whole foods

Chicken Corn Soup

August 5, 2014 by Amy

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At home in Pennsylvania this soup is really popular, and whenever I’m hungry for home I make Chicken Corn Soup. There isn’t anything simpler, but it’s sweet and comforting and hearty without being heavy.

As My Little Man moved from being a toddler into the preschool years, I began to make soup again (I unconsciously avoided them before that – maybe because it was just too difficult to feed to young children). To my dismay, he abhorred soup and complained about each and every variety – except this one. As a corn addict, he thought this soup was awesome. I crushed crackers in it to make it easier for him to eat, and he cleaned his bowl each and every time.

Chicken Corn Soup

2014-08-04 20:58:30

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Nutrition Facts

Serving Size

953g

Amount Per Serving

Calories 619

Calories from Fat 62

% Daily Value *

Total Fat 7g

11%

Saturated Fat 2g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 73mg

24%

Sodium 1624mg

68%

Total Carbohydrates 116g

39%

Dietary Fiber 9g

37%

Sugars 25g

Protein 40g

Vitamin A

13%

Vitamin C

53%

Calcium

Iron

21%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

chicken - I like to use split chicken breasts
several cups of corn - I use the corn that we bagged and froze last summer
water
salt and pepper to taste
1 can of creamed corn (optional)

Instructions

Boil your chicken. I put it in a Dutch oven and bring it to a boil, then turn it down and let it simmer for an hour. This will both cook your chicken and create yummy broth for your soup, all at the same time.
Remove the chieken from the broth.
Cool the chicken, then shred with forks.
Chill the broth. I just put the whole pot in the fridge until the next day.
Skim the fat off the top of the broth. This can be done easily with a slotted spoon or a spider.
Return the pot to the stovetop. Add the chicken back into the broth, adding a cup or two of water if necessary.
Add the corn to the pot. If you'd like it to be a bit thicker and sweeter, add canned creamed corn. (My husband prefers it this way.)
Let your soup simmer for about ten minutes and serve with crackers.

By Amy Bradsher

beta

calories

619

fat

protein

40g

carbs

116g

A Nest in the Rocks http://anestintherocks.com/

I love to make this soup as we head into spring. The sweet corn flavor just promises summer and warm days ahead!

What’s your favorite meal for these back-and-forth spring days??

Strawberry Mango Salsa

August 4, 2014 by Amy 2 Comments

Salsa is a totally fun food to me. You can do so many things with it – as a dip, as a topping for meat, as a fun addition to a wrap or sandwich – and fruity, spicy ones are my favorite kinds. When I heard about a strawberry-mango combination last week, I decided to try it.

The kids and I mixed this up last night. It’s super simple and has a great fresh, summery taste. We ate it in grilled haddock wraps, and we’re planning to scoop some up with cinnamon-sugar tortilla points next, and then on grilled jerk chicken after that. I think it would be great in a salad, too!

Strawberry Mango Salsa

2014-08-04 14:35:23

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Nutrition Facts

Serving Size

395g

Amount Per Serving

Calories 176

Calories from Fat 10

% Daily Value *

Total Fat 1g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

Sodium 163mg

Total Carbohydrates 43g

14%

Dietary Fiber 7g

28%

Sugars 33g

Protein 3g

Vitamin A

36%

Vitamin C

274%

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1 c. diced mango (about 1 whole)
1 c. diced strawberries
2 T. lemon juice
1/3 c. diced red onion
dash of freshly ground salt
dash of freshly ground black pepper

Instructions

Dice and combine all ingredients.
Allow flavors to meld in the refrigerator for several hours before serving.

By Amy Bradsher

beta

calories

176

fat

protein

carbs

43g

A Nest in the Rocks http://anestintherocks.com/

Have you ever made salsa?

This post has been linked up at: Home to 4 Kiddos.

S’Mashed Italian Potatoes

August 4, 2014 by Amy

I learned to make this dish from a friend of a friend in college. They’re easy, versatile, full of flavor, and yet different from your everyday mashed potatoes. Best of all, they can be prepared three different ways, depending on the time you have for serving.

