The Recipe
Courtesy of: Betty Crocker's Best Chicken Cookbook
2 tbsp butter
1 small onion, finely chopped (1/4 cup)
3 medium carrots, thinly sliced (1 cup)
3 medium parsnips, peeled and sliced (1 cup)
1 medium leek, sliced (2 cups)
7 cups chicken broth
1 cup uncooked orzo pasta
2 cupts shredded cooked chicken breast
2 tbsp chopped fresh or 2 tsp dried dill weed
1/2 tsp salt
Melt butter in Dutch oven over medium heat. Cook onion, carrots, parsnips, and leek in butter, stirring occasionally, until carrots are tender.
Stir in broth and pasta. Heat to boiling; reduce heat to love. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.
Stir in remaining ingredients. Cover and simmer about 5 minutes or until hot.
Review
This is a quick and easy soup recipe that is delicious! All of the root vegetables give it a very hearty flavor. We highly recommend this soup!
The Recipe
Courtesy of: Betty Crocker's Best Chicken Cookbook
1 package (9 oz) refrigerated cheese-filled tortellini
6 cups bite-size pieces assorted salad greens
3 cups chopped cooked chicken
1/2 cup Italian dressing
1/3 cup shredded Parmesan cheese
Cook and drain the tortellini as directed on the package. Mix tortellini and remaining ingredients, except cheese. Sprinkle with cheese.
Review
Yes, it is that simple! And that's why we make this salad for dinner a lot. You can cook the chicken ahead of time on the weekend (bake in the oven at 350 degrees for 30 minutes - this is for 2 skinless, boneless chicken breast) and just toss everything together on a busy night! It's an incredibly tasty, and healthy, meal!
By the way - we highly recommend this cookbook. We have tried nearly every recipe in this book!
The Recipe
Courtesy of: allrecipes.com
1 cup white sugar
2 tbsp all-purpose flour
2 tbsp cornstarch
1/4 tsp salt
1.5 cups water
2 lemons, juiced and zested
2 tbsp butter
4 egg yolks, beaten
1 pie crust, baked (see the Cherry Pie recipe posted August 15, 2013 for a pie crust recipe)
4 egg whites
6 tbsp white sugar
Preheat oven to 350 degrees.
To make lemon filling, whisk together 1 cup sugar, flour, corn starch, and salt in a medium saucepan. Stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly, until thick.
Pour filling into baked pastry shell.
To make the meringue, whip egg whites in a large glass or metal bowl, until foamy. Add sugar gradually, and continue to whip until stiff peaks form.
Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Review
Do we really need to review this? I think it's obvious that lemon meringue pie is amazing, and this homemade version is no exception! This pie actually got better the longer it sat in the fridge, which wasn't very long! So with the summer months coming up, try a cool slice of this amazing pie!
