Recipe Save: Creamy Bacon Spinach Pesto Pasta

Origin:  Modified recipe found online
Total Preparation Time: 5 minutes
Actual Cooking Time: 20-30 minutes
Number of Servings: 6

Ingredients

  • 6 bacon strips
  • 4 garlic cloves
  • 5 ounces spinach (1 bag)
  • 5 cups milk
  • 1 teaspoons salt
  • ½ teaspoon pepper
  • 1 pound whole wheat fettuccine
  • ½ cup pesto
  • 1 cup shredded Parmesan

Preparation

  1. In a large pot or dutch oven over medium-high heat, cook the bacon until crispy.
  2. Remove bacon pieces.
  3. Toss garlic in rendered bacon grease and cook until softened.
  4. Add spinach and cook until wilted.
  5. Add milk, salt and pepper and bring to boil.
  6. Add fettuccine into boiling mixture and cover.
  7. Cook fettuccine on medium heat until milk thickens and pasta is cooked (about 7 minutes).
  8. Mix back in the bacon. Stir in the pesto and Parmesan.

Recipe Save: The Best French Onion Soup

Origin: Cook’s Illustrated
Total Preparation Time: 45 minutes
Actual Cooking Time: a couple hours with downtime in between
Number of Servings: 6

Ingredients

  • Nonstick cooking spray
  • 3 T butter (cut into 3 pieces)
  • 6 large yellow onions (about 4 lbs, halved and cut pole to pole into 1/4 inch thick slices
  • Salt
  • 2 cups water (plus extra for deglazing)
  • 1/2 cup dry sherry
  • 4 cups chicken broth
  • 2 cups beef broth
  • 6 sprigs fresh thyme (tied with kitchen twine)
  • 1 bay leave
  • Ground black pepper
  • Cheese croutons (baguettes cut into 1/2 in slices)
  • 2-3 cups shredded gruyere cheese

Preparation

  1. Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees.
  2. Generously spray the inside of a heavy-bottomed large dutch oven with nonstick cooking spray.
  3. Place the butter in the pot and add the onions and 1 tsp salt.
  4. Bake in the oven, covered, for 1 hour.  The onions will be moist and slightly reduced in volume.
  5. Remove the pot from the oven and stir the onions, scraping the bottom and side of the pot.
  6. Return the pot to the oven with the lid slight ajar and continue to cook until the onions are very soft and golden brown, about 1.5-1.75 hours, stirring the onions and scraping bottom and sides of pot after 1 hour.
  7. Carefully remove pot from oven and place over medium-high heat.
  8. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly.
  9. Continue to cook, stirring frequently, until the bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary.  Scrape any fond that collects on spoon back into onions.
  10. Stir in 1/4 cup water, scraping the pot bottom to lossen crust and cook until water evaporates and pot bottom as formed another dark crust (6-8 minutes).
  11. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown.
  12. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes.
  13. Stir in broths, 2 cups of water, thyme, bay leaf, and .5 tsp salt, scraping up any final bits of browned crust on bottom and sides of pot.
  14. Increase heat to high and bring to simmer.
  15. Reduce the heat to low, cover, and simmer for 30 minutes.
  16. Remove and discard herbs, then season with salt and pepper.

For the croutons:

  1. While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400 degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes.
  2. Set aside.

To Serve:

  1. Adjust oven rack 6 inches from broiler element and heat broiler.
  2. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup.
  3. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyere.
  4. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes.
  5. Let cool 5 minutes before serving.

Cooks Notes:  For the best flavor, make the soup a day or two in advance.  Alternatively, the onions can be prepared through step 1, cooled in the pot and refrigerated for up to 3 days.

