Salami Flower Appetizer

Salami Flowers

This recipe is a very easy no-cook recipe for your upcoming holiday party. Just make it and watch them disappear.
I discovered the start to this recipe at the grocery store sample counter. The sample man had cream cheese filled salami flowers.  I thought the flowers were supper cute and I love salami, but the filling, well I knew that could be better. Herbs can make almost anything taste better. The key flavors of mustard and chives compliment the yummy salami. I hope you have a party or even snack time that you can try these yummy bites!

8oz bar of cream cheese, softened
3 Tablespoons capers, rinsed, dried and coarsely chopped
1 1/2 teaspoons dijon mustard
2 Tablespoons minced chives
2 Tablespoons minced parsley
1/4 teaspoons coarsely ground pepper
12 oz. dry salami slices
1 tablespoon capers, rinsed and dried

In a small bowl combine all the ingredients, except the salami. Store overnight so flavors can combine. Place a small dollop of flavored cream cheese, about 1/4 teaspoon, into the center of a piece of salami. Pinch four sides of the salami into the middle. Spear the flower with a tooth pick. Top with a caper in the center.

Salami Flower

 

Slow Cooker Tacos

Slow cooker tacos


Camille recently started back at work, so this post is dedicated to her and the rest of your working-mama super-heroes. I adapted a Rick Bayless recipe and made it just a little easier for those days when you want the home cooked meal, but all you have is fifteen minutes before work to throw something in the slow-cooker, hoping for pure dinner bliss when you come home. This recipe makes a lot of food, so it will be dinner on day one, leftovers on day two and frozen for future busy nights after that.

What is cool about this recipe is that the pork and the salsa cook together, so that at dinner time, all you have to do is blend the salsa together in a blender, warm up your tortillas and add some sour cream and queso añejo cheese. Just like that, you’ve got dinner on the table and it’s been doing all the work getting delicious for you and your family while you’ve been at your desk job. My kids loved this and they aren’t as into Mexican food as I wish that they were.

1 1/2 pounds tomatillos, husked,
3 canned picked jalapeños, stemmed, and seeds scraped out
1/2 cup roughly chopped cilantro
salt
5 pound pork shoulder roast
1 tablespoon Worcestershire sauce
1 15-ounce can large Great Northern beans (if desired)
1 handful of spinach (not necessary, but it makes for a prettier sauce and it’s a bit healthier for you)

sour cream
queso añejo cheese

Before work: Tomatillos have a waxy skin, so first take a few minutes to rinse them off under hot water and rub the tomatillo as you do so to get the wax removed. Cut the tomatillo into one inch pieces and set them in the bottom of a greased slow cooker. Scatter on the garlic, jalapeño and 1/4 cup of the cilantro. (Keep the additional cilantro in the fridge for dinner time.) Sprinkle with 1 1/2 teaspoons of salt. Remove any large fat pieces form the pork shoulder and place it on top of the tomatillos. Pour the Worcestershire sauce over the meat and sprinkle with 1/2 teaspoon of salt. Cook on high for 4-6 hours or on low for 8-10 hours.

After work: Remove the pork from the slow cooker. Use a slotted spoon and remove as much of the tomatillos, garlic and jalapeño from the bottom of the slow cooker as you can. Add enough of the liquid to make four cups and blend this together with one handful of spinach in a blender. Add the beans to the salsa. Shred the meat. Heat a skillet to medium and warm the corn tortillas for 15 seconds per side, keep them warm under a dish-towel. Serve the tacos with the salsa, queso añejo cheese, remaining 1/4 cup of cilantro and sour cream.

Recipe adapted from Rick Bayless, Mexican Everyday. (If you have a Mexican food lover in your life, that book would be an excellent affiliate link to take advantage of.)

20+ Super Soups

20+ Super Soups

Hope you’re staying warm this December. As the temperatures start to drop even more in these next few month I hope you keep some of these recipes in mind. They are from our blog but also our fellow bloggers from Somewhat Simple.

Please comment if you try or plan to try any of these recipes. Thanks!

ButternutSquashSoup4

Butternut Squash Soup

taco_soup_recipe_1

Taco Soup

broccoli soup (2 of 2)

Cream of Broccoli Soup

BD_Creamy Potato Soup Becky

Creamy Potato Soup

SplitPeaSoup1   

Split Pea Soup

BD_Beef Stew Paleo

Paleo Beef Stew (slow cooker)


