Chicken Curry Soup

I've been under the weather for the past few days with the typical winter cold and this was just what the doctor ordered. Very simple and simmers in your slow cooker until dinner time. I couldn't have asked for more on a day like today when I wasn't feeling like my usual self and needed something to make me feel better. My husband had about 3 bowls of "seconds"!

1 lb boneless, skinless Chicken Breasts
6 cups Chicken Broth
1 small Onion, chopped (or use 1 Tablespoon dried chopped onions)
1 Granny Smith Apple, peeled and diced
3 medium Red Potatoes, diced with skin on (you can peel if you like.) (Or you can use 2 medium baking potatoes instead)
3 Carrots, peeled and chopped
1 1/2 Tablespoon Curry Powder
1 teaspoon Salt
1/2 cup Rice (white or long grain)
1/2 cup Cream
1 Lemon

Add Chicken, broth, onion, apple, potatoes, carrots, curry powder and rice to slow cooker. Cook on Low for 6-8 hours or High for 3-4 hours. Shred the chicken breasts and add cream. When serving, sprinkle a little curry powder, salt/pepper to taste and a small amount of lemon juice over soup in bowl.

Classic Southern Style Beef Stew

When it is chilly outside I love this dish. We always ate our stew over rice but this is so good I love a big old warm bowl all by itself as well. I like my food well seasoned and flavorful, so be ready!

Olive oil
1/2 cup Flour
1 1/2 teaspoons Salt
1 1/2 teaspoons Pepper
1-2 Tablespoons Cajun seasoning
2 lbs Beef Stew Meat
1 Onion, chopped
4 cloves of Garlic, minced
2 cartons Beef stock (32 oz each)
4 1/2 cups Water
2 Tablespoons Beef Granules
1 teaspoon dried Thyme
1 teaspoon dried Basil
1 teaspoon Cajun seasoning
1 teaspoon Paprika
1/4 teaspoon Celery seed
3-4 Bay Leaves
1 lb Baby Carrots, cut into chunks
6 Red Potatoes (with skin), cut into 1 inch pieces
1/4 cup Milk
2 Tablespoons Corn Starch

In a bowl, combine flour, salt, pepper and 1-2 Tablespoons Cajun seasoning; stir to blend well. Pat meat dry and coat in flour mixture.

Heat olive oil in large skillet and sear meat in batches, placing them in a large pot as they are done. In same skillet you seared the meat, keep all of the drippings and add onion. Add more oil if needed. Cook until the onion starts to gain a golden color and stir in the garlic. Heat for about a minute and then add a small amount of beef stock to gather up the bits on the bottom of your skillet. Pour this into the pot with the waiting meat. Add remaining beef stock, water and beef granules; bring to boil. Add thyme, basil, Cajun seasoning, paprika, celery seed and bay leaves. Reduce heat and simmer for about 2 hours.

Add carrots and potatoes, bring back to a boil and cook for about 15-20 minutes. In a small bowl, mix together milk and corn starch until well blended; then add to the stew and stir. Cook another few minutes or until the carrots and potatoes are tender.

Traditional Lasagna

Wow. I never ate a lot of lasagna growing up, but with my love of Italian foods I had to take it on in my kitchen. I was shocked how good this recipe was. There is definitely truth behind people saying it is even better the next day. I like to assemble this and let it sit in my fridge overnight, then bake it in time for dinner. It allows its flavors to mingle and makes it "day two brilliant" the first time! There are non-onion-lovers in my family, so I use dried onion instead of raw chopped onion and there is never an onion issue. 1/3 cup fresh chopped onion = 1 tablespoon dried onion flakes.

1 lb ground Sweet Italian Sausage
3/4 lb Ground Beef
1/2 cup Onion, minced
2-3 cloves of Garlic, minced
1 (28oz) can Crushed Tomatoes
2 (6oz) cans Tomato Paste
2 (6.5) cans Tomato Sauce
1/2 cup water
2 Tablespoons Sugar
1 1/2 teaspoons dried Basil Leaves
1/2 teaspoon Fennel Seeds
1 teaspoon Italian Seasoning
1 Tablespoon Salt
1/4 teaspoon Black Pepper
4 Tablespoons fresh Parsley, chopped
12 Lasagna Noodles
16 oz Ricotta Cheese
1 Egg
1/2 teaspoon ground Nutmeg
1/2 teaspoon Salt
3/4 lb Mozzarella cheese slices
3/4 cup grated Parmesan Cheese

