Creamy Chicken, Vegetable and Gnocchi Soup

Comfort food… yum!

Recipe

3 tablespoons butter

3 tablespoons olive oil

1 onion, chopped

4 carrots, chopped

2 ribs celery, chopped

4 cloves garlic, minced

1/3 cup flour

2 breasts chicken

1 lb. gnocchi

4 cups chicken broth

1 and 1/2 cups half and half

4 cups fresh spinach

1 tablespoon fresh basil

Parmesan

Sea salt and fresh ground black pepper

In a skillet or shallow pan melt butter and add olive oil. Saute the onion, carrots, celery and garlic. Add a 1 teaspoon salt. Once the onions are translucent add the flour. Cook for one minute stirring constantly. Add 1 of the cups of chicken broth and mix until thickened. Transfer to the slow cooker. Add the remaining chicken broth, gnocchi, half and half and chicken. Cook on low for 6-7 hours or on high for 3-4. Add the spinach and basil. Heat through for a few minutes, add salt if needed, pepper and Parmesan cheese. Serve.

June 26, 2019

One Pot Chicken and Veggie Saute

This was a creation I came up with in my head while at the grocery store thinking of something new to make. I mus tsay I had to pat myself on the back for this one. Wow is it so good!

Recipe

2 tablespoons avocado oil

2 tablespoons butter

1 pound chicken breasts or tenders

1 package spicy Italian chicken sausage

2 small zucchini, chopped

1 small yellow crook neck squash, chopped

1 small onion sliced

sea salt and pepper

1/4 cup Parmesan cheese, shredded

Saute the chicken and Italian sausage (if not cooked) until browned and thoroughly cooked in 1 tablespoon each of the oil and butter. Add the onion and squash, salt and pepper and remaining oil and butter, until softened. Top with cheese off the heat and serve with rice and a green salad.

June 26, 2019

Waldorf Salad

This is my version of a Waldorf salad. Simple and one of those filling feel good meals.

Recipe

8-10 cups mixed salad greens of your choice

1 whole rotisserie chicken, chopped

1 package turkey bacon cooked and chopped

1/2 thinly sliced purple onion

1 cucumber chopped

2 green apples chopped or sliced

1/2 cup dried cranberries or cherries

1/2 cup chopped walnuts

Toss ingredients together and use your favorite dressing.

I like to blend 1 cup olive oil, 1/2 cup balsamic vinegar, 3 tablespoons honey, sea salt and pepper. Delicious!

August 5, 2016

Chicken Fettuccine Alfredo

Not a fat free meal at all, but simple, fast and really tasty! Serve with a big salad to justify all those extra calories!

Recipe

2 chicken breasts, grilled and chopped

1 lb fettuccine noodles, cooked

For the Sauce:

1 stick butter

1 (8 oz. pkg) cream cheese

2 cups heavy cream

1 teaspoon garlic granules

1/2 cup Parmesan cheese

salt and pepper to taste

Melt butter and cream cheese in a medium saucepan over medium heat, whisking until smooth. Add the cream and garlic. Bring to a boil, turn down heat and simmer stirring occasionally while cooking chicken and noodles. Add the Parmesan cheese once the sauce is off the heat. Add salt and pepper to taste. Pour over noodles and chicken. Serve warm with a big green salad.

August 3, 2016

Mango Mint Chicken Salad with Creamy Avocado Dressing

This flavorful salad is a healthy and delicious spring/summer meal for the family or a gathering!

Recipe

Marinate 4 chicken breasts for at least 2 up to 24 hrs in:
1/2 cup good olive oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste

Grill chicken when ready

For the dressing blend together:
1 cup extra virgin olive oil
1 mango, peeled and pitted
1/4 cup fresh cilantro
1/4 cup fresh mint
1 teaspoons curry powder
1 tablespoon white wine vinegar or juice of 1 lemon
2-4 tablespoons honey
Salt and pepper to taste

For the salad
2 ripe avocados, sliced
1 peeled and sliced mango
1/4 thinly sliced red onion
As much spring mix as you want to use
Chopped basil as a garnish

August 3, 2016

Homemade Tender Chicken and Broth for Casseroles or Soup

This recipe is very versatile! You can use it to make my Sour Cream Avocado Enchiladas or simply turn it into a soup! Or maybe you have other ideas for it, either way it’s a must have staple in any kitchen!

Recipe

1 whole 3-4 lb. organic chicken, rinsed with organs removed

1 celery stalk, roughly chopped

1 large leek washed and roughly chopped

1 large carrot, peeled and roughly chopped

1 yellow onion, quartered

1 bay leaf

2 springs fresh thyme

1/2 teaspoon black peppercorns

2 teaspoons sea salt

Place chicken in a large pot add remaining ingredients and fill the pot with 10 cups water. Bring the water to a boil and then lower the heat, simmering for 2 hours. Strain the stock and save for later. Discard the vegetables, shred the chicken and set aside. Use in any recipe you like.

August 3, 2016

Sour Cream Avocado Chicken Enchiladas

These are really delicious and definitely not fat free, but oh such a crowd pleaser! Serve with a big green salad.

