Zuppa Toscana- Olive Garden Soup Replica

Hello friends!

I know it has been forever since I have blogged and that is mostly in part to me being super busy with my day job and photography! I can't complain about that one bit! My photography business has been growing and it seems to be continuing (knock on wood!)
Therefore, this blog has taken a back seat, but I am hoping to get back into it.
I have a couple of house DIYs I plan on working on soon so I'll be sure to tell y'all about it!

All that to say, here is a new recipe we tried this week and LOVED it.
I used to get this soup at Olive Garden all the time! We haven't been in forever and rarely go there so I thought I could make this delicious soup at home!

I know it isn't really soup weather, but I wanted it anyways :)

Here is what you'll need:
-1 lb. Italian sausage (I used hot and probably will use mild next time)
-1 large onion, chopped
-3-4 cloves garlic, minced
-½ cup white wine
-½ tsp. red pepper flakes
-2 russett potatoes, peeled and cut into ½-inch chunks
-2 cups fresh kale, chopped
-3 cups chicken broth
-2.5 cups water
-1 cup heavy cream
-Salt and pepper

Preparation:
Place a large pot (I used my Dutch oven) on the stove over medium heat. Crumble the sausage (remove the casing) into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside. Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, chicken broth and water to the pot. Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste.


My husband loved this and so did I!
He said he thought Cheetos would be good with...um, okay haha.


Original recipe: Annie Eats

Basalmic Pork Chops

Okay, I know I just posted a pork chop recipe...but, they were buy one get one free at the grocery store and it was one less thing to buy at the grocery :)

This was SO good and I already am planning on making it again.

It was a crowd pleaser and by crowd I mean my husband and me.

We did let the dog lick the plate though.

And you know what they say, two is a party and three is a crowd. 

Anywho, here is what you'll need:-
-1 (6.2-ounce) package fast-cooking long-grain and wild rice mix 

-3 tablespoons all-purpose flour 

-1 teaspoon chopped fresh rosemary 

-1/2 teaspoon salt 

-1/2 teaspoon pepper 

-6 boneless pork chops (I got the real thin cut) 

-2 tablespoons butter or margarine 

-2 tablespoons olive oil 

-2 garlic cloves, pressed 

-1 (14 1/2-ounce) can chicken broth 

-1/3 cup balsamic vinegar

Preparation:

 Cook rice according to package directions; keep warm.

Combine flour, 1 teaspoon rosemary, salt, and pepper. Dredge pork chops in flour mixture.  I do this in a gallon Ziploc bag.

Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute. Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops.

Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done. Serve over rice.

Easy and delicious.  Win win.

 If you're anything like me & my husband you'll eat two chops.  But look how small they are! It's like one big chop.  Tyvm.  (That stands for thank you very much...as in I know we are fatties, but it is justified. )

We served it along side some parmesan green beans.  Forgot those in the pic.

Make it and you'll love it!

Original recipe: Balsamic Pork Chops- My Recipes

Tilapia Po Boy

Happy Wednesday!

Here is yet another Tilapia recipe. I just love it and I had bought two packs of it when I went to the grocery last so I wanted to use it up.

There is a seafood restaurant by my husband's work and they have a delicious tilapia po boy that we both love and so I wanted to make it at home.
This recipe isn't really much like the one there as I couldn't really remember what all was on it, but I found a great recipe by Paula Deen that I thought sounded good.

Here is what you'll need:
-tartar sauce (Paula Deen's recipe uses homemade, but I just bought some instead)
-lemon (she calls for lemon for the tartar sauce, but I squeezed some on the fish before serving)
-4-5 tilapia fillets
-French bread
-romaine lettuce
-tomatoes (I forgot these)
-salt and pepper
-garlic powder

Preparation:
Brush the tilapia fillets with some olive oil and season them with the salt and black pepper. Cut the bread into sections, then halve each section lengthwise.
Put the fish on the grill or, if broiling (I broiled), transfer the fillets to the prepared baking sheet. Grill or broil, turning once, until the fish is cooked through, about 6 minutes. Lay the bread on the grill, cut side down, or broiler, cut side up, and grill or broil until toasted, about 1 minute.
For 1 sandwich, layer 1 tilapia fillet on the bottom slice of bread, followed by 2 slices of tomato and 1 lettuce leaf. Spread the top slice of bread with the tartar sauce and cover the sandwich.

