Chicken & Wild Rice Soup

Chicken & Wild Rice Soup

2 tablespoons olive oil

1 small onion, chopped

1 cup shredded carrots

5 cups water

1 (6.2-ounce) package fast-cooking long-grain and wild rice mix,

seasoning packet reserved

1 (10-ounce) package frozen chopped broccoli

2 cups chopped cooked chicken

1 (8-ounce) loaf pasteurized prepared cheese product, cubed

1 (10-3/4-ounce) can cream of chicken soup, undiluted

In a soup pot over medium heat, heat oil. Add onion and carrots and saute 5 minutes, or until tender.  

Add water, seasoning packet from rice, broccoli, and chicken. Bring to a boil then stir in rice; reduce heat,

cover, and cook 5 minutes.  Add cheese and soup; cook 5 minutes, or until cheese melts, stirring constantly. Serve immediately.

Delicious with a warm French Loaf!  

Ukrainian Creamed Potatoes

Ukrainian Creamed Potatoes

4 baking sized potatoes, peeled and cut into chunks (or use new potatoes if available)

1/2 small onion, thinly sliced

Salt to taste

4-6 tablespoons butter

A good handful of fresh dill, chopped

Heavy cream (enough to coat the potatoes)

Place the potatoes and onion in a large saucepan.  Cover with water, salt to taste and bring to a boil.  Reduce heat and simmer until potatoes are tender.  Drain and set potatoes aside.

Return the saucepan to the burner and add the butter.  Cook over medium high heat until the butter is melted.  Add the chopped fresh dill and the cream.  Cook 1-2 minutes until mixture just comes to boil.  Add the potatoes and toss gently to coat.  The cream will thicken a bit and coat the potatoes.

Delicious!!!  Found on Pinterest.  CW 11/7/16

Pork in Paprika Cream

Pork in Paprika Cream

1.5 lbs pork tenderloin, trimmed and cut into small chunks

1 onion, halved and sliced thin

Salt and Pepper to taste

Paprika (I used half regular paprika and half smoked paprika)

EVOO

Beef Broth

1 tablespoon tomato paste

1 heaping tablespoon sour cream

In a large skillet, heat the olive oil.  Add the pork and onion slices.  Season with salt, pepper and paprika and cook, stirring occasionally, until the meat is browned.  Add enough beef broth to cover the pork and bring to a boil.  Reduce heat and simmer until pork is tender.  Stir in tomato paste and cook another 15-20 minutes.  Stir in the sour cream just before serving.

Excellent with Ukrainian Creamed Potatoes and Buttered Peas! 

CW 11/7/16

Greek Green Beans

Greek Green Beans

1 pound fresh green beans, trimmed and halved
1 clove garlic, minced
1/4 cup diced red bell pepper
3 tablespoons extra virgin olive oil
1/4 cup chopped tomato (I used several sliced mini San Marzanos)
1 tablespoon white wine vinegar
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon dijon mustard
Salt and Pepper to taste
3-4 tablespoons crumbled feta cheese

In a large skillet heat the olive oil and saute the green beans, garlic and bell pepper until the beans are tender and starting to turn a little brown in spots.  Stir in the tomato and cook 2 or 3 minutes.  Add the vinegar, parsley, oregano and mustard and toss to coat.  Season with salt and pepper to taste.  Top with the feta just before serving.

YUM!  Excellent with Grilled or Roasted Chicken!

Salted Caramel Mocha

2-3 tsp Hershey's Special Dark Chocolate syrup
1-2 tsp Caramel syrup (I prefer Ghirardelli's)
Pinch Fleur de Sel
3 heaping tablespoons Coffee Mate
Hot Coffee
Whipped Cream

Put the chocolate and caramel syrups in a large mug.  Add the salt and Coffee Mate then slowly stir in the hot coffee until mixture is combined, leaving room at the top for the whipped cream.

Delicious!  Better than Starbucks.  If you want it sweeter, add 1/2 tsp sugar (or to your taste)

One Pot Taco Spaghetti

One Pot Taco Spaghetti

1 tbsp olive oil
1 lb ground chuck
1 packet taco seasoning
1 tsp minced dehydrated onion
10-oz can Ro-Tel tomatoes & Green Chiles
1 Tbsp tomato paste
1 can pinto beans, drained
8-ounces spaghetti, broken in half
3 cups water
1/2 cup shredded mozzarella
1/2 cup shredded Cheddar
Sour Cream, if desired

Heat the oil in a large stockpot, Dutch oven or deep skillet with a lid over medium-high heat.  Add the ground chuck and cook, crumbling and stirring, until the meat is browned.  Drain excess fat.

Stir in the taco seasoning, dehydrated onion, Ro-Tel, tomato paste and pinto beans.  Scatter the spaghetti over the meat mixture and pour in the water.  Bring to a boil.  Cover, reduce heat and simmer for 13-16 minutes.  

Remove from heat, sprinkle with cheeses and replace the lid for about 2 minutes, or until the cheeses are melted.  

Serve with sour cream if desired.

This was really tasty and really easy!  I love that I didn't have to pre-cook the spaghetti!

Adapted from a recipe found on Pinterest and linked to http://damndelicious.net/2016/01/23/one-pot-taco-spaghetti/

Taco Braid

Taco Braid

1 lb ground beef
1 small onion, chopped
1 packet taco seasoning
1/2 cup water
1 can Pillsbury refrigerated pizza crust dough
1 cup shredded Mexican blend cheese
2 tablespoons melted butter
2-3 cups chopped Romaine
2 tomatoes, chopped
Sour Cream
Taco Sauce or Salsa

Preheat the oven to 376^F.  Line a large, rimmed baking sheet with parchment paper.  

In a large skillet, cook the ground beef and onion, stirring often until browned and crumbly.  Add the taco seasoning and water, reduce heat to a simmer and cook 5-7 minutes until water has evaporated.

Meanwhile, unroll the pizza dough onto the parchment lined baking sheet and press/stretch until it's a 10 x15-inch rectangle.  With a pizza cutter or a small, sharp knife cut the dough on the long side of the rectangle into 1-1/2 x 3-inch strips (leaving a 4 inch wide section in the middle uncut).  

Spoon the ground beef mixture onto the uncut section of dough.  Top with 3/4 cup shredded cheese.  Fold one end of dough up over the meat and begin criss-crossing the sections over the meat, pinching the end strips to seal the meat mixture inside.  

Brush the top of the braid with melted butter and sprinkle with the remaining cheese.  Bake for 20-25 minutes or until golden brown.  

Allow to cool 5 minutes before serving with the lettuce, tomatoes, sour cream and salsa.  

This was good with the accompanying salad ingredients, but the braid by itself is kinda lacking, so don't serve it by itself!  

Adapted from a recipe found on Pinterest and linked to: http://www.365daysofbakingandmore.com/taco-braid/