Healing Chicken Soup in the Pressure Cooker

Friends, it happened. I got the flu last week, and it hit me like a ton of bricks. To be honest, I attribute it to two things: First, I was late getting my flu shot. Everybody else in my family got it early, and they’re thankfully fine. Lesson learned. I’m not invincible.


Wait, you see corn in this photo that isn’t in the ingredients? Are you saying you DON’T throw in leftover veggies when you make soup?

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Brad’s Pork Tenderloin with Roasted Carrots

I’m giving you a holiday gift today, a recipe that is company-worthy with just two ingredients for a main dish. Sure, it’s semi-homemade, but who cares when it’s this delicious?

The secret ingredient is called Soy Vey Veri Veri Teriyaki Marinade and Sauce. Now I’m sure you think you’ve never heard of it, but it’s widely available, so check your supermarket. Here’s what it looks like:

Continue reading “Brad’s Pork Tenderloin with Roasted Carrots”

Dairy & Egg-Free Chocolate Chip Cookies

Our neighbors, the Ellinger’s, just moved back to North Carolina, and we miss them! But they gave me a recipe upon parting that’s really good! These cookies are both dairy and egg free (from when her kids were allergic), but they are delicious even if you don’t have those limitations! You know the recipe is good by how it looks on the page!

EllingerCookies

The Best Cookies

I hosted a new book club at my house recently, and one of my guests brought me a bag of cookies instead of wine. My kind of girl!!

I was dieting and dutifully put the bag in the freezer. When I’d lost weight, they were the FIRST thing I ate. Hint – they are great with a cup of coffee in the morning!

The original recipe is from Ina Garten, but I replaced some of the nuts and raisins with chocolate chips (because: chocolate). Winner!!

1 cup pecans
½ pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 t. pure vanilla extract
1½ cups all-purpose flour
1 t. baking powder
1 t. ground cinnamon
1 t. kosher salt
3 cups old-fashioned oatmeal
1 cup raisins
1 cup chocolate chips

Preheat the oven to 350 degrees.

Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, chocolate chips and pecans and mix just until combined.

Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

Unforgettable Chicken Casserole

My best friend Jennifer is one of the world’s best cooks. So when she says something is unforgettable, I believe her! This sounds like an amazing cheat meal!

Makes 6 to 8 servings

3 cups chopped deli-roasted chicken
1 cup finely chopped celery
1 cup (4 oz.) grated cheddar cheese
1/2 cup slivered almonds
1/2 cup sour cream
1/2 cup mayo
1 (10 3/4-ounce) can reduced sodium cream of chicken soup
1 (4-oz) can water chestnuts, drained and chopped
11/2 cups French fried onion rings

Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11- x-7 in. baking dish.

Bake at 350 for 40 min.  Sprinkle onion rings evenly over top. Bake 5 minutes or until bubbly around edges. Let stand 10 minutes before serving.

Cilantro Yogurt Sauce

Oh how I love this recipe. It’s so versatile and I’d say dangerous if it wasn’t so darn healthy! It all mixes up in a food processor and will make any Mexican dish better. Or one could sit and eat it for breakfast with chips. Hypothetically.  It would be a great topping for chicken or fish tacos, along with some queso fresco. Please make it and tell us if you woke up in the middle of the night thinking about it.

1 cup plain greek yogurt
1 cup fresh cilantro
1 jalapeno seeded
2 cloves garlic
1 teaspoon cumin
juice of 1 lime
kosher salt

Mix all ingredients in a food processor and taste for salt. Eat with a spoon like nobody’s watching!