Cheddar Broccoli and Bacon Soup

I suggest doubling this recipe, people will want more and it’s great left over.

Ready in 30 minutes
Serves 6

Ingredients:

1 -10oz box frozen chopped broccoli
1 small onion, finely chopped
4 crisply cooked slices bacon, crumbled
2 TBS Butter or Margarine
3 chicken bouillon cubes
1 cup hot water
3 TBS flour
3 cups milk
3 cups shredded Cheddar cheese
Salt and black pepper to taste
*optional: few shakes of Cayenne Pepper or Hot Sauce to kick it up

Directions:

Sautee’ the onions and butter in large soup pot until tender. Sprinkle in the flour and whisk for a minute or two. Slowly add in the milk, continue whisking on medium/ high until the soup starts to thicken.

Dissolve bouillon in the hot water and add to the pot. Bring to a low simmer, add in the broccoli, mix until it is all heated through. Reduce to medium/low and add in the Cheddar cheese. Do not let the soup come to a boil. When it’s all melted in stir in the crumbled bacon, reserving some for garnishing. Salt and pepper to taste. Serve with some Cheddar and Bacon on top.

Chicken Soup

Ingredients

For Stock:
1 (3 pound) whole chicken, cut into pieces
6 quarts water
1 large onion, chopped
2 stalks celery with leaves, chopped
1/2 cup chopped fresh parsley
5 black peppercorns
4 cubes chicken bouillon, crumbled
3 bay leaves
1 pinch dried thyme
1 teaspoon salt

For Soup:
4 cups sliced carrots
2 cups sliced celery
1 large onion, chopped
1 tablespoon chopped parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
½ cup-1 cup Acini pepe or ditalini pasta

Directions

In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, bouillon, bay leaf, , thyme and 1 teaspoon salt. Bring to a boil, then reduce heat, and simmer for a few hours. Strain stock, reserving chicken. Set aside.

In the same pot add 2 TBS EVOO, add in onion, celery and carrots and cook until translucent, stirring frequently.

Skim fat from top of stock. Remove skin and bones from chicken and cut meat into bite-size pieces. Return stock and chicken to pot and stir in parsley, 1 teaspoon salt and pepper. Bring to a boil, then reduce heat and simmer 30 minutes.

*You can add the pasta directly into the pot with the soup but after a while it just swells and takes over the whole pot and you don't have as much broth. I like to boil pasta according to directions on the box and spoon pasta in bowl and then add the soup to it.
 

Italian Style Vegetable Beef Soup

Ingredients:
½ lbs beef, cut into small pieces
2 cups diced tomatoes
3 cups of small pasta (orzo, ditalini, stars, tiny shells, etc…)
1 large container beef broth
4 large carrots, chopped
4 large celery stalks, chopped
1 large onion, chopped
½ large head of green cabbage
2 TBS Butter
3 TBS EVOO
Salt and pepper
1 TBS Onion powder
1 TBS Garlic powder
½ tsp Paprika
1 ½ TBS Parsley
1 TBS Oregano

Directions:
Brown the steak with the butter in a heavy bottomed saucepan over medium-high heat. Set aside.

In a large soup pot over high heat, add the EVOO, the chopped vegetables, salt, pepper, paprika, onion and garlic powder. Stir frequently until the veggies are just starting to brown and are caramelized. Pour in the beef broth and diced tomatoes. Drain the oil out of the pan of beef and add to the pot. Combine and bring to a boil. Add in 4 cups of water, bring back to the boil, reduce and let simmer for at least an hour.

When you are ½ hour away from serving add in your pasta of choice, stirring until cooked. Serve with some freshly grated Parmesan cheese sprinkled on top.

Chicken Saltimbocca with Lemon Sauce

Recipe courtesy of Epicurious.com
http://www.epicurious.com/recipes/food/views/Chicken-Saltimbocca-with-Lemon-Sauce-237324


Ingredients:

4 skinless boneless chicken breast halves
8 large fresh sage leaves
8 thin prosciutto slices (about 3 ounces)
1/2 cup plus 2 teaspoons all purpose flour
1 tablespoon butter
1 1/2 tablespoons olive oil
2 tablespoons dry white wine
1/2 cup low-salt chicken broth
2 tablespoons fresh lemon juice


Preparation:

Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.
Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper.

Sweet and Tangy Beef Tips

Sweet and Tangy Beef Tips

Prep Time:
15 Min
Cook Time:
2 Hrs
Ready In:
2 Hrs 15 Min

Ingredients
2 TBS vegetable oil
1 TBS olive oil
1 onion, chopped
2 pounds cubed beef stew meat
1 cups beef broth
1/4 cup soy sauce
1/4 cup Worcestershire sauce
6 TBS sweet and tangy barbecue sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
3 TBS flour
1 cup water

Directions
In a large skillet heat oil over high heat. Saute the onion until almost translucent.
Add the stew meat and cook on high heat until meat is browned on all sides.

