Recipe of the Week: One pot creamy white bean and ham, tortellini soup

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

One pot creamy white bean and ham, tortellini soup

Ingredients

  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 large onion chopped
  • 2 carrots thinly sliced
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 1/3 cup flour
  • 6 cups chicken broth divided
  • 2 tablespoons cornstarch
  • 2 cups cooked and cubed ham
  • 15 oz canneli beans rinsed and rained
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried parsley or 1 tablespoon fresh
  • 2 bay leaves
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 tablespoon chicken bouillon
  • 1/4 teaspoon red pepper flakes optional
  • 4 cups uncooked refrigerated cheese tortellini 1 pound
  • 2-3 cups half and half

Garnish (optional)

  • Garnish optional
  • fresh parsley
  • Parmesan cheese

Directions

  1. Melt butter in olive oil in Dutch oven/large soup pot over medium high heat. Add onions and saute for 2 minutes. Add carrots and celery and cook, while stirring, for 3 minutes. Add garlic and saute for 30 seconds. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).
  2. Turn heat to low and gradually stir in 5 1/2 cups chicken broth. Whisk 2 tablespoons cornstarch with remaining 1/2 cup chicken broth and add to soup. Stir in ham, beans, Dijon mustard, bay leaves and all remaining herbs and spices.
  3. Bring to a boil; cover, and reduce to a gentle simmer for 15-20 minutes or until vegetables are tender.
  4. Add tortellini and boil for 1-2 minutes or until cooked al dente.
  5. Stir in half and half, adding additional half and half or broth if desired for a less “chunky” soup and warm through.
  6. Garnish individual servings with fresh parsley and Parmesan cheese if desired.

Notes:

I’m not really a fan of thyme so I left it out

You could also use great northern beans in place of cannelli beans

 

Source: http://www.carlsbadcravings.com/creamy-white-bean-ham-tortellini-soup-recipe/#

 

Recipe of the Week: World’s Best Lasagna

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

World’s Best Lasagna

Ingredients

  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese

Directions

  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Notes:

I use one whole package of sweet Italian sausage which is 1.25 lbs

I use one whole pound of ground beef

I omit the sugar

This gives me about a double batch so I freeze half of the meat mixture for lasagna roll-ups for another day

I do not precook the lasagna noodles

I have one son that does not like ricotta so I just put it on half

It takes a little work but it is so worth it!!

 

Source: http://allrecipes.com/recipe/23600/worlds-best-lasagna/

 

 

Recipe of the Week: Slow-Cooker Apple Butter

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Slow-Cooker Apple Butter

Ingredients

5 lb Gala apples

1 cup packed light brown sugar

1/2 teaspoon salt

1 cinnamon stick

Directions

  • Peel, core and slice apples. In food processor, grate apples (in batches, if needed). Place in slow cooker. Stir in brown sugar, salt and cinnamon stick.
  • Cover; cook on High heat setting 4 hours.
  • Remove and reserve cinnamon stick. In food processor, puree apple mixture (in batches, if needed) until smooth. Return to slow cooker with cinnamon stick.
  • Cook uncovered on High heat setting 4 hours longer, stirring occasionally.
  • Remove and discard cinnamon stick. Cool completely. Transfer butter to jars; seal tightly. Store in refrigerator up to 3 weeks

Notes:

I used Cortland apples

I don’t have a food processor so I put the apples into the blender with a few quick pulses and it worked just fine

Source: http://www.bettycrocker.com/recipes/slow-cooker-apple-butter/6db1110c-2396-44b6-9eb9-b81c508caff5?nicam4=SocialMedia&nichn4=Pinterest&niseg4=BettyCrocker&nicreatID4=Post&crlt.pid=camp.Tbt35fAxtTvx

Recipe of the Week: 20-Minute Shrimp & Sausage Skillet

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

20-Minute Shrimp & Sausage Skillet Paleo Meal Recipe

 

Ingredients

  • 1 lb of medium or large shrimp (peeled and deveined)
  • 6 oz of pre-cooked smoked sausage, chopped (choose your favorite)
  • 3/4 cup diced red bell pepper
  • 3/4 cup diced green bell pepper
  • 1/2 of a medium yellow onion, diced
  • 1/4 cup chicken stock
  • 1 zucchini, chopped
  • 2 garlic cloves, diced
  • Salt & pepper to taste
  • Pinch of red pepper flakes
  • 2 tsp Old Bay Seasoning
  • Olive oil or coconut oil
  • Optional garnish: chopped parsley

