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In , , on October 4, 2015 with No Comments

Italian Chicken and Tortellini Soup

I love making different kinds of soups during the fall, and I spied a few recipes on Pinterest using cheese tortellini. I decided to combine a couple different recipes to make a soup with the ingredients I had on hand, and it turned out great.

 

 

Italian Chicken and Tortellini Soup

2 chicken breasts, diced into bite-sized pieces
Garlic-infused olive oil
4 teaspoons Italian seasoning, divided (more or less to your family’s taste)
4 cups chicken stock
1 quart diced tomatoes, drained (I used home canned tomatoes, but you can use store-bought Italian-style tomatoes and adjust the Italian seasoning.)
8 ounces cream cheese
1 package fresh spinach, washed and chopped
1 16-ounce package frozen cheese tortellini
Salt and black pepper
Freshly grated Parmesan cheese

In a large stockpot, drizzle a generous amount of the garlic-infused olive oil. Sprinkle 2 teaspoons of the Italian seasoning over the diced chicken, and combine until the chicken is coated with the seasoning. Brown the diced chicken in the oil until browned.

Add the chicken stock to the saucepot. Add the drained tomatoes to the stockpot along with 2 teaspoons Italian seasoning (if using home canned – may omit if using Italian-style tomatoes). Add the chopped spinach, cream cheese, salt and pepper to taste. Stir occasionally until the cream cheese is completely melted and the ingredients are well combined.

Add the frozen tortellini to the stockpot, and cook until the pasta is heated through, about 10 to 15 minutes. Taste and adjust salt and pepper as needed.

To serve, ladle soup into individual bowls, and top each serving with freshly grated Parmesan cheese.

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In , on September 10, 2015 with 2 Comments

Herbs de Provence Roasted Chicken

The honey-roasted chicken was a hit, so I’ve been on the search for another roasted chicken recipe. I stumbled across this recipe on Pinterest, at the Taste Love and Nourish blog. I love Dijon mustard and herbs de Provence, so this sounded like a match made in heaven. It smelled so delicious while roasting that I could hardly wait. I served the chicken with mashed potatoes and mixed veggies.

 

 

 

 

Herbs de Provence Roasted Chicken

1 roasting chicken, 5 to 7 pounds, giblets removed, rinsed and dried well
1 tablespoon olive oil
2 teaspoons Dijon mustard
1 clove garlic, finely minced
1 teaspoon onion, finely minced
1 teaspoon herbs de Provence
1/4 teaspoon poultry seasoning
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
2 cups low-sodium chicken broth or stock

Preheat the oven to 450 degrees Fahrenheit. Place the dried chicken on a rack inside a large roasting pan.

In a small bowl, combine the remaining ingredients. Gently slide a spoon between the breast meat and the skin to separate the two. Place 1 to 2 teaspoons of the herb mixture under the breast skin, and rub it around. Use the remaining herb mixture to rub over the rest of the bird.

Tuck the wings under the bird to prevent overbrowning, and tie up the legs with kitchen twine.

Place the chicken in the oven, and reduce the temperature to 375 degrees Fahrenheit. Cook about 20 minutes per pound (around 2 hours), or until a meat thermometer reads 160 degrees Fahrenheit when inserted into a thigh. After 1 hour of roasting, add 2 cups of chicken stock to the roasting pan. Baste the chicken with the stock occasionally during the last hour of roasting.

Remove the chicken from the oven, and let it rest for 15 to 20 minutes. If desired, use pan drippings to make gravy.

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In , on August 30, 2015 with No Comments

Honey Roasted Chicken

We raised chickens this year, for the first time in a few, and after the poultry/avian flu problem earlier this year, boy am I glad we did. These are meat chickens, and we’ll be getting some laying hens in a few weeks so I can stop paying $4 for a dozen eggs – and have tastier eggs to boot.

Now that we have all these chickens in the freezer, I’ve been on the hunt for different recipes. We love fried chicken and barbecue chicken, but you can only eat those so many times without never wanting to see a chicken again! I found a recipe on Oh, Sweet Basil for honey-roasted chicken, and I think I’ve found a new favorite! Not only is the recipe easy, but the accompanying sauce is tasty and complements the honey very nicely. The guys said I can definitely make this again.

