Chicken Pot Pie Soup and Apple Dumplings

Today was the first day of Fall AND here in Austin we had a "cold" front with some much needed rain. I made my first batch of soup for the season--and tried 2 new recipes I've been oh, so anxious to try. We had our wonderful neighbors over too! They made the first day of Fall even more wonderful!

Chicken Pot Pie Soup

4 medium russet potatoes, peeled and diced
2 quarts water
1 1/2 pounds boneless, skinless chicken breasts, split
1 T bullion flavoring (I used 2 large cubes)
1/2 cup vegetable oil
NOT 1/2 small white onion, diced (1/4 cup)
2 stalks celery (1/2 cup), diced
1/2 cup flour
2 tsp. Italian seasoning
1 tsp. black pepper
1 1/2 pounds frozen mixed vegetables (I just used both bags)
1 cup heavy cream
pinch sea salt
1 store-bought pie crust (I used 2 Pillsbury ones for 4 adults and 2 children)

Add diced potatoes to a large bowl filled with cold water. Set aside.

(Now might be a good time to start your pie crusts. Preheat oven as directed on package. Lay pie crust on a baking sheet and place into the oven. Cook according to package instructions, or until pie crust is golden brown. When crust has cooled break into pieces. With Pillsbury ones, I cut them into squares using a pizza cutter.)

Bring 2 quarts of water to a boil. Add chicken, reduce heat to a simmer and allow to poach; about 8-10 minutes. Remove the chicken to a plate to cool. Continue to simmer the broth, adding the bullion until reduced by half, about 10 more minutes. Dice the chicken when cooled.

In a large skillet, heat the oil over medium-high heat. DO NOT add the onion (though I did use minced garlic) and celery, cooking u ntil translucent, about 2 minutes. Stir in the flour and whisk until it forms a roux. Add the Italian seasoning and pepper, cook for 3 more minutes.

Whisk the roux into the broth and bring back up to a boil. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender, about 15 minutes (probably more like 25 for me). Stir in cream and a pinch of sea salt and cook for 5 more minutes.

Ladle soup into bowls



and garnish with pie crust.


YUMOLA!! A huge hit with all--and Lexi ate more than I dreamed she would...especially after she wanted Mommy to pick out the green ones, the orange ones, etc.!!

(Serves 6-8)
(foodnetwork.com--Aaron McCargo Jr.)

And for dessert...

Stephanie made these delicious treats for dessert when we had Bunco at her house. They are from Pioneer Woman's website and they're fun. I was so curious about the secret ingredient--Mountain Dew!!

Apple Dumplings

2 (large) Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 tsp. vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples, cut into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan. Melt butter (I used Pyrex measuring cup) and add sugar; barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.

Serve with ice cream and spoon some of the sweet sauce from the pan over the top.

W-O-W!

(thepioneerwoman.com)

Thanks Pioneer Woman (and Stephanie) for another fantastic recipe!!

Powerballs

These are great as a snack or dessert and everyone who has tried one loves them!



Powerballs

1 cup peanut butter
1 cup honey
3 cups old fashioned oats
1/2 cup ground flaxseed
1 cup chocolate chips
1 cup nuts and soft dried fruit (I used walnuts and dried cherries)

Mix together peanut butter and honey until smooth. Gradually add in oats and flaxseed. Add chocolate chips, nuts, and fruit. Mix gently in stand mixer or smush together by hand.

Roll into ping-pong-sized balls and, for maximum presentation value, put in paper mini muffin cups.

You can eat then right away (or with a spoon out of the bowl like Riley and I did!) but they'll be less sticky after a night in the refrigerator. They freeze well too, layered on wax paper in an airtight container.

(wondertime.com)

Hello?

Is anybody out there? Leave a comment if you're here, if you tried something, if it's on your list to try, something please!! I need feedback!!

Dad's Pinto Beans

Dad has always loved a good pot of beans. His recipe is as good as gold, just like him. I've always been afraid to make them, but he typed the "recipe" out for me in his own silly way. I'll treasure the original recipe for years. Thanks for sharing one of your secrets, Dad.

Dad's Pinto Beans

1 lb. pinto beans
5-6 slices chopped salt pork (I'm a city girl and I used bacon!)
salt and pepper to taste
1/2 cup picante sauce (optional)

Wash and pick through beans. Put into 1/2 gallon pot, add pork. Cover beans with 3-4 inches of water--cook on high heat until boiling. Turn down heat until a low boil and cover. Check often to keep plenty of water over beans--add only HOT water if needed. Cook about 2 hours (approximately, of course). Quit adding water, take off lid and simmer to boil of excess water. Salt and pepper to taste, add picante sauce if desired.

