Creamy Sausage and Tortellini Soup

 https://saporitokitchen.com/wprm_print/18907

Crispy Butter Baked Chicken

 

INGREDIENTS

• 2 large eggs, beaten
• 1 cup Ritz cracker crumbs
• 1/2 teaspoon garlic powder
• 4 boneless skinless chicken breasts
• 1/2 cup butter, sliced
• Kosher salt and freshly ground black pepper, to taste

PREPARATION

1. Preheat oven to 375°F.
2. Place eggs in a shallow dish. Add cracker crumbs, garlic powder, salt and pepper into a separate shallow dish and stir to combine.
3. Dip chicken in beaten eggs, and then dredge in cracker crumbs, pressing mixture into the meat.
4. Place chicken in a baking dish and top each breast with a slice of butter.
5. Bake until golden brown, about 30 minutes. Enjoy!

Pepperoni Pizza Casserole

 

• Ingredients: 
• 12 oz Rotini 
• 24 oz Pizza sauce
• 1 cup Diced pepperoni
• 1/2 cup Whole pepperoni 
• 2 1/2 cups Mozzarella cheese (shredded)
• 1 teaspoon Oregano (dried)

INSTRUCTIONS

 

• Preheat oven to 350 degrees F. Prepare a casserole dish with non-stick cooking spray and set it aside. 
• Cook your pasta according to package directions. Drain and return to pot. Add in pizza sauce, diced pepperoni, and 1 ½ cup mozzarella cheese. Mix then pour into a casserole dish.  
• Add remaining cup of cheese to the top of your casserole. Then add whole pepperoni and sprinkle with oregano. 
• Bake for 7-10 minutes or until cheese is melted. Remove from oven serve enjoy. 

French Onion Pasta Bake

 

https://www.thecookingguy.com/cookbook/2022/11/4/french-onion-mac-amp-cheese

Serves about 6

Creamy, elegant, luxurious and just straight effing delicious. 

2 tablespoons butter

2 pounds yellow onions, sliced thin 

Kosher salt & coarse ground black pepper

4 or 5 fresh thyme stems, with the leaves picked off

1 large clove garlic, minced

¼ cup vermouth

One pound dried pasta - any shape is good, but a tube shape like a penne or paccheri works best 

1 cup beef broth

1 cup whipping cream

½ pound shredded Gruyere cheese

¼ pound shredded white cheddar

1.5 - 2 ounces crispy fried onions, like the ones you use at Thanksgiving

 

• Melt 2 tablespoons of the butter in a large skillet over high heat, and add the onions

• Cook, stirring well to coat onions with the butter for a couple minutes

• Then turn down to medium-low, season lightly with some salt & pepper and add the thyme - mix well and continue cooking, stirring often until onions are beautifully browned, 15 to 20 minutes 

• This is the perfect time to boil your pasta - but def don’t overcook - keep them al dente

• Add vermouth to the onions, scraping along the bottom to get up the ‘fond’ let vermouth evaporate, and add garlic

• When fragrant, add the beef broth and cream - bring to a boil, and turn to a low simmer until slightly thickened - about 5 minutes

• Preheat oven to broil

• Add the cooked pasta and most of the cheeses (keep back about 1/2 cup between the two)

• Stir until nicely melted and combined, and put in a serving dish

• Sprinkle with the crispy onions, top with remaining cheese and put under the broiler until just melted

• Serve

Crockpot Chicken Tortilla Soup

 

Ingredients

• 1 pound shredded, cooked chicken

• 1 (15 ounce) can whole peeled tomatoes, mashed

• 1 (10 ounce) can enchilada sauce

• 1 (4 ounce) can chopped green chile peppers

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 cups water

• 1 (14.5 ounce) can chicken broth

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1 teaspoon salt

• ¼ teaspoon black pepper

• 1 bay leaf

• 1 (10 ounce) package frozen corn

• 1 tablespoon chopped cilantro

• 7 corn tortillas

• 2 tablespoons vegetable oil, or as needed

Directions

1. Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker. Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

2. When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C).

3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

4. Bake in the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup before serving.

   
   

   https://www.allrecipes.com/recipe/89539/slow-cooker-chicken-tortilla-soup/

Creamy Roasted Butternut Squash Pasta with Sausage and Spinach

 

Ingredients

Roasted Butternut Squash

• 2 cups butternut squash , peeled, seeded, and cubed
• 1 tablespoon olive oil
• salt and pepper

Sausage

• 1 tablespoon olive oil
• 1/2 lb sausage , crumbled, without casings

Creamy Pasta Sauce

• 1 tablespoon olive oil
• 4 garlic cloves minced
• 6 oz spinach
• 1 cup heavy cream
• 1/3 cup Parmesan cheese shredded
• 1/4 teaspoon salt

Pasta

• 8 oz farfalle (bow tie pasta)

Instructions

Roast Butternut Squash

• Preheat oven to 400 F.
• In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper.  
• Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding.  
• Roast in the preheated oven at 400 F for 30 minutes. Remove from oven.

Cook Sausage

• In a medium skillet, heat 1 tablespoon of olive oil on medium heat. 
• Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through. Remove from heat and set aside. 
• Tip: Cook the sausage while the butternut squash is being roasted. 

