Tomato & Charred Corn Butter Toast

Tomato & Charred Corn Butter Toast

adapted from EatingWell^©

This is a fresh, bright, knife and fork-able open-faced sandwich which is especially good right now when corn and tomatoes are in season. It has a nice combination of sweet, savory and tangy. You can bake the corn butter ahead of time and keep it in the refrigerator. If you have extra, you can add it to your summer vegetables, seafood or pasta.

Urfa pepper or Urfa Biber, is a dark burgundy almost black Turkish chili pepper characterized by a complex, smoky, salty-sweet, and slightly sour flavor profile, with notes of chocolate, coffee, and raisins. It is not easy to find so common substitutes are Aleppo pepper, chipotle chile powder, red pepper flakes, cayenne pepper for black pepper. Each have some of the characteristics of urfa pepper but not all of them.

Makes 1 serving                                                                9 WW pts / serving

1 1/2 Tbsp. fresh corn kernels
1 tsp. olive oil
1 Tbsp. butter, softened
3/4 tsp thinly sliced fresh scallion, green part only, plus more for garnish
1/2 small clove garlic, grated
1 slice sourdough bread or your favorite hearty bread, toasted
2 slices heirloom tomato (½-inch thick), halved
Flakey sea salt or Kosher salt

Urfa pepper or Freshly ground black pepper

Torn basil leaves for garnish

1. Heat  the oil in a small skillet over medium-high heat. Add the corn kernels; cook, undisturbed, until most kernels are charred, 5 to 7 minutes more. 
2. Transfer to the bowl and set aside to cool completely, about 10 minutes.
3. Add softened butter, chives, garlic and scallions to the corn mixture; stir to combine.
4. Spread the corn butter on toast using as much or as little as you desire. 
5. Arrange halved tomato slices on top of the corn butter. 
6. Sprinkle with the salt, pepper and basil.

Enjoy !

Chicken Cordon Bleu with Potato Soup - Soup Cook Off Fall 2025

 Chicken Cordon Bleu with Potato Soup - Soup Cook Off Fall 2025

Adapted from Taste of Home

Update: Earned 2nd Place in The Soup Cook Off  Spring 2025

The original recipe is no longer available on the Taste of Home© website. My family loved the taste of the soup so much that they encouraged me to enter it into The Soup Cook Off – a fundraiser that is held twice a year in Central PA (Carlisle and Harrisburg). The problem was that the base of the soup is canned condensed cream of potato soup. I could not with a clear conscious submit a soup to a competition using a canned condensed soup base. After some internet scouring, I learned how to make my own condensed chicken soup base. This soup has all the flavors of the traditional chicken cordon bleu with a side of potatoes.

 

Makes 4-6 servings

1 recipe of Cream of Chicken Soup Concentrate or 2 cans condensed cream of chicken or cream of potato
2 cups Homemade Chicken Stock or canned broth
1 cup milk
1 cup shredded Swiss cheese
1 cup diced cooked ham
6 oz. cooked chicken

3/4 cup potato, cooked and chopped

1. Place the potatoes on a saucepan; add water to cover by an inch
2. Bring the water to a boil and cook until the potatoes are fork tender, about 10 minutes
3. Drain and set aside.
4. Meanwhile, combine the soup concentrate, stock and milk in a saucepan.
5. Whisk until combined and bring to a simmer.
6. Strain through a fine mesh sieve to remove any lumps.
7. Add the cheese and whisk until smooth.
8. Add the ham, chicken and potato
9. Heat until warmed though.

Enjoy!

Sesame Chicken Noodle Soup - Soup Cook Off Fall 2025

 Sesame Chicken Noodle Soup - Soup Cook Off Fall 2025

Adapted from Ian Knauer recipe 2014

Update: Received Honorable Mention - 4th Place in The Soup Cook Off Spring 2025

Received 3rd Place in The Soup Cook Off Fall 2025

This is a family favorite that I adapted from an Ian Knauer recipe from 2014 which I think was in Food & Wine but I can no longer find the link on the website. I created this adaptation after I attended The Soup Cook Off and loved an Asian soup that was in the competition.

This soup is on the spicy side. For the competition this year I am toning down the spice by adding less ginger syrup that what I add for my family.

I prefer to cook pasta separate from the soup so if there are leftovers it will not absorb too much of the broth and become soggy.

Makes 12 servings

2 lbs. boneless, skinless chicken thighs, cut into bite size pieces
3 Tbsp. + 3 Tbsp soy sauce, separated
1 Tbsp. minced ginger
2 garlic cloves
1 Tbsp. red wine vinegar
1 Tbsp sriracha or your favorite chile sauce
1 1/2 tsp sugar
¼ tsp Kosher salt
¼ tsp Freshly ground black pepper
2 Tbsp extra virgin olive oil
8 cups Homemade chicken stock or canned broth
2 Tbsp DaVinci Ginger syrup™ to taste
2 (3 oz) packages ramen noodles
2 scallions, sliced

1. In a bowl, whisk together the 3 Tbsp soy sauce, ginger, garlic, vinegar, sriracha, sugar, salt and pepper; add the chicken; set aside.
2. Bring a pot of water to a boil; add the ramen and cook until tender; 3-4 minutes.
3. In a large pot, heat the oil over medium-high heat; add the oil.
4. When the oil is hot add the chicken along with the marinade and cook until cooked through, about 8-10 minutes.
5. Stir in the stock, 6 Tbsp soy sauce and ginger syrup.
6. To serve add ramen to a bowl, ladle in soup and top with scallions.

