Cajun Shrimp Pasta

SERVES 4-6  |  PREP TIME 10 Min  |  COOK TIME  15 Min

1 pound medium uncooked peeled shrimp, deveined
2 tablespoons Cajun seasoning spice mix, divided
2 tablespoons fresh lime juice, divided
4 garlic cloves, minced
8 ounces uncooked fettuccine pasta
3 tablespoon extra virgin olive oil, divided
1 ½ bell peppers (any color combo), thinly sliced, then halved
1/2 large red onion, sliced, then halved
2 tablespoon butter, divided
1/2 teaspoon salt +salt for water
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1/4 teaspoon cayenne pepper (optional)
1 1/2 cups low sodium chicken broth
1/2 cup heavy cream
1 (14-ounce) can fire roasted diced tomatoes, well drained
1 cup freshly grated Parmesan cheese

Optional Garnishes
freshly grated Parmesan cheese
fresh parsley
lemon juice

Add shrimp to a medium bowl and toss with 1 tablespoon Cajun seasoning, 1 tablespoon lime juice, and 4 minced garlic cloves.  Set aside.

Bring a large pot of water to a boil. Add a small handful of salt and pasta. Cook until al dente, about 8-12 minutes.  Reserve 1/2 cup pasta water before draining.  Set aside.

While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.  Add onions and bell peppers, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until peppers reach desired crisp-tenderness, approximately 5 minutes.  Remove to a plate.

To the same skillet (don’t wipe it out), melt 1 tablespoon butter and one tablespoon olive oil over medium high heat.  Add shrimp mixture and cook 3-4 minutes, just until shrimp are opaque and cooked through.  Scrape shrimp and garlic/juices into a bowl. Set aside.  After shrimp is cool enough to handle, you can chop tails off if you desire.

To the same skillet (don’t wipe out), melt 1 tablespoon butter with 1 tablespoon olive oil.  Sprinkle in flour and 1-3 teaspoons Cajun seasoning (3 teaspoons for more heat), and optional cayenne pepper (if you want it spicy) and cook, while stirring, for 2 minutes, then turn heat to low.  Slowly whisk in chicken broth and heavy cream, stirring constantly until smooth.  Stir in diced tomatoes.

Turn heat to medium high and bring the sauce to a simmer. Simmer until thickened, stirring occasionally, approximately 3-5 minutes.

Reduce heat to low and stir in lime juice followed by Parmesan cheese until melted.  Stir in the cooked shrimp, vegetables and pasta until well coated in sauce, adding additional reserved pasta water or heavy cream if needed to reach desired consistency. Taste and season with additional salt, pepper and/or cayenne pepper to taste.

Garnish with freshly grated Parmesan Cheese, fresh parsley and lime juice (optional).

COOK'S NOTES: I find 2 tablespoons Cajun seasoning and 1/4 teaspoon cayenne pepper to be on the spicy side as you would expect from a Cajun pasta.

 If you are sensitive to heat or want to make the dish very kid friendly then use 1 tablespoon Cajun seasoning with the shrimp and only 1 teaspoon Cajun seasoning with the roux and omit the cayenne pepper.

At the end of cooking if you want more heat you can always add more, but you can’t take it away.

Recipe developed by Jennifer Sattley for The Slow Roasted Italian
Copyright ©2018 The Slow Roasted Italian – All rights reserved.

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Creamy Swedish Meatballs

SERVES 4  |  PREP TIME 10 Min  |  COOK TIME 35 Min

8 ounces ground pork
8 ounces ground beef
1 medium yellow onion, finely diced
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup breadcrumbs
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons fresh parsley, finely chopped
3 tablespoons butter

Sauce
3 tablespoons butter
1/4 cup all-purpose flour
3 cups beef broth
2 teaspoons Worcestershire sauce
1/4 cup heavy cream

In a large bowl combine ground pork, ground beef, onion, egg, salt, pepper, breadcrumbs, nutmeg, allspice, and parsley. Mix the ingredients thoroughly then roll into 1 1/2 inch balls.

