Southwest Pizza

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Sometimes I want pizza, but I want to also cook and not feel as bad for ordering delivery. I used to work at a pizza restaurant in high school, so making my own pizza not only brings back memories, but its fun and cheaper! Now, I aint gonna lie – this is definitely more work than hitting up papajohns.com, but it tastes SO. MUCH.BETTER. Don’t fret, I didn’t make it all from scratch – there are some ‘pre-made’ items in the ingredients list that help shorten the process. My kiddo is too little to help right now, but I think making pizza at home will be/would be a fun activity as well. So here we go…

Ingredients:

  • Boboli pizza crust – original
  • Jar of pizza sauce – whatever you prefer, I went w/ a local brand
  • 1 medium chicken breast
  • 4 – 5 slices of bacon
  • 1/2 cup chopped red pepper
  • 1 cup canned corn
  • 2 cups shredded mozz cheese
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped basil
  • 2 tbsp EVOO
  • 1/2 cup water
  • 2 tbsp balsamic vinegar
  • salt
  • pepper

Directions:

  1. Preheat oven to 450 degrees
  2. Cook bacon in oven to desired temperature/crispiness. I usually place on a foil-lined pan and turn it about every 3-4 minutes to ensure it doesn’t burn too much on one side. Usually takes 10 min or so for 4 slices at 450 degrees. Take out of oven and place on plate lined /w paper towels.
  3. Pat chicken breast dry and sprinkle lightly w/ salt and pepper
  4. Heat EVOO and balsamic over medium heat – add chicken breast to pan. Cover.
  5. Flip chicken at about 4 minutes. The vinegar will want to burn off and stick to the pan, add in water about 2 tbsp at a time to ensure there is always liquid in the bottom of the pan. Cover again.
  6. Let chicken cook another 4-5 minutes, adding water to ensure the vinegar doesn’t burn or stick. Cover again.
  7. Once chicken is cooked through, pull from pan onto cutting board and let rest for 5 min.
  8. Slice chicken thinly.
  9. Chop bacon into small pieces
  10. To assemble pizza, start with the crust on a pizza pan
  11. Spread pizza sauce to within 3/4 inch of the edge
  12. Sprinkle with 1 cup mozzarella cheese
  13. Layer chicken onto the mozzarella cheese
  14. Sprinkle red peppers over the pizza next
  15. Next layer on corn, and bacon
  16. Lastly cover with remaining cup mozzarella cheese and cheddar cheese (can use less as you finalize the pizza)
  17. Put into oven and back for approx 12-14 minutes. Checking to ensure crust is a golden brown.
  18. Pull from oven and sprinkle with chopped basil
  19. Serve!

 

Ridiculously Easy “Cheater” Lasagna

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For anyone who doesn’t yet know…I am pregnant again. #2 – baby girl – comin’ in hot!! So take advantage of my recipes posted between now and then because I’m headed to another dark hole of ‘taking care of a tiny human’ time suck…and may never cook again. When I come out the other side it’ll be a huge accomplishment to boil water. No, for real –  moms amirite?

BUT, this baby has me craving absolutely nothing healthy so of course I indulge her highness as much as I can without massive amounts of guilt. She wants Mexican or Italian – these are my craving genres for baby round 2. So, the other day for NO reason whatsoever, lasagna popped into my head and sounded UH-MAZ-ING. But doing a real deal lasagna can take forever (boiling noodles and making home-made sauce), so I did ‘cheater lasagna’ and…holy lord it was so good. Sometimes when you take a cooking short-cut it will taste bland or just ‘eh’, but this was really surprisingly delish! Um…why would I do the 4 hour bolognese sauce and boil noodles ever again? This was LEGIT.

This makes 1 large casserole pan full of lasagna – so 2 meals for a family of 4 probably – with maybe leftovers. My pan is a bit larger than 9×13 and its pretty deep – make sure its at least 3 inches deep if not more. Leaves room for the lasagna to expand.

Time – 1 hour 5 minutes including cooling time (25 min prep, 25 minutes cooking, 15 min rest, but I usually let rest at least 20 min)

Calories – 4 Billion, but this honey badger don’t give a F*CK. This was SO worth it. Enjoy!

