Olive Garden Chicken and Gnocchi Soup

1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
Sauté the onion and garlic in the butter, when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux add in the carrots, celery, and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings.

Comments about this recipe: You can add more chicken if you like. While you could use left over cooked chicken breasts, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup. If you want to make the soup lower calorie you can use milk instead of half and half. Half and Half, does taste better, and it also reheats better than milk does.

Mandarin Magic Cake

1 (18 oz.) yellow cake mix
4 eggs
1/2 cup oil
1 (11 ounce) can mandarin oranges and juice
1 (20 ounce) can crushed pineapple
1 small box instant vanilla pudding mix
9 oz. Cool Whip
Preheat oven to 350 degrees. Mix together cake mix, eggs, oil, and mandarin oranges and juice; pour into a 9 by 13 inch greased and floured pan. Bake for 30 minutes or until done. Mix the whole can of pineapple along with the juices with pudding powder and Cool Whip. Spread over the cooled cake. Keep this cake refrigerated.

Nutella Wontons

24 won ton wrappers
Nutella
1 egg
1 tablespoon water
cinnamon sugar or powdered sugar for garnish

Heat 4 cups of vegetable oil in a pot to 350 degrees. Make an egg wash using the water and the one egg by placing in a small bowl, and mixing well. Brush egg wash along two sides of the wonton and place about 1/2 teaspoon of Nutella into the center of the wonton wrapper. Seal wonton wrapper by folding the the sides together. Place a few into the into oil, do not crowd the pan. and allow this to brown on one side, and then gently turn over, this should take about 30-45 seconds on each side. When browned remove from oil and dust with either cinnamon sugar or powdered sugar.

Chili's Honey Chipotle Sauce

CHILI'S HONEY CHIPOTLE SAUCE

1/2 cup dark Rum
1/4 cup soy sauce
1/4 cup white wine
2 tsp sugar
1 tsp ground ginger
1 tsp minced garlic
1 to 3 Tbsp cornstarch
3 Tbsp lime juice
1 cup honey
1-3 Tbsp ground chipotle chile pepper

Mix first 6 ingredients in sauce pan and bring to boil.

Combine constarch and lime juice and add to the sauce pan. Depending on how thick you want it vary the cornstarch between 1 to 3 tbsp (3 for me was too thick for us).

Add honey and chipotle chile pepper (add 1 Tbsp and taste 3 will make it very hot). Bring back to boil and cook till thickened.

Easy Summer Dessert

Recipe from Jenni

Use a 9X13 pan

10 twinkies
4 cups sliced strawberries (1 16oz tub should do, or you can use other fruit)
8 oz cream cheese
1 can sweetened condensed milk
8 oz. cool whip

Beat cream cheese and condensed milk. Stir in Cool Whip. Slice twinkies in half and place in pan. Pour cream cheese mixture over twinkies. Place strawberries on top.

Turns out best if you make it the night before you plan on serving it.

Dorito Enchilada Bake

Recipe from Imzahdi

Ingredients:

1 family pk of Chicken Thighs, boiled, de-boned & shredded
1 Lg can of Enchilada Sauce, (i use mild)
1 14.5 oz bag of Nacho Cheese Doritos
3-5 cups of shredded cheese (a mix of Colby Jack, Sharp Cheddar and Mozzarella is good)
1/2 cup chopped onion
1 Can of medium black olives, chopped

Directions:

Boil Chicken until done (season water if desired), usually about 30-40 min. Set aside and let cool for 15 min or so. De-bone and shred meat. In a LARGE bowl mix chicken, olives, onions, dorritos,1-2 cups of cheese and half your enchilada sauce together by hand (Yes you WILL get MESSY!!). Pour a little sauce in the bottom of two 9x13 glass pans (or ONE large “throw away" turkey pan) and spread it around. Put meat & chips mixture in the pan in a 1 inch layer. Add a layer of cheese and then put in the rest of the meat & chips mixture (or split evenly between both pans). Cover with remainder of sauce and the rest of your cheese.

Bake at 375* for 30 minutes or until top layer of cheese is totally melted.

Serve with sour cream on top if desired. Spanish Rice makes a great side dish. ENJOY!!

Lemon Pepper Cheese Orzo

Ingredients

One lemon

Feta cheese

1 bag of orzo

Olive oil

Salt and pepper

Boil the orzo as directed. Drain and add 2 tablespoons of olive oil, crumbled feta, squeeze of half a lemon and 1/2 tsp of lemon zest. Salt & Pepper to taste.

Grilled Fish Tacos with Pineapple Coconut Rice

(recipe from DJJulia)

Ingredients

(Tacos)

1-2 LBS Any kind of firm white fish (Cod, tilapia etc..)

One bunch of cilantro

1/2 large red onion

Small red cabbage

2 avocados

3 limes

3 cloves of garlic

Olive oil

Salt & Pepper

Sour cream

Shredded queso fresco cheese

1 package of handmade corn tortillas

(Rice)

2 cups jasmine rice

1/2 can pineapple chunks or 1/2 fresh pineapple

1 can coconut water

Boil can of coconut water plus 2 cups of water (4 cups total) in a medium size pot. Add Jasmine rice, cover and cook for 20 minutes. Turn stove off, leave top on rice and let sit until read to serve. (don't open)

Squeeze the juice of two limes in a bowl, add minced or grated garlic cloves, 1/8 olive oil, half of the bunch of cilantro finely chopped and salt and pepper into a medium bowl. Mix and pour over fish to marinate for at least 30 minutes up to 2 hours. (I use a big ziplock and remove the air)

To a large bowl add 3/4 of a finely shredded small red cabbage or 1/2 large red cabbage. 1/2 minced red onion, the other half of the cilantro bunch finely chopped, 3 tablespoons of olive oil and the juice of 1 lime. Add salt and pepper to taste. Mix and let sit.