In a large pot or Dutch oven, cook sausage, ground beef, onion and garlic until meat is browned and cooked through. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 Tablespoon salt, pepper, and 2 Tablespoons parsley. Simmer for 1 1/2 hours, stirring occasionally.
Instead of cooking noodles, soak in very hot water for 30 minutes.
In a mixing bowl, combine Ricotta cheese with egg, 2 Tablespoon parsley, ground nutmeg, and 1/2 teaspoon salt.
Preheat oven to 375 degrees
In a 9x13 inch baking dish, spread 1 1/2 cups of the meat sauce in the bottom, evenly. Arrange 6 noodles lengthwise over meat sauce. Spread 1/2 of Ricotta mixture over noodles. Top with 1/3 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheeses.
Cover with foil that has been sprayed to prevent sticking and try not to let the foil touch the cheese. Bake for 25 minutes. Then, remove the foil and bake an additional 25 minutes. Cool for 10-15 minutes before serving.




When I have extra meat sauce I didn't put into my lasagna, I boil some macaroni noodles and mix with the sauce to make some YUMMY Beefaroni!

Barbecue Green Beans with Bacon

This is a nice way to dress up your green beans and also makes them super tasty for the kids! Something different. Something GOOD!

4 slices of Bacon, cut into pieces
1/4 cup Onion
1/4 cup Sugar
2 cans Green Beans, drained
1/2 cup Ketchup
1 Tablespoon Worcestershire sauce
1/2 cup Brown Sugar

Brown the bacon and onion in skillet.  Add ketchup, sugar, brown sugar, and Worcestershire sauce; stir. Simmer for 2 minutes. Place beans in oven safe dish; pour sauce over top. Bake at 350 degrees for 20 minutes.

Deviled Eggs

There are lots of variations of deviled eggs I have tried and pick this recipe as my personal favorite. Deviled eggs never stick around very long when they are brought to a get together or function. These tend to disappear even faster.

One dozen Eggs, boiled
1/4 cup Mayo
1 Tablespoon Dijon Mustard
1 heaping Tablespoon Sweet Pickle Relish
Salt and Pepper, to taste
1/4 Cajun seasoning
Paprika (for garnish)

Peel the shells from the boiled eggs and cut in half lengthwise. Remove the yolks into a mixing bowl and place the whites aside. Mash yolks well with a fork. To the yolks, add mayo, Dijon mustard, sweet pickle relish, salt, pepper and Cajun seasoning and stir until creamy. Always taste your mixture at this point and adjust seasonings if needed. Place mixture into a plastic sandwich bag and cut one bottom corner off for easy dispensing into the egg whites. Squeeze yolk mixture evenly into each egg white, then garnish each with paprika. Refrigerate the finished deviled eggs until serving.

Greek Chicken Pasta

I honestly hadn't eaten artichokes but a handful of times before this dish. I wanted something different. This was definitely it.

14 oz uncooked pasta
1 tablespoon olive oil
2 cloves garlic, crushed
1/2 cup chopped red onion
1 pound skinless, boneless chicken breasts - cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
2 cans diced tomatoes
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper to taste
1/2 cup cream/ yogurt

Cook pasta as directed on package; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and cooked through. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Add cream to thicken.

Sausage, Green Chili, Tomato and Spinach Pasta

This tops the list in my house of our favorite dinners, for my husband especially. This dish incorporates a burst tomato sauce mixed with cream that is so light and refreshing. Make sure if you are making this for children to add no more then one sliced green chili. They can add a serious kick. My husband and I love it hot so I will make this with extra chilies especially for us!

1 lb. Ground Sweet Italian Sausage
1-2 Green Chilies, sliced
4 Garlic cloves, minced
1 large pack Grape Tomatoes
1 lb. Linguini
Spinach, chopped
1-2 cups Heavy Cream

Brown sausage. Add garlic and chilies; stir. Add grape tomatoes and cover. Shake pot to stir. Meanwhile, cook pasta as directed on package. Before draining, reserve 1 cup of cooking water and set aside. Once tomatoes begin to prune and burst, use a slotted spoon or potato masher to mash. Stir in the noodles, cup of reserved cooking water, and spinach to the sauce. Mix well. Add 1-2 cups of cream over low heat and mix until sauce covers pasta.

Oven Roasted Garlic and Herb Carrots

I once struggled to get my children to eat enough of their vegetables. That is, until I came up with this quick and delicious carrot side dish.

Large bag of Carrots
Olive oil
Garlic Salt
Basil

Rinse, peel and slice/chop carrots as even as possible. Place in baking dish. Add olive oil and toss. Season with garlic sauce; Toss. Sprinkle again with garlic salt and basil. Bake in oven at 350 degrees for 1 hour.