Instructions

  1. Heat a large skillet over medium-high heat with some olive oil or coconut oil
  2. Season shrimp with Old Bay Seasoning
  3. Cook shrimp about 3-4 minutes until opaque – remove and set aside
  4. Cook onions and bell peppers in skillet with 2 Tbsp of olive oil or coconut oil for about 2 minutes
  5. Add sausage and zucchini to the skillet, cook another 2 minutes
  6. Put cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute
  7. Pour chicken stock into pan and mix through to moisten everything
  8. Add salt, ground pepper, and red pepper flakes to taste
  9. Remove from heat, garnish with parsley and serve hot

Notes

  1. I couldn’t find old bay seasoning so I used a Kroger Chesapeake Bay Seasoning
  2. I used grapeseed oil.

Source

20-Minute Shrimp & Sausage Paleo Skillet Meal

Recipe of the Week: Butternut Squash Chili

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Butternut Squash Chili

Ingredients

  • 2 TB olive oil
  • 1 onion, diced
  • 7 cloves garlic, chopped
  • 1 tsp sugar
  • 1 TB chili powder
  • 1 TB ground cumin
  • 1 tsp ground cinnamon
  • 2 tsp oregano
  • 2 tsp ground coriander
  • 1 lb ground turkey
  • 3 TB tomato paste
  • 2 green bell peppers, seeded and chopped
  • 2 cans (14.5 oz each) fire-roasted tomatoes, with juices
  • 2 cups chicken or turkey broth
  • 2 (14 oz each) cans black beans, rinsed well and drained
  • 1 medium butternut squash, peeled/seeded, and cubed into ½ inch pieces
  • kosher salt and freshly ground black pepper
  • shredded cheddar cheese for topping, optional

Directions

  1. In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, 10 seconds.
  2. Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds.
  3. Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes. Add beans and squash. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender but not mushy. Remove from heat. Add additional salt and freshly ground black pepper to taste. Serve warm, with shredded cheddar if desired.

Notes:

  • I use homemade chicken stock.
  • I omitted the sugar.
  • I used between 1.5 and 2 lbs of ground turkey.

Source:

http://www.chewoutloud.com/2015/12/01/butternut-squash

Recipe of the Week: Apple Roses

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Apple Roses

IngredientsPrint

  • frozen puff pastry sheet, thawed
  • 2 red organic apples (I used red delicious)
  • Juice of ½ lemon
  • 1 tablespoon of flour, to sprinkle the counter
  • 3 tablespoons of apricot preserve
  • Cinnamon (optional)
  • powder sugar for decorating (optional)

Instructions

Thaw the puff pastry if you haven’t done so yet. It should take about 20-30 minutes.

Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper thin slices. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl with lemon and water, so that they won’t change color. Microwave the apples in the bowl, for about 3 minutes, to make them slightly softer. If you prefer, you can also simmer the apple slices in the water in a small pan on the stove.

Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm).

In a bowl, place three tablespoons of apricot preserve with two tablespoons of water. Microwave for about one minute, so that the preserve will be easier to spread. Spread the preserve on the dough.

Preheat the oven to 375°F (190 degrees C). Drain the apples. Place the apples over lapped on the dough with the red of the apple sticking on the outside of the pastry. Sprinkle with cinnamon if you’d like. Fold up the bottom part of the dough. Carefully roll, seal the edge, and place in a silicone muffin cup. No need to grease the muffin mold if it’s silicone. Otherwise, make sure to grease it. Do the same for all 6 roses.

Bake at 375 degrees F (190 degrees C) for about 40-45 minutes, until fully cooked.

NOTE: make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after 30 minutes the apples on top look fully cooked, move the pan to a lower rack in the oven, and wait for 10-15 more minutes to avoid undercooking the puff pastry.

Notes:

  • I used empire apples for mine
  • Any preserve/jam you like could be used. Most recently I used strawberry rhubarb preserves
  • It really is quite easy and a very pretty display!

