Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Monday, December 5, 2016

Vegetable Soup with Chicken Sausage and Orzo



When fall is in the air and winter is approaching I start making large batches of soup to freeze for cold nights when nothing is as warming as a hot bowl of soup.  My soups are complete meals meant to be enjoyed with a luscious fresh salad and crisp baked bread. Nothing smells as good as hot fragrant soup simmering on the stove! 

Vegetable Soup with Chicken Sausage and Orzo

Ingredients

2 medium carrots, chopped
2 fennel ribs, chopped
2 shallots, chopped
4 cloves garlic, minced
1 tsp. fresh thyme, minced
2 Tbsp. olive oil
2 (32-oz) containers organic vegetable broth
2 plum tomatoes, seeded and chopped
1 cup french string beans, cut into 2 in. pieces
1/2 tsp. freshly ground black pepper
1 (15-oz) can cannellini beans, drained and rinsed
5 cooked chicken sausages, cut into bit size pieces* 
1 cup orzo
Toasted Baguette**

 

Preparation

1. Sauté carrots and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until vegetables are tender. Stir in broth, tomatoes, string beans, and freshly ground black pepper; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.
2. Stir in beans, sausage and orzo, and cook, stirring occasionally, 10 to 12 minutes or until orzo is tender. Top each serving with toasted baguette slice.

*I like to roast my sausages not fry. Roast sausage in over at 400 F for 20 minutes. Cut into bit size pieces.
** Slice baguette into 1 inch slices. Brush with oil and sprinkle with Italian seasonings. Broil for 1-2 minutes until baguette is toasted.

Enjoy!

Sunday, December 4, 2016

Mexican Chicken Parmesan for Two




I love experiment with different ideas to create new recipes.  Since I learned to cook at a young age from my mother I developed like most experienced cooks the ability to create dishes that not only taste delicious but fill that need for putting a meal on the table quickly. I believe that if you are going to eat food should taste wonderful inviting you to sit down even on a week night for a tasty meal with you family. My Mexican Chicken Parmesan is deliciously easy taking about 45 minutes from start to setting the meal on the table! Perfect during the busy Holiday Season.

Mexican Chicken Parmesan for Two

2 large Chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup flour
1  cup plain Panko Bread Crumbs
1/2 cup grated Parmesan cheese
1 egg
1 carton(8 oz) fresh Salsa, medium
1 cup Mexican four cheeses
1 jalapeno peppers, sliced


Spray baking dish with cooking spray.

Season both sides of chicken with salt and black pepper. Place flour in a shallow dish. Place egg in a separate shallow dish. Combine panko crumbs and Parmesan in a third shallow dish. Dip chicken first in flour, then in the egg and then panko crumb mixture. Transfer chicken to the prepared baking dish. Spoon Salsa over chicken. Top with cheese then arrange jalapeno pepper in baking dish  Bake for 30 minutes, or until chicken is golden brown and cooked through. Remove from oven and serve.


Enjoy!