Welcome Soup Season With A New Copycat Recipe

 How has your September been going? It's been so busy around here, the month kind of flashed before my eyes. We celebrated an 18th birthday, our first school-related illness resulting in the little guy missing two days, attended our homecoming football game, took Max's very first field trip to an apple orchard (which Bubbie took the day off school to join us), I went to my first PTL (think PTA) meeting, and more I can't even remember right now. You can understand why I blinked and now it's almost October. 

When does soup season begin in your house? For us, the minute Labor Day was over, I started putting more soups on our weekly menu. Even though we had some summer-like hot days, it was time! Now that the temps have indeed fallen to more autumn like highs, and October knocking on the door, I'm sure more families are ready to celebrate all things soup, chowder and stew. 

I'm sure this will be the first of many new soup recipes over the next several months, as we enter into even colder weather, but I wanted this to be the debut because it has quickly become one of our favorites.

A copycat of an Olive Garden classic, this Chicken Gnocchi Soup can be on your table in about 30 minutes! Perfect during the crazy busy week when you're exhausted and just need to eat before heading out the door again. 

Let's stop here for a minute and talk about the chicken in this soup. I can't believe the price of fresh chicken these days at the store, so I decided to use canned instead. Leftover rotisserie or roasted would be great too, but I didn't have any on hand, and didn't want to spend the $$$ on a package of boneless breasts. Sure, canned chicken won't work in certain recipes that call for cooked chicken, but I have found that in many soups, it's perfect and much easier on the budget. 

This creamy, hearty soup will fill you up and thaw you out at the same time. It is filled with so much flavor, it tastes like it cooked all day, and not quickly on the stove top. Add a big bowl of copycat Olive Garden Salad and you have a complete meal; and don't forget some crusty bread too! 

However you decide to welcome fall, and with it, soup season, I hope you're finding ways to put some fun into your busy days and yummy things to come home to after!

 

Copycat Olive Garden Chicken Gnocchi Soup

2 (12 oz.) cans chicken, drained and broken up

1 (16 oz.) package gnocchi

1 TBS olive oil

1/4 cup butter

1 quart half-and-half

3 1/2 cups chicken broth

1/4 cup flour

1 cup matchstick carrots, rough chopped

2 stalks celery, diced

1 medium yellow onion, finely chopped

1 heaping cup spinach, rough chopped

2 garlic cloves, minced

1/2 tsp dried parsley

1/2 tsp dried thyme

Salt and pepper  

In a large pot, melt butter with olive oil over medium high heat. Sauté onion, celery and garlic for 5 minutes until soft. Sprinkle with flour and cook 1-2 minutes more. Whisk in half-and-half and bring to a simmer. Cook for 5 minutes until slightly thickened. Whisk in chicken broth and simmer 5 minutes. Reduce heat to medium. Add carrots, chicken, thyme, parsley, and gnocchi. Simmer until gnocchi float to the top. Season with salt and pepper. Add spinach and cook 5-10 minutes to heat through. Serve immediately. 

 

Welcome Fall and Milestone Birthdays

I know, I know, fall isn't officially here, but once September comes and Labor Day passes, it kind of feels like it is. Even on those summer-like hot days, autumn is still in the air. All things pumpkin and apple are every where you look and it's only a matter of time before the leaves begin to fall.

I've spent the last week decorating both inside and outside the house will all of my favorite fall things. This lover of all things summer isn't ready to say goodbye to hot, sunny days, but I do adore fall decor. There is a chance I *might* be addicted to pumpkins...is there a support group for that?

Why decorate so early? It's a tradition that goes back to when Alex was little. In those days I did more Halloween decor, while today it's general fall. But every year he would ask for the house to be "spooky" by the time his birthday came on 9/16. That timing got chiseled into my internal clock, so all these years later, the house tends to be decorated in the first couple weeks of September. 

Speaking of the big birthday coming up, this year we celebrate Alex turning 18. I can't even type that number without tearing up. When they say don't blink, it's 100% true. I'm positive we just brought him home from the hospital, new parents driving 5 mph because we were terrified of every bump. Wasn't he just turning 1, loving all things Blue's Clues? Or 5 riding a school bus for the first time during a preschool field trip? Or 7, 10 and 13? It's been 2 years since he turned 16 and was thrilled to start driving? 

