Broccoli Cheese Soup

This soup is AMAZING!
The taste and texture is fabulous.
Huge bonus is that it is super fast and easy to make.
By the end of dinner, Andy and my two kiddos were bargaining on who got to have what was left in the pot.
Next time, I think I better double the recipe.
Once again, a big thank you to Melanie over at My Kitchen Cafe for this yummy soup.



Broccoli Cheese Soup
adapted from My Kitchen Cafe

What you Need:

1 can chicken broth (you can use 2 cups of water and 1 teaspoon of Shirley J Chicken Bullion)
1 small onion, diced

1/3 c. flour
1/4 c. butter
1/2 teaspoon of pepper

2 c. milk (whatever kind you have)
1 1/2 c. shredded of extra Sharp cheddar cheese
1/2 c. shredded swiss cheese
3-4 cups of steamed chopped broccoli

How to Make:

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.

Makes 3-4 servings

Crock Pot Minestrone Soup

This soup is amazingly close to the Olive Garden's Minestrone soup!
It is so delicious and very healthy.
Packed full of vegetables in a tomato soup base and then topped with Parmesan cheese.
This soup would also be really good if you wanted to add turkey sausage.
I usually serve it with bread sticks or french bread and a green salad.
I also love that it is made in a crock pot, that makes dinner time prep a bit more smoothly.


Crock Pot Minestrone Soup

serves 6 - 8

What you need:

• 1/2 onion, chopped
• 1 cup carrots, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, minced
• 1 (28 oz) can crushed or diced tomatoes
• 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
• 4 cups fat free chicken broth (or vegetable broth for vegetarians)
• 1/2 cup of good shredded Parmesan cheese
  
• 1 fresh rosemary sprig
• 2 bay leaves
• 2 tbsp chopped fresh basil
  
• 1/4 cup chopped fresh Italian parsley leaves
• salt and fresh pepper
• 1 medium zucchini, chopped
• 2 cups chopped fresh spinach
• 2 cups cooked small pasta like shells or elbows (al dente)
• extra shredded Parmesan cheese to top

How to Make:

1. Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.

2. In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese, salt and pepper. Cover and cook on low for 6 to 8 hours OR on high for 4 hours.

3. Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, and season to taste with salt and black pepper.

4. Serve soup into bowls and top with extra Parmesan cheese.

ENJOY!

Five Hour Stew

When I want a good,
hearty
and easy to make
beef stew, I go to this recipe.
The only prep is cutting up the carrots and potatoes and mixing everything together.
After cooking for five hours you will have a perfect beef stew for a chilly night.

When I have the extra time, I will make my all time favorite beef stew recipe. This stew has many steps and takes longer to make but it is very worth it! You can find that recipe here:
Hearty Beef Stew

Five Hour Stew

-2 1/2 lbs. stew meat/beef cubes
-8 medium carrots, peeled and sliced
-8 medium potatoes, peeled and cubed
-2 bay leaves
-1 pkg. dry onion soup mix OR 1/2 cup of Shirley J Onion Soup mix
-1 can cream of mushroom soup
-1 can cream of celery soup
-1 can tomato sauce

1. For cooking stew in oven- preheat to 250 degrees - bake for 5 hours.
For cooking in crock pot -set to cook on high for 4 to 6 hours.

2. Mix onion soup, cream of mushroom soup, cream of celery soup, can of tomato sauce. Add stew meat, vegetable, and bay leaves. Mix until all combined.

3. Stir occasionally while cooking.

enjoy!

Baked Manicotti

I love Manicotti!
I have tried many recipes that were good, but let me tell you. . .
this is BY FAR the BEST Manicotti that I have ever made.
It does have a few steps and took me about 45 minutes to put together, but it was so worth it.
I love that this recipe uses the NO-BOIL lasagna noodles to roll up the cheese. It is so much easier than trying to stuff the cheese into the Manicotti tube noodles. I also think that it adds great texture and tastes so good.
This recipe makes enough for our family of four to have it for two meals.



