creamy chicken & wild rice soup.

Happy December 1st, everyone! This is one of my favorite days of the year because it is the start to the best month ever.  It is pretty chilly where I live so if you are experiencing the cold too, I have a great soup for you. 

This is my new favorite soup. And this is a pretty big deal because I am not usually a soup-eating lady. It is creamy and hearty- everything a good soup should be, as far as I am concerned. This creamy chicken soup was also packed with delicious flavor. 

You don't want to skip out on this soup recipe this winter. I will definitely be making it again soon. I won't lie, I was pretty sad when it was all gone.

~

creamy chicken & wild rice soup from cooking classy

• Ingredients:
• 
  
• 3/4 cup uncooked wild rice blend
• 1 cup chopped yellow onion
• 1 cup diced carrots 
• 1 cup diced celery
• 7 Tbsp butter, divided
• 1 clove garlic, minced
• 4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)
• 1/4 tsp of each dried thyme, marjoram, sage and rosemary
• Salt (I ommitted) and ground black pepper, to taste
• 1 lb boneless skinless chicken breasts halves
• 1/2 cup flour
• 1 1/2 cups milk (I used half & half)
• 1/2 cup heavy cream (I used half & half)
• 1 tsp lemon zest
• 
  

Directions:

1. Prepare rice according to directions listed on package.
2. Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. 
3. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil. Cover pot with lid and allow mixture to boil 12 - 15 minutes, or until chicken is cooked through. Chicken may need to be rotated if pieces are thick.
4.  Remove the fully cooked chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice to large pot. Add shredded chicken to soup.
5. In a separate medium saucepan (I just rinsed and wiped out the rice pan), melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk (or half & half) into butter/flour mixture. Cook mixture, stirring constantly until it thickens. 
6. Add milk/cream mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally).
7. Add the remaining can of chicken broth, if desired.*
8. Stir in heavy cream (or half & half) and lemon zest and serve warm.

*I did not add remaining chicken broth.

creamy parmesan roast beef pasta.

This is a super easy dinner recipe reminiscent of beef stroganoff- just without the mushrooms. I get so tired of cooking chicken or browning and draining ground beef. Since the beef came from the deli, no meat-cooking was required! Win! 

This dinner pairs perfectly with a green salad or a dish of fresh green beans. Let me know if you try it- I hope you enjoy it!

~

creamy parmesan roast beef pasta 

from back for seconds blog

Ingredients

• 10oz small pasta, i.e. shells or bowtie
• 1 lb deli roast beef, chopped
• 1 Medium onion, chopped
• 3/4 cups grated parmesan cheese
• 4 tablespoons butter
• 4 tablespoons all purpose flour
• 3 cups milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 1/2 cup beef stock

Directions

1. Boil a large pot of salted water. Cook pasta as directed on box. Drain and set aside.
2. In a large pot (enough to hold 4+ cups of liquid and other solid ingredients), saute onions and roast beef until onions are soft and beef is heated through. Take out onions and beef and place in separate plate or bowl.
3. In the same large pot, melt butter over medium heat. Whisk in flour until thick paste is formed. Keep stirring for about 1-2 minutes.
4. Slowly add in milk and other seasonings. Whisk until smooth for several minutes. 
5. Stir in beef stock and continue cooking and stirring until sauce bubbles and thickens. 
6. Add parmesan cheese and let sauce sit for a few more minutes to thicken more.
7. Add pasta, beef, and onions to creamy parmesan mixture. Stir to coat.

mexican sausage alfredo.

This is the second time I have made this but the first time we ate it before I could get a picture. So of course, I had to make it again so I could share it with you all!

This is my sister's recipe. I did make a couple adaptations but for the most part, it's the same. This recipe is seriously the bomb. It has a rich alfredo sauce combined with spicy, flavorful seasonings PLUS mild Italian sausage. Does Ital-ican really get any better than this?! ;)

Oh and if you are curious, the Garden Delight aka veggie pasta doesn't taste different than normal pasta. I just thought all the colors would look pretty for this dish specifically. :)

--

Ingredients:

• 16 ounces spiral pasta (I used 12 oz Ronzoni Garden Delight Rotini)
• 4 tablespoons butter (I used coconut butter)
• 6 cloves garlic, minced
• 8 ounces cream cheese, softened and cut into 12 pieces
• 2 1/4 cups milk, divided
• 2 cups parmesan cheese, divided
• 1 1/4 teaspoons freshly ground black pepper, divided
• 1 pound mild italian sausage
• 1/2-1 cup chopped onion (however much you prefer or feel like cutting ;)
• 4 tablespoons taco seasoning, divided (I made my own) 
• 1 cup salsa
• 1 cup frozen corn