So good and a great Spring/Summer recipe!

Original recipe: Paula Deen

Tilapia with Almond Butter

Like I've said before, my husband loves tilapia! I think he would eat it every night if he could.

I love it too because it is fairly inexpensive, super quick to make, and not too fishy tasting. Win!
I usually make it with a lemon-y sauce, but I wanted to do something different this time.
So I turned to none other than Pinterest for inspiration.
I love almonds and I love that this recipe had toasted almonds in it...I knew it would give the tilapia a good crunch.

Here is what you'll need:
-4 - 5 ounces fresh skinless tilapia fillets or other white fish
-Sea salt and freshly ground black pepper
-1 teaspoon all-purpose flour
-1 tablespoon olive oil
-2 tablespoons butter
-1/4 cup sliced almonds

Preparation:
Season fish with salt and pepper; sprinkle with flour. Cook fish in hot oil for 4 to 5 minutes or until it is easy to remove with a spatula. (If necessary, cook fish half at a time.) Gently turn fish and cook for 2 to 3 minutes more or until fish flakes easily when tested with a fork.

Reduce heat to medium. Add butter to skillet. When butter begins to melt, stir in almonds. Cook for 30 to 60 seconds or until nuts are lightly toasted (do not let butter burn). Spoon butter mixture over fish fillets.


This was so easy to put together and it was perfect with feta pilaf rice (recipe to follow) and green beans.
It is even fancy enough to serve to guests :)


Original recipe: Tilapia with Almond Butter

Publish Post

Poppyseed Chicken- With A Twist

I've never been to a potluck where there wasn't one or five casserole dishes filled with poppy-seed chicken. It is comfort food at it's finest in my opinion.
This dish reminds me of growing up in church and attending countless potlucks after church and running and playing with my friends while our parents chatted it up over this dish, chicken tetrazzini, corn casserole, KFC (you know there was always KFC at the potluck- served on a fancy dish no less to fool you into thinking it was homemade), and all the desserts you could imagine.
I love this recipe.

The thing about poppy-seed chicken is that it isn't filled with tons of flavor- which is probably it's a kid pleaser.
My husband prefers foods with flavor so we add a few extra things to give this dish the right amount of kick while keeping it true to it's origin. We also use chicken tenders instead of cubes of chicken as we like the consistency better.

My Aunt Debra actually introduced me into how to make it this way.

Here is what you'll need:
-1 frozen package (the big bag you find in the freezer section) of chicken tenders
-1 16 oz. container sour cream (I sometimes use light)
-2 cans cream of chicken soup
-thyme
-paprika
-1 roll of Ritz crackers (I used whole wheat this time)
-1 stick of unsalted butter, melted
-poppy seeds

Preparation:
Preheat oven to 350. Place all of the chicken tenders (it's a lot) in the casserole dish. If they are frozen, place them in the casserole dish and then defrost in the microwave for just a few minutes. They don't have to be completely thawed. In a medium size bowl, combine the sour cream with the cream of chicken soup. In a large Ziploc bag crush the crackers and pour the melted butter. Zip it up and crush with your hands. Sprinkle the chicken with the thyme and paprika to your preference.
Pour the sour cream/chicken soup mixture on top of the chicken and then sprinkle the cracker crumbs on top. Sprinkle poppy seeds on top. Bake for 30-35 minutes until bubbly and the crackers are golden brown.

Perfection.
Serve it over rice with a green veggie on the side and pat yourself on the back :)

Spinach Tortellini Bake

This dish is SO delicious! It tastes like it took much more time and effort than it did. I LOVE a dish like that!

My husband raved and raved about this recipe, so it's a keeper!

Here is what you'll need:
-12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta aisle)
-4 oz bacon or pancetta, (about 4 strips bacon)*
-3 cloves garlic, pressed in garlic press or finely minced
-2 Tbs flour
-2 C milk
-¾ tsp kosher salt
-⅛ tsp black pepper
-1 1/2 tsp dry basil
-¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
-1 medium lemon
-2 C loosely packed fresh spinach, roughly chopped
-¾ C grated mozzarella cheese, divided
-¾ C grated Parmesan cheese, divided

Preparation:
Preheat oven to 350 degrees. Fill a large stock pot with water and bring to a boil. Add tortellini and cook according to package instructions.

