Monday, June 25, 2012

Soup Recipes

I love, love soups and these are two of my favorite recipes. :)

Minestrone Soup
Brown and drain 1 lb. Italian Sausage and 1 chopped onion.

Add to a large pot:
1 quart water (4 C.)
2 cloves of garlic
2 chopped carrots
2 stalks chopped celery
1 – 28 oz. can diced tomatoes
2 – 8 oz. can tomato sauce
2 – 10 oz. beef broth
½ tsp. sweet basil
1 tsp. oregano
1 Tbsp. parsley flakes
½ tsp. sugar
1 can French cut green beans (drained)
1 can mushrooms with liquid
1 can kidney beans

-Mix all together in a big pot.
-Let simmer for a while.
-The longer it simmer the better it is.
-Just before you are ready to serve the soup add cooked macaroni.

Taco Soup
Brown together:
1 ½ lbs. hamburger
1 onion
1 clove garlic

Put in a large pot and add:
2 cans tomato soup
2 cans corn
3 cans beans (I prefer 2 black beans and 1 garbanzo)
1 C. salsa
1 quart water
1 can diced tomatoes
1-2 tsp. taco seasoning
1-2 tsp. chili powder

Simmer 45 minutes.  Or I like to put this in my crock pot on low for 4-6 hours.
Serve over corn chips or taco chips.  Add grated cheese and sour cream.

Both of these recipes make a lot and they freeze well.

Tuesday, March 13, 2012

Chile Relleno Casserole

We have been getting a bountiful basket every 2 weeks or so since 1) I need to eat healthy for this pregnancy and 2) I'm so tired, shopping the best deals on produce got to be too much. This past week we got some awesome chiles in our basket. I had never cooked with fresh chiles before, but came across this recipe someone posted on the Bountiful Baskets FB page. I also made my own enchilada sauce to go with it and I love that I know every single ingredient that went into this dinner. It was mild and can easily be made more spicy if you and your family prefer more heat. It makes great leftovers as well.

Picture & recipe from Pam @ For the Love of Cooking:
  • 3-5 large Ancho or Anaheim chiles (or 3, 7 oz cans of whole green chiles)
  • 3 eggs
  • 3 tbsp flour
  • 3 tbsp non fat sour cream
  • 1 3 oz can of sliced black olives
  • 1 cup of low fat Mexican blend cheese (or more if you want)
  • 1 can black beans, rinsed & drained
  • 1 can red or green enchilada sauce
  • Sour cream (garnish)
  • Diced green onion (garnish)

Move oven rack to the top of oven and set to BROIL. Wash chiles and place on a tin foil covered baking pan. Place on top rack of oven, watch (and listen) closely. Chiles will crackle, pop & char. Once the entire pepper is charred evenly turn over with tongs. Char the other side of chiles completely. Remove from oven and wrap each pepper in a wet paper towel & place in a large gallon size ziploc bag. Seal the bag and let sit for 20-30 minutes. Remove from paper towel and peel the charred skin off completely. Cut the stem and remove the seeds & vein. Cut each pepper into half.

Combine eggs, flour, sour cream, olives, salt and pepper to taste then mix thoroughly. Coat a baking dish with cooking spray. Add a layer of the chiles, and then egg mixture, then cheese, then black beans; repeat layers until gone. Top with enchilada sauce and a bit more cheese. Bake at 350 for 30-35 minutes. Top with sour cream and diced green onion.

Enchilada Sauce:
(from the Taste of Home forum here)

2 T. cooking oil
2 T. all-purpose flour
2 T. chili powder
1 tsp. ground cumin
1 can (14 oz. chicken broth)
1 can tomato sauce (8 oz.)
1 tsp. salt
1/4 tsp. garlic powder

Heat oil in large saucepan; stir in flour & chili powder. Cook for 1 minute then all remaining ingredients. Bring to boil & simmer for 10 min. Refrigerate extra.

Thursday, May 26, 2011

Sweet & Sour Chicken

I made this the other night and it was surprisingly easy and quick, not to mention unbelievably good. I am trying to really simplify my cooking lately and it is difficult for me since I love to try new things even if they are difficult. However, this was an easy fulfillment of my missing hobby lately. And you know it's good when my husband said, "So where did you buy the chicken?" I'll take that as a compliment, thank you!

Sweet and Sour Chicken
from Mel's Kitchen Cafe

*Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

*Serves 4-6

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice.