Directions:

1. Preheat oven to 350 degrees. Begin by bringing a large pot of salted water to boil. While you are waiting, start on the alfredo sauce.
2. Melt butter in a pan over medium heat. Add garlic and cook for about 2 minutes. Stir constantly so it doesn't burn. 
3. Add cream cheese piece by piece, stirring until smooth through each addition. Mixture will probably look curdled, but don't worry and keep stirring. It will become smooth in just a couple minutes.
4. Next, slowly add a total of 2 cups milk in 1/4 cup increments. Make sure the milk is fully incorporated before adding the next 1/4 cup. 
5. Then, stir in 1 cup parmesan cheese and 1 teaspoon pepper, mixing until cheese completely melts. Cook for 2-3 minutes or until it is thickened, then cover and remove from heat.
6. When water is boiling, add pasta and cook according to package directions. While the pasta is cooking, you can start cooking the sausage.
7. Cook sausage, onion, remaining pepper, and 2 tablespoons taco seasoning to the pan. Keep sausage going until it is cooked all the way through. Then, pour in Alfredo sauce [if it's homemade, give it a good stir first] and bring to a boil. Add remaining 1/4 cup milk, remaining 1 cup parmesan cheese, remaining 2 tablespoons taco seasoning, salsa, and corn. Mix well, then pour into an ungreased 9×13 inch baking pan.
8. Drain pasta and fold into sausage mixture. Bake (covered or uncovered) for 25-30 minutes or until bubbly. :)

Recipe Source: my lovely sister- The Pajama Chef :)

potato-omelette casserole.

Breakfast for breakfast. Breakfast for lunch. Breakfast for dinner. 

I don't really care when I eat it, I just love BREAKFAST!  I found a breakfast dish I could eat all day long. 

So if you love breakfast as much as I do, you have to try this all-star one course meal. 

This breakfast dish is loaded with good-for-you

 veggies and tasty breakfast meat. 

The first time I made it, I used bacon, bell peppers, fresh spinach, and onions- it was incredible. The second time, I made it with sausage, bell peppers, and onions and it was equally amazing.  Try out this dish- you won't be disappointed!

Potato-Omelette Casserole

Ingredients

• 36 (roughly) crispy crown tater-tots 
• 8 eggs
• 1/4 cup milk
• 1 cup shredded cheese
Omelet Fillings (suggestions):
• Meat (sausage, bacon, ham)
• Veggies (onion, red and/or green peppers, spinach, mushrooms, etc.)

Instructions

1.  Preheat oven to 400 degrees. Grease an 8" or a 9" baking dish. 
2. Heat your tater tots in the microwave for a minute or two to thaw. Cover the bottom of baking dish with the tater tots.
3. Bake your tater-tots for 10 minutes. 
4. While baking tater tots, prepare other ingredients (i.e. cook meat, cut veggies).
5. After removing your tots from the oven, lower oven temperature to 350 degrees. Sprinkle your toppings over tater tots.
6. Whisk together 8 eggs and 1/4 cup milk with a fork or whisk. Pour your egg mixture on the toppings. Then, sprinkle cheese on top of the egg mixture.
7. Bake at 350 degrees for about 15-25 minutes, or until the egg is cooked through.
8. Slice into servings and devour!

Recipe Source: Finger Prickin Good - Thank you for this double delicious recipe!!

crock pot potato soup.

I guarantee this recipe will 

1. make any cold evening a little warmer.

2. make your house smell incredible.

3. make all the bellies in your family very happy.  

Ingredients

• 2.5 lbs russet potatoes, diced, NOT peeled
• 2.5 tbsp Tastefully Simple garlic garlic*
• 1/2 yellow onion, chopped
• 32 ounces chicken broth or stock 
• 8 ounces cream cheese (I used 1/3 less fat)
• bacon, sour cream, chives or shredded cheese for garnish

*I didn't have this seasoning so I recommend using these ingredients to taste:

• 2 spoonfuls minced garlic
• 1/4-1/2 t garlic powder
• 1/4-1/2 t. dried dill
• 1/4-1/2 t. dried basil
• Some salt & pepper

Instructions

1. Combine potatoes, seasonings, onions and chicken broth in your crock pot.
2. Cook on low for 8 hours, or on high for 5 hours.
3. Put cream cheese in crock pot with the potato mixture. With potato masher, mash up all ingredients together.**
4. Serve warm topped with bacon, sour cream, shredded cheese & chives. Just make sure the cream cheese is completely melted and combined ;)

**The recipe suggested using a food processor to puree the soup. You can do this if you'd rather it not be so chunky. I personally enjoyed it chunky, and it made fewer dishes to wash too :)

***Check out my updated about me page- 1/27/14***

__________________________________________

Recipe Credits:

http://hannahholzmann.com/crock-pot-loaded-baked-potato-soup/ 

& 

http://www.thesustainablecouple.com/2013/02/tastefully-simple-garlic-garlic-knock.html

french dip sandwiches.

