Philly Cheesesteak Sliders

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Transform a beef roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.

Transform a beef roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.I knew before I even started making these little sandwiches that my husband was going to love them. I would say hamburgers are his meat-wrapped-in-bread meal of choice, but these little Philly Cheesesteak Sliders might just come in at a close second. My kids even loved them. That is, after they picked out the peppers and onions because that’s just what they like to do.

Transform a beef roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.I happened to use my pressure cooker to cook my roast, but if you don’t have one or prefer to start cooking something in the morning and have it ready when you come home after work, the slow cooker is the way to go. Whichever way you cook it, you end up with very tender pieces of meat. Now, I really like using a rump roast because its very lean and there’s literally no fat I have to worry about biting into. The problem with lean meat is that it can taste dry, even when cooked in liquid. That is why I have absolutely no problem using butter for the veggies as well as on the buns. I also loved the way the cooking liquid tasted on the sandwiches when I cooked it down a bit but was still able to preserve all the amazing flavor.

Transform a beef roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.I ended up choosing sour dough cook and serve rolls. I wasn’t sure if the sour dough taste would be too strong for these sliders, but it actually was wonderful, plus the texture of the bread held up really well with all the liquid and they didn’t fall apart.

Transform a beef roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.These hot little sandwiches can certainly feed a crowd and would be perfect for any tailgating or game day party. They’re easy to make and I guarantee your friends and family will love them!

Transform a beef roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.

Philly Cheesesteak Sliders
 
Prep time
Cook time
Total time
 
Use your pressure cooker or slow cooker to transform a roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.
Author:
Recipe type: main
Yields: 16 sliders
Ingredients
  • 1 (2-3 pound) rump roast
  • 2 cups beef broth
  • 1 (1.12 oz) onion dip mix packet
  • 1 teaspoon garlic powder
  • 2 yellow onions, sliced thin
  • 1 green bell pepper, seeds removed and sliced thin
  • 1 yellow bell pepper, seeds removed and sliced thin
  • 6 T butter, divided
  • 16 heat-and-serve sour dough rolls
  • 5 ounces sliced provolone
Instructions
  1. Slice roast into thin pieces. This works best if the meet is partially frozen. Combine the meat with the beef broth, onion dip mix, and garlic powder. You can cook the meat by using a pressure cooker or slow cooker. If using the pressure cooker, cook on high pressure for 10 minutes and then allow to naturally release pressure for 10 minutes before quick releasing the remaining pressure. If using the slow cooker, allow to cook on low 5-6 hours. Remove cooked meat from liquid and set aside. Cook liquid over medium heat, uncovered, until reduced by half. Set aside.
  2. Using 2 tablespoons of the butter, saute the onions and peppers over high heat in a large saute pan stirring only occasionally just until golden brown, about 10 minutes. Set aside.
  3. Split the rolls. Melt the remaining 4 tablespoons of butter and spread on open surface of the rolls. Heat in preheated 350 degree F oven for about 10 minutes until they just begin to turn golden. Remove rolls from the oven.
  4. Assemble the sandwiches by layering the meat with the reduced cooking liquid, topped with the sauteed peppers and onions, and finally with the sliced provolone. Cover with tops of rolls and continue cooking in preheated oven until cheese has fully melted, about 10 minutes. Serve warm.

Transform a beef roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.
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California Club Sandwich

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One of my favorite meals while growing up was a California Club Sandwich, and they don’t get any better than with Martin’s Old-Fashioned Real Butter Bread.

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.

Today’s recipe is sponsored by our friends at Martin’s Famous Potato Rolls and Bread.  

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.I can’t even begin to tell you how excited I was to make my all time favorite sandwich on Martin’s brand new Old-Fashioned Real Butter Bread. When you make a sandwich like this, it is more than a meal. Perhaps its nostalgia, perhaps its just a love of delicious food, but this sandwich is way more than just a sandwich to me – its an experience. You see, I’m a bit of a food snob. Okay, okay. That might be putting it mildly. The truth is that I don’t just care about the taste of my food, but I care about the quality, the ingredients, the history, the origins, etc. It’s almost like I have a rating system in my brain and for me to absolutely love any kind of food, it needs to pass all criteria. Friends, this bread passed with flying colors. The taste and texture alone will have anyone love this bread, but to fully appreciate it you need to know the brand, as well.

