Isabel Sanford's Boston Chicken

My husband bought me a new cook book that we will be featuring this month, The Dead Celebrity Cook Book. This book is so cool, it has some of my all time favorite people and their famous recipes listed in it. It has people like Lucille Ball, Johnny Cash, Elizabeth Taylor, Michael Jackson, and more, it features over 145 stars of stage and screen. My first pick from the book is Isabel Sanford (1917-2004), We all grew up watching her play Weezy on the Jefferson's. I loved how she always kept her cranky husband George under control, she is truly missed.

4 - Boneless Skinless Chicken Breast (the book calls for 8)
4 - Whole Russet Potatoes (washed)
1 C. - 1000 Island Dressing
1 C. - Apricot / Pineapple Jelly
1 Packet - Instant Onion Soup Mix
1 Dash - Cinnamon
1/4 C. - Grated Onion
Cooking Spray

Preheat the oven to 300 degrees. Spray a baking dish with some cooking spray then lay the chicken in the dish, cut the potatoes in half length wise and place around the chicken. In another dish mix the rest of ingredients together and spread evenly over the chicken and potatoes. Cover the entire dish with foil and bake for 40 minutes. Remove foil, turn up the oven to 375 degrees and bake for another 15-30 minutes or until golden brown and bubbly. Plate the chicken and potatoes and serve more sauce drizzled over the top. This dish when we read it sounded very odd and kinda creepy strange, but then we thought hey let’s try something different. To our surprise this dish was actually very good , the flavors really went together nicely.

Click here for Printable Recipe...

Chicken Enchilada Chowder

Were Back !!!

With Tuesday being Valentine’s Day I thought it would be a good idea to spice things up at the dinner table so then maybe, we could have some carry over heat for later in the night..... This simple slow cooker recipe will do the trick nicely. This is amazing and very flavorful chowder that even someone who normally doesn't do spicy food will love. I simply adore doing anything in the slow cooker, place everything inside, turn it on, and walk away while it does all of the work. That gives you the rest of the day to be with your special someone doing whatever your heart’s desire.

1 - 15oz. - Can Black Beans
1 - 14.5oz. - Can Fire Roasted Tomatoes (diced)
1/2 C. - Chopped Onion
1/2 C. - Chopped Yellow or Orange Bell Pepper
1 - 19oz. - Can Enchilada Sauce
2 - 10 3/4oz. - Can Cream Of Chicken Soup
2 C. - Milk
1 - 14.75oz. - Can Cream Corn
1 - 4oz. - Can Green Chiles (chopped)
1 - Small Jalapeño (chopped)
2 - Boneless Skinless Chicken Breast
1 C. - Monterey Jack Cheese (shredded)
1 C. - Cheddar Cheese (shredded)
Sour Cream
Tortilla Chips

In a 5 quart slow cooker combine black beans, tomatoes, corn, onion, peppers and chilies. In a large bowl mix together the cream of chicken soup and enchilada sauce, gradually whisk in the milk until smooth. Lay the chicken on top of the veggie mixture and top with the soup mixture, cover and cook on low for 6-8 hours or on high for 3-4 hours. When the chowder is ready pull out the chicken and shred the meat, then place the meat back into the slow cooker and stir in the cheese. Let the chowder cook until all of the cheese is melted. Ladle into bowls and top with sour cream and tortilla chips.

Click here for Printable Recipe...

Spicy Meatball Ravioli Soup

During the cold, wet, and windy fall and winter months we really love to make a thick and hearty soup for dinner. This last Sunday I made soup in the slow cooker, I simply love anything that I place into the slow cooker and walk away while it does amazing things to the items you have placed inside. I found this recipe on Brandie's site, The Country Cook. I did however make a few changes to the ingredients to make it more our own. This soup went really well with the pumpkin cornbread that we posted last Sunday, but just some crusty bread or soft dinner rolls would have been great as well.

