Chicken and Artichoke Soup

Chicken and Artichoke Soup
(cucinafamiglia.blogspot.com)

• 4 chicken breasts, shredded
• 1 onion, chopped
• 2 cans cream of chicken soup
• 2 cans cream of celery soup (I used all cream of chicken, what I had)
• 1 8 oz jar of artichoke hearts, chop finely
• 1/2 box sliced mushrooms (I didn't have these and still good)
• 1 can diced green chilies (I skipped to make kid-friendly)
• 1 quart half and half
• 1 pound pepper jack cheese, grated
• salt and pepper to taste

Poach chicken, then shred (or if you freeze your shredded chicken, this works great for it). In your stock pot, saute onion in a little olive oil. Add chicken. Then add cream of celery, cream of chicken, half and half, mushrooms and artichokes. Simmer for about 20 minutes. Add cheese and stir until cheese is melted.  

We enjoyed this thick and creamy soup.  We'll make it again!

Coconut Caramel Cookies

Coconut Thumbprint Cookies with Salted Caramel

(from bakerchick.com)

Makes 54 cookies 3 sticks unsalted butter, room temperature 1 cup white sugar 1 1/2 tsp. pure vanilla extract 3 1/2 cups all purpose flour 1/2 tsp salt 2 large eggs beaten 12 ounces sweetened flaked coconut 44 small soft caramel candies (12 oz.)  6 tablespoons heavy cream Flaky Sea Salt (good, though optional) Preheat oven to 350. Beat together butter and sugar with  mixer  on medium speed until it is pale and fluffy, then add vanilla.  With mixer on low, add flour a little at a time 1/2 tsp salt and  beat to combine. Using plastic wrap, press dough together to  make it a bit flat, and roll into 1 1/4-inch balls.  (I recommend  doing all the rolling before you start the dipping.)  Using a spoon, dip each ball into the beaten egg, let excess egg drip  off, and then roll in coconut. (I had to use my fingers/the spoon to  help make sure all the dough balls were covered  evenly with coconut. Don't worry if you get messy!) Place balls on parchment-lined baking sheet and press an indentation  of your thumb into each cookie. Bake for 10 minutes, then remove  sheet from oven and re-press indentations (I used the handle of a spoon).   After that, put the sheet back in the oven and bake for another 9-10 minutes or until golden. Let cool on wire racks. Repeat with remaining dough.  (Cookies will be hot- do this quickly!) For caramel: Place unwrapped caramels and heavy cream in a small  saucepan over low heat. Cook, stirring constantly, until the caramels  have melted and the mixture is smooth, 4-6 minutes.  Spoon caramel into the indentations of each cookie and sprinkle with sea salt.  If the caramel starts  to harden, rewarm it on low heat!  (Store in airtight containers for up to 2 days.) Recipe from Martha Stewart Living Feb 2012 These cookies weren't that hard to make, though prep time is a bit longer!   They turned out well, so I was happy.  If you like coconut and a buttery  shortbread cookie, topped with caramel, then you'll want to try these.

Another vanilla ice cream recipe.

Vanilla Ice Cream
(from allrecipes.com)

• 2 cups heavy whipping cream
• 2 cups half-and-half cream
• 3/4 cup white sugar
• 1 tablespoon vanilla extract

Directions

1. In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
2. Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
3. Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

I am still figuring out my ice cream ingredients, trying to see how using different-fat ingredients changes taste and texture of ice cream.  Our family loved the vanilla ice cream recipe we have on here that used straight milk (though it doesn't freeze that well- it's a little icy), and this one is more delicious.  I used 4 c. half and half, no cream.  Next time I'll use the cream to see if it freezes better.  It's wonderful straight out of the ice cream maker, but it is a little icy when it freezes.  But it is SO yummy fresh.  I love how easy it is to make ice cream.

