3 cups broccoli florets, chopped
4 cups chicken broth
1 cup matchstick carrots
1/2 onion, diced
2 cloves of garlic, minced
4 Tbsp butter
4 Tbsp flour
1 cup heavy cream
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp nutmeg
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp black pepper
In a medium pot place the chicken broth, broccoli, diced onions, minced garlic and carrots. Bring to a boil and let boil stirring occasionally until veggies are tender about 7 minutes.
In a medium stock pot place butter and flour, whisking constantly on medium heat until butter is melted with flour (your roux). Remove from heat and slowly pour your broccoli mixture into your butter/flour roux, mix well. Slowly add your heavy cream, place pot back on the stove on low, uncovered and let simmer. Once it has begun to simmer add your garlic and onion powder, nutmeg, cayenne and salt and pepper. stir till combined. While stirring constantly add your cheese.
Simmer on Low/Med for about 7 minutes stirring occasionally. Serve your soup with a little cheese sprinkled on top and a side of crackers and ENJOY.
Preheat oven to 425 degrees.
2 sheets puff pastry thawed
4 (6inch) pie tins
3 chicken breasts, cooked and shredded or 1 rotisserie chicken
2 cans cream of chicken soup plus 1 can of water
1 bag frozen peas and carrots, thawed
1 can diced potatoes
1 tsp water
In a sauce pot place cooked chicken meat, 2 cans of soup plus 1 can of water, and veggies. Heat over medium heat until warmed through. Once your filling mixture is warm fill your pie tins with your filling. Cut your puff pastry to cover each of your pot pies with about 1/2 inch hangover, crimp the puff pastry dough over the edge of the pie tin. Brush each pie with egg wash ( 1 egg beaten with 1 tsp water) and then make a few small slits on top of each pie. Place on a cookie sheet and bake at 425 degrees for 25 minutes or until tops are golden flaky brown. Remove from oven and ENJOY!! 🙂
1-1/2 pounds thinly sliced Ribeye
salt and pepper to taste
1/2 tsp onion powder
4 Tbsp flour, divided
2 white onions, sliced in rings thinly
2 green bell peppers, sliced thin
1 tsp sugar
1 package mushrooms
1/2 tsp dried thyme
1/4 cup white wine
2 cloves garlic, chopped
4 cups (32ounces) beef stock, hot
4 bread bowls, centers hallowed out
8 slices cheddar cheese
Place sirloin in a bowl season with salt and pepper and onion powder. Place 2 Tbsp of flour in bowl with sirloin and toss to coat.
In a stock pot add 3 Tbsp olive oil and heat over medium high heat, add sirloin in 2 batches and sear, remove and place on plate, sear second half of sirloin.
Once your are done searing the sirloin, in the same pot add your onions and green peppers and 1 tsp sugar, allow onions to caramelize and green pepper to soften. Add Mushrooms and white wine and let them cook down. Add garlic and thyme.
Sprinkle 2 Tbsp of flour on top of your veggies and then slowly stir in Hot Beef Broth. Let Simmer 10 minutes
Preheat oven to broil.Place Bread Bowl and tops on a parchment paper covered cookie sheet. Ladle Cheesesteak mixture into each bread bowl top with 2 pieces of cheddar cheese each. Place under broiler watching carefully not to burn put just until bread bowl edges are toasty and cheese is bubbly. ENJOY!! 🙂
This recipe was adapted from the cozy apron
6 cups Chicken Broth
1 cup Water
20 Frozen Pot Stickers or 20 Fresh Pot Sticker https://crumbsinmymustachio.wordpress.com/2013/07/31/Pot-Stickers/
16 ounces Frozen Stir fry blend veggies or fresh veggies of your choice
1 Tbsp minced ginger
2 sauce packets (from frozen potsticker package) or 1/4 cup of dipping sauce from fresh potsticker recipe
2 Tbsp cornstarch
3 green onions chopped
Combine Broth and water in a large sauce pot and bring to a boil. If you are using fresh veggies add them now and cook till soft. If using frozen veggies add after broth boils with potstickers (fresh or frozen) and ginger, return to a boil. Reduce heat to medium low simmer 5 minutes, stirring occasionally.
Mix sauce and cornstarch. Stir into soup, simmer about 2 minutes or until soup thickens a little. Add green onions. Season with salt and pepper to taste and ENJOY 🙂
In a stock pot
64 ounces vegetable broth
2 ounces tomato sauce
1 can sweet corn, drained
1 can peas, drained
1 can cut green beans, drained
1 can diced carrots, drained
1 can Lima beans, drained
1 cup alphabet noodles
Place everything in your stock pot, bring it to a boil. Turn heat down to low place lid on pot and let simmer 60 minutes.
52 ounces Chicken Stock (recipe to follow) or you can use your favorite store bought stock
6 carrots, peeled and cut into coins
1 head of celery, chopped
4 skinless boneless chicken breast cooked and chopped into bite size pieces
1/2 cup rice
salt and pepper to taste
Place stock, carrots, celery and cooked chicken into a large stock pot. Bring to a boil. Place lid on pot and turn down heat. Let simmer until veggies are tender about an hour. Add rice bring back to a boil and let simmer about 20 minutes until rice is cooked. Add Salt and pepper to taste.
Chicken Stock Recipe
In a slow cooker add
3 pounds chicken wings
3 quarts water
2 chicken bouillon cubes
1 large onion,chopped
1 clove garlic, smashed
1 tsp salt
Cook on low 7-8 hours. Strain out chicken, onion and garlic. Stock is ready to use or place in the fridge for use the next day or in the freezer so you can just defrost when you are ready to use. I keep stock in my freezer on hand most of the time. If you don’t have time to make stock you can also use you favorite store bought stock. 🙂