1 Lbs. - Frozen Mini Meatballs
1/2 Lbs. - Buitoni Frozen Braised Beef & Sausage Ravioli
32 oz. Box - Beef Stock
2 (15.5oz.) Cans - Cannellini Beans (do not drain)
1 (14.5oz.) Can - Italian Diced Tomatoes (do not drain)
1 Small - Onion (minced)
2 Tbs. - Garlic (minced)
1/2 Tbs. - Italian Seasoning
1/2 Tsp. - Celery Salt
1 Tbs. - Johnny's Garlic Seasoning (or garlic powder)
1 Tbs. - Dried Parsley
1/4 Tsp. - Red Pepper Flakes
1/2 C. Heavy Cream
Parmesan Cheese
Corn Starch

Pour the beef stock into the crock pot and add the beans, diced tomatoes, onion, garlic, and all seasonings. Stir to combine, and then add in the meatballs; turn the slow cooker on low for 6-8 hours. About 45 minutes before you are ready for simmer stir in the ravioli and allow them to cook until tender, about 15-20 minutes. When the soup is ready, thicken with the corn starch and heavy cream, ladle into serving dishes and enjoy.

Click here for Printable Recipe...

Slow Cooker Beef Stroganoff

Last Sunday my husband and I celebrated Valentine’s Day, he cooked me a fabulous breakfast and in return I cooked him a wonderful slow cooker meal. Let me ask you this...do you ever have cravings for food from your child hood? From time to time I do, about a week ago I had such a huge craving for Dinty Moore Beef Stew. I wanted a bowl of this stew so bad I could actually smell it cooking in the house, how weird is that? The next day on my way home from work I stopped at the store and bought a can for us to have for dinner, on the can I found a recipe that to me sounded so simple yet delish. I did make a few changes to the recipe to call it my own, so this is the recipe that I chose to cook for my honey on Valentine’s Day.

3 C. - Rotini Noodles (uncooked)
1 (10 1/2oz) - Can Condensed Cream Of Mushroom Soup
2 C. - Beef Broth
2 Tbs. - Johnny's Garlic Seasoning
1/2 C. - Sour Cream
1 Large Can - Dinty Moore Beef Stew

In the slow cooker combine the noodles, soup, stew, broth and seasoning. Stir to mix the items well. Cover and cook on high for 2 hours. After the 2 hours of cooking turn off the slow cooker and stir in the sour cream. Serve with a side salad and some garlic toast for a great tasting and easy supper.

Click here for Printable Recipe...

Pasta e Fagiolash

The other night I was attempting to make my husband's all time favorite soup, it was looking great and tasting great. Then he had to work late, so the soup really had time to simmer and stay warm until he got home. While I waited for him to arrive the soup went from soup to more of a goulash, but that was ok with my husband because he really does not like runny soup. This soup was anything but runny, it was fabulous! It had time for all of the flavors to marry together and taste simply delish, he loved it. This was my first time ever trying this soup and I must say it was pretty darn good for a soup/goulash.

1 Lbs. - Ground Beef
1 Tbs. - EVOO
½ C. - Diced Onion
1 C. - Thin Sliced Carrot
14.5 oz - Can Diced Tomato
15.5 oz - Can Red Kidney Beans
15.5 oz - Can White Kidney Beans
32 oz - Beef Broth
1 1/2 Tbs. - Johnny's Garlic Seasoning
1 Tbs. - Dried Oregano
2 Tsp. - Pepper
1 Tsp. - Hot Sauce
16 oz - Spaghetti Sauce
8 oz - Elbow Pasta
2 Ears - White Corn (cut off the cob)

Sauté the beef in the oil in a large soup pot until fully cooked. Add the onion, carrot and tomato and simmer for about 10 min. Drain the beans and add to the soup pot along with the broth, pasta, spaghetti sauce, hot sauce and spices. Simmer the soup for about 45 minutes and then ladle into bowls....Enjoy!

Click here to Print Recipe...

Sausage Shrimp Chowder

HAPPY 200th POST...

