Week 3: Circles and Squares Vegetable-Pasta Soup

1 32-oz. box vegetable broth
1 c. medium-size pata
2 c. frozen diced hash browns with onions and peppers
2 c. frozen peas and carrots
1 14.5-oz. can diced tomatoes with green chilies
Snipped fresh parsley (opt.)
1 lb. ground beef, cooked and drained (opt.)

In a large covered saucepan, bring broth to boiling. Add pasta, potatoes, peas and carrots, beef, and undrained diced tomatoes. Return to boiling. Reduce heat and simmer, covered, 10-15 min. or until pasta is tender. Garnish with parsley. Serves 4.

BHG Magazine


My Review:
Overall, the recipe was great. It tasted good and was very easy to make. I did think this soup was a little spicy, so would substitute the green chili diced tomatoes to a milder can of diced tomatoes next time I make it. (Ryan, however, thought it was fine...) The first thing Ryan said when he saw this recipe was, "It needs meat." Haha. So I added meat, which I thought was a good addition. I didn't have any parsley, so left that out, but think it would be a good addition, as well. I think this one is definitely going in the recipe box :)

Week 2: Almost-Famous Breadsticks

I'm not sure how Food Network would feel about me posting their recipe here, so I will just send you to their website to get this recipe. Good luck :)

My Review:
Yum. These breadsticks were delicious and were relatively easy to make. I did have a few yeast issues (I'm not exactly a yeast expert), so my breadsticks didn't rise as much as they should have, but they were still tasty. I'm thinking they will be even better next time (assuming I learn how to use yeast properly before I make them again).

Week 1: Ro-Tel Fiesta Chicken

1/4 c. flour
1/4 tsp. salt
1/4 tsp. pepper
6 boneless, skinless chicken breasts
1 Tbsp. oil
2 cans Mexican festival Ro-Tel*
4 green onions
2 Tbsp. lime juice (optional)
Olives, cheese, sour cream, and cilantro (optional)

Combine flour, salt, and pepper. Roll chicken in flour combination. Brown chicken in oil. Add Ro-Tel, onions, and lime juice. Heat to boiling. Simmer 20 minutes or until sauce thickens. Serve chicken over rice. Top with sour cream, cheese, olives, and cilantro.

*I used a can of diced tomatoes with green chilies instead. I think a can of diced tomatoes with lime and cilantro would be delicious, as well!

(Recipe from Green Valley 14th Ward Cookbook)

My Review:
This recipe was great! One thing I really liked about it was how easy it was to put together. Prep time was minimal; I did the whole recipe (from gathering ingredients to eating dinner) in 30 minutes! Quick and easy are definite signs of a winner--especially for a mom who has a one year old underfoot while cooking. In addition to being easy, this recipe was delicious! Ryan and I were both big fans, and I will definitely be making this dish again.

Something New

I've neglected this blog--I'll admit it. But I want to try something new. I'm not sure I'll stick with it, but hopefully I will. My new purpose for this blog is to try one new recipe this week, then to review that recipe (what I liked or disliked, if I would make it again, etc.) I know I've already missed one week of 2010, but maybe I'll make two new recipes some week to make up for it. I don't think anyone actually looks at this blog, but I think this is more for me. A goal. An experiment. Something new. Wish me luck!