Baked Manicotti
adapted from: My Kitchen Cafe

*Serves 6 to 8

Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
1 18 -ounce tomato sauce
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil OR Shirley J Pizza and Pasta Seasoning

Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil
16 no-boil lasagna noodles (use the Barilla brand)

Adjust oven rack to middle position and heat oven to 375 degrees.

Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, tomato sauce, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

ENJOY!

Creamy Pasta and Mushroom Skillet

I h e a r t Skillet meals!
My family does too, especially when there are some kind of noodles involved.
This is a recipe that I found in an old 'Church' cookbook .
I have been making it for years now, and have changed a few things from the original recipe. skillet meals are one of the staple meals at our house.
I substituted Barilla Plus Penne for the rigitoni, I feel better if we eat a healthier pasta.
However, it is very good with the original rigitoni noodle.


Creamy Pasta and Mushroom Skillet

1 Tablespoon Olive Oil
3 Chicken breasts, cut in 1/2 inch pieces
1 medium onion or 3/4 cup, chopped
2 garlic cloves, minced
1 can diced tomatoes
1 can mushrooms, drained
1 can cream of chicken soup OR 1/3 cup of Shirley J Cream Soup base and 1 cup of water
1 cup frozen peas, thawed
8 - 10 oz pkg, rigatoni pasta (I used Barilla's Plus Penne pasta)
Parmesan cheese

1. In a pot of bowling water, cook noodles until done. Drain and set aside.

2. In a Skillet, heat the Olive Oil. Cook chicken and onion until chicken is no longer pink. Add garlic and cook for about 5 more minutes.

3. Add the canned tomatoes, drained mushrooms, and cream of chicken soup, heat through. Now add the frozen peas, stir them in the mixture and allow them to warm up (about 4 minutes)

4. Add the cooked pasta, combine well.

5. Serve immediately, garnished with Parmesan cheese on top.

Enjoy!

Beef and Broccoli Stir-Fry

Stir-Fry's make great meals!
Fresh Vegies and meat served on-top of steamed rice or noodles, YUM.
I have been making this recipe for many years. It is really easy to make, you just need to plan on marinading the meat a couple of hours before hand. If I know that I will not have time before hand, I will prepare the meat and marinade in the morning.
Enjoy!

Beef and Broccoli Stir-Fry

-round steak (1 lb) - cut in thin strips
-4 T. soy sauce
-2 T. cooking sherry
-2 tsp. sugar
-1 tsp. ground ginger
-1 T. cornstarch
-1 lb. fresh broccoli
-2 T. oil
-1/2 medium onion sliced
-2 tsp. garlic salt
-1 tsp. salt
-1 1/4-1 1/2 cups beef broth OR Shirley J Beef Bouillon

1. Cut meat. Put soy sauce, sherry, sugar, ginger, 2 tsp of cornstarch, and sliced meat in a bag or bowl. Let marinate in the refridgerator for 30 min. to 2 hours.

2. Cut up broccoli into small pieces. Put broccoli in a pan of water and steam for only 2 minutes (Broccoli should still be crisp).

3. In a frying pan put onions, garlic salt, meat and cook on high heat until meat is done. Remove from pan.

4. Add the olive oil and cook broccoli on high heat, stirring fast for about 1 minute.

5. Put everything back into the frying pan and add salt and beef broth. Put in a bit more cornstarch if you want the sauce thicker. Cook for about 2 -3 minutes.

6. Serve over steamed rice.

Sausage and Spinach Penne Skillet Supper

Another ONE PAN Skillet meal.
This one is Delicious!
My husband loves anything with sausage, so he devoured it and ate all of the leftovers later that same night.
This is a definite Make again recipe!


