Italian Chicken Tortellini Soup

Italian Chicken Tortellini Soup (Pink Soup) serves 10-12

1 large chicken breast or 2 cups shredded cooked chicken olive oil 2 T butter 1 yellow onion, finely diced 4 cloves garlic, minced 6 cups chicken broth 1 8 oz can tomato sauce 1 15 oz can of diced tomatoes 1 15 oz can of white beans, drained and rinsed 1T italian seasonings 1 teaspoon salt 1 teaspoon pepper 1/2 cup shredded parmesan 1 lb refrigerated tortellini 2 cups spinach  1 cup cream Opt.  1T fresh basil
Heat 1 T of olive oil in a skillet. Sprinkle seasoning salt and peper on chicken breasts. When oil is hot sear chicken breast on both sides, remove from pan. When cool cut into bit size pieces.  You can also use 2 cups of shredded rotisserie chicken or leftover chicken instead.    Melt butter in the skillet with leftover oil.  When butter is melted add onion and garlic, suate until onion is tender, about 5-7 minutes.

Add cooked onion mixture to a dutch oven. Then stir in chicken, chicken broth, tomato sauce, diced tomatoes, white beans, italian seasonings, salt, and pepper. Cook on medium high heat. When mixture starts to boil, slowly stir in parmesan cheese and stir constantly until mixed in and melted. Next add tortellini, cook for 5 minutes. Add spinach and cream cook for 5 more minutes. Turn off heat so tortellini will not overcook. Add fresh basil before serving. 

 
 

Garlic Pot Roast with Veggies

Garlic Pot Roast with Veggies serves 10-12

1 4-5 lb chuck roast 10 cloves garlic, peeled olive oil salt pepper 2 cups beef broth 1.5 lbs small yellow poatoes, quartered 1large onion, peeled and thinly sliced 3-4 carrots, peeled and cut into 2 inch pieces 1/4 flour 1/2 cup water

Make 10 slits throughout the roast. Stuff a clove of garlic in each slit. Rub the entire roast with the olive oil. Season with salt and pepper. 

Heat a large skillet, over medium heat. When the pan is hot, sear the roast on all sides, about 3 to 4 minutes. 

Remove from the pan and place in crock pot.  Throw sliced onions on top. pour beef broth over the onions. 

Cook on low for 6-7 hours. Prepare the carrots and potatoes and then salt and pepper. Add them to crockpot. Let them cook for one hour. 
 Remove the roast and veggies and potatoes from the crockpot and arrange on a serving platter, reserving the liquid. Whisk the flour and water together. Pour the reserved liquid and grime into a saucepan and bring to a simmer. Whisk the flour mixture into the reserved liquid. Bring the liquid back to a simmer and cook for 4 to 6 minutes. Season with salt and pepper. Serve with the pot roast.

Mexican Fiesta Pasta with sausage

Mexican Fiesta Pasta with sausage serves 8

ingredients 1/4 olive oil 6 bratwurst with mexican flavors, 1/4 inch thick slices (I used green chile brats) 1 yellow onion, finely chopped 2 large tomatillos wrappers removed, thinly sliced 1 red bell pepper, cut into 1 inch pieces 1/2 teaspoon kosher salt 1/2 to 1 tsp of Emerils essence creole seasoning 2 cloves garlic, minced 1 10 oz can original rotel   1 10 oz can whole green chiles, cut into 1 inch pieces, reserve juice  1/2 cup sour cream 1 1/2 cups cojita cheese, shredded (more for garnish) 1/4 cup fresh cilantro, thinly sliced 16 oz bow tie pasta, cooked according to directions
Directions Prepare onion, tomatillos, green chiles and red bell, set aside. 

Slice brats. In a large skillet heat oil.  Add brats and onion, cook until onion is soft and opaque. Add tomatillos, green chiles, red bell peppers, salt and Emerils essence(1/2-1 tsp depending on how much spice you like), cook until veggies are tender. Add garlic, stir for 1 minute. 

Add rotel, mexican tomato sauce, sour cream, cojita cheese and green chile juice, let simmer for 15 minutes.  

Then add cooked pasta, mix well. Toss in cilantro.

