Tuscan Chicken & Angel Hair Pasta

This is a light, fresh and tasty meal!

Ingredients:

16 ounce package angel hair pasta (or linguini)

1 1/2 tablespoons extra virgin olive oil

1 1/4 pounds boneless, skinless chicken breasts

pink Himalayan or sea salt

freshly ground black pepper

6 slices bacon

3 cloves garlic, minced

2 cups cherry or grape tomatoes, cut in half

1/4 teasppon pink Himalayan or sea salt

1/4 teaspoon black pepper

1/2 cup heavy cream

1/3 cup freshly grated parmesan, romano or asiago cheese

1/4 - 1/2 teaspoon crushed red pepper

3 packed cups baby spinach

1 lemon, quartered

Optional Garnishes:

coarsely chopped fresh basil leaves

freshly ground black pepper

Method:

Place oven rack in middle position. Preheat oven to 350*.

Cook pasta, according to package dirrections, to al dente. Save 1 cup of the pasta water and drain the rest.

While the pasta is cooking, heat the olive oil in a Dutch oven over medium high heat. Season the chicken with salt and pepper. Cook for 5 minutes per side or until the chicken is golden. PLace in a baking dish or pie pan and transfer to the preheated oven and roast for 10 minures or until the chicken is fully cooked. Allow to rest for 10 minutes and then slice into thin pieces.

Fry the bacon, in the same pot, over medium heat for 8 minutes, or until crispy. Drain on a paper towel before chopping.

Add the garlic and tomatoes to the Dutch oven. Cook and stir over medium heat for 2 minutes or until they are fragrant and slightly wilted. Sprinkle with salt and pepper. Stir in the cream, cheese, red pepper and 1/2 cup of the pasta water. Simmer over medium low heat for 3 minutes. Stir in the spinach and cook for 1 minute or just until wilted.

Add the cooked pasta and toss until the pasta is coated with the sauce. (For a thinner sauce, add more of the saved pasta water.) Add the chicken and bacon. Toss until well combined. Squeeze fresh lemon juice through a sieve over the combined ingredients. 

Separate into serving dishes. If desired, garnish with fresh torn basil leaves and freshly ground black pepper. Makes 4 to 6 servings.

Note: My husband was skeptical when I told him what I was making for dinner, but he liked this chicken, vegetable and pasta meal. ❤

Simple & Quick Gourmet ~ Creamy Roasted Red Bell Pepper & Tomato Soup (Vegan)

This quick vegan soup is satisfying,
healthy and delicious! 🫑

Ingredients:

2 medium (or 1 very large) red bell peppers (optional garnish)

chopped chives (optional garnish)

2 tablespoons olive oil

2 cups chopped onion (about 1 large onion)

3 tablespoons tomato paste

3 cloves garlic, minced or pressed

1 (28 ounce) can whole Marzano or Romano tomatoes (undrained)

1 (16 ounce) jar roasted red bell peppers, drained

1 (12 ounce) soft SILKEN tofu, drained

2/3 cup vegetable broth (optional)

1/2 teaspoon fine sea or pink Himalayan salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

These are the tomatoes and peppers that I used.

Garnish Prep: If you do not wish to garnish your soup with roasted red pepper rings, you can skip this step and go to the "Soup Method".

Preheat oven to 350*. Use aluminum foil to line a baking sheet with sides.

Remove the stems and seeds from the bell peppers. Rinse and gently pat dry with paper towels. 

Slice the peppers into thin rings about 1/4 of an inch thick. Place on the prepared baking sheet and spray lightly with the oil spray. Bake for 15 minutes. Set aside to use as a garnish for individual servings of soup.

Note: Roasted pepper rings or slices are a colorful and nice garnish for soups, salads, pasta dishes and more.

Soup Method:

Heat the olive oil in a Dutch oven over medium heat. Add the onion. Cook and stir for 5 minutes or until the onions are softened. Add the tomato paste and garlic. Cook and stir for 1 minute.

Add the tomatoes and roasted peppers. Use a wooden spoon to crush the tomatoes. Add the tofu. Carefully use an immersion blender to puree the ingredients until they are very smooth.** 

If desired, add 2/3 cup of broth, 1/3 cup at a time, to create the consistency you wish to achieve. Bring to a simmer over medium heat. Simmer uncovered for 5 minutes. 

Season salt, pepper and smoked paprika. Ladle into serving bowls. If desired, top with 2 or 3 roasted red pepper rings and chopped chives. Makes 4 to 6 servings.

**For an even creamier soup, transfer in 3 portions to a blender and process until the soup is very smooth. Return to the pot and simmer for 5 minutes.