Sausage and Spinach Penne Skillet Supper
adapted from My Kitchen Cafe

1 tablespoon olive oil
1 pound Italian-style turkey or orther sausage, casings removed
3 medium garlic cloves, minced finely
3 1/2 cups water
2 1/2 cups low-sodium chicken broth OR Shirley J Chicken Bouillon
1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped fine
1/2 teaspoon salt
12 ounces (about 3 1/2 cups) penne pasta
1 (6-ounce) bag baby spinach
3/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts

1. Heat the oil in a 12-inch nonstick skillet over medium heat until hot and add in the sausage. Cook until lightly browned and no longer pink about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

2. Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta. Increase the heat to medium-high and cook at a strong simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes (if you find the liquid is absorbing too quickly and the pasta is still undercooked, add a bit more water in small amounts until the pasta is cooked thoroughly).

3. Stir in the spinach, a handful at at time, and cook until wilted. Off the heat, stir in the cheese and pine nuts. Season with salt and pepper to taste and serve immediately.

Grilled BBQ Chicken Chop Salad

This Salad is restaurant quality, if i do say myself.
Fresh Vegetables, tangy yet sweet BBQ chicken, and fresh feta cheese. All on top of crisp romaine lettuce tossed in a little ranch dressing.
Oh Yummy!!
A great light and flavorful summer meal.
This salad is a new favorite for my husband and I. I am already looking forward to making it again!

I came up with this salad recipe for
the July 2009 Home Chef Blog Recipe Contest, featuring the
Shirley J BBQ Seasoning Mix.
You can find the Shirley J blog here.
You can learn more about Shirley J Products on the
Shirley J Website.
If you are interested in making or ordering any Shirley J product, the 'how to' is on the left hand side of this blog.

Grilled BBQ Chicken Chop Salad

Serves 4

• 4 Chicken Breasts
  
• 1 cup of Shirley J BBQ Seasoning Mix
• 1/2 cup hot water
• 2 Tbsp vinegar
  
• 6 bacon slices
  
• 2 medium head romaine lettuce (12 ounces), cut crosswise into 1/2-inch pieces
• 4 to 5 Tablespoons of Ranch Salad Dressing
  
• 4 ounces feta cheese, crumbled (1 cup)
• 2 plum or roma tomatoes, halved lengthwise and sliced crosswise 1/2 inch thick
• 1 avocado, halved, pitted, peeled, thinly sliced, and cut into 2-inch pieces
• 1/2 cup chopped red onion
  

Step 1: In a mixing bowl wisk together Shirley J BBQ Seasoning mix, hot water and vinegar. Mix until all combined. Marinate defrosted Chicken Breasts in the BBQ mixture for at least 2 hours. (I started marinating the chicken the morning before I grilled).

Step 2: Preheat your grill (if using an outdoor grill). Place foil on the grill. Cook the chicken on the foil in the grill on Med- high heat for 10 minutes each side or until done. I spooned on some of the leftover marinade the first time I flipped over the chicken. After Chicken is done, slice it in 1 inch pieces.

Step 3: Place the strips of bacon in a baking pan. ( if you want really easy cleanup from the bacon grease, put a piece of foil that covers the sides and bottom of the pan. Then to clean it up you just pick up the foil after the grease has cooled and throw away) Put in oven and cook on Broil for about 5-10 minutes until it is as crispy as you would like. After bacon is done, pat with a paper towel to get excess grease off of bacon. Then cut bacon in 1/2 inch pieces.

Step 4: Put the Romaine lettuce in a big mixing bowl. Pour the Ranch dressing over top and toss the lettuce until the dressing is mixed through out the lettuce evenly.

Step 5: Now for the FUN part, assembling your salad. I did mine on individual plates. 1st- lettuce, 2nd- on top of lettuce put the chicken, bacon, feta cheese, avocado, onion, and tomatoes.

(an idea: if you like crunchy on your salad, you can add tortilla strips to place on top)

Enjoy!

**The Shirley J BBQ Seasoning Mix is $9.70 for a 20 oz can**

Simple and Meaty Skillet Lasagna

This is for sure an easy way to make Lasagna!
It is easy, quick, and very VERY good.
Skillet meals are nice because you only use one pan, only one pan to wash is such a great thing.
I served this with a green salad and Garlic bread.
This Recipe made enough for our family of four to have it for two meals, I love leftovers.

