Friday, October 17, 2014

Bacon Bean Soup

Bean soup is an old family favorite. I do not make it the same way my great grandmother did. I'm a wee bit lazy compared to the beloved Matriarch of our family. 

What you need:

2 Yukon gold potatoes, diced
2 stalks celery, diced
2 carrots, diced
1/2 cup onion, diced
1/2 pound bacon, chopped
2 cans white beans, undrained
2 cups milk
2 tbsp garlic powder 
2 tbsp salt
2 tbsp pepper
2 tbsp onion powder

What to Do:
Sauté the potatoes, carrots, celery, onions and bacon until bacon is crisp. Stir in your seasonings. Then stir in your beans and milk. Let the soup simmer on low for three hours, or until all your veggies are tender. Allow to thicken up overnight in the fridge, reheat the next day for a great dinner.  

Friday, October 10, 2014

Roasted Red Pepper and Tomato Chicken in Creamy Mozzarella Sauce

I've been bored lately. And when I get bored I start throwing ingredients in my fridge together like a mad scientist. Here's the result!

For the chicken:
1 roasted red pepper, cut into strips
4 campari tomatoes, quartered
1 pound chicken breasts, cut into strips
1/2 tbsp garlic powder
1/2 tbsp salt
1/2 tbsp pepper
1/2 tbsp onion powder

Sauté your chicken with the rest of the ingredients until cooked through. Set aside.

For the Sauce:
2 cups whole milk 
1/2 cup butter
2 cups shredded mozzarella cheese
2 tbsp Italian seasoning blend
1 tbsp garlic powder
1 tbsp onion powder

Bring the milk and butter to a simmer before adding in the cheese. Add all your seasonings and stir in the chicken mixture. 

Serve over noodles. The crescent rolls are just Pilsbury with garlic powder sprinkled on the inside.