Hearty Soups and Stew Recipes


Rezich Family Kitchen

Can you tell we’re anxiously waiting for spring and summer?  Like most of the country our temperatures in Michigan are unbelievable cold.  At 3:00 p.m. in the afternoon, with the sun shinning we are at -2 degrees F.

Snow Storm January 2014

Great day for staying indoors and making a hearty soup or chili that will warm you from the inside out.  Today we’d like to share with you the link to our Chili, Soup and Stew Recipe page.

Visit our Chili, Soup and Stews Page at Rezich Family Kitchen

https://rezichfamilykitchen.wordpress.com/chili-soups-and-stew-recipes/

 

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Cocoa Chili

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Another Snow Storm Expected In Michigan….Soups On!

The holidays are over I’m done with snow and cold weather, completely over it.  I’m ready for sunshine and warm weather. Unfortunately, living in Michigan means that I have roughly 75 days until the official first day of spring and 168 days until the first day of summer.  Our current forecast is calling for single digit temperatures and snow anticipated to start later tonight continuing into late Sunday night, early Monday morning leaving.  We’ve been told to expect an additional 6-10” of snow.  That’s 6-10” of snow on top of what we already have.  I’ll just have to suck it up and find ways to take my mind off the inevitable, the cold and snow are here for a while. 

In anticipation of the snow and cold I decided to make this a “foodie” weekend and try a couple of new recipes.  The first was “Hearty Chicken Noodle Soup” which I found through “The Country Cook” blog.  I have to say the house has smelled wonderful all afternoon as the soup simmered on the stove.  Of course I had to have a sample to make sure it was seasoned enough and Walt has been picking up the lid and peeking in commenting on how great it looks and smells.  I must say that I think this recipe may just replace my Dzia Dzia’s chicken soup!!

Of course I had to make a few changes, it wouldn’t be me cooking if I didn’t right?  The original recipe calls for 32 oz. of chicken stock or broth.  *I measured out 8 cups of water and then added three of the tubs of Knorr’s Homestyle Chicken Stock to the pot.  I brought that to a boil and then added the chicken and spices.

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 HEARTY CHICKEN NOODLE SOUP 

What You’ll Need:

2 (32 oz.) cartons chicken stock  (*NOTE:  I used 8 cups of water and added three tubs of Knorr’s Homestyle Chicken Stock)

1/2 tsp. poultry seasoning

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 lb. boneless chicken (breasts, thighs or tenderloins)

1 cup diced carrots

1/2 cup diced celery

1 can condensed cream of chicken soup (undiluted)

3 cups water

3 cups egg noodles, uncooked (I used Mrs. Millers Old fashioned Medium Homemade Egg Noodles)

salt & pepper, to taste

Directions:

The rest of the recipe go to:  

http://www.thecountrycook.net/2013/11/one-pot-chicken-noodle-soup.html

Loaded Chicken And Potatoes

Today I have a special treat, a recipe from my daughter Nikki.  Nikki is a wonderful cook, like her momma she isn’t afraid to try new things or to deviate from a recipe to make it her own.  If Nikki is afraid of anything it’s the thought of me turning the blog over to her, just can’t seem to get Nikki comfortable with writing about her cooking adventures.  I’m working on it though.

We’re pretty proud of our girl.  She is going through some life changes lately some are good, a few are bad, others are sad.  But Nikki is a strong girl with a good head on her shoulders, there is no doubt she is going to come out on top of all of this.

Recently Nikki quit her job of eight plus years because of the hours and the time it was taking her away from her little man Eric who started Kindergarten this past September.  As scary as that decision was it turned out to be the right one.  Nikki immediately landed a great job with endless possibilities; a great place for her to settle into a career and not just a job.  Best of all she can take Eric to school in the morning and she is home at night with her little man.  Eric loves it and so does Nikki!   It also means that I get to spend a couple hours a day, a few days a week with Eric before Nikki comes home.  It’s a win, win, win for all three of us!

Eric and Nikki have been putting their time together to good use.  They do homework, read books, play outside, go for walks and play on ABC Mouse.  They have been cooking up a storm too!!  It’s fun watching them together, Nikki will actually ask Eric what they should make for dinner, he gives his opinion.  A family meeting resulting in a joint decision, a mutual agreement.  Needless to say I am hoping that all this cooking and experimenting over there is going to be great for our blog!

