Crustless Sweet Potato Pie with Pumpkinseed Crunch

Crustless Sweet Potato Pie with Pumpkinseed Crunch

WHAT?! Pie without the crust?! Blasphemer! Yes, I know. I am a huge fan of pie crust, and have been known to bake extra pieces of the crust just to dip into my filling while I bake ( I did not say I was proud of that fact, just that it was true). However, I hate pre-made crusts and crusting takes forever and obscene amount of utensils to make it perfect, and after all the time and patience I have found it still is inconsistent whether it will turn out pretty or not. Therefore, I do this for dinner parties because individual ramkins make you look chic and sophisticated, and the lack of a crust means you get to eat twice as many without the caloric overload (or I suppose you could just be healthy and eat just one, but that's just crazy talk).

Ingredients:
- 1 1/2 pounds of sweet potatoes, baked, and mashed (but not overmashed)
- 2 Lg. eggs
- 1 Lg. egg white
- 1/2 cup (or 3/4 if you like it really sweet) maple syrup (the good stuff from Vermont!)
- 1/2 tsp. ground ginger
- 1/4 tsp. grated nutmeg
- 1/4 tsp. salt
- 2 Tablespoons of raw sugar
- 1/2 cup pumpkin seeds (not salted)

Directions:
Preheat to 375.

Whisk mashed sweet potato with whole eggs, 1 egg white, maple syrup, ginger, nutmeg, and salt. Spoon into individual ramkins. Sprinkle with raw sugar. Bake in middle of oven until it doesn't look jiggly (check at 20-25 mins).

Spray foil with cooking spray. Toast pumpkin seeds in skillet with 1 Tablespoon of maple syrup for 1-2 mins until golden. Spread on foil and let cool in a layer. When ramekins are done, crumble seeds over each to garnish.

*Can also whip 1 cup cream with a little vanilla and cinnamon and dollop or serve on the side.

*This also works well for any pumpkin pie recipe. Just watch the ramekins b/c they bake differently in different ovens.

Shashukah...Lichiam!

Shashukah!

This roughly translates to "Eggs Poached in Tomato Sauce." This is an Israeli dish kids used to bring to potluck when I was in school, but after a little bit of research (aka typing it into Google) I have learned that nearly all nationalities have their own version of this, which is so good to know b/c any endless possibilities exist for this really easy, bread holding dish. Enjoy!
*This is adapted from the Smitten Kitchen blog and a sheet of paper found in my mother's recipe box, so who knows where it really came from.


Ingredients:
- sick amount of olive oil
- 2 small onions
- 3 fresh chiles (halved and seeded, but if you like it really hot leave in the seeds or use some adobe chiles from the can)
- 6 cloves of garlic, crushed and sliced
- 1 Tablespoon of paprika (smoked is better)
- 1 tsp. of cumin
- 2-4 leaves of sage
-1 pat of butter
- 1 Tablespoon red pepper flakes
- 4 eggs
- 1 can of crushed tomatoes (or do it yourself with whole tomatoes as if you are making tomato sauce)
- salt and pepper to taste
- crumbled feta
- warm, crusty bread

Directions:

Heat oil in skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes. In another pan brown a pat of butter and cook sage leaves in it until they get brown and you begin to smell them, about 2-3 mins. Set aside.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle with feta. Cut up the sage leaves and sprinkle on top (some people use flat leaf parsley, but parsley makes me gag) and serve with warm crusty bread

*When I made this recently I forwent the feta and instead spread goat cheese on bread for dipping and that was even better, so choose your cheese option to taste.

Simple Tomato Sauce

Simple Tomato Sauce

It has come to my attention that nearly everyone I know, even the sever foodies, still use tomato sauce from the can! This is astonishing, not only because of the pure amount of sodium and who knows what else from the can, and not only because my mother still makes it fresh (the woman who has since been converted to a life of Jenny Craig, Nutra-System, and any other get-thin-quick pre-made food), but because it is possibly the EASIEST thing in the world to make. It is impossible to screw up and as long as there are tomatoes in the house, almost anything goes. So here it is: the simplest homemade tomato recipe. I like to make huge batches at the end of the summer then freeze them individually for all year round good times when tomatoes are no longer in Virginia, but for you warm weathered eaters with eternal access to tomatoes, I am jealous.

