Recipe Swap Tuesday

Re: Recipe Swap Tuesday

• SummerLove21 member

  October 2014

  I love me a good chicken pot pie:

  https://allrecipes.com/Recipe/Chicken-Pot-Pie-IX/Detail.aspx?ms=1&prop25=26829176&prop26=DailyDish&prop27=2009-11-15&prop28=DailyRecipe&prop29=FullRecipe&me=1

  I use the pre-made, store-bought pie crusts (usually the Safeway brand, but sometimes the Pillsbury kind), and I add 1/4 tsp of poultry seasoning.  The poultry seasoning makes it.

  I recommend prepping your veg the morning of or the weekend before to speed things up a bit.

  
  

  
  

  

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• lbonga1 member

  October 2014

  I worked as a server in one of the Nordstrom restaurants for a few years. I love their tomato soup. It's especially good with their "crostini" (basically thin slices of a crusty bread spread with herbed butter then baked until crispy). Anyway, here's the recipe for the soup!

  
  

  1/3 c. extra virgin olive oil

  5 carrots, peeled and chopped

  1 large yellow onion, chopped

  1 T. dried basil

  3 cans (28 oz. each) whole Italian-style tomatoes in puree

  1 can (14.5 oz.) low sodium chicken broth

  2 c. heavy whipping cream

  Kosher salt

  Freshly ground black pepper

  2 T. lightly packed fresh basil leaves, cut into fine ribbons

  
  

  In a 6-8 qt. saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion, and dried basil and sauté, stirring occasionally, until softened, 10-12 minutes. Add the tomatoes, including the puree, and the broth and bring to a boil. Reduce the heat to low and simmer, for 20 minutes to blend the flavors.

  Remove from the heat. Puree the soup in the saucepan using an immersion blender or working in batches in a blender or food processor. Return the pureed soup to the saucepan, add the cream, and place over medium heat. Warm until heated through. Season to taste with salt and pepper. Ladle into bowls and garnish with fresh basil.

  
  

  
  

  Also, as a side note...does anyone have a good recipe for chicken legs? The store had a good sale on the family size pack, so now I have a ton that needs to be used!

   

  
  

  

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• StephPeth member

  October 2014

  It is not healthy, but I made it last night in a rush, and everyone really liked it.

  Tater Tot casserole

  1 lb burger

  I can cream of mushroom/ 1/2 cup milk

  1/2 32 oz bag of frozen tater tots

  salt and pepper

  1 1/2 cups shredded cheddar

  ***cook burger and drain. This is the bottom layer in your casserole dish. Then add frozen tots on top of that. Mix cream of mushroom with milk and pour over tots and burger. Then add the cheese on top and bake for 40 minutes at 350.

  I added sour cream on top because I am a fat girl

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• MommyAndHerLatte member

  October 2014

  lbonga1 said:

  Also, as a side note...does anyone have a good recipe for chicken legs? The store had a good sale on the family size pack, so now I have a ton that needs to be used!

  Here's my favorite chicken leg recipe:  https://www.thekitchn.com/how-to-bake-boneless-skinless-chicken-thighs-cooking-lessons-from-the-kitchn-180140  The recipe is for chicken thighs, but I use it on drumsticks too.  It's nothing crazy (just olive oil, salt, pepper), but it's so easy and delicious.  I usually make a bunch, and then use up the chicken throughout the week in other dishes (i.e. in pasta, stirfry, etc.) 
  

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• MommyAndHerLatte member

  October 2014

  Yum, all those recipes sound so good.  I could really use some tomato soup right now! 
  
  I love the Pioneer Woman's pot roast recipe.  It's so easy and delicious on a cold day:  https://www.foodnetwork.com/recipes/ree-drummond/perfect-pot-roast-recipe.html 
  

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• lbonga1 member

  October 2014

  @MommyAndHerLatte your links didn't work for me

   

  
  

  

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• MommyAndHerLatte member

  October 2014

  @ibonga1, oops!  Sorry, still trying to figure out my way around TB.  Let me try again...
  
  Chicken drumsticks/thighs recipe:  https://www.thekitchn.com/how-to-bake-boneless-skinless-chicken-thighs-cooking-lessons-from-the-kitchn-180140
  
  Pot Roast:  https://thepioneerwoman.com/cooking/2011/09/2008_the_year_of_the_pot_roast/
  
  
  

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