Instant Beef Stew

I love kitchen gadgets...like I really love them.  I have run out of room for them, and lets just say my kitchen is not small.  This one is worth making space and retiring some older machines!  I've been wanting one of these babies for a while, and loved seeing posts of those who used it, but never felt like I needed it right away.  My great hubby takes notes on my interests and got me one for Christmas.  We've had lots of fun trying things since then.  

We've done all sorts of things with this, and I am learning that some things don't save time, but others it is a game changer!  Like this stew for instance...it would have taken much longer to get this type of result in a crockpot or stovetop.  Awesome weeknight dinner with just a little bit of chopping.  Throw in a few rolls and BAM, comfort food at it's finest :)

Instapot Beef Stew
Serves 6-8

2 pounds beef stew meat, (cut into bite-sized pieces)  We used a chuck roast
1 teaspoon Salt
1 teaspoon pepper
1 medium onion, finely chopped
2-3 cloves of garlic, minced
6 oz can tomato paste
32 oz beef broth
2 Tablespoons Worcestershire sauce
2 cups baby carrots carrots
4-5 small red potatoes,cut into bite-sized pieces (about 3 cups)
1 tablespoon dried parsley
1 teaspoon oregano
1 cups frozen peas
1 cup frozen corn
¼ cup flour
¼ cup water



Place all ingredients into Instant Pot EXCEPT for the frozen peas, corn and flour/water mixture. Stir until well combined.
Seal Instant Pot at set valve to sealing.

Select the Meat/Stew option.

Once cooking time is complete, let Instant Pot sit for 12 minutes. After 12 minutes is up, quick release pressure, placing the valve to the venting position.

After Instant Pot is depressurized, Stir in frozen corn, peas and flour/water mixture and stir until stew thickens a little bit more and corn/peas are warmed, about 3-5 mins.

Creamy Sausage and Tortellini Soup

My husband is very selective on the soups he will call a meal... most do not fill him up and he is eating again 2 hours later.  Every once and a while I will make one and he will tell me "That's a keeper."  Folks, this is a keeper.  Perfectly hearty, fast to make.  Win-win. 


Creamy Sausage and Tortellini Soup

1 lb. Italian sausage
1 small yellow onion, diced
1 small shallot, diced
2 large carrots, peeled and diced
4 garlic cloves, minced
¼ c. all-purpose flour
5 c. chicken broth
14 oz. refrigerated cheese tortellini*
1 tsp. kosher sea salt
½ tsp. ground black pepper
½ tsp. Italian seasoning
6 ounces chopped fresh spinach
2 c. half & half (or heavy cream)

In a large stockpot set over medium-high, cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel lined plate; set aside.

Add onion, shallot and carrot, sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.

Whisk in the flour and cook for 1 minute. Gradually add in the chicken broth, whisk to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 6 minutes.

Pat as much grease as possible off of the sausage, then add it along with the tortellini, salt, pepper, Italian seasoning, spinach, and half & half. Simmer for 5 minutes, or until the tortellini is fully cooked.

Serve immediately with freshly grated parmesan, if desired.

Recipe Source:  The Best Blog Recipes

New Orleans Style Gumbo

After returning from Disneyland and craving some gumbo from the Orleans Cafe, I went on a hunt for a recipe to satisfy my cravings!  Granted, this may not be the easiest dinner out there as it takes a long time to brown the roux.  It. Is. Worth. The. Time.  Seriously!  What is the saying...the secret ingredient is love?!  I say the secret ingredient to many recipes is TIME, which I think equals LOVE. So, next time you are craving some Southern comfort food or want to host a Mardi Gras party...make this.  It is soooo worth it! Enjoy :)

New Orleans Style Gumbo

For the Roux:

1 heaping cup flour
2/3 cup oil

For the Gumbo:
1 whole bunch/stock celery, diced, leaves and all
1 green pepper, diced
1 large yellow onion, diced
1 bunch of green onion, finely chopped
1 bunch parsley, finely chopped
2-3 cloves garlic
1-2 Tbsp Cajun Seasoning
6-8 cups of homemade chicken stock
1 Andouille Sausage, sliced into "coins" (substitute Polska Kielbasa if you can't find a good Andouille)
Meat from 1 Rotisserie Chicken*
2 cups cooked Shrimp
Cooked white rice, for serving


For the Roux*:
In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.

