Cheater Chicken Soup

So I was craving chicken soup.  Here in Houston - in November - it finally dropped below 60 for a daytime high.  It will be warm again in 24 hours but for today I wanted some cold weather comfort food.  I did not have good roasted chicken or chicken stock in the freezer (which is a sin in my family, btw) so came up with a "cheater" version of down home goodness!

Ingredients:
3 boneless, skinless, frozen chicken breasts
1 T + 1 T + 3 T butter
1 T thyme
A few dashes of garlic powder, salt & pepper
1/2 C chopped onion
3 stalks of celery, diced
3 carrots, diced
4 T flour
3 C chicken stock (in a pinch use a good chicken base & water, NOT the bullion cubes)

1. Preheat oven to 375 degrees.
2. Place the 3 chicken breasts in a foil-lined baking dish, spread a tablespoon of butter & sprinkle the thyme, garlic & some salt & pepper over them.  Bake for 45 minutes.
3. Meanwhile, chop your veggies, melt 1 T butter in a medium sized pot & throw in your onions, celery & carrot, cooking until onions are turning translucent.
4. Add the other 3 T butter, let it melt, then add flour.  Stir it all up & cook for several more minutes, stirring a few times to cook the flour.
5. Add chicken stock to the pot, stirring well, bring to a simmer.
6. Take the chicken out of the oven & let it rest while your soup is simmering.
7. When the soup starts to thicken up, chop up the chicken - don't worry if it's a little pink still. It will finish up in the soup.
8. When the soup is thickened (after about 15 minutes simmering) stir in the chopped chicken & simmer it a few minutes more.  Salt & pepper to taste.
9. Serve your soup over your favorite biscuits or noodles!  Enjoy!

Green Chili Pork Stew

This is a spin on Chuy's Green Chili Chicken Stew.  Mine calls for pork and a crock pot!  Enjoy!

Ingredients:
4 chiles roasted, peeled & seeds removed (instructions below), chopped
    **I used 1 poblano & 3 Anaheim peppers
4 tomatillos husked and quartered
3 garlic cloves minced
1 onion chopped - a heaping cup or so
1/4 C flour
4-5 large carrots chopped to 1/2" pieces
1 28oz can diced tomatoes, drained
2 C chicken stock
1 tsp cumin
    **I was out so used Penzey's Bold Taco Seasoning!
About 1 C chopped cilantro, plus more for garnish
About 3 pounds of pork loin cut into 1" cubes
Salt & Pepper
Sour cream & corn tortillas for serving

Instructions:

1.  In a heavy skillet heat a few tablespoons of oil & toss in tomatillos.  Sauté for a few minutes then add garlic.  When garlic is fragrant add the onions.

2.  After sautéing a few more minutes add flour, stirring it in to make a roux.  Put all of this into your crock pot along with the peppers, carrots, tomatoes & seasoning.

3.  Wipe out the pan if needed & return to a medium high heat with a little oil.  Sear pork in batches, add to the crock pot.

4.  Pour in stock and stir all together.  Set crock pot on high, cooking until carrots are soft & pork is tender (About 3 hours).  Throw in the cilantro & salt/pepper (if needed) during the last hour or so of cooking.

Serve topped with sour cream, fresh cilantro & freshly heated tortillas.

For some extra variety you can add some black beans, corn and diced potatoes for an even heartier stew.

To roast your peppers put them under your broiler or on your grill.  Watch closely & turn as needed to blacken them all over.  Immediately put them in a ziplock and let the steam do it's thing.  Once they're cool enough to handle you can peel off the skin & remove seeds then they're ready to chop up.

Pesto Zoodles and Chicken

This is a super easy dinner!  Perfect if you're looking for something fresh and low-carb.  Enjoy :)

Ingredients:
2 large zucchini, julienned
1 large handful of fresh basil or about 4 T minced
2 cloves of garlic
1/4 C parmesan
3 T + 1 T EVOO
Grilled chicken, sliced
Cherry tomatoes, halved
Feta cheese

1. In a mini food processor, blend basil, garlic, parmesan and about 3 T EVOO.  Set aside.
2. Heat about 1 T EVOO in a skillet and sauté the julienned zucchini until heated through.
3. Remove from heat and toss zucchini with pesto.
4. Plate it up.  Zucchini 1st, topped with grilled chicken, tomatoes and feta cheese.

