Chicken Parmesan Soup

My boyfriend, Bryce, likes to send me different recipes that we should try for dinner, and this was one of them.  I was particularly drawn to this because I had all the ingredients in my pantry and it was easy to make.  If you're looking for a spin on chicken parmesan, look no further.


Ingredients:

2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
3 tablespoons tomato paste
1 teaspoon crushed red pepper flakes (optional)
1 15oz can diced tomatoes
4 cups chicken broth (more if you want it soupier)
1 pound cooked boneless skinless chicken breast, cut into 1 inch cubes
8oz penne pasta
1 1/2 cup shredded parmesan cheese
1/2 cup shredded mozzarella cheese


Steps:
In a large pot, heat oil over medium heat.  Add onion and cook until tender and browned.  Add garlic and cook until fragrant.  Stir in tomato paste and crushed red pepper flakes (optional).  Add diced tomatoes and chicken broth.  Bring to a simmer.  Add chicken and let simmer for a couple minutes.  Add pasta and cook 6 to 8 minutes, or until noodles are to desired texture. 


Right before serving, mix in the cheeses until just melted.


Happy Cooking! 

Pie Crust

This crust recipe is super simple!!  I made a cherry pie for Father's Day and this is the crust recipe I used to go along with it.  It was perfectly light and flaky.  This recipe only makes one crust so for my pie I had to do the recipe twice, it will all depend on what type of pie you're making.

Ingredients:
1 cup flour
1/2 teaspoon salt
6 tablespoons cold butter
4 tablespoons ice cold water

Steps:
Mix together the flour and salt in a medium bowl.  Cut in butter with a pastry blender until the mixture is pebble sized crumbs.  Add the water and blend until dough forms.  Roll into a ball and place on floured surface.  Roll the dough big enough to cover your pie plate.  Flour the rolling pin and gently roll the dough around the pin.  Unroll over pie plate.  Gently press into pan making sure to cover all edges.  Crimp the edges.

This crust is now ready for your favorite pie filling.

Happy Baking!

Father's Day Cherry Pie

Since Father's Day is here, I decided to try my hand at making a cherry pie from scratch.  Both my dad and my brother-in-law LOVE cherry pies.  We went out and picked a bunch of cherries from a coworker's house (thanks!) on one of the hottest days so far!  Hopefully this will all be worth it!


I found my pie recipe from The Food Network and it was very simple!  This is just for the pie filling.  I will be posting another recipe for the pie crust that I used as well.

Ingredients:
4 cups fresh tart cherries (tart)
1 1/2 cups sugar
4 tablespoons cornstarch
1/8 teaspoon almond extract (optional)




Steps:
Place pitted cherries in a medium saucepan and place over medium heat.  Cover.  After the cherries have lost quite a bit of liquid (this could take a few minutes) remove from heat.  In a small bowl, mix the sugar and cornstarch.  Mix this in with the hot cherries and stir well.  Add the almond extract and mix.  Return to the stove and cook over low heat until thickened.  Stir frequently.  Remove from heat and let cool. 


If the filling is too thick, add a little water.  If it is too thin, add a little cornstarch.


Preheat oven to 375 degrees.


Once you've made your pie crust (store bought or my recipe here) divide it in half.  Roll out each piece large enough to fit your pie plate.  Pour the cooled cherry filling into the crust.  Dot with butter.  Moisten the edge of your bottom crust and place your top crust on.  Flute the edges.  Make a slit in the middle of the top crust to allow steam to escape.  Brush with milk and sprinkle with sugar. 


Bake for about 50 minutes or until top crust is lightly browned.  Place a covered cookie sheet on the rack below your pie.  It is a mess to clean cherry pie filling off the bottom of your oven.  Remove from the oven and place on a cooling rack.


Enjoy this delicious recipe!!  I know my family will
.  Happy baking!