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Chicken Parmesan Soup

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This is a Pampered Chef recipe and it is delicious!

Ingredients:
1/4 of a 16-oz loaf French bread
2 tbsp olive oil
3 tbsp Garlic & Herb Rub, divided
1 1/2 cups unsalted chicken stock
2 cups marinara sauce
1 can (14.5 oz) diced tomatoes with garlic and onion (about 1 3/4 cups/425 mL), undrained

2 1/2 cups (625 mL) diced cooked chicken breasts
3 garlic cloves
1 oz (30 g) fresh Parmesan cheese
3/4 cup (175 mL) shredded mozzarella cheese, divided

Directions:
1. Cut bread into 3/4-in. (2-cm) cubes. (You
should have about 2 cups/500 mL.)

2. Toss bread cubes, oil and 1 tbsp (15 mL)
of the rub in Deep Covered Baker.

3. Microwave bread cubes, uncovered,
on HIGH 3–4 minutes or until they
begin to brown, stirring every minute.
Spread croutons over a piece of
Parchment Paper to cool.

4. Stir stock, remaining 2 tbsp (30 mL)
rub, marinara sauce, tomatoes,
chicken and garlic pressed with Garlic
Press into baker.

5. Microwave, covered, on HIGH
11–13 minutes or until soup is hot.

6. Grate Parmesan using a fine grater.

7. Carefully remove baker from
microwave and stir in Parmesan.

8. Top soup with half of the mozzarella
and sprinkle with half of the croutons.
Top with remaining mozzarella.

9. Let stand, covered, 2–3 minutes or
until cheese is melted. Serve soup
with remaining croutons.

Yield: 6 servings

Nutrients per serving: (about 1¼ cups/300 mL): Calories 330, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 60 mg, Sodium 980 mg, Carbohydrate 23 g, Fiber 3 g, Protein 28 g

Cook's Tip: Garlic Oil can be
substituted for the olive oil, if desired.

Croutons can be stored at room
temperature in an airtight container or
resealable plastic bag for 3 to 5 days.
Make extra and save them for your
salad!

Taco Ring

Ingredients

  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 pkg taco seasoning mix
  • 1 cup (4 oz) cheddar cheese
  • 2 Tbsp water
  • 2 8 oz refrigerated crescent rolls

Directions

  • Preheat oven to 375
  • Brown ground beef and drain grease.
  • Stir in taco seasoning, water and cheese.
  • Unroll crescent rolls and separate. Arrange triangles in a circle on a round baking stone with wide ends overlapping in center and points toward the outside. There should be about a 5 inch diameter in the center. (start with North, South, East and West, then place one NE, SE, NW, SW, then fill in the rest of the gaps with the remaining crescent roll triangle pieces)
  • Scoop meat mixture evenly onto widest ends of dough at center of ring. Bring points in and over and tuck underneath the wide end.
  • Bake 20 to 25 minutes or until golden brown.
  • You can garnish with bell pepper, lettuce, salsa, tomatoes, onion, sour cream, olives, etc.

Variation: You can also add refried beans to the ring before placing the meat, some have also added mexican corn as well. 

Red Velvet Oreo Truffle Brownie Bars

Red Velvet Oreo Truffle Brownie Bars

Ingredients
•1 Duncan Hines box Red Velvet cake mix 
•1/2 cup butter, melted 
•2 eggs 
•1 package white chocolate pudding mix
•6 tablespoons vegetable oil 
•1 package Oreos 
•8 ounce package cream cheese, softened 
•1/2 package (1/2lb) chocolate bark (CandiQuick) (or about 1-1/2 cups chocolate chips)
•mini chocolate chips for garnish 

Directions
Preheat oven to 325 degrees F. Combine cake mix, melted butter, eggs, pudding mix, vegetable oil and mix well until thoroughly combined (2-3 minutes on medium of electric mixer, otherwise, use a very sturdy spatula and be prepared to use some elbow grease). 

 

Spread the red velvet brownie layer into a greased and floured 9 x13 pan. It will be VERY thick, use the back of a spoon (or clean hands) to help spread it into all edges of the pan.

Bake for 20-22 minutes or until a toothpick inserted comes out clean (ovens vary so watch closely). Let cool completely before flipping out.

