Monday, October 20, 2008


The fall is a great time to make yummy soups! So here are two of my favorites!

Chicken Vegetable Alfredo Soup

1 cup chopped broccoli
1/2 cup chopped carrots
1/2 cup chopped onions (I leave this out-allergies)
1/2 cup diced red bell pepper
1 garlic clove, pressed
1 can (14-14.5 ounces) chicken broth
2 cups diced cooked chicken
1 tbsp snipped basil
1 jar (16 ounces) Alfredo sauce
Grated fresh Parmesan cheese

What to do:
1. Chop broccoli, carrots, and onion. Dice the bell pepper. Place broccoli, carrots, onion, bell pepper, and garlic in a saucepan. Add broth; bring to a boil. Cover; reduce heat and simmer uncovered, 5 minutes or until vegetables are crisp-tender.

2. Meanwhile, dice chicken and snip the basil; set aside. Add chicken and Alfredo sauce to broth; simmer 5 minutes or until heated through. Remove from heat; stir basil into soup.

3. If desired, ladle soup into bread bowls; sprinkle with cheese.

Yield: 4 servings(about 5 1/2 cups)

I will give a bread bowl recipe later. 

Slow Cooker Chicken and Wild Rice Soup
Southern Living Slow-Cooker Cookbook

2 tbsp butter
3 celery ribs, thinly sliced
1 medium onion, chopped
1 (8 oz) package sliced fresh baby portobello mushrooms
2 tsp minced garlic
2 (14 ounce) cans roasted garlic-flavored chicken broth (I could not find this last time I made the soup- so I used regular chicken broth and added some garlic)
3 (6 ounce) packages roasted chicken breast chunks (I just cooked some chicken breast and cut it up)
1 1/2 cups frozen whole kernel corn, thawed and drained
1 (8 ounce) can sliced water chestnuts, drained
1 cup uncooked wild rice
1 tsp salt
3/4 tsp ground pepper
2 cups whipping cream

What to do:
1. Melt butter in skillet over medium-high heat. Add celery and onion; cook 4 minutes or until almost tender. Add mushrooms and garlic; cook 2 minutes.
2. Combine mushroom mixture, broth, and next 6 ingredients in a 5-quart slow cooker.
3. Cover and cook on low 5 to 6 hours or until rice is tender. Stir in whipping cream.

Makes 12 1/2 cups.

Monday, October 6, 2008

Teriyaki Pork Kebabs

Marinade and Kebabs
1/2 cup reduced-sodium soy sauce
1/3 cup packed brown sugar
1 tbsp finely chopped, peeled fresh ginger-root
2 garlic cloves
2 tsp dark sesame oil
2 pork tenderloins (about 1 lb each)
1 medium green pepper
1 medium red pepper
3 fresh pineapple slices, cut 1 inch thick

What to do:
1. For marinade, combine soy sauce and brown sugar in a bowl. Finely chop ginger-root, garlic pressed and oil in the bowl and mix well. Reserve 1/2 cup and set aside.  For kebabs, cut pork into 24 1 1/4 inch pieces. Add pork to marinade and toss to coat. Cover; refrigerate 30 minutes.

2. Cut bell peppers into 24 , 1 inch pieces. Cut pineapple into quarters to make 12 pieces. Prepare grill cooking over medium coals.

3. Remove pork from marinade; discard marinade in bowl. Thread skewers with pork, peppers, and pineapple. (on six 12- inch skewers) Place kebabs on grill; brush with reserved marinade. Grill covered 14-16 minutes or until pork is no longer pink, turning occasionally and brushing with marinade.

Tex-Mex Chicken & Rice Skillet

This recipe comes from The Pampered Chef 29 Minutes to Dinner cookbook.
I LOVE this!!!

1 tsp plus 1 tbsp vegetable oil, divided
1 can (11oz) Mexican style corn
1 tbsp Southwestern Seasoning Mix
1 cups uncooked instant rice
2 cups chicken broth
1 1/2 cups salsa verde
2 tbsp snipped fresh cilantro
1 cup shredded Mexican cheese blend

What to do:
1. Add 1 tsp of oil to skillet; heat over medium heat 1-3 minutes or until simmering. Meanwhile, drain corn; pat dry with paper towel. Add corn to skillet in a single layer. Cook without stirring 5 minutes or until caramelized on one side. Remove corn from skillet and set aside.

2. As corn cooks, cut chicken into 1 inch pieces. Combine chicken and seasoning mix in a bowl. Add chicken to skillet. Cook over medium-high heat 5-7 minutes or until center of chicken is no longer pink, stirring occasionally. Remove chicken from skillet and set aside.

3. Add remaining 1 tbsp oil to skillet. Add rice; stir until well coated with oil. Add broth and salsa; bring to a simmer over medium-high heat. Cover skillet; reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed. Meanwhile, snip cilantro.

4. To serve, spoon chicken over rice mixture in skillet. Sprinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with cilantro.

Yield: 6 servings

Thursday, October 2, 2008

what's cooking

This is for the first two weeks in October. I am so glad that it is Fall. I love the cool weather. The crisp cool air gives me extra energy! I will post some of these recipes later.

Wednesday: Tex-mex chicken and rice skillet

Thursday: Left over Tex-Mex

Friday: Eat out to celebrate our anniversary. (It was on Wednesday! Three years together.)

Sunday: Lord's Supper Fellowship at Church

Monday: Chinese

Tuesday: Teriyaki Pork Kebabs with rice

Wednesday: Manicotti, salad, bread

Thursday: Left over manicotti

Friday: Crunchy whole-grain chicken bites, peas, potatoes