I really love to eat soup in the winter; I also think I have been pushing it with my husband with all of the soups and chowders we have been having lately. Don't get me wrong he likes soup but I think I have a bigger love for it than he does, that is until now. On Sunday we created chowder that he simply loved, it was such a quick and easy chowder to toss together too. I mean come on, just how can you go wrong with a soup that has sausage, shrimp, taters and corn.

3 Tbs. - Butter
1 Small - Onion Diced
2 Tbs. - Chopped Garlic
1 Lbs. - Bulk Sausage (I used Chicken Basil Garlic)
1 lbs. - Medium Raw Shrimp (peeled & deveined)
4 C. - Chicken Stock
3 C. - Half & Half
2 - Par-Boiled Potatoes (diced)
2 Tbs. - Garlic Powder
2 Tbs. - McCormick's Steak Seasoning
Salt & Pepper to taste

In a heavy bottomed soup pot over medium heat, melt the butter and sauté the onion and garlic for about 5 minutes, do not brown. Add the sausage and stir to break it up, cook for 7-10 minutes or until cooked through. Raise the heat to medium high and add the shrimp, broth and seasonings. Cook for about 5 minutes then add the half & half, stir in the potatoes and simmer for another 15 minutes. Ladle into bowls and serve with some crusty bread.

Click here to Print Recipe...

Tuscan Turkey Soup

It has been really cold, windy and rainy in Beaverton lately and the only thing to cure that is to make a big pot of soup. My husband found a recipe for a soup that we thought would do the trick to warm us up from the inside out, we wanted a soup that was thick, hearty and full of flavor and this recipe had all of that. We did of course take the liberty to add a few things to make it more our own recipe and to make this soup really have a kick.

1 C. - Chopped Onion
1 Tsp. - Minced Garlic
2 Tbs. - EVOO
2 (14.5 oz) - Cans Chicken Broth
2 C. - Cubed Turkey
1 Can (15 oz) - Solid Pack Pumpkin
1 Can (15 oz) - Cannellini Beans
½ Tsp. - Salt
½ Tsp. - Dried Basil
¼ Tsp. - Pepper
2 Tbs. - Johnny's Garlic Seasonings
½ Tbs. - Italian Seasonings
½ Tsp. - Louisiana Season or Crushed Red Pepper Flakes
2 Large - Red Potatoes (cubed)
Wondra Flour or Corn Starch
Grated Parmesan Cheese

In a large soup pot sauté the onion and garlic in the EVOO until tender. Stir in the broth, turkey, pumpkin, beans, potatoes and all of the spices. Bring to a boil and cook until the potatoes are tender and everything is heated. Thicken with some Wondra flour or corn starch to the desired thickness you like, then dish into bowls and garnish with Parmesan cheese.

Click here to Print Recipe...

Mashed Potatoes Supreme

My husband and I were playing around with new ideas for Thanksgiving mashed potatoes, we love all kinds of mashed potatoes but at the same time we really wanted to try something different. I think we really hit the spot with this combo and they were real winners at the Dunkin table. If you are looking to change up your plain old mashed potatoes for Christmas I really think you should consider giving these a try. My husband really does not like sweet taters and I truly love them so we compromised on mixing them in with our regular mashed taters and WOW did they really turn out fantastic.

8 Large - Red Potatoes (cubed)
1 Large - Sweet Potato (peeled & cubed)
1 - Stick of Unsalted Butter
½ C. - Half & Half
1 Tbs. - Garlic Powder
½ Tbs. - Nutmeg
Salt & Pepper

Boil the potatoes until fork tender, drain and return to the hot pot. Add in the butter along with the half & half and use a potato masher to get the desired consistency you would like. Stir in the spices then salt & pepper to taste.

Click here to Print Recipe...

