Instant Pot Chicken Noodle Soup I love chicken noodle soup and not just when I’m ill. I usually have some warm, crust bread with mine. Instant Pot Chicken Noodle Soup Print Prep time 10 mins Cook time 20 mins Total time 30 mins […]
Month: December 2018
Instant Pot Minestrone
This is one of my favorite soups. It freezes well, too.
- 1 can kidney beans drained
- 1 can garbanzo beans drained
- 32 oz chicken or beef broth
- ½ onion sliced or diced, your preference
- 2 stalks celery diced
- 3 carrots, sliced (but don't make them too thin)
- 1 small zucchini, halved and sliced
- 1.5 c petite diced tomatoes
- 1 c uncooked shell macaroni (I used the little barrels)
- Dice all of your vegetables and put them into your Instant Pot or pressure cooker. Add your broth and uncooked noodles, stir gently and add any herbs/spices you'd like (I usually just add salt when it is done if I feel it needs a bit).
- Close lid and and steam valve, set to pressure high, for 3 minutes.
- Do a quick release.
- Carefully lift lid and serve topped with shredded parmesan and parsley if desired.
Instant Pot Beef Vegetable Soup I’m trying to post recipes that will help with all our New Year’s resolutions to eat healthier. I’m sure hoping that these Instant Pot soup recipes will work for everyone. Instant Pot Beef Vegetable Soup Print Prep time 10 […]
Instant Pot Split Pea Soup
It’s going to be chilly here in Northeast Texas and soup will sure taste good. So, I’ve been baking lots of soups in the Instant Pot and then freezing them. Makes it so much easier at suppertime.
- 2-3 smoked ham hocks frozen
- 10 cups water
- 1 lb dried split peas
- 1 onion diced
- 2 carrots peeled and diced
- 2 celery ribs diced
- 1 tablespoon dried thyme
- Place frozen ham hocks in pressure cooker and cover with 10 cups of water. Seal lid, bring to high pressure, and cook on high pressure for 30 minutes.
- Quick release the pressure to open the lid. Remove the ham hocks and transfer to a cutting board to allow to cool. Add split peas, onion, carrot, celery, and thyme to liquid in pressure cooker.
- Bring back to high pressure and cook at high pressure for 10 minutes. Once done, allow to naturally release the pressure.
- While the split peas are cooking, shred the meat from the ham hocks. Discard any bones and fat.
- The soup will appear thin at first, but once you stir it well and the split peas dissolve, it will thicken. If you prefer your soup to be even thicker, you can mash up the ingredients with a potato masher or process half of the soup through a blender on low speed and then recombine with the remaining soup. Prior to serving, add the shredded pork back in.
Ham & Bean Soup
This is great for using leftover ham if you don’t have the hocks or shanks. And, it makes your house smell good. I usually serve it with cornbread.
- *NOTE: Do NOT add salt until soup has cooked for an hour. Taste and add salt if needed.
- 1 lb Great Northern Beans Navy or Cannellini beans can be substituted
- Water to cover beans while soaking
- 4 cups chicken stock
- 4 cups water
- 1-2 lb ham hock or ham bone
- 1-2 lb ham shank
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 sweet yellow onion peeled & diced
- 5 carrots peeled cut into ⅛” slices
- 2 stalks celery cut into ⅛” slices (optional)
- 3 cloves garlic minced
- 1 teaspoon dried Parisien Herb or dried thyme
- 1 teaspoon dry mustard
- 1-2 teaspoons ground black pepper
- 1 teaspoon Kosher salt possibly, but taste first
- ½ teaspoon seasoned salt
- ½ teaspoon smoked paprika
- ¼ teaspoon nutmeg
- 3 bay leaves
- 4-6 bacon strips
- Rinse beans (remove any that are discolored). Fill a large pot half full with water and bring the water to a boil. Remove water from heat and add the beans. Place the lid on the pot and allow the beans to soak 2 hours, then drain the water.
- Heat 2 tablespoons olive oil & 2 tablespoons butter in Dutch oven or soup pot.
- Add carrots, onions and celery and sauté until tender.
- Add garlic and cook 30 seconds more.
