Chicken Pot Pie

Ingredients

• 1 pound skinless, boneless chicken breast halves – cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• ½ cup sliced celery
• ⅓ cup butter
• ⅓ cup chopped onion
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon celery seed
• 1¾ cups chicken broth
• ⅔ cup milk
• 2 (9 inch) unbaked pie crusts

Instructions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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Tailgating Chili

Ingredients

• 2 pounds ground beef chuck
• 1 pound bulk Italian sausage
• 3 (15 ounce) cans chili beans, drained
• 1 (15 ounce) can chili beans in spicy sauce
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chile peppers, seeded and chopped
• 1 tablespoon bacon bits
• 4 cubes beef bouillon
• ½ cup beer
• ¼ cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons hot pepper sauce (e.g. Tabasco™)
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1 (10.5 ounce) bag corn chips such as Fritos®
• 1 (8 ounce) package shredded Cheddar cheese

Instructions

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

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Chicken Taco Soup

Ingredients

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Instructions

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

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Spaghetti Carbonara

Ingredients

• 1 pound spaghetti
• 1 tablespoon olive oil
• 8 slices bacon, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• ¼ cup dry white wine (optional)
• 4 eggs
• ½ cup grated Parmesan cheese
• 1 pinch salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese

Instructions

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add ½ cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
4. Serve immediately with chopped parsley sprinkled on top.

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Baked Ziti

 

Ingredients

• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1½ cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Instructions

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Layer as follows: ½ of the ziti, Provolone cheese, sour cream, ½ sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Notes

I have made this with Ricotta and Cottage Cheese in place of the Provolone and Sour Cream. Loved it both ways.

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Pumpkin Turkey Chili

Ingredients:

1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash salt
1/2 cup shredded Cheddar cheese
1/2 cup sour cream



Directions:

Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender.
Stir in the turkey, and cook until evenly brown.
Drain, and mix in tomatoes and pumpkin.
Season with chili powder, pepper, and salt.
Reduce heat to low, cover, and simmer 20 minutes.
Serve topped with Cheddar cheese and sour cream.

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Shrimp and Herb Risotto

Ingredients:

2 tablespoons unsalted butter, divided
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio or Carnaroli rice
4 cups chicken broth, divided
Salt and pepper
1 pound large shrimp (31 to 35), peeled and deveined
1/2 cup grated Parmesan (2 ounces)
3 tablespoons chopped fresh parsley, plus more for serving
3 tablespoons chopped fresh basil leaves, plus more for serving


Directions:

In a 6-quart pressure cooker, melt 1 tablespoon butter over medium.
Add onion and garlic and saute until soft, about 4 minutes.
Add rice and cook, stirring, 1 minute.
Add 3 cups broth and season with salt.
Secure lid.
Bring to high pressure over medium-high heat.
Reduce heat and cook until rice is tender, about 10 minutes (adjust heat to maintain pressure).
Remove from heat, vent pressure, and remove lid.
Stir in remaining 1 cup broth and shrimp and cook over medium until shrimp are opaque, 3 to 5 minutes.
Stir in Parmesan, herbs, and remaining tablespoon butter.
Serve topped with additional herbs.

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Slow-Cooker Poached Salmon

INGREDIENTS

1 lemon, sliced 1/4 inch thick, plus 1 tablespoon juice
1 1/2 teaspoons minced fresh dill, stems reserved
2 (6‐ to 8‐ounce) skin‐on salmon fillets, about 1 1/2 inches thick
Salt and pepper
1/4 cup sour cream
1 teaspoon Dijon mustard

 
INSTRUCTIONS

1. Fold sheet of aluminum foil into 12 by 9-inch sling and press widthwise into slow cooker. Arrange lemon slices in tight single layer in bottom of prepared slow cooker. Scatter dill stems over lemon slices. Pour water into slow cooker until it is even with lemon slices (about 1/2 cup water). Season fillets with salt and pepper and place skin side down on top of lemon slices. Cover and cook until salmon is opaque throughout when checked with tip of paring knife and registers 135 degrees, 1 to 2 hours on low.

