Classic Super Bowl Pizza

 "Classic Super Bowl Pizza" truly takes the Margherita pizza to new heights.

Ingredients

1 package (19 ounce) Mild Italian Sausage
1 package pizza dough, refrigerated
3 tablespoons extra virgin olive oil
1 tablespoon garlic, minced
1 tablespoon parsley, minced
1 tablespoon oregano
sea salt and pepper
6 Roma tomatoes, sliced (divided-save 10 slices for the top)
1/2 medium red onion, minced
2 cups Mozzarella cheese, shredded
1 cup Fontina cheese, shredded
5 fresh basil leaves, divided
1 cup Parmesan cheese, shredded


Directions

Position oven rack on lowest shelf and preheat to 425°F.

Lightly oil a pizza pan. Roll out dough as thin as possible.

Let rest 10 minutes.

In a small skillet, heat 1 tablespoon oil and sauté sausage until browned.

Always cook sausage to internal temperature of 160°F.

Remove from pan and coin slice.

In the same pan, sauté onion and parsley to golden, then stir in garlic and oregano for a few seconds.

Add tomatoes to pan, crushing them as they are mixed (do not substitute crushed tomatoes). Boil, stirring 5 minutes or until thick.

Spread sauce over crust, sprinkle with half the basil, Mozzarella, Fontina, sausage, the remaining slices of tomatoes and finally the olive oil.

Finish with generous pepper and a little sea salt.

Bake for 10 minutes.

Using a spatula and an oven mitt, slip the pizza off the pan directly onto the oven rack, bake for two minutes.

Slip pizza back onto pan, remove from oven.

Sprinkle with the remaining fresh basil and Parmesan cheese, cut and enjoy!

Classic Cowboy Chicken

An easy-to-follow "Classic Cowboy Chicken" casserole recipe that is just delicious.

Ingredients

4 chicken breasts; skinless
2 teaspoons lime juice
1 tablespoons fresh cilantro; minced
3 garlic cloves; minced
2 cups salsa (any type)
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, drained and rinsed
1/2 cup sour cream (plus extra for serving)
1 cup white wine
2 cups Pacific Chicken Broth
2 cups onion; finely chopped
1 Tablespoon Essence Seasoning
Brown rice; cooked

Directions

Place chicken in a 5-6 quart greased crock pot.

In medium bowl mix wine, broth,lime, sour cream, gralic, cilantro, Essence Seasoning, onion and salsa.

Pour mixture over chicken. 

Cook on low for 6-8 hours or high for 4 hours.

With 30 minutes of cook time remaining remove the lid and shred the chicken using two forks.

Add the beans and corn to the slow cooker and mix together with the chicken. 

Replace lid and cook for remaining 30 minutes.

Add rice and mix well.

Serve.

Slow Cooker Picnic Chicken

This easy and awesome Slow Cooker Picnic Chicken will add a touch of home to any picnic.

Ingredients

4 large chicken thighs, with skin
¼ cup dill pickle relish
¼ cup Dijon mustard
¼ cup mayonnaise
½ cup chicken broth

Directions

Rinse chicken well; pat dry. Place in a greased 5-6 quart crock pot skin side up.

In a mixing bowl, stir together the relish, mustard, and mayonnaise. When well blended, stir in the chicken broth. Mix well.

Pour sauce over the chicken.

Cover and cook on low for 6-7 hours, or until chicken is tender, but not dry or mushy.

Ruben Chicken Casserole

Use your slow cooker to make this delicious and simple Ruben Chicken Casserole for something different for dinner tonight.

Ingredients

32 ounces sauerkraut; drained and divided in half
1 cup Russian salad dressing, divided
6 boneless skinless chicken breast
1 tablespoon prepared mustard, divided
6 slices Swiss cheese

Directions

Layer half the sauerkraut in the bottom of a greased 5-6 quart crock pot. Drizzle with ⅓ cup of dressing.

Place 2 to 3 chicken breasts on top and spread half the mustard over the chicken.

Top with the remaining sauerkraut and chicken breasts; drizzle another ⅓ cup of dressing over all and reserve the remaining dressing for serving.

Cover and cook on low for 4 hours, or until chicken is cooked through and tender.

To serve, place each breast on a plate. Divide the sauerkraut over top the chicken. Top each with a slice of Swiss cheese and a drizzle of the remaining dressing.

