Chicken Wild Rice Soup Recipe

Chicken Wild Rice Soup Recipe

Ingredients

2	quarts chicken broth
½	pound fresh mushrooms, chopped
1	cup finely chopped celery
1	cup shredded carrots
½	cup finely chopped onion
1	teaspoon chicken bouillon granules
1	teaspoon dried parsley flakes
¼	teaspoon garlic powder
¼	teaspoon dried thyme
¼	cup butter, cubed
¼	cup all-purpose flour
1	can (10-¾ ounces) condensed cream of mushroom soup, undiluted
½	cup dry white wine or additional chicken broth
3	cups cooked wild rice
2	cups cubed cooked chicken

Directions

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through. Yield: 14 s

The Best Baked Salmon Recipe

The Best Baked Salmon Recipe

1.5 lbs salmon (this was wild sockeye salmon)
2 Tbsp fresh parsley, finely chopped
2 large OR 3 small cloves of garlic, pressed
1.5 tsp Dijon mustard (grey poupon)
1/2 tsp salt
1/8 tsp freshly ground black pepper
1/8 cup mild olive oil
2 Tbsp fresh lemon juice
Lemon slices 

Preheat the oven to 450 degrees F.
1. Line a rimmed baking dish with foil. I  didn’t line the dish and I regretted it; I scrubbed fiercely for a day and a half.
2. In a small bowl, combine 2 Tbsp freshly chopped parsley, 2-3 cloves pressed garlic, 1.5 tsp dijon, 1/2 tsp salt, 1/8 tsp pepper, 1/8 cup olive oil and 2 tbsp fresh lemon juice. Mix well. Smell it; it’s amazing!

3. Cut salmon into even portions: I made 4 generous cuts of salmon. Lay them onto your lined baking dish skin side down.

4. Generously brush all sides of your salmon with the sauce and top with fresh lemon slices.

5. Bake at 450 °F for 12-15 minutes or until just cooked through. Don’t over-cook or your fish will be dry. Voila! Easy, excellent dish.

Crispy Cheddar Chicken Recipe

Crispy Cheddar Chicken Recipe

2 lbs chicken tenders or 4 large chicken breasts 2 sleeves Ritz crackers 1/4 teaspoons salt 1/8 teaspoon pepper 1/2 cup whole milk 3 cups cheddar cheese, grated 1 teaspoon dried parsley Sauce: 1 10 ounce can cream of chicken soup 2 tablespoon sour cream 2 tablespoon butter
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Long Horn Steakhouse Copycat Mac & Cheese Recipe

Long Horn Steakhouse Copycat Mac & Cheese Recipe

1 pound penne rigate
4 cups half and half
4 tablespoon (1/2 stick) unsalted butter
6 tablespoons all purpose flour
1 teaspoon smoked paprika, plus more for garnishing
sea salt and freshly ground black pepper to taste
4 ounces Gruyere cheese, grated
16 ounces sharp white Cheddar cheese, grated
6 ounces Fontina cheese, grated
2 ounces Parmesan-Reggiano cheese, grated


Preheat the oven to 350 degrees. 

Bring a large pot of water to a boil. Add the pasta and cook at a rolling boil until just tender. Drain, rinse under cold water, drain again and set aside in a large bowl.

Bring the half and half just to a boil in a heavy saucepan and set aside. Meanwhile, melt the butter in another heavy saucepan. Add the flour, and whisk over low heat for 5 minutes. Do not brown. Remove from the heat. Add the hot liquid to the flour mixture, and whisk well. Add the paprika, season with the salt and pepper, and return the pan to a low heat. Add half of all of the cheeses and stir until combined. Cook over medium heat, whisking constantly, until the mixture thickens; about 5 minutes. Add sauce to the pasta. Toss well to coat completely.

Coat a large baking dish/casserole with olive oil, and fill it with half of the sauced pasta. Distribute half of the remaining cheese evenly over the pasta. Repeat layering. Place the dish on a baking sheet, and bake in a preheated oven until hot, lightly browned and bubbly, about 20 to 25 minutes.

Low-Carb Broccoli Bites Recipe

Low-Carb Broccoli Bites Recipe

Pre-heat oven to 375 degrees.

16 oz Chopped Brococoli
3 Eggs
1 cup crushed French’s Fried Onions
1 1/2 cups 2% Sharp Cheddar Cheese
Salt & Pepper

Mix all ingredients well, adding salt and pepper to taste. Line Cookie sheet with parchment paper. Using hands form into balls. Bake for 25 minutes at 375 degrees.

Yields 20.

FYI- Two Weight Watchers Points each. 

