Chicken Pot Pie Soup

I've taken a semi-hiatus from cooking. I am making my comeback, and remembering why, exactly, I love cooking so much. For me, there's nothing better than cooking. I can't even explain it. Seeing the raw ingredients turn into something incredible. Seeing the whole be infinitely better than the parts. Feeding my friends, family, and loved ones delicious and healthy meals that are good for the body and soul. Doing my best to eat deliciously on a budget. Finding and using ingredients I've only read about in books. Tasting something for the first time and feeling a little bit of heaven. I have never understood when people don't feel the same way about food.

Anyway, here's a delicious and healthy meal. It is pretty price-conscious (you you can put as much or as little chicken as you want, and the vegetables are usually cheap as long as you get the asparagus on sale). You can adjust all amounts as you please, and adding an extra celery stalk here and cup of stock there really adds up and can make a HUGE pot of soup. (Leftovers are delicious.) Don't leave out the poultry seasoning - it makes a big difference. This is great for cold nights, and it comes together so quickly. Enjoy!

Chicken Pot Pie Soup

1 Tbsp. extra-virgin olive oil
2 Tbsp. butter, cut into pieces 
2 russet potatoes, peeled and diced
1 medium onion, chopped 
3 celery hearts, finely chopped 
2 carrots, peeled and diced 
1 dried bay leaf
Salt and pepper 
1 tsp. poultry seasoning 
3 Tbsp. all-purpose flour 
6 c. chicken stock 
1½ lbs. chicken tenders, chopped 
1 small bunch pencil asparagus, cut into 2-inch pieces 
1 c. frozen peas, a couple of handfuls 
2 to 3 Tbsp. fresh tarragon, 4 to 5 sprigs, chopped

Heat a large, deep skillet or a medium soup pot over medium high heat. Add olive oil and butter. When butter is melted, add potatoes, onions, celery and carrots. Add bay leaf; season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook 1 minute; whisk in wine and cook 1 minute. Add stock and bring to a boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes more. Turn off heat and add the peas and tarragon. Stir to combine. Let heat and serve!

Note: Serve with bread, if you're so inclined. Adam loved a marbled rye with it, but any good bread will do.

Potato Chowder - Slow Cooker!

This potato chowder is amazing for two reasons: it's incredibly delicious, and it's incredibly easy. (Not everything has to be healthy, right? Especially when it's comfort food? ...that's what I tell myself anyway. And besides, this iteration is WAY healthier than so many other potato chowder recipes!)

Whenever I know I'm going to have a long day and I won't want to cook at the end of it, I get this started in the morning. It needs to cook for at least 8 hours, but it's so worth the wait!

Serve this delicious chowder with pepper, shredded cheese, crumbled bacon (I cook mine in the microwave for easy cleanup and fat drainage), and snipped chives for that mild onion flavor.

While I LOVE this soup in the winter or on a cold rainy day, there's NEVER a day that I make it and wish I had made something else. By the way, for those following the picky palate of my brother, he LOVES this one. (It probably has something to do with the bacon, but hey - he still loves it!)

If you have any leftovers, they're delicious the second day. Past that I wouldn't know - they don't last around here!

Slow Cooker Potato Chowder

8 c. peeled, diced potatoes (about 5 large russet potatoes)
1/3 c. chopped onion
3 (14-oz.) cans chicken broth
1 can cream of chicken soup
Pinch salt
1/4 tsp. pepper
8-oz. package cream cheese, cubed
Bacon (cooked and crumbled), shredded cheese, and snipped chives, for garnish

In a slow cooker, combine the first 6 ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Turn slow cooker to high for 15-20 minutes to help melt cream cheese. Garnish with bacon, cheese, and chives, if desired.

AJ's Baked Potatoes

I've posted this recipe before, but now you get to see the pictures! The orange in the background is a salad heavily dosed with shredded carrots (gotta make up for the barbecue covering my baked potato). These are delicious, quick, and easy!

My potatoes were little guys and I was hungry, so I made two. :)



Mmmm. And then you mix up the sauce and the shredded pork....

Do you see the cheese underneath? There's also butter and s&p, but you can't see that.

Heaven.

Try this for the manly man in your life.

BBQ Baked Potatoes.

1 pkg pork short ribs
1 bottle Famous Dave's Rich & Sassy BBQ Sauce
4-6 Idaho potatoes, scrubbed clean
Salt and Pepper
Toppings: Shredded cheese (whatever your favorite is), Sour cream, Butter, Chives, BBQ sauce

In the morning, throw all the ribs and 1-1.5 cups BBQ sauce into a slow cooker (eyeball measurement - enough to cover ribs). Turn to LOW and cook 7-8 hours (up to 9-10 if needed). 1 hour before you're ready to eat, sprinkle the potatoes liberally with salt and pepper (may need to wet potatoes to get S&P to stick), wrap in foil, and bake in a 500* F oven for an hour. 15 minutes before potatoes are done, pull the ribs out and shred, discarding fat. (You can skip this step if you're feeling lazy, and just let everyone shred their own.) Add another 1/4-1/2 c. BBQ sauce if needed. There are two ways to serve:

Martha Stewart way: Once potatoes are done, allow to cool. Cut tops off potatoes, scoop out flesh, mix with toppings and BBQ, stuff into potato, add more toppings on top, replace potato top, and bake at 350* for another 10-15 minutes or until heated through.

Sarah way: make a "Build Your Own" potato bar. Set everything out and let everyone go to town building their own.

Classic Lasagna, Olive Garden Breadsticks, Salad: Comfort Food.

This dinner takes a bit of effort, I'll give you that. But it's more than 100% worth it.

