Chicken Soup with Mini Ravioli's

Sometimes you just don't have all day to make homemade chicken soup.  This recipe is quick and easy but tastes like it's been simmering in the pot all day! 

Ingredients

2  bone in chicken breasts
2 Large cans of chicken broth ( 48 ounces each),   I use College Inn.
1 large onion chopped
4 large carrots peeled and cut on a bias
4 celery stalks cut on bias
4 Tbs Parsley minced
4 hard boiled eggs, peeled and chopped
Mini Ravioli's ( 2 cups )
Salt and Pepper to taste

Directions

Drizzle each chicken breast with olive oil, then season with salt , pepper then  sprinkle any other fresh herbs you have on hand.  This time I used fresh minced parsley, sage, thyme and rosemary.

Roast chicken breasts until fully cooked.  I use a meat thermometer and make sure it reaches 165 internal temperature.

Cool chicken and remove all the meat leaving it in chunky pieces.


Add broth to a large pot,  the cooked chicken, peeled chopped carrots, celery, 4 Tbs chopped parsley, 4 chopped hard boiled eggs.  Bring to a boil and then lower to simmer for approx 15 minutes until carrots are al dente.  Right before serving, return the soup to a boil, add the mini ravioli's.  They'll rise to the top when their done!       

Print Recipe

     

You Call This Meatloaf ?

 




After years and years of disappointing meatloaf creations, I finally created one that is now my
 "go to" meatloaf.  .  The golden raisins, pine nut , fresh herbs and veggies put this meatloaf above and beyond any meatloaf you've ever made.  To assure that your meatloaf remains moist, do NOT over mix it. Mix it lightly and gently with your fingertips.

Serves 4-6 people.

Ingredients

• 1 stalk Celery, Chopped
• 1 whole Medium Onion, Diced
• ½ cups Red Bell Pepper, chopped
• 1 clove Garlic, Minced
• 1 teaspoon Fresh Rosemary, Chopped
• 1 teaspoon Fresh Thyme, Minced
• 2 Tablespoons Fresh Parsley, Chopped
• 2 whole Eggs, Slightly Beaten
• 1-½ teaspoon Yellow Mustard
• ¼ cups Ketchup
• 1 teaspoon Worcestershire Sauce
• 2 teaspoons Salt
• ½ cups Light Cream
• ⅔ cups Fresh Bread Crumbs
• ¼ cups Golden Raisins
• ¼ cups Pine Nuts
• 2 pounds Ground Beef

 

 

Preparation Instructions

Preheat oven to 350 F.
In a large skillet over medium heat, saute the celery, onion and bell pepper until translucent, approximately 5 minutes. Add the garlic, rosemary, thyme and parsley. Saute for an additional 2 minutes. Remove this vegetable mixture from stove and let cool.

In a large bowl add the eggs, mustard, ketchup, Worcestershire sauce, salt and cream and whisk together. Gently add the breadcrumbs, raisins and pine nuts.
 Add the cooled veggie mixture and the ground beef. Gently mix everything together with your fingertips. Be careful not to over mix.
Grease one large loaf pan or 4 mini loaf pans. If using mini loaf pans make sure to divide evenly.
Bake at 350 F for approximately 45 minutes.


Printable Recipe

Sister Sandy's Hot Crab Dip

My sister Sandy shared this yummy dip recipe with me several years back. You won't have any leftovers with this one! 

1/2 cup sour cream
2 Tbs Mayo
8 ounces cream cheese softened
1 tsp horseradish
1/2 tsp dry mustard
1/2 tsp Worcestershire
1/4 tsp hot pepper sauce
1 Cup cheddar cheese
2 cans crab meat drained
Paprika


Directions

Combine the first seven ingredients.
Gently stir in the cheddar and crab meat.
Spread in a pie plate. 
Sprinkle with paprika and bake at 350 degrees for 18-20 minutes.  Should be golden brown and bubbly.
Serve with crackers. crostini bread or cut veggies.

Lovell Lake Zucchini Pie

This is a great little zucchini pie,  perfect for breakfast, brunch, lunch or dinner.  This recipe was in the Lovell Lake Association cookbook a few years ago.    I don't know who submitted it, but it's a keeper and a great way to use up some of your summer garden zucchini.




Ingredients

4 Cups Zucchini- thinly sliced
1 Cup onion chopped
1/3 Cup butter
2 Tbs parsley chopped
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp basil
1/4 tsp oregano
2 eggs well beaten
2 cups mozzarella
1 pie shell ( a frozen pre made shell works great, just make sure you thaw it first.  )
2 tsp mustard

Preheat oven to 375 degrees

Directions
In saute pan over medium heat,  cook zucchini and onion in butter for about 10 minutes until tender.  Stir parsley and seasonings into saute pan.    In a large bowl, blend eggs and cheese.  Combine with the veggie mixture.  Brush the pie shell with mustard.  Pour veggie mixture into pie shell and bake for 18-20 minutes,  until knife comes out clean.

Printable Recipe

My friend Jackie added garlic and topped it with fresh tomato's and panko bread crumbs!