What's for dinner? 2020

Amy · February 15, 2024, 12:51:27 PM

I like these fix and forget recipes...

Crockpot Minestrone
Featuring a rich tomato base, fresh vegetables, and tender pasta, this Crockpot Minestrone delivers a hearty, flavorful soup that is low in calories, yet will leave you satisfied.
Prep Time
5minutes mins
Cook Time
8hours hrs
Total Time
8hours hrs 5minutes mins
Course: SoupCuisine: American, Italian Servings: 8 Calories: 216kcal Author: Kristen Chidsey
Equipment
6-8 quart Slow Cooker
Ingredients
4 cups low-sodium vegetable broth
½ cup dry red wine optional
28 ounces diced tomatoes
15 ounces marinara sauce or prepared spaghetti sauce
½-1 teaspoon kosher salt
2 teaspoons Italian seasoning
1 teaspoon pepper
1 dried bay leaf
2 tablespoons minced garlic
1 teaspoon onion powder
1 stalk celery thinly sliced
2 cups cubed gold potatoes about 2 medium potatoes
2 cups fresh or frozen green beans cut into 1 inch chunks
3 cups diced zucchini about 2 medium
1 cup diced carrot about 2 medium
15 ounces kidney beans rinsed and drained
1 cup ditalini pasta or small shell pasta
3 cups baby spinach
1 tablespoon red wine vinegar
parmesan cheese for serving
Instructions
In a large slow cooker, mix the broth, wine, diced tomatoes, marinara, salt, Italian seasoning, pepper, bay leaf, onion powder, garlic, celery, potatoes, green beans, zucchini, carrots, and beans.
Cook on low for 8-10 hours or high for 4-6 hours.
Turn the slow cooker to high. Add in the pasta and cook for 20-30 minutes until pasta is tender.
Remove the bay leaf, and stir in vinegar and spinach. Place the lid back on the crock pot for 5-10 minutes to let the spinach wilt.
Serve with a generous grating of parmesan if desired.
Notes
No Marinara or Spaghetti Sauce on hand? Use crushed tomatoes plus an additional 1 teaspoon of Italian seasoning.
Gluten-Free Minestrone: For best results, cook your favorite gluten-free noodles on the stove, rather than adding them to the slow cooker to cook.
Alcohol-Free Minestrone: Omit the wine and use additional broth in its place.
Vegetable Options: Mix and match the vegetables in this soup. Other great options include yellow squash, diced butternut squash, diced sweet potatoes, or peas.
Beans: Kidney beans, cannellini beans, or northern white beans all work in Minestrone.
Storage: Allow the Minestrone to cool to room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to 4 days. Alternatively, transfer the cooled Minestrone to a freezer-safe container, leaving 1 inch of space for expansion, and freeze the soup for up to 2 months.
To reheat: If needed, defrost the soup overnight in the refrigerator. Cook over low heat in a saucepan, adding additional vegetable broth to thin as needed. Alternatively, reheat individual servings in a heat-safe bowl covered with a damp paper towel in 60-second intervals, stirring after each interval, until warmed through, adding additional broth or water to thin as needed.
Nutrition
Calories: 216kcal | Carbohydrates: 41g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 284mg | Potassium: 879mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3330IU | Vitamin C: 33mg | Calcium: 101mg | Iron: 4mg

Amy · February 17, 2024, 05:40:53 PM

Hamburger Rice Cheese Casserole
added by Aurora McBee

This was one of the most popular lunches our school cooks made for us. My family also loves it. It's an easy weeknight dinner and also freezes well. I often make a double batch and freeze one pan for later.

Cook time: 45 Min Prep time: 15 Min Yield: 4
Ingredients
1 lb ground beef
1/2 md onion, diced
1 can cream of chicken soup (10.5 oz)
1 can cream of mushroom soup (10.5 oz)
1 c instant rice
1 c shredded cheddar cheese
1/2 c American cheese, cut into chunks
1 can corn (15.25 oz)
salt & pepper, to taste
Directions
Test Kitchen Tips: Ours took 45 minutes to bake and melt the cheese. We used an 8 oz package of American cheese and cut it into chunks. Velveeta is a substitute.
1. Brown beef and diced onion. Season with salt and pepper. Drain well.
2. Preheat oven to 375 F. Have ready a 9x13 baking dish.
3. In a medium bowl, stir together rice, soups, corn, and American cheese chunks.
4. Place browned meat into the baking dish.
5. Pour the rice mixture over the top.
6. Cover with foil and bake for 30-45 minutes or until bubbly.
7. Remove the foil cover. Sprinkle with shredded cheese. Bake for 5 minutes until the cheese is melted.

Amy · February 20, 2024, 08:52:07 AM

BISQUICK SAUSAGE MUFFINS
Author: Plain Chicken
Yield: 12 muffins
Prep Time 10minutes minsCook Time 20minutes minsTotal Time 30minutes mins
Bisquick Sausage Muffins Recipe - start your day with a savory delight! Sausage, swiss cheese, Bisquick, egg, milk, herbs, and spices; they're perfect for breakfast or brunch. Dip them in maple syrup for a sweet and savory twist, or pair them with sausage gravy for a hearty indulgence. One bite and they are sure to become a family favorite!

