Creamy Potato Soup

Ingredients:

  • 1 pound of bacon, cut into 1′ pieces
  • 1/4 cup bacon grease
  • 1 cup onion, chopped
  • 1/4 cup flour
  • 1/4 teaspoon thyme
  • 3 cups low sodium chicken broth
  • 3 cups milk
  • 2 pounds of potatoes, cut into 1/2′ pieces
  • 1 cup shredded sharp cheddar cheese
  • 8 ounces sour cream

Directions:

  1. In a  large pot, fry bacon until crispy and reserve 1/4 cup of the bacon grease.
  2. Take the bacon out and drain on a paper towel.
  3. With the grease in the pot, sautee the onion and thyme until soft.
  4. Sprinkle the flour in and whisk together for about 1 minute.
  5. Add the chicken broth and stir to combine.
  6. Add the potatoes and milk.
  7. Let come to a boil and then reduce to a simmer.
  8. Simmer about 15 minutes or until the potatoes are soft.
  9. Stir in the sour cream and cheese.

Adapted from:  http://sugarapron.com/2015/11/02/creamy-potato-soup/

Italian Wedding Soup

Ingredients:

  • 1 pound ground beef
  • 2 eggs
  • 1/4  cup breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons dried basil
  • 3 tablespoons minced onion
  • 2 teaspoons pepper
  • 2 teaspoon salt
  • 3 quarts chicken broth
  • 1 bag frozen spinach, well drained
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup small pasta

Directions:

  1. In a bowl, combine ground beef, eggs, cheese, basil, onion, pepper and salt.
  2. Mix well with your hands.
  3. Using a tablespoon, scoop out meatball mixture and form into balls.
  4. In a large pot, bring the chicken broth to a boil.
  5. Once boiling, add in the meatballs, spinach, carrots and celery.
  6. Cook until the meatballs are done through.
  7. Add in the pasta and cook according to package directions.

Adapted from:  http://allrecipes.com/recipe/13434/mamas-italian-wedding-soup/

Chicken Fajita Casserole

Ingredients:

  • 1 rotisserie chicken
  • 1 cup diced onions
  • 1 cup diced peppers
  • 2 cans Ro*Tel fire roasted tomatoes
  • 8 ounces sour cream
  • 2 cups instant rice (Such as Minute Rice)
  • 1 can cream of chicken soup
  • 1 1/2 cups low sodium chicken  broth
  • 1 package of fajita seasoning
  • 8 ounces Mexican blend cheese

Directions:

  1. Shred the chicken into a bowl.
  2. Saute the onions and peppers in oil until softened.
  3. In a large bowl, combine onions, peppers, tomatoes, sour cream, rice, soup, broth, fajita seasoning and half of the cheese.
  4. Carefully fold in the chicken.
  5. Put in a greased 9×13 pan.
  6. Bake at 350 for 25 minutes.
  7. Take out of oven and sprinkle the remaining cheese over the casserole.
  8. Return to the oven and bake for another 5 minutes.

Alton Brown’s Turkey Brine

Ingredients:

  • 1 gallon vegetable broth (not low sodium)
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 1 tablespoon whole black peppercorns
  • 1/2 tablespoon all spice berries
  • 1/2 tablespoon candied ginger

Directions:

  1. Combine all ingredients in a large stock pot and bring to a boil.  Boil long enough for the sugar and salt to be dissolved.
  2. Cool to room temperature.
  3. Refrigerate until ready to use.
  4. When you’re ready to brine the turkey, pour into a large, clean bucket.  Add 1 gallon of heavily iced water.
  5. Place the turkey breast side down.
  6. Brine for 4-6 hours, turning the turkey once so the breast is up.