I once made them in a slow cooker to serve after my son’s baptism. Several of our guests actually asked to take home leftovers – you know they must be good! Here’s what you do:

Wash and dice six potatoes. I usually use your basic Idaho.

Boil until soft. Drain.

This is where the three different endings come in. You can prep this dish on the stove top, in the oven, and in a slow cooker. Each is very similar, but the timing is a bit different.

A) Oven: Put the drained potatoes into a 9 X 13″ pan (spray first for easy cleanup). Add a minimum of 6 tablespoons of butter, one packet of Good Seasons Italian salad dressing seasoning, and enough milk to come halfway to the top of the potatoes. Stir to combine well. Sprinkle with 1/2 c. of mozzarella cheese and stir again. Bake for 30 minutes at 350 degrees. Top with a 1/4 c. more mozz and serve.

B) Slowcooker: Put the drained potatoes into the slow cooker (spray first for easy cleanup). Add a minimum of 6 tablespoons of butter, one packet of Good Seasons Italian salad dressing seasoning, and enough milk to come 1/3 of the way to the top of the potatoes. Stir to combine well. Cook on the low setting for 3 – 4 hours. Top with a 3/4 c. more mozz, stir, and serve.

C) Stove top: Put the drained potatoes into a dutch oven. Add a minimum of 6 tablespoons of butter, one packet of Good Seasons Italian salad dressing seasoning, and enough milk to come 1/3 of the way to the top of the potatoes. Stir to combine well. Sprinkle with 3/4 c. of mozzarella cheese and stir again. Serve when the cheese is melted and bubbly.

Enjoy!

Mom’s Baked Corn

August 4, 2014 by Amy

This is a family staple for us, and no family gathering or holiday would be the same without it! It’s simple and easy to make, transports well, and holds when necessary. My great-grandmother loved it, and she complimented my mom on this dish every time she made it. Since Grandma was an amazing cook in her own right, that’s saying a lot!

Mom's Baked Corn

2014-08-04 14:08:27

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Nutrition Facts

Serving Size

1176g

Amount Per Serving

Calories 1049

Calories from Fat 254

% Daily Value *

Total Fat 29g

44%

Saturated Fat 12g

61%

Trans Fat 1g

Polyunsaturated Fat 6g

Monounsaturated Fat 9g

Cholesterol 412mg

137%

Sodium 1873mg

78%

Total Carbohydrates 184g

61%

Dietary Fiber 16g

63%

Sugars 41g

Protein 41g

Vitamin A

48%

Vitamin C

77%

Calcium

40%

Iron

36%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1 pint frozen corn (I freeze my own each summer) or 1 can creamed corn
1 can creamed corn
2 eggs
1 c. milk
2 T. cream of Tarter
salt and pepper to taste
2 handfuls of crackers, crushed
2 T. butter

Instructions

Mix all ingredients together.
Pour into a greased casserole dish.
Bake at 350 for 45 minutes or until center is set.

By Ann Laughlin

beta

calories

1049

fat

29g

protein

41g

carbs

184g

A Nest in the Rocks http://anestintherocks.com/

What dish are you known for?

Homemade Potato Chips

August 4, 2014 by Amy

Do you ever have cooking experiments go wrong?

That’s how I ended up with these chips. When another idea didn’t work out and I was left with a bowlful of sliced potatoes, I decided to try making chips with them – and they couldn’t have turned out better. We ate every single one. Immediately. People wanted more. They’re really good.

Now, compared to the general fried-and-in-a-plastic-bag kind of chips you buy in the store, these are going to be waaaaayyyy healthier. With only two main ingredients, both of which we can all pronounce, it doesn’t get much simpler than this.

These chips are rather labor-intensive, however. If you’re used to eating a bag a day, these might not be for you.

If you’re planning a pool party with a hundred guests, I’d buy the grocery store variety by the case.

But if you want a good, flavorful, healthy, crunchy chip to feed your family alongside a really tasty sandwich, then these are for you.

