Creamy Chicken Soup

This is basically the recipe in the family cookbook (I've tweaked it a bit through the years).
Lots of people ask for the recipe, so I'm adding it on here for easy sharing.

In a soup pot saute:
3 Tbs butter
1 onion
1-2 celery stalks

Thicken a little by adding:
1-2 Tbs flour, let bubble for about 1 minute.

Whisk in:
2 Cans chicken broth or bone broth

Add and simmer until tender (about 20 minutes):
2-3 medium red potatoes, chopped
4-5 carrots, chopped

Add:
3/4 cup frozen peas
1 tsp season salt
1/2 tsp thyme
1/2 tsp rosemary (fresh or dried)
salt and pepper to taste
powdered garlic to taste
cooked chicken (about 2-3 breasts)

Simmer 10 more minutes, then add:
1 cup of whole milk.
Add more or less milk to your liking.

Peanut Butter Balls

My friend made these and they were good, but needed more to them imo. So I added my own ingredients (see "optional add ins"), but you could add or subtract whatever .... nuts, chocolate chips, whatevs. I've also made them with almond butter --- Andy likes that better, but I prefer peanut butter.


2 cup oats (I use quick oats for smaller bits)
1 cup peanut butter (this is my favorite -- also delicious slathered on apple slices)
1/4 cup honey (may need to add a little more if you feel like they aren't "coming together")
1/2 cup unsweetened coconut

Optional add ins:
2 scoops vanilla protein powder
2 T hemp seeds
2 T ground flax seeds
4 T chia seeds

Mix everything in kitchen aid. I mix everything except the PB and honey at first, then add the "wet" ingredients. Roll into 1-2 T balls. You really have to press them together before rolling or they fall apart. Keep refrigerated.

Egg Muffins

I was thinking recently that I wanted to turn this egg recipe into muffins for quick breakfasts (or any meal really), and what do you know --- Mel's Kitchen Cafe posts a very similar (and easier) recipe for egg muffins. So here you go. I've made them 3 times in less than 2 weeks. I've used ham + spinach and spinach + bell pepper. Diced canned chilis would be good too.

EGG AND VEGGIE MUFFINS

https://www.melskitchencafe.com/healthy-egg-and-veggie-muffins/

• 1 cup cottage cheese 
•  8 large eggs 
•  1/4 teaspoon salt (I use coarse, kosher salt) 
•  Pinch of black pepper (I use coarsely ground black pepper) 
•  1/4 to 1/2 cup crumbled feta cheese (see note) 
•  1/2 cup chopped spinach, more or less 
•  1/2 cup chopped bell pepper, more or less 
•  1/2 cup chopped ham or other cooked meat of choice, more or less (optional) 

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Liberally grease a nonstick muffin tin with cooking spray. Set aside.
2. In a blender, combine the cottage cheese, eggs, salt and pepper. Process until well combined and fairly smooth. Add the feta cheese and pulse a few times until the cheese is in small pieces (I like the feta cheese pretty finely chopped, but it's really a matter of personal preference).
3. Sprinkle the chopped veggies and meat, if using, in the bottom of each muffin cup. I just eyeball it, but I use about 2-3 tablespoons of veggies and meat total per muffin cup.
4. Pour in about 1/4 to 1/3 cup egg mixture on top of the veggies and meat. Add less at first to make sure each muffin cup gets some and then evenly distribute any remaining egg batter. The muffin cups should be anywhere from 1/2 to 3/4 full.
5. Bake for 20-25 minutes until no longer jiggly in the center. The egg muffins may puff quite a bit while baking; that's normal. They'll settle as they cool. After removing the pan from the oven, let the muffins cool for a few minutes before taking them out of the pan. Serve warm, room temperature or chilled. These egg muffins freeze great to thaw or reheat as needed.

NOTES

The vegetables, meat, and cheese in this recipe are SUPER customizable. Add or take away to your heart's content. I eyeball the add-ins (vegetables and/or meat) when sprinkling it in the bottom of each muffin cup, but it's probably right around 2 tablespoons or so (veggies and meat total). Feta is a fairly salty cheese, so I only add 1/4 teaspoon salt to the egg mixture, but if using a different kind of cheese (again, this recipe is super customizable) that has less salty punch, you might want to increase the salt a bit. You can also sprinkle the cheese in the bottom of the muffin cup rather than mixing it in with the egg batter - works fine either way.