Source:

Good Eats “Romancing the Bird”

Creamy Mushroom Risotto

Ingredients:

  • 1 ounce dried mushrooms
  • 1 cup boiling water
  • 3 tablespoons olive oil
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1 cup chicken stock, heated
  • 1/2 cup dry white wine
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • 8 ounces fresh crimini mushrooms, chopped

Directions:

  1. Place mushrooms in a bowl and pour the boiling water over them.
  2. Cover and let sit for 10 minutes.
  3. Heat the oil in a large saucepan over medium heat.
  4. Add the shallots and sweat until they start to turn translucent in color.
  5. Add rice and stir until all the grains are covered with oil.
  6. To the rice, add the stock and wine.
  7. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly.
  8. Add the mushrooms with their liquid to the pot.
  9. Add salt, raise heat to medium-high, and bring to a simmer.
  10. Stir well and reduce the heat to low.
  11. Cover and cook for 20 minutes, stirring once more after 10 minutes.
  12. Remove from heat and stir in the butter and cheese.

Adapted from: http://www.foodnetwork.com/recipes/dave-lieberman/creamy-mushroom-risotto-with-rosemary-grilled-pork-tenderloin-recipe.html

Chicken Paprikash – Gummy’s Style

Ingredients:

  • 2 pounds chicken thighs
  • 4 cups chicken broth
  • 1 large onion, chopped
  • 1 16 ounce container sour cream
  • 1/4 cup paprika

Directions:

  1. In a large pot, combine the chicken, chicken broth and onion.
  2. Cook until done.
  3. Remove the chicken from the broth and shred.
  4. Return the chicken to the pot and add the paprika.
  5. Cook for another 10-15 minutes.
  6. Before serving, whisk in sour cream.
  7. Serve over noodles or spetzle.

Source:  Elek family recipe

Bourbon Braised Chicken

Ingredients:

  • 1 cup yellow mustard
  • 4 tablespoons Worcestershire sauce
  • 4 tablespoons brown sugar
  • 1 teaspoon minced garlic
  • 5 pounds chicken legs and thighs
  • Chicken rub (we like Weber’s Kickin’ Chicken”)
  • 2 cups chicken broth
  • 4 tablespoons soy sauce
  • 5th bottle of bourbon

Directions:

  1. Preheat the grill to 250.
  2. In a small mixing bowl, combine the mustard, Worcestershire sauce, garlic and brown sugar and whisk to mix.
  3. Coat the chicken on all sides with the mustard slather sauce
  4. Season with the chicken rub.
  5. In another bowl, combine the beef broth, soy sauce, and bourbon, then pour into a clean spray bottle.
  6. Place the meat directly on the grill grate.
  7. Cook for about 1 hour, or until the internal temperature 140, spraying with the bourbon sauce every 20 minutes.
  8. Transfer the meat to a large sheet of heavy-duty aluminum foil.
  9. Bring up the edges of the foil and add whatever remains of the bourbon sauce.
  10. Bring the opposite sides of the foil together and fold several times, tightly enclosing the meat.
  11. Return the foil packet to the grill grate.
  12. Continue to cook the chicken until the internal temperature is 165, about 1 hour more.
  13. Let the meat rest for 15 minutes, still enclosed in the foil, then open carefully.

Adapted from: http://www.traegergrills.com/recipes/detail/298

Stuffed Chicken Breasts with Mushrooms

Ingredients:

  • 6 boneless chicken breast halves
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 medium onion, sliced
  • 4 ounces sliced mushrooms
  • 1 rib celery, thinly sliced
  • 1 egg, beaten
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons fine dry breadcrumbs
  • 2 teaspoons grated Parmesan cheese
  • 3/4 cup shredded mozzarella cheese
  • salt and pepper
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 sweet onion, chopped
  • 8 ounces mushrooms, sliced
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup semi-dry white wine
  • 1 1/2 cups chicken stock
  • 1 tablespoon all-purpose flour

Directions:

  1. Place chicken pieces between sheets of plastic wax; gently pound with a meat mallet to flatten evenly.
  2. In a large skillet, heat vegetable oil and butter; sauté onion slices, mushrooms, and celery until tender.
  3. Add egg, parsley, bread crumbs, Parmesan cheese, and mozzarella cheese.
  4. Stir to blend well.
  5. Sprinkle chicken breasts with salt and pepper; fill with even portions of the filling mixture.
  6. Roll up and secure with toothpicks.
  7. Arrange chicken breasts in a shallow 3-quart baking dish, spooning any extra filling around the chicken rolls.
  8. To prepare the sauce, melt 2 tablespoons butter with olive oil.
  9. Add onion, mushrooms, and cayenne pepper.
  10. Sauté until onions are translucent and mushrooms are tender, about 8 minutes.
  11. Add wine and reduce until almost evaporated.
  12. Add chicken stock and simmer until reduced by 1/3.
  13. Pour sauce over chicken.
  14. Bake at 350, basting occasionally with sauce in the baking dish, for 55 minutes to 1 hour.