Kitchen note: If you don't have a food processor, you can finely mince the basil and garlic together then stir in parmesan and olive oil.

Crock Pot Chicken Enchiladas - sort of!

Ok, so this recipe is not completely crock pot… but the meat of it is and that's the hard part!  I can't remember where I found this recipe.  I jotted it down from a website somewhere so can't take all the credit but either way, they were yummy so here ya go!

Ingredients:
4-6 boneless, skinless chicken breasts
Taco seasoning (I used a couple tablespoons of Penzey's Chicken Taco)
1/2 t garlic powder
1/2 t onion powder
1/2 t chili powder
Small onion, chopped
4 oz green chilis
1/4 C water

1. Put the chicken in the crock pot (mine started out frozen).  Sprinkle all the powdered seasonings over the chicken then spread the green chilis over the chicken… then in go the onions and water.
2. Cook on low 6 hours.
3. Remove chicken from pot and shred with 2 forks; set aside.

Ingredients - part 2:
1 C sour cream
1/4 C (or so - didn't measure) broth from crock pot
2-3 C shredded cheese (I used a Mexican blend)
1 can enchilada sauce
Tortillas - flour or corn, your choice
Sliced black olives
Chopped green onions

4. Mix together sour cream and 1/4 C broth and stir into shredded chicken.
5. Roll enchiladas with chicken mixture and cheese and place in a baking dish.
6. Pour enchilada sauce over all… then top with more cheese, sliced black olives and green onion.
7. Bake at 350 for 30-40 minutes and serve!

NOTE:  I made about 8 enchiladas in flour tortillas the 1st go-around and froze the remaining chicken filling.  I later used that leftover filling for another batch made with about 10 corn tortillas so the filling part of this recipe really made enough for 2 whole batches!!

Crockpot Chicken Barbacoa

I lose the love for cooking sometimes when it's required at the end of a long day that was preceded by and will be followed by more long days… so had to get organized.  My sister inspired me to finally get a new crock pot that does more than turn on and off - and to plan ahead with freezer-to-crockpot meals!  My 1st one was super tasty so I decided to share… you can make this on the spot or freeze ready to go in the crockpot… enjoy!  Recipe inspired by www.slenderkitchen.com

Ingredients:

2# boneless, skinless chicken breasts

7 oz can Chipotle peppers in Adobo sauce, chopped (find in the Mexican food isle)

4 garlic cloves, minced

1 onion, quartered

1 tsp oregano

1/2 C chicken broth

1. Combine all ingredients in a ziplock bag and place in the freezer.

2. When ready to cook, dump everything in a crockpot and set to low for 8 hours.

3. Remove onion pieces and shred chicken with 2 forks.

4. Serve in warm soft taco shells, topped with fresh corn relish (recipe below), cheese and sour cream!

To make "on the spot", use raw chicken and cook on high 4 hours.

Fresh Corn Relish:

Simply cut kernels off an ear of corn and combine with chopped red bell pepper, red onion and cilantro!

Kitchen note:  This would also be delicious with pork!

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!

Baja-style Fish Hand Pies

I have to say that I was skeptical about this recipe but I love mango salsa so decided to try it.  It turned out DELICIOUS so had to share!  I DID change it up a little and will include my notes throughout.  The recipe that follows is copied directly from rachaelraymag.com and the recipe is courtesy of Susan Sugarman.

