One Pot Creamy Italian Ground Chicken Soup

 

Ingredients

– 1 pound ground chicken
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 1 can (14.5 oz) diced tomatoes, undrained
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried Italian seasoning
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 cup fresh spinach (or kale)
– 1 cup medium shell pasta (or any small pasta)
– ½ cup grated Parmesan cheese
– Fresh basil leaves, for garnish

 

. Cook the Ground Chicken: In a large pot, heat over medium heat. Add the ground chicken and cook until browned. Take care to break it up while cooking for even browning. Remove and set aside once done.
2. Sauté the Vegetables: In the same pot, add diced onion, carrots, and celery. Cook for about 5 minutes or until the vegetables are softened. Add minced garlic and cook for another minute until fragrant.
3. Add Tomatoes and Broth: Pour in the diced tomatoes with their juices and add the chicken broth. Stir everything together, scraping any browned bits from the bottom of the pot for extra flavor.
4. Season the Soup: Sprinkle in the dried Italian seasoning, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
5. Cook the Pasta: Add the medium shell pasta to the pot. Stir well and let it simmer for about 8-10 minutes or until the pasta is al dente.
6. Incorporate Cream: Once the pasta is cooked, stir in the heavy cream and mix well. Allow the soup to heat through for about 2-3 minutes.
7. Add Spinach: Stir in the fresh spinach and let it wilt for about 2 minutes. This will add color and nutrients to your soup.
8. Final Touches: Sprinkle the grated Parmesan cheese into the soup and stir to combine. Taste and adjust seasoning if needed.

Vikki's Crock Pot Sloppy Joes

Brown 2 lbs. Hamburger. Season with a little garlic powder, onion powder, salt and pepper while meeat is cooking.  Drain.  
Transfer to crock pot.

Add 8 oz. can tomato sauce, 1/2 cup ketchup, 1/2 cup water, 1/4 cup brown sugar, 1/4 cup flour.  

Add 1 tbsp. chili powder.  Add a little more garlic, onion powder.  1 tbsp. apple cider vinegar, 1 tbsp. worcestor sauce, 2 tbsp. yellow mustard.  A little more salt and pepper.  

Stir well.  Add lid and cook on low for 2-3 hours or however you think is done.  If it starts to stick on the sides, then it's probably done.

Serve on a roll with a slice of pepper jack or mozzarella cheese.  

Vikki's Italian Sausage and Ravioli Skillet

You can make this with any kind of Italian Sausage (regular, chicken or turkey).  It all works fine.

1 1/2 lbs. ground sausage.  If using links, remove the casings.
1 small red pepper, chopped
1 small green pepper, chopped
1 small red onion, chopped
1 bulb of garlic, minced.

1 tsp each of oregano and thyme
1 tsp. Italian seasoning
Pepper to taste
1 (14.5) can diced tomatoes (do not drain)
1 (8 oz.) can tomato sauce
1 (24 oz.) bag frozen ravioli
Shredded Mozzarella

Brown the sausage in a skillet all the way through.  Add the chopped vegetable and herbs.  Pour in the tomatoes and the tomato sauce.  Once this comes to a simmer, add the ravioli.  Cover and simmer until the ravioli is tender.  Remove from heat.  Sprinkle the mozzarella.  You can quickly put under the broiler to melt the cheese, if you prefer.  

4th of July Macaroni Salad

2 lbs. of Cavatappi Pasta 

1/2 red onion (diced)
3 stalks of celery (diced)
2 carrots (peeled and diced)
Parsley (a handful, finely minced)
1/4 tsp. dill (I used dried)
2 cups mayonnaise
1/4 cup sour cream
1/8 cup apple cider vinegar
2 Tbsp. honey
1 Tbsp. dijon mustard
1 tsp. salt
1/2 tsp black pepper
1/2 tsp. paprika

Season Salt

Prepare Pasta according to package direction.  Drain.

In a large bowl mix the onion, celery, carrots, parsley and dill.
Add mayo, sour cream, vinegar, honey, mustard, salt, pepper and paprika.  Mix well.  Cover and chill for 30 minutes in the refrigerator.