Place butter in a large skillet and, working in batches, begin frying the meatballs, cooking them on all sides until they are perfectly browned and cooked through, about 10 minutes.

Once meatballs are cooked set them to the side and begin making your sauce. Add butter to the skillet and once it is melted add the flour whisking quickly and forming a roux. Cook for 1-2 minutes or until it begins to turn a golden color.

Slowly add beef broth whisking the whole time to keep it from getting lumpy. Once all of the broth has been added cook for 5-7 minutes or until the sauce begins to thicken.

Add Worcestershire and heavy cream and continue cooking until the sauce is thickened enough to coat the back of a spoon.

Add the meatballs to the sauce and cook them together for about 5 minutes.

Serve over egg noodles or mashed potatoes.

COOK'S NOTES:  If your skillet has too many burned bits after you finish cooking the meatballs you can wash it out before starting your sauce.

Recipe developed by Melinda Caldwell & Kat Jeter for The Slow Roasted Italian
Copyright ©2018 The Slow Roasted Italian – All rights reserved.

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Bacon Wrapped Brussels Sprouts

SERVES 20  |  PREP TIME 15 Min  |  COOK TIME 30 Min

20 Brussels sprouts fresh or thawed, trim & cut
10 slices maple bacon, each slice cut in half
1/2 cup maple syrup
1 pinch salt to taste
1 pinch black pepper to taste
dipping sauce of your choice

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, then set aside.

On a flat work surface, lay out halved bacon slices. Using a pastry brush, generously brush each slice with maple syrup.

Place a Brussels spout in the center a slice of bacon, then lift up the sides of the bacon to wrap it around the sprout. Use a toothpick to secure the two ends to the sprout. Transfer prepared bacon wrapped Brussels sprout to prepared baking sheet. Repeat this step until all sprouts have been wrapped.

Bake bacon wrapped Brussels sprouts for 30-40 minutes or until bacon is crisp and the sprouts are tender.

Let bacon wrapped Brussels sprouts rest for 5 minutes, then transfer to a serving plate. Serve with a dipping sauce of your choice.

Recipe developed by Chrisy Elliot for The Slow Roasted Italian
Copyright ©2018 The Slow Roasted Italian – All rights reserved.

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Chocolate Dipped Strawberry Cupcakes

SERVES 12-14  |  PREP TIME 60 Min  |  COOK TIME 20 Min

1 (4 ounce) stick unsalted butter
3 ounces semi-sweet chocolate melts or chopped chocolate
2 large eggs, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup sour cream, room temperature
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Strawberry Frosting:
1 1/2 cups freeze-dried strawberries
1 (4 ounce) stick salted butter, room temperature
1/2 cup shortening, room temperature
4 cups powdered sugar

Chocolate Covered Strawberries:
7 ounces chocolate melts or chopped chocolate
1 tablespoon light corn syrup

Preheat oven to 350F degrees. Set the oven rack in the middle of the oven.

Line a regular muffin pan with cupcake liners. Set aside.

Add butter and chocolate to a microwave safe bowl and melt in 30-second increments. Set aside to cool.

In a large bowl mix together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

In another bowl, either using a hand mixer or stand mixer, whisk together eggs and sugar. Add vanilla extract and sour cream, whisk on medium speed until smooth, for about 1 minute.

Add the melted chocolate and butter mixture to the egg mixture and whisk until smooth, for about 30 seconds.

With the mixer on low speed, slowly add in the flour mixture, about ¼ cup at a time, as soon as the flour has been mixed in, turn off the mixer, to avoid over-mixing the batter.

The batter will be thick and shiny.

Fill the cupcake liners ⅔ of the way full with batter.

Bake for 15-18 minutes some ovens may take 20 minutes. At the 15 minute mark check the cupcake for doneness. The center of the cupcake should spring back up if gently pressed.

Add strawberries to a food processor and pulse until made into powder.

Add butter and shortening to the bowl of a stand mixer, starting on low speed, then increasing the speed gradually to medium-high, cream together until fluffy and a pale yellow color.

Turn the mixer off and add in strawberry powder, beat on medium speed until combined, for about 30 seconds.

Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.

