Tuesday, November 24, 2009

Happy Thanksgiving! And don’t get hurt on Black Friday.

First and foremost, I would like to wish everyone who reads my blog a very Happy and yummy Thanksgiving! As I mentioned before on this blog, it is truly one of my favorite days of the year and I am looking forward to a long day of cooking at my parent’s house, a delicious dinner and a lot of good family time.

And then…. It’s Black Friday!

Alright, we really take Black Friday seriously. And when I say seriously, I don’t mean we go to the stores at 7AM looking for deals. I mean, walkie-talkies, maps, price comparison charts and of course, I pack lunches and snacks for all! Every year, my mother and I venture into the sea of crazy deal-seeking shoppers. Sometimes, it’s just the thrill of hunting down the best price not necessarily purchasing those gifts.

Of course, Black Friday took on a new meaning last year and will henceforth be known in my house as “Black and Blue Friday.” A displaced hip check from an eager shopping waiting in line behind me resulted in quite the bruised ankle (and ego) at our second destination. Black Friday can be dangerous!

Needless to say, I am going again this year. I will also be packing our usual snacking and lunch in order to keep us fueled throughout the long shopping day. It’s always best to pack something easy to eat on the go. See you in December!

Thursday, November 19, 2009

My weeknight dinner menus are becoming a drag…

I could probably speak for most households when I say that weeknight dinner can certainly become a drag. It’s the routine of taco Tuesday and pizza Friday that really starts to get to me after a while. I’ve been in a slump the past two weeks and I decided to pull myself out of it before I sink deeper.

Starting next week, I will be planning my entire weeknight dinner schedule on Sunday and I will stick to it! Of course, Campbell’s Kitchen is one of the best resources for quick, easy and delicious dinner. (Quick disclosure note – I work with Campbell Soup Company and am constantly exposed to these great recipes. It makes meal planning so simple)

As I searched the database for something new and interesting, I found one particular recipe that really stuck out and I wanted to share it with all of you! This is Chicken Tetrazzini, otherwise known as Tuesday night dinner this week.

Chicken Tetrazzini
From: Campbell's Kitchen
Prep: 20 minutes
Cook: 5 minutes
Serves: 4


1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
3/4 cup water
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
1/4 cup chopped red pepper OR pimiento
1/2 packages (8 ounces) spaghetti, cooked and drained
2 can (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained


Heat the soup, water, cheese, parsley, pepper, if desired, spaghetti and chicken in a 2-quart saucepan over medium heat until the mixture is hot and bubbling.

Serving Suggestion: Serve with spinach sautéed with garlic and Parmesan cheese garlic bread. For dessert serve oatmeal raisin cookies.

Best, and until next time, Kaitlin!

Thursday, November 12, 2009

Thanksgiving is Two Weeks Away!

Turkeys, sweet potatoes and stuffing… Oh, my! Thanksgiving is only two weeks away and I am beginning to panic. I’m having a small gathering at my home for friends this year on the Saturday following Thanksgiving. I want to replicate the special Thanksgiving feeling for all my close friends -- that cozy feeling of cooking all day with friends and family in the next room watching football. What a great time of year.

I like to keep my main menu very traditional when it comes to holidays. I do, however, like to experiment and try new sides to go along with the great big turkey I roast. This year, I will be preparing Campbell's Ultimate Mashed Potatoes. The name itself just lends how good this side dish turns out!

Ultimate Mashed Potatoes
From: Campbell's Kitchen
Prep: 15 minutes
Cook: 20 minutes
Serves: 6


3 1/2 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups)
1/2 cup light cream
1/2 cup sour cream
1/4 cup chopped fresh chives
2 tablespoon butter
3 slices bacon, cooked and crumbled (reserve some for garnish)
Generous dash ground black pepper


Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.

Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.

Mash the potatoes with 1/4 cup broth, light cream, sour cream, chives, butter, bacon and black pepper. Add the additional broth, if needed, until desired consistency. Garnish with the remaining bacon.

Best, and until next time, Kaitlin!

Friday, November 6, 2009

Happy November! It’s Time for Sunday Soup Days

As November starts with a chill in the air and the crisper weather begins to creep into the east coast, I’ve been craving hot soup. Once winter is in full swing, I am making soup almost every Sunday. It’s become a bit of a tradition to take it slow on Sundays and have a full day to experiment with new soups and stews (or,even “Stoups” as Rachael Ray calls them). This year will be no exception and I thought it was about time to start simmering!

This Sunday I am making a traditional Country Chicken Vegetable Soup. This is the type of soup your grandmother would make. The long grain rice adds a great heartiness and you can throw in any hearty vegetables you like. I’m a fan of carrots, celery, peas and corn in this recipe. Enjoy!

Country Chicken Vegetable Soup
From: Campbell's Kitchen
Prep: 5 minutes
Cook: 30 minutes
Serves: 4

3 cans (14 ounces each) Swanson® Natural Goodness® Chicken Broth
1/2 cup uncooked regular long-grain white rice
1 tablespoon chopped fresh parsley OR 1 teaspoon dried dried parsley flakes
1 can (16 ounces) mixed vegetables, drained
2 cans (5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, undrained


In large saucepan mix broth and rice. Over medium-high heat, heat to a boil. Reduce heat to low. Cover and cook 20 min. or until rice is done.

Stir in parsley, vegetables and chicken. Heat through.

Best, and until next time, Kaitlin!