Pour 1 cup of beef broth, soy sauce, barbecue sauce and Worcestershire sauce into the skillet. Stir in flour, garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 to 1 and ½ hours or more, stirring frequently.

Combine the gravy mix with 1 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.

Serve over rice, egg noodles or pasta.
.

Hot Crab Dip

Ingredients

1 (8 ounce) package cream cheese, softened
1 teaspoon lemon juice
1 TBS milk
1 teaspoon Worcestershire sauce
1 TBS Horseradish
2 cloves garlic, minced
6 ounces crabmeat, diced
1 pinch salt
1 pinch ground black pepper

Directions

In a medium bowl, mix cream cheese and milk until soft and smooth. Blend in Horseradish, lemon juice, Worcestershire sauce, and salt and pepper. Mix in garlic and crab meat. Store, covered, in refrigerator until ready to use.

To serve warm, heat in microwave for 3 to 4 minutes.

Sweet and Sour Meatballs

Prep time: 20 mins
Ready in 1 hour
Serves 8


Ingredients:
Meatballs:

2 pounds ground beef
2 eggs
1/2 cup dry bread crumbs
1 onion, finely diced

Sauce:

3/4 cup brown sugar
6 tablespoons all-purpose flour
3 cups water
1/2 cup distilled white vinegar
5 tablespoons soy sauce
salt and pepper

Directions:

Preheat the oven to 400 degrees.
In a large bowl, combine the ground beef, eggs, bread crumbs and onion. Mix thoroughly and shape into balls.

Spray a large sheet pan with sides with non-stick spray and put all the meatballs on it with a little space in between each. Brown the meatballs for approximately 20-30 minutes. Remove the meatballs with a slotted spoon and put on paper towels to absorb the excess oil from the meat and set aside.

In a large saucepan, over medium-high heat combine the brown sugar, flour, water, white vinegar and soy sauce. Whisk thoroughly and bring to a slow simmer . Add meatballs.. Reduce heat and continue to simmer, stirring often, for approximately 30 minutes.

Serve over hot Egg Noodles.

Chicken Pot Pie

This pie recipe is so easy and makes a great family dinner on a cold wintery night. Kids love it and the best thing is it's loaded with plenty of meat and vegetables! I start the quick way by using a store bought Rotisserie chicken from the store and just cut it all up in pieces, using the juicy brown meat as well as the white.

Ingredients:

2 cooked skinless, boneless chicken breasts OR 1 whole cooked Rotisserie Chicken from the supermarket, cut into chunks

1 (10.75 ounce) can condensed cream of CELERY OR CHICKEN soup

1 can condensed cream of mushroom soup

1 32 oz package frozen mixed vegetables OR 2 (15 oz) cans mixed vegetables, drained

1 Nine inch deep dish double crust pie

1 egg

1/2 TBS Herbes de Provence* *This gives it a deep, woodsy, home cooked chicken flavor, I love it! It's available in any store;it's a mixture herbs from the south of France made up of a combination of thyme, oregano, marjoram, bay, basil and rosemary.

Directions:

Mix undiluted soup, vegetables, herbs, and diced chicken all together in a large bowl. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust. Beat egg and brush all over top and edges of pie crust. Sprinkle salt, pepper and a little more herbs on top. Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.

 

Asparagus, Sun Dried Tomato and Crispy Pancetta Lasagna

Recipe courtesy Giada De Laurentiis

Cook Time: 25 min
Yield: 6 to 8 servings

Ingredients

9 lasagna sheets, fresh or dried
1 teaspoon olive oil, plus 1 tablespoon, divided
2 (8.5-ounce) jars sun-dried tomatoes, drained
1 1/2 packed cups fresh basil leaves
1/2 cup grated Parmesan, plus 3/4 cup
1/4 pound pancetta, diced
1 medium onion, diced
2 garlic cloves, minced
4 bunches asparagus, trimmed and cut into 1-inch pieces
1 (15-ounce) container whole milk ricotta cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups shredded whole milk mozzarella cheese
2 tablespoons butter

Directions

Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.

Spinach and Cheese Stuffed Portabello Mushrooms

Recipe by Nancy Josland Dalsin

Ingredients:

4 large portobello mushrooms, stems and gills removed, stems chopped. Discard gills, (to remove gills, just scrape out with a spoon)
5 ounces goat cheese (or provolone, feta or mozzarello)
1/2 of a red bell pepper, finely diced
1 package (10 oz) frozen spinach, thawed and thoroughly drained
2 cloves of garlic, finely diced
1 tablespoon olive oil, plus additional for greasing pan
2 tablespoons fresh basil, chopped or 1 tsp of dried Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons bread crumbs, preferably panko crumbs

Directions:

Preheat oven to 375 F.

