Tag Archive | dinner

Potato and Onion Soup

Two slow cooker soups you will enjoy. I made these on Friday and Saturday. They were delicious and I have enough left over for a few more lunches bottled them in canning jars and they sealed didn’t have to process 😀 ~ Enjoy!

Potato Soup

 Cooks in slow cooker 6 hrs on high and 10 hrs on low Prep Time: 20 Min Cook Time: 6 Hr

Ingredients:

5 lb russet potatoes, washed but not peeled diced into 1/2 in cubes
1 medium yellow onion, diced
10 clove garlic, minced
8 c chicken stock or broth
16 oz cream cheese, softened
1 Tbsp seasoned salt
bacon, shredded cheese for garnish
Directions:

1 Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
Cook on high for 6 hours or low for 10 hours.
2 Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
3 (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
Stir well, top with your choice of garnishes & enjoy!
Serves: 8 bowls of soup Prep Time: 10 Min Cook Time: 6 Hr

Onion Soup


Ingredients:

6 medium sweet onions, thinly sliced
1 clove garlic, minced
2 Tbsp butter, unsalted
2 can(s) beef broth, 14 ounce
2 tsp worcestershire sauce
1/4 tsp freshly cracked black pepper, or to taste
8 slice french bread, 1 inch thick
8 slice swiss or gruyere cheese
1/4 c dry sherry, if desired
Directions:

1 In a large skillet, cook onions and garlic on low heat in hot butter for about 20 minutes and stir several times.
2 Transfer onion mixture to a 5-quart crockpot. Add beef broth, Worcestershire sauce and 1 cup water. Cover and cook on low for 6 hours or on high for 3 hours.
3 Before serving soup, toast bread slices with cheese slice on top. (Broil for 3 minutes or until cheese is light brown and bubbly).
4 Ladle soup into bowls and top with toast.

Makes: 8 servings

I’m trying to put a cookbook together of just slow cooker meals; they are the best as you can put the ingredients in and leave to cook while you go about doing other things.

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My Home made Sauce for spaghetti, Lasagne and Chili

mmmmmm hubby loves. This is a recipe from memory and is very versatile for 3 different dishes that I have shared. Just 4 U! There are all kinds of variations, depending on your taste. I have made this lasagne with home made noodles. It is very filling and great for any family meal, get together or potluck. My family loves it! Makes a great spaghetti dinner and an awesome chili. Much love from my kitchen to yours. Enjoy!
Ingredients

IMGA0180

Lasagne

MAKING THE SAUCE, FOR SPAGHETTI, CHILI, LASAGNE
3 lb ground beef
4 clove garlic
1/2 Tbsp garlic salt
1 1/2 Tbsp minced onion or 1 fresh
1/2 Tbsp onion powder
1 1/2 Tbsp taco seasoning mix (home made)
1 1/2 Tbsp italian seasoning
1/2 c parmesan cheese
14 1/2 oz can(s) stewed tomatoes
26 1/2 oz can(s) pasta sauce any kind
LASAGNE
12 oz cottage cheese, small curd
2 eggs beaten
16 oz lasagna noodles, uncooked
1 pkg 8 oz mozzarella,provalone,parmesan,asiago,fontina and romano cheese shredded
1 pkg 8 oz mexican shredded cheddar,monterey jack with jalapeno peppers
CHILI
1 can(s) pinto beans, drained
1/2 Tbsp red pepper flakes
1 can(s) pork and beans, any kind
Directions

Cook the beef and drain off fat return to pot for spaghetti and add all the ingredients for the sauce mix well on medium heat then lower temperature to simmer for as long as you wish. Cook your spaghetti noodles.
FOR LASAGNE: Cook and drain beef and let cool, add all ingredients as for the sauce plus the cottage cheese, beaten eggs. Place a portion of the sauce on the bottom of a 9 x 12 glass casserole dish and a 8 x 10 casserole dish.

Step 2 LASAGNE: Layer noodles, meat and cheese. You should be able to get 2 layers in each dish. Add 1 1/2 cups water to the larger dish and 3/4 cup to the smaller cover with tinfoil and cook for 45 mins. to 1 hour at 400 degrees.You can lower the temperature to 375 at any time during cooking.

FOR CHILI: Follow instructions for the sauce cook drain the meat and then add it back to the pot.. may need a larger dutch oven because we have to add the pinto beans into the sauce along with extra spice (red pepper to taste) medium heat till almost boiling turn down to simmer for as long as you like to cook the spices.. about 15 minutes before serving add the can of pork and beans to the pot.
Variation: serve topped with shredded mexican cheddar.

