Compiled Recipe – Chicken With Rosemary Butter Sauce

Chicken With Rosemary Butter Sauce

* 4 boneless skinless chicken breasts
* 4 tbsp butter
* ½ cup chicken broth
* ½ cup heavy whipping cream
* 1 tbsp fresh rosemary (minced)

1) In a large skillet over medium heat, cook chicken in 1 tablespoon butter 4-5 minutes on each side until golden brown and cooked through. Remove to a plate and keep warm.

2) Add chicken broth to pan and stir to loosen any browned bits from the bottom of the pan. Add the cream and bring the sauce to a simmer. Continue to cook and stir until slightly thickened, 3-5 minutes.

3) Stir in the minced rosemary and the remaining butter until butter is melted. Return chicken to pan for an additional 2-3 minutes. Spoon sauce over top just before serving.


Compiled Recipe – BLT Soup

BLT Soup

* 8 slices bacon (crisply cooked)
* 28 ounces crushed tomatoes
* 14 ½ ounces chicken broth
* 15 ounces white beans (cannellini or navy)
* 1 ½ tsp. Italian seasoning
* 2 tsp. balsamic vinegar
* 1 cup leaf lettuce (shredded)
* ¼ cup fresh basil (thinly sliced)

* Coarsely crumble bacon & set aside. In 2-quart saucepan, stir together tomatoes, broth, beans and seasoning. Bring to a simmer; stir in vinegar. In small bowl, toss together lettuce & basil. Ladle soup into large soup plates or bowls; garnish each serving with crumbled bacon and lettuce & basil.


Compiled Recipe – Slow Cooker Tomato Tortellini Soup

Slow Cooker Tomato Tortellini Soup

* 1 pound Italian sausage
* 32 ounces chicken broth
* 28 ounces petite diced tomatoes
* 21 ½ ounces tomato soup
* 16 ounces chive and onion cream cheese spread (softened)
* 18 ounces cheese tortellini (refrigerated, uncooked)

1) In a skillet, cook Italian sausage until browned and no longer pink. Transfer cooked sausage to slow cooker.

2) Add chicken broth, tomatoes and tomato soup to slow cooker. Cover and cook on LOW 6 to 8 hours.

3) Stir in cream cheese and cheese tortellini. Cover and cook on HIGH for 15 to 30 minutes, until tortellini is cooked.

* Prep Time : 5 minutes | Cooking Time: 6 hours | Total Time: 6 hours and 5 minutes

* This recipe is adapted from Plain Chicken





Compiled Recipe – Mongolian Beef Ramen Noodles

Mongolian Beef Ramen Noodles

* 1 ½ pound flank steak
* ¼ cup cornstarch
* ¼ cup vegetable oil
* 1 green bell pepper, sliced (into thin strips)
* 8 ounces ramen noodles
* 3 green onions (chopped)
* 2 tbsp. sesame oil
* ¾ cup soy sauce (low sodium)
* 2/3 cup brown sugar
* 1 ¼ cup chicken broth
* 4 cloves garlic (minced)
* ¼ tsp. red pepper flakes

1) Slice the flank steak into small thin pieces against the grain. In a large Ziploc bag add the starch and the beef to it. Close the Ziploc bag and shake really well until each piece is coated with cornstarch.

2) In a nonstick skillet heat the oil. When the oil is hot, add beef and cook until browned. It will take 2 or 3 batches because you don’t want the steak pieces to stick to each other. Also if you need more oil after the first batch feel free to add more. Remove beef from skillet to a plate and empty the oil from the skillet.

3) Add the bell pepper to the skillet and saute it for a couple minutes just until it gets soft. Remove the pepper from the skillet to a plate and set aside.

4) In that same skillet add sauce ingredients, the sesame oil, soy sauce, brown sugar, garlic, chicken broth and red pepper flakes. Stir and cook over medium heat until sauce thickens a bit and reduces by about a quarter. It took me about 10 minutes until the sauce thickened and reduced. You don’t want to reduce it too much because you need more sauce for the noodles.

5) In the meantime cook the ramen noodles according to package instructions.

