#3923 - Spanish Salsa Rice

(by Shirley McNevich)

2 TBSP canola oil
1/2 of a small onion (chopped; more or less as you wish)
1 1/2 cups uncooked white rice (NOT Minute Rice)
2 cups chicken broth
1 cup chunky salsa (the higher the spice/heat level of the salsa, the more tasty the rice will be)
other spices (to your taste)

In a skillet over medium heat add canola oil and chopped onions--cook/stir until onions are tender. Add the uncooked rice--cook/stir constantly until rice starts to brown. Add the chicken broth and salsa--stir well. Turn heat back to low, cover the skillet and simmer 20-30 minutes or until rice is done and mixture has thickened (and liquid has been absorbed). Before removing from heat, taste--add other spices to your taste, stir well, and taste again.

#3863 - Tomato and Vinegar Chicken

(by Shirley McNevich)

3.5lbs. boneless/skinless chicken breasts
salt
fresh ground black pepper
2 TBSP canola oil
6 TBSP butter
8 garlic cloves (peeled and minced)
1 large onion (chopped)
1 cup cider vinegar
1 TBSP tomato paste (more if necessary)
2 cups chicken broth
1 TBSP fresh chopped parsley

Salt/pepper both sides of each chicken breast (to your taste). Cut each chicken breast into 4 pieces. In a large skillet over medium heat add the canola oil and 2 TBSP butter--cook/stir until melted and hot. Add about half of the chicken pieces--cook on both sides until chicken is almost done. Repeat with any remaining chicken. When all chicken has been cooked and removed from skillet, pour off all but a TBSP or two of the fat, then add the chopped onions and minced garlic to the remaining fat. Cook/stir until until onions and garlic are soft. Add the cider vinegar and 1 cup of the chicken broth--cook/stir for 5 minutes, then add the tomato paste--stir well. Add the other cup of chicken broth--stir. Add all of the cooked chicken pieces. Turn heat back to simmer--simmer mixture for 15-20 minutes or until chicken is completely done. Remove the chicken from the sauce and place it on a serving plate. Add the other 4 TBSP of butter and the chopped parsley to the sauce--cook/stir until sauce is thickened. Taste the sauce--if needed add more tomato paste and stir well. Serve chicken drizzled in the sauce. Note: if you want more bite, add more cider vinegar than listed but you may have to cook sauce longer until it thickens.

#3859 - Parmesan Garlic Chicken

(by Shirley McNevich)

4 boneless/skinless chicken breasts
1 tsp. oregano
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1 TBSP butter
1 TBSP canola oil
3 garlic cloves (chopped)
1 TBSP flour
1 cup heavy whipping cream
1/2 cup chicken broth
1/2 cup fresh grated Parmesan cheese
2oz. Philadelphia cream cheese (softened)

In a bowl add oregano, basil, salt and pepper--stir to mix. Season both sides of each chicken breast with the oregano mixture. Cook or grill chicken breasts. While chicken breasts are cooking, in a saucepan over medium heat add the butter and canola oil--stir until melted. Add the chopped garlic--cook/stir for 2 minutes. Add the flour--whisk to mix. Add the heavy whipping cream and the chicken broth--cook/stir until thickened. Add the grated Parmesan cheese and the softened cream cheese--cook/stir until all cheese is melted. When chicken breasts are no longer pink inside, place chicken breasts on plates and drizzle the sauce over the chicken breasts.

#3694 - Bacon Potato Soup

(by Shirley McNevich)

6 slices bacon (fried, drained and crumbled)
6 cups cubed red potatoes
4 cups chicken broth
2 carrots (shredded)
1 yellow onion (chopped)
1 TBSP chopped parsley (fresh or dry)
1/2 tsp. celery seed
salt
pepper
2 cups milk
1/4 cup flour
4 slices American cheese (broken into small pieces)
6 green onions (chopped)

In a Dutch oven over medium heat add crumbled bacon, cubed red potatoes, chicken broth, shredded carrots, chopped parsley, chopped onions and celery seed--cook/stir until boiling. Tilt the lid on the Dutch oven and reduce heat to simmer--simmer the mixture until potatoes are tender (20-30 minutes). Taste--add salt and pepper to your taste, then stir well. In a bowl add milk and flour--whisk until mixed. Pour the milk mixture into the soup slowly (while stirring). Turn heat up to medium--cook/stir until soup is hot and thickened. Remove from heat--add American cheese pieces--stir until cheese is melted. Place soup in bowls and top with chopped green onions. Note: for more bacon flavor, fry your bacon in the Dutch oven first, then leave the drippings in the Dutch oven before adding soup ingredients.

