Thursday, October 6, 2011

Chicken Sausage & White Bean Soup

With all of the crazy weather in Henderson lately, I thought soup sounded very yummy. So, with the rain beating on my window panes and lightning flashing across the sky I set to the task of creating something warm and delicious:
Ingredients:
12 oz of Johnsonville chicken sausage, sliced
6 oz of frozen corn
15 oz can of white beans
4 cups of chicken broth
10 oz of condensed cream of potato soup
1 tsp salt
1 tsp pepper
1 tsp garlic powder
½ large white onion, peeled & diced
3 carrots, peeled & chunky chopped
3 red potatoes, peeled & chunky chopped
3 bay leaves
1 tsp oregano
1 tsp basil
½ tsp crushed red pepper
Directions:
1.      In a large fry pan, over medium-high heat add: sausage, onions, carrots, & potatoes. Cook until carrots & potatoes are tender, about 10 minutes.
2.      Next add: white beans, corn & 1 ½ cups chicken broth. Bring to a simmer and cover for 10 minutes.
3.      After 5 minutes, remove lid and add all seasonings. Then recover for remaining 5 minutes.
4.      In a medium saucepan, on medium heat, add: soup & remaining 2 ½ cups of broth. Bring to a simmer, then reduce to low & cover for 5 minutes.
5.      Next, turn your Crock pot on low. Dump contents of both pans in.
6.      Cover and leave it for 3-4 hours or until ready to eat.
This is so warm and delicious! I would suggest serving with some fresh made bread. If the soup is too spicy then cut the amount of crushed red pepper in half. Either way, it is amazingly flavorful and great for a cold night under a warm blanket.



Wednesday, October 5, 2011

Cheeseburger Pizza

So, I was standing around the kitchen the other day trying to decide what to make for dinner when my totally rad mother called. Yes, I did indeed use the word rad. Anyway, she gave me an awesome idea for a pizza:
Ingredients:
1 Pillsbury refrigerated pizza dough
1 lb ground beef
½ large white onion, peeled & diced
8 oz of tomato sauce
½ can of spam, diced (optional)
2 cups Mexican blend shredded cheese
1 tsp garlic powder
1 tsp Italian seasoning
1 tsp salt
1 tsp pepper
Directions:
1.      Preheat oven to 400 degrees.
2.      Spray baking sheet with non-stick spray.
3.      Next, line the pan with pizza dough. Bake for 5 minutes.
4.      In a medium fry pan add: meat & onion.
5.      Cook until meat is brown. About 10-15 minutes.
6.      In a small fry pan cook spam until brown. About 10 minutes. (exclude this step if you do not use the spam)
7.      Remove crust from oven.
8.      Top with tomato sauce, 1 cup of cheese, ½ tsp garlic, ½ tsp Italian seasoning, ½ tsp salt & ½ tsp pepper.
9.      Now, add: meat, spam (optional), & onion.
10. Add the remainder of the seasoning & the other cup of cheese.
11.  Return pizza to oven & bake for another 15-20 minutes.
12.  Remove from oven & let cool about 5-10 minutes before serving.
Alright, that is it. Absolutely delicious and it really does taste like a cheeseburger! But, I must give credit where credit is due. The idea definitely came from my totally rad mother and the name came from totally awesome husband! Thanks to my two favorite people!!!


Thursday, September 29, 2011

Turkey Chili Cups w/ Mango Pico de Gallo

Chili is awesome! But what could make it better? Let me think…hmm…Got it!! Fresh Mango Pico de Gallo and warm, fluffy bread cups, Excellent! Intrigued, then give it a try, it’s really simple:

Ingredients:
1 lb lean ground turkey
2 carrots, cut lengthwise then chopped
2 green bell peppers, cored, halved and chopped
8 oz of chopped red onion
8 oz of diced green chilies
14 oz can of diced tomatoes
15 oz can of kidney beans
1 packet chili seasoning
1 canned pizza dough
10 oz of mango Pico de Gallo
8 oz of sour cream
1 tsp garlic powder
3 tbsp olive oil
1 tsp salt
1 tsp pepper



Directions:
1.       Preheat oven to 425 degrees.
2.      Next, open pizza dough, unroll onto cutting board, and cut into 8 equal parts.
3.      Now, using a cupcake pan, spray 8 spots with non-stick spray then line with dough (1 piece of dough per spot)
4.      Next, bake dough for 10 minutes.
5.      Remove dough, while still warm use a small glass (about shot glass sized) to push down the center. It will have risen during baking.
6.      Now cover to keep warm and set aside.
7.      In a large fry pan on medium-high add: oil and turkey. Cook until turkey is no longer pink, about 15 minutes.
8.     Next, add: carrots, bell peppers, onions, garlic, salt & pepper.
9.      Cook until carrots are tender. About 10 minutes.
10.  Now add: green chilies, beans, tomatoes and chili seasoning.
11.   Mix well, reduce heat to low and simmer for 5 minutes.
12.  Now, remove cups from pan, fill with chili then top with Pico and sour cream.