Ingredients:
½ -lb sausage
1¾ cup Bisquick
½ cup shredded Swiss cheese
¾ tsp dried ground sage
1/4 tsp garlic powder
¼ tsp dried thyme
1 large egg
½ cup milk
Instructions:
Preheat oven to 375ºF. Spray a muffin pan with nonstick cooking spray.
Brown sausage in a skillet over medium heat, stirring until it crumbles. Drain well. Combine sausage, bisquick, cheese, sage, garlic powder, and thyme in a bowl; make a wel in the center of the mixture.
Combine egg and milk; add to dry ingredients, stirring just until moistened.
Spoon batter into greased muffin pans, filling two-thirds full.
Bake for 20 to 22 minutes or until golden Serve warm.
Reheat leftover muffins in the microwave for 20-30 seconds.
Notes:
I use Jimmy Dean breakfast sausage. You can use any flavor or brand of pork sausage that you enjoy.
You can substitute turkey sausage for lower calories.
For a gluten-free dish, use Gluten-free Bisquick.
You can use Heart Smart Bisquick for lower fat.
Feel free to add your favorite veggies to the muffins:
green onion
bell peppers
spinach
Add a dash of cayenne pepper for a kick.
You can use any cheese that you enjoy in these muffins. Cheddar cheese, mozzarella, Swiss, gouda, or pepper jack.
I bake the muffins in a regular muffin pan.
You can make mini muffins and adjust the baking time. Smaller muffins won't take as long to bake.
Can I freeze Bisquick Sausage Muffins? Yes! Cool the muffins to room temperature and place in a freezer bag. Store in the freeze for up to four months.
Thaw and reheat in the microwave.
Store leftovers in an airtight container in the refrigerator.
Plain Chicken

Amy · February 20, 2024, 08:54:26 AM

Honey Garlic Chicken Bites
Prep Time10minutes minutes
Cook Time10minutes minutes
Servings4
Ingredients
2 teaspoons extra virgin olive oil
1 pound chicken breasts cut in 1-inch pieces
salt and pepper to taste
3 cloves garlic minced
1/4 cup honey
2 Tablespoons low-sodium soy sauce
2 Tablespoons Thai sweet chili sauce
1/4 cup water
1/2 Tablespoon cornstarch
Instructions
Heat oil in a large skillet over medium-high heat. Add the diced chicken breast and season with salt and pepper. Cook chicken on all sides until golden brown; about 6 minutes.
In a small bowl, mix the garlic, honey, soy sauce and sweet Thai chili sauce together. Pour this mixture all over the chicken in the pan. Reduce heat to low.
Meanwhile, mix the water and cornstarch together to create a slurry. Whisk the slurry into the sauce with the chicken. Continue to stir and let the sauce simmer with the chicken for a couple of minutes to reduce and to let the flavors blend.
Serve chicken warm and garnish with chopped parsley, if desired. Serve and enjoy!
Notes
Nutrition Info: 1 serving = 260 calories / 6 fat / 25 carbs / 27 protein
4 servings total.

patricia19 · February 20, 2024, 04:28:07 PM

Quick and Easy Egg Salad Sandwich

Enjoying a simple egg salad sandwich is so satisfying.
By Elise Bauer
Updated August 29, 2023

Quick and Easy Egg Salad Sandwich
Prep Time 10 mins
Total Time 10 mins
Serving 1 sandwich

This recipe makes enough egg salad for one sandwich. If you are making more than one sandwich, you can easily scale up this recipe.

To make easy-to-peel hard boiled eggs, fill a saucepan with an inch of water and insert a steamer basket. Bring the water to a boil and place the eggs in the steamer basket. Cover the pan and let the eggs steam from the boiling water for 15 minutes. Then shock with cold water and peel.

You can also make easy-to-peel hard-boiled eggs by cooking them in a pressure cooker.
Ingredients

1 large egg, hard-boiled, peeled, and chopped (See Recipe Note)

1 to 2 tablespoons mayonnaise, to taste

2 tablespoons chopped celery

1 tablespoon chopped green onion or chives

Pinch curry powder

Kosher salt and freshly ground black pepper to taste

Lettuce

2 slices white, wheat, multigrain, or rye bread, toasted or plain

Make the egg salad:

Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, celery and green onion. Sprinkle with salt and pepper and curry powder to taste. Mix with a spoon.

Assemble the sandwich:

Toast your bread slices if making the sandwich with toast. Put a layer of lettuce on one slice of bread, spread the egg mixture on top of the lettuce, put another slice of bread on top.

