Oh My Chai Pumpkin Pie!

I can't help it...as soon as I flip that calendar to November, I'm consumed with thoughts of our Thanksgiving Feast!  Why is it there are some recipes I ONLY make on Thanksgiving when I love them so much?  I decided to break my pattern last night and made some pumpkin pie.

As I was reading my oh so complex recipe for making pumpkin pie (yes - sarcasm there - you know the recipe on the label of the can of pumpkin? :) I thought to myself...all these spices are similar to what's in Oh My Chai.  Why not experiment a little?  Okay...so maybe I was also being a bit lazy too and didn't want to riffle through my seasonings to find the cinnamon, nutmeg, etc.  I've always mixed Oh My Chai with Cool-Whip to put on top of my pumpkin pie, so this could just be an added bonus.

SUCCESS!!  Here's the recipe, and then I'm off to finish the last piece of pie.  Yep - it's 9:30 am, but I'm going to eat it anyway :)

Oh My Chai Pumpkin Pie
2 heaping scoops Oh My! Chai^® (divided) - each scoop is approx. 3 Tbsp

1 15 oz can pumpkin
1 12 oz can evaporated milk
2 eggs
1/2 cup sugar
9 inch deep dish pie crust
8 oz. tub Cool Whip®

Directions
 Combine 1 heaping scoop Oh My! Chai^® with 8 oz. tub Cool Whip®.  Place in refrigerator for flavors to blend.  
 
Whisk pumpkin and milk. Add egg, sugar and 1 heaping scoop Oh My! Chai^®; mix well. Pour into crust. Bake at 450° for 15 minutes; reduce heat to 350° and continue baking for 40-50 minutes. Top with whipped topping. Makes 6-8 servings.

Tuscany Chicken & Broccoli Braid

Love this basic braid recipe! You can mix up ingredients as you see fit, but we really liked this combination:

Tuscany Chicken & Broccoli Braid
2-3 tsp Tastefully Simple Tuscany Bread Dipping Mix
2 chicken breasts, cooked and chopped or shredded (I bought a day old rotisserie chicken on sale.)
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1/2 cup mayonnaise
2 tubes refrigerated crescent rolls

Roll out both tubes of crescent rolls on baking sheet. Press together to make one crust.mix all other ingredients together, and spread filling down center of crescent roll crust. Cut 1 inch slits along outside edges of crust and pull up over filling alternating sides. Bake at 375 degrees for 25-30 minutes until outside is golden brown.

Pesto Panini's

Break out that Panini Press (or for those of you who want to go 'old school' like me - dust off that George Foreman Grill - ha!)!  But seriously...the "George" works perfect for Panini sandwiches!  This recipe is so EASY and GOOD.  I made a few modifications to the original panini recipe. so will share those.  Got a big thumbs up from the hubby on this one!  One thing that's great about this type of meal is you can adjust ingredients for picky eaters.

Pesto Paninis

Adapted from a recipe submitted by Connie Pietila (MI)

Ingredients

• 2 slices Italian bread 
• Balsamic & Basil Dipping Oil
• 1 Tbsp. softened cream cheese
• 1 Tbsp. prepared Dried Tomato & Garlic Pesto
• 2-3 slices deli chicken breast
• 1 slice deli provolone or mozzarella cheese
• Sliced olives, optional
• Sliced bell pepper, optional

Directions
Brush outsides of bread slices with Balsamic & Basil Dipping Oil. Spread inside of one slice with cream cheese and prepared pesto. Place bread oiled side down on preheated skillet; top with chicken, bell pepper, olives and provolone. Place second slice of bread, oiled side out, on top. Fry on both sides until golden brown. Makes 1 Panini sandwich.

Kim's NOTE:  Grocery store bakery's stock some fantastic fresh baked Artesian breads these days, so I chose a nice loaf of Asiago bread for our panini's.  I also cooked up a couple chicken breasts rather than using deli meat. Instead of using olives and bell pepper, I used fresh spinach and roma tomato.  Use whatever favorites you have on hand.  I think a nice slice of avacado or roasted red pepper would be a great addition.  I highly recommend NOT skipping the Balsamic & Basil Dipping Oil on the outside of the bread. Gives a terrific flavor and adds a great toasting to the bread.