Place bacon in a medium sized skillet on the stove-top at medium-high heat. Cook until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain. Reserve two tablespoons bacon drippings in pan and discard the rest. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon. Then cut lemon in half and remove juice. Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce.Continue to stir until thickened, 2-3 minutes. Remove from heat.

Drain tortellini and place back in stock pot. Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool for 10 minutes before serving.

* For a vegetarian meal, omit bacon.

Original recipe: Tortellini Spinach Bake in Creamy Lemon Sauce

Chicken Piccata

Lemon and capers is a good combination. Especially to my husband.
I had chicken piccata at The Cheesecake Factory once and really loved the flavor so I knew I was going to make it at home some time.
This is a simple dish for a weeknight to make and I served it with buttered angel hair pasta.

Here is what you'll need:
-2 skinless and boneless chicken breasts, butterflied and then cut in half
-Sea salt and freshly ground black pepper
-All-purpose flour, for dredging
-6 tablespoons unsalted butter
-5 tablespoons extra-virgin olive oil
-1/3 cup fresh lemon juice
-1/2 cup chicken stock
-1/4 cup brined capers, rinsed

Preparation:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.


Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken.


Original recipe: Chicken Piccata

Tilapia with a Lemon Caper Sauce

My husband loves tilapia. I mean he absolutely loves it. When you are around him eating it you can pretty much expect him to be going, "mmmm this is so good" the entire time :)
I really need to make it more often as I love it too and it is very inexpensive.

This is a simple and light dish that is sure to please.
We served it up with basmati rice and green beans and were quite satisfied!

Here is what you'll need:
-¾ cups Low Sodium, Fat Free Chicken Broth
-¼ cups Lemon Juice
-2 teaspoons Capers
-¼ teaspoons Salt
-¼ teaspoons Pepper
-1 Tablespoon Butter, Divided
-4 Tilapia Fillets
-¼ cups Flour

Preparation:
Combine the broth, lemon juice and capers and set aside.
Salt and pepper the tilapia and then dredge the fish in the flour.
Melt, over low heat, the tablespoon of butter in a large pan. Once the butter has melted, increase the heat to high, and put the fillets in the pan and let cook for 3 minutes on each side. Or until the fish flakes with a fork. Remove from pan and tent with tin foil.
Add the broth, lemon juice and caper mixture to the pan scrapping the bottom of the pan to release browned goodness. Bring to a boil and cook for three minutes or until reduced in half. Serve two tablespoons of the sauce over the tilapia.


Give it a try to mix it up a little and add some fish into your life :)
You won't be disappointed!

Original recipe: Sauteed Tilapia with Lemon Caper Pan Sauce

Beef Tacos

We love tacos 'round here. We love most any kind of Mexican food as I've said before.

I have to admit, I usually cheat and use the ole taco seasoning packet to season the beef, but I decided to branch out. I know that stuff has so much salt in it among other bad things I am sure.
I found a great taco recipe from Paula Deen that was perfect for what I wanted!

Here is what you'll need:
-1 Lb. ground beef
-1/4-1/2 onion, finely chopped
-1/2 jalapeno, ribbed and seeded, minced, opt.
-1 (8 oz.) can tomato sauce
-2 Tbl. fresh cilantro, minced
-1 Tbl. ground cumin
-1 tsp. garlic powder
-1 tsp. chipotle chili powder
-juice of 1 lime
-salt and pepper
-taco shells
-shredded cheese
-black beans
-sour cream

Preparation:

Brown ground beef in a large skillet; add onion and jalapeno and saute a few minutes or until tender. Add tomato sauce, cilantro, cumin, garlic powder, chili powder and fresh lime juice. Season with salt and pepper, to taste. Simmer for 5-10 minutes. If mixture starts to look too dry, add 1 or 2 Tablespoons of water and stir to combine. Serve in crunchy or soft taco shells with shredded cheese, salsa, sour cream and lettuce and more chopped cilantro, if desired. Yield 8-10 tacos.


These were so good and my husband LOVED them!
I love these taco shells that are flat on the bottom.
The cilantro was a nice touch :)
We added the black beans and served these up with chips and salsa.

Try these out instead of the taco seasoning packet and you'll never go back!