One reviewer noted, "One thing not mentioned here is the eggs come straight from the fridge.13 minutes has been working well for large size eggs."

patricia19 · February 20, 2024, 04:37:51 PM

Instant Pot Potato Salad

Potato salad gets a pressure cooker makeover! Cook the potatoes and eggs together in the pressure cooker, then mix with the rest of the salad ingredients and a mayonnaise-Dijon dressing. Easy-peasy.
By Coco Morante
Updated September 17, 2023

Instant Pot Potato Salad
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 6 to 8 servings
Ingredients

3 or 4 medium Russet or Yukon Gold potatoes (2 to 2 ½ pounds), peeled and quartered if Russets, halved if Yukon Gold

2 large eggs

1/4 cup pickle juice from a jar of Kosher dill pickles (plus more to taste)

3 tablespoons finely chopped dill pickles

1/4 cup chopped parsley

1/2 cup chopped red onion

2 stalks celery, chopped

1 or 2 chopped scallions, including the greens

1 medium carrot, peeled and finely chopped

1/2 red bell pepper, chopped

1/2 cup mayonnaise

2 teaspoons Dijon mustard

1/2 teaspoon ground black pepper

Salt, to taste

Cook the potatoes and eggs in the pressure cooker:

Pour a cup of water into a pressure cooker and place a steamer basket inside. Add the quartered potatoes and place the eggs on top.

Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the "Sealing" position. If you are using an Instant Pot, select the "Steam" program, then adjust the time to 5 minutes. If your pressure does not have a "Steam" program, set it manually to "High Pressure" for 5 minutes.

The pressure cooker will take 10 to 15 minutes to come up to full pressure. Cook time begins once it has reached full pressure.

Release the pressure after cooking:

Right when the timer goes off, perform a quick pressure release by moving the pressure release knob from "Sealing" to "Venting." It will take a minute or two for the pressure to release completely.

Cool the potatoes and eggs, then chop:

Wearing a pair of heat-proof mitts, remove the steamer basket from the pressure cooker. Put the eggs in a bowl of cold water, and leave the potatoes to cool in the basket for 10 minutes.

Once cool, cube the potatoes. Peel the eggs and chop them coarsely. Keep the potatoes and eggs separate.

Combine the potatoes and eggs with the other salad ingredients:

Put the potatoes into a large mixing bowl. Gently fold in the juice from the Kosher dill pickles. Add the finely chopped pickles followed by the parsley, onions, celery, scallions, chopped hard-boiled eggs, carrots, and red bell pepper.

Mix in the dressing:

In a separate small bowl, mix the mayonnaise with mustard and pepper. Gently fold the dressing with the potato mixture. Taste and add additional salt as needed.

Serve the potato salad warm or chilled:

The potato salad will keep for up to 3 days in the refrigerator.

Some comments:

Great idea! For those of us following cardiac restrictive diets, eliminate egg yolk, substitute mayo by using 2T mustard, 1T sodium free soy sauce, 2 T lemon juice, and Bushs canolli beans. Use sweet pickle relish instead of dill. Mrs Dash's seasoning instead of salt.
−

Good suggestions. Puréed beans are a life saver (bad pun intended). Rather than sweet relish, I would add more lemon juice or some vinegar and dried dill.

Love the idea about mixing cooked potatoes with crunchy carrots and celery. But the use of the pressure cooker seems excessive - I mean, it takes 10 minutes to hard-boil eggs and cook cut-up potatoes anyway, so with pressure cooker you'll be saving 5 minutes, which you'll probably need anyway for finely cutting up the other vegs.

First time making potato salad ever. It came out perfect i did a few changes as i didn't have all ingredients. I used dry parsley half the original, only a couple pickles, used white vinegar, i did not add the carrots. Tasty! Thank you so much and in the pressure cooker

patricia19 · February 22, 2024, 04:18:37 PM

Homemade Spanish Rice Recipe

By Kristyn Merkley...on Mar 05, 2020, Updated Dec 06, 2022

Spanish Rice Recipe

By: Lil' Luna

Restaurant-Style Spanish Rice (aka Mexican Rice), that is easy to make and tastes like it came straight from the restaurant, and is the best side dish to any Mexican entree.

Servings: 8 Prep: 5 minutes mins Cook: 40 minutes mins Total: 45 minutes mins

Ingredients

▢ 2 cups long grain rice
▢ 1/8 cup vegetable oil
▢ 8 oz tomato sauce
▢ 6 stems cilantro (optional)
▢ 1 tsp salt
▢ 1 tsp minced garlic
▢ 4 cups water (or 4 cups chicken lower sodium chicken broth - and no bouillon)
▢ 1 cube chicken flavored bouillon
▢ dash cumin
▢ dash garlic pepper

Instructions

Heat oil in large frying pan on medium heat.

Add rice and cook until golden brown.

Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.

When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.

Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving and ENJOY.

REHEATING, FREEZING + MORE RECIPES

How to reheat Spanish Rice/mexican rice? Be sure to store it properly in an air-tight container. It can last in the fridge for up to 5-6 days. To reheat, just microwave or reheat on the stove for a few minutes.

Can spanish rice be frozen? Yes, it can be frozen to be used at a future time. Simply place about 3 cups of cooked rice into ziplock freezer bags, label and place in the freezer for 4-6 months.

When you're ready to use you can thaw the rice in the fridge or cook straight from the freezer. Using a microwave safe bowl microwave the rice on high stirring every 2 minutes until rice reaches your desired temperature.
Recipes that use Spanish Rice

Yes, we use it as a side for any Mexican dish, but we also like to use it recipes too, including:

Burritos
Rice bowls/Burrito Bowls
Chimichangas
Taco Salad

Amy · February 23, 2024, 04:00:38 PM

Patricia, never thought of putting a pinch of curry in egg salad.....will try that the next time. Kids have me putting cottage cheese in a tuna sandwich now.

