Hearty Beef Soup

The weather is finally starting to get cooler and my insides are screaming "FALL IS HERE! FALL IS HERE!". I decided to celebrate with this hearty beef soup. It takes some time from start to finish but it's so worth the effort. Perfect for a cool weekend dinner. Serve with crusty bread, a nice red wine and enjoy!

Prep time: 20 mins
Cook time: 2 hours
Makes: 12 servings
 

INGREDIENTS:2 pounds beef chuck roast, trimmed and cut into 1 - 1 1/2 inch cubes
1/4 cup all-purpose flour
1 tsp paprika
1 tsp coarse ground black pepper
2 tsp kosher salt, divided (to taste)
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 shallot, diced
3 garlic cloves, minced
32 ounces (4 cups) beef stock
1 cup Cabernet Sauvignon
2 tsp Worcestershire sauce
1 tbsp dried Italian seasoning
4 cups chopped red potatoes, bite size pieces (about 1/2")
3 cups chopped baby carrots, bite size pieces
fresh parsley to garish, optional

DIRECTIONS:
Trim hard fat (which does not melt during the cooking process) and silver skin (white and silvery looking) from beef and cut into 1 - 1 1/2" cubes. It takes about 5 minutes, but don't skip this step.  It is sooo worth it. 

Combine flour, paprika, pepper and 1 teaspoon salt in a large 1 gallon resealable bag. Seal and shake to combine. Add beef and shake until well coated.

Warm olive oil in a large dutch oven (or heavy bottom pot), over medium high heat, once you can feel warmth when holding your hand 6 inches from the pot, add butter. Once butter is melted, carefully add beef. Do not crowd the pot, only add about 1/2 of the beef at a time.
Remove beef from flour and shake gently to remove loose flour. Place coated beef in pan, one piece at a time, brown on all sides. Cook in two batches, about half each time. Turn pieces until all sides are browned and remove them and place place in your upside down pot lid. Once the first batch is cooked, add the second batch and repeat.

Meanwhile, prepare shallot and garlic. Shallot should be diced and garlic minced.  Set aside.
Once all beef is browned, add shallots and garlic. Cook until translucent. Add wine and deglaze pan by scraping up the browned bits at the bottom of the pan. Add beef stock, Worchestershire and Italian seasoning. Stir to combine. Return beef to the pot. Cover and bring to a boil. Once boiling, reduce to simmer. Allow soup to simmer 40 minutes.

Meanwhile, prepare potatoes and carrots. Cut vegetables into bite size pieces. Set aside.

Add potatoes and carrots. Stir to coat vegetables and cover. Cook 40-50 minutes or until vegetables are fork tender. Taste broth. If necessary, add additional salt to taste (mine needed 1 teaspoon).

Garnish with fresh parsley if desired. Serve and enjoy!

NOTES: The best cuts of meat to use for this beef soup are chuck roast, chuck shoulder, chuck-eye roast or top chuck. These cuts will result in meltingly tender beef that you can cut with a spoon, perfect for this dish!

One Pot Creamy Chicken Pot Pie Pasta

Tastes just like chicken pot pie but in pasta form and it's all done in one pot! I added more veggies than the original recipe (it only called for one of each!) and was happy with the result but I did need to remove some of the excess liquid.  Play with the portions to your liking. 

Prep time: 10 mins
Cook time: 40 mins
Serves: 6

INGREDIENTS:
1 tbsp butter
1 large onion, chopped
3 celery stalks, chopped
3 medium carrots, chopped 
6 chicken thighs, skinless, boneless and cut into bite size pieces
Salt and pepper to taste
1 tbsp all purpose flour
1/2 cup white wine
4 cups chicken broth
12 oz pasta, uncooked
1 cup frozen peas
1 tsp fresh rosemary, chopped
1 tbsp fresh parsley, chopped

DIRECTIONS:
In a large saucepan or Dutch oven melt the butter over medium heat. Add the onions, celery, and carrot to the pot and cook for about 5 minutes until the vegetables soften. Add the chicken thighs to the pot and season everything with salt and pepper. Cook for another 5 to 7 minutes or until the chicken is no longer pink.

Sprinkle the flour over the chicken and vegetables and stir. Cook for a minute and then add the white wine, chicken broth and the pasta. Stir everything together and adjust for seasoning as necessary with salt and pepper. 

Cook for 15 minutes over medium-low heat, stirring occasionally, then add the frozen peas and the rosemary. Stir everything together and cook for an additional 10 minutes or until the pasta is cooked to your liking. Garnish with fresh parsley and serve.

