Tomato Soup w/ Parmesan Crostini

1 T. EVOO
2 medium onions, chopped
4 cloves garlic, minced
3 cups chicken stock
2 lbs. heirloom tomatoes (any color & markings on tomato are fine)
fresh basil (1T)
Salt & pepper to taste
1 cup heavy cream

FYI-tomatoes should NEVER be stored in a refrigerator! (contrary to public belief) Heat EVOO in large saucepot. Stir in onions & garlic until the onions are soft. Add the tomatoes & broth. Season w/ salt & pepper. Bring to a boil, reduce heat & simmer for 15 minutes. Stir in basil & continue to cook for another 5-10 minutes. Pour mixture into a blender & puree. Soup can then be strained if you want to get out any tomato skin (or you can peel them prior to cooking them). Stir in cream & serve.

Crostini
2 cups parmesan
1/4 cup capers, rinse & chop
2 T garlic, minced
1 T lemon zest
1/2 cup EVOO
12 thick slices baguette, toasted

Combine first four ingredients, stir in olive oil & spread on tasted baguette. Bake at 350 for just long enough that the topping looks like a dried coating.

Chicken Enchiladas

1 pkg. 10 tortillas
4-5 cups cooked/cubed chicken
2 cans cream of chicken
8 oz sour cream
picante sauce
shredded cheese

Mix in a bowl: cooked/cubed chicken, cream of chicken, sour cream. Taste and might need to add more creams according to your taste. Pour picante sauce in the mix according to your taste. Mix in a few cups of cheese.

Place large amount of the mix on one end of tortilla. Wrap the tortilla up and place seam down in dish. Repeat until all tortillas are filled. If mixture remains spread on top of all tortillas in dish.

350* 45 minutes or until heated all the way through.

Enjoy! Great with a green salad!

Chicken Broccoli Divan

Steam Broccoli
Cooked chicken, cubed

Sauce:
1 can cream of mushroom soup
1/4 c (or one heaping tablespoon scoop) mayonnaise
1/2 tsp lemon juice (or one squirt)

Topping
3/4 c. cheddar, grated
bread crumbs tossed with melted butter

Arrange steamed broccoli in casserole dish (I usually spray it with non-stick). Arrange chicken over broccoli, and drizzle sauce over both. Top with cheese and then buttered bread crumbs.

Bake about 40 min at about 350.

Summer Veggie Salad

Cut cucumbers, tomatoes and add cooked corn. Mix with Balsamic Vinaigrette and chill.

This is so easy and very tastey...and I don't even like this kind of thing!

Chicken Vegetable Chowder

1 1/2 cups milk
1 cup chicken broth
1 can cream of potato soup
1 can cream of chicken soup
2 cups cubed cooked chicken
1/3 cup chopped green onions
1 can Mexicorn, undrained
1 can (4 oz.) chopped green chilies, undrained
1 1/2 cups (6 oz.) shredded cheddar cheese

In 4 quart sauce pan, combine first 4 ingredients & blend well. Add all other ingredients except cheese. Mix well. Cook over medium heat 5-8 minutes, stirring occasionally. Remove from heat. Add cheese & stir until melted. I like to serve w/ cornbread.

Broccoli-Cheese Soup

2 onions, chopped
1 cup celery, chopped
6 carrots, peeled & chopped
2 cans chicken broth
2 cans broccoli cheese soup
1 can evaporated milk
1 pound velveeta cheese cut into chunks
2 cups broccoli, cooked & chopped

Saute onions, celery, and carrots in a small amount of oil until tender. Blend in a blender with 2 cups water until creamy. Whisk together the broth, soup and milk. Add to the blended veggies. Heat in a large pan until hot, but NOT BOILING.

Add the velveeta until melted; add the broccoli and heat through. May be doubled. Freezes well.

Maple-Glazed Grilled Salmon

3/4 C. maple syrup
2 Tbsp ketchup
1 Tbsp brown sugar
1 Tbsp cider vinegar
1 Tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp ground mustard
1/8 tsp hot pepper sauce
1 salmon fillet (2 pounds)

In a bowl, whisk first 8 ingredients. Pour 1/2 cup into a large resealable plastic bag; add salmon. Turn to coat and refrigerate for up to 2 hours (I usually just marinate for 30 mins). Cover and refrigerate remaining marinade.

Using grill, grill salmon skin side up over med-high for 2-4 minutes. Transfer to a double thickness heavy duty foil. Spoon some of the reserved marinade over salmon. Fold foil around salmon and seal tightly. Grill 5-6 minutes longer or until fish flakes easily with a fork. Brush with remaining marinade after cooking. (If not using a grill just cook in foil in oven at 400 degrees until fish flakes easily).

