January 28, 2011

Chicken Tortellini Soup


 




Chicken Tortellini Soup

This is not my recipe.  I got it from: 

I did however change it up a little.  I didn't have any cheese tortellini ( I usually always have some on hand in my freezer) so I used Barilla Ricotta and Spinach tortellini instead.  I also did not have any sherry so I skipped it.

Chicken Tortellini Soup
Store-bought tortellini and roasted chicken put this recipe squarely in the easy-to-make category, yet it tastes like it took all day.
Makes: 12 cups

Total time: 1 hour
2cups diced onion
2cups sliced celery
1cup sliced carrot
1Tbsp. minced garlic
1Tbsp. dried Italian seasoning
2Tbsp. olive oil
14cup dry sherry
8cups low-sodium chicken broth
4cups chopped cooked chicken (1 lb.)
3cups refrigerated cheese-filled tortellini (9 oz.)
Salt and black pepper to taste
Thinly sliced fresh basil
Sweat onion, celery, carrot, garlic, and Italian seasoning in oil in a Dutch oven or large pot over medium heat for 10 minutes, stirring occasionally.

Deglaze pot with sherry and simmer until nearly evaporated.

Stir in broth, bring to a boil, then reduce heat and simmer soup 10 minutes. Add the chicken and tortellini, and simmer, partially covered, until tortellini is cooked through, 8-10 minutes. Season with salt and pepper.

Garnish each serving with basil.

Enjoy!!

January 25, 2011

Vegetable Orzo



Vegetable Orzo


2 cups orzo pasta
2 cloves of garlic, chopped
2 zucchini chopped
1 yellow squash
1 cup peas
4 carrots chopped ( I cook first then add )
2 cups lowfat chicken stock
2 tablespoons butter
2 tablespoons flour
salt & pepper
Bring a large pot of water to a boil for orzo pasta.  Cook orzo according to package directions.
Meanwhile, heat a skillet with 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the zucchini and yellow squash and season with salt and pepper, cook 5-10 minutes. Add 2 cloves chopped garlic and toss a minute, then add the peas and cooked carrots to the pan and simmer until all the vegetables are soft (cooked through)

Melt the butter in a pan, add the flour and cook a minute or two then add 2 cups chicken stock and stir until thickened.

Drain orzo and add to the pan with the vegetables, add the sauce.

You can add cubed cooked chicken or shrimp if you like.

Enjoy!!!

January 24, 2011

Blog That I Follow

http://www.skinnytaste.com/

another blog that I follow......great recipes
hopefully you will find something you like...

Enjoy!

January 20, 2011

Olivia Bars


 

This is not my own recipe.  It is from a blog I follow:


http://cookingandcraftycreationsbychristina.blogspot.com/2011/01/olivia-bars.html




Olivia Bars

This has to be one of my most requested recipes, they are easy to make and taste so good.  It's a fairly versatile recipe and you can change it up by choosing any cake and chip flavor. I personally love using a chocolate cake mix and peanut butter chips.


1 yellow cake mix
2 eggs
1/2 cup oil
3/4 cup chocolate chips

Preheat oven to 350. Mix all ingredients in a bowl and then spread into a greased 9x13 pan.


Bake for 16 minutes or until light brown on top. Let cool before cutting.



Enjoy!




 

January 16, 2011

BUFFALO CHICKEN MAC and CHEESE


                      Buffalo-Chicken Macaroni and Cheese





This recipe is:  Courtesy of Food Network Magazine

It is not my own recipe,  but I did however tweak some of the ingredients.  I used lesser amounts and lower fat cheeses.

 Ingredients

7 tablespoons unsalted butter, plus more for the dish
   Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (preferably Frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream, 1/3 less fat 
1 cup panko bread crumbs , if you don't have Panko, then use whatever you have
1/2 cup crumbled blue cheese, I skipped this ingredient 
2 tablespoons chopped fresh parsley

Directions

Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.


Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.


Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.


Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Enjoy!!!

January 15, 2011

Buffalo Chicken Strips

                                     

Buffalo Chicken Strips

Ingredients

  • 4 skinless, boneless chicken breast halves - cut into finger-sized pieces
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 3/4 cup bread crumbs
  • 2 eggs beaten
  • 1 tablespoon water

Preheat oven to 400 degrees F . Coat a  cookie sheet with a nonstick spray.

In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.

Shake the chicken pieces with the seasoned flour. Beat eggs with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.

Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.  Be sure to check for doneness...

Serve with rice or a salad.

Enjoy!


January 14, 2011

Black and White Cupcakes

BLACK and WHITE CUPCAKES



Bake your most favorite cupcake recipe, frost and enjoy!

My husband loves devils food with chocolate frosting.

Happy Weekend Everyone!!!

January 13, 2011

Chicken Soup




Chicken Soup

I followed Cristy & Michaels recipe almost exactly except I used a whole chicken.

