Turkey Wild Rice Soup

 

1 medium onion, chopped
2 celery ribs, diced
2 carrots, diced
1/2 C butter
1/2 C all purpose flour
4 C chicken or turkey broth
2 C light cream
2 1/2 C precooked long grain wild rice
2 C cooked turkey or chicken, diced
1 t dried parsley
1/2 t salt
1/4 t pepper

In a large kettle or dutch oven, sauté the onion, celery, and carrots in butter until the onion is transparent.  Reduce the heat.  Blend in flour and cook until bubbly.  Gradually add chicken broth, stirring constantly.  Bring to boil and continue to boil for one minute.  Reduce heat and add cream, wild rice, turkey, parsley, salt and pepper.  Simmer for 20 minutes.  Yields 8 servings.

Notes: I used normal white rice, but wild would be nummy.  I just used leftover dark meat turkey from Thanksgiving.  I also used half and half because I had some left over.  Normal milk, or whole would be good too.  This is a thick soup.  If you're serving it with breadsticks or rolls I would thin with more milk for dipping the bread. 

Butternut Squash Soup

1/4 C butter
2 1/2 C leeks, chopped
2 lbs butternut squash, peeled and chopped
5 C chicken broth
1/2 C canned milk (or normal milk)
pinch salt
pinch pepper
toasted pine nuts (optional)

In large stock pot, melt butter and add leeks.  Cook until soft, but not brown.  Add squash and enough chicken stock to just cover the squash.  Bring to a boil, stirring occasionally.  Cover and simmer 15-20 minutes until squash is tender.  Puree softened squash and leeks in a blender until very smooth.  Add remaining chicken stock, milk, salt and pepper to taste, and serve with sprinkle of pine nuts.  Yields 8

Notes:  Surprisingly delicious, just a hint of squashy taste.  (but I love butternut squash) Thin soup but very filling.  I would even recommend using it as a base to other vegetable soups.  You could add broccoli, mushrooms, carrots, bacon, sour cream, shredded chicken, etc.  Would be  a good alternative base for other "white sauce" soups.

Cream Cheese Chicken Enchiladas

~CREAM CHEESE CHICKEN ENCHILADAS~

Ingredients:

5 oz. reduced fat cream cheese, softened
1/4 cup light sour cream
10 oz. can of enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
4 oz. can diced green chiles
1/2 tsp chili powder
1/4 tsp cumin
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) whole wheat tortillas

Directions:
1.Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.

2.In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.

3.In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.

4.Spread about half of the remaining enchilada sauce in the bottom of the baking dish.

5.Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve. Enjoy!  

*We garnished with tomatoes, spinach and a dollop of sour cream!  So yummy! I have had this recipe saved in my "drafts" in my email for months.  I can not remember for the life of me where it came from!  It is sure yummy though, whoever came up with the recipe! :)

Slow Cooker Creamy Potato Soup

Slow Cooker Creamy Potato Soup

Ingredients:

10 gloves of garlic, minced (if you use jarred, it's a 5 t equivalent)

64 oz (8 cups) of chicken stock or broth

1 T seasoned salt

5 pounds russet potatoes, washed NOT peeled, diced into 1/2 inch cubes

2 medium yellow onions, diced

2 cups carrots, diced

16 oz low fat or non fat cream cheese

Directions:

Combine all ingredients (except for cream cheese) in crock pot and cook on high for 6 hours or low for 10 hours.

Take out half of soup and place in blender with most of liquid and blend with cream cheese. Pour blended soup back in with rest of soup in crock pot and stir to re-incorporate. (This will give you a creamy base with some chunky vegetables still intact). 

Can garnish with shredded cheese, green onion, crumbled bacon, if desired. 

I serve with crusty bread, usually rosemary focaccia. 

Notes:

Very simple and perfect for fall. This has become my go-to recipe to bring to new moms with newborns. It's a familiar tasting comfort food that agrees with most palates. This make A LOT of soup (it fills my crock pot up to the very top) so I take half to the new mom's family and save half for our family. You could easily half this if just eating for your own family (at least at my family's stage now, who knows in the future!). It is certainly a comfort food with the cream cheese ingredient, but so worth it! My kids all love it, including EmmaMae.