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.

Martin’s Famous Pastry Shoppe, Inc. is an all-American family owned and operated company headquartered in Chambersburg, Pennsylvania. From 1955, when Lloyd and Lois Martin converted their garage into a small bakery, the Martin’s family has focused on baking great-tasting products using high-quality ingredients. Their dedication to excellence, quality, service, and family values is what truly sets them apart from their competitors. Located in central Pennsylvania, Martin’s Famous Potato Rolls and Bread has been known for its “Famous Dutch Taste.” No longer just a “Pennsylvania novelty,” Martin’s Potato Rolls are the “#1 Branded Hamburger Bun in America.” In addition to their famous burger (Sandwich) and hot dog (Long) potato rolls, Martin’s also makes sesame-seeded Big Marty’s Rolls, Hoagie Rolls, 100% Whole Wheat Potato Bread, and Cinnamon Raisin Swirl Potato Bread. These and other Martin’s products, such as the new Old-Fashioned Real Butter Bread, are delivered fresh to Eastern and Mid-West stores daily and are exported internationally to a growing number of countries. My vote is for them to prioritize delivery to Portland, Oregon!

Their Old-Fashioned Real Butter Bread combines the nostalgia of days gone by with the great taste and high quality that today’s consumer expects from Martin’s. Using 100 percent real butter without any additional oils is what earns Old-Fashioned Real Butter Bread its name.  They only use high protein wheat flour, nonfat milk, real cane sugar, and other high-quality ingredients to make this great tasting, soft, gratifying Old-Fashioned Real Butter Bread.  One taste and you’ll see how much more superior it is from other white breads on the shelf.  Like other Martin’s products you can eat it right out of the out of the bag! When I was a kid, I used to take pieces of soft white bread (which, in no way, were as amazing as this bread) and I’d smash it up into a ball and put the entire thing in my mouth. I called it “bread in a ball”. Yes, this is a true story.  I have no shame in telling you that I did the same exact thing with a piece of this amazingly soft butter bread and the experience took me right back to my 8-year-old self.  If you don’t just eat the entire loaf of bread plain (like I was completely tempted to do), it can be used as part of a recipe for sandwiches, casseroles, and bread puddings or eaten with a simple coating of jam or butter. However you choose to eat their bread, they can guarantee those you are serving will be grateful.

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.

If you’ve never had a California Club, the ingredients are simple. In fact, it can vary in many ways but there are two ingredients that will define it as a California Club – avocado and sprouts. Now, I much prefer alfalfa sprouts, but they aren’t so easy to find these days. If you aren’t able to find them, microgreens are very similar in taste and texture and make a good substitute. The remaining ingredients are what you’d typically find in a regular club sandwich – turkey, ham (I’m calling the ham part optional because I chose not to include it), bacon, tomato, cheese, mayo, and of course – exceptional bread that not only holds this monster of a sandwich together, but bread that compliments all the wonderful components of this sandwich.

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.

One of the reasons this Butter Bread works so well with this massive sandwich is because it is physically possible to eat if you smash the whole thing down. I watched my husband devour this sandwich in less than five minutes and I couldn’t believe he was able to fit each bite in his mouth. It was quite impressive.

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.

Bottom line – you can’t fully enjoy a sandwich without exceptional bread holding it together. One common staple has brought people together throughout history: bread!  For over 60 years Martin’s has been a part of this history, baking up rolls and bread that bring friends and family together.  They thought it was time they made a new addition to their bread family… and I’m so happy it was this Martin’s Old-Fashioned Real Butter Bread!  Grandma Martin wouldn’t think twice about providing fresh, quality, delicious bread to nourish her growing family. She recognized the importance of time spent together—time where we stop our work and gather together to talk, laugh, share, and grow. When we bring loved ones together, only the best bread will do.  This is so much more than a meal.  These moments are what we hold onto and remember from one generation to the next.

To learn more about Martin’s Famous Potato Rolls and Bread, visit their website at: www.potatorolls.com.