Homemade Potato Chips

2014-08-04 14:03:13

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Nutrition Facts

Serving Size

853g

Amount Per Serving

Calories 676

Calories from Fat 8

% Daily Value *

Total Fat 1g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

Sodium 198mg

Total Carbohydrates 154g

51%

Dietary Fiber 11g

44%

Sugars 5g

Protein 18g

Vitamin A

Vitamin C

81%

Calcium

11%

Iron

41%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

4 medium Russet potatoes
olive oil
salt to taste

Instructions

Slice your potatoes in super thin, uniform slices. I used my mandolin and put it on the crinkle-cut setting.
Put the sliced potatoes in a bowl and toss with 1/4 c. of olive oil. Work with your hands to be sure that all the slices are evenly coated.
With an electric skillet or griddle preheated to 400 degrees, spread out the chips in a single layer with no overlap. Unless you have a monstrous griddle, you'll need to batch-cook these.
Watch closely - as they begin to brown, flip them with tongs.
Give the second side just a minute or two more and then remove to a paper towel-lined bowl.
Sprinkle with salt to taste.

By Amy Brdsher

beta

calories

676

fat

protein

18g

carbs

154g

A Nest in the Rocks http://anestintherocks.com/

What’s your go-to crunchy side?

Best Ever Cheesy Grilled Potatoes

August 2, 2014 by Amy

Our Fourth of July picnic wasn’t what I expected. Instead of wanting hamburgers, the kids begged for steak – of all things. Since the cuts in the case did look pretty good, we picked one out – and then had to revamp the rest of my planned menu to match this fancier cut of meat. Steak, potato chips, and baked beans didn’t seem to fit, you know?

So, having seen a recipe for grilled potatoes on Pinterest, I decided we’d make up our own – and I’m so glad we did. My Big Helper declared these to be the “best potatoes ever.” My Little Man, who rarely eats white potatoes without complaint unless he’s peeling them, gobbled his right up. My husband didn’t say a word – just reached for more.

Me? They’re soft and tender, rich and cheesy, so what’s not to like? But there are two aspects of these potatoes that completely guarantee I’ll make them again: 1) they cook completely on the grill, so they don’t heat up my house by a single degree in this crazy heat, and 2) they cook inside a foil packet, so after cooking, you just throw it away. No dishes. Gotta love that. 🙂

Best Ever Cheesy Grilled Potatoes

2014-08-02 13:34:47

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Nutrition Facts

Serving Size

971g

Amount Per Serving

Calories 1034

Calories from Fat 350

% Daily Value *

Total Fat 40g

61%

Saturated Fat 25g

123%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 113mg

38%

Sodium 1287mg

54%

Total Carbohydrates 133g

44%

Dietary Fiber 21g

83%

Sugars 14g

Protein 41g

Vitamin A

30%

Vitamin C

260%

Calcium

89%

Iron

29%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

3-4 medium white potatoes, washed and diced to 1/2 - 3/4" pieces
1 medium onion, minced
1/4 c. Parmesan cheese
3-4 T. butter
cooking spray
seasoning salt
pepper
1/4 c. Italian blend cheeses OR mozzarella cheese, shredded
1/4 c. cheddar cheese, shredded

Instructions

Layer double sheets of foil on the counter and spray with cooking spray. Foil will need to be about 18 - 24" long.
Put diced potatoes on top and cover with onion, Parmesan, and seasonings. Dot with butter.
Add a double layer of foil on top and fold edges down tightly to prevent any moisture from escaping.
Carefully place packet on grill heated to 350 degrees.
Cook for 15-20 minutes and then flip.
Cook the other side for another 15-20 minutes.
Carefully open one corner and check to be sure that the potatoes are cooked through.
Remove packet from the grill.
Open carefully to prevent steam burns.
Pour potatoes into a serving dish and immediately add the other cheeses. Stir to combine and then cover to melt. Allow the dish to sit for 1-2 minutes.
Serve and enjoy!

By Amy Bradsher

beta

calories

1034

fat

40g

protein

41g

carbs

133g

A Nest in the Rocks http://anestintherocks.com/

What are your favorite hot-weather meals?

