Hungarian Mushroom Soup

Ingredients

  • 1/2 cup (1 stick) butter
  • 2 large onions, diced
  • 1-1/2 tablespoons minced garlic
  • 2 pounds mushrooms, sliced
  • 4 teaspoons dill weed
  • 2 tablespoons paprika
  • 2 tablespoons soy sauce
  • 4 cups chicken broth
  • 2 cups milk
  • 6 tablespoons flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 4 teaspoons lemon juice
  • 1 cup sour cream

Instructions

  1. In a large stock pot oven, melt butter over medium heat.
  2. Sauté onions in butter for about five minutes, until they are translucent.
  3. Add in the garlic and cook for another minute.
  4. Add the mushrooms and sauté about 8-10 minutes, until they have given up their moisture.
  5. Stir in dill, paprika, soy sauce and broth.
  6. Reduce heat to low, cover and simmer for 15 minutes.
  7. In a medium mixing bowl, whisk together the milk and flour.
  8. Pour the milk and flour mixture into the soup and stir well to blend.
  9. Simmer another 15 minutes, stirring occasionally.
  10. Add salt, pepper, lemon juice and sour cream, and stir well.
  11. Allow the soup to heat through over low heat for about 5 minutes before serving.

Roasted Fingerling Potatoes

Ingredients

  • 3 pounds fingerling potatoes, washed and halved lengthwise (don’t peel)
  • 3 tablespoons olive oil
  • 1/2 tablespoon Adobo seasoning
  • 1-1/2 teaspoons sea salt
  • 1 teaspoon coarse ground pepper
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram

Instructions

  1. Preheat oven to 400 degrees and line a rimmed 11-by-17-inch baking sheet with parchment paper.
  2. In a large bowl, combine the olive oil and seasonings.
  3. Add in the potatoes and toss to coat.
  4. Transfer the potatoes to the prepared baking sheet, cut side down.
  5. Bake the potatoes in the preheated oven for about 25 minutes.
  6. Flip the potatoes, and continue baking for another 20-30 minutes or until crisp and fork tender.
  7. Remove the potatoes from the oven and allow to cool slightly before serving alongside a steak or other protein.

Chicken Paprikas

Ingredients

  • 2 pounds boneless, skinless chicken thighs
  • 4 tablespoons flour, divided
  • 6 tablespoons butter, divided
  • 1 medium onion, diced
  • 1 tablespoon paprika
  • 1 tablespoon hot paprika
  • 1 tablespoon smoked paprika
  • 1 teaspoon coarse ground black pepper
  • 1/2 teaspoon salt
  • 1-1/2 cups chicken broth
  • 1 cup sour cream

Instructions

  1. Cut chicken thighs into bite-sized pieces (about 1 inch cubes), and dry with paper towels.
  2. Dust the chicken pieces with 2 tablespoons flour.
  3. In a large skillet, melt 4 tablespoons of butter.
  4. Add in the chicken, paprika, pepper and salt then sauté until the chicken is cooked through.
  5. Remove the chicken to a plate and tent loosely with foil.
  6. Add the remaining 2 tablespoons of butter to the pan and melt.
  7. Sauté the onions in the melted butter for about 4-5 minutes, or until translucent.
  8. Pour in the chicken broth and gently simmer the mixture over low heat for about 5 minutes.
  9. Stir in the remaining 2 tablespoons of flour and boil until the sauce has thickened.
  10. Return the chicken to the pan and add in the sour cream, stirring until well mixed and chicken is coated.
  11. Simmer the mixture for an additional 5 minutes to reheat chicken.
  12. Serve hot over rice or egg noodles.

The original recipe for this delicious dish can be found here.

Sausage & Pepper Stew

Ingredients

  • 24 ounces hot Italian sausage, cooked and sliced
  • 1 tablespoon olive oil or bacon drippings
  • 1 large onion, chopped
  • 3 bell peppers (any color), seeded and chopped
  • 1 tablespoon minced garlic
  • 1-1/2 cups chicken broth
  • 1/4 cup marsala cooking wine
  • 1/3 cup barbecue sauce
  • 3 tablespoons ketchup
  • 1 can (14.5 ounces) fire roasted diced tomatoes
  • 1 can (15.5 ounces) white beans, rinsed and drained
  • 1 can (15 ounces) light red kidney or pink beans, rinsed and drained
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon Cajun seasoning

Instructions

  1. In a large stock pot, sauté onions and bell peppers in oil for about 5 minutes, until slightly tender.
  2. Add in the garlic and cook another minute.
  3. Stir in the broth, wine, barbecue sauce, ketchup, tomatoes, beans and seasonings and bring to a boil.
  4. Return the cooked sausage to the pot, reduce heat to low and simmer uncovered for about 30 minutes, stirring regularly until the stew has reduced and thickened.
  5. Taste and adjust seasonings as desired.
  6. Serve hot as is or over rice.

