Curry Chicken Noodle Soup

I'm always looking for a new soup. Just love having soup with homemade bread on cold nights.. nothing better:) This soup packed a lot of awesome flavor. It took the traditional flavors of carrots, onion, and celery and replaced it with ginger, jalapeño, bell pepper and curry. It was very tasty and will definitely be adding to my soup favorites.

SWEAT:
1 Cup each diced onion and red bell pepper
3 Tbsp. curry powder
3 Tbsp. minced fresh ginger
3 Tbsp. seeded and minced jalapeño (about 1 chile)
2 Tbsp. minced fresh garlic

STIR IN:
8 Cups low-sodiumchicken broth
8 oz frozen or dry kluski or egg noodles

ADD:
2 Cups shredded rotisserie chicken
2 Cups chopped fresh spinach
1/4 Cup chopped fresh cilantro
Fresh lime juice, salt, and black pepper

Sweat onion, bell pepper, curry powder, ginger, jalapeño, and garlic in oiling a large pot over medium-low heat until onion begins to soften, about 3 minutes.

Stir in broth, cover pot, increase heat to high, and bring soup to a boil until al dente (according to package directions or about 10 minutes)

Add chicken,spinach, and cilantro, stirring just to heat through. Season soup with lime juice, salt, and black pepper.

Cherry Bread Pudding

Talk about comfort food.. this yummy bread pudding has it all! I served this last week after rib eye steak with blue cheese cream sauce. My husband said this is exactly what he would of ordered down to the dessert if we were at a restaurant. that goes to show you the dessert is REALLY that good :) I'm actually not a huge fan of cherries but loved every bite of this bread pudding. it was a perfect warm dessert on a cold night. Surprisingly, only 285 calories per serving this dessert gives you all the pleasure without all the pain. :) Enjoy!

DIVIDE:

8 oz French bead, cut into 1-inch cubes
6tsp. cherry pererves

WHISK

1 Can nonfat evaporated milk (12 oz)
1 1/14 cups 2% mil
1/4 cups honey
1/4 cup egg substitute (such as egg beaters)
1/4 tesp. pure almond extract
6 Tbsp. cherry pererves
creme fraishe optional

PREHEAT: oven to 350. Coat six 8 oz ramekins with nonstick spray.

DIVIDE: bread cubes among the ramekins to fill halfway, and top each with 1 tsp. preserves. Divivde remaining bread cubes among ramekins and fill to top.

WHISK: together evaporated milk, 2% milk, honey, egg substitute, and almond extract in a large glass measuring cup. Pour 1/2 cup liquid over bread cubes in each ramekin. Press bread cubes into liquid: top with 1 TBsp. pererves.

BAKE: pudding until bread is slightly toasted and liquid is absorbed, about 35 min. Let pudding stand 15 min before serving with a dolloep of creme fraishe.

Sour Cream Apple Walnut Pie

This is a family favorite and tradition every year on Thanksgiving. This pie is awesome with the sour cream filling and the yummy streusel topping. Such an amazing pie! ENJOY!

Ingredients

Crust
1 Pillsbury® refrigerated pie crust (from 15-oz. box), softened as directed on box
Filling
1 1/4 cups sour cream
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla
1 egg
6 cups 1/4-inch slices peeled baking apples

Topping

1/2 cup all-purpose flour
1/2 cup chopped walnuts
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Dash salt
3 tablespoons cold butter or margarine

Directions

Heat oven to 400 degrees F. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat sour cream, granulated sugar, flour, salt, vanilla and egg with wire whisk until well blended; stir in apples. Pour into crust-lined pie plate.

Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 30 minutes longer.

Meanwhile, in medium bowl, mix all topping ingredients except butter. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs; refrigerate until ready to use.

Sprinkle topping over pie. Bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, about 2 hours. Cover and refrigerate any remaining pie.