Recipe

16 flour tortillas

3-4 cups cooked shredded chicken

4 cups shredded Monterey or Pepper Jack cheese

1 – 4 oz. can mild green chilies, chopped

2 ripe avocados, sliced

4 tablespoons butter

4 tablespoons flour

2 cups chicken broth

1 cup sour cream

4 tablespoons chopped green onions

Coat a 9 x 13 dish with cooking spray and set aside. Preheat the oven to 350`. In a large bowl, combine the chicken, chilies and 2 cups cheese. Fill each tortilla with about 1/4 cup of the chicken mixture. Add 1 – 2 slices avocado and fold in sides then fold from bottom to top, placing the seem bottom side down in the dish.

Make the sauce by melting the butter in a large sauce pan over medium high heat. Add the flour and cook for one minute. Whisk in the chicken broth and a pinch of salt. Allow to boil until thickened. Let cool slightly then whisk in the sour cream. Pour sauce over enchiladas and sprinkle with remaining cheese. Top with green onions and bake for 20-25 minutes until bubbly. Then set the broiler and broil for a few minutes until golden brown. Enjoy!

December 3, 2015

Creamy Vegetable Quinoa Chicken Soup

This is a healthy version of comfort food without the sacrifice of great taste! I like to cook it in my crock-pot, but you can do it over the stove top too!

Recipe

1 cup mixed quinoa, rinsed

1 lb. organic chicken breast

1 onion, chopped

4 ribs celery, chopped

6 carrots, peeled and chopped

4-5 cloves of garlic, minced

8 cups organic chicken stock

2 bay leaves

2 tablespoons poultry or Italian seasoning

5 tablespoons butter

1/2 cup all-purpose flour

2 cups milk

Salt and pepper to taste

Place all ingredients into the crock-pot except for the butter, flour and milk. Cook on low for 6-8 hours. Shred the chicken. In a large sauce pan melt the butter. Add the flour and cook for 1 minute. Slowly whisk in the milk and cook on medium high heat until bubbly and thick. Add the milk mixture to the crock-pot and mix well. Check your seasonings and add salt and pepper as desired.

If using a large dutch oven or pot to cook instead of a crock-pot, sauté the onions, carrots and celery for about 10 minutes in olive oil. Cook the chicken (generously coated with olive oil, salt and pepper) in the oven at 400 degrees. Add the seasonings, bay leaf and quinoa to your vegetables. Add the chicken stock and cook for 20 -30 minutes until the quinoa is soft. In a large sauce pan melt the butter. Add the flour and cook for 1 minute. Slowly whisk in the milk and cook on medium high heat until bubbly and thick. Add the milk mixture to the pot and mix well. Chop or shred the chicken, add to the soup. Check your seasonings and add salt and pepper as desired. Serve with homemade bread and salad.

November 24, 2015

Navajo Tacos with Homemade Scones

These are a family favorite! I love meals that are simple, filling and healthy! You can go vegetarian or use meat. Be sure to use my recipe for Honey Whole Wheat Scones for these. The sweetness of the scone and savory flavors of the toppings make this a real treat!

Recipe

One recipe of Honey Whole Wheat Scones or your own recipe. Pinch dough off into balls and roll out into disc shapes.

Your favorite browned turkey or beef taco meat recipe ( I like to make it simple by adding a chopped onion to the meat, 1 tablespoon ground cumin, 1 tablespoon chili powder and 2 teaspoons dried oregano, salt ans pepper).

1 can drained black, pinto or refried beans

Lettuce

Sharp cheddar cheese

Sour Cream

Salsa or chopped tomatoes

Guacamole or sliced avocado

Top your scone with whatever you want and enjoy!

November 23, 2015November 23, 2015

Easy Enchiladas “Your Way”

Hearty and delicious! This recipe comes from my mother-in-law with a few differences to make it my own. They are really more like smothered burritos! Simple comfort food!

Recipe

1 lb. ground turkey or beef (you can even use shredded cooked chicken too)

1 large onions, chopped

1 tablespoon chili powder

1 tablespoon cumin powder

2 teaspoons dried oregano

Sea salt and fresh ground pepper to taste

1 can green chilies

2 cans refried beans

2 (15 oz) bottles or canned enchilada sauce (I like Sprout’s brand)

16 flour tortillas (I like the brand from Costco you have to cook)

3-4 cups shredded sharp cheddar cheese

Sour cream

Green onions

Tomatoes

Lettuce

In a large dutch oven pot, brown the meat on medium high heat. Add the onions and seasonings. Add the chilies, beans and half of one bottle or can of enchilada sauce to thin out the bean mixture. Cook until heated through. Cook the tortillas if needed. Spray a 9×13 casserole dish with oil. Fill each tortilla with the bean mixture and roll the outsides in and then roll bottom up. Pour remaining enchilada sauce over the tortillas in the dish and top with cheese. Bake in the oven at 350 degrees until the cheese is bubbly and melted. I like to serve it over a big bed of lettuce with sour cream, tomatoes and green onions!