Beef Stew

 

Old style comfort foods, always a favorite in our house. This stew you will serve in soup bowls; dark brown beef and vegetables in lots of rich gravy.

What you will need:

1/3 Cup flour
1 Tsp salt
1 Tsp pepper

4-5 garlic cloves minced
2 pounds beef stew meat (with bones, if possible)
4 tb shortening
3 Beef bouillon cubes
1 tb lemon juice
1 tb Worcestershire sauce
1 large onion, slice
2 bay leaves
1/4 tsp allspice
12 small carrots
12 small white onions (one large onion)
8 small new potatoes

a few mushrooms sliced(optional)

How to make it:

Mix the flour, salt and pepper (to taste) and roll the beef cubes in 
the mixture.  Shake off excess.  Melt the shortening over high heat 
in a Dutch oven or heavy-bottomed pot with cover.  When the fat is 
very hot, add the beef.  Add only enough so that it won't be
crowded and can brown on all sides.  When the last batch of meat is 
browned, return it all to the pot.  Pour on 6 cups of boiling water 
(stand back when you do, since this will sizzle and splatter a great 
deal).  Add the bouillon cubes.  Stir.  Add the lemon juice, 
Worcestershire sauce, 1 large onion, garlic, bay leaves and allspice.  Lower 
the heat and cover; simmer for 1 1\2 to 2 hours, or until the meat is 
tender.  Add the carrots, onions, and potatoes and cook until tender 
(about 20 to 25 minutes).

To thicken if not thick enough, take 3 heaping tsp corn starch and whisk into 

1/2 cup of water or more broth, slowly stir into stew and let it come back to temp, 

as it will thicken and serve.

Let cool 10-15 minutes if you can wait.

White Chicken Chili

 

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Here's a change up of regular chili, it's a tad spicy but not too much, of course you can spice it up more how you prefer.  So tasty creamy and cheesy goodness in one bowl.  We just love it as much or more than the traditional chili.

6 servings
What you need:
1 tablespoon ground coriander
1 tablespoon ground cumin 
2 teaspoons dried oregano 
1/2 teaspoon paprika 
1/2 teaspoon crushed red pepper flakes
shake of garlic powder and onion powder 
1 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
1 small onion diced
4-5 cloves garlic minced
3 tablespoons olive oil 
4 skinless, boneless chicken breasts (1 1/2 to 2 pounds total) 
3 cups low-sodium chicken broth 
1/2 cup heavy cream 
2 tablespoons flour
Two 15-ounce cans cannellini beans, drained and rinsed 
Two 4-ounce cans chopped green chiles, drained 
One 10-ounce bag frozen corn 
2 cups grated Monterey Jack cheese
1 avocado, diced
4 to 6 lime wedges

How to make it:

Special equipment: a pressure cooker

Mix the coriander, cumin, oregano, paprika, red pepper flakes, onion powder, garlic powder, salt and pepper together in a small bowl.

spices

Add olive oil to a pressure cooker set to sauté and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth. Also add onion and garlic.

Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.

Put the heavy cream and flour in a small bowl and mix until smooth with a whisk.

Switch the pressure cooker to sauté and return the chicken to the pressure cooker along with the flour and heavy cream mixture, cannellini beans, green chilis and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.

Serve in bowls, top with cheese and avocado. Serve with a splash of lime.

Preparing the chicken, onions, garlic, jalapenos

adding broth to simmer

Video of cooking finishing up here

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Potato Spinach Sausage Soup

This soup is just what a chilly day calls for, it's not too rich but it's full of flavor for sure, hearty and warm.

What you need:
1 pound ground  sausage(your choice)
1 large sweet onion, diced
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes

1/2 teaspoon smoked paprika

a shake of garlic powder, onion powder, salt and pepper
3 large baking potatoes, peeled and thinly sliced
24 ounces chicken broth
24 ounces water

1/2 stick of butter
2 cups spinach or kale, chopped

1 cup chopped mushrooms(optional)

12 ounces heavy cream

How to make it:

In a large Dutch oven over medium heat, brown sausage until cooked through. Add onions, garlic and red pepper flakes and seasonings and cook for an additional 4-5 minutes, stirring frequently. Drain excess fat and return pot to the stove.

Add potatoes, chicken broth and water to the sausage mixture. Now add butter and continue cooking over medium heat until the potatoes are cooked through.

Add heavy cream and spinach or kale and continue cooking for an additional 10-15 minutes. Salt and pepper to taste.

Notes:

To kick things up a notch, substitute hot italian sausage for the sausage and increase the amount of red pepper flakes. Please note the color of the soup may take on an orange color with this substitution due to the spices in hot sausage.