Cinnamon Roll Pancakes

These are amazing pancakes. The pumpkin pie spice in both the maple syrup and the actual pancake batter gives this dish such nice flavor. The two syrups, one maple based and the other cream cheese/sweetened conduced milk are smothered or gently piled upon these pancakes, making them truly mouth watering. These are so perfect for a crisp fall morning. What a way to say, "welcome fall, welcome." :) Enjoy

COMBINE:
1 1/2 cups flour
1/4 cup sugar
1 1/2 tsp. apple pie spice
1 tsp. baking soda
1/2 tsp table salt

WHISK:
1 1/2 CUPS BUTTERMILK
4 OZ Philadelphia Original Cooking Cream
3 Tbsp. pure maple syrup
1 egg
1/2 tsp vanilla extract

COMBINE dry ingredients into bowl and set aside.

WHISK buttermilk, cooking cream,syrup,egg, and vanilla in a separate bowl. Fold buttermilk mixture into dry ingredients just until moistened. let batter rest 10 min.

COOK batter on hot griddle 2-3 minutes flip pancakes cook 2-3 minutes more or until golden.

CREAMY ICING

6 OZ PHILADELPHIA ORIGINAL COOKING CREAM
1/3 CUP SWEETENED CONDENSED MILK
1/4 CUP BUTTERMILK
1/2 TSP. VANILLA EXTRACT
1-2 TBSP WARM WATER

Whisk cooking cream, sweetened condensed milk, buttermilk and vanilla in a saucepan over medium heat until warm

SPICED MAPLE SYRUP

3/4 CUP PURE MAPLE SYRUP
1/4 CUP SWEETENED CONDENSED MILK
2 TBSP UNSALTED BUTTER
1/4 TSP. APPLE PIE SPICE

Heat maple syrup, sweetened condensed milk, butter, and apple pie spice in a small saucepan over medium until butter melts and apple pie spice dissolves, about 5 minutes.

Feta Burger with Gourmet Cheese Spread

Had to add this.. my burger monster! She loved it :)

We served these burgers for Julia's Bday cookout. They're awesome. So much flavor. I had small grape tomatoes from the garden so I used those. Put lots of cheese spread on your bun.. you won't regret it. Enjoy!

Ingredients

1 (8 ounce) package cream cheese, softened
1 clove garlic, minced
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill

2 tablespoons extra virgin olive oil
1 clove garlic, minced
1 red onion, minced
1 3/4 pounds ground beef
1/4 pound ground pork sausage
1 1/2 cups crumbled feta
1/4 cup red wine
1 egg
1 teaspoon salt
1 teaspoon fresh-ground black pepper

1 large heirloom tomato, sliced
1 medium red onion, sliced
8 leaves green leaf lettuce leaves
8 Kaiser rolls, split

Directions

In a medium bowl, combine cream cheese, 1 clove minced garlic, basil, and dill. Cover and set aside.
Heat the olive oil in a medium skillet over medium heat and cook 1 clove minced garlic and onion for 4 to 6 minutes, or until translucent. Remove from heat and allow to cool.
Preheat an outdoor grill for high heat and lightly oil grate.
While the grill is heating, gently mix together the cooked garlic and onion, ground beef, pork sausage, feta cheese, red wine, egg, salt, and pepper in a large bowl. Do not over work the meat mixture. Divide into 8 equal parts and form into patties.
Grill patties on preheated grill for 5 to 10 minutes per side, until well done. Toast the split buns on the grill for 1 to 2 minutes. Assemble the burgers by spreading 1 1/2 tablespoon of the cheese and herb spread to both the top and bottom of each roll. Place patties on the bottom half of the rolls and stack a slice of tomato, sliced red onion, and a leaf of lettuce on each burger. Add the roll tops and serve.

Raspberry Frozen Yogurt

I've made this before. This is what the recipe looks like if you cut it in half. The recipe cut in half makes two batches in my 1.5 quart Cusine Art ice cream maker. Which is plenty for our small crowd. I usually make the first batch and put the second batch in the fridge, refreeze my ice cream bowl... and make the second batch later in the week! It's so good and so refreshing! Perfect for a summer dessert. I ate way too much..

