Uncategorized

Chicken Parmesan Soup

Leave a comment

My 16 year old son has proclaimed, “This is the best soup you have ever made!” and requests it often. It has been on repeat in our house; it combines all the familiar flavors of an Italian classic into a comforting, hearty soup. The best part is that it comes together quickly so you can have a delicious dinner for your family in no time.  ~Kathy

1/2 c. chopped yellow onion

1 T. minced garlic

1/4 c. chopped kale or spinach, optional

1 T. oil

1 T. butter

2 c. chicken broth

4 c. Tomato juice or V8

22 oz. jar marinara sauce (I use Rao’s)

1 tsp. Italian seasoning

1 tsp garlic powder

12 oz. bag tortellini (I use dry Barilla spinach & cheese), cooked al dente

2 c. cooked, diced chicken (I use rotisserie)

2 T. heavy cream

shredded Parmesan cheese

garlic croutons

pinch of salt (plus some for pasta water)

pinch of black pepper 

In a large stockpot, over medium heat add oil, butter, onion, and kale/spinach, if using.  Add a pinch of salt and pepper. Sauté until onions are soft. Add minced garlic and sauté for another minute. Add broth, tomato juice, and marinara; stir to combine. Increase heat to medium high.   Add Italian seasoning and garlic powder. Bring to a simmer and continue for ten minutes, reducing heat if necessary. Meanwhile, in another pot bring salted water to a boil. Cook tortellini according to package directions; then drain. Stir chicken into soup mixture; continue to simmer for 5 minutes and carefully add in drained pasta. Stir in heavy cream and remove from heat. Serve topped with shredded Parmesan cheese and croutons.

Recipe not found

Brown Sugar Toffee Coffee Fudge

Leave a comment

If you’re new around here you might not know, my sisters and I take a trip together every year… no husbands, no kids, nobody but us. And although our trips (or anything else) will never be the same without Tracy, we have continued the tradition. We know it’s what she would have wanted.

Toward the end of last summer, we took our annual trip. This time, the destination was Maine! Oh, my gosh, Maine is so amazing – one of the prettiest states I’ve had the pleasure of visiting. We mostly stayed in Portland (can’t wait to go back and have Becky’s Diner clam chowder – mouthwatering!), but one day we rented a car and drove the scenic route to Bar Harbor, stopping here and there along the way, spending the day browsing small seaside towns (we loved Booth Bay Harbor), parks, cute shops, and scenic stops. One such pit-stop was a little gift shop full of quirky gifts and yummy snacks, including several varieties of fudge. Y’all, I don’t usually buy fudge from a store. It’s never been impressive. They gave free samples though, and from the first bite, I was actually impressed. I find most store-bought fudge to be grainy, and taste sort of “artificial.” I’m not going to lie to you and tell you their fudge was good as my mom’s, but it was dang good. One flavor, for me, in particular stood out… their coffee fudge. I knew I had to recreate it immediately when I got home. Well, I took a family recipe, tweaked it a bit and added some instant coffee… and dare I say it? It’s even better than the Maine gift shop’s fudge. So smooth, like a creamy candy version of a brown sugar latte. You’ll be sad when you finish the last piece of this fudge.

Oh, hey, Valentine’s Day is just around the corner! This would be the perfect homemade gift for a coffee lover…or make it for yourself! You probably won’t want to share anyway once you taste it. 😉 Erin

1 c. packed light brown sugar

1 (7.5 oz.) jar marshmallow cream

2/3 c. (5 oz. can) evaporated milk

6 T. real butter, plus more for buttering the foil

1/4 tsp. salt

1 single-serve instant dark roast coffee packet – I used Starbucks Via Instant Dark Roast.

1 (12 oz.) bag white chocolate chips – I use Ghiraridelli brand.

1 tsp. vanilla

1/2 c., plus a bit more for sprinkling on the top, English toffee bits (optional) – I used Heath Bits O’ Brickle.

Line a square pan (8″ or 9″) with foil. Evenly grease the foil with a thin coating of butter; set aside.

In a medium-sized heavy sauce pan, combine brown sugar, marshmallow cream, milk, butter, salt. When mixture is hot, but before boiling, stir in the instant coffee. Bring to a boil over medium heat. Reduce heat to a simmer, stirring constantly, for 5 minutes.

