Crock Pot Zuppa Toscana Soup

I am, truthfully, not a big soup fan. I'll eat it, occasionally; but not a fan. For some reason, this one got my attention, so I thought it was worth a shot.

It is, most definitely, worth making! Nate was at work when I made it, so he hasn't had it yet, but it was a huge hit with the boys and I! I was lazy/in a hurry when I was putting it together, so I did not dice the potatoes very fine, but I just mashed them a bit in my bowl. The boys didn't seem to have a preference--they were eating the pieces until they saw me mashing it with my spoon, then they mashed theirs too. ;) I would recommend cutting the pieces smaller, but it did work this way if you don't have much time to prep.

Adrian absolutely loved it, and Gabriel announced that the spinach was the best part ever. ;) (We may not be perfect parents, but so far we are at least raising them to be less fussy than their mama was/is!!)

One tip/suggestion/comment-- this does not need to be a crock pot recipe! Next time, I am just going to try stove top, and see how that works! I would recommend simmering all ingredients but the spinach & whipping cream for maybe 20-30 minutes, then adding them for another 15-20. However, since I haven't done that yet, you should definitely watch your times!

Remember, comments are loved! What's your go-to soup recipe?

Printable Recipe

Crock Pot Zuppa Toscana Soup

Ingredients

• 1 pound ground sausage
• ½ tablespoon Garlic Garlic, or 1 clove fresh, diced
• ½ tablespoon Onion Onion, or 1/2 small onion, diced
• 4 potatoes, diced
• Dash salt
• Dash pepper
• 4 cup chicken broth
• 2 cups spinach/kale (Original called for kale, but I usually have spinach on hand)
• ¾ cup heavy whipping cream
• Parmesan

Directions

1. In a large skillet over medium-high heat, brown the sausage. (If using fresh onion/garlic, add here and saute for a few additional minutes.)  Drain grease from skillet.
2. In a large crockpot, place sausage, Garlic Garlic, Onion Onion, potatoes, salt, pepper, and chicken broth. Add additional water to cover potatoes as needed. 
3. Gently stir, then cook on low for 5-6 hours or high for 2-4 hours. 
4. Add spinach/kale and whipping cream, stir, then continue to cook for 30 minutes.
5. Serve hot, with parmesan. 

Yield/Time

8 servings

3-7 hours

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

278/serving

Source (for original): Homemade Hooplah

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)

Breadsticks

So, I have a recipe to share today that I didn't actually make. My husband did! He's pretty awesome. ;) Nerdy, handsome, makes cute babies, and he can cook/bake. (When I let him in my kitchen.) He's quite the catch. 

And... He loves bread. Loves it. And, let's be honest...as much as I love it too, I don't make it enough. Especially this time of year, when I am making sweets about daily. So, I am learning to relinquish control of the kitchen (which is hard) and stay out of the way when he occasionally wants to make it. He loves breadsticks too, and between him and I we put these together awhile ago. (Mostly him, to be honest, but since I'm the baker he did ask for my advice.) Last night I finally remembered to take a picture of them! 

These are awesome. This is, truthfully, a basic recipe. We always put garlic, butter, and parmesan on them, but you can do whatever you want. Onion, etc. 

Remember, comments are loved! Tell me what you try, and what your favorite toppings are! 

Printable Recipe

Breadsticks

Ingredients

• 2 ¼ - 3 cups flour
• 2 ¼ teaspoon active  dry yeast
• ¾ teaspoon salt
• 1 cup warm water (120°-130°)
• 2 tablespoons butter, melted *Nate usually adds more
• 2 tablespoons Garlic Garlic (or any other seasoning)
• ½ cup parmesan

Directions

1. In a large mixing bowl, stir together 1 cup flour, yeast, and salt. Add warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8-10 min). Shape dough into a ball. Place in a lightly greased bowl, turning to grease surface. Cover; let rise in a warm place until double in size (1 hour).
2. Preheat oven to 375°. Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 min. Meanwhile, lightly grease a baking sheet.
3. Roll the dough into a 15”x10” rectangle. Using pizza cutter, slice into 1” strips. Spread butter on top, adding more as needed, and sprinkle with garlic garlic and/or parmesan as desired. 
4. Bake for 15-20 minutes or until golden brown.

Yield/Time

Yields: 10-14 pieces

Total Time: 2 hours

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

139 calories/14 pieces

Source (for original): Better Homes & Gardens (french bread recipe, adapted)

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)

Chicken Alfredo Stromboli

I love pretty much anything to do with alfredo. It seems like half of the new entrees I want to try from Pinterest are variations of alfredo pasta! I already have recipes I love, so I try to not do it too often, but it's definitely one of my favorite meal ideas.

