3-4 cups cooked diced chicken
6 cups chicken stock
4 cups 2 percent milk
1/3 cup flower
5 tbsp butter
4 cups fresh spinach
1 small yellow onion diced small
4 garlic cloves minced
1 1/2 cups sliced carrots
So I had left over chicken so I just diced it up and set aside. In a Dutch oven I added the onions, garlic and carrots along with olive oil and sautéed until onions and garlic where soft. I then removed and placed into a saucepan with the 2 cups chicken stock and brought to boil until carrots where soft. In the Dutch oven add butter and melt then add flour and mix into a reux, slowly add the milk half cups at a time until you have all milk in and there are no lumps from the flour/butter mixture. Bring to a boil and then add in boiling broth and veggies. Next add chicken and let boil for 10 minutes to let flavors come together add in spinach and boil another 2-3 minutes. Taste and salt and pepper as needed. Reduce heat and simmer for 10-15 minutes. Serve in bowl with crusty bread! (For bread I like to take Italian loaves, slice and drizzle with olive oil, basil and oregano, bake at 450 until golden brown, about 4-6 minutes)
6-8 duck breast diced (if fresh game meat I always soak breast in salt water for 1-2 days and rinse before using)
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 medium diced yellow onion
4 minced garlic cloves
2 cups chopped mushrooms
6 red potatoes diced
3/4 cup red wine
8 cups beef broth
1 1/2 tbsp dried rosemary
1 1/2 tbsp dried thyme
4 tbsp flour
First chop all meat, veggie and garlic. In cast iron Dutch oven drizzle with olive oil and add chopped duck. Salt and pepper and brown duck. Once browned add flour and make a rue when thick add broth slowly and make sure it doesn’t clump. Cover and let come to a boil. In a sauté pan add mushrooms and brown. Once browned add remaining veggies and garlic and drizzle with olive oil. Salt and pepper veggies and sauté until they began to tender. Once flavor is released and veggies start to soften add to Dutch oven. Pour in red wine, rosemary, thyme and potatoes. Bring everything to a boil. Cover and reduce heat and let simmer until stew begins to thicken. About 30-45 minutes. Taste, salt and pepper to taste. Serve with warm crusty bread. Enjoy!!
5 Lasagna noodles sliced
6 Mini sweet peppers chopped
1 cup Broccoli chopped
1 medium Yellow summer squash
1 medium Zucchini diced
2 cups fresh Spinach
2 Carrots chopped in thin slices
1 cup Heavy creamy
32 oz Vegetable stock
3 cloves Fresh garlic
1/2 cup mozzarella cheese
1 cup Parmesan cheese
First you will need to chop up all veggies into bite size pieces. In a hot skillet drizzle with olive oil and add all veggies and sauté until tender. Add 3 minced garlic cloves and spinach sauté a few minutes longer, until spinach is wilted. Then in stock pot add veggies, cream and stock. Bring to a boil and let simmer for 20 minutes. Add noodles to soup and 12 cup mozzarella cheese and 1 cup Parmesan cheese. When serving top with fresh Italian parsley and grated Parmesan and serve with side of Italian bread. Enjoy!
3 cupsCooked turkey
4 large Carrots chopped
1 pound Brussels
4 celery Stocks
1 Onion chopped
1 can Corn
1 can white beans
1 cup Quinoa cooked
Vegetable stock 6 cups
First on a sheet pan cut up veggies and place on pan (Brussels, carrots, onions, tomatoes, and celery) drizzle with olive oil, thyme and salt and pepper. Bake at 375 for 15-20 minutes until brown and are starting to soften. In a pot add turkey, vegetable stock, corn and beans. Bring to a boil and add roasted veggies. Boil on high for 4-6 minutes and the. Reduce heat and simmer for 15 minutes. Add quinoa and salt and pepper to taste. Serve hot enjoy!