Original recipe: Ground Beef Tacos

Lasagna- Possibly THE Best

My husband and I have been battling some nasty bug all week and I was finally feeling good enough to make us a good meal.
We ate vegetarian all week so on Saturday we both wanting something with meat and almost at the same time both said we wanted lasagna.
I have a confession to make, I haven't made lasagna since we've been married. Dun dun dun....
I have made a chicken alfredo one for our old church small group, but never have I made a beef, red sauce one.
I have to say that I am not a huge fan of ricotta cheese. It has something to do with the texture of it I think. I found that The Pioneer Woman uses cottage cheese in her lasagna as well as sausage...she NEVER fails me!

My husband and I both discovered that this may be the best lasagna we've ever had (and not just because The PW says so). It was so easy, not overwhelming with tomato sauce, and had lots of cheese. Music to our ears.

Here is what you'll need:
-1-1/2 pound Ground Beef (she calls for Hot, but my husband has heartburn a lot, so we decided to go with mild)
-1 pound Breakfast Sausage
-2 cloves Garlic, Minced
-2 cans (14.5 Ounce) Whole Tomatoes
-2 cans (6 Ounce) Tomato Paste
-2 Tablespoons Dried Parsley
-2 Tablespoons Dried Basil
-1 teaspoon Salt
-3 cups Lowfat Cottage Cheese
-2 whole Beaten Eggs
-1/2 cup Grated (not Shredded) Parmesan Cheese
-2 Tablespoons Dried Parsley
-1 teaspoon Salt
-1 pound Sliced Mozzarella Cheese
-1 package (10 Ounce) Lasagna Noodles
-(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation:
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

Seriously, how good does that sound??
It made a ton so we have been eating off of it all weekend and will be having it for dinner tonight!

(I took this picture the day after I made it when we had it for lunch, but still looks SO good.)

I am telling you, you need to make this and let me know if it replaces your trusty lasagna recipe.

Original Recipe: The Pioneer Woman Lasagna

Spinach and Mushroom Quesadillas

We are not eating meat this week in our house. Not because we are going to stop eating meat, but more so because I feel like our grocery bill has been crazy high each week so I thought we would try not buying meat and see if that helped.

It did to a certain extent, but my husband was with me at the store and he always adds some extra stuff :)

These quesadillas are a great dinner if you want something light, easy, and nutritional. My husband wasn't a huge fan of all the spinach, but I thought they were good and I didn't feel guilty enjoying one of my favorite foods.

Here is what you'll need:
-1 (10 ounce) package chopped spinach (I used Green Giant frozen spinach)
-2 cups shredded Cheddar cheese
-2 tablespoons butter
-2 cloves garlic, sliced
-2 portobello mushroom caps, sliced
-4 (10 inch) flour tortillas
-1 tablespoon vegetable oil

Preparation:
1. Prepare spinach according to package directions. Drain and pat dry.
2. Preheat oven to 350 degrees F. Sprinkle 1/2 cup cheese on two of the tortillas. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
3. Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on top of the melted cheese. Place another tortilla on top.
4. Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

I served it with light sour cream and chips and salsa.

I am not going to tell you these will blow you away, but I probably will add some more flavor to them next time. However, if you want a healthier choice, this is the one to go with.

Lemon Chicken Breast

My husband loves the flavor of lemon and limes. Anytime something has either one of them incorporated into the recipe, he asks for extra. He even asks for extra lime in the cherry limeade from Sonic. So I know this lemon chicken would be right up his alley.

This is a healthy dish and is very good. I gotta be honest though, I am not a huge fan of chicken breasts that aren't somehow breaded...I know, I should be...but, I just am never one to get excited about chicken that is without breading.
With that being said, this was really good and did excite more than I expected.
And yes, I am the person that gets most excited about food. Ask anyone, it's true!

Here is what you'll need:
-1/4 cup good olive oil
-3 tablespoons minced garlic (9 cloves)
-1/3 cup dry white wine
-1 tablespoon grated lemon zest (2 lemons)
-2 tablespoons freshly squeezed lemon juice
-1½ teaspoons dried oregano
-1 teaspoon minced fresh thyme leaves
-Kosher salt and freshly ground black pepper
-4 boneless chicken breasts
-1 lemon

Preparation:
Preheat the oven to 400 degrees.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Sprinkle the chicken liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices. I actually added a little bit of butter and corn starch to the sauce to make it a little thicker.

