Zucchini Soup: A Favorite

Zucchini Soup

This is one of my FAVORITE soups! It's so fresh and yummy!

  Cook the onions until they are translucent.

 Add the chopped zucchini and cook until slightly soft.

I can't live without this bullion paste (Costco).

 Add a couple tablespoons of bullion and water to barely cover the zucchini.

Use your hand blender (go get one they're only $30) and blend until smooth.

 I could barely take the photo because I was so excited to dive in and eat it up! Add a little shredded cheddar cheese and sour cream if you'd like! YUM!

Chicken and Dumplings

Favorite recipe for dumplings (from scratch) on top of chicken soup. DELICIOUS! Elijah asks for this ALL the time.

DUMPLINGS

• 2 cups flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup milk
• 4 tablespoons oil

Read more: http://www.food.com/recipe/chicken-and-dumplings-72963#ixzz1QcYlEup5

• Easy, Yummy Crepes! from allrecipes.com

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• I added 1 Tbls of sugar since I was making them sweet for breakfast

Directions

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Easter Possbilities

Kosher Salt Encrusted Prime Rib Roast

By: MARBALET 

"Be sure and remove the coating before slicing this prime rib roast. You will be amazed at the juiciness and incredible flavor of the meat."

 Rate/Review | Read Reviews (247)

10,479 people have saved this | 5 custom

Prep Time:
10 Min

Cook Time:
4 Hrs 30 Min

Ready In:
4 Hrs 40 Mi

Calculate

Original Recipe Yield 6 to 8 servings

Ingredients

• 2 cups coarse kosher salt
• 4 pounds prime rib roast
• 1 tablespoon ground black pepper
• 1 tablespoon seasoning salt

Directions

1. Preheat oven to 210 degrees F (100 degrees C).
2. Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.
3. Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
4. Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)

Chicken with Basil Artichoke Sauce Recipe

Photo by: Taste of HomeChicken with Basil Artichoke Sauce Recipe

Lemon-flavored chicken and a basil-artichoke sauce make this an elegant entree for Easter. It's delicious served over hot cooked pasta or rice.—Andrea Metzler, Moscow, Idaho

Chicken with Basil Artichoke Sauce Recipe

• 4 Servings
• Prep: 20 min. Bake: 20 min.

202040

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 2 tablespoons lemon juice
• 
  SAUCE:
• 3-1/2 teaspoons cornstarch
• 1-1/2 cups milk
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons minced fresh basil
• 2 tablespoons white wine or chicken broth
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20–25 minutes or until chicken juices run clear.
• Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Serve sauce with chicken. Yield: 4 servings.

Nutrition Facts: 1 chicken breast half with 1/2 cup sauce equals 282 calories, 10 g fat (3 g saturated fat), 75 mg cholesterol, 692 mg sodium, 15 g carbohydrate, trace fiber, 30 g protein.Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.

Pesto Chicken Recipe

Perfectly palatial is an understatement when describing this recipe for pesto chicken. Pesto itself is an amazing ingredient, but paired with chicken...it just shines.

It takes ordinary baked chicken to luscious new heights, unimaginable until you take a bite of this pesto stuffed chicken. Don't reserve this for special dinners only, enjoy any day!

Pesto Stuffed Chicken

Ingredients:

2/3 cup ricotta cheese
4 Tablespoons chopped fresh parsley
3 Tablespoons prepared pesto (from your grocer)
2 Tablespoons grated Parmesan cheese
6 boneless, skinless chicken breast halves (2 3/4 pounds)
wooden toothpicks
1 egg
3/4 cup Italian seasoned dry breadcrumbs

Directions:

1. Preheat oven to 400 degrees F. Spray jelly roll pan with cooking spray.

2. In bowl, combine ricotta, 3 Tbs. of the parsley, pesto and Parmesan.

3. Transfer mixture to plastic food storage bag, snip a hole in one corner, set aside.

4. Cut a 2" deep horizontal pocket into each chicken breast.

5. Dividing evenly, pipe ricotta mixture into pockets. Secure with toothpicks.

6. In a shallow bowl, lightly beat egg. Spread breadcrumbs on wax paper.

7. Dip each piece of chicken into the egg, then coat with breadcrumbs.

8. Place on pan, coat chicken with cooking spray.

9. Bake chicken until no longer pink inside, about 20 minutes.

10. Sprinkle remaining parsley evenly over chicken pieces, serve hot.