Creamy Chicken and Rice Soup

This is a good fall soup, very hearty and has an earthy tone to it. I couldn't find creamed spinach in the freezer section at my grocery store so I just used frozen spinach and added a couple of tablespoons of heavy whipping cream.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 pound skinless boneless chicken breasts
• salt and pepper
• 3 carrots, sliced crosswise
• 1/2 cup long-grain rice
• One 16-ounce package frozen black-eyed peas, thawed
• One 32-ounce container (4 cups) chicken broth
• One 9-ounce package frozen creamed spinach, thawed
• baguette to serve with soup

1. In a large pot, heat the olive oil over medium-high heat. Season the chicken with salt and pepper. Add to the pot and cook, stirring, until golden, 6-8 minutes; transfer to a plate. Add the carrots, rice and beans. Cook, scraping up any browned bits, for 1 minute, then stir in chicken broth and 2 cups water. Bring to a simmer over high heat, then lower heat and simmer until the rice and beans are tender, about 20 minutes.
2. Meanwhile, shred the chicken. Add to the soup along with the creamed spinach and cook for 5 minutes; season with salt and pepper. Serve with the baguette.

Bavarian dessert pretzel

We went to a friend's house the other night for an Oktoberfest party. You either have to dress up for the occasion or bring a dish. I decided at the last minute not to dress up so I thought of this simple treat to bring for the occasion. This would be really fun for a children's party too, so easy to eat and really yummy!

• Bag of pretzel rods
• Bag of chocolate chips
• add sprinkles, mini m & m's, mini chocolate chips or nuts!
• Just melt the chocolate in a double boiler. When chocolate is melted, spoon over pretzel. Then sprinkle on the toppings of your choice and lay on wax paper to dry!

Creamy Root Vegetable Stew

Brian told me the other day he wanted me to make more soups. During the winter I already make soups quite often but I could find some new recipes to make. This is not the usual recipe I would make mainly because I have never even ate a rutabaga, turnip or parsnip before, but something about it made me want to try it. It looked warm and screamed comfort food to me. I really enjoyed this soup more than I imagined, I had feared we would both hate it and it would go to waste. Brian enjoyed it even though he said he prefers "heartier" soups, which he explained have barley, rice or another grain in it=). What is heartier than potatoes??? This soup would also be lovely for a ladies luncheon. Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 3 tablespoons chopped garlic
• 1 tablespoon chopped fresh rosemary, divided
• 2 1/2 cups diced peeled Yukon gold potato (about 1 pound)
• 2 1/4 cups diced peeled rutabaga (about 3/4 pound)
• 2 cups diced peeled turnip
• 1 1/4 cups diced peeled parsnip (about 1/2 pound)
• 2 cups organic vegetable broth
• 2 cups water
• 2 tablespoons heavy whipping cream
• 1/2 teaspoon ground pepper
• 1/4 teaspoon salt

Directions

1. Heat oil in a Dutch oven over medium heat. Add onion to pan, cook 5 minutes or until tender, stirring occasionally. Add garlic and 2 teaspoons rosemary, cook 1 minute, stirring occasionally. Stir in potato and next 5 ingredients (through 2 cups water). Bring to a simmer, cook, covered 20 minutes or until vegetables are tender.
2. Place 3 cups vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return to pan. Stir in cream, pepper and salt.
3. Eat with a good loaf of bread and a salad=). Hello Fall!

Back to School Italian Pot Roast in the Crock Pot!

I'm trying to find lots of good crock pot recipes for when I go back to work this fall. Now that the little one has entered the picture I realized I have to be a lot more efficient with my weekly meal planning. I found this recipe and thought I would try it out. Very easy, very few ingredients and extremely flavorful! It was to say the least a hit in our house. I decided to make mashed potatoes to serve it on, but you could also put cubed potatoes in the crock pot while the roast cooks too. Try out this easy comfort meal this fall!

Ingredients

• 3-4 lb boneless round roast
• 1 medium sized onion, sliced
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 (15 oz) can tomato sauce
• .7 pkg. dry Italian salad dressing mix

Directions

1. Slice roast in quarters for even cooking and to distribute the flavors better. Place in slow cooker.
2. Cover with sliced onions.
3. In small bowl, stir together remaining ingredients and pour over meat and onions.
4. Cook on low for 4 hours, and then on high for another 1-2, or until meat is tender.
5. Shred meat and serve in sauce over rice or mashed potatoes.