I know i have been slack on blogging lately. last year there were lots of sickness and family issues and I couldn’t find the time. I decided to bring back a few of my favorites. I am going to do On The Menu a little different this year. Some weeks I will post my previous weeks menu(so I will have some photos) and some weeks I will do a theme. This week I am posting three new recipes I tried last week.
I’ve had some stomach issues and with the cold weather I wanted chicken vegetable soup. Instead of a recipe I concocted my own so the measurements are not exact.
3 14 oz cans chicken broth plus one box 32 oz, one ( this is what I had on hand so just add up how much and use all cans if you wish or all boxes.)
1 cup white wine ( you could add more chicken broth
1/2 cup soy sauce
a good splash of Worcestershire sauce
1 tablespoon mince garlic
a teaspoon of cajun seasoning
1 teaspoon onion powder
1 bag frozen carrots
2 cups diced potatoes (I used russet)
1 small cabbage chopped
3 stalks celery chopped
one onion chopped
3-4 chicken breasts or leftover rotisserie chicken
strawberry steak seasoning or Montreal chicken seasoning (or your favorite seasoning) (if using the rotisserie chicken you wont need any of the seasoning and can omit the roasting.)
soy sauce and Worcestershire sauce to the marinade. Season the chicken breasts then put in a bag with the seasoning and seal marinade at least half an hour. Roast in 350-degree oven for 45 minutes in the marinade. Chicken should be no longer pink in the middle if not cook until it is. While chicken cooks mix all above ingredients and cook on medium-low heat until potatoes are just tender, adjust any seasoning to your taste, ( You may want to salt but be sure to taste first since the soy is salty.) Chop the chicken. Add to soup and cook another ten minutes or until all vegetables are fork tender. Enjoy. this makes a big batch for a family or you can eat on it a few days, it gets better as it sets. Hubby and I ate dinner off it twice and I had it for lunch as well.
Pizza Stuffed Shells and a salad. We used this recipe. https://www.facebook.com/BestBitesAOL/videos/2300472403562423/
We did make a couple changes. I didn’t have enough pizza sauce so we used a jar of Ragu. I did double the recipe is why since I was feeding 8 people. I also used two blocks of mozzarella. We served it with garic bread ad a simple chopped salad. I was surprised it didnt go over as well as I expected. The kids preferred the one with the spaghetti sauce over the pizza sauce. So in our house, regular stuffed shells go over better.
Saturday night I cooked a recipe I love for my husband and myself. I pretty much follow the recipe. We do like the full amount of the Dijon and it is great over mashed potatoes, egg noodles or rice. We had this time. It is versatile that you can use chicken breasts or thighs or both. I keep bags of each in my freezer since I prefer thighs and hubby breast so I pulled out 2 of each for us. here is the recipe I use by Cafe Delights. I added Brussels sprouts to round out our meal. https://cafedelites.com/creamy-dijon-chicken/
I hope you try one or more of these recipes the soup and the chicken are 5 star in our home. what was the favorite thing you cooked last week? Do you think you will try one of these?