Zucchini Bread

• Anyone have Zucchinis galore sitting on your countertop? I like this one because it isn't very sweet. I got it from here, but I wanted to record a few things I changed/substituted. 
• 
  
• 2 eggs (or substitute with flax eggs: 2 tablespoons flaxseed meal + 5 tablespoons water)
• 2+ cups shredded, unpeeled zucchini (wring out the excess liquid with a towel) 
• 1/2 cup pure maple syrup (or anything sweet. I used brown sugar)
• 1/3 cup unsweetened applesauce (or part of a ripe banana, or nothing)
• 1/4 cup melted and cooled coconut oil
• 2 teaspoons pure vanilla extract
• 1 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups whole wheat flour (or gluten free or white)
• plus any extras you want:
• 1/2 cup toasted raw walnuts or pecans, or 1/3 cup dark chocolate chips, or raisins... 

Mix the zucchini in last. I omitted the banana/applesauce bc I didn't have any and it was fine. It is a thick batter. 

Makes 1 loaf. 

Heat oven to 325, cook for 50-55 minutes. 

Chicken Burrito Bowls

If you have an instant pot, this is for you. Super easy, really good, and my kids all loved it. So it's a winner. I honestly can't figure out if I love my instant pot or not. For some things I do --- like this quick, one pot meal and mashed potatoes, but I don't like cooking roasts or plain chicken in it. I just prefer the crock pot/slow cooker for that. But this reminded me that I need to find more recipes like this one to use it. It was soooo easy and quick clean up.

https://damndelicious.net/2018/02/26/instant-pot-20-minute-chicken-burrito-bowls/

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks (I used 2 chicken breasts, whole. I didn't even read that I was supposed to cut them into 1 inch chunks, but I wouldn't have anyway. But next time I will cut them in half just so they cook more and fall apart more easily)
• 1 (1.25-ounce) package taco seasoning
• 1 cup low sodium chicken broth, divided
• 1 (15-ounce) can corn kernels, drained
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup salsa, homemade or store-bought
• 1 (4.5-ounce) chopped green chiles
• 1 cup long-grain rice
• 1 cup shredded Mexican blend cheese
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. Add chicken, taco seasoning and 1/4 cup chicken broth to a 6-qt Instant Pot® and gently toss to combine. 
2. Stir in corn, black beans, salsa and green chiles.
3. Without stirring, add rice and remaining 3/4 cup chicken broth.
4. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute. Here's what I did here after it was done cooking:  fluff rice with a fork and let it sit before mixing it all together so it's a better texture. Then I pulled the chicken breasts out, shredded the meat, and served separately ... just cause that's how I wanted it. Then I mixed the corn, beans, and rice together. I also served the cheese on the side, so it didn't make it a big ball of cheese in the fridge. 
5. Serve immediately, garnished with cilantro, if desired.

PANERA COPYCAT BROCCOLI CHEDDAR SOUP

I've made several cheesy broccoli soups and this is hands down my favorite! It's quick to get on the table, don't cook too long or your broccoli will be soggy and stinky. From here.

1/2 cup butter
1 cup onion, chopped
1 cup chopped carrots ( I used baby carrots)
4 cups chopped broccoli
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon paprika
few drops of hot pepper sauce
4 cups chicken or vegetable broth
1 1/2 cups cream or half and half
1 teaspoon yellow mustard
1/4 cup cornstarch, whisked into 1/2 cup cold water or cold broth
2 cups (about 8 oz) grated sharp cheddar cheese

Melt butter in large stockpot. Add onions and cook until soft, about 4-5 minutes. Add carrots and broccoli cook for additional 3-4 minutes, season with salt, pepper, paprika and hot pepper sauce. Pour chicken broth and cream into vegetable mixture. Add one teaspoon mustard, whisk until smooth.

Simmer over medium-low heat.

In a small bowl or cup, whisk the cold water or broth together with the cornstarch until smooth. Pour into the stockpot with the vegetable mixture. Whisk until smooth. Add additional salt and pepper to taste. Add cheese and cook just until cheese is melted. Reduce heat until ready to serve.

Sharp or extra sharp cheese is best for this recipe.-If you want to make a heartier soup, cook a couple of chicken breast halves and shred or chop before adding to the finished soup.

