FRENCH COUNTRY SOUP ~ BLOG 365.310

Don’t forget the crusty bread to go with this comforting fall favorite soup that’s perfect for any cool evening.

FRENCH COUNTRY SOUP

8 ounces Great Northern or Cannellini beans
6 cups water
4 cups homemade chicken broth
1 pound stew meat
2 medium carrots, rustically sliced (1 inch pieces)
2 stalks celery, rustically cut (1 inch pieces)
1 large onion, halved and sliced
1 cup dry white wine
5-6 cloves garlic, FINELY minced
1 teaspoon ground bay leaves
1-2 teaspoons crushed rosemary
FRESH ground sea salt and black pepper

  • Rinse and drain beans.
  • Combine beans and water in large dutch oven. Bring to a boil, reduce heat and simmer for 10 minutes.
  • Remove from heat, cover and let stand 1 hour.
  • Drain beans and rinse.
  • Heat oil or butter in skillet over medium-high heat.
  • Sear beef pieces quickly.
  • Combine beans, browned beef, broth, wine, carrots, celery, onion, garlic, bay leaves, rosemary, salt and pepper in 5-6 quart slow cooker.
  • Cover and cook on LOW 8-10 hours or HIGH for 4-5 hours.
  • Discard bay leaves and serve with crusty bread – we like a good beer bread.

NOTE: you can substitute 2 cans of rinsed Cannellini or Great Northern beans during the last half hour instead of the dried beans. If you choose this option cut the cooking time in half.

OLIVE GARDEN COPY CAT CHICKEN ALFREDO Ala SLOW COOKER ~ BLOG 365.308

Super easy, but extra flavorful copy cat Olive Garden Chicken Alfredo.

OLIVE GARDEN COPY CAT CHICKEN ALFREDO Ala SLOW COOKER adapted from The Magical Slow Cooker
1 1/2 pounds boneless, skinless chicken breast
16 ounce bottle Olive Garden Italian dressing
1/4 cup FRESH grated parmesan cheese
FRESH ground black pepper, to taste
8 ounces cream cheese, cubed and at room temperature
16 ounces penne pasta, prepared per package directions just as slow cooking time is done
8 ounces Le Seur peas, drained
1/4 cup Parmesan cheese

  • Add the chicken breasts to the slow cooker in a single layer.
Pour over the Italian dressing over the chicken.
  • Sprinkle over the parmesan cheese and pepper.
Place the cream cheese cubes on top.
Cover and cook on LOW for 5-6 hours.
  • Gently and slightly shred the chicken into the dressing and cheese sauce.
  • Fold in peas and cook 5 more minutes.
  • Drain pasta well and fold into chicken mixture. 
  • Sprinkle with Parmesan cheese.
  • Serve and enjoy!


NOTE: Olive garden dressing is high in sodium and can be a bit salty. If you prefer, choose a lower sodium dressing.

HAPPY HOMEMAKER MONDAY with MENUS & RECIPE LINKS week 44 of 2025 ~ BLOG 365.307

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

Good morning friends. Did you remember to reset your clocks? I’m already hating the early darkness making the evenings seem sooooo very long.

It was a fairly busy weekend here beginning with Halloween on Friday night. We had about 100 kids (or 2 Costco bags worth of candy) come through our neighborhood. There are a lot of really rural communities around us and they bring their kids to our neighborhood to Trick-Or-Treat because we are literally the first organized neighborhood as you head into town. The welcome sign to our town is literally posted at the bottom of our back hill on the highway 🙂 

With Halloween over and us not doing Thanksgiving here at our house, I’m moving right along into enjoying the Christmas holidays. Everything is happening so fast this year! So, I’m starting earlier again as you can see by my new header and background. My front door table is all that’s decorated for Thanksgiving – everything else is moving straight into Christmas. Hubby and I started getting Christmas decorations out of storage yesterday. We’re using the artificial tree this year and it is up and acclimating to the house. Hubby spent some time last night leafing out the branches. We’ll start decorating it tomorrow or Wednesday.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

We’re supposed to have rain all week off and on. Looks like it may be more on than off, but that’s okay as we’re so far behind this year. Highs in the mid 50’s and lows in the low 40’s will have me wearing my favorite turtlenecks and flannels this week.