Roastedbutternut-squash-soup-2

Roasted Butternut Squash Soup

RotissarieChickenSoup_

Rotisserie Chicken Soup

BiteoDelight_MeatlessTaco Soup

Meatless Taco Soup

BD_Spicy Black Bean Soup

Spicy Black Bean Soup

Mulligatawny-Soup-pinterest
Muligatawny Soup

 Honey We're Healthy Lentil Soup

Crock Pot Lentil Soup

LMLD_chicken-noodle

Chicken Noodle Soup

 ChineseVelvetCornSoup_

Chinese Velvet Corn Soup

Chicken and Wild Rice Soup2pinterest

Chicken and Wild Rice Soup

BOD_Loaded Sweet Potato Soup

Loaded Sweet Potato Soup

Borscht

Borscht – Beet Soup

42413_VeggieSoup_1

Vegetable Soup

BD_red bean & rice soup

4 ingredient Red Bean & Rice Soup

LMLD_BeefStew

Beef Stew

BD_Butternut Squash Chicken Stew

Paleo Butternut Squash Chicken Stew

Baked-Potato-Soup-2

Baked Potato

20+ Super Soups

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup2pinterest

We are soup all week long here at Culinary Mamas. That’s because this is the season for soup making. I think the equation is something like: mad rush of holidays + it’s cold + lighter foods are better when I’m eating Christmas cookies every night = soup for dinner.

My kid’s favorite soup is the Mulligatawny that I shared a couple of weeks ago, but this chicken and wild rice soup is mine. The nutty wild rice with the mustard and curry flavored stock is a match made in comfort food heaven.  I like the wild rice in the soup, but truthfully I like a wild rice blend even better. You have to plan ahead with this recipe because you need both cooked rice and cooked chicken. The wild rice will take at least 30 minutes in a rice cooker.

½ cup butter
1 medium yellow onion, finely chopped
1 cup frozen corn
½ cup chopped celery
½ cup chopped carrots
½ pound fresh mushrooms, chopped
1 1/2 teaspoons curry powder
1 1/2 teaspoons mustard powder
1/4 cup + 2 tablespoons corn starch
6 cups chicken broth
1 pound cooked and diced chicken
2 cups cooked wild rice (or wild rice blend)
1 teaspoon salt
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half
If you have it: a few splashes of cream and a handful of chopped parsley

Bring a large pot to medium heat. Add the butter and let it melt. Add the onion, corn, celery and carrots and stir occasionally until the vegetables are soft, about 5 minutes.

While the vegetables are softening, stir together the cornstarch with 1/3 cup of water. Add the mushrooms, curry powder and mustard powder and stir until the mushrooms are covered in butter and softened, about 1 minute.

Add the chicken broth and heat until it comes to a simmer. Stir in the corn starch and water mixture and continue to stir until the soup is thickened. Turn the heat down to low. Add the chicken, wild rice, nonfat half and half, salt and black pepper.

Simmer over low heat for one hour. Ladle into bowls and serve with the slivered almonds and parsley. Add a splash of cream to each bowl.

Recipe adapted from Mel’s Kitchen Cafe

Chicken and Wild Rice Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • ½ cup butter
  • 1 medium yellow onion, finely chopped
  • 1 cup frozen corn
  • ½ cup chopped celery
  • ½ cup chopped carrots
  • ½ pound fresh mushrooms, chopped
  • 1½ teaspoons curry powder
  • 1½ teaspoons mustard powder
  • ¼ cup + 2 tablespoons corn starch
  • 6 cups chicken broth
  • 1 pound cooked and diced chicken
  • 2 cups cooked wild rice (or wild rice blend)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup slivered almonds
  • 2 cups nonfat half-and-half
  • If you have it, a few splashes of cream and a handful of chopped parsley
Instructions
  1. Bring a large pot to medium heat. Add the butter and let it melt. Add the onion, corn, celery and carrots and stir occasionally until the vegetables are soft, about 5 minutes.
  2. While the vegetables are softening, stir together the cornstarch with ⅓ cup of water. Add the mushrooms, curry powder and mustard powder and stir until the mushrooms are covered in butter and softened, about 1 minute.
  3. Add the chicken broth and heat until it comes to a simmer. Stir in the corn starch and water mixture and continue to stir until the soup is thickened. Turn the heat down to low. Add the chicken, wild rice, nonfat half and half, salt and black pepper.
  4. Simmer over low heat for one hour. Ladle into bowls and serve with the slivered almonds and parsley. Add a splash of cream to each bowl.
  5. Recipe adapted from Mel's Kitchen Cafe


Chicken and Wild Rice Soup2-6309


Happy Thanksgiving

Happy Thanksgiving! We hope that you are having a warmer holiday than we are filled with laughter, family and fabulous food. If you are looking for an easy and delicious way to work through some of that leftover turkey, check out this Turkey Corn Chowder that we posted over on Somewhat Simple last Sunday.  It’s silky delicious, but so very simple to prepare.

If you made a knock-out Thanksgiving dish, we’d love to hear about it.

Turkey Corn Chowder