Ingredients:

1 mango - peeled, pitted & cut into 1/2-inch cubes (about 1/2 C)
1/3 C finely chopped red onion
1/3 C chopped fresh cilantro
4 tsp fresh lemon juice
Salt & pepper
Four 4-ounce skinless, boneless cod fillets (I used sole/what I had on hand)
1 tsp ancho or chipotle chile powder  (I used a chipotle grill seasoning)
One 16-ounce box phyllo dough
Extra-virgin olive oil, for brushing (I used a sprayer)
1/3 C sour cream
1/3 C mayonnaise
2 T snipped fresh chives
1 ripe avocado—peeled, pitted & cut into wedges

Directions:

1. Preheat the oven to 425°. In a medium bowl, combine the mango, onion, cilantro, 2 teaspoons lemon juice & 1/2 teaspoon each salt & pepper. Season the fish with the chile powder, salt & pepper.
2. On a work surface, lay 1 sheet of phyllo dough flat. Brush half of the sheet lengthwise with olive oil, then fold in half lengthwise. Brush the top of the folded pastry with olive oil. Place another sheet of phyllo on top, matching the 2 corners; brush the layered half of the sheet lengthwise with olive oil and fold the overhanging half lengthwise over the layered half. Brush the top with olive oil. Repeat the process with 2 more sheets of phyllo.
3. Place 1 piece of fish about 2 inches from the top short corner of the pastry. Scatter one-quarter of the mango salsa over the fish. Fold into a triangular package.
4. Brush the entire pastry with olive oil & transfer to a parchment-lined baking sheet. Repeat with the remaining phyllo, olive oil, fish & mango salsa.
3. Bake until the pastries are golden-brown, 15 to 18 minutes. Meanwhile, in a medium bowl, combine the sour cream, mayonnaise, remaining 2 teaspoons lemon juice, the chives & 1/4 tsp pepper. Serve with the fish pies & avocado wedges.

MY NOTES:  It was a bit difficult to get the pies constructed.  Next time I will chop the fish, stir in with mango salsa and then make them.  Also, you could make about 6 pies rather than 4 with the amount of salsa... so if you'd like more, adjust the amount of fish to your liking.  ENJOY!!  :)

Leslie's Baked Chicken Chimichangas

I got the idea for these from the Penzey's Spices catalog but had to put my own spin on them, of course! :) Enjoy!!

The recipe as follows makes enough filling for about 15 chimichangas but they're small enough to eat 2 if you're hungry! You can always freeze extras for later... or make what you want and freeze the filling for another time (which is what I do).

Ingredients:
3 good sized boneless, skinless chicken breasts
2 T adobo seasoning**
**I suggest using Penzey's Adobo. Typical storebought is very salty & will potentially ruin your dish.
1 tsp chili powder
1/2 tsp ground cumin
3 T EVOO
1 C chopped onion
4 cloves of garlic, minced
4oz can chopped mild green chiles
14oz can diced tomatoes, 1/2 of juices drained off
1/2 C chopped fresh cilantro
Salt & pepper
15 - 10" flour tortillas (I use Guerrero)
Shredded cheese of your choice - I use a Mexican blend.
Black beans, prepared as below (OR use refried beans in a pinch)
2 T vegetable oil for basting
Sour cream & guacamole for serving, if desired

To prepare the beans:
29oz can (Goya) black beans, drained & rinsed
2 T EVOO
2 cloves garlic, minced
Salt & pepper

Heat oil over medium-high & add beans, garlic, salt & pepper (to taste). Stir, heating through and lightly mash as you go. Add a little water for a spreadable consistency. Set aside.

1. To make the best use of your cutting board, first prep onion & garlic, set aside. Prep cilantro, set aside (seperately).
2. Slice chicken & season with adobo, cumin & chili powder. Stir to coat & set aside.
3. If using the Guerrero tortillas, heat a large nonstick skillet over med-high and lightly brown tortillas on each side. Stack on a plate. If using regular torts, heat in the microwave until warmed through... this makes them more pliable & less likely to tear.
4. In the same skillet, heat 2 T EVOO (eyeball it) then add chicken to cook. When done, put aside in a large bowl to cool.
5. Add another tablespoon of EVOO to the pan then cook the onions & garlic until tender. Add chiles, tomatoes & cilantro, stir together & let simmer down until most of the liquid is gone. Salt & pepper to taste.
6. Meanwhile, on a clean cutting board, chop the chicken into small pieces & return to bowl. Add tomato mixture to the chicken and stir together.

Preheat oven to 425 degrees.

