QUICK AND EASY LOUISIANA TOMATO-RICE GUMBO

1 whole boneless skinless chicken breast, cubed

3 tbsp butter
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 garlic clove, minced
1 pkg (10-oz) frozen okra, thawed and sliced (may substitute green beans, if desired)
1 can (16-oz) crushed tomatoes
1 can (13 3/4-oz) chicken broth
1 tsp salt
1 small bay leaf
1/2 tsp sugar
1/8 tsp thyme
dash of black pepper
1/2 lb cleaned shrimp
1 1/3 cups minute rice

Cook, stirring, the chicken in a large skillet in the butter until browned.  Stir in the onion, bell pepper, celery, and garlic until tender.

Add the okra (or beans), tomatoes, chicken broth, salt, bay leaf, sugar, thyme, and black pepper to the skillet; bring to a boil.  Reduce the heat; cover and simmer on low for 5 minutes, stirring a few times. Add the shrimp and cook for 5 minutes; remove the bay leaf.

Stir the rice into the skillet; cover and remove from the heat.  Allow to stand for 5 minutes until rice in tender.

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LONDON BROIL WITH MUSHROOM SAUCE

1 1/2 lbs beef top round steak (1 1/2-inches thick)

2 tbsp butter
2 cups sliced fresh mushrooms
1/2 cup sliced onion
1 can (10 3/4-oz) condensed cream of mushroom soup
1/4 cup water
2 tsp Worcestershire sauce

On unheated rack of broiler pan, place the steak.  Place 4-inches from heat and broil approximately 15 minutes for rare, go from there for desired doneness. Turn once during cooking.

In a 10-inch skillet, over medium-high heat, heat the butter.  Cook mushrooms and onions 10 minutes or until liquid is evaporated and onion is browned.  Stir in the soup, water, and Worcestershire sauce.  Heat through, stirring occasionally.

To serve, slice the meat thin, diagonally across the grain.  Spoon sauce over meat.  Garnish with fresh mushrooms, if desired.

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SUPER-EASY BLACK BOTTOM PIES

1 pkg (3.9-oz) instant chocolate pudding and pie filling mix

1 pkg (3.4-oz) instant vanilla pudding and pie filling mix
3 1/2 cups cold milk, divided
2 9-inch chocolate crumb pie crusts
1 carton (12-oz) frozen whipped topping, thawed
1/2 cup mini chocolate chips, divided

In a medium mixing bowl beat the chocolate pudding mix with 1 3/4 cups of the cold milk for 1 minute.  Pour half the pudding into each of the pie crusts; place in refrigerator to chill for 10 minutes.

In another medium mixing bowl beat the vanilla pudding mix with the remaining milk for 1 minute.  Pour half the vanilla pudding over the chocolate layer in each of the pies.  Chill 10 minutes.

Spread half the whipped topping over each pie and top each with half the chocolate chips.

Cover pies and keep stored in the refrigerator.

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SPICY CHEESEBURGER PIZZA

1/2 lb lean ground beef

8-oz Velveeta cheese, cut into 1/2-inch cubes
1 (12-inch) ready to use pizza crust (or make your own if you prefer)
1 can (10-oz) diced tomatoes with green chilies, well drained
1/4 cup ketchup
1 cup shredded lettuce

Preheat oven to 400 degrees.

Brown ground beef in a skillet; drain well.  Wipe out skillet with a paper towel and return meat to skillet; stir in cheese.

Place the pizza crust on a pizza pan.

Mix the tomatoes with the ketchup; spread over the crust.  Top with the meat mixture.

Bake pizza at 400 degrees for 10 minutes.

Remove from oven and top with lettuce before cutting to serve.

Note: Add additional garnishes as desired.

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BEEF & BARLEY SOUP

I am including this recipe in the Quick and Easy category as it is easy to assemble but does need to cook for approximately 1 hour and 40 minutes.  But it is worth the cooking time!

1 tbsp canola oil
1 1/4 lbs beef stew meat, cut into bite-size pieces
1 tsp salt
1/4 tsp freshly ground black pepper
1 large yellow onion, sliced or cut into bite-size pieces
3 garlic cloves, minced
3 1/4 cups unsalted beef broth (if using salt, eliminate the salt mentioned above)
3 cups water
2 large carrots, peeled and sliced
2 ribs of celery, sliced
1 can (14.5-oz) diced tomatoes
1/2 lb fresh mushrooms
3/4 cup barley
1/2 tsp thyme
1 cup frozen peas

In a Dutch oven or large pot over medium-high heat, heat the oil.

Season the beef with the salt and pepper; add to the hot oil and cook approximately 5 minutes until browned on both sides.  Add the onion and garlic; cook another 3 to 4 minutes, stirring occasionally.

Stir the beef broth and water into the meat mixture; add the carrots and celery.  Cover pot and simmer for an hour, stirring occasionally.

Add the tomatoes, mushrooms, barley and thyme; taste test and add additional salt if needed.  Simmer for a half hour, covered, stirring occasionally.

