Buffalo Chicken Soup - It's Like Chicken Noodle, but Not.

If you find yourself wishing you could just drink buffalo sauce but don’t want the world to judge you… I’ve got a solution for you.

Buffalo Chicken Soup with Orzo Recipe

Recipe adapted from Bake Your Day 

Ingredients:

1/2 cup uncooked orzo pasta
2 tsp. olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 medium carrots, peeled, and cut into half moons
2 tsp. ranch dressing seasoning mix (such as Hidden Valley)
3 Tbs. fresh cilantro, divided
40 ounces chicken stock
2/3 cup Frank’s Buffalo Wing Sauce
4 ounces cheddar cheese, grated
4 ounces Parmesan cheese, grated
2 cups cooked chicken, cubed or shredded
1 bundle green onions, chopped and divided

Directions:

Cook orzo according to package directions.

While orzo cooks heat olive oil in a large pan/pot over medium/high heat. Sauté onion, garlic and half of the green onions in the olive oil for 2-3 minutes or until the onions are opaque and fragrant. Add carrots, ranch dressing seasoning and 2 tablespoons cilantro. Stir to combine and sauté until the carrots begin to soften.

Add chicken broth, buffalo sauce and chicken. Also sprinkle in cheddar and parmesan cheese while slowly stirring so that it does not create a large mass. Stir to combine and bring to a simmer. Reduce heat and simmer for 10 minutes, or until the carrots are tender, but still have a slight bite.

Add orzo and continue to simmer for another 3-5 minutes.

Serve with sliced green onions, additional cilantro and maybe a little shredded mozzarella or another favorite cheese.

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I have already altered this recipe instead of listing off my changes so yay for ease of reading the recipe this time! For the record though I would like to apologize on the wacky way to measure cheese, I mean who weighs cheese? Well I don't and I didn't. I literally looked at the weight of the bag I bought and configured how much to pour in - because I refused to take the few moments it would have taken to pull out my scale, configure it, weigh it and so forth. So I'm sorry it still says ounces, use the guessing how much of the bag trick, it'll be okay. Can't go wrong with cheese, unless you aren't using it!

Now for those of you that don’t dream of drinking Frank’s its okay this recipe can be for you too.  I was actually pleasantly surprised the first time I made this as I was a little worried on how much buffalo would be happening, but it’s actually a really nice meld once everything is done and plated. Logan loves this one, but he’d drink the bottle of sauce if I’d let him. So this soup definitely works for the sauce drinker, and the normal sauce is an extra not a main dish eater.

It's tip time. If you don’t know this little trick the skies are currently opening and the sun is about to shine down on you. Anytime recipes require shredded chicken head to the grocery store and grab a rotisserie chicken. Not only do these little guys provide more bang for their buck (for the record I was going to say more cluck for their buck, but then I didn’t want you to think I was horrible at jokes all the time) but they are super moist and ready to be shredded. I’ve made other meals such as enchiladas with rotisserie chicken not just soup, and it works like a charm every time. And if you are lucky to have extra after whatever your recipe calls for, make something else! Make a sandwich, make a pasta salad – there are so many options, it’s crazy.

Okay kids. Another recipe in the books and a cooking tip - it’s a good day. 

Noming Score: 3.5/5

Tomato Mozzarella Spinach Pasta Bake & Having One Stomach Isn't Enough

This is one of my favorite and go to recipes...

Tomato Mozzarella Spinach Pasta Bake

3/4 Box of Pasta Noodles
1 Tbsp Oil/Butter
1 Onion Diced
1 Tbsp Minced Garlic
1 Carton of Pomi Chopped Tomatoes
1 Big tsp Paprika
1 Big tsp Ancho Chile Pepper
1 Big tsp Thyme (dried)
1 Big tsp Basil (dried)
Dash Red Pepper Flakes
Salt & Pepper to taste
Large Handful of Spinach
2-3 Cups of Shredded Mozarella
1/4 Cup Parmesan
 2/3 Cup Panko Bread Crumbs

Preheat oven to 400 degrees.
Boil water and cook noodles.
While noodles cook add oil or butter to a large skillet. Over medium-high heat saute your onions till translucent and soft. Then add your garlic, cook for about a minute till it's fragrant. Then add your Pomi tomatoes and seasonings. Continue to cook on a light simmer until your noodles are fully cooked.
Drain the noodles and add to the tomato mixture on the stove. Add spinach and stir to get everything nicely coated and mixed.
In a greased (oil spritzed) baking dish pour half the mixture in. Then sprinkle 1/2 of the shredded mozzarella on top of the mixture. Add the rest of the mixture (without stirring) and add the remaining mozarella and parmesan to the top. Follow that up with your panko sprinkled on the very top and you are ready to put dinner in the over.
Cook uncovered for 20mins. If you want a crunchy and cheese browned top place it under the broiler for just a few minutes - but watch the whole time until it's where you would like it, because that broiler will brown and crunch your pasta bake mighty fast!