Enjoy!

Note: If you do not want to buy a bottle of ginger syrup to try the recipe, you can make your own. 

Rainbow Noodle Salad

Rainbow Noodle Salad

adapted from Food Network

Katie Lee from the Food Network  created a copy cat recipe of a salad from the Spring Café Aspen. She increased the noodles to make it a heartier meal. I reduced the noodles to make it more of a side dish.

Makes 2 servings                                                                6 WW pts / serving

Dressing:
2 Tbsp. rice wine vinegar
1 Tbsp. white miso
1 1/2 tsp. fresh lime juice
1 1/2 tsp. soy sauce
1 1/2 tsp. sugar free maple syrup
1/2 clove garlic, grated
1/2-inch piece fresh ginger, grated
1 Tbsp. avocado or olive oil
1 Tbsp. water
1 tsp. toasted sesame oil

Salad:
3 ounces rice noodles, cooked according to package directions
1 1/2 cups shredded kale
1/2 cup shredded romaine lettuce
1/4 cup shredded carrots
1/2 cup finely chopped cauliflower
1/2 cup shredded purple cabbage

1. Make the dressing by whisking together the rice wine vinegar, miso paste, lime juice, soy sauce, maple syrup, garlic, ginger, avocado oil, water and sesame oil; Set aside..
2. In a large bowl, combine the noodles, kale, romaine, carrots, cauliflower, and cabbage.
3. Add the dressing and toss until well combined. 
4. Serve at room temperature or cold. 

Enjoy!

Hoisin Grilled Chicken

Hoisin Grilled Chicken

adapted from Cooking Light Annual Recipes 2014

Hoisin sauce is a thick, fragrant sauce originating in China which is featured in many Chinese cuisines, but is most prominently in Cantonese cuisine. It is readily available in supermarkets, Walmart and Amazon.

Makes 2 servings                                                       1 WW pt. / serving                

1 Tbsp. Hoisin sauce

3/4 tsp. balsamic vinegar

3/4 tsp. Worcestershire sauce

1/4 tsp. five-spice powder

2 (6 ounce) boneless. skinless chicken breasts

1 scallion, thinly sliced

1. In a medium bowl, whisk together the Hoisin sauce, vinegar, Worcestershire sauce and five spice powder.
2. Add the chicken breasts and turn to coat.
3. Heat a grill pan over medium high heat; Coat it with cooking spray.
4. Add the chicken and cook 5 minutes, turn the chicken over and cook for another 5 minutes or until cooked through.
5. Allow to rest for 5-10 minutes; Top with scallions prior to serving.

Enjoy!

Garlic Miso Pork Noodle Bowl

Garlic Miso Pork Noodle Bowl

adapted from Cooking Light Annual Recipes 2019

Miso is a traditional Japanese paste made from fermented soybeans and is a rich source of probiotics.

Probiotics improve gut health, boosts immune function, reduces inflammation and supports heart health.

Makes 2 servings                                                            7 WW pts / serving

4 oz. rice noodles, cooked according to package directions

Cooking spray
4 oz. of lean ground pork
1 1/2 Tbsp. grated yellow onion
4 ounces of sliced fresh mushrooms
1 Tbsp. white miso
1/2 tsp. chili garlic sauce
1 cup of beef stock
1/2 cup matchstick carrots
1 1/2 tsp. soy sauce
1/4 cup sliced scallions

1. In a skillet coated with cooking spray, cook the pork, onion and mushrooms, until the pork is cooked entirely and the mushrooms are tender, about 10 minutes. 
2. Stir in the miso paste, garlic sauce, beef broth, and carrots; Bring to a boil and cook until the carrots are crisp-tender, about 3 minutes.
3. Add the cooked noodles and soy sauce; Toss to combine.
4. Top with the scallions prior to serving.

Enjoy!

Yogurt Pesto Dip

Yogurt Pesto Dip

adapted from Food Network

A quick and easy dip that is good with crudité or chips.

Makes about 1/4 cup                                                       about 1 WW pt. / Tbsp.

1/4 cup plain fat free Greek yogurt
1 Tbsp. store-bought pesto
1/4 tsp. lemon juice

1 Tbsp. reduced fat mayonnaise
Kosher salt and freshly ground black pepper

1. In small bowl, combine the yogurt, pesto. lemon juice and mayo; Whisk to combine.
2. Season to taste with salt and pepper.
3. Refrigerate for at least 30 minutes prior to serving to allow the flavors to meld.

Enjoy