If the mixture is too thick add 1 tablespoon of whole milk at a time. If the mixture is too runny, add more confectioners sugar, ½ cup at a time. The frosting should be soft and creamy and hold its shape.

Pipe the frosting onto the cupcakes.

For the Chocolate Covered Strawberries: Place chocolate in a bowl and microwave in 30 seconds increments, stirring after each round until fully melted.

Stir in light corn syrup.

Dip each strawberry into the cooled chocolate and place on each cupcake.

Recipe developed by Catalina Castravet for The Slow Roasted Italian
Copyright ©2018 The Slow Roasted Italian – All rights reserved.

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Buffalo Chicken Dip

SERVES 12  |  PREP TIME 10 Min  |  COOK TIME 20 Min

2 (8 ounce) packages cream cheese, softened
2 cups cooked chicken breast, shredded
1 cup Buffalo wing sauce
1 cup ranch or blue cheese salad dressing
1 ½ cups Colby-Monterey Jack cheese, shredded
1 ½ cup Gruyere cheese, shredded

For Dipping:
French bread baguette slices, celery ribs, carrots, broccoli, soft pretzels, chips

Preheat oven to 350°F.

You can cook the chicken by boiling it until done and after that shredding it or you can use rotisserie chicken and shred the breast.

Spread cream cheese into an ungreased shallow 2-qt. baking dish.

Layer with chicken, add the Buffalo wing sauce and the salad dressing.

Sprinkle with cheese.

Bake uncovered for 20-25 minutes or until cheese is melted.

You can also broil the top layer, for the last 5 minutes of baking. Watch it closely to not burn it.

Serve with French bread baguette slices, celery ribs, carrots, broccoli, soft pretzels, chips or crackers.

Serve immediately.

Recipe developed by Catalina Castravet for The Slow Roasted Italian
Copyright ©2018 The Slow Roasted Italian – All rights reserved.

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Slow Cooker Chicken Cacciatore

SERVES 4  |  PREP TIME 15 Min  |  COOK TIME 5 Hours 

1 1/2 teaspoons salt, divided
1 teaspoon ground black pepper
4 chicken thighs, bone in, skin on
2 chicken drumsticks, bone in, skin on
2 tablespoons extra virgin olive oil
1 medium yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup Kalamata olives
2 cups baby bella mushrooms, sliced (aka crimini)
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (14.5 ounce) can fire roasted diced tomatoes
1 cup reduced sodium chicken stock

Mix 1 teaspoon of salt and pepper and sprinkle over the chicken.

Heat olive oil in a medium skillet (I love using cast iron) over medium-high heat. Place about 1/2 of the chicken pieces in the skillet skin side down. Cook until browned, about 3 minutes each side. Place browned chicken in the slow cooker while you cook the remaining chicken. Repeat.

Meanwhile: add onions, peppers, olives, mushrooms, garlic, crushed tomatoes, diced tomatoes, chicken stock, and remaining 1/2 salt to the slow cooker.

Cook on low for 5 hours.

Serve over polenta, mashed potatoes, pasta, or rice and enjoy!

Recipe developed by Melinda Caldwell & Kat Jeter for The Slow Roasted Italian
Copyright ©2018 The Slow Roasted Italian – All rights reserved.

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Instant Pot Belgian Ale Beef Stew

SERVES 8-10  |  PREP TIME 10 Min  |  COOK TIME  50 Min

1-2 tablespoons olive oil
1 1/2 - 2 pounds chuck roast, cut into 1” cubes
2 tablespoons steak seasoning
1/3 cup all-purpose flour
1 (12 ounce) bottle Belgian Ale
4 carrots, peeled and cut into 1” lengths
5 stalks celery, cut into 1” lengths
1 large onion, cut into 8 wedges
3 cloves garlic, minced
1 package beefy onion soup mix
2 cups beef stock
1 tablespoon Better than Bouillon Beef Base
3 springs rosemary
1 packet beef gravy mix (optional)

Select the sauté setting and adjust to HIGH. Insert the inner pot and add olive oil.
Season the cubed chuck roast with steak seasoning. When the Instant Pot is heated, add the beef to the pot. Brown on all sides. Sprinkle the flour over top and stir to coat the beef. Cook for 1-2 minutes further.