Slice avocados lengthwise.

Grill fish. Fork rice into a large bowl and add butter, pineapple and salt and pepper. Fold to mix.

Put two corn tortillas on a plate, top with fish, queso cheese, avocado slices and cabbage & cilantro mixture, add sour cream.

(The cabbage mix was awesome the second day once the flavors had time to marry)

Oatmeal Cookie Pancakes

1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling

Here's a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing. Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter. Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

Verde Enchilada Casserole

recipe came from campbells, on the back of the soup label...but it's SO good!

1 can campbells creamy chicken verde soup
1/2 cup water
1/2 tsp garlic powder
2 cups cubed chicken (cooked)
4 flour tortillas cut into strips or squares (8" tortillas)
1/2 - 1 cup shredded cheese

mix soup, water, garlic, and chicken. stir in tortillas

spread in 2 qt. shallow baking dish. top with cheese. cover.

bake at 350 for 25 minutes or until hot.

***if you can't find the soup, it is still yummy mixing a can of chopped green chilies and cream of chicken soup. (I add a bit of hot sauce when I do it this way)

Crock Pot Lasagna

1 Lb. Ground Ital. Sausage

1 Lb. Ground Beef or Turkey

2 Jars Spaghetti Sauce

8 Uncooked Lasagna Noodles

15 Ounce Container Ricotta Cheese

4 Cups Shredded Mozzerella Cheese

Italian Seasoning

Garlic Salt

Whatever veggies or other stuff you like in lasagna. I love zucchini in there.

Brown sausage and ground beef and drain. Spray crock pot with cooking spray. Pour a small amount of spaghetti sauce in the bottom of the crock pot. Layer the ingredients (I do meat, noodles, sauce, veggies, ricotta, mozzerella) in 2-3 layers or whatever fits. You'll have to break the noodles in half to make them fit. Season each layer. End with mozzerella cheese. Cover with lid and cook for about 5 hours on high.

Fried Pickles

2 cups peanut oil for frying, or as needed
1 (32 ounce) jar dill pickle slices, drained
1 cup Italian seasoned bread crumbs
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon garlic powder
2 eggs, beaten
1 (8 ounce) bottle Ranch dressing

Directions

1.Heat the oil in a large heavy skillet over medium heat.
2.Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture.
3.Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels, and serve hot with Ranch dressing.

Baked Apples

6 apples - peeled, cored and sliced
1/2 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup whole milk

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or coat with non-stick cooking spray.

2.Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apple mixture.

3.Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.

Cafe Rio Tomatillo Salad Dressing (copykat)

2 cups prepared Ranch Dressing (I usually use a packet of Hidden Valley Ranch buttermilk mix)
1 small bunch cilantro, large stems removed (about 1/2 cup chopped cilantro)
2 large or 4 small tomatillos
1/2 tsp. minced garlic
2 T fresh lime juice
1 tsp. Green Tabasco sauce or 1 diced jalapeno pepper


Prepare Ranch dressing according to directions on the package or recipe you're following and set aside.

Remove large cilantro stems, then wash leaves and spin dry or dry with paper towels. Add cilantro to food processor fitted with the steel blade and pulse until finely chopped. (If you don't have a food processor, I'd chop all ingredients well by hand and then blend dressing in a blender.)

Add tomatillos, garlic, lime juice, and Green Tabasco or chopped jalapeno to the food processor and pulse until ingredients are finely pureed. Add the 2 cups of prepared dressing and pulse just a few times, until ingredients are well combined. Chill dressing for an hour or two and serve.

Easy Cilantro Lime Rice

1/2 onion, chopped
1 (4 ounce) can green chilies
1 tablespoon minced garlic
1 lime, juiced
1/2 bunch cilantro, chopped
3 cups water
4 teaspoons chicken bouillon granules
1 teaspoon salt
1 tablespoon butter, softened
3 cups uncooked instant rice

1.Blend the onion, green chiles, garlic, and lime juice together in a food processor until smooth; add the cilantro and pulse until the cilantro is finely chopped into the mixture.

2.Bring the water to boil in a saucepan. Stir the cilantro mixture, chicken bouillon granules, salt, butter, and rice into the water and return to a boil; reduce heat to medium-low and cover. Simmer until the rice has absorbed the liquid entirely, about 20 minutes.

Brat 'N' Tot Casserole

1 package raw bratwurst (casings removed)
1 medium onion, chopped
1 can cream of mushroom soup
1 32 oz bag frozen tator tots
2 cups sour cream
2 cups shredded cheese

Brown bratwurst and onions in a pan together, breaking up meat as you go. Stir in soup. Transfer to a 9x13 baking dish. Top with frozen tator tots. Spread sour cream over tots. Sprinkle cheese over the top. Bake uncovered at 350 degrees for 35-40 minutes, or until tots are cooked and cheese is melted. Let stand a couple of minutes before serving.