Wild Mushroom Bisque

Last summer, I ordered this Wild Mushroom Bisque at Zupas. It's fantastic and ever since, I've been determined to recreate it. I think this recipe is pretty darn close!

I found these dried wild mushrooms at Costco and they are perfect for this recipe. Anything similar to these would work great.

Wild Mushroom Bisque

4 c. dried wild mushrooms

hot water

2 T. olive oil

1 T. butter

1 medium onion, chopped

1 clove garlic, minced

5 c. good quality chicken broth (I use either homemade or Swanson)

1/2 t. dried thyme

3/4 c. heavy cream

salt and pepper

Place mushrooms in a large mixing bowl and cover with lots of hot water. Let soak for at least 10 minutes. Drain (and reserve) the mushroom liquid, squeezing mushrooms of excess water. Roughly chop mushrooms.

In a large pot, heat oil and butter. Add onion and garlic and cook until soft, but not browned (3-5 minutes). Add chicken broth, thyme, mushrooms, and 2 cups of the mushroom liquid. Simmer with pot half covered for about 30 minutes. Pour about 3/4 of the soup into a blender and blend until smooth. Return to pot and stir in cream and salt and pepper to taste. (Add more mushroom liquid if soup is too thick.)I absolutely fell in love with this soup and I am dying to make it again. Enjoy!

Cherry Cordial Cookies

I love making goodies for Valentine's Day! These are so fun because they are made with hugs and kisses...the chocolate kind.Cherry Cordial Cookies

1 c. (2 sticks) butter, melted

1 c. powdered sugar

2 1/2 c. flour

1/2 t. salt

1/2 c. chopped maraschino cherries

2 t. maraschino cherry liquid

1 t. almond extract

25-30 chocolate hugs or kisses

Prepare maraschino cherries and set aside.Mix together all ingredients (except chocolate candies) adding cherries last.Roll into 1" balls and bake on an ungreased cookie sheet at 350 F for 8-10 minutes.Immediately press chocolate candies into warm cookies.I absolutely LOVE these cookies. They are the perfect mixture of cherries and chocolate. Enjoy!

Chicken Soup

After I make Roasted Chicken, I always save the carcass and the leftover meat to make this great soup.Using the leftover chicken bones really makes this soup delicious. Chicken Soup

1 leftover chicken carcass, cut up

2 carrots, sliced

2 stalks celery, chopped

1/2 large onion, chopped

1 t. dried parsley

1-2 t. salt

1/2 t. dried thyme

1/2 t. garlic powder

1/4 t. dried oregano

1 bay leaf

10-12 c. water

2 c. cooked, chopped chicken

Chop chicken and set aside.In a large pot, combine everything but the cooked chicken.Simmer for about an hour. Remove chicken carcass pieces and bay leaf. Add cooked chicken last.This is one of my favorite comfort foods. Enjoy!

Flourless Peanut Butter Cookies

These are such simple cookies. Mine turned out really tender and fall-apart-in-your-mouth. Delicious! Flourless Peanut Butter Cookies

1 c. natural peanut butter

1/2 c. brown sugar

1/2 c. white sugar

1 egg

1 t. baking soda

Stir all ingredients together.

Drop onto ungreased cookie sheet and press lightly with a fork.Bake at 350 F for 8-10 minutes.Enjoy!

Easy Roasted Chicken

This is the easiest and best roasted chicken EVER! I love making this for Sunday dinners and saving the leftovers for chicken soup. Even though it's a very simple meal, it takes about 3 hours from start to finish so plan accordingly.Easy Roasted Chicken

2 T. oil

1 whole chicken, thawed (about 5 pounds)

3 T. melted butter

onion powder

salt

pepper (optional)

Drizzle oil in a 9x13" pan.

Remove and discard chicken neck and giblets from cavity. Rinse chicken inside and out and pat dry. Place in oiled pan breast side up.Pour melted butter over chicken. Rub to distribute evenly.Sprinkle liberally with onion powder and salt. Top with a little pepper if desired.Bake at 375 F for 2-2 1/2 hours (or until internal temperature of chicken breast reaches 165 F).Remove chicken from oven and allow to rest for 20-30 minutes. This is crucial for tender meat.I absolutely love this chicken. It's always a hit with my family. Make sure you save the carcass to make chicken broth or chicken soup. Enjoy!

Tortellini Soup

This italian style soup is great for any weeknight meal. It's adapted from a recipe in one of my cookbooks and my family really enjoyed it.

Tortellini Soup
12-16 oz. fully cooked chicken sausages, sliced
2 T. olive oil
1 T. dried minced onion
3 t. garlic powder
2 (14 oz.) cans chicken broth
2 c. water
1 (14 oz.) can diced tomatoes
1 (18 oz.) package cheese tortellini (refrigerated or frozen)
1 (6 oz.) package spinach
1 t. dried basil
salt and pepper
parmesan cheese

In a large pot, heat oil, sausage, dried onion, and garlic powder. Saute for 2-3 minutes. Add broth, water, and tomatoes. Bring to a boil. Add tortellini and cook for 5-7 minutes or until pasta is cooked. Add spinach, basil, and season with salt and pepper to taste. Cook just until spinach wilts. Serve with parmesan cheese.

No Bake Cookies

I love these simple little cookies. I've added ground flaxseed to this recipe for some extra fiber and omega-3's! These are such a great snack for kids.No Bake Cookies

1/2 c. (1 stick) butter

1 c. sugar

3 T. cocoa

pinch of salt

1/4 c. milk

2 c. quick oats

1 c. ground flaxseed

In a medium saucepan, combine first 5 ingredients. Heat and stir over medium high until well combined. Bring to a boil and cook 2-3 minutes without stirring. Remove from heat and stir in oats and flaxseed. Drop onto foil or wax paper and let cool. Enjoy!