Simple and Meaty Skillet Lasagna
adapted from My Kitchen Cafe

3 (14.5 ounce) cans whole peeled tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon olive oil
1 medium onion, minced
Salt
3 medium garlic cloves, finely minced
1/8 teaspoon red pepper flakes (these do not add spice - just flavor!)
1 Tablespoon dried basil
1/2 Tablespoon dried oregano
(you can substitute 1 1/2 Tablespoons of Shirley J Italian seasoning for the basil and oregano)
2 Tablespoons of sugar
1 1/2 pound ground beef (I used 85% lean)
12 curly-edged lasagna noodles, broken into 1 inch lengths
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 cup ricotta cheese (do not use fat-free)

1. Pulse the tomatoes with their juice in a blender or food processor until they are coarsely ground and no large pieces remain (in a food processor, that is about 12 pulses0.

2. Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring often, until the onion is softened and translucent, about 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until it is lightly browned and no longer pink, 5 to 6 minutes.

3. Scatter the broken lasagna noodles over the meat and then pour in the ground tomatoes and tomato sauce over the pasta. Stir in the basil, oregano, and sugar. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.

4. Off the heat, stir in half the mozzarella and half of the parmesan. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Serve.

Chicken Pot Pie

I found it!
The BEST Chicken Pot Pie Recipe.
I have tried a few recipes for Pot Pie, but this one is a keeper.
This is a recipe from my sweet friend Michelle. I did change it a little bit, and it turned out perfect.

Chicken Pot Pie
adapted from Michelle Y.

-1/3 cup butter
-1/4 cup chopped onion
-2 cups chopped carrots
-1 cup chopped celery
-1/3 cup flour
-1/2 tsp. salt
-1/4 tsp. pepper
-1 can chicken broth (OR 2 cups made Shirley J Chicken Bouillon )
-1 chicken bullion cube (OR 1 tsp of Shirley J Chicken Bouillon)
-2/3 cup milk
-3 cups cooked, cubed chicken (3-4 chicken breasts)
-2 cups frozen green beans
-2 cups frozen corn
-2 refrigerated Pillsbury pie crusts

1. Melt butter, add onion, carrots, and celery. Saute for about 5 minutes.

2. Mix in flour and slowly add broth, bullion, milk, and cook until thick.

2. Add salt and pepper, cooked chicken, and frozen veggies to the mixture, and pour into pie plate lined with one crust.

3. Place the second crust on top, pinch together the edges, slit the top to vent and wrap the edges in foil

4. Bake at 400 until golden brown....about 45-60 minutes.

5. Let sit for 10 -15 minutes before serving.

Enjoy!

Hungarian Goulash

I am a big fan of Slow Cooker or 'Crockpot' meals.
They are a great option for a busy weekday or a relaxing weekend meal.
Andy found this recipe in a cookbook that we were given for our wedding (9 years ago) the cookbook is simply called,
'Slow Cooker Cookbook' from Betty Crocker.
This recipe has been a favorite and a staple meal in our house for many years.
Enjoy!


Hungarian Goulash

-2 tablespoons vegetable oil
-2 pounds beef stew meat, cut into 1 - inch pieces
-1 large onion, sliced
- 1 can (14 1/2 ounces) ready-to-serve beef broth
(or 14 1/2 ounces of made Shirley J Beef Broth)
-1 can (6 ounces) tomato paste
-2 cloves of garlic, finely chopped
-1 tablespoon Worcestershire sauce
-1 tablespoon paprika
-1 teaspoon salt
-1/4 teaspoon caraway seed
-1/4 teaspoon pepper
-1/4 cup cold water
-3 tablespoon of flour
-1 medium bell pepper, cut into strips
-8 cups of hot cooked egg noodles, for serving

1. Heat oil in a 10-inch skillet over medium high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown;drain. Place beef and onion 3 1/2-6 quart slow cooker.