Crush package of Oreos in the manual food processor. Stir together crushed Oreos and cream cheese until blended smooth. I used my mixer for 2-3 minutes. 

Carefully spread out Oreo truffle mixture on top of baked red velvet brownies. Use your hands to help press it down instead of spreading to avoid tearing the brownies.

 

Melt chocolate candy bark (or chocolate chips) and pour over top Oreo truffle layer. I used a whole bag of chocolate chips.

Sprinkle with mini chocolate chips while still warm. Let cool completely before cutting into squares.


Helpful tips: 

  • Melt cream cheese for 15 seconds in a microwave to soften.
  • You can use regular chocolate pudding if you cannot find white chocolate pudding mix.
  • You can also use regular sized chocolate chips instead of minis for top layer.

 

Black Bean Salad

Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette

I found this recipe on Pinterest of course! It’s perfect for entertaining because it’s festive and you can make it ahead of time — in fact, you should because it gets better and better the longer it sits. I have made it several times, once as a garnish for our mexican food night and Stephen put the salad on his tacos and once for a friends get together. It does involve a fair amount of chopping  — nothing difficult but it does take some time to put together. Enjoy! 

Ingredients

  • 2 15-ounce cans black beans, rinsed and drained
  • 3 ears fresh cooked corn, kernels cut off the cob or 1 can of corn
  • 2 tomatoes, diced
  • 2 cloves garlic, minced
  • 2 tablespoons minced shallots, from one medium shallot
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons sugar
  • 9 tablespoons extra virgin olive oil, best quality 
  • 1 teaspoon lime zest (be sure to zest limes before juicing them)
  • 6 tablespoons fresh lime juice
  • 1/2 cup chopped fresh cilantro, plus more for garnish
  • 2 Hass avocados, chopped

Directions

Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Reese's Cookie Brownie

This recipe is easy and fun!! It makes delicious Reeses cookie brownies and only uses 3 ingredients. If your looking for a crowd favorite or just an after dinner dessert you will love this!!! Trust me there will be no leftovers!

Ingredients:

  • Pillsbury chocolate chip cookie dough

  • Duncan Hines chewy fudge brownie mix

  • Reese’s peanut butter cup miniatures or regular size (prefer regular)

Directions:

  1. Preheat oven to 350 degrees

  2. Pull apart cookie dough and line the bottom of cupcake pan or square individual brownie pan.

  3. Top the cookie dough with Reese’s peanut butter cup (upside down)

  4. Top peanut butter cup with brownie mix.

  5. Bake for 18-20 minutes.

  6. Enjoy!!!

I used one 16.5 ounce package of Pillsbury chocolate cookie dough and one box of brownies (had some leftover) to make only 12 cookies. I will be testing this again in the future to see if that is again the correct amount!

Chicken Cordon Bleu

Stephen and I started a new way of eating this month called Clean Eating, basically no sugars (unless natural), all whole wheat and no processed foods, so far so good! Pinterest is my best friend! I love searching for new recipes on there and testing them out to see how Stephen likes them. This one I made last night and it was scrumptious!

INGREDIENTS:

  • 2 4-oz boneless, skinless chicken breasts

  • 2 large spinach leaves, washed stems removed

  • 2 wedges light cheese

  • 1 oz ham

  • Paprika, to taste

  • 1 clove garlic, minced

  • 1 tsp extra-virgin olive oil

  • 1 cup mushrooms, sliced

  • 1/8 tsp ground black pepper

DIJON YOGURT SAUCE

  • 1/2 cup nonfat Greek yogurt

  • 1 tbsp Dijon mustard

  • 1/2 tsp 1% buttermilk

  • 2 tbsp chives, chopped

INSTRUCTIONS:

  1. Preheat oven to 400°F. Pound chicken with a mallet to 1/4-inch thickness. Be careful not to tear apart the breast. Lay 1 spinach leaf on top of each breast. Then spread cheese wedge to cover spinach. Top with 1/2 slice ham, folding ham over as needed to fit breast. Gently roll up each breast and secure with a toothpick. Sprinkle outer side of breast with paprika. Bake in oven for 20 minutes, until chicken is cooked through.