Ingredients:

  • 1 package oven-ready lasagna – I use Barilla oven-ready noodles
  • 1 lb ground beef
  • 1 small white onion
  • 1 tbsp EVOO
  • 2 – 24oz jars tomato sauce – I bought marinara, Paul Newman brand
  • 2 tsp garlic  – I use pre-minced, less work and time
  • 2 – 24oz containers light cottage cheese
  • 4 cups shredded mozzarella cheese – or you can buy an Italian mix if you prefer
  • 2 eggs
  • 1/3 cup freshly chopped parsley (can use dried if that’s easier)
  • 1/4 cup freshly chopped basil (can use dried if that’s easier)
  • Salt
  • Ground pepper

Directions:

  1. Heat oven to 375 degrees
  2. Heat EVOO in deep skillet/sauté pan over medium high heat
  3. Add onions and ground beef – cook, stirring and breaking up big beef chunks, until beef is cooked about half way (half the beef should still be red/pink)
  4. Add garlic and pinch of S&P, and continue cooking beef until all browned and broken down into small bits
  5. Pour off grease from pan – return to stove
  6. Add in both jars of marinara sauce – cover and simmer on low until step 8
  7. In mixing bowl dump both cottage cheese containers, 2 pinches of salt, 2 pinches of pepper, parsley, eggs and 2 cups of shredded cheese. Mix well.
  8. In large casserole pan, spoon about 3 big serving spoon fulls of marinara sauce, enough to lightly cover the bottom of the pan
  9. Next – layer on 5 sheets of the oven ready lasagna. I put 4 sheets closely ovelapping each other on the left side of the pan (images help here), and then for the open spaces on the right (where I could still see sauce), I split the pasta sheet in half lengthwise to cover up the rest of the red sauce. This does NOT have to be perfect. If you break the sheet into 4 pieces on accident, just use the pasta sheet bits to cover up the sauce best you can. It’ll all work out. Promise
  10. Next add another 3 or so spoon fulls of marinara sauce to cover the noodles
  11. Next add half of the cheese mixture to cover the sauce
  12. Repeat step 9 – adding pasta sheets to the pan. But this time –  move the cleaner layered noodles to the other side of the pan (for me this is the right side of the pan now), so the remaining areas where you can see red sauce (on the left side of the pan now) are opposite from where they were on layer 1. This just helps it hold together better.
  13. Add 3 more spoon fulls of sauce – or enough to cover the noodles
  14. Add the remaining cheese mixture to cover up the marinara sauce
  15. Add the remaining  red sauce to cover the cheese mix
  16. Top with the remaining 2 cups shredded mozzarella cheese
  17. Place in oven for 25 minutes (I recommend placing on a sheet pan/cookie sheet in case it boils over). Do not cover.
  18. Pull from oven(make sure corners are bubbling). Turn oven off and top lasagna with chopped basil
    • Let the lasagna cool for at least 15 minutes minimum. Lasagna will be SUPER messy if its still hot, and it holds heat for a long time. Its easier to serve if its cooler. I regularly wait 20 minutes if not longer.

*You can make a day ahead (like on a weekend) and just cut out pieces at dinner time to microwave to save time on weeknights.  *You can do all the prep and not bake until the day of eating. Just make sure you cook it about 45 minutes or bubbly because it will have been fully cooled in the fridge. *You can also make ahead (bake or no bake) and freeze.

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Oven ready noodles I prefer

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step 3 – cooking beef, onions, garlic, S&P

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step 6 – adding in marinara sauce to beef

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step 7 – making cheese mixture

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step 8 – marinara sauce in bottom of pan

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step 9 – adding noodles on top of bottom sauce layer

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step 10 – covering pasta layer #1 with sauce

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step 11 – covering sauce w/ cheese mixture

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step 15 – adding remaining sauce to final sauce layer

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step 16 – topping w/ 2 cups shredded mozz cheese

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step 18 – cooling lasagna!

Shrimp, Potato & Corn Chowder

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So here in KC, the weather was surprisingly warm in February, and now in March – its damn cold again. That stupid groundhog. It snowed all day last Saturday and today high of 30! Ack. When its cold like this, I crave a big bowl of comforting soup. SOOOUUUPP! I wanted to try a new recipe and found one for corn, potato & shrimp chowder. The recipe I saw was a bit too simple for me – but it needed more of a punch with herbs, spices & additional ingredients. So I added a bunch of flare and made it my own. Hope you enjoy it as much as we did. I really was impressed. It is one of the best soups I’ve ever made & puts some restaurant soups to shame. Of course I’m biased, but really – it’s good.