Creamy White Wine Chicken with Tarragon

Wow company with this savory dinner that can cook all day while you ran errands or work!

Ingredients

6 skin-on split chicken breasts, trimmed

Sea Salt and pepper

1/4 cup olive oil

1 1/4 lbs. small button mushrooms, trimmed

2 onions, minced

2 teaspoons minced fresh thyme or ½ teaspoon dried

4 garlic cloves, minced

1/2 cup all-purpose flour

1 cup dry white wine

1 cup Pacific Organic Chicken Broth

1 lbs. carrots, peeled, halved lengthwise and sliced 1/2 inch thick

2 tablespoons soy sauce

2 bay leaves

3/4 cup heavy cream

1/4 cup minced fresh tarragon

Directions

Dry chicken with paper towels and season with salt and pepper. 

Heat 1 tablespoon oil in a large skillet over medium-high heat until just smoking. 

Add half of chicken, skin side down, and brown lightly; transfer to plate. 

Repeat with 1 tablespoon more oil and remaining chicken; transfer to plate. 

Let chicken cool slightly and discard skin.

Add remaining 2 tablespoons oil, mushrooms, onions, thyme, and ¼ teaspoon salt to pan. 

Cover and cook over medium heat until mushrooms are softened. 

Uncover and continue to cook until mushrooms are dry and browned.

Stir in garlic and cook until fragrant, about 30 seconds. 

Stir in flour and cook for 1 minute. 

Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

Stir broth, carrots, soy sauce, and bay leaves into slow cooker. 

Nestle browned chicken with any accumulated juice into slow cooker. 

Cover and cook until chicken is tender, 4 to 6 hours on low.

Transfer chicken and vegetables to serving platter and tent loosely with aluminum foil. 

Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. 

Discard bay leaves. 

Stir in cream and tarragon and season with salt and pepper to taste. 

Spoon 1 cup sauce over chicken and serve with remaining sauce.

Chicken-n-Corn Chowder

A creamy combination of delicious corn chowder with chicken and colorful vegetables makes this a hearty meal that’s easy to prepare.

Ingredients

2 slices bacon, minced
4 teaspoons vegetable oil
2 onions, minced
6 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme
1/2 cup all-purpose flour
5 cups low-sodium chicken broth
1 pound red potatoes (about 3 medium), washed and cut into 1/4-inch chunks
1 large carrot, peeled and sliced 1/4 inch thick
2 bay leaves
1 1/2 pounds boneless, skinless chicken thighs, trimmed
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
1 (15-ounce) can creamed corn
3/4 cup heavy cream
2 teaspoons minced canned chipotle chile in adobo
Sea Salt and pepper
3 tablespoons minced fresh basil or cilantro

Directions

Cook bacon in 12-inch skillet over medium heat until crisp. 

Stir in 1 tablespoon oil and onions and cook until softened. 

Stir in garlic, tomato paste, and thyme and cook until fragrant. 

Stir in flour and cook for 1 minute. 

Whisk in 2 cups broth, scraping up any browned bits; transfer to crock pot.

Stir remaining broth, potatoes, carrot, and bay leaves into slow cooker. 

Season chicken with salt and pepper and nestle into crock pot. 

Cover and cook until chicken is tender, 4 to 6 hours on low.

Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. 

Let soup settle for 10 minutes, then remove fat from surface using large spoon. 

Discard bay leaves.

Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 2-3 minutes. 

In separate bowl, microwave creamed corn until hot, about 2-3 minutes.

Stir softened peppers, hot creamed corn, shredded chicken, cream, and chipotles into soup and let sit until heated through about 5 minutes. 

Stir in basil, season with sea salt and pepper to taste, and serve.

Chicken and Sausage Gumbo

This Louisiana favorite "Chicken and Sausage Gumbo" is made easier by utilizing your crock pot but it taste just like traditional gumbo.

Ingredients

1/2 cup olive oil
1/2 cup unbleached all-purpose flour
2 medium onions, minced
1 red bell pepper, stemmed, seeded, and chopped fine
1 celery, chopped fine
5 medium garlic cloves, minced
2 teaspoons minced fresh thyme leaves, or ½ teaspoon dried
Sea Salt, to taste
1/4 teaspoon cayenne pepper
6 cups low-sodium chicken broth
1 pound Andouille sausage, sliced ½ inch thick
12 ounces frozen cut okra; thawed
2 bay leaves
4 pounds bone-in chicken thighs, skin removed and trimmed
4 scallions, sliced thin
2 tablespoons minced fresh parsley leaves

Directions

Heat the oil in a large Dutch oven over medium heat until simmering. 

