Recipe of the day: CROCKPOT ITALIAN CHICKEN AND VEGETABLE SOUP

Crockpot ITALIAN CHICKEN and VEGGIE and QUINOA Soup

It’s a well-known fact in my family that I could eat sandwiches, soups, or salads every single day of my life and NEVER get sick of them. Salads in the summer and soup in the winter and then sandwiches year-round. #yesplease 

Well..the hubby, he is pretty different. He  likes a heartier meal (it doesn’t have to have meat, but he does like that) and tends to want soup only once every couple of weeks.  

Mix all those vegetables and the spices it what your left with is a super flavorful soup with not too many ingredients. Plus it is quite hearty with the chicken and quinoa! (Both of which need NO pre-cooking.!!!) #score

The ingredient list is especially short if you pick up one of those pre-chopped veggie packs in the grocery store that has carrots, celery, and onion all chopped and ready to go. You guys know that I am all about easy-peasy. Then your prep is really insanely quick. I’m talking like 5 minutes quick. Not that it takes too long to cut up the veggies since you only need a cup of each.

CrockPot Italian Chicken, Quinoa, and 

Vegetable Soup

Prep Time:   10 Minutes        Cook Time:  4 Hours             Total:  4         Servings: 6-8

INGREDIENTS

• 2 small boneless skinless chicken breasts
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 1 cup diced carrots
• 1 and 1/2 teaspoon minced garlic
• 3/4 cup uncooked quinoa, I used a roasted garlic flavored quinoa
• 1 can (14.5 ounces) fire-roasted diced tomatoes
• 6 cups chicken broth
• 1/4 teaspoon red pepper flakes
• 1/2 - 1 full teaspoon Italian seasoning
• 2 teaspoons dried oregano
• 1/2 - 1 full tablespoon dried basil
• Salt and pepper, to taste preference
• Parmesan Cheese
• Optional: fresh rosemary, fresh parsley

INSTRUCTIONS

1. Lightly spray a slow cooker with non-stick spray. I used a 6-quart slow cooker for this recipe.

2. Add in the boneless skinless chicken breasts (no need to cook first), chopped yellow onion, chopped celery, diced carrots, garlic, uncooked quinoa (rinse to remove bitter saponin if your quinoa isn't pre-rinsed), and un-drained fire-roasted diced tomatoes.

3. Add in the broth along with all the seasonings -- red pepper flakes, Italian seasoning, dried oregano, and dried basil. Make sure to add these seasonings to your personal preference -- if you aren't sure you want as much of something leave it out until the end where you can slowly add it and taste test it. If you want to add more - go for it! I always do the red pepper flakes, 1 full teaspoon Italian seasoning (and sometimes more), the oregano, 1/2 tablespoon basil, 1 one small sprig of fresh rosemary, and LOTS of cracked pepper.

4. Cover and cook on high for 3-5 hours (Mine took 4 hours) or until the quinoa has popped and the chicken shreds easily.

5. Shred the chicken and return it to the crockpot. Add in any more seasonings to taste. Add in fresh rosemary and fresh parsley if desired.

NOTE: the longer this soup "sits" or cooks the more broth that gets absorbed into the quinoa. This makes it heartier and also less brothy. If you want a more brothy soup, watch carefully and remove from the heat of the slow cooker when it is your desired consistency. Alternatively add more broth as desired.

6. Top each bowl with freshly shredded Parmesan cheese.

@KelleyAmstutz

/kel.amstutz

KAMSTUTZ09

Recipe of the day: Parsley Pesto Pasta w/ blistered tomatoes

Parsley Pesto Pasta with Blistered Tomatoes

1. Prep time:    10 mins
2. Cook time:   20 mins
3. Total time:   30 mins
4. Serves: 5

Ingredients

For the Parsley Pesto

• 1 bunch Italian (flat leaf) parsley 
• ½ cup grated Parmesan 
• 2 cloves garlic 
• ¼ tsp salt 
• 1 fresh lemon 
• 6 Tbsp olive oil 

For the Blistered Tomatoes

• 1 Tbsp olive oil 
• 2 pints cherry tomatoes 
• salt & pepper to taste 

For Serving: 

• 1 lb. pasta (any shape) 
• 5 Fried eggs (optional) 