2. Mix broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, caraway seed, and pepper; stir into mixture.

3. Cover and cook on low heat setting for 8- 10 hours or high setting for 4-5 hours.

4. Mix water and flour; gradually stir into beef mixture. Stir in bell pepper. Cover and cook on high heat setting for 30 minutes.

5. Serve over hot cooked noodles.

Meatball Subs

Prepare yourself
this recipe is so heavenly and very MESSY!
As you are devouring them just remember to have a napkin handy.

I came up with this recipe for
the June 2009 Home Chef Blog Recipe Contest featuring the
Shirley J Pizza and Pasta Seasoning.
You can find the Shirley J blog here.
You can learn more about Shirley J Products on the
Shirley J Website.
If you are interested in ordering any Shirley J product, the 'how to' is on the left hand side of this blog.

Meatball Subs

Serving: Makes 6-8, 6 inch Subs

Ingredients:

Meatballs-
-1 1/2 pounds of lean ground beef
-1 egg, beaten
-1/2 cup finely chopped onion
-1/2 cup plain bread crumbs
-1/4 cup SHIRLEY J Pizza and Pasta Seasoning
-2 teaspoons Worcestershire sauce
-1/4 teaspoons black pepper
-1/2 teaspoon salt

15 Minute Marinara Sauce:
(If you want to save time you can use store bought pre-made Marinara Sauce like Prego. However, I strongly recommend making this sauce.)
-2 tablespoons extra-virgin olive oil
-4 cloves garlic, crushed and chopped
-1/4 teaspoon crushed red pepper flakes
-A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
-1 teaspoon Shirley J Pizza and Pasta Seasoning
-1 (28 ounces) can crushed tomatoes
-1 (14 ounces) can chunky style crushed tomatoes
-Salt and freshly ground black pepper

-Bread: you need bread that is crusty so that the sandwich does not turn soggy. I like to use: French Baguettes or Ciabatta bread and cut them into 6 inch parts. You can buy the bread at your grocery store or I like to get mine at Panera Bread(Midwest) or Kneaders(Utah). You will need 2 loaves of the bread you choose to fill all of the meatballs.

-2 1/2 cups Italian 4-cheese blend


Directions:
1. Preheat oven to 450 degrees

2. Mix all of the meatball ingredients together in a large mixing bowl until all combined, trying not to over-mix. Roll into golf-ball size (or smaller) balls. Place them on a greased cookie sheet. Cook for about 10 minutes, turning half way through.


3. For 15 Minute Marinara Sauce: Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add seasoning and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer for 10 minutes.

4. Combine meatballs and sauce and pile into crusty rolls or bread, 4 meatballs per sub. Top with shredded cheese and place subs under broiler to melt cheese.

Enjoy!

The Shirley J Pizza and Pasta seasoning comes in a 1 pound can for $7.75.

Italian Crock-Pot Chicken

This meal was thrown together with what I had on hand.
After returning home from a week long vacation I didn't make it to the grocery store before Sunday came around.
Luckily I had these ingredients to pull off a yummy Sunday Dinner.
I have made this before, but usually serve it over egg noodles.

Italian Crock-Pot Chicken

Ingredients:
-4 to 5 skinless, boneless chicken breasts
-1 cube of butter
-1 pkg. dry Italian salad dressing mix OR 1 1/2 Tablespoons of SHIRLEY J Pizza Pasta Seasoning
-1 (8 oz) cream cheese
-1 can of cream of chicken soup
-rice or noodles

How to Make:
-Put chicken, butter and Italian seasoning mix in crockpot. Cook on low for 4-6 hours. Shred chicken and then add cream cheese and soup. Cook on low for 30 more minutes. Serve over rice or noodles. (we like egg noodles the best)

Chicken Pasta Primavera

I made this dish for a sweet friend of mine and her family today.
I am so glad that it turned out so good,
I had never made it before.
There is always that chance you take when trying out a new recipe!
I hope her family enjoyed it as much as we did.