Make Creamy Sauce

• In a separate, large skillet, heat 1 tablespoon of olive oil together with minced garlic and spinach over medium heat.  Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to wilt.  
• Add heavy cream.  Bring to a brief boil, then immediately reduce to simmer (boiling but not intensely).  Add shredded Parmesan cheese.  Keep stirring the sauce with the Parmesan cheese on low to medium boil (simmer) until the cheese melts. Remove from heat.
• Season with salt to taste, about ¼ teaspoon of salt.  No salt might be necessary if the sausage is very salty. 
• Tip: Use your judgment about whether to add salt or not based on how salty the sausage is. Make the cream sauce while the butternut squash is being roasted.

Cook Pasta and Assemble 

• Cook pasta al dente in boiling water according to package instructions. That usually means cooking pasta in boiling water for about 7 to 11 minutes. Drain. 
• To a large skillet with the creamy spinach sauce, add drained cooked pasta and cooked sausage. Stir. Season with salt and pepper, if desired.  
• Top the pasta with roasted butternut squash.  Stir the squash in, or leave it on top.
  https://juliasalbum.com/butternut-squash-pasta-with-sausage-and-spinach/#recipe

Ham and Broccoli Quiche

 

Ingredients

• 1 deep dish, 9 inch pie crust or 2 regular pie crusts (Deep dish – store bought or make your own. If you use the 1deep dish plate you will probably have filling left over)
• 6 eggs
• 1 1/2  cups heavy cream or half and half
• 1 1/2 cups diced ham
• 1 cup chopped broccoli florets (pre-cooked to crisp-tender)
• 1 1/2 cup shredded cheddar (I used Colby jack and it was super yummy)
• 1/8 tsp salt
• 1/8 tsp pepper

1. Preheat oven to 375 f.  Line pie dish with crust and prebake for 10 minutes.
2. In large mixing bowl, whisk eggs and cream together.  Add remaining ingredients.  Combine well.
3. Pour egg mixture into prebaked pie crust.
4. Reduce oven to 350 f.  Bake quiche about 45 to 55 minutes or until a knife inserted in the center comes out clean.

Greek Chicken Rice Bowls

 

Ingredients

For the chicken:

• 1 pound boneless skinless chicken breasts (2 large breasts)
• 3 tablespoons olive oil
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Dash crushed red pepper flakes

For the bowls:

• 2 cups cooked cauliflower rice regular rice, or quinoa
• 2 cups grape tomatoes halved
• 2 cups chopped cucumber
• 1 cup kalamata olives pitted and sliced
• 1/2 red onion sliced
• 1 cup tzatziki sauce
• 1/2 cup crumbled feta cheese
• Lemon wedges for serving
• Pita chips optional
• Fresh dill and parsley for garnish, optional

Instructions

• For the chicken: In a gallon size Ziploc bag, combine chicken breasts, olive oil, lemon zest, lemon juice, garlic, oregano, salt, pepper, and crushed red pepper. Marinate for at least 30 minutes to 1 hour, turning the bag occasionally.
• When ready to cook the chicken, brush grill grates or a grill pan with olive oil and heat to medium high heat. Remove the chicken from the bag and discard the marinade.
• Place chicken breasts on grill and grill about 5 minutes per side, depending on the thickness of the chicken. Cook until the chicken is no longer pink in the center and registers 165 degrees in the center, using an instant read thermometer. Remove the chicken from the grill or grill pan and let rest for 5 minutes before slicing. Slice the chicken into think slices and set aside.
• To assemble the Greek bowls: divide the cauliflower rice or quinoa among 4 bowls. Top with sliced chicken, tomatoes, cucumber, olives, red onion, tzatziki sauce, and feta cheese. Add a squeeze of fresh lemon juice over the top. Tuck pita chips into the side of the bowl, if using. Garnish with dill and parsley, if desired. Serve immediately.
  
  
  https://www.twopeasandtheirpod.com/greek-chicken-bowls/#wprm-recipe-container-39601

White Fish in Tomato Sauce and Spinach

 

Ingredients

• 2 POUNDS FRESH PLUM TOMATOES, HALVED AND CORED (ABOUT 4 CUPS)
• 2 POUNDS SKINLESS HALIBUT FILLET, CUT INTO 2-INCH CHUNKS
• 1 ½ TEASPOON KOSHER SALT
• ALL-PURPOSE FLOUR, FOR DREDGING
• ¼ PLUS 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
• 6 GARLIC CLOVES, SLICED
• ¼ TEASPOON PEPERONCINO
• 6 OUNCES FRESH SPINACH, TRIMMED (ABOUT 12 PACKED CUPS LEAVES)

Put the tomato halves in a food processor and process to make a smooth puree. Set aside.

Season the halibut chunks with ½ teaspoon salt. Spread the flour on a plate, and lightly dredge the halibut, tapping off the excess.

Pour ¼ cup of the olive oil into a large skillet, and set over medium-high heat. When the oil is hot, add the fish and brown on all sides, until just cooked through, about 5 minutes in all. Remove the fish to a plate and keep warm. Add the sliced garlic to the skillet. Let the garlic sizzle for a minute, then pour in the tomato puree. Slosh out the food processor’s work bowl with 1 cup hot water, and add that to the skillet. Season with the peperoncino. Bring to a rapid simmer, and cook until very thick, about 10 to 12 minutes. Season the sauce with the remaining teaspoon of salt, and stir in the remaining 2 tablespoons olive oil. Increase heat to high, add the spinach, and cook until spinach is just wilted into the sauce, about 3 or 4 minutes.

Divide the spinach and sauce among plates, and serve the halibut on top.

https://lidiasitaly.com/recipes/halibut-tomato-spinach/