Remove from the heat. Add the white chocolate chips and stir until melted. Stir in vanilla. If desired, stir in toffee bits. Scrape into the prepared foil-lined pan and (if using) sprinkle toffee bits across the top.

Once cooled to room temp, refrigerate until firm (2-3 hours). Cut into squares and wrap in wax paper. Store in an air-tight container in the fridge.

Caramel Apple Cheesecake Dip

1 Comment

I love caramel. I love cheesecake. I love apples. I like caramel apples. This is probably lead to a huge debate for some. A lot of people have definite feelings about caramel apples, one way or the other – love or dislike. They are, without argument, not easy to eat. I’ve always felt like they are missing something like they’re just too much Caramel and apple. Not enough variation for me I guess. So enter this dip. It is perfect in my opinion. Not only does it have the caramel layer. It has the crunch from the pecans, which are totally optional, but it offers a different flavor note and texture from the cream cheese layer. Believe me! If you try this, you will love it. Have a holiday party coming up? It can be prepared ahead of time and slice the apples as you need them. It’s also perfect with pretzels. This is one to try and you will have no regrets. ~Kathy

1/4 c. sour cream

1/2 c. brown sugar

Pinch of salt

12 ounces whipped cream cheese

3/4 c. caramel dip, I used Litehouse brand, original

1/4 c. chopped pecans, optional

Take the cream cheese from the fridge and set at room temperature for 15 minutes.

In the meantime, stir together, sour cream and brown sugar in a small bowl and set aside.

In a medium bowl combine brown sugar mixture, cream cheese, and pinch of salt. Until well mixed. Spread into 6 x 9 serving dish or other similar size. If needed, slightly heat caramel so it is pourable. Carefully spread caramel over top of whipped cream layer. Top with pecans. Serve with sliced apples and pretzels.

Store covered in refrigerator.

Chipotle Chicken Pasta Salad

1 Comment

Summer is officially here and grilling season is in full swing.  None of us want to be spending time over a hot stove cooking meals… at least not here in Oklahoma, it’s getting HOT.  I love to prep this Chipotle Chicken Pasta Salad for barbecues or just to eat for lunch at home over the course of several days.  Much better than a sandwich and doesn’t heat up your house!  This is just as good without the chicken if you want more as a side-dish, but I love adding the chicken because then I can use it as a full meal on its own.  It’s one of my favorite summer meal-prep dishes.  Hope you enjoy it too.  Happy Summer!  ~Erin

½ c. light mayonnaise (I use Hellman’s)

½ c. whole milk

3 T. ranch dressing powdered mix (I use Hidden Valley)

2 T. chipotle peppers in adobo sauce

2 ½ cups grilled chicken, seasoned with salt, pepper, and garlic powder; cooled and diced

6 slices cooked center-cut bacon, chopped

1 orange or red bell pepper, diced

½ of a red onion, diced

1 cored and seeded jalapeno, diced

1 c. sweet corn kernels (canned or frozen corn that’s been cooked and cooled)

1 c. loosely packed cilantro, measured and then finely chopped

1 c. cherry tomatoes, halved

8 oz. pasta (I use whole wheat macaroni), cooked according to directions, and rinsed in cool water

Optional recipe alteration:  Instead of using the first four ingredients to make your own dressing, you can substitute 1 c. Hidden Valley Chipotle Ranch dressing.  I do this a lot when I’m in a hurry.

In a blender, combine mayo, milk, ranch dressing mix, and chipotle peppers; blend until smooth and refrigerate dressing until ready to use.  In a large bowl, combine chicken, bacon, chopped veggies and cilantro, and pasta.  Add dressing and stir until well incorporated.  Chill before serving.  

This recipe makes about 9 cups of pasta salad.  Each cup is approximately 220 calories and about 5 WW points.

Brown Sugar Bundt Cake

Leave a comment

It’s been a while… We appreciate your support and patience while we
started the healing process of losing our sister. We continue to adjust to life without Tracy, but we know she’d want us to continue this dream of ours… it’s just a little corner of the internet, but we created it together and we know she’d want us to continue with it. Robin, Erin and I are ready to get back in the
kitchen and get cooking up amazing recipes to share with you! Let’s start with a cake.