Cheesy Ham and Potato Soup

This is a really hearty soup that is great for using leftover ham from another meal. It is really easy to throw together once you have all of the ingredients prepped. Sure to please hungry bellies on a cold night! 

Prep time: 20 mins
Cook time: 10-20 mins
Serves: 8

INGREDIENTS:
1 cups water
4 cups peeled and cubed potatoes
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onion
1 tsp salt
1/2 tsp pepper
1/2 cup butter
1/2 cup flour
4 cups milk
2 cups shredded cheddar
2 cups frozen corn
2 cups cooked ham, cubed

DIRECTIONS:
In a large saucepan over high heat, bring water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat, cover and simmer for 8-10 minutes.

Meanwhile, in a medium pot over low heat, melt the butter. Blend in the flour, stirring constantly to make a rue. When the flour has thickened with the butter, add the milk all at once. Cook and stir over medium heat until thickened and bubbly. Add the cheese and stir until melted.

Stir the cheese mixture into the un-drained veggies and return large saucepan to burner. Add corn and ham. Heat over medium heat, stirring occasionally.

Creamy Chicken Noodle Soup

Nothing soothes the soul like Chicken Noodle Soup and this creamy version will definitely fill up your belly. This was really simple to make but it did require a lot of dishes since you need to cook the noodles and make a roux. It was worth all the work! Serve with warm bread or crackers. Yumm!

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4-5

INGREDIENTS:
2 cups dry medium egg noodles
1 lb boneless skinless chicken breasts
1 1/2 tbsp olive oil
1 1/2 cups chopped yellow onion (1 medium)
1 1/3 cups chopped carrots (3 carrots)
1 1/3 cups chopped celery (3 stalks)
3 cloves garlic, minced
2 (14.5 oz) cans low-sodium chicken broth
3 tbsp chopped fresh parsley
2 bay leaves
Salt and freshly ground black pepper, to taste
1/4 cup butter
1/4 cup + 2 tbsp all-purpose flour
2 1/2 cups milk (I used 1%)
1/3 cup heavy cream 

DIRECTIONS:
Prepare noodles according to directions listed on package (note that you want the noodles to finish about the same time the soup is nearly finished cooking) and drain.

In a large pot, heat 1 1/2 tbsp olive oil over medium heat. Add onion, carrot and celery and saute until tender, about 3 - 4 minutes, then add garlic and saute 1 minute longer. Add chicken broth, parsley, bay leaves and season with salt and pepper to taste. Add chicken breasts and bring soup to a boil over medium-high heat. Reduce heat to medium, cover with lid and allow soup to cook until chicken has cooked through, about 10 - 15 minutes longer (cook time will vary depending on thickness of chicken breasts). Remove chicken and allow to rest for 5 minutes, then shred into small bite size pieces.

Melt butter in a medium saucepan over medium heat, add flour and cook, stirring constantly, 1 1/2 minutes. While whisking slowly add in milk and whisk vigorously to smooth lumps (it will take a lot of whisking to smooth since this is a lighter roux - lesser ratio of butter to flour). Whisk in cream and bring mixture to a boil, stirring constantly. Pour milk mixture into soup mixture and return chicken to soup along with cooked noodles and stir.

*If using thicker breasts, slice in half through thickness of breasts so they cook faster and more evenly.

Baked Italian Chicken

It must be fall because I am really craving gooey comfort food. With cream cheese and Mozzarella this dish definitely qualifies. It packs all the delicious flavors you would expect of an Italian dish and the gooey deliciousness of the cheese really puts it over the top. The original recipe said to cook this for 30 minutes but I had to cook mine twice as long (use a food thermometer on this one) and it was still pretty runny.  I may have added more tomatoes than it called for which might have been my problem. Sometimes more is just...more. While it was pretty easy to pull together it made a lot of dishes. Still is was pretty tasty and a fun spin on yet another chicken dish.  Two thumbs up!

Prep time: 20 mins
Cook time: 45-60 mins or until chicken reaches 165 degrees
Serves: 4

INGREDIENTS:
4  boneless, skinless chicken breasts
1 14oz can artichoke hearts, drained and quartered
8oz mushrooms, sliced
2 tbsp butter
1 onion, chopped
1 package Zesty Italian dressing mix (Good Seasons brand)
4 tomatoes, chopped
1/2 cup chicken stock
8oz cream cheese, cubbed
5oz fresh spinach
2 tsp garlic powder
Black pepper
8oz shredded Mozzarella
Olive oil

DIRECTIONS:
Cook the onions and the mushrooms in the butter and a drizzle of olive oil until tender.  Remove from heat.