6) Return the beef and bell pepper to the skillet and toss in the sauce. Add the cooked ramen noodles to the skillet and toss everything together. Top with green onions and serve.



Compiled Recipe – Dill Pickle Soup

Dill Pickle Soup

* ¼ cup unsalted butter
* 4 cups low or no sodium vegetable or chicken broth
* 4 cups frozen Southern style hash browns (small cubed hash browns)
* 2 cups carrot match sticks
* 3 large whole dill pickles, plus one more for optional garnish
* ½ cup all-purpose flour
* 1 cup pickle juice (plus more to taste)
* 1 tsp. Old Bay seasoning
* ½ tsp. coarse black pepper
* ¼ tsp. cayenne pepper
* a handful of fresh dill fronds
* 1 cup Stonyfield Greek yogurt, plus more for garnish

1) Cut the butter into pieces and melt it in a large pot or Dutch oven set over medium heat. Put the broth in a large microwave-safe bowl and microwave on high for 5 minutes.

2) While the broth heats, add the hash browns to the melted butter. Stir and cover. Roughly chop the matchstick carrots. Add them to the potatoes, stir and cover. Fine chop the 3 dill pickles and add them to the pot, stir.

3) Add the four and stir well. Pour in half of the hot broth and stir well. Add the other half and stir. Add the pickle juice, Old bay, black pepper and cayenne. Stir. Bring it to a simmer over high heat stirring constantly. Reduce to low and cook covered, stirring occasionally, until carrots are tender.

4) While the soup simmers chop the dill and slice some pickle for garnish.

5) Remove soup from heat. Stir in 1 cup of the Greek yogurt. Ladle soup into bowls and garnish with dollops of yogurt, chopped dill and sliced pickles.





Compiled Recipe – Milky Sopas

Milky Sopas

* 1 ½ cup macaroni
* 2 tbsp butter
* 1 tbsp oil
* 5 cloves garlic, peeled
* ½ kilo chicken breast, cubed
* ¼ tsp ground cinnamon
* ½ tsp sage leaves, ground
* 2 cups fresh milk
* 2 cups chicken broth
* 6 pieces Vienna sausage, sliced
* salt (to taste)
* ground black pepper (to taste)

1) Bring a large pot of water to a boil. Salt the water and add macaroni. Cook 2 minutes less than directed. Drain macaroni and keep warm. Set aside.

2) Meanwhile , in another pot over medium heat, add butter and oil. Once butter is melted, add garlic, stirring to prevent sticking. Cook until aromatic and beginning to brown.

3) Season chicken with cinnamon, sage, salt and pepper, to taste. Working in batches, add chicken to the pot and sear all sides before adding the next batch of chicken.

4) Pour in milk and chicken broth. Stir, bring to a boil, and then simmer just until chicken is cooked through. Add cooked macaroni and sausages. Season to taste. Cook until sausages are heated through. Ladle into bowls and serve while hot.


Compiled Recipe – Homemade Chicken Gravy

Homemade Chicken Gravy

* ½ cup butter
* 1 tbsp garlic, chopped
* 2 tbsp onion, chopped
* ¼ cup all purpose flour
* 1-2 cups chicken broth

1) Collect chicken drippings from the roaster. You can add a bit of water to help scrape the drippings off the pan.

2) Melt butter in a sauce pot. Sauté garlic, onions, and then add flour. Mix well. Add chicken broth and the chicken drippings.

3) Constantly stir until the mixture thickens.



Compiled Recipe – Tuna Fettucine in Brown Butter Sauce

Tuna Fettucine in Brown Butter Sauce

* 250 grams fettucine noodles
* 3 tbsp butter
* 8 fresh sage leaves, stemmed
* 2 cans tuna in oil
* 2 tbsp chicken broth
* 3 tbsp parmesan cheese
* salt and pepper to taste

1) Cook noodles according to package directions.

2) Melt butter over medium low heat. Add and stir sage, cooking until butter is dark amber in color. Set aside sage leaves once they curl up. Toss in tuna.

3) Add stock to butter, followed by pasta and cheese. Toss to coat. Add some pasta water if sauce is too dry.

4) Season with salt and pepper. Garnish with cooked sage leaves and top with more cheese.