Instructions

1. Rinse the parsley and drain well. Pull the leaves from the stems and place them in a food processor with the Parmesan, garlic, salt, zest and juice from half the lemon (about 2 Tbsp juice). Pulse the ingredients until they are finely chopped. Slowly add the olive oil through the spout while the processor is running until a smooth paste forms. Set the pesto aside.
2. Heat a large skillet over medium flame. Add one tablespoon olive oil, then tilt the skillet to coat the surface. Add the tomatoes and cook 7-10 minutes, stirring occasionally. Avoid stirring the tomatoes too often to allow them time to blister on the hot skillet. As they cook the skins will burst and the tomatoes will release juice, which will thicken into a semi-sweet glaze. Season with salt and pepper to taste.
3. Bring a large pot of water to a boil for the pasta. Cook the pasta in the boiling water according to the package directions, or until al dente. Reserve a small amount of the starchy cooking water, then drain the pasta in a colander. Allow the pasta to cool slightly, then return it to the pot (with the heat turned off). Add the pesto, then toss to coat. If the pasta is too dry or clumps, sprinkle a little of the reserved cooking water on top to loosen.
4. Divide the pasta among five bowls, top with a scoop of the blistered cherry tomatoes, scraping up some of the sweet glaze from the skillet as well. Top each bowl with a fried egg, if desired.

@KelleyAmstutz

/kel.amstutz

KAMSTUTZ09

Recipe Alert: Mexican Tortilla Casserole

From Ree Drummond*

I saw this and HAD to have the recipe.

I mean, talk about YUM!  It has a little more ingredients than I'd like...but it looks delicious...splurge alert! 

Mexican Tortilla Casserole

Total Time:  1 hr 20 min
Prep: 30 min
Cook:   50 min

Yield:   12 to 16 servings
Level:  Easy

Ingredients
2 tablespoons olive oil
2 cups diced fresh tomatoes (about 3 to 5)
1 onion, diced
3 cloves garlic, minced
4 teaspoons chili powder
2 teaspoons paprika
2 teaspoons ground cumin
1 large boneless, skinless chicken breast (about 12 ounces), cut into bite-size pieces
Kosher salt
1 15 -ounce can pinto beans, drained and rinsed
1 15 -ounce can kidney beans, drained and rinsed
1 16 -ounce jar salsa verde
10 large (burrito-size) flour tortillas or 12 small flour or corn tortillas
2 cups cooked rice (from 2/3 cup dry)
1 11 -ounce can corn kernels, drained
1 pound grated cheddar-jack cheese
1 1/2 cups red enchilada sauce
Sour cream and cilantro, for serving

Directions
In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or two to release the flavors of the spices. Remove the mixture to a bowl and set aside.

In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside.

To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.

If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro.


FREEZE IT! Cover the unbaked casserole tightly with heavy-duty foil and freeze up to 6 months. To bake, preheat the oven to 350 degrees F. Bake the foil-covered casserole for 2 hours; remove the foil and bake 10 to 15 minutes more, until hot and bubbly.

Recipe and tips from The Pioneer Woman Cooks: Dinnertime. Copyright (c) 2015 by Ree Drummond. By arrangement with William Morrow Cookbooks, an imprint of HarperCollins Publishers.

@KelleyAmstutz

/kel.amstutz

KAMSTUTZ09

Recipe Alert! - Pillsbury Chili Cheese-Dog Bubble Up- BAKE

Photo Credit: Pillsbury

This recipe was to good not to share! This is on my radar for Sunday...perhaps, while Hubby is tuned in to Football for the evening... (sounds good to me!)

Chili Cheese Dog Bubble-Up Bake

Prep: 10 Minutes

Bake: 30 Minutes

Ingredients: 7 TOTAL

Servings: 6

Ingredients

1

can (28 oz) chili with beans

8

all-beef hot dogs, cut into bite-size pieces

2

cups shredded Cheddar cheese (8 oz)

2

cans (12 oz each) Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated biscuits

2

tablespoons butter, melted

1

teaspoon garlic powder

1

teaspoon parsley flakes

Directions

• 1Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray; set aside.
• 2Mix 1 can (28 oz) chili with beans and 8 all-beef hot dogs, cut into bite-size pieces, in baking dish. Top with 2 cups shredded Cheddar cheese (8 oz).
• 3Open 2 cans (12 oz each) Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated biscuits; separate into biscuits, and cut each into 4 pieces. Place in large bowl; toss with 2 tablespoons melted butter, 1 teaspoon garlic powder and 1 teaspoon parsley flakes. Scatter biscuits on top of casserole.
• 4Bake 20 to 22 minutes or until biscuits are light golden brown and cooked through. Let stand 5 minutes before serving.
• 
  


Serve this comforting casserole with a side of freshly steamed green beans.
Boost the dish by adding 1 diced green bell pepper to the chili before baking.

*Adaption: You can also use left over home-made chili and complete as directed for a prep that suites your family!

@KelleyAmstutz

/kel.amstutz

KAMSTUTZ09