Chicken Parmesan Soup

Chicken Parmesan Soup
(4-6 servings)
1 large onion, chopped
3 cloves garlic, minced
24 oz diced tomatoes
8 oz tomato sauce
1 tsp salt
1/2 tsp ground black pepper
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1/8 tsp red pepper flakes optional
4 C chicken broth
2 bay leaves
8 oz. penne [small pasta of choice
1/2-3/4  lb. cooked chicken breast
3/4 cup grated Parmesan
*Optional*: 1 cup zucchini diced

Topping: shredded mozzarella, seasoned croutons
In a large pot over medium hi heat, heat chicken broth, add chicken, onion, garlic, seasonings --bring to boil and lower heat to medium--and cook 30 minutes on medium-medium low temp stirring occasionally. Remove chicken, cool in ice water for 10 minutes [or until easily handled], shred and return to pot.
While chicken is cooling: Stir in tomato paste and diced tomatoes. Simmer 10 minutes then add pasta and simmer additional 10 minutes.
Add Parmesan let cheese melt, then ladle into bowls. Add croutons and Mozzarella then serve.

Tierney Baked Beans

Tierney Baked Beans

Yield:6-8  servings

1 TBSP dried onion [ 1 large onion, diced]
2 (16-ounce) cans pinto or kidney beans [or combination thereof], drained and rinsed
1 TB [ or a tad more, to taste] prepared yellow mustard
1/4 cup light brown sugar, [ or a tad more, to taste]
1/4 cup ketchup
2 TBSP favorite BBQ sauce
1/4 cup maple syrup or molasses
1 TB lemon juice, [ or a tad more, to taste]
1 cup water
1/3 cup pan fried thin sliced country ham, chopped

cook all together, covered, for 60-90  minutes on med-low, stirring occasionally.

Fresh Tomato Shrimp Pasta

Fresh Tomato Shrimp Pasta
Serves 4

8 ounces dry pasta of choice [cooked al dente’]
3 cloves garlic
1/2 onion, diced
2 tablespoons olive oil
2 TB butter
1/4 cup red wine of choice
4 medium tomatoes, chopped
salt and pepper to taste
1 cup spinach leaves [optional- *because really 1 cup of fresh spinach equals about 2 bites per serving, so it's mostly for color]
1 pound cooked shrimp - peeled
and deveined
8 ounces fresh mozzarella or parmesan cheese, grated- *I use twice this, or 2 cups*

Bring a large pot of lightly salted water to a boil. Add the pasta, and cook according to box directions. Drain.
In large skillet, add butter and olive olive, heat on medium-high until butter is mended, add onion and garlic to the pan. stir well. cook about 4 minutes stirring often, until onion is clear. Add wine.  cook, stirring often about 2 minutes. Add diced tomatoes, salt and pepper. Simmer for about 3-5 minutes, stirring occasionally.
Mix in spinach until it wilts [1 minute], then stir in the shrimp. Cook until shrimp are pink [ 2-3 minutes]. Toss with pasta in a large serving bowl, and mix in mozzarella or parmesan cheese.

*Garnish with chopped fresh basil if desired.*

Versatile Turkey Burgers

I made these tonight, and they were AWESOME! Iwasn't sure what to put on them, so I made a small pile of ketsup, one of honey mustard, and one of barbecue sauce to dip them in--ALL tasted wonderful! This is one amazingly versatile turkey burger!

MAKES 4 burgers


1 lb. extra lean ground turkey
1/2 tsp. Worcestershire sauce
1/4 c. finely chopped onion [ or 1 TBSP dried onion flakes]
1/4 tsp. garlic powder
1/4 tsp. poultry seasoning
2 tsp. Dijon mustard

**we had ours on toasted deli onion rolls**

heat skillet on med-hi [7 on my dial] with 2 TB butter cook about 4 minutes, then turn and lower heat to med-low. cook 4-5 more minutes.

Caramelized Onion, Kale, Amish Swiss and Tomato Crustless Quiche

Yield: 4
Cook Time: 35 min.
1 tbsp of olive oil or butter
1 cup yellow or white onion, chopped
4 cups of chopped fresh kale
1.5 cups  Amish or Baby Swiss cheese, shredded
6 eggs
3/4 cup milk milk
1 tsp Sea salt [total]
1 clove garlic , minced
black pepper, to taste
1 medium or large vine ripe tomato , sliced thin 

Preheat the oven to 400 degrees. Coat a 9 inch pie plate with cooking spray.
Heat the olive oil  [or butter] in a large skillet over medium heat. Add the onions and garlic then cook stirring often over medium-low [#4 on my dial] heat until caramelized, about 15-20 minutes. Add the kale to the skillet then season with half of the sea salt and a bit o’ cracked pepper, to taste. Toss until well combined, cover with lid and cook about 5 minutes until wilted.
Place onion and kale mixture into the bottom of the pan, cover with half of the Swiss cheese. 
Combine the eggs with the milk, season with remaining sea salt and  bit more o’ cracked pepper, to taste then whisk until smooth. 
Pour the egg mixture into the pie pan over the onion and kale mixture, then cover with layer of sliced tomato, and finally, top with remaining Swiss cheese.
Place into the oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Let cool for a few minutes before slicing and serving. Enjoy.