Pepperoni & Cheese Bread Recipe

Pepperoni & Cheese Bread Recipe

Ingredients:
Pizza dough (I have used Pillsbury and Publix bakery dough – I think we prefer Publix, but it’s difficult to roll out)
Mozzarella cheese, sometimes I add in Cheddar for some variety.
Fresh Spinach leaves
Pepperoni
Egg White
Parmesan cheese

Roll out the dough on a cookie sheet and start to layer your spinach, cheese & pepperoni.  There really is no limit to what kind of ingredients you use.  Just depends on what your family likes.  The good news is my kids don’t really notice the spinach!

Once all of your ingredients are layered on, you can begin to roll the dough up.  When you are done rolling, pinch the seam and both ends together so the cheese doesn’t ooze out.  Make sure the seam is on the bottom, touching the cookie sheet.

I usually cook at 350 for 20+ minutes.  You’ll just want to keep an eye on it in case it needs more or less time in your oven.   Once it starts to brown you can brush it with a little egg white and sprinkle with parmesan cheese to make it pretty.

Let it cool for 5-10 minutes and slice with a serrated bread knife.

Crockpot Vegetable Soup Recipe

Crockpot Vegetable Soup Recipe

Ingredients

• 1 1/2 lb. beef stew meat
• 1 small bell pepper, chopped (1/2 C.)
• 3/4 C. 1-inch pieces green beans
• 3/4 C. chopped onion
• 2/3 C. uncooked barley
• 2/3 C. fresh whole kernel corn
• 1 1/2 C. water
• 1 tsp. salt
• 1 tsp. chopped fresh thyme leaves or 1/2 tsp dried thyme leaves
• 1/4 tsp. pepper
• 2 14 oz. cans beef broth
• 2 14 oz. cans diced tomatoes with garlic, undrained
• 1 8 oz. can tomato sauce

Directions

Mix all ingredients in a 3 1/2 to 6-quart crockpot. Cover and cook on low heat setting for 8-9 hours (or high heat setting for 4-5 hours) or until vegetables and barley are tender.

Snickers Brownie Recipe

Snickers Brownie Recipe

Brownie Layer:

1 box fudge brownie mix (make sure it's a box that will make 9 x 13 in. brownies)

Ingredients called for on box

1/4 cup hot fudge topping

Nougat Layer:

1/4 cup unsalted butter

1 cup granulated sugar

1/4 cup evaporated milk

2 (7-ounce) jars marshmallow creme

1/4 cup peanut butter

1 1/2 cups salted peanuts, roughly chopped

1 teaspoon vanilla

Caramel Layer:

1 (17-ounce) jar of caramel topping, preferably Mrs. Richardson's Butterscotch Caramel

Candy Bar Topping:

1 1/4 cups chocolate chips

1/4 cup peanut butter

Prepare brownie mix according to package directions for a 9x13-inch pan, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar to the batter. (Make sure to follow the high altitude directions if you live at high altitude.) Cool completely.

Melt butter in a saucepan over medium heat. Add sugar and milk, stirring until dissolved. Bring to a boil. Add in the marshmallow creme, peanut butter, and vanilla. Stir until smooth. Turn off heat and fold in peanuts. Pour evenly over cooled brownies. Use a spatula to help spread the mixture. Cool. (Stick brownies in the freezer for about 15 minutes to speed up the process.)

Place caramel, with the lid off, into the microwave and heat for two 30-second intervals, letting caramel rest for a few seconds between. Pour over nougat layer. Make sure to pour it evenly, covering as much of the nougat as possible. Spread with a spatula to cover any bare spots. Let cool. (Again, you can stick in the freezer for about 15 minutes.)

Place chocolate chips and peanut butter in a microwave safe bowl. Heat for 30 seconds, stir, then heat for another 30 seconds. Repeat until smooth. Pour over caramel, drizzling over as much of the surface as possible. Spread evenly over surface and place in fridge until chocolate is set. After chocolate has set, cut into squares and serve.

Chocolate Chip Cookie Pizza Recipe

Chocolate Chip Cookie Pizza Recipe

Ingredients

• 1   

  tube (18 ounces) refrigerated chocolate-chip cookie dough
• 1/2  cup 

  raspberry preserves
• 1/4  cup 

  multicolored candy-coated chocolate pieces
• 2   tablespoons 

  peanuts, chopped
• 2   tablespoons 

  shredded flake coconut

  
  

  
  

  
  

  1.

  Heat oven to 350 degrees F. Coat nonstick 12-inch pizza pan with nonstick cooking spray. Spread cookie dough out evenly in prepared pan, pressing with fingers to flatten.

  2.

  Bake in 350 degree F oven for about 17 minutes or until the cookie dough is lightly browned. Let cookie pizza cool completely in pizza pan on a wire rack.

  To decorate:

  
  

  1.

  Spread raspberry preserves evenly over cookie pizza to within 1 inch of edge of pizza. Sprinklechocolate pieces, peanuts and flake coconut evenly over the preserves. Cut the cookie pizza into 12pizza-shaped slices.