Chicken & Wild Rice Soup

Chicken & Wild Rice Soup

Last night I craved a warm, delicious, hearty soup. Something to help me forget I'm living in frigid temps this week. Seriously, I woke up this morning to -15 degrees! My husband loved this dish - he said, and I quote, "this is the best soup I've ever tasted! Even better than the Olive Garden!" Oh. Yeah. BOOM! I was excited! I liked it as well, not as much as I did the Cheesy Vegetable Potato that I fixed a while back (I'll have to post that recipe another time) but it was still good. This is a super simple recipe too, which made me like it even more. 

Chicken & Wild Rice Soup

Prep: 30 minutes  Cook:  55 minutes

Makes: 4 main-dish servings

1/2 cup finely chopped carrot (1 medium)

1/2 cup finely chopped onion (1 medium)

1/2 cup finely chopped celery (1 stalk)

1 tablespoon butter or margarine

4 cups chicken broth 

3/4 cup wild rice, rinsed and drained

12 ounces skinless, boneless chicken breast halves, cut into 3/4-inch pieces

2 tablespoons all-purpose flour

2 tablespoons butter or margarine, softened

2 cups half-and-half or light cream

1. In a Dutch oven cook and stir carrot, onion and celery in hot butter about 5 minutes or until tender. Add broth and wild rice. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Add chicken. Simmer, covered for 20 to 25 minutes more or until rice is tender. 

2. In a small bowl combine flour and softened butter to make a smooth paste. Stir flour mixture into the rice mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add half-and-half. Cook and stir over medium heat until heated through. Season to taste with salt and black pepper.

        

                                                       - Melinda - 

Lasagna

Lasagna

So last night I wanted a comfort food. Something warm, a little spicy and just plain good home cookin'! So I cooked up this bad boy. Lasagna. Simple. Delicious. Home. These are the words I would use to describe this dish. My guys tore this baby up! Every. Last. Piece. GONE. Yep, it was that good. :)

So - I won't keep the mouth watering goodness all to myself. Recipe:

Lasagna

Prep: 45 minutes  Bake: 30 minutes  Oven: 375*

Stand: 10 minutes  Makes: 8 servings

12 ounces bulk Italian or pork sausage or ground beef (I used ground beef)

1 cup chopped onion (1 large)

2 cloves garlic, minced

1 14.5-ounce can diced tomatoes, undrained 

1 8-ounce can tomato sauce

1 tablespoon dried Italian seasoning, crushed

1 teaspoon fennel seeds, crushed (optional)

6 dried lasagna noodles

1 egg, beaten

1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained

1/4 cup grated Parmesan cheese

1 1/2 cups shredded mozzarella cheese (6 ounces) 

Grated Parmesan cheese (optional)

1. For sauce, in a large saucepan cook sausage, onion, and garlic over medium heat until meat is brown; drain off fat. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and 1/4 teaspoon black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.

2. Meanwhile, cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain well; set aside. 

3. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese; set aside.

4. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top. 

5. Place baking dish on a baking sheet (I just put my casserole dish on baking rack - didn't worry about a sheet. Mine didn't overflow). Bake in a 375* oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving. 

Voila! - Melinda -

*recipe credit: Better Homes & Gardens New Cook Book "Celebrating the Promise" limited edition.*

Shrimp & Pasta Bake

Shrimp & Pasta Bake

Last night's entree was a new take on shrimp for this family. Casserole style! This dish was very creamy and delicious - the spinach wasn't my cup of tea, I would have rather thrown in broccoli, but spinach was called for so spinach it was. It was good - my guys loved it! They didn't much care for the spinach either but they ate the shrimp and rotini pasta. (my boys are 6 and 3) People ask me all the time, "Do your boys actually eat what you prepare?" My answer is, "90% of the time, yes!" Of course, as with anyone, even adults, there are some things they won't eat because they just don't care for it. If they are hungry...they'll eat. ;) 

- Melinda - 

~Shrimp & Pasta Mini-Bakes~

Serves: 4  Prep: 25 minutes  Bake: 10 minutes

8 oz. rotini pasta

1 lb. medium shrimp (26-30), shelled and devained

2 tbsp. butter

2 shallots, finely chopped

2 cups whole-milk ricotta

1/2 cup heavy cream

1 box (10oz) frozen chopped spinach, thawed and squeezed dry

3/4 cup grated Parmesan

1 tsp. grated lemon zest

Salt and pepper

1/2 cup chopped parsley

1. Bring a pot of salted water to a boil. Add pasta and cook, stirring often, until al dente. Place shrimp in a colander in the sink. Pour pasta into colander over shrimp. Return pasta and shrimp to the pot; let stand for 5 minutes. 

