Easy Parmesan Knots Recipe (from Natalie Chamberlain)

 Easy Parmesan Knots Recipe

Ingredients

    1 (12 oz) pkg refrigerated buttermilk biscuits

    1/4 cup canola oil

    3 Tbsp grated Parmesan cheese

    1 tsp garlic powder

    1 tsp oregano

    1 tsp dried parsley flakes

Instructions

    Preheat oven to 400 degrees.

    Cut each biscuit into thirds

    Roll each piece into a 3-4 inch rope and tie into a knot, tuck ends under.

    Place 2 inches apart on a greased baking sheet.

    Bake for 8-10 minutes or until golden brown.

    In a large bowl combine the canola oil, Parmesan cheese, garlic powder, oregano, and parsley.

    Add the warm knots into the mixture and gently toss to coat.

Tortellini Soup with Italian Sausage and Kale

Tortellini Soup with Italian Sausage and Kale

Ingredients 

1 lb ground Mild Italian Sausage

1 onion minced

6 cloves of garlic 

2 Tbsp tomato paste

1 14 oz can crushed tomatoes 

1 qt chicken stock

1 tsp salt

3 large kale leaves

10 oz of fresh or frozen tortellini 

1 cup heavy cream

Parmesan cheese (optional)

1/4 tsp red pepper flakes (optional)

Directions

In a large soup pot cook sausage, onions and garlic for about 5 minutes then drain excess fat.  Add tomato paste, crushed tomatoes and stock. Bring to a boil and simmer for 15 minutes. Chop kale into 1/2 inch pieces and add it, the tortellini, and cream to the pot. Simmer gently for 3 to 5 minutes. Serve with Parmesan cheese and red pepper flakes if desired.

Dill Chicken Soup (done in 30 minutes)

 Dill Chicken Soup (from Taste of Home)

Ingredients

• 1 tablespoon canola oil
• 2 medium carrots, chopped
• 1 small onion, coarsely chopped
• 2 garlic cloves, minced
• 1/2 cup uncooked whole wheat orzo pasta
• 1-1/2 cups coarsely shredded rotisserie chicken
• 6 cups reduced-sodium chicken broth
• 1-1/2 cups frozen peas (about 6 ounces)
• 8 ounces fresh baby spinach (about 10 cups)
• 2 tablespoons chopped fresh dill or 1 tablespoon dill weed
• 2 tablespoons lemon juice
• Coarsely ground pepper, optional

  
  

  Directions

  • In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes.
  • Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.

Chicken Pie with Baking Powder Biscuits

 Chicken Pie

(a great use for leftover chicken)

Ingredients:

4 Tbsp Butter
4 Tbsp Flour
Salt and Pepper
1 cup hot water
1 chicken bouillon cube
1 cup milk
2 cups cooked chicken, cut into cubes
1 cup cooked carrots
1 can green beans, drained
1-2 potatoes, cooked, peeled, and cubed
1 can refrigerator biscuits (or one recipe of the baking powder biscuits below)

Instructions:

Melt butter and stir in flour and salt and pepper to taste.  Dissolve bouillon cube in the hot water (or use 1 cup of chicken broth) and stir into the flour and butter mixture.  Add milk and stir constantly over medium heat until thickened.  Combine sauce with chicken and vegetables in a casserole dish and cover with biscuits.  (I usually make my own biscuit recipe and roll it out and lay it over the top and trim the edges)  Bake at 425 degrees Fahrenheit for around 18 minutes until the biscuits are lightly browned and the sauce is bubbly.

You can prepare this recipe ahead of time without the biscuit topping and refrigerate it.  When ready to bake, take it out of the refrigerator and let it come to room temperature then add the biscuits and bake.

Baking Powder Biscuits

Ingredients:

2 cups flour

1 Tbsp baking powder

1 tsp salt

1/3 cup shortening

about 3/4 cups milk

Instructions:

Sift flour and baking powder together. Cut shortening into flour mixture until it resembles coarse cornmeal.  Make a well in the center and pour in about 2/3 cup of milk all at once.  Stir quickly with a fork.  If the mixture seems dry add a little more milk to form a dough just moist enough to leave the side of the bowl and form a ball.  Gently roll out the dough to 3/4 inches thick.  At this point you can lay it over the chicken pie or cut out biscuits.  If you cut out biscuits bake 12 to 15 minutes on an ungreased pan at 450 degrees Fahrenheit.