Preheat the over to 350 degrees. Put the chicken stock and cream cheese in a bowl and microwave a minute or two to melt the cream cheese.  Whisk the dressing mix, garlic powder and black pepper into the cream cheese mixture until smooth. Stir in the tomatoes, artichokes, mushrooms, onions and spinach.

Place the chicken breasts into a 13x9 casserole pan. Pour the cream cheese and veggie mixture over the chicken. Bake for around 45-60 minutes or until the chicken is 165 degrees. Sprinkle the shredded cheese over the top and stick it under the broiler for a few minutes to melt the cheese.  

America's Test Kitchen Skillet Apple Crisp

A friend recently gave me a large bag of Granny Smith apples from her backyard tree and I immediately thought "APPLE CRISP!". I am so ready for Fall to get here and after all it is the last day of Labor Day weekend which officially marks the end of summer. We have been enjoying recipes from America's Test Kitchen and you know they are good before you even try them because they have tested them over and over again.  I found this recipe that was barely adapted from America's Test Kitchen Skillet Apple Crisp recipe.  I don't have a skillet that is big enough to hold all those apples so I used a baking dish.  I think the secret of this dish is to use the apple cider and to saute the apples until just soft before baking.  I realize that Apple Crisp is generally pretty tasty but this was ah-maze-ing. Completely addicting, gotta-have-more-than-one-bowl, deliciousness. Seriously, I can't stress it enough. Just make it. 

Prep time: 30 mins

Cook time: 35-40 mins

Serves: 8

INGREDIENTS:

Topping:

3/4 cup all purpose flour

3/4 cup pecans, finely chopped

3/4 cup old fashioned oats

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/2 tsp ground cinnamon

1/2 tsp table salt

8 tbsp (1 stick) unsalted butter, melted

Filling:

3 lbs firm, sweet, crisp apples (I used a mix of Golden Delicious and Granny Smith), peeled, cored, halved, and cut into 1/2" wedges

1/4 cup granulated sugar

1/4 tsp ground cinnamon

1 cup apple cider

juice from half a lemon

2 tbsp unsalted butter

DIRECTIONS:

Adjust your oven rack to the center of the oven, and preheat to 450 degrees. Make the topping: in a medium bowl combine the flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter until evenly coated and combined - you'll get a crumbly, buttery topping. Set aside.

Make the filling: Toss the apple wedges, sugar, and cinnamon in a large bowl until the apples are evenly coated. In a small saucepan (or in a 12" skillet, if you have one), bring the cider to a simmer and reduce to 1/2 cup - this will take about 7 minutes. Transfer the reduced cider to a small bowl, add the lemon juice, stir and set aside.

In a large sauté pan over medium heat (or the skillet, if you're using it), melt the butter. Add the apples and cook, stirring frequently, until apples just start to soften, about 8 minutes (this may take longer depending on how thickly you sliced your apple wedges). Remove the pan from heat and stir in the reduced cider, gently tossing the apples in the cider until evenly coated. 

If you're using a skillet, sprinkle the topping mixture evenly over the top of the apples in the pan and bake until the top is golden brown and the fruit is bubbling, about 15-20 minutes. If you're using a baking dish, transfer the cooked apples to a 9x9 baking dish and sprinkle with the topping, then bake for about 20-25 minutes (until the top is golden brown and the apples are bubbling). Cool on a wire rack for about 10-15 minutes and serve warm. Top with vanilla ice cream or whipped cream if desired. Mmmmm!

Cheese and Spinach Strata

I made this dish for our Christmas morning breakfast this year and I was really happy with how it turned out. It's always nice to have something you can make ahead and then pop in the oven so you can enjoy Christmas morning instead of spending it in the kitchen. It lacked a bit of salt for my taste so I think next time I will add sausage (the husband likes meat) but it's great as a vegetarian option. You could add 1/2 cup more cheddar cheese for more flavor. Perfectly hearty as a stand alone dish. 