I served it with whole wheat rice pilaf and steamed green beans.
It was great leftover and I even got a text from my husband on his lunch break complementing the dish. Win!

Original recipe: Lemon Chicken Breast Barefoot Contessa

Slow Cooker Jambalaya

I really want to go to New Orleans one day. Not to see how many beads I can get, but for the food. I hear there is nothing like it. I love Cajun/Creole cooking! I love a good pot of jambalaya and have made it several times. I want to find out if it tastes anything like it does in New Orleans.

I found this slow cooker recipe for jambalaya and I had to try it out. I love all things slow cooker! It rocks my world.

Here is what you'll need:
-1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
-1 pound smoked turkey sausage, sliced
-1 (28 ounce) can diced tomatoes with juice
-3 Tbsp dried minced onion flakes
-1 cup chicken broth
-2 teaspoons dried oregano
-2 teaspoons dried parsley
-2 tsp minced garlic
-2 teaspoons Cajun seasoning (I used Tom's Creole seasoning and it is basically the same)
-1/2 teaspoon cayenne pepper
-1/2 teaspoon dried thyme
-white rice or instant rice (I used 2 packs of Uncle Ben's Ready Rice - Garlic & Butter flavor)

Preparation:
In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, garlic, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Mix in cooked rice cook for about 15 minutes to warm through.

Doesn't that look delicious?
I think next time I will do shrimp instead of chicken. I am not a big fan of chicken in the crock pot. It isn't moist enough for me, so I think adding in some cooked shrimp before serving would be delicious.

I served it with homemade garlic toast (recipe coming soon).

Try it out when you need an easy, slow cooker recipe. Your family will love it!

Original recipe: Plain Chicken

Crock Pot Tomato Basil Soup with Grilled Cheese

Who doesn't love tomato soup with a grilled cheese sandwich? Actually, if you were to ask my 7 year old self you would find out that I don't...but, I have learned to love tomatoes and so a soup full of them sounds delightful to my 25 year old self.

I found a recipe for a crock pot tomato soup and I knew it was a winner in my book.

Here is what you'll need for the soup:
-2 (14 oz) cans diced tomatoes, with juice
-1 cup finely diced celery
-1 cup finely diced carrots
-1 cup finely diced onions
-1 tsp dried oregano
-1 T dried basil
-4 cups chicken broth
-½ bay leaf
-½ cup flour
-1 cup Parmesan cheese
-1/2 cup butter
-2 cups half and half, warmed
-1 tsp salt
-¼ tsp black pepper

Preparation:
Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.

Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).
Cover and cook on LOW for another 30 minutes or so until ready to serve.

Here is what you'll need for the grilled cheese:
-sourdough bread
-provolone
-olive oil (I used the olive oil because I used all of the butter I had in the soup, but I liked the olive oil mixture just as well.)
-basil

Preparation:
Mix the basil in a small bowl with the olive oil. Brush the bread with the olive oil mixture and put 2 slices (the provolone I bought was small) on the bread and "grill" in a pan on medium heat until golden on one side. Flip the bread and brown the other side.


This soup was so good and the husband was making noises the whole time he ate it, so that's always a good sign...at least I think so :)

Try it out and let me know what you think!

Original recipe: Tomato Basil Parmesan Soup

Sour Cream Chicken

This week is crazy with it being the week before Christmas. We are heading to Houston on Thursday and the last thing I wanted to do this week was make a mess in the kitchen every night. So I decided to make a really easy dish that can be easily cleaned up and makes enough for leftovers. I found this recipe and it seemed easy and got great reviews.

I really need to get back to using cookbooks some for recipes one of these days...I just love the convenience of online recipes and love reading the reviews. One day.

Here is what you'll need:
-2 pounds chicken breasts or tenders
-1 1/2 cups of Pepperidge Farm Herbed Stuffing, the crumbles not the cubes (of course I bought cubes on accident, but I just crumbled them)
-1 cup sour cream
-kosher salt
-freshly ground pepper
-garlic powder
-1/2 cup unsalted butter, cubed

Preparation:
Preheat oven to 375 degrees. Lay the chicken close together on a foil lined baking sheet. Sprinkle with salt, pepper and garlic powder. Coat with a thick layer of sour cream. Top that with the seasoned Pepperidge Farm breadcrumbs and then dot with the butter. Bake in a 375 degree F oven for 35 minutes for chicken tenders or up to an hour for chicken breasts. Its ready when the chicken is cooked through and the breadcrumbs are nicely browned.