18 years, 6,570 days, 157,680 hours, and 9,460,800 minutes since this precious boy made me a mommy-truly the only thing I ever wanted to be. I loved him the minute I knew he was growing inside of me, but the second they placed him into my arms, he looked into my eyes and my soul was complete. My first born. My pride and joy. He finds ways to make us proud every single day and the privilege of being his parents is a blessing from God above. 

This Apple Crisp recipe is one I saved to share as a way to welcome autumn, but it's also appropriate for the week of my Alex's birthday because apple desserts are some of his favorite.  

This is a super easy sweet treat celebrating fall's favorite fruit, apples! You will want to use tart ones for best results. I had Granny Smith, from a neighbor's tree, but Golden Delicious would work too! They just stand up to baking the best and don't turn into applesauce in the oven. The buttery crumb topping takes the flavor and texture over the top of yummy goodness. 

This week is a big one in our house with a very special reason to celebrate, come Friday. Happy Birthday Alex!! Your mom loves you more than words can say, and it's been my honor doing so for the last 18 years!

 

Easy Apple Crisp

10 medium Granny Smith apples, peeled, cored and sliced

2 tsp. white sugar

1 TBS brown sugar

2 tsp. cinnamon

1 TBS butter

1 TBS lemon juice

Topping:

1 cup flour

1 cup sugar

1 stick butter, softened

1/2 tsp cinnamon

Preheat oven to 350. Lightly grease a 9x13 baking dish. Arrange apple slices in bottom of dish. Toss with lemon juice. Sprinkle with white sugar, brown sugar and cinnamon. Mix well. Slice 1 TBS butter and arrange over apple mixture. In a medium bowl combine flour, sugar and cinnamon. Cut in the butter until coarse crumbs form. Sprinkle topping over apples and pat down slightly. Bake 50-60 minutes until golden brown and apples are soft. *NOTE* You need enough apples slices to cover bottom of baking dish. The number will depend on the size of apple.

Second Week Busy Week

 Have you settled back into the school year routine? Are you struggling to find your groove? Either way, I see you. I feel you. I would say we are somewhere in the middle. 

Having one entering his senior year and all that comes with that, and the other beginning Kindergarten and the immense changes that brings has made the past two weeks especially busy and hectic.

For those wondering, the little guy rocked his first week of Kindergarten, and was more brave than we could have ever imagines. Yes, there were some tears (from both him and mommy) but at the end of every single day when I picked him up, he was smiling and full of stories. We couldn't be more proud of him!

His big brother is filling his days with classes, studying, theater and working. I keep telling him to try to savor as much of senior year as he can because it will go at the speed of light. 

This week we add in two meetings at the school, picture day, and a few other things. Like I've said before, I don't anticipate our schedules slowing down any time soon. 

Enter a simple, hearty pasta bake supper that can be on the table in about an hour. It is filled with cooked chicken (use some leftover or make it the day before!) Alfredo sauce, and broccoli. Yep, making sure the kids get some green stuff on their plate for that brain food they need! Oh, and let me make your day even more! The pasta and broccoli both go in the casserole frozen, saving you even more time on a busy day.

Baked Chicken Tortellini Alfredo will be one of those meals you make now because it's quick, and then again and again during the fall and winter months for comfort food on a cold day. 

If your back to school schedule has you pulling your hair out, stop stressing when it comes to dinner time. Take a breath and know you can still get a delicious meal on the table to enjoy while listening to all those stories from their day!

  

Baked Chicken Tortellini Alfredo

1 (19 oz.) bag frozen cheese tortellini

2 (15 oz.) jars Alfredo

1 (12 oz.) bag frozen broccoli florets

2 cups cooked, shredded chicken

1/2 cup chicken broth

1/2 cup shredded mozzarella cheese

1/2 tsp. Italian seasoning

1 tsp. dried parsley

Salt and pepper

Preheat oven to 425. Lightly grease 9x13 baking dish. In a large bowl combine chicken, frozen pasta and frozen broccoli. Add Alfredo sauce, broth, Italian seasoning, salt, pepper and stir well. Transfer to baking dish and cover tightly with foil. Bake for 45 minutes. Remove cover, top with mozzarella cheese and sprinkle with dried parsley. Bake 10 minutes until cheese melted and top is lightly browned.

Back To School

As much as I have tried to ignore it for weeks, the joy that is summer vacation is coming to an end and back to school time is officially here. For our family, it's actually a two week process, and mommy is not handling any of it well.

This week my first baby embarks on his Senior year of high school. I'm pretty sure we just went to freshman orientation last week, so it's not quite clear how that happened.