In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.

Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot. Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well. Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste. Add chicken, sausage, and shrimp.

At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)

Notes

*You can make the roux a day or two in advance to cut down on prep time!

*The best way to make this gumbo is by buying a rotisserie chicken--removing all the chicken, and using the carcass to make homemade chicken stock. Then make the gumbo using the homemade broth. You could use store-bought chicken broth, but homemade is way better! 

Recipe Source: Tastes Better From Scratch

Crockpot Baked Potato Soup

Crockpot Baked Potato Soup


10 red potatoes, cubed
3 TB flour
1 cup real bacon bits
1 tsp. onion powder
2 tsp. garlic
1 chicken bouillon cube
1 TB ranch dressing mix
2 tsp. dried parsley
1 tsp. salt
½ tsp. pepper
3 cups water
1 cup half n half
1 cup cheddar cheese

Add potatoes to crock pot. Sprinkle flour over potatoes and then add the rest of the ingredients through to the water. Bake on HIGH for 4 hours.

Add half n half, and cheese and mix well. Cook an additional 15 minutes. Mix well.  Serve warm.

Recipe Source:  Lil Luna

Pozole Verde (with Chicken)

 I've talked about it many times, but where we live we are absolutely immersed in Mexican/Hispanic culture.  This is especially true at my hubby's work, where he works with 25 women that are from that background.  Needless to say, many of the potlucks that go on at their office have to do with delicious authentic Mexican dishes.  One potluck I went to recently was a pozole potluck where a few ladies brought their best recipes.  Both my hubs and I fell in love with a green pozole.  Since then, I've thought about it and never thought I could pull it off.  Well, I got brave :)

What is posole you say?  Pozole is a soup/stew that generally has pork or chicken, a delicious broth (mine included tomatillos), and hominy.  What is hominy, you say?  Wikipedia explains is as this: "To make hominy, field corn (maize) grain is dried, then treated by soaking and cooking the mature (hard) grain in a dilute solution of lye, slaked lime (calcium hydroxide) or wood ash, a process termed nixtamalization. The soaked maize is washed, and then ground into masa. When fresh masa is dried and powdered, it becomes masa seca or masa harina." And masa is made into corn tortillas. Hominy is catching it before the drying stage. Then it is all topped off with things like avocado, lime, radishes, cabbage, and cilantro to name a few.

After dinner, my hubby told me "not bad for a white girl!" I'm guessing he liked it!

Pozole Verde (with chicken)

-Two 15 ounce cans cooked hominy, or 4 cups home-cooked hominy (8 ounces dry will yield approximately 4 cups)
-1 large white onion, sliced thin lengthwise
-6 cloves garlic, peeled and chopped
-bay leaf
-salt
-3 pounds skinless boneless chicken thighs (I'm sure you could also use breast meat, but I don't think the resulting broth would be as flavorful)
-1/2 cup pepitas
-1 pound tomatillos, husks removed and rinsed with warm water
-1 -2 bunches fresh cilantro
-1 teaspoon dried epazote
-2 tablespoons canola oil

Delicious Garnishes:
-avocados, chopped and tossed with salt and lime juice
-radishes, chopped
-small white onion, chopped
-additional chopped cilantro
-lots of limes
-more epazote, or crushed oregano
-very thin-sliced cabbge

As I mentioned above, if you are using dried hominy, it needs to be soaked and cooked before you can make the pozole. I followed the instructions on the package. 

In a stockpot, bring 8 cups of water to a boil.  Add 1/2 sliced onion, 3 cloves garlic, bay, and a teaspoon of salt to the pot. Cover the pot, and simmer for 10 minutes.

Next, add the whole chicken thighs to the pot. Skim off any foam that forms. Simmer very gently, uncovered, for 20 minutes, or until the chicken is cooked through. Use kitchen tongs to remove the chicken and set it on a platter to cool. Strain the broth and set it aside for later. When the chicken is cool enough to handle, shred it with your fingers and set aside.