Homemade Pumpkin Butter

As I have mentioned before I really love all things pumpkin and every year during October & November I go to the store to buy at least 2 jars of pumpkin butter, I simply adore this stuff. This year while I was on Kevin's site Closet Cooking he had posted a Pumpkin Butter recipe that just made me squeal in ecstasy. I could not believe that I could make this fabulous stuff at home let alone how darn simple his recipe was. I could not wait to try this recipe out for myself, pumpkin butter is great on toast, peanut butter sammies, waffles and pancakes. If you love pumpkin as much as I do I highly recommend trying this recipe for yourself. Kevin's version was fantastic but I did change it just a little, try either one and I bet you will just love it as much as we did.

2 C. - Pumpkin Puree
1 C. - Brown Sugar (packed)
½ C. - Simply Apple or Apple Cider
¼ Tsp. - Cinnamon
¼ Tsp. - Nutmeg
¼ Tsp. - Pumpkin Pie Spice

Simmer all items in a pot until most of the liquid has evaporated and the pumpkin butter has thickened. Store in a sealable plastic container in the fridge and enjoy.

Click here to Print Recipe...

Boiled Shrimp Dinner

In my efforts to try and make it feel like Spring I found an awesome recipe in my Mr. Food Weeknight Quickies cookbook. When I started to read this recipe all that came to mind was having tons of friends over and serving this meal up spread out on old news paper like I see on TV. I love how simple the ingredients are and that the entire flavor comes from the spice bag you cook it in. One look at the final dish I swear I could feel the warm sun shining on my face and a slight Spring breeze blowing through my hair.

3 Q. - Water
4 (3oz.) - Zatarain's Crawfish, Shrimp & Crab Boil
2 Tbs. - Chopped Garlic
1 Tsp. - Salt
1 ½ Lbs. - Red Taters
1 (16oz.) - Frozen Pearl Onions or Boiling Onions
8 - Frozen Half Ears Corn on the Cob
2 - Lemons (cut in half)
1 1/ 2 Lbs. - Peeled with Tail on Shrimp

Combine the first 4 items in a large stock pot and bring to a boil. Add taters, onions, corn and lemons; return to a boil and cook for 15 minutes or until taters are tender. Add the shrimp; cover and cook for another 5 minutes. Drain the mixture; remove and discard the spice bags and lemons. Serve with fresh lemon wedges.

Serves 4

Click here to Print Recipe...

Thai Peanut Soup

I came across a very interesting soup recipe in my new cook book, The Best of Mr. Food Weeknight Quickies. The soup sounded very good and very different from anything I have ever seen before, it made me think of that wonderful peanut sauce that you dip chicken into. I love the flavor combination of the sauce and chicken, so I altered his recipe to create a whole new one.

¼ C. - Butter
1 - Small Onion (diced)
2 Tbs. - Flour
2 C. - Chicken Broth
1 C. - Milk
1 C. - Heavy Cream
1 C. - Smooth Peanut Butter
2 C. - Rotisserie Chicken (diced)
1/2 C. - Peanuts (chopped)
2 Tbs. - Thai Seasoning
1 Tbs. - Johnny's Garlic Seasoning
Salt & Pepper

Melt butter in a large soup pot over medium high heat. Add the onion and cook until tender, reduce the heat to low and add the flour, stir until well blended and cook for 1 minute. Gradually add the chicken broth, milk and chicken, cook over medium heat stirring constantly until the soup is thick and bubbly. Stir in the cream and peanut butter and cook for another 5 minutes. Add in the seasonings and peanuts and cook for another 2-3 minutes. Serve hot garnished with black sesame seeds.

Click here to Print Recipe...

Cheesy Chicken Noodles

It has been another cold, windy and rainy day here in Beaverton again...imagine that! So I decided to use that wonderful crock pot again to create another quick, simple, easy and fabulous dinner. If I have not mentioned it before and I think I have, I just absolutely LOVE using my crock pot. It is just so much fun to gather single items from the pantry, cupboard, fridge and freezer and toss them into one pot and just be able to walk away. Then to return a few hours, later to a steaming, bubbly, hot and outrageously awesome smelling dinner.