7. Assemble chimichangas: layer beans, cheese & chicken mixture. Fold in the ends then roll up like a burrito. Brush the seam side with vegetable oil and place seam side down into a large baking dish. Repeat for remaining tortillas.
8. Coat the tops with a brush of vegetable oil. Bake for about 10 minutes, until golden, then carefully turn over each chimichanga & bake another 5-10 minutes. Watch carefully!
9. Serve with a dollop of sour cream and guacamole!!

Kitchen Note: As mentioned above, you can freeze leftover filling for later. If you have leftover beans, they make great bean & cheese quesadillas - a regular snack at my house!!

Beefed Up Meatloaf

This recipe was a frequent favorite in my house during my low-carb kick. It's a great spin on an old classic!

Ingredients:
2 lbs ground beef
2 eggs
1/2 C grated parmesan
1/4 C diced red onion
2 T fresh chopped parsley
2 cloves garlic, minced
1/2 tsp oregano
1/2 tsp basil (or a couple T fresh, chopped)
1 tsp kosher salt
1/2 tsp pepper
---------
8 oz tomato sauce
6 oz tomato paste
1/4 C splenda
2 tsp white vinegar
---------
1/4 lb prosciutto or ham, thinly sliced
1/4 lb provolone cheese, sliced

1. Mix together 1st 10 ingredients in a large bowl. Prepare tomato topping by whisking together next 4 ingredients in a seperate bowl then stir 1/2 of topping into meat mixture.
2. On waxed paper, form meat into a 10x8" flat rectangle.
3. Layer on prosciutto & cheese then roll up the meat & pinch the ends closed.
4. Place in 5x9" loaf pan & top with remaining sauce. Bake at 350 degrees for 1 hour, 15 min.
5. Drain off fat & let rest 10 min. before slicing.

Skillet Meat Loaves with Mushroom & Onion Gravy

I must be in a good mood because I always thought to keep this recipe as one of my "family secrets". LOL But it's too yummy not to share! Enjoy!

Ingredients for meat loaves:
1 1/2 lbs lean ground beef
1 egg
1 tsp rubbed sage
1 T Worcestershire sauce
1 T dijon mustard
A handful or 2 of bread crumbs
Salt & pepper
EVOO

1. In a large bowl, mix all ingredients above, except EVOO, just until well-incorporated. Do not over-mix. Form into 6 oval "loaves", about 1" thick.
2. In a large skillet, 1 turn of the pan of EVOO over med-high heat, cook 3 meat loaves at a time. (Don't crowd the pan!) Several minutes on each side should have them well-browned & just cooked through.
3. Set aside and cover with foil to keep warm. Cook remaining 3 loaves.

Ingredients for gravy:
1 onion, sliced
About 2 C sliced mushrooms - crimini or baby bellas are great!
1 T flour
1 C beef stock
1/4 C half 'n' half or heavy cream
Salt & pepper

4. As meat loaves are cooking, prep onions & mushrooms. Set last 3 loaves aside & add about 1 T EVOO & onions to the hot pan. Let them carmelize then add mushrooms, cover with foil & "nest" another skillet into it to smother for about 5 minutes.
5. Add flour, toss to distribute & cook another minute then stir in beef stock. Bring to a simmer & let thicken.
6. Stir in cream, salt & pepper if needed. Serve gravy over meat loaves.

Fiesta Pork & Pepper Jack Rice

Give your pork a kick with this quick and easy dish. Makes 2 big servings... or can easily be doubled for more!

Serve up on some Southwest tortillas for a great party food or changeup for leftovers. Yum!


