A Warm Delight

Need a delicious recipe on these cold days to warm you up?  I always look recipes up on allrecipes.com and find the best ones!  They have an iphone app which is very convenient!  I usually alternate the recipes a little to my liking.  The recipe I'm about to share is based off of this one.

The Best Potato Soup Ever

Ingredients:

2 tablespoons butter

1 cup diced onions

3-4 cups peeled and diced potatoes

2 1/2-3 cups chicken broth

1 cup heavy whipping cream

2 cups shredded sharp cheddar cheese

1/4 teaspoon dried dill weed

1/4 teaspoon black pepper

1/4 teaspoon salt

1/8 teaspoon ground cayenne pepper

Directions:

1. In a large saucepan over medium heat, melt butter.  Cook onion in butter until softened.

2.  Stir in potatoes and broth.  Bring to a boil, then cover, reduce heat and simmer 15-20 minutes or until potatoes are tender.

3.  Remove pan from heat and use a fork to mash the potatoes leaving a few chucks for texture.  Pour mixture into a pot and return to medium heat.  Stir in the cream, cheese, dill, pepper, salt and cayenne.  Bring to a low boil and cook, stirring until thickened.

4.  Serve in a bread bowl or with some delicious mountain bread!  Enjoy!

(Recipe makes enough for about 4-5 people so you may want to double it if you have a larger group!)

Stuffed Red Pepper

Stuffed Red Peppers.


gabrielle shared this one with me :)

what you need:
red peppers
green peppers
onions
butter
cream cheese
shredded four cheese
ground beef
rice
sour cream
(you decide how much you want to use!)

directions:
boil a pot of water & cook the rice
-
while that is cooking, brown the ground beef & saute sliced onions red peppers and green peppers in butter
-
preheat oven to 350.
-
in a separate bowl, put shredded cheese and cream cheese. add ground beef, onion, peppers, and rice and mix together.
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cut open the red peppers and clean them out. stuff with mixture.
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cook them on pan in oven until they start to turn color & crinkle.
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serve them over extra rice mixture & top with sour cream.

enjoy.

spinach artichoke chicken

this is a recipe i found searching online for Spinach Artichoke Chicken. at first, i thought it was going to be dry but just be patient & follow the recipe & it will turn out yummmy!

Spinach Artichoke Chicken
ingredients: 1 can fat free chicken broth
3 cloves of garlic
1 lb boneless skinless chicken breasts cut into chunks
2 cups fresh spinach (chopped)
1 can artichoke hearts (chopped)
1/2 cup grated parmesan cheese
2 tablespoons cream cheese
1 cup whole wheat penne (uncooked)
directions:
1. in a non stick pan, saute garlic in 1/2 cup of broth
2. add chicken & cook 5 min, or until cooked through
3. add spinach & artichokes, stir for a few seconds, until spinach wilts
4. add the rest of the can of broth and pasta. bring to boil, then reduce heat & simmer until pasta is tender
5. add parmesean & cream cheese, leave on low heat, stirring constantly until mixed well
6. serve immediately & enjoy!

yum in my tum

I was searching for a recipe to bake chicken that was very tasty but not time consuming to cook this past week. I came across a recipe called Anniversary Chicken. It was not hard to make at all and ended up tasting juicy && amazing! My boyfriend, Andrew, really enjoyed it...not that guys are hard to please with food, because most of them like almost anything! But, here is the recipe if you would like to try it out:

Ingredients

• 2 tablespoons vegetable oil
• 6 skinless, boneless chicken breast halves
• 1/2 cup teriyaki basting sauce
• 1/2 cup Ranch-style salad dressing
• 1 cup shredded Cheddar cheese
• 3 green onions, chopped
• 1/2 (3 ounce) can bacon bits
• 1 tablespoon chopped fresh parsley, for garnish

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

...and this is my final product!