Southwestern Chicken Soup

Ingredients

• 1 12-ounce jar salsa verde
• 3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
• 1 15-ounce can cannellini beans, drained
• 3 cups chicken broth
• 1 teaspoon ground cumin (optional)
• 2 green onions, chopped
• 1/2 cup sour cream
• tortilla chips (optional)

Directions

1. Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
2. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth. 

Garlic Cheese Bread

Recipe: Garlic Cheese Bread






Prep Time: 15 Minutes
Cook Time: 10 Minutes
Difficulty: Easy
Servings: 4




Ingredients
* 3-½ cups Grated Cheddar Cheese


* ¾ cups Monterey Jack Cheese, Grated


* ½ cups Grated Parmesan Cheese


* ½ cups (real) Mayonnaise


* 4 whole Green Onions, White And Light Green Parts Minced


* 1 dash Salt


* 1 loaf Crusty French Bread


* 1 stick Butter


* 4 cloves Garlic, Finely Minced






Preparation Instructions


Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.


Cut loaf of bread in half, then each half into half again.


Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.


Repeat with remaining butter, garlic, and bread.


Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.
Slice and serve.

Recipe: The Best Lasagna Ever

Recipe: The Best Lasagna Ever

Prep Time: 30 Minutes  |  Cook Time: 30 Minutes  |  Difficulty: Easy  |  Servings: 12

 

Ingredients

• 1-½ pound Ground Beef
• 1 pound Hot Breakfast Sausage
• 2 cloves Garlic, Minced
• 2 cans (14.5 Ounce) Whole Tomatoes
• 2 cans (6 Ounce) Tomato Paste
• 2 Tablespoons Dried Parsley
• 2 Tablespoons Dried Basil
• 1 teaspoon Salt
• 3 cups Lowfat Cottage Cheese
• 2 whole Beaten Eggs
• ½ cups Grated (not Shredded) Parmesan Cheese
• 2 Tablespoons Dried Parsley
• 1 teaspoon Salt
• 1 pound Sliced Mozzarella Cheese
• 1 package (10 Ounce) Lasagna Noodles
• (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions

Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

Recipe: My Favorite Meatloaf

Prep Time: 15 Minutes  |  Cook Time: 45 Minutes  |  Difficulty: Easy  |  Servings: 8

Print Recipe 3"x5" Cards 4"x6" Cards Full Page

Ingredients

• Meatloaf:
• 1 cup Whole Milk
• 6 slices White Bread
• 2 pounds Ground Beef
• 1 cup (heaping) Freshly Grated Parmesan Cheese
• ¼ teaspoons Seasoned Salt
• ¾ teaspoons Salt
• Freshly Ground Black Pepper
• ⅓ cups Minced Flat-leaf Parsley
• 4 whole Eggs Beaten
• 10 slices Thin/regular Bacon
• Sauce:
• 1-½ cup Ketchup
• ⅓ cups Brown Sugar
• 1 teaspoon Dry Mustard
• Tabasco To Taste

Preparation Instructions

Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
Serve with mashed potatoes. Yummy!

found:  http://www.myfirstkitchen.net/blog/2010/9/16/hot-chocolate-loveliness.html

Hot Chocolate

• 1 cup skim milk
• 1/2 cup heavy cream
• 3 tbsp. sugar
• 1/4 cup semisweet chocolate chips
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt

A couple of notes. You can use all whole milk if you have that around, but I honestly don't know anyone who does. If you do, rock it out. If not, I'm guessing you have your regular milk and then cream for your coffee or to spruce up your tomato sauce. Cream should always be in your fridge. Just saying. Also, you can add another tablespoon of sugar if you like it really sweet. Or less. Whatever makes your chocolate boat float.

