Stew

I posted this on my blog, but I wanted to share it here too. I hope you enjoy.

1 lb. ground beef
1.5 tsp salt divided
1/4 tsp pepper
4 med. potatoes, peeled and cut into chunks
4 med carrots peeled and cut into slices
1 lg onion chopped (or pureed if you are me)
1 C. ketchup
1 C. water
1.5 tsp vinegar
.5 tsp basil

In a bowl. Combine beef, 1 tsp salt and 1/4 tsp pepper; mix well. Shape into 1-inch balls. In skillet over medium heat, brown meatballs on all sides; drain. Place potatoes, carrots, and onion in crock pot. Top with meatballs. Combine ketchup, water, vinegar,basil, and remaining salt and pepper. Pour over meatballs. Cover and cook on high for 4-5 hours, or until the vegetables are tender.

Puerco y Papa (Pig & Potato) Cheese Chowder

3 medium russet potatoes, diced

2 tablespoons butter

1 teaspoon each garlic and onion powder

salt and pepper

3 cups water

2 cups whole milk, 1/2 and 1/2 or cream

3 cups shredded mexican cheese blend

6 slices cooked bacon cut into 1/2 inch strips

3 slices cooked dinner ham, chopped

1 small can diced green chilis

In a large pot (nonstick) melt butter and add potatoes. If you want to use raw bacon, cook it in the pot, leave about 2 tablespoons of the grease in the pot and omit the butter. Add salt and pepper, onion and garlic powder and cook potatoes in butter or bacon grease for about 10 minutes, stirring occasionally. Add water and boil until potatoes are almost done. Lower heat to medium and stir in milk and add cheese. Stir until cheese is melted and then add cooked bacon and ham (I used spiral sliced ham I had frozen after Christmas). Add green chilis and cook until meat is heated through.

I just made this recipe up last night so if something doesn't make sense feel free to leave a comment about it and I'll try to help. I'm not a professional :)

The Best Feeling...

Have you ever tried an entirely new meal for dinner and had it turn out crappy? Well, that seems like every other day for me...But have you ever tried something new and had it become an instant favorite! That was my night last night, and I'm still loving it!

There are two recipes for this meal, both were relatively easy. Here they are:

Chicken Tortellini Soup

4 cans Swanson's chicken broth
1 can condensed cream of chicken soup + 1 can water
2 cups cubed cooked chicken
1 cup chopped onions
1 cup sliced carrots
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
2 cloves garlic, finely chopped
1 package frozen cheese tortellini
2 crowns fresh broccoli
1/4 cup grated Parmesan cheese, if desired

Place broth, soup, and water in large soup pot. Add herbs, onions, and garlic, and bring to a boil. Add chicken and carrots, and cook for 5 minutes. Cut broccoli from the stems; add tortellini, broccoli, and cheese to soup. Let cook until broccoli is tender and tortellini begins to float. Serve and enjoy!

HINT: I don't like to take the time to pre-cook my chicken, so before adding the carrots I throw in several raw frozen chicken breasts and let them cook. Once they are cooked through, I take them out and chop them up, then put back in the soup and resume with adding the carrots. The original recipe suggested using the roasted chickens you can get at the grocery store deli, for a quicker prep.


Overnight Soft Herb Rolls

1 pkg active dry yeast (about 1 TB)
1/4 cup cool water
3 TB sugar
1 tsp table salt
1 TB each minced flat-leaf parsley, fresh dill, chives, and rosemary
2 TB melted butter
1 large egg plus 1 TB lightly beaten egg, divided
1 cup milk or half-and-half
3½-3 3/4 cups flour
About 1 TB coarse salt

In a large bowl, sprinkle yeast over cool water (about 70°). Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add 3¼ cups flour and stir to moisten.
Knead dough on a lightly floured board until elastic and not sticky, 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal balls; place in a well-buttered 9" square baking dish.
Let dough rise in a warm place until doubled, 45-60 minutes. Meanwhile, preheat oven to 350°. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25-30 minutes.
Make ahead: Prepare through step 21; immediately wrap airtight (do not let rise) and chill up to 1 day. Proceed with step 3. Rising may take longer after refrigeration.

HINT: I didn't start these early enough to just let them rise, so I covered them with a papertowel and put them in the oven at 170° for 15 minutes. They still weren't double, but my soup was almost done, so I turned the oven up and let them bake. They doubled just find during baking, and they were pretty good. If you can let them rise, they would probably be a little fluffier.