RAMMEL · February 23, 2024, 06:23:07 PM

Crazy sandwich ---
Cream cheese and sardines on rye bread. Don't knock it till you've tried it.

Tomereader1 · February 23, 2024, 07:59:45 PM

I like all three of those ingredients, Rammel, but not together. Maybe cream cheese on Rye. Sardines on crackers with hot sauce on 'em.

RAMMEL · February 23, 2024, 08:13:51 PM

As I said, ----- Don't knock it till you've tried it.

Amy · February 24, 2024, 06:39:02 AM

My Dad loved sardines!! Think I will stick with my peanutbtter and tomato sandwich. My friend loved a beet pickle sandwich...and another loved a peanutbutter and onion sandwich.

patricia19 · February 24, 2024, 10:47:11 AM

My older sister would peel and eat one of those large white onions like it was an apple. And my younger sister has a large collection of searing hot sauces. I, however, have no particular food kink other than I definitely prefer carbs to sweets.

Amy · February 24, 2024, 10:59:42 AM

Rather nice that we all have different tastes and when the information etc is shared we can try it or not. I really balked at pb and tomato but like Rick said don't knock it till you try it....and it was good!

RAMMEL · February 24, 2024, 12:05:27 PM

Quote from: patricia19 on February 24, 2024, 10:47:11 AMI definitely prefer carbs to sweets.

Aren't sweets carbs?

RAMMEL · February 24, 2024, 12:07:43 PM

Amy - If I had a tomato I would try it.

patricia19 · February 24, 2024, 02:16:09 PM

Rick, I didn't know and had to look that up and yes, some are;

https://www.singlecare.com/blog/what-are-carbohydrates/

I guess I could say I'd rather have a hamburger than a piece of pie or cake.

My idea of sweets is like a lemon souffle or a piece of fruit.

I can eat fresh blueberries like candy or those mini apples.

RAMMEL · February 24, 2024, 06:26:40 PM

A recent visit to a Nutritionist Is what has triggered my thoughts about sweets, carbs, and those sort of things. Takes all the fun out of life.

Amy · February 25, 2024, 07:02:03 AM

Quote from: RAMMEL on February 24, 2024, 12:07:43 PMAmy - If I had a tomato I would try it.

Rick, what I am waiting for is to pick a ripe tomato still warm from the sun to make mine. These store bought tomatoes just don't have the flavour, will do in a pinch though.

RAMMEL · February 25, 2024, 10:34:32 AM

Quote from: Amy on February 25, 2024, 07:02:03 AMa ripe tomato still warm from the sun

Salivate ----

patricia19 · February 25, 2024, 11:37:52 AM

I'll just add me too to Amy's comment.

patricia19 · February 29, 2024, 04:32:22 PM

Simply Recipes

November 16th 2023

Back To Basics Easy Meatloaf

Prep Time 10 mins Cook Time 80 mins Rest Time: 10 mins Total Time 100 mins Servings 8

Yield 1 large meatloaf, or 2 smaller ones

Ingredients

For the meatloaf

2 pounds ground chuck (80/20)

2 large eggs

1/2 cup dry breadcrumbs

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

1 tablespoon ketchup

2 teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon ground black pepper

1 cup milk

For the topping

1/2 cup ketchup

Method

Preheat the oven to 350°F.

Position a rack in the center of the oven.
Mix the meatloaf:

Electric mixer: Combine all of the meatloaf ingredients except the milk in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed just until the ingredients are blended, about 30 seconds. With the mixer running on low speed, gradually pour in the milk. Do not overmix. The meatloaf mix should be slightly sticky.

By hand: Combine all of the ingredients except the milk in a large bowl and mix together with your hands until combined. Then add the milk and work it in until the mixture is homogeneous.

Form the meatloaf:

Turn the meatloaf mixture into an ungreased 9x13-inch pan. With your hands, shape into a 10x5-inch free-form loaf. Evenly spread the ketchup on top (an offset metal spatula is great for this if you have one). If you prefer, you can bake the meatloaf in a 9x5-inch loaf pan (it may take longer to bake).

Tip

Want your meatloaf to bake faster? Divide the mix in half and form two smaller loaves side by side in the same pan. Begin checking the temperature after 40 minutes.

Bake and rest:

Bake until an instant-read thermometer inserted in the center of the loaf registers 160°F, about 1 hour and 20 minutes (begin checking after 1 hour).

Let the meatloaf sit for 10 minutes before slicing. If you like, pour off the fat and juices to make a gravy (there will be plenty of fat, but not enough liquid; you'll need to supplement with stock or milk).

Store or freeze:

Cool leftovers completely, then wrap well in plastic or foil and refrigerate for up to 5 days.

Cooked meatloaf freezes well. Wrap in plastic, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.

Notes:

Add an Apple

Want to make this recipe even better? Add a grated apple!

The idea comes from a Redditor who revealed that they add a shredded apple to their meatloaf. "Everyone says my meatloaf (turkey or beef) is the juiciest, most flavorful one they ever ate. I use a small shredding grater (like for cheese) and mix it in really well. My preferred apple is Fuji. 1 full apple per meatloaf. You don't taste the apple at all, but the whole thing is sweeter and moister."

patricia19 · February 29, 2024, 04:47:17 PM

How to Make Gravy...Simply Recipes

Never struggle to make homemade gravy again.