Campfire Cones

Waffle Cones
Chocolate Chips
Marshmallows
Sunflower seeds
Coconut
Jam
Peanut Butter
Caramel Topping
Butterscotch Chips
etc,
Aluminum Foil
Marshmallow roasters

Fill it, wrap it, roast it, and snarf it up!

Grilled BBQ Chicken Sandwhiches with all the Toppings

2 large chicken breasts
Stubbs BBQ sauce (original)
Pepper Jack Cheese
Avocados
Tomatoes
Mini Peppers (come in a bag of all colors)
Mayo
Tort  Crusty Rolls from Costco

Smother chicken in BBQ sauce and place on grill, re-smothering as needed while cooking.  Remove Pepper centers and roast on the grill.  When chicken and peppers are finished, place on roll with all other toppings.  Serve with salad, fruit, chips, or sweet potato fries!  (Clayton loved, loved, loved these.  A fun spin from the sometimes sloppy shredded BBQ chicken sandwiches)

Heather's Brownie Cake

Ingredients

Brownie Cake

• Box of Brownies
• Box of chocolate pudding (powdered)
• 4 eggs
• 1 cup vegetable oil
• 1/2 cup water
• 3/4 cup sour cream
• 20ish Hershey's Kisses or chocolate chips (milk choclolate if you want it like kisses)
• 1/2 brick of Nestle's Abuelita's Authentic Mexican Hot Chocolate Drink Tablet

Frosting

• 2 cups powdered sugar
• 1/8th to 1/4th cup of butter
• 1 tablespoon vanilla
• 3 tablespoons cocao
• 1/3 cup milk

Directions

Preheat oven to 350 degrees Fahrenheit. Mix the brownies, pudding, eggs, oil, oil, water, and sour cream together.  Cut up kisses (or dump in as many chocolate chips as you want) and 1/2 tablet of Mexican chocolate, and add to the mixture.  Put mixture in greased 9x13 pan, and cook for 45 to 50 minutes.  (Until toothpick comes out clean).  While backing, mix all the frosting ingredients.  Pour frosting on top of the cake.  Will take about an hour or two for the frosting to harden.  

Roasted Red Pepper Chicken Melts

Ingredients:

• 7-ounce jar of roasted red peppers, drained and patted dry (about 3/4 C)
• 1 clove garlic, chopped
• 1/2 cup mayo
• 1/2 teaspoon fresh lemon juice
• kosher salt and black pepper
• 2 cups cooked shredded or (or a few chicken breasts grilled and sliced)
• 1 cup shredded mozzarella cheese, or several slices
• a handful of fresh basil leaves
• 1 large french baguette (about 24″ long) or 4 large hoagie buns

Directions: 

Place roasted red peppers, garlic, mayo, and lemon juice (if you don’t have a lemon, sub red or white wine vinegar, or just leave it out!)  in a food processor.  Add a pinch of salt and a few cracks of fresh ground pepper.  Process until smooth and then store in the fridge until ready to use.  You can make the sauce ahead of time.

Slice bread in half to open it up.  Lightly brush with olive oil or butter and place under a broiler until golden brown and toasted.  Remove from oven and spread red pepper sauce on the bottom half of the bread.  Layer chicken on top of it and top with cheese.  Place back in the broiler just until cheese is melted.  Top with basil leaves.  Spread red pepper sauce on other side of bread and put sandwich together.  Slice in to 4 large hoagies, or 8 smaller sandwiches.

Notes:

I like to make these open faced. We have made them about once/week since discovering them last month. Jordan especially LOVES them. I sometimes use rotisserie chicken so I barely have to turn the oven on (it heats up our apartment so badly!). I place the basil under the cheese before I toast it. We have it with fresh fruit and it's a perfect summer meal! 

Recipe and picture from: http://www.ourbestbites.com/2013/05/italian-chicken-hoagies-with-roasted-red-pepper-sauce/

BBQ Chicken Pizza

Flat Bread/Pizza Crust (We buy packages of flat bread from Costco and just use those)

BBQ sauce

Grilled Chicken (I use 1 chicken breast for 4 flat breads.  I just cut it up in small pieces, cook in olive oil over the stove, season with salt and pepper)

Caramelized onions (I cut up a yellow onion and cook it in butter and brown sugar.  Sorry I dont have measurments, I just do whatever)

Cilantro (Or green onions if you dont have cilantro)

Mozzarella cheese

Cook at 375 for 20 (ish) minutes

Chocolate Mint Cookies

1 box devil's food cake mix
2 eggs
1/3 cup oil
I am guessing you would bake them for about 8 to 10 or so minutes at 375.  I don't even know how many it makes.  My guess is only about 1 dozen.
After you bring them out of the oven place an andes mint on the top and allow it to melt.
We had these at a Zone Conference yesterday and they were yummy.