- Add all soup ingredients except the beans to the vegetables and bring to a boil, then reduce temperature to LOW and simmer 1 hour. Stir periodically.
- Add the beans to the soup. Bring to a boil, then reduce temperature to LOW and simmer 2 hours or until the meat begins to fall away from the bones. Stir periodically.
- Remove the meat from the bones then place the meat back in the bean pot. Discard the bones.
- When ready to serve, remove bacon strips and bay leaves.
Twice Baked Potato Casserole
More recipes from the big recipe box. I found a whole lot of depression era recipes that I’m sure were from my Grandmothers. This one sounds really good.
- 8 medium potatoes, scrubbed and dried
- 2 tbsp olive oil
- 1 tbsp kosher or sea salt
- ¾ pound sliced bacon, cooked and crumbled
- 2 cups shredded sharp cheddar cheese
- ¾ cup mayonnaise
- ¾ cup sour cream
- 5-6 green onions, sliced
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Rub potatoes with olive oil and salt and place on baking sheet.
- Bake for 45-60 minutes or until tender when pierced with a fork, flipping halfway through.
- Let cool for 15 minutes.
- Preheat oven to 350 degrees.
- Cut potatoes into bite-sized pieces and place in a bowl. Its perfectly acceptable for the potato pieces to slightly fall apart.
- Stir in mayonnaise and sour cream.
- Set aside ⅓ cup cheese, 3 tbsp bacon, 2 tbsp sliced green onions for the top of the casserole. Stir in remaining ingredients.
- Spoon into a greased 9x13 baking dish. Top with reserved shredded cheese and bacon.
- Cover dish with foil and bake for 30 minutes, removing foil for the last 10 minutes.
- Top with the cheese, bacon and onions that you set aside; serve.
New England Chicken Pot Pie
I love pot pies. They’re easy to put together and so nice and warm on a cold day.
- 2 tablespoons butter
- 2 medium onions, diced
- 1 celery rib, diced
- 1 large carrot, diced
- 3 cups cubed (1-inch) cooked chicken
- 1½ cups fresh or frozen green peas
- 1 cup diced fresh mushrooms
- Salt and freshly ground black pepper
- ¼ cup vegetable shortening
- ¼ cup all-purpose flour
- 1½ cups chicken broth
- 1 cup half-and-half
- Biscuit Crust:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup chilled vegetable shortening
- 1 cup whole milk
- Grease a 2-quart casserole.
- Make the filling: Melt the butter in the casserole over medium heat, add the onions, celery, and carrot, and stir until the vegetables soften, about 5 minutes. Stir in the chicken, peas, and mushrooms, season to taste with salt and pepper, and set aside.
- In a heavy medium saucepan, melt the shortening over medium heat, sprinkle the flour over the top, and stir constantly for 3 minutes; don’t let the roux color. Remove from the heat and gradually add the broth and half-and-half, stirring constantly until well blended. Return the mixture to the heat and cook, stirring constantly, until the sauce thickens. Pour over the chicken and vegetables in the casserole.
- Preheat the oven to 425.
- Make the biscuit crust: In a medium bowl, whisk the flour, baking powder, and salt together. Add the shortening and cut it in with a pastry cutter or rub it into the flour with your fingertips until the mixture is mealy. Add the milk and stir just until the dough forms a ball. Transfer to a lightly floured work surface, knead about 8 times, then pat the dough out about ⅓ inch thick. Cut the dough to fit the top of the casserole, drape it over the filling, and secure the edges by crimping them. Cut a few vents in the top with a sharp knife and bake until the crust is nicely browned and juices are bubbling up through the vents, about 25 minutes.
JFK’s Favorite New England Fish Chowder I’m not one for fish or clam chowder, but this one comes out very good. President Kennedy loved this recipe. JFK’s Favorite New England Fish Chowder Print Prep time 20 mins Cook time 50 mins Total time 1 […]
As most of you know, I’m originally from New England – just north of Boston. So, I thought I’d add lots more recipes from home. Mom used to make this quite often. It’s so good. All my New England recipes are coming out of my big recipe box. These are recipes that my Mom and Gramma had.