#3682 - Italian Sausage Soup

(by Shirley McNevich)

1lb. Italian sausage (sliced into coin shaped pieces)
1 onion (chopped)
2 garlic cloves (minced)
1 tsp. olive oil
2 - 14.5oz. cans chicken broth
1 soup can of water (use of of the empty chicken broth cans to measure)
1 - 15oz. can cannellini beans (rinsed and drained)
1 - 14.5oz. can stewed tomatoes
1 cup raw rotini pasta
1 1/2 cups baby spinach leaves (washed)
1/2 cup shredded mozzarella cheese

In a Dutch oven over medium heat add olive oil, sausage pieces, chopped onions and minced garlic--cook/stir until sausage is browned and onions are softened. Add chicken broth, water, cannellini beans and stewed tomatoes--stir well. Bring mixture to a boil--add the pasta and cook for 8 minutes. Remove from heat--add baby spinach, stir, then put the lid on the Dutch oven. Let it stand covered for 5 minutes. Sprinkle the shredded mozzarella cheese over the top, then serve.

#3674 - Sour Cream Mac and Cheese

(by Shirley McNevich)

14.5oz. chicken broth
1 cup water
2 cups raw elbow macaroni
3 TBSP butter
2 TBSP flour
1 tsp. dry mustard
1 1/2 cups milk
1/2 cup Breakstone's sour cream
8oz. shredded extra sharp cheddar cheese

In a saucepan over medium heat add chicken broth and water--bring to a boil. Add the elbow macaroni--cook 6-8 minutes or until tender. While the macaroni is cooking, in a saucepan over low heat add butter--melt. Add flour and dry mustard--cook/whisk for 2 minutes. While whisking slowly add milk and sour cream--cook/stir until boiling. Turn heat back to simmer--simmer for 5 minutes. Add 1 1/2 cups of the shredded cheese--cook/simmer until melted and smooth. Drain the macaroni but DO NOT RINSE. In a bowl add drained macaroni and cheese sauce--stir to mix. Dump the whole mixture into a greased 2 qt. casserole dish. Sprinkle the rest of the shredded cheese over the top. Bake at 350 degrees for 20-30 minutes or until hot. Let it rest slightly before serving.

#3637 - Corn and Egg Soup

(by Shirley McNevich)

2 - 15oz. cans cream style corn
29-30oz. chicken broth
2 beaten eggs
2 TBSP cornstarch
1/4 cup water
1 - 10oz. can corn kernels (drained; optional)
salt and pepper (to your taste)

In a Dutch oven add all of the cream style corn and the chicken broth--cook/stir over medium heat until boiling, then reduce heat to simmer. In a bowl whisk the water and cornstarch together. Add the cornstarch mixture to the soup--stir well. Slowly add the beaten eggs to the soup while whisking. Add the drained corn kernels--cook/stir until soup is hot and thickened. Taste--add salt and pepper to your taste.

#3612 - Bacon Lima Bean Soup

(by Shirley McNevich)

3 - 15oz. containers chicken broth
2 - 15oz. cans lima beans (rinsed and drained)
2 large carrots (peeled and sliced thin)
2 large red potatoes (washed, peeled and diced; more if you wish)
2 red bell peppers (chopped)
1 large onion (chopped)
2 ribs of celery (thinly sliced)
1/4 cup butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1 cup Half 'n Half
6-8 slices of bacon (cooked and crumbled)

In a Dutch oven add chicken broth, lima beans, sliced carrots, diced potatoes, chopped red bell peppers, chopped onions, sliced celery, butter, salt, pepper and oregano--cook/stir over medium heat until boiling. Once boiling, turn heat back to low, tilt the lid and cook 35-45 minutes or until all vegetables are tender. Taste--add more seasonings as necessary to your taste. Turn heat up a bit--add the Half 'n Half and crumbled bacon--cook/stir until hot but not boiling.