Heather's Pasta Salad

Ingredients:

• Box of colorful twisty pasta
• 1/2 block motzerella cheese
• jar or can of artichokes
• jar of hearts of palm
• can of olives
• cucumber
• bell pepper of your choice
• grape tomatoes
• can baby corn
• lemon
• salt and pepper
• olive oil
• balsamic vinigear
• Italian dressing

Directions:

Boil water with salt and cook the noodels.  While cooking, cube cheese, slice artichoces, hearts of palm, olives, cucumber, bell pepper, grape tomatoes, and baby corn.  Drain the noodels, and run under cool water.  Combine the cut ingredients to the noodels in a large bowl.  Topping should double the size of the amount in the bowl when added to noodels- you man not need full cans or need to cut the entire veggie.  Drizzle olive oil, and italian dressing over the pasta.  Add a dash of balsamic, but not too much or it will over power.  Add some of the juice of the artichokes from the can, and squeeze the lemon in too.  Salt and peper. 

Fills a medium large bowl, and takes about 10 to 15 minutes. 

Notes:

You can buy heart of palm at Walmart, or any grocery store really.  I like to add black beans too, or anything else I have that seems like it would go well.  

Honey Lime Tilapia

Honey Lime Tilapia

Ingredients:

Fish and Marinade:

• 4 tilapia fillets (about 4-5 ounces each)
• 2 tablespoons lime juice (from 1 large lime)
• Zest of 1 lime
• 1 tablespoon olive oil
• 1 1/2 tablespoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 clove garlic, finely minced

Coating and Cooking:

• 1/2 cup all-purpose or whole wheat flour (I used whole wheat)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1-2 tablespoons olive oil

Directions:

1. In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours. It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won't completely cover the fish.
2. Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn't overcrowded.
3. Serve immediately with lime wedges.

Notes:

We try to have fish once a week. I love salmon but have recently started trying out tilapia. I love these flavors, lime is so refreshing. I also love how quickly fish cooks! I love the crispy coating! Make sure to have it hot enough (but not too hot!) and wait 3-5 minutes per side to ensure the coating stays on and gets nice and crispy. I served with brown rice, steamed broccoli, and watermelon. 

Recipe and picture from: http://melskitchencafe.ziplist.com/souschef?url=http%3A%2F%2Fwww.melskitchencafe.com%2F2013%2F03%2Fhoney-lime-tilapia.html

Stacked Roasted Vegetable Enchiladas

Ingredients:

• 1 poblano chile, cut into matchsticks (I used a finely diced jalapeno)
• 2 red bell peppers, cut into matchsticks
• 1/2 head of cauliflower, cut into 1/2-inch chunks
• 1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
• 1 medium onion, halved and slivered
• 1 cup corn kernels, fresh or frozen (I left these out as I am not a huge corn fan)
• 3 T heat-safe oil like grapeseed or coconut (I used olive oil)
• 1 1/2 tsp ground cumin
• 2 garlic cloves, minced
• salt and black pepper
• 1/2 cup chopped fresh cilantro
• 2 cups homemade or store bought salsa/pico de gallo
• 2 ounces baby spinach leaves (about 2 big handfuls)
• 9-10 corn tortillas, torn/halved 
• 2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
• optional toppings: sour cream and thinly sliced scallions, avocados or guacamole

directions:

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.

Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Serves 4-5

Notes:

I love roasted vegetables! These southwest flavors are so yummy and I especially love the roasted sweet potato - yum! This is a colorful and beautiful dish and my boys didn't mind all the veggies. A tasty and filling meatless meal. Tastes fresh and flavorful! Served with spanish rice and watermelon. I think I will add some black beans next time as well.  Again, can be prepared in the morning and then baked in the evening. 