Toss macaroni with 1 1/4 Tbsp season salt.  Add the dressing and mix well.

Vikki's Notes:  If you prefer a creamier pasta salad, use 1 1/2 lbs. pasta only).  There's a lot of chopping with this recipe.  I used my food processor and pulsed it to chop.  

Pepperoni Rolls

This recipe comes from West Virginia. The Italians worked the coal mines there and made these for a quick and easy lunch.

Rhodes dinner Rolls
Pepperoni (I used turkey pepperoni)
Mozzarella Cheese (I used part skim mozzarella from a block and cut it into strips)
Butter (1 Tbsp) 
Garlic Power (About 1 tsp)
Parsley (I used dried about 1 tsp).

Thaw the Rhodes Dinner Rolls according to thawing directions.  (Spray cookie sheet, put rolls on sheet, cover with plastic wrap) and let thaw for about 3 hours.

Once thawed, with your finger, spread out the dough to a little rectangle.

Put some pepperoni on the dough.  Top with a little more pepperoni.

Roll up to close.  Be sure to tuck in the ends also.

Melt the butter and add the garlic powder and parsley.  Brush onto the pepperoni rolls.

Bake at 350 for about 12 minutes. Serve with Marinara sauce.

Vikki's Banana Crumb Coffee Cake

 Crumb Layer

1/2 cup cold, unsalted butter, cut into small cubes.
1 cup flour
1 cup brown sugar
1/2 cup sugar
1 tsp. cinnamon

Cake
2 cups flour
3 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
3 ripe bananas, peeled and mashed
1/2 cup of unsalted butter, softened to room temperature
1 cup sugar
2 large eggs
1 tsp. vanilla
1 cup milk

Glaze
1 cup powdered sugar
2 tbsp. milk

Grease a 9x13 pan with butter or cooking spray.  Preheat oven to 350.

Make the  crumb mixture:  In a large bowl, crumble the cold butter cubes with the flour, sugars and cinnamon.  Set aside.

Make the cake:  In a stand mixer, mix the softened butter on medium until creamy (about 2 minutes).  Add the sugar and mix for another minute, until well incorporated.  Add the eggs, vanilla and mashed banana.  Mix to incorporate, but don't over mix.

Turn the mixer down to low and alternate mixing the milk and flour, baking powder, cinnamon and salt  until everything is combined.

Pour 1/2 of the cake mixture into the prepared baking dish.  Top with 1/4 to 1/2 of the crumb mixture.  Then, pour the rest of the cake mixture on top of that layer.  Top with the remaining crumb mixture.

Bake for about 45-50 minutes.  I checked it at 45 minutes and the cake tester came out clean.  Every oven is different though.  

Make the glaze.  In a small bowl, whisk the powdered sugar and milk.  Keep adding milk until you get the consistency you prefer.  

Cool the cake for about 10 minutes and then drizzle the glaze over top.  

Vikki's Brown Gravy Chicken Bake

2 large chicken breasts
Italian Seasoned Bread Crumbs
Grated Parmesan Cheese

2 eggs

1 onion

1 pkg. sliced mushrooms
1 Tbsp. flour

1 cup marsala wine
2 cups chicken broth

Kitchen Bouquet

Fresh Mozzarella Cheese
Parsley

Slice chicken breasts into thin slices.  In a bowl, beat 2 eggs and stir the chicken inside.

In a plate, mix the breadcrumbs and some Parmesan Cheese.  Take each piece of chicken and coat with the breadcrumb mixture and pat it down.

I used the air fryer for this next part.  I preheated my air fryer to 375.  Then, I put in an air fryer liner and placed the chicken on the tray.  I sprayed the top of each chicken piece with Pam.  Then, air fried for 8 minutes.  *** If no air fryer, you can fry the chicken in oil in a pan.

Put chicken in a large baking dish.  

In a fry pan, melt 2 tbsp of butter and saute the onion until softened.  Then, add the mushrooms and cook those.  Add 1 tbsp. flour and stir.  Add the marsala wine, chicken broth and a little Kitchen Bouquet.  Cook for a few minutes until thickened.  