Source:

https://www.keyingredient.com/recipes/2326275034/apple-roses/

Recipe of the Week: Dump and Bake Chicken Parmesan

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

 

Print

Dump and Bake Chicken Parmesan

Ingredients

  • 1 package whole wheat penne pasta
  • 1 (24 ounce) jar pasta sauce
  • 2 cups water
  • 1 pound of chicken (cut into small pieces)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 1 cup bread crumbs
  • salt and pepper to taste

Instructions

  1. Preheat oven to 425 degrees. Spray 9 x 13 baking dish with cooking spray.
  2. Dump uncooked noodles, pasta sauce, water, chicken and 1/2 cup mozzarella in baking dish. Add salt and pepper. Mix ingredients together.
  3. Cover dish with aluminum foil and bake for 20 minutes.
  4. Uncover and bake for an additional 10 minutes or until chicken is cooked all the way through.
  5. Spread breadcrumbs, mozzarella cheese, and Parmesan cheese over pasta dish. Bake uncovered for 10 minutes or until cheese is melted and bread crumbs are golden brown.

Notes:

  • I used 1.5 lbs of chicken and would recommend using even more than that
  • The nice thing about this recipe is you can use your favorite sauce. You might want to consider using 1.5 jars
  • I felt that this was mostly noodle and not enough meat. Next time I will probably use only 2/3 – ¾ of the box of noodles.
  • Would also consider using a sausage instead of the chicken (or along with it)

Source:

Dump and Bake Chicken Parmesan

Recipe of the Week: Baked Paprika Parmesan Chicken

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

 

Print

Baked Paprika Parmesan Chicken

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4

Baked Paprika Parmesan Chicken is one of those everyone-should-know-how-to-make recipes. It’s easy and comes together quickly. In fact, it’s hard to mess up!

Ingredients

  • 4 skinless boneless chicken breasts, trimmed
  • 1/2 cup Parmesan cheese, grated (Fresh is better but use pregrated if necessary)
  • 2 teaspoons paprika
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 eggs, beaten
  • 1/4 cup butter, melted

Instructions

  1. Preheat oven to 400°F.
  2. Set up 2 medium sized bowls.
  3. Beat 2 eggs in first bowl.
  4. Mix flour, parmesan, paprika, garlic powder, salt, and pepper in a second bowl.
  5. Place a wire rack on a large baking sheet and brush the rack with oil.
  6. Dip chicken, 1 breast at a time, in egg mixture, then in parmesan/paprika mixture,
  7. turning to evenly coat both sides of each breast with each ingredient.
  8. Place on prepared baking sheet, in a single layer.
  9. Pour the melted butter evenly over the chicken.
  10. Bake for about 40-45 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.
  11. You can also finish them off under the broiler for a minute or two to get them extra browned on top.
  12. Serve with a veggie like these delicious fresh broccoli that I steamed.
  13. Season with a dash of fresh parsley, if desired.

Notes:

I used white whole wheat flour in place of all purpose flour

I used freshly grated parmesan cheese

I used chicken breast cutlets instead of full chicken breasts – it only needed about 20 or so minutes to bake

I don’t have a wire rack to set the chicken on so I used a pizza tray that has holes cut in the top for air flow.

My children loved this one!

 

Source:

http://sugarapron.com/2016/03/22/baked-paprika-parmesan-chicken/#more-1401

Recipe of the Week: Traci’s Adobo Seasoning

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

 

Traci’s Adobo Seasoning

Ingredients

  • 2 tablespoons salt
  • 1 tablespoon paprika
  • 2 teaspoons ground black pepper
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder

Directions

  1. In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder. Store in a sealed jar in a cool, dry place.

Notes:

This is my replacement for the taco seasoning pouches.

I generally quadruple the recipe and store it in a small mason jar.

I don’t typically measure it out when I replace the pouches but I believe ~3tbsp would be adequate.

 

Source: http://allrecipes.com/recipe/214086/tracis-adobo-seasoning/

 

Recipe of the Week: Oven Baked Chicken Fajitas

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

 

Oven Baked Chicken Fajitas

 

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 2 Tbsp vegetable oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp salt
  • 1 (15 oz) can diced tomatoes with green chilies
  • 1 medium onion, sliced
  • 1 large bell pepper, seeded and sliced (I use half a green and half a red)
  • 12 flour tortillas
  • Toppings such as cheese, sour cream, and guacamole – if desired

Instructions

  1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
  2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
  3. Drizzle the spice mixture over the chicken and stir to coat.
  4. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
  5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

Source: http://realmomkitchen.com/9318/oven-baked-chicken-fajitas/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+realmomkitchen/JNcN+(Real+Mom+Kitchen)&utm_content=Google+Reader