Tag: Rachel Ray

Kick*ss Cheddar Biscuits and Chicken Noodle Soup

Now that we’re finally moved into the new house I’m again stretching my cooking muscles. As the weather is changing I decided to try my hand at a quick chicken noodle soup and biscuits.

Enjoy!

IMG_7484.JPG
Chicken Noodle Soup
Curtesy of
Rachel Ray

Ingredients:

• (2) tablespoons extra-virgin olive oil (enough to cover the bottom of the pan)
• (2) medium carrots (I used baby carrots and cut them into bite sized pieces)
• (1) medium onion, chopped (I had a vidalia onion in house, but you can use anything you prefer)
• (2) ribs celery, chopped
• (2) bay leaves, fresh or dried
• Salt and pepper
• (6) cups low sodium chicken stock
• (1) pound chicken breast tenders, diced
• (1/2) pound wide egg noodles (I used about half the bag, you can use more or less)
• A handful fresh parsley, chopped
• A handful fresh dill, chopped

Directions:

Place a large pot over moderate heat and add extra-virgin olive oil. I recommend you add the veggies in the order they are listed to the pot as you chop them up.

Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken about 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.

Stir in parsley and dill, remove bay leaves and serve.

This is an ingredient heavy soup so I ended up adding about 2 cups of water to increase the broth. Just remember to season to taste before serving.

Enjoy!

Cheese – Garlic Biscuits
Curtesy of Betty Crocker

Ingredients:

• (2) cups Original Bisquick™ mix
• (2/3) cup milk
• (1/2) cup shredded Cheddar cheese
• (2) tablespoons butter
• (1/8) teaspoon garlic powder

Directions:

Heat oven to 450ºF.

Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough spoonfuls onto ungreased cookie sheet (you can get 7-9 biscuits). I used an un-greased nonstick cookie sheet, but I recommend greasing your cookie sheet for easier removal.

Bake for 8 to 10 minutes or until golden brown.

While your biscuits are in the oven melt the butter in the microwave. After it’s liquified stir together butter and garlic powder; brush over warm biscuits.

* I think the next time I make these I might add chopped chives to add a different layer or flavor.

Enjoy!

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Marinated Grilled Top Round Steak with Bacon “Smashed” Potatoes and Roasted Mini Carrots

Amy's Fall Feast
Marinated Grilled Top Round Steak

I wanted to use up some of the items leftover from the week’s shopping and this is what I came up with. The recipes came from two different locations as noted and the dinner took about an hour to make prepping everything before starting. Enjoy!

Marinated Grilled Top Round Steak (Classic Rachel Ray 30-Minutes Meals) – the recipe calls for flank steak but I used what I had

Ingredients:

2 cloves garlic, minced (I used pre-minced garlic from the fridge)

1 tablespoon grill seasoning blend (Montreal Seasoning by McCormick)

1 teaspoon smoked paprika

2 teaspooons Frank’s Red Hot (eyeball it)

1 tablespoon Worcestershire sauce

2 tablespoons red wine vinegar (2 splashes, I used balsamic vinegar that gave it a more robust flavor)

1/3 cup extra-virgin olive oil (EVOO)

Directions:

Mix Garlic, grill seasoning, paprika, hot sauce, Worcestershire sauce, vinegar, and 1/3 cup EVOO in a shallow dish. Place meat in dish and coat it evenly in merinade. Let stand 15 minutes.

Heat a grill pan or cast-iron pan over high heat. Grill steak on hot pan; about 4 minutes on each side for medium-rare to medium, and 6-7 minutes on each side for medium-well. Remove steak from grill and let it sit a few minutes before slicing. The internal temperature of the steak will continue to rise while it sits. To ensure your meat is cook use a cooking thermometer. Internal temperature should reach 145 degrees fahrenheit for medium-rare.

Bacon “Smashed” Potatoes (Classic Rachel Ray 30-Minutes Meals)

Ingredients:

2 medium potatoes, cut into 1/4 inch pieces

4 slices thick-cut bacon (the recepie called for chopping this up before cooking, but I found it easier to cook whole than break apart with my fingers)

1/2 chicken broth

1/2 cup shredded mild cheddar cheese

salt and pepper to taste

Directions:

Place potatoes in a small pot and cover with water. Cover pot. Bring water to a boil, remove lid, then cook potatoes until tender, about 12-15 minutes. Drain potatoes and return them to the hot pot. Smash potoates with chick broth and add bacon and cheese. Season with sale and pepper to taste.

Roasted Mini Carrots (Food Network Magazine – October 2011)

Ingredients:

1 1/2 cups mini carrots halved

1 sprig fresh Rosemary (I used about 1 1/2 teaspoons dried)

2 teaspoons Worcestershire sauce

2 1/2 tablespoons EVOO

salt and pepper to taste

Directions:

Preheat oven to 450 degrees. Mix ingredients in a shallow baking dish. Roast, stirring once, until veggies are tender and golden brown, about 25 minutes. After I took the carrots out of the over I put them into the pan that I cooked the steak in for some additional flavor and moistened them as well.