Kim's TIP:  I got this tip from a cooking show staring Giada DeLaurentiis - when you're using cooked chicken breast for a sandwich; slice it horizontally rather than vertically.  Gives you a nice long thin strip of meat for your sandwich, so you don't have problems with everything falling out when you pick it up!

Oven Roasted Tuscany Potatoes

Dawn Onuffer (FL)

• 6 medium baking potatoes
• 3 Tbsp. olive oil or Roasted Garlic Infused Oil
• 1 Tbsp. Tuscany Bread Dipping Mix
• 2 Tbsp. grated Parmesan cheese
• Salt to taste

Cut potatoes into bite-size pieces and place in a bowl. Drizzle the oil over the potatoes and stir to coat. Sprinkle on Tuscany Bread Dipping Mix and Parmesan cheese; stir to coat evenly. Place mixture on a lightly greased baking sheet and bake at 400º for 28-30 minutes or until potatoes are tender. Salt potatoes to taste. Makes 6 servings.

Sensational Chicken & Gnocchi Soup!

Dear Olive Garden - You will always have my favorite bread sticks and salad.  However, I have to say this Chicken & Gnocchi Soup recipe beat yours in my taste-testing competition!

I have to admit - I've never cooked gnocchi before, so if you haven't either don't be intimidated by the name.  As my husband would say...can't you just call them 'dumplings'?  And my response...no, because 'gnocchi' is so much more fun to say!  You find them in the pasta section - simply add them into the soup prior to letting it simmer.  This is a terrific recipe to make if you have some leftover chicken.  I suppose you could substitute canned chicken, but if you read this blog often - you already know my opinion of canned meat :)

Chicken & Gnocchi Soup

1/2 cup unsalted butter
3/4 cup celery – chopped fine
3/4 cup white onion, chopped fine
1/2 cup carrot, grated or chopped very fine
1 1/2 tsp – Tastefully Simple Garlic Garlic
1/4-1/2 tsp - Tastefully Simple Seasoned Salt
1/3 cup all purpose flour
3/4 cup heavy cream
3/4 cup milk
5 oz. frozen spinach, thawed & squeezed (most pkgs come in 10 oz - so I will post another recipe here soon that gives you a great way to use up that other 1/2 pkg!)
4 cups chicken broth
1/2 cup cooked chicken, diced ( I used 1 small chicken breast)
16oz. pkg gnocchi (look by the noodles)


Melt butter in large pan, add onions – celery-carrots-garlic and saute’ til almost soft. (If your chicken isn't already cooked, saute it in the pan first before adding the vegetables)  Add flour and mix well, cook 3-4 min and stir freq. Add heavy cream, milk and chicken broth, mix well. cook and stir until it thickens and comes to a boil. Transfer to the crock pot and add the remaining ingredients. Cook low for 1 to 1-1/2 hr.

Terrific hearty, thick soup!  Makes about 6 servings.  Enjoy!

Perfect Chicken Pot Pie

I can't believe I haven't blogged this recipe yet.  It's been a staple in our house for at least the past 4 years.  I absolutely love the flaky golden crust!  As usual, I have adapted the original recipe to include some great time conserving short cuts :)  I almost always make this meal earlier in the day, so it's ready for someone else to pop into the oven, and perfect to eat once we all get around the dinner table.  Great meal to use up leftover chicken.  Since I use frozen rather than fresh vegetables, it's also a terrific quick fix meal when I haven't had time to plan anything else.

Perfect Chicken Pot Pie
1 cup (1/2 package) Tastefully Simple Perfectly Potato Cheddar Soup
3 cups water
1 pkg (two crusts) rolled pie crust (found in refrigerator section by biscuits)
12 oz frozen mixed veggies (I use BirdsEye SteamFresh blend of corn, carrots, green beans & peas)
2 cups cooked chicken, diced or shredded
1/2 tsp thyme
1/4 tsp pepper

Combine soup and water.  Simmer on stove top for 30-40 minutes until thick.  Set out pie crust to thaw to room temperature.  Microwave vegetables to steam.  Combine soup, veggies, cooked chicken, thyme & pepper.  Roll one pie crust into 9 inch pie plate and then pour in soup/vegetable mixture.  Roll other pie crust on top and pinch together edges to seal.  Beat egg and brush on top of second pie crust.  Cut few slits into crust.  Bake at 375 degrees for 40 minutes or until crust is golden brown.