6 - Boneless, Skinless Chicken Breast
2 Cans ( 10 ¾ oz) - Broccoli Cheese Soup
1 C. - Milk
1 C. - Heavy Cream
½ C. -Diced Onion
1 Tbs. -Chopped Garlic
½ Tsp. -Dry Basil
Salt & Pepper to taste
Cooked Pasta

Place the chicken into a greased crock pot. In a bowl combine the remaining items other than the pasta and pour it over the chicken. Cover and cook on high for 1 hour then reduce heat to low and cook for another 5-6 hours. Serve the chicken and sauce over the cooked pasta.

Click here to Print Recipe...

Pineapple Carrot Raisin Spice Cake

That time has come...this is our last slow cooker/crock pot installment. Since our previous dessert seamed to be such a big hit I had to find yet another one to give a try. This recipe was so simple and yet extremely delish. The aroma that filled the house was incredible, there is nothing better than the scent of cake. Yes... I said cake, cake in the slow cooker. This to me was a very strange idea at first but I am so happy that I tried it, the moist and soft lecture just melts in your mouth and the flavors worked very well together. So last but certainly not least I give to you........

1 - 18.25 oz. - Spice Cake Mix
1 - 3.4 oz. - Instant Butterscotch Pudding Mix
1 C. - Water
2 C. - Shredded Carrots
¾ C. - Oil
4 - Eggs
1 – 8oz. - Can Crushed Pineapple
1 C. - Sour Cream
½ C. - Raisins
1 Tub Whipped Cream Cheese Frosting

In a large bowl mix all of the ingredients with the exception of the frosting, spray the slow cooker with cooking spray and pour the mixture inside. Cover and cook on low for 3½ – 5 hours. Check with a toothpick about 3 ½ hours into the cook time to see how it's coming along. After cake is done, let cool. When the cake has completely cooled frost with the cream cheese frosting and serve.

Click here to Print Recipe...

Blackberry - Peach Betty

Slow Cooker/ Crock Pot Installment # 3....I have never done a dessert in the slow cooker before, but I thought what the heck lets give it a try. I found a great recipe that mixed peaches and blackberries together, they should be together in a dish more often. The vivid colors, sweet and tangy taste just makes this an awesome dessert.

Buttered Flavor Cooking Spray
1 Can (21 oz) - Peach Pie Filling
16 oz. - Bag Frozen Blackberries
¼ C. - Sugar
2 Tsp. - Ground Cinnamon
6 Tbs. - Butter ( cut into small cubes)
1 C. - Graham Cracker Crumbs

Spray the slow cooker with the cooking spray and set aside. In a medium sized bowl mix the peaches, blackberries, sugar and cinnamon. Pour half of the fruit mix into the bottom of the slow cooker and top with half of the crumbs and butter, repeat with remaining ingredients. Cover and cook on low for 3-4 hours. Serve hot over French vanilla ice-cream.

Click here to Print Recipe...

Taco Soup

Slow Cooker/Crock Pot Installment #2.... We wanted a hearty and slightly spicy soup this week so I found a Taco Soup recipe, who would have ever thought of a taco in a soup version. All of the items for the soup are things we always have on hand in the pantry and freezer so it really made making this soup very easy. I tossed everything in the slow cooker and set it before I left for work and when I got home it had already switched to warm and kept it just perfect until we were ready to serve it.

1 Can (15 oz) - Nalley Thick Chili
1 Can (15 oz) - Whole Corn, with liquid
1 Can (14.5 oz) - Diced Fire Roasted Tomato, with liquid
1 Can (8 oz) - Tomato Sauce
1 Can (15 oz) - Black Beans, with liquid
1 Packet - Taco Seasonings
1/8 C. - Liquid Smoke
3 Tbs. - Hot Sauce
2 Tbs. - Garlic (chopped)

Combine all ingredients in a greased slow cooker, cover and cook on low for 6-8 hours. Serve with tortilla chips then garnish with grated cheese and sour cream. This will serve 4-6.

Click here to Print Recipe...

