Wednesday, March 31, 2010

Sausage Potato Soup


This is my version of an Olive Garden favorite.  I use sage flavored sausage rather than Italian sausage.  I prefer the flavor, but feel free to experiment with you own.

Sausage Potato Soup

1 pound pork sausage, sage flavored

1 medium onion, diced

1 teaspoon garlic powder

1/2 teaspoon black pepper

salt to taste

2 cups chicken broth

1 cup condensed milk

5 medium potatoes, diced

1 cup chard, roughly chopped

Combine potatoes and chicken broth in a large pot, bring to a boil and reduce to simmer.  Brown sausage with onion, garlic, pepper and salt until no longer pink.  Drain well and add to broth and potatoes.  Add milk and bring to a boil.  Reduce heat and cook until potatoes are tender.  In last 15 minutes of cooking, add chopped chard.

Sunday, March 28, 2010

Chicken and Wild Rice Casserole


I love oven roasted chicken.  Just the aroma coming from the oven makes my mouth water.  The best part is leftovers!  I used garlic roasted chicken in this recipe so it is already flavored. If you’re not using leftovers, add your own favorite spices.

Chicken and Wild Rice Casserole

2 cups cooked chicken, cut into small pieces

1 cup brown rice

1/2 cup wild rice

1 can cream of chicken soup

2 cups water

spices to taste if not using leftover chicken

Pre-heat oven to 350 degrees.  Combine all ingredients and mix well.  Pour into casserole dish.  Cover with foil and bake for 1 hour or until rice is tender.

Friday, March 12, 2010

Baked Chicken and Spaghetti


Often times I plan dinner.  Sometimes it falls into my lap – literally.  I had some leftover chicken that I was going to make into a casserole.  When I opened up the cabinet door, the box of spaghetti fell out.  It was open.  I caught the box by the closed end.  What ended up on my countertop was colorless version of ‘pick up sticks.’  As I tried to gather up the sticks, they crumbled in my hands.  In frustration, I grabbed a casserole dish and started dumping in broken spaghetti.  The result was a wonderful casserole.  Unfortunately, I am still finding broken strands on my kitchen floor!

Baked Chicken and Spaghetti

2 cups uncooked spaghetti, broken into pieces

2 cups Prego chunky garden-style pasta sauce

1 cup water

1 cup cooked chicken, cubed

1 cup shredded cheddar cheese

Pre-heat oven to 375 degrees.  Place uncooked spaghetti into casserole dish.  Add chicken and pasta sauce.  Add water and stir.  Bake at 375 degrees for 40 minutes.  Add cheese and bake another 10 minutes or until melted.

Sunday, March 7, 2010

Simple Chicken & Mushrooms



I love mushrooms.  I especially love sautéing them in olive oil until slightly brown.  Leftover chicken and brussel sprouts inspired this quick dish.

Simple Chicken & Mushrooms

1 cup sliced Monterey mushrooms

1 cup sliced Portabella mushrooms

1 teaspoon garlic powder

salt and pepper to taste

1 cup cooked chicken breast, cubed

1/2 cup chicken broth

1 cup cooked brussel sprouts, halved

1 medium onion, sliced

2 tablespoons bacon bits

1/4 cup mozzarella cheese, shredded

1 tablespoon olive oil

Sauté mushrooms, garlic, salt, pepper and onions in olive oil until tender.  Add chicken, broth and sprouts.  Cook until heated through.  Top with bacon bits and cheese and remove from heat as cheese melts.