Ingredients

4 Cups plain yogurt
4 Cups raspberries
1 whole smashed bananas
1/8 cup O.J
1/8 cup lemon juice
3/4 cup sugar
1 tsp. vanilla
1/2 cup heavy cream
1 cup milk

Steps

Whip bananas and milk in a blender. Add orange juice, lemon juice, sugar, vanilla, and cream. Mix yogurt and berries in separate bowl, then add to the banana mixture. Freeze according to manufacture directions.

Grilled Jalapeno Bacon Wraps

These are easy to make and so delicious! They went great with our grilled steak fajitas. If you like a little bit more heat, you can leave some of the seeds in. I also threw them in the freezer for about 10 min to get cream cheese firm before grilling. These are a great side for any last summer cookouts on the grill.

Ingredients

6 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese
12 slices bacon


Directions

Preheat an outdoor grill for high heat.
Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
Place on the grill, and cook until bacon is crispy.

Peaches and Cream

PERFECT SUMMER BREAKFAST. PERIOD.

Blueberry Midnight Muffins

This recipe had amazing reviews so I had to give it a try. I call these my "midnight muffins" because both times I've made them I start craving them late at night and decide to start making muffins late in the evening :) Last time I made them I doubled the recipe. The brown sugar-cinnamon crumb topping is amazing! They make nice big cafe style serving when you feel the batter almost reaching the top of the cupcake liner. Theses blubbery muffins are amazing!

Yield: 8 Large muffins

Ingredients

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar ( i USED BROWN SUGAR..SO MUCH BETTER WITH BROWN SUGAR!)
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Poppy Seed Spinach Salad

This salad has great FLAVOR! I love having salads in the summer, they taste so fresh and go great with food from the grill. Don't add the dressing to soon before serving or it will make the salad soggy. Enjoy this salad!

Salad

1 bunch spinach
1/2 head of lettuce
1/2 c. swiss cheese (grated)
5-8 slices of bacon (well cooked and crumbled)
1/2 c. cottage cheese
1 purple onion in rings
1 bunch mushrooms

Marinate purple onion and mushrooms in dressing for 3 hours. Add dressing to salad JUST before serving.

Dressing

1c. oil
1/2 c. vinegar
1/2 tsp. dry mustard
1 T poppy seed
1/2 c. sugar
1 T grated onion
1/2 tsp. salt

Blend together in blender

Fry Fish with Beurre Blanc Sauce

Fisg

This sauce is so good.. you'll be scrapping the plate with your finger for every last drip! I do :) It's so yuumy over fish and I serve it along side with mash potatoes. It's also very good on top of veggies. That way you can justify all that butter. Anyways, this recipe is awesome. I've made it for Easter, Mondays, Fridays any day.. try it!

4-6 tilapia fish
2 cups heavy cream
1 cup white wine
12 whole pepper corns
1/4 cup lemon juice
2 shallots diced
1 pound butter, cut into pieces, softened

Heat wine with dry ingredients on high till almost dry. Add reduced cream, whipping constantly. Remove from heat and add butter butter until thickened and smooth. Salt and pepper each piece of fish. Cook Fish in hot skillet both sides for a few minutes. Serve butter sauce over fish. ENJOY!

Bacon Wrapped Meatloaf

Ok, well i'm kind of a "meatloaf junkie" I have made it so many differetn ways. (Italian style meatloaf recipe coming soon!) When I saw this recipe featued on pioneer women. I knew I had to try it. My husband loves meat and bacon.. so waaa laaa.. Happy man :) The bacon was yummy. I might try and fry it a liitle bit before wrapping it around the bacon to see if I can get it a little crunchier. I will make this again! Great for sandwiches the next day.

Ingredients

Meatloaf:

1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef
1 cup (heaping) Freshly Grated Parmesan Cheese
¼ teaspoons Seasoned Salt
¾ teaspoons Salt
Freshly Ground Black Pepper
⅓ cups Minced Flat-leaf Parsley
4 whole Eggs Beaten
10 slices Thin/regular Bacon
Sauce:
1-½ cup Ketchup
⅓ cups Brown Sugar
1 teaspoon Dry Mustard
Tabasco To Taste

Preparation Instructions

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Serve with mashed potatoes. Yummy!