Recipe Save: Baked Sriracha Chicken

Origin:  Modified internet recipe
Total Preparation Time: 10 minutes + 30 minutes to marinate
Actual Cooking Time: 10-20 minutes
Number of Servings: 4

Ingredients

  • 3 tablespoons honey
  • 2 tablespoon soy sauce
  • 2 teaspoon Sriracha chili sauce
  • 2 teaspoon rice vinegar or apple cider vinegar
  • Pinch of salt
  • 4-8 chicken thighs, deboned
  • 5 cloves garlic, minced
  • 2 tablespoon oil
  • White sesame seeds

Preparation

  1. Whisk the honey, soy sauce, sriracha sauce, vinegar and salt together together to make the marinade. Mix well.
  2. Add the garlic and Marinade to the chicken, stir to combine well, marinade for 30 minutes.
  3. Heat up a skillet (cast-iron preferred) on medium heat. Add the oil. Transfer the chicken to the skillet and cook on both sides, until they turn golden brown and cooked.
  4. Add the remaining Marinade to the skillet, as soon as it thickens, turn off the heat, top with some sesame seeds (if using) and serve the chicken immediately.

Note:
You may use chicken breast, chicken drumsticks or wings for this recipe. You may also bake or grill this recipe. If baking, bake it at 400F for 20 minutes are until the chicken is slightly charred.

Recipe Save: Cashew & Grape Chicken Salad

Origin:  Modified Internet Recipe
Total Preparation Time: 20 minutes
Actual Cooking Time: 0 minutes
Number of Servings: 5

Ingredients

  • 1 cup mayonnaise
  • 1/2 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon tarragon
  • 2 cups cooked shredded chicken
  • 1 cup red grapes, halved
  • 1/4 c up green onions, finely chopped
  • 1/2 cup salted cashew pieces

Preparation

  1. Mix together mayo and spices until well blended.
  2. Add chicken, grapes, onions and cashews and mix.

Notes

A store purchased rotisserie chicken works great for this recipe!  Put on bread, croissants, rolls, wraps, a bed of lettuce or just eat straight out of the bowl.

Recipe Save: Homemade Noodles

Origin:  Coworker’s Grandmother’s Recipe
Total Preparation Time: 25 minutes + 2 hours wait time
Actual Cooking Time: 10 minutes
Number of Servings: 3 cups of cooked noodles

Ingredients

  • 1 beaten egg
  • 2 Tbsp milk
  • 1/2 tsp salt
  • Approximate 1 cup of flour (enough to make a stiff dough)

Preparation

  1. Combine ingredients.
  2. Roll very thin on a floured surface.
  3. Let stand for 20 minutes.
  4. Roll up loosely.
  5. Slice 1/4 inch wide.
  6. Unroll and spread out and let dry for 2 hours.
  7. Drop into boiling soup or boiling, salted water and cook uncovered about 10 minutes.

Recipe Save – Roberts Family Wild Rice Soup

 

This is one of our all-time favorite soup recipes.  This is comfort food for sure and guests always LOVE it!

Recipe Origin: Modified Mother’s Recipe
Total Preparation Time: 45 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Special Features: Make Ahead
Meal Type: Entree, Soups & Stews

Ingredients

  • 1 Red onion, diced
  • 2 49 oz. Cans chicken broth (or equivalent bouillon and water)
  • 1 lb. Velveeta cheese, blocked
  • 1 package Bacon
  • 2 Russett potatoes, cubed
  • 4 Carrots, sliced or grated
  • 1 cup Uncooked rice
  • 1/4 cup Wild rice

Preparation

  1. Put broth in large pot, add potatoes, carrots and rice. Simmer over low heat for 1 hour or until rice and vegetables are tender.
  2. Fry bacon and chop into bits.  Set aside.
  3. Using a little bit of the bacon grease cook the diced red onion until the onion starts to be translucent.  Then add to soup pot.
  4. Just prior to serving, add Velveeta cheese and bacon bits. Stir frequently over medium heat until cheese is melted.

 

Recipe Save – Jen’s Chili

Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Special Features: Make Ahead
Meal Type: Entree

Ingredients

  • 3 tablespoons Chili powder
  • 2 teaspoons Onion powder
  • 2 teaspoons Salt
  • 1 teaspoon Paprika
  • 1/4 teaspoon Garlic powder
  • 1 teaspoon Cumin
  • 1/4 teaspoon Ground cayenne pepper
  • 1-2 lbs Lean ground beef
  • 1 46 fluid oz. can tomato juice
  • 2 15 oz. Cans kidney beans
  • 2 15 oz. Can chili beans
  • 1 15 oz. Cans black beans
  • 1 Onion, chopped
  • 1 can Rotel
  • 1 can Diced tomatoes
  • Saltines or Oyster Crackers
  • Shredded Cheese

Preparation

  1. Combine chili powder, onion powder, salt, paprika, garlic powder, cumin and cayenne pepper in small bowl and set aside.
  2. Brown ground beef with chopped onion and 1 tablespoon of the seasoning mix.
  3. Drain excess grease.
  4. In large pot, add ground beef mixture and all remaining ingredients.
  5. Heat until warmed through.

