Spinach Tortellini Soup

3 small red potatoes, pealed and cubed
2 medium carrots, sliced
1 celery rib, chopped
1 small onion, chopped
2 tablespoon plus 1-1/2 teaspoon chicken bouillon granules
2 quarts water
3 cups cubed cooked chicken
1 package (10 ounce) frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried parsley flaked
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
2 packages (9 ounces each) refrigerated cheese tortellini

1. In Dutch oven, combine the potatoes, carrots, celery, onions, bouillon and water.  Bring to boil. Reduce heat, cover and simmer for 10 minutes.
2. Stir in the chicken, spinach, parsley, garlic powder, oregano, pepper and salt; return to a boil.  Ad tortellini, cook, uncovered, for 7-8 minutes or until tortellini is tender.

Yield 10 Servings (3-3/4 quarts)

Vegetable Chicken Soup

1 large sweet onion
1 cup of sliced baby portobello mushroom
1/2 cup chopped yellow
1/2 cup chopped red pepper
1 tablespoon butter
1 tablespoon olive oil
5 garlic cloves, minced
3/4 pound boneless skinless chicken breast, cut into 1/2 inch cubes
1 can (49-1/2 ounce) chicken broth
1 can (28 ounce) crushed tomatoes, undrained
2 medium carrots, cut into 1/4 inch slices
1/2 cup medium pearl barley
1-3/4 teaspoon Italian seasoning
1-1/2 teaspoon pepper
1/2 teaspoon salt

1. In a skillet, salute the onion, mushrooms, and peppers in butter and oil until tender.  Add garlic, cook 1 minute longer.
2. Transfer to 5 quart slow cooker  Add the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken and barley are tender.

Yield 7 servings - 2-3/4 quarts

Cheese & Spinach Ravioli Diavolo

2 pkgs (9 oz each)  Italian Classics Cheese & Spinach Ravioli, cooked per pkg directions, keep warm
2 Tbsp  Basting Oil
1 pkg (6 oz)   Baby Spinach
Salt and pepper to taste
1 1/2 cups  Italian Diavolo Sauce
2 Tbsp  Italian Parmigiano-Reggiano Shredded Cheese

1. Add basting oil to large skillet or braising pan on MED-HIGH. Add spinach; season to taste with salt and pepper. Cook 2-3 min, until spinach is wilted.
2. Add sauce; bring to simmer. Add ravioli. Simmer 2 min to heat through. Transfer to serving platter; sprinkle with cheese. 

White Bean Soup

1/2 of a medium  red onion, peeled, chopped
1 stalk  celery, chopped
1  Carrot, peeled, chopped
9-10 cloves Cleaned & Cut Peeled Garlic
1 Tbsp chopped  Rosemary leaves
2 Tbsp Pure Olive Oil
1 pkg (4 oz)  Italian Classics Diced Pancetta (Deli Dept)
1/2 lb  butter potatoes, peeled, 1/2-inch dice
1 batch  Basic Dried Beans (using Great Northern Beans) (see related recipe) + bean liquid, or 4 cans (15.5 oz each) Organic Cannellini Beans, undrained, + 2 cans water
Salt and pepper
Extra Virgin Olive Oil, for garnish
Italian Blend Grated Cheese, for garnish
Cracked Black Pepper, for garnish


You'll Need: Food processor, hand blender

1. Add onion, celery, carrot, garlic and rosemary to food processor; pulse until roughly minced.
2. Add olive oil and pancetta to stockpot on MED-LOW; cook 5 min, until softened. Add minced vegetables to stockpot; cook 15-20 min, until vegetables are softened. Add potatoes; stir, cook, 8-10 min, or until potatoes soften.
3. Add beans and liquid (or undrained canned beans with water); stir. Bring to a simmer. Stir; season with salt and pepper. Puree or mash to desired consistency, using hand blender.
4. Serve with extra virgin olive oil, cheese, black pepper and parsley.

Source

Panko Peanut Chicken Marinade

1. Rinse chicken legs and dry with paper towel
2. In small bowl, combine soy sauce, peanut oil, garlic powder, ginger powder, diced onions
3. Cover chicken in marinade and set in fridge for 30 minutes - 2 hours.
4. Pre-heat over to 350, grease cookie sheet with peanut oil.
5. In plastic bag, combine Panko with salt and pepper.
6. Toss chicken one piece at a time until covered in panko
7. Bake chicken for 15 minutes, flip and continue to bake for 15 minutes more or until done.