California Club Sandwich
 
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One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.
Author:
Recipe type: main
Yields: 1 sandwich
Ingredients
  • 3 slices Martin’s Old-Fashioned Real Butter Bread
  • 4 slices herb roasted turkey
  • 4 slices cooked bacon
  • 4 slices cheddar cheese
  • 1 ripe avocado, thinly sliced
  • 1 ripe tomato, thinly sliced
  • handful of sprouts or microgreens
  • mayonnaise, as desired
Instructions
  1. To layer triple decker sandwich, arrange two slices of your tasty Martin’s Old-Fashioned Real Butter Bread on a flat surface, leaving the third slice for the top.
  2. Divide all remaining ingredients in half and assemble on the two slices of bread. Stack them together and top with remaining piece of Butter Bread.
  3. You may need to hold sandwich together with a bamboo stick as this sandwich will be tall and delicious!

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.
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Homemade Chicken Pot Pie

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Sometimes you just can’t beat a classic, and there’s no better comfort food you can enjoy for family dinner than Homemade Chicken Pot Pie.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

I love to mix up traditional homemade dinners along with a few healthy shortcuts. Using items from the freezer isle not only cut down on my prep time (hello, chopping), but frozen foods like vegetables are always flash frozen when they’re at their peak ripeness, so I would say they’re a much better option than the limp carrot or slimy asparagus in the bottom drawer of my refrigerator.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

For this meal, I partnered with Kroger to remind busy families everywhere that the frozen aisle provides delicious meal ideas and solutions that provide value and are healthy. For my chicken pot pie, I went to Fred Meyer and picked up two bags Birds Eye Steamfresh veggies – the sweet peas as well as the gold & white corn, carrots, and asparagus mix. I can’t eat pot pie without a healthy amount of peas!  These veggie packs are awesome because they’re small enough that you’ll never waste half of an uneaten bag to freezer burn and you can’t get more convenient than just throwing the entire bag in the microwave! Aren’t all those bright and colorful veggies gorgeous?

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

Kroger has put together a great site called www.freezerfreshideas.com that’s designed to inspire meal solutions, recipes, and offer great value for frozen ingredients. Their Fresh Ideas from the Freezer are all about changing the perception of frozen food and bringing the excitement back to the frozen department. I firmly believe that frozen foods, we’re talking anything from individual items to meals to ingredients like these frozen vegetables can be an integral and exciting part of your everyday meal planning.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

Now, I don’t know about you, but those veggies sure look a whole lot better than what is even available right now due to it being the middle of the winter. Frozen is totally the way to go.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

I went all out and made homemade pie crusts for this meal (you should definitely do this as well), but I know as well as anyone how little time us moms have to make dinner, so feel free to take another awesome shortcut and use a premade one from the freezer section!

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

With all of those vibrant veggies packed into this pot pie, this is definitely a meal the whole family will enjoy.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

Are you hungry yet?  Enjoy!!!Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

 

Homemade Chicken Pot Pie
 
Prep time
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Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.
Author:
Recipe type: main dish
Yields: 6 servings
Ingredients
  • two butter pie crusts
  • 2 tablespoons olive oil
  • 1 to 1 1/2 pounds boneless skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups chicken broth
  • 1 cup milk
  • two Birds Eye single packs frozen vegetables (about 20 ounces total)
  • 2-3 teaspoons salt to taste
  • freshly ground pepper
Instructions
  1. Preheat oven to 425 degrees F.
  2. Using a heavy bottom pot or dutch oven, heat oil over medium high heat. Cook chicken until golden brown, about 5 minutes on each side. Remove from pan and set aside on plate. Once chicken cools a bit, shred the meat.
  3. Add onion to dutch oven. While the onions cook and release moisture, scrape the bottom of the pan to release any of the chicken that stuck.
  4. Add butter and flour. Stir and allow to cook for several minutes until fragrant.
  5. Stir in chicken broth and milk. Allow to come to a boil and stir well until the gravy thickens. Add shredded chicken and frozen vegetables and allow to cook in gravy just until vegetables are no longer cold. Add salt and pepper, to taste.
  6. Line a nine inch pie pan with your first crust. Add the chicken filling as full as you can. Add the top crust and pinch the edges together. Cut a few slits in top crust to allow steam to escape.
  7. Cook in preheated 425 degree F oven for 15 minutes, then reduce the heat to 375 degrees F and continue cooking until the crust is golden brown, about 30 more minutes.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.