Ingredients:
- Tons of tomatoes (3 lbs is recommended, but you know how tomato-y you like it so use some discretion. Also, I like romas, but anything goes and mixing yellow, green, and cherries in with the big tomatoes will give it a great taste)
- 2-3 Tablespoons olive oil or 2 pats of butter
- 3-5 cloves of garlic, minced
- slivers of fresh basil
- Italian seasonings such as oregano, thyme, etc. (*optional)
- 1/2-1 cup leftover red wine (*optional, but don't use anything you wouldn't drink!)
- large onion, chopped or slivered
- 1-2 carrots, chopped
- 8 oz. mushrooms (any kind works, and again all veggies are optional)

Directions:

Cut small X on bottoms of tomatoes. Place in a pot of boiling water for about 20 seconds, then in an ice bath or cold water. Peel off the skin. Then squeeze tomatoes over a strainer reserving juices and getting rid of the seeds. Chop the squished and squeezed tomatoes, or if you are feeling lazy, just wait and use a potato masher in the pot when making the sauce. (*If you are feeling very lazy, skip this step and buy 2 cans of peeled or crushed tomatoes)

Heat olive oil in the pot you plan to make the sauce in (one less pan in better for everyone to deal with). Add garlic and cook until lightly brown. Add onion and cook until translucent. Add any other veggies you want softened (aka mushrooms, carrots if you don't like them crunchy, celery, etc.). Then add tomatoes, salt, pepper, and reserved liquid. Add in the wine and any other spices (I like to add in a lot of red pepper flakes and adobe chiles, but I like things hot in the kitchen). Stir.

Bring to a boil, then put it on simmer, and go watch an episode of Dexter or something for about 1/2 hr while it simmers, stirring occasionally, and that's it! You're done. Salt and Pepper to taste.

OTHER OPTIONS:

- Instead of red wine, you can add 1/2 cup of vodka and some cream to make it a creamy tomato vodka sauce (look to add enough to make it a dark orange color)

- for extra flavor, simmer the basil leaves or sage leaves in the butter before putting other stuff in the pot.

- Add 1/2-1 lbs. of ground turkey to a pan and/or sweet Italian sausages, cook until brown, and throw in to make it a meat sauce.

- Add a scope of tomato paste if you like it to me a little richer, or add less of the tomato juices.

- While making the sauce, roast leftover tomatoes in the oven at 400, drizzled with salt, pepper, and olive oil until sauce is ready. Add them in at the end, mashing with a fork for extra smoky, tomato-y flavor.

JC's Potato Leek Soup

Potato Leek Soup

OK, I will admit it, I took this straight from Julie/Julia, which took it straight from Frenchie, Foodie, Julia Child's Master the Art of French Cooking, so this is kind of a Kevin Bacon dish, but the end result is amazing. I am embarrassed to have been so influenced by the media version of cooking, but I will give my quick review - Book: annoyingly obvious, Movie: fabulous. However, Julie Powell's description of this dish is spot on (and completely unlike any other part of the book). It's easy, takes awhile, but its so good for something so simple. I never really have the urge to make soup, nor have I ever tried because soup is an "and..." type of dish. Let me explain: Anytime you mention soup as a meal, especially for dinner, the inevitable next question is, soup and...? Its always soup and salad or soup and sandwich, so if you are going to fuss with cooking why bother making something when you are going to have to make something with it?! Exception: tomato soup, which is pure comfort food. But this is going to soon take over tomato's coveted position. Its sweet, filling, and gives a sense of accomplishment (though, I might just feel that way because I accomplished it in stark contrast to all of copyright law). Its also so good because it took me a moment to even remember what a leek was, not to mention I doubt I had ever had one before, but turns out its just a more mild version of celery (which is good because I hate celery). So here it is: The original recipe with a few tweaks (as always).