Yesterday when Nikki shared this recipe on her Facebook page and posted that she was making it for dinner last night I knew I had to get her to let me blog about it.  I had no doubt that I wouldn’t get Nikki to write the blog so we agreed that she would whip up the dish and let me know how it turned out so I could blog about it.

When Nikki took it out of the oven she sent me a picture via text and her message read; “Smells and looks fantastic!”  After she taste tested it she sent me another text; “OMG!!  Cajun instead of paprika one “hell of a kick!!”  It’s awesome!!  No doubt Nikki is my daughter, she used Cajun instead of the paprika the recipe calls for.  Not only did she make a spice switch she made sure it was spicy too!!

This dish is easy to make and can be put together pretty quickly.  Perfect for a fall evening at home while spending time with those you love.  Give it a try!

Thanks Nikki!!  Can I put my request in now for one new recipe a week?  Next I have to work on my momma, she has some great recipes I’d like to share, I just need to get Mom a digital camera for photo’s!!

Have a great Thursday everyone!!

Loaded Chicken and Potatoes

LOADED CHICKEN AND POTATOES

Ingredients:

1 lb boneless chicken breasts, cubed (1″)

6-8 medium skin on red potatoes, cut in 1/2″ cubes

1/3 c olive oil

1 1/2 tsp salt

1 tsp black pepper

1 Tbsp paprika (Nikki substituted Cajun Seasoning)

2 Tbsp garlic powder

2 Tbsp hot sauce (more if you like it HOT)

Topping:

2 c fiesta blend cheese

1 c crumbled bacon

1 c diced green onion (Nikki omitted the onion)

Directions:

  • Pre-heat oven to 400 degrees.
  • Spray a 9X13″ baking dish with cooking spray
  • In a large bowl, mix together the olive oil, salt, pepper, paprika (cajun seasoning), garlic powder, and hot sauce
  • Add the cubed potatoes and chicken and stir to coat
  • Carefully scoop the potatoes and chicken into the prepared baking dish
  • Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside
  • While the potatoes are cooking, fry your bacon (about half a pound)
  • Once the potatoes and chicken are fully cooked, remove from the oven
  • Top the cooked potatoes with the cheese, bacon, and green onion
  • Return the casserole to the oven and bake for 5 minutes or until cheese is melted

Serve with any of the following:

  • Extra hot sauce
  • Ranch Dressing
  • Sour Cream

Source:  N. Kiester (Source: SuperMoms Raising Healthy Kids – Kristen Washington)

Hershey Bar Pie

I’ve been asked recently why I’ve not been posting daily as I’ve done in the past.   The main reason is lack of time.  For those that don’t know or are new to our family blog, I went back to work in May and took a short break from writing for several reasons including the new job.  Even though it’s part-time, other obligations have made it harder for me to sit down and write so that’s why there has only been a Sunday and Monday post.  On Saturday I can compile info for Sunday’s “Coming Up This Week…,” finish personalizing it on Sunday morning before I publish it.  On Sunday I start to write Monday’s post, adding a few finishing touches on Monday morning before I hit the publish button.

My goal is to return to blogging at least 3-4 times per week (hopefully soon) and maybe even make a few minor changes in content.  We’re still cooking and baking, still working on crafts and projects.  I hope you’ll bear with us during this time of transition.

Today we want to share with you a recipe for Hershey Bar Pie.  I actually made this for Joshua who is hooked on the Hershey Bar Pie from Burger King.  Although in Joshua’s eyes it didn’t compare to Burger King’s Hershey Pie, he thought it was a great runner-up.  I had one piece, papa and Joshua took care of the rest over the course of a few days.  I’d say it was a huge hit.

This pie is easy to make, light and delicious.  If you want to whip up something quick for your sweet tooth, something to serve to friends and family or something sweet to take as a “dish to pass” event, this pie is perfect.

Hershey Bar Pie

HERSHEY BAR PIE

What You’ll Need:

1 (6.0 oz.) HERSHEY’S Milk Chocolate Bar, broken into pieces
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
1 packaged crumb crust – I used Chocolate – You can also make your own

Directions:

  • Place candy bar pieces in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until chocolate is smooth when stirred
  • Cool chocolate slightlyFold whipped topping into melted chocolate; spoon into crust
  • Cover; refrigerate 6 hours or until firm
  • Garnish as desired
  • Cover; refrigerate leftover pie

Makes 6 to 8 servings

Source: https://www.hersheys.com/recipes/recipe-details.aspx?id=3515&name=Easy%20HERSHEY%20Bar%20Pie

Crock Pot Buffalo Chicken Pasta

There is no denying that I have been on a mission, for several years now, to find the perfect recipe that comes even remotely close to Red Robin’s Sante Fe Chicken Pasta, which unfortunately they replaced it with Southwest Chicken Pasta and there is absolutely no comparison between the two, I’d rather have the original Sante Fe Chicken Pasta.

