Tuesday, November 24, 2009

Kari's Creamy Chicken Noodle Soup


This soup is so yummy, and just right for a chilly November day. It is definitely a favorite at our house when served with warm rolls. I'm sure you could use turkey in it as well to make good use of those leftovers! : )

3 c water
3 chicken
2 c chopped celery
2 c chopped carrots
1 small chopped onion

Boil above ingredients until tender and then add:

2 cans cream of chicken soup
1 c milk
2 c chopped, cooked chicken
1/2 package of cooked egg noodles ( I like to make this with the "homestyle" egg noodles you can find at sam's or costco. They taste and look like fresh noodles)

Warm through and that's it! It's my opinion it's even better the second day, so make enough for leftovers : )

Thursday, November 12, 2009

Ranch Chicken

2 cans cream of chicken soup
1 bag tortilla chips
2 cups cooked shredded or diced chicken
1 can diced tomotoes
cheese

Layer bottom of casserole dish with tortilla chips. Layer shredded cheese on top. Pour chicken soup, chicken and tomato mixture over the chips. Top with more cheese. Put in oven until warmed through. Enjoy! (eat as a casserole, or use the remaining chips to scoop it like a dip)

Monday, November 9, 2009

Roasted Tomato Basil Soup

2 tablespoons extra-virgin olive oil
1 medium diced onion (or less if desired)
1 teaspoon minced garlic
3 cans roasted diced tomatoes
1/2 cup chicken broth
10 large fresh basil leaves, chopped (can substitute with about 1/2 tablespoon dry basil)
1/4 teaspoon salt
1/2 cup cream (can substitute with whole milk)

In medium pot, saute onions and garlic in the olive oil over medium high heat for 1 minute. Add remaining ingredients except for the cream. Bring to boil, reduce heat to low, and simmer for 5 minutes.

Remove soup from heat. In two or three separate batches, puree soup in blender.(NOTE: When blending hot liquids, only fill blender halfway and place kitchen towel over lid to prevent burns). Start with lower settings before puree setting. Return puree to pot, add cream and heat through. Serve hot, garnished w/ chopped fresh basil.

This is soooo good you guys. I just had it for lunch again today. And if you are going to have grilled cheese sandwiches with your soup (which I strongly suggest), try using whole wheat/whole grain bread and use thick slices of cheese--it makes the sandwiches so rich. Also be sure to use REAL butter--don't skimp with margarine or whatever, it's just not worth it with grilled cheese. Oh yeah, and we've noticed that cooking the grilled cheese sandwiches in a cast-iron skillet has given the best results out of almost any other option.

Chicken Spaghetti

So this recipe is from a lady that was in my branch growing up. Her version is good, but I like mine a little bit spicy and a little more flavorful, so I will give you her recipe, and then give you the things I like to do differently/in addition.

CHICKEN SPAGHETTI
3 to 5 chicken breasts
12 to 16 oz. spaghetti
1/2 to 1 lb. velveeta cheese
1 can cream of mushroom soup
1 can Ro-tel (or diced tomatoes with diced green chiles)
1 can green peas (or 2 cups frozen peas)
1/2 onion, chopped
1 green bell pepper, chopped
3/4 cup butter

Jaynee's additional ingredients:
1 tsp. garlic
1 tsp. Tony's Original Creole seasoning (more or less to taste). If you use this, you don't really need to add salt. If you don't use this, then I would suggest adding 1/2 tsp. to 1 tsp. salt.
Fresh ground pepper to taste
1 jalepeno, diced
mushrooms, sauteed (i don't always do the mushrooms--just if I have them)
I don't like canned peas, so I always use the 2 cups frozen peas instead

DIRECTIONS:
Boil chicken breasts (takes about 10 minutes). Remove chicken breasts from water/broth, and then cook spaghetti in remaining broth (add water if needed). Saute veggies (and jalepenos if desired). Chop chicken into bite size pieces. Cut velveeta into small cubes. Mix all ingredients in a large bowl (add spices here). Bake in UNCOVERED pan @ 350 degrees for 20-30 minutes.