Another one of Dad's secrets:

Get a package of Jiffy yellow cornbread mix, follow mixing directions, but fry in skillet like pancakes. Dad calls them "Charlie Cakes!"

(Thanks, Dad!)

I'm making these for our tailgate tomorrow, to go with Chris and Shauna's brisket. Hook 'em Horns!

Tuscan Pasta with Tomato-Basil Cream

This was way easier than it sounded...great for a weeknight meal!

Tuscan Pasta with Tomato-Basil Cream

1 (20-oz) pkg refrigerated four-cheese ravioli
1 (16-oz) jar sun-dried tomato Alfredo sauce
2 T white wine
2 medium-size fresh tomatoes, chopped
1/2 cup chopped fresh basil (from my windowsil herb garden!)
1/3 cup grated Parmesan cheese

Prepare pasta according to package directions.

Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightlyl and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish with basil strips if desired.

Yummy! For my friends who know me well...I even ate the chopped tomatoes--I didn't even pick them out. Can you believe it? :-)

Russ and Riley really enjoyed this one too.

(4-6 servings)
(Southern Living, July 2007)

Szechuan Beef and Broccoli

Russ isn't a fan of Asian food and I love it. He'll it it, likes some things, but I can't put my finger on what it is that he doesn't like about it. I made this and went extra light on the sauce, knowing he liked all of the other ingredients.

Szechuan Beef and Broccoli

1 pound top round steak, sliced against the grain into scant 1/4" thick strips (I bought HEB's "Great for Stir Fry" package)
1 tsp. garlic powder
salt and pepper to taste
Olive oil spray
1 (14-oz) bag frozen broccoli (about 5 cups)
1 T freshly minced garlic
2 t toasted sesame oil
1/4 cup bottled Szechuan stir-fry sauce (I took a chance and bought a regular stir-fry sauce, there was no Szechuan sauce)

In a large bowl, combine the steak, garlic powder, salt, and pepper and toss until well combined.

Place a large nonstick wok over high heat. When hot, mist with the olive oil spray. Add the broccoli and garlic and cook, stirring, for 4-6 minutes, or until the garlic softens and the broccoli is heated through and crisp-tender, being careful not to burn the garlic. Transfer to a large bowl and cover to keep warm.

Return the pan to high heat and add 1 tsp of the sesame oil. When hot, add half of the steak in a single layer, and cook, stirring occasionally, until lightly browned on both sides, 1-2 minutes. Transfer the steak to the bowl with the vegetables and re-cover. Repeat with the remaining 1 tsp. sesame oil and steak. Return all the steak and vegetables to the pan and remove from the heat.


Add the sauce and mix well to coat. Divide among 4 bowls and serve.

I served with brown rice.

Loved it and so did the family! Russ even put more of the sauce in his bowl!

(Serves 4)
(Biggest Loser Cookbook)

Chicken Italiano

I've had this recipe for a looooong time, cut from a random magazine. I finally made it and thought it was delicious. Not sure of the source, but it does list a chef and a restaurant in Chicago!

Chicken Italiano

4 boneless chicken breasts (7 oz. each)
salt and pepper
12 oz. spinach, sauteed
1 red pepper, roasted, peeled, seeded, and quartered (I bought a jar of roasted red bell peppers and sliced them lengthwise)
12 oz. goat cheese
8 oz. Parmesan cheese
flour for dredging
2 eggs
1/2 cup milk
1/2 lb. bread crumbs (had no idea what this conversion was, so I just poured some in)
2 oz. Romano cheese
4 tsp. chopped Italian parsley (fresh from my kitchen window herb garden!!)
2 tsp. granulated garlic
3/4 cup olive oil (I used less)

Between 2 pieces of plastic wrap, pound each chicken breast until thin. Season each breast with salt and pepper, then top with equal amounts of spinach, red bell pepper, goat cheese, and Parmesan cheese.

Roll breasts with ingredients inside. (Use a toothpick if needed.)

Refrigerate, covered, for at least 1 hour, and up to overnight.

Lightly dust each roll with flour. Whisk eggs and milk in bowl. Dip rolls in milk/egg mixture. Combine bread crumbs, Romano cheese, parsley, garlic, salt, and pepper in a separate bowl and dredge in bread crumb mixture.

Preheat oven to 350 degrees. Heat a large skillet to medium and add olive oil. Lightly saute the chicken until golden brown on all sides. Transfer to a baking dish and bake for 12-15 minutes or until cooked through.

I served with some edamame and one of Lipton's pasta sides. I thought it was delicious and Riley ate every bite on his plate without a battle or a bribe!


(Serves 4)
(Recipe courtesy of Chef Abraham, Harry Caray's, Chicago)