This is a recipe I found years ago, I think when Nate & I were first married. We both LOVE it, and it's always a hit with the boys too. It's pretty easy to do, especially if you use shortcuts. I almost always have shredded or grilled chicken in the freezer, so I use that instead of cooking the chicken as part of the recipe. You can use your own Italian/French bread, or you can pick some up in the deli section of your local grocery store. Whatever works for you!

Printable Recipe

Chicken Alfredo Stromboli

Ingredients

• ½ loaf italian or french bread
• 6 ounces boneless skinless chicken breasts, cubed
• 1 teaspoon olive oil
• ½ cups mushroom stems and pieces, chopped finely
• 1 clove Garlic, minced (or one teaspoon Garlic Garlic)
• dash Salt
• ¼ teaspoon Pepper
• ¼ cup sour cream
• ¼ cup Parmesan
• 3 teaspoons butter, softened
• 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350°.
2. Place bread, cut side up, on an ungreased baking sheet. Bake for 2-3 minutes or until lightly toasted; set aside.
3. In a small skillet, saute chicken in oil until juices run clear; drain. Add the mushrooms, salt, garlic, and pepper; cook for 1-2 minutes or until heated through.
4. In a small bowl, combine the sour cream, Parmesan, and butter; spread over bread halves. Top each with ½ of the of the chicken mixture. Sprinkle with mozzarella. 
5. Broil for 1-2 minutes or bake for 10-15 minutes (or until cheese is melted).

Yield/Time

Serves: 4

Prep/Total time: 30 minutes

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

381/serving (using homemade french bread)

Source (for original): Cooking for Two

Comments are loved! What's your favorite alfredo-style dish?

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)

Cheesy Garlic Zucchini Bread

It's Monday morning, of a holiday weekend, and I'm sharing something fairly healthy. I know, I know. Don't get mad yet though, just trust me.

Imagine a cheddar bay biscuit.... in bread form. With barely noticeable shredded zucchini in it. That's what I am sharing with you today. I know, everyone is probably getting tired of the zucchini recipes. I know we're nearing the end of the season, but I wanted to share one more! (No promises that it's the last one, though.) I am a firm believer that you can't have too many zucchini recipes. Especially this time of year-- we've had it all summer, now some people are getting sick of it and need something different to do with it. Well, this is perfect! 

Because, really, who doesn't love cheddar bay biscuits?? I know we do. From Red Lobster or homemade, doesn't matter, I could eat them all day long. Same thing with this bread! (And I think Adrian could too; he devours every piece I give him!) Since it's made in bread form vs. biscuit form, it's slightly easier to make, too. The applesauce & zucchini in it make it slightly healthier, too. It's not GREAT for you, but you can eat least feel good about eating it.

Printable Recipe

Cheesy Garlic Zucchini Bread

Ingredients

• 3 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon Garlic Garlic (or garlic powder)
• 3 cups shredded zucchini, drained
• 1 cup shredded cheddar cheese
• 2 large eggs
• 1 cup milk
• ¼ cup applesauce
• 1 ½ tablespoons vegetable oil *if you don't want to use applesauce, just use 1/4 cup oil. However, I have not tried it this way.

Directions

1. Preheat oven to 350°. Grease a 9”x5” loaf pan.
2. In a large bowl combine the flour, baking powder, salt, baking soda, and Garlic Garlic. Add the zucchini, and cheddar; stir to combine.
3. In separate small bowl, combine the eggs, milk, applesauce, and oil. Pour the wet ingredients into the dry ingredients. Gently stir together just until moistened.
4. Pour into loaf pan and bake for 40-50 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes. Remove from pan to cool. Serve warm.

Yield/Time

10 slices

1 hour 15 minutes

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

182/slice

Source (for original): Gather for Bread

Remember, comments are loved! Share your zucchini recipes!

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)

Garlic Cheese Rolls (updated)

Confession time: I am one of those people who cannot leave a recipe alone. If you know me in person, and I've ever made something for you, you probably know that about me. "Let me know what you think I should do differently!" is one of the first things I say when I give food to people. I love to tweak things until I decide they are absolutely, truly perfect.

It's not my fault though, my husband encourages me.