Ingredients:
2 T EVOO
About 3/4 lb. boneless pork loin, halved lengthwise & thinly sliced crosswise
1/2 T chili powder *I use Penzeys Medium Hot Chili Powder
Salt & pepper
1/2 a red bell pepper, cut into strips
1/2 bunch green onions, green part thinly sliced & white part finely chopped
1 C rice
1/4 C heavy cream
About 1 C shredded pepper jack cheese
1 C corn kernels

1. In a medium pot, start 2 C water to boil while you prep your veggies & meat. When water boils, salt it & add rice, reduce heat & cover.
2. In a large skillet over med-high heat, swirl 1 T EVOO to coat the pan. Add pork in a single layer then season with chili powder, 1/4 tsp salt & 1/8 tsp pepper. Cook, stirring, until browned, 2-3 min. Transfer pork & any juices to a bowl & set aside.
3. Add remaining 1 T EVOO, bell pepper & finely chopped green onion to skillet & cook, stirring, until crisp-tender, about 2 min. Add corn & cook a minute longer.
4. Remove rice from heat when done. In a small saucepan, heat cream over medium heat & stir in cheese. Stir frequently until cheese is melted & you have a creamy sauce then stir into rice & keep warm.
5. Return pork & any juices to the skillet & cook until heated through. Stir in sliced green onions then serve with rice.

Bowties & Brussels Sprouts

Brussels sprouts generally don't get the most positive reviews but this recipe just might change your mind! This is a light but tasty dish that could serve as a main course or side dish. This recipe makes about 4 side servings. Enjoy!

Ingredients:
About 1/3 pound brussels sprouts, trimmed & halved or quartered
** Fresh is great but sometimes hard to find. You can use frozen, just let them thaw out 1st.
1 T EVOO
Salt & pepper
1/2 pound bowtie pasta
1 T butter
About 1/3 C honey roasted almonds, finely chopped
2 oz crumbled feta cheese

1. Preheat the oven to 400°. On a baking sheet, toss the brussels sprouts with the olive oil then season with salt & pepper. Roast, tossing occasionally, until browned, about 15 minutes.
2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/4 C of the cooking water.
3. Return the pasta & reserved water to the pot. Stir in the butter, brussels sprouts & almonds. Dish up & top with feta.

Broccoli Cordon Bleu Soup with Cheesy Toast

I've never been a swiss cheese fan but went out on a limb and tried it in this yummy soup. I found that baby swiss (find it in the deli) has a milder flavor and I like it! Anyone can make this soup! Super easy, one pot dinner in 30 minutes... Makes 2 big bowls full.

Ingredients:
1 T EVOO
1 small onion, chopped (about 1 heaping cup)
Kosher salt & freshly ground black pepper
1 Yukon gold potato, finely chopped
1 3/4 C water
2 C fresh roughly chopped broccoli
1 1/2 C shredded baby swiss cheese
1 thick slice ham, cut into small cubes (about 1 C)
1/4 C heavy cream
4 slices ciabatta bread
2 T light mayo or miracle whip

1. Heat EVOO over medium heat in a medium sized pot. Add onion, season with salt & pepper and cook about 5 minutes, until onion is tender. Stir frequently.
2. Add potato & water, cover & bring to a boil. Reduce heat & simmer about 5 minutes.
3. Add broccoli & continue to simmer until broccoli is just tender, about 7 minutes.
4. In a blender or food processor, puree 1/2 of the soup then add back to the pot.
5. Stir in 1 C cheese & ham. When cheese is melted, stir in cream & ham to heat through then lower heat & cover to keep warm.
6. In a small bowl, mix remaining cheese with mayo and spread onto bread. Place under the broiler until cheese is bubbly and starts to brown. Serve along side soup.

French Onion Dip Hoagies

If making French Dip sandwiches ever intimidated you, this is the recipe that will change your mind! Super simple and OH so good. :) Recipe courtesy Rachael Ray's Weekly Menu Planner

Ingredients:
3 1/2 T EVOO
1 yellow onion, thinly sliced
Salt & pepper
4 oz. cream cheese
4 - 6" hoagie rolls, split and toasted
About 1 1/4 lb. flank steak, thinly sliced

1. In a large skillet, heat 1 1/2 T EVOO over medium heat & add onions, season with salt & pepper and cook until golden, about 10 minutes.
2. Meanwhile, toast rolls & spread with cream cheese then top with onions.
3. Remove any remaining onion from skillet & heat remaining 2 T EVOO over med-high heat. Add the steak, season with salt & pepper & cook, stirring, until barely pink, 2-3 minutes.
4. Place a layer of meat on top of onions then pour any pan juices over. Place roll tops and serve!