*If using 16 oz spaghetti, you may want to use an extra can of soup and closer to a pound of velveeta as opposed to 1/2 lb.

Jason loves loves loves this recipe, and so does Naomi--she actually eats when I make this. Logan liked it too, just in case anyone wanted to know. You can really just add whatever spices you want, but we have found that the ones I suggested here are universally liked in the dish. I hope you all enjoy.

Corn Chowder


This is VERY good--I was quite surprised actually. I made some homemade biscuits that went with the soup really well. I know it's a bit hot (at least it is here) for soup, but just turn your AC down for dinner and you're all set!

CORN & VEGETABLE CHOWDER:
1 Tablespoon Canola Oil
1 Red onion (can substitute w/ regular onion), diced
1 red bell pepper, seeded and diced (optional)
3 garlic cloves, crushed
1 3/4 cups diced potatoes
2 Tablespoons all-purpose flour
2 1/2 cups milk
1 1/4 cups vegetable/chicken bouillon
1/3 cup chopped spinach
1 3/4 oz/50 g broccoli flowerets
3 cups canned corn, drained
3/4 to 1 cup grated cheddar cheese
2-4 Tablespoons cream cheese
salt & pepper to taste
1 Tablespoon chopped cilantro, to garnish (optional)
4 slices bacon, crumbled, to garnish (optional)

1. Heat oil in a large pan. Add the onion, bell pepper, garlic, and potato and saute over low heat, stirring frequently, for 2-3 minutes, until the onion is softened and translucent but not colored.

2. Stir in the flour and cook, stirring constantly for about 30 seconds. Gradually stir in the milk and bouillon until smooth.

3. Add the broccoli and corn. Bring the mixture to a boil, stirring constantly, then reduce the heat. Stir in the spinach and simmer for about 20 minutes, or until all the vegetables are tender.

4. Cook bacon and set aside to cool.

5. Add the cream cheese and 1/2 cup of the cheddar cheese, and stir until it melts.

6. Season to taste with salt and pepper. Crumble bacon. Garnish individual servings with remaining cheese, bacon, and cilantro if desired.

Macaroni Cheese & Tomato

Ingredients:
2 cups dried elbow macaroni
1 1/2 to 2 cups freshly grated cheddar cheese
Generous 1 cup freshly grated parmesan cheese
1 Tbsp. butter
4 Tbsp. white bread crumbs
1 Tbsp. chopped fresh basil (or 1/2 tsp. dried basil)
Salt & Pepper
TOMATO SAUCE:
1 Tbsp. extra virgin olive oil
1 Shallot, shopped finely (or half of a small onion)
2 garlic cloves, minced
18 oz. canned, petite-diced tomatoes
1 Tbsp. chopped fresh basil (or 1 tsp. dried)

1. To make the tomato sauce, heat the oil in a pan over a medium heat. Add the shallots and garlic and cook, stirring constantly, for 1 minute. Add the tomatoes and basil, and season to taste with salt & pepper. Cook, stirring, for 10 minutes.
2. Meanwhile, bring a large pan of lightly salted water to a boil over medium heat. Add macaroni and cook until done (according to package directions). Drain macaroni thoroughly.
3. Mix the grated cheddar and parmesan cheeses together in a bowl. Grease a deep casserole dish. Spoon one third of the tomato sauce into the bottom of the dish, cover with one third of the macaroni, then top with one third of the mixed cheeses. Season to taste with salt and pepper. Repeat these layers twice, ending with a layer of grated cheeses.
4. Mix the bread crumbs and basil together and sprinkle evenly over the top. Dot the topping with the butter and cook in a preheated oven at 375 F, for 25 minutes, or until the topping is golden brown and bubbling. Serve immediately with a side of green salad.

From-Scratch Biscuits

Preheat oven to 425 degrees.

