Below are some recipes to create a new tradition or two in your family!
Chicken Vegetable Soup
4 skinless, boneless chicken breasts
3 T. olive oil
3 T. butter
½ yellow onion, chopped
4 thyme sprigs
4 garlic cloves
3 celery ribs, cut lengthwise and sliced into ½-inch slices
3 carrots, cut diagonally into ½-inch-thick slices
1 head cabbage, cut in half, then cut into wedges, and cut into 1-inch slices
1 bag fresh or frozen green beans
1 can butter beans
1 can garbanzo beans
1 sweet potato, peeled and cut into ½-inch-thick pieces
1 lg. russet potato, peeled and cut into ½-inch-thick pieces
3 quarts chicken broth
½ cup heavy cream (optional)
2 bay leaves
1 can of diced tomatoes
½ bunch fresh parsley
salt and pepper
onion powder
poultry seasoning
paprika
Season chicken breasts on both sides with salt, pepper, onion powder, poultry seasoning, and paprika. Set aside for 15 minutes.
Heat skillet over medium high heat; add olive oil and butter. Add seasoned chicken, and cook 7-8 minutes on each side. While chicken is cooking, prepare vegetables. Remove chicken; set aside. Add onions, carrots, and celery to same skillet. Sauté for 5 minutes; add diced garlic and thyme and sauté for 2 minutes. De-glaze the pan with a small amount of chicken broth.
Heat soup pot over medium heat, and add all vegetables, beans, diced tomatoes, and chicken broth. Add heavy cream and shredded chicken; combine. Add parsley and bay leaf.
Simmer soup for 30 minutes or until ready to serve. Have additional chicken broth on hand to add if needed.
Serving suggestions:
Serve soup with a grilled cheese sandwich.
Use homemade croutons or crackers.
Top the soup with freshly-grated parmesan cheese.
Grilled Cheese Sandwich with Avocado and Tomato
1 avocado
1 tomato
1 package of shredded cheddar cheese
1 loaf of whole grain bread
butter for bread
olive oil for pan
Heat skillet on medium heat with a little bit of olive oil in the pan. Cut the tomato and avocado into thin slices.
Take two pieces of bread, and butter each of them on one side. Turn the buttered side of the bread upside down. Sprinkle a handful of cheddar cheese, then place a couple slices of avocado and tomato on top of the cheese. Take the other slice of bread and place it (butter side up) on top of the cheese, avocado, and tomato. Place the sandwich in the skillet, making sure the buttered sides are on the outside. Let it cook for a couple of minutes, then flip the sandwich over and cook it on the other side. Sandwich is done when the bread turns golden brown.
Pot Roast, Sure to Comfort!
1 beef chuck pot roast
2 garlic cloves
1 tsp. onion powder
1 tsp. paprika
3 tsp. butter
3 T. olive oil
1 yellow onion
3 T. Worcestershire sauce
1 can cream mushroom soup
½ cup heavy cream
1 heaping spoon tomato paste
2 cubes beef bullion
½ bunch parsley
4-6 russet potatoes, peeled and cut
8 carrots, peeled and cut
1 pkg. sliced mushrooms
2 cans beef broth
1 can Italian diced tomatoes
1 slice white bread
2 T. yellow mustard
4 bay leaves
salt and pepper
Rinse beef under cold water, and pat dry with paper towels. Slice garlic into about eight slices. Make thin slices in beef, and insert the garlic. Season on both sides with salt, pepper, onion powder, and paprika.
Heat pan on stove on medium high, and add butter and oil. Add beef, and brown on both sides. Adjust your heat if needed.
Remove beef, and set aside. Add sliced onion, and sauté for 5-6 minutes. Add more oil if needed.
Add Worcestershire, mushroom soup, tomato paste, and beef cubes; combine together. Add one can of beef broth and heavy cream. Add chopped parsley.
Place meat in a 9 x 13 baking dish. Pour mixture over the roast. Spread mustard on bread, and place on top of roast. Put the sliced mushrooms and tomatoes on bread.
Put the potatoes and carrots around roast in pan. Add bay leaves and one can of beef broth.
Put in oven and cook at 375 degrees for 2 ½ to 3 hours.
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