The next day my little baby turns 6! Again, we just brought him home from the hospital, so that went quickly. Then the following week, he is off to Kindergarten, which is going to be a huge adjustment for both of us. 

We are so happy with our school choice, his teacher is amazing, and I get the joy of being classroom mom. All of these things make sending him off a little easier, but the fact that my sidekick won't be here every day is a bit hard to swallow. For him too. During his check up at the doctor last week, when asked if he was excited about school, he replied with "Not really. I don't want to leave mommy." 

That sums it up for Max. He has spent the last 6 years with me, all day, every day, for the most part. We can tell him how much fun he's going to have, how much he is going to learn, and how awesome Kindergarten will be; but right now he can't see past having to leave my side. 

Like all hard things, this too shall past. We will get him through the anxiety of the first few days, or even weeks, but for now, I'm going to keep snuggling, hugging and enjoying these last few moments of just us time. 

And don't think for one minute by going on and on about the little one, seeing the 17 year old leave for his last year of high school is any easier on this mommy's heart. Oh, and did I mention he turns 18 next month? Seriously, it is a lot, all at once. I burst with pride for the man he is becoming, but melt inside knowing he is getting closer and closer to leaving the nest. 

Anyway, enough blubbering on, the whole point of me diving into the back to school saga was to share this super simple, 3 ingredient, Crock Pot recipe that is perfect for those busy school nights filled with sports, meetings, activities and more. 

Crock Pot Salsa Chicken is filled with flavor and can be used for tacos, enchiladas, burritos, nachos or just served over some cooked rice! On those evenings when everyone has to eat at different times, it is as good for the last person as the first. 

If you are dreading sending your kids back to school like me, I send you love and hugs. We can get through this...one day at a time...and count the days until fall break! 

 

Crock Pot Salsa Chicken

4 boneless chicken breasts

2 cups mild, chunky salsa, divided use

2 1/2 tsp. taco seasoning

Fresh parsley, if desired, for garnish

Grease Crock Pot insert with nonstick spray. Lay chicken inside and sprinkle with seasoning. Pour 1 cup of salsa over top. Cook on LOW 6-8 hours. Shred chicken and mix with remaining cup of salsa. Cook 10 minutes until heated through. Serve or keep on warm. Garnish with parsley if desired.

Neighbors and Peaches

Last week our sweet neighbor lady came to us and said "if you guys want some peaches, help yourself to some off my tree." So, Max and Daddy walked next door and found this beautiful peach tree overflowing with big, juicy, ripe summer peaches. 

They came back with a huge bowl because they know how much mommy loves them. I would have been perfectly content to leave them on the counter and just snack on them, but they were so ripe they needed to be used quickly. So, I made peach cobbler, and it was delicious, but was gone so quickly I didn't get a chance to blog it. 

The next day I used some in a fruit salad that was raved about. Peaches. Strawberries. Blueberries. It was like summer in a bowl. 

That same night she told them to come pick more because there were still a ton! Well, they came home with another huge bowl full. I knew I needed to use some up so they didn't go bad, so I decided on peach crisp, but this time I would make sure I could share it with you!

Now, that peach cobbler was tasty, don't get me wrong, but this? This was UH-mazing! Like, I wanted to sit down with a spoon and finish off the whole dish myself. I am a sucker for a crumble topping, and this one was fantastic. 

One of the best things about this recipe is you don't have to peel the peaches! Sure, you can if you want, but the skin cooks down and is perfectly fine in the crisp. 

When I say I am not a huge baker, I'm not exaggerating. So you know if I can make this and have it turn out 100% scrumptious, anyone can! 

If you are a peach lover like me, this simple sweet treat will add a little something extra to your summer baking!

Peach Crisp

6-8 peaches, sliced (about 2.5 lbs)

1/4 cup white sugar

Juice of 1/2 lemon

1/2-1 tsp. cinnamon, depending on flavor

Pinch of salt

 Topping:

1 1/2 cup flour

1 cup packed light brown sugar

1/2 tsp. salt

1/4 tsp. cinnamon

1 stick butter, melted

Preheat oven to 375. Lightly grease a 2 quart baking dish In a large bowl combine peaches, white sugar, lemon juice, cinnamon and salt. Mix well. In a medium bowl mix flour, brown sugar, salt and cinnamon. Add melted butter and stir until mixture resembles coarse crumbles. Pour peaches into a 3 quart baking dish. Sprinkle with crumb topping. Bake for 50 minutes until bubbling. *NOTE* I  think it's easiest to use my hands to make the crumb topping.