Sometimes a delicious, simple, unassuming dessert is just what you need. This cake fits the bill.
It has a rich flavor but is moist with a great texture. Best of all, it is quick to assemble with
basic ingredients and is AMAZING! You will want to keep coming back for more.

~Kathy

1 pkg (2 layer size) vanilla cake mix
1 pkg (3.4 oz) vanilla instant pudding
pinch salt
4 eggs
2/3 c. sour cream
2/3 c. water
½ c. oil
1 tsp vanilla
1 c. packed dark brown sugar
1 tsp maple flavoring, optional (not maple syrup)
1 c. chopped pecans, optional

Heat oven to 350℉. Grease and flour 12 cup fluted (Bundt) pan or 10 inch tube (angel food
cake) pan. Set aside.
Add cake mix, vanilla pudding mix (dry), salt, eggs, sour cream, water, oil, vanilla and maple
flavoring (if using) to a large bowl. Mix well with electric mixer, about 2 minutes. Add in
brown sugar. Combine well. Mix in pecans if using.
Pour into prepared pan. Bake 60 – 65 minutes, until a toothpick inserted in center comes out
clean. Allow to sit in pan about 10 minutes. Loosen sides and turn out onto wire rack to cool
completely.
Recipe NOTES:
Dark brown sugar is recommended, but light brown will work.
I recommend using the maple flavoring if you have it (not maple syrup!!)
The recipe is great with or without the pecans.
Sprinkle lightly with powdered sugar once cooled if you want to be fancy.

In Memory of our Sweet Sister

10 Comments

“She is clothed with strength and dignity, and she laughs without fear of the future.” – Proverbs 31:25

This is the post we’ve been dreading… the post we’ve been putting off. There’s something about seeing something in writing that makes it so permanent, so it’s been hard to face making this post. It’s with great sadness, we must tell you we’ve lost our best friend and older sister, Tracy. Tracy has been quietly fighting a battle with pancreatic cancer for 3 years now, and she was doing so well…. until suddenly she wasn’t. She fought cancer head-on with dignity and grace. We are still in shock at losing her. It still doesn’t seem real.

If you knew Tracy, you know what an amazing woman she was. If you didn’t know her, please allow us to tell you a little bit about her by sharing her obituary.

Tracy Rachelle (Moore) Burnett passed from this life on July 7, 2023. She was 52. She was born to Tom and Patricia Moore in April of 1971. The first of four girls, she grew up in Chandler, Oklahoma, and after graduating from Chandler High School, Tracy earned her degree in education from Oklahoma State University.

In June of 1995 she married Ronald (Ron) Burnett, and they spent an incredible 28 years together. They had two children, Hayden and Sutton, who were Tracy’s pride and joy. She loved supporting them in sports and other activities. Tracy was extremely proud of them both.

Tracy was an amazing wife and mother, always thoughtful, working quietly behind the scenes. She revered and respected her parents, learning her father’s value of hard work and integrity and her mother’s caring, spiritual nature. She gave great advice and was a fantastic cook. Tracy was very funny in the way only the most quick-witted people can be. She appreciated a good book and promoted reading to the children in her life, indulged in growing beautiful plants and flowers each spring, and could discuss government and current events with the best of them.

A well-respected educator who taught high school social studies for decades, Tracy continued her education and was the elementary school principal since 2015. She loved both stages of her career and was very excited about the community’s new elementary school that will open this fall. She truly enjoyed her work, her colleagues, and being a part of the team that provides opportunities and positive futures for students. Tracy was a faithful member of the First United Methodist Church, often singing at Christmas programs or other special occasions.

As a child, Tracy cherished her family’s trips to Eufaula Lake each summer, which may have sparked her fondness for the ocean. She enjoyed traveling and looked forward to summer trips with Ron and the boys. She and her sisters have taken a girls’ trip every fall since 2009 with a little sightseeing thrown in between shopping, great meals, and lots of laughter, all of which also provided narrative for the recipe blog they co-wrote. Tracy also enjoyed weekend visits with her in-laws, which often spurred the sharing of school stories with sisters-in-law and nieces, all fellow career educators.