My tips:  My experience is that the crust cooks and browns more evenly in a glass pie dish.  You can easily substitute canned vegetables and/or chicken.  I prefer the above listed for the fresher taste.  Trust the pie crust package that you SHOULD NOT microwave to thaw - makes a gooey mess as I know first hand - ha!  Use remaining half of Tastefully Simple Perfectly Potato Cheddar Soup to make the below quiche recipe!


Perfectly Potato Cheddar Quiche
Submitted by Rosemary (MN) HQ Resident Chef

Ingredients
1 cup dry Perfectly Potato Cheddar Soup Mix
1 1/4 cups hot water
3 slightly beaten eggs
Salt and pepper to taste
1 cup shredded Cheddar cheese
3 - 4 strips cooked, crumbled bacon
9-inch prepared pie crust

Directions
Whisk first 3 ingredients in medium bowl; season with salt and pepper. Let stand 5 minutes. Place cheese and bacon in pie crust. Pour egg mixture over bacon mixture. Bake at 400° for 45 minutes. Let stand 5 minutes before cutting. Makes 4 servings.

Note: Quiche will puff up but will flatten out as it cooks.

Balsamic & Basil Slow Cooker Chicken

Have to say...I was pleasantly surprised with my family's reaction to this meal!  Many of you have probably noticed the slow cooker sites that have appeared on Facebook recently.  I LOVE slow cooker meals, so follow a couple of these sites myself.  Came across this one for a healthy slow cooker meal, and thought it blended in perfect with some of our Tastefully Simple products - namely Balsamic & Basil Dipping Oil.

With a few tweaks...decided to give it a try!  Now, I knew I had a couple strikes against me with the family, because #1 - my family "thinks" they don't like tomato chunks...and #2 - there is no cheese in this meal :)  That being said, I decided to press my luck anyway.

Results?  First comment was "Hey - this stuff's actually pretty good".  Here's a pic of one of my boys on his 3rd helping! :)  So, needless to say I felt this recipe worthy of posting for all of you!  Excuse my lack of photo and food presentation skills :)

Balsamic & Basil Slow Cooker Chicken

2-3 boneless, skinless chicken breasts
2 Tbsp Tastefully Simple Roasted Garlic Infused Oil
1 capful (about 2 Tbsp) Tastefully Simple Onion Onion
3/4 capful (about 1 1/2 Tbsp) Tastefully Simple Garlic Garlic
1/2 cup Tastefully Simple Balsamic & Basil Dipping Oil
14.5 oz. can of petite diced tomatoes
Rice or pasta (I used brown rice)

Pour Roasted Garlic Infused Oil in bottom of crock pot and then add chicken breasts.  Add Onion, Garlic and Balsamic & Basil Dipping Oil then top with tomatoes.  Cook on low about 6 hours.  When ready to eat, take out chicken and shred.  Serve over rice or angel hair pasta and spoon some of the oil & tomatoes over the top.  Enjoy!

Chicken Tortilla Soup

Being the 1st day of Tastefully Simple's Fall-Winter selling season, I wanted to debut my FAVORITE of our new products.  (Well...favorite so far that is :)  My only disappointment was that there were absolutely NO LEFTOVERS :(  I have to say I was a bit surprised, considering all my boys asked for seconds - and they're generally not big soup eaters.  It was probably about 7 years ago that we had a tortilla soup in our catalog (anyone remember Cha Cha Enchilada?), and I've been begging for it back.  Very happy to introduce you to our NEW Chicken Tortilla Soup - and have to say I like this one even better!

Package directions:  Add 4 cups water and 2 cups canned or cooked chicken and simmer 20 minutes.

I added a can of diced tomatoes and a 1/2 can of black beans (rinced and drained) simply to add more bulk.  To maximize my time I placed 3 chicken breasts in the crockpot (with a little water - you could use chicken broth too I just didn't have any on hand). I let this cook on low for 5-6 hours then shredded chicken, added soup mix, water and other ingredients - gave it a whisk and then cooked for another hour or so.  Served with a dollop of sour cream, shredded cheese and tortilla chips.  SO GOOD!!!