Saturday, May 21, 2011

Mykonos Burger

This is yet another recipe from Maria Menounos. My husband calls her Maria "my-new-nose". Ha!! I keep finding recipes of hers that are healthy, but really yummy! I'm really wanting her new book, "The EveryGirl's Guide to Life". I think their's a bunch of other healthy recipes in there. Can you tell that I like Maria?!!

1/3 cup chopped fresh parsley
1 lb lean ground turkey
3/4 tsp black pepper
1/2 tsp salt
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1/2 tsp garlic powder
1 3/4 oz crumbled feta cheese
sliced red onions
4 whole-wheat hamburger buns, toasted

1. In a medium bowl, mix first 8 ingredients. Use an ice cream scoop or 1/2-cup measure to make equal size patties.

2. Broil for 5-6 minutes on each side or until done. (We did ours on the George Foreman and it turned out delish).

3. Place burger on bottom half of bun. Top with onion slices and other condiments you like. Cover with top half of bun and enjoy!!!

Thursday, May 19, 2011

Pizza Bread

If you love pizza like my family then you'll love this pizza bread. When my second son was born, two of the meals that were brought in were this pizza bread and we were so excited to have it! It was amazing and I had to have the recipe. We recently had it for my oldest's 4th birthday party and I knew I had to share the goodness! It's so versatile and easy. (picture to come)

-2 Rhodes frozen bread loaves
-1 1/2 Tablespoons Italian Seasoning
- 2 eggs
-1/8 C Parmesan Cheese (I use 1/4 C)
-Pizza toppings of choice

Put bread loaves on the counter and let thaw (not rise) -- takes 3-4 hours. Roll out dough into a rectangle (long enough so it fits the length of a cookie sheet or jelly roll pan). Spread the egg mixture on dough with pastry brush.

Down the middle of dough put whatever toppings you want and then top with whatever blend of cheese you prefer on your pizza (I use about two big handfuls). Then fold sides over each other and fold ends (you can braid the dough if you'd like). Put more egg mixture on top of dough.

Repeat for the second loaf.

Bake at 350 for 20-25 minutes.

Serves: 4-6/loaf

*Serve with marinara sauce on the side.
**If you really want you could probably put pizza sauce inside the bread but we prefer it without.
***Ideal for when you need to take a meal in to a family.

Tuesday, May 17, 2011

Healthy Stuffed Chicken

This is another recipe I got from Maria Menounos. Yeah, I'm a big fan of hers! Love her!! My husband said this recipe was a definite keeper and a "home run" (he associates everything with sports. Hahaha!)!! If he approves then it must be good!

2 boneless, skinless chicken breasts, flattened

3/4 lb low-fat feta cheese, crumbled
1/2 cup packed, chopped baby spinach
1/2 cup fresh chopped parsley
1 tsp minced garlic
1 tbsp olive oil
1 tsp ground black pepper

one 14oz can tomato sauce
1 diced mango, peeled and seeded
1/4 tsp seeded and diced jalapeno pepper (I left this ingredient out)
salt and pepper, to taste

Preheat the oven to 375 degrees.

Mix all the stuffing ingredients in a bowl. Spoon out half of the mix onto each flattened chicken breast. Wrap the chicken around the stuffing and place in a small greased baking pan. Bake for 40 minutes.

While the chicken is baking, prepare the sauce. Combine all the ingredients in a pot over medium heat. Bring just to a boil, then turn heat down to low and simmer, stirring off and on, for 15 minuted or until sauce becomes thick.

Spoon the sauce over cooked chicken and serve.

Yield: 2 (the stuffing makes a lot, so you could even get 3-4 stuffed chicken breasts)

Sunday, May 15, 2011

Hacienda Hamburger


1 lb hamburger or ground turkey

1/2 cup diced onion

1/2 cup diced celery

1 small can sliced olives

1 tsp salt

1 can of diced tomatoes

2 cup uncooked wide noodles

1 cup diced cheese

1 diced carrot

1/4 cup diced bell pepper

1 cup frozen corn, drained and thawed


Cook hamburger, onion, celery, carrot, and bell pepper for five minutes until onion is translucent and hamburger is cooked well. Drain grease from skillet. Add remaining ingredients; stir lightly. Cover and cook slowly for 20 minutes.