Top each piece of chicken with a slice of fresh mozzarella.  Pour the gravy mixture over the top of the chicken and sprinkle with the parlsey.

Bake at 400 for about 25 minutes.  I served with mashed potatoes and a vegetable.  

Restaurant Style Rice

I make this with tacos.  This comes out light and fluffy.  Perfect every time.

Basmati Rice
Better than Bouillion (or something like it)
Unsalted Butter

In a 9 x 13 put in 1 cup of rice.

Heat up 2 cups of water in the microwave for 3 minutes.  This is important because your bouillion may be cold and if it isn't heated up first, your rice won't cook right.  

After your water is heated up, add some of your bouillon.  Put in microwave for 1 more minute.

Pour over your ride and stir.

I had a few grape tomatoes or a couple of plops of crushed tomatoes (optional).

Cut 2 tbsps. of unsalted butter into 4-5 blocks and plunk on top of your rice.

Cover tightly with foil.  Make sure you have a good seal.  

Bake at 350 for 45 minutes.  Remove from oven and let sit for 10 minutes.  

*** BROWN RICE NEEDS TO BE AT 375 FOR AN HOUR ***

Crispy Air Fryer Chicken

 

INGREDIENTS

• 2 pounds of boneless skinless chicken breast (whole or pre-sliced fillets) 
• 1 teaspoon kosher salt
• ½ teaspoon coarsely ground black pepper
• 2 large eggs
• 2 tablespoons mayonnaise
• 2 cups Panko bread crumbs
• 1 cup freshly grated Parmesan cheese
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• Olive oil cooking spray

 

INSTRUCTIONS

1. Prepare and season the fillets. Slice whole chicken breasts in half horizontally and pound to ¼- to ⅙-inch thick. Combine the salt and pepper in a small bowl and season the chicken cutlets on both sides; set aside.
2. Make the egg mixture. Add the eggs and mayonnaise to a shallow bowl and whisk to combine. 
3. Prepare the Panko mixture. In a separate, medium-sized shallow bowl, combine the Panko, Parmesan, paprika, and garlic powder and mix until well incorporated. 
4. Preheat the air fryer to 375°F. If you will be freezing some or all of the chicken fillets, line a baking sheet with parchment paper or foil.
5. Bread the cutlets. Using a fork, transfer 1-2 chicken fillets to the egg mixture and turn to coat evenly on both sides. With the same fork, transfer the chicken to the Panko bowl. Use a spoon to sprinkle the top of the chicken with the breadcrumb mixture and gently press down on the chicken to help the breadcrumb-mixture stick. Using tongs, transfer the breaded chicken to a clean plate.  Repeat until all fillets are breaded. Lightly spray both sides of the cutlets with olive oil or cooking spray just before cooking.
6. Cook cutlets in the preheated air fryer. To cook, air fry the fillets in a single layer at 375°F for about 8 minutes (10 minutes if frozen), or until golden brown on the outside and cooked through. Remove them from the air fryer and allow them to cool slightly. Repeat with the remaining chicken until all cutlets have been cooked.

Cory's DIY Shake N Bake (w My Modifications)

1 cup Panko Plain Crumbs
1 cup Plain Bread Crumbs
1 TBSP salt
2 tsp. sugar (I added more like 4 tsps)
1/2 TBSP Onion Powder
1/2 TBSP Garlic Powder
1 tsp. chili powder
1 tsp. ground coriander
1 tsp. oregano
1 tsp. paprika
1 tsp. basil
1 tsp. marjoram
1/2 tsp. black pepper
1/2 tsp. white pepper
2-3 TBSP corn meal (my addition)

Put all ingredients in food processor and pulse.  You want some of the Panko to turn to powder, but not all, so don't over pulse.

Put mixture in Ziplok bag and coat chicken.

Place on sheet pan.  I usually line with parchment paper.  Bake at 400 for 40-45 minutes or until chicken is cooked.

Halifax Donairs

The Meat

 2 lbs. ground beef
1 Tbsp ground coriander
2 Tbsp. onion powder
2 Tbsp. garlic powder
2 Tbsp. oregano
2 1/2 tsp. Kosher salt
1 Tbsp. black pepper
1/2 tsp. cayenne pepper

The Sauce

1 can evaporated milk
3/4 cup of white sugar
3 tsp. garlic powder
6 Tbsp. white vinegar

Toppings

Tomatoes, chopped
Onions, chopped.