Sante Fe Chicken Pasta had a great kick to it, a creamy alfredo sauce with chipolte peppers, sweet red and green peppers. slivers of sautéed red onion served over a bed of penne pasta and grilled chicken breast on top – YUMMY!  Over the years I’ve tried several “Sante Fe” type recipes and they just don’t come close enough for me so, I keep trying.

When I found this recipe, Crock Pot Buffalo Chicken Pasta, on Pinterest through allthecooks.com; http://www.allthecooks.com/crockpot-buffalo-chicken-pasta.html.  I did make just a few minor additions, I added sliced red, green and yellow peppers (half of each one) along with a small red onion slivered.  I tossed it in about an hour before dinner was scheduled to be ready.

I knew this wasn’t going to taste like the Sante Fe Chicken Pasta I was craving but it sure did look delicious and I was hoping that the buffalo wing hot sauce would give it enough of a kick for me.  I’m happy to say this recipe was quite delicious and easy to make.  Go ahead, give it a try.

Crock Pot Buffallo Chicken Pasta

CROCK POT BUFFALO CHICKEN PASTA

What You’ll Need:

1 pound ·  Chicken breasts, bite-sized pieces

1 can · Cream of chicken soup

½ cup · Hot sauce, like for buffalo wings

1 ½ cup · Shredded mozzarella cheese

½ cup · Crumbled blue cheese

Sliced red, green and yellow peppers

Sliced red onion – thin

3 cup · Uncooked penne pasta

1 ½ cup · Sour cream

Directions:

  • Season chicken with salt and pepper and put in crock pot
  • Add soup and hot sauce and stir
  • Cook on low 4-6 hours or high 2-3 hours
  • About an hour before adding the cheeses and sour cream add your onion and peppers
  • Stir in cheeses and sour cream
  • Turn off crock pot
  • Cook pasta according to package directions – Drain.
  • Add to crock pot
  • Stir well and serve

Source:   allthecooks.com; http://www.allthecooks.com/crockpot-buffalo-chicken-pasta.html

Coming Up This Week….October 13 – 19

Sunday

 

Good “SUNDAY” morning everyone!!  Hope your weekend has been a great one so far.

This week we have some fun and tasty days to celebrate.  Monday is National Dessert Day, what a fun day.  Celebrate by making a dessert to share with your family, buying one that you’ve been dying to try, take a trip to your local ice cream or sweet shop and indulge or an even better, eat dessert in place of a meal!!

Wednesday, October 16 is World Food Day.  It always amazes me that there are so many people in our country, especially children who go without food for days on end.  On this day do something to help put an end to hunger, donate non-perishable items to your local food pantry or kitchen.

And then there is Sweetest Day.  Sweetest Day is not celebrated everywhere, it’s a made up holiday who many feel for the sole purpose of making candy companies and florists a little extra cash.  I think a great way to spend this day would be to do something “sweet” for someone; visit the elderly, rake someone’s leaves, hold the door for someone, let someone go ahead of you in line.  It doesn’t have to be about candy or flowers, just something that leaves another person with the thought “Oh, how sweet of her/him.”

Also on Saturday is “Evaluate Your Life Day.”  Good day to reflect on how you think your life is going, where it’s going, the decisions you’ve made, the friends you’ve chosen, the path your on.  Is it, are they right for you?  What changes can you make on this day to make you a better person.

This a fun week filled with desserts, chocolate and pasta, good deeds and reflection.  Have fun with them, you never know who you might make smile this week.

Sunday – October 13

  • National Yorkshire Pudding Day
  • International Skeptics Day

Monday – October 14

  • National Dessert Day
  • Be Bald and Free Day

Tuesday – October 15

  • National Chicken Cacciatore Day
  • National Roast Pheasant Day
  • White Cane Safety Day

Wednesday – October 16

  • World Food Day
  • Bosses Day
  • Dictionary Day

Thursday – October 17

  • National Pasta Day
  • Four Prunes Day
  • Wear Something Gaudy Day

Friday – October 18

  • National Chocolate Cupcake Day
  • No Beard Day

Saturday – October 19

  • Oatmeal Muffin Day
  • National Seafood Bisque Day
  • Sweetest Day
  • Evaluate Your Life Day
  • International Newspaper Carrier Day

NOTE:  My sweet niece Chantell pointed out to me that in the original version I posted I had the date as September!!  Thank you Chantell – love you too!!