If you are looking for a tasty yet easy sandwich, this one is for you. It's warm and hearty which makes for a perfect fall meal.  

A few notes on the recipe- the au jus is totally worth making and hardly takes any time at all. The provolone is an excellent addition but it's not necessarily mandatory for the sandwich. Also I wouldn't recommend using regular hot dog buns; torpedo sandwich rolls or hoagie rolls/buns work great.  Give this recipe a shot and let me know what you think!

Ingredients:

2 tablespoons butter

2-3 tablespoons chopped onion

1 tablespoon all-purpose flour

1-2 cups beef broth

1- 1 1/2 pounds deli sliced roast beef

6-8 deli style sub rolls 

6-8 slices provolone cheese

Directions:

In a large, shallow skillet over moderate heat, melt butter. Add chopped onion to butter and saute 2 minutes. Add flour to butter and onions and cook a minute longer. Whisk in beef broth in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.

To assemble sandwich, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Put 1 1/2 slices of provolone on sandwich. Bake in oven safe dish for 4-5 minutes (or until cheese is melted and/or buns feel slightly toasty) at 350 degrees. Set small cups with extra dipping sauce along side the sandwiches. 

**Recipe adapted from http://www.foodnetwork.com/recipes/rachael-ray/french-dip-sandwiches-recipe/index.html

cajun chicken & sausage jambalaya.

This classic cajun dish is sure to spice up your taste buds. The andouille sausage combined with spicy cajun seasoning and crunchy green peppers make this dish something your mouth will definitely not want to miss.

Cajun Jambalaya

1 tablespoon vegetable oil

1 pound boneless skinless chicken breast halves, cut in 1-inch cubes

1 pound andouille sausage, sliced 1/4-inch thick

1/2 cup to 1 cup onion

1 medium green bell pepper, chopped

1 can stewed tomatoes

2 tablespoons cajun seasoning

1/2 tsp. dried thyme

2 cups instant whole grain brown rice

1 cup low sodium, fat free chicken broth

3/4 cup water

1. Heat oil in large heavy skillet on medium-high heat.

 Add chicken and sausage; cook and stir 5 minutes. Remove from skillet.

2. Pour off excess oil. 

Add onion and bell pepper; cook and stir on medium heat until onion is softened. 

Stir in tomatoes, Cajun seasoning and thyme.

3. Return chicken and sausage to skillet.

4. Add rice,  broth, and water; bring to boil. 

5. Reduce heat to low; cover and cook 25 minutes or until rice is tender, stirring 

occasionally. 

[Inspired by http://www.mccormickgourmet.com/Recipes/Main-Dishes/Cajun-Jambalaya.aspx & http://www.johnsonville.com/recipe/andouille-sausage-jambalaya.html]

chicken fajitas.

                                 

homemade chicken fajitas. 

Take that Chili's! ;)

Here's what you'll need:
Juice from 1 lime
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon chili powder
1 1/2 to 2 lbs of steak or chicken strips

Peppers, I used 1 green pepper and small red, orange, and yellow sweet peppers
Onion, I just used a few slices
Tortillas, I used whole wheat 
Sour cream, cheese, salsa, and guacamole, optional additions

Here's what you'll do:
1. Combine and mix all ingredients (lime juice, oil, garlic, chili powder) in a glass jar or bowl.
2. Pour mixture over meat and stir to coat well.
3. Cover dish and marinate meat for at least one hour (I marinated for about 2.5 hours) or up to 24 hours in the refrigerator.
4.  After marination, place meat in nonstick skillet. Cook chicken until cooked all the way through. 
5.  Add peppers and onions to cooked chicken. Let simmer for a few minutes.
6. You're done! Eat up & enjoy :)

All these webpages helped me formulate this yummy recipe:

http://thepeacefulmom.com/2011/07/07/make-your-own-fajita-seasoning-mix/
http://www.inspiredtaste.net/19896/easy-chicken-fajitas-recipe/
http://www.recipe.com/grilled-smoked-sausage-fajitas/

chicken pot pie.