Put all of that in a mixer and let the paddle work it for 5-6 minutes.  You want it to turn almost into a paste.  Put some parchment paper into a loaf pan and put the meat mixture inside.  Then, push the meat mixture down to remove all of the air out of it.  Bake at 350 for 90 minutes.  

Once done, take out of pan and let cool down.  Slice it nice and thin.

For the sauce:  Mix the evaporated milk with the sugar.  Add in the garlic powder and stir.  
Add in the vinegar.  DO NOT STIR.  LET IT CURDLE.  LET IT SIT FOR 3-4 MINUTES.  The sauce will thicken and then stir.  

To assemble:

Heat up pita bread and your sliced meat on the griddle. 
Put meat in pita.  Top with the sauce, tomatoes and onion.  Roll it up and put foil around the bottom half.  

Vikki's Colcannon Potatoes

This is a great St. Patrick's Day side dish.

2 1/2 lbs. red potatoes, washed and quartered

6 Tbsp. butter
2 tsp. minced garlic
1/2 good sized cabbage, roughly chopped (I tried to avoid the harder leaves towards the core of the cabbage for this dish)
1/2 to 3/4 cup of milk
1 tsp. onion powder
4 slices bacon, cooked and crumbled.
2 green onions, thinly sliced
Salt, pepper

In a large pot, cook the potatoes in water that has 1 tsp. of salt.  Cook until tender.  Drain and transfer to a bowl and set aside.

Dry the pot and add 2 Tbsp. of butter.  Melt butter and add garlic.  Saute garlic until fragrant.

Add chopped cabbage.  Cook and stir until the cabbage is softened.  This takes several minutes.  Season with 1/2 tsp salt and 1/2 tsp pepper. Remove from heat.

Using a hand masher, mash the potatoes with the cabbage.  Add 1/2 milk, the onion powder, remaining butter salt and pepper.  Mash until smooth, but kind of chunky.  Add milk as needed to obtain this consistency.  Season with more salt and pepper to taste.

Transfer to serving dish.  Sprinkle with crumbled bacon and chopped green onions.  

Vikki's Baked Macaroni & Tomatoes

 A good side dish or as a meal.

1 lb. macaroni
4 Tbsp. butter
2 cups half and half
3 Tbsp. flour
1/4 tsp. pepper
1/2 tsp. garlic powder
2 cups shredded mild cheddar
1 (14-15 oz.) can stewed tomatoes (keep the juice)

Cook pasta according to package direction.  It will cook in the oven later, so al dente is fine.

I use a cast iron skillet for this dish because I do everything else in the skillet, but you could use a regular baking dish (but, if you do, I would spray with a little cooking spray).

Melt the butter in skillet.  Add the flour and stir to combine.  You are making a roux here.

Add the half and halt, pepper and garlic powder.  Simmer on medium for 4-5 minutes.
'
Pour the juice from the Stewed Tomatoes into a small bowl.  Then, chop the tomatoes a bit.  Add the tomatoes and the juice to the skillet and simmer for about 5 minutes.  The sauce will thicken.

Remove from heat.  Stir in the shredded cheddar and mix well.  Then, stir in the cooked macaroni.

Bake at 350 for about 35-40 minutes and is golden brown.

Vikki's Swedish Meatballs

Make the Meatballs

1 lb. ground beef
1 lb. ground pork
1/2 cup onion, minced
3/4 cup dry bread crumbs
1 1/2 tsp. salt
1 Tbsp. parsley
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1 egg
1/2 cup milk

Combine meatball  mixture together and shape into balls the size of walnuts.  Brown meatball in olive oil in a skillet (about 2 minutes each side...they don't have to be fully cooked as there will be more cooking later).  Remove meatballs and make the gravy.

Stir this below mixture into the fat in the skillet.  

1/4 cup flour
1 tsp. paprika
1/2 tsp. salt
1/8 tsp. pepper

Once the above is stirred in. Make the gravy.

