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Panera Bread(™) Lemon Chicken Orzo Soup

Today I have a secret recipe for a healthy and fresh soup served at Panera Bread.  This is Panera’s take on the classic Greek lemon chicken orzo soup.  This soup is bursting with bright lemony flavors and tender orzo pasta.  Enjoy this for lunch or dinner.  This soup also freezes well.

You can always find a great selection of soup recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Panera Bread(™) Lemon Chicken Orzo Soup
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

In a large pot add:

1 Tbs butter
1 large onion diced
2 medium carrots cut into rounds or dice
2 stalks of celery cut into half moons
3 garlic cloves minced

Cover pan and allow to sweat, do not caramelize. (About 15 minutes over medium heat.)

Add:

8 cups chicken broth
juice and zest of 1.5 lemons

Bring to a simmer and add:

1 handful chopped Italian parsley
1/4 cup orzo pasta
1 large chicken breast (cooked) shredded or diced into bit size pieces
Better Than Bouillon (add 1 – 2 T.) carefully – can be quite strong after it boils.

Once the orzo has cooked, turn off heat and add:

1 cup baby spinach leaves

Stir well. Adjust seasonings with lemon, salt and pepper.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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almondbars

Kismet’s Kuku

Today’s 5 star secret recipe comes from Kismet, a minimalist restaurant in Los Angeles serving up Mediterranean fare from breakfast to dinner.  At Kismet they serve up a delicious Iranian dish called kuku.  Kuku is similar to a frittata.  Kismets kuku is loaded with fresh spinach, gigante beans, barberries with a seasoned cream.

You can always find more Mediterranean recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Kismet’s Kuku
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Kuku cream

1 tablespoon olive oil
2 shallots, sliced
1 small bay leaf
½ teaspoon salt
3 cups heavy cream

In a heavy saucepan, heat the olive oil over medium heat. Add the shallots and sweat until softened, 5 to 7 minutes.

Stir in the bay leaf, salt and heavy cream. Bring to a gentle simmer and reduce the cream by one-third, 30 to 40 minutes. Remove the bay leaf, but do not strain the shallots. This makes 2 cups kuku cream.

Kuku

2 tablespoons oil, more if needed
1 pound fresh spinach leaves
3 cups cooked gigante beans
Prepared kuku cream
10 eggs
3 tablespoons barberries
1½ teaspoons salt

Heat the oven to 350 degrees. Grease a 13- by 9-inch baking pan, and line the bottom with parchment paper. Grease the parchment paper.

Heat a large skillet over medium-high heat until hot. Add the olive oil. Saute the spinach (this may need to be done in batches; add additional oil if needed) until wilted, then remove from heat. Wring the spinach out using a large kitchen towel, squeezing out as much liquid as possible. Finely chop the spinach.

Combine the spinach, beans and kuku cream in a heavy saucepan and heat, stirring frequently, until the mixture is just above room temperature. Remove from heat.

Whisk the eggs until smooth, then pass through a strainer into a bowl, discarding any unstrained bits. Stir in the warmed cream mixture, along with the barberries and salt, to fully combine.

Pour the kuku mixture into the prepared pan. Bake until the egg is set and a knife inserted in the center comes out clean, 30 to 45 minutes, depending on the thickness of the kuku.

Cool before slicing.

Serves 12-16

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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almondbars

Thumbprint Cookies

Today I have some easy-to-prepare recipes that I’m sure you’ll love.  The best part is that they can be made in under 30 minutes so there is no reason not to enjoy a home-cooked meal.  First, I have a secret recipe for some yummy thumbprint cookies that are fun to make.  You can customize these cookies by using your favorite jelly or jam.

This recipe is only one of the yummy cookie recipes featured in “The Big Book Of Cookies” cookbook.  From the old-fashioned, most requested to the newest and easiest cookies, this book has it all!

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Thumbprint Cookies

1/4 cup packed brown sugar
1/4 cup butter or margarine, softened
1/4 cup shortening
1/2 teaspoon vanilla
1 egg yolk
1 cup all-purpose flour
1/4 teaspoon salt
1 egg white
1 cup finely chopped nuts
5 tablespoons jam or jelly (any flavor)

Heat oven to 350º. Beat brown sugar, butter, shortening, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

Shape dough into 1-inch balls. Beat egg white slightly with fork. Dip each ball into egg white; roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation. Bake about 10 minutes or until light brown.

Quickly remake indentations with end of wooden spoon if necessary. Remove cookies from cookie sheet to wire rack. Fill thumbprints with about 1/2 measuring teaspoon jam.

Enjoy these great tasting recipes from our forum:

BBQ Beef Chuck Steak

Portobello Mushroom Burgers

Grilled Chicken Roll Ups

Find these recipes and many more on our forum: Go Here

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Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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almondbars

Outback(™) Broccoli & Cheese

Today I have a secret recipe for a premium side dish served at Outback Steakhouse.  Their broccoli and cheese features fresh steamed broccoli florets topped with an extra creamy cheese sauce.  This is a great side dish to pair with almost any entree.  The cheese sauce also makes this a great way to get kids to enjoy their vegetables.

You can always find more secret recipes from Outback Steakhouse on our forum: Go Here

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
7 Steps To Lower Your Cholesterol & Blood Pressure
Learn how you can easily lower your cholesterol and blood pressure without using any expensive medications.  Use these techniques to ensure a healthy heart and a happy life: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

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New Secret Recipe
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Outback(™) Broccoli & Cheese
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 head broccoli, cleaned and chopped into florets
2 tbsp butter
2 tbsp flour
1 cup whipping cream
1/2 cup milk
8 ounces velveeta cheese, cubed
1/4 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1/4 tsp ground red pepper
1/2 tsp garlic powder
1/4 tsp onion powder
shredded cheddar cheese

In a saucepan melt butter.

Add flour and whisk until combined. Cook until fragrant.

Add whipping cream and milk, continue to whisk until thickened.

Add velveeta cheese and spices, whisk until cheese is melted.

Meanwhile blanch your broccoli and drain.

Pour cheese sauce over broccoli.

Transfer broccoli to small oven safe dishes. Top with shredded cheese.

Bake in a 400 degree oven for 3-4 minutes until cheese is melted and bubbly.

Serve immediately.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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