Archive for the ‘Soups’ Category

Tasteful Tuesday: 4 Lobster Recipes

Tuesday, August 20th, 2019

Lobster Bisque Recipe Towel | Mary Lake Thompson | Sturbridge Yankee Workshop

Lobster on Stripes Accent Rug | Liora Manne | Sturbridge Yankee Workshop

Summer is winding down, and here at Sturbridge Yankee Workshop Fall has already begun, so it’s only fitting that we squeeze in a few of our favorite recipes that include lobster before August is over.

Do you prefer putting lobster in delectable dishes? Or do you prefer it as the main course? Share your favorite way to eat lobster in a comment below.

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Tasteful Tuesday: Recipes for Saint Patrick’s Day

Tuesday, March 12th, 2019

Saint Patrick’s Day is right around the corner, so today we’re featuring four recipes for celebrating with friends and family.

Irish Lace Shortbread PanIrish Stew

Lamb, carrots, parsnips and potatoes.

Potato Leek Casserole

Potatoes and leeks, of course.

Irish Soda Bread

Add your own ingredients to this classic recipe.

Corned Beef and Cabbage

In case you don’t already have a favorite recipe of your own.

Shamrock Shortbread

Using a special shortbread pan.

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Tasteful Tuesday: Slow Cooker Chicken Enchilada Stew

Tuesday, February 26th, 2019

This slow cooker recipe is heated up with spice and offers a hearty meal for the whole family. Kick it up a notch with a handful of red chiles, and make it more creamy by topping with avocado or cheese.

What You’ll Need:

  • 1 (10 ounce) can
    red enchilada sauce
  • 1 (14.5 ounce) can
    petite diced tomatoes
  • 1 (15 ounce) can kidney
    beans, drained and rinsedIrish Blessing Soup Bowl | Sturbridge Yankee Workshop
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup frozen or fresh corn
  • 3 boneless and skinless chicken breasts
  • 2 cups chicken
    broth or stock
  • 1 tablespoon lime juice
  • 2 tablespoons
    chili powder
  • 1/2 teaspoon
    cayenne pepper
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 8 ounces cream cheese
  • Parsley or cilantro
    for garnish

Directions:

  1. In a large slow cooker, add the enchilada sauce, undrained tomatoes, kidney beans, black beans, corn and uncooked chicken breasts. Add in the chicken broth and all of the seasonings; mix well.
  2. Cover and cook on high for 3-5 hours, low for 5-8 hours or until the chicken is cooked through and is easy to shred.
  3. Remove the chicken from the crockpot and shred in another bowl using two forks. Meanwhile, add the cream cheese to the slow cooker and stir until well combined. Add the shredded chicken back in and stir until the chicken is combined.
  4. Garnish as desired and serve hot.

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