Creamy Tortellini Toscana

This was super good. And super easy (1 pan). It has similar flavors to zuppa toscana (one of our fave soups). It's a pretty heavy dish, but oh so delish.

https://carlsbadcravings.com/creamy-tortellini-recipe/

INGREDIENTS:

• 16 oz. hot Italian bulk sausage  (I used hot and it wasn't too spicy)
• 1/2 large onion chopped
• 1 large sweet potato (about 3/4 - 1 pound) peeled and cut into 1/2-1-inch cubes  (I will substitute another [nonstarchy] veg here next time)
• 3-4 garlic cloves minced
• 1/2 tsp EACH EACH dried parsley, dried rosemary, salt
• 1/4 teaspoon pepper
• 2 1/2 cups low sodium chicken broth
• 1 cup half and half  (fat free worked fine)
• 1 20 oz. bag quality refrigerated cheese tortellini
• 1/3 cup freshly grated Parmesan cheese
• 3 heaping cups baby spinach torn into pieces (I used way more ... like a whole bag)

GARNISH:

• 4-6 bacon strip cooked and crumbled  (I didn't put this in it)
• chopped parsley  (nor this...)
• freshly grated Parmesan

1. Heat a Dutch oven or large skillet with tall sides, to medium high heat. Add sausage, onions, and sweet potatoes and cook until sausage is cooked through. Drain grease.
2. Add garlic, parsley, rosemary, salt and pepper and sauté for 30 seconds. Stir in 1 cup chicken broth and cover. Let cook 2-3 minutes or until potatoes are almost cooked through. 
3. Remove lid and add tortellini and remaining chicken broth. Whisk half and half with cornstarch and stir into skillet. Simmer until tortellini is cooked, approximately 6-8 minutes, stirring often so it cooks evenly. 
4. Stir in Parmesan until melted. Stir in spinach a handful at a time until it wilts, then stir in more. Stir in milk or half a little at time if needed to reach desired consistency. 
5. Season with salt and pepper to taste. Garnish with bacon, fresh parsley and additional Parmesan if desired.

   
   

   There is no mention of corn starch in her ingredients, but it calls for it in the directions. I added a couple small spoon fulls with the half and half and it was a good thickness. Next time I will use carrots instead of sweet potatoes. It was just starch on starch. Pile the spinach in bc it wilts to nothing. We had broccoli on the side, but could just add it into the mixture.

   
   

   
   

   
   

Hasselbeck Sweet Potatoes

Yum, to the yum, to the yum yum yum. These are so fatty, and greasy, and yummy. Surprisingly sooo much flavor. A pretty simple and pretty dish if you have a mandolin. Just plan on a decent amount of cooking time (90 min!)

I would plan on 3-4 sweet potatoes. I bought 5 or 6, sliced them all up, and only used like half. I froze the other half for mashed potatoes sometime ???? I don't know if they will even freeze well. Anyway...

I love how pretty they are. Don't be afraid to get your hands messy (cause they will). I filled the cream mix up to half way up the pan, so mine had more liquid than her picture shows...


http://www.thebakerchick.com/2014/11/hasselbeck-sweet-potato/

ingredients

• 3 oz. finely grated cheddar or Gruyere cheese
• 3 oz. finely grated Parmesan cheese
• 2 cups heavy cream
• 5- 6 medium sweet potatoes*
• 2 cloves of garlic, minced
• 1 tablespoon of fresh rosemary, roughly chopped
• salt & pepper to taste
• butter for greasing the pan

Instruction

1. Preheat oven to 400F.
2. Using a microplane or whatever else works for you, slice the potatoes to ⅛ inch thick. Soak in water until ready to use.
3. Combine the cheeses. Take about ⅓ out and set aside. To the rest of the cheese add the cream, garlic, rosemary, salt & pepper. Whisk together.
4. Drain & dry the potatoes and add them to the cheese/cream mixture. Make sure that each slice gets coated, using your hands to separate them.
5. Use the butter to grease a 9-inch skillet or other 2-3 quart sized pan. Grab a stack of the potato slices and arrange them vertically around the perimeter of the pan.
6. Continue, arranging the potatoes in the pan and then continuing onto the inside as well. Pour the remaining cream mixture over the potatoes, filling it about halfway up the side of the pan.
7. Cover with foil and bake for 30 minutes. Then remove the foil and bake another 30 minutes uncovered. Finally, add the remaining cheese all over the top and bake for a final 30 minutes, or until super golden brown with the cheese crisp.