Prep time: 30 mins
Cook time: 45-55 mins
Serves: 6-8

INGREDIENTS:
3 tbsp unsalted butter
1 small onion, chopped
2 tsp garlic, minced (about 2 cloves)
Two 10-once packages of frozen spinach, thawed and drained
1 tsp salt, divided
1/2 tsp pepper, divided
8 cups ciabatta bread, cubed into 1-inch pieces (about 1 loaf)
6 ounces Gruyere, grated
1/2 cup sharp cheddar, grated
9 large eggs
2 3/4 cups milk

DIRECTIONS:
In a large saute pan over medium heat, melt butter.  Add the onions and cook until softened and translucent, about 5 minutes. Add the garlic, 1/2 teaspoon salt and 1/4 teaspoon of the pepper and cook for another minute. Add the spinach and cook until heated through, stirring, for about another 2 minutes or so. Set aside.

Generously spray a 2.5-quart baking dish with cooking spray. Combine the cheeses in a medium size bowl. Layer the bottom of the dish with about 1/3 of the bread cubes, top with 1/3 of the spinach, and 1/3 of the cheese mixture. Repeat the layering process two more times.

In a separate bowl, whisk together the eggs, milk, remaining salt and pepper until combined.  Evenly pour the egg mixture over the bread/cheese/spinach layers. Cover tightly and chill overnight.

Preheat the oven to 350 degrees. While your oven is preheating, let the strata come to room temperature. Bake uncovered until lightly crisped and golden, about 45-55 minutes.

Monkey Bread

This is a recipe from Cook's Country that is so delicious and decadent it's worthy of a holiday morning or other special event. The dough should be sticky, but if you find that it's too wet and not coming together in the mixer, add 2 tablespoons more flour and mix until the dough forms a cohesive mass. I'm looking forward to having this again Christmas morning!

Prep time: appox 2.5 hours
Cook time: 35-40 mins
Serves: 6-8

INGREDIENTS:
Dough:
2 tbsp unsalted butter softened, plus 2 tbsp melted
1 cup warm milk (about 110 degrees)
1/3 cup warm water (about 110 degrees)
1/4 cup sugar
1 package rapid-rise or instant yeast
3 1/2 cups all-purpose flour, plus extra for work surface
2 tsp salt
Nonstick cooking spray

Brown sugar coating:
1 cup packed  light brown sugar
2 tsp ground cinnamon
8 tbsp (1 stick) unsalted butter, melted

Glaze:
1 cup confectioners' sugar
2 tbsp millk

DIRECTIONS:
For the dough: Adjust oven rack to low position and heave oven to 200 degrees. When oven reaches 200 degrees, turn off oven. Butter Bundt pan with 2 tablespoons softened butter. Set aside. 

In a large measuring cup, mix together milk, water, melted butter, sugar and yeast. Mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn down onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with more cooking spray. Cover bowl with plastic wrap and place in warm oven until doubled in size, 50-60 minutes. 

For the coating: While dough is rising, mix sugar and cinnamon together in a small bowl, set aside.  Gently remove dough from bowl (do not flour counter top) and pat into rough 8-inch square. Using bench scraper or knife, cut dough into 64 pieces. Roll each dough piece into a ball. Working one at a time, dip dough balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer dough balls in Bundt pan, staggering seams where dough balls meet as you build layers.

Prior to baking

Cover Bundt pan tightly with plastic wrap and place in still turned-off oven until dough balls are puffy and have risen to 2 inches from top of pan, 50 to 70 minutes. Remove pan from oven and heat oven to 350 degrees. Unwrap pan, place in oven, and bake until top is deep brown and crusty and caramel begins to bubble around edges, 30-35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes. 

Fresh out of the oven

For the glaze: While bread is cooling, whisk confectioners' sugar and milk in small  bowl until all lumps are gone. Using whisk, drizzle glaze over warm monkey bread, allowing glaze to run over top and sides of bread. Serve warm. 

Copy Cat Panera Broccoli Cheese Soup

We don't eat at Panera often, but when we do we always order the Broccoli Cheese soup. I found this recipe awhile back on Pinterest and I have to say it came out pretty darn close to the original. I would recommend cutting your broccoli into very small pieces so that they cook thoroughly. Otherwise you may not achieve that smooth creamy texture. Serve this in a bread bowl and it's like the real deal!

Prep time: 30 mins
Cook time: 50 mins
Serves: 4

INGREDIENTS:
1/2 medium onion, chopped
1/4 cup + 1 tbsp butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock
8oz fresh broccoli (florets only), chopped into very small pieces
1 cup carrots, julienned
1/4 tsp salt
1/4 tsp nutmeg
1/2 tsp pepper
8oz grated cheddar cheese
Bread bowls (for eating out of or for dipping)

DIRECTIONS:
In a large stockpot melt 1/4 cup of butter. Add flour and mix until it forms a roux, approximately 3 minutes. Slowly add half-and-half, mixing the entire time. Add chicken stock and continue to stir the mixture. Once combined, simmer on low for 20 minutes.

