What have I got to work with Part 1?

When my girls were growing up, I was working full time. With a full time job, my husband starting his own business, homework and activities – I did not have the luxury of experimenting with recipes like I do now.  Dinner time was using whatever I had on hand, getting food on the table and having family time. In fact, that very idea is what lead to the name of my business, “Wren’s Cooking With A Twist”.  Sometimes you have to take what you have on hand and give it a “twist”.  This post is intended to inspire you to think outside the box. It is a 2 part post using ingredients I had on hand this week.  Enjoy.

I did not have time to make my own Broccoli Cheddar soup from scratch this week but……. I did have a container of Panera Bread Broccoli Cheddar soup (which I love!). I had some veggies in the fridge I needed to use up so that is how I came up with this recipe – which by the way is SOUPTASTIC!

Ingredients:

-1 container of Panera Bread Broccoli Cheddar Soup

-1/2 cup heavy whipping cream

-4 baby sweet bell peppers (orange, red, yellow) diced

-1/2 can of leftover corn

-1/2 cup cheddar OR pepperjack

-1/2 bag of leftover frozen brocccoli

-salt, pepper

-1 tsp of leftover rosemary and thyme finely chopped

-1/4 cup white wine

-I had about 1/4 to 1/2 cup leftover diced ham, simply potatoes diced potatoes and chicken broth

Instructions:

-Heat the Panera Bread soup in a large pot on low

-Boil the broccoli for 3 minutes and set aside

-In a skillet using 1/2 Tsp of olive oil and 1/2 Tsp of butter, saute the peppers.

-Turn the soup up to medium and add the peppers, broccoli, wine, herbs, whipping cream,cheese, ham, potatoes, chicken broth  and corn .

-Serve immediately. BAM! I promise you will make this many times.

 

 

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Easy Homemade Chicken Noodle Soup

Southern Living SE: Soups and Stews_Slowcooker 2015

 

Well it’s that time of year! My favorite – SOUP season!  Cool weather, comfort food and family and friends. This Chicken Noodle Soup only takes about 30 minutes to make and is great reheated the next day. I put a little “twist” on it – as usual -that gave it tremendous flavor. Hope you enjoy it!

Ingredients:

2 lb Rotisserie Chicken shredded

1 cup of diced onion, celery and carrots

2 tsp fresh rosemary and thyme finely chopped

2 garlic cloves minced

2 tsp olive oil

1 freshly squeezed lemon

5  – 14.5 oz cans of organic chicken broth

salt and pepper to taste

1 1/2 cups of dry cellentini noodles (corkscrew – has great texture!)

The secret ingredient – 2 – 4.9 oz pks of Lipton Chicken Noodle cup a soup (noodles discarded) The seasoning in these little packets packs a mighty flavor punch.

Instructions:

  • In a large non-stick skillet saute the onion, carrots and celery for 5 minutes then add the garlic for an additional 1 minute, remove from heat
  • While the veggies are cooking, cook the pasta according to package directions, drain and set aside
  • In a large stock pot add the chicken broth and the season packets from both Lipton cup a soups and bring to a low boil for about 5 minutes.
  • Add the rosemary, thyme, chicken, noodles and veggies and lemon juice
  • Season to taste with salt and pepper
  • Return to a bowl then reduce to low for 30 minutes. Enjoy!