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Creamy Chicken Soup

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This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.This is the time of year I love to cook big meals. Gone are the days of endless fresh and local produce choices. Winter time in the Pacific Northwest is a time when most everything stops growing and we have to rely on what I consider the basics for my fruit and vegetables. That is why I’m especially fond of hearty soups. Not only do they incorporate lots of fresh veggies, but they are so comforting and satisfying, its easy to forget that we still have many cold and wet months ahead of us before the local produce makes its way back.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.This time of year I love stocking my freezer with prepared meals. I don’t know if it has to do with the possible threat of getting stuck at home because of that once a year snow storm, but it just makes me so happy to cook meals in big batches and store them for another day. This soup is a perfect freezer meal because you can double or triple the batch and then just freeze what you don’t plan on eating that night for another day. Not all soups, especially ones with pasta, freeze that well. This soup, however, does.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.I prefer to use chicken thighs because the meat is so flavorful and it shreds really well. Even though I add a bit of olive oil to my pan, the chicken almost always sticks. Have no fear… the part that sticks to the bottom is the best part!  I use a little white wine to release all of that wonderful flavor and I can definitely taste it in the final soup. I prefer to chop all of my veggies by pulsing them in the food processor. Not only does that save me time, but I think having a wide variety of sizes, from minced to chopped, not only enhances the texture of the soup but also the taste.  I also continue to use the same pot to cook the chicken, then the vegetables, then the roux which turns into a cream gravy and then eventually the soup. By keeping all the ingredients going in the same pot, you don’t lose any of those wonderful flavors along the way.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.

5.0 from 1 reviews
Creamy Chicken Soup
 
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This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.
Author:
Recipe type: main
Yields: 6 servings
Ingredients
  • 1 pound skinless chicken thighs
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 5 T butter, divided
  • 1 onion, minced
  • 4 celery stalks, diced
  • 2 large carrots, peeled and diced
  • 3 cloves garlic, minced
  • 6 T flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 4 cups chicken broth
  • 1 teaspoon salt, to taste
Instructions
  1. In a heavy bottom dutch oven over medium high heat, cook chicken thighs in olive oil for about 15 minutes, flipping once. Remove from heat and allow to cool slightly on a plate. The chicken likely stuck to the pan. Deglaze the pan by adding the white wine over low heat and scraping the bottom of the pan until all of the cooked bits have been loosened. Transfer the cooked chicken bits in white wine to a separate cup.
  2. Add one tablespoon of the butter to the dutch oven and and set heat to high. Add onions, celery and carrot and allow to cook until slightly golden brown while stirring only occasionally for a total of about 10 minutes. While vegetables are cooking, shred chicken meat. When vegetables have finished cooking, remove them from the dutch oven and set them on the same plate as the chicken.
  3. Return the pan to the stove and melt the remaining 4T of butter over medium high heat. Add the garlic and allow to cook for about a minute, then add the flour and stir to combine to make a roux. Allow to cook for a few minutes until fragrant.
  4. Add the milk and heavy cream to the roux and whisk constantly until thoroughly mixed. Allow to cook while constantly whisking until thickened. Whisk in the chicken broth. Add shredded chicken and cooked vegetables to the broth and stir. Add salt, to taste, and pepper, as desired.
  5. Serve with a warm crusty bread or some rosemary crackers.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.
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Pressure Cooker Potato Leek Soup

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When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.

When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.

Baby, I don’t know about where you live, but it’s cold outside. At least, its been cold for the last week or so here in Portland. Allow me to use this opportunity to explain what happens when the weather goes bad in this fantastic city of mine. Don’t let the sarcasm fool you – I probably couldn’t love Portland more. But the weather + city’s reaction thing simply blows. my. mind.  Here we are last Wednesday evening. The forecast was saying that we were going to get between 1″ and 3″ of snow on Thursday. It takes me 20 minutes to gas up my car and 45 minutes to pick up my kids (normally a 15 minute drive). This is all because everyone is worried about the pending “snowpocalypse“. They even canceled school based on the forecast. The forecast, people! It finally did begin to snow at noon on the dot on Thursday, but seriously? Anyway, before I started my rant, the point was that the weather was cold. And when the weather is cold, all I want is soup. Not so much a brothy healthy soup. No. I want a creamy healthy but kinda naughty comforting soup. This one fits the bill. Healthy? Leek, onion, broth – check. Naughty? Potatoes, bacon, heavy cream – CHECK!