You could easily add other vegetables to make this even more satisfying.

Mama's Simple Baked Potatoes

Baked Potatoes are a very simple side to serve with many many dishes. We don't like to waste in this house and ensure we make the potato skins delicious as well.

6 baking potatoes
olive oil
garlic salt

Wash potatoes and scrub clean.  Peirce with fork and place on foil lined baking sheet with shallow rim. Coat in olive oil and garlic salt. Bake in oven at 350 degrees for an hour or until done. I serve with butter and sour cream.

Broccoli and Cheese Soup

I will admit I have an addiction to cheese. I like it a bit too much. My son is guilty of the same. Broccoli and Cheese Soup is an excuse to indulge our "cheese tooth."

I based my soup off a recipe I found on AllRecipes.com you can find here. I had was looking to use much of the ingredients the recipe called for but made some changes and was very pleased. The recipe that follows includes the changes I made.

1 (32 ounce) package frozen broccoli

3 1/2-4 cups milk

2 lb. package processed cheese, cut into 1/2 inch cubes

1/2-2/3 cup all-purpose flour

1 cup heavy cream

1 1/2 cups shredded cheddar cheese

1 teaspoon salt

1 teaspoon ground black pepper

In medium to large saucepan, place broccoli and just enough water to cover. Cook until tender. Set aside and do not drain water.

In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and shredded cheddar cheese.  Add the broccoli (and it's water) to pot and season with salt and pepper. Heat soup through and serve.

Southern Fried Chicken Tenders

Everyone has to have some good ol' southern fried chicken every now and then. I like to feed my family fried chicken fingers and they never turn it down.

1 1/2 lbs Chicken Tenderloins

1 quart Water 

1/4 cup Kosher Salt

1/4 cup Sugar 

2 cups Flour

2 tablespoons Garlic Powder 

2 tablespoons Onion Powder

2 tablespoons Paprika

2 tablespoons Seasoning Salt

1 tablespoon Black Pepper 

2 teaspoons Cayenne Pepper

2 Eggs

1/4 cup Milk

Combine the water, kosher salt, and sugar in a container to form a brine. Add the chicken tenders and let this marinate in the fridge for 2 hours.

Mix the eggs and milk in another container. Dredge the chicken tenders in the flour mixture and pat off excess. Dip the tenders in the egg mixture and drain excess. Dredge the chicken tenders in the flour a second time and set them on a plate. Put them in the fridge to dry out for about 20 minutes. This will help the coating stick to the chicken better. Heat oil in a heavy bottomed frying pan or cast iron skillet with tall sides. There should be about an inch of oil in the pan. Once the oil is hot, fry the tenders in small batches until golden and then drain on paper towels.

Chicken Alfredo

I think it's safe to say I once had a Chicken Alfredo obsession. I still love it, but don't eat it near as often as I did during my Alfredo kick. This dish is SO simple and inexpensive. Once you make the sauce for the first time, you will wonder why you ever bothered buying the jar sauces that can't even come close to comparing. The ingredients are minimal but the meal is SO good!

1 pound Fettuccine Noodles

1 pound Chicken Tenderloins, seasoned with garlic powder (or fresh chopped garlic), salt and pepper.

1 stick Butter

1 cup Heavy Cream

Salt and Pepper, to taste

2 cups Freshly Grated Parmesan Cheese

Cook pasta as directed on package.
In a non-stick skillet, heat oil and brown the seasoned chicken tenderloins until cooked through. Remove from skillet onto a clean plate.
In the same skillet, warm butter and cream. Season with salt and pepper. Add Parmesan Cheese stir continuously until melted. Return Chicken to skillet.
Drain pasta and immediately pour it into the bowl.
I like to plate the pasta individually then top with sauce and chicken.


I will also add about 2 teaspoons of flour to the butter and cream while it is heating, whisking it until well blended. I like my sauce a little thick.

Ground Beef Enchiladas and Chicken Taquitos

When I announce we will be having this Mexican meal for dinner, my husband and son immediately celebrate with cheers and questions on when it will be ready soon follow.

Two recipes, one post.

