Monday, November 24, 2014

Loaded Potato and Buffalo Chicken Casserole


Preheat oven to 500. Spray a 9x13 pan with non-stick spray. Mix 1/3 c olive oil, 1 and a half tsp salt, 1T pepper, 1 T paprika, 2 T garlic, and 6 T hot sauce. Cube 8-10 medium-sized potatoes (1/2 inch cubes). Coat with hot sauce mixture.  Spread into pan and bake for 45-50 minutes. Reduce heat to 400. Cube 2 lb chicken (1 inch pieces). Coat in sauce. Spread over potatoes. Top with 2 c shredded cheese and 1 c crumbled bacon. Bake for 15 minutes. Top with sour cream and chives. 




Sunday, November 9, 2014

Chicken Soup with Spinach, Carrots, and Gnocchi


This is the perfect soup to make if you have a cold. Or if you are cold. Or if you just really like soup. 

Ingredients
8 baby carrots, finely grated
2 tbs butter
2 tbs flour
8 cups of chicken broth (or 8 cups of water with 8 bullion cubes)
2 chicken breasts, cooked and shredded
1/4 tsp nutmeg
1/2 tsp Italian seasoning
Salt and pepper to taste
Onion powder and garlic powder to taste
2 cups whole milk
16 oz package dried gnocchi (I found mine at Aldi)
2 cups spinach, tear after measuring
2 tbs each of butter and flour (to make a roux to thicken)

Directions
Melt butter in large pot. Add carrots and flour. Cook for about a minute. Add chicken broth to pot. Add seasonings and chicken. Bring to boil. Reduce heat and allow to simmer for 15 minutes. Heat milk in separate pot. Pour into broth. Add gnocchi and torn spinach. Simmer for 15 more minutes or until the gnocchi is tender. To thicken, make a roux in a separate pot by melting the butter and stirring the flour into the butter. Cook for a minute and add to soup. Simmer, stirring constantly for the first minute, until thickened. Season to taste with salt, pepper, onion powder, and garlic powder. 

Tuesday, November 4, 2014

Chicken Cordon Bleu Soup

Warning- this soup is really rich and really fattening and REALLY delicious!!!


Another fall soup recipe; I can't get enough!

Ingredients
1/4 c butter
1/4 c flour
2.5 c milk
2.5 c half and half
2 chicken bullion cubes, smashed
8 oz cream cheese, softened
2-3 cups cooked chicken
1 8 oz package smoked prosciutto, chopped
1 c shredded Swiss cheese
Salt and pepper to taste
Garlic powder and onion powder to taste

Directions
Melt butter in non-stick pot and add flour to make a roux. Cook for about a minute. Add in milk, half and half, and bullion cubes. Heat for a couple minutes over medium heat. Add cream cheese. Stirring constantly, bring to a boil to thicken. When thick, remove from heat. Add chicken, prosciutto, and Swiss cheese. Season to taste. Serve with toasted sourdough bread for dipping. 



Sunday, November 2, 2014

Philly Cheesesteak Soup in a Bread Bowl


On what has been the coldest day so far this fall, I could think of nothing more comforting than a big bowlof hot soup, and this recipe was sure to please!

Philly Cheesesteak Soup in a Bread Bowl

Ingredients 
1 box (14 slices) steak-ums
Onion powder
Garlic powder
Salt
Pepper
4 tbs flour
1 tbs olive oil
Chopped onion, mushrooms, bell peppers (all optional; use as much or as little as you want)
4 cups beef broth
4 slices provolone cheese
4 small sourdough loaves

Directions
Break steaks into pieces and place them in a bowl. Add salt, pepper, onion powder, garlic powder, and 2 tbs flour. Mix to coat. In a hot non-stick pot, cook the steak until no longer pink. Set aside. In the same pot, add olive oil, peppers, onions, and mushrooms. Cook until tender.  Add in 2 more tbs flour, mixing well and breaking up flour "clumps." Add four cups beef broth. Bring to boil and summer for 10 minutes to thicken. Add cornstarch and cold Walter mixed together to thicken more if necessary.  Add steaks. Ladle into hollowed-out bread loaves and top with a slice of provolone. Place bread bowl son a baking sheet and broil until cheese is melty, bubbly, and golden. It will be very hot!!

My husband loved it so much, he are every bite, including the bowl! It was just right on a chilly night like tonight.