When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.

Now, if you ever tell me to make a soup with bacon and then proceed to tell me to add the cooked bacon to the soup and simmer I just might take that dirty spoon you’ve been stirring said soup with and knock you right upside the head. I cannot stand soup with bacon floating in it. Do you know why? Its because when you take perfectly crisp cooked bacon and soak it in hot liquid, not-so-good things happen. That wonderful chewy fat gets all white and floppy. Gross. No, the only time I ever put bacon IN my soup is when I plan to blend it up like I did with this soup. Then, the rest of that wonderful bacon gets sprinkled on top at the end. Don’t soak your bacon, friends.

When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.

I have to tell you, every time I tell my kids what I’m making for dinner I get an astounding and whiny “Nooooooo, grossssss!”. Then they eat it. And they love it. This soup was one of those recipes. I love cooking meals in my electric pressure cooker. Whether you have an instapot or one like mine, its a lifesaver on busy weeknights and is quickly kicking the old crockpot to the curb (in my house anyway). Enjoy!

When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.

I used bacon ends and pieces for this soup. Check out the most perfect way to cook these little morsels below:

 

3.0 from 1 reviews
Pressure Cooker Potato Leek Soup
 
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When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.
Author:
Recipe type: soup, main dish
Yields: 4-6 servings
Ingredients
  • 8 ounces bacon, chopped
  • 1 tablespoon olive oil
  • 1 very large leek, white portion only, sliced and washed well
  • 1 yellow onion, peeled and chopped
  • 2 large yukon gold potatoes, peeled and chopped
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper
Instructions
  1. In a heavy bottom pot, cook the bacon starting over high heat and then gradually reducing to low as it browns. Transfer cooked bacon to a paper towel lined plate. Discard excess grease but do not wash pot out.
  2. Add the oil to the pressure cooker and heat on your sautee or browning setting. Add the leeks and onion, and stir for 4 minutes.
  3. Add the potatoes and chicken broth. Close and lock the lid. Cook for 5 minutes at high pressure. Release pressure using the quick release method - be careful, there will be a lot of steam.
  4. Puree the soup in a blender until smooth. Place into the pot where you cooked the bacon. Add the cream and herbs and then season with salt and pepper. It will need a fair amount of salt, but taste as you go.
  5. To serve, ladle soup into a bowl and then top with a handful of crisp bacon pieces.

When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.
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Leftover Turkey Risotto

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It’s the day after Thanksgiving, and the most perfect comforting recipe you can make is this delicious Leftover Turkey Risotto.

It's the day after Thanksgiving, and the most perfect comforting recipe you can make is this delicious Leftover Turkey Risotto.

Did you indulge yesterday? I did. I ate so much it physically hurt. I sat there after dinner with two kinds of pie on my plate and refused to give up! Thanksgiving is one of my most favorite holidays and the spread that was put in front of us yesterday was ah-ma-zing. I ate so much that after working out for an hour and a half this morning and sweating more than I probably ever had, I still weighed in 3 pounds heavier than I was yesterday. Oh yes. Want to know what one of my favorite things about Thanksgiving is? The leftovers.

It's the day after Thanksgiving, and the most perfect comforting recipe you can make is this delicious Leftover Turkey Risotto.

If you had turkey, you likely have leftovers. And with those leftovers, you will want to make this risotto. This creamy comfort food was transformed into something that may have just been “pretty good” to something worthy of an “oh wow, that is amazing” reaction. This was made possible because of the Pacific Organic Turkey Broth.  The company was founded in 1987 in Tualatin, Oregon, and you know I love supporting my local brands. Pacific Foods is dedicated to sourcing simple ingredients cultivated through sustainable practices, making products that nourish, and increasing access to healthy, wholesome foods. They offer a wide variety of organic products, including flavorful soups, sauces, broths and stocks, as well as the broadest range of non-dairy beverages and a growing collection of dips, meals and sides. Pacific’s delicious, nutritious foods are inspired by traditional recipes made convenient for busy, health-conscious consumers.

It's the day after Thanksgiving, and the most perfect comforting recipe you can make is this delicious Leftