Friday, March 11, 2011

Tomato Basil Parmesan Soup

I got this from and LOVED it. We all did. Enjoy!

2 (14oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano or 1 Tbsp fresh oregano
1 Tbsp dried basil or 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp salt
1/2 tsp black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve. Garnish with Parmesan cheese and freshly ground black pepper to taste.

Monday, March 7, 2011

Boursin Chicken

This recipe it so yummy! I thought I had posted it here, but alas I have not, so here it goes.

1 small onion diced
1 pkg mushrooms sliced
4 chicken breasts, sliced in strips (like for stir fry)
1 Tbs. olive oil
1 cup cream (or you can use milk or 1/2 and 1/2 or a combination of them all)
2 Tbs. sour cream
1 pkg Boursin Cheese

Saute the mushrooms and onions in the oil. (You can of course, leave these out if you are not big fans, I however, love them in it.) Once the onions are translucent, add the chicken and cook over low heat until it is cooked through. Add the milk and sour cream and season with salt and pepper to taste. Crumble the Boursin into the sauce and slowly stir it in until melted and smooth. Bring to a low boil for just a second and then serve over rice, mashed potatoes, egg noodles or just eat it plain.

Sunday, March 6, 2011

Fish Tacos

Took some of the ingredients from another recipe and made them my way...EASY. Used fish sticks that I already had. This was really good its what we had for dinner tonight.

Yummy white fish sticks
1 orange peeled and seperated
2 avocados
1 oz Lime juice
green onions (I used yellow because that is what I had)
salt and pepper
red pepper flakes
lemon pepper to taste

Cut up oranges and avocados into cubes. Mix in a bowl with lime juice, onions, and seasonings for salsa.

Bake the fish sticks. And then put it all in a tortilla and eat....yummo and super easy.