Clam Chowder

2 cans minced or chopped clams
1 c. onions, chopped fine (or dried onion)
1 cube butter
4 c. milk (or part milk, 1/2 & 1/2, or cream)
1 c. diced celery
2 cups diced potatoes
1/2 c. flour
1 1/2 t. salt
Dash of salt, pepper, and sugar

Drain juice of clams and pour over vegetables and cover with water. Simmer until tender. In another pan, melt butter, add flour and then milk, gradually. Bring to a boil. Mix undrained vegetables into the white sauce and add the clams. Makes approximately 8 servings.

Ham and Cheese Soup

Make this tonight. You'll thank me. Then curse me in the morning when you step on the scale.

2 Cups diced potatoes
1 Cup chopped onion
1 Cup grated or chopped carrot
1 Cup chopped celery
2 cans chicken broth
1/2 Cup butter
2/3 Cup flour
1 quart half & half (or 1 qt milk with 3Tbs butter)
1 lb Velveeta, cubed
2 Cups diced ham

Boil veggies in the broth until almost tender. Melt butter and add flour. Put 1/2 of half and half in soup, then add melted butter and flour. Stir or whisk until dissolved. Add rest of half and half. Heat until thick. Add cheese and let melt into soup. Add ham. DO NOT LET BOIL!

Microwave White Chicken Chili

Yes, it really is chili made in the microwave. And it's one of our new favorite recipes. I got it from Pampered Chef...one of my favorite places to get cookbooks!

This recipe calls for 3 HEADS of garlic, which sounds ludicrous, but it's really quite delicious. You roast the garlic in the microwave first, so it only gives the chili a VERY faint garlic flavor. It's fabulous and fast, and my kids loved it. Here it is:

Microwave White Chicken Chili

3 whole heads garlic (about 48 cloves) unpeeled
3/4 tsp salt, divided
3 TB olive oil, divided
2 poblano peppers (These are great big, dark green peppers you can find with all the other peppers. They are pretty mild...much like a green bell pepper)
1 medium onion
1 1/2 lb boneless, skinless chicken thighs or breasts
2 TB Pampered Chef Southwestern Seasoning Mix (use taco mix and omit salt, if you don't have this spice)
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa verde

1- Slice about 1/4 inch off the pointed top of garlic heads to expose cloves. Place garlic cut-side up in microwave safe bowl. Sprinkle with 1/4 tsp salt and drizzle with 2 TB of the oil. Cover bowl and microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.

2- Meanwhile, finely dice peppers and chop onion. Combine peppers and onion in large, microwave safe casserole dish (recipe calls for PC Deep Covered Baker Stone). Trim and finely dice chicken; add chicken, seasoning mix, remaining 1 TB oil and remaining 1/2 tsp salt. Mix well. Microwave, covered, on HIGH 4 minutes; stir to separate chicken.. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

3- MEanwhile, gently sqeeze cooled garlic from head into bowl (discard skins); mash garlic. Add beans and salsa t obatter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Okay, that's it. It might look complicated, but it's really very simple, and it cooks dang fast. You can add grated cheese, sour cream, cilantro, lime juice, or diced avacado to your bowl of chili. I actually liked it best with some sour cream (tones down the spicy) and some Monterey Jack cheese. Yummy! Enjoy! :-)

Mexican Butternut Squash Soup

Ingredients

• 2 tablespoons olive oil
• 1 cubed, peeled butternut squash
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 1 (4.5-ounce) can chopped green chiles
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 can vegetable broth and 1 can water
  
• 1 (15.5-ounce) can whole-kernel corn, drained
• 1 can black beans (or 1 1/2 cups cooked black beans)
  
• 1/4 cup fresh lime juice
• 2 tablespoons minced fresh cilantro

Preparation

Heat oil in a large pot over medium-high heat. Add squash and next 6 ingredients (squash through chili powder) Sauté 5 minutes. Add broth, corn and black beans; bring to a boil. Reduce heat and simmer 35 minutes or until vegetables are tender. Stir in lime juice and cilantro. Also very good with chicken or turkey.

Chicken Tortellini Soup

2 cans (14 1/2 ounces each) chicken broth
2 cups water
1 1/2 cups frozen mixed vegetables
3 boneless skinless chicken breast halves, cut into 1-inch cubes
1 packages (8-9 ounces) refrigerated cheese tortellini
2 celery ribs, thinly sliced
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic salt
1/4 tsp pepper

In a 3-quart saucepan, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Serve with breadsticks, french bread, rolls, or salad. Makes 8 servings