2. Position a rack in upper third of oven; preheat to 450*. Melt butter in a skillet over medium heat. Add the shallots; cook until softened, 3 minutes. Add the shallots to the pasta and shrimp along with the ricotta, cream, spinach, 1/2 cup Parmesan, lemon zest; season. 

3. Spoon the pasta mixture into four 12-oz. baking dishes; sprinkle with 2 tbsp. Parmesan. Bake until heated through and cheese melts, 10 minutes.

4. Let casseroles cool 5 minutes. Sprinkle with the remaining Parmesan and the parsley. 

**I used a 2 qt baking dish since I didn't have 4 12-oz dishes.**

***credit recipe: Every Day with Rachael Ray Magazine***

Tostada Pizza

~ Pizza Night ~

My boys love pizza night - which is Friday for us. Last night I served up this delicious 'high school memory' entree. I believe my school prepared this once a month if not more. I always ordered a 'super' since I knew I would want more than just my one single slice! Sure enough, I fixed this up and all but two slices were left - which I offered up to our babysitter who was coming over since it was date night - and she loved it just as much as my guys! 

So enough about how delicious it was...and on to the recipe! Enjoy!

Tostada Pizza

Start to Finish: 40 minutes  Oven: 400*  Makes: 6 servings

1 lb lean ground beef

3/4 c. water

1 4-ounce can diced green chile peppers, drained

2 tablespoons taco seasoning mix

1 teaspoon chili powder

1 tablespoon cornmeal

1 13.8-ounce package refrigerated pizza dough

1 15-ounce can pinto beans, rinsed and drained

1 cup shredded cheddar or Monterey Jack cheese (4 ounces)

1 cup shredded lettuce

1 medium tomato, chopped

1/2 cup thinly sliced green onion (4) 

Bottled taco sauce (optional)

1. In a large skillet cook ground beef until brown. Drain off fat. Stir in the water, chile peppers, taco seasoning mix, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, for 15-20 minutes or until most of the liquid has evaporated. 

2. Meanwhile, preheat oven to 400* F. Grease a baking sheet and sprinkle with the cornmeal. Unroll pizza dough onto the baking sheet. Bake for 5 minutes.

3. In a small bowl mash pinto beans with a fork. Spread beans over partially baked dough to within 1/2 inch of edges. Spoon meat mixture over beans. Bake, uncovered, about 10 minutes more or until crust is just golden. Sprinkle with the cheese. Bake for 1 to 2 minutes more or until cheese melts. Top with lettuce, tomato, and green onion. Cut into 12 pieces. If desired, serve with taco sauce. 

- Melinda -

*recipe credit: Better Homes & Gardens Celebrating the Promise Limited Edition*

Bacon & Artichoke Squares

.Bacon & Artichoke Squares.

I whipped up these bad boys last Friday and they were a HIT! My boys loved them. I must admit, they were pretty delicious. Look like something you'd like to serve up? Here is the recipe. It is super easy and is sure to please any crowd - family or not! ;)

- Melinda -

Preheat oven to 450 degrees **This is a Pampered Chef recipe**

Ingredients: 8 slices uncooked bacon

                 2 tsp canola oil

                 10 slices white sandwich bread

                 4 green onions, divided

                 1 jar (14.75 oz) marinated artichoke hearts, drained and patted dry

                 3/4 cup chive and onion cream cheese spread, softened

                 2 egg whites

                 2 tbsp light mayonnaise

                 1 tbsp Dijon mustard

                 4 garlic cloves

                 1 pkg (8 oz) shredded Swiss cheese, divided

                 3/4 tsp ground black pepper

                 1/2 cup grape tomatoes (optional)

1. Cook bacon. Brush Large Bar Pan with oil using Chef's Silicone Basting Brush.

2. Arrange eight bread slices down length of pan, forming two rows of four each. Cut remaining two slices of bread in half crosswise, fit into open space in pan.

3. Cut green tops off of onions and set them aside. Chop white bottoms of onions in Manual Food Processor. Add artichokes to processor and coarsely chop them. 

4. Whisk cream cheese, egg whites, mayonnaise, mustard and garlic pressed with Garlic Press in Classic Batter Bowl until smooth.

5. Stir in 1 1/2 cups of the Swiss cheese, artichoke mixture and pepper. Spread cheese mixture evenly over bread. Bake 14-16 minutes or until light brown.

6. Thinly slice onion tops. Cut tomatoes in half, if using, with Utility Knife.

7. Remove pan from oven; sprinkle evenly with remaining cheese, bacon and onion tops. Slice into 32 squares (four rows of eight each) and top with tomatoes, if desired. 

*credit recipe to Pampered Chef Season's Best Recipe Collection Fall/Winter 2012*