Chicken Diane

This dish was so yummy! It came "adapted" from the new issue of Cuisine at Home. The noodles were surprisingly VERY good too. Definitely use fresh parsley and double the sauce. We didn't use truffle butter.. and it still turned out wonderful. You can use a butter or oil infused and blended with truffles flavor to get the taste without the expensive cost as truffle butter.


Chicken Diane is an alternative to the traditional Steak Diane, which is a dish consisting of a pan-fried filet mignon with a sauce made from the seasoned pan juices. The dish takes its name from Diana the Roman goddess of the hunt.

•2 Chicken breast fillets with skin
•Salt and black pepper
•1 tbsp Butter
•1 tbsp Olive oil
•2 Shallots, finely chopped
•1 clove Garlic, finely chopped
•80 ml Chicken stock
•1 tsp Dijon mustard
•1/2 tbsp Worcestershire sauce
•30 ml Brandy
•80 ml Heavy cream
•1 tbsp Flat leaf parsley, chopped
•1 tsp Lemon juice

1.Season chicken with salt and pepper. In a large skillet, melt butter and olive oil over medium-high heat. Add chicken and brown them 5 minutes each side. Place on a serving dish and set in warm oven.
2.Add shallots and cook, stirring, until softened and aromatic, about 1 minute. Add in chopped garlic, stirring briefly. Stir in stock, mustard, Worcestershire sauce, brandy and cream, bring to the boil, then simmer on medium heat for 2-3 minutes to reduce by half. Stir in parsley and lemon juice.
3.Pour over warm chicken and serve with Linguine with truffle butter

LINGUINE with truffle butter

3 Tbsp. black truffle butter
2Tbsp. chopped fresh parsley
1Tbsp. chopped fresh ed chives
1/2 tsp. extra virgin olive oil
salt and pepper to taste

Cook pasta in boiling salted water until al dente, about 3 minutes. Reserve 1/3 cup pasta water, then drain pasta.
Toss cooked pasta with truffle butter, parsley, chives, and oil. Add pasta water a tablespoon at time to loosen sauce, if needed. Season pasta with salt and pepper.

Beef Enchiladas

Ok, it's taken me forever to get this recipe up here.(because I couldn't find it anywhere online and didn't want to type it out) Well, because I really like this recipe so much here it is... hand typed by ME :) This is a staple,, go to recipe. I know it doesn't have a lot of fancy ingrediants or look to fancy, but it is SERIOUSLY really good. I made a more authentic enchillade recipe a few weeks ago and liked this one more.

1 pound ground beef
1 medium onion, chopped
1 tsp chili powder
4 cups shreded chedder cheese
12 flour tortillas (8 inches)
1 can condensed cream of mushroom soup, undiluted
1 cup milk
1 can(4 ounces) diced green chilies

In large skillet, brown beef with onions;drain. Add chili powder;mix well. Spoon1/4 cup beef mixture and 1/4 cup cheese down center of each tortilla. Roll up;arrange burritos in a greased 9x13 baking dish. In a bowl,combine soup, salsa, milk,and chilies;mix well. Pour mixture over burritos in baking dish. Top with remaining cheese. Bake at 350 for minutes.

Banana Pudding

Baked Sweet Potato Fries

Well, the chicken for this meal didn't turn out as exciting as I thought. So, I won't post that recipe. The sweet potato fries were awesome! They came for Paula Deen and she know how to do everything right when it comes to southern food :) It was the best part of the meal. It was also a good way for my girls to get excited about sweet potatoes. Enjoy!

Ingredients

House Seasoning:

* 1 cup salt
* 1/4 cup black pepper
* 1/4 cup garlic powder
* Olive Oil, for tossing
* 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
* Oil
* 1 tablespoon House Seasoning
* 1/2 teaspoon paprika
*

For the House Seasoning:

Directions

Mix ingredients together and store in an airtight container for up to 6 months.