Chicken Pasta Primavera

-4 cups (1 lb.) uncooked spiral pasta
-3-4 chicken breasts, cubed
-2 garlic cloves, minced
-2 T. butter
-3 carrots peeled and sliced*
-1 1/2 cups cauliflower, cut up in bit-size pieces*
-1 1/2 cups broccoli, cut up in bit-size pieces*
*You can substitute the fresh vegies for frozen to make the meal easier to prepare.
-1 pint of whipping cream or 1 1/2 cups of made Shirley J Cream Soup Base
-3/4 cup grated Parmesan Cheese
-1 tsp. salt
-1/2 tsp. pepper
-1/4 cup of mozzerella cheese

To make:
-Cut up vegies if you are using fresh. Steam them in a little water for 4 minutes until they are crisp tender. Strain the water and set aside.
-Cook and drain pasta. Set aside.
-In a large skillet, saute the chicken and garlic in butter until chicken is no longer pink. Add the cream, salt, and pepper. Heat through.
-Add the Vegetables, pasta, and Parmesan cheese. Stir until combined.
-In a baking dish or oven safe serving bowl, pour all in. Top with the Mozzerella cheese.
-Heat through and melt cheese on top for about 5-10 minutes at 350 degrees.

Porter Rockwell Salsa

I made this tasty Salsa to go with our taco dinner tonight,
oh yummy it turned out so good.
Very easy to make, healthy, and a great excuse to eat Tortilla Chips!
Enjoy!

Porter Rockwell Salsa
Adapted from
Janelle's Cookbook

2 cups frozen petite corn- thawed

1- 15oz can black beans - drained and rinsed

1 diced avocado

2/3 cup green onion diced

3 diced Roma tomatoes

1/3 - 2/3 cup chopped cilantro

2 clove garlic- minced

1-2 tsp hot sauce - to taste (if you like it spicy, totally optional)

1/2 tsp black pepper

1/2-1 tsp salt - to taste

1/2-1 tsp lime or lemon juice

2 Tbs red wine vinegar

1 1/2 tsp olive oil

Mix together and chill for 1 -2 hours.
We ate it right after I made it, and it tasted really good with out the chilling part.

Serve with tortilla chips.

Cafe Rio' Dinner

I love Cafe Rio'!
It is a Mexican grill found in Utah, Nevada, and Arizona.
I have tried many different mock recipes, this one by far is the best!
It does make quite a lot of food, I almost always make it when we have company over.


Cafe Rio' Dinner
adapted from Becky Higgins

There are 4 parts: the rice, the pork, the tortillas, and the dressing,

Green Chile Rice (Serves 6)

2 cup rice

4 cups chicken broth

8 oz. green chiles

2 sm. onion, diced

2/3 cup fresh cilantro

2 tsp. oregano

1 tsp. salt

2 tsp. cumin

6 green onions.

Mix together and pour into greased 9 x 13 pan. Bake in the oven for 1 hour or until rice is done at 350.

CAFE RIO PORK
- at least 2 lbs pork roast
-1 (16 oz.) bottle of salsa
-1 can coke (do not use diet)
-2 c. brown sugar

Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.

TORTILLAS
you can use regular tortilla, but I recommend to use uncooked tortillas. Check the refrigerated section of your local grocery store or Costco carries them too. Just throw the tortilla in a pan over the stove top, give it a few flips, and it's cooked. Well worth it!


CREAMY TOMATILLA SALAD DRESSING
-1 packet hidden valley ranch buttermilk dressing
-1 c. buttermilk
-1 c. mayo
-2-3 tomatillas (peel off outer leaf/shell) found it the produce sections by the peppers
-1 tsp. crushed garlic
-¾ bunch fresh cilantro
1 tsp. cayenne pepper
juice from 1 lime (about 2 tsp.)
salt & pepper

Blend all ingredients in the blender. Refrigerate.