Healthy but great tasting Red Pepper Cream Sauce

Roasted Red Pepper Cream Sauce
(from allrecipes.com)

• 2 large red bell peppers
• 2 tablespoons minced garlic
• 1/4 cup fresh basil
• 3 tablespoons extra virgin olive oil
• 2 cups half-and-half ( I used fat-free, as well as many of the reviewers- it was great!)
• 1/4 cup grated Romano cheese (I used Parmesan)
• 4 tablespoons butter
• salt and pepper to taste

Directions

1. Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
2. Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.( I skipped steps 1 and 2 and just pureed about 1/2 cup jarred yellow and red peppers- find them in the condiments/pickle aisle)
3. In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix. ( Add a tablespoon of flour and mix well- this step should thicken the sauce for later)
4. Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

Honestly- the kids didn't love this one.  They are so used to their plain alfredo sauce that they couldn't appreciate this sauce.  However, I can't discard this recipe because I thought it was very easy, a lot different than our usual, and it has a great flavor you can use in different pasta dishes.  Therefore, I'm keeping it on file!  I didn't think it was too spicy, but it had a definite subtle peppery  flavor.  

One Pot Macaroni and Cheese

One Pot Mac and Cheese

(from realmomkitchen.com)

• 2 cups elbow macaroni or shell pasta
• 2 cups skim milk , plus more if needed
• 1 Tbsp butter
• 1/2 tsp dried mustard
• 1 tsp salt
• 1/2 cup grated Monterrey jack cheese
• 1/2 cup cheddar cheese

1. Place uncooked macaroni in a colander and rinse with water, then allow to drain.
2. In a large sauce pan, add the macaroni, milk, butter, dried mustard, and salt.
3. Bring to a simmer cover medium heat. Once it comes to a simmer, turn down to low.
4. It this point you need to say right by the pot and stir. You will stir for 15-20 minutes until the milk is mostly absorbed and the pasta is tender. You can add more milk if needed. Stirring will prevent a sticky burnt mess.
5. Add the cheese and stir to combine.
6. Remove the pot from the heat and cover with the lid and let sit for 5 minutes.
7. Stir and taste. Add more salt if necessary. Will serve 4.

This is a lot like my crockpot mac and cheese recipe, but it is obviously faster since it's made on the stove.  Probably takes about 20 minutes total for the noodles to finish cooking.  It is so easy to make a good mac&cheese that all the kids will enjoy and is healthier than the boxed kind.  The kids loved it.  It wasn't as good the next day, though- dried out a bit.

Red Curry Chicken- sooo good!

• 
  
• Red Curried Chicken
• (from allrecipes.com)
• 
  
• 3 tablespoons flour
• 1 tablespoon McCormick® Gourmet Collection® Red Curry Powder
• 1 teaspoon McCormick® Gourmet Collection® Garlic Salt
• 1 pound boneless chicken breasts, cut in 1-inch cubes
• 3 tablespoons vegetable oil
• 1 1/2 cups all-purpose apple (Golden Delicious), cut in cubes
• 1 cup chopped onion
• 2 tablespoons packed brown sugar
• 1 teaspoon McCormick® Gourmet Collection® Garam Masala
• 1 (14 ounce) can light coconut milk

Directions

1. In large self-closing plastic bag, combine flour, red curry powder and garlic salt. Add chicken; shake to coat.
2. Heat oil in large nonstick skillet. Add chicken cubes; saute until well browned. Reduce heat. Add apple and onion; cook 2 to 3 minutes. Stir in brown sugar, garam masala and coconut milk.
3. Cover and simmer 10 minutes, stirring occasionally. Serve over rice with condiments such as: chopped pistachios or peanuts, golden raisins, sliced green onions, flaked coconut, and mango chutney.
4. Substitution: May substitute 1 teaspoon ground cumin and 1/4 teaspoon ground allspice for 1 teaspoon garam masala.

I haven't tried red curry powder before, and I was worried it would be a lot more spicy than yellow curry.  Well, it was a little different in flavor, but it was amazing!  Our kids even ate this dish.  Very flavorful and exotic.  We'll add this to our Indian food rotation, definitely.

Big, Fat Chewy Chocolate Chip Cookies

• 
  
• Best Big, Fat Chewy Chocolate Chip Cookies
• (from allrecipes.com)
• 
  
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.  Refrigerate cookie dough for an hour or more to prevent the cookies from flattening. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

These cookies were great.  They were definitely chewy and pretty.  There were about 5000 reviews of this recipe on allrecipes.com, so I had to give it a try.  I made mine a little smaller, so it took only about 11 minutes to cook them.  Take them out while they are almost, but not quite, done.  You don't want them overly crispy!