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Ingredients:

  • 1 lb peeled and deveined shrimp (I prefer raw but you can buy pre-cooked – just aren’t as flavorful when you can season/cook yourself)
  • 8 medium size yukon gold potatoes
  • 1 can corn (15 oz approx)
  • 1 can white clam sauce (10 oz approx) – can use clam juice but I prefer white clam sauce
  • 4 strips cooked bacon cut into small crumbles/pieces
  • 2 leeks – cleaned and chopped into small pieces (1/2 inch)
  • 1 fennel bulb – cleaned and chopped into small pieces (approx 1/2 inch)
  • 3 cups milk
  • 2 cups chicken broth
  • 3 tbsp flour
  • 2 tbsp oil
  • 3 tbsp butter
  • 1 tbsp dried thyme leaves
  • 2 tsp old bay seasoning (divided)
  • 1/2 tsp cayenne pepper
  • 3 cloves garlic chopped (or about 1 tbsp pre-chopped/prepared garlic)
  • 1 tbsp lemon juice
  • 2 tbsp fresh chopped parsley
  • plenty of salt & pepper
  • Bread (optional) for serving

Directions:

  1. Bring 2 tbsp of olive oil to medium high heat in a dutch oven/soup pot
  2. Pat shrimp dry w/ paper towel – place into oil in pan
  3. Sprinkle 2 pinches of salt, 2 pinches of pepper and 1 tsp old bay seasoning onto shrimp
  4. Cook shrimp until just curling and pink and firming up, do not overcook – they will continue to cook once you put them in the soup a bit
  5. When shrimp are done – set on plate w/ paper towel to rest
  6. In same pot, melt 3 tbsp butter
  7. Add fennel, leeks, cayenne, thyme other tsp of old bay, and garlic
  8. Sautee until vegetables are very soft – about 7-8 minutes
  9. While vegetables are cooking, cut potatoes into 1 inch cubes (you can do this earlier, but you’ll need to place them in a bowl of salted water so they don’t oxidize)
  10. Once vegetables are soft and cooked down, add flour and cook for about 1 minute.
  11. Add clam sauce, milk, chicken broth & potatoes
  12. Bring to boil
  13. Reduce heat, cover and simmer on medium to medium low (every stove is different) – ensure pot is actually simmering, but not boiling. Stir about every 4 minutes
  14. Simmer/cook for about 20 minutes – until potatoes are soft
  15. Once potatoes are soft – add in corn, bacon and shrimp. Turn heat to medium (if not already there) and leave for 5 minutes. Stirring occasionally.
  16. Add in parsley and lemon juice.
  17. Stir well and serve HOT (with bread as you choose).

**Reheating tip: We remove the shrimp (if we don’t eat them all) and store them separately from the soup in the fridge. When reheating the soup on the stove or microwave…heat thoroughly, then add in shrimp and heat for maybe 30 seconds to a minute – so the shrimp don’t get rubbery and overcooked during reheating.

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chopped fennel & leeks

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cooking shrimp in seasonings & oil

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shrimp resting after cooking

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adding butter to pan once shrimp pulled out

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Cooking fennel, leeks & spices in butter

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adding flour to vegetables

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added clam sauce, milk, stock & potatoes

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Once potatoes are done – added corn & bacon

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Post corn & bacon – add shrimp. Cook 5 more minutes!

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FINALE! 

Made-to-order Chicken Pot Pie

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I love chicken pot pie. LOVE. This dish is so comforting. Creamy herbaceous gravy with chicken, peas, carrots, celery, onion…and BISCUITS. I approach chicken pot pie a bit differently – thanks to inspiration from my mother-in-law (insert my shout-out to Martha).

I personally love to have leftovers after most meals. Many dishes are actually better the next day, I love having meals to take to work for lunch, its very convenient – and cheaper than eating out. The problem w/ regular chicken pot-pies (in my opinion) is  at the intersection of leftovers and the pie crust. The crust does not reheat well – it gets all soggy and bleh. This is my approach to having chicken pot pie that is AMAZINGly delicious with plenty for leftovers without the soggy crust. These pot-pies become ‘made to order’ which is actually really easy and kinda’ like magic. Ta-da!

