1/3 cup butter
2 cloves of minced garlic
1 lb. chicken cubed or large chunks
1/3 cup flour
1/2 carrot shredded
1 stick of celery shredded
1/4 cup onion shredded
1/2 cup fresh spinach torn in pieces (optional)
2 cups whole milk
2 cups heavy cream
3 chicken bullion cubes
Cracked pepper to taste
17.6 oz. of Gnocchi (I found mine in the pasta aisle at Walmart)
On medium heat melt butter in a soup pot, add in the garlic and sautee. Add your chicken and cook through out. Add flour and mix well until the flour is cooked into the chicken. Next, add your milk and heavy cream. Then add the veggies(Carrots, Celery, Onion, Spinach). Add bullion cubes. Add your Gnocchi last, it takes 3-4 min. to cook throughout. Continue cooking until soup thickens, stirring occasionally. Cover and simmer for 10 minutes.
Submitted by Shanae: Ohhh my goodness this turned out fabulous and is so great for cold, frigid, blustery days. It is similar to the newest Olive Garden soup, but in my opinion not nearly as salty and much creamier. It's almost like a chowder.
January 9, 2010
December 1, 2009
Balsamic and Rosemary Roast Chicken
Ingredients:
1 whole roasting chicken, about 4 pounds
1 tablespoon fresh rosemary
1 clove of garlic
3 tablespoons olive oil
1/8 teaspoon freshly ground black pepper
4 sprigs fresh rosemary
Dipping Sauce:
2 teaspoons soy sauce
8 tablespoons balsamic vinegar
3 to 4 teaspoons brown sugar
Directions:
Rinse the chicken inside and out with cold running water. Pat it dry with paper towels.
In a small bowl, mince together 1 tablespoon of rosemary and 1 clove of garlic. Loosen the chicken skin and rub the flesh with olive oil and then the herb mixture. Sprinkle with black pepper. Put 2 rosemary sprigs into the cavity of the chicken. Place the chicken in a roasting bag and put 2 more rosemary springs next to the chicken. Refrigerate up to 24 hours before cooking. Cook for 20 to 25 minutes per pound (about 1 hour 20 minutes) at 350 degrees.
Just before serving, in a small saucepan, combine the balsamic vinegar, soy sauce, and brown sugar. Heat until warmed but don't boil.
Carve the chicken and remove the skin. Use the sauce as a dipping sauce while eating.
Serve with: roasted potatoes, salad, and rolls.
Submitted by Taunya
1 whole roasting chicken, about 4 pounds
1 tablespoon fresh rosemary
1 clove of garlic
3 tablespoons olive oil
1/8 teaspoon freshly ground black pepper
4 sprigs fresh rosemary
Dipping Sauce:
2 teaspoons soy sauce
8 tablespoons balsamic vinegar
3 to 4 teaspoons brown sugar
Directions:
Rinse the chicken inside and out with cold running water. Pat it dry with paper towels.
In a small bowl, mince together 1 tablespoon of rosemary and 1 clove of garlic. Loosen the chicken skin and rub the flesh with olive oil and then the herb mixture. Sprinkle with black pepper. Put 2 rosemary sprigs into the cavity of the chicken. Place the chicken in a roasting bag and put 2 more rosemary springs next to the chicken. Refrigerate up to 24 hours before cooking. Cook for 20 to 25 minutes per pound (about 1 hour 20 minutes) at 350 degrees.
Just before serving, in a small saucepan, combine the balsamic vinegar, soy sauce, and brown sugar. Heat until warmed but don't boil.
Carve the chicken and remove the skin. Use the sauce as a dipping sauce while eating.
Serve with: roasted potatoes, salad, and rolls.
