5 of My All Time Favorite Recipes

I know I haven't been posting much. Unfortunately, I've had to tighten my budget up and can't really spend money on materials or ingredients for blog posts right now.

Today, I decided to write a blog post about 5 recipes that I have made over and over again. They have become staples in our dinner menu rotation over the past 5 or so years. These are all from Allrecipes.com - one of my favorite recipe sites.

Links are provided as well as a description of each recipe and the things I have done differently than the original recipe's author.

Garlic Chicken

This is one of those recipes that's so easy, you can throw it together in just a few minutes from stuff you might already have on hand. It makes flavorful, juicy chicken breasts with a nice crunchy exterior.

Tip: The only thing I do different for this recipe is to pound the breasts out so they are nice and thin. I'm not a big fan of a low crunchy outside to meaty inside ratio and pounding it thin solves the problem. If you are going to do this, you need to decrease the cooking time or it will overcook.

Cream of Tomato Soup with Pesto

I absolutely hate the way Campbell's tomato soup tastes. It's sickeningly sweet and the texture is globulous and just all wrong. I use this recipe for my tomato soup needs and it's amazing. It tastes exactly the way tomato soup should taste. The pesto sets off the whole dish perfectly.

Tips: Make sure the soup is cool before blending it. This recipe once caused my blender to explode from the build up of heat within. I had burns up and down my arms. It wasn't good. Secondly, use the pesto to taste. The amount you need will largely depend on the brand you use so add it and taste it til it's perfect.

Baked Salmon

This recipe makes you look like you really know how to cook, even if you don't. It's elegant and super tasty. It has a nice lemony flavor that complements the fish perfectly and baking it in foil keeps all the moisture sealed in perfectly.

Tips: I substitute some of the butter for olive oil to make it healthier. I also top each fillet with very thinly sliced lemon with the rind still on it. The 1/8 inch slices add more flavor and make it look fancier. I also make sure to wrap each fillet in its own small foil pocket instead of putting them all in one together. Lastly, you can make rice to serve the fish over and dump the liquid from the bottom of the foil over it.

Catfish Tuscany

(sorry this pic is awful, hopefully I'll have a chance to make this soon and do a post on it)

I've used multiple types of fish for this recipe and have discovered that any type of mild fish will work. It's soooo yummy! I've always had it with sun-dried tomatoes, not sliced or canned. This recipe produces fish that eve fish haters are likely to enjoy. It's rich and flavorful yet is still low in calories.

Tips: watch your fish carefully when in the broiler! At least 6 inches from the flame is a must! I've never tried it with Roma tomatoes and I really don't want it any other way after having it with sun-dried tomatoes on it!

Broiled Tilapia Parmesan

This is my fiance's favorite meal. When I first started making it, I thought the ingredients were a bit weird. Over time, I didn't care what was in it. It's yum!

Tip: This recipe can be used on other mild fish as well. You'll want it 6 inches from the heat source when broiling.

Cream of Pumpkin Soup

This recipe is the perfect combination of sweet and savory!

I LOVE this soup. As written, it is only so-so but with the addition of 1/4-1/2 cup brown sugar, it transforms into amazingness! This is coming with me for Thanksgiving dinner tomorrow!

Cream of Pumpkin Soup (original recipe here)

Servings: 6 (about 1 cup each)

Time to prepare: 10 mins. Time to cook 20-30 mins

Ingredients:

- 3 tablespoons margarine, softened

- 1 tablespoon brown sugar

- 1/4 teaspoon ground cinnamon

- 4 slices whole wheat bread

- 1 cup chopped onion

- 2 tablespoons butter, melted

- 2 (14.5 ounce) cans chicken broth

-1 (15 ounce) can pumpkin puree

- 1 teaspoon salt

- 1/4 teaspoon ground cinnamon

- 1/8 teaspoon ground ginger

- 1/8 teaspoon ground black pepper

- 1 cup heavy whipping cream

- 1/4 to 1/2 Cup brown sugar (add until happy with taste)

Directions:

1. Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.

2. Sauté onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

3. Transfer broth mixture into the container of a blender or processor. Process until smooth.

4. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..

5. Stir in whipping cream and heat through. Do not boil. Add brown sugar, tasting as you go until desired level of sweetness is reached. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

Award Winning Chili

This is by far my favorite Chili recipe, and I've had a lot of chili in my life! I found it on allrecipes.com here. It is now my standard go-to recipe for chili. The people that I have made it for always love it and I am often asked for the recipe.

The best part is that it's easy! I've been craving warm, hearty meals since the weather has gotten cooler, so I made this last night. Yum!

Award Winning Chili (originally named Deboozie's Blue Ribbon Chili)

Prep time: 10 mins Cook time: 1 hour

Servings: 6 (original recipe claims 8 but won't fully fill up 8 decent sized bowls)

Ingredients:

- 2 Pounds ground beef

- 1/2 white or yellow onion, chopped

- 1 tsp. Freshly ground black pepper

- 1/2 tsp. Garlic salt

- 2-1/2 C. tomato sauce (I usually buy low sodium sauce)

- 1 (8 ou.) jar salsa (I use mild Pace salsa)

- 4 TBSP chili seasoning mix (I use McCormick)

- 1 (15 ou.) can light red kidney beans (I use low sodium)

- 1 (15 ou.) can dark red kidney beans (I use low sodium)

Toppings (optional):

- cheese (I usually do a Monterrey jack/cheddar blend of grated cheese)

- Sour cream (I use low fat)

- Fritos (a personal favorite)

Directions:

1. In a large saucepan over medium heat, combine beef and onion and saute about 10 minutes or until beef starts to brown and onion is tender.

2. Add all other ingredients (except toppings) and mix together. Reduce heat to low and simmer for one hour or more (I usually cover the pot to keep it from splattering everywhere).

3. Serve with favorite toppings!

It's that easy!