INGREDIENTS:

  • 1 can grands biscuits – bake according to package directions
  • 1 rotisserie chicken – about 2.5 cups shredded chicken
  • 1.5 cup frozen peas
  • 1 can of corn
  • 4 small carrots – peeled and chopped into discs
  • 2 celery ribs – medium dice
  • 1 small onion – medium dice
  • 1/2 cup flour
  • 4 tbsp butter
  • 2 cups chicken broth
  • 1 cup heavy whipping cream
  • 2 cloves garlic minced
  • 1 tbsp dried ground sage
  • 1 tsp dried rosemary
  • 1 tsp ground thyme
  • salt and pepper

*You can use a bag of frozen veggies if you wish (peas/carrots/corn), but be sure to let them thaw so the water from the veggies doesn’t water down your dish. You’ll skip step 4 and just add the thawed veggies at step 9.

DIRECTIONS:

  1. Thaw peas almost completely in the microwave – you don’t want them to be mushy, they can still be a bit cold as they will heat through in the sauce
  2. Heat oven to 375 degrees
  3. In large deep skillet melt 4 tbsp butter over medium to medium/high heat
  4. Add carrots, celery, onion, garlic and all herbs (sage, rosemary, thyme) and sauté for a few minutes until onions begin to turn translucent.
  5. Add flour and cook/stir for about 3 minutes
  6. Add chicken broth slowly, bit by bit and stir until the sauce begins to thicken.
  7. Cook for about 3 more minutes
  8. Add cream and continue to stir until thick and bubbly – again about 3 more minutes
  9. Add in chicken, peas and corn
  10. Add 3 pinches of salt and 2 pinches of pepper (more or less – whatever you prefer)
  11. Cook until bubbly again and heated through
  12. Spoon into baking dish.
    • This is where the magic happens. Only spoon in as much as you need for this serving for you/family/friends. I did about 5 large serving spoon-fulls for me, my husband and my son into a medium size dish.
    • The remaining chicken mixture you can put into a tupperware dish and refrigerate for leftovers
  13. Cut the biscuits in half and place them on top of the chicken mixture. You can tear up biscuits and fill in the empty spaces as needed.
    • Save other biscuits for future servings. DO NOT put biscuits in the fridge. Keep them in a Ziploc bag or tupperware container at room temperature.
  14. Bake for 15 minutes
  15. Remove from oven and serve!
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Biscuits – baked and ready to go!

 

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shredded rotisserie chicken

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Cooking onion, celery, carrots, garlic & herbs

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adding flour

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adding chicken broth

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adding heavy whipping cream

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stirring until bubbly

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added chicken, corn and peas

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stirring until heated through

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in baking dish

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added biscuits on top – ready to cook!

For leftovers (made to order!):

  • Put however much chicken mixture you want into a baking dish – based on how many people you are serving
  • Cut biscuits in half and place on top of chicken mixture
  • Bake at 375 for 20-25 minutes until mixture is bubbly and biscuits are hot on top

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Mexican Street Corn Soup

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I’m back! Having a kid = no time to cook, let alone time to blog if I happen to actually cook something. For you ladies who somehow make the whole full-time job, blog, kid or even MULTIPLE kid thing happen successfully – hats off to you. Cocktails on me. If you follow me or know me, I have not been focused on the blog for a while but going to try to get back into it in 2017.

I feel so much better when I cook for either myself, my family or my friends. I like to turn on the tunes, grab a glass of wine and just chop and simmer. Breathe and chill. My hope for 2017 is to do Sunday meal prepping so I’m cooking and then I’ll also have quicker ‘heat up’ meals since we try to be around the dinner table at 5:30 or so. Wish me luck.

Without further adieu – here is the recipe for Mexican Street Corn Soup – a few variations included. Apologies here for limited pictures. Not fully back on my blog/capture images game. Get more wine and use your imagination – or message me. 🙂

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Ingredients:

  • 2 tbsp olive oiil
  • 6 ears of corn – with the corn cut off the cob
    • I couldn’t find much fresh corn in the winter so I did 3 cobs and 2 cans of corn OR you could do 4 entire cans of corn if you can’t find fresh corn
    • If you use canned corn, drain WELL and pat dry with paper towel. Or you can do this earlier in the day and leave the corn out on paper towels for a couple of hours to dry out a bit.
  • 1 medium carrot peeled and chopped
  • 1 celery rib peeled and chopped
  • 1/2 chopped yellow or white onion chopped
  • 3 cloves garlic minced
  • 1 tbsp chili powder + 1 tsp for garnish (can add more as you wish)
  • 1 tsp cumin
  • kosher salt and freshly ground black pepper
  • 4 cups chicken broth
  • 1 cup sour cream
  • 1 cup crumbled queso fresco
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated lime zest
  • 2 tablespoons freshly chopped cilantro – divided
  • 1 avocado chopped (optional)
  • 1 immersion blender or food processor
  • 1 fine mesh sieve or strainer

