Category: recipe

Turkey Rice Soup

I love soup! I could eat soup for almost every meal. My family enjoys a lot of soup recipes, as well. As a busy mom and business owner I’m glad that soup is a meal that I can prepare ahead of time and heat up as needed.

Turkey and Rice Soup
Turkey and Rice Soup

Below is my go-to easy turkey and rice soup that is always a hit in our family (teens and adults). I like this recipe for using items mostly from food storage too.

Ingredients:
1 14 ounce can cooked turkey (can substitute canned chicken)
1 cup cooked white rice (rice must be cooked because will absorb more water even after it has been cooked)
Small white onion, small dice, or quarter cup dehydrated onion
4 large carrots, peeled and diced, or 1/2 cup dehydrated carrots
1/2 bunch of celery, cut into quarter inch pieces
1 tablespoon of Italian seasoning
1/2 teaspoon of dried thyme
1 teaspoon black pepper
1 teaspoon salt, or 1/2 tablespoon of Organic No-salt Seasoning (I prefer Costco product over Spike)
2 dried bay leaves

Directions:
1. In a large soup pot on medium heat, add 1/4 cup water then immediately add celery and saute for 2 minutes.
2. If you’re using fresh onion and carrot, saute with celery, otherwise add the dehydrated onion and dehydrated carrot with celery and can of turkey meat with juice – this juice will stop veggies from sticking to bottom of pan. Stir to mix.
3. Add Italian seasoning, thyme, black pepper, salt or Organic No-Salt Seasoning and bay leaves.
4. Add 10 cups of water and 1 cup precooked rice, turn heat up to high and bring to boil. Cover and boil for 10 minutes.
5. Turn heat down to low and simmer for 20 minutes.

I prefer to cook this soup one day in advance so the flavors blend together. Keep in refrigerator in sealed container for up to 5 days – if it lasts that long! Reheat and enjoy with your favorite rolls or grilled cheese sandwiches. You can freeze as well – I recommend individual servings.

I’ll see you at the table!

Green Salad with Candied Nuts

For years, this green salad has been a hit at family dinners and parties. I’ll never forget when after a big Thanksgiving dinner with many scrumptious dishes, one guest leaned back from the table and proclaimed my green salad to be the best dish of the meal.

Lettuce for green salad
Lettuce washed and ready for salad

This salad goes great with chicken, beef, pork, pasta, and fish dishes. Keep in mind that the crumbled cheese is strong, so don’t pair with another cheesy dish like Alfredo.

The recipe below is 3 parts:
1. Salad dressing
2. Candied nuts
3. Green Salad

Salad dressing – Ingredients:
1 cup olive oil
1/2 cup balsamic vinegar
1 tablespoon brown sugar
1 tablespoon Italian seasoning
1/2 teaspoon black pepper
1/4 teaspoon salt
1 small clove garlic, minced (can be omitted)

Salad dressing – Directions:
Wisk all ingredients together and store in air tight bottle in refrigerator. I recommend making this one day ahead so flavors blend.

Candied Nuts – Ingredients:
2 cups walnut or pecans, ideally the half pieces not little bits
1/2 cup brown sugar
2 tablespoon butter
1 teaspoon cinnamon OR 1/4 teaspoon ground clove
1/4 teaspoon cayenne pepper (can be omitted if you don’t want spicy nuts)

Candied Nuts – Directions:
1. Medium sized pan, medium high heat.
2. Add butter and nuts at same time and stir continuously moving nuts around pan so don’t burn.
3. Add brown sugar and spices at same time and keep stirring so doesn’t burn.
4. As soon as sugar is melted and coating all the nuts, turn off burner and remove from heat immediately. This should happen within a minute of adding sugar and spices.
5. Spread out nuts evenly along bottom of pan. Allow to cook in the pan – at least 30 minutes before out on salad. Break apart because will probably stick together.

I usually make these in advance so I have on hand for quick salad prep. Store in air tight container in the refrigerator for up to 2 weeks – if they last that long.