2 cups flour
3 tsp. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 cup butter
2/3 cup milk

Combine all DRY ingredients. If your butter isn't soft, cut it into thin slices right into the dry ingredients. If butter is soft, just add to dry ingredients and mix in. To work in unsoftened butter, use clean hands to scoop up flour mixture and butter pieces and gently rub between hands, slowly working the butter and flour mixture together. Repeat until mixture is a crumbly texture, then add milk and mix together with a fork. Don't overwork the dough (it's okay if there are crumbs in the bottom of the bowl still). Pour dough onto a clean counter and roll out with a rolling pin to about a 1 to 1 1/2 inch thickness. Use a cup or round cookie cutter to cut out biscuits. Place onto an UNGREASED cookie sheet and bake for 10-12 minutes, or until golden-brown on top. Serve with butter and honey :)

Sunday, November 8, 2009

Kings's Hawaiian Ham and Swiss Cheese Rolls



  • 1 (12 pack) of King's Hawaiian Original Rolls
  • 1 lb. deli ham, shaved
  • 1 lb. Swiss cheese, thinly sliced
  • 1 sticks butter (1/4 lb)
  • 2 TBS worcestershire sauce
  • 1/4 tsp garlic salt
  • 1 tsp poppy seeds


Preparation
  1. Melt butter and mix in worcestershire sauce.
  2. Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately in tact).
  3. In a 9x13 pan, place bottom half of rolls and cover with ham and cheese.
  4. Cover ham and cheese stacks with top half of rolls.
  5. Drizzle butter mixture over top of rolls, sprinkle poppy seeds
  6. Refrigerate over night.
  7. Bake at 350 degrees for 15-20 minutes and, once finished, separate for serving.
Makes 12 servings.
I have made this recipe twice recently for company. One time for a RS potluck lunch and another time to feed the missionaries. It is super easy and flavorful. You do not have to use "King's Hawaiian Bread" Any roll will work. Use small ones for more dainty luncheon size servings. You may not need to use all of the butter mixture for one dozen rolls if they are small. Here is another variation:
  • 1 stick butter
  • 1 1/2 tbsp. Dijon mustard
  • 1 1/2 tsp. Worchester sauce
  • 1 1/2 tsp. minced onion (dried)

  • I have not tried this one.

Tortellini Soup

This recipe is super easy and very tasty. You can customize it easily to fit your family's preferences. You will need the following ingredients:

1 to 1.5 lbs lean ground beef
2 1/2 cups beef broth
1 9 oz. package cheese or beef tortellini
2 or 3 cans diced tomatoes, undrained
1 to 1 1/2 cups water
1/2 onion, chopped
4 cloves garlic, minced
1 zucchini, sliced
1 cup frozen or canned corn (drain liquid if using canned)
salt & pepper
grated cheddar cheese, to garnish

Other optional/substitute vegetables include: frozen green beans, frozen okra, spinach, carrots...

Instructions: Heat 1 1/2 Tbs. olive oil at medium-high in a large pot.  Add garlic to oil, and wait until fragrant (about 30 seconds).  Add onion, and stir about 2 minutes.  Add ground beef; brown the ground beef, drain off the fat if there is excess (if you use lean meat, this step isn't necessary. Mix all ingredients EXCEPT the tortellini together, either in a pot on the stove or in a crockpot. Add salt/pepper to taste. Cook on low-medium heat for about 10-15 minutes. Add tortellini to soup and simmer for 10 minutes or so (check the package directions on the tortellini--you don't want to overcook the tortellini or it will fall apart). If you prefer more of a brothy soup, put in more liquid. If you prefer it less brothy, put in the lesser amounts of liquid called for and add a few more vegetables. You can replace the squash with green beans, or just add green beans and squash if you want. I LOVE okra in this soup, but I have come to realize, sadly, that okra-lovers are few and far between :)  This soup is great with whole wheat bread/rolls.

I LOVE FOOD!

It's true--I love food. And I love trying all kinds of food. Peggy gave me a subtle hint to start a blog where we can all share some of our favorite recipes so that it will be easier for us to look up recipes that we've shared instead of having to look back a million years on the family blog.

Recipes we'd like to see on this blog must have one or more of the following qualities: delicious, easy-to-make, absolutely mouthwatering, fantastically fun to make, a personal or family favorite, or great holiday recipes.

I hope that everyone participates on this because I think it could be great! Welcome to our family food blog!