Note: This soup has wonderful gourmet flavors, but it is so quick and simple to make! ~ Great as a main dish, appetizer or side dish.

Cracker Barrel Hashbrown Casserole Copycat Recipe

This simple & delicious casserole tastes like
scalloped potatoes ~ It's no longer is on the
Cracker Barrel menu, but you can make it at home! 

Ingredients:

3/4 cup yellow or white onion, chopped

1 can cream of chicken soup (preferably low sodium)

1 teaspoon black pepper

4 cups (1 pound) grated colby cheddar cheese

1 cup sour cream

1/3 cup unsalted butter, melted

3 3/4 cups (30 ounces) frozen shredded hashbrown potatoes

Optional Garnishes:

Chopped cooked bacon

chopped or snipped chives

Method:

Preheat oven to 350*. Lightly grease a 9 x 13 inch baking dish. In a very large bowl, mix together the onion, soup, pepper and 3 cups of the cheese.

Stir in the sour cream. Pour in the butter and stir to mix. Add the potatoes and stir until all of the potatoes are coated.

Spread evenly into the prepared pan. Bake for 45 minutes. Remove from the oven and sprinkle the remaining cheese over the top. Return to the oven for 10 minutes.

Allow to rest for 5 minutes before serving. If desired, garnish with bacon and/or chives. Serves 8 to 10.

Store covered in the refrigerator for up to 5 days. Reheat covered with foil in a 350* oven. Individual portions may also be reheated in a microwave oven for 1 to 2 minutes.

Notes: This casserole is a tasty side dish that would pair well with many meals. It also is a great dish to bring to a potluck gathering.

Kim Schob's Quick & Easy Asian Crockpot Sesame Meatballs

This simple recipe is rich & flavorful!

Ingredients:

32 to 36 ounces (2 1/4 pounds) frozen meatballs**

1/2 cup honey

1/4 cup soy sauce

1/4 cup water

3 tablespoons packed brown sugar

1 tablespoon sesame oil

1 tablespoon rice wine or rice vinegar

1 1/2 teaspoons garlic powder

1 teaspoon ground ginger

1 1/2 tablespoons cornstarch

Optional Garnishes:

sesame seeds

chopped green onions (white & green parts)

Method:

Place the frozen meatballs in an even layer in the bottom of a crockpot.

Add the honey, soy sauce, water, brown sugar, sesame oil, rice wine (or vinegar), garlic powder and ginger to a medium bowl. Whisk until well blended. Add the cornstarch and whisk until it is completely dissolved and no lumps remain.

Pour the sauce over the meatballs and stir gently stir to coat. Cover and cook on LOW for two hours. Stir again to evenly cover the meatballs. Continue to cook for another 1 hour and 40 minutes.

Remove the lid and turn heat to high. Cook for another 20 minutes. Serve over rice or vegetables. If desired, garnish with sesame seeds and chopped green onions. Makes 6 servings.

**Even though I used paleo chicken & pineapple meatballs, but any plain beef, chicken, turkey or pork frozen meatball will work. If you would like to make your own meatballs and then freeze them, here is a quick and easy recipe:

Meatballs:
2 pounds lean ground beef, turkey, pork or a mixture of meats
1/2 cup fine dry bread crumbs (or gluten free cracker crumbs)
1/2 cup milk
2 eggs

Preheat oven to 500*. Combine the meat, crumbs, milk, eggs and spices. Mix and shape into 36 balls. Arrange on lightly greased foil lined shallow baking pans. Bake for 7 minutes or until lightly browned and cooked through. Remove from pan and add to sauce. Makes 36. Cool completely and then freeze

Notes: This is a very delicious family pleasing meal that is very simple to prepare. ❤

For more of Kim's recipes, go to www.kimschob.com 😃

Easy Slow Cooker Asian Style Bourbon Chicken

This simple meal is colorful, fragrant & delicious!

Ingredients:

1/2 cup LOW SODIUM soy sauce

1/3 cup honey

1/4 cup ketchup

1/4 cup bourbon

2 tablespoons olive oil

1 tablespoon fresh minced ginger

4 cloves garlic, minced

1/8 teaspoon crushed red pepper flakes

2 pounds boneless, skinless chicken breasts

2 tablespoons cornstarch

2 tablespoons water

2 green onions sliced (white & green parts), optional garnish

Method:

Whisk together the soy sauce, honey, ketchup, bourbon, olive oil, ginger, garlic and red pepper to the pot of a slow cooker.

Add the chicken breasts and turn to coat both sides in the sauce. Cover and cook on LOW for 3 to 3 1/2 hours depending on the thickness of the chicken. (Turn the breasts over after 1 1/2 hours.) 