  2. While chicken is baking, sauté garlic in oil in a nonstick skillet for 1 minute on medium-high heat. Add mushrooms and pepper. Stir occasionally for 10 minutes until soft. Remove from heat. Cover and set aside.

  3. To prepare sauce, whisk together yogurt, mustard and buttermilk. Mix in chives.

  4.  Divide mushrooms equally between 2 plates, about 1/4 cup each. Then place chicken on bed of mushrooms and drizzle 1/4 cup yogurt sauce over top. 

Variations: I did not make it with the mushrooms or the yogurt sauce. I did add some crushed croutons to the top (I was out of my homemade bread crumbs!) And our chicken took a little longer than 20 mins.

Taco Soup

This is an all time favorite and is yummy in hot or cold weather. My oldest son loved the winter because apparently I would make more soups then, he never told me that he enjoyed them year around. So after that I tried to make them more often. This is served well with your favorite chips or crackers, our favorite is Fritos!

Ingredients:

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 2 cloves of garlic, diced
  • 1 can (15 ounces) pinto beans
  • 1 can (11 to 15 ounces) whole kernel corn ,drained
  • 1 can (10 to 15 ounces) Rotel tomatoes (or tomatoes with green chile peppers)
  • 1 pkg. (about 1 ounce) taco seasoning mix - (store bought or homemade see recipe on blog)
  • 1 pkg. original hidden valley ranch dressing(dry) (or homemade see recipe on blog)
  • 2 1/2 cups water or more, to make soup broth

In our family, we doubled the recipe as it is wonderful warmed up the next day and  it freezes well.

Preparation:

Brown ground beef, onion and garlic in a large pan; drain off fat. Add remaining ingredients to meat in a large stockpot and simmer for an hour or so. The longer you can simmer the better. If I have time, I allow mine to simmer for 3-4 hours, however, if we are in a rush then 30 minutes will do as well. This works great in a crockpot on low as well.

Cajun Roasted Turkey

Cajun Roasted Turkey

Brine:

1 cup salt

1 cup brown sugar

2 oranges, quartered

2 lemons, quartered

6 sprigs thyme

4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.

 

Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

 

Injection Ingredients:

2 tablespoons Worcestershire sauce

1 tablespoon concentrated liquid crab and shrimp boil (recommended: Zatarian's) exclude if you have allergies to shellfish (Lauren) or replace with liquid seasoning or spice of preference. I like Allegro liquid seasoning when I can get it...

1/4 cup apple cider

3/4 cup honey

1 (12-ounce) bottle beer

1 tablespoon salt

1 tablespoon ground allspice

1/2 cup Creole seasoning

1/4 teaspoon cayenne

1/2 cup olive oil

1/4 cup finely minced garlic

 

Prep:

1 (10 to 12-pound) turkey, rinsed well inside and out, patted dry

4 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 to 2 cups chicken broth, as needed for bottom of roasting pan

 

Directions:

Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times.

 

Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.

 

Season the injected turkey well both inside and out with the kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.)

 

When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.

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Chocolate Sheet Cake

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Sheet Cake 

2 c sugar

2 c flour

2 stick butter

4 T cocoa (or 3 squares and ¼ cup of butter)

1 c water

½ cup buttermilk

2 eggs, slightly beaten

1 tsp baking soda

1 tsp vanilla

Sift sugar and flour together. Mix butter, cocoa and water in saucepan. Bring to a rapid boil. Pour over flour/sugar mixture, stir. Add buttermilk, eggs, baking soda and vanilla. Mix together. Pour into 9x13 baking dish and bake for 30 mins at 400 degrees (or until toothpick comes out clean). 

ICING:

1 stick of butter

4 T cocoa (3 squares and ¼ cup of butter)

6 T milk

1 box of sifted powdered sugar

1 cup of nuts, chopped (optional)

Mix butter, cocoa, and milk in saucepan and bring to a boil. Remove from heat and add powdered sugar and nuts, stir and spread over hot cake.

White Chicken Enchiladas

This is one our family's favorites and they are hit here as well! We made this for our Mexican Dinner Party we hosted this past weekend and everyone loved them. 