Coming Up This Week…Sept. 29 – October 5

Sunday

I don’t know about anywhere else but yesterday was the perfect fall Saturday in Michigan.  The temperatures were mild, the sun was shining and the beautiful baby blue sky was an unblemished backdrop for fall’s burst of color.  Red, orange and yellow leaves still hanging on the trees created a perfect picture of fall in Michigan.

Our Sunday, however, is not so perfect…it’s cooler, overcast with a threat of rain.  But it is Sunday, rain or shine and time for our “Coming Up This Week…” post.  My favorites this week are “National Coffee Day,” “Homemade Cookie Day,” “National Taco Day,” “World Teacher Day,” and “Do Something Nice Day.”

I wish I could add vodka day in there somewhere but I can’t.  I’m a sweet wine, foo-foo umbrella drink kinda gal.  Give me a “Bellagio Funky Monkey” a frozen strawberry margarita, or a nice chocolate “Amaretto Freeze” and I’m a happy lady.

As always….pick a day or two this week and have a little fun.

Sunday – September 29

  • Confucius Day
  • National Coffee Day

Monday – September 30

  • National Mulled Cider Day
  • National Mud Pack Day

Tuesday – October 1

  • World Vegetarian Day
  • Pudding Season Begins
  • Homemade Cookie Day

Wednesday – October 2

  • National Fried Scallops Day
  • National Custodial Worker Day
  • Name Your Car Day

Thursday – October 3

  • National Caramel Custard Day
  • Techies Day
  • Virus Appreciation Day

Friday – October 4

  • National Taco Day
  • Cinnamon Roll Day
  • National Vodka Day
  • National Golf Day
  • National Frappe Day

Saturday – October 5

  • National Apple Betty Day
  • Do Something Nice Day
  • International Frugal Fun Day
  • Oktoberfest
  • World Teacher Day

Ranch Mashed Potatoes

Happy Monday everyone!  We’re coming out of a really great weekend, the new furnace and air conditioner were installed on Friday, Saturday Joshua and Kaylee hung out for a bit, we made a big batch of pasta, pizza and bread sticks!  Yesterday we went to Joshua’s first flag football game of the fall 2013 season and yes….we won!!  Busy, busy, busy!!

I know there are probably some who are wondering what’s so happy about a Monday, it’s the first day of the work/school week and usually the most dreaded day of week.  Well I look forward to my Mondays, I pick up Eric from school every Monday (Tuesday and Wednesday too) and we get some Eric and grandma time in before Eric heads off to spend some time with his daddy while his momma is working.  So, I no longer dread Monday’s.

Today I want to share with you my recipe for Ranch Mashed potatoes.  I hadn’t thought about using Ranch salad dressing in my mashed potatoes until one day my Wendy’s take out baked potato came back to the office without sour cream.  The office refrigerator didn’t have sour cream but it did have Ranch dressing packets so I used that instead and became addicted!!  To this day when I order a baked potato from Wendy’s I get a packet of ranch dressing instead of sour cream.

The chances that I will have Ranch dressing in my refrigerator far out weigh the chances that I will have milk.  We just don’t drink or use a lot of milk in fact when I buy milk I only buy a pint because I know we are not going to use it or drink it.

That’s exactly what happened one day long ago, I was making mashed potatoes and realized that I didn’t have enough milk but I did have Ranch dressing so I used the Ranch dressing instead and my potatoes became an instant favorite.

I love recipes that come from ingredients that I’m sure to always have in the house.  These potatoes are also great made ahead and reheated in the oven until warm.  Try them and ENJOY!!

RANCH MASHED POTATOES

Ranch Mashed Potatoes

What You’ll Need:

1.5 – 2.0 lbs. Idaho Potatoes – peeled

2-3 slices American Cheese (I use Kraft American Cheese)

2 tbsp. butter

1/4 Cup Ranch Dressing (I use Kraft Original Ranch – You can increase/decrease to preferrence)

Salt/Pepper to taste

Directions:

  • Place peeled potatoes in a sauce pan – cover with water – bring to a boil – let boil 15 to 20 minutes until potatoes are easily pierced with a fork – Drain
  • Add cheese, butter and Ranch dressing to the potatoes – place cover on pot until cheese melts
  • Mash with hand masher, not mixer
  • Serve