The original recipe for this hearty and tasty stew can be found here.

Creamy Boursin Pasta

Ingredients

  • 1 pound rotini pasta
  • 1 package (5.2 ounces) Boursin cheese, any flavor
  • 2-3 teaspoons garlic and herb seasoning, to taste

Instructions

  1. In a large pot, cook pasta according to package directions.
  2. Drain the pasta, reserving about 1/4 cup of pasta water.
  3. In a large skillet (or in the same pot used to boil pasta), combine the cooked pasta with the Boursin cheese and reserved pasta water.
  4. Stir and cook the mixture over low heat until the cheese is melted and the mixture is creamy.
  5. Add in the garlic and herb seasoning and stir until well combined.
  6. Serve hot alongside your favorite protein and steamed vegetables.

Spinach Artichoke Crescent Bites

Ingredients

  • 1/4 cup olive oil
  • 1 bag (ounces) fresh spinach, stems removed and torn into bite-sized pieces
  • 1-1/2 tablespoons minced garlic
  • 1/2 tablespoon dry minced onion
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) artichoke hearts, drained and chopped
  • 1 teaspoon red pepper flakes
  • 3/4 cup shredded Italian cheese blend
  • 1/2 teaspoon Adobo seasoning
  • 1 egg, divided
  • 2 tubes (8 ounces each) crescent rolls, any variety

Instructions

  1. Preheat oven to 375 degrees and line two baking sheets with parchment paper or silicone baking pads.
  2. In a large pot, heat the oil over medium.
  3. Add in the spinach, garlic and onion, and cook and stir until the spinach is wilted and bright green.
  4. Stir in the cream cheese, mixing until smooth and well combined; remove from heat.
  5. To the spinach mixture, add the artichoke hearts, red pepper flakes, cheese, Adobo and one whisked egg yolk (reserve the white), and mix well.
  6. Allow the spinach artichoke mixture to cool for about 10 to 15 minutes (place in the refrigerator if desired).
  7. Meanwhile, prepare the crescent rolls by dividing them into four rectangles.
  8. Slicing each rectangle in half diagonally, creating four triangular shaped pieces.
  9. Spoon about a tablespoon of spinach artichoke mixture into the center of each crescent triangle.
  10. Bring the corners of the crescent dough to the center over filling, overlapping the ends; pinch to seal.
  11. Place the crescent bites onto the baking sheets about an inch apart.
  12. In a small bowl, whisk the reserved egg white, and brush a small amount onto each of the crescent bites.
  13. Bake in the preheated oven for 12 to 15 minutes, or until golden brown.
  14. Remove from oven, and allow to cool completely before serving.

Asian Lettuce Wraps

Ingredients

  • 1/2 tablespoon olive oil
  • 1/2 tablespoon sesame oil
  • 1 pound ground chicken
  • 1 small onion, diced
  • 1 tablespoon minced garlic
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced ginger
  • 1 tablespoon sriracha sauce
  • 1 head butter lettuce
  • 4 green onions, sliced (optional)
  • Chow mein noodles (optional)

Instructions

  1. Heat olive and sesame oils in a large skillet.
  2. Add in the ground chicken, cooking and breaking up until done.
  3. Stir in the onion and cook until tender.
  4. Add in the garlic and cook an additional minute until fragrant.
  5. Stir in the hoisin sauce, soy sauce, rice vinegar, ginger and sriracha sauce, and cook about two minutes or until heated through.
  6. Remove about 6-8 leaves from the head of lettuce and place onto the serving platters.
  7. Spoon several tablespoons of the chicken mixture into the center of each lettuce leaf.
  8. Top with green onions and chow mein noodles, if desired.
  9. Serve with your favorite rice and enjoy.

The original recipe for these deliciously light, yet filling lettuce wraps can be found here.