By Elise Bauer

Updated November 09, 2023

How to Make Gravy

Prep Time 3 mins Cook Time 15 mins Total Time 18 mins Servings 8 servings Yield 2 cups

When you cook a roast, whether it's turkey, chicken, beef, or lamb, you should end up with plenty of browned drippings and fat from the roast when it's finished.

The "drippings" are browned juices and fat. All of the flavor a gravy you make from the drippings comes from those browned bits. You need fat as a base for the gravy.

If you have pan juices, but they haven't browned at the bottom of the pan after the roast is done, you can put the empty pan back in the oven. Set the temp to 450°F or 500°F and cook until the juices evaporate and begin to bubble and brown at the bottom of the pan.

In this approach to making gravy, we break up the drippings as well as we can with a whisk but don't worry about any browned bits in the gravy itself. If you want, you can pulse the gravy in a blender to make it smoother, but we never bother. The browned bits are the best part!

Ingredients

1/4 cup fat drippings

1/4 cup all-purpose flour or cornstarch

3 to 4 cups stock, water, milk, cream, or a combination

Method

Making Gravy With Flour

Remove all but 1/4 cup of fat from pan:

Remove the roast from the pan. Remove excess fat leaving 4 tablespoon of fat plus juices and browned drippings in the pan.

Scrape up the drippings and place the pan on the stovetop on medium heat:

Use a metal spatula to scrape up any drippings that are sticking to the pan. Place the pan on the stovetop on medium high heat.

If you are using a roasting pan that won't work well on the stovetop, scrape up all of the drippings and fat and put into a large shallow sauté pan.

Sprinkle 4 tablespoons of flour onto the drippings:

Quickly stir with a wire whisk so that the flour gets incorporated. Let the flour brown a bit if you want, before adding liquid in the next step.

(You can also start with a slurry of flour and water—equal amounts flour and cold water whisked together—if you want.)

Whisk the gravy while slowly adding liquid:

Slowly add stock, water, milk, cream, or a combination to the pan, whisking vigorously to dissolve the flour into liquid.

Allow the gravy to simmer and thicken, continuing to slowly add liquid until you have about 2 cups of gravy. (You'll probably need to add 3 to 4 cups of liquid.)

Taste and season:

Taste first and then add salt and pepper to taste, if needed.

Making Gravy With Cornstarch

Remove all but 1/4 cup of fat from the pan:

Remove the roast from the pan. Remove excess fat leaving 4 tablespoons of fat plus juices and browned drippings in the pan.
Scrape up the drippings and place the pan over medium heat:

Use a metal spatula to scrape up any drippings that are sticking to the pan. Place the pan on the stovetop on medium high heat.

If you are using a roasting pan that won't work well on the stovetop, scrape up all of the drippings and fat and put into a large shallow sauté pan.

Make the cornstarch slurry:

Dissolve 4 tablespoons of cornstarch in the minimum amount of water needed to make a thin paste—about 1/2 cup.

Pour the cornstarch slurry into the pan and whisk while slowly adding liquid:

Stir with a wire whisk until the gravy begins to thicken. As the gravy thickens, slowly add stock, water, milk, or cream, or some combination to the pan (I like to use stock, my mother usually uses water).

Alternate stirring and adding liquid, maintaining the consistency you want, for several minutes (about 5 minutes).

You will probably add about 3 to 4 cups of liquid all together. Taking into consideration the evaporation that is occurring while the gravy is simmering, you will end up with about 2 cups of gravy.

If the gravy isn't thick enough, make more cornstarch slurry and whisk it into the pan.
Taste and season:

Taste first and then add salt and pepper to taste, if needed.

Comments:

1.) I take the drippings and fat from roasted chicken, and have some broth on hand, usually from fresh roasted chicken. I don't like canned broth. To start, I whisk flour into my drippings (fat included) until I have a nice golden roux and no lumps. I usually use between 2-4 tablespoons of flour for my base. Then once I have that, I slowly add the broth, whisk it in, and then season to taste. If it's too thick, I add just enough water to get it to the right consistency. It usually turns out very good and it's all-natural, and I can keep the sodium content lower than commercial broth.

2.) For "gravy" to thicken soup (really a roux), I often just use hot soup stock, which is mostly water. I take a couple tablespoons or more of stock (even if it has some spices floating in it) and whisk in an equal amount (or so) of flour. You can even add more flour and whisk again if it's too thin. If it flops for you, no big loss; just try again. But far as I can remember, it works every time.

Amy · March 02, 2024, 09:37:49 AM

Mamaw's Chicken and Rice Casserole

I grew up with this chicken and rice casserole recipe. My Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)

Submitted by katiefbenham
Tested by Allrecipes Test Kitchen
Prep Time: 10 mins
Cook Time: 1 hr
Additional Time: 10 mins
Total Time: 1 hr 20 mins
Servings: 6
Yield: 6 servings
Ingredients
3 chicken breasts, cut into cubes (I used 2 small ones)

2 cups water (Used 1 cup of chicken broth )

2 cups instant white rice (used regular long grain 1 cup but will cut it to 3/4 next time)

1 (10.75 ounce) can cream of chicken soup (didn't have on hand)

1 (10.75 ounce) can cream of celery soup (didn't have on hand)

1 (10.75 ounce) can cream of mushroom soup (used 2 cans)

salt and ground black pepper to taste (no salt, soup is salty enough)

½ cup butter, sliced into pats (Used less and crushed ritz crackers over top )

Directions

Gather all ingredients.

Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.

Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper.

Arrange butter evenly over the top of the chicken mixture.

Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 10 to 15 minutes before serving.
edited to add. Next time will put carrots,peas ,onions and celery in it. Even broccoli would be good.

Nutrition Facts

calories
441
total fat 25g saturated fat 12g cholesterol 81mg sodium 1211mg total carbohydrate 37g dietary fiber 1g total sugars 2g protein 17g vitamin c 0mg calcium 49mg iron 4mg potassium 194mg

Amy · March 09, 2024, 04:51:40 PM

air fryer parmesan crusted chicken

Author: chefjar Total Time: 15 minutes Yield: 4 1x
This air fryer parmesan crusted chicken with mayo is crispy on the outside and juicy on the inside. It is big on flavor and will be ready in less than 15 minutes.

INGREDIENTS

2 large boneless and skinless chicken breasts, sliced horizontally to make 4 fillets
1 tablespoon fresh oregano or parsley leaves to garnish
The Garlic Mayounnaise
1/4 cup mayonnaise
2 garlic cloves, minced
1/2 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder, optional
Salt to taste
The Parmesan Coating
1 cup fresh grated parmesan cheese
1/2 cup panko breadcrumbs
INSTRUCTIONS
Preheat your air fryer to 390°F | 199°C.
Slice each chicken breast in half horizontally to make 4 fillets.
Place the chicken on the cutting board, cover with plastic and pound into an even piece with a rolling pin or meat tenderizer.
In a small bowl mix together the mayonnaise, garlic, onion powder, Italian seasoning, garlic powder and salt. Divide the mixture between fillets and spread all over the chicken.
Mix together the panko bread crumbs and parmesan in a shallow bowl. Dredge each fillet in the parmesan mixture, pressing lightly into the coating with the tongs. Then turn and repeat. Shake off excess coating.
Place the chicken in the basket and cook for 10-12 minutes or until golden brown and the internal temperature reaches 165 degrees F. After 5-6 minutes of cooking, remove the basket and carefully flip over the chicken, using tongs.
Garnish with fresh oregano or parsley. Enjoy!

NUTRITION
Calories: 236kcalSugar: 1gSodium: 780mgFat: 15gSaturated Fat: 3gCarbohydrates: 10gProtein: 17gCholesterol: 46mg

Amy · March 09, 2024, 04:54:48 PM

Swamp Soup
PREP TIME
15 mins
COOK TIME
30 mins
TOTAL TIME
45 mins
SERVINGS
5 to 6 servings
Ingredients
( I am going to use spinach or frozen spinach)

1 tablespoon olive oil

1 small yellow onion, diced

3 ribs celery, diced

Salt and freshly ground black pepper, to taste

2 garlic cloves, minced

3/4 pound kielbasa or other smoked sausage, diced

2 (15-ounce) cans white beans, drained and rinsed

1 (15-ounce) can crushed or diced tomatoes

6 cups chicken broth

1 cup water

1 cup small pasta, like ditalini or orzo

1/4 cup chopped fresh parsley leaves, optional

Method
Prepare the greens:
Trim the stems from the greens and separate into two piles. Trim any dry ends from the stems and finely dice. Chop the leaves and set aside.

Sauté the aromatics:
Heat the olive oil in a large pot over medium heat. Add the diced turnip stems, onion, and celery and sauté until the onion is translucent, about 4 minutes. Season with salt and pepper. Add the garlic and kielbasa and sauté for 3 more minutes.

Add the beans, liquid, and pasta:
Add the drained beans, undrained tomatoes, chicken broth, and water. Increase the heat to high and add the lid. Bring to a simmer, reduce the heat to low, and cook for 10 minutes.

To the simmering soup, stir in the pasta and chopped turnip leaves. Cook the pasta according to the package directions for al dente, stirring occasionally and adjusting the heat as needed to maintain a simmer.
Add parsley and serve:
Once the pasta is cooked, turn off the heat and add the parsley. Taste the soup and season with salt and pepper as needed. Serve.

Nutrition Facts (per serving)
567 CALORIES
26g FAT
56g CARBS
29g PROTEIN

patricia19 · March 09, 2024, 09:59:46 PM

I'm with you on the spinach!

patricia19 · March 11, 2024, 04:29:45 PM

Beef And Barley Soup

A bowl of beef and barley soup will always beat the winter chill.

By Renu Dhar

Published on January 14, 2024
Recipe tested by Southern Living Test Kitchen

Active Time: 25 mins Total Time: 2 hrs 30 mins Servings: 8

Read Tips below recipe.

When it's chilly outside but cozy in, it's time to whip up a pot of this hearty, flavorful beef barley soup. In the winter months, this meal has the nourishing aspects of tender beef, plump barley, and plenty of flavor to make every bite a joy.