2. Combine sour cream, mustard, lemon juice, and minced dill in bowl and season with salt and pepper to taste. Using sling, transfer fillets to baking sheet. Gently lift and tilt fillets with spatula to remove dill stems and lemon slices and transfer fillets to individual plates; discard dill stems, lemon slices, and poaching liquid. Serve with sauce. 




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Slow-Cooker Chicken and Vegetable "Stir-Fry"

Ingredients

1/2 cup chicken broth
1/2 cup hot pepper jelly
3 tablespoons soy sauce
2 tablespoons grated ginger
2 tablespoons instant tapioca
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 teaspoon five-spice powder
Salt and pepper
2 red bell peppers, cored and cut into 1/4-inch-wide strips
1 (15-ounce) can baby corn, rinsed
1 (8-ounce) can sliced water chestnuts, rinsed
3 scallions, sliced thin
 

Directions

1. Combine broth, pepper jelly, soy sauce, 1 tablespoon ginger, and tapioca in slow cooker. Season chicken with five-spice powder, salt, and pepper and nestle into slow cooker. Place steamer basket on top of chicken and place bell peppers and baby corn in basket. Cover and cook until chicken is tender, 2 to 3 hours on low.

2. Remove steamer basket and transfer vegetables to bowl. Transfer chicken to cutting board, let cool slightly, and slice into bite-size pieces.

3. Whisk braising liquid to recombine. Stir in vegetables, sliced chicken, water chestnuts, and remaining 1 tablespoon ginger. Let sit until heated through, about 5 minutes. Sprinkle with scallions and serve. 





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Hamburger Crunch

Ingredients:

2 lbs. ground beef

1 T. onion, minced

2 10-3/4 oz. cans tomato soup

1 t. chili powder

4 c. corn chips

8-oz. pkg. shredded Cheddar cheese

Directions:

Brown ground beef and onion together in a large skillet over medium heat; drain. 

Stir in soup and chili powder. 

Spread in an ungreased 13"x9" baking pan; top with corn chips. 

Bake, uncovered, at 350 degrees for 20 to 25 minutes. 

Remove from oven; sprinkle with cheese. 

Bake for an additional 5 minutes, until cheese melts. 

Serves 6 to 8.

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BBQ Turkey Sandwiches

Ingredients:


2 T. butter

1/4 c. onion, chopped

8-oz. can tomato sauce

1 c. catsup

3 T. Worcestershire sauce

3 T. cider vinegar

1 T. brown sugar, packed

1/2 t. mustard

1/2 c. water

1/8 t. cinnamon

4 c. cooked turkey, cubed

8 hamburger buns, split



Directions:
 

Melt butter in a saucepan over medium-high heat; saute onion until softened. 

Add remaining ingredients except turkey and buns. 

Reduce heat to low; cover and simmer 30 minutes. 

In a large skillet over medium-low heat, combine turkey and enough of the sauce mixture to generously moisten. 

Cover and cook 10 minutes. 

Serve warm on hamburger buns. 

Makes 8 servings.

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Baked Quesadillas

Ingredients:


2 8-oz. cans chicken, drained and flaked

1 to 2 T. taco seasoning mix

8-oz. jar salsa

8-oz. pkg. shredded Mexican-blend cheese

16 8-inch flour tortillas

Garnish: sour cream, avocado slices



Directions:

Mix chicken, taco seasoning, salsa and cheese. 

Arrange 8 tortillas on baking sheets sprayed with non-stick vegetable spray. 

Spread chicken mixture onto tortillas. 

Top with remaining tortillas. 

Spray tops with non-stick vegetable spray. 

Bake at 350 degrees for 5 to 10 minutes, until tops are golden. 

Allow to cool for a few minutes; cut into quarters. 

Garnish with sour cream and avocado slices. 

Makes 8 servings.

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Italian Grilled Cheese

Ingredients

• Basil & oregano pesto
• Mozzarella cheese, sliced
• Tomato, slice.

How-To

1. Put your griddle (or panini press) on medium heat.
   
2. Spray with cooking spray.
3. Assemble your sandwiches.
4. Cook until lightly browned and the cheese has melted.
5. Cut in half and serve right away.