Note: I’ve used these nuts in other dishes too. Try with pork, chicken salad sandwiches, garnish steamed green beans or roasted Brussels sprouts, but always a great addition to green salads!

Green Salad – Ingredients:
1 head romaine, green leaf, or red leaf lettuce, leafy edges torn from rib, rinsed and dried. I like a combination of two different lettuces.
1/2 cup blue cheese or gorgonzola cheese crumbles
1 cup grape tomatoes, cut in half
2 green onion stalks, sliced thin on the bias (diagonally cut)
1 cup candied nuts
Dressing
Optional – your favorite seasoned croutons

Green Salad – Directions:
Part of the enjoyment of this salad is presentation. I recommend not tossing all the ingredients together until you’re ready to eat.

To assemble, use large salad bowl. Start with lettuce on the bottom and add ingredients in this order:
Tomatoes
Cheese crumbles
Green onion
Candied nuts

When ready to eat, drizzle 1/2 cup of salad dressing on top, toss to coat. If you’re using croutons, add 1 cup and toss to combine after already tossing once before with dressing. I do this because I don’t want the croutons to soak up all the dressing.

Sit back and watch the flavor explosion in their mouths and smiles of delight!

I’ll see you at the table!

Roasted Brussels Sprouts

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I want my children to have a love affair with vegetables and fruit. So when they like a veggie dish, my heart beats with joy! Roasted Brussels Sprouts are a hit in our home and even a favorite at extended family dinners too.

These are best served right out of the oven, so plan your meal accordingly.

Ingredients:

  • 2 lb Brussels sprouts, cut into thirds
  • 3 tablespoons olive oil
  • Salt and pepper
  • Optional: 1/8 teaspoon cayenne pepper if you want a little heat

Directions:

  1. Preheat oven to 375 degrees
  2. Line cookie sheet with parchment paper
  3. In a large bowl, toss the Brussels Sprouts with olive oil until coated.
  4. Spread the Brussels sprouts on the parchment paper. Sprinkle with salt and pepper.
  5. If you want to add some serious heat, add the cayenne pepper (or for the real-heat-crazies add a teeny-tiny sprinkle of Ghost Pepper Salt).
  6. Bake for 30 minutes. Check for crispiness and then bake for 10 more minutes.

Serve immediately. Enjoy!

I’ll see you at the table!

 

Turkey Spiral Casserole

I find it very helpful to have dishes that I can make better all in one part, pan, baking dish. This casserole was inspired from a recipe that I got at Costco of all places! In typical Jennifer fashion, I’ve added some additional ingredients to really pack in the additional nutrition.

Serves 6
Ready in 55 minutes

Ingredients:
2 cups spiral pasta, cooked and drained (you can use macaroni too)
1 – 12.5 ounce can Harvest Creek diced turkey, drained (this is the turkey you can buy at Costco, any canned turkey will be good)
2 cups shredded cheese (I used a cheddar and Jack cheese combination, you could also do just Swiss cheese for a bolder flavor)
1 – 10 ounce can condensed cream of chicken soup
one soup can of water
half white onion, diced
2 cups broccoli, small pieces
1 teaspoon black pepper
1/4 cup grated Parmesan cheese
1/4 cup plain breadcrumbs

Directions:
1. Preheat oven to 350 degrees.
2. In medium pot cook pasta until done.
3. Using a large mixing bowl to combine the turkey, cheese, soup, water, onion, broccoli, and black pepper.
4. Softly fold in the cooked pasta and transfer to a 9 x 13 baking dish.
5. Bake at 350° for 30 to 35 minutes or until it is hot and bubbly.
6. Combine the Parmesan and bread comes in a small bowl then evenly spread out over the top of the casserole. Broil for about five minutes or until a nice golden brown color.

Serve with a large green salad. Enjoy!

I’ll see you at the table!

Mexican Chicken and Beans Crock Pot Recipe

I love the crock pot! It makes my life a little bit easier when I can put together a yummy dish and have less “standing in the kitchen” time. I originally found this recipe on about.com, but in my typical fashion I’ve added additional things to the recipe.

