Wednesday, December 29, 2010

Chicken Florentine Soup

This soup is out of this world!!! I believe it is my new favorite!!! During the cold months there is definitely nothing better than warm soup with homemade bread or rolls.

Chicken Florentine Soup

3 chicken breast cooked and shredded

1 onion, chopped

2 T. garlice

2 sweet bell peppers(red, orange, or yellow)chopped

2 T. Butter

1 tsp salt

3/4 tsp pepper

3 sprigs fresh rosemary chopped or 1 tsp dried and crushed

3 medium carrots, chopped

3-4 cups water

2 T. chicken bouillon

6 cups chicken broth

1/2 cup pesto

1 batch alfredo sauce (recipe below)

4-5 cups penne, cooked (i used whole wheat )

4 -6 cups chopped fresh spinach

Melt the butter in a large pot, add the onion, garlic, peppers , and carrots. Saute until they begin to get tender. Add shredded chicken and spices and cook for 5 minutes. Add the water, chicken bouillon, and chicken broth. Bring to a boil and simmer for 30 minutes. Add the pesto & alfredo sauce & spinach and simmer till heated through. Add cooked pasta right before you serve it.

Alfredo Sauce

1 stick butter

8 oz. cream cheese, softened

1 cup parmesan cheese

1 cup milk

1tsp garlic powder (not garlic salt)

In a saucepan, cook all ingredients on medium low heat until smooth and creamy. Add more milk if to thick for you. Use for soup above or over your choice of pasta.

Note: for the soup you may use store bought alfredo. you will need about 2 1/2 cups for the soup but i reccommend homemade it is way better tasting. I can't stand the store bought nasty stuff.

Tuesday, December 21, 2010

Herbed Dinner Rolls

Sorry I haven't posted in awhile. Having a new baby kind of makes doing things a little bit more diffucult. It is harder to find time to post things on my blog. Anyway, here is a great recipe for you to try.These rolls are so yummy and go so great with a bowl of soup. They would be great on your holiday dinner table as well. Give them a try you won't be disappointed believe me!!!

Herbed Dinner Rolls
2 cups warm water
4 T. butter, softened
2 eggs
1/2 cup sugar
2 tsp salt
1 tsp. each of dried basil, oregano, thyme, and rosemary, crushed
6 1/2 cups flour
2 T. yeast

Place the warm water in a bowl, add the yeast and let stand for about 10 minutes or until yeast is activated and bubbly. Add the butter, eggs, sugar, salt, and spices and mix. Then add the flour a little at a time until forms a soft dough. Turn onto floured surface and knead a few minutes. Place in a oiled boil, cover and let rise till double in size. Punch dough down and roll into rolls and place in a greased pan, cover and let raise until doulble in size. Bake at 350 for 12-15 minutes or until golden brown. If desired brush with butter and sprinkle with coarse salt.