaise on the cut sides. On the bottom of each roll, stack the turkey, whole arugula, bacon, tomato, and jalapeño. Cover with the roll tops, slice each sandwich in half, and serve immediately.