Tri-Colored Beans & Rice

For the next 2 weeks Dunkin Cooking The Semi – Homemade Way will be doing a salute to slow cooker/crock pot items. In our first installment we have prepared a red bean and rice dish, however we decided to try a mixture of beans instead of just the standard red beans. I really do love using my slow cooker every chance I get, it is just so fun and easy to place everything inside, turn it on and walk away to let it do it's own thing for a few hours.

1 Lbs. - Beef Smoked Sausage Sliced (Hillshire)
1 - 15.5 oz. - Pinto Beans (drained)
2 - 15oz. - Black Bean (drained)
1 - 15.5oz. - Chili Bean (drained)
1 - Stalk Celery (diced)
1 - Medium Onion (diced)
1 Tbs. - Garlic (chopped)
1 - Bay leaf
¼ Tsp. - Rosemary
1/8 C. - Liquid Smoke
1 - 4oz. - Can Green Chiles (drained)

Mix all ingredients well in a slow cooker, cover and cook on low for 6-8 hours. Remove the bay leaf and serve over or layered with rice. Serve with hot sauce on the side.

Click here to Print Recipe...

Turkey -n- Ham Cheesy Bake

It has been such a busy weekend that for dinner we decided to just go simple, my husband helped me in the kitchen and we created the best little go to supper and or breakfast I have ever had. This was so easy to prepare but yet just full of wonderful flavors and textures, it would be great all alone or paired up with a green salad for dinner or some fruit for breakfast. Either way this was a simply delish meal, so the next time you want something quick, easy and just downright yummy give this recipe a try.

½ C. - Thick Sliced Deli Ham (cubed)
½ C. - Thick Sliced Deli Turkey (cubed)
1 Tsp. - Garlic (chopped)
2 - Scallions (diced)
1 Tbs. - EVOO
6 - Eggs
¼ C. - Milk
1-1/2 C. - Cheddar Cheese (grated)
4 Dashes Hot Sauce

In a medium sized oven proof pan heat the EVOO over medium heat, when the oil is hot cook the turkey, ham & garlic for about 3 minutes then add the scallions and cook for another 2 minutes. While the meat is cooking break the eggs into a bowl and mix in the milk, hot sauce and ½ c. of the cheese. Once the meat is ready add the egg mixture and stir lightly for about 1-2 minutes or just until it starts to set, then transfer to the oven and cook for 5-6 minutes. Pull the pan out and top with remaining cheese then back into the oven for another 5-6 minutes or until the eggs are fully set and the cheese is melted. When the egg bake is done carefully remove it from the pan and cut a wedge out, lay it on top of some country gravy and garnish with another dollop of gravy and some sliced scallions.

Click here to Print Recipe...

Sick Day Chicken & Dumplings

My husband has been sick 2 times in the last 2 months, I was so proud of that fact that I came out untouched each time. Looks like my luck as run out, I got up this morning and was feeling a cold coming on. You know what I speak of, the sore throat, sore eyes and the all over achy body feeling, at that very moment I knew that I was in need of some comfort food. Of course not just any comfort food will make you feel better, at least not for me. My mother has always given me chicken soup to make me feel better. I wanted to take it up a few notches and go with something comforting and hearty, my feel better dinner WINNER is chicken & dumplings.

Chicken Stock:

4 - Boneless Skinless Chicken Breast
2 Q. - Water
½ C. - Sliced Celery
1 - Small Onion (chopped)
½ C. - Sliced Carrots
2 - Fresh Parsley Sprigs
1 - Bay Leaf
1 Tsp. - Salt
¼ Tsp. - Black Pepper
1 Tsp. - Johnny’s Garlic Season
1 Tbs. - Chicken Base

Dumplings:

¾ C. - Flour
1 Tbs. - Parsley
1 Tsp. - Baking Powder
¼ Tsp. - Salt
Dash - Nutmeg
1/3 C. - Milk
1 - Egg (beaten)
1 Tbs. - Oil

Gravy:

¼ C. - Flour
½ C. - Milk
¼ Tsp. - Salt
1/8 Tsp. - Pepper
1 Tsp. - Johnny’s Garlic Season