Ingredients:
3-4 cups of diced peeled potatoes (1 lb.)
3 cups thinly sliced leeks, including the tender greens (cut all the way until the real greeny part and it starts looking like a stalk instead of a meaty vegetable)
2 quarts water
1 Tablespoon salt
3 Tblsp. butter
dash of cream (optional)

Directions:
Peel potatoes and chop. Slice leeks. Salt and boil water in 3-4 Qt. saucepan.

Simmer vegetables, salt, and water together, partially covered for 40-50 minutes. Mash the vegetables into the soup with a fork or pass through a food mill. I neither had the patience for the fork or possessed a food mill so, I just mushed them back and forth with a slotted pancake-flipper, but to each his/her own.

Julia does not like the texture of soup pureed in a blender, and I have to agree. It should look like the picture. Adjust salt and pepper. When ready to serve, bring soup back to simmering. Then off the heat, stir in the cream or butter and top with ground pepper. Serve with warmed French Bread. Makes 2 quarts of soup for 6-8 servings.

Barefooted Lasagna

Barefooted Lasagna

I've done it! 3rd time really is a charm! After many failed experiments with the lasagna (HWSNBNITB has stated many a time how he preferred Stoffers, which of course broke my heart a little bit, causing me to go into a frenzy to find the perfect recipe). This is adopted from The Barefoot Contessa's recipe, takes about an hr., and produces a tangy, sweet and reheatably delicious result. Again, this is of course to taste, so tomato people- use 2/3 of the ricotta mixture and double the ingredients for the tomato sauce, and you will have enough leftover for spaghetti later in the week. Cheesy/Creamy people-keep the cheese the same and the tomato the same. Warning: this is a super rich dish. I like to pair this with a sweetish white (my favorite right now is Crystalis Sarah's Patio White - its amazing!) and for veggies, crunchy califlower is a nice addition.

Ingredients:
2 tablespoons olive oil
1 cup chopped onion (1 onion)
1 pck of button mushrooms or whatever mushrooms you relate best to
2 garlic cloves, minced
1/2 pound sweet Italian sausage
1 lb. ground turkey (or soy crumbles if you wish)
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1 Tblsp. oregano leaves
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 Tblsp. red pepper flakes
1 tsp. chili powder
1 tsp. paprika
1 pound lasagna noodles (use the no bake ones, they are waaaay easier)
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled OR chive & garlic cheese spread OR feta
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced
1 pkg shredded mozzarella

*Again, tomato stuff should be doubled and cheese should be halved for tomato-people
*If you want to make it veggie: Use soy crumbles and morning star sausage instead and include bell peppers, spinach, etc. to taste
*Spices are to taste and can be altered based on your taste and spice rack amenities

Directions:

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Then add the mushrooms until cooked for a min or two. Add the tomatoes, tomato paste, basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper, pepper flakes, and any other spices you see fit. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Preheat the oven to 400 degrees F.

If using baking noodles, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain. *Skip step if using no-bake.

In a medium bowl, combine the ricotta, goat cheese/garlic spread cheese, 1 cup of Parmesan, the egg, some chopped basil to flavor, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan and a little shredded mozzarella. Bake for 45 minutes, until the sauce is bubbling.

Let cool for 5-1o mins, while cooking the cauliflower or your chosen veggie for the evening.

Makes a pretty large pan, so invite some friends, drink some wine, and enjoy!

Whoohoo!

Almond-Stuffed Chicken

Almond-Stuffed Chicken with Salted Green Beans & Couscous

I must admit two things: One, I stole this from Cooking Light and its awesome because you can make it in under 30 mins, and two, I did not know how to solve the problem of not knowing weather the chicken was done on the inside. The cheesy goodness makes it hard for the chicken to warm on the inside and due to the fact that my lovely boyfriend doesn't quite get the fact that ecen though I said, "cut the chicken in half," does not actually mean cut the entire chicken in half but merely enough to stuff it (honest mistake), I ended up just baking both sides and stuffing the cheesy goodness in after cooking it in the pan. If you find a better way, please feel free to comment. All in all, I thought it was awesome, creamy, but still tasty, which says a lot from an anti-creamy person.