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Okay foodies, this recipe is going to make you wish you could eat like a camel can drink water. You are not going to want to put your plate down on this one, which honestly I struggle with every time I eat this meal.

As for the making of this meal, any noodles will work - I've used rotini (as I did tonight, and it was even the vegetable kind too), rigatoni, penne and bow ties (farfalle). Pick a favorite or what's in the cupboard like I often do and go. Now the noodles don't matter much, but the Pomi tomatoes are THE most important part of this dish - they are the makers or breakers. They come in a little red and white carton and can be found at most major grocery stores. I've seen them in Meijer, Giant Eagle and Kroger along with Whole Foods. They are probably right under your nose but you've never known to look. No seriously they'll be under your nose, most likely the bottom shelves of where the cans of tomatoes are.

Spices are a guesstimate as I never measure anything when cooking, it works splendidly for me and awful for you. So go with the flow and imagine you are Rocco Dispirito or Julia Child if you must, and dash and sprinkle till it feels right. But in case your Rocco moment quickly turns into a Frankenstein moment I'm sorry and please don't ever do that again.

So I really love this meal, it's pretty easy and the flavor is really something. A jar of pasta sauce could never do this - even some of the best. This is also one of those dinners I dare you to not go back for seconds. It's just too good you don't want to leave any behind - even when your stomach is screaming ENOUGH, you find yourself yelling SILENCE I will push on.

So enjoy!

Noming Score: 4.9/5

Skinny Enchiladas & How Skinny Ain't Worth It

Not every recipe I make turns out to be a glorious masterpiece, every now and then the horrible food fairy hits me and this week she stung like a bee!

Skinny Chicken Enchiladas

Original Recipe From Skinny Mom 

Ingredients

• 8 oz fat-free sour cream
• 1 can fat-free cream of chicken soup
• 1/4 cup fat free milk
• 1 Tbsp fresh chopped cilantro (or 1/2 Tbsp dried)
• 1/2 cup cooked shredded chicken breast
• 1 can Mexican Rotel
• 1 cup chopped onions (optional)
• 8 low carb tortillas
• 1 cup shredded Mexican cheese blend
• 1 can diced green chiles

Instructions

1. In a saucepan, mix together sour cream, soup, milk and cilantro. Heat through and set aside. (This will boil quickly and make a huge hot mess if you don't keep stirring. I learned the hard way. Twice.)
2. Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray.
3. Heat until onions are transparent.
4. Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
5. Fill each tortilla with about 2 Tbsp of the chicken mixture.
6. Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed) in a 8x11 dish sprayed with cooking spray.
7. Pour/Spread the sour cream sauce over enchiladas and top with the cheese.
8. Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.

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So the leftovers for these are still sitting in my fridge and it’s been 2 days which means they were not a hit. I described them to Logan as eating at a Mexican restaurant that made cheap ass Mexican food. It also broke one of my cardinal rules when it comes to being nom worthy, you could taste everything in it. I could tell you exactly what was in it (had I not cooked it) by just eating one bite – YOU SHOULD NEVER BE ABLE TO DO THIS, unless your Gordon Ramsey. I mean cooking Gods don’t really count in this case anyway. But it literally tasted like I mixed some chicken with a can of rotel, rolled er’ up and called it dinner. 

Also skinny is NOT ALWAYS better, seriously why is there no cheese inside… I mean I couldn’t go along with that so I definitely added a little Mexican cheddar action before I rolled them up. Plus it helps keep the inside ingredients more intact when it comes to eating instead of falling apart on your plate. So the cheese inside is pretty much a necessity as you now agree and should not be avoided no matter how skinny you think you need to be. I also used more chicken and glad I did, the amount of chicken this calls for originally isn’t enough – you might as well just heat up your can of rotel and call it a night and then you'd be really skinny! I don't know if someone was just trying to be too skinny on this recipe or just lacked an ability to make enchiladas, but that saying nothing tastes as skinny feels - well you are so very right if this is what you are eating!