Mom’s Fried Chicken

August 2, 2014 by Amy

When I was a kid my mom used to make fried chicken. It wasn’t like the greasy fried chicken that we saw at picnics every summer, but instead a rich and simple dish that she always served with my favorite foods – mashed potatoes, baked corn, and even simple stuffing. As I got older, this being my ‘welcome home’ meal after being away at college or work, and it’s still one of my very favorite comfort foods.

Now that I’m a mom myself, I love to cook chicken this way because of it’s very simplicity. It tastes like you’ve bitten into a roasted chicken, but without the hours of basting or the heat of an oven. It’s faster to prep because there’s no egg or buttermilk wash, no crumbs to season or cereal to crunch, and no slippery parts to dip. Because this dish is part-simmered and part-fried, it comes together fairly quickly – and while it bubbles away on the stove, you can be assembling your potato salad or husking corn or whatever else you need to do.

Mom's Fried Chicken

2014-08-02 13:23:15

Comfort food at it's best!

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Nutrition Facts

Serving Size

634g

Amount Per Serving

Calories 821

Calories from Fat 341

% Daily Value *

Total Fat 38g

59%

Saturated Fat 15g

77%

Trans Fat 1g

Polyunsaturated Fat 6g

Monounsaturated Fat 12g

Cholesterol 369mg

123%

Sodium 327mg

14%

Total Carbohydrates 1g

Dietary Fiber 1g

Sugars 0g

Protein 112g

Vitamin A

12%

Vitamin C

Calcium

Iron

26%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

chicken parts, whatever you like. I'm partial to the white meat of the breasts, myself, but any piece will work, even the boneless variety.
freshly ground pepper
1+ c. of water
a generous sprinkling of poultry seasoning for each piece of chicken
3-4 T. butter per 1-2 pounds of chicken

Instructions

Cut the skin off of your chicken pieces.
Place them in a frying pan, bone sides down.
Sprinkle each piece generously with pepper and poultry seasoning.
Add a cup of water.
Cover the chicken and cook over medium heat until the water is nearly gone and the chicken is nearly cooked. The time this takes depends on the size of your chicken pieces.
When the pan is nearly dry, add the butter to the middle and flip the pieces over so that the meatiest sides are down in the butter.
Reduce heat to medium low and continue to cook until the chicken is golden brown and cooked through.
Bonus: If you want to make gravy, when the butter is nearly cooked away, add more water or chicken broth back into the pan and stir to remove the brown bits from the bottom of the pan. Slowly stir in your slurry and continue to stir until the desired thickness. This makes a super rich and yummy gravy!
When you first season the chicken, it will look pretty plain - but when it's done, voila! You get this! Who would want to eat some of that? Serve with your favorite fried chicken sides.

Notes

Since this chicken is fried in natural ingredients, there's nothing false about it - and it's pretty healthy, too, because you control the amount of fat inside.

By Ann Laughlin

beta

calories

821

fat

38g

protein

112g

carbs

A Nest in the Rocks http://anestintherocks.com/

What’s your favorite way to eat fried chicken?

Shish-ke-sketti

August 2, 2014 by Amy

I love eating shish-ke-bobs, but they take forever to make. Not cook – they grill up in no time – but it seems to take forever to soak the skewers, chop all the veggies, thread everything on there – that’s the worst! – and then marinate it all.

A few days ago I had everything I needed to make great kebobs, but I couldn’t make myself do the skewering. (I know, lazy, right?)

So, we made this instead. It was just as good and had the same components but came together much faster. It’s still very healthy and filling, and best of all? No skewering!

Ingredients:
1 each red pepper, green pepper, onion
3 cups broccoli spears
1 lb skinless, boneless chicken
1 box whole wheat spaghetti
Italian salad dressing
olive oil (a few splashes)
Parmesan cheese (optional)

First, chop the peppers and onions into 1″ sized pieces. Put into a one-gallon Ziploc bag. Cut up chicken into small bite-sized pieces and throw it into the bag, too.

** Some people say that you shouldn’t marinate veggies and meat together. You SHOULD be very careful that all components get cooked through if you choose to do this. The large veggies and small meat pieces will cook through at the same time. If you don’t want to worry about cross-contamination or the size of your chopped goods, just marinate separately!