Remove the chicken to a bowl. Mix the cornstarch and water. Add to the liquid in the pot. Cover and increase the heat to high. Simmer for 30 minutes. Use two forks to shred the chicken. Reduce the heat to low and return the chicken to the pot. Simmer for 5 minutes.

Serve over rice and if desired, garnish with sliced  green onions. Makes 6 servings.

Note: This tasty dinner is so simple to make! It has a wonderful sweet and smokey flavor. ❤

Easy Cheesy Beef Marinara Bread Bowls

This is a hearty & delicious meal!

Ingredients:

4 small individual (4 to 5 inch diameter) sourdough bread boules

2 tablespoons olive oil

1 pound lean ground beef

1 medium onion, diced

3 cloves garlic, minced

2 1/2 cups marinara sauce

1 teaspoon Italian seasoning

salt & pepper to taste

6 tablespoons grated parmesan, asiago or romano cheese

1 1/3 cups grated mozzarella cheese

fresh chopped chives (optional garnish)

Method:

Preheat oven to 350*. Line a large baking sheet with foil and set aside. Cut the tops off of each of the bread rounds. Cut a circle inside of the loaf leaving 3/4 to 1 inch sides. Hollow out the centers and place the prepared baking sheet.**

Add the olive oil to a large skillet and heat over medium heat. Add the beef, onion and garlic. Cook and stir until the meat is browned. Tranfer to a sieve to allow any excess fat to drain. 

Return to the skillet. Stir in the marinara, seasoning, salt and peper. Simmer on low for 5 minutes. Divide the meat mixture evenly between the 4 bread bowls. (about 1 1/4 cups of filling per bowl)

Sprinkle  1 1/2 tablespoons of parmesan cheese over the filling in each bowl. Top with 1/3 cup of mozzarella cheese. Bake for 15 minutes. If desired, garnish with chopped chives. Makes 4 servings.

**The bread tops can be served on the side or taosted in the oven to serve with a future meal. The bread removed from the center of the bowl can be saved for stuffing, made into croutons or fed to birds. 🐦

Note: Clam chowder and chili are often served in individual bread bowls ~ this beef marinara and cheese filling is good served this way too!

Browned Butter Bourbon Pecan & Chocolate Cookies (Simple Gourmet)

These delicious cookies are crunchy on the
outside and chewy on the inside. 

Ingredients:

1 cup (2 sticks) browned butter, at room temperature

1/4 cup (1/2 stick) butter

3 cups chopped pecans or pecan pieces 

1/4 cup sugar

1 cup sugar

2/3 cup packed brown sugar

2 eggs

2 egg yolks

4 teaspoons bourbon

3 cups flour

1 teaspoon baking soda

1 teaspoon fine sea salt or pink Himalayan salt

1 1/2 cups semi sweet chocolate chips**

1 1/2 cups dark chocolate chips**

Method:

Place 1 cup of butter in a saucepan over medium-low heat. Stir as the butter melts. Reduce the heat to low. The butter will sizzle and foam. Keep stirring for 5 to 8 minutes, just until the butter turns golden brown. Immediately remove from the heat and transfer to a bowl to cool. Set aside.

Melt the 1/4 cup butter in a large skillet over low heat. Add the pecans and stir well to coat with the butter. cook and stir for 5 minutes or until the pecans become toasted and fragrant. Sprinkle the 1/4 cup of sugar over the nuts. Stir until well combined. Remove from the heat, set aside and cool to room temperature.

In  a large bowl combine the browned butter, sugara nd brown sugar. Beat with an electric mixer on medium speed for 2 minutes or until the mixture is light and fluffy.  Ad the eggs, yolks and bourbon. Mix just until the egg yolks are no longer visible.

Sift together the flour, baking soda and salt. Add to the creamed mixture at low speed, mixing until combined. Stir in the pecans and chocolate chips. Refrigerate the dough for 30 minutes or longer.

Preheat oven to 375*. Line baking pans with parchment paper. Form 1/4 cup of dough into balls and place 2 inches apart onto the prepared baking sheets.

Bake for 10 to 11 minutes or until the edges of the cookies begin to turn golden brown. Remove from the oven and allow to cool on the pan for at least 5 minutes before transfering to a wire rack to finish cooling.

Place in an airtight container with sheets of waxed paper between layers of cookies. Store at room temperature for one week or in the refrigerator for longer. Makes about 3 dozen deluxe cookies. 

**Chocolate chunks may be substituted for the chocolate chips. For variation, milk chocolate may be substituted for the semi sweet or dark chocolate.

Note: These decadent gourmrt cookies are impressive and simple to make!