Add the ale, carrots, celery, onions, garlic, soup mix, beef base, rosemary and beef stock to the pot and stir to combine.

Place the lid and lock. Set top valve to “Sealing,” and select the “Meat/Stew” setting and adjust time to 40 minutes.

After the timer runs out, let naturally release for 10 minutes, then quick release. If stew is too thin for your liking, you can add a package of brown gravy mix to thicken it further.

Recipe developed by Jacqueline DiNuoscio for The Slow Roasted Italian
Copyright ©2018 The Slow Roasted Italian – All rights reserved.

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Everything Cheese Sauce

from The Simple Kitchen Cookbook by Chad and Donna Elick

MAKES 1 1/2 Cups  |  ACTIVE TIME 5 Min  |  TOTAL TIME 10 Min

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 1/2 cups whole milk
1/2 cup freshly shredded pepper Jack cheese
1/2 cup freshly shredded sharp cheddar cheese
8 oz Velveeta cheese, cut into chunks

In a small saucepan over medium heat, melt the butter. Add the flour, salt and
cayenne pepper and whisk to combine. Cook for 1 minute to cook out the floury
taste. Don’t skip this step. Trust me, floury sauce is not tasty, and cooking it for a
minute will also brown the flour, adding a slight nuttiness to your cheese sauce.

Add the milk, whisking constantly. Simmer until the sauce begins to steam, about
3 minutes. Decrease the heat to low. Add the cheeses a handful at a time, whisking
after each addition until the cheese melts into the sauce. Lift your whisk out of the
sauce. If there are still cheese shreds on the whisk, keep stirring. Continue adding
the cheese and whisking until all the cheese is melted into the sauce, and then stir
the sauce until it’s well-combined.

The sauce will keep in the refrigerator in a mason jar for 3 to 4 days.

DONNA’S SIMPLE KITCHEN TIP: When making cheese sauces and cheese-based
soups, be sure to add the cheese slowly over low heat, or your sauce could
become grainy. Reheat cheese sauces and soups low and slow to maintain
the smooth texture.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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Italian Sausage and Pepper Sliders

SERVES 12  |  PREP TIME 15 Min  |  COOK TIME 30 Min

12 slider buns, split (we love Hawaiian)
1 pound ground Italian sausage (hot, mild or sweet)
1 green pepper, diced
1 red pepper, diced
1 small onion, diced
1 cup marinara sauce
3 cups shredded mozzarella cheese, divided
1/4 cup butter, melted
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder

Preheat oven to 350°F.

On stove saute together your Italian sausage, peppers and onions until no longer pink and vegetables are tender, remove from heat, drain and set aside.

Place the bottom half of your sliders in your baking pan and sprinkle with one cup of cheese.
Top with your sausage and pepper mixture.

Spread your marinara over the top and sprinkle with remaining cheese. Place top of your buns over your cheese.

Bake, uncovered, 20-25 minutes or until golden brown and heated through.

In small bowl mix together your melted butter, Italian seasoning and garlic powder.

Spread over the top of slider buns, reserving just a little bit to brush on after they are done baking.

Recipe developed by Allison Miller for The Slow Roasted Italian
Copyright ©2018 The Slow Roasted Italian – All rights reserved.

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Slow Cooker French Onion Soup

SERVES 8  |  PREP TIME 15 Min  |  COOK TIME 16 Hours

3 pounds sweet onions, thinly sliced
4 tablespoons unsalted butter, melted
2 teaspoons brown sugar
2 teaspoons sherry vinegar
1 tablespoon Worcestershire sauce
5 fresh thyme sprigs
3 bay leaves
6 cups beef stock
Kosher salt and freshly ground black pepper, to taste
1 (12-ounce) French baguette, sliced
2 cups Gruyère cheese, shredded

Add the thinly sliced onions to a 6-qt slow cooker. Stir in butter, brown sugar, 1 teaspoon salt, sherry vinegar and Worcestershire sauce.

