Chicken and Swiss Casserole

 This is a delicious family-friendly dinner.  I can't wait to make it again.

Chicken and Swiss Casserole

1/2 lb. egg noodles

3 T. olive oil

1 onion, chopped

3 cloves garlic, minced 

1/3 cup flour

2 cups chicken stock

3/4 cup milk

1-2 teaspoons thyme

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon pepper

5 cups cubed rotisserie chicken

1 1/2 cups frozen peas (or peas and carrots)

2 cups shredded Swiss cheese (or other cheese)

1 cup breadcrumbs or cracker crumbs

2 T. butter, melted

Preheat oven to 350.  Cook noodles according to package instructions.  While they are cooking, heat a large Dutch oven.  Pour in olive oil and cook the onions until soft.  Add the garlic and cook another minute or two.  Stir in the flour.  Cook and stir for a couple of minutes, then add the chicken broth, milk, and spices.  Cook until thickened.  Add the chicken and peas and cook for a few minutes.  Add the noodles and cheese.  Transfer to a sprayed 13 x 9 .  In a small bowl, mix the crumbs and butter and then spread over top of the casserole.  Bake until the top is browned.  About 10-15 minutes.  

Fire Roasted Tomato Soup

 This may be my new favorite soup.  It is delicious!  We ate it with fresh sourdough bread.  

Fire Roasted Tomato Soup

2 T. olive oil

1 onion, diced

3 cloves garlic, minced 

1 1/2 cups diced potatoes

Salt and pepper to taste

2 T. tomato paste

2 1/2 tsp. Italian seasoning

1/2 - 2 tsp. red pepper flakes (according to taste)

2- 14 oz. cans fire roasted tomatoes 

2 -14 oz. cans white beans, drained

1 quart vegetable or chicken broth

3/4 cup heavy cream

1/2 cup grated Parmesan cheese

In a large Dutch oven, heat oil and add the onion and potato.  Cook for 3-4 minutes (Stir constantly so the potatoes don't stick to the pan), then add the garlic and cook until the potatoes are tender.  Add the tomato paste and seasonings cook another five minutes, stirring often.  Add the tomatoes, beans and broth and simmer for 20 minutes.  Stir in the cream and Parmesan. Serve with crusty bread.

Boursin Tortellini

 

Boursin Tortellini

1 Boursin Cheese round- garlic and herb flavor

1 10 oz. container cherry tomatoes

2-3 cloves garlic, crushed or minced

1 T. olive oil

Salt and pepper to taste

2 T. sliced green onion

1 cup fresh basil

20 oz package of frozen tortellini

2 large handfuls of fresh spinach

Preheat oven to 400.  Place the cheese in the middle of a ceramic baking dish.  Add the tomatoes and garlic, then drizzle with olive oil.  Season with salt and pepper.  Add the onion and basil.  Bake for 30-35 minutes.  

Prepare tortellini according to package instructions.  

Remove the cheese from the oven and crush with a potato masher. Mix everything until well combined.  Drain the pasta and add it and mix again.  Serve.

You can add chicken or sausage if desired.

Teriyaki Noodles

 This is an easy meal that feeds a big crowd.  Add some fruit and some brownies for a full meal.

Teriyaki Noodles

2 lbs. spaghetti

Yoshidas sauce

Big Bag broccoli, roasted with olive oil and salt and pepper. (You can add whatever other veggies you would like.  I like onion, carrots, mushrooms, summer squash)

1 bag of rotisserie chicken breast from Costco.  Or you can use the meat from a whole rotisserie chicken.

Sesame seeds for garnish, opt.

Boil noodles according to instructions on package.  Put them in a big roaster pan.  Pour Yoshidas on and mix.  Add the chicken and broccoli (and other veggies as desired.)  Stir.

Obviously, this makes a lot of food for a big crowd.  You can easily reduce the amounts to what you need for your family.

Rhodes Cinnamon Rolls Supreme

 

Rhodes Cinnamon Rolls with Cream

1 package (12 rolls) Rhodes Cinnamon Rolls

1 cup heavy whipping cream

6 T. melted butter

1/2 cup brown sugar

1 tsp. cinnamon

Frosting

2 packets of frosting that come with the rolls

2 oz. cream cheese, soft 

2 t. melted butter

1 tsp. vanilla

pinch salt

milk, if needed

Spray a 13 x 9 pan.  Arrange the frozen rolls in the pan.  Cover the rolls with plastic wrap that has been sprayed.

Let raise until doubled.

Preheat oven to 350.

When risen, pour the cream over the rolls and let rest for about five minutes.  

Mix together the butter, brown sugar and cinnamon.  Pour over the cream evenly.

Bake for 21-28 minutes until golden brown.

Mix together the frosting ingredients and spread over the rolls after they cool for about 5 minutes.

We first tasted these when our YW did them for a camp fundraiser.  They had them available to pick up the Friday night before April general conference.  It was a great success.

These are the ones I made for October general conference.  They were so good.