We know Tracy would want us to continue Four Sisters Dish, and we will… but we thank you for your patience during this difficult time, adjusting to life without her. Please pray for her husband and two boys, our parents, her close friends, and us – her sisters.

We miss her every day.

-Kathy, Robin, an Erin

Jalapeno Cilantro Hummus

1 Comment

People seem to either love hummus or hate it.  Personally, I’m not a fan of plain hummus, but I LOVE the flavored ones.  I make my own at home a lot.  My favorite variation, up to now, has been my Roasted Garlic Hummus.  A while back, I created this new flavor for a Cinco de Mayo cookout, and have made it several times since.  It’s been a hit every time… even with my husband who doesn’t usually love hummus.  It’s a totally different flavor variation from my Roasted Garlic Hummus, and just as good.  I paired it with homemade, air-fried tortilla chips, but store-bought would be just as good.  Let us know if you try it!  ~Erin

1 (15 oz.) can chickpeas

2 T. chopped cilantro

1 medium clove garlic, pressed or minced

½ a fresh jalapeno, seeded, veins removed, & finely chopped

Juice of 1 lime (about 2 Tablespoons)

½ tsp. salt

1 T. water

2 T. avocado oil

Tortilla chips or veggies, for serving

Drain, rinse and remove the skins from the chickpeas.  Removing the skins will make finished hummus smooth and creamy.  The best way to remove them is to pinch each one between your fingers, and they will pop right out.  

Add all ingredients, except the water and avocado oil to  a food processor; blend until smooth. Finally, add the olive oil and water (stream in while the food processor is running, if possible) and blend until smooth.

Serve with tortilla chips or veggies.  

Ice Storm Soup

Leave a comment

So, the name of this soup… Why “Oklahoma Ice Storm Soup”, you ask? A friend of mine makes a version of this soup she calls Ski Soup. Apparently, that’s a thing. The internet tells me so. So named because it’s perfect for eating after coming off the slopes. Who knew? All I know is it’s delicious. My friend kindly shared the recipe and I adapted it slightly to be a tad bit more healthy – swapping regular macaroni for whole wheat and regular Italian sausage for turkey Italian sausage. I also upped the veggies a bit, but the flavor is the same as her original. The main change is the name. We don’t have a lot of ski slopes in Oklahoma – okay, none – but we have the occasional ice storm. Since this is the kind of soup you could make with staples from your pantry and freezer, without getting out on treacherous roads, I think this soup would be perfect for icy weather. It’ll warm you from the inside out!

Don’t skip the secret ingredient — I was skeptical about putting vinegar in my soup at first, but I promise it’s amazing. It’s not overpowering… just a hint of tartness in the background. Can’t wait for you to try it! ~Erin

1 1/4 lbs. (5 links) Hot Italian Turkey Sausage, casings removed

2 T. olive oil

1 large onion, diced

2 large peeled carrots, diced small

2 large (or 3 small) ribs celery, diced

2 small (or one medium) zucchini, diced

3 cloves of garlic, minced

1 (14 1/2 oz) can petite diced tomatoes, undrained

2 (14 oz) cans cut green beans, drained

1 (14 1/2 oz) can who kernel sweet corn, drained

1/3 cup distilled apple cider vinegar (NOT the kind with the mother)

1 tsp. salt

1 tsp. ground black pepper

6 c. reduced sodium chicken stock or broth

6 oz. whole wheat elbow macaroni

crackers or croutons and grated parmesan, for serving (optional)

 

In a large stock pot, brown the sausage, breaking it up as it cooks until fully cooked and starting to brown. Transfer to a paper-towel lined plate to drain. Use a paper towel to clean out any residual grease from the pot. Heat 2 T. of olive oil over medium heat. Add the diced onions, carrots, and celery to the pot, cooking and stirring occasionally for about 7-8 minutes. Add the zucchini and garlic and cook for about 2 more minutes. Add chicken stock, diced tomatoes, green beans and corn. Turn up the heat to bring to a boil, then reduce the heat and simmer for 10 minutes. Stir in the apple cider vinegar, salt and pepper, dry macaroni noodles, and the cooked sausage. Bring to a boil again. Reduce heat and simmer the amount of time shown on the pasta box (about 10 minutes). Turn off the heat and let stand 10 minutes before serving. Serve with crackers or croutons and grated parmesan, if desired.

This soup makes about 16 cups. For me, this soup came to 3 WW Personal Points per cup. Click the link below to see your stats:  https://cmx.weightwatchers.com/details/MEMBERRECIPE:61c51053ae524b2031e8d944?shared=true

 

Three Cheese Steakhouse Pizza

1 Comment

I’m going to admit that’s it’s pretty darned rare that there is leftover steak at my house.  However, if I’m smart and plan my meals the way I know I should, I cook a little extra so that I can make this pizza.  It’s so easy, so good, and looks like something you’d get at a fancy restaurant (at least the “fancy” restaurants that I go to).  The best thing about it is that you can use almost all pre-made ingredients for a quick dinner that your whole family will love. ~Tracy

Ingredients:

4 naan flatbreads

1 T. butter

1 jar of your favorite Alfredo sauce (I use Prego or Classico Light)

½ of a large onion, thinly sliced

3 cloves minced garlic

2 cups fresh baby spinach, stems removed and sliced chiffonade style

1 lb. steak, thinly sliced

½ c. shredded parmesan cheese

½ c. crumbled feta cheese

1 8 oz. package mozzarella balls

Instructions:

In a large saucepan, melt butter.  Sauté onions in the melted butter until translucent and just beginning to turn brownish/caramelized.  Add spinach and garlic to sautéed onions.  Cook just until spinach fully wilts.  Add the jar of Alfredo sauce and cook all together until bubbly.  Stir in ½ c. of parmesan cheese until incorporated into sauce.

Preheat oven to 425℉.  Place naan flatbreads on a large sheet pan or pizza pan.  Top each with Alfredo sauce mixture making sure to get equal amounts of onion and spinach on each flatbread.  Add an equal portion of steak, approximately ¼ pound to the top of each flatbread.  Finish off each pizza with an equal portion of the feta cheese and mozzarella balls (you can always substitute shredded mozzarella).

Bake at 425 until cheese melts and just begins to brown and bubble.

Cajun Sausage & Cabbage Hash

Leave a comment

Wow, what a school-year! Between quarantines and trying to enforce social distancing and masking guidelines, it was a wild ride and this teacher is tired. I will say, this school year was much better than I initially predicted and for that I’m grateful. That being said, I’m soooo ready for summer!  

Summer makes me want to cook, but I don’t want to spend hours in the kitchen. This quick dinner is just my speed. The sausage is fully cooked so, with minimal prep time, this can be on the table. It makes a lot and the leftovers make a fantastic breakfast with a couple of over-easy eggs. Supper leftovers that can be made into breakfast are the best kind of meals!  ~Erin

3 T. oil, divided (I used avocado oil)

Non-stick cooking spray

2 packages (13 oz. each) smoked turkey sausage, thinly sliced (I used Hillshire Farm)

1 medium onion, diced

1 (32 oz.) bag frozen Southern style hash browns

1 T. minced garlic

1 T. Cajun seasoning (I use Tony Chachere’s) 

1 (16 oz.) bag tri-color coleslaw mix

Spray a large, high-sided non-stick skillet cooking spray. Add the thinly sliced turkey sausage and cook over medium-high heat until the sausage pieces are brown on both sides. Transfer to a large serving dish. Next add 1 T. oil and reduce heat to medium.  Add the diced onions and stir and cook until onion is translucent – a couple minutes; then add garlic and cook about another minute. Add the coleslaw mix and Cajun seasoning and cook and stir until the cabbage is tender, about 4-5 minutes; transfer to the serving dish with the sausage. Lastly, heat the remaining 2 T. of oil over medium-high heat. Add the hash browns in an even layer; cook until fork-tender and browned, flipping every 2-3 minutes. Transfer the hash browns to the serving dish and gently combine with the cabbage and sausage mixture.  

WW info:  This recipe makes 7 large 2-cup servings.  Each serving is 9 points on both Blue and Green plans, and 6 points on the Purple plan.

Recipe not found