As a classic beef and barley soup, the vegetables add pops of color and freshness; the barley is hearty and nutty, and the beef is tender. The savoriness from the tomato paste is an undertone and makes the broth flavorful.

It takes a few hours to cook, so consider making this soup on a Sunday and enjoying the leftovers for easy lunches or dinners all week. Serve with a crusty bread or roll to sop up any remaining juices.

When it's chilly outside but cozy in, it's time to whip up a pot of this hearty, flavorful beef barley soup. In the winter months, this meal has the nourishing aspects of tender beef, plump barley, and plenty of flavor to make every bite a joy.

Ingredients

1 Tbsp. olive oil

2 lb. boneless chuck roast, trimmed and cut into 1-in. cubes

2 3/4 tsp. kosher salt, divided

1 medium (10 oz.) onion, roughly chopped (about 2 cups)

3 medium (3 oz. each) carrots, peeled and sliced into 1/2-in.-thick pieces (about 2 cups)

4 medium (2 oz. each) celery stalks, chopped (1 1/4 cups)

1/2 cup chopped green bell pepper (from 1 small [5 oz.] bell pepper)

4 medium garlic cloves, finely chopped (about 1 1/2 Tbsp.)

3 Tbsp. tomato paste

4 qt. unsalted chicken stock

4 (5-in.) thyme sprigs

4 small dried bay leaves

1/8 tsp. black peppercorns

3/4 cup uncooked pearl barley

Chopped fresh flat-leaf parsley

Directions

Prepare beef:

Heat oil in a large Dutch oven over medium-high until shimmering. Toss together beef and 3/4 teaspoon of the salt in a large bowl.

Cook beef in batches:

Working in 2 batches, add beef to hot oil, and cook, turning once, until browned on 2 sides, 6 to 8 minutes per batch. Using a slotted spoon, transfer beef to a medium bowl; set aside. (Do not wipe Dutch oven clean.)

Cook vegetables:

Add onion, carrots, celery, and bell pepper to Dutch oven, reduce heat to medium, and cook, stirring occasionally, until onion is softened and translucent, 3 to 5 minutes.

Add garlic and tomato paste:

Add garlic, and cook until fragrant, about 1 minute. Stir in tomato paste, and cook, stirring often, until color turns dark red, 1 to 2 minutes. Transfer to a medium bowl, and set aside.

Simmer stock with herbs:

Add chicken stock to Dutch oven, and bring to a simmer over high. Meanwhile, place thyme, bay leaves and peppercorns in a small cheesecloth sachet, draw strings together to close bag, and place sachet in chicken stock.

Add beef to stock:

Add beef and remaining 2 teaspoons salt to chicken stock; reduce heat to medium, and bring to a simmer. Cover, reduce heat to medium-low, and gently simmer, occasionally skimming any foam that rises to surface, about 1 hour.

Add barley:

Stir in barley, and cook, covered, stirring occasionally, until barley is plump and almost doubled, about 30 minutes.

Stir in onion mixture; cook, covered, until barley is soft and vegetables are tender but still holding their shape, 30 to 40 minutes. Carefully remove herb sachet; discard. Garnish with parsley, and serve hot.

Tips for the Best Beef Barley Soup

Want the best results from your pot of beef barley soup? Our Test Kitchen provides these insider tips:

Using a homemade beef bone broth adds a lot of depth to the soup.

Letting the beef cook and brown on each side before turning is the key to developing good flavor and texture in the meat and the soup.

Don't let the vegetables cook too long. We take them out of the pan and set aside until you add them back just before the soup is finished. This keeps them from turning into mush and losing all their flavor.

Pressure cooking the soup will shorten cooking time if you're in a hurry.

Variations and Substitutions

Beef and barley soup can be made with stew meat, oxtails, or chuck roast (our preference). So pick a beef that's at an approachable price point for you.

Can't find pearl barley? You can use couscous or rice. Just check the cooking time and add it to the soup at the right time to get it plenty plump and tender before the soup is finished.

How To Store Beef Barley Soup

Store leftover beef barley soup in airtight containers in the fridge for up to 5 days. When reheating, add some broth to thin out the soup and gently reheat on the stove or in the microwave.

Can You Freeze Beef Barley Soup?

Yes, this soup freezes beautifully. Freeze the soup for up to 2 months in freezer-safe containers. Thaw overnight in the fridge before reheating.

patricia19 · March 13, 2024, 01:09:02 PM

Copycat Costco Chocolate Peanut Butter Pie

By Patty Catalano published Apr 12, 2023 Serves 8 to 10

This copycat version of the viral Costco peanut butter pie might just be better than the original.

Prep time 50 minutes Cook time 2 minutes Makes 1 9-inch pie

Ingredients:

For the crust:

6 tablespoons (3/4 stick) unsalted butter

12 full sheets graham crackers (6 1/2 ounces)

2 tablespoons granulated sugar

1/4 teaspoon kosher salt

For the chocolate filling:

1 1/2 cups mini marshmallows (2 1/2 ounces)

1 cup cold heavy cream, divided

1/4 teaspoon kosher salt

1 cup semi-sweet chocolate chips (6 ounces)

1 tablespoon granulated sugar

For the peanut butter filling:

3/4 cup creamy peanut butter

4 ounces cream cheese

1/3 cup powdered sugar

1 tablespoon vanilla extract

1/4 teaspoon kosher salt

3/4 cup cold heavy cream

Instructions:

Make the crust:

Place 6 tablespoons unsalted butter in a large microwave-safe bowl. Microwave on HIGH until just melted, about 40 seconds.

