Special Holiday Recipes

HOLIDAY RECIPES ON THE GO!

By SB SARVER Special to 919 Magazine

Ever since I was a kid I have loved soup. I’m one of those people who can appreciate a good soup recipe and believe me, I have tried my share over the years.

Here’s a favorite that has the goodness of a basic chicken soup recipe, but with a twist. It’s creamy and delicious utilizing a delicate little pasta, fresh spinach and a kick of Parmesan cheese – all this together makes for an extra special dish.

Make for yourself,or give it as a gift in mason jars decorated with festive bows.

EXTRA SPECIAL CHICKEN SOUP

1 lb 5 cups 2 tsp ½ cup 1 cup ½ cup 2 cloves 1 ½ cups 1 cup ½ cup ½ tsp ½ tsp 1 cup 2 cups ½ cup INGREDIENTS (SERVES 8)

Cooked, shredded boneless chicken tenders Chicken broth Olive oil Chopped yellow onion Diced carrots Diced celery Garlic, minced Shredded cheddar cheese Cream cheese, softened Heavy cream Kosher salt Fresh ground black pepper Uncooked ditalini pasta (or other small pasta) Fresh baby spinach Shredded parmesan cheese (garnish)

DIRECTIONS

1. In a large pot with a lid over medium heat: Add olive oil and carrots, celery, onion and garlic and sauté until tender (about 5 min.).

Add the cooked chicken and continue cooking for another 3 minutes. 2. Add the chicken broth, heavy cream and cream cheese; cover and bring to a boil then reduce to simmer for 15 min. 3. Add the pasta and cheddar cheese and continue to simmer until pasta is tender (about 7 min.) 4. Adjust heat to low, stir in the spinach until just wilted, season with salt and pepper. 5. Garnish with parmesan cheese and serve.

919 INSIDER TIP:

If you like your soup thinner and more on the broth side, simply cook pasta separately and add to the soup at serving time.

Another favorite soup involves portobello mushrooms, clams and dry ranch salad dressing mix (don’t knock it until you’ve tried it). A great meal without the meat. Serve with a crusty bread to mop up the flavor. This recipe has been in the family for many years of countless winter ski trips.

SAVORY RANCH CLAM CHOWDER

½ cup 3 tbsp ½ lb 2 tbsp 1 can ¼ cup 1½ cup 1 pkg (1 oz)

1 can (10 oz) INGREDIENTS (4-6 SERVINGS)

Chopped onion Butter Fresh portobello mushrooms, sliced Worcestershire sauce Cream of potato soup Dry white wine Half-and-Half Hidden Valley Ranch DRY salad dressing mix (be sure to NOT get the one labeled DIPS) Whole baby clams (undrained)

DIRECTIONS

1. In a 3 qt. saucepan, cook onion in butter over medium heat until onion is soft, but not browned. 2. Add mushrooms and Worcestershire sauce; cook until mushrooms are soft and pan juices have almost evaporated. 3. In a medium bowl, whisk together potato soup, wine,

Half-and-Half, and salad dressing; mix until smooth. Drain clam liquid into soup mixture and then gently stir into pan of cooking mushrooms and onions. Stir until well blended. Cook until heated through but not boiling; add in the drained can of clams and cook until heated through (about another 3-4 min).

Feeding a crowd and on the go this holiday season? Here’s a tried and true recipe that my Mom made for years. A real hearty, stick to your ribs one-pan meal with a smoky flavor. It’s perfect for your next potluck, or busy weeknight meal. Be sure to use a deep skillet with a tight-fitting lid for best results.

AMERICAN GOULASH

2 lbs 1 large 4 cloves 3 cups 1 tbsp 2 cans (15 oz) 2 cans (15 oz) 3 3 tbsp 3 tbsp 1 tbsp 2 tbsp 2 tsp ½ tsp 2 cups 1 cup INGREDIENTS (6-8 SERVINGS)

Ground chuck Sweet onion, diced Garlic, minced Water Beef base (beef bouillon) High quality tomato sauce (Tomasso) High quality diced tomatoes (Tomasso) Bay leaves Low sodium soy sauce Worcester sauce Sea salt Italian seasoning Smoked paprika Black pepper Elbow macaroni noodles (uncooked) Shredded sharp cheddar Fresh Italian parsley chopped

DIRECTIONS

1. Brown ground beef in a deep skillet or pot over medium heat. Remove beef and drain fat from the pan. Keep beef to the side and add the diced onions and cook over medium heat for about 5 min. until tender. Add the garlic and cook for another minute. 2. Return the beef to the pot and add water, beef base, both cans of tomatoes and sauce, soy and Worcester sauce, bay leaves, salt, Italian seasoning, paprika and black pepper. Stir together well, bring to a boil and then reduce to low and cover. Simmer for 15 min. 3. Last step: Stir in the elbow macaroni and simmer for 15-20 min., stirring occasionally. Turn off heat and let the entree sit covered for 20 min. before serving. Dish to individual bowls and sprinkle with a dust of fresh parsley and shredded cheddar cheese.

HEALTHY FRAGRANCES

GIVING HEALTHY GIFTS IS GOOD FOR YOU – AND THE ENVIRONMENT

By SB SARVER | Special to 919 Magazine

One of our favorite features at 919 Magazine is showcasing products that are natural, organic and good for you.

With that said, we have fallen in love with Zoha Fragrances. Unlike most perfumes that are 80-97 percent alcohol-based, Zoha products are made without alcohol and last longer and better than many fragrances on the market today.

All 18 fragrances are available in an oil-mist or roll-on form. Yummy smells such as Floral Allure, Cherry Bloom and — my new personal favorite — Amber Bloom.

What makes Zoha fragrances so unique is that the aroma compounds all evolve around your skin chemistry; therefore, no one person will have the exact same scent experience.

For more information or to order, visit zohafragrances. com or amazon.com.

ZOHA FRAGRANCES All the Details on the Ingredients

No alcohol No artificial coloring No Mineral oils No Parabens • No Phthalates or sulfates • Formula lasts longer • Formula better for skin • PETA Certified Vegan • Hypoallergenic

18 Fragrances to Choose In Either Oil Mist or Roll On

Amber Bloom Angel Bloom Egyptian Musk Floral Allure Indian Musk Jasmine Bloom Persian Garden Rose Bloom Sandalwood Spice Woods Vanilla Bloom White Musk Cherry Bloom Midnight Bloom Evening Bliss Island Bliss Mystic Bliss Ocean Bliss