Accidental Chicken Chili Soup

I didn't know what else to call this one since it turned out totally different than what it started out as... It was supposed to be a Mexican chicken with creamy, cheesy sauce but here's how it turned out:

Ingredients:

2# chicken tenderloins

1 small onion, chopped

3 cloves garlic, minced

EVOO

1 can cream of mushroom soup

1 can cream of chicken soup

1 C sour cream

1 C salsa verde

1 T chili powder

1 C water

1. Layer chicken in the crock pot.

2. Start sauteing onion & garlic in a little EVOO, until soft.

3. While onions & garlic are cooking, mix together soups, sour cream, salsa & chili powder.

4. Add onions to soup mixture then pour over chicken.

5. Cook on high for 1 1/2 hrs then turn to low for another 1 1/2 hrs.

Here's where things got "accidental"... the plan was to have the chicken with sauce over it next to a salad.  But when I tried to take the chicken out it FELL APART!  So I shredded it & returned it to the pot, added a little water & served up with shredded cheese, sour cream & sauteed peppers.  Next time I'll add some veggies!

Enjoy :)

Leslie's Italian Stuffed Peppers

Threw this together as an experiment & it turned out pretty yummy!!  Hope you like!

Ingredients:

1# ground Italian sausage

2-3 bell peppers

1/2 onion, chopped

3 cloves garlic, minced

1/2 C chopped cabbage

1 can diced tomatoes, drained

Small can tomato sauce

1 T Butter

Mozzarella cheese, shredded

Preheat oven to 350 degrees.

1. Start sausage browing in a skillet over medium heat & crumble as it cooks.

2. Meanwhile, cut bell pepper in half lengthwise & remove seeds. Place in a baking dish.

3. When sausage is cooked, set aside in a collander to drain well.

4. In the skillet, melt 1 T butter & saute onion, garlic & cabbage.  Add tomatoes & sauce, simmer to break down tomato chunks.  Season with an Italian blend if desired.

5. Return sausage to skillet & mix everything together.  

6. Spoon some into bell pepper halves, layer with shredded mozzarella cheese.  Stuff as much as you can in there & top with cheese.

7. Bake for about 30 minutes, until cheese is bubbly & browned on top.  Enjoy!  :)

Note:  I made about half this much for 2 pepper halves & had a little filling leftover.

Parmesan-crusted Chicken

I was craving fried chicken but I hate making it... too messy!  So I threw together this dish that went beyond satisfaction.  Enjoy!

Ingredients:
3 boneless, skinless chicken breasts, halved & pounded out to about 1/2"
2 eggs, beaten
About 1/2 C grated Parmesan/Romano cheese blend
About 1/4 C flour
2 T butter
2 T EVOO
Salt & pepper

1. Prepare 1 bowl with the eggs & another bowl with the cheese & flour blended together.
2. Over medium heat, in a nonstick skillet, melt butter & blend in EVOO.
3. Salt & pepper chicken, dip in egg then coat each side with the cheese blend & into the pan.  Brown both sides until they're a nice golden color then remove to a baking sheet.
4. Finish off in a 425 degree oven for about 15 minutes.

Kitchen note:  Pounding chicken tenderizes the meat and finishing in the oven rather than the stovetop gives you deliciously juicy results!

Grilled Pork with Mango Salsa

Marinade:
1/2 C fresh orange juice (2 oranges)
1/4 C fresh lime juice (2 limes)
1/2 C dark rum
1 medium onion, thinly sliced
6 garlic cloves, minced
2 tsp oregano
2 tsp ground cumin
1 tsp salt
1 whole bay leaf, broken in half
1/2 tsp ground black pepper

Mango Salsa:
1 small red onion
1/4 C fresh lime juice (2 limes)
1 lg mango, peeled & diced
1 small red b ell pepper, chopped
1/4 C chopped fresh cilantro
1 garlic clove, minced
1/4 C fresh orange juice (1 orange)
1 jalapeno pepper, seeded & minced
1/2 tsp ground chipotle pepper
1/8-1/4 tsp salt, to taste
1/4-1/2 tsp ground black pepper, to taste

4 boneless pork chops

1. Combine all marinade ingredients in a large ziplock.  Add pork & slosh to coat.  Refrigerate at least 8 hours.
2. Heat grill to medium-hot. Remove pork from the bag, discarding marinade. Pat pork chops dry and rub with small amount of olive oil to prevent sticking.
3. Grill 8-10 minutes per side or until a thermometer reads 155 degrees. Remove from grill, cover loosely & let rest 5-10 minutes.
4. Serve with Mango Salsa (that can be prepared ahead of time and refrigerated) and your favorite sides!

