Beef and Red Wine Fondue

 Ingredients

• Boneless beef sirloin steak, thinly sliced
• Vegetables (mushrooms, red onion wedges, zucchini, broccoli florets)
• 1 carton Campbell's less sodium ready to use beef broth
• 1/3 cup dry red wine
• 1/3 cup minced onion
• 2 Tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 1 tsp finely chopped fresh thyme leaves
• 1/8 tsp ground black pepper
• 1 bay leaf

Arrange sliced beef along with assorted vegetable pieces on a on a large platter. Set aside. 

Heat broth and remaining ingredients to a boil in a saucepan; simmer 10 minutes. 

Pour into a metal fondue pot; keep at a simmer while cooking meat and vegetables. Serve with assorted condiments and dipping sauce. 

Enjoy! 

Gluten Free Cheese Garlic Biscuits

 Ingredients

• 2 cups Bisquick Gluten Free mix
• 1/4 teaspoon garlic powder
• 1/4 firm butter or margarine
• 2/3 cup milk
• 1/2 cup shredded cheddar cheese (2 oz.)
• 3 eggs

Garlic Butter Topping 

• 1/4 cup butter or margarine, melted
• 1/4 teaspoon garlic powder

Heat oven to 425 degrees F. In medium bowl, combine Bisquick mix and 1/4 teaspoon garlic powder. Cut in 1/4 cup butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk, cheese and eggs until soft dough forms. 

Drop dough by 10 spoonfuls onto greased cookie sheet. 

Bake 8 to 10 minutes or until light golden brown. Mix 1/4 cup melted butter and 1/4 teaspoon garlic powder; brush on warm biscuits before removing from cookie sheet. 

Serve warm. Enjoy! 

Jambalaya

 Ingredients

• 1 Tablespoon olive oil
• 1 yellow onion, diced
• 2 celery ribs, diced
• 2 bell peppers, diced (red, green, or yellow)
• Salt and pepper to taste
• 3 cloves garlic, minced
• 1 pound boneless skinless chicken breasts, cubed
• 1/4 teaspoon sweet paprika 
• 1 teaspoon oregano
• 6 oz. andouille sausage, sliced
• 2 Tablespoons tomato paste
• 2 cups chicken broth
• 1 14.5 oz. can diced tomatoes
• 1 cup long grain rice
• 1 teaspoon cajun seasoning 
• 1 pound shrimp, peeled and deveined
• 2 green onions (for garnish)
• Dried parsley (for garnish)

In a large Dutch oven, heat olive oil over medium heat.

Add onions, celery, and bell peppers. Season with salt and pepper. Cook for 4 minutes, or until just tender. Stir in garlic and cook for 1 minute. 

Stir in chicken and add sweet paprika and oregano. Cook for 5 minutes, or until chicken is browned on all sides. 

Stir in prepared sausage and tomato paste. Cook for 1 minute. 

Add chicken broth, crushed tomatoes, rice and cajun seasoning. Bring mixture to a boil; reduce heat to medium low and cover the pot with a lid. 

Cook for 20 minutes, or until rice is tender and most of the liquid is absorbed. 

Add the shrimp and cook for 4-5 minutes, or until shrimp is pink and cooked through. 

Remove from heat. Garnish with sliced green onions and dried parsley. 

Enjoy! 

Creamy Chicken Tortellini Soup

 Ingredients

• 1 Tablespoon olive oil
• 1 large sweet onion, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 2 cups carrots, sliced
• 4 cloves garlic, minced
• 1 1/4 lbs. boneless skinless chicken breasts (2 large breasts)
• 9 cups chicken broth
• 8.8 oz. three cheese tortellini pasta
• 1/4 - 1/3 cup heavy cream
• 2 Tablespoons backed frozen spinach or 1/2 cup fresh baby spinach leaves
• 2 Tablespoons fresh chopped parsley 
• 1 1/2 teaspoons dried thyme leaves
• 1/2 teaspoon crushed red pepper
• Salt and pepper

Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes. 

Add whole raw chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken is cooked through. Remove the chicken and place on a cutting board. 

Turn the heat back to medium. With the broth still simmering, stir in the three cheese tortellini. Stir well so it doesn't stick together. Then chop or shred the chicken and place back in the soup. 

Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in 1/4 cup heavy cream, and spinach. Add a little more cream if desired. Taste, then salt and pepper as needed. 

Enjoy!