#3605 - Crockpot Broccoli Cheese Soup

(by Shirley McNevich)

1/4 cup butter
1 large onion (chopped)
1/4 cup flour
1 - 12oz. can Carnation evaporated milk
4 cups chicken broth
1- 14oz. bag frozen baby broccoli florets (thawed and WELL DRAINED)
1/2 tsp. fresh ground black pepper
1/4 tsp. salt
8oz. Velveeta cheese (cubed)
1 1/2 cups shredded EXTRA sharp cheddar cheese
1 cup fresh grated Parmesan cheese

Spray the inside of the crockpot with Pam. In a skillet over medium low heat add butter--melt. Add chopped onions--cook/stir until tender. Add flour while stirring--stir quickly for 1 minute. Slowly add evaporated milk--stir well. Pour the mixture into the crockpot. Add chicken broth, drained broccoli, salt and pepper--stir to mix. Place the lid on the crockpot and cook on low heat for 4 hours or until soup starts to bubble. Add the cubed Velveeta--stir until cheese melts. Add the shredded sharp cheddar cheese and Parmesan cheese--stir until melted and smooth. Optional: if you don't like whole broccoli pieces in your soup, chop the drained broccoli before adding it.

#3603 - Chicken Broth Rice

(by Shirley McNevich)

1 3/4 cups chicken broth
3/4 cup uncooked white rice (long grain--do NOT use Minute Rice)

In a saucepan over medium heat add chicken broth--bring to a boil. Add the rice and turn heat back to low. Cover the saucepan with a lid and cook on low for 20 minutes or until rice is tender. Taste--add pepper, spices, etc. to your taste, then stir well before serving.

#3602 - Creamy Garlic Shells

(by Shirley McNevich)

8oz. mini pasta shells
1 TBSP olive oil
1 TBSP butter
2 garlic cloves (minced)
2 TBSP flour
3/4 cup chicken broth
3/4 cup whole milk
salt
pepper
1/4 cup grated Parmesan cheese
1/2 tsp. garlic powder
2 tsp. parsley flakes (OR chopped fresh parsley)

Cook and drain pasta. Using the same pot you cooked the pasta in add butter and olive oil--cook/stir over low heat until melted and smooth. Turn heat up to medium and add the minced garlic--cook/stir until garlic is browned. Add the flour slowly while whisking for 1 minute. Add chicken broth and milk--cook/stir until warm and smooth. Add salt and pepper to your taste--cook/stir until mixture thickens. Remove from heat--add Parmesan cheese, garlic powder and parsley--stir well. Add drained pasta--stir gently until coated.

#3474 - Loaded Baked Potato Soup

(by Shirley McNevich)

3 medium red potatoes (baked)
1/4 cup softened butter
1/4 cup chopped onions
1/4 cup flour
14oz. chicken broth
1 - 12oz. can Carnation evaporated milk
6 slices bacon (cooked and crumbled--more if you wish)
shredded cheddar cheese
chopped green onions (optional)

In a saucepan over medium heat add butter--melt. Add chopped onions--cook/stir until onions are getting tender. Add flour--stir well. Add chicken broth and evaporated milk--stir well, then turn heat back to simmer. While mixture is simmering, slice the baked potatoes, scoop out the insides of the baked potatoes and add to the soup mixture--stir well. Add HALF of the crumbled bacon--stir well. Turn heat up a bit and cook/stir until just starting to boil, then turn heat back a bit. Optional--chop the potato skins and add them to the soup mixture--stir. Taste--add salt and pepper to your taste, then stir again. Serve soup in bowls and top with remaining crumbled bacon, shredded cheddar cheese and chopped green onions. Note: soup has much more baked potato flavor if you add the chopped potato skins.