Meanwhile, saute the onions in remaining butter and set aside. Once the soup mixture has finished simmering, add broccoli, carrots, onions and cook on low for an additional 25 minutes. Season with salt, pepper and nutmeg.

Place soup in a blender or use an immersion blender and puree. Heat soup over low heat, add cheese and mix until melted. Serve in a bread bowl and enjoy!

Smoked Sausage Pasta Skillet

I have been searching for easy recipes that are quick and delicious and found this win by Iowa Girl Eats (again!). It is a 1-skillet meal that is hearty and satisfying. I loved the creamy texture as well as the punch of spinach.  Even the husband liked it, so it's a keeper!

Prep time: 15 mins
Cook time: 20 mins
Serves: 6

INGREDIENTS:
1 tsp extra virgin olive oil
12oz smoked turkey sausage, sliced
2 large shallots or 1 small onion, chopped
2 garlic cloves, minced
2 cups chicken broth
10oz can diced tomatoes (use a spicy variety if you want a little more kick)
1/2 cup half & half
Pepper
8oz cut pasta, such as rotini
4 cups baby spinach
Parmesan cheese, for topping

DIRECTIONS:
Heat oil in a large skillet over medium-high heat. Add sausage and shallots then saute until sausage is slightly curled, about 5 minutes (do not over cook or sausage will become rubbery). Add garlic then cook for 30 more seconds, stirring constantly.

Turn heat up to high then add chicken broth, tomatoes, half & half, and pepper. Mixture may look curdled but it's fine. Bring to a boil then add pasta and stir to combine. Place a lid on top then simmer for 10 minutes or until pasta is al dente., stirring once or twice. Add spinach then stir to combine and cook until wilted, about 1 minute. Serve topped with Parmesan cheese.

Skillet Chicken Parmesan

This is a recipe that we recently saw on Cook's Country and decided to try at home.  It is delicious! It's very hearty and cheesy as any good Chicken Parmesan should be.  You could cut down on the cheese slightly (1/4-1/2 cup per type of cheese) to make it a little less heavy. To make fresh bread crumbs, grind two to three slices of hearty white sandwich bread in the food processor. Serve with a green salad and vino. 

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 4

INGREDIENTS:
1 1/2 cups fresh bread crumbs
3 tbsp olive oil
1 1/4 cups grated Parmesan
1/4 cup chopped fresh basil
2 garlic cloves, minced
1 (28 oz) can crushed tomatoes
Salt and pepper
1/2 cup all-purpose flour
4 boneless, skinless chicken breasts (1/12 pounds), halved horizontally
3 tbsp vegetable oil
3/4 cup shredded mozzarella
3/4 cup shredded provolone

DIRECTIONS:
Toast bread crumbs in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer to bowl. Toss with 1 tablespoon olive oil, 1/4 cup Parmesan, and half of basil. In separate bowl, combine remaining olive oil, 1/4 cup Parmesan, remaining basil, garlic, tomatoes, and salt and pepper to taste.

Place flour in dish. Season chicken with salt and pepper and coat with flour. Heat 2 tablespoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add 4 cutlets and cook until golden brown on both sides, about 5 minutes total. Transfer to plate and repeat with remaining cutlets and vegetable oil. 

Reduce heat to medium-low and add tomato mixture to empty skillet. Return cutlets to pan in even layer, pressing down to cover with sauce. Sprinkle mozzarella, provolone, and remaining Parmesan over chicken. Cover with lid and cook until cheese is melted, about 5 minutes. Sprinkle with bread crumb mixture and serve.

Creamy Kale & Mushroom Chicken Pasta

We do a lot of pasta in our house, but I tend to stay away from the unhealthy and calorie packed creme sauces.  My husband is always disappointed when I reach for the inevitable red sauce so he was very excited when he saw the word "creamy" in this recipe.  This dish is like a grown up mac & cheese thanks to the creamy sauce made from mascarpone cheese and yet still has great nutrition thanks to the kale. I loved the garlicky taste and will probably add more next time.  So delicious it was hard not to go back for seconds!