French Onion Soup

I was craving French onion Soup and so I made some instead of going out to get any, which can be hard to find plus has tons of salt and who knows what other ingredients I don't need.
This soup is so good slightly rich very warm and cheesy too. Mmmmm

6 servings

Ingredients
3 tablespoons unsalted butter
3 1/2 pounds red onion, thinly sliced with a slicer is best you can use a mix of onions
2 teaspoons chopped fresh thyme or 1 tablespoon dried
4 cloves garlic, minced
1 cup dry white wine or beef or any broth
6 cups chicken broth, homemade or low-sodium
1 teaspoon sea salt plus more to taste
1 tablespoon red wine vinegar
Freshly ground black pepper
Six 1/2-inch slices baguette (French bread), toasted
12 ounces Gruyere and swiss cheese, shredded (about 3 cups together)

Directions
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onions, stir to combine with the butter, cover, and cook for 30 minutes, stirring occasionally. Remove the cover; increase the heat to medium-high and cook, until the onions are brown and caramelized, about 30 minutes. (Stir the onions frequently toward the end of this stage in the cooking, so they do not scorch or burn.) Add the thyme and garlic, saute for 2 to 3 minutes more. Pour in the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon; simmer until the wine or broth, is reduced by about half. Stir in the 6 cups of broth and salt and bring to a gentle simmer. Cover, and cook for 30 minutes. Add the red wine vinegar if using, and season with pepper to taste. (The soup can be made to this point a day ahead and refrigerated.)

When ready to serve preheat the broiler. Heat the soup and divide it evenly among 6 heat proof crocks or bowls. Top each soup with a slice of the bread and about 1/2 cup of the cheese. Place the bowls on a sheet pan and broil until the cheese is bubbly and brown. Careful removing as soup will be very hot, serve bowls on plates for safety and serve with bread.

Chicken n' Dumplings Grandma's Recipe

#recipeideas #cookingchicken #chickenanddumplings #ilovetocook
This tastes delicious just like my grandma taught me how to make chicken and dumplings and I love to make it on a good cold day and today it got really cold here in Oklahoma. It's not a lot of work and it makes everyone happy to have a hearty good meal. Try it

Serves: 8 servings

Ingredients
To Cook Chicken And Make Broth:
1 whole chicken, thawed and cleaned (remove and discard giblets from cavity)
½ cup carrots, celery, and onion (OPTIONAL-to flavor the chicken broth)
Water to completely cover chicken in a large stockpot.

To Make The Dumplings:
1 cup all purpose flour
1 teaspoon salt
2 heaping Tablespoons vegetable shortening
½ cup HOT water
½ cup plus 2 Tablespoons all purpose flour

To finish soup:
Two large chicken bouillon cubes
1 Tablespoon butter
¼ cup water mixed with 2 Tablespoons flour
Salt and Pepper, to taste (approx. 1 teaspoon salt, ½ teaspoon pepper)

how to make it:
Put the chicken and the veggies (if using) in a large pot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
Add chicken pieces (approx. 2½ cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).

While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add ½ cup HOT water and ½ cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife and cut again across into squares or good bite size pieces. Repeat process for remaining dough balls.
Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.
Make a slurry by mixing ¼ cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (this helps to thicken broth a bit). Cook an additional 10 minutes on high to fully cook dumplings. Top with green onions or cheese if you like.

Loaded Potato Soup

This potato soup is comfort food done right, with bacon, cheese, onions and so creamy
goodness Potato soup is a staple on cold days or when comfort food is needed
this one is top of the list of OH OH GOOD
Yield: 8 servings (2 quarts).

what you need:
1/3 cup diced celery
1/3 cup diced carrot
1/4 cup diced onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 quart milk
2 chicken bouillon cubes
2 tablespoons minced fresh parsley
1/2 teaspoon salt and pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
6 medium potatoes, peeled and cooked
Chives, shredded cheddar cheese and bacon bits, optional

how to make it:
In a 3-qt. Dutch oven or kettle, saute celery, carrot and onion in butter until tender. Stir in flour until smooth. Gradually add milk; cook and stir until thickened and bubbly. Add bouillon, parsley, salt, seasoned salt and cayenne. Simmer for 20 minutes, stirring occasionally. Cube half of the potatoes and mash the other half; add all to the soup. Simmer for 20-25 minutes or until heated through. Garnish individual servings with chives, cheese and bacon bits if desired.

Instant Pot Meatloaf & Mashed Potatoes

Delicious Meatloaf and Potatoes all in your Instant Pot, amazing, easy peazy too
Serves 3-4

Ingredients for Meatloaf
2 pounds ground beef
1 egg
1 cup Italian breadcrumbs
1/3 cup ketchup or BBQ sauce
splash of Worcestershire
2 tablespoons minced garlic, fresh
2 tablespoons dried minced onion or 1/2 cup finely minced onion
2 teaspoons dried parsley
extra ketchup or BBQ sauce for topping, if desired

Ingredients for Potatoes
2 lbs. potatoes, chopped (I used Yukon Gold potatoes with skins left on)
1/2 cup half and half cream
1/2 cup or more chicken broth
2 tablespoons butter
Salt & Pepper to taste