It was really good and the husband approved! I served it with mashed potatoes and steamed broccoli. We will be having leftovers tonight too.

Here is a quick tip for easy mashed potatoes. Let's be honest, sometimes you need a break from the healthy brown rice and need some potatoes in your life.

I buy this bag in the frozen potato section:
As much as I would love to peel and chop a bunch of potatoes, I would rather take an easier route. All you do is put the bag in the microwave for 10 minutes and then you can add whatever you want to them like you would your normal mashed potatoes. They taste just as if you slaved away in the kitchen on them. Try them out!


And stay tuned for some crafty posts soon. Gotta give the gifts away first before I can blog about them :)

Original recipe: Oma's Sour Cream Chicken

Homemade Spaghetti Sauce

Most of the time when I make spaghetti, I take the easy way and buy Bertolli spaghetti sauce and then add my own spices to it, but I really wanted to find a great recipe for a delicious and easy homemade sauce. I think this is the one I will always use and plan to make a big batch of it and freeze some so I can have it on hand. I like a dish that allows you to tweak it to make your own and a spaghetti sauce really allows you that freedom to add whatever spices/vegetables you want to.

I found a recipe by Paula Deen that I wanted to use as my base.

Here is what you'll need: (These are the ingredients I used, but if you want the original recipe, the link is at the bottom of this post)
-1 large onion, chopped
-2 zucchinis, chopped
-1 clove garlic, chopped
-2 (6-ounce) cans tomato paste
-1 (8-ounce) can tomato sauce
-1 (14 1/2-ounce) can stewed tomatoes
-1 tablespoon Italian seasoning (I didn't have this, but had most of the seasonings that are in it...marjoram, basil, oregano, rosemary, and thyme, red pepper)
-1 tablespoon Worcestershire sauce
-2 tablespoons sugar
-1 teaspoon salt
-1 cup water

The original recipe calls for green bell peppers, but my husband is not a huge fan so I substituted the zucchini instead. We loved it in this sauce!

Preparation:
Saute the onion, zucchini, and garlic until the onion is tender, about 5 minutes. Add the tomato paste, tomato sauce, stewed tomatoes, seasonings, and water. Simmer for 30 minutes. Let cool. The sauce will keep for several days covered and refrigerated. Serve with spaghetti or your favorite pasta.

Here is a picture of the meal altogether with the meatballs I posted about the other day:
It was so tasty and I loved the homemade sauce much more than the jarred stuff!
We had it leftover for dinner last night and will be having it for lunch today. It's that good and made a lot.

If you are looking for a new way to make spaghetti, you should give this a try.

Original recipe: Spaghetti Sauce

Homemade Meatballs

Who doesn't love a meatball? I know we do!

As much as my brain was telling me to use turkey, my heart was telling me to use beef. I knew they would be tastier (at least to my beef eating husband and I) and I figured if I am going to put the work into it, I needed to go with my heart!

One of my best friends from college is part Italian and I can't tell you how many times I have had her dad's meatballs. He would make a huge batch of them and I would sneak into the kitchen and eat one or five of them with my hand. They were that good! I have no control when it comes to these things... :P

I went by memory on how he made his and so this is what I came up with...

Here is what you'll need:
-1 lb. ground beef (I used lean-made me feel a little bit better)
- 1/2 cup grated parmesan cheese
-1/2 cup panko italian bread crumbs (that was what I had on hand, but regular bread crumbs would work as well- or a combo)
-1/4 cup chopped fresh parsley (I used dry because that is what I had on hand)
-1 egg
-1 garlic clove , Minced

(I doubled the recipe so that I could freeze the second batch- how Suzie-homemaker of me)

Preparation:
Preheat oven to 375. Mix all of the ingredients in a large bowl...it is best to use your hands, but is messy. Form the mixture into balls (maybe about an inch or so) and place on a foil lined cookie sheet. Bake for 25 minutes or until cooked through.

Your house will smell delicious, I promise!

We served ours with homemade spaghetti, Caesar salad, and French bread.
Stay tuned for the homemade spaghetti sauce recipe.