Submitted by Taunya
November 1, 2009
Golden Squash Soup
5 medium leeks (white portion only), Sliced
2 Tablespoons butter
1 1/2 pounds butternut squash, peeled, seeded and cubed (about 4 cups)
4 cups chicken broth
1/4 tsp dried thyme
1/4 tsp pepper
1 3/4 cups shredded chedder cheese
1/4 cup sour cream
2 Tablespoons thinly sliced green onion
In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 min until squash is tender. Cool slightly. In blender, cover and process squash mixture in small batches until smooth; return to the pan. Bring to a boil. Reduce heat to low. Add the cheese; stir until soup is heated through and cheese is melted. Garnish with the sour cream and onion. Serves 6. Prep/Total time 30 min.
What to serve with it: warm rolls.
Submitted by Lyndsey
2 Tablespoons butter
1 1/2 pounds butternut squash, peeled, seeded and cubed (about 4 cups)
4 cups chicken broth
1/4 tsp dried thyme
1/4 tsp pepper
1 3/4 cups shredded chedder cheese
1/4 cup sour cream
2 Tablespoons thinly sliced green onion
In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 min until squash is tender. Cool slightly. In blender, cover and process squash mixture in small batches until smooth; return to the pan. Bring to a boil. Reduce heat to low. Add the cheese; stir until soup is heated through and cheese is melted. Garnish with the sour cream and onion. Serves 6. Prep/Total time 30 min.
What to serve with it: warm rolls.
Submitted by Lyndsey
September 29, 2009
Tomato-Basil Tart
1-2 pounds tomatoes
1 tsp salt
1 cup corn kernels (fresh, frozen, or canned)
1 T lemon juice
3 T sour cream (I’ve also used plain yogurt)
¼ c butter
1 ½ c flour
¼ cup yellow cornmeal
½ cup thinly sliced fresh basil or 1 T dried basil
1 T chopped fresh oregano or ½ tsp dried oregano
1 1/2 cups grated fontina cheese* (you can use mozzarella if you can’t find fontina)
Slice tomatoes into ¼”-thick slices. Arrange in a single layer on several layers of paper towels; sprinkle with ½ tsp salt. Let stand 20 minutes; blot dry with paper towels.
Preheat over to 400F.
Place corn, juice, and sour cream in a food processor or blender; process until smooth. Combine flour, cornmeal, and salt in a large bowl; stir with whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add corn mixture; stir until a soft dough forms. Knead gently 3-4 times.
Place dough onto overlapping sheets of plastic wrap and cover with more plastic wrap. Roll into a 14-inch circle, then place in freezer for 10 minutes. Lightly grease baking sheet then sprinkle with 1 T cornmeal. Remove dough from plastic wrap and place on baking sheet.
Combine ¼ cup basil, cheese, and oregano. Arrange half of the cheese mixture on dough, leaving a 1 1/2” border. Arrange half of tomato slices in a circle, covering the cheese mixture. Repeat process to finish using cheese and tomatoes. Fold edges of dough toward center to partially cover tomatoes. Press to seal.
Bake at 400F for 35 minutes or until crust is brown. Sprinkle remaining basil on top. Serves 6.
**The fontina cheese is really, really yummy, so if you can find it, it’s worth the extra cost.
What to serve with it: Green salad
Submitted by Holly: This recipe is originally from Cooking Light magazine. I’ve been making it for years as a way to eat up my yummy home grown tomatoes. This version is the one I make, which is a bit different from the original recipe. It does take some time to make, but is delicious!
1 tsp salt
1 cup corn kernels (fresh, frozen, or canned)
1 T lemon juice
3 T sour cream (I’ve also used plain yogurt)
¼ c butter
1 ½ c flour
¼ cup yellow cornmeal
½ cup thinly sliced fresh basil or 1 T dried basil
1 T chopped fresh oregano or ½ tsp dried oregano
1 1/2 cups grated fontina cheese* (you can use mozzarella if you can’t find fontina)
Slice tomatoes into ¼”-thick slices. Arrange in a single layer on several layers of paper towels; sprinkle with ½ tsp salt. Let stand 20 minutes; blot dry with paper towels.
Preheat over to 400F.