Recipe and pic from here: http://www.perrysplate.com/2011/03/stacked-roasted-vegetable-enchiladas.html

Black Bean and Sweet Potato Burritos

Black Bean and Sweet Potato Burritos

Ingredients:

• 2 sweet potatoes, peeled and cubed small (about 3-4 cups)
• 1 jalapeno, seeded and finely diced
• 1 red pepper, diced small
• 1 small red onion, diced small (about 1/2 cup)
• 2 teaspoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can black beans, rinsed and drain
• 1/4 - 1/2 cup chopped cilantro (depending on your taste)
• 2 teaspoons fresh lime juice (from about 1 lime)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 6-8 burrito-size tortillas (whole wheat, white or other favorite variety)

Directions:

1. Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Dump the coated veggies onto a large rimmed baking sheet and roast for 18-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time.
2. Let the vegetable mixture cool. Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.
3. Place 3-4 tortillas on a microwave-safe plat and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle with shredded cheese, a little of each kind.. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).
4. Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. Adjust the baking time as needed depending on if the filling has been refrigerated or not. For a softer tortilla, wrap each burrito in tin foil and heat through (I did this and it kept them nice and soft!). Serve immediately.

Notes:

I LOVE the taste of sweet potatoes in southwest flavored dishes - a recently discovered favorite! This is a filling vegetarian meal, which I'm always on the lookout for. I found myself craving these for lunch all week! The boys enjoyed them as well. The filling can easily be made ahead of time, which helps for quick evening meal prep. Served with a side of spanish rice and fresh mangoes. 

Recipe and pic from: http://www.melskitchencafe.com/2013/02/black-bean-and-sweet-potato-burritos.html

Spanish Rice

Spanish Rice

Ingredients

• 1 cups rice (I used brown rice)
• 1/4 cup oil (I used canola, but will try olive oil next time)
• 1/2 cup tomato sauce (I used the 5.5oz can)
• 3 stems cilantro (optional)
• 1 clove minced garlic 
• 2 cups water
• 1 chicken flavored bouillon cube (I used 1 ts "better than bouillon" chicken base)
• dash of cumin
• dash of garlic powder 

Directions:

Throw it all in the rice cooker (make sure to use the brown rice button if using brown rice) and cook per rice cooker instructions. 

Notes:

Makes a nice simple side to many of our "TexMex" style dinners. The boys loved it. The original recipe has many more steps and is made on the stovetop and it would probably turn out even better but I love the simplicity of the rice cooker!

Photo credit and recipe adapted from here: http://lilluna.com/food-tutorial-spanish-rice/

Zucchini Lasagna

Zucchini Lasagna

Ingredients:

• 1 lb 93% lean ground beef (I used ground turkey)
• 3 cloves garlic
• 1/2 onion
• 1 tsp olive oil
• salt and pepper
• 28 oz can crushed tomatoes
• 2 tbsp chopped fresh basil (I just used my entire package, probably double this)
• 3 medium zucchini, sliced 1/8" thick
• 15 oz part-skim ricotta
• 16 oz part-skin mozzarella cheese, shredded (Sargento)
• 1/4 cup Parmigiano Reggiano
• 1 large egg

Directions:
In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40 minutes, covered (I probably didn't simmer this long). Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

Preheat oven to 350°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well. 

In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.

Notes:
I'm certainly not part of the anti-carb movement (whole grains are good for you!) but I loved the idea of adding more veggies in and also thought this would be a great idea when zucchinis are plentiful in the summer. We all loved it! It's filling and relatively healthy and could also be great without the meat. We think it's a keeper. 

Recipe (with more great pics) and photo credit here: http://www.skinnytaste.com/2009/02/zucchini-lasagna.html

Overnight Oatmeal

• 6-8 cups water (see note above)
• 2 cups steel cut oats
• 1/4 cup pure maple syrup
• 1/4 cup packed light brown sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup dried blueberries (optional)

Directions

1. Lightly coat the inside of a 4-5 quart slow cooker with cooking spray. Combine all the ingredients in the slow cooker and stir. Cook for 7-8 hours on low. Stir thoroughly before serving with a rubber spatula or wooden spoon. Serve immediately. The leftover oatmeal can be portioned into tupperware-like containers and refrigerated to be reheated and enjoyed for 3-4 days.

** Our family loves oatmeal, so I had to try this.  Seriously amazing.  I'm adding it to my routine each week. I love doing it at night and waking up to breakfast.  You could definitely cut down on the sugar and add in whatever you like to individual bowls!