- 6 cups milk
- 1⅓ cups grapenuts cereal
- 6 eggs
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- ½ cup sugar
- ½ teaspoon cinnamon or nutmeg
- Preheat oven to 350°.
- In a large pan over medium heat, scald the milk.
- Stir in the grapenuts cereal, remove from heat and let it cool slightly.
- In a medium bowl, beat the eggs, salt, vanilla extract, and sugar together and pour it into the milk mixture.
- Stir to blend all together, then pour this into a two-quart casserole dish.
- Sprinkle the cinnamon or nutmeg over the top.
- Place the casserole dish into a water bath. (Put the casserole dish into another larger pan filled with hot water one-half of the way up.)
- Bake for 60 minutes.
- Remove from the water bath and let cool on a wire rack.
- Store covered in the refrigerator.
- Serve cold, with or without whipped cream.
Jordan Marsh Blueberry Muffins For anyone who lives in New England and especially around Boston, you know the Jordan Marsh stores. They served the best blueberry muffins anywhere around. Jordan Marsh Blueberry Muffins Print Prep time 20 mins Cook time 25 mins Total time […]
Indian Fry Bread
I like to use this for tacos if I don’t have any tortillas.
- 3¼ c. flour, divided
- 2¼ tsp. yeast
- 1½ tsp. sugar
- 1½ tsp. salt
- 1½ cups warm water
- 2 Tbsp. melted butter
- oil for frying
- Whisk together 3 cups of the flour, yeast, sugar and salt.
- Whisk water and butter together; pour into flour and stir just until it comes together.
- Let rise in a greased bowl for about 1 hour.
- Punch down dough. On a floured board, knead in ¼ cup flour (if needed). Shape into 10 balls.
- Heat oil to 350 degrees.
- Roll dough balls into 8 inch rounds.
- Place in hot oil. Cook 1 to 2 minutes per side. Drain on paper towels.
Beefy Cheesy Tortellini Bake This is a nice change from all those holiday leftovers. The kids will love it. Beefy Cheesy Tortellini Bake Print Prep time 20 mins Cook time 40 mins Total time 1 hour Author: Marsha Powell Recipe type: Casserole Cuisine: […]
I do like this for a New Year’s Eve toast.
- 2 bottles of Champagne (or another sparkling wine)
- 1 750 ml bottle of Ruby Port
- 2 cups fresh grapefruit juice
- ½ cup simple syrup (1:1 ratio)
- Grapefruit slices for garnish
- Place all ingredients in a large punch bowl filled with ice. Large ice works best here, so that the punch is able to hold without diluting too fast (if you don’t have large ice molds, you could freeze large blocks of ice in Tupperware containers).
- Garnish with fresh grapefruit slices.
Crock Pot Teriyaki Meatballs
I love meatballs for party appetizers. Stick a toothpick in them and they’re ready to go.
- Turkey Meatballs
- 1 pound lean ground turkey
- 2 green onion, thinly sliced
- ¼ cup panko breadcrumbs
- 1 egg
- 1 tablespoon low sodium soy sauce
- ½ teaspoon fresh ginger, grated
- 1 clove of garlic, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- Sesame seeds for sprinkling on top (optional)
- Teriyaki Sauce
- ⅓ cup low sodium soy sauce
- ¼ cup water
- ¼ cup pineapple juice
- 2 tablespoons hoisin sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons honey
- 1 clove of garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons cornstarch
- Preheat oven to 400 degrees, line a baking sheet with foil, and spray it with cooking spray.
- In a large bowl whisk together all of the meatball ingredients except the ground turkey.
- Add in the turkey and mix together with a fork or your hands until everything is combined.
- Using an cookie scoop or tablespoon, scoop out equal portions of the meatball mixture and form into balls.
- Place the meatballs onto the prepared baking sheet and bake for 10 minutes.
- In the meantime whisk together all of the ingredients in the teriyaki sauce in a medium sized bowl.
- Remove the meatballs from the oven and place them in a slow cooker sprayed with cooking spray.
- Pour in the teriyaki sauce and toss everything together.
- Set the slow cooker to low, cover, and cook the meatballs for 2-3 hours.
- Give the meatballs a stir a couple times during the cooking process to ensure that all the meatballs are coated in the teriyaki sauce.