Grind pepitas in a spice grinder or coffee grinder. ( I think it's brilliant that this recipe uses these ground pepitas for a thickener for the stew.) Set aside.

In a large saucepan, heat 3 cups water with remaining 1/2 onion and tomatillos over high heat. Bring to a boil, then simmer covered for 10 minutes, until veggies are tender. Discard the cooking liquid and place the cooked tomatillos and onions into a standing blender along with 1/4 cup cilantro, 3 more cloves garlic, epazote, and 1.5 teaspoons salt. Blend thoroughly.

Heat canola oil in a large stock pot or dutch oven over medium-high heat. Add the pureed veg to the hot pan - be careful as it will be splattery. Cook the sauce uncovered, stirring regularly until it thickens - about 10 minutes. Add the ground pepitas and 1 cup of the broth reserved from cooking the chicken, stir and cook another 5 minutes. 

Finally add the shredded chicken, cooked hominy, and 3 cups of reserved broth to the pot. Simmer partially covered for 20 minutes. Stir in 1/2 cup chopped cilantro. Season with additional salt to taste - though keep in mind that adding freshly squeeze lime to soup will add a nice punch.

Scoop warm pozole into low bowls and serve with all the wonderful garnishes. Now that's good.

serves 6

Recipe Source:  Yummy Supper

Black Bean Soup

 I have been trying to come up with some new quick fix (no to mention healthy) meals.  My usual go-to on a busy night is chili-dogs, cobb salads, tacos, or grilled cheese and canned soup.  This soup is literally one of the easiest things I have made in a while, and I loved it, the hubster loved it, as well as our 5-year old.  Be sure to use low sodium chicken broth and beans to keep this more on the healthy end of things :)

Black Bean Soup


2-3 cans black beans (do not drain)
2 cans chicken broth
1 tsp. salt
3 cups cooked rice, white or brown
avocado, sliced
grated cheese
tortilla chips, crushed
sour cream
red onion
cilantro
(I have also seen people put ham in this, but have yet to try it)

Blend together the black beans with one of the cans chicken broth. Add black bean mixture, the other can of chicken broth, and salt to a large pan. Cook on medium heat until nice and hot. (You don't need to bring it to a boil).

In individual bowls, layer the rice, then the soup, then the other toppings.

Recipe Source: Favorite Family Recipes

Cheeseburger Soup

I have been missing blogging the last few weeks!  Like I said, I've been re-making lots of recipes instead of trying new ones, and I have missed it greatly :)  

It is my opinion that you can NEVER have too many good soups tucked away in your tried-and-true file.  Soups are so great for weeknights, meals for others, warming you up after a cold day, and are simply comfort foods at their finest.  Not to mention it is a fabulous way to get veggies in those kiddos that would otherwise refuse to eat a veggie otherwise!

This soup turned out super yummy, is definitely filling, and the next time I make this I want to eat it out of a bread bowl...YUM!

Cheeseburger Soup

1 pound ground beef 
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup all purpose flour
2 cups of Velveeta processed cheese cubed (I used 16 ounce)
1½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream

Brown the ground beef in 3 quart saucepan. Drain and set aside.

In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.

Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Recipe Source:  The Recipe Critic

Creamy Chicken Noodle Soup

I know it's June...I promise.  For some odd reason my 5-year old has been asking me for this soup for a few weeks, so I gave in this week on a day that was a little cooler.  It is a very tasty soup...comfort food at it's finest.  It makes LOTS, so if your family isn't huge, you will want to half this baby!

Creamy Chicken Noodle Soup

6 carrots, peeled and diced
6 potatoes, peeled and diced
1 onion, diced
4 celery stalks, diced
12 cups water
12 chicken bouillon cubes
1-2 cups diced chicken
1 cup butter-remember it makes A LOT
1 cups flour
8 ounce jar Cheez Whiz
2 cups egg noodles-cooked
Instructions

Bring water and bouillon to boil. Add vegetables, partially cook them. In separate pan melt butter and flour on medium heat. When smooth, add to vegetables. Turn heat to medium low. Add cheez whiz and chicken. Simmer 30 min or until vegetables are cooked. Add egg noodles and serve.