Cover and cook on high heat for 8-9 hours or on low for about 12-14; or until onions are caramelized and browned. Make sure to stir halfway, as needed, to prevent burning.

Stir in beef stock, season with salt and pepper, to taste and add thyme sprigs and bay leaves. Cover and cook on high heat for 2-3 hours or on low for 4-5 hours. When ready discard thyme and bay leaves.

Preheat oven to broil.

Place baguette slices onto a baking sheet and broil until golden brown on both sides, about 1-2 minutes per side.

Divide soup into ovenproof bowls, place the bowls on a baking sheet. Top with toasted baguette slices, about two slices per bowl, the bread should cover the soup; top with lots of shredded cheese.

Place into the oven and broil until the cheese is bubbly and golden brown, about 2 minutes.

Serve immediately.

Recipe developed by Catalina Castravet for The Slow Roasted Italian
Copyright ©2018 The Slow Roasted Italian – All rights reserved.

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Olive Garden Copycat Zuppa Toscana

SERVES 6  |  PREP TIME 10 Min  |  COOK TIME 45 Min

1 pound hot Italian sausage, casings removed
1 large onion, chopped
3 cloves garlic, minced
6 cups low-sodium chicken broth
3 large russet potatoes, peeled and diced
1 bunch curly kale, leaves stripped and chopped
3/4 cup heavy cream
4 slices cooked bacon, chopped
Kosher salt
Freshly ground black pepper
1/4 cup freshly grated Parmesan or Romano cheese, for serving

In a large pot over medium-high heat, cook sausage until browned and no longer pink, 5 to 7 minutes. Break into smaller pieces with your spatula as you cook,  Transfer to a plate to drain.

Add onion to pot and cook until soft, 5 minutes, then add minced garlic and cook until fragrant, about 1 minute more. Season to taste with salt and pepper. Add chicken broth and potatoes and cook until potatoes are tender, 23 to 25 minutes. Smash a few of the potatoes to create a creamy texture.

Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream, sausage, and bacon and simmer 5 minutes more.

Garnish with Parmesan or Romano and serve.

Recipe developed by Erin Henry for The Slow Roasted Italian
Copyright ©2018 The Slow Roasted Italian – All rights reserved.

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Restaurant-Style Mexican Rice

from The Simple Kitchen Cookbook by Chad and Donna Elick

SERVES 8 | ACTIVE TIME 15 Min | TOTAL TIME 30 Min

3 tablespoons extra virgin olive oil
1/2 medium white onion, diced
1–3 jalapeño peppers, seeded and minced
3 cloves garlic, minced
2 cups long-grain jasmine rice
2 cups reduced sodium chicken stock
1 (14.5-ounce) can fire-roasted diced tomatoes
8 ounces tomato sauce
1 cup corn (frozen, fresh or canned and drained)
2 tablespoons Mexican Seasoning Blend (recipe below)
1 teaspoon kosher salt
Chopped fresh cilantro

Warm the oil in a 10-inch skillet over medium heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the onion and jalapeños to the pan and cook until the onions begin to soften, 2 to 3 minutes, stirring occasionally.

Add the garlic and stir. Continue cooking for 30 seconds.

Add the rice and stir until it is well coated in the oil. Cook until the rice starts to
brown, 3 to 4 minutes, stirring occasionally.

Add the chicken stock, tomatoes,tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.

Cover the pot, decrease the heat to a simmer and cook until the rice is cooked through, 12 to 15 minutes. Remove from the heat and sprinkle with the cilantro.

DONNA’S SIMPLE KITCHEN TIP: Customize your heat level. Add one jalapeño for mild, two for medium and three for hot.

Mexican Seasoning Blend
4 tablespoons New Mexico chile powder
2 tablespoons smoked paprika
2 tablespoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano leaves
2 teaspoons crushed red pepper flakes
1 teaspoon cayenne pepper

Combine the ingredients in an airtight 8-ounce mason jar. Seal and shake until well mixed. Store in a cool, dry, dark place.