This is one of those recipes. I originally posted this awhile ago, when I first made it. I was so excited that it turned out so well, I had to share right away! Now it's been a couple years, and I think at this point I actually have it to my level of perfect. With minimal changes, too. We'll see though. You know me. ;)

These rolls are a perfect addition to a dinner, or great to just snack on. (Warning: they are addicting.) They are wonderfully cheesy, with just the right amount of garlic and butter. (Another warning: I really like garlic. Really, really like garlic. You may want to cut down if you are not a huge fan. Or just throw caution to the wind and try it anyways, because these rolls are amazing.) I think my favorite part is that they are actually rolls vs. a biscuit-- they are great to peel apart and eat. That just might be me though...

Printable Recipe

Garlic Cheese Rolls

Ingredients

• 2 3/4 - 3 1/4 cups all-purpose flour
• 2 1/4 teaspoon active dry yeast
• 1/4 teaspoon salt
• 1 cup warm water (120°-130°)
• 2 tablespoons vegetable oil
• 1/2 cup butter, softened
• 2 teaspoons Garlic Garlic (or garlic powder)
• Additional herbs/seasonings, optional
• 2 1/2 cups cheese (mozzarella, cheddar, or colby jack)

Directions

1. In a large mixing bowl, combine 1 1/4 cups flour, yeast, and salt; add water and oil. Beat on low speed for 30 seconds; then scrape bowl. Beat on high speed for 3 minutes. Knead in another 1 1/2 cups flour; adding up to 2 cups if needed. Knead for 6-8 minutes, to make a moderately stiff dough that is smooth and elastic.
2. Cover, let rest for 10 minutes. Grease 3 8" cake pans, or 1 9"x13" pan; set aside. Note: DO NOT use metal cake pans. I've tried it multiple times, and it may just be my pans, but they stuck very badly.
3. Meanwhile, beat together butter and garlic, adding additional seasonings as desired.
4. Roll dough out into large rectangle (approximately 24”x12”). Spread garlic butter to within 1” of edge. Sprinkle with 2 cups desired cheese. Roll up jelly-roll style.
5. Slice into 18-20 rolls, then place prepared pans. Sprinkle with remaining cheese. Let rise in a warm place for 30 minutes.
6. Preheat oven to 350°.
7. Place pan(s) on center rack, bake for 20-25 minutes or until golden brown. Remove to wire rack to cool.

Yield/Time

18-20 rolls

1 1/2 hours

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

173 each/20 rolls

Source (for original): Better Homes & Gardens (dough), and the loose idea for the rolls came from a blog that no longer exists.

Remember, comments are loved! What's your favorite go-to roll?

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)

Crispy Garlic Parmesan Chicken & Zucchini

Anyone still have buckets of zucchini? As in, literally bucketfuls of zucchini? That's the way it was at my grandparent's/mom's garden this year, but it's always like that. I have quite a bit in the freezer, but they keep telling me to take more home. Who am I to say no? ;)

I love to just lightly batter and fry it, but this year I made the effort to do more with it. That meant there was quite a lot of "zucchini" searches on Pinterest and my favorite blogs.

This recipe struck me as soon as I saw the title-- garlic, parmesan, chicken, and zucchini all in one? Yes, please!! I am not a huge fan of frying chicken, but trust me--this is worth it!! This is crispy, golden perfection, with tons of zucchini (and/or summer squash!) to go with it!

We had almost as much summer squash as zucchini, so I of course had to add summer squash too. Gabriel is currently going through an "I don't like summer squash" phase, which can be interesting. While he was more than willing to eat his zucchini and chicken, I had to convince him to eat the summer squash. How I did it? Reminded him that he likes garlic and parmesan, and this has lots of each. And, that summer squash is basically the same as zucchini, we pick them from plants that look just alike. 

I love it when I successfully use logic on my 4 year old. It make me feel like maybe we've got this parenting thing down. (Until, you know, there is a full scale temper tantrum because I did something like stir his chocolate milk when he wanted to.) 

Hopefully, if you are feeding this to small children, you have as much luck as I did getting them to eat their veggies. (Well, this time, at least.) 

