Amy's Nacho Cheese Soup!

1/2 lbs. ground beef
1 teaspoon cumin
1/4 pepper
1 14.5 oz.can chicken broth
1 cup salsa
1 can Campbell's Fiesta Nacho cheese soup (or regular cheese soup)
1 can black beans (rinsed)
tortilla chips
avocado
1/4 cup cilantro sprigs

Cook ground beef in pot. Drain beef. Add cumin and pepper. Add chicken broth, salsa, cheese soup and black beans. Bring to boil for 2 minutes, then let simmer for 5 minutes or until you are ready to have dinner. Top with tortilla chips, avocado, cilantro.

Mushroom Risotto

Ingredients

1 cup uncooked arborio rice
2 tablespoons olive oil
2 tablespoons butter
1/2 cup chopped purple onion
1.5 cups chicken broth
1.5 cups white cooking wine (don't worry...the alcohol evaporates- if you don't want to use it just use 3 cups of chicken broth)
1 package of portabello mushrooms (pre-sliced)
freshly ground parmesan cheese

1. Saute onion in oil and butter for 3 min.
2. Add rice, stirring for about 2 min.
3. Mix the chicken broth and wine and gradually add to rice/onion mixture one cup at a time. Continue cooking and stirring until liquid is absorbed. It takes a long time to cook...usually at least 30 min.
4. Meanwhile, saute the mushrooms in a couple of tablespoons of butter in a separate pan.
5. Once risotto is done cooking add the mushrooms to the pan.
6. Top with freshly ground parmesan cheese. Bon appetit.

~Heidi

Spaetzle (German egg noodles)

These are tiny noodles or dumplings and are usually served as a side dish with a sauce or gravy.

2 Large eggs, beaten
1/4 cup milk
1 cup all-purpose flour
1/4 teaspoon salt
dash of pepper

1. Mix eggs, milk, flour, salt and pepper (batter will be thick, but wet)
2. Fill large pot 1/2 full of water and heat to boiling.
3. Press a few tablespoons of batter with a spoon at a time through a colander or a cheese grater (that's what I use)
4. cook about 5 minutes or until spaetzle rise to the surface, then drain and put into a bowl till you finish pressing the whole batch of dough through the colander.

Chicken Paprika

This is an easy version of a traditional Hungarian recipe!

4 chicken breasts
2-4 Tbs paprika (you really can't have to much!)
1 large onion, thinly sliced
2 bell peppers (optional)
1/2 cup chicken broth
2 14 oz. cans tomato sauce
1 8 ounce container reduced fat sour cream
cooked egg noodles (or spaetzle)

Place chicken, onion, (peppers) paprika, chicken broth, tomato sauce in to crock pot and set it on low for 6-8 hours or high for 4 hours. Right before you serve stir sour cream into sauce. Serve over noodles.

Chicken Crescents Amy Style

So good!!!

3/4 cup herb-seasoned stuffing
6 oz. cream cheese
1 cup diced cooked chicken (I use canned chicken, so I just have to open a can!)
1 tablespoon green onion (optional, provides flavor, but not missed, if not used)
1 tablespoon parsley (optional, provides flavor, but not missed also can use dried)
2 cans of refrigerated crescent rolls
1 can of cream of chicken soup
1/2 cup sour cream
1/4 cup of milk

In a large bowl mix together cream cheese, chicken, stuffing, green onion and parsley. Set aside. Open crescent rolls and break apart following lines. Place a table spoon of chicken mixture in each crescent and fold up ends to cover filling. Seal edges securely. Place on greased baking sheet and bake at 400 degrees for 12 or so minutes. Serve with sauce made by warming cream of chicken soup with sour cream and milk and stirring until well incorporated.

The BEST mac and cheese

You guys who know me well know macaroni and cheese is my favorite! I have made every single homemade M & C recipe out there, and this one is the best. I love tomatoes too, so I think it makes it more interesting that you put tomatoes on top. If you don't know how to blanch tomatoes just google it!

Ingredients
4 tablespoons butter, plus more for baking dish
2 cups uncooked elbow macaroni (I used slightly more)
2 tablespoons minced onion
4 tablespoons all-purpose flour
1 teaspoon salt, plus more for seasoning
3/4 tablespoon dry mustard
1/4 teaspoon paprika
2 cups milk
3 cups shredded Cheddar, divided
2 ripe tomatoes, blanched, peeled, and cut into 1/2-inch thick slices
Freshly ground black pepper

Directions
Preheat the oven to 375 degrees F. Lightly butter a 13 by 9 by 2-inch baking dish.
Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.
Melt the butter in a large saucepan, over medium heat. Add the onion and cook, stirring constantly, until tender. Add the flour, salt, dry mustard, and paprika; mix well. Stir in the milk and cook until thickened, about 5 minutes. Add 2 cups of the shredded cheese and stir until melted. Toss in the macaroni and pour into the prepared dish. Cover the macaroni with tomato slices and season salt and pepper, to taste. Bake for 30 to 45 minutes (wow wide range... I only did it for 30). The last few minutes, top with the remaining cheese and return to the oven until the cheese melts. Serve hot.

Enjoy!! ~Heidi

This one is a good one girls!

Amy's Gingery Glazed Asian Ribs

Ingredients

• 2 or 3 pounds country style pork ribs
  
• Black pepper
• 1/2 cup hoisin sauce (one bottle of Kinkoman's Hoisin sauce found in the asian section)
  
• 1/4 cup low-sodium soy sauce
• 1 tablespoons grated fresh ginger
• 2 cloves garlic, chopped
• 1 cup rice
• Kosher salt
• 2 scallions, thinly sliced

Directions

1. Place Country Style Ribs in Crock pot.
   
2. In a small bowl, combine the hoisin sauce, soy sauce, ginger, and garlic; . Pour over Ribs in crock pot. Turn crock pot on high for 3-4 hours or low for 6-8 hours.
3. 20 minutes before you want to eat, combine the rice, 1 1/2 cups water, and 1/2 teaspoon salt in a medium saucepan with a tight-fitting lid and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork before serving.
4. Serve the ribs over the rice, drizzle with any cooking juices, and sprinkle with the scallions.