In a large stockpot combine the ingredients for the stock. Slowly bring to a boil over medium heat. Cover and simmer for 60 minutes, skimming the surface as foam rises. In a large bowl combine the dumpling ingredients, mixing just until moist. When the broth is done drop the batter onto the simmering stock, cover and simmer for 12-15 minutes. Do not take the lid off the pan while the dumplings are simmering, when the dumplings are done remove them to a bowl and the chicken to a cutting board. Strain the broth and discard the veggies, putting 3 cups of broth back into a soup pot bring it to a boil. (The remaining broth can be frozen for 4-6 months.) Combine the gravy ingredients until smooth and stir into the boiling broth, cook and stir until thick. Once you reach your desired thickness add back in the dumplings and the cut up chicken, simmer for about 5 minutes to just warm up the chicken and dumplings again. Serve hot and enjoy.

Click here to Print Recipe...

Creamy White Chili

My mother-in-law has been telling us about a white chicken chili she had at her cousin’s house a few weeks ago, Mom and Dad both keeps saying how great it was and how they really liked it. My husband loves a good chili too so I look through my new cook book and found a recipe that I think sounds similar to the one they had. I made a few additions and one subtraction and it really turned out wonderful, very creamy, very thick and just enough kick to know you were eating chili.

2 - Boneless Skinless Chicken Breast (cubed)
1 – Medium Onion (chopped)
1 – Small Can Mushrooms (chopped…optional)
1 ½ Tsp. - Garlic Powder
1 Tbs. - EVOO
1 – 15 ½ oz. - Great Northern Beans
1 – 15 ½ oz. - Cannellini Beans
1 – 14 ½ oz. - Chicken Broth
2 – 4 oz. - Green Chilies (chopped…I used 1 can)
1 C. - Frozen Corn (optional)
1 Tsp. - Salt
1 Tsp. - Cumin
1 Tsp. - Dried Oregano
½ Tsp. - Pepper
¼ Tsp. - Cayenne Pepper
8 oz. - Sour Cream
½ C. - Heavy Cream

In a large soup pot sauté the chicken, onion, mushrooms, and garlic powder in EVOO until the chicken is no longer pink. Add the beans (liquid too), broth, chilies, corn and seasonings, bring to a boil. Simmer uncovered for about 30 minutes, stirring occasionally. Remove from heat and stir in the sour cream and heavy cream. Serve immediately with a side salad or good crusty bread.

Click here to Print Recipe...

Hearty Bean, Ham & Pasta Soup

After coming home from the Hospital 1-1-09 I really needed some good for me and good sounding comfort food, I was in the mood for some thick, hearty stick to your ribs comfort soup. After all I really have not been given anything to eat in 2 days, I am pretty darn hungry. Nothing sounded better to me than a nice pot of bean, pasta and ham soup, let me just say it perked me right up and made me feel 10 times better.

1 Strip - Bacon (diced)
1 Medium - Onion (chopped)
2 - Carrots (chopped)
1 Tbs. - Garlic (minced)
1/2 Tsp. - Dried Rosemary
2 Tbs. - Tomato Paste
1 – 15oz. - Can Navy Beans
1 – 15oz. - Can Great Northern Beans
4 C. - Low Sodium Chicken Stock
4 C. - Water
3/4 C. - Ditalini Pasta
1/2 C. - Ham (diced)
1/4 C. - Parsley (chopped)
Salt & Pepper

In a stockpot, cook the bacon and ham over medium heat until brown and crisp, about 8 minutes. Add the onion and carrot and cook until they are soft, about 5 min. Add the garlic and rosemary and cook for about 1 min, season with salt & pepper to taste. Stir in tomato paste, beans, broth and water. Bring to a boil, reduce heat and simmer, partially covered, until soup has thickened, about 15 min. With a potato masher, smash some of the beans (still in the pot) to thicken soup. Add the pasta and cook about another 10 min, to serve ladle the soup into bowls and sprinkle with parsley.

Click here to Print Recipe...