Friday, October 2, 2009

Friday Favorites - It's a SOUPER time of year!

Okay, if that wasn't cheesy enough, enjoy the cheese from one of these:

Chili and Broccoli Bread (yes, I posted this just a few months ago, it's linked to that post in case you missed it)

Baked Potato Soup and Breadsticks (posted almost exactly a year ago!)

. . . and a new favorite I made Sunday and has the stamp of approval from every single person in my family--not an easy feat, let me tell you! (In fact, it may be a first, ever!) This is a great one to use your slow cooker liner with.

Red and White Chili and Italian-Style Rosettes

Red and White Chili
6 cups cubed cooked chicken or turkey
2 (15.5 oz) cans navy beans, drained
1 cup chicken broth
1/2 onion, finely chopped
1 red bell pepper, finely chopped
1 jalapeno pepper, finely chopped (I used it from a jar, but I'm sure fresh is awesome, too)
2 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1/2 tsp cayenne pepper

Place all ingredients in slow cooker, stir gently to mix, and cover. Cook on low for 5-6 hours or until hot and sauce is slightly thick.

Italian-Style Rosettes
(thanks to Betty Crocker, and to my mom for the subscription!)
1 11 oz pkg (12) refrigerated breadsticks
3 tbsp grated Parmesan cheese (the refrigerated can of Parmesan topping would work great for this, I used real grated parmesan and it was harder to coat the rolls)
1 tsp sesame seeds
1/2 tsp dried Italian seasoning
1/4 tsp garlic powder
2 tbsp butter, melted

1. Preheat oven to 375 degrees. Separate breadsticks and uncoil into individual pieces. On a lightly floured surface, roll each piece into a 12-inch rope.
2. For rosettes, tie each rope in a loose knot, eaving two long ends. Tuck top end of rope under the knot. Bring bottom end up and tuck into center of roll, "gluing" with a bit of water (wet fingertips).
3. In shallow dish, combine Parmesan cheese, sesames seeds, Italian seasoning, and garlic powder. Brush top and sides of each roll with melted butter, then dip into cheese mixture.
4. Place rolls 2 to 3 inches apart on ungreased baking sheet. Bake about 15 minutes or until golden. Serve warm.

1 comment:

Crafty P said...

mmmm... these sound great! I just love fall and it makes me sooo want to eat soup everyday! I'll have to give them a try.