Place corn, juice, and sour cream in a food processor or blender; process until smooth. Combine flour, cornmeal, and salt in a large bowl; stir with whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add corn mixture; stir until a soft dough forms. Knead gently 3-4 times.
Place dough onto overlapping sheets of plastic wrap and cover with more plastic wrap. Roll into a 14-inch circle, then place in freezer for 10 minutes. Lightly grease baking sheet then sprinkle with 1 T cornmeal. Remove dough from plastic wrap and place on baking sheet.
Combine ¼ cup basil, cheese, and oregano. Arrange half of the cheese mixture on dough, leaving a 1 1/2” border. Arrange half of tomato slices in a circle, covering the cheese mixture. Repeat process to finish using cheese and tomatoes. Fold edges of dough toward center to partially cover tomatoes. Press to seal.
Bake at 400F for 35 minutes or until crust is brown. Sprinkle remaining basil on top. Serves 6.
**The fontina cheese is really, really yummy, so if you can find it, it’s worth the extra cost.
What to serve with it: Green salad
Submitted by Holly: This recipe is originally from Cooking Light magazine. I’ve been making it for years as a way to eat up my yummy home grown tomatoes. This version is the one I make, which is a bit different from the original recipe. It does take some time to make, but is delicious!
September 1, 2009
Oven Fried Chicken
2 cups Panko bread crumbs
1 cup grated Parmesan
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
Kosher salt and freshly ground black pepper
¼ cup Dijon mustard
2 tablespoons water
2 ½ lbs boneless skinless chicken breasts, pounded to ¼-inch thickness
Preheat oven to 400 degrees. Line a baking sheet with heavy aluminum foil. Place a cooling rack over pan and spray rack with non-stick cooking spray.
In a shallow dish combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste. In separate shallow dish combine mustard, water, salt and pepper to taste, and remaining olive oil. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25-30 minutes, or until chicken is golden brown. Serve immediately.
Submitted by Alison: This is a recipe that I got from Paula Deen’s cooking show on the food network. I watched her make it and have been anxious to try it out. I’m making it tonight, I’ll let you know how it goes. Enjoy!
1 cup grated Parmesan
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
Kosher salt and freshly ground black pepper
¼ cup Dijon mustard
2 tablespoons water
2 ½ lbs boneless skinless chicken breasts, pounded to ¼-inch thickness
Preheat oven to 400 degrees. Line a baking sheet with heavy aluminum foil. Place a cooling rack over pan and spray rack with non-stick cooking spray.
In a shallow dish combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste. In separate shallow dish combine mustard, water, salt and pepper to taste, and remaining olive oil. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25-30 minutes, or until chicken is golden brown. Serve immediately.
Submitted by Alison: This is a recipe that I got from Paula Deen’s cooking show on the food network. I watched her make it and have been anxious to try it out. I’m making it tonight, I’ll let you know how it goes. Enjoy!
February 28, 2009
Comfort Foods
Chocolate Chip Oatmeal Cookies
1 3/4 c flour
1 tsp baking soda
1/2 tsp salt (optional)
1 1/4 c brown sugar, packed tightly
1 c butter, softened (2 sticks)
1/2 c sugar
2 eggs
2 tblsp milk
2 tsp vanilla
2 1/2 c oats, quick or old-fashioned
2 c semi-sweet chocolate chips (12 oz)
1 c nuts, coarsely chopped (optional)
Preheat oven to 375^F. Combine flour, baking soda, and salt in small bowl. Beat brown sugar, butter, and sugar in large mixing bowl until creamy. Beat in eggs, milk, and vanilla. Gradually beat in flour mixture. Stir in oats, chocolate chips, and nuts: mix well. Drop by rounded tablespoon onto ungreased baking sheets. Bake 9 to 10 minutes for chewy cookies. Makes approximately 4 dozen cookies.