These would be great for a meatball sub if your family prefers that over spaghetti.

Try them out and let me know what you think!

Lime Chicken Tostadas

We love tacos, enchiladas, quesadillas, and tostadas. If it were up to my husband, I would make all the above every day of the week.

Tostadas are an easy and cheap dish that I really should make more often.

Lime Chicken Tostadas
(I may have added another tostada to my plate after this picture...:)...)

I don't really follow a recipe for these and I think the way I make them always changes.
This is how I made them tonight...

Here is what you'll need:
-Cooked, cubed chicken (I used a rotisserie chicken-always a favorite)
-2 limes
-chili powder
-cumin
-tostada shells (we like the crunchy ones)
-cilantro
-monterrey/colby jack cheese
-refried beans
-chopped onion

Preheat oven to 350. Sprinkle the chicken with the chili powder and cumin (however much you like) and squeeze the juice of the two limes on the chicken. Mix well. I put the refried beans in the microwave for 2 minutes so they would spread easier. Spread the beans on the shells and then put the chicken on top and sprinkle with the cheese and onions. Place the shells on a cookie sheet and put them in the oven for about 10 minutes or so or until the cheese is melted the way you like. Cut up the avocado and cilantro and garnish the shells.
And that is it! I actually meant to put sour cream on them and forgot...they were good without, but I am thinking the leftovers tomorrow will have the addition of sour cream.

We served them with yellow rice (I am a yellow rice lover!)

What is your favorite type of Mexican food? Tacos, enchiladas, quesadillas, tostadas, etc.??

Buffalo Chicken Tacos

These tacos were a nice change to the traditional beef tacos my husband and I are both so fond of. Like I have said before, we are not huge chicken people so I am always looking for ways to add a lot of flavor and kick to chicken. I was so excited when I saw these on Pinterest.
Make these for your family and they are sure to please!
(Aren't those cute paper plates??)

Here is what you'll need:
-1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
-⅓ cup flour
-3 tablespoon cornstarch
-⅛ teaspoon cayenne pepper
-1 teaspoon garlic powder
-⅓ cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment
-1 Tablespoon olive oil
-10 6-inch flour or corn tortillas
Toppings:
-avocados
-lettuce
-ranch (this is key!)
-onions
-cilantro

and the list goes on.

Preparation:
Heat a large Dutch oven over medium-high heat.
In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.
Add 1 tablespoon of olive oil to the Dutch oven and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.

These are so good and we served them with chips and salsa :)

Enjoy!

Original recipe: Buffalo Chicken Tacos

Chicken Noodle Soup

I love chicken noodle soup. I am not talking about that Campbell's stuff. The chicken in there grosses me out so bad and the noodles are so slimy. Bleck!

I am talking about a good, homemade chicken noodle soup.
Since it has been a little cooler here in ol' Texas, I decided soup would be the perfect meal to eat on for a few days!

This is my favorite recipe (you know it's good since it's a Paula Deen recipe) and with some modifications, it is really easy to make and can be ready in less than an hour.

Here is what you'll need:

and forgot to put these in the picture...
-3 quarts chicken stock
-1 rotisserie chicken, shredded and de-boned
-2 cups sliced carrots
-2 cups sliced celery, with leafy green tops
-2 1/2 cups uncooked whole grain egg noodles
-3 tablespoons chopped fresh parsley
-1 cup grated Parmesan cheese (optional)
-3/4 cup heavy cream (optional)
-1/3 cup cooking sherry
-1 cup sliced mushrooms
-salt
-freshly ground black pepper to taste

Bring stock to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, and sherry. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

**The original recipe calls for buying a whole chicken and making your own chicken stock, but I find it much easier to buy a rotisserie chicken and then buy some good chicken stock to use. The Kitchen Basics brand is my favorite and the only kind I have used for this soup. It never disappoints! Much better than Swanson in my opinion.

The best part is dipping the french bread in the delicious broth. Of course the heavy cream gives it a wonderful creaminess. I suppose if you wanted to be healthy you could do without the cream and the bread, but I don't know why anyone would want to do that. Just go run a mile or two after eating it. It's worth it!

Make this for your family or make it to take to a friend! It makes enough to feed you and some friends!

Original recipe: The Lady's Chicken Noodle Soup