In a bowl, stir together chopped mushroom stems, goat cheese, red peppers, garlic, olive oil, basil, spinach, salt, and pepper. Stuff mushroom caps with the filling. Lightly grease a baking pan with olive oil, then place the caps smooth side down. Top with bread crumbs, cover with foil, and bake 30 minutes. Remove foil and bake 15 minutes longer, until golden brown.

Garlic Roasted Chicken and Potatoes

Recipe courtesy of Nikki Hollowell Gwin

Ingredients:

*1/4 cup butter
* 6 chicken leg quarters, split into drumsticks and thighs
* 6 large Yukon Gold potatoes, cut into chunks
* 24 cloves garlic, unpeeled
* salt and ground black pepper to taste
* 1/4 cup maple syrup

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).

2. Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.

3. Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.

4. Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.

Rotolini with Beef, Spaghetti Mushroom Sauce, Mozzarella, Parmesan and Italian seasoning

Recipe by: John J. Ashbaugh

Ingredients:

1 pound hamburger
1 pound box of macaroni
1 quart jar of Ragu sauce ( any style unless you want to make your own sauce)
2 cup packet of Mozzarella cheese
1 tsp of Italian seasoning
Parmesans cheese

Directions:

Brown the hamburger, drain the grease if you can
Cook the macaroni, (add about a tbls of butter or oil and ½ tsp of salt-the salt lowers the boiling point of the water) drain and wash
In a cake pan, Mix the macaroni and hamburger together, usually about ¾ lb of macaroni is enough
Stir in, then add the Ragu, stir in again, add mushrooms if you want
Put the mozzarella cheese over the entire pan
Sprinkle on the Italian seasoning and parmesan cheese
Cover and put in oven at 350 for 20-30 minutes

Sweet and Red Chili Pepper Hot Chicken Wings

Recipe by Nancy Josland Dalsin

This couldn't be simpler. Preheat your oven to 350 and get a large sheet pan ready.

Trim the wings by removing the tip, and splitting the joint on the meaty halves with a sharp, sturdy knife.
I don't do any seasoning at this point. I just arrange them on the baking sheet (fattier side up) and let them cook on this fairly low heat for about 30 l. After 20 minutes I give them a check and see if any need turning. After 30 minutes, a lot of the fat will have rendered out, and then I drain (if necessary) and crank on the broiler to finish crisping the wings and rendering more fat. That's it. Juts make sure to keep a close eye on them at the end.

While the wings are cooking make a simple seasoned salt to toss them in. This recipe will make more than enough, but is great to have on hand for seasoning fries and onion rings or even soups.

1 Tbsp Kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp garam marsala
1 tsp paprika
1/4 tsp cayenne pepper (optional if you want extra kick!)

Toss the wings while still hot with about a teaspoon of the seasoning, add more if necessary.

Sweet Heat, Pineapple Red Chili Pepper Hot Dipping Sauce
In a sauce pan, heat:
- 2 tbsp canola oil over medium heat.
Add:
- 1/2 a large sweet onion Vidalia, minced
- 2 cloves garlic, minced
Saute until soft.
Add:
- 1 large can of crushed pineapple
- 1 red chili pepper, minced (including seeds)
- 1 Cup apple cider vinegar
- -2-3 tablespoons of honey
- pinch of salt

Bring to a boil, reduce and simmer for 10 minutes. Add to a blender or use a wand blender right in the pot. Puree the sauce, but leave some texture to the pineapple.
Let cool and serve!

White Cheese Chicken Lasagna

Recipe From: AllRecipes.com
http://allrecipes.com/Recipe/White-Cheese-Chicken-Lasagna/Detail.aspx?ms=1&prop25=43083685&prop26=DailyDish&prop27=2010-08-25&prop28=DailyRecipe&prop29=FullRecipe&me=1

"A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck."

Prep Time:25 Min
Cook Time:50 Min
Ready In: 1 Hr 15 Min
Original Recipe Yield 12 servings

Ingredients:

9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping

Directions:

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven

Italian Style Meatball Soup

Ingredients:

1 quart chicken stock
1 12oz box bowtie pasta
35-40 cooked italian style mini meatballs
3 large carrots, diced
3 celery stalks, diced
1 medium onion, diced
1 TBS minced Garlic
½ cup cooked and drained spinach
2 TBS Pecorino Romano cheese
Parsley, salt and pepper
3 TBS Extra Virgin Olive Oil

Directions:

In a soup pot add, the EVOO, carrots, celery, onion and garlic. Sprinkle with Salt and Pepper and sauté until caramelized. Add in Chicken broth and let come to a boil. After it comes to a boil reduce to a bubbling simmer for 15 minutes or so, enough to soften the veggies. Add in the Meatballs and spinach, let cook for about 10 minutes later, then add the pasta. Keep on low boil until the pasta is cooked. Serve with fresh grated Pecorino Romano cheese on top.