Frankly this meal made me regret it from the very first bite and further reiterated why you shouldn’t change a good thing. I have a great enchilada recipe and opted for this one for a change, and have learned to be a hermit and NEVER EVER leave my delicious enchilada recipe for another again. And yes I will have to make my recipe sooner rather than later to prove to my taste buds I didn’t fall from a very high place and lose all of my senses. 

*For the record Logan did eat all of his and tried to convince me it wasn’t that bad. But I just think to myself this is the man who lived off of frozen hamburgers heated in a skillet and corn dogs before me.

Noming Score: 2/5

Goat Cheese Tomato Pie & A Terrible Loss

Original Recipe & Photo By Bev Cook @ TableSpoon

Last stop on the food tour was tonight’s meal…

Goat Cheese Tomato Pie

Ingredients

1  refrigerated Pillsbury pie crust

1  (28 oz) can Muir Glen whole peeled tomatoes

1/2  large red onion, thinly sliced

4  cloves garlic, minced

1  tablespoon fresh oregano

1  teaspoon fresh thyme

3  oz. softened goat cheese

2  cups shredded mozzarella cheese

1/2  cup shredded romano cheese

1/2  teaspoon garlic powder

1  pinch coarse salt and freshly ground pepper

Directions

Preheat oven to 350 F.

Unroll and place the pie crust inside a 2 quart baking dish, or a pie pan. Bake for 10 minutes.

In the meantime, drain the tomatoes and pat them as dry as you can. Slice them.

Arrange half the sliced tomatoes in the bottom of the parbaked pie crust. Layer half the onions on top, followed by half the garlic, half the thyme, oregano, goat cheese, mozzarella cheese and romano.

Then layer with the remaining tomatoes, onions, garlic, herbs and cheeses. Lightly sprinkle the top with the garlic powder and a small pinch of salt.

Bake for 30 minutes, or until the cheese is starting to brown and bubble.

Serve immediately!

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This was another easy little masterpiece. Frankly, this recipe had me at goat cheese… and then I kept reading and almost passed out from the possibility of amazingness. I have to say trying to dry a peeled tomato is kind of like trying to dry an active fountain, but you do your best I guess. I did make this in a pie pan and next time will opt for a larger baking dish in which there is more crust per bite – because the crust is what makes this dish really happening.  I also used parmesan instead of romano because like always that’s what I had around.

Now I have some horrible news… today we lost a good tool. Today we lost our very special overworked and not loved enough garlic press. It happened so quickly I couldn’t have saved it. During the last press of its life one of its hinges completely broke off. Literally metal snapped in half. So after a moment of silence and mincing by hand the rest of the garlic needed we gently lowered our good friend into the trash and wished him all the best at the dump.

So now as I leave you with a wonderful recipe and this awful news I head to Amazon to find a replacement.  I appreciate your words of love and support, please know we will cook on… in time.

Noming Score: 3.25/5

Creamy Southwestern Chicken Soup - Crock Pot Time!

Image from Google (unable to find Original)

Stop 3 is a CROCK POT soup – yaaahooo.

Creamy Southwestern Chicken Soup

Ingredients

1 Can of rotel

1 Can of Corn

1 Can of Black Beans (drained and rinsed)

2 Large Frozen Chicken Breasts

8oz Cream Cheese

1 Packet of Dry Ranch Dressing

1 tsp Cumin

2 tsp Onion Powder

2 tsp Chili Powder

2 Cups Chicken Broth

Salt to Taste

Directions

Throw everything in the crock pot, set to low and cook for 6-8 hours. Before serving pull out the chicken and shred. Mix it back in to the soup and serve.

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First, who doesn’t love a good crock pot recipe? The key is with it being good. I actually have this perpetual fear of crock pot recipes. I know, I’m weird… I just can’t feel comfortable having no control over a recipe until its done and little can be helped to save it. The original recipe for this had some definite differences, but the big problem being the original had no broth. If I would have let things be as the inspiration for this recipe said, it would have been taco or fajita mix, not soup and I wanted soup dang it! I think that’s my biggest fear with crock pot recipes are whether or not the liquid levels are what they need to be. Seasoning can sort of be adjusted but liquids, man o man you are SOL on that end. So that whole “Fix It & Forget It” mentality yaaaa that does not work for this girl… there is NO FORGETTING!

Well, after 6-8 hours of pure fear the soup was ready and I was just happy it was over. But then I was happy because this easy little number was delicious! I did take a whisk to it just to get everything nice and smooth. If you like your soup really soupy you may want to add more chicken broth, but you can wait till it's ready to add it in if you feel the need to wait and see.

But I would happily without too much anxiety make this recipe again and even double it!

Noming Score: 3.75/5