INGREDIENTS

8 soft flour tortillas
2 cups cooked, shredded chicken*
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
1 cup sour cream
1 (4 oz) can diced green chillies
1 tsp dried cilantro
1 can cream of chicken soup 
1 can of Old El Paso Green Enchilada Sauce


Preheat oven to 350 degrees. 

Mix cream of chicken soup, sour cream, green chilies and 1/4 of the enchilada sauce together. Fold in chicken. Place an equal amount of the mixture into each tortilla.  Roll the tortilla up and place seam side down in the pan. 

Pour the enchilada sauce over the tortillas and sprinkle with cheese.

Bake 20-25 minutes.

* My shredded chicken: I melt 2 T butter and a clove of garlic then I add my uncut chicken into the pan.  I turn once taking them out once they are 98% cooked, then I place them on a cutting board and shred them with a knife and fork. I add more butter (if needed) and 1 chopped onion, and then add my shredded chicken back to the pan. Depending on my mood, I sometimes I add a tsp of taco seasoning and 1/4 cup of water. Let the chicken finish cooking and then use as directed above.

Pinto Beans

For many years, I did not make this recipe, boy was I missing out! I prefer pinto beans vs red beans. You can cook these in the crockpot or on the stove (as long as you are there to monitor the water level). I usually make a double batch so that I can freeze some for soup or refried beans later in the week.

INGREDIENTS for overnight soak

  • bag of pinto beans
  • 2 T garlic powder
  • 2 tsp Cumin

INGREDIENTS for cooking

  • 2-3 small green onions, chopped
  • 1 cup fresh Cilantor, chopped or 2 T dried cilantro
  • 4 pieces of uncooked bacon, cut up
  • salt and pepper to taste
  • 4 cloves of garlic, chopped
  • 1 tsp Red Pepper Flakes, more if you prefer it spicier
  • 2 T Cumin
  • 2 T Mexican Oregano

The night before rinse your beans then in a large bowl or pan add your beans, soaking ingredients above (garlic, and Cumin) and enough water to cover the beans generously in a large pot. Cover and leave on the counter overnight.

Cooking day: Add salt, garlic, onions, pepper, cilantro, red pepper flakes, cumin, Mexican Oregano and bacon. Fill the pot with enough water to generously cover the beans. Bring to a boil and then simmer for 3-4 hours, adding water as needed to keep the beans moist and to ensure that it does not burn.

Crockpot: Rinse the beans, add beans and above cooking ingredients to the crockpot. Fill the crockpot with enough water to generously cover the beans, otherwise, you take a chance of your beans becoming to dry or burning. Cook on low for 6-8 hours.

Helpful tips:

  • Soaking cuts the cooking time by as much as 70%, so most soaked beans will pressure cook in as little as 8 to 15 minutes. 
  • If you fail to soak the beans first, you can still have beans that day, it will just extend the cooking time.
  • Soaking helps further break down those pesky oligosaccharides, the indigestible sugars that cause gas in beans, as well as removing tannins, phytic acid and tryspin inhibitors.


 

Lemon Pound Cake

I made this recipe last week because I was looking for something different to take to the book club meeting and for the guys at work. I received so many compliments from it. The cake it so very moist and just abounds with flavor. It has a nice lemon flavor but is not overwhelming. 

INGREDIENTS 

  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 3 cups sugar
  • 1 cup unsalted butter, room temperature
  • 1/2 cup shortening, room temperature
  • 5 large eggs
  • 2 tsp vanilla
  • 1 cup whole milk
  • 6 Tbsp lemon juice
  • 1 lemon, zested


Preheat oven to 350F

Butter and flour 2 loaf pans or one large Bundt pan, you can also use cook it in a 9 x 13 and it will work just fine.

Sift flour, baking powder and salt into medium bowl.  Set aside.

Using an electric mixer, cream together butter, shortening and sugar.  Add eggs one at a time, beating until well blended after each one, then add vanilla and stir.

Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest. 

Pour batter into prepared pans.  Bake cakes until tester inserted into center comes out clean, about 55 minutes.  Cool cakes in pans for 15 minutes.  Turn cakes out onto racks and cool completely.