Serves 4
Prep time 10 minutes
Cook time 5.5-6.5 hours

Ingredients:

  • 1 to 1 1/2 pounds boneless chicken breasts
  • 1 can (12 to 15 ounces) whole kernel corn, drained
  • 1 can (15 ounces) black beans, drained
  • 1 can (4 ounces) mild chopped green chile pepper (omit for less spice)
  • 1/2 white onion, diced
  • 1 clove garlic, minced
  • 1-14 oz can chipotle fire roasted tomatoes (or 1 cup chunky salsa)
  • 1 tablespoon taco seasoning
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon cumin

Directions:

  1. Add all ingredients to the crock pot. Stir to blend ingredients.
  2. Cover and cook on LOW for 5 1/2 to 6 1/2 hours, or until chicken is tender.

Serve with warmed tortillas and your favorite Mexican garnishes; such as, chopped cilantro, sour cream, shredded cheese, lime, guacamole and salsa. We eat a lot of salad at our house, so this goes well with salad. You may even want to serve with a Spanish Rice dish too. It is a great dish by itself as well. Either way, I’m sure you’ll enjoy!

I’ll see you at the table!

Tuscan Chicken, Bacon and Spinach Pasta

Ingredients:

  • 12 oz. spaghetti or angel hair
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 6 slices bacon
  • 2 cloves garlic
  • 2 c. diced tomatoes (canned or fresh)
  • 3 c. baby spinach
  • 1/2 c. heavy cream
  • 1/3 c. grated Parmesan
  • Basil, for garnish

Directions:

  1. In a large pot of salted boiling water, cook spaghetti or angel hair according to package directions until al dente. Drain and reserve 1 cup pasta water.
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until cooked through, 4 minutes per side. Transfer to a cutting board and slice into strips.
  3. In a second skillet, cook bacon until crispy. Transfer to a paper towel-lined plate and drain, then chop.
  4. Pour off half the bacon fat and to skillet add garlic, tomatoes, and spinach and season with salt and pepper. Add heavy cream, Parmesan, and 1/2 cup pasta water and let simmer, then add spaghetti or angel hair and toss until fully coated.
  5. Add chicken and bacon and toss, then garnish with basil and serve.

Chinese Green Beans and Pork

Sometimes I feel like I was born on the wrong continent. I love Asian dishes and this one is really good! The recipe originally calls for 1/2 pound of ground pork, but I tried it with some left over pork loin, diced up really small, and it was fantastic!

Ingredients:

  • 1/4 cup of vegetable oil
  • 1 lb of string beans
  • 1 Tbsp. of garlic
  • 1 tsp of ginger
  • 3 chopped scallions
  • 4 oz of shiitake mushrooms
  • 1/2 lb of ground pork
  • 4 dried red chilies
  • 1 Tbsp. of chili paste
  • 2 Tbsp. of soy sauce
  • 1 Tbsp. of rice wine
  • Dash of white pepper

Directions:

In a large pan or wok, heat the oil over high. Fry the string beans until they start blistering. Remove the string beans.

In the same pan or wok, add the garlic, ginger, and scallions. Fry until fragrant. Add the mushrooms and ground pork. Fry until the pork is mostly done. Stir in the the dried red chilies and chili paste. Add the string beans back the pan/wok. Toss to combine everything. Add the soy sauce, rice wine, and a dash of white pepper. Enjoy!

Serve with rice, noodles, or as a side dish to other entrees.

I’ll see you at the table!

Original recipe found here.

Slow Cooker Chicken with Honey and Garlic

I originally found this recipe on Damn Delicious. It really is *damn* delicious!

Ingredients:

  • 8 bone-in, skin-on chicken thighs
  • 16 ounces baby red potatoes, halved
  • 16 ounces baby carrots
  • 16 ounces green beans, trimmed
  • 2 tablespoons chopped fresh parsley leaves

For the sauce

  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper

Directions:

  1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
  2. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
  3. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
  4. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.