Though, as usual, I should be studying…I felt the need to share with you 2 recipes that really made an impact on my life recently. They just really…inspired…and…blessed me. Okay enough.
I made my first soup of the fall this week since we’ve been getting some much cooler weather here in Texas. It was a first for me, and I was a little hesitant because it is a crock pot meal. These tend to turn out kinda soggy and just…meh. But this one rocked my world. If you love tortellini as much as I do, you should give it a try.
It looks like Dis.
4 cups water
1-14 ounce can vegetable broth
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon cayenne pepper
1- 7 or 8 ounce package dried cheese tortellini (about 2 cups)
1-12 ounce can evaporated milk
6 cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional)
Finely shredded Parmesan cheese (optional)Directions:1.Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.
2.Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
3.Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.
4.Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.
- FOR THE MACARONI AND CHEESE:
- 1 cup Dry Macaroni
- 1 cup Milk
- 2 Tablespoons Flour
- ½ teaspoons Onion Powder
- ¼ teaspoons Salt
- 2 cups Grated Cheddar Cheese
- ⅔ cups Bread Crumbs
- 2 Tablespoons Butter, Melted
- FOR THE CHICKEN TENDERS:
- 2 cups Corn Flakes
- ½ teaspoons Seasoned Salt (or Regular)
- ¼ teaspoons Pepper
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Onion Powder
- 1 whole Large Egg
- ¼ cups Milk
- 1 pound Chicken Tenders
Preheat the oven to 350 F.
First, make the macaroni and cheese. Bring a medium pot of water to a boil. Cook the macaroni in boiling water for about 4 minutes (it should still have a bite in the middle). Don’t overcook it because it will continue to cook it in the oven.
Meanwhile, combine in the blender the milk, flour, onion powder and salt and blend well. Once the pasta is done, drain off the water and pour the pasta into a bowl. Add the milk mixture and cheddar cheese. Stir to combine.
Divide the mixture between two 10-ounce ramekins (it will seem like there’s too much liquid, but you’re okay). Sprinkle half of the breadcrumbs over each ramekin and drizzle the butter on top. Place the ramekins on a sheet pan and bake for 45 minutes.
While the macaroni and cheese bake, start working on the chicken fingers. In a large Ziplock bag, combine the corn flakes, seasoned salt, pepper, garlic powder and onion powder. Crush the corn flakes and mix well with the spices. In a small shallow bowl, beat the egg and milk together.
Next, dip each chicken tender in the egg and milk mixture, then drop it in the bag with the corn flakes. Shake to coat each chicken tender with the corn flake mixture. Place the chicken tenders on a greased wire rack that you’ve placed on top of a baking sheet.
The chicken tenders will take 25 minutes to cook, so put them in the oven when 25 minutes time remain for the macaroni and cheese.
Serve the chicken fingers with your desired dipping sauces and the macaroni and cheese on the side
NEXT: SCARF DOWN LIKE A RAVAGED ANIMAL! (only in our house)
Enjoy these recipes, and the rest of your weekend folks!