Back in the Groove Food – 2011

Microwaveable French Onion Soup  (Producer Emilie’s favorite!)
3-4 vidalia onions, sliced thinly
1/4 cup butter
1 – 32 oz box beef broth
1 cup hot water
1/2 cup dry white wine (chardonnay)
6 slices of French Bread
Muenster, Gruyere or Provolone cheese, grated or sliced
pepper or your favorite spices

In a 3 quart dish, combine butter and onions.  Cover and microwave on high for 10 minutes or until onions are tender, stirring once.  Stir in broth, water, wine and spices. Microwave covered on High for 10 minutes.  Serve soup in bowl and float a piece of french bread on top of each soup bowl.  Top bread with cheese of your choice.  If you’re using oven safe soup bowls, you can place the soup topped with bread and cheese in the oven to broil for a minute to brown and melt the cheese!  Just be careful when getting HOT bowls out of oven.

This recipe is from Producer Emilie’s Mom.

Potato Soup
(makes 2 – 1 cup servings – Producer Emilie doubled it)
2 cups frozen hash brown potatoes, partially thawed
1 (14 1/2 ounce) can fat-free chicken broth
1/3 cup finely chopped onion
1 tablespoon all-purpose flour
1/3 cup skim milk

In medium nonstick pot, heat hash browns, broth, and onion to a boil, reduce heat, and cook, covered, about 8-10 minutes.  In small bowl, whisk together flour with milk.  Add to potato mixture and bring to boil.  Reduce heat, and cook, stirring, for 5 minutes or until thickened.  For thinner soup, add more milk.

This recipe is from Holly Clegg’s Too Hot in the Kitchen cookbook!

Asian Beef Stir Fry with Veggies
1 1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrot
1 clove garlic, minced
1/2 cup prepared stir-fry sauce, preferably sesame-ginger flavor
1/8 teaspoon crushed red pepper
3 cups hot cooked rice
2 tablespoons unsalted dry-roasted peanuts (optional)

Cut beef steak lengthwise in half, then crosswise into 1/4 inch thick strips. Combine vegetables and 3 tablespoons water in large nonstick skillet.  Cover and cook over medium-high heat 4 minutes or until crisp-tender.  Remove and drain.  Heat same pan over medium-high heat until hot. Add 1/2 beef and 1/2 of garlic; stir fry 1 to 2 minutes or until outside surface of beef is no longer pink.  Remove.  Repeat with remaining beef and garlic.  Return all beef and vegetables to pan. Add stir fry sauce and red pepper; heat through.  Spoon over rice. Sprinkle with peanuts, if desired.

Wasabi-Baked Fish

4 pieces of white fish
1/3 cup wasabi mayonnaise
1/3 cup cornflake crumbs

lime wedges

Heat oven to 425 F.  Line a rimmed baking sheet with nonstick foil.  Arrange fillet pieces on foil.  Spread top of fish with mayonnaise, then sprinkle with cornflake crumbs.  Bake 15 minutes or until fish is opaque at centers and crumbs just begin to brown.  Serve with lime wedges.

Holly Clegg’s Southwestern Soup
1 lb ground sirloin
1 cup chopped onion
2 cups water
1 (10-ounce) can diced tomatoes and green chilies
1 cup salsa
2 cups cubed, peeled sweet potatoes
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon minced garlic
salt and pepper to taste
2 cups frozen corn

In a large nonstick pot, cook meat and onion over medium heat until meat is done, about 5-7 minutes. Drain excess fat. Add remaining ingredients, except corn. Bring to a boil. Reduce heat, cover, simmer about 30 minutes. Add corn, continue cooking, covered, 15 minutes.

This recipe is from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites.

Slow Cooked BBQ Pork Roast (Sam’s fiancee Erin’s recipe)
1 tablespoon vegetable oil
1 boneless pork shoulder (3 1/2 to 4 lbs) – or you can you a rump roast
1 can (10 1/2 ounces) condensed french onion soup
1 cup ketchup
1/4 cup cider vinegar
3 tablespoons packed brown sugar
12 round sandwich rolls or hamburger rolls, split

Heat the oil in a 10 inch skillet over medium-high heat. Add the pork and cook until well browned on all sides. Stir the soup, ketchup, vinegar and brown sugar in a 5 quart slow cooker. Add the pork and turn to coat. Cover and cook on LOW for 8 to 9 hours (or 4 to 5 hours on HIGH) or until the pork is fork tender. Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker. Spoon the pork and sauce mixture on the rolls.

Slow Cooked Beef with Broccoli
2 (10.75 ounce) cans condensed tomato soup
1/3 cup soy sauce
1/3 cup vinegar
1 1/2 teaspoons garlic powder
1/4 teaspoon ground black pepper
1 (3 lb) boneless beef round steak, cut into strips
6 cups broccoli flowerets
hot cooked rice

Stir the soup, soy sauce, vinegar, garlic powder, black pepper and beef in a 3 1/2 quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender.  Stir in the broccoli. Increase the heat to HIGH. Cover and cook for 15 minutes or until the broccoli is tender-crisp. Serve the beef mixture with the rice.