Lemon Angel Hair with Chicken and Spinach

Lemon Angel Hair with Chicken and Spinach

1/2 lb angel hair pasta
4 cloves of garlic
1/2 t. crushed red pepper
Perfect Chicken, cut into chunks
2 lemons, zested and juiced
3/4 c. half-and-half
1 c. Parmesan, grated (or shredded)
1 c. baby spinach, stems removed
3 T. extra virgin olive oil

Bring a pot of water to a boil. Salt the water well, and add pasta. Heat a large skillet over low heat. Add oil, garlic, and crushed red pepper. Cook until the oil sizzles (about 7-10 minutes). Add lemon juice, half-and-half, and a ladle of the pasta water to the garlic oil mixture. Raise the heat to med-low to med heat until the sauce begins to bubble. Drain pasta - DO NOT RINSE. Add the pasta, zest, and 1/2 c. Parmesan to the cream sauce. Toss for a minute or two. Add chicken and spinach, and toss until well distributed. Top with remaining cheese. Enjoy!

**Notes:
-Be sure to use the Perfect Chicken recipe.  Its delish.  
-We do not like spicy food in our family, and the red pepper was too much for us. Next time I would just do a few dashes of red pepper so it isnt as spicy.

Cajun Chicken Pasta

• 8 ounces uncooked linguine (I used Dreamfields)
• 1 pound chicken breast strips
• 1-2 tsp Cajun seasoning (or to taste)
• 1 tbsp olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 8 oz fresh mushrooms, sliced
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup fat free low sodium chicken broth
• 1/3 cup skim milk
• 1 tbsp flour
• 3 tbsp light cream cheese
• fresh cracked pepper
• 2 scallions, chopped
• salt to taste
• Smart Balance cooking spray

Directions:

Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt. Prepare pasta in salted water according to package directions. Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy.

Bacon Wrapped Green Bean Bundles

Bacon Wrapped Green Bean Bundles

Ingredients

• 1 lb. green beans with the ends snapped off (buy or pick about 1 1/2 pounds so you’ll have 1 lb. after the beans’ ends have been snapped)

• 8 slices lean, regularly sliced bacon (I used Turkey Bacon)

• 3 Tbsp. real butter (no substitutions!)

• 1 Tbsp. rice vinegar

• 1 Tbsp. white sugar

• 1 Tbsp. minced red onion

• 1 clove minced garlic

• 1/4 tsp. Kosher salt

Instructions:

Bring a large pot of lightly salted water to a boil.

If you’re using fresh green beans, wash and snap the ends off. Discard any sickly looking, overly skinny, limp, or yucky-looking beans. Super-scientific, right?

When the water is boiling, briefly boil (blanch) the beans for 2-3 minutes or until you start hearing a popping noise and the beans have turned bright green. Quickly drain and rinse in cold water until the beans have cooled.

If you’re planning on completing the beans immediately, preheat the oven to 400 degrees F.

On a cookie sheet, divide the green beans evenly into 8 piles. Carefully bundle each pile of beans with one slice of bacon and return to the baking sheet. This step can be done up to a day ahead of time.

When the oven is ready, place the pan in the oven and bake for 10-15 minutes or until the bacon is crisp and sizzling. While the bundles are in the oven, melt the butter over medium-high heat in a small saucepan. When the butter is bubbly, add in the onions and garlic and for 2-3 minutes or until the onions are softened and fragrant. Reduce heat to low and add in vinegar, sugar, and salt. Remove from heat and set aside.

When ready to serve, place bean bundles on a serving platter and drizzle with sauce. Serve immediately.

Notes

I made these for Easter and loved them! They only change I made was using Turkey Bacon. It is nice to be able to make most of it the day before and just pop in the oven the day of. Nice festive way to dress up green beans!

Picture and recipe from: http://www.ourbestbites.com/2009/08/bacon-wrapped-green-bean-bundles/

Crash Hot Potatoes

Crash Hot Potatoes

Ingredients:

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Directions:

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Notes

I made these for a friend and then for our family and they were a hit both times. We had them on Easter as well. We don't eat a lot of potatoes but these are a nice replacement for mashed potatoes, of which I'm not a big fan. I love roasting potatoes with olive oil! These have simple ingredients and taste so yummy with the crispy edges. I boiled them ahead of time so I could quickly smash, season, and roast the day of. I used rosemary and it was great.

Picture and source: http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/