Tomato Basil soup and parmesan croutons

Ingredients
2 Tablespoons olive oil
3/4 cup carrots, chopped
3/4 cup onion, chopped
3 Tablespoons fresh basil leaves, chopped
1 (28oz.) cans whole peeled tomatoes (buy expensive, organic)
2 1/2 cups chicken broth
1-1 1/2 cup heavy cream
3/4 Tablespoon kosher salt
3/4 Tablespoon freshly cracked pepper

Directions
Place olive oil in a large stockpot and heat over medium-high heat. Add carrots, onion and basil and cook 10 to 15 minutes or until vegetables are soft. Add tomatoes, broth, salt and pepper and simmer 20 minutes.

Turn heat to low, add cream and stir until incorporated. Puree soup in stockpot with hand processor, until desired consistency. Season, to taste, with salt and pepper.

Parmesan croutons-
Slice baguette bread 1/2 in. thick, lay on jelly roll pan, wipe the tops with olive oil, dash of kosher salt, cracked pepper and sprinkle shredded parmesan cheese on each slice of bread, bake in the oven at 400 degrees for 10-12 min., watch closely, can over do.

CRANBERRY CHUTNEY & GOAT CHEESE

Recipe and photo from Jane Maynard
- 1 T olive oil
- 1 shallot, sliced thin then chopped
- ~1 T orange juice
- 1 can whole cranberry sauce
- 1/4 – 1/2 tsp kosher salt
- 1/4 C golden raisins
- 1 logs goat cheese
- your favorite crackers or a good baguette

Heat olive oil over medium heat in small saucepan. Add shallots and cook until soft. Add the rest of the ingredients and simmer for a few minutes. Spoon chutney over a log of goat cheese (you’ll most definitely have chutney left over…freeze for another day or make a meal out of it with grilled chicken and rice). Serve goat cheese & chutney with crackers or sliced baguette.

Chocolate truffle cakes

image and recipe via martha stewart

Makes 6 individual cakes

• 5 tablespoons unsalted butter, plus more for muffin tin
• 1 tablespoon all-purpose flour, plus more for dusting
• 14 ounces semisweet chocolate, chopped
• 2 tablespoons sugar
• 2 large eggs
• 1/4 teaspoon salt

Directions

1. Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside.
2. Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.)
3. Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. (I usually do 17 min, my over bakes hot). Immediately turn out onto wire racks; reinvert, and let cool.

For extra fudgy results, make these cakes a day ahead; wrap them well in plastic wrap, and refrigerate. Serve them chilled or at room temperature.

Szechuan Noodles

adapted from a recipe via Ina Garten

• 3 garlic cloves, chopped
• 1/8 cup fresh ginger, peeled and chopped
• 1/4 cup vegetable oil
• 1/4 cup smooth peanut butter
• 1/4 cup good soy sauce
• 1/8 cup sherry vinegar (I use red wine vinegar)
  
• 1/8 cup honey
• 1/4 teaspoon hot chili oil (sometimes I leave this out)
  
• 1 tablespoons dark sesame oil
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 1/2 pound spaghetti
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 4 scallions, sliced diagonally (white and green parts)

Directions

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, , peanut butter, soy sauce , sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.

Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

p.s., I add more cayenne/heat if I want more heat or kick to it. Sometimes I save the sauce to use later, it stays good in the fridge for several days. I like it warm and cold!!

slow cooker chicken tacos

photo credit

*This is probably Ryan's favorite meal of all and it is so simple and easy. Lots of times, I don't have everything on hand so I just use salsa alone with the chicken and it turns out just as good.

Ingredients:

2-3 boneless skinless chicken breasts

1 jar of your favorite salsa (I use yellow tomatillo from Trader Joe's)

1 can diced green chiles

1 tsp ground cumin

1 onion chopped

2 cloves garlic, minced

Directions:

1. Place Chicken in bottom or crock pot, add all other ingredients. Cover and set on low for 8 hours

or high 4-6 hours.

2. Remove chicken from pot, shred with two forks and return to juices

3. Spoon chicken into taco shells and add desired toppings.

We always use the left overs for nachos and/or taco salad.

Easy Crock Pot BBQ Chicken

Easy Crock Pot BBQ Chicken
Ingredients
4 boneless skinless chicken breasts
1 1/2 cups barbecue sauce
1 red onion, diced

Directions
Put all in crock pot and cook on low for 6-8 hours or on high 4-6.

My Favorite Chocolate Frosting.

