Chicken Pot Pie Soup

• 2 lbs boneless, skinless chicken breasts
• 2½ c frozen, mixed vegetables
• 3 c potatoes, cubed
• 2 cans cream of chicken soup 
• 1 c water
• 2 tbsp cornstarch + 3 tbps cold water

Cut about two pounds of boneless, skinless chicken breasts into cubes and place them in crock pot.
Top with about 2½ cups of frozen, mixed vegetables.  Add 3 cups of cubed potatoes.  Top it all with  cream of chicken soup and 1 cup of water.  Mix it all together and cook on high for about 6 hours.

Mix together 2 tablespoons of cornstarch and 3 tablespoons of cold water. Stir the mixture into the chicken pot pie soup. Put the lid back on and allow the soup to thicken for about 10 minutes.

Serve topped with warm biscuits.

Grilled Pimento Cheese Sandwich

• 1 c mayonnaise
• 1 (4-oz.) jar diced pimiento, drained
• 1 tsp Worcestershire sauce
• 1 tsp onion, finely grated
• 2 (8-oz.) blocks sharp Cheddar cheese, shredded
• Bread, sliced 
• Mayonnaise

Stir together 1 cup mayonnaise, diced pimiento, Worcestershire sauce, and onion. Stir in shredded sharp Cheddar cheese. 

Spread 1/4 cup pimiento cheese mixture on 1 side of a bread slice; top with another bread slice. Lightly spread both sides of sandwich with mayonnaise. Repeat with remaining pimiento cheese mixture for desired number of sandwiches. 

Cook, in batches, on a hot griddle or large nonstick skillet over medium heat 4 to 5 minutes on each side or until golden brown and cheese melts.

Baked Spiral Ham

• 1 large onion, sliced
• 2 tbsp butter
• 1 fully cooked spiral ham, 7-10lbs
• 1 1/2 c chicken broth
• 1 c dry red wine

In a small skillet, saute the onion in butter until tender; transfer to a roasting pan. Place ham on top. Pour the broth and wine or additional broth over ham. Bake, uncovered, at 325° for 2-3 hours or until a meat thermometer reads 140° and ham is heated through.

Cream of Mushroom Soup

• 4 tbsp olive oil
• 4 tbsp butter
• 2 lb cremini mushrooms, roughly chopped
• Small handful of shiitake mushrooms, chopped
• 3/4 c minced shallots
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 3/4 tsp dried tarragon
• 4 c chicken stock
• 1/2 c heavy cream
• 1/2 tsp freshly ground black pepper

Heat olive oil on medium high heat in a 5-6 quart thick-bottomed pot. When the oil is hot, swirl in the butter. Once the butter has melted, add the mushrooms, stir to coat with the olive oil and butter. Cook the mushrooms on medium high heat until they are lightly browned and have released most of their water. Remove 1 cup of the cooked mushrooms from the pot and set aside.

Reduce heat to medium. Add the minced shallots and the garlic to the pot, stir to combine, cook for about a minute. Add the salt, dried tarragon, and the chicken stock to the pot. Increase the heat to medium high, bring to a simmer and cook, uncovered, for 10 minutes. Remove from heat.

   

Using an immersion blender or working in batches with a standing blender, purée the soup until smooth. Then return to the pot. (If the soup is too thick for you, add some water or more stock to thin the soup to the desired level of thickness.)

Whisk the cream into the soup and add the black pepper. Adjust salt and pepper to taste. Stir in the reserved cooked mushrooms.

Italian Tuna Pasta

• 8 oz farfalle
• 1/4 c extra virgin olive oil 
• 2 tsp lemon zest 
• 1 1/2 tbsp fresh lemon juice 
• 1/2 tsp salt 
• 1/2 tsp freshly ground black pepper 
• 3 celery ribs, sliced 
• 1 cucumber, peeled, halved, seeded, and sliced 
• 1 red bell pepper, halved and thinly sliced 
• 1/4 red onion, thinly sliced 
• 2 cans solid white tuna in olive oil, drained 
• 1 tbsp drained capers 
•  1/3 c thinly sliced fresh basil

Cook pasta in boiling salted water according to package directions; drain.

Meanwhile, whisk together olive oil and next 4 ingredients in a large bowl. Stir in celery and next 5 ingredients. Add hot pasta, and toss to coat. Stir in basil. Serve immediately, or chill until ready to eat.

Roasted Baby Carrots

• 1 lb Baby Carrots
• 2 tbsp Extra Virgin Olive Oil
• 1 tsp Salt and Pepper

Preheat oven to 400°F. 

Place baby carrots in a baking dish. 

Toss carrots in olive oil, salt, and pepper until evenly coated.  

Roast at 400°F until carrots are soft when prodded with a fork—approximately 30 minutes.

Roasted Brussel Sprout w/ Bacon

• 1½ lb Brussels sprouts
• 2 tbsp olive oil
• Kosher salt and freshly ground black pepper
• 6 bacon slices, cut into 1 inch pieces

Preheat oven to 400 degrees.
 
Clean and trim Brussels sprouts and cutting any very large heads in half through the core.

Place the Brussels sprouts in a large bowl and drizzle with olive oil, tossing to evenly coat.
 
Pour the Brussels sprouts onto a large sheet pan, in a single layer. Sprinkle with salt and pepper. Then evenly sprinkle the bacon pieces over the Brussels sprouts.
 
Roast in the oven for 20 to 30 minutes, turning halfway through the cooking time, until golden and lightly caramelized.
 
Serve immediately.