The recipe can be seen at:

http://cristyandmichael.blogspot.com/2011/01/chicken-soup-for-your-body-and-soul.html

Cristy and Michael have many more recipes on their food blog.  Their recipe links are on the right hand side of their page.  Check them out at:

http://cristyandmichael.blogspot.com/

Enjoy!

PIZZA BUBBLE BREAD

Pizza Bubble Bread

(this recipe came from a cooking class my daughter attended at the Hicksville Middle School)

For this bumpy, saucy pizza, turn refrigerated biscuits into a super easy crust.

1 package Pillsbury biscuits
½ cup pizza sauce or pasta sauce
4 ounces of shredded mozzarella cheese
Cornmeal for the pan (2 – 4 tablespoons)

(I double this recipe to make it bigger)

Spray a Pizza pan or cookie sheet with cooking spray
Sprinkle some cornmeal on the pan
Separate the biscuits
Cut each biscuit into 4 equal pieces

Place the cut pieces into a bowl
Add the sauce to the bowl, toss to coat all the pieces
Arrange dough pieces in an 8” circle on the pan.  Pieces should be in a single layer.  Start in center and work out.

Sprinkle with shredded mozzarella cheese

Bake at 400 degrees about 15 minutes.

If you want you can add more cheese.  You can tweak this also by adding some spices like basil or oregano.

That is up to you.

Enjoy!



January 6, 2011

Two Pesto Spinach Chicken Bundles





TWO PESTO SPINACH CHICKEN BUNDLES

preheat oven to 350 degrees

INGREDIENTS

8      thin chicken cutlets
1      package frozen spinach, cooked and squeezed dry
1/2   cup basil pesto
1      cup roasted sweet pepper pesto*
        separated into two 1/2 cup measures
1/2   to 1 cup shredded monterey jack cheese
        toothpicks
        non stick cooking spray

Pound the cutlets thin.
Mix the spinach with the 2 pestos in a bowl.
Take a cutlet and spread with the spinach pesto mixture.
Top with some cheese.
Roll up carefully the best you can, securing with 2 toothpicks

Finishing remaining cutlets.

Place in a baking dish sprayed with non stick cooking spray.
Top the chicken with the rest of the roasted sweet pepper pesto.

Bake uncovered for 45-50 minutes in a preheated oven until the chicken is nicely browned and the juices run clear.

Don't forget to remove toothpick before eating.

All oven vary, so check for doneness.

*    I use Turtledove Company Roasted Sweet Pepper Pesto and
      I found this item at my local Stop & Shop Supermarket

Serve with rice or pasta or your favorite vegetable and a salad.

Enjoy!

January 4, 2011

Bruschetta Chicken Thighs

Bruschetta Chicken Thighs




BRUSCHETTA CHICKEN THIGHS


5 to 10 boneless chicken thighs
1/2 cup flour with some basil added 1 tablespoon
1 jar bruschetta ( a sauce )
olive oil for cooking chicken a couple of turns in the pan
5 stalks of celery, sliced thin and cooked
1/2 can diced tomatoes
1 can low sodium chicken broth
1 tablespoon butter
1 tablespoon flour

place a saute pan on the stove, add the olive oil and dredge the chicken thighs in the flour with the basil, shake off excess flour
place in pan and cook 10 minutes each side

remove to a plate

add a half can of chicken broth and 1/2 to 3/4 cup bruschetta sauce to the pan add 1 tablespoon butter and one tablespoon of flour and cook for a minute or two, it will thicken....

add the celery and the tomatoes and the chicken..

simmer for about 20-25 minutes..

serve with any pasta you like...

Enjoy!

January 3, 2011

Dee Dee's Ranch Chicken Thighs




Dee Dee's Ranch Chicken Thighs
 
5 boneless chicken thighs
1 1/2 envelopes hidden valley dressing/dip mix + a 1/2 cup flour
olive oil couple of turns in the pan
1 tablespoon of butter
 
5 carrots peeled and cut into slices and cooked seperately
1 can of sliced mushrooms (optional)
1 cup frozen peas, thawed or sliced cooked zucchini
1 can chicken stock
a handful of dried dill
 
heat the oil and butter in a saute pan
place the flour and hidden valley dressing in a bowl and combine
place the chicken in the bowl and coat on both sides
place the chicken in the pan and saute on both sides
(10 minutes or so on each side)
 
remove to a plate
 
take 2 tablespoons of butter and melt into that same pan, add 2 tablespoons of flour and cook for a minute
add the chicken stock a little at a time making a thick sauce (you might not need the whole can of stock)
 
place the chicken back into the pan, add the cooked carrots and the can of mushrooms and the peas or zucchini.  throw in the dried dill and simmer about 25 minutes.
 
serve with rice or a small shaped orzo pasta or noodles.
 
Enjoy!