Yield: 4 servings

This recipe is from Maria Menounos (she's on "Access Hollywood" -- I think!). It was featured on "The Nate Berkus Show" the other day and it looked so good that I wanted to try it. So I googled it and got the recipe. It's delicious and very healthy!
1 ripe mango, peeled, pitted, and diced
1/2 cup Italian dressing, any kind you like (use fat-free or low-cal)
Two 15oz cans black beans, drained and rinsed
1/2 cup chopped red onions
1 small green pepper, seeded and chopped
1 small red pepper, seeded and chopped
salt and pepper to taste

In a food processor or blender, blend 1/4 cup of the mango with the Italian dressing until smooth. Set aside. In a large bowl, combine the remaining mango with the beans, red onion, and peppers. To the bean mixture, add the mango puree. Season to taste with salt and pepper, and chill until ready to serve.

This makes a good side dish or a good snack. We added fresh chopped avocados to it and ate it with chips. It was so good!! But if you do add the avocados don't add them until ready to eat or else they'll brown. We also thought it would taste yummy with cilantro and corn in it. The possibilities are endless!!

Monday, April 4, 2011

Delmonico Potatoes

I have yet to make these, but my mom has made them a few times for me and thought I'd share. They are the best cheesy potatoes I have ever had!! I am making them tomorrow so feel free to ask questions later on this week. It is from Cook's Country Magazine. Enjoy!

We prefer the buttery flavor of Yukon Gold potatoes here, but all-purpose and red potatoes also work; do not use russets—their high starch content will make the casserole gluey. We had good results with Ore-Ida Country Style shredded hash brown potatoes, available in the freezer section of most supermarkets.

Serves 8 to 10.


3tablespoons unsalted butter
1onion , chopped fine
2garlic cloves , minced
2 1/2cups heavy cream
1 1/2cups low-sodium chicken broth
2 1/2pounds Yukon Gold potatoes , peeled and cut into 1/2-inch cubes (see note)
1/8teaspoon fresh grated nutmeg
Salt and pepper
1teaspoon grated zest and 2 teaspoons juice from 1 lemon
5cups frozen shredded hash brown potatoes , thawed and patted dry with paper towels (see note)
3/4cup Parmesan cheese , grated
1/4cup finely chopped fresh chives


  1. 1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Melt 1 tablespoon butter in Dutch oven over medium-high heat. Cook onion until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in 2 cups cream, 1 cup broth, Yukon Golds, nutmeg, 2 teaspoons salt, and 1 teaspoon pepper. Bring to boil, then reduce heat to medium and simmer until potatoes are translucent at edges and mixture is slightly thickened, about 10 minutes. Off heat, stir in lemon zest and juice.

  2. 2. Transfer potato mixture to 13- by 9-inch baking dish and bake until bubbling around edges and surface is just golden, about 20 minutes. Meanwhile, melt remaining butter in large nonstick skillet over medium-high heat. Cook shredded potatoes until beginning to brown, about 2 minutes. Add remaining cream, remaining broth, and ½ teaspoon pepper to skillet and cook, stirring occasionally, until liquid has evaporated, about 3 minutes. Off heat, stir in ½ cup cheese and 2 tablespoons chives.

  3. 3. Remove baking dish from oven and top with shredded potato mixture. Sprinkle with remaining cheese and continue to bake until top is golden brown, about 20 minutes. Let cool 15 minutes. Sprinkle with remaining chives. Serve.

  4. Make Ahead: The recipe can be made through step 1. cooled completely, transferred to the baking dish, and refrigerated, covered with plastic wrap, for 1 day. To serve, proceed as directed in step 2, increasing baking time to 25 to 30 minutes.

Tuesday, March 15, 2011

Sweet and Sour Chicken

I found this recipe on:

6-8 Chicken Breasts
Garlic salt
1 ½ C. sugar
1 C. vinegar
1 C. chicken broth
7 Tbsp. Ketchup
2 Tbsp. Soy sauce
3 Tbsp. cornstarch

-Preheat oven to 325 degrees F.
-Sprinkle chicken with garlic salt and pepper.
-Layer chicken breasts in a 9x13 inch pan.
-Mix sugar, vinegar, chicken broth, ketchup, soy sauce, and cornstarch with wire wisk.
-Pour directly over chicken breasts.
-Bake uncovered at 325 for about 1 ½ hours, or until sauce is thick and dark in color.
-The chicken needs to be fall apart tender!