THIS WEEK’S TO DO LIST, THINGS THAT MAKE ME HAPPY, WHAT’S ON MY MIND, PROJECTS, APPOINTMENTS & DVR/TV
  • TO DO: LAUNDRY & CLEANING I was actually able to get 4 loads of laundry done yesterday, the car loaded with donations to be delivered later today during the rain break, lunch with a friend for some of her yummy white chicken chili soup and some spray painting done on a few Christmas decorations that need a refresh.
  • TO DO: GROCERIES & ERRANDS We went to the butcher last Saturday and the produce farm so groceries are done. I’ve been cleaning out the pantry for the local food drive that is also being held by a friend at her mercantile. On my to do list is working on Christmas decorating, cleaning out more pantry foods, deep cleaning the bathroom drawers and my closet for flannels and coats my friend is collecting for her students. She teaches at a school with a lot of special ed and homeless teens.
  • PROJECTS & TRAVELS I’m moving right along with a Christmas wreath made from old cookie cutters and a Christmas tree made from old bundt pans. I’m also working on a new candle ring made from thrift store pieces. My girlfriend and I spent the better part of a day thrifting for pieces to take to girls night this year for a cool crystal tree project we’re working on. Another friend, also a Tami, is hosting this year at her house.
  • RECIPE RESEARCH & MENU PLANNING I’m researching some new recipes for the goodies on the neighbor plates for Christmas as well as Christmas dinner as I’m hosting this year.
  • DVR/TV The Holiday Baking Championship begins tonight and the Harry Potter one started last night. I also want to get caught up on the Mistletoe Murders as well as a few other Hallmark movies.
  • ON MY MIND Trying to decide which of these picture to do next. Thoughts and opinions?
  • THINGS THAT MAKE ME HAPPY Snuggling under a soft blanket with a book, the smell of fresh coffee brewing, the gingerbread scent of my new Nativity scentsy warmer…

READING TIME

I’m reading A FLICKER IN THE DARK by Stacy Willingham right now trying to get caught up with book club. I also just started THE BOOK CLUB FOR TROUBLESOME WOMEN by Marie Bostick

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
11/3 MONDAY
11/4 TUESDAY
11/5 WEDNESDAY
11/6 THURSDAY
11/7 FRIDAY
11/8 SATURDAY
11/9 SUNDAY
DINNER
 AVGOLEMONOA aka GREEK LEMON CHICKEN RICE SOUP
 COPYCAT APPLEBEE’S ORIENTAL CHICKEN SALAD
 LEMON PORK CHOPS & LEMON NOODLE KUGEL
 CORN/YOYO
clean out refrigerator night or you’re on your own
 SALSA VERDE CHICKEN & RICE
 CARAMELIZED ONION APPLE MAC & CHEESE with CHICKEN SCHNITZEL
 CORN/YOYO
clean out refrigerator night or you’re on your own
DESSERT
 
 
 CHOCOLATE CARROT CAKE

FAVORITE PHOTOS FROM THE CAMERA

This is the sunset from Halloween night which was perfect weather for the Trick-Or-Treaters.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

BAKED CHICKEN FETTUCCINE ALFREDO & WARM BROCCOLI SUN-DRIED TOMATO SALAD~ BLOG 365.303

Fettuccine Alfredo in casserole form is a fool proof week night meal. I add pieces of rotisserie chicken to this no-boil, one dish method making it an easy AND complete meal all in the same baking dish. It will quickly become a family favorite. The pasta cooks in the broth and half-and-half as they bake and reduce into a traditional Alfredo sauce. Serve with a side of steamed broccoli or a Broccoli & Sun Dried Tomato Salad for a colorful and complete meal. This is a lightened up version of the recipe I used to make for Baked Chicken Fettuccine.

BAKED CHICKEN FETTUCCINE ALFREDO serves 4

8 ounces dry fettuccine, snapped in half
1 cup homemade chicken stock
3/4 cup water
2-3 cloves garlic, FINELY minced
Juice and zest of 1 LARGE lemon
FRESH ground sea salt, to taste

  • Preheat oven to 400°.
  • Lay pasta in the bottom of a 9×9 baking dish.
  • Whisk together the remaining ingredients and pour over pasta.
  • Cover dish with foil and bake 20 minutes.
  • Uncover, stir pasta, recover and bake another 20 minutes.

1 1/2 cups half-and-half
1 cup grated Pecorino, Asiago or Parmesan cheese
FRESH ground black pepper, to taste
1 1/2 cups rotisserie chicken pieces

  • Uncover casserole and stir in half-and-half, cheese and pepper.
  • Re-cover and bake 15 minutes.
  • Stir in chicken pieces.
  • Remove foil, stir and bake 15 minutes more.