For maximum freshness and potency, it is best to store herbs in a sealed airtight container, away from light and heat. Also, moisture can cause caking and other problems, so it’s best to avoid keeping them near the stove or in the refrigerator. Replace ground herbs and spices every 6 to 9 months. If the color has faded, most likely so has the flavor. Time to buy fresh ones.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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Baked Zucchini Chips

SERVES 6  |  PREP TIME 15 Min  |  COOK TIME  20 Min

4 medium zucchini, sliced into 1/4" to 1/2" pieces
3 tablespoons olive oil
1 cup panko bread crumbs
1/3 cup grated Parmesan cheese
1 pinch salt, to taste
1 pinch black pepper, to taste
Dipping sauce of your choice

Preheat oven to 450°F. Line two baking sheets with aluminum foil and spray with non-stick cooking spray, then set aside.

Add sliced zucchini to a large bowl and drizzle with olive oil, then toss to coat. Set bowl aside.

In another medium bowl, add panko, Parmesan cheese, salt, and pepper to taste, then mix well.

Add a slice of zucchini to the bowl with panko mix. Use a fork or spatula to gently press the breading on the top side of the zucchini, then flip zucchini and press more panko on the other side. Transfer coated zucchini to prepared baking sheet. Repeat this step until all zucchini are coated, spacing zucchini so that no pieces are touching. If desired, spray breaded zucchini with more cooking spray for a crispier finish.

Bake coated zucchini for 20 to 25 minutes or until zucchini is tender and the panko coating is golden brown in color.

Serve baked zucchini chips immediately with dipping sauce of your choice.

Recipe developed by Chrisy Elliott for The Slow Roasted Italian
Copyright ©2018 The Slow Roasted Italian – All rights reserved.

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Panera Copycat Broccoli Cheddar Soup

SERVES 6  |  PREP TIME 10 Min  |  COOK TIME  30 Min

2 tablespoons butter
1 stalk celery, diced
1/2 onion, diced
1/4 cup all-purpose flour
3 cups half-and-half cream
2 cups chicken broth
3 cups broccoli florets, chopped
1 cup carrots, shredded
2 cups extra sharp cheddar cheese, shredded
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon fresh cracked pepper

Melt butter in a large pot over medium heat. Add onions and celery and cook until tender. Mix in the flour and cook for 2-3 minutes while constantly stirring. Mix in the cream a little at a time and then add in the chicken broth. Bring to a simmer on low for 20 minutes.

Add the broccoli florets and simmer for 7 minutes and then add the carrots and continue to simmer for 3 more minutes. Turn off the heat and mix in the cheese and seasonings until melted and smooth.

Serve soup in a bread bowl or with a slice of crusty bread.

Recipe developed by Melanie Dueck for The Slow Roasted Italian
Copyright ©2018 The Slow Roasted Italian – All rights reserved.

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One-Pot Chicken Fajita Pasta

SERVES 4-6  |  PREP TIME 10 Min  |  COOK TIME  25 Min

3 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1/2 - 1" pieces
2-3 tablespoons fajita seasoning (taco seasoning works as well)
1 large yellow or red onion, diced
2-3 bell peppers (any variety), sliced into thin 1" long strips
5 cloves garlic, minced
2 cups reduced sodium chicken stock
1/2 cup heavy cream
10 ounce can diced tomatoes and green chiles (I used Rotel brand)
8 ounces uncooked penne pasta (or other short cut pasta)
pinch of salt and black pepper, to taste
Lime wedges, for garnish
Diced green onions, for garnish
Minced fresh parsley or cilantro, for garnish

Add 1 1/2 tablespoons olive oil to dutch oven or 12" skillet and heat over MED HIGH heat.  Add chicken, sprinkle with half of the fajita seasoning and cook about 2 minutes.  Turn chicken pieces over (or give it a good stir) and cook the other side for another 1-2 minutes.  Remove chicken to a plate and set aside.

Add remaining 1 1/2 tablespoons olive oil to dutch oven and add in onions and peppers and remaining fajita seasoning.  Cook, stirring occasionally, about 4-5 minutes, until softened and slightly charred.  Add garlic, stir, and cook about 30 seconds, then remove vegetable mixture to the plate with the chicken and set aside.

