Gourmet Book Club

07/30/2026

Tried and modified a recipe I found online, complements of Paul Show Recipes.

This is a meal in itself but could be an amazing appetizer for your next party as well by using baguette slices or even crackers.

Chicken/Spinach/Artichoke Texas Toast

Can be made using an air fryer /convection oven or conventional oven. Refrigerate or freeze left overs. Easy to reheat in your choice of heating source.

On a sheet pan,

Place 8 slices of frozen Texas Toast
In conventional oven or air fryer/convection oven heat at 350 for about 10 minutes, just warm enough to make a slight dent in the middle of each piece of toast. Remove and set aside.

In a bowl combine:

1 1/2 cups prepared spinach artichoke dip
1/2 cup shredded mozzarella cheese
2 cups cooked shredded chicken
1/2 C prepared ranch dressing

When fully combined scoop mixture into the divots on each slice of toast. You may press down or leave mounded.

Top each with a sprinkle of:

Asiago/Parmesan blend shredded cheese

Return to your heating source and bake about 15-20 minutes until toast is slightly browned and cheese is melted. Ensure bottom of toast doesn’t burn.

Serve. Sprinkle a little parsley atop of each for aesthetics and added flavor.

07/06/2026

Tried a recipe I found online but as always, I doctor it up with my own flavors. As I was watching the reel, I realized although they didn’t call it Minestrone Soup it was essentially that with Boursin Cheese. Although it didn’t call for spinach, I added it because I always add kale or spinach to my minestrone soup. Also, I can never find ditalini pasta so I used large rings.

I know it’s summer and this soup would be outstanding for a chilly fall day but it is delicious anytime. I packaged some up for the freezer to have in the fall too. I’m calling it…

Easy Tuscan Crockpot Minestrone.

In a pan with 1-2 Tbls olive oil add:
1 1/2 C Mirapoix or about 1/2 C chopped onion, 1/2 C chopped celery and 1/2 C chopped carrot
Add:
2 cloves crushed garlic
Sauté until veggies are soft and translucent

In A Crockpot add:
Sautéed veggies
1 C Cannelloni beans with juice
2 C cherry tomatoes diced
Stir together and add:
24oz Jar pasta sauce
4 C chicken broth = 1-32 Oz Carton
1 block Boursin cheese
1 Bag Baby Spinach

To your taste, add garlic and onion powders salt and pepper.

Cook on low 3-4 hours

Add: 1 c cook ditalini pasta noodles {I cooked the noodles on the stove and didn’t add until closer to the end of the time in crockpot).

Might be good with mini sausage meatballs or bacon but it’s great as is for a healthy vegetarian meal. Your Cannelloni beans are your protein.

06/02/2026

06/02/2026

Left overs again…nope…made something new! If you recall I made some bacon ranch chicken cups a few days ago but I had left over chicken, bacon, Raos Alfredo sauce and brocolli. I had cubed cheese left over from a salad, and chopped onions.

I decided to make a bacon, ranch, chicken, casserole in my Tupperware Microwave Instant Pot because now that the weather is warmer, anything to avoid heating up the kitchen is a winner one pot meal with added elbow macaroni.

In my instant pot…

2 C uncooked elbow macaroni
3 C Water or prepared chicken bouillon (I used 1/2 Tbls. Knorrrs Caldo De Pollo (powdered chicken bouillon)) (Typically a little salty so no need to add extra salt)
About 2 C left over seasoned broasted chicken (I seasoned with ranch dressing and Italian dressing season packets for previous recipe)
About 1/3 C left over crumbled cooked bacon
About 1-2 C brocolli flowers
About 1-2 C cubed mixed cheeses (I had cheddar, a couple different white cheeses)
About 1/3 C chopped onion
1/2 - 3/4 C Raos Alfredo sauce

Mix, make sure liquid just covers all, press down so enough liquid to cook the pasta. Cover and seal instant pot.

In the Tupperware Microwave Instant Pot, cook on high for 25 mins.

This could be cooked in a baking dish in the oven also, but I would cook the pasta separately in this case and add cooked noodles without all the liquid added except for the Alfredo sauce. Mix and pour into your baking dish. Cook at 350 for about 20-25 mins. (Eventhing is cooked but the brocolli and onions so heat through to soften the vegetables and combine flavors.)

You could also use your standalone instant pot. Use settings that you normally use to cook pasta.

Serve with a sprinkle of Parmesan cheese and Italian parsley for esthetics and added flavor.

06/01/2026

Have you ever simply longed for a plentiful cookie jar? I was experiencing one of those days. I had the following leftover ingredients: half a bag of chocolate chips, half a bag of white chocolate chips, half a bag of butterscotch chips, half a bag of caramel bits, and half a bag of candied pecans. I combined all of these in my chopper and created a crumble of sorts. I was craving peanut butter cookies or oatmeal cookies, I decided to make a chocolate chip-peanut butter-oatmeal cookie with browned butter and flaky sea salt, which has a monster cookiesque vibe without the M&M’s. They turned out amazing.

Peanut Butter/Browned Butter Oatmeal Monster Cookies

Ingredients:

* ½ cup unsalted butter, browned
* 1 cup creamy peanut butter
* 1 cup granulated sugar
* 1 cup packed brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1½ cups all-purpose flour
* 1 teaspoon baking soda
* ½ teaspoon baking powder
* ½ teaspoon salt
* 1 teaspoon ground cinnamon (optional but delicious)
* 3 cups Oatmeal
In a food processor or chopper add:
1/4 C Each butterscotch chips, chocolate chips, white chocolate chips, candied pecans and Carmel bits.