Gradually stir in the flour with a wooden spoon, working out any small lumps.  

Cook, stirring constantly, reaching into the corners of the pan, until the mixture has a toasty aroma and is deep reddish brown; about 20 minutes. 

The roux will thin as it cooks; if it begins to smoke, remove it from the heat and stir constantly to cool slightly.

Stir in the onions, bell peppers, celery, garlic, thyme, sea salt, and cayenne and cook, stirring often, until the vegetables soften, 10 to 12 minutes. 

Stir in the chicken broth in a slow, steady stream. Increase the heat to medium-high and bring the mixture to a simmer.

Once simmering, transfer the mixture to the crock pot and stir in the sausage, okra, and bay leaves until evenly combined.

Season the chicken with salt and pepper and nestle it in the crock pot. Cover and cook on low until the chicken is tender, 4 to 5 hours.

Remove the chicken to a platter and let cool slightly. 

Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. 

Using two forks, shred the chicken, discarding the bones and fat. 

Remove the bay leaves and stir in the shredded chicken, scallions, and parsley. 

Refrigerate overnight, reheat in the morning and add to your crock pot.

Cook 45 minutes or until boiling hot.

Season with sea salt and pepper to taste before serving. 

Serve with rice.

Italian Vegetable Stew

"Italian Vegetable Stew" is an excellent and easy to make. A delicious way to get kids to eat their veggies.

Ingredients

1 cup extra-virgin olive oil, plus extra for serving

2 eggplants, cut into 1-inch chunks

1 (28-oz) can whole tomatoes; drained, chopped, and juice 

2 large onions; minced

1 can of kidney beans; drained and rinsed

1 cup frozen corn

1 cup fresh spinach; chopped

1 red bell pepper, stemmed, seeded, and cut into 1-inch chunks

5 garlic cloves, minced

2 Tablespoon tomato paste

1  teaspoon dried

1 32 oz. Pacific Organic Vegetable Broth 

2 large potatoes; peeled and diced

2 large zucchini; quartered lengthwise and sliced 1 inch thick

1 lb. fresh green beans

1 large carrot; sliced

2 tablespoons chopped fresh basil

Sea salt and black pepper

Directions

Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.

Brown eggplant lightly on all sides, 5 to 7 minutes; transfer to crock pot.

Add 2 tablespoons oil in skillet over medium-high heat until shimmering.

Add vegetables (except corn, zucchini and potatoes) and herbs and cook until they are beginning to brown.

Pour in 1 cup broth and stir; scraping up any browned bits; transfer to slow cooker.

Add the rest of the broth, potatoes and corn into slow cooker.

Cover and cook until vegetables are tender, 4 to 6 hours on low.

Stir in zucchini, cover, and cook on high until tender, 20 to 30 minutes.

Serve with garlic bread.

Creamy Spinach and Mushroom Lasagna

Spinach and fresh mushrooms fill this meat-free lasagna. Cottage cheese and ricotta cheese add a rich and creamy texture... Delicious! This is extremely rich lasagna. It offers a suitable way to get a dose of spinach and mushrooms. All the flavors melt together as they bake with a blend of cheeses.

Ingredients

Vegetable oil spray
8 curly-edged lasagna noodles (7 ounces), broken in half
Sea Salt and pepper to taste
1 Tablespoon extra-virgin oil
1 1/2 lbs. white mushrooms, trimmed and sliced thin
2 garlic cloves, minced
20 ounces frozen spinach, thawed, squeezed dry, and chopped coarse
1 (15-oz) jar Alfredo sauce
2 cups ricotta cheese (15 ounces)

2 cups cottage cheese (15 ounces)
1 3/4 cups grated Parmesan cheese (2½ ounces)
1/2 cup minced fresh basil
1 large egg
4 cups shredded mozzarella cheese (1 pound)

Directions

Bring 4 quarts water to boil in large pot. 

Add broken lasagna noodles and 1 tablespoon salt and cook, stirring often, until al dente. 