Pour in chicken stock, heavy cream, diced tomatoes and chiles, pasta, and a pinch of salt and black pepper.  Use a wooden spoon to carefully loosen the browned bits from the bottom of the skillet and bring to a boil.  Once boiling, reduce heat to a low boil (usually about a MED LOW heat should work), cover, and cook about 15 minutes, stirring occasionally.

After 15 minutes, most of the cooking liquid should be absorbed.  If it's not, cook another 3-5 minutes. Return the chicken and vegetables to the pot and stir to heat through.

Serve garnished with diced green onions and minced fresh parsley or cilantro and with a squeeze of a lime wedge.

Recipe developed by Amanda Batcher for The Slow Roasted Italian
Copyright ©2018 The Slow Roasted Italian – All rights reserved.

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Chicken Alfredo Tortellini Soup

from The Simple Kitchen Cookbook by Chad and Donna Elick

SERVES 8 | ACTIVE TIME 10 Min | TOTAL TIME 30 Min
 
2 tablespoons unsalted butter
1/2 medium yellow onion, diced
4 ounces baby carrots, halved lengthwise and sliced into half-moons
2 cloves garlic, minced
1 pound boneless skinless chicken breasts, cut into bite-size cubes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 cups reduced-sodium chicken stock
1 cup half-and-half
1 teaspoon crushed red pepper flakes
9 ounces cheese tortellini, frozen or fresh
2 cups freshly shredded Parmesan cheese
2 ounces fresh baby spinach

Warm a large pot over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, add the butter and let it melt. Add the onion and carrots. Cook the vegetables until the onions are translucent, about 3 minutes. Add the garlic and cook for 30 seconds.

Then add the chicken, salt and pepper. Stir to combine. Cook for 3 minutes, just to get a little color on the chicken, stirring occasionally. Don’t worry about the chicken being cooked through, because we are going to continue cooking it.

Sprinkle the flour over the chicken and veggies. Stir to coat everything and continue cooking for 2 to 3 minutes to cook out the floury taste. Stir in the chicken stock, half-and-half and red pepper flakes. Continue cooking until the soup thickens, 5 to 10 minutes.

Add the tortellini to the pot and cook until al dente (has a bite to it), 5 to 7 minutes (frozen takes longer). Remove the pot from the heat. Sprinkle a handful of cheese over the soup and stir. Once it has melted into the soup, add another handful. Slowly melting the cheese will give the soup a smooth consistency. Taste for seasoning and add salt and pepper as necessary. Pour into
bowls and garnish with the spinach.

DONNA’S SIMPLE KITCHEN TIP: To reheat cream or cheese soup, warm it in a pot on the stove top over low heat, stirring frequently. Add milk to loosen the soup. Cheese- or milk-based soups need to be warmed slowly to prevent them from separating or having a grainy texture.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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Slow Coooker Weight Loss Soup

SERVES 8  |  PREP TIME 15 Min  |  COOK TIME 6 Hours 

3 cups chopped cabbage
4 medium white potatoes, peeled and cubed
1 carrot, peeled and sliced
1 cup celery, diced
1 bell pepper, chopped
1 cup green beans, cut into halves
1 ½ cups broccoli florets
1 (28-ounce) can diced tomatoes, undrained
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon red pepper flakes
2 bay leaves
2 fresh thyme sprigs
1 (32-ounce) container vegetable broth
Chopped fresh parsley, for garnish

Prepare all the veggies, by washing, peeling if needed, and chopping.

Place all ingredients in the slow cooker insert. Stir well to combine. The broth should slightly cover the veggies. If needed add more or add water.

Cover and cook on low for 6-8 hours, or until potatoes are tender. For better results, stir a few times during cooking.

Taste and adjust for salt and pepper.

Once the soup is ready, discard bay leaves and thyme springs before serving.

Garnish with chopped fresh parsley and serve.

Recipe developed by Catalina Castravet for The Slow Roasted Italian
Copyright ©2018 The Slow Roasted Italian – All rights reserved.

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