Break 12 full sheets graham crackers and place in the bowl of a food processor fitted with the blade attachment. Process until finely ground, about 30 seconds (about 1 1/2 cups).

Add the butter, 2 tablespoons granulated sugar, and 1/4 teaspoon kosher salt. Pulse until the mixture looks like wet sand and holds together when pinched between your fingers, 10 to 12 (1-second) pulses. Reserve 1/4 cup for garnish.

Transfer the remaining mixture to a standard 9-inch pie pan (not deep dish). Using a flat-bottomed measuring cup, press it evenly into the bottom and about 1 inch up the sides. Refrigerate while you make the fillings.

Start the chocolate filling:

Place 1 1/2 cups mini marshmallows, 1/4 cup of the heavy cream, and 1/4 teaspoon kosher salt in a large microwave-safe bowl. Microwave on HIGH in 30-second bursts, stirring between each, until the marshmallows are mostly melted, about 1 minute total.

Immediately add 1 cup semi-sweet chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Set aside to cool until barely warm to the touch, 20 to 30 minutes.

Make the peanut butter filling:

Wash and dry the food processor. Place 3/4 cup creamy peanut butter, 4 ounces cream cheese, 1/3 cup powdered sugar, 1 tablespoon vanilla extract, and 1/4 teaspoon kosher salt in the food processor. Process until well combined, about 1 minute.

Add 3/4 cup cold heavy cream and process until smooth and thick, 30 to 45 seconds. Be careful not to overprocess, as it can cause the fat to separate and appear curdled. Transfer 3/4 cup to a quart-size zip-top bag or pastry bag fitted with a star pastry tip and reserve for garnish. Transfer the remaining peanut butter filling into the chilled crust and spread into an even layer. Refrigerate while you finish preparing the chocolate filling.

Finish the chocolate filling:

Place the remaining 3/4 cup cold heavy cream and 1 tablespoon granulated sugar in a large bowl and whisk until stiff peaks form, about 2 minutes. Transfer 1/4 of the whipped cream into the cooled chocolate mixture and stir to lighten the mixture. Add the remaining whipped cream and gently fold just until no streaks of cream remain.

Transfer the chocolate filling over the peanut butter filling and spread into an even layer. Pipe the reserved peanut butter filling decoratively around the border of the pie. Lightly sprinkle the reserved graham cracker crumbs around the edge of the peanut butter border. Refrigerate uncovered until the filling is set, at least 6 hours or up to overnight.

Recipe Notes

Make ahead: The crust can be made ahead, well wrapped, and refrigerated for up to 1 week or frozen for up to 3 months.

Storage: Leftover pie can be covered with plastic wrap and refrigerated for up to 5 days.

Several reviewers mentioned this but, this one was the most concise.

*My husband liked this, although my first bite put a frown on my face... TOO MUCH SALT... I am a baker, so I don't make no bakes very often, and I've never had Costco pie.. I was just looking for a chocolate/peanut butter recipe.. I knew when I saw this much Kosher in the recipe / that it seemed too much.. I should have trusted my gut... I will try recipe again .. but with no salt.

Amy · March 20, 2024, 07:09:26 AM

SLOW COOKER and INSTANT POT

Holy Moly Soup

Prep Time: 20 minutes Cook Time: 4 minutes (plus 5 minute NPR) Yield: 6 servings .
Instant Pot or Crockpot potato, cheese and sausage soup with tons of flavor!

Ingredients

1 pound Jimmy Dean sausage
2 Tbsp dried onion
3 cups chicken broth
1 1/2 pounds red potatoes, cut into half inch cubes
1 cup frozen sweet corn
1 (10 oz) can Rotel diced tomatoes with green chiles
Pinch of red pepper flakes
1/2 tsp black pepper
1/2 cup sour cream
1/2 cup shredded sharp cheddar cheese
Cook Mode Prevent your screen from going dark
Instructions
Instant Pot Instructions:

Turn Instant Pot to saute setting. When display says HOT add in the sausage and break it up. Brown for about 5 minutes and drain off excess grease. Stir in the onion.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Dump in the potatoes, corn, Rotel, red pepper and black pepper.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
In a bowl stir the sour cream and 1 cup of the hot liquid together (to temper the sour cream). Then stir the sour cream mixture into the soup. Stir the cheese into the soup.
Ladle into bowls and serve.
Slow Cooker Instructions:

Heat a pan over medium high heat. Add in the sausage and break it up. Brown for about 5 minutes and drain off excess grease. Add to the slow cooker.
Stir in the onion, broth, potatoes, corn, Rotel, red pepper and black pepper.
Cover and cook on low for 4 hour, or until potatoes are tender.
In a bowl stir the sour cream and 1 cup of the hot liquid together (to temper the sour cream). Then stir the sour cream mixture into the soup. Stir the cheese into the soup.
Ladle into bowls and serve.

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