"Almost Famous" Breadsticks

Classic Lasagna (my own original recipe):

Dried lasagna sheets (around 15)
15-oz. carton ricotta cheese (part-skim or whole)
1 egg, slightly beaten
2½ c. shredded mozzarella cheese, divided
1/2 c. grated parmesan cheese
Meat sauce, recipe follows (need to prepare 2-3 hours in advance)

Preheat oven to 350° F. In a large pot of salted boiling water, boil noodles until al dente. Make sure they do not stick while cooking. When they are done, drain them, then lay them in a single layer on a plate so they do not stick.

In a large bowl, combine egg, ricotta, and parmesan. Cover the bottom of a 9x13 glass baking dish with a few ladlefuls of meat sauce. Cover the sauce with a single layer of noodles, overlapping if necessary. Spread half the ricotta mixture over the noodles, then sprinkle with 1 c. mozzarella, then cover evenly with 1/3 of meat sauce. Repeat the steps: noodles, ricotta, 1 c. mozzarella, sauce. The last layer is noodles then sauce. At this point, lasagna may be refrigerated or frozen until ready to bake.

Cover with foil and bake for about 45 minutes. Uncover, sprinkle with remaining 1/2 c. mozzarella, then continue cooking an additional 15 minutes. Let lasagna sit and set up for at least 15 minutes prior to serving.

Sauce:
1 lb. ground beef
3/4 lb. mild or spicy ground Italian sausage
1 small onion, chopped
Large jar Ragu traditional spaghetti sauce
1/2 c. beef stock
1/2 c. red wine (optional)
2 Tbsp. butter
2-3 Tbsp. heavy cream

Brown ground beef, Italian sausage, and onion together. Add spaghetti sauce and beef stock. Allow to simmer for 2-3 hours. (This step is very important.) Right before assembling lasagna, stir in butter and cream.

Serving Suggestion: green salad and breadsticks, served with extra sauce for dipping

Note: Can prepare without boiling noodles – with the amount of sauce in this recipe, the lasagna does not turn out dry. Also, can prepare the night before and allow to sit in fridge overnight. Allow to come to room temperature before cooking, or put lasagna in cold oven before heating.

Baked Manicotti

This is one of my favorites. It is sooo easy, comes together in a snap, cleanup isn't bad, and it makes you feel like a pro. I always use a little bit more spaghetti sauce than the recipe calls for, especially since I don't cook the shells first.  Also, the basil pesto is SO worth it.  It's expensive and goes bad fast BUT... if you store it in the freezer, it will keep (up to 6 months after opening) and it thaws almost instantly when you need to use it. Don't leave that ingredient out! It makes a huge difference!

Also, you can get away with not cooking the shells. Just be sure you overdo the sauce, because the shells absorb a good bit of the moisture while cooking.

Baked Manicotti

2 c. spaghetti sauce
1 egg, lightly beaten
2 c. ricotta cheese
2 c. shredded mozzarella cheese, divided
1/2 c. grated parmesan cheese
1/4 basil pesto sauce
12 manicotti shells, cooked, rinsed in cold water (or uncooked and add 1/2-1 c. sauce to recipe)

Preheat oven to 350° F. Spread 3/4 c. of the spaghetti sauce on bottom of 9x13 baking dish. Mix egg, ricotta, 1½ c. mozzarella, parmesan, and pesto sauce until well-blended. Spoon cheese mixture into large resealable plastic bag. Using scissors, cut off one of the bottom corners of the bag. Fill manicotti shells, one at a time, squeezing cheese mixture into both sides of each shell. Place in baking dish; pour remaining 1¼ c. spaghetti sauce over manicotti. Cover with aluminum foil. Bake 40 minutes or until heated through. The last 5 minutes of cooking, sprinkle more mozzarella cheese over top and remove aluminum foil to allow to melt and brown slightly.

I serve this with a simple green salad and some form of bread.

Chicken Pot Pie

Easy and delicious!

Chicken Pot Pie

3-4 chicken breasts, cut into 1/2" cubes
Salt and pepper
Poultry seasoning
3-4 carrots, peeled, sliced
8 oz. sliced fresh mushrooms
1 smallish onion, chopped
1 small baking potato, peeled, chopped
1 c. fresh or frozen corn kernels
1 c. frozen green peas
1 can cream of mushroom soup
1 c. chicken stock
1½ c. Bisquick
1 c. milk
2 Tbsp. melted butter

Preheat oven to 350° F and lightly grease a 9x13 glass baking dish. Season chicken with salt, pepper, and poultry seasoning, to taste. In a large sauté pan over medium heat, brown chicken with carrot, mushrooms, onion, and potato (and S&P to taste) until chicken is browned, onion and carrot are tender, and mushrooms have released their liquid. In the last 2 minutes, add FRESH corn. (If corn is frozen, just add it with the peas.) Remove from heat and allow to cool a few minutes. In prepared 9x13 dish, layer chicken mixture with corn and peas. In a separate bowl, whisk together soup and chicken stock, and season with salt and pepper. Pour over casserole. Whisk together Bisquick and milk, and pour over casserole. Drizzle butter over casserole. Bake until the topping is golden brown, 30 to 40 minutes.

Note: to make this easier, you can substitute frozen for a lot of these vegetables, but I enjoyed the taste of fresh, and it didn't take a whole lot longer to prep and sauté the fresh vegetables. Also, you can substitute shredded rotisserie chicken for the raw then sautéed chicken. Just heat it in the sauté pan with the poultry seasoning. DON'T LEAVE OUT THE POULTRY SEASONING. It makes such a big difference!