These are so good! They come out perfectly cooked, a little messy but really delicious! For a little extra spice I would suggest adding crushed red pepper or some tapatio hot sauce.
This recipe makes 8 cups which serve 4. You will have lots of leftover chili, so freeze it and have another delicious meal later in the week. Well, that’s it; hope you enjoy them as much as we did!


Wednesday, September 28, 2011

Chunky Chicken & Veggie Soup w/ White Beans

Yay!! It’s finally starting to cool off and now I can make different, wonderful soups using my awesome crock pot!! I’m so excited!!! So, here is to the first soup of the season, Cheers!!

Ingredients:
4 boneless skinless chicken breast, trimmed
4 red potatoes, quartered
3 carrots, chunky chopped
1 white onion, peeled & quartered
1 can White beans, drained
2 tsp dry parsley
2 tsp dry oregano
2 tsp garlic powder
3 tbsp olive oil
1 tsp salt
1 tsp pepper
1 tsp crushed red pepper
2 cups chicken broth
1 can of cream of chicken soup
1-      16oz bag of frozen peas
1-      16oz bag of frozen corn



Directions:
1.       Start by slicing chicken in half lengthwise, then cut into chunky pieces
2.      In a large fry pan on medium-high heat add: oil, chicken, and onions
3.      Cook until chicken is no longer pink and onions are translucent. About 15-20 minutes
4.      Next, add: potatoes, carrots, salt, pepper, red pepper, parsley, oregano, and garlic.
5.      Cook until potatoes and carrots are tender. About 10 minutes.
6.      Now, turn off heat and add: beans, chicken broth, and soup.
7.      Stir until soup is completely mixed in.
8.     Now dump everything into crock pot and turn on low.
9.      Next add in: peas and corn. Stir and cover.
10.  Let cook on low for about 3-4 hours or until you are ready to eat.



OMG!!! Delicious! Serve with some really great bread. Totally Awesome and it makes great leftovers.




Saturday, September 24, 2011

Fresh Mushroom & Sharp Cheddar Turkey Sauce w/ Mini Penne

I love, love, love pasta or anything Italian! The only thing I love more, my husband of course. With that being said, pasta sauce is a great way to play around with new flavors. So, the following then would be my latest creation.

Ingredients:
1 lb ground turkey
1 onion, peeled, halved, & sliced
3 tbsp olive oil
3 large white mushrooms, sliced
2 tsp garlic powder
2 tsp salt
2 tsp pepper
2 tsp dry Italian seasoning
2 tsp dry parsley
2 tsp dry basil
2 tsp dry oregano
1-      24 oz bottle of pasta sauce
8 oz of Spaghetti noodles, uncooked
1 cup sharp cheddar cheese, shredded

Directions:
1.       Fill a large stock pot about ½ to ¾ full of water and place over to high heat to boil
2.      Once boiling add 1 tsp salt and noodles to water, boil for 12-15 minutes
3.      In a medium fry pan on medium-high heat add olive oil, turkey, & onion.
4.      Once meat is cooked and onions are translucent add all seasonings.
5.      Next, add pasta sauce and mushrooms, reduce heat to low and simmer about 10-15 minutes.
6.      Mix in 1 cup of sharp cheddar cheese.
7.      Now, drain the noodles & serve with sauce


Make sure to have grated parmesan cheese to top off this excellent dish. Serve with a crisp green salad and everyone is sure to smile.

Ground Beef & Egg Breakfast Bake

Time for breakfast! Mmm, Mmm, Mmm!! Everyone’s favorites have all come to play: beef, eggs, & potatoes. Please, dive right in and enjoy!
Ingredients:
1 lb ground beef
2 medium white potatoes, peeled & diced
½ white onion, peeled & diced
1-     7oz can of green chilies
1-     16 oz jar of salsa, to serve on the side
1 cup shredded cheddar/jack cheese
3 tbsp olive oil
½ tsp salt
½ tsp pepper
½ tsp garlic powder
6 large eggs

Directions:

1.      Heat oven to 350 degrees
2.      In a large fry pan add oil, beef, and onions
3.      Cook until beef is brown & onions are translucent.
4.      Add potatoes, salt, pepper, & garlic.
5.      Cook till potatoes are tender.
6.      In a separate bowl beat the eggs.
7.      In a medium glass baking dish place meat mixture & spread to cover bottom of dish.
8.      Pour eggs over the top.
9.      Bake for 25-30 minutes.
10. Remove from oven and top with cheese.
11.  Place back in oven for 1-2 minutes, until cheese is melted.
12.  Let cool for 10 minutes.
Serve with fresh salsa and a glass of orange juice!!!


