Cheesy Vegetable Soup

10 small round french or sourdough bread loaves

1/2 c. butter
1/2 c. chopped onion
3/4 c. diced celery

1/2 c. flour
2 TB cornstarch
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. white pepper

1 qt. Half and half
1 qt strong chicken bouillon

1/2 to 1 C. sharp cheddar cheese; shredded
1 lb. jar Cheeze Whiz or a mixture of Cheeze whiz and velveeta

3 c. of vegetables

Melt butter and saute vegetable until transparent, but not brown.  (5-10 minutes). 
Add flour, cornstarch, paprika, salt and pepper.
Cook on low heat for about 5 minutes. 
Add half and half and chicken bouillon. 
Stir and cook until thickened. 
Stir in cheese and cheez whiz. 
Add 3 c. of vegetables

Vegetable Ideas:
frozen peas
steamed baby carrots
sauteed mushroom caps
steamed broccoli flowerettes
steamed cauliflower flowerettes
Potatoes, steamed and chunked
Diced Ham

Serve in hollowed out bread bowls.

Shepherds pie-instant pot

I scoured the internet last night looking for a great shepherd's pie recipe I could cook in the IP.  The consensus was that the last and potato mixture was too dense to cook it in there and it never came to pressure.  So instead, I decided to d9 my prep ork in the IP and bake it.  I really like the new recipe I came up with.  I took a few recipes that looked yummy and made them my own.

1 lb.  Ground turkey, thawed
Olive oil
1/2 onion diced
1 can 6oz tomato paste
1 packet onion soup mix
1 1/2 c. Beef broth or water and bullion
Salt and pepper
1/8 ish c. of worcestershire sauce.

Potatoes:
4-6 potatoes peeled and cubed
Cube of butter
Salt and pepper

2 cans green beans (they got a little mushy)

Preheat oven to 400°.
My meat wasn't defrosted, so while I was defrosting that, I turned the IP on for the mashed potatoes.  8 minutes manual with 1 cup water.  They came out a bit...gooey, but made perfect mashed potatoes.
Since I needed the IP insert, I drained them and then dumped them into my kitchen aid.  Add the butter, s&p, and whipped them up.  To be honest, I didn't even add milk to it!

I cleaned the insert and hit saute.   I added a little olive oil, turned it up and got the meat cooking.  After it browned, i added onions and got them cooked as well.

After they were done, I added the broth, the tomato paste and the packet of onion soup.  Brought that to a simmer and let it cook down a little, since there was a bit of juice.  Add the green beans to the mix and quickly warm them.

This fit in a smaller pan, 8x11 (?) and I layered the meat part then the potatoes, then cheddar cheese.
Bake at 400°.  I didn'  watch the clock, I watched the cheese melt.  About 20-25 minutes.  This tasted pretty good.

Street tacos

INGREDIENTS

• 6 Small Corn Tortillas
• 3 Grilled Chicken Breasts, shredded (we LOVE Tyson?s grilled and ready chicken!)
• 1 Tablespoon Olive oil
• 1 teaspoon Cumin
• 1 1/2 teaspoons Chili Powder
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 2 Roma Tomatoes (diced)
• 1/2 Yellow Onion (diced)
• 1/2 Cup Cilantro (chopped)
• 1/4 Cup Feta Cheese
• 1 Lime
• Ranch Dressing for topping

INSTRUCTIONS

1. In a pan over medium heat, combine olive oil, shredded chicken, cumin, chili powder, garlic powder, salt, and pepper and cook until completely heated through.
2. In a separate bowl, gently toss together chopped onion, diced tomatoes, and cilantro.
3. To assemble taco, lay corn tortilla out flat on a plate. Top with 1/2 cup shredded chicken, tomato mixture, and feta cheese.
4. Squeeze lime juice over taco and top with ranch dressing if desired.
5. Serve and enjoy!

Six sisters

Spanish Rice

nstant Pot Spanish Rice

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Here's a super fast and easy Instant Pot Spanish Rice that can be made in a jiffy in your Pressure Cooker.  Make any night ... a tasty Mexican Dinner night!

Course: Side Dish

Cuisine: Mexican

Author: Chuck Underwood

Ingredients

• 1/2 small Onion
• 1/2 small Red Bell Pepper
• 1 1/2 cups White Rice
• 2 cups chicken or beef Broth low sodium
• 1/2 tsp Chili Powder
• 1/4 tsp Ground Cumin
• 1 cup Salsa

Instructions

1. Chop 1/2 small Onion and 1/2 Red Bell Pepper and add to your IP
2. Add just enough chicken/beef Broth to bottom of pan to prevent sticking and using the SAUTE mode, LESS setting.... sauté the veggies until soft.  

   (Use the + or - buttons to adjust the heat settings, LESS, NORMAL, MORE)
3. Add 2 cups of Broth and the spices and stir to combine. 
4. Rinse your rice well until the water runs clear, than add to your IP.  