 

 

 

Honey Roasted Chicken

1 tablespoon salt
2 teaspoons pepper
1 teaspoon paprika
2 whole chickens (3 1/2 to 4 pounds each), giblets discarded (or saved for another use)
1 teaspoon cornstarch
1 cup plus 1 tablespoon water
1/2 cup honey
5 tablespoons apple cider vinegar
1 cup chicken broth
2 teaspoons dried thyme leaves
2 tablespoons butter

Preheat the oven to 375 degrees Fahrenheit, and move the rack to the center position.

In a small bowl, combine the salt, pepper and paprika. Pat the chicken dry with paper towels, and rub the spice mixture under the skin and over the outside of each bird. Tuck the wings behind the back, and tie the legs together with kitchen twine to ensure even cooking.

Stir the cornstarch and 1 tablespoon water together in a small bowl until well combined. Set aside.

In a small saucepan, bring the honey and 4 tablespoons of the cider vinegar to a simmer over medium-high heat. Cook until the mixture is reduced to about 1/2 cup, about 8 to 10 minutes, stirring occasionally. Slowly whisk the cornstarch mixture into the glaze. Return to a simmer, and cook for one minute. Set aside.

Arrange the chicken, breast side down, on a rack inside a roasting pan. Roast until the chicken is golden, about 35 minutes. Remove the roasting pan from the oven, and carefully flip the chicken so it is breast side up. Raise the oven temperature to 450 degrees Fahrenheit. Pour 1 cup water and the chicken broth into the roasting pan. Return the pan to the oven, and roast until the thigh meat registers 165 to 170 degrees Fahrenheit, about 35 to 45 minutes. Brush the chicken evenly with a thick layer of the glaze, and continue to roast until the glaze is golden brown, about 10 minutes.

Transfer the chicken to a cutting board, and brush with the remaining glaze. Let rest for 15 minutes.

While the chicken is resting, pour pan juices into a saucepan, and skim off any fat. Stir in the thyme. Bring to a simmer, and cook until the sauce is slightly thickened and reduced to 1 cup, about 15 minutes. Off the heat, whisk in the butter and the remaining 1 tablespoon of cider vinegar. Season with salt and pepper to taste. Carve the chicken, and serve with the sauce.

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In , , on April 10, 2015 with No Comments

Days of Casseroles: Day 7 – Chicken Cordon Bleu Casserole

One of the recipes I found on Pinterest that I’ve been wanting to try is from Jo and Sue, a chicken cordon bleu casserole. I absolutely love chicken cordon bleu, but to make it the “traditional” way takes too much time for me these days. But I love the flavors, and when I saw this recipe on their blog, I knew I had to add it to my list of recipes to try during our experiment. And I was right – the family loved this and wants me to make it again 🙂

 

 

 

Chicken Cordon Bleu Casserole

6 cups cooked chicken, diced
1 1/2 cups cooked ham, diced
8 slices Swiss cheese
4 1/2 tablespoons butter
4 1/2 tablespoons flour
3 1/4 cups milk
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon paprika
1 1/2 cups Panko bread crumbs
6 1/2 tablespoons butter, melted
1/2 teaspoon salt
2 teaspoons dried parsley

Preheat oven to 350 degrees Fahrenheit. Lightly spray a 9 x 13-inch baking dish with cooking spray. Sprinkle chicken and ham evenly in the dish. Cover with Swiss cheese slices.

Melt the 4 1/2 tablespoons butter in a large pot. Add the flour to form a roux. Slowly whisk in the milk until smooth. Continue to whisk until the sauce starts to thicken, which takes about 2 to 3 minutes. Remove from the heat, and stir in the lemon juice, mustard, paprika, salt and pepper. Pour sauce over the casserole.

For the topping, combine the Panko bread crumbs, 6 1/2 tablespoons melted butter, seasoning salt and parsley. Sprinkle over the casserole.

Bake uncovered for 45 to 55 minutes, or until golden brown on top. Let sit for 5 minutes before serving.