Ingredients:
1/3C light garlic-and-herbs spreadable cheese (I swear, it exists. You can also use Boursin)
1/4C slivered almonds, toasted and coarsely chopped
1 handful of fresh basil, chopped
4 boneless, skinless chicken breasts
1/2 tsp. salt
1/4 tsp. black pepper
1 1/2 tsp. butter
1/2 tsp. paprika
1/2 Tblsp. parmesan (optional)

Ingredients for sides:
box of Mediterranean couscous
1/2 lb. green beans, cut ends
salt to taste

Directions:
Toast Almonds in skillet without oil. Combine spreadable cheese,
3/4 of the almonds, basil in a small bowl. Set aside.

Cut horizontal slit in chicken to form a pocket. DO NOT cut all the way through. He who shall not be named in this blog ("HWSNBNITB," I will only use this when he does something less than stellar), took my directions a bit too literally and thus we ended up having to sew chicken breast halves back together with toothpicks, not the prettiest end to the chicken. I'm not sure how to cook the chicken all the way through with the cheese in the middle so you might want to broil the chicken on low for a few mins before placing it in the skillet, but that's really for the next set. Stuff chicken pocket with the cheese mixture. Salt, Pepper, and paprika both sides of the chicken.

Heat butter (or oil for a healthier option) in a nonstick skillet over medium heat. Add chicken to pan. Again, not sure how to solve the issue of cooking the chicken thoroughly on both sides enough to cook the middle because of the cheese mixture inside. If you solve this issue, leave a comment on the post. I ended up separating the halved until cooked then stuffing the mixture back in before taking it off the heat, but not the prettiest outcome.

Cook couscous according to the package and set aside.

Boil salted water, then cook green beans for 2-3 mins. Once chicken is done, throw the green beans in the hot skillet with some salt and toss in the pan. This keeps them crispy.

Place chicken on plate covering with parmasean if you wish. Then place couscous and green beans on the plate, covering everything with remaining almond slices and basil to decorate.

One Pot, One Pan, Balsamic Chicken

One Pot, One Pan Balsamic Chicken with Baby Spinach and Couscous


This is probably one of the fastest "real" meals you could possibly make. Seriously, it can be done in about 15-20 mins and is super easy. Also, it only takes up one pot and one pan. You cook the couscous in a separate pot, and everything else gets cooked in a large skillet, so very little cleanup. I took/stole this from a recipe book called, "The Food You Crave" and it contains less than 500 calories, leaving you plenty of calories left over for wine :) I would serve with Merlot or Cab Sav.

Ingredients:
olive oil (enough to heat up in the pan, about 3 Tablespoons)
2-4 chicken breasts, pounded and thin enough to brown on both sides
1/4 teaspoon of salt, and more for taste
1/4 teaspoon of ground black pepper and more for taste
Tablespoon of minced garlic (or for the true foodie, 3 cloves minced)
8 cups of baby spinach (or roughly one package)
2 Tablespoons of balsamic vinegar
1/4 teaspoon of sugar
1/2 cup low-sodium chicken broth
1 cup canned chopped tomatoes (I like the ones with garlic, oregano already added)
1 package of whole wheat couscous (I like the Mediterranean olive oil option), about 2 cups cooked
*leftover red wine or whatever you plan on drinking that night (optional)
*a few teaspoons of flour (optional for thickness)

Directions:

1. Heat olive oil in large skillet at med. heat. Season the chicken with pepper and salt (and some cayenne or paprika if its around). Add to the pan and brown on both sides or else have a pretty boy do it for you :P (about 6 mins). When finished put on plate and cover with tin foil to keep warm
2. Put 1 Tablespoon of olive oil back in pan and throw in the garlic to brown (about 1 min). After garlic is browned, throw in the baby spinach and cook until slightly wilted (about 1-2 mins), but be careful because if it wilts too much it will be soggy. Season with salt and pepper, put in bowl and set aside.
3. Make the couscous from the package in a separate pot.
4. Add the vinegar, broth, and tomatoes to the pan and stir making sure to get the bits of flavor off the bottom. Add in the sugar (it cuts the acidity of the tomatoes and vinegar, but if you liek it acidy, then no sugar for you!). Let bubble a min or two, then bring down to a simmer while occasionally stirring. Let the sauce thicken for a bit, about 5 mins. If it is too runny for you, throw in some flour until desired thickness is reached.
5. Put 1/2-1 cup of couscous on bottom of plate, cover with some spinach, then top with the chicken. Spoon the sauce over the whole thing and ta da, dinner!