Butternut Squash Soup

serves 4 - 6

• 3 and 1/4 pounds of butternut squashs - peeled and cut into chunks
• 1 large onion - chopped
• 2 cloves of garlics - chopped
• 3 tablespoons of butters
• 1 teaspoon of cinnamon
• 3 and 1/2 cups of chicken stocks (or vegetable stock)
• 2 tablespoons of maple syrups
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper

In a large pot melt the butter on medium temperature and add the onions.

Cook the onions for about 5 minutes.

Stir in the garlic and the cinnamon and cook for another 30 seconds.

Add the squash and cover with 3-4 cups of stock

Bring pot to a boil then turn down the heat and simmer for about 25 minutes or until the squash is tender.

Puree the vegetables in small batches. Put puree in separate pot. Stir in the maple syrup.

Add cooking stock according to desired thickness; season with salt and pepper.

Source & Video

Banana Pudding

1 (8 ounce) package cream cheese

1 (14 ounce) can sweetened condensed milk

1 (5 ounce) package instant vanilla pudding mix

3 cups cold milk

1 teaspoon vanilla extract

1 (8 ounce) container frozen whipped topping, thawed

4 bananas, sliced

1/2 (12 ounce) package vanilla wafers

DIRECTIONS:

1. In a large bowl, beat cream cheese until fluffy with mixer. Beat in condensed milk, pudding mix, and vanilla.  SLOWLY pour in cold milk, continuing to beat until smooth. 
2. Remove from mixer and fold in 1/2 of the whipped topping.
3. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. 
4. Chill in refrigerator for 3 hours and 30 minutes.  

Source

Video

Apple Crisp

Topping

1 and 1/2 Cup all purpose flour

1/2 Cup brown sugar, packed

1 and 1/2 sticks chilled butter, cut into 1/2 inch pieces

1/2 Cup chopped walnuts

Filling

3/4 Cup sugar

3 Tbsp all purpose flour

1 Tsp ground cinnamon

1/4 Tsp ground nutmeg

6 apples (any variety) peeled, cored and sliced thin

Cooking spray

1. Pre-heat oven to 350˚.
2. Make topping: Blend 1 and 1/2 Cup all purpose flour and brown sugar together in medium bowl.  Add butter, blend in with fingers until moist clumps form.  Mix in walnuts, cover topping and refrigerate until ready to use.
3. Make filling: Combine sugar, 3 Tbs flour, cinnamon and nutmeg in a large bowl, blend well.  Mix in apples to form filling.
4. Spray baking dish (13x9 inches) with cooking spray, add filling mixture followed by topping.  Bake until apples are tender and top is golden, about 1 hour.  Let rest for 8-10 minutes, serve warm.

Source

Roasted Butternut Squash

1 large butternut squash,  skin removed and cut into 1-inch dices,

2 Tbsp Basting Oil

Salt and pepper to taste

1. Preheat the oven to 450˚.
2. Toss the squash in a large bowl with the basting oil, season to taste with salt and pepper.
3. Arrange in a single layer on baking sheet.
4. Roast on center rack in oven for 30 minutes and check turn to brown on other side.  (deviation from original recipe: my squash were done after 30 minutes though the original recipe called for 50-60 minutes total, turning halfway through).

Source

Panko Sweet Potato Sticks

Ingredients
4 sweet potatoes
1/2 cup flour
2 egg whites
1 cup Kikkoman Panko Bread Crumbs
1/2 teaspoon Italian blend dried herbs (oregano, basil, marjoram, thyme rosemary, savory and sage)
1/4 teaspoon garlic powder
Nonstick cooking spray
Kikkoman Teriyaki Marinade & Sauce (optional)

Instructions
1. Preheat oven to 400°F. Cut sweet potatoes into fries.
2. Place flour in a bowl. Whip egg whites to soft peaks and place in
another bowl. Combine panko, dried herbs and garlic powder in a
third bowl.
3. Dip sweet potatoes in flour, then in egg whites. Roll in panko,
pressing to make panko adhere better.
4. Place sweet potatoes on a cookie sheet sprayed with nonstick
cooking spray. Spray sweet potatoes lightly with more cooking spray
to help browning.
 5. Bake about 15 minutes or until golden brown. Serve with Kikkoman Teriyaki Marinade & Sauce.