Tuesday, September 20, 2011

Fresh Strawberry & Chocolate Chip Parfait

Yum, yum, yum!!! Strawberries and chocolate are blissful! So dive into my newest dessert and be oh so very happy!
Ingredients:
1 package vanilla pudding mix (approx. 5 oz)
3 cups of milk, for pudding
1 pint heavy whipping cream
11 oz milk chocolate chips
1 cup granulated sugar, for whipping cream
1 lb fresh strawberries
Directions:
1.      In a medium saucepan add milk and vanilla pudding mix.
2.      Cook on high heat until pudding boils, stirring constantly.
3.      Remove from heat immediately, cover, and cool.
4.      Next, rinse strawberries, remove tops, and cut into quarters.
5.      In a medium glass bowl pour whipping cream.
6.      Beat on low with hand mixer until cream just starts to thicken (approx. 2 minutes).
7.      Next, add sugar then continue mixing until whipping cream becomes thick. (approx. 5 minutes)

Preparation of Parfait:

1.      You need a medium to large round, glass serving bowl.
2.      Start with 1 layer of pudding, about ½ to 1 cup.
3.      Next, place a layer of strawberries, about ½ cup.
4.      Then a layer of chocolate chips, about ¼ cup.
5.      Next, a layer of whip cream, about ½ to 1 cup.
6.      Repeat this process until all ingredients are gone.
7.      Make sure the last layer added is whip cream.
8.      Finally, top with more chocolate chips.
Surprisingly, this dessert is the perfect sweetness! The strawberries add a sharp freshness and mixed with the chocolate chips is just fantastic! I hope you agree!!!


Rosemary & Pecan Crusted Salmon with Garlic Butter Asparagus

 All too often I hear people say “I don’t like fish” or “I have no idea what to do with it”. Well, look on the bright side guys, fish is one of the best meats to try new flavors on. Like this one:


Ingredients:
 Note: I use a food processor for chopping
4 frozen Salmon fillets, skin on
1 cup pecans
2 sprigs of fresh rosemary
½ tsp salt
½ tsp pepper  
3 tbsp butter
Directions:
1.       Heat oven to 400 degrees
2.      In a medium glass bowl melt butter then set aside.
3.      In the food processor place pecans, rosemary, salt & pepper
4.      On medium speed grind until the pecans are roughly chopped
5.      Pour mixture into a separate medium glass bowl and set aside
6.      Next line a baking sheet with foil and spray with non-stick spray
7.      Now, dip fish in butter, skin side up.
8.     Then dip into pecan mixture, again skin side up.
9.      Next, place fillet on baking sheet, this time skin side down.
10.  Repeat this process with other 3 fillets.
11.   Bake for 15 minutes, fish should be cooked but tender.



With these delicious little touches the fish will come out perfectly every time. You know longer have to worry what to do with or whether or not you and the family will enjoy it. The next dilemma will be, “What do I serve on the side?” No worries though, I have that covered too.



Ingredients:

1 bundle fresh asparagus
1 tsp finely chopped garlic
1 tsp butter

Directions:

1.       In a medium fry pan on medium-high heat place butter and garlic
2.      Next rinse asparagus and remove the bottom.
3.      Place in pan, turning once or twice to coat them in the garlic butter.
4.      Reduce heat to low, cover, and saute about 10-15 minutes. Asparagus should be tender but still crunchy.



Now the meal is complete! You have the fantastic nutty flavor of the fish combined with amazing garlic butter asparagus and nice slice of bread. This is a meal that is sure to change everyone’s thought on fish and will be served over and over again.

Friday, September 16, 2011

Triple B- Beautiful Bailey's Butter cream

Frosting is fine, but Butter cream is better! Butter cream frosting can be used to complete many delicious desserts, everything from frosted graham crackers to devil food cupcakes. The possibilities are endless. The other beautiful thing about Butter cream is, you can make it any flavor you choose. Here is one of my favorites:
Ingredients:
1 cup of butter (2 sticks), at room temperature
3 cups of powdered sugar
4 tbsp Bailey’s Irish cream
2 tsp vanilla extract
Directions:
1.      In a large mixing bowl combine butter, powdered sugar, Bailey’s, and vanilla
2.      Turn mixer on medium and mix until well combined and smooth
3.      Remove bowl from mixer and cover
Note: If not using right away, place in refrigerator. If using, set aside and leave at room temperature.

That’s it! It is really that simple. The end result is deliciously, delectable everytime!