Drain noodles, rinse under cold water until cook, then spread out in single layer over clean kitchen towels and let dry. (Do not use paper towels; they will stick to noodles.)

Heat oil in pot over medium-high heat until shimmering. 

Add mushrooms, garlic, and ¼ teaspoon salt, cover and cook until mushrooms are softened, about 5 minutes. Uncover and continue to cook until mushrooms are dry and browned, 5 to 10 minutes longer. 

Stir in spinach and Alfredo sauce, scraping up any browned bits, and season with sea salt and pepper to taste.

In bowl, mix ricotta, cottage cheese, 1 cup Parmesan, basil, egg, ½ teaspoon salt, and ½ teaspoon pepper together. 

Spread ½ cup mushroom spinach sauce into prepared slow cooker.

Arrange 4 lasagna noodle pieces in crock pot (they may overlap), then dollop 9 rounded tablespoons of ricotta mixture over noodles. Sprinkle with 1 cup mozzarella, then spoon 1 cup more mushroom-spinach sauce over top. 

Repeat layering of lasagna noodles, ricotta mixture, mozzarella, and mushroom-spinach sauce twice more.

For final layer, arrange remaining 4 noodles in slow cooker, then top with remaining mushroom-spinach sauce and sprinkle with remaining mozzarella and remaining Parmesan. 

Cover and cook until lasagna is heated through, about 4 hours on low.

Let lasagna cool for 20 minutes.

Serve.

Creamy Tomato and Garlic Soup

Cold weather always calls for comfort food and there is nothing more comforting than a warm bowl of the best "Creamy Tomato and Garlic Soup". The soup is so creamy and full of body that it is a great option for a meal. 

Ingredients

2 tablespoons butter

2 tablespoons olive oil

1 large onion, chopped

6 cloves minced garlic

2 tablespoons flour

3 1/2 lbs. ripe roma tomatoes, chopped

2 cans (8 oz.) tomato sauce

1 teaspoon sugar

3 cups Swanson Vegetable Broth

1/8 teaspoon ground cloves

Sea salt and pepper, to taste

1/2 cup half-and-half

Directions

Melt the butter with the oil over low heat in a pot and add the onion; wilt over low heat for 6 to 10 minutes.

During the last 2 minutes add the garlic while stirring.

Sprinkle with flour and cook 3 minutes longer, stirring.

 In a sauce pan add the tomatoes, onions, garlic, tomato sauce, sugar, and Swanson Vegetable Broth, cloves, sea salt, and pepper and bring to a boil.

Reduce heat and simmer for 30 minutes.

Turn off and puree the soup in a food processor or blender.

Then pour through a strainer into your crock-pot and cook with medium 4 -8 hours.

Stir in the half-and-half.

Remove from heat and serve.

Tip: Top with freshly chopped basil and serve with slices of garlic toasted Italian bread..

Chive Dumplings

Chive Dumplings is a delicious way to spruce up a soup or stew.

Ingredients

3 Tablespoons butter
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
3 Tablespoons fresh, chopped chives, or 2 Tablespoons dried chives
3/4 cup skim milk

Directions

Before serving, prepare chive dumplings by mixing dry ingredients and butter.

Add chives and milk, combine well. 

Drop by teaspoonfuls onto hot soup or gravy. 

Cover and cook on high for an additional 20 to 30 minutes.

Chicken Fricassee

Chicken fricassee is an old-fashioned recipe bringing a rich flavor to your meal.

Ingredients

4 skinless boneless chicken breasts
non-stick cooking spray
1 can cream of chicken soup
1/2 soup can water
1/2 cup chopped onions
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon rosemary
1 teaspoon thyme

½ teaspoon sage

1 teaspoon salt

1 small package portabello mushroom sliced
1/4 teaspoon pepper

Chive Dumplings Ingredients

3 Tablespoons butter
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
3 Tablespoons fresh, chopped chives, or 2 Tablespoons dried chives
3/4 cup skim milk

Directions

Spray crock pot with non-stick cooking spray. 

Place chicken in crock pot.

Mix remaining ingredients together and pour over chicken. 

Cover and cook on low 6-8 hours.

1 hour before serving, prepare chive dumplings by mixing dry ingredients and butter.
Add chives and milk, combine well. 

Drop by teaspoonfuls onto hot chicken and gravy. 

Cover and cook on high for an additional 20 to 30 minutes.