Ground Beef Enchiladas

1 lb Ground Beef

1 Tablespoon Dried Onion Flakes

1 teaspoon Ground Cumin

12 flour Tortillas, fajita size

1 large can Enchilada Sauce

2 cups Shredded Mozzarella Cheese

Heat oven to 400°F. Brown ground beef with onion flakes and cumin until thoroughly cooked; drain. Stir in 3/4 cup enchilada sauce and 1 cup cheese. Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13x9 baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake at 400°F for 15 to 20 minutes

------------------------------

Chicken Taquitos

Corn Tortillas

3 cups Chicken, cooked and shredded

3/4 cup salsa, green

1 cup Monterey Jack Cheese

1 tablespoon canola oil or vegetable oil
Sour Cream

Cooking Spray

Preheat oven to 450 degrees. Wrap tortillas in paper towel and heat in the microwave for about a minute. They need to be quite warm so they do not crack when you roll them. Meanwhile, place shredded chicken in a bowl; add cheese and 1/2 cup salsa. (reserve the rest for garnish). Mix ingredients thoroughly. Cover a baking pan with foil and spread canola (or vegetable) oil over it to evenly coat. Fill the tortillas with about 2 tablespoons of chicken in a thin row across the center of the tortilla. Take one side of the tortilla, fold it to the center, then roll the tortilla up tightly. Place them seam end down on the baking sheet about an inch apart. Lightly spray top of taquitos with cooking spray. Bake in bottom third of oven at 450 degrees for about 8 minutes. Turn taquitos over and cook for about 5 more minutes until crispy. Serve with salsa, guacamole and sour cream.

Balsamic Chicken and Vegetables over Pasta

Simple. Refreshing. Enough said.

For this recipe I am not giving measured amounts of the dressing. I am someone who likes a lot of dressing, but you may not. You make it how you like it.

1 lb of your favorite Pasta
Olive oil
1 lb Chicken tenderloins, seasoned with garlic powder, salt and pepper
2 medium Red Peppers, cut into thin strips
2 medium Zucchini, cut into thin strips
Balsamic Dressing
Grated Parmesan Cheese

Cook your Pasta as directed on package.
Heat oil in large, non-stick skillet. Add chicken and brown on both sides. Add zucchini and red pepper. Add some balsamic dressing; cook until chicken is done and vegetables are tender to your likings, stirring frequently.
Drain Pasta and place in large bowl. Add the chicken/vegetable mixture and more balsamic dressing. Toss; serve sprinkled with Parmesan cheese.

Slow Cooked Chicken Pot Pie Stew

I absolutely love chicken pie. It's one of my favorite southern comfort foods. I love being from the south.. the food is phenomenal!

This is a recipe you cook in your crock pot. It couldn't get easier.. the amount of flavor will most definitely surprise you!

3 Frozen Chicken Breasts (boneless, skinless)
1 can Cream of Chicken Soup
1 can Cream of Potato Soup
1 can Mixed Vegetables
1 can Sliced New Potatoes
1 Tablespoon Dried Onion Flakes

Place frozen chicken breasts in crock pot. Mix all other ingredients together and pour over chicken. Cook 8-10 hours on LOW.  Shred the chicken; stir. I like to add some basil or parsley and salt/pepper to season.  Add chicken stock to thin out stew or add flour to thicken, if you wish. Serve with some crescent rolls or biscuits.

I use 5 frozen chicken breasts when I double the recipe to keep the stew at the consistency I like best.

Hot Sausage Ragu with Rigatoni and Provolone Besciamella

Do you want to taste a little bit of heaven? Then try this! Holy Rigatoni! This is on the top of my list of the best pasta I have ever eaten. I changed up the original recipe to my likings and it IS a masterpiece! 

The first time I made this I squeezed it into a 9x13 baking dish and couldn't have added another drop into that pan if I tried! I recommend either a larger baking dish or using a 9x13 AND 8x8.

Extra Virgin Olive Oil
1/3 lb Pancetta, finely diced
1 lb Hot Italian Ground Sausage
1 lb Rigatoni pasta
4 cloves garlic, minced
salt & pepper
3 Cubanelle Peppers, halved,seeded, thinly sliced
2 Onions, quartered lengthwise, thinly sliced
1/4 cup Tomato Paste
1/4 cup Tomato Sauce
1 cup Red Wine
2 cups Chicken Stock
28oz can Italian diced Tomatoes (it has herbs for seasoning)
Basil
For Besciamella:
4 Tablespoons Butter
3 Tablespoons Flour
3 cups Whole Milk
Salt & Pepper
Nutmeg
1 1/2 - 2 cups Provolone Cheese, grated (I buy sandwich slices and dice)