Directions:

  1. Heat oil in non-stick stock pot over medium to medium-high heat
  2. Add in onion, celery, carrot and corn kernels (cut from cob or from can), chili powder, cumin, salt & pepper (I did about 3 pinches of salt and 1 pinch of black pepper)
  3. Saute until onions begin to look translucent and the corn begins to stick to the pan and get brown in spots. Took me about 10-13 or so minutes
  4. Add garlic and cook about 2 more minutes
  5. Remove 1 cup of corn mixture and set aside
  6. Add chicken broth and corn cobs (no more than 6 cobs) to the pot.
  7. Simmer 30 minutes on low
  8. With tongs remove the corn cobs and throw away
  9. Add in cup of sour cream and 3/4 cup of queso fresco. Stir well to combine.
  10. In batches (I had to do 2 batches), blend the soup with your food processor or blender.
    • After processing, I ran/pushed half of the blended soup through a sieve. I don’t like super thick soups and the corn kernel skins were getting stuck in my teeth when I tasted so I strained it to ensure it wasn’t too gunky.
  11. Put all soup back into the pot and heat to medium
  12. Add corn mixture from earlier when you removed it prior to adding chicken broth (step 5)
  13. Add in 1 tbsp (half) of the cilantro and lime juice – stir well
  14. Pour soup into bowls
  15. Garnish with lime zest, cilantro, queso fresco, chili powder.
  16. Add avocado if you wish.
  17. ENJOY!
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Step 6 – adding broth & cobs to then simmer

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Queso fresco, chopped cilantro & lime

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Finished soup bowls – ready for my belly!

Formerly Trendy Pasta

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This pasta is delicious. I mean its FREAKING good. Just believe me. I call it ‘Formerly Trendy’ pasta since its got all the major food trends that struck it hot for a short time recently: kale, bacon, butternut squash – all things that made it into a lot of new dishes and on many restaurant menus in the past two years. But…trendy or not, these ingredients are some of my favorite (minus kale which I can only eat cooked or chopped into tiny bits – I think it tastes like tree leaves might taste).

The pasta is sweet, savory, smokey, creamy, and has a tiny bit of spice from the red pepper flakes. It is one of my favorites. It reheats SO well. This recipe makes about 8 healthy portions. My mother was in town helping me with the new baby as I head back to work part-time…and we nibbled on it for lunch and dinner for a couple of days. No-one ever was tired of the pasta – which means its pretty damn good. 🙂 Enjoy!

INGREDIENTS:

  • 5 cups (1/2-inch) cubed peeled butternut squash
  • 2 tablespoon olive oil
  • 1 package uncooked ziti (short tube-shaped pasta)or other short tubed pasta of your preference
  • 4 cups chopped kale
  • 8 bacon slices
  • 1 large yellow onion chopped
  • 1 teaspoon salt, divided in half
  • 1 tablespoon black pepper
  • 5 garlic cloves, minced
  • 2 cups fat-free, lower-sodium chicken broth
  • 2 tablespoons all-purpose flour
  • 1 teaspoon crushed red pepper
  • 1 cup light sour cream
  • 1 cup shredded Gruyère cheese

DIRECTIONS:

1. Preheat oven to 400°.

2. Combine squash and 1 tbps olive oil in a large bowl  or in a Ziploc bag with 1/2 tsp salt and the 1 tbsp black pepper; toss well. Arrange squash mixture in a single layer on a baking sheet coated with tin foil (or can use cooking spray). Bake at 400° for 30 minutes or until squash is tender.

3. On another baking sheet with foil, lay the bacon flat and cook for 20-30 minutes (cooking times will vary greatly based on the thickness of the bacon). Flip the bacon every 5 minutes to ensure its fully cooked and not burnt.

4. While the butternut squash and bacon are in the oven cooking, place the chopped onion in a saute pan on the stovetop. When the bacon is done cooking, pour off about 2 tbsp of the bacon drippings into the pan with the onion.

5. Cook pasta 7 minutes or until almost al dente. Add kale to pot of pasta (with water) during last 2 minutes of cooking. Drain pasta mixture into colander and then pour into large mixing bowl.