Add 2 cups of boiling water and an 8 oz. container of sour cream.  At this point, I am adding 3 Beef Bouillion cubes, more parsley, a capful of Kitchen Bouquet or Gravy Master for color.  Bring to a boil.  Add the meatballs back into the pot.  Cover and reduce heat to simmer about 25-30 minutes  Stirring about 1/2 way through.  Taste the sauce.  Add more salt and pepper, if needed.

I serve this over egg noodles.

Vikki's Farfalle with Butternut Squash

I modified this recipe from Melissa's Clark's Dinner in One (Exceptional and Easy One Pot Meals)..

5 Tbsp. butter
1/2 of a medium red onion, sliced thin
1 lb. butternut squash, seeded, peeled, trimmed and cut into 1/4 inch cubes (about 3 cups)
1 tsp. Rosemary
Salt and Pepper
1 lb. Farfalle (or some kind of thick pasta...like Cavattapi or Rigatoni).  We liked the Bow Ties
1/2 cup whole milk ricotta
Fresh or dry herbs (I use dry chives and some basil)
Garlic Salt
Chicken granules
Red Pepper flakes

Melt butter and saute the onions for a few minutes.
Add the squash, rosemary and a pinch of salt and pepper.  Cook until the squash is golden.  I had previously cooked and frozen some squash, so I used this, so I used this.  
Add 3 1/4 cups of water and stir in the pasta. 
Reduce heat to medium low.  
Add 1 tsp. of red pepper flakes (This gives it a little kick to it).
Cooked for about 25 minutes until the pasta is al dente. Be sure to stir frequently or it will stick the pan.  Add a little more water if needed.  Sprinkle with garlic salt.  
When about done, stir in some chives and basil.
Remove from heat.
Stir in 12/ cup whole milk ricotta.

Sprinkle with Parmesan Cheese to serve. 

Vikki's Boston Cream Poke Cake

THIS IS A GREAT DESSERT.   BE SURE TO WHISK WHERE I INDICATED, OR THIS WON'T TURN OUT RIGHT.

1 (15.25-oz.) box yellow cake mix

1 cup water

3 large eggs

1/2 cup vegetable oil

1 (3.4-oz.) box instant vanilla pudding mix

2 1/3 cups heavy cream, divided

1/2 cup milk

1 3/4 tsp. vanilla extract, divided

1 1/3 cups dark chocolate morsels (about 8 oz.)

2 tsp. light corn syrup

Pinch salt

1. Center a rack in oven and heat to 350 degrees. Grease a 9x13" baking pan and set aside.

2. In a medium bowl, whisk cake mix, water, eggs, and oil until smooth. MAKE SURE YOU WHISK AND NOT WHIP.  Transfer to prepared pan and smooth top. Bake until a toothpick inserted in center of cake comes out clean, 25 to 30 minutes, rotating halfway through.

3. Let cool 5 minutes, then use the handle of a wooden spoon to poke holes all over cake, spacing them about 1" apart and poking all the way to the bottom of pan.

4. In a medium bowl, WHISK pudding mix, 1 2/3 cups heavy cream, the milk, and 1 teaspoon vanilla until combined, about 30 seconds. Immediately pour mixture onto warm cake and spread into an even layer, covering all the holes. Refrigerate until pudding is set, 1 to 2 hours.

5. Combine chocolate morsels and remaining 3/4 teaspoon vanilla in a medium bowl and set aside. Bring remaining 2/3 cup heavy cream, the corn syrup, and salt to a simmer in a small saucepan, then pour over chocolate mixture and let sit 2 minutes without stirring.

6. Stir chocolate mixture until smooth and glossy, then pour over chilled cake and spread into an even layer. Refrigerate until ganache is set, about 1 hour, before serving.

Vikki's Shrimp Francese over Angel Hair Pasta

Most Shrimp Francese recipes have a big lemon sauce flavor, which is not my preference.  This is not a typical Shrimp Francese recipe.  Using what I like from 2 different recipes.  I'm still working on this recipe, but it's getting there.  

