Creamy Italian Soup

Creamy Italian Soup
1box Ditalini pasta {I used the Barilla brand}
1 tbsp. olive oil
1 rotisserie chicken, meat removed and shredded
8 cups chicken broth {this equals out to two big boxes of chicken broth}
1 medium onion, diced
2 green peppers, diced
1 clove garlic, minced
1 cup shredded carrots
4stalks of celery, diced
1 fresh jalapeño, diced
1 tbsp. olive oil
1 can {28. oz} whole tomatoes, diced
2 cups heavy cream
1/3 cup olive oil
4 tbsp. minced fresh oregano
salt & pepper, to taste

Parmesan Cheese shavings, as desired

Cool pasta according to package directions. Drain. Cover with 1/3 c. olive oil and stir. set aside. Heat olive in large soup pan over medium high heat. Add onions, green pepper, jalepeno, celery, and shredded carrots and sauté until soft. 5-7 minutes. Add garlic and oregano and sauté about a minute more, until fragrant. Add tomatoes, chicken broth, and chicken. Stir and bring to a simmer. Simmer for about 15 minutes and then add pasta and heavy cream. Stir and turn off hear. Serve with Parmesan cheese.

Crepes

My son wanted to have crepes for his birthday breakfast, so we whipped up a batch this morning! This is our go to crepe recipe. Its from the "Favorites" cookbook. So easy and delicious! I don't have a crepe pan, but I just use a small (8 inch) saute pan and it works great! We filled ours with homemade strawberry/kiwi jam and topped with powdered sugar!  We have also done it with bananas and chocolate sauce, strawberries and powdered sugar, with some fresh orange juice squeezed on top...so good!

Crepes:

1/2 c. cold water

1/2 c. cold milk

4 eggs

1/4 t. salt

2 t. sugar

1 c. flour

2 T. butter, melted

Put liquids, eggs, salt, and sugar into blender, blend until mixed. Add flour and melted butter and mix at top speed for one minute.  Cover and refridgerate until ready to use. Heat pan over moderate heat, for each crepe, lightly grease pan with oil or butter (Butter is Better!) Pour 1/4 c. batter into pan and swirl around to cover pan and so batter spreads evenly. Turn when lightly browned and cook on other side. Stack crepes between paper towels to keep warm. Serve with toppings of choice, roll up and enjoy!

Mini Quiche

This last weekend, I had to make brunch for around 80 women for a church gathering. I was scared to death! I had never cooked for this many people at a time before! I also was struggling with something that I could make ahead, freeze, and reheat the day of, without losing taste or quality. The solution: QUICHE! I tried out a couple different recipes until I found the one that I liked the best, and then the next problem presented itself: serving portions. I tried a couple different ways, but the final product was muffin tins! It worked wonderfully!! The fun thing about this quiche is you can change up the cheese and veggies to make it your own. Enjoy!

Mini Quiche

8 beaten eggs

3/4 c. cottage cheese

1 1/2 c. mozzarella

2 c. fresh spinach, chipped into small pieces

1 c. diced ham

1 tomato, diced

Preheat oven to 325 degrees. Mix all ingredients in a mixing bowl with a whisk. Using a 1/4 c measuring cup pour 1/4 c portions into WELL GREASED muffin tins. (I thought about using cupcake liners next time for easier clean-up...). Cook for around 35 minutes, or until center is set and top is lightly golden brown. slide a knife around edges to loosen and scoop out with a spoon! enjoy!

Chicken, Mushroom and Roasted red pepper Orzo pasta

As I said before, we have been on an Orzo pasta kick lately. I love one pot meals and you can pretty much add any veggies you want to customize the taste. My family gobbled this down and next time I will double to recipe for leftovers!!!

2 T olive oil
1 yellow onion, chopped
2 cloves of garlic, minced
1 tsp dried thyme
8 oz button mushrooms, sliced
4 boneless, skinless chicken breasts, cut into bite sized pieces
salt, pepper, and garlic salt to taste
1/2 lb of orzo, cooked per instruction
1 can chicken broth
1 cup Parmesan cheese, grated
1/2 cup fresh parsley, chopped
1 roasted red pepper, diced (can use canned, or roast your own)
 
Cook the orzo in water along with the can of chicken broth, per instructions.

Heat oil in a large skillet over medium high heat. Add chopped onion, mushrooms, and thyme; sauté for 5 minutes or until the onion is tender. Add the chicken, sea salt, garlic salt, and freshly cracked pepper, to taste then sauté 7-8 minutes or until chicken is golden brown and cooked through; add the minced garlic and cook, stirring constantly, for 1 minute. Remove skillet from the heat then add the cooked orzo, roasted red pepper, parmesan and parsley to the chicken mixture and toss. Taste and re-season with salt and pepper if needed. .