No soundtrack for tonight, but if I could have chosen it would have been Better than Ezra for sure!

Liquid Smokin' Turkey Burgers

This is named after a quote from one of the recipes I pillaged from which stated, "if you don't have mesquite seasoning, go ahead and use liquid smoke," as if liquid smoke is so plentiful in all our kitchens, specifically in a kitchen that is so sparse as to not have any kind of BBQ seasons in it, that we can substitute accordingly. This is fast, easy and you can pretty much sub out any of the main ingredients and still be ok (except the meat. That part is somewhat vital to the burger process).

Here is my man cooking over the hot stove. He's very excited about our endeavor, if you couldn't tell. Since I actually refuse to touch any form of raw meat, therefore Ry is put in charge of the cutting, mushing, and grilling of said meat. So credit given to one, Ryan H. A 9 rating by the way. I'm a little proud.



Ingredients:
1 lb of ground turkey (or chicken if you like)
1 jalepeno or red pepper, de-seeded and chopped
1/4 red onion diced
red pepper flakes to taste
1 Tablespoon of minced onion
1 Tablespoon of garlic powder
1 egg
2 Tablespoons of BBQ sauce
1 packet of mesquite seasoning (or if you happen to magically have liquid smoke in the cupboard, I am impressed, go ahead and use that and give yourself a gold star from me!)
1/2 cup of breadcrumbs (optional)
salt and pepper to taste (I like a LOT of crushed black pepper)
4-5 leaves of garlic chives (optional. I had them in the garden, so I used it)
2-4 slices of pepper jack cheese (or packet of shredded cheddar if you don't like pepper jack)

The fixins:
tomato
lettuce
BBQ sauce
...and don't forget the buns, or you'll be like me and have to send your angel of a boyfriend out to get some

Directions, and here's the easy part:
1. Dump everything into a bowl and mush together (with the exception of the jack cheese, unless you wish to tear up in pieces and have melt in the meat, which also is good)! There's probably a right order, but seeing as I don't have time or patience for it, I don't bother so you shouldn't either.

2. Throw on the grill and cook until done. I would guess about 5 mins on each side. When you are 2-3 mins from done, toss the cheese on there so it gets all melty and nice. That's it! Piece of cake! Speaking of which...


****DESSERT BONUS*******

Drunken Strawberries

This is kind of cheap since I am going to make it, but haven't made it yet, but I'll write and let you know how it is!

Ingredients:
1/2 bar Dark chocolate (I mean the real stuff with 70% cocoa)
Leftover wine (doesn't matter if its red or white, depends on your mood). I would recommend a Merlot or a Zinfendel.
Fresh strawberries (or peaches, or whatever is in season)
Vanilla bean ice cream (again, the good stuff with the beans inside! no cheating!)

Directions:
1. Slice up some strawberries and let chill in the freezer while you make the sauce.
2. Melt the chocolate in the pan on low/med heat. make sure to use a chocolate melter or a nonstick pan because cleanup will be awful otherwise.
3. When the chocolate is done melting but before it starts to bubble, pour in the wine. I don't know the exact measurement, but until you reach the thickness you desire. I would say no more than about 1/2-1 cup. You want it to be creamy, not liquid.
4. Take off heat and let cool until it reaches just a touch warmer than room temp.
5. Place cooled strawberries over ice cream, then spoon sauce over everything. Drink rest of wine and watch strawberries become complacent with life :)

My Mom's Chicken Enchiladas (with a little of my own flair!)