Sources:  http://southernfood.about.com/od/chickenbreastrecipes/r/bl30627w.htm and http://www.delish.com/recipes/cooking-recipes/sunny-anderson-grilled-chicken-mushroom-sauce-recipe

Tortellini and Garden Vegetable Bake

Ingredients:

  • 10 ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
  • 1 medium carrot, thinly sliced
  • 1 1/2 cups sugar snap peas, halved crosswise
  • 1 tablespoon margarine or butter
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 cup sliced fresh mushrooms
  • 1/3 cup chicken broth
  • 1 1/2 teaspoons dried oregano, crushed
  • 2 teaspoons all-purpose flour
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 cup milk
  • 1 8 ounce package cream cheese, cubed and softened
  • 1 tablespoon lemon juice
  • 1 cup quartered cherry tomatoes
  • 1 small red or green sweet pepper, coarsely chopped
  • 2 tablespoons grated Parmesan cheese

Directions:

  1. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
  2. Meanwhile, heat margarine or butter in a 12-inch skillet.
  3. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink.
  4. Remove from skillet.
  5. Shake together chicken broth, oregano, flour, garlic, and pepper in a screw-top jar until smooth.
  6. Add to skillet along with milk.
  7. Cook and stir until thickened and bubbly; add cream cheese.
  8. Cook and stir until cream cheese is smooth.
  9. Remove from heat.
  10. Stir in lemon juice.
  11. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper.
  12. Toss to coat.
  13. Turn into an ungreased 13x9x2-inch baking dish.
  14. Bake, covered, in a 350 degrees oven for 30 to 35 minutes or until heated through.
  15. Stir mixture and sprinkle with Parmesan cheese.

Source:  http://www.recipe.com/tortellini-and-garden-vegetable-bake/

Spicy Sausage Pasta

Ingredients:

  • 1 tsp extra virgin olive oil
  • 1/2 of an onion, chopped
  • 13 oz smoked turkey sausage, sliced
  • 2 cloves garlic, minced
  • 2 1/4 cups chicken broth
  • 10 oz can Ro-Tel tomatoes & green chiles
  • 1/2 cup half and half
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 10-12 oz uncooked bowtie pasta
  • 4 oz pepper jack cheese, shredded
  • 2 medium green onions, diced

Directions:

  1. In a large skillet or sauté pan, add the olive oil and bring over medium heat.
  2. Add the onions and sausage to the pan and cook for 5-6 minutes until sausage is browned and onions are tender.
  3. Add the garlic and stir cooking for another 30 seconds until fragrant.
  4. Add the broth, Ro-Tel, half and half, salt, and pepper and mix together.
  5. Add the uncooked pasta and stir together until the liquid covers the pasta.
  6. Cover the skillet and bring the mixture to a boil.
  7. Reduce the heat to medium-low and keep covered.
  8. Simmer for 15 minutes or until the pasta is cooked.
  9. Set your oven to broil and make sure one of your oven racks is in the top 1/3 of the oven.
  10. Remove the pan from the heat and mix in half of the shredded cheese.
  11. Transfer the pasta into a baking dish.
  12. Sprinkle the remaining shredded cheese over the top of the pasta.
  13. Place the dish in the top 1/3 of the oven and broil for a few minutes until the cheese is melted and beginning to brown.
  14. Remove from oven and sprinkle the green onions on top.

Source:  http://becksterslaboratory.wordpress.com/2014/03/15/spicy-sausage-pasta/