Leslie's Baked Ziti

This very versatile recipe has evolved so much that I can barely read the recipe card it started on - there are so many side notes!  My most recent and favored version combines Italian sausage, fresh mushrooms and spinach for an easy anytime dish.  This is also great as a "meals-on-wheels" dinner, as I call them.

Ingredients:
12 oz whole wheat penne pasta
16 oz mild Italian sausage, ground
About 1 C chopped yellow onion*
2-3 cloves garlic, minced
Cremini, white or Baby Bella mushrooms (your choice) - about 2 C thickly sliced*
About 3 C fresh spinach, roughly chopped*
1 jar tomato & basil pasta sauce
8 oz can tomato sauce
8 oz mozzarella cheese, shredded
Couple handfuls of shredded Romano cheese

*These are estimates - I never really measure!  :-)

1. Start a large pot of water to boil then cook pasta until just al dente.  (It will finish up in the oven.)
2. While pasta is working, cook sausage, onions & garlic until sausage is no longer pink.
3. Add mushrooms to the skillet & cook another 5 minutes.
4. Add spinach to the skillet, stir in & let it wilt.
5. Drain pasta and return to the pot, stir in sausage mixture, pasta sauce, tomato sauce & half of the cheese.  Mix well, then pour into a large baking dish & cover with foil.  Bake at 350 degrees for 25 minutes.
6. Remove foil & top with remaining cheese.  Return to the oven, uncovered, for another 5 minutes or so, until the cheese is nice & bubbly.
7.  Remove from oven & allow to cool for 10-15 minutes... while you prepare garlic toast or other side!  ENJOY!

Kitchen note: As I mentioned, this is a great recipe for sharing. When I take this meal to someone, I dish it into 2 seperate baking dishes (foil baking pans are perfect) then deliver one unbaked with the extra cheese on the side and directions on a Post-it... and keep the other for me.  :-)  It could also be made ahead and refrigerated, etc.  You can even bake it in individual servings!

Variations: Try a vegetarian ziti with zucchini and yellow squash instead of sausage... or substitute chicken for something different!

Lasagna Fake-Out!

Love lasagna but hate the work??  You'll love this cheesy 30 minute fake-out!  Super easy and oh-so-yummy.

Ingredients:
1# spicy Italian ground sausage
1 small yellow onion, about 1 C chopped
2 cloves garlic, minced
1/4 C dry white wine
Fresh spinach
1 can tomato sauce
About 1 T Italian seasoning
About 10 oz. fresh cheese ravioli, such as Bertolli from the refrigerated section
Shredded mozzarella or parmesan cheese

1. Crumble sausage while cooking over medium heat.  Remove to a collander to drain off grease.
2. In the same pan, heat about 1 T EVOO and cook onion and garlic until tender, then add wine. Simmer for a few minutes. **Start water to boil for pasta.
3. Meanwhile, roughly chop spinach.  (I didn't put an amount because you can use as much or little as you like. I use about 3 big handfuls.)  Add spinach to the pan to wilt.
4. Add tomato sauce and return sausage to the pan. Stir in Italian seasoning.  Bring to an easy simmer.
5. Cook ravioli according to package directions. Drain and add to sauce. Serve with your choice of cheese - and garlic toast, of course!  :)

Tioli's Turkey Burgers with Orange Mustard Glaze

I discovered this recipe on Food Network's "Diners, Drive-ins & Dives" show.  Tioli's Crazee Burger in San Diego generously shared the recipe so I snatched it up and am GLAD I did!!  Hope you give them a try - they're awesome!

Ingredients:
1 1/2# ground turkey
1/2 tsp paprika
1/2 tsp ground black pepper
1/2 tsp garlic powder
1 1/2 tst kosher salt
1 oz vegetable oil
1/2 C diced onion
3 cloves garlic, minced
1/4 C diced jalapenos
9 oz orange marmalade (with peel)
1 1/2 tsp ground mustard
1/2 tsp white pepper
1 tsp chili powder

1. Blend paprika, black pepper, garlic powder & kosher salt for the burger seasoning.
2. Form 4 patties & season both sides.
3. Heat oil & saute onions, garlic & jalapenos.  Add orange marmalade, ground mustard, white pepper & chili powder.  Simmer 2 minutes.
4. Grill patties.  Mark over high heat then finish over medium.  (I highly suggest using an actual grill, not a grill pan!)  In the last few minutes of cooking, glaze the burgers.
5. Serve on toasted buns with whatever trimmings you like!