1 cup butter softened

3/4 cup melted chocolate chips, cooled

1 to 1.5 cups powdered sugar

tsp. vanilla

milk if needed

Beat butter until smooth, add melted and cooled (though still liquid) chocolate chips. Blend in powdered sugar to desired taste and consistency. Stir in Vanilla. If too stiff add small amounts of milk to reach desired consistency.

For a lighter consistency beat vigorously.

enjoy.

*photo credit

Nordy Bars.

photo credit

Nordy Bars - Renee White

Ingredients:

1/2 cup butter

1 pkg. (12 oz) butterscotch chips

1/2 cup firmly packed brown sugar

2 eggs

1.5 cup flour

2 tsp. baking powder

1/2 tsp. salt

2 tsp. vanilla

1 pkg. (12 oz) chocolate chips

2 cup miniature marshmallows

Instructions:

In a medium saucepan, melt butter over medium heat. Add butterscotch chips and brown sugar; stir until melted. Remove pan from heat and stir in eggs; add flour, baking powder and salt. Mix thoroughly. Stir in vanilla. Set aside to cool. When cool stir in chocolate chips and marshmallows. Spread in greased 9x13 pan. Bake at 350 for 25 minutes. Remove from oven and let cool thoroughly before cutting into squares.

Chocolate Torte w/Raspberry Sauce

Torte
2 1/2 sticks unsalted butter
20 oz. semisweet chocolate, finely chopped
1 Tbsp. vanilla
6 large eggs, at room temp.

Glaze
1/3 cup heavy cream
1/3 cup semisweet choc. chips

Preheat oven to 400. Butter bottom and sides of an 8 1/2 inch springform pan. Wrap pan tightly in 2 layers of foil to keep pan dry in the water bath. Place springform in a large roasting pan and set aside.

Make the Torte: In a double boiler, melt butter and chocolate. Stir until smooth. Remove from heat and stir in vanilla. In a medium bowl beat the eggs. Set the bowl over double boiler and whisk eggs until they are warm, about 3 min. Remove from heat and beat the eggs with an electric mixer on high until light and tripled in volume, 4 to 5 min.

Transfer chocolate mixture to a large bowl and add 1/4 of the eggs. Mix thoroughly to lighten the chocolate. Gently fold in the remaining eggs. Transfer immediately into prepared springform. Pour hot water into the roasting pan until it reaches halfway up the sides of the pan.

Bake for 18 minutes, the center will be slightly jiggly when removed from oven. Remove from water bath and cool to room temp, about 45 min. Remove foil.

Meanwhile make the Glaze: In a small saucepan bring the cream to a simmer. Remove from heat and add chocolate chips. Cover for 15 min and then stir the mixture until smooth. Cool to room temp. Pour glaze over the torte and chill until firm 6 to 8 hours.

Drizzle with raspberry sauce and garnish with fresh berries and whip cream if you like.

chicken and wild rice soup.

Wild Rice Soup

From Sara Gillespie

1 pkg (4.3oz.) Rice A Roni long grain and wild rice original

1 ¼ c. water

1 chicken bouillon cube

½ c. carrots, chopped

½ c. celery, chopped

½ c. onion, chopped

¼ c. butter

¼ c. flour

1 c. cream

3 c. chicken broth

6 chicken tenders or 3 chicken breasts

Olive oil for cooking chicken (approx. 2-3 T)

Empty contents of Rice A Roni (including packet of flavoring) into a baking dish. Add water and bake at 325 for 45 minutes to an hour.

In a large pan, heat oil and then add bite-size pieces of chicken and cook thoroughly.

In a separate (large) pan, melt butter and sauté vegetables. Add the flour to the pan.

Then slowly add the chicken broth to blend smooth. Add the cream, then the bouillon cube, then the rice mixture and the chicken mixture. Simmer for a few minutes to allow flavors to combine. Can be made ahead.

Serves 4-6

zuppa toscana soup.

photo credit

Zuppa Toscana Soup - Heather Scukanec

Ingredients:

1 pound spicy italian sausage, crumbled

1/2 lb smoked bacon, chopped when uncooked

1 quart water

2 cans (14.5 oz) chicken broth

2 Large russet potatoes, scrubbed clean and sliced about 1/3" thick

2 whole garlic cloves, peeled and crushed

1 whole medium onion, chopped

2 cups kale or swiss chard, chopped

1 cup heavy whipping cream

Instructions:

On medium-high heat, brown sausage: drain and set aside.

On medium-high heat again, brown bacon: drain and set aside.

Place water, broth, potatoes, garlic and onion in pot and simmer until potatoes are tender.

Add cooked sausage and bacon, simmer 10 minutes

Add kale and ream, season with salt and pepper and heat through