*While sauce is simmering, boil pasta according to directions on package.
**Great dish to use if you have leftover brats from barbecue.  ***

Avocado and Shrimp Fettucine

Avocado and Shrimp Fettucine  4 servings
1 TBL butter 1 tsp minced garlic 2 TBL minced fresh parsley 1/2 lb shrimp, peeled and deveined  2 TBL  dry vermouth or white wine 3 TBL butter 1/2 cup heavey cream 1/4 cup freshly grated parmesan cheese 1/4 to 1/2 crushed red pepper flakes  1/4 tsp salt 1/4 tsp freshly ground black pepper 9 oz fettuccine, cooked al dente and drained 1 avocado, peeled, pitted and cubed In a large skillet, heat 1 TBL of butter over meduim-high heat; add minced garlic and cook 1 minute. Add parsley, shrimp and wine and cook for 2 minutes, stirring constantly, until shrimp turn pink.  Do not overcook. Transfer shrimp mixture to small bowl. In same skillet, heat 3 TBL butter until melted. reduce heat to low and add cream, parmesan and red pepper flakes; cook for 3 minutes, stirring constantly, until cheese melts and sauce is smooth. stir in salt and pepper.  To serve, place warm fettuccine in a serving dish, add shrimp mixture, stiring to combine.  Add cream mixture, mix well.  Add cubed avocado and toss gentle to coat throughly. 

Quick Buttery Beer Bread

Quick Buttery Beer Bread makes 1 loaf

Ingredients: 1/2 cup butter 3 cups self rising flour 2 TBL sugar 1 12 oz beer Directions: Melt butter and pour enough into a 9x5 inch loaf pan to coat bottom. 

In a large bowl, mix together flour, sugar, and beer.  

Spoon dough into loaf pan.

Pour remaining butter over the top.

Bake at 350 degrees for 50-60 minutes or until bread is a light golden color.  Let stand 10 minutes before cutting with a serrated knife. Serve warm. 
*If you don't have self rising flour you can make it. You will need to triple the recipe to make the beer bread.  1 cup flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt mix well

Wild Rice Chicken Soup

Wild Rice Chicken Soup serves 10-12

 1 C chopped carrots

 1 C chopped celery

 1 lg onion, finely chopped

 1 container sliced mushrooms

 1 64 oz chicken broth

 2 boxes Rice a- Roni Wild rice Long grain

 2 tbsp butter

 4 tsp fresh minced garlic

 1 1/2 C parmesan (you can use less)

 4-6 boneless breasts  ( I sometimes use rotisserie chicken)

 1 Cup heavy whipping cream

Directions

Bring 1/2 broth to boil, add rice and seasoning pkgs, cover and simmer 25 min.

Generously sprinkle seasoning salt on chicken breasts. Heat olive oil in a large frying pan, sear chicken breasts.

Cut chicken into bite size pieces.

Sautee veggies in butter for about 7 min.  

Add veggies, remaining broth, chicken, cheese, and cream, simmer 10-20 min.  

Chicken Tortilla Casserole

Chicken Tortilla Casserole Serves 10

Ingredients 4 boneless, skinless chicken breasts or rotisserie chicken
Salt
Chicken Gravy, recipe follows
1 cup canned green chiles, chopped and drained
1 medium onion, finely chopped
1 clove garlic, minced
1 cup sour cream
1 teaspoon cumin
1/2 teaspoon salt
1 teaspoon pepper
Cooking spray
Twenty-four 6-inch corn tortillas or 12 10-inch flour tortillas
4-5 cups shredded Cheddar

Chicken Gravy:

6 tablespoons butter
6 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk
Salt and pepper (I use 1/2 teaspoon salt and pepper)

Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)

You can use a rotisserie chicken. Reheat in oven according to directions.  It  should release some juices, pour those in measuring cup, add chicken stock to make it 3 1/3 cups of stock. (You will not get much liquid from chicken but what you get is extremely flavored.)   Shred the chicken.  

Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.

In a large sauce pan, heat 1 Tablespoon of olive oil.  Saute onion until tender about 5 minutes, add garlic and green chiles stir 1 mniute. Mix in the cumin, salt, pepper. Set aside. 

Chicken Gravy:
Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.

In a large saucepan with the onions mixture, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, and sour cream. Bring the mixture to a boil, stirring constantly. Remove from the heat. 

Spread 1 cup of the mixture into the prepared baking dish.

Arrange a layer of 6 tortillas over the mixture.

Then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. 

Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. 

Bake uncovered for 30 minutes.


*I use costco rotisserie chicken.  We usually will have 2 chickens for dinner the night before and I shred what is left over for this casserole.