PUTTING IT ALL TOGETHER:
Of course you can assemble everything burrito-style. I prefer salad-style. For one serving, I first put a tortilla on a plate or a bowl. Then put rice, you can cook some canned black beans, pork, some chopped lettuce, and the dressing. Finally, garnish your salad with shredded cheese, tomatoes, sliced avocados, or whatever you want. Yummy!

Slow-Cooking Sunday Roast

In my opinion, Sunday's are the best day to have a Slow Cooker Meal.
Throw the meat in with some seasoning and later that day you have dinner.
Easy Schmeasy. . .as my son would say!
Steam a few vegies cook some muffins and you have a meal fit for your family.
I don't cook roast all that often for a couple of reasons,
I don't really like to eat a lot of red meat, and it can be expensive.
But when I ask my Husband what he wants for Sunday dinner he almost always suggests a Roast.

Slow-Cooking Sunday Roast

-2 to 4 pd beef roast
-salt and pepper (to taste)
(I like getting a little bit bigger roasts for leftovers)
- 1/3 cup Shirley J Slow Cooker Seasoning for Beef
-2 cups of water

Make:
In a mixing bowl whisk together the Seasoning and water until combined.
Place Beef Roast(thawed) in a crockpot, slow cooker, or dutch oven.
Shake salt and pepper on top of roast.
Pour the Seasoning mixture on top of all.
Cover and cook on low for 5-10 hours.

Gravy:
The Seasoning mixture left in the pan with the roast usually is thick enough to use as the gravy. But if you like a thicker gravy, mix a little cornstarch and water then mix into the gravy.

Our menu included:
-Roast with gravy
-Steamed Fresh Cabbage
-Steamed garlic Carrots
-Boiled red potatoes
-Shirley J Blueberry Muffins

(The Slow Cooker Seasoning for beef comes in a 1.25 lb can and has 80 servings. The cost is $9.70)

Shirley J Blueberry Muffins

Shirley J Blueberry Muffins

For 1 Dozen Muffins you will need:

-1 1/2 cups of Cold Water
-3 cups of Shirley J Blueberry Muffin Mix

Make:
Mix for 2 minutes, pour into a greased muffin tin.
Sprinkle with Cinnamon and Sugar.
Bake in a preheated oven at 375 degrees for 14-16 minutes.

(This mix is sold in a 5 lb bag and will make 6 doz muffins cost is $19.95)

Pasta Fagioli (Traditional Italian Soup)

Pasta Fagioli (Traditional Italian Soup)

-1 1/2 stalks celery, chopped
-1 medium onion, chopped
-3 cloves garlic, minced
-1-2 tsp parsley
-1-2 tsp Italian seasoning
-1/4 tsp crushed red pepper
-Salt
-2 cans or 30 oz of Shirley J chicken broth
-8 oz can tomato sauce
-2 medium tomatoes, chopped
-6 oz can cannellini beans or white kidney beans, undrained
-1 cup uncooked small shell or elbow macaroni
-parmesan cheese

Make it:
1. Saute' celery, onion, garlic, parsley, Italian seasoning, red pepper and salt in 1 tablespoon of butter or olive oil.
2. Add chicken broth, tomatoes, and tomato sauce, and simmer on low for 15 -20 minutes.
3. Add pasta and cook 10-15 minutes until pasta is tender.
4. Add undrained beans and mix well.
5. Serve with grated Parmesan cheese sprinkle on top.

Creamy White Chicken Chili

I am entering this recipe into a Shirley J Cream Soup Recipe Contest.
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Creamy White Chicken Chili

1 pound boneless, skinless chicken breasts(3-4), cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 1/2 cup of made up Shirley J Chicken Broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup Shirley J CREAM SOUP BASE mix
1 1/2 cup water

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Make Shirley J Cream soup in separate pan. Remove from the heat; stir in sour cream and Shirley J cream soup. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips, lettuce, and tomatoes.
Makes about 6 servings.