Creamy Potato Soup

Ingredients:

  • 1 pound of bacon, cut into 1′ pieces
  • 1/4 cup bacon grease
  • 1 cup onion, chopped
  • 1/4 cup flour
  • 1/4 teaspoon thyme
  • 3 cups low sodium chicken broth
  • 3 cups milk
  • 2 pounds of potatoes, cut into 1/2′ pieces
  • 1 cup shredded sharp cheddar cheese
  • 8 ounces sour cream

Directions:

  1. In a  large pot, fry bacon until crispy and reserve 1/4 cup of the bacon grease.
  2. Take the bacon out and drain on a paper towel.
  3. With the grease in the pot, sautee the onion and thyme until soft.
  4. Sprinkle the flour in and whisk together for about 1 minute.
  5. Add the chicken broth and stir to combine.
  6. Add the potatoes and milk.
  7. Let come to a boil and then reduce to a simmer.
  8. Simmer about 15 minutes or until the potatoes are soft.
  9. Stir in the sour cream and cheese.

Adapted from:  http://sugarapron.com/2015/11/02/creamy-potato-soup/

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Italian Wedding Soup

Ingredients:

  • 1 pound ground beef
  • 2 eggs
  • 1/4  cup breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons dried basil
  • 3 tablespoons minced onion
  • 2 teaspoons pepper
  • 2 teaspoon salt
  • 3 quarts chicken broth
  • 1 bag frozen spinach, well drained
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup small pasta

Directions:

  1. In a bowl, combine ground beef, eggs, cheese, basil, onion, pepper and salt.
  2. Mix well with your hands.
  3. Using a tablespoon, scoop out meatball mixture and form into balls.
  4. In a large pot, bring the chicken broth to a boil.
  5. Once boiling, add in the meatballs, spinach, carrots and celery.
  6. Cook until the meatballs are done through.
  7. Add in the pasta and cook according to package directions.

Adapted from:  http://allrecipes.com/recipe/13434/mamas-italian-wedding-soup/

Chicken Fajita Casserole

Ingredients:

  • 1 rotisserie chicken
  • 1 cup diced onions
  • 1 cup diced peppers
  • 2 cans Ro*Tel fire roasted tomatoes
  • 8 ounces sour cream
  • 2 cups instant rice (Such as Minute Rice)
  • 1 can cream of chicken soup
  • 1 1/2 cups low sodium chicken  broth
  • 1 package of fajita seasoning
  • 8 ounces Mexican blend cheese

Directions:

  1. Shred the chicken into a bowl.
  2. Saute the onions and peppers in oil until softened.
  3. In a large bowl, combine onions, peppers, tomatoes, sour cream, rice, soup, broth, fajita seasoning and half of the cheese.
  4. Carefully fold in the chicken.
  5. Put in a greased 9×13 pan.
  6. Bake at 350 for 25 minutes.
  7. Take out of oven and sprinkle the remaining cheese over the casserole.
  8. Return to the oven and bake for another 5 minutes.

Au Gratin Potatoes

Ingredients:

  • 4 potatoes, sliced on a mandolin
  • 2 onions, sliced into rings
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 8 ounce bag of cheddar cheese
  • salt and pepper to taste

Directions:

  1. Slice potatoes and onion into about 1/4 inch pieces using a mandolin.
  2. In a greased baking dish layer potatoes and onions, beginning with potatoes.
  3. In a skillet, melt the butter.
  4. Add the flour and whisk together.
  5. Let brown slightly to cook out the flour.
  6. Add milk and let thicken slightly.
  7. Add cheese, salt and pepper and stir well.
  8. Pour cheese sauce over the potatoes.
  9. Bake at 375 for 1.5 hours.

Source:  http://allrecipes.com/recipe/15925/creamy-au-gratin-potatoes/

Easy Peasy Mac ‘n Cheesy

Ingredients:

  • 1 pound elbow macaroni or shells
  • 1 egg
  • 4 tablespoons butter
  • 1/4 cup flour
  • 2 1/2 cups milk
  • 2 teaspoons yellow mustard
  • 1 pound cheese, shredded

Directions:

  1. Cook pasta in salted, boiling water until al dente then drain.
  2. In a small bowl, beat the egg and set aside.
  3. In a large pot, melt the butter.
  4. Sprinkle in the flour and whisk to combine.
  5. Cook the butter/flour mixture for a couple of minutes.
  6. Add the milk and cook for 5 minutes or until thickened.
  7. Add the mustard and whisk to combine.
  8. Take about a cup of your sauce and add it to the bowl with the egg.
  9. Whisk as you add as to not scramble the egg.
  10. Transfer the sauce/egg mixture back into the pot.
  11. Add your cheese and stir well.
  12. Add in the drained pasta and stir to combine.
  13. Pour into a buttered 9×13 pan and bake at 350 for 20-25 minutes.