[adapted from http://www.browneyedbaker.com/2012/10/02/quick-easy-chicken-pot-pie-recipe/]

This comfort dish is creamy, rich, and flavorful plus better than frozen because you know exactly what's inside! I made it last night which turned out to be the perfect meal for a snowy evening. :)

I did change the recipe.  The original link to the recipe is given above if you want to see the changes I made.  For example, I cut some of the butter out; I couldn't really tell though. 

 I also made my own bisquick because I don't buy it.  Here's the homemade version I use from http://www.theprudentwife.com/fabulous-food/spice-it-up/542-homemade-bisquick-recipe.  It makes about 2 cups of "bisquick".

2 cups flour
1 Tbs. baking powder
1 tsp. sugar
1 tsp. salt
1/3 cup shortening (I use butter or canola oil)

Combine first 4 dry ingredients in a bowl, stir to mix. Cut in the shortening with two forks, or a pastry blender until mixture resembles course crumbs. 

INGREDIENTS:

For the Bottom Crust:
1 cup Bisquick
2 tablespoons milk

For the Filling:
2 Tbsp unsalted butter
¼ cup Bisquick
2 tablespoons chopped yellow onion
¼ teaspoon salt
Pinch ground black pepper
1 cup frozen mixed vegetables (carrots, peas & green beans)
1¼ cups chicken broth
1½ cups cooked, cubed chicken

For the Top Crust:
½ cup Bisquick
1/3 cup milk
1 tablespoon butter, melted

DIRECTIONS:

1. Preheat oven to 400 degrees F.

2. Prepare the Bottom Crust: In a medium bowl, stir the milk into the bisquick until it begins to form a ball. Pat the dough onto the bottom and up the sides of a 9-inch pie plate. Bake for 5 minutes, or until just turning light brown. Remove from the oven and set aside.

3. Prepare the Filling: Heat the butter in a 2-quart saucepan over medium heat until melted. Using a wooden spoon, stir in the Bisquick, chopped onion, salt and pepper. Cook, stirring constantly, until the mixture is bubbly. Remove from the heat. Gradually stir in the chicken broth, then stir in the frozen vegetables.

4. Return the mixture to the stove over medium heat, stirring constantly, until the mixture reaches a boil. Once a full boil is reached, continue stirring for another 1 minute. Remove from the heat and stir in the chicken. Pour the chicken mixture into the prepared crust.

5. Prepare the Top Crust: In a small bowl, whisk together the Bisquick, milk and melted butter until smooth. Pour the mixture evenly over the filling. Use a rubber spatula or offset spatula to gently spread it to the edge of the pie plate.

6. Bake for 25 minutes, or until the top is golden brown. Let stand for 10 minutes before serving.

taco pasta.

[adapted from http://www.plainchicken.com/2010/09/taco-pasta.html]

This is a super easy, delicious meal. This is the second time I've made this recipe since I found it in January. Grant loooves  Mexican and I love pasta so it's a perfect combo! It literally tastes like a taco.  We ate some of the less pasta-y bites with tortilla chips and that was also reallll good.  Enjoy, my friends!

Ingredients:
1 pound lean ground beef 
8 ounce small dry pasta shapes 
1 small onion, chopped (or 1 Tbsp minced onion flakes) 
1 clove garlic, minced
1 cup salsa
1 packet taco seasoning (if you don't have this on hand, you can make your own! http://allrecipes.com/recipe/taco-seasoning-i/)
3 ounce cream cheese 
1/2 cup sour cream 
Salt and pepper
Shredded Cheese for topping

Note: I used less onion than this recipe calls for (probably just a few slices from a large onion).  I used 2 cloves of garlic because I looove garlic. Also, I used reduced fat sour cream and neufchâtel cream cheese (aka 1/3 less fat cream cheese).  

1. Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.
2. Meanwhile, cook ground beef and onion until no longer pink. Drain fat and mix in garlic.  Cook until fragnant, about 30 seconds.
3.  Mix in salsa and taco seasoning. Let simmer over medium heat for 5 minutes.
4.  Stir in the cooked pasta, cream cheese, sour cream, and reserved pasta water. Continue to stir until cream cheese is melted. 
5. Season with salt and pepper to taste (I skipped this step).
6.  Top with shredded cheese and more sour cream and salsa, if desired.  Serve and enjoy!