Stir in the peas and cook 2-5 minutes until peas are tender.

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Yield: 6 servings.

ONION SOUP WITH CROUTON CRUST

Soup:

1 tbsp canola oil
3 lbs large yellow onions, halved & thinly sliced
3 tbsp flour
2/3 cup water
5 cups low-sodium beef broth
2 1/3 cups low-sodium chicken broth
1 tsp dried thyme
1 tsp freshly ground black pepper
1/4 tsp salt

Spray a 6-qt stockpot with nonstick cooking spray; add the oil and heat over medium-high heat. Add the onions and cook, stirring occasionally, for 10 minutes or until browned and caramelized.  Stir in the flour, then the water.  Bring to a boil.

Add the beef and chicken broths, thyme, pepper, and salt.  Return to a boil, reduce heat to low and simmer, uncovered, for 30 minutes.

Crouton Crust:
8 slices whole wheat French bread
3/4 cup shredded Swiss cheese

While the soup simmers, preheat broiler.  Place the bread slices on a baking sheet and broil until nicely browned on both sides.  Remove the bread from the baking sheet and set aside.

Place 8 ovenproof soup bowls on the baking sheet.  Ladle the soup into the bowls and top each with a crouton.  Sprinkle crouton and soup with the cheese.  Broil 6-inches from the heat for 1 or 2 minutes until cheese is melted and bubbly.

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DYLAN LAUREN'S EASY CHOCOLATE FONDUE

Dylan Lauren is the daughter of fashion guru Ralph Lauren.  She is highly successful on her own with her Dylan's Candy Bar Empire!  She opened her flagship Manhattan store in 2001 and now has other stores across the country.  This is her rich chocolate fondue recipe.

1 1/4 cups heavy cream
16-oz good quality bittersweet chocolate, finely chopped
1 tbsp vanilla extract

Heat the cream in a small heavy saucepan over moderate heat until it just barely simmers; add the chocolate and let stand for 2 minutes.

Pour the vanilla extract into the mixture and whisk until smooth.

Serve immediately. She recommends serving with bite-size pieces of pound cake.

Variations:

Red Hot: Add 1 tbsp cinnamon and 1/2 tsp chili powder

Nutty: Stir in a handful of chopped nuts or 2/3 cup creamy peanut butter (personally, I like with chunky pb)

Charged Up: Pour in 1/2 cup hot brewed coffee

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HOMEMADE CREAMY SOUP BASE

Saw this on facebook and thought it was worth sharing.

For soup making: Add 1/3 c. dry soup mix with 1 1/4 c. water and stir with whisk in a saucepan. Keep it stirred until it is smooth and creamy. Bring to a boil and continue stirring for approx. 2-3 min or until it thickens to your liking. Set aside and allow to cool. Put in sealed container and place in refrigerator. Should keep at least 1 week. This is equivalent to 1 can of store bought soup.

To make cream of chicken soup: Use 1/3 c. dry mix with 1 1/4 c. chicken broth instead of the water. Fresh chicken broth is always best when available.

To make cream of mushroom soup: Use 1/3 c. dry mix with 1 1/4 c. vegetable broth. Saute 1/3 c. chopped mushrooms until tender. Add to soup as it is thickening. This is equivalent to 1 can of store bought soup.

To make cream of celery soup: Use 1/3 c. dry mix with 1 1/4 c. vegetable broth or water. Chop 1/3 c. celery, with ribs removed, and cook until softened. Add to the soup as it is thickening. This is equivalent to 1 can of store bought soup.

To make cream of potato soup: Use 1/3 c. dry mix with 1 1/4 c. vegetable broth or water. Add 1/3 c. diced and pre-boiled potatoes to the soup as it is thickening. You can also smash the potatoes up before adding to make it even creamier. This is equivalent to 1 can of store bought soup.

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TORTELLINI en BRODO

5 cups  reduced-sodium chicken broth

• 1 20 ounce package refrigerated herb chicken tortellini (such as Buitoni)
• 1 pound  plum tomatoes, seeds removed, chopped
• 1 cup  frozen peas, thawed
• 1 6 ounce bag baby spinach
• Shredded basil and shaved Parmesan cheese (optional)

Place broth and 1 cup water in a large pot and bring to a boil. Add tortellini and tomatoes; simmer 7 to 9 minutes or until tortellini are tender.

Stir in peas. Add spinach gradually. Sprinkle basil and Parmesan over top, if desired. 

Serve immediately.

Note: This is a recipe I got from Family Circle Magazine some years ago.

HOMEMADE DRY ONION SOUP MIX

For those who like to do everything homemade here is a good recipe for making your own dry onion soup mix.

4 tsps beef bouillon granules
8 tsps dry onion flakes
1 tsp dry onion powder
1/4 tsp pepper
1/4 tsp dried parsley flakes, optional

Cut a 6-inch square of heavy duty aluminum foil and place all ingredients in the center of the foil.  Fold foil over ingredients to make an airtight package.  Label with title and date!

Store packet in a cool dry place and use within 6 months.