Source

Crock-pot Chunky Applesauce

If you’ve never had homemade applesauce or have been eating from the jar for so long that the memory of the real thing has vanished, I encourage you to use your slow cooker as a vehicle for discovery. I’ve employed two kinds of apples in this recipe: McIntosh, which melts into a thick, creamy sauce, and Granny Smith, which remains stubbornly solid. Together they yield a beautifully thick applesauce punctuated with voluptuous chunks.

1 teaspoon apple cider vinegar 

1 gallon water 

8 large McIntosh apples 

4 medium Granny Smith apples 

2 to 4 tablespoons sugar

 ¼ teaspoon ground cinnamon (optional)

8 SERVINGS (2 quarts)

 PRECOOK 10 minutes 

SLOW COOK 3 hours on high, or 6 hours on low, in a 5- to 6-quart slow cooker 

AT THE END 2 minutes 

MIX the vinegar and water in a large mixing bowl. Peel the apples and put them into the vinegar water as soon as they are peeled. Cut the apples in half from top to bottom, scoop out the core from each half with a melon baller, and toss the apples back into the vinegar water as soon as each is cut and cored. When finished coring, remove the apples with a slotted spoon and cut into 1- to 2-inch chunks. Toss in a 5- to 6-quart slow cooker with 2 tablespoons of the sugar. Cover the cooker and cook for 3 hours on high, or for 6 hours on low, until the apples are tender.

 STIR the apples with a large spoon; they will immediately form a chunky sauce. Add the cinnamon, if desired, and as much of the remaining sugar as you like. Serve warm or chilled. Store, tightly closed, in the refrigerator for up to 5 days. 

what else? 

• As noted earlier, McIntosh apples make the thickest, creamiest applesauce, but you can substitute many other apples, like Golden Delicious, Gala, Fuji, or Jonathans. However, I recommend that you always use at least half McIntosh. 

• You can also make a vanilla pear sauce using this recipe and substituting Bartlett pears for the McIntosh apples and Bosc for the granny smith.

Whole Roasted Onion

At work we caramelize onions everyday in a cast iron skillet. They are insanely good and I wanted to try and replicate it at home but without a skillet. The final product is salty, sweet, and peppery. The onion is crazy tender and to finish I pour a little acidic balsamic vinegar over the top. This is key because it sort of enhances all of the other flavors. This recipe is fool-proof, very inexpensive, and will not disappoint.

Recipe (Serves 2):

-1 Large Yellow Onion (Vidalia and Wala Wala are my favorites)
-Olive Oil
-Kosher Salt
-Freshly Cracked Black Pepper
-Sugar
-Balsamic Vinegar

1- Preheat your oven to 425 degrees. Begin by cutting the very ends of the onion off. Then cut the onion in half. You do not have to peel the onion.
2- Toss the onion in olive oil and heavily season the cut side with salt and pepper. I mean heavily. Place cut side down on a sheet tray and season the top of the onion too.
3- Roast for about 30 minutes and then remove. Season the cut side with sugar and place back in the oven for about 15 more minutes or until the sugar has begun to caramelize.
4- When ready, I remove the outside layer and top with a little balsamic. Enjoy!

Source

Untitled Soup

This is an original recipe I came up with.  Hence, there are no real measurements because I worked with what I had at the time.  Its been a success three times so far.

Smoked Turkey Necks
Soy Sauce
Basil
Pepper
Sweet Onions
Red Onions
Garlic
Mushrooms (baby portabella, oyster and shitaki)
Sugar Snap Peas
Udon Noodles

1. Bring water to a boil in a covered pot.  Enough water to half cover  3 smoked turkey necks.  Turn heat down and allow it to simmer, lidded, for about 1 hour & a half ~ until tender when poked w/ a fork.  
2. Add soy sauce, basil and pepper.  
3. Add hot water and cover about 3/4 of the way up.  Simmer for a few minutes more.
4. Remove the turkey necks and set aside. 
5. Add diced sweet & red onions, garlic, mushrooms (a variety of baby portabella, oyster and shitaki) and sugar snap peas.  Cook until beans are darker and limp.  
6. While cooking, strip the turkey neck from the bone, leaving out the tough outer skin.  Set meat aside.
7. Add plain Udon noodles, the instant type.  Do not add the seasoning pack.
8. Simmer for 2 minutes longer, while adding the meat.  Remove from heat and serve.