Recipe Source:  The Girl Who Ate Everything

Slow Cooker Kielabsa and White Bean Stew with Tomatoes and Spinach

Happy Halloween!  Hope you are all having a fun and safe day :)  Here's a warm and yummy soup that is healthy and delicious that you can enjoy on cold days such as this one...

Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach

(Makes about 6 generous servings)

1 lb. (2 cups) dried small white beans
1 onion, chopped into fairly small pieces
1 T finely minced garlic
1 tsp. dried rosemary, crushed
1/2 tsp. dried thyme, crushed
6 cups homemade chicken stock or canned chicken broth
1 can (14.5 oz.) petite dice tomatoes
14 oz. Kielbasa sausage, cut into half-moon slices (use low-fat turkey Kielbasa for South Beach Diet)
4 packed cups fresh spinach, coarsely chopped
freshly grated Parmesan cheese for serving (optional)

Pick over the beans, removing any broken ones, and add beans to the slow cooker. Chop onion, mince the garlic, and crush the spices with a mortar and pestle (or meat mallet) and add to the slow cooker. Add the chicken stock and diced tomatoes to the slow cooker and start to cook on low.

Cut the sausage in half lengthwise, and then slice it into half-moon slices. If you're going to be cooking this while you're not home, add the sausage now and cook on low for 8-10 hours (I would say closer to 10 or 11 hours), or until the beans are nicely softened. If you will be home, I would cook the other ingredients about 5-6 hours and then add the sausage. It will work either way, but the sausage will be softer if you add it for the entire cooking time.

When beans are done to your liking, chop the spinach, turn the slow cooker to high, and cook about 30 minutes more. Serve hot, with freshly grated Parmesan cheese for sprinkling on the stew if desired.
Recipe Source:  Kalyn's Kitchen

Copycat Olive Garden Chicken Gnocchi Soup

I have now made 3 of the 4 copycat soup recipes from the Olive Garden. Our favorite hands down has to be the Zuppa Toscana, but the Pasta e Fagioli was mighty tasty as well :)

I was worried that my hubby wasn't going to be a fan of this one, but was pleasantly surprised to see how much he did like it.  Serve it up with some yummy bread and enjoy!

Copycat Olive Garden Chicken Gnocchi Soup

1 cup chicken breasts, cooked and diced 
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1  can chicken broth
1 cup celery, finely diced
2 garlic cloves, minced
1/2 cup carrots, finely shredded
1 onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese  (when serving)
1 pound potato gnocchi 

Sauté the onion, celery, carrots, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent.  Add the flour to make a roux. Let the butter and flour mixture cook for a minute before adding the half and half. Then add chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the gnocchi, spinach, and seasonings, simmer until the gnocchi is cooked (maybe five to ten minutes). Top with parm and enjoy!

Recipe Source:  Our Family Treat

Tomato Basil Soup

I am not a big fan of tomatoes, and never really liked tomato soup until I tried the homemade variety (the canned stuff just isn't my thing).  I tried a similar soup to this and since then, I just can't stop!


My hubby is out of town on a dental rotation, so I made a big pot of this up and have been eating it every night for dinner with a grilled cheese, so good :)


Tomato Basil Soup


2 cans (28-ounces each) crushed tomatoes
2 cups chicken broth
1 1/2 Tbs. basil
1/2 tsp. sugar
1/2 tsp. garlic (a few cloves minced)
1 cup heavy cream
1/2 cup butter 


Mix together tomatoes, chicken broth, basil, sugar, and garlic. Bring to a boil over medium heat. Simmer over low heat until you have to serve it. I've simmered for 10 minutes and it was delicious, and I've simmered for 1 1/2 hours and it was divine. In other words, the longer the better, but you can make it fast and it works just fine.

When you're ready to serve, remove the soup from the heat and stir in the cream (not pictured) and the butter. Stir until the butter has melted.