Preheat oven to 450 degrees F.

Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

Thai Peanut Chicken

This was very good. I really love anything with peanut butter. It had just the right amount of kick to it also. Both my girls loved it and ate their broccoli! I loved the peanuts with it, and the crunchiness it gave the dish . Next time I might add a little bit of fresh cilantro. This is awesome!

Ingredients

* 2 cups uncooked white rice
* 4 cups water
* 3 tablespoons soy sauce
* 2 tablespoons creamy peanut butter
* 2 teaspoons white wine vinegar
* 1/4 teaspoon cayenne pepper
* 3 tablespoons olive oil
* 4 skinless, boneless chicken breast halves - cut into thin strips
* 3 tablespoons chopped garlic
* 1 1/2 tablespoons chopped fresh ginger root
* 3/4 cup chopped green onions
* 2 1/2 cups broccoli florets
* 1/3 cup unsalted dry-roasted peanuts

Directions

1. Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
2. Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
3. Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

Panera Bread Broccoli Cheese Soup Recipe

I'm so ready for spring and some warmer weather! Last week Julia was sick, it was cold outside, so I decided to make her some yummy soup!(Plus this soup is a great way to hide some veggies from Annabelle :)This soup is a copy cat recipe from PANERA. It's my favorite soup they serve and tastes amazing in a bread bowl.. which I might try to make for next time. This is also a shout out to my brother Mark, who worked at Panera.. he says this soup is awesome too!! Enjoy!


INGREDIENTS:

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
Turn this recipe into a puzzle! [click]


PREPARATION:

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Chipotle Barbacoa

BARBACOA BURRITOS***

Well, you know we are absolutely obsessed with CHIPOTLE. Brad found this recipe and it's awesome! It's actually on their fan page :) So, I actually liked it as much or better than the Cafe Rio pork. Of course PLEASE serve along side with the Cafe Rio dressing.. This is a must. We served it with tortillas, refried beans, rice, pico de gallo, and Cafe Rio dressing. It's a Chipotle worthy meal.


1/3 c apple cider vinegar
3 T lime juice
3-4 chipotle peppers; canned, no sauce
4 cloves garlic
4 t cumin; toast & grind whole seeds
2 t dried Mexican oregano
1 1/2 t ground black pepper
1 1/2 t salt
1/2 t whole clove; toast & grind
2 T vegetable oil
4 lbs chuck roast
3/4 c chicken broth
3 bay leaves


1. Make adobo sauce by combining vinegar, lime juice, peppers, garlic,
cumin, oregano, black pepper, salt and clove in a blender or food processor
and puree on high speed until smooth.

2. Trim the fat from the meat, and then slice the roast into 6 smaller
pieces. Sear all sides of the chunks of meat in 2 tablespoons of oil in a
large stockpot or Dutch oven over medium heat until browned. Place in crock
pot on low. Add the adobo sauce to the meat, pour in the chicken broth and
add the bay leaves. Cook 6-8 hours, leaving the lid off the crockpot for
the last 1-2 hours.

Banana Pancakes with Peanut Butter and Jelly Syrups

I love PB&J'S so I knew these would be awesome. Anything with peanut butter is bound to be good :) The peanut butter syrup goes so well with banana flavored pancakes. I like to cut banana slices to go along with the pancakes. If you love peanut butter and jelly sandwiches... you gotta make these. ENJOY



Yield: 12 (4-inch) pancakes
Ingredients

* 2 cups biscuit mix
* 1 cup buttermilk
* 1 cup mashed banana
* 2 large eggs
* 1/2 teaspoon ground cinnamon
* 3 tablespoons butter or margarine
* 3/4 cup maple syrup
* 1/4 cup reduced-fat peanut butter spread
* Strawberry syrup

Preparation

Whisk together first 5 ingredients in a large bowl just until dry ingredients are moistened.