   Stir to combine. 
5. Add 1 cup of your favorite Salsa to the center of the pot and DO NOT STIR.  

   Tomatoes scorch easily and we want to prevent them from sitting on the bottom or sides of the pot. 
6. Attach lid, make sure vent is turned to SEALING, and cook on MANUAL mode, LOW PRESSURE, for 10 minutes. 
7. Allow to depressurize before removing lid.
8. Fluff rice with fork and serve. 

Instant pot love!!

I got my instant pot about 2 weeks ago and I didn't open the box for a gew days.  I was scared to death.  Quick release?  Natural release?  Lots and lots of buttons.

I finally took the plunge and decided to try a quick and easy recipe:  boiled eggs.  You can't screw that up too much, right?!?

They turned out great!  Wahoo!  I had 18 eggs perfectly boiled and they were super easy to peel.

Since that day, I have made soups, chicken enchilada filling, Spanish rice, pot roast/carrots/potatoes.  They have all turned out great.  There is a little trial and error, but overall a great experience.

Note to you all...?  Get an instant pot. Check Amazon for deals.  

Salisbury Steak

We had this for Spencer's birthday dinner tonight.  It was a hit!

Meat mixture:
2lbs ground beef (I used ground turkey, but it doesn't stick together as well)
2 eggs
Breadcrumbs/Ritz crackers I used probably 10 crackers and 1/4 cup breadcrumbs
Seasoning-salt, pepper and seasoned salt, sage
Worcestershire
Ketchup

Mix the meat well.  Make them into small meatball size patties.  Heat a skillet with coconut oil.  Fry for 8-10 minutes, until cooked through.

Put on a platter.

Cut up onions, julienne style.  Add to the skillet and cook for about 4ish minutes.  Add about 2-3 cups of beef broth.  Scrape bottom of skillet to get all the flavoring.  Add more worcestershire and ketchup to flavor.  If you want to thicken add corn starch mixture.

I served these over noodles AND mashed potatoes with corn on the side.  HUGE HIT!!

Spaghetti

1 onion

1-2 lbs meat, browned and salt/pepper, Montreal Seasoning

 garlic salt

 15 oz stewed tomatoes, pulsed

2 small tomato sauce, 8 oz

1 pkg spaghetti packets-zesty

1 TB to 1/4 c sugar

Italian Spaghetti seasoning

Seasoned salt

Oregano

Asian Glazed chicken

http://therecipecritic.com/2016/03/sticky-asian-glazed-chicken/

Crockpot Beef and Broccoli

• 1.5 pounds flank steak, thinly sliced and chopped into 2 inch pieces
• 1 CUP Beef broth
• 4 CUPS Broccoli florets
• 2/3 CUP Soy sauce
• 1/3 CUP Brown sugar
• 1 Tbsp Sesame oil
• 1 Tbsp Minced garlic
• 1/4 tsp Red chili flakes
• 2 Tbsp Corn starch + 4 tablespoons cold water

Directions:

1. Grease the inside of a slow cooker. Add steak, beef froth, soy sauce, brown sugar, sesame oil, garlic, and chili flakes.
2. Cover and cook on high for 2-3 hours or low 4-5 hours.
3. minutes before serving, uncover the slow cooker.
4. In a small bowl whisk corn starch and water until dissolved.
5. Add to slow cooker and stir.
6. Cover and allow to cook another 20-25 minutes.
7. Just before serving, place broccoli in a large tupperware, fill with ½ inch of water, and place the lid on in an off-set manner so that the container can vent.
8. Microwave on high for 3 minutes.
9. Drain, stir broccoli into slow cooker.
10. Enjoy!

Whitney Bond's Slow Cooker Beef Barbacoa Tacos

Last October, Livi and I made Greek Tacos.  They were fantastic.  Planning my meal plan this week I went back to that blog ...and stumbled on these tacos.  They.are.delicious!!  All the kids raved and I have to admit, I can pat myself on the back.  Original Recipe found here, but I did make some changes.

Slow Cooked Beef Barbacoa

Photo courtesy of:  

1 large white onion, diced

4 garlic cloves, diced

2 tsp. fresh oregano **I use a few dashes of dried oregano

_______________________________________________
1 tsp. salt

1 tsp. black pepper

1 TB. Chipotle chili powder
1 TB cumin

1/4 tsp. ground cloves
_______________________________________________

2-3 lbs. beef chuck roast

1/4 c. lime juice

1/4 c. apple cider vinegar

2 C beef broth

1/4 c. cilantro, chopped

3 bay leaves **I forgot
12 corn tortillas

Optional Toppings:

avocado (diced)

jalapenos (sliced)
cilantro (chopped)

INSTRUCTIONS:

1. Place the onion, garlic and oregano in the bottom of the crock-pot.
2. Combine the salt, pepper, chipotle powder, cumin and ground cloves in a small bowl.
3. Rub the mixture on the beef and place in the crock-pot.
4.  In another medium bowl, combine the lime juice, apple cider vinegar, beef broth and cilantro.
5. Pour this mixture over the beef, then add the bay leaves to the crock-pot.
6. Cover and cook on high for 6-8 hours (my crock-pot cooks high, so I put at 8 hours, but it is usually done by 6)

7.  Remove bay leaves and shred the beef

8.  Place in tortillas and add topping of choice. 

St. PATTY'S day Corned Beef, Cabbage and potatoes

I didn't plan very well for St. Patty's day this year.  In fact, I didn't decide on corned beef until about 2:30 pm.  Most people cook their beef all day....I ended up boiling it for almost 3 hours and then putting it into the oven for about 60 minutes.  It was absolutely delicious, especially for a first timer.

1 Corned Beef Brisket ( I bought the kind that shreds easily.)
5 large potatoes
1/2-1 head of cabbage
1 Bag of baby carrots
1 large onion
3-5 beef bouillon

Put the corned beef into a large Stockpot.  Add enough water to cover the beef.  Add beef bouillon and the spice packet.
Bring to a boil.
Boil for at least 2 1/2-3 hours or 50 minutes per lb.
Preheat oven to 350°.
Place beef into a dish, with some stock juice and cover with foil.  Cook in oven while veggies are cooking.
Cube or quarter potatoes and onions and place, with carrots into stock.  Bring back to boil and simmer for about 40 minutes, then add wedged cabbage for the last 20 minutes.

Hamburger Broccoli Casserole

I didn't have all of the ingredients from the original recipe (listed below), so here are my adaption to this recipe:

1 1/2 lbs. ground turkey (I added some chili pepper flakes in place  for the sausage)
Sprinkle of Oregano
1 small onion, chopped
1 clove garlic, minced
Frozen broccoli, cooked in microwave for 6 minutes
Cheese (I only had cheddar, but they recommend mozzarella)

Alfredo sauce:
1/4 c. butter
1 c. heavy cream
1 clove garlic, minced
1 1/2 c. paremesan cheese

Brown turkey in a pan.  Add in oregano, onion and garlic.  Drain excess fat and season with salt and pepper.
I microwaved broccoli in the microwave during this time and started on the Alfredo sauce.
Heat butter on medium heat.  add in cream and cook for 5 minutes, while whisking to keep from burning.

Put turkey in a greased casserole dish.  Add the broccoli on top, Alfredo sauce and then cheese

Ingredients

1 lb

ground beef

1 lb

bulk sausage

1 tsp

oregano, dried

1 small

onion, chopped

1 clove

garlic, minced

10 to 12 oz

fresh broccoli

1

(8-oz) block cream cheese

1/2 c

heavy cream

1/2 c

Parmesan cheese, grated

8 oz

mozzarella cheese, shredded

salt and pepper to taste

http://www.justapinch.com/recipes/main-course/main-course-casseroles/hamburger-sausage-broccoli-alfredo-low-carb.html?utm_source=pinterest&utm_medium=social&utm_campaign=share

alfredo sauce http://allrecipes.com/recipe/22831/alfredo-sauce/

HONEY BALSAMIC SHEET PAN CHICKEN

This was such a delicious dinner!!!  Every single person raved about it.  It's a keeper!  Adjust chicken for family.  The sauce has been doubled to drizzle over the top after baking.   

Serves 4-8 (up the chicken) 
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes

INGREDIENTS

• 1/2 c Balsamic vinegar
• 12 tablespoons honey
• 4 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• ¾ teaspoon dried rosemary
• ½ teaspoon red chili flakes
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper

• 2 pounds chicken breasts (4 each), trimmed
• 1­½ pounds baby red potatoes, quartered
• 1 pound green beans, trimmed

DIRECTIONS

1. Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius).
2. In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well to mix.
3. Place the chicken breasts in a resealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes.
4. While the chicken marinates, place the potatoes and cherry tomatoes on a sheet pan.  (BE SURE TO spray pan!!)
    Drizzle with the remaining olive oil, season with salt and pepper, and stir to coat. Bake for 25 minutes.
5. Remove the sheet pan from the oven and toss the green beans with the potatoes and tomatoes.
6. Remove the marinated chicken breasts from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced, on top of the vegetables. Pour the marinade from the bag over the top of the chicken and vegetables.
7. Return the sheet pan to the oven. Bake for 30 to ­40 minutes, periodically basting the chicken breasts with the pan juices, until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).  Add asparagus with 15 minutes left to cook.
8. Allow the chicken to rest for 5 to ­10 minutes. Spoon the pan juices over the top of each chicken breast before serving.
Found at:  http://tiphero.com/honey-balsamic-sheet-pan-chicken/
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