Earlier this week, I asked Jamie what she wanted for dinner this week. Without any hesitation, she told me, "Chicken Enchiladas!" I made my mom's chicken enchiladas for her a few years back, and every since then, they have been one of her absolute favorite meals I make. My mom's enchiladas are different from most enchilada recipes because they have a sour cream sauce instead of a chili powder based sauce. The flavors of the chicken, onions, cheese, and sour cream marry so well in this dish. And of course, it is very fast and easy to make!



Chicken Enchiladas



2 cans cooked chicken, drained (or 2 chicken breasts cooked and shredded)
1 small vidalia onion, finely chopped (or whatever onion is your favorite)
minced garlic
cumin
chili powder
butter
flour
can of chicken broth
8 oz container sour cream
tortillas (the larger variety)
bag of shredded cheese, mexican blend



1. Warm up a medium or large skillet over medium high. Throw in your onion and garlic, sauteing a little. Add in the chicken, and then throw in some spices to taste. Saute until onions are tender and all meat is covered in spice. Remove from heat and let cool.



2. Start a roux in a medium saucepan. I can never remember the exact measurements my mom gave me, so last night I just melted 2 tablespoons of butter and then added 1 tablespoon of flour. Let that cook for a minute or two to cook out the flour flavor, and then pour in the can of chicken broth. Lower heat to medium and allow mixture to simmer, stirring continuously. The sauce will begin to thicken as you stir. After about 5 minutes or until it seems like your sauce is not getting any thicker, remove from heat and add in the container of sour cream. Whisk the sour cream into the sauce until the sauce is smooth.




3. Preheat oven to 350. Drizzle a thin layer of sauce in the bottom of a 13x9x2 casserole dish. Add almost the whole bag of cheese to the chicken mixture, saving enough to sprinkle on top of the enchiladas later. Now, its time to get messy! Lay a tortilla in the casserole dish. Add a substantial amount of the chicken and cheese mixture down the center of the tortilla, roll up the tortilla, add push it all the way to one side of your dish. Repeat this process until you run out of chicken (last night I was able to make 8 enchiladas). Once you are done rolling your enchiladas, pour the rest of the sour cream sauce over the enchiladas, cover with aluminum foil, and bake in the oven for about 20 minutes. Pull out the enchiladas, take off the foil, sprinkle the rest of the cheese on top, and put back in the oven for 5 minutes. Let the enchiladas sit for about 5 minutes after they are done, and then enjoy!!

Super Easy Chicken and Roasted Garlic Risotto

I've been meaning to post this recipe for a while, but life got in the way. Now, it's a great follow up to Mel's last recipe. You can slave away making fabulous asparagus risotto, complete with music and wine, and then make this super easy, but equally delicious fake risotto meal. Jamie (my adopted sister and roommate, for those who do not know) nearly died when she had this meal, she loved it so much. And unlike real risotto, which you literally have to stand over and stir the entire time, this meal is great for one of those nights when things are crazy and you are running all over the place because you pretty much throw everything together and let it all simmer. And the added bonus is that its a one pan meal!

Chicken & Roasted Garlic Risotto

4 skinless, boneless chicken breast halves (I just used 2 chicken breasts, but if you are making this for more than 2 people, go ahead and use the 4 halves)
1 tbsp butter or olive oil
1 can cream of chicken soup
1 can cream of mushroom with roasted garlic soup
2 cups water
2 cups uncooked instant white rice
1 cup frozen peas

1. Season the chicken as desired. Heat the buttter or oil in a large skillet over medium-high. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove chicken from the skillet.

2. Stir the soups and water in the skillet and heat to a boil. Stir in the rice and peas, and return chicken to the skillet. Reduce heat to low. Cover and cook 5-10 minutes, or until chicken is cooked through and the rice feels tender. Remove from heat and let stand 5 minutes.

And in 30 minutes, you have delicious, full flavored chicken and risotto! This recipe is perfect for those nights when you really want risotto but don't want to slave over the stove all night. Enjoy!!