Best Taco Meat Recipe - Period.

Taco Meat

Seasoning Mix:
1 1/2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. cornstarch
1 tsp. kosher salt
1 1/2 tsp. smoked paprika
1 tsp. ground coriander
Mix the above ingredients in a bowl and set aside.

2 lbs ground beef
1 onion, diced
1 clove garlic, minced
salt and pepper to taste
garlic salt to taste
1 c beef broth
Cook ground beef in a large saute pan and cook until all the pink is gone, season with salt, pepper and garlic salt. Add the seasoning mix and beef broth and cook for about 5-7 minutes or until the mixture has thickened. Remove from heat and serve in the taco shells with desired toppings.
We like to use flour tortilla shells, cooked until some golden brown spots appear in a little vegetable oil.
Toppings could include:
chopped tomatoes
grated cheese
chopped lettuce
olives
green onions
salsa
sour cream
cilantro

Coconut Cream Cake with Whipped Cream Frosting

This cake is SCRUMPTIOUS! So moist and coconutty..... I almost ate the whole thing myself!

(recipe adapted from allrecipes.com)

1 package white cake mix

1 t coconut extract
1 14 oz can cream of coconut - NOT COCONUT MILK!
1 14 oz can sweetened condensed milk
1 package frozen whipped topping, thawed (I whipped my own cream and sweetened it with powdered sugar and vanilla extract).
1 (8 ounce) package flaked coconut

Prepare and bake white cake mix according to package directions adding in coconut extract before baking. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

Beef Enchiladas with Homemade Red Sauce

As I have said before...I love mexican food! I always make extra to freeze or have for leftovers the next day. I usually make chicken enchiladas, but decided to brave the beef ones today. This recipe came from one of my most favorite web sites: http://www.fortheloveofcooking-recipes.blogspot.com/ . She never disappoints and I love to play around with her recipes

Shredded Beef Enchiladas with Homemade Enchilada Sauce:

Recipe adapted slightly from For the Love of Cooking.net
2 tbsp canola oil (divided)
2 lb lean chuck roast (I get mine from Costo...they are the best and shred the best when cooked this way!
1 sweet yellow onion, to taste
1 1/2 tbsp chili powder (plus some to season roast)
1 1/2 tsp cumin (plus some to season roast)
1 tsp coriander (plus some to season roast)
1/2 tsp dried oregano (plus some to season roast)
1/2 tsp honey
Sea salt and freshly cracked pepper, to taste (plus some to season roast)
3 cloves of garlic, minced
2 cups of beef broth
2 15 oz cans of diced tomatoes
 
Preheat the oven to 325 degrees.

Heat 1 tablespoon of canola oil in a large Dutch oven over medium high heat. Sprinkle a bit of chili powder, cumin, coriander, oregano, sea salt, and freshly cracked pepper on both sides of the roast. Once the pan is hot, add the roast and sear for about 3 minutes on each side. Remove from the pan and set in crock pot preheated to low.
Heat the remaining tablespoon of canola oil in the Dutch oven over medium heat. Add the onion and cook until tender, about 5-6 minutes, make sure you scrape up the browned bits off the bottom of the pan. Add the minced garlic, chile powder, cumin, coriander, oregano, and honey then stir constantly for 1 minute. Add beef broth and diced tomatoes. Season with sea salt and freshly cracked pepper, to taste and add the honey then cover with a lid and simmer for 15 minutes.
After the sauce has simmered for 15 minutes, add to the meat in the crock pot and cover. Cook on low for 6-7 hours or on high for 3-4 hours. When meat is tender and will shred with a fork, remove from corckpot. take the remaining sauce and blend the sauce with a blender until smooth.(BE CAREFUL, IT IS HOT! and you don't want hot liquid squirting out of your blender onto your face!!)  Taste and re-season if neeeded.
Shred meat with forks.
If the sauce is too thick, add a bit more beef broth and stir to combine (I added about 1/2 cup).

Other Ingredients:
Corn tortillas
Monterey Jack cheese, shredded
Cilantro, chopped
Sour cream
 
Wet a dishcloth or several paper towels and ring out. Place the corn tortillas inside and cook them in the microwave for 60-90 seconds until soft and pliable. Coat a 9x13 baking dish with cooking spray then pour some enchilada sauce over the bottom. I used about 1/4 cup of sauce and spread it around. Take a corn tortilla and spoon shredded beef along the center, sprinkly some of the monterey jack cheest over top and then roll and place into the pan. Repeat until finished. Add the rest of the enchilada sauce over the enchiladas. Top with cheese then cover with tinfoil and place into the oven.
Bake for 25 minutes then remove the tinfoil and continue to bake for 5 more minutes or until the cheese is melted. Remove from the oven and sprinkle the top with green onions. Serve with sour cream. Enjoy.