Nacho Cheese Sauce

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon taco seasoning
  • 1 cup whole milk
  • 6 ounces shredded medium cheddar cheese
  • 1/4 teaspoon black pepper

Instructions

  1. In a small saucepan, melt the butter.
  2. Add the flour and taco seasoning and whisk until the mixture becomes bubbly and foamy.
  3. Continue cooking and whisking the mixture for about a minute.
  4. Whisk the milk into the flour and butter mixture, turning up the heat slightly to allow the milk to come to a simmer while whisking.
  5. Once thickened enough to coat a spoon, turn off the heat.
  6. Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If the sauce becomes too thick, simply whisk in an additional splash of milk.
  7. Stir in the black pepper and any other additional seasonings, to taste.
  8. Serve hot with chips or over a plate of nachos.

The original recipe for this quick and easy cheese sauce can be found here.

Nacho Wonton Cups

Ingredients

  • 1 pound ground chicken (beef or turkey can be substituted)
  • 1 tablespoon olive oil
  • 2 tablespoons (1 packet) taco seasoning
  • 1/4 cup water
  • 1 cup chunky salsa
  • 24 wonton wrappers
  • 1 cup nacho cheese sauce (jarred works fine)
  • 1/2 cup sour cream, optional
  • 1/4 cup sliced black olives, optional

Instructions

  1. Preheat the oven to 375 degrees and lightly grease two 12-cup muffin tins.
  2. In a large skillet, cook the ground meat in oil until no longer pink, sprinkling with taco seasoning and adding about 1/4 cup of water along the way.
  3. Add the salsa to the meat and stir until well combined; remove from heat and set aside.
  4. Place one wonton wrapper into each of the prepared muffin tin cups, pushing it down to the bottom.
  5. Bake the wonton wrappers in the preheated oven for about 5 minutes.
  6. Spoon the meat mixture evenly into the par-baked wonton wrappers.
  7. Bake the cups for about 10 more minutes.
  8. Carefully add a dollop of nacho cheese sauce on top of the meat mixture.
  9. Return the pans to the oven and continue baking for another 5 minutes, or until the wonton wrappers are browned and crispy.
  10. Remove the cups from the oven and allow to cool slightly.
  11. Top each cup with sour cream, black olives or other desired nacho toppings (diced tomatoes, green onions, jalapeños, etc.) and serve.

The recipe inspiration for these tasty appetizers, which are perfect for a potluck or gathering, can be found here.

Sheet Pan Lasagna

Ingredients

  • 18-20 lasagna noodles
  • 24 ounces ground Italian sausage (or links with casings removed)
  • 1-1/2 tablespoons bacon grease or olive oil
  • 1/2 large onion, diced
  • 1 tablespoon minced garlic
  • 1 jar (24 ounces) marinara sauce
  • 1 can (10 ounces) tomato soup
  • 1/4 cup red or marsala cooking wine
  • 1 tablespoon Italian seasoning
  • 1 cup shredded Italian cheese blend
  • 1/2 cup grated parmesan cheese
  • 15 ounces ricotta cheese
  • 1 package (9 ounces) frozen spinach

Instructions

  1. Preheat oven to 400 degrees and lightly grease an 11-by-17-inch rimmed sheet pan with cooking spray or oil.
  2. Break the lasagna noodles into 2-inch pieces and cook according to package directions; drain and set aside.
  3. Meanwhile, heat the olive oil in a large skillet.
  4. Cook the sausage in the oil, breaking it into pieces until no longer pink.
  5. Add the onion to the skillet with the sausage and sauté until tender.
  6. Stir the garlic into the meat mixture and cook another minute or so.
  7. Add the marinara sauce, tomato soup and wine to the meat mixture and stir until well combined and heated through.
  8. Pour the meat sauce over the cooked lasagna noodles and mix well.
  9. Spread the lasagna evenly into the prepared sheet pan.
  10. Sprinkle the Italian and parmesan cheeses evenly over the top of the lasagna.
  11. Cook the frozen spinach according to package directions and then drain well to remove any excess moisture.
  12. In a medium bowl, combine the cooked spinach with the ricotta cheese, and stir well.
  13. Scoop dollops of the ricotta and spinach mixture over the top of the lasagna.
  14. Bake in the preheated oven for about 35 to 40 minutes.
  15. Remove the pan from the oven and allow the lasagna to cool slightly.
  16. Serve hot with salad and garlic bread for a full meal.

The original recipe for this delicious layer-less lasagna came from the amazing Giada De Laurentiis, and can be found here.