AMAZING Semi-Homemade Broccoli Chese Soup

I LOVE Broccoli Cheese soup, and I've always wanted to make it at home. Everytime I would go to Barnes and Noble or Borders, I would go to the cookbook section and search in vain for a recipe. Or, if I ever did find a recipe, the soup would never come out quite as it should. I have a recipe for broccoli cheese soup for the crockpot that is good, but just way too watery. I had pretty much given up hope of every finding a truly perfect recipe to make broccoli cheese soup at home.

Well, one day I was at Publix, and I'm not sure if you two have discovered this yet, but Publix has these amazing recipes that you can get for free there for fast and easy meals. I always go to the little kiosk and grab any recipe I don't already have. One day, I found a recipe for Broccoli Cheese Soup and figured I would try it just to see how it was. OH MY GOD! It was the best Broccoli Cheese soup I've ever had. It's thick and cheesy and so full of flavor. It was perfect. And the best part about the recipe: It's so fast and easy!! It took me no time at all to make the soup, because it's made from a lot of already pre-made soup! This recipe was a great find for me, and I hope you guys like it, too!


Broccoli Cheese Soup with Pasta

1 tsp extra virgin olive oil
1 cup fresh pre-diced onions
2 (14 oz) cans reduced-sodium chicken broth
1 (14 oz) box deluxe macaroni and cheese dinner (the kind with the cheese sauce pouch)
12 oz fresh broccoli florets
1 can condensed cream of chicken soup
1 can condensed Cheddar cheese soup
shredded cheddar cheese (optional)

1. Preheat large saucepan on medium heat 2-3 minutes. Swirl oil in pan and add onions; cook 2-3 minutes or until tender. Add broth and bring to a boil for pasta. Measure 1 cup of the macaroni pasta from dinner kit and stir into boiling broth. Boil for 9 minutes or until pasta is tender, stirring occasionally.
2. Microwave broccoli (in bag or in microwave-safe bowl) on HIGH 2-3 minutes or until crisp-tender.
3. Whisk the soups and cheese sauce from dinner kit together in a medium bowl.
4. When pasta is tender, stir soup mixture into the pasta and broth. Reduce heat to medium-low and add in the broccoli. Cook 7-10 more minutes, stirring occasionally, or until soup is heated through. Serve and sprinkle with shredded cheese if desired.

Et voila! Fantastic Broccoli Cheese soup in no time! Since this is a Publix recipe, everything can be found there, down to the pre-chopped onions and the broccoli florets in a microwave bag. Steaming the broccoli in a steamer is acceptable, as well, it will just take a little bit longer. I hope you guys enjoy this amazing and simple recipe! Happy cooking!

My Most Coveted Recipe

In honor of our brand new blog and the idea of sharing, my first recipe post will be my highly coveted Summer Chili Recipe. Yes, Mel, THE Summer Chili recipe. You can do a little dance now. This chili is a turkey based chili which is perfect for the summertime, as the name alludes, but it's so fantastic, I eat it any time. It's not your basic white chili either. It is hard to describe, but it is pure heaven. It's quick and easy to make, and one batch can feed an army, or you for about a week.

Summer Chili

1 lb. lean ground turkey
1 tbsp minced garlic
3 tsp ground cumin
1 can chicken broth
2 cans black beans, drained and rinsed
10 oz bag frozen corn
1/2 cup white rice (not instant)
1/2 cup salsa verde
1 cup chopped sweet onion
1 tsp lime juice
4 oz sour cream
chopped cilantro (optional)

1. Brown meat in large pot with garlic. Add cumin and stir.
2. Add broth, beans, corn, rice, and salsa. Bring to a boil, reduce heat, cover and simmer for 20-25 minutes, or until rice is tender.
3. Remove chili from heat, stir in onion, lime juice, and sour cream. Add cilantro if desired.

And that's it! So easy, and yet so delicious. You can also add salsa to the chili at the end, as Mel loves to do. All the ingredients are easy to find, too. Just look in the Mexican section in your grocery store for the salsa Verde. This recipe is one of those meals that is great to come home after a long day, throw everything together, and have a fantastic meal. Enjoy!

ps- Carly, you'll have to try this with tofu or some alternative to turkey and let us know how it is!