Prep time: 10 mins
Cook time: 30 mins
Serves: 4

INGREDIENTS:
8oz farfelle pasta or other short-cut pasta
2 chicken breasts, but into bite-sized pieces
2 tsp extra virgin olive oil, divided
salt & pepper
1 shallot, chopped
1 tbsp butter
8oz button mushrooms, sliced
6 cups chopped kale
2 garlic cloves, minced
1/2-3/4 cup chicken broth, divided
4oz mascarpone cheese

DIRECTIONS:
Cook pasta in a large pot of salted boiling water until al dente. Drain then set aside. Heat 1 teaspoon extra virgin olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper then add to skillet and cook until no longer pink in the center. Remove to a plate then set aside.

Heat remaining teaspoon oil in skillet then add shallots and saute until they begin to turn golden brown, 1 minute. Add butter and melt thena dd mushrooms, season with salt and pepper, and saute until mushrooms begin to turn golden brown, 2-3 minutes. Add kale and garlic then saute until kale begins to wilt, 1 minute.

Add 1/3 cup chicken broth to skillet then place a lid on top and steam until kale is tender, 3-4 minutes. When tender, add mascarpone cheese and enough chicken broth to make a sauce then stir until smooth. Stir in cooked pasta and chicken then taste and add more salt and pepper if necessary.

Chicken & Wild Rice Soup

I have to admit, it's not really a soup kinda day here in San Jose but these ingredients were begging to be used before they went out with the trash - one of my least favorite things to do. So into a soup ya go! It was a double plus because it is another Iowa Girl Eats recipe that I have been wanting to try for awhile.  That girl knows how to cook and I really like her style, so ya'll have to bear with me trying out her recipes.  The other bonus is that I am a single parent this week and I do-not-have-time to cook anything elaborate, so I'll be slurping this down all week.  There is nothing fancy about this recipe but is is warm, hearty and easy.  Great for any meal!

Prep time: 10 mins
Cook time: 1 hour - 1 hour & 15 mins
Serves: 6

INGREDIENTS:
2 tbsp butter
1/2 small onion or 1 large shallot, chopped
2 celery stalks, chopped
2 small carrots, chopped
salt & pepper
2 garlic cloves, minced
1/2 tsp dried thyme
8 cups chicken broth
2 chicken breasts, cut in half
3/4 cup wild/brown rice blend
1 cup milk
1/4 cup flour

DIRECTIONS:
Melt butter in a large soup pot over medium heat. Add onion, celery and carrots, season with salt & pepper, then saute until tender, about 10 minutes.  Add garlic and thyme then saute for 1 more minute.

Add chicken broth then increase heat to high and bring to a boil. Add chicken breast halves and cook until no longer pink in the center, about 10 minutes, then remove to a plate and set aside. Shred when cool enough to handle. Add wild/brown rice blend to the pot then place a lid on the top, turn heat down to medium-low and simmer for 40-50 minutes until rice is tender.

In a small bowl, whisk together 1/4 cup milk and flour until smooth then add remaining milk. Slowly drizzle into soup while stirring. Add chicken then simmer soup for 10 more minutes uncovered and serve.

Shepard's Pie

I came home the other day to my husband baking this dish and I have to admit it smelled amazing.  If you would have asked me a day earlier if I would like ground beef and mashed potatoes in the same casserole, you would have gotten a resounding hell-to-the-no.  But there is something about these comfort foods mashed together in one "pie" that just works.  I would never had attempted this on my own, so I'm glad the hubs brought me out of the box on this one. Try it on a cold, rainy day.  I promise, it won't disappoint.

Prep time: 15 min

Cook time: 40 min

Makes: 4 servings

INGREDIENTS:

For Mashed Potatoes:

2 lbs potatoes, peeled and cubed

1/2 cup cream or milk

2 tbsp butter

Salt and freshly ground black pepper

1 tbsp extra-virgin olive oil, 1 turn of the pan

1 3/4 lbs ground beef or ground lamb

3 carrots, peeled and chopped

1 onion, chopped

1 bag frozen peas

2 tbsp butter

2 tbsp all-purpose flour

1 cup beef stock or broth

2 tsp Worcestershire, eyeball it

1/2 cup frozen peas, a couple of handfuls

1 tsp sweet paprika

2 tbsp chopped fresh parsley leaves

DIRECTIONS:

Boil potatoes in salted water until tender, about 20-30 minutes. Drain potatoes and pour them into a bowl. Add warmed cream and 2 tbsp melted butter. Add the cream mixture into potatoes and mash until potatoes are almost smooth. Salt & pepper to taste.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrots and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.