Directions

1. Cream together the cooled browned butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
2. Beat in eggs one at a time, then add vanilla.
3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually mix dry ingredients into the wet ingredients.
5. Stir in oats.
6. Add chips, nuts, and Carmel.
7. Chill dough for 30 minutes if it seems soft but mine was very dry. I think 2-4 Tbls milk or water are necessary so not so dry.
8. Scoop onto parchment-lined baking sheets about 2 inches apart.
9. Press like you do with peanut butter cookies otherwise you can leave as balls as picture shows.
10. Sprinkle flaky sea salt on top each cookie.
11. Bake at 350°F (175°C) for 10–12 minutes, until the edges are lightly golden.
12. Let cool on the pan for 5 minutes before transferring to a wire rack.

05/27/2026

What do you do when you have left over peppers, onions and mushrooms? You add Aidells Roasted Garlic & Guyere Cheese Smoked Chicken Sausage and you have an awesome flavorful meal!

In a saute pan,
1/2 Stick of butter or you can use a few Tbls. olive oil
1 Sliced carton fresh mushrooms
1 Slivered large sweet onion
1 Sliced red pepper
1 Sliced yellow pepper (Could add orange too)
1/4 C Worcestershire Sauce
1 Tbls Garlic powder
2 or more sliced Aidells Roasted Garlic & Guyere Cheese Smoked Chicken Sausage

Cook over medium heat until vegetables are soft and sausage is cooked through.

Serve with or without potatoes or pasta.

05/08/2026

Getting ready for bbq season with a fun side dish that I invented from my favorite cocktail…Bloody Mary…Pasta Salad! It’s delish!

In a large bowl, combine…
1 Box Cooked in chicken broth, Rotilli pasta
1/2 C Each - Cubed cheddar cheese, Dubliner cheese, and chipotle colby jack cheese or your choice of cheeses
4 Cubed beef sticks
1 Pkg Cooked and Crumbled Bacon
1 C Chopped dill pickles
1/2 C Chopped garlic filled green olives
1/2 C Chopped banana peppers or pepperocini
3 Spears chopped celery
1 C chopped cooked shrimp (I buy grilled shrimp)
Alternate addition - chopped pickled asparagus
Chopped fresh dill
Ground Pepper to taste

Dressing
1 C Mayo
1/2 C Sour Cream
1/3 C Bloody Mary Mix
1/3 C Clamato Juice
1/3 C Chilli Sauce
3 Tbls Tomato Paste
1 Tbls Worcester Sauce
1 tsp Celery salt
1 tsp Pepper
1 Tbls Chopped Garlic
1 Tbls Horseradish
2 Tbls Pickle Juice
1 tsp Paprika - helps enhance red coloring

Blend and pour over salad fixings, toss, and serve.

05/04/2026

Inspired by new movie “You, Me, and Tuscany”. Very cute romcom btw. I made a very tasty Tuscan Chicken Wrap with Italian antipasto salad. È tanto gustoso quanto colorato.

Antipasto Salad

1 Box of TriColor Pasta - Cooked in Chicken Broth
1 Sm garlic summer sausage cubed
1/2 lb. Sharp cheddar cheese cubed
1/2 lb. White cheddar cheese cubed
(Crumbled Feta or Fresh mozzarella pearls can be great substitutes)
1/2 C Finely chopped red onion
1/2 C Chopped stop light peppers
1 Sm can sliced black olives
1/2 C Chopped radishes
1/2 C Chopped fresh parsley
2 Tbls. Chopped fresh dill
1/2 C Shredded carrots
1/2 C Halved grape tomatoes
1/2 C Chopped English cucumber

Dressing
You can either use 1/2 Bottle of Wishbone Robust Italian Dressing or make your own:

In a jar, combine:

2 Tbls Garlic paste
2 Tbls Dijon Mustard
1 Tbls Lemon juice
1 Tbls Red Wine Vinegar
1/2 C Olive Oil
1 Tsp Dried Oregano
Salt & Pepper to taste

Shake to combine and pour over salad serve alone or with Tuscan chicken wrap as a side.

Tuscan Chicken Wrap
Using 1 pkg. raw chicken tenders, cut into bite size pieces, marinate over night in refrigerator in sealed bag or container:

Place bite size chicken tenders in container or ziplock bag with:
1 pkg Good Seasons Dry Italian Dressing packet
1/2 C Wishbone Robust Italian Dressing
Mix to coat all pieces well. Place in refrigerator.

Remove from refrigerator and either grill, bake or fry in butter, chicken tenders until cooked through, do not over cook because they can get tough.

Lay out a flour tortilla on a plate - size to your liking - I do not heat my tortillas first but certainly you can heat in pan that has been oiled for just a minute or 2 or warm them wrapped in foil in the oven for a few minutes, if you prefer them heated.

Spread basil pesto on tortilla - I buy fresh pesto or jarred pesto in refrigerated section or Italian section of grocery store.
Layer a small portion of lettuce, your choice - I use kale that I’ve made into a salad with olive oil, craisins and walnuts.
Layer a few strips of roasted red pepper on top of the lettuce
Layer the chunks of chicken On top of peppers and lettuce
Top with Fresh Mozzarella slices. (1 or 2, your choice).

Wrap like a burrito and slice in halves. Serve with salad.