Chocolate Crackle Cookies

1 box of Ghirardelli Double Cholocate Brownie Mix

1 C. all purpose flour

3 eggs

1/3 C. vegetable oil

3/4 C. powdered sugar (reserve for coating dough)

Preheat oven to 350 F.  Place brownie mix, flower, eggs and oil in a medium bowl. Still until blended.  Place powdered sugar into separate bowl.  For each cookie, scoop 1 rounded tablespoon dough and place in powdered age.  Roll dough gently into balls, coating thoroughly with powdered sugar.  Place 2 inches apart onto greased cookie sheet.  Bake for 10 minutes.  Allow to cool in pan before removing.  Yield 2 and 1/2 dozen cookies.  

Oven-Roasted Parsnips

Source

Ingredients:

1 1/2 lbs parsnips, peeled and julienned

3 tablespoons olive oil

2 pinches cayenne (to taste)

1/4 teaspoon sea salt (or more, to taste)

2 cloves garlic, peeled and minced

Directions:

1. Preheat oven to 450-degrees.
2. Layer parsnips on baking sheet in single layer.
3. Sprinkle with next three ingredients, tossing well to ensure everything is coated well.
4. Roast 15 minutes on bottom rack, stirring occasionally.
5. Sprinkle with the garlic and roast until well browned, about 15 minutes longer.
6. Let cool slightly, adjust salt if necessary and serve.

Mashed Potatoes

Potatoes

Onions

Garlic

Italian Seasoning

Butter, 1/4 a stick melted

Condensed/ Evaporated canned milk

1. Peel Potatoes. Boil water in large pot and add potatoes. Turn down to a simmer and boil until tender.
2. Sauté onions and garlic in olive oil, mix in italian seasoning and set aside.
3. Drain the potatoes and place them in mixing bowl with 1/4 stick of melted butter. Mash the potatoes with a spoon and use the mixer to whip them while slowly adding condensed milk to taste. When smooth, add onions and garlic and mix in thoroughly.

トマト Chicken

My alternate version of a recipe found [here].

6 C. of water

10 oz can of beef broth

3 chicken breasts, boneless and halved

1/4 TSP salt

1/2 TSP pepper

1 TSP Italian seasoning

1 large onion

5 clovers of garlic

1 red pepper

1 green pepper

1 TBS olive oil

14 oz diced tomatoes

10 oz mild rotel

19 oz tomato basil soup

15 oz kidney beans

1-1/2 tbs chili powder

1. Boil the water with beef broth, salt, pepper and Italian seasoning. Add the chicken and turn down to a simmer for about 20 minutes. Removed the chicken from the broth and set both a side. When cooled, shred the chicken.
2. Dice the onion, garlic and peppers. Sauté in olive oil until lightly browned.
3. Add diced tomatos, rotel, tomato basil soup, kidney beans, and chili powder. Also add about 5 cups (use your own judgement) of the broth. Simmer about 20 minutes. Serve over elbow noodles.

French Onion Soup

1/2 cup unsalted butter

2 tablespoons olive oil

4 cups sliced onions

4 (10.5 ounce) cans beef broth

1 teaspoon dried thyme or oregano

salt and pepper to taste

4 slices French bread

4 slices provolone cheese

2 slices Swiss cheese, diced

1/4 cup grated Parmesan cheese

1. Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
2. Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
3. Heat the oven broiler.
4. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Yields 4 servings

Carrot Cake

4 eggs

1- 1/4 cups vegetable oil

2 cups white sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup chopped pecans or walnuts

1/2 cup butter, softened

8 ounces cream cheese, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

1 cup chopped pecans or walnuts

Directions

1. Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan or large cup cake pans.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

White Chocolate Macadamia Cookies

1 c. butter, softened

1 c. firmly pack light brown sugar

1/2 c. sugar

2 eggs

1 tbs. vanilla extract

2 & 1/4 c. all purpose flour

1 tsp. baking soda

1 tsp. salt

1 c. macadamia nuts, coarsely chopped

2 c. white chocolate, broken into bite sized pieces

1. Pre-heat oven to 350 degrees.
2. Cream butter and sugars with mixer until light and fluffy.
3. Beat eggs with vanilla and add.
4. Sift together flour, baking soda, salt and gradually add to creamed mixture.
5. Stir in nuts and chocolate.
6. Drop onto un-greased baking sheet. Bake for 10-12 minutes. Cool.

Yields 6 dozen cookies