6. Pull butternut squash from oven and place into bowl with pasta mixture.

7. Pull bacon from the pan and place onto paper towels to dry and crisp. Once crispy and dried – chop into small 1/2 inch pieces and place into bowl with butternut squash and pasta.

8. Turn the onion/bacon drippings (grease) pan to medium heat. Add garlic and red pepper flakes. Cook until onion is translucent. When completely cooked, pour into bowl with pasta/kale/butternut squash/bacon.

9. Combine 1/4 cup broth and flour in a small bowl, stirring with a whisk. Bring the remaining 1 3/4 cups of the chicken broth to a boil in a small saucepan. Add flour/broth mixture to the boiling broth. Then add the remaining 1/2 teaspoon salt to the broth. Cook and whisk 2 minutes or until slightly thickened. Remove from heat; stir/whisk in 1 cup of light sour cream. Then stir in 1 cup of the cheese – continue to stir until melted.

10. Combine squash, bacon, pasta/kale mixture, cooked onion mixture, and cream/cheese sauce in a large bowl; toss gently. Coat a 13 x 9-inch glass or ceramic baking dish with cooking spray; then pour in the pasta. Sprinkle the remaining cheese on top of the pasta. Bake at 400° for 25 minutes or until bubbly and slightly browned.

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Chopping kale – keeping the stems out of the chopped mixture

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Butternut squash in oven to roast

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Raw bacon entering oven to cook

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Cooked butternut squash

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Cooked pasta & chopped kale mixture

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Cooked mixture of pasta/kale in big mixing bowl

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Added butternut squash to pasta mix in large mixing bowl

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Cooking onion in bacon drippings

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Final cooked onion/bacon drippings/red pepper flakes added to large mixing bowl

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Cooked bacon resting on paper towels

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Chopped bacon added to mixing bowl

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Cooking the cheese sauce

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Final mixture of all elements: kale/pasta, bacon, squash, onion, cheese/cream sauce

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Pasta dish entering oven

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Final product – YUMMO!

 

Creamy Chicken & Wild Rice Soup

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This soup is so comforting and delish. As new parents we are ALL about meal prep…IE: what can we make a lot of and toss in the freezer for quick meals on week nights? Soup is an amazing option for lunches, dinners, period. Its my new favorite food!

Before my husband heads to work he pulls a mason jar of soup out of the freezer and places in the fridge. When home – pour it into a pot on the stove, heat it up and eat. Voila! Its much better for you and comes with much less guilt than ordering a pizza or hitting the BK drive-thru when exhausted after a long day and sleepless night before. We also made it over the Christmas holiday with my family and it was a big hit.

This soup is SO easy to make and I know you’ll love it.

INGREDIENTS:

  • 3/4 cup uncooked wild rice blend
  • 1 cup chopped yellow or white onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 stick of butter, cut into 1 tbsp chunks
  • 2 clove minced garlic
  • 4 cups low-sodium chicken broth
  • 1/2 cup water
  • 1/4 tsp of each dried thyme, marjoram, sage and rosemary
  • 1 rotisserie chicken – shredded (or you can shred chicken breasts or chicken thighs on your own)
  • 1/2 cup flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • Salt
  • Pepper

DIRECTIONS:

  1. Prepare rice according to directions listed on package.
  2. As the is rice cooking, in a large pot, melt 2 Tbsp butter over medium heat. Add onion, carrots and celery and sauté until slightly tender, about 5 minutes
  3. Add in garlic and sauté another minute or so
  4. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste.
  5. Meanwhile reduce heat to low and add cooked rice.
  6. Add shredded chicken to soup. Keep on low temperature.
  7. In a separate medium saucepan (you can just rinse/wipe the rice pan), you will start the roux by melting the remaining 6 Tbsp butter over medium heat.
  8. Whisk in flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture.
  9. Stir this roux constantly until it thickens. Add the roux/milk mixture to soup/broth mixture in pot and cook about 5 minutes longer, or until soup is thickened (you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. **I don’t use all the roux every time, pour in as much as you like or don’t like to satisfy the texture you prefer — up to you!
  10. Stir in heavy cream and serve warm.
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Carrots, celery, & onion chopped

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The wild rice blend we used

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Rotisserie chicken shredded

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Cooked wild rice

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Broth poured into cooked vegetable mix

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butter and flour – ready for roux

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roux (milk mixture)

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Soup mix after roux is added

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Final product once all ingredients included