#3462 - Brussels Sprouts Soup

(by Shirley McNevich)

1 onion (chopped)
1 red potato (washed, peeled and cubed)
2 TBSP butter
1lb. fresh or frozen brussels sprouts (thawed and drained)
3 cups chicken broth
salt and pepper (to your taste)
1 egg yolk
1/4 cup heavy cream
chopped or flaked parsley (to your taste)
fresh grated Parmesan cheese (optional)
salad croutons

In a saucepan over medium heat add butter--melt. Add chopped onions--cook/stir until tender. Add chicken broth, brussels sprouts, salt, parsley and pepper--cook/stir until boiling. Once boiling, turn heat back to simmer and simmer for 15 minutes or until brussels sprouts are very tender. Remove from heat--scoop some of the mixture into a blender and beat until smooth. Repeat with remaining soup until all soup is smooth, then return soup to the saucepan. Put the saucepan back over medium heat. In a bowl add egg yolk and heavy cream--beat until mixed. While stirring, add the egg mixture to the hot soup mixture. Cook/stir until mixture thickens and is hot. When serving, top with fresh grated Parmesan cheese and croutons (if you wish).

#3443 - Crushed Tomato Soup

(by Shirley McNevich)

30oz. chicken broth
1 - 28oz. can crushed tomatoes (regular OR Italian style)
1 cup heavy cream
salt and pepper (to your taste)
Italian style croutons
fresh grated Parmesan cheese

In a saucepan over medium heat add chicken broth and crushed tomatoes--cook/stir until it just starts to boil. Turn heat back to low and cook/stir for 2 minutes. Add the heavy cream--stir until well mixed. Add salt and pepper--stir. Taste--add more salt/pepper as necessary. Once you have the flavor right, carefully pour the whole mixture into a blender--set blender on puree and puree the soup until smooth. Pour soup into bowls, top with croutons and fresh grated Parmesan cheese. Serve immediately.

#3418 - Ritzy Potatoes

(by Shirley McNevich)

2/3 cup chopped onions
2-3 tsp. canola oil
15oz. chicken broth
6oz. Philadelphia cream cheese (softened and cubed)
1 TBSP Dijon mustard
3-5 large baking potatoes (washed, peeled and sliced thin)
2 cups crushed Ritz crackers
grated Parmesan cheese
2 TBSP butter (melted)
1-2 tsp. fresh chopped parsley
salt and pepper (to your taste)

In a Dutch oven over medium heat add canola oil and chopped onions--cook/stir until onions are tender. Add chicken broth, cubed cream cheese, salt, pepper and Dijon mustard--cook/stir until melted and blended. Taste--add more salt and pepper if needed. Remove from heat--add sliced potatoes--stir to coat. Pour the mixture into a greased 9 x 13 glass baking dish. Sprinkle some Parmesan cheese all over the top (to your taste). Spread the crushed Ritz crackers all over the top. Drizzle the melted butter over the crushed Ritz crackers. Bake at 350 degrees for 55-60 minutes or until potatoes are fork tender. Remove from oven and sprinkle chopped parsley evenly over the top. Let the mixture rest for a few minutes before serving.

#3379 - Pierogi Spinach Soup

(by Shirley McNevich)

4 cups chicken broth
1 - 28oz. can diced tomatoes
6oz. cut green beans (drained and cut into small pieces)
1/2 lb. fresh spinach (washed and drained)
fresh grated Parmesan cheese
Italian style croutons
1 - 12oz. bag mini pierogis with potato and onions

Cut the drained spinach into bite sized pieces. In a pot add chicken broth and diced tomatoes/juice--stir well. Cook/stir over medium heat until it starts to boil. Add the bag of mini pierogis--cook/stir until boiling again. Add green beans pieces--turn heat back to simmer. Add the spinach pieces--stir. Simmer until spinach is done to your liking. Serve in bowls and top with Italian croutons and fresh grated Parmesan cheese.

#3322 - Dutch Oven Sausage Pasta

(by Shirley McNevich)

1 TBSP olive oil
2 garlic cloves (minced)
1 onion (chopped)
1lb. Italian sausage (cut into thin coin shaped pieces)
2 cups chicken broth
1 - 15oz. can Italian style diced tomatoes
1/2 cup milk
8oz. raw spiral pasta
1 cup shredded cheese (your choice of type)
salt, pepper and oregano (to your taste)

In a Dutch oven over medium heat add olive oil, minced garlic, chopped onions and sausage pieces--cook/stir until sausage is browned. Slowly add chicken broth, diced tomatoes, milk and the raw pasta--stir until mixed. Add salt, pepper and oregano to your taste--cook/stir until boiling. Once boiling, turn heat back to simmer, put the lid on (tilted) and simmer for 12-15 minutes or until pasta is done to your liking. Remove from heat and remove the lid--sprinkle shredded cheese over the top. Place the lid back on for 2-3 minutes or until cheese is melted.

#3296 - Bacon and Potato Soup

(by Shirley McNevich)

1 onion (chopped)
2 celery stalks (chopped--for more flavor you can also chop/add some of the yellow celery leaves)
1/2 lb. good quality bacon (cut into small pieces--more if you wish)
1 TBSP olive oil
4 cups whole kernel corn (drained)
1lb. red potatoes (washed and cut into bite sized pieces--leave the skins ON)
3 cups chicken broth
1 cup Half 'n Half
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1 TBSP flour

In a Dutch oven add olive oil, chopped onions, chopped celery and bacon pieces--cook/stir until onions and celery are tender and bacon is cooked. Add chicken broth, corn, potato pieces, salt, pepper and paprika--cook/stir until boiling. Once boiling, turn heat back to simmer--simmer 20-25 minutes or until potatoes are tender. Measure 1 1/2 cups of the soup mixture and put it in a blender along with the flour--blend on high, then set on puree and beat until smooth. Pour the puree mixture into the soup mixture--stir well. Add Half 'n Half--stir well. Taste--add more salt/pepper if necessary, or other seasonings to your taste.

#3285 - Italian Tortellini Soup

(by Shirley McNevich)

12oz. Italian sausage (removed from casings and crumbled--more if you wish)
1 chopped onion
6 cloves of garlic (minced)
2 - 15oz. cans chicken broth
1 3/4 cups water
1 - 15oz. can Italian style diced tomatoes
1 - 9oz. package fresh cheese tortellini (found in the refrigerated aisle)
6oz. fresh baby spinach (torn into bite sized pieces where necessary)
3/4 tsp. dried basil
1/4 tsp. fresh ground black pepper
fresh shredded Parmesan cheese

In a Dutch oven add crumbled Italian sausage and chopped onions--cook/stir until meat is browned. Add minced garlic--cook/stir for another minute or two. Add chicken broth, water and diced tomatoes--cook/stir until boiling. Once boiling, add the tortellini a few pieces at a time--cook/stir for 8-10 minutes. Turn heat back to simmer--add baby spinach, dried basil and pepper--cook/stir for 3-4 minutes or until spinach is droopy. Serve in bowls and top with fresh grated Parmesan cheese.

#3252 - Crockpot Chicken Chili

(by Shirley McNevich)

2lbs. cooked chicken (cut into bite sized pieces)
1 TBSP butter
1/2 cup chopped onions
2 - 24oz. cans great northern beans
16oz. salsa (your choice of spiciness)
15oz. chicken broth (or make your own)
shredded cheese (your choice of type)
fresh ground black pepper (if necessary)

In a skillet over medium heat add butter--melt. Add chopped onions and cooked chicken pieces--cook/stir until all chicken is browned. Set aside. Drain both cans of beans, rinse them in cold water, then drain them well. In a crockpot add chicken broth and salsa--stir well. Add drained beans and chicken/onion mixture--stir well. Cook on low heat for 5 hours. Taste--if necessary add black pepper to your taste--stir. Serve in bowls and top with a handful of shredded cheese.