Chicken wings with a Twist

Pretty much every Friday I make Wings! Some people fry them. I have done it that way too!This is how I do it!
You can use this as a side dish or part of your main meal by adding your cooked vegetables and also depends on how many you are cooking for. You can even add these on the side with Pizza Pasta .. any thing goes,

Ingredients:

2 lb chicken wings
seasoned salt
cajun poultry seasoning or regular
garlic powder or salt
honey
buffalo wing sauce or any hot sauce

Prep Time
10-15 mins
Cook Time
1 hour 15

Directions:img_2359_398

1 Wash all chicken parts and place on oiled sheet. You can use tin foil(but it will stick during the last part of the cooking so you have to watch). Glass 11×12/9×12 casserole dish will work.
*Note: Food Safety requires you to wash all surfaces utensils etc including your hands with soap and or bleach for surfaces/cutting boards.
2 Sprinkle evenly your seasoned salt. (poultry seasoning optional)Cook for 30 minutes at 375-400 degrees. Turn over and repeat seasoning adding in the others if you wish. You may have to add a bit more oil. Keep checking it for the last 30 minutes at 375 degrees Make sure it is done. Cooking time varies from oven to oven and altitude.
3 Ok so 15 more minutes on lower heat about 325-350 but add your hot sauce at this point. Those that like the honey garlic can add that in to 1/2 the recipe so you have a pan 1/2 and 1/2 sweet and hot. Or use another variation and add your favorite barbecue sauce. It is ready to serve.
4 More Variations:Serving with an added sauce or dip:Blue cheese dressing for the Hot wings or Ranch(cools it off)or Make your own!

 

Corn Bake Casserole

Maize plants in maize field

Maize plants in maize field (Photo credit: IITA Image Library)

 

Take 2 cans of whole corn & 1 can creamed corn mix 1 egg and 1/2 cup canned milk and pour into the corn
Then take bacon cooked(as much as you like) and crumble it up and mix it in, as well as 1/2 a small chopped onion
add salt and pepper to taste
Take 1/2 cup cheddar cheese and mix in
Grease a casserole dish pour in corn mixture top w/ cheese and bake for 30 min in a 375 degree oven or until golden on top

Southern Fried Chicken

If your entertaining, got company this is the ticket … then have a side dish, a green

English: Fried Chicken - breasts. I used Drake...

English: Fried Chicken – breasts. I used Drake’s Cripsy Fry and deep fried them)or wings) to crispy perfection. No seasoning needed, in the mix. I did add crushed black pepper after done. I sometimes use or mix Crispy Fry as an alternative mix. (Photo credit: Wikipedia)

macaroni or potato salad to go with.

Ingredients (for buffet-style serving):

11 pounds chicken parts, washed and dried with paper toweling (I used breasts, wings, thighs, and legs.)
salt, to taste
freshly ground black pepper, to taste
flour, as needed (about 1 ½ cups)
peanut oil, as needed (I used ¼ cup for a 13 ½-inch cast iron skillet.)
butter, as needed (I used 1 tablespoon butter for a 13 ½-oz. cast iron skillet.)

Prepare chicken by washing, drying, and removing excess fat, gristle, etc. Salt, to taste, working the salt into the chicken, using your hands. Place 1 ½ cups flour in a gallon-sized zip-lock bag. Dip each of the salted pieces individually into the bag of flour, and shake to coat. Set coated chicken pieces aside. Heat ¼ cup peanut oil in a large cast iron skillet over medium heat. Add 1 tablespoon butter, and continue to heat until a pinch of flour sizzles in the hot oil/butter combination. Now, place a single layer of salted and flour-dredged chicken in the hot oil. Brown on the bottom side, and then turn each piece. Place the skillet in a 400 to 450 degree oven. Oven fry the chicken for about 10 minutes, then turn each piece over. Continue to oven fry the chicken until crisp and golden. Chicken must be cooked all the way through, with no pink showing! Remove the skillet of chicken from the oven, and place each piece of fried chicken on a tray covered with paper toweling to drain. Repeat this process with additional peanut oil and butter, until all salted, flour-dredged pieces are done. Serve the chicken in a large container (such as a rectangular foil pan) with the rest of your buffet. These 11 pounds of chicken made 25 large pieces, enough to feed quite a crowd of people! I hope you like my Crispy Southern Fried Chicken!

TACO CASSEROLE

 

Nacho Cheesier flavor Doritos

Nacho Cheesier flavor Doritos 

1 BAG DORITOS
1 POUND GROUND BEEF
1 PACK TACO SEASONING
1 SMALL ONION
1 CAN ROTELL TOMATOES
1 CAN RANCH STYLE BEANS
1 PACKAGE SHREDDED CHEDDAR CHEESE
BROWN ONION & BEEF IN SKILLET. DRAIN WELL, ADD SEASONING AND BROWN 5 MORE MINUTES. CRUSH DORITOS AND ADD 3/4 OF BAG TO BOTTOM OF DISH.ADD GROUND BEEF & BEANS. IN BOWL MIX ROTELL AND CREAM SOUP POUR OVER BEANS & MEAT. ADD SHREDDED CHEDDAR TO TOP. USE OTHER CRUSHED CHIPS ON TOP OF CHEESE. BAKE AT 350 FOR 15 TO 20 MINUTES. IF YOU HAVE EXTRA CHEESE ADD TO TOP THE LAST 5 MINUTES OF COOKING.