You are only three ingredients away from a delicious and cheesy meal!
Broccoli Cheddar Soup
Ingredients:
1 c. Shirley J Universal Sauce
4 c. water
3 c. broccoli crowns (blanched)
3 c. cheddar cheese (shredded)
Directions:
Combine Shirley J Universal Sauce with water and bring to a slow boil over medium heat. Reduce heat then add broccoli and cheese. Stir to combine and simmer for 10 minutes.
Click here to print the recipe.
Garden Vegetable Soup
using Shirley J Universal Sauce and Shirley J Chicken Bouillon
Ingredients:
½ c yellow onions (diced)
½ c celery (cut into ¼ inch pieces)
1 c. corn (not canned)
½ c carrots (diced)
1 c. potatoes (diced and cooked)
½ t thyme
¼ t black pepper
1 c. Shirley J Universal Sauce
6 c. water
½ t. Shirley J Chicken Bouillon
Directions:
In a pot with 2 cups of the water, boil the onions, celery, potatoes and carrots until the potatoes are tender. Then add the remaining water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Stir until powder has dissolved and mixture starts to thicken. Cook for about 3 minutes on medium heat. Turn the soup down to low and add corn, thyme and pepper. Keep on low until it is served.
*ABM 2.4.2010
*SJCC 2.5.2010
Butternut Squash and Apple Soup
Ingredients:
1 c. Shirley J Universal Sauce
4 c. water
1/2 t. Shirley J Chicken Bouillon
4 c. cooked butternut squash (blended smooth)
1 c. apple sauce (blended smooth)
¼ c. brown sugar
¼ t. nutmeg
¼ t. cinnamon
Directions:
In a saucepan on medium heat, add water, Shirley J Universal Sauce, and Shirley J Chicken Bouillon. Allow it to simmer and thicken. Next add the rest of the ingredients and simmer for 5 minutes.
Hello Shirley J Home Chefs and Friends! I’m here to announce the winner of the first-ever Shirley J Home Chef Blog Recipe Contest!
About a month ago, all home chefs were challenged to create an original recipe or adapt a favorite recipe using Shirley J Universal Cream Sauce Base. We were delighted with the creativity and use of the key ingredient. We received entries for everything from chicken divan and enchiladas to classic casseroles and Thai Curry.
After a delightful tasting and much debate (yes we love to eat Shirley J dishes here at work! ) we decided on a winner!
The winning recipe was Creamy White Chicken Chili submitted by Shirley J Home Chef Jessica Olsen of Michigan. Jessica’s chili recipe was a hit at our tasting. We also found it to use Shirley J Universal Cream Sauce in a very palate pleasing, simple and economic way. The recipe echoed our Pantry Management philosophy of using common household ingredients in the pantry, food storage as well as fresh produce and proteins. We’ll post the recipe here, but hope you’ll visit Jessica’s blog, Taste Every Season for more of her Shirley J creations. Congrats, Jessica. You’ll receive your $25 cash prize shortly!
Creamy White Chicken Chili
Ingredients:
1/2 cup Shirley J Universal Cream Sauce Base
1 pound boneless, skinless chicken breasts(3-4), cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 TB garlic powder
1 TB oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 1/2 cup of made up Shirley J Chicken Broth (see Shirley J Chicken Bouillon label for recipe)
2 cans (4 ounces each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 teaspoon pepper
1/4 tsp cayenne pepper
1 cup sour cream
1 1/2 cup water
Directions:
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Make Shirley J Universal Cream Sauce in separate pan. Remove from the heat; stir in sour cream and Shirley J Universal Cream Sauce mixture. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips, lettuce, and tomatoes.
Makes about 6 servings.
We’d also like to recognize our two other finalists who will receive a $10 cash prize. Be sure to check out their blogs and snag the recipes:
Red Thai Curry by Candy Brandon
Chicken Enchiladas by Annalee Larsen
Our next recipe contest will be announced on Monday. So make sure to come back to the Official Shirley J Blog. One hint: Italiano!
If there’s one thing to know about Shirley J Products, it’s that they are completely universal! Shirley J products are not only easy and affordable but you can actually use them everyday in a variety of ways. Right now, we are in the process of judging our first-ever recipe contest for our Home Chefs. Each Home Chef was given the opportunity to create or adapt a recipe using our number one selling product: the Shirley J Signature Cream Sauce Base.
We have seen some wonderful recipes: new takes on old classics, original recipes and more. We can’t wait to announce our winner next week! In the meantime, we’ll share a recipe using the universal cream sauce base.
Here’s the story. A few months back I found a wonderful turkey chili recipe out of Shape Magazine. It’s called Firehouse Turkey Chili. An owner’s wife had tried it and thought that with a few adjustments, it would taste just like her favorite black bean chili at the Deer Valley resort. She basically swapped the kidney beans for black beans and added Shirley J’s Universal Cream Sauce Base and water.
This example wonderfully illustrates the way the universal cream sauce base (and really, any Shirley product) can add variety to your recipes. The simple addition of the cream sauce base completely changed the look, feel and taste of the end product. Enjoy!
Creamy Black Bean Turkey Chili
adapted from Shape Magazine’s Firehouse Turkey Chili Recipe
Ingredients
1 tablespoon olive oil
1 large clove garlic, smashed
1/2 cup chopped scallions, divided
1/2 pound ground turkey
2 tablespoons chili powder
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) black bean, rinsed and drained
1 medium red bell pepper, diced
1 cup carrot, diced
1/2 teaspoon brown sugar
1/2 cup Shirley J Signature Cream Sauce Base
1 cup water
Directions:
In a large saucepan heat oil over medium-high heat until hot but not smoking. Toss in garlic and all but 2 tablespoons of the scallions and cook, stirring frequently, for 1 minute.
Add turkey and continue to cook, breaking up meat with a wooden spoon, until browned, about 2 to 3 minutes. Stir in chili powder and cook for 1 more minute. Add tomatoes, kidney beans, bell pepper, carrot, brown sugar, and salt to taste. In a separate bowl combine Shirley J Cream Sauce base and water and mix. Add Shirley J Cream Sauce Base and water mix to chili. Bring to a boil over high heat.
Reduce heat to low, cover, and simmer for 15 minutes. Divide among 4 bowls and garnish with the remaining 2 tablespoons of scallions. Top with nonfat sour cream if desired.
Have you adapted any recipes using Shirley J Products lately? Please share!
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