Barefoot Contessa’s Winter Minestrone Soup

This soup was great and I loved the pancetta and butternut squash in it….awesome.  I altered the recipe a little and didn’t add the second can of tomatoes or the white wine.  I thought that it was great without them.  Next time, I think I’d add less pasta and more white beans to keep it a little healthier.

INGREDIENTS
Good olive oil
4 ounces pancetta, 1/2-inch-diced
1 1/2 cups chopped yellow onions
2 cups (1/2-inch-diced) carrots (3 carrots)
2 cups (1/2-inch-diced) celery (3 stalks)
2 1/2 cups (1/2-inch-diced) peeled butternut squash
1 1/2 tablespoons minced garlic (4 cloves)
2 teaspoons chopped fresh thyme leaves
1 (26-ounce) can or box diced tomatoes, such as Pomi
6 to 8 cups chicken stock, preferably homemade
1 bay leaf
Kosher salt and freshly ground black pepper
1 (15-ounce) can cannellini beans, drained and rinsed
2 cups cooked small pasta, such as tubetti
8 to 10 ounces fresh baby spinach leaves
1/2 cup good dry white wine
2 tablespoons store-bought pesto or homemade

DIRECTIONS
Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften. Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it's too thick, I add more chicken stock.  Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkled with Parmesan cheese, drizzle with olive oil and serve hot.

Chicken Marsala

We make chicken marsala all of the time and this is such a great recipe.  It can be served over pasta or mashed potatoes. 

INGREDIENTS
4 thinly sliced boneless skinless chicken breast
3 tbsp. butter, divided
2 tbsp. olive oil
1 pkg. sliced mushrooms
1/2 cup chicken broth
3/4 cup Marsala wine
1 tsp. salt
1 tsp. minced garlic
1 tsp. majoram leaves
1 tsp. minced onions
1/2 tsp. ground black pepper
1 tsp. basil leaves
3/4 tsp. parsley flakes

DIRECTIONS
Mix flour, garlic, majoram, onions, salt and pepper in shallow dish.  Reserve 1 tbsp. flour mixture.  Coat chicken with remaining flour mixture.  Heat 2 tbsp. of the butter and oil in large nonstick skillet on medium-high heat.  Cook several of the chicken pieces 3 minutes per side or until golden brown.  Remove from skillet.  Keep warm.  Repeat with rest of chicken.  Add mushrooms to skillet; cook and stir 5 minutes or until tender.  Mix broth and reserved flour mixture.  Add to skillet along with wine.  Bring to boil, stirring to release browned bits in bottom of skillet.  Stir in remaining 1 tbsp. butter and basil.  Cook 2 minutes or until sauce is slightly thickened.  Spoon sauce over chicken to serve.  Sprinkle with parsley.

Blueberry Breakfast Cake

This breakfast cake was wonderful and we actually ate it for dessert this week instead of for breakfast.  Everyone in my family really liked it and it was so light and fluffy.

INGREDIENTS
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk***

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes.

DIRECTIONS
Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.  Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.   Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.  Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Caramel Filled Chocolate Cookies

These cookies are excellent.  Chocolate and gooey caramel goodness.  :)

INGREIDENTS
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1-1/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup + 2 Tablespoons cocoa powder
24 Rolos
1/4 cup granulated sugar

DIRECTIONS
Pre-heat oven to 375 degrees. Cream butter and sugars until fluffy. Add egg and vanilla then mix until combined. In a separate bowl mix flour, baking soda, salt & cocoa powder. Add dry ingredients to wet ingredients in three batches, mixing well between each batch. Chill dough for 1 hour in the fridge or 20-30 minutes in the freezer. Scoop out ~1 Tablespoon dough and wrap it around a Rolo candy. Roll dough in sugar and place on a baking sheet. Bake for 8 minutes, rotating pan half way through. Enjoy!

Cheesy Cauliflower Pancakes

We sometimes struggle with what to serve for a side dish.  I like to vary it up every once in a while and try new things.  I always forget about cauliflower and how good it can be, so I was quite excited when I came across this recipe.  These little cakes are awesome and so creamy inside.  I added a little more cheese on top right before I served them.  Definitely a keeper!

INGREDIENTS
1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko
1/2 t cayenne pepper (more of less to taste)
salt
olive oil

DIRECTIONS
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

Chicken and Rice/Orzo Soup

It was really cold and rainy the other night, so this soup was wonderful and the kids really liked it.  I used Orzo pasta, because it’s what I had in my pantry, but white or even wild rice would work out nicely as well.

