Tomato Basil Parmesan Soup

A couple of days ago, I was craving soup.  I love cheese soups, but unfortunately I'm the only one in my household who does like them, so I usually share whatever I make with my mom.  Tomato Basil Parmesan soup filled the bill.  

It does take a bit of time to make, but the payoff is worth it!  It's spicy.  It's creamy.  It's tomatoey.  It's yummy, and it is filling!  What's not to like?  Plus, it makes a ton of soup, so there is plenty to eat and plenty to share.  Serve this with an antipasto side, such as olives and cheese, plus a crusty bread or just good old-fashioned crackers.  

Tomato Basil Parmesan Soup

 ½ stick butter

1 cup minced onion (about 1 medium onion)

1 cup chopped celery (about 4 stalks)

1 cup chopped carrots

2 cans (14 to 14.5 oz.) diced tomatoes, undrained

3 cups chicken broth or reconstituted bouillon

1 teaspoon dried oregano

1  Tablespoon dried basil

1 bay leaf

2 cans cream of chicken soup

1 can 12 oz. can evaporated milk

1 cup parmesan cheese     

Salt and pepper to taste

In very large sauce pan, melt butter over medium-low heat.  Add onion, celery, and carrots and allow to cook until onions are translucent.  Increase heat and add tomatoes, broth, oregano, basil, and bay leaf.  Cover, bring to boil, then reduce heat and simmer for 30 minutes.  Remove lid and add cream of chicken soup.  Blend well.  Add milk and blend.  Add parmesan cheese and blend.  Cover, reduce heat to low and allow to heat through for approximately 5 minutes.  Salt and pepper to taste.

Easy Spicy Baked Chicken

Spicy baked chicken is a very versatile dish and one that is so easy to make it should be a sin.   We make this in large batches and then store it and use it throughout the week for both hot and cold dishes.  The first night we usually eat it with rice, potatoes, and a salad or other vegetables.  After that, we may slice it into sandwiches, reheat it and eat it with onions and peppers for fajitas, toss it with greens for an easy salad, or reheat it for a quick hot meal.  

We do this on nights when it's crazy around here and want a simple, hearty meal that can be reheated as needed. We work such varied schedules that many times we eat at different times.  By making this dish, it's a way that we can make sure we all have a nice meal no matter what time we arrive home.  I make my own all-purpose spicy seasoning mix, and combine this with butter or olive oil for a savory seasoning that comes out just right.  The chicken falls apart when it comes out of the oven, and there will also be a savory au jus when baking is finished that is a wonderful seasoning for a baked potato, rice, or noodles.

Easy Spicy Baked Chicken

3-4 boneless skinless chicken breasts (or as many as you want), cut into 2 inch wide strips 

My all-purpose seasoning (recipe HERE) or seasoned salt plus ground black pepper

Butter or olive oil 

Spray a large baking pan with nonstick cook spray.  Coat both sides of chicken strips with seasoning.  Place in pan.  Either dot with 1/2 teaspoon spots of butter or drizzle with olive oil.  Cover pan with foil.  Place in 350 degree oven and bake for 1 hour to 1 hour 15 minutes.  

Okie Carne Adobo with Homemade Adobo Seasoning

We love spicy food, and carne adobo is an easy, filling dish that satisfies that need for spice.  Make the adobo seasoning ahead of time.  It is great added to soups and casseroles for a spicy touch.  It can also be used as a dry rub for grilled meats, especially chicken, or add it to vinegar and oil for a marinade.  

This is an original recipe from me.  It's made stovetop in a large skillet.  It is easy to make, comes together quickly, and is very appealing.  The cook time is approximately 2 hours from preparation to serving but is well worth the wait.  This is slightly different from traditional carne adobo, so we call this Okie Carne Adobo to reflect the adaptations.  

P.S.  Don't you just love my container?  I recycled an empty spice container and used that for my adobo seasoning.  I could have printed a fancy schmancy label, but I was in a hurry! 

Okie Carne Adobo 

2 lbs. stew meat, browned in batches and set aside 

2 cans RoTel tomatoes 

2 cubes beef bouillon (or 2 tablespoons) 

1 Tablespoon homemade adobo seasoning (see recipe below*)

1/4 cup soy sauce 

1/4 cup Worcestershire sauce

2 cups water 

When ready to serve:  Shredded cheese, chopped onions, lettuce, chopped tomatoes, salsa, sour cream, black olives.

Directions:  Brown stew meat in batches.  Return all meat to pan.  Add remaining ingredients and bring to a boil.  Reduce heat, cover, and simmer on very low heat for approximately 1-1/2 hours.  Check liquid level frequently and add water as needed. Meat should come out very tender, and the sauce should thicken.  

When ready, serve over Spanish rice and top with shredded cheese, sour cream, and other goodies.  

*Homemade Adobo Seasoning: 

2 Tbsp. salt
1 Tbsp. onion power
1 Tbsp. garlic powder
1 Tbsp. black pepper
1/2 tsp. oregano
1/2 tsp. chili powder
1/2 tsp. cumin

Mix all and store in air-tight container.  I usually make 2-3 batches at once.  May omit salt but take that into consideration when measuring for a recipe.  If you omit the salt and normally use 1 Tablespoon, instead decrease to 1 teaspoon. 

Creative Cooking - Grilled Chicken with Chipotle-Bacon Aflredo Sauce and Penne Pasta

 We grilled out a couple of nights ago, and there was one chicken breast remaining. This Chipotle-Bacon Alfredo sauce over penne pasta was a great solution for using that lone leftover chicken breast.  It came together easily and consisted of items I had in my cabinets.  This made a ton of food, enough for two servings plus lunch and dinner the next day. 

GRILLED CHICKEN WITH CHIPOTLE-BACON ALFREDO SAUCE OVER PENNE PASTA

1 grilled chicken breast sliced/diced into pieces
1-2 strips of bacon
1-2 Tbsp. chopped onion
1 can diced tomatoes with Chipotle chiles (I used Red Gold Tomatoes with Chipolte seasoning, but you might have to substitute a can of diced tomatoes with about 1 tablespoon diced chipotle peppers)
1 jar alfredo sauce
About 1 cup shredded cheese (I used Colby-Jack)

4-6 servings of cooked penne pasta

In a large frying pan, fry the slices of bacon until crispy. Remove from pan. Saute chicken and onion in bacon drippings until onion begins to turn translucent. Add can of tomatoes with chipotle and stir together with chicken and onion. Allow to cook until liquid from tomatoes has reduced down. Add alfredo sauce and shredded cheese, cooking to combine and until shredded cheese melts.  Stir in crumbled bacon.  Serve over penne pasta. 

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