Heat Extra Virgin Olive Oil in large pot. Add Pancetta and brown (it will look like bacon). Place on a plate lined with a paper towel to drain, set aside.
In same pot (clean any left behind bits), add more olive oil and Italian Sausage. Break up and Brown. Add garlic, salt and pepper. Once browned, add to plate of Pancetta and set aside.
In same pot (clean any left behind bits), heat olive oil over medium heat. Add Peppers & Onion. Salt and Pepper to season. Cook 10 minutes, stirring frequently until tender. Stir in Tomato Paste. Cook 1 minute, then add Red Wine. Cook 1 minute (to burn off alcohol) then add Chicken Stock and stir well. Add can of Tomatoes
WHILE SAUCE IS THICKENING: boil pasta and make besiamella: In sauce pot over medium heat melt Butter. Whisk in flour, cook 1-2 minutes then add Milk and cook until it is thick enough to cover the back of a spoon. Stir it frequently so it does not burn on the bottom of the pot. Season with salt,pepper and nutmeg.
Preheat Broiler.
Drain pasta and stir into ragu sauce. Place in 2 casserole dishes. (this is too much for one 13x9 dish)
Remove besciamella from heat and stir in Provolone to melt. Pour over casseroles in an even/thin layer.
Place under broiler for a few minutes to brown.

Slow Cooked Swiss Steaks in Tomato/Green Pepper Sauce

This calls for your crock pot. (Oh, how I LOVE my crock pot!) It reminds me almost of a roast; the meat falls apart and is full of flavor. I double this recipe as it is not enough meat for my family of four.

1/4 cup Italian Dressing

1  shoulder steak (1 lb.), cut into 4 pieces

1/2 cup flour

1/4 cup  tomato paste

1 can (14-1/2 oz.) diced tomatoes, undrained

1/2 cup  beef broth

1 green pepper, chopped

1/2 cup  shredded Swiss Cheese

Heat dressing in large nonstick skillet on medium-high heat.  Dredge steaks in flour. Add to skillet; cook 2 to 3 min. on each side or until steaks are browned on both sides. Remove from heat.

Place tomatoes, broth and tomato paste in slow cooker. Add steaks and peppers; cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 8 to 10 hours).
Once plated, sprinkle with cheese. Serve over rice or mashed potatoes. YUM!!

Homemade Spaghetti Sauce with Italian Sausage

If you want a spaghetti dinner that's rich in flavor and easy on a budget- this is for you. I threw this recipe together with what I had in my pantry and didn't have to even rinse the dishes before they entered the dishwasher because the plates were all licked clean! The husband, 3rd grade son and 16 month old daughter LOVE spaghetti night. I always double my recipe!

My apologies. I tend to not measure much so I simply have guessed at the spice amounts.

1 lb Ground Mild Italian Sausage
1 Tablespoon Olive Oil
1-2 Tablespoons Dried Chopped Onion OR 1 Small Onion, chopped
1-2 Garlic Cloves, minced
1 can Diced Tomatoes
2 cans Tomato Sauce
1-2 Teaspoons Dried Oregano
1-2 Teaspoons Dried Basil
2 Bay Leaves
Salt & Pepper to taste

In large pot, brown sausage in olive oil. When almost cooked through, add onion and garlic. Let cook a few minutes, stirring. Add tomatoes, tomato sauce and spices to pot. Simmer for several hours uncovered. Salt and pepper to taste. Serve over your favorite hot spaghetti noodles.

Food is Love

In my house, food IS love. There is no doubt about that. This blog will dedicated to my love of food. Something that feels great to share.

I was tired of the "same-old, same-old " dinners and started an adventure to find good meals that did not cost an arm and a leg to produce. I found food alright. GOOD food. Easy to make food that tastes like it wasn't so easy. Doctoring up the simple yet pleasing recipes I find has been key. I shared with friends and was told it was definite blog material.. so here we are.

ENJOY!

Creamy Lemon Garlic Chicken over Angel Hair Pasta

This is what's for dinner tonight...

Ingredients:
-1 lb. thinly sliced chicken breasts
-salt and pepper
-3 Tablespoons flour
-1 Tablespoon olive oil
-2 Tablespoons butter
-1/2 to 1 red bell pepper, very thinly sliced
-1 Tablespoon lemon juice
-3 cloves garlic, minced
-4 green onions, with about three inches of green, thinly sliced (optional)
-1 cup chicken broth
-1/2 cup heavy cream

Sprinkle chicken breasts lightly with salt and pepper; dredge in flour. Heat oil and butter in a large skillet over med-low heat; add chicken and brown each side. Add bell pepper, lemon juice, garlic, green onions (if you are using them), and chicken broth. Bring to a simmer; cover and simmer over low heat for 15 minutes or until chicken is cooked through. Add cream and salt and pepper, to taste. Serve hot over cooked angel hair pasta.

(serves 4)
-