Source:

http://www.foodnetwork.com/recipes/ree-drummond/macaroni-and-cheese-recipe.html

Stuffed Pork Tenderloin

Ingredients:

  • 2 whole garlic ears
  • Drizzle of olive oil
  • 2 pork tenderloins
  • 8 oz. cream cheese (at room temperature)
  • 1 bunch, fresh chives, finely chopped
  • 8-12 slices bacon

Directions:

  1. Slice the top off of each ear of garlic.
  2. Drizzle with olive oil.
  3. Place in foil tent and bake at 350 for 1 hour.
  4. While garlic is roasting, remove excess fat from pork tenderloins.
  5. Butterfly the tenderloins by cutting lengthwise down the middle
  6. being careful not to cut all the way through.
  7. Cover with plastic wrap and pound with mallet till ½ to ¾ inch thick.
  8. When garlic is done, squeeze the roasted cloves out onto the tenderloins and spread into the meat.
  9. Divide cream cheese in half and spread over the tenderloins.
  10. Spread chives over the cream cheese.
  11. Roll the tenderloins up and wrap with bacon, securing the bacon in place with toothpicks.
  12. Smoke the tenderloins indirect at 250-275 for 75-90 minutes until the bacon is done and the pork has reached at least a minimum internal temperature of 145 degrees.
  13. Remove from heat and let rest for 10 minutes.

Source:  https://grillinfools.com/blog/2013/01/30/bacon-wrapped-stuffed-pork-tenderloins/

Creamy Mushroom Risotto

Ingredients:

  • 1 ounce dried mushrooms
  • 1 cup boiling water
  • 3 tablespoons olive oil
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1 cup chicken stock, heated
  • 1/2 cup dry white wine
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • 8 ounces fresh crimini mushrooms, chopped

Directions:

  1. Place mushrooms in a bowl and pour the boiling water over them.
  2. Cover and let sit for 10 minutes.
  3. Heat the oil in a large saucepan over medium heat.
  4. Add the shallots and sweat until they start to turn translucent in color.
  5. Add rice and stir until all the grains are covered with oil.
  6. To the rice, add the stock and wine.
  7. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly.
  8. Add the mushrooms with their liquid to the pot.
  9. Add salt, raise heat to medium-high, and bring to a simmer.
  10. Stir well and reduce the heat to low.
  11. Cover and cook for 20 minutes, stirring once more after 10 minutes.
  12. Remove from heat and stir in the butter and cheese.

Adapted from: http://www.foodnetwork.com/recipes/dave-lieberman/creamy-mushroom-risotto-with-rosemary-grilled-pork-tenderloin-recipe.html

Bacon and Cheese Stuffed Chicken Breasts

Ingredients:

  • 2 good sized chicken breasts
  • 1 sleeve of Ritz crackers
  • 3/4 cup of Italian Blend shredded cheese
  • 1 medium onion
  • 1/2 pound bacon
  • 2 tablespoons spicy brown mustard
  • 1 egg
  • 1 teaspoon Italian seasoning
  • 1 teaspoon black pepper

Directions:

  1. In a skillet, cook the bacon until crispy.
  2. Drain on a paper towel and reserve the rendered fat.
  3. In the same skillet, brown the onions.
  4. Drain off the excess fat and set aside.
  5. Meanwhile, in a flat bowl, crush the crackers and season with Italian seasoning and pepper.
  6. In another bowl, combine the mustard and the egg and set aside.
  7. In yet another bowl, combine the bacon, cheese and onion.
  8. Cut a pocket in each chicken breast and stuff with the bacon mixture.
  9. Dip in the egg and then dredge in the crackers.
  10. In a 400 degree oven, bake the chicken 30-40 minutes or until an instant read thermometer reads 165 degrees.

Source:  My kitchen

Bacon Wrapped Stuffed Chicken Breasts

Ingredients:

  • 4 chicken breasts
  • 1 pound bacon
  • 8 ounce bag spinach
  • 4 ounces mushrooms, thinly sliced
  • 1 cup Swiss cheese, shredded
  • 1 teaspoon garlic, minced
  • 1/2 cup ham, finely diced
  • 1 teaspoon black pepper
  • olive oil
  • chicken rub or seasoning

Directions:

  1. In a skillet, briefly saute the garlic in olive oil.
  2. Add the spinach and cook until it is wilted down.
  3. Drain the excess moisture from the spinach.
  4. In the same skillet, add a bit more olive oil and saute the mushrooms.
  5. In a separate bowl, combine the spinach, mushrooms, cheese, ham and pepper.
  6. Cut a pocket into each chicken breast and season with pepper and the chicken seasoning.
  7. Stuff the filling into the breasts.
  8. Wrap each breast with bacon (2-3 strips).
  9. Bake or grill until the chicken reaches 165 degrees.

Adapted from: http://www.traegergrills.com/recipes/detail/304

Family Picnic Taco Salad

Ingredients:

  • 1 32 ounce can refried beans
  • 1 cup prepared guacamole
  • 1 16 ounce container sour cream
  • 4 teaspoons taco seasoning
  • 1 cup chunky salsa
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1/2 head lettuce, shredded
  • 1 8 ounce bag of shredded Mexi-blend cheese

Directions:

  1. In a small bowl, mix the sour cream and taco seasoning together and set aside.
  2. Spread the beans in a 9 x 13 foil pan.
  3. Add a layer of the guacamole.
  4. Spread the sour cream mixture over the guacamole.
  5. Next pour the salsa on and spread in an even layer.
  6. Add the onions, peppers and lettuce in separate layers.
  7. Finally, sprinkle the cheese over the top.
  8. Serve with tortilla chips.

Source: My kitchen