Recipe Source:  Recipe Shoebox

Classic Chicken and Rice Soup

Fall just screams comfort food!  Soups, breads, turkey, mashed taters, all those things that make you feel all warm and cozy inside :)


This soup I tried the other day took me back to way back when.  I used to love popping open a can of Campbells Soup when I was young and having it alongside a grilled cheese sandwich.  Let me assure you, this is no condensed soup!  I must say even the Hubby admitted this was pretty dang good, and he's not a soup guy at all :)
Super easy, super good, super filling, super healthy, and super comforting.


Classic Chicken and Rice Soup
From:  Picky Palate

2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 tablespoon minced garlic
3 stalks celery, chopped
3 medium carrots, peeled and chopped
3 cups cooked, shredded chicken
7 cups chicken broth
2 cups cooked white rice
1 tablespoon whole grain Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley

1. Heat oil in large Dutch oven or pot over medium heat. Add onions, and cook stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Add celery and carrots, cooking and stirring until tender, about 5 minutes. Add chicken, chicken broth, rice, Dijon, salt, pepper and parsley. Stir and reduce heat to low. Let simmer until ready to serve.

Makes 8 servings

Crockpot Chicken Enchilada Soup

I wish my husband were a soup fan, unfortunately for me, he is not. I sneak some in every now and again to fulfill my cravings, and he usually doesn't gripe...well, maybe a little :)

I thought this soup was very flavorful and super easy to make.  I can never pass on a Mexican-type soup...they are a weakness of mine!

Crockpot Chicken Enchilada Soup

From:  Real Mom Kitchen

1 15-ounce can black beans, rinsed and drained1 

14.5-ounce can diced tomatoes (I used Rotel)

1 10-ounce package frozen whole kernel corn

1/2 cup chopped onion

1/2 cup chopped yellow, green, or red bell pepper 

1 10-ounce can enchilada sauce (I used mild)

1 10.75-ounce can condensed cream of chicken soup1 

1/2 cups milk (I used skim)

1 cup shredded Pepper jack cheese (4 ounces)

2 chicken breasts

In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

Zucchini Soup

I love that zucchini is so stinking cheap right now!  I saw this recipe and knew I'd love it...the hubby, not so much.  In fact, when he saw me making this he said "why in the world would you ever want to eat something that looks like baby food?"  So I made up a batch of this for lunch for me and the babe.  The hubby's the one that missed out this time.  I was surprised how much this reminded me of broccoli soup, enough in fact that I think next time I make it I may add in some potatoes for a little more filling of a meal.


Just as it is, this is such a healthy soup (especially if you leave off the bacon, cheese, and sour cream...but why would I ever CHOOSE to leave them off?!).  


Zucchini Soup


From: Sisters Cafe

1 cup chopped onions
2 T. butter (I usually use 1 T)
3 cups sliced zucchini (I used about 2 medium zucchini)
2 cups chicken broth
1/4 t. salt
1/8 t. pepper
½ cup half-and-half (I used 2% milk with good results)
1 cup grated cheddar cheese (optional)
1/2 cup sour cream (optional)
4 slices bacon, cooked until crisp, then crumbled

In a large saucepan cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 min.) Add salt and pepper. Cool slightly. Pour mixture into blender and puree it. Stir in half-and-half (or milk). Return to saucepan and reheat, but do not boil. Garnish with grated cheese, sour cream, and bacon bits. Makes 6 servings.

Black Bean Soup

Not sure why I was craving soup today.  It's nasty hot....the weather man says it feels like 110 degrees outside and the humidity is so thick I feel like I can't breathe, not optimum soup weather!  I suppose it is because it is super good for you, and I'm into that right now.  According to the source, it is 125 calories per one cup of soup.  Not bad, not bad at all :)

Black Bean Soup

From:  Our Best Bites

1 T olive oil

4 large cloves garlic, roughly chopped

3/4 C diced carrots (about 2 med carrots)

3/4 C diced celery (about 2 ribs)

1 C diced onion (about 1 sm-med onion)

2 cans black beans, rinsed and drained

1 3.5oz can green chilies

2 cans low-sodium beef broth

1 t kosher salt

1/8 tsp black pepper

1/2 t chili powder

1/4 t cumin

1/2 t dry oregano leaves

1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup. 

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 

Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges.  Makes about 8 C soup.