*Recipe from Taste of Home's Light and Tasty

Strawberry Pie

3 large eggs, only use the whites
1 cup sugar
1 1/2 teaspoons baking powder
10 saltine crakers, crushed
1 cup chopped pecans
1/2 pint heavy whipping cream
3 tablespoons confectioners/powdered sugar
1 tub fresh strawberries

To make crust- beat egg whites until stiff with peaks, add sugar slowly. Add baking powder slowly; should be thick and moldable. Fold in crackers and pecans. Pour into a lightly greased pie plate and mold up the sides. Bake 325 for 25 min.
Let cool completely and add cut strawberries (or sub peaches!). Top with homemade whipped cream: Beat together whipping cream and conf. sugar until stiff. Let chill in the the refrigerator overnight or for at least 2 hours.

New Orleans Shrimp and Rice

1 stick of unsalted butter
1 tablespoon plus 1 teaspoon flour
2 green bell peppers, cut lengthwise
1 large onion, halved and cut lengthwise
2 celery stalks, cut into 1/2 inch pieces
1 28 oz can whole plum tomatoes, crushed
1 14 oz can chicken broth
2 teaspoons fresh chopped parsley
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon hot sauce
1 pound shrimp, peeled and deveined
2 cups cooked white rice, for serving

Melt butter over med. heat. Add flour and stir until brown (3-4 min). Add bell peppers, onion, & celery; cook until softened (apx. 7 min). Add tomatoes, broth, parsley, spices, salt and hot sauce. Bring to a boil; reduce heat and simmer low for 30 min. Stir in shrimp and cook until pink (3-5 min). Serve over rice. Great with cornbread!

Chicken Pesto Pasta

4 chicken breasts, cooked and diced
2 envelopes Knorrs Pesto Sauce mix
1 jar sun dried tomatoes
1 package fresh Parmesan cheese
1/2 cup pine nuts
1 box bowtie pasta, cooked and drained

Follow directions on the back of the pesto envelopes. Add pinenuts, sun dried tomatoes and chicken to sauce. Pour over pasta and mix well. Mix in parmesan cheese and sprinkle some on top.

Bake at 350 for 15-20 minutes

Avocado Feta Salsa

2 plum tomatoes, chopped
1 avocado, halved, seeded, peeled and chopped
¼ cup finely chopped red onion
1 clove garlic, minced
1 Tbsp. snipped fresh parsley
1 Tbsp. snipped fresh oregano
1 Tbsp. olive oil
1 Tbsp. red or white wine vinegar
4 oz. feta cheese, coarsely crumbled
Pita chips or tortilla chips

In a medium bowl combine tomatoes, avocado, onion, garlic, parsley, oregano, oil and vinegar. Stir gently to mix Gently stir in feta cheese. Cover and chill for 2 hours or up to 6 hours. Serve salsa with pita or tortilla chips. Makes 12 (1/4 cup) servings.

Chicken Tortilla Soup

1 medium onion, chopped (1 cup)
2 cloves of garlic, minced (2 teaspoons)
2 Tbl veg oil
4 once can of green chilies
15 ounce can Italian style stewed tomatoes, chopped
4 cup chicken broth
1 tea lemon pepper
2 tea Worcestershire
1 tea chili powder
1 tea ground cumin
½ tea hot sauce
4 Tbl flour
½ cup water
1 pound chicken breast, cut in cubes
s and p to taste
tortilla chips

In sauce pan, cook onion and garlic in oil over low heat, until softened.
Add chilies, tomatoes with juice, broth, lemon pepper, Worcestershire, spices and hot sauce. Simmer 20 minutes.

In small bowl combine flour with water and whisk into soup. Boil soup and simmer for 5 minutes. Add chicken and simmer until ready to eat. Serve with tortilla chips.

Chicken Poppyseed Casserole

5-6 Chicken Breast, cooked and cubed
2 Cups of minute rice
2 Cans Cream of Chicken
2 Tbls poppy seeds
8 oz. sour cream
8 oz. Monterrey Jack Cheese or Mozzarella
Ritz Crackers

Mix Cream of Chicken, 1 1/2 cups of Chicken Broth, 1 Tbls poppy seed, 2 Cups uncooked rice, 8 oz. sour cream, and 8 oz. Monterrey Jack Cheese and chicken.

for the topping, crush 2 sleeves of Ritz Crackers and mix with 1 Tbls poppy seed, 1 stick of melted butter.

Pour topping on top of chicken mixture and cook at 350 for 30 minutes.

This is a great recipe to double and freeze.

Three Cheese Stuffed Shells

12 dried jumbo pasta shells
1 beaten egg
1 12 oz cottage cheese (drained) or Ricotta cheese
1/2 c shredded Mozzarella cheese
1/4 c grated Parmesan
2 T snipped, fresh parsley
1/2 tea dried oregano, crushed ***if I don't have these, I just use Italian Seasoning.
I also usually add Italian sausage or hamburger meat
Spaghetti Sauce

Cook pasta shells, until they are almost done (still a little firm) and cool on a layer of foil.

Add all ingredients together (except sauce) and stuff the shells.

Pour sauce over shells and top with monz cheese. Bake 350 for 15 minutes covered and then 15 uncovered.