Add the salad dressing and squish the bag to coat the entire contents. Refrigerate for at least three hours, flipping over halfway through.

When you’re ready to prep your meal, preheat the grill and prep your grill pan. (I give mine an oily massage so nothing sticks.) Dump your meat and veggies onto the hot pan and close the lid. Stir occasionally.

Meanwhile, boil the water and prepare the spaghetti as directed. Five minutes from being finished, add the washed broccoli to the pot. Then drain completely and return to pot. Add just a bit of olive oil and toss to coat. Season with salt and pepper if desired.

When meat and veggies are finished on the grill, serve them over the spaghetti and broccoli. Yum!

Smoked Sausage Foil Babies

August 1, 2014 by Amy Leave a Comment

A few weeks ago we made our favorite Foil Babies a new way – with smoked sausage – and it was definitely a winner here. It’s tasty but comes together in just minutes, and then you can hang out with your family while the grill does all the work.

I’m looking forward to serving this when we have company or when there’s a big game on TV. It’s hearty enough to please hard-working people but fresh enough for even the pickiest eaters.

And when dinner’s over? Throw away your foil packet, and voila! the dishes are done!

Smoked Sausage Foil Babies

2014-08-01 16:56:00

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Cook Time

45 min

Cook Time

45 min

Nutrition Facts

Serving Size

2073g

Amount Per Serving

Calories 1758

Calories from Fat 308

% Daily Value *

Total Fat 35g

53%

Saturated Fat 15g

73%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 11g

Cholesterol 72mg

24%

Sodium 1037mg

43%

Total Carbohydrates 321g

107%

Dietary Fiber 40g

161%

Sugars 26g

Protein 58g

Vitamin A

576%

Vitamin C

185%

Calcium

34%

Iron

95%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1 package of smoked sausage, cut into thirds
4-6 potatoes, washed and cubed
1 onion, roughly chopped
1 1/2 c. frozen lima beans
1 c. frozen whole-kernel corn
1 1/2 c. carrots, washed and chopped
ice
3 T. butter
salt and pepper to taste
cooking spray or additional butter

Instructions

Tear two long sheets of foil.
Spray foil sheets with cooking spray or coat with butter.
Place half of the above ingredients on each piece of foil. Be sure to add 2-4 ice cubes to each packet.
Slice the butter and put a few pats on top of the veggies in each packet.
Tear two more sheets of foil.
Line up the edges and fold them over twice to create a good seal on all sides.
Grill at 350 degrees for about 45 minutes.
Remove from the grill and serve immediately. Yum!

By Amy Bradsher

beta

calories

1758

fat

35g

protein

58g

carbs

321g

A Nest in the Rocks http://anestintherocks.com/

What’s your favorite grilling meal?

Roasted Turkey and Brie Grilled Sandwich

August 1, 2014 by Amy

With lots of leftover roasted turkey last week, I was looking for new ways to use it. With the temperatures all over the place and busy birthday plans in place, we decided to put them in fun, new sandwiches. Since I love Brie and hadn’t had it in a while, this became our go-to cheese.

Paired with some yummy soup, this made a great meal for a chilly day, but it’s hearty enough to stand alone or with a light salad, too. With the richness of the Brie, the sandwich has a big, stand-up taste – and yet most of the ingredients are actually pretty light and healthy.

So try it and tell us – is this a keeper at your house?

Ingredients:

hearty, healthy whole wheat bread
Brie
fresh spinach
shredded mozzarella
freshly ground black pepper
thin tomato slices
red peppers, sliced thin
a few tablespoons of Italian salad dressing
melted butter

Here’s how to put together your very own Roasted Turkey and Brie Grilled Sandwich:

Marinate the red peppers in the Italian salad dressing.
Grill in a grill pan until cooked through and almost caramelized.
Lightly butter the outside of the bread.
Build the sandwich with thin slices of Brie next to the bread, then turkey, then a light sprinkling of mozzarella between each layer, with another thin layer of Brie on top.
Brown over medium-low heat for a few moments on each side until lightly toasted. Using two flippers may facilitate the flipping process. 🙂
Serve immediately. YUM!

What do YOU like to put into your grilled cheese?