1 lb. Medium shrimp peeled and deveined.
Salt and pepper

2 eggs

Floir

Olive oil

1/2 stick butter

2-3 Garlic cloves, minced.

1 1/4 chicken broth

1/4 cup Pinot Grigio

1/4 cup whipping cream

1 teaspoon lemon juice

1 lb. angel hair pasta.

Fresh parsley

1.  Peel and devein the shrimp.

2.  Whisk the two eggs in a bowl.  Add some salt and pepper.

3   In another bowl, add flour (about 2 cups)
4.  Dip shrimp in egg mixture and then the flour.  Place on a plate.

5.  Heat about 2 Tbps. Olive Oil and 1/2 stick butter.

6.  Saute garlic cloves, until fragrant.  Don't burn.
7.  Add chicken broth, wine and lemon juice. Bring to a boil.

8.  Add whipping cream and stir until thickened.

9.  Give it a taste.  Add some salt, pepper and garlic powder, if needed.  I also add another tablespoon of butter.  

10. Sprinkle some chopped fresh parley over the shrimp.

10.Cook pasta according to directions.

11.  Serve shrimp over the pasta.  Sprinkle with fresh Parmesan cheese.  

** NOTE:  We thought there needed to be more sauce for all that pasta, so next time, I'll double up on the sauce and see how that works out. **

Vikki's BBQ Chicken Sliders

12 package of slider rolls (King's Hawaiian, potato or any kind of slider rolls)
1 bottle of BBQ sauce (I used Guy Fieri's, but any will do)
Pepper Jack Cheese
Red Onion, sliced thin
3-4 Tbsp. Butter
Garlic Salt
Parsley Flakes

Spray crock pot with Pam.  Put chicken breasts in crock pot, pour BBQ sauce over it. Cook on high for about 4 hours.

Using hand mixer, shred chicken.

Crinkle some parchment paper on a baking pan.  Put the bottoms of the rolls in the pan.  Top with pepper jack cheese.  Add on BBQ chicken.  Then, top with the onion.. Put the slider roll tops on top.

Melt butter.  Add the garlic salt and parsley flakes.  Brush onto the tops of the rolls. 

Cover with foil.  Bake at 350 for 10 minutes.  Uncover. Bake for another 5 minutes.

Vikki's Skillet Beans, Rice & Kielbasa

1 Tbsp. Olive Oil

1 Tbsp. Butter

1 Pkg. Kielbasa, diced (I used Turkey kielbasa for less fat)

1 Medium onion, diced.

3 Cloves, garlic, minced

1 cup Basmati Rice

2 cups Low Sodium Chicken Broth

15 oz, can pinto beans, drained

1/2 tsp. Italian Seasoning

1/4 tsp. Red Pepper flakes (careful here, this gives it a kick, if you don't like spice, put less).

Pinch of Salt and Pepper

Parsley

Heat Oil and butter in a skillet.  Stir in Kielbasa and onion and saute until onion is softened.

Add in minced garlic and saute until fragrant.

Add in Basmati Rice, chicken broth, pinto beans, Italian Seasoning, red pepper flakes.

Bring to a boil, cover and reduce heat to medium.

Gently simmer for about 20 minutes or until rice is done.  Stir to prevent sticking at the end.  

Sprinkle with Parsley.

Vikki's Mini Pigs

12 Slider or small Potato Rolls
1 Pkg of Italian Sausage 
Spaghetti Sauce
Shredded Mozzarella
3 Tbsp. butter
Garlic Powder
Parsley
Parmesan Cheese

Preheat oven to 350.

On cookie sheet, spread some parchment paper.
Take tops off rolls and set aside.
On bottom of roll, spread a little spaghetti sauce.
Put some cheese on top of the ssuce.

Cook the sausage in until fully cooked in a little olive oil.  Turning frequently.  Once done, I patted them with a paper towel to dry them off.  Slide the sausages.

Put sliced sausage on top of the sauce and cheese.  Add top of the roll.

In microwave melt the butter.  Add some garlic powder, parsley and cheese to the melted butter.  Brush on top of the sandwiches.

Bake for about 10 minutes or until golden on top.  Keep an eye on them or the top roll could burn.