Florentine Chicken Soup
1 cup uncooked penne pasta
1 package (6 ounces) ready-to-use chicken breast cuts
4 cups chopped fresh spinach
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
3 fresh rosemary sprigs, chopped
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon butter
1-1/2 cups reduced-sodium chicken broth
3/4 cup Alfredo sauce
3 tablespoons prepared pesto
2 tablespoons pine nuts, toasted
1 tablespoon shredded Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through.
Drain pasta and add to the soup. Sprinkle with pine nuts and cheese. Yield: 5 cups.
Recipe found here: Florentine Chicken Soup
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Chunky Chicken Noodle Soup
1/2 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 teaspoon butter
6 cups chicken broth
1-1/2 cups cubed cooked chicken
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1-1/4 cups uncooked medium egg noodles
1 tablespoon minced fresh parsley
Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil.
Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley. Yield: 6 servings.
Recipe found here: Chunky Chicken Noodle Soup
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Mini Pork Pies
1 tablespoon cornstarch
1-1/4 cups reduced-sodium chicken broth
2 pounds ground pork
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/8 to 1/4 teaspoon ground cloves
1/8 to 1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
2 packages (14.1 ounces each) refrigerated pie pastry
1 large egg
2 teaspoons 2% milk
Preheat oven to 425°. In a small saucepan, mix cornstarch and broth until blended; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Remove from heat.
In a large skillet, cook pork, garlic and seasonings over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Add broth mixture; cook and stir 1-2 minutes or until thickened. Cool slightly.
Unroll each pastry sheet. On a work surface, roll each into a 12-in. circle. Using floured round cookie cutters, cut twenty 4-in. circles and twenty 2-3/4-in. circles, rerolling scraps as needed. Place large circles in ungreased muffin cups, pressing pastry onto bottoms and up sides.
Fill each with 3 tablespoons pork mixture. Place small circles over filling; press edges with a fork to seal. In a small bowl, whisk egg and milk; brush over tops. Cuts slits in pastry.
Bake 15-20 minutes or until golden brown. Carefully remove pies to wire racks. Serve warm.
Freeze option: Freeze cooled pies in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on ungreased baking sheets in a preheated 350° oven 14-17 minutes or until heated through. Yield: 10 servings.
Recipe found here: Mini Pork Pies
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Soba Noodles with Ginger-Sesame Dressing
1/2 cup reduced-sodium soy sauce
1/4 cup packed brown sugar
2 tablespoons rice vinegar
2 tablespoons canola oil
2 tablespoons orange juice
1 tablespoon minced fresh gingerroot
1 teaspoon sesame oil
1 garlic clove, minced
1 teaspoon Sriracha Asian hot chili sauce or 1/2 teaspoon hot pepper sauce
2 cups frozen shelled edamame, thawed
1/2 pound uncooked Japanese soba noodles or whole wheat linguini
1 package (14 ounces) coleslaw mix
1 cup shredded carrots
1 cup thinly sliced green onions
3 tablespoons sesame seeds, toasted
In a small bowl, whisk the first nine ingredients; set aside. Cook edamame and soba noodles according to package directions; drain. Rinse noodles in cold water; drain again.
Just before serving, combine the coleslaw mix, carrots, green onions, noodles and edamame in a large bowl. Add dressing; toss to coat. Garnish with sesame seeds. Yield: 8 servings.
Recipe found here: Soba Noodles with Ginger-Sesame Dressing
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Breaded Ranch Chicken
1/2 cup butter, melted
3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 envelope ranch salad dressing mix
8 boneless skinless chicken breast halves (4 ounces each)
Place butter in a shallow bowl. In another shallow bowl, combine the cornflakes, cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat.
Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45 minutes or until a meat thermometer reads 170°. Yield: 8 servings.
Recipe found here: Breaded Ranch Chicken
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Seasoned Crab Cakes
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 cup cubed bread
3 tablespoons mayonnaise
3 tablespoons half-and-half cream
1 tablespoon lemon juice
1 tablespoon butter, melted
1-1/2 teaspoons seafood seasoning
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 cup dry bread crumbs
1/2 cup canola oil
In a large bowl, combine crab and bread cubes. In another bowl, whisk the eggs, mayonnaise, cream, lemon juice, butter, seafood seasoning, Worcestershire sauce and salt. Add to crab mixture and mix gently (mixture will be moist).
Place bread crumbs in a shallow dish. Drop crab mixture by 1/3 cupfuls into crumbs; shape each into a 3/4-in.-thick patty. Carefully turn to coat. Cover and refrigerate for at least 2 hours.
In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until golden brown and crispy. Yield: 8 crab cakes.
Recipe found here: Seasoned Crab Cakes
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Triple Mash with Horseradish Bread Crumbs
1-3/4 pounds Yukon Gold potatoes, peeled and cubed
4 medium parsnips (about 1-1/4 pounds), peeled and cubed
2-1/2 cups cubed peeled rutabaga
2 teaspoons salt
1/2 cup butter, divided
1 cup soft bread crumbs
2 tablespoons prepared horseradish
1 cup whole milk
1/4 teaspoon pepper
Place potatoes, parsnips, rutabaga and salt in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.
Meanwhile, in a skillet, heat 1/4 cup butter over medium heat. Add bread crumbs; cook and stir 3-5 minutes or until toasted. Stir in horseradish; remove from heat.
Drain vegetables; return to pot. Mash vegetables over low heat, gradually adding milk, pepper and remaining butter. Transfer to a serving dish; sprinkle with bread crumbs. Yield: 12 servings (2/3 cup each).
Recipe found here: Triple Mash with Horseradish Bread Crumbs
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