Easy Crab Soup (a Murphy family favorite…very easy to make!)
1 onion, finely chopped
2 tablespoons margarine
2 tablespoons all-purpose flour
1 3/4 cups canned fat-free chicken broth
1/2 cup water
1 (12-ounce) can evaporated skimmed milk
1 pound lump or white crab meat, picked for bones
3 green onion stems (scallions), finely sliced, optional

In a saucepan, saute onion in margarine until tender. Stir in flour and gradually add broth and water. Simmer for 20 minutes on low heat. Stir in milk. Fold in crab meat. Garnish with green onion stems.

This recipe is from Holly Clegg’sEating Well Through Cancer” cookbook.

Healthier Waldorf Salad (a Jodi favorite)
6 cups of peeled and chopped apples (red and yellow)
2 stalks celery
1 cup red or green seedless grapes
1/2 cup chopped walnuts, toasted
1/2 cup raisins
1 cup light vanilla flavored yogurt
1/4 cup light mayo
1/4 cup fresh orange juice

In a mixing bowl combine apples, celery, grapes, walnuts and raisings. In another bowl mix yogurt, mayo and orange juice to make salad dressing. Toss the dressing with the salad ingredients and chill before serving.

Busy Day Chicken
1 (4 pound) whole chicken
1 1/2 cups prepared bbq sauce

Put chicken, legs up, into slow cooker. Pour sauce over and inside the chicken. Cover. Cook for 8 to 10 hours on low setting. It is not a good idea to check it, as steam escapes and it takes quite awhile to reheat.

Jodi found this easy recipe at

Easy Slow Cooker French Dip
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
1 can of mushrooms, drained (optional)
onion powder (to taste)
garlic powder (to taste)
black pepper (to taste)
Worcestershire sauce (to taste, suggestion 1 T)
6 French rolls
2 tablespoons butter

Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours. Preheat oven to 350 degrees F. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Jodi found this tasty recipe at (and we modified it..)!

Slow Cooked Chicken and Gravy
1 Whole, Cut – Up Chicken
1 Can – Cream of Chicken Soup
1 pack of Lipton Onion Soup Mix
1/2 cup water

Wash & pat dry the chicken parts, then place in slow cooker. Sprinkle with garlic powder and pepper. In a mendium bowl, stir the soup, soup mix and 1/2 cup of water together. Pour over the chicken pieces. Cover and cook on low for 8 hours. Serve over rice.

Quick and Easy Beef Chili with Beans
1 lb lean ground beef
1/2 cup chopped onion
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) kidney beans, drained (about 1 1/2 to 2 cups cooked kidney beans)
1/2 teaspoon chili powder
1 teaspoon salt

Spray skillet with nonstick cooking spray. Brown ground beef with onion. Add remaining ingredients. Cover and simmer for 20 minutes. Chili serves 6.

Jodi found this recipe at

Easy, Yummy Quesadilla
Large Flour tortillas
Grated cheese – either mild or sharp cheddar, or Monterrey Jack
Olive Oil
sliced mushrooms
green onions
black olives
fresh tomatoes
cooked chicken, beef or pork pieces

Heat a large cast iron frying pan to medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula. Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.

When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself.  Add whatever additional ingredients you choose.  Take care not to layer on the ingredients too thickly.
Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty residual heat to melt the cheese and brown the tortilla.  If the quesadilla begins to smoke too much, remove from heat. After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is melted, use a spatula to lift up one side of the quesadilla and flip it over the other, as if you were making an omelette.  The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until ti gets browned.  Remove from pan and cut into wedges.

Sam found this recipe at (and slightly modified it!)

Garlicky Broiled Salmon and Tomatoes

4 6-ounce pieces skinless salmon fillet
4 medium tomatoes, cut in half
1/2 teaspoon paprika, preferably hot
2 tablespoons olive oil
kosher salt and pepper
8 sprigs fresh thyme
4 cloves garlic, sliced

Heat broiler. Place the salmon and tomatoes, cut-side up, in a broilerproof roasting pan or on a rimmed baking sheet. Sprinkle the salmon with the paprika. Drizzle the salmon  and tomatoes with the oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Scatter the thyme and garlic over the top. Broil until the salmon is opaque throughout and the tomatoes are tender, 8 to 10 minutes.

Jodi found this recipe at and has been making it ever sense.

Betty Murrell cookies (Drew’s mom!)

1 cup vegetable oil
1 small box of vanilla instant pudding mix
1 box yellow cake mix
1 egg
nuts (pecans work best)
1 teaspoon vanilla

Mix all together. Roll into balls and bake at 350 degrees until brown (shouldn’t be more than 10 minutes).
Drew said Libby mixes the pecans into the batter, but Drew’s mom would just put one pecan on top of each cookie before baking.

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