INGREDIENTS
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock or broth (we use low sodium)
1 cup of water
1 cup long grain white rice OR orzo pasta
1 1/2 cups shredded cooked chicken breasts
Kosher salt and freshly ground black pepper

DIRECTIONS
Place a soup pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water- bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper. Cook on medium-low until the rice is tender-about 30 minutes. Serve hot.

Seasoned Black Beans

We eat a lot of tacos in our house, because they are quick, easy and the boys love Mexican food.  Instead of mixing black beans in our tacos, we thought that we’d give this recipe a try and serve the beans as a side dish.  I added corn for a little color as well.  The seasoned beans were good and something that I’ll add to our taco nights more often.

INGREDIENTS
2 (15 ounce) cans black beans, rinsed and drained (or use cooked dried beans)
1 clove garlic minced
1 medium onion, finely chopped
1 teaspoon oregano
2 teaspoons ground cumin
2 teaspoons oil
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice

DIRECTIONS
In a  pan cook and onion and garlic in oil until tender. Add oregano and cumin and cook over low heat for about 2 minutes, stirring constantly.  Add black beans and reduce heat to simmer. Cook for 8-10 minutes, stirring often, to allow flavors to blend. Add chopped cilantro and lime juice, stir and serve.

Spinach Smoothie

This smoothie is awesome and tastes more like a treat than something that’s healthy for you.  Seriously, you’ll be surprised. A great way to start the day! Be careful when you freeze a banana though and peel it first. 

INGREDIENTS
1 frozen sliced banana
1 Tablespoon peanut butter
1/2 cup 0% Vanilla Chobani Greek yogurt or unsweetened Greek yogurt
1 cup Unsweetened Vanilla Almond Breeze (or other kind of milk)
4 cups baby spinach (or more, or less)

DIRECTIONS
Mix all ingredients in a blender and serve.

Baked Oatmeal Casserole

I actually made this recipe for a snack this afternoon, but it could also be for breakfast as well. I think that you can easily play around with the ingredients and use a variety of different nuts and berries.  Overall, it was excellent and the boys really liked it!

INGREDIENTS
2 cups rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup walnut pieces
1 cup raspberries {any berries work}
1/2 cup milk chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices

DIRECTIONS
Preheat oven to 375 and generously spray baking dish with cooking spray.  In large bowl, mix together oats, sugar, baking powder, cinnamon, salt, nuts, berries and chocolate.  In another bowl, mix together the milk, egg, butter and vanilla extract.  Put dry ingredients in pan.  Add sliced banana and pour liquid over dry ingredients.  Bake for 30 – 40 minutes until golden brown.

Whole Chicken in a Crock Pot

This recipe is incredibly easy and definitely a keeper.  I put it in the crock pot when I woke up and cooked it on the lowest setting for 10 hours and it was literally falling off the bone.  So good!!!! 

INGREDIENTS
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne (red) pepper
¼ teaspoon black pepper
1 onion
1 large chicken

DIRECTIONS
Combine the dried spices in a small bowl. Loosely chop the onion and place it in the bottom of the slow cooker. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid. Cook for 4 – 5 hours (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. !

Homemade Chili Mac Recipe

The four of us had this for dinner last night and it was really good.  It’s definitely a meal that’s really easy to put together on a busy night.

INGREDIENTS
1 lb lean ground hamburger
1 medium onion, diced
1 medium bell pepper, diced
2 cloves garlic, diced
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried cilantro
chili powder to taste (optional)
1 – 6 oz can tomato paste
1 – 15 oz can kidney beans, rinsed and drained
4 cups beef stock
2 cups elbow macaroni
2 cups mild cheddar shredded cheese
2 cups chopped fresh roma tomatoes, or 1 can (15 oz) diced tomatoes
olive oil
freshly chopped cilantro, as garnish

DIRECTIONS
Preheat a large skillet. Drizzle with olive oil. Add ground beef, onions, bell peppers and garlic. Cook until beef is browned and vegetables are tender.  Add cumin, paprika, oregano, cilantro and salt and pepper to ground beef. Add chili powder at this step if you want a spicier dish. Add tomato paste, kidney beans, diced or canned tomatoes and beef stock. Bring to a boil and add macaroni.  Turn to a simmer and cover. Cook until macaroni is tender, about 10 minutes. Add cheese and mix until blended.