**the tomato can be added before *or* after baking according to your preference.**

Quick and Easy Chicken Penne al Fresco


  • 4 garlic cloves, peeled, minced
  • 2 cups diced tomatoes of any kind
  • 3 cups uncooked penne pasta
  • 4 cups chicken broth (or 3 cups chicken broth and 1 cup white wine)
  • 1/2 tsp each: salt and ground black pepper
  • 2 tablespoons dried basil
  • 2 cups Mozzarella Cheese
  • 2 cups diced grilled chicken breasts [whatever kind of chicken breast you prefer]


Using large sauce pan, mince the garlic and add it to the pan.

Add tomatoes, pasta , broth, salt and black pepper.

Put on lid cook on high until pasta is tender [20-25 minutes], stirring after 10 minutes.

Remove lid, add cheese and chicken and basil to pot; mix well.

Yield: 8 servings

Bananas Foster Bread Pudding with Caramel Rum Sauce

Just in time for Mardi Gras!
Bananas Foster Bread Pudding w/ Caramel Rum Sauce
**thank you  for the inspiration for this recipe**
* For a non-alcoholic version Rum Extract works great!*

1 loaf French bread, torn into bite sized pieces
4 large eggs
2 cups milk
2/3 cup dark brown sugar
3 large ripe bananas, sliced
2 tsp.vanilla extract
1 tsp. cinnamon
1/4 tsp. nutmeg
2 TBSP dark rum [or 1tsp rum extract]
2 tbs.'s banana liqueur (optional)
1/2 cup chopped pecans

1] Tear bread into pieces in large bowl. 
2] In separate bowl, whisk eggs, milk, and sugar, until well blended. Stir in vanilla extract, cinnamon, rum, liqueur, pecans, and bananas.
3] Pour mixture over bread pieces, mix well, and let stand for 10 minutes. 
4] Place mixture into a 13x9 inch, buttered baking dish [ I like the mash mine down at this point to make it more dense like some of the Bread Pudding I had in New Orleans, but it is COMPLETELY up to you if you want to do that too] and cover with foil. Place baking dish in a larger shallow baking pan filled with 2 inches of water.
5] Bake in a preheated 350 degree oven for 30 minutes. 
6] Remove foil and bake for 10 to 15 more minutes, or until golden brown and a knife comes out clean. 

Caramel Rum Sauce

1 cup whipping cream [ I used half n half and it worked fine]
1  1/4 cup firmly packed brown sugar
1/4 cup butter, melted
1/4 cup light or dark rum [ or 2 tsp rum extract]
1 tsp. vanilla extract

Bring whipping cream to a light boil in large saucepan, over medium heat, stirring often. Add brown sugar and continue to cook at a low rolling boil for  5 minutes, stirring often. 
Remove from heat and stir in rum, butter, and vanilla. 
Let cool for about 10 minutes. Ladle over bread pudding. Enjoy!

Maple Pecan Bars

Great Alternative to traditional Pecan Pie
Maple Pecan Bars

Makes one 8×8 pan (9-16 bars, depending on how big you slice them)

For the crust: 1 stick  butter, softened
1/3 cup brown sugar, tightly packed
1 1/3 cups all purpose flour
1/4 teaspoon salt

For the filling: 6 tablespoons butter, diced
3/4 cup brown sugar
1/4 cup pure maple syrup
1 1/2 tablespoons milk
1 1/2 cups chopped pecans
1/4 teaspoon sea salt

Crust Prep:
Preheat oven to 350. Line an 8×8 pan with foil, leaving a couple inches overhang. Spray or butter the foil.
Beat butter and brown sugar for several minutes. Add flour and salt, beat until thoroughly combined. Dump the mixture (it will be crumbly) into the prepared pan and press it evenly into the bottom of the pan. Bake for 15 minutes. When the crust has about 5 minutes left to cook, start the filling.

Filling Prep:
In a medium saucepan, combine butter, brown sugar, maple syrup and milk. Bring to a simmer, stirring occasionally and simmer for one full minute. Stir in the pecans and pour the filling evenly over the crust.

Return to the oven and cook for an additional 20 minutes.  Sprinkle with 1/4 teaspoon salt and cool completely before cutting into squares.
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Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. Providing the same for others is why Tierney Tavern is here.
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