Category Archives: Favorite Recipes

Kickin’ Chicken Soup

Kickin' Chicken

Kickin' Chicken Soup
Print Recipe
My favorite, go to soup!
Servings
8
Servings
8
Kickin' Chicken Soup
Print Recipe
My favorite, go to soup!
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Heat broiler. Cook chicken, turning once, about 10 minutes. Or, simply bake at 365 for around 40 minutes.
  2. Meanwhile, heat oil in stockpot over medium heat. Add, onion, garlic and jalapeño; cook until soft, about 3 minutes.
  3. Add broth, corn, beans lime juice, salt, hot sauce and black pepper. Heat to boil; reduce heat to simmer.
  4. Slice or shred cooked chicken; add to pot.
  5. Add cilantro, if using.
  6. Heat through about 1 minute.
  7. Ladle into soup bowls; top each with shredded cheese, sour cream or greek yogurt, guacamole or avocado slices and tortilla strips, as desired.
Recipe Notes

For additional heat, include jalapeño seeds.

Share this Recipe
 
Powered byWP Ultimate Recipe

World’s Best Lasagna

World's Best Lasagna

World's Best Lasagna
Print Recipe
A classic, hearty lasagna for a Sunday dinner, entertaining or taking to a friend or neighbor.
Servings Prep Time
12 30 minutes
Cook Time
2 1/2 hours
Servings Prep Time
12 30 minutes
Cook Time
2 1/2 hours
World's Best Lasagna
Print Recipe
A classic, hearty lasagna for a Sunday dinner, entertaining or taking to a friend or neighbor.
Servings Prep Time
12 30 minutes
Cook Time
2 1/2 hours
Servings Prep Time
12 30 minutes
Cook Time
2 1/2 hours
Ingredients
Servings:
Instructions
  1. In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 Tablespoon salt, pepper and 2 Tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles and rinse with cold water.
  3. In a mixing bowl, combine ricotta cheese with egg, remaining parsley and 1/2 teaspoon salt.
  4. Preheat oven to 375 degrees F.
  5. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil doesn't touch the cheese.
  6. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 minutes. Cool 15 minutes before serving.
Recipe Notes

Courtesy of:
All Recipes

*Several reviewers and I recommend scaling back a bit on the salt content, adding extra cheese and using fresh basil. And, a larger baking dish!

Share this Recipe
 
Powered byWP Ultimate Recipe

Mushroom Spinach and Goat Cheese Tart

Mushroom Spinach and Goat Cheese Tart

Mushroom Spinach and Goat Cheese Tart
Print Recipe
Cut into miniature squares for the perfect, casual appetizer.
Servings
8+
Cook Time
45 minutes
Servings
8+
Cook Time
45 minutes
Mushroom Spinach and Goat Cheese Tart
Print Recipe
Cut into miniature squares for the perfect, casual appetizer.
Servings
8+
Cook Time
45 minutes
Servings
8+
Cook Time
45 minutes
Ingredients
Servings:
Instructions
  1. Preheat the oven to 400 degrees F. On a floured surface, roll the puff pastry out to a 16-by-10 inch rectangle (these come in sheets, so easy). Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough to form a 1-inch border. Using a fork, prick the dough inside the border every 1/2 inch. Bake until golden, rotating the pan once, about 15 minutes.
  2. Meanwhile, in a small saucepan with a tight-fitting lid, toss the onion with one tablespoon of the oil. Season with salt. Cover and cook over medium heat until the onion begins to brown, about 5 minutes. Stir. Continue cooking with the cover on for 15 minutes, stirring every 5 minutes. Set aside.
  3. In a large saucepan with a tight-fitting lid, heat the remaining tablespoon of oil. Add the mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in the spinach; season with salt and pepper. Cover and cook until wilted, about 5 minutes more. Drain any liquid.
  4. Top the dough with the mushroom-spinach mixture. Scatter the onions and goat cheese on top. Bake until cheese is lightly browned, about 15 more minutes.
Recipe Notes

Courtesy of:
Martha Stewart

Share this Recipe
 
Powered byWP Ultimate Recipe

Classic Cheese Fondue

Classic Le Gruyere Fondue

Classic Cheese Fondue
Print Recipe
Yummy, gooey, heaven!
Servings
6
Servings
6
Classic Cheese Fondue
Print Recipe
Yummy, gooey, heaven!
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Rub garlic inside saucepan of double boiler or fondue pot; discard.
  2. In medium bowl toss cheese with flour.
  3. Bring wine to simmer in saucepan or fondue pot over medium heat. Add 1 cup cheese to pot; stir until melted and smooth. Repeat with remaining cheese a handful at a time; stir each time until melted and smooth.
  4. Add lemon juice and nutmeg. Stir until mixture begins to bubble, about 2 minutes.
  5. Serve with bread cubes.
Share this Recipe
 
Powered byWP Ultimate Recipe