Cook’s Notes
I prefer to garnish chili with cheese and Fritos or crackers.

Recipe Save – Autumn Squash Soup

The most delicious butternut squash soup I’ve ever had the pleasure of tasting.

butternut squash soup

Recipe origin: Friend, C. Fussell
Total Preparation Time: Less than 15 minutes
Actual Cooking Time: More than 2 hours
Number of Servings: 6
Meal Type: Soups & Stews

Ingredients

  • 2 tbsp. Butter
  • 1 tsp. Ground rosemary
  • 2 Small onions, chopped
  • 3 Butternut squash, peeled and cut into chunks
  • 6-10 cups chicken broth
  • 1 tsp. Salt
  • 1/2 tsp. Freshly ground white pepper
  • Hot pepper sauce to taste (I like a lot!)
  • 1-1/4 cups Heavy cream
  • Salt

Preparation

  1. Melt the butter over moderate heat in a large heavy saucepan or dutch oven.
  2. Add the onion and rosemary and cook for about 5 minutes until the onion is soft.
  3. Add the squash, chicken stock, salt, pepper and hot pepper sauce, reduce the heat and cover.
  4. Simmer, stirring occasionally, for about 2 hours, or until the squash is very soft.
  5. Use a food processor or blender to puree the hot soup. Add additional stock if the soup is too thick.
  6. Add the cream and warm.  You can add salt, more white pepper and more hot pepper sauce to taste.
  7. Ladle the soup into bowls, garnish with a dollop of sour cream, and serve.

Cook’s Notes
Excellent with cheese and red wine.

Recipe Save – Vegetable Mulligatawny

I have recipes stored all over the internet.  You can find my recipes at Meals Matter, Zip List, All Recipes, etc.  Then it dawned on me that I have this blog that I’m rarely able to update and is a perfect database to store content that I’d like to access again.  So, why not store my recipes here?!?

So, let it begin with the delicious vegetable mulligatawny that I made on Thursday.  I made it with the intention of having a vegetable soup to accompany our meals for a week.  It is almost gone!  It was really great.  I started with a recipe found at Diabetic Living Online but I modified so it could be an meal accompanying veggie side dish.

  • 2 stalks or 1 cup celery, very finely chopped (I use an electric chopper)
  • 4 carrots, chopped (I think I prefer matchstick chops but sometimes slice or dice to save time and it is just as good)
  • 1 medium  Granny Smith apple, peeled and finely chopped
  • 1 medium onion, chopped
  • 2 turnips or parsnips, diced
  • 2 cloves garlic, minced
  • 2 cans chickpeas or garbanzo beans
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 6 cups chicken broth (you could substitute vegetable broth if you are looking for a vegetarian dish, I typically use water and bouillon)
  • 1/2 cup uncooked basmati rice (I prefer basmati but have used other rices when emptying my pantry surplus and it works)
  • 1 cup or 1 can of coconut milk
  1. In a dutch oven or soup pot place celery, carrots, apple, onion, turnips and garlic.
  2. Turn heat on lowly and add the following spices stirring it into the mix after each spice:  curry powder, ginger, coriander, cumin, cardamom, turmeric, and cayenne pepper.
  3. Pour broth or water and bouillon over the mixture.
  4. Open a can of chickpeas (do not drain) and puree in a blender.  Pour into the soup and repeat with the second can.  I find that it is easier to puree them one at a time.
  5. Cover and cook on low-heat until vegetables are tender (about 1 hour).
  6. Add rice and cook for another 30 minutes to an hour or until rice is tender.
  7. Stir in coconut milk before serving.

Cook’s note:  If I were making for guests I would garnish with some chopped cilantro.  I’ve also made this in a slow-cooker / crockpot before.  Still delicious.  🙂