Directions:
Mix ingredients for meatloaf in a large bowl.
Transfer to a disposable foil loaf pan or make your own loaf shaped pan out of tin foil.
Cut potatoes into smaller pieces and place at the bottom of Instant Pot. Arranged them in an even layer. Add 1 cup broth or water over potatoes.
Place the rack that comes with your Instant Pot over potatoes and set the meatloaf on top. (I had to squish the pan a little for it to fit, but that’s fine.) The rack will make it easy for you to take loaf out when it’s done.
Secure lid and set at Manual (high pressure) cook time to 25 minutes. Make sure steam release is closed.
When finished, do a quick release on the pressure.
Top with a little additional ketchup and place under the oven’s broiler for a few minutes to caramelize. (Optional, but yummy step!)
Meanwhile to make potatoes, mash them in the Instant Pot with half & half, broth, butter, salt, and pepper until creamy.

This version has cheese added in the meatloaf

Make it easy, wash potatoes and leave skins on

Hormel Style Chili

This is a delicious copycat recipe for Hormel Chili. It's so meaty, a little spicy you can add more or less according to your tastes. I chop onions, garlic and a jalapeno to add flavor but that's optional as you can use ground spices instead. Make Frito Pie, Chili Dogs, Bowls of Chili topped how you like.

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6-8 Servings  

What you Need:

1 Pound Ground beef

1 onion diced as small or large as you like(optional)

4-5 cloves garlic minced small(optional)

1 jalapeno dice or sliced thin(optional)

6 Cups Cold Water

1/4 Cup Cornstarch

1/2 Cup All Purpose Flour

8 Ounces Canned Tomato Sauce

4 Tablespoons Chili Powder

1 Tablespoon Paprika

2 Teaspoons Ground Cumin

1/2 Teaspoons onion powder

1/2 Teaspoon Garlic Powder

1/2 Teaspoon Ground Black Pepper

1/2 to 1 Teaspoon Table Salt

toppings optional:
1 Cup Fritos Corn Chips; Crushed, sour cream, salsa, shredded cheese
onions, jalapenos, pickles

How to Make it:
Brown the meat in large pot, add onions, garlic and jalapeno let brown. When browned, if it's greasy beef, pour most off.
In a 2-qt mixing bowl, add water. Whisk in cornstarch until fully blended.
Whisk in flour until fully blended. Whisk in tomato sauce until fully
blended.

Stir into the water mixture chili powder, paprika, dried onion, cumin, garlic
powder, onion powder, pepper and salt. Mix well.

Add water mixture to meat in dutch oven.
Bring to a boil then reduce to a simmer.
Simmer 45-minutes. Stir well and scrape bottom of pot every 5-minutes to
prevent burning.

NOTES
The part about scraping the bottom of the pot every 5 minutes is important!

Quick roasted Tomato Soup

Homemade Tomato soup with a little kick of spice, it's delicious, thick as you want and chunky with fresh roasted veggies, MMM Good Food

\4 to 6 servings

Ingredients
2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional

For croutons:
1 loaf crusty wheat-bread
2 cloves garlic, minced
1 tablespoon red pepper flakes
Salt and pepper
Olive oil

Preheat oven to 450 degrees F.

How to make it:
Croutons:

Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes. Season with salt and pepper and toss with olive oil. Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown.

Soup:
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with fresh made croutons, a little parmesan cheese.

Chicken Sausage Vegetable Soup

Soup is always a good thing, feeling cold? grab a bowl of soup, having a rainy gloomy day time for soup. It's comfort food, it's healing food, it's so delicious. This soup has so many good ingredients it's delicious and add more spice if you like it zesty, less if you don't
Chicken Sausage Vegetable Soup

Hearty flavorful soup that will heal your soul and it will even help when you're under the weather.

What you need:
1 lb of chicken cooked and diced or shredded
1 lb of sausage cooked and chopped(I use Blue and Gold or Jimmy Dean)
1 onion sliced or diced
4 cloves garlic minced small
1 small bag mixed vegetables frozen(thawed)
**or you can use a mix of fresh chopped small
1 cup fresh spinach
Spices: sea salt and pepper to taste, 1/2 tsp crushed chili flakes, paprika,
garlic powder, onion powder, thyme and sage
3 cups chicken broth
1/2 cup grated parmesan to top it off when serving

How to make it:
First cook your chicken and sausage in a large pot then add onion, garlic in and cook till tender and if there is a lot of grease, drain otherwise add 3 cups chicken broth
If you are using fresh vegetables, cut them up the size you prefer
In a large pot add the spices in and then the veggies, stir and bring to boil
boil about 10-15 minutes to cook veggies, reduce heat and simmer gently for as long as you like to bring flavors out in soup, when almost ready to eat, add spinach and cook about 5 minutes before serving
Top bowls of soup with grated cheese, you can also serve the soup in bread bowls or with chunks of bread.
This is comfort food, feel better soup or just anyday you feel like soup is always a good day.