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In , , on April 7, 2015 with No Comments

Days of Casseroles: Day 4 – Easy Shredded Chicken Mexican Lasagna

I have this huge list of different casserole recipes I’ve been wanting to try, so can you believe I’m stumped on day 4?? Well, not really. It’s just I’m refusing to go grocery shopping until I whittle away on a few things still in the freezer and cupboards. Once I get through what’s already here, I can go grocery shopping with a more focused idea of exactly what I need to get based on the recipes I’ll be making each week. I’m such a terrible grocery shopper – I buy what I see. Yes, I make a list and get what’s on it, but I always end up spending way more than I should on impulse purchases. I’m hoping this casserole-a-day experiment will help us save on our grocery bill by narrowing my shopping list down to EXACTLY what I have to have for my meals. I should have a better idea how this will work by the end of April. 🙂

For this recipe, I used what I had in my pantry. The sauce mix was an impulse buy, with me thinking I’d use the crockpot for an easy-to-fix meal. Since that didn’t happen and it’s still sitting in my cupboard, I’m using it in this recipe, although I definitely prefer to make my enchilada sauce from scratch.

 

 

Easy Shredded Chicken Mexican Lasagna

1 package flour tortilla shells
1 package Campbell’s Slow Cooker Mexican Red Chile Taco sauce***
1 1/2 pounds cooked, shredded chicken breast
1 package cream cheese, softened
1 package frozen corn, thawed
1 can diced tomatoes, drained well (I used home-canned grape tomatoes)
1 can black beans, rinsed and drained (I found a use for my home-canned black beans!)
Shredded cheddar cheese, divided
Sour cream, guacamole, chopped onions for garnish, optional

Combine the cooked chicken, cream cheese, diced tomatoes, black beans and corn in a large bowl. Mix until well combined.

Grease a 9 x 13-inch pan. Place one layer of the flour tortillas on the bottom of the baking pan. Layer half the chicken mixture on top of the tortillas. Sprinkle some cheddar cheese on top of the meat mixture. Repeat layers. Pour the Campbell’s sauce over everything. Top with remaining cheddar cheese. Cover with foil.

Bake casserole in a 350 degrees Fahrenheit oven for about 40 minutes. Uncover casserole and bake an additional 10 minutes, or until the cheese is melted and bubbly.

Serve with sour cream, guacamole, chopped onions if desired.

***If your family loves spicy food, you’ll love Campbell’s Slow Cooker Mexican Red Chile Taco sauce. My family said it was too spicy and asked that I remake this with my homemade mole sauce, which isn’t so spicy. They did like the casserole overall, though – so fair warning to those of you who like a milder taco dish 🙂

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In , , , on July 17, 2014 with No Comments

Buffalo Chicken and Pasta Bake

I got my Wildtree Blazin’ Buffalo Blend yesterday, and, of course, I had to come up with a recipe to try it in. I had chicken. I had rotini pasta. I had cheese. A casserole was born!

This was really super simple to make, and it was delicious. Both Travis and Kevin loved it and said I could make it again. The recipe is actually formulated from the dip recipe that is on the side label of the blend bottle, but I just changed it up to make a sauce for my casserole.

 

 

Buffalo Chicken and Pasta Bake

1 package chicken tenders, cubed or shredded (your choice), cooked
8 ounces cream cheese, softened
2 cups shredded Colby Jack cheese, divided
1/4 cup Parmesan Romano cheese
2 Tablespoons Wildtree Blazin’ Buffalo Blend
1/4 to 1/2 cup milk (enough to make a creamy sauce)
1 16-ounce package rotini pasta

Cook pasta according to package directions. While the pasta is cooking, combine 1 cup of the shredded cheese (reserving 1 cup) with all other ingredients. Add milk to the mixture until it reaches a sauce/soup consistency.

Drain the pasta when al dente and combine pasta with the sauce ingredients.

Place mixture into a greased 9 x 13-inch casserole dish. Bake at 350 degrees Fahrenheit for approximately 20 minutes. Top the casserole with the reserved 1 cup of shredded cheese and bake for an additional 10 minutes, or until the cheese is nice and melted.

Yield:  Approximately 6 to 8 servings

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