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!

Sloppy Joes

2 lb. hamburger
1/2 envelope Sloppy Joe seasoning mix
1 carrot, peeled and shredded
2 stalks celery, finely chopped
1/2 onion, finely chopped
1/2 c. ketchup
1/4 c. mustard
1/4 c. sugar
3 8-oz. cans tomato sauce
1 dozen hamburger buns

1. Cook hamburger with salt, pepper, and garlic powder.
2. Drain fat.
3. Add remaining ingredients and stir well.
4. Cook on high (in crock pot) 2-3 hours or low 4-5 hours. Serve on hamburger buns.

*I was a little hesitant to try this--sloppy joes from a can are perfectly acceptable to me. But this is so delicious! Totally worth the effort (which is still minimal)

Baked Mac and Cheese

2 c. macaroni
1/4 c. butter
3 Tbsp. flour
1 1/2 c. milk
1/2 onion, chopped
2 c. cheddar cheese, grated
4 slices sandwich bread
2 Tbsp. butter
1/4 c. Parmesan cheese

1. Cook and drain macaroni according to package directions.
2. In a large heavy pot, melt butter. Add flour, and cook and stir until smooth. Slowly add milk, cooking and stirring until thickened. Removed from heat and stir in cheddar cheese and macaroni.
3. Turn into greased 9x13 baking dish.
4. Spread butter on both sides of bread. Grill on hot griddle or skillet. Cute grilled bread into small squares and toss over macaroni. Sprinkle with Parmesan cheese.
5. Bake at 450* for 15-20 minutes.

(There is another mac and cheese recipe here. I like this one better, though)

Grilled Chicken Quesadillas

32 Rodes Dinner Rolls or 16 Rhodes Texas Rolls, thawed to room temperature
3 c. chopped cooked chicken, seasoned with salt and lemon pepper (I grilled the chicken)
2 c. prepared salsa
2 c. grated sharp cheddar cheese
1 c. canned black beans, drained
1 c. canned whole kernal corn, drained
1/2 c. chopped cilantro
1/4 c. butter, melted
Sour cream*

1. Spray counter lightly with non-stick spray. Roll two dinner rolls combined or one Texas roll into an 8-inch circle (dough will be thin).
2. Place a small sprayed skillet on the stove top and cook each rolled dough circle on each side 1-2 minutes or until very lightly browned. Repeat with remaining rolls to make 16 flatbread circles.
3. In a large bowl, combine chicken, salsa, cheese, beans, corn, and cilantro.
4. Bruch melted butter over one side of each flatbread. Spread sour cream* chicken mixture evenly over unbuttered side of eight flatbreads. Top with remaining flatbreads, buttered side up.
5. Grill at medium high heat on a sprayed grill or grill pan for about 3 minutes on each side or until cheese is melted and flatbread is browned.

*Option. I added sour cream to the original recipe and really liked it.