White Bean & Chicken soup

I made this tonight as an alternative version to a white bean chili I make. I thought it turned out pretty well.

1/2 of a sweet red onion chopped small (white onion can be substituted)
1 Tbs olive oil/coconut oil 
1 Tbs minced garlic (I use spiceworld already minced garlic from the store)
1 can white beans (undrained)
1/2 can diced green chilies
1 can chicken broth
1 Tbs dried oregano
1 & 1/2 tsp ground cumin
1 C chopped chicken breast (I used some rotisserie chicken breast I had in the fridge)
1 cup chopped roasted cauliflower (This is optional. I used this because I had some left over from a previous dinner I need to use up. I liked it in there though!)
Toppings: Shredded sharp cheddar cheese, avocado, tortilla chips, etc.
Servings 4

Heat oil in a soup pot on medium low. Add onion and cook until translucent- about 10 min. Stir to prevent sticking. Stir in garlic and cook for 5 min. Add spices, green chilies, beans and chicken. Stir in chicken broth and roasted cauliflower. Let simmer for 10-15 min. Serve with desired toppings and enjoy!

Roasted Cauliflower

Roasting is my new favorite way to cook vegetables! I have been meaning to post this for awhile. It is a great way to cook mushrooms, green beans, and broccoli (just to name a few).

1 head of cauliflower florets cut into bite sized pieces
about 1/4 cup olive oil (eye ball it as you pour)
salt and pepper

Coat cut and washed cauliflower florets in olive oil (I just pour the olive oil on top of the cut cauliflower in a large bowl and use my hands to mix it.) Pour onto a baking sheet and spread out evenly. Sprinkle salt and pepper on top. Bake in a preheated oven set to 350 degrees for 20-30 min.

S'mores Bars

These bars are dangerously delicious!

1 1/4 cups all-purpose flour

3/4 cup fine graham cracker crumbs

1/4 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup packed light-brown sugar

1/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

2 (4.4 oz) milk chocolate XL Hershey Bars

1 (7 oz) jar marshmallow creme

"Preheat oven to 350 degrees. Butter and 8 by 8-inch baking dish and line with two sheets of parchment paper, leaving a slight over hang on each side, and butter paper (if you don't care to lift the bars out in one, for easier cutting, you can just butter the baking dish without lining).

In a mixing bowl whisk together flour, graham crack crumbs, baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until creamy. Mix in egg and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined.

Divide dough in half and press one half of the dough into an even layer in the bottom of prepared baking dish. Place chocolate side by side over dough layer. Top chocolate with marshmallow fluff, spreading into an even layer. Take about golf ball size pieces of remaining dough and flatten into small shingles and layer side by side over marshmallow fluff (work to keep any of the fluff from showing through). Bake in preheated oven 27 - 30 minutes until top is lightly golden brown. Cool completely on a wire rack before cutting into squares (use parchment overhang to lift bars from pan before cutting. I recommend cutting just before serving as the filling will being to run a little). Store in an airtight container."

Yields 12 bars

Recipe source: http://www.cookingclassy.com/2014/08/smores-bars/

Sunday Lunch Recipes

Thanks for visiting me this weekend Mama, Chelsea, and Haley! We missed you Mandy, Rachel, and Charlotte. Here are the requested recipes from Sunday lunch. Enjoy!

Beef Stroganoff

1 lb ground beef
1/2 Cup sliced fresh mushrooms
3 Cups beef broth
1/2 cup chopped onion (can substitute 1 tsp onion powder)
1 Tbs fresh parsley
1 cup plain Greek yogurt 
1 Tbs Cornstarch (mix with 1-2 Tbs. cold water before adding)
Salt and pepper to taste
1 box cooked pasta/egg noodles (I used 51% whole grain elbow pasta)

Brown beef. Drain fat. Add onion/onion powder and mushrooms. Cook until mushrooms and onion soften. Add a little olive oil or coconut oil if beef starts to stick. Sprinkle in some salt and pepper. Stir in parsley. Add beef broth. Let simmer for about 10 min. Slowly add cornstarch mixture to pot while constantly stirring broth with a whisk. Raise heat to bring pot to a boil all while stirring constantly. Once boil is reached lower heat back to low. Once heat has reduced stir in yogurt. Add salt and pepper to taste. Remove from heat and serve over cooked pasta. Garnish with fresh parsley.


Roasted Vegetables

1 lb fresh green beans rinsed
1/2- 1 C fresh butternut squash cubed
1/2- 1 C fresh mushrooms quartered
Olive oil
McCormick Montreal Steak Seasoning (Thanks Pioneer Woman for this idea!)
Salt and Pepper

Place vegetables in a big bowl. Drizzle a small amount of olive oil over vegetables. Sprinkle salt, pepper, and seasoning over veggies. Toss vegetables to distribute oil and seasonings. Spray non-stick spray on a sheet pan. Evenly spread vegetables on pan. Cook for 20-25 min. Enjoy!

Rice-A-Roni Chicken (Slow-Cooker Cookbook)

6 boneless, skinless chicken breasts
1-6. oz box chicken Rice-A-Roni
1/4 c. butter
1 can cream of chicken soup
2 c. hot water
2 c. frozen peas (We aren't big fans of peas, so I am omitting them and serving another veggie)

"Place chicken in slow cooker. Saute Ricd-A-Roni in butter according to package directions. Spread over chicken. Sprinkle seasonings packet over rice and chicken. Add soup and water. Cover and cook on high for 3-4 hours or low for 6-7 hours. Add peas during last 30 minutes of cooking time. Serve chicken breast with rice and peas on the side."

Sunday's Broccoli Cheese Soup (Worldwide Ward Cookbook Seceret Recipes)

1/2 Cup Butter
1 Onion, chopped
2 16-oz. pkg. frozen chopped broccoli
4 14.5-oz cans chicken broth
2-lb loaf Velveeta cheese
1 C. half-n-half (I will use fat free)
1 C. heavy cream (I will just use more fat free half-n-half)
1 Tbsp. garlic powder
2/3 C. cornstarch
1 C. chicken broth
1 C. cheddar cheese, shredded
3 Roma tomatoes, chopped

"In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli and cover with 4 cans chicken broth. Simmer until broccoli is tender, 10-15 mins. Reduce heat. Cube cheese very finely or melt it before adding it to the soup so it doesn't stick to the broccoli. Stir in cheese until melted. Stir in half-n-half, cream, and garlic powder. In a small bowl, stir cornstarch into 1 C. broth until dissolved. Stir into soup; cool, stirring frequently, until thick. Sprinkle each serving with shredded cheese and tomatoes. Makes 8 servings."