Printable Recipe

Crispy Garlic Parmesan Chicken & Zucchini

Ingredients

1. 5 Tablespoons butter, divided
2. 1/4 cup Italian breadcrumbs
3. 1/4 cup plus 1 Tablespoon grated parmesan, divided
4. 2 tablespoon flour
5. 3 teaspoons Garlic Garlic (or garlic powder, or 3 garlic cloves), divided
6. 2 Chicken Breasts, sliced in half
7. 1 medium-large zucchini or summer squash, sliced
8. Salt
9. Pepper

Directions

1. In a large skillet, over medium heat, melt 3 tablespoons butter.
2. Melt remaining 2 tablespoons of butter in a shallow dish. In another shallow dish combine breadcrumbs, parmesan cheese, flour, and 2 teaspoons Garlic Garlic. (If using garlic cloves, see step #4.) Dip the chicken in the butter, and then coat in the bread crumb mixture and place in skillet.
3. Cook on each side for about 4-7 minutes until the outside is crispy and the chicken is cooked throughout. (Will depend on thickness of breasts.) Set aside on plate.
4. Add the zucchini to the skillet and saute until tender. (If using garlic cloves, add with the zucchini.) Add salt, pepper, remaining parmesan, and remaining garlic. Add the chicken back to the skillet and heat for a couple minutes.
5. Serve immediately.

Yield/Time

4-6 servings

30-40 minutes

Nutrition Facts

362 per half breast *I calculate nutrition facts for my use only, this is not done scientifically

Source (for original): The Recipe Critic

Remember, comments are love! What's your favorite way to serve zucchini?

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)

Creamy Baked Cheesy Chicken

I'm going to preface this post by saying that I am working on taking better food photos. But, sometimes good food just isn't pretty. Especially when you've had to move things around to get a good temp with the meat thermometer. (And yes, I regularly use a meat thermometer; I only risk food poisoning when raw cookie dough is involved.)

Anyways, there is no raw cookie dough here (today). Or raw meat, thankfully. Just really, really good chicken. I've made this multiple times, with good results each time. Different cheeses, too. The picture is taken with cheddar, but it's just as great with mozzarella. Asiago is what the original called for, but whatever. I go with whatever is already shredded in my fridge. ;) I love the combination of seasonings, cheese, and mayonnaise. The mayo makes this sooo creamy. The chicken is PERFECT. So tender, so juicy. I could eat this weekly. It's always a hit with my boys, too!

Printable Recipe

Creamy Baked Cheesy Chicken

Ingredients

4 chicken breasts, cut in half
1 cup light mayonnaise or greek yogurt
3/4 cup shredded cheese, divided
1 1/2 teaspoon seasoning salt (I use Seasoned Salt)
1/2 teaspoon pepper
1 1/2 teaspoon garlic powder (I use Garlic Garlic)

Parmesan

Directions
Preheat the oven to 375° and spray a 9”x13” pan with cooking spray. Lay the chicken inside the pan.
Mix together mayonnaise, 1/2 cup cheese, and seasonings. Spread the mixture evenly over each piece so that the chicken won't dry out while baking.
Sprinkle the top with remaining cheese and fresh parmesan.
Bake uncovered for 45-60 minutes, or until chicken is cooked through. (I always use really thick chicken breasts, but start checking at 20-25 minutes. If the breasts are thinner, they will be done much sooner.) Enjoy!

Yield/Time

4-8 servings

50 minutes

Nutrition Facts

267 per 1/2 breast *I calculate nutrition facts for my use only, this is not done scientifically

Source (for original): Recipe Critic

Remember, comments are love! What's your favorite way to make chicken?

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)

Chicken Broccoli Alfredo Pasta

I am such a pasta girl. I love a good alfredo, but I am bit of a snob. I'll try any homemade recipe, but I can't buy the canned stuff. (I've tried them all.... they are disgusting.) I do a lot of different recipes, and most of them are essentially the same, but this is the most recent. Pretty easy, too! 

This would be easy to vary, too. Toss in any frozen veggie you like, add some more seasonings, etc.  

Do you have a favorite alfredo recipe? Share in the comments!

Chicken Broccoli Alfredo Pasta

Ingredients

• 12 ounces penne pasta
• 1 1/2 cups cooked and chopped chicken
• 1 1/2 cups frozen broccoli
• 1/4 cup butter
• 1/4 cup flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1 1/4 cups cream
• 1 1/4 cup milk
• 1/2 cup Parmesan cheese

Directions

1. Preheat oven to 350°.
2. Cook pasta according to package directions. Combine broccoli, pasta, and chicken; place into a 9”x13” baking dish.
3. Melt butter completely over medium heat in large skillet or pan. Add flour, garlic, onion, salt, and stir to form a roux. Slowly add milk and cream, stir continuously until sauce has thickened. Add Parmesan, stir to combine thoroughly.
4. Evenly pour and distribute alfredo sauce over pasta combination. Gently stir to combine, and sprinkle with more Parmesan as desired.
5. Bake for 10-15 minutes or until heated through.

Yield/Time

6 servings

30 minutes

Source (for original): Chef in Training