Servings: 3 sandwiches





Basil & Oregano Pesto


Ingredients

• 1 cup fresh basil leaves
• 1/4 cup fresh oregano leaves (or just more basil leaves)
• 1 garlic clove
• 1/4 cup of walnuts
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 2-3 tablespoons olive oil

How-To

1. Put all of the ingredients in a food processor, blend and set aside.

Original recipe found at:

http://chocolateandcarrots.com/2011/07/italian-grilled-cheese

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Olive Garden Zuppa Toscana Soup

Ingredients:
 
1 pound spicy Italian sausage
 
1/2 pound bacon, chopped
 
7 cups water

3 chicken flavored bouillon cubes

2 large russet potatoes, scrubbed clean and cubed

2 cloves garlic, chopped

1 medium onion, chopped

2 cups chopped kale

1 cup heavy whipping cream

salt and pepper, to taste


Directions:
 
In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.

In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. 

Leave two tablespoons of rendered bacon fat in the skillet.

Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. 

Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.

Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.

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French Dip Crescents

Ingredients:

2 packages crescent rolls, 8 count

1 pound deli roast beef, thinly sliced

4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces

optional: Horseradish Sauce
optional: Au Jus for dipping 

 
French Dip Crescent Directions:

Unroll crescents onto a large cookie sheet.
Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
Roll crescents starting from the wide end and ending at the narrow end.
Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
Serve with Au Jus and enjoy!

 
Easy Au Jus Ingredients:

olive oil, just enough to saute

1/4 cup red onion, chopped

1 teaspoon garlic, minced (I use jarred)

1/8 cup white wine

1 tablespoon Worcestershire sauce

2 1/2 cups beef broth

1 teaspoon flour

Easy Au Jus Directions:

Caramelize the onions in a small amount of olive oil. Add garlic and cook for a minute or two more.
Deglaze the pot with white wine, then add Worcestershire sauce and cook for another minute, stirring constantly.
Add beef broth and bring to a light boil. Reduce heat and simmer for about 30 minutes.
Strain broth and then return it to pot. Add flour and simmer an additional 5 minutes.

Enjoy!

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Broccoli, Rice, Cheese, and Chicken Casserole

This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make.



Ingredients:

2 cups water

2 cups uncooked instant rice

2 (10 ounce) cans chunk chicken, drained

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup butter

1 cup milk

1 (16 ounce) package frozen chopped broccoli

1 small white onion, chopped

1 pound processed cheese food

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
3. In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
4. Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

http://allrecipes.com/Recipe/Broccoli-Rice-Cheese-and-Chicken-Casserole/Detail.aspx?evt19=1

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Crustless Pizza Quiche

Ingredients:

1/2 c. pepperoni, diced

8-oz. can sliced mushrooms, drained

5 eggs, beaten

3/4 c. milk

1/8 t. dried oregano

1/8 t. dried basil

8-oz. pkg. shredded mozzarella cheese
 

Directions:
 
 

Layer pepperoni and mushrooms in a greased 9" pie plate. 

In a bowl, whisk together eggs, milk and seasoning; pour over pepperoni and mushrooms. 

Top with cheese. 

Bake, uncovered, at 400 degrees for 20 to 25 minutes, until golden and heated through. 

Serves 4 to 6.

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Cheesy Baked Tortellini

Ingredients:

10-oz. pkg. refrigerated cheese tortellini

2 c. marinara sauce

1/3 c. mascarpone cheese or softened cream cheese

1/4 c. fresh Italian parsley, chopped

2 t. fresh thyme, chopped

5 slices smoked mozzarella cheese

1/4 c. shredded Parmesan cheese



Directions:

Prepare tortellini according to package directions; drain and set aside. 

Meanwhile, in a bowl, combine marinara sauce, mascarpone or cream cheese, parsley and thyme. Fold in tortellini. Transfer to a greased 9"x9" baking pan. 

Top with mozzarella and Parmesan cheeses. 

Bake, covered, at 350 degrees for about 30 minutes, or until cheese is melted and sauce is bubbly. Serves 4 to 6

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