 

Peach Cobbler

This is a dish that is requested over and over, and is by far the simplest of cobblers to make. This is a quick easy dish to put together. If you keep peaches in the pantry, you always have a yummy treat or a dessert to go, whenever the need arises.

Melt 1 stick butter in baking dish in 350 degrees oven

In a large mixing bowl, mix: 

  • 1 ½ cups flour

  • 2 cups sugar

  • 2 teaspons baking powder

  • 1/2 teaspon salt

  • 1 1/2 cup milk 

Stir and pour mixture into baking dish             

Add one 28 oz can sliced peaches dumping the can of peaches and all the juice into the batter. DO NOT stir the peaches and juice in. 

Cook until lightly brown (about 45 minutes to an hour) 

 

Homemade Italian Bread Crumbs

INGREDIENTS 

  • 1 heaping Tablespoon oregano
  • 1 heaping Tablespoon garlic powder
  • 1 heaping Tablespoon onion powder
  • 1 heaping Tablespoon basil
  • 1 heaping Tablespoon finely chopped parsley
  • salt and pepper to taste

METHOD 

  1. Lay bread slices in a single layer on a baking sheet and bake at 250 for 10-15 minutes. Turn over and bake another 10-15 minutes, or until dry and slightly toasted.
  2. Place bread slices in a food processor or blender, filling about half-way. Process until into coarse crumbs. Repeat until all the bread has been turned into crumbs
  3. If bread crumbs are still moist or soft, spread them on the baking sheet and place them back into the oven and bake another 10 minutes. Stir and check for dryness. When crumbs are dry, remove from oven.
  4. Sprinkle seasonings on top of crumbs and carefully mix in.
  5. Working in batches, place the seasoned crumbs back into the food processor and process until desired consistency is reached.
  6. Spread the bread crumbs on the baking sheet again, or on a clean counter, and allow to cool thoroughly before storing. Keep in an airtight container.

These will keep tightly covered in the refrigerator for up to two months. Enjoy! 

Parmesan Chicken

INGREDIENTS

  • 1 clove garlic, minced
  • 1 stick unsalted butter (1/2 cup or 1/4 pound), melted
  • 1 cup dried bread crumbs
  • 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
  • 1/2 cup grated cheddar cheese
  • 2 Tbsp chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic salt
  • A large pinch of Italian seasoning (herb mix)
  • 1/8 teaspoon ground black pepper
  • 2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

METHOD

1 Preheat oven to 450°F. Pat the chicken pieces dry with paper towels.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

The last time I made this dish, I ended up just coating the chicken with the breadcrumbs then sprinkling the cheeses over the top - both come out tasting delicious!

Shrimp Scampi

This is one of my favorite shrimp dishes, yet you will not see me cooking this unless I can get my hands on some fresh shrimp. It just doesnt taste the same otherwise. However, this is a very nice meal that can be thrown together in no time and typically with ingredients you will have on hand. It is a simple shrimp dish (that can be served over pasta or rice) with a lemony, garlicky light butter/olive oil sauce.  

INGREDIENTS

  • 1 pound large (16-20 count) shrimp, shelled and de-veined, tail-on for presentation if you want

  • Salt to taste

  • 4 garlic cloves, slivered, or 1 Tbsp minced garlic

  • 4 Tablespoons olive oil

  • 5 Tablespoons butter

  • 1/2 cup finely chopped parsley

  • 1/4 cup white wine

  • 1/2 to 1 teaspoon red pepper flakes

  • Freshly ground black pepper to taste

  • 3 Tablespoons lemon juice

If you are using frozen shrimp, defrost them quickly and safely by putting the shrimp in a large bowl of ice water.

When you buy your shrimp, ask them to de-vein and clean up the shrimp for you - saves time and does not cost extra!

METHOD

1 Heat a sauté pan on high heat. Reduce the heat to medium-high and add the olive oil and butter. Once the butter melts add the garlic and red pepper flakes. Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown, making sure not to burn the garlic.

2 As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and and lemon juice, stir to combine and coat the shrimp with the butter, oil, lemon juice, and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes.

3 Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine.

Serve over your favorite pasta or over rice. This sauce makes enough for 3 cups of rice or a pound of pasta. 

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