Melt 1 tablespoon butter on a hot griddle; pour about 1/4 cup batter for each pancake onto griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side of pancakes. Repeat procedure with remaining butter and pancake batter.

Whisk together maple syrup and peanut butter until smooth. Serve pancakes with peanut butter mixture and strawberry syrup.

Sausages With White Beans

My husband found this recipe from WILLIAMS SONOMA. It's simple and great for a weekend night. Really yummy flavor and we've made it a few times... which means we like it!

You can substitute 2 to 3 cups sliced radicchio or chopped escarole for the arugula. Add it to the fry pan along with the onion and bell pepper.

Ingredients:

* 8 small or 4 large hot or sweet Italian sausages,
about 1 1/2 lb. total weight
* 1 cup dry white wine
* 2 Tbs. olive oil
* 1 yellow onion, finely chopped
* 1 large red bell pepper, seeded and chopped
* 2 garlic cloves, minced
* 2 cans (each 14 oz.) white beans, such as
cannellini or Great Northern, drained and rinsed
* 2 Tbs. minced fresh oregano
* 3/4 cup chicken broth
* Salt and freshly ground pepper, to taste
* 2 to 3 cups arugula

Directions:

Cook the sausages
Prick the sausages in a few places with a fork and place them in a large fry pan. Add 1/2 cup of the wine. Bring to a boil over medium-high heat, cover, reduce the heat to medium-low and simmer for 5 minutes. Uncover the pan, increase the heat to medium-high and cook the sausages, turning occasionally, until well browned, 8 to 10 minutes. Transfer to a plate.

Cook the vegetables

Meanwhile, in a separate large fry pan over medium-high heat, warm the olive oil. Add the onion and bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the white beans, oregano, the remaining 1/2 cup wine and the broth. Bring to a boil, reduce the heat to medium and simmer, uncovered, until half of the liquid is evaporated, 4 to 5 minutes.

Finish the dish
Add the sausages to the pan with the beans and simmer for about 1 minute to warm through. Season with salt and pepper. Divide the sausages, beans and arugula among 4 plates, drizzle with any liquid in the pan and serve immediately. Serves 4.

Pasta With Broccoli And Sausage

This pasta dish is from *SOUTHERN LIVING CHRISTMAS EDITION* It's super delicious! I made it for my family a few Christmas's ago.. it was a huge hit! I use frozen brocoli and steam it on top of the boiling noodles. (yes, I finally found a use for the expensive pot from my wedding that has the fitted steamer inside :) Very yummy!

Ingredients

* 1 pound fresh broccoli, cut into flowerets
* 1 (9-ounce) package refrigerated fettuccine
* 2 tablespoons butter or margarine
* 1 cup sliced fresh mushrooms
* 1 garlic clove, minced
* 1 pound reduced-fat smoked sausage, sliced
* 3 large eggs
* 3/4 cup whipping cream
* 3/4 teaspoon pepper
* 1 cup grated Parmesan cheese

Preparation

Cook broccoli and fettuccine in boiling water to cover in a Dutch oven 4 minutes or until broccoli is crisp-tender; drain. Rinse with cold water; drain. Place in a large bowl.

Melt butter in a large heavy skillet; add mushrooms and garlic, and saute 3 minutes or until tender. Add to fettuccine mixture.

Brown sausage in skillet over medium-high heat, stirring occasionally, 5 minutes; drain and add to fettuccine mixture. Wipe skillet clean with a paper towel.

Stir together eggs, whipping cream, and pepper in skillet until blended. Add fettuccine mixture; toss well. Cook over low heat, stirring constantly, 3 to 5 minutes or until thickened. Sprinkle with Parmesan cheese, and toss. Serve immediately.

Creamy White Chili

If your in the mood for creamy yummy soup with just the right amount of spice.. look no further! This soup was outstanding and easy to make. Goes perfect with homemade bread :) I love soup on a cold day.. it just so hits the spot.

*Serves 6

1 pound boneless, skinless chicken breasts, coarsely shredded
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Fresh cilantro, for garnish (optional)

In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.

Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.

Chicken Cordon Blue

My "old" chicken cordon blue recipe just got kicked to the curb!!! It has been upgraded.. this is an outstanding dinner. This recipe is one of my new favorites.

Ingredients

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Directions

1.Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2.Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3.Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Pumpkin Ice Cream

I've made this twice it's incredible! Both times I've made it, It's been gone to quick to take a picture of it. It's so creamy and soooo yummy! The recipe has a few more steps than some others.. but it's so worth it. I made this Halloween night and think that it will become a fun tradition in our family..

Recipe from Williams and Sonoma

Ingredients:

1 cup fresh pumpkin puree or canned
unsweetened pumpkin puree
1 tsp. vanilla extract
2 cups heavy cream
3/4 cup firmly packed dark brown sugar
5 egg yolks
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
Pinch of freshly grated nutmeg
1 Tbs. bourbon

Directions:

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.

In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

Chicken Marsala

We went to The Cheesecake Factory a while back. Brad ordered their chicken marsala... and I have been craving it ever since. I found this recipe from EMERIL off the food network. Not much else to say except the recipe is truly divine. really good. period. I've made it over noodles and mashed potatoes. I personally like potatoes better. I also doubled the sauce.. yes, it's that good!

Ingredients

1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish

Directions

In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Cinnabon - Cinnamon Bun

These cinnamon rolls are the best! There so good I even made them for myself on MY birthday :) I actually just put the whole 3.4 oz of vanilla pudding package in and they turned out sooooo YUMMY! I also let the yeast sit in the warm water for a few minutes before adding into the bread machine. I set my oven to the lowest heat just so it get somewhat warm and then turn off the oven and let the rolls rise in there. The cream cheese frosting is my FAVORITE!


Ingredients

1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast

1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon

CREAM CHEESE FROSTING

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt




Directions

1.In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
2.When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
3.Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4.Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.

Thai Chicken Satay

This dish we call "chicken on a stick" Annabelle seems to like eating chicken better when it's on a stick! We grilled this the first time and cooked it on the foreman also. Both ways turned out really yummy! I love peanut butter and it's nice to use it in something other than cookies :) Love the cilantro in this as well.. Hey, if my two yr old will like it.. so will you!

Recipe from WILLIAMS-SONOMA

Ingredients:

2 large limes
1/2 cup rice vinegar
1/3 cup chunky peanut butter
1/4 cup minced fresh cilantro
1 Tbs. minced ginger
3 garlic cloves, minced
3 Tbs. soy sauce
3 Tbs. firmly packed light brown sugar
1 Tbs. Asian sesame oil
4 boneless, skinless chicken breast halves, about 1 1/2 lb. total, cut into thick strips
1 small head romaine lettuce, cored and leaves shredded
1 cucumber, peeled and sliced

Directions:

Marinate the chicken
Place 8 bamboo skewers in cold water to soak until ready to use. Grate 1 tsp. zest from the limes and squeeze 1/4 cup juice.

In a glass or ceramic bowl, whisk together the lime zest, lime juice, vinegar and peanut butter until smooth. Stir in the cilantro, ginger, garlic, soy sauce, brown sugar and sesame oil. Reserve about 1/2 cup of the mixture in a separate bowl to use as a sauce. Add the chicken to the marinade and turn to coat. Let stand at room temperature for 10 minutes, or cover and refrigerate for up to 2 hours.

Cook the chicken
Prepare a medium-hot fire in a grill. Or, preheat a broiler.

Remove the chicken from the marinade, discarding the marinade. Divide the chicken strips among the 8 skewers, threading the strips on lengthwise. Place the skewers on the grill rack, or put them on a baking sheet and place under the broiler. Cook, turning once, until seared on the outside and opaque throughout, about 6 minutes total.

Divide the lettuce, cucumber slices and chicken skewers among 4 plates. Drizzle with some of the reserved sauce and serve immediately, passing the additional sauce at the table. Serves 4.