1. Combine the milk, cream, and sugar in a small saucepan. Whisk it over medium heat until the sugar dissolves. Don't bring it to a boil.
2. Once the sugar dissolves, add the chocolate and melt it. Feel free to turn the heat down if you're worried about your milk boiling. Whisk until it's melted. 
3. Add the vanilla and salt. Pour into a mug and top with whipped cream if you're so inclined.

This makes two big mugs, perfect for your two kids coming home from school. If, however, you don't want to make an enemy out of any husbands or neighbors or more-than-two children, double it. And I'm sure you can stick any leftovers in the fridge to heat up for later, but I really don't think that'll be a problem.

Remember, you're creating an attitude, a culture, a warmth in your home. Things like homemade hot chocolate "just because" is the perfect way to take a step in that direction. Enjoy.

Chocolate Peanut Butter Pie

Recipe: Chocolate Peanut Butter Pie

Prep Time: 15 Minutes  |  Cook Time: 7 Minutes  |  Difficulty: Easy  |  Servings: 8 

 

Ingredients

• FOR CRUST
• 25 whole Oreos
• 4 Tablespoons Butter, Melted
• _____
• PEANUT BUTTER FILLING:
• 1 cup Creamy Peanut Butter
• 1 package (8 Ounce) Softened Cream Cheese
• 1-¼ cup Powdered Sugar
• 1 package (8 Ounce) Cool Whip, Thawed

Preparation Instructions

Crust:
Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
Remove from oven and allow to cool completely.

Filling:
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Warning: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!

Fettuccine Alfredo

Recipe: Fettuccine Alfredo

Prep Time: 10 Minutes  |  Cook Time: 20 Minutes  |  Difficulty: Easy  |  Servings: 6 

 

 

Ingredients

• 1 pound Fettuccine Noodles
• 1 stick Butter
• 1 cup Heavy Cream
• Salt and Pepper, to taste
• 2 cups Freshly Grated Parmesan Cheese

Preparation Instructions

Cook pasta according to package directions.

In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.

Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.

Drain pasta and immediately pour it into the bowl.

Toss a couple of times, then sprinkle in the other half of the Parmesan.

Toss to combine, thinning with pasta water if necessary.

Serve immediately as a main course or accompaniment to meat or salad.

Delicious!

Perfect Potatoes au Gratin

Recipe: Perfect Potatoes au Gratin

Prep Time: 10 Minutes  |  Cook Time: 1 Hour  |  Difficulty: Easy  |  Servings: 8 

  

Ingredients

• 4 whole Russet Potatoes, Scrubbed Clean
• 2 Tablespoons Butter, Softened
• 1-½ cup Heavy Cream
• ½ cups Whole Milk
• 2 Tablespoons Flour
• 4 cloves Garlic, Finely Minced
• 1 teaspoon Salt
• Freshly Ground Pepper, to taste
• 1 cup Sharp Cheddar Cheese, Freshly Grated

Preparation Instructions

Preheat oven to 400 degrees.


Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.

Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving by the spoonful. Delicious!

Italian Meatball Soup

Recipe: Italian Meatball Soup

Prep Time: 30 Minutes  |  Cook Time: 45 Minutes  |  Difficulty: Easy  |  Servings: 8 

 

Ingredients

• Meatballs:
• ¾ pounds Ground Beef
• ½ cups Freshly Grated Parmesan Cheese
• 3 Tablespoons Fresh Parsley, Minced
• 1 whole Egg
• 2 cloves Garlic
• ½ teaspoons Salt
• ½ teaspoons Black Pepper
• ¼ teaspoons Ground Oregano
• 2 teaspoons Lemon Juice

• SOUP
• 3 Tablespoons Olive Oil
• 7 cups Low Sodium Beef Stock
• 2 cups Water
• ½ teaspoons Salt
• 2 Tablespoons Tomato Paste
• ¾ cups Onion, Chopped
• ¾ cups Carrots, Chopped
• ¾ cups Celery, Chopped
• 1 cup Russet Potato, Chopped (do Not Peel)
• ½ pounds Cabbage Chopped
• Grated Parmesan Cheese To Serve

• TIED IN A CHEESECLOTH BUNDLE
• 4 Tablespoons Fresh Parsley, Minced
• 2 whole Bay Leaves
• 1 teaspoon Peppercorns

Preparation Instructions

To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.

Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.

After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.

Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.

Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.

Recipe: Chicken with Tomatoes and Garlic

Prep Time: 10 Minutes  |  Cook Time: 1 Hour  |  Difficulty: Easy  |  Servings: 6 

 Source: http://thepioneerwoman.com/cooking/2010/04/chicken-with-tomatoes-and-garlic/

 

Ingredients

• 8 pieces Chicken Legs Or Thighs
• Salt And Pepper, to taste
• 3 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 1 can (28 Ounce) Diced Tomatoes
• 1 can (14 Ounces) Whole Tomatoes
• 2 Tablespoons (Heaping) Tomato Paste
• Fresh Herbs: Basil, Parsley, Sage, Rosemary
• 8 cloves Garlic
• 16 ounces, weight Pasta (I Used Cavitappi)
• Grated Parmesan Cheese, For Serving
• ½ cups White Wine (or Red Wine)

Preparation Instructions

Preheat oven to 400 degrees. Salt and pepper chicken legs.
Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter. When oil/butter is hot, add chicken legs to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.
Pour in wine, scraping the bottom of the pan to loosen any bits. Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt and pepper to taste, stirring to combine. Bring sauce to a boil, then turn off heat. Add plenty of fresh herbs, 8 cloves of peeled (but whole) garlic, and the chicken legs. Put lid on pot and cook in the oven for 1 hour.
Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.
Cook the pasta to al dente, Drain and add to a large serving bowl.
Remove lid and check sauce. If it’s overly thin, remove the chicken from the pot and boil the sauce on the stovetop for 5 to 10 minutes. Check seasonings and adjust as needed.
To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty French bread.
Yum!
(Dish may be served with rice or mashed potatoes, instead!)

Recipe: Baked French Toast

Recipe: Baked French Toast

Prep Time: 15 Minutes  |  Cook Time: 1 Hour  |  Difficulty: Easy  |  Servings: 12

 

Ingredients

• FRENCH TOAST
• 1 loaf Crusty Sourdough Or French Bread
• 8 whole Eggs
• 2 cups Whole Milk
• ½ cups Whipping (heavy) Cream
• ¾ cups Sugar
• 2 Tablespoons Vanilla Extract
• Topping
• ½ cups All-purpose Flour
• ½ cups Firmly Packed Brown Sugar
• 1 teaspoon Cinnamon
• ¼ teaspoons Salt
• 1 stick Cold Butter, Cut Into Pieces
• Fresh Fruit (optional)

Preparation Instructions

Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Top with butter and drizzle with maple syrup.

Recipe: Simple, Perfect Enchiladas!

Prep Time: 1 Hour30 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 6

Ingredients

* FOR THE SAUCE:

* 1 Tablespoon Canola Oil

* 1 Tablespoon All-purpose Flour

* 1 can (28 Ounce) Enchilada Or Red Sauce

* 2 cups Chicken Broth

* ½ teaspoons Salt

* ½ teaspoons Ground Black Pepper

* FOR THE MEAT:

* 1-½ pound Ground Beef

* 1 whole Medium Onion, Finely Diced

* 2 cans (4 Ounce) Diced Green Chilies

* ½ teaspoons Salt

* _____

* FOR THE TORTILLAS:

* 10 whole (to 14) Corn Tortillas

* ½ cups Canola Oil

* _____

* TO ASSEMBLE:

* 3 cups Grated Sharp Cheddar Cheese

* ½ cups Chopped Black Olives

* 1 cup Chopped Green Onions

* ½ cups Chopped Cilantro

Preparation Instructions

Step #1 – The Sauce

In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat

Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly

Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.