Submitted by Alisha, Nestle
Creamy Chicken Pasta and Vegetables
16 oz. box Rotini or Penne Pasta
2 cans cream of chicken soup
3 boneless skinless chicken breasted
1/4 c milk
1/2 tsp. garlic salt
salt and pepper to taste
Carrots
Broccoli
Cook pasta as directed on the box. Cook chicken until thoroughly cooked then cut into bit size pieces. Steam or boil carrots and broccoli just until tender. In a sauce pan, mix together cream of chicken soup, garlic salt, salt and pepper and milk then bring it to a boil. Removed soup mix from the heat and add cooked pasta, chicken, and vegetables.
Submitted by Taunya
Mom’s Chicken Teriyaki
5-6 chicken thighs
½ c sugar
½ c soy sauce
Sprinkle of ground ginger
Garlic salt
Place chicken thighs in baking dish with lid. Combine sugar, soy sauce and ginger; pour over chicken. Sprinkle seasoned chicken with garlic salt. Bake at 350-375 degrees for 45 minutes if chicken is thawed, 2 hours if frozen.
Submitted by Alison
Tuna Casserole
1 can cream of mushroom
1 Tblsp miracle whip
¼ c sour cream
1 Tblsp minced onion
1-2 cans tuna fish
Salt & pepper to taste
1 bag egg noodles
Potato chips, plain
Boil noodles. Mix everything else together except potato chips. Combine noodles and mixture together in casserole dish. Crush potato chips and put an even layer on top. Microwave covered for about 5 minutes.
Submitted by Lyndsey
1 3/4 c flour
1 tsp baking soda
1/2 tsp salt (optional)
1 1/4 c brown sugar, packed tightly
1 c butter, softened (2 sticks)
1/2 c sugar
2 eggs
2 tblsp milk
2 tsp vanilla
2 1/2 c oats, quick or old-fashioned
2 c semi-sweet chocolate chips (12 oz)
1 c nuts, coarsely chopped (optional)
Preheat oven to 375^F. Combine flour, baking soda, and salt in small bowl. Beat brown sugar, butter, and sugar in large mixing bowl until creamy. Beat in eggs, milk, and vanilla. Gradually beat in flour mixture. Stir in oats, chocolate chips, and nuts: mix well. Drop by rounded tablespoon onto ungreased baking sheets. Bake 9 to 10 minutes for chewy cookies. Makes approximately 4 dozen cookies.
Submitted by Alisha, Nestle
Creamy Chicken Pasta and Vegetables
16 oz. box Rotini or Penne Pasta
2 cans cream of chicken soup
3 boneless skinless chicken breasted
1/4 c milk
1/2 tsp. garlic salt
salt and pepper to taste
Carrots
Broccoli
Cook pasta as directed on the box. Cook chicken until thoroughly cooked then cut into bit size pieces. Steam or boil carrots and broccoli just until tender. In a sauce pan, mix together cream of chicken soup, garlic salt, salt and pepper and milk then bring it to a boil. Removed soup mix from the heat and add cooked pasta, chicken, and vegetables.
Submitted by Taunya
Mom’s Chicken Teriyaki
5-6 chicken thighs
½ c sugar
½ c soy sauce
Sprinkle of ground ginger
Garlic salt
Place chicken thighs in baking dish with lid. Combine sugar, soy sauce and ginger; pour over chicken. Sprinkle seasoned chicken with garlic salt. Bake at 350-375 degrees for 45 minutes if chicken is thawed, 2 hours if frozen.
Submitted by Alison
Tuna Casserole
1 can cream of mushroom
1 Tblsp miracle whip
¼ c sour cream
1 Tblsp minced onion
1-2 cans tuna fish
Salt & pepper to taste
1 bag egg noodles
Potato chips, plain
Boil noodles. Mix everything else together except potato chips. Combine noodles and mixture together in casserole dish. Crush potato chips and put an even layer on top. Microwave covered for about 5 minutes.
Submitted by Lyndsey
February 15, 2009
Cooking Question?
Does it really make a difference to use unsalted vs. salted butter when cooking? Why?
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