White Bean Dip

• 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 to 2 tablespoons red-wine vinegar
• 1/4 cup water
• 2 teaspoons finely chopped fresh rosemary
• Coarse salt and ground pepper

In a food processor, combine 2 cans (15.5 ounces each) rinsed and drained, 3 tablespoons 1 to 2 tablespoons and cup water. Process until smooth, adding more water if necessary. Add 2 teaspoons finely chopped and pulse until combined. Season with and Transfer to a serving bowl and drizzle with a little oil.

This recipe is form teh Martha Stewart magazine   I made this dip as part of an appetizer dinner during a football game.  I thought it was okay.  I prefer black beans over cannellini.  We ate the dip with bread and carrots.

Megan-2.5/5'

Jesse-3.5/5 

Oregano-Lemon Chicken

3 pounds chicken breast

3 tablespoons lemon juice

2 tablespoons honey

1 tablespoon olive oil

3 cloves garlic, minced

2 teaspoons dried oregano

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. Place chicken breast halves into prepared baking dish. Whisk lemon juice, honey, olive oil, garlic, and oregano together in a bowl and pour the mixture over chicken breasts.
3. Bake in the preheated oven until chicken is no longer pink inside, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads 180 degrees F (80 degrees C), about 45 minutes. Baste chicken with pan juices every 15 minutes while baking.

I got this recipe from Allrecipes.com  I had a lemon I needed to use and found this recipe.  I did not use 3 pounds of chicken and I did not baste the chicken while it baked.  I really liked the chicken because it had a nice flavor and was juicy.

Megan-4/5

Jesse-3.5/5

Pasta e Fagioli Soup

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• 1 onion, chopped 
• 1 rib celery, chopped
• 2 tablespoons olive oil
• 2 carrots, chopped 
• 1 clove garlic, minced
• 2 15-oz. cans cannellini beans, drained and rinsed
• 1 28-oz. can crushed tomatoes 
• 4 cups low-sodium chicken broth
• 2 tablespoons chopped fresh thyme
• Salt and pepper
• 1 cup small pasta such as shells or elbows

1. 1. Warm oil in a large saucepan over medium-high heat. Add onion, celery and carrots and cook, stirring often, until softened but not browned, 3 to 5 minutes. Add garlic and sauté 1 minute longer. Stir in beans, tomatoes, broth and thyme. Season with salt and pepper.
2. 2. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add pasta and cook, stirring often, until the pasta is al dente, 10 to 12 minutes longer. Season again with salt and pepper. Thin with more broth if desired.

I got this recipe from All You magazine   One change I would make for next time is instead of using thyme I would use oregano.  The soup is hearty enough to have as a meal with bread.

Megan-3/5

Jesse-3/5  

Potato Chips

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• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 medium Yukon gold or russet potatoes, scrubbed and dried 

1. 1. Cut potatoes crosswise into even 1/8-inch-thick slices; discard ends. Cut only as many slices as will fit in 1 layer in microwave; reserve remaining potatoes. Place slices in a large bowl and toss with oil and salt.
2. 2. Line bottom of microwave with parchment paper. Arrange slices in a single layer on parchment, without overlapping, leaving space between slices. Microwave, uncovered, on high until slices have softened and curled on edges, about 3 minutes. Carefully turn each slice over and microwave on high until it starts to brown, about 2 minutes. (Watch carefully as slices can burn easily. Rearrange slices as needed to crisp evenly.) Transfer finished chips to a plate to cool completely. Place others back in microwave and cook in 30-second increments until all chips are done. (Time will depend on thickness of slices and power of microwave.) Chips will crisp more as they cool. Continue with remaining potatoes. Season with additional salt, if desired.

The key to making these good is cutting the potatoes into very thin slices.  These were easy to make and tasted good and were not fried.  Again to get them crispy like a chip slice thin.

Megan-4/5

Jesse-4/5

Overnight Cinnamon-Pecan Coffee Cake

• 3/4 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs 
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup sour cream 
• 3/4 cup firmly packed brown sugar
• 1/2 cup chopped pecans
• 1 teaspoon ground cinnamon

1. 1. Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. 2. Combine flour and next 4 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spread batter into a greased and floured 13- x 9-inch pan.
3. 3. Stir together brown sugar, pecans, and cinnamon; sprinkle over batter. Cover pan with plastic wrap, and chill 8 to 18 hours.
4. 4. Preheat oven to 350°. Bake coffee cake 35 minutes or until a wooden pick inserted in center comes out clean. Remove from oven. Serve warm or at room temperature.

I got this recipe from Southern Living magazine.  I am not a huge nutmeg fan and I think this coffee cake would be good if you like nutmeg.  If I were to make it again I would substitute cinnamon for the nutmeg.

Megan-2.5/5

Jesse-3.5/5 

White Chili

3 lbs canned great northern beans
1 large chopped onion
8oz can diced peeled green chili peppers
3 14 1/2 oz cans chicken broth
1 tablespoon oregano
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper
1/2 black pepper
1/2 tsp salt
4 cups cooked shredded chicken
grated monterrey cheese or cheddar cheese
sour cream

Combine first 10 ingredients in a crock pot.  Simmer for 1 hour on high or a couple of hours on low.  Spoon in bowls and top with cheese and sour cream.

I got this recipe from my mom.  I like it because you can put ingredients in the crock pot before work and come home and dinner is ready.  I just got another white chili recipe from my grandmom the other day that I am eager to try and compare.  If you notice in the picture the bag...there are liners for your crock pot that make cleaning up so much easier.  

Megan-3.5/5
Jesse-4.5/5

Dripping Roast Beef Sandwiches with Melted Provolone

1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup 
1 tablespoon reduced sodium Worcestershire sauce 
3/4 pound thinly sliced deli roast beef 
4 Pepperidge Farm® Deli Classic Soft Hoagie Rolls 
4 slices deli provolone cheese cut in half 
1/4 cup drained hot or mild pickled banana pepper rings 

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  Heat the oven to 400°F.
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  Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
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  Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
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  Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted.  Spoon the soup mixture onto the sandwiches.  Top each sandwich with 1 tablespoon pepper rings.
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I got this recipe from a Campbell's Soup ad.  I also forgot to take a picture of the sandwiches we made so the picture above is a picture from the ad.  Jesse and I both liked this sandwich and it was very easy and quick to make.  I used Kroger brand french onion soup.

Megan-4/5

Jesse-4/5