1 pound beef stew meat
2 white onions (chopped)
1 can sweet corn (fresh corn if in season)
1 pack mushrooms sliced
3 carrots chopped in chunks
3 celery stalks chopped
4 cloves garlic minced
2 tbsp grated fresh ginger
1 tbsp fresh thyme chopped
1 cup quick Cook barley
4-6 cups beef stock
1/2 cup flour
First drizzle pan with olive oil and start to brown beef cubes. Add salt and pepper to taste. In another pan with olive oil Add chopped onion, mushrooms and garlic cloves to pan and sauté for a few minutes until translucent and mushrooms are browned. Then add to pan with beef and slowly add in flour. Once mixed together add in beef stock start with 4 cups and if need to add while simmering do so with other 2 cups. Bring to a boil and add in carrots, celery, corn, barley and ginger. Cover pot and simmer on medium low heat for 30-45 minutes until veggies are soft and stew has thickened. If not thick enough add flour to beef stock and slowly add into stew until desired thickens. Serve in a browned bread bowl.
I take and hollow out a bread bowl and drizzle with butter and garlic salt and put into over at 400 degrees for 7-8 minutes until golden and crispy. Drizzle bread crumbs with olive oil and garlic and put on pan and put into oven with bowl.
Can sprinkle fresh parsley when serving.
You will need two lobster tails cooked and chopped set aside. (All you do is drop de thawed lobster into boiling water until they are bright red and tail is curled)
In heated pan drizzle with olive oil until bottom of pan is covered.
Add 1 white onion finely chopped
2 finely chopped celery stalk
Sauté until tender add 4 springs fresh thyme
1/2 cup white wine and boil until half gone
Add 6 oz can tomato paste
Add 32 oz chicken stalk
One 14.5 can diced tomatoes
Add two cups heavy whipping cream and boil until creamy
Add in lobster
Add one tblsp corn starch for thickening (mix with a little chicken stalk or water and then add so it doesn’t lump up in soup)
Serve with crusty bread! 😊
First thing you will need is
10-12 medium sized tomatoes
one small white onion
16 oz heavy whipping cream
32 oz vegetable stock use 3 cups only add more if need to.
three cloves of garlic
You will need to blanch the tomatoes if you have an instant pot or pressure cooker they cook in two minutes in the instant pot peel the skins and purée in food processor
(Or bring water to a boil drop tomatoes in until skins start to peel off remove from boiling water and peel skins)
You will dice the onions as small as you can get them and mince garlic. Chop two handfuls fresh basil. Add to a pan wit olive oil and heat leave until onions and garlic are tender.
Add the olive oil, onions and garlic to tomato purée in a pot. Add heavy whipping cream and vegetable stock bring to a boil.
Once boiling turn down and let simmer for 20 mins stirring occasionally. Add salt and pepper to taste. Top with fresh basil and Parmesan cheese. Serve with a side of crusty bread or croutons.
Hey hey, so I had some leftover corn on the cob and decided to make a corn chowder for lunch today.
First I took the corn off the cob I had about 4 ears of corn leftover.
Diced up two yellow onion then I put the corn, onions and a half a stick of butter in pot to caramelize down. I then added two cloves garlic, two thick cut bacon pieces, diced four slices of ham and a half a cup of flour and made into a rue.
Then I added my liquids. 4 cups of water 1 cup of heavy whipping cream 1 cup half-and-half one and a half cup chicken stock and brought to a boil.
Once boiling I added 2 cups of fiesta cheese and simmered for about 10 minutes.
Salt and pepper if need ( I added a punch of both)
I’ve then put in my crockpot and left on warm so I will have lunch when I get home this afternoon.
When serving top with cheddar cheese, chives and bacon bits enjoy!
Ham and 15 bean soup was done and ready for my bowl when we got home from a chilly softball game this evening. The kids where all starving and cold so this was a perfect dinner to have ready when we walked in the door! 😊 Topped with a few croutons and sprinkled parm cheese 🧀 we all had seconds.🤤 now to relax and go to bed early.
1bag 15 bean soup
2 white onions chopped
Ham Bone 🍖 with left over ham
Fill crockpot with water and cover
Cook on low for 8 hours.