1/4 cup FRESH FINE bread crumbs
1/4 cup grated Pecorino, Asiago or Parmesan cheese
1/8 cup FRESH chopped Italian Flat leaf Parsley

  • Remove casserole from oven.
  • Increase heat to broil and place rack 6 inches from heating element.
  • Stir together the toppings and sprinkle evenly over casserole.
  • Broil 3-5 minutes until golden.
  • Serve immediately.

NOTE: If you prefer, ANY pasta works as long as they are submerged under the liquid – fettuccine is just standard with Alfredo sauce 🙂

 

BROCCOLI & SUN DRIED TOMATO SALAD

8 cups broccoli florets
1/2 cup water
1 clove garlic, minced
FRESH ground sea salt
2 tablespoons sun-dried tomatoes in oil
2 tablespoons FINELY grated Pecorino cheese

  • Whisk together water, garlic and salt in large sauce pan.
  • Add broccoli florets and cook covered over medium heat 6-8 minutes until water evaporates.
  • Stir in chopped sun dried tomatoes and season to taste.
  • Garnish with cheese.
  • Serve immediately.

COPYCAT LONGHORN STEAKHOUSE PARMESAN CRUSTED CHICKEN with HOMEMADE MARINARA over PASTA ~ BLOG 365.301

COPYCAT LONGHORN STEAKHOUSE PARMESAN CRUSTED CHICKEN with HOMEMADE MARINARA over MASHED POTATOES

Take this juicy marinaded Parmesan crusted chicken, add some homemade marinara and serve it over mashed potatoes or pasta for the PERFECT mouth watering meal.

4 skinless, boneless chicken breasts
FRESH ground sea salt and black pepper, to taste
3 tablespoons avocado oil
2 cups Marinara sauce OR Sunday Gravy
1/3 cup FINELY grated Parmesan cheese

MARINADE (see note)
1/3 cup avocado oil
1/3 cup QUALITY ranch dressing
2 tablespoons Worcestershire sauce
1 teaspoon white vinegar
1 teaspoon lemon juice
1 clove garlic, minced
FRESH ground sea salt and black pepper, to taste

  • Whisk all marinade ingredients together until well-combined and uniform in consistency.
  • Use a meat tenderizer to pound chicken to about 1/2 inch thick. Note: It will plump up more when cooked.
  • Sprinkle each side of the chicken lightly with salt and pepper if desired.
  • Add the chicken to a large freezer bag and add the marinade. Seal out the air and refrigerate for a minimum of 30 minutes, or overnight.
  • Heat 2-3 tablespoons of the avocado oil in a cast iron skillet over medium-high heat.
  • Sear the chicken on each side for 4-5 minutes. Don’t move the chicken around much as it sizzles so it will  get a nice golden color.
  • Transfer the chicken to a plate and tent with foil to keep it warm.

PARMESAN CRUST
1/2 cup coarse grated Parmesan cheese
1/2 cup coarse grated Provolone cheese
6 tablespoons QUALITY Buttermilk Ranch dressing
4 tablespoons melted butter
3/4 cup Panko breadcrumbs
2 tablespoons powdered Parmesan cheese
2 teaspoons garlic powder

  • Preheat the oven to a low broil – 450°
  • Combine Parmesan, Provolone, and ranch dressing, stirring to combine.
  • Microwave in 15 seconds increments, stirring in between, until melted.
  • Spread it over the top of the chicken.
  • 
Combine the melted butter, garlic powder, powdered Parmesan and panko breadcrumbs and spoon it on top of the cheese.
  • 
Broil for 3-4 minutes until the top begins to brown slightly. WATCH CLOSELY TO PREVENT BURNING!
  • Serve over mashed potatoes or pasta.
  • Spoon warm marinara over top.
  • Garnish with Parmesan cheese.


NOTE: You can shortcut the marinade by using Italian Salad Dressing.

PAPRIKA CORN
3 tablespoons butter
1 LARGE bag frozen corn, thawed and drained
FRESH ground sea salt and black pepper
1-2 tablespoons QUALITY smoked paprika

  • Melt butter in large skillet over medium high heat.
  • Add corn and season with FRESH ground sea salt and black pepper.
  • Sprinkle with Paprika to taste.
  • Cook 5-10 minutes, stirring regularly until heated through.