Friday, December 10, 2010

White Chocolate Oreo Popcorn

I made this for my neighbor gifts this year and it is so yummy and simple!

What you'll need:
-1 C. White chocolate chips
-Popcorn (Either 1 bag popped or 1 batch in the air popper)

Directions: Make your popcorn, set aside. Take out a row of Oreos and crush them in a ziploc bag using your fingers (you could also use a rolling pin), set aside. Melt the white chocolate chips in the microwave on 50% power for 30 seconds and then in 15 second increments until all chips are melted. (Note: If you use too much heat the chips turn into dough...I, of course, didn't ruin half a bag by doing this...).

Place popcorn in a fairly large bowl, pour the melted white chocolate over the popcorn, add the crushed oreos, mix carefully until the popcorn and oreos are coated. You can then either leave it in the bowl or pour it out onto a cookie sheet for the chocolate to harden. Voila! You are done!

*Picture from google images

Thursday, December 9, 2010

Blueberry White Chocolate Chip Muffins

If these even remotely sound good to you, multiply that by 100, at least, and that is how delicious they taste. I can't stop eating them! I make mini muffins and sub gluten-free ingredients for my son. Then I freeze them on a cookie sheet. Then put them in a ziplock bag and keep them frozen for when he wants them. A few seconds in the microwave and breakfast is ready! It doesn't say what temperature to cook them at. I just did 350 and I did not put the blueberries or chocolate chips in the batter. I put them in individually to each muffin because I made mini ones and I figured it would be easier than trying to get an equal amount into each spot.

Blueberry White Chip Muffins presented by Homestead Lodging
2 c. flour
1/2 c. sugar
1/4 c. packed brown sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 large egg, lightly beaten
1/4 c. butter or margarine, melted
1/2 Tbsp. grated lemon peel
2 c. (12oz pkg) white chocolate chips, divided
1 1/2 c. fresh or frozen blueberries

Streusel topping: combine 1/3 c. sugar, ¼ c. flour and ¼ tsp. ground cinnamon in a small bowl. Cut in 3 Tbsp. butter or margarine with pastry blender until mixture resembles coarse crumbs.

Combine flour, 2 sugars, baking powder and salt in a large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1 ½ cups white chips and blueberries. Spoon into 18 paper-lined muffin tins, filling almost full. Sprinkle with streusel topping. Bake for 22 to 25 min. Cool in pans for 5 minutes; remove to wire racks to cool slightly.

Place remaining morsels in small, heavy duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at additional 10-15 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm. From:

Sunday, November 28, 2010

MacDuff's PB Holiday Shortbread

Cookies for your dog!!

1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1 Tbsp. baking powder
1 cup peanut butter (smooth or chunky
3/4 cup milk

Mix together and roll out on floured surface. Cut out and place on baking sheet. Bake for 20 minutes at 400 degrees. Cool and treat your dog!

from Just Cook Already

Friday, November 26, 2010

Family Fresh Green Bean Casserole

I saw Claire Robinson make this on Dear Food Network. Not only did it look delicious, but it did not call for the usual cream of mushroom soup or onion straws so it was easy to make gluten-free!


  • Kosher salt
  • 1 1/2 pounds fresh French green beans, ends trimmed
  • 4 tablespoons butter, divided
  • 2 tablespoons finely chopped Vidalia onion

  • 4 ounces baby portobello mushrooms, cleaned and finely chopped (about 2 tablespoons)

  • 2 tablespoons all-purpose flour
  • 1 cup (8 ounces) sour cream
  • Freshly ground black pepper
  • 1 1/2 cups corn cereal (recommended: Corn Flakes)
  • 1/2 pound grated mozzarella cheese


Preheat the oven to 400 degrees F.

Bring a large pot of salted water to a boil over medium heat. Add the beans and cook for until just tender but still firm, about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking. Drain the beans and set aside.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and saute until translucent. Stir in the mushrooms, season with salt and pepper, to taste, and saute about 3 to 5 minutes. Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in the sour cream. Simmer for just a couple of minutes to bring the flavors together and taste for seasoning.

Cut the green beans into 2-inch pieces. Melt the remaining 2 tablespoons of butter in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter. Toss to coat. Spread the green beans over the bottom of a 9-inch casserole dish. Pour all of the mushroom sauce mixture over the beans and top with the grated cheese. Sprinkle with the buttered cereal flakes and bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve.