Heart-y Salad: Hearts of Romaine, Palm and Artichoke

1 heart romaine lettuce, shredded

1 c. fresh flat-leaf parsley leaves (half a bundle)

1 can (14 ounces) hearts of palm, drained

1/4 pound prosciutto di parma

1 can (15 ounces) quartered artichoke hearts in water, drained

1/4 pound wedge Pecurino Romano cheese

Balsamic Vinegar, for drizzling

Extra-Virgin olive oil, for drizzling

salt and freshly ground pepper, to taste

Place romaine on a platter and toss with parsley. Wrap hearts of palm in prosciutto and cut into bite-size pieces on an angle. Arrange palm and artichoke hearts over the romaine greens. Shave cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle with vinegar and olive oil; season with salt and pepper. :)

Creamy Chicken and Mushroom {Crock} Potpie

8 oz. cremini mushrooms, stems trimmed and halved

4 carrots, cut into 1-inch pieces

1 medium onion, chopped

1/3 c. flour

2 sprigs fresh thyme

1 bay leaf

1/2 c. water

1 1/2 pounds boneless, skinless chicken thighs (about 8)

Kosher salt and black pepper

1 sheet puff pastry (half a 17.3-ounce package), thawed

1 c. frozen peas

1 c. frozen green beans

1/3 c. heavy cream

• In a 4 to 6 quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and 1/2 c. water. Place the chicken on top; season with 1 t. salt and 1/4 t. pepper.
• Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours. 
• 30 minutes before serving, heat oven to 425. Using a large glass, cut the pastry into 4 circles. Place on a baking sheet and bake until golden, 8 to 10 minutes. 
• Ten minutes before serving, add the peas, green beans, cream, and 1/2 t. salt to the chicken mixture and stir to combine. Cover and cook on high until heated through, 5 to 10 minutes more. To serve, place the chicken mixture in bowls and top with the pastry rounds.  

Texas Tortilla Soup

1-2 chicken breasts
16 oz. chicken broth
2 T. Oil
1/3 onion
1 garlic clove
1/2 green pepper
1 sm. can of green chilies
1 can Mexican style stewed tomatoes
1 T. Chili powder
2 dashes cayenne pepper

Toppings:

Shredded cheddar cheese
Sour cream
Sliced avocado
Tortilla chips
Fresh tomatoes
Salsa

Boil chicken in broth and cut up in chunks (save broth). In separate pan, sauté onion and green pepper until tender...add minced garlic. Blend tomatoes and juice, vegetables, and green chili and juice in blender. Add to chicken and broth. Add seasonings and simmer. Prepare toppings and serve.