Beef and Barley Soup

We’ve been making a lot of soups lately with the cold, fall weather that we’ve been having.  The four of us had this on Saturday night when we came home from the park, and it definitely didn’t disappoint.  The kids seemed to like it, too.  This recipe called for cooked ground beef, which was great, but I think the next time we make it we’ll use a different cut of beef to make it even heartier.

 
INGREDIENTS
1lb lean ground beef
1 small onion, processed or chopped
2 cloves garlic, minced
10 baby carrots, processed or chopped
3 ribs celery, processed or chopped
1-14.5oz can petite diced tomatoes
1-14.5oz can cut green beans, drained
1 cup corn, fresh or frozen
58oz beef broth, divided (4-14.5oz cans)
1/2 teaspoon dried basil
1 bay leaf
3/4 cup barley
salt & pepper
Worcestershire sauce (optional)

DIRECTIONS
Heat a large soup pot over medium high heat. Add ground beef, onion and garlic, and season with salt & pepper. Cook until beef is no longer pink. Add carrots and celery and continue to cook under carrots are tender, about 3-4 more minutes. Add in tomatoes, green beans, corn, 3 cans beef broth, basil, bay leaf and barley. Season with more salt and pepper. Bring soup to a boil then place a lid on top, lower the heat, and simmer for 60 minutes, or until the barley is tender. Add a couple dashes of Worcestershire sauce and season with more salt & pepper to taste before serving. *If making ahead of time, you may need to add the extra can of beef broth before heating back up, as the barley will have soaked up the remaining broth.

Honey-Dijon Roasted Potatoes

These were a great side dish and the honey-dijon mustard gave them a nice, new flavor.

INGREDIENTS
1lb red-skinned potatoes, chopped
1 small onion, sliced
2 Tablespoons extra virgin olive oil
2 Tablespoons Dijon mustard
2 teaspoons honey
salt & pepper

DIRECTIONS
Preheat oven to 425 degrees. Whisk together oil, mustard, honey, salt, and pepper in a large bowl then add potatoes and onion and toss to coat. Pour into a non-stick sprayed baking dish then bake for 40-45 minutes, or until potatoes are tender, stirring two or three times.

Sausage and Bean Minestrone Soup

This soup was great and tasted very similar to pasta fagoli soup that we love. 

INGREDIENTS
1 lb. Italian sausage, cut into 1” pieces
3 carrots, cute into 1/4” pieces
2 cloves garlic, minced
1 can (14 1/2 oz.) lower sodium chicken broth
1 can (10 3/4 oz) condensed tomato soup
1/2 an onion, diced
1 cup uncooked small pasta such as ditalini
1 can (15 oz.) cannelini beans, rinsed and drained
2 TBS. chopped fresh parsley
1/2 cup heavy cream
shredded parmesan cheese, optional

DIRECTIONS
Coat large pot with cooking spray; heat over medium heat.  When hot, add sausage and brown for 8 – 10 minutes, stirring occasionally.  Stir in carrots and garlic, cook, stirring occasionally until softened.  Stir in 2 cups water, chicken broth, undiluted soup; bring to a boil.  Stir in pasta; reduce heat to low.  Cook until pasta is tender 8 – 10 minutes.  Stir in beans  and parsley.  Sprinkle with cheese if desired.

Tortellini Vegetable Soup

We had this for lunch today and it was wonderful, especially on such a perfect fall day!  I did deviate from the original recipe and added 1/2 cup heavy cream, which made it a little creamier. 

INGREDIENTS
2 tablespoons olive oil
1 medium onion, chopped
1 small zucchini, diced
3 medium carrots, peeled and diced
5 1/2 cups chicken stock
1 teaspoon dried basil (more if fresh)
1 bay leaf
1/2 cup canned crushed tomatoes
1/2 teaspoon salt
8 to 9 ounces fresh or frozen tortellini (cheese or meat filled)
2 to 3 tablespoons chopped fresh parsley
1/2 cup heavy cream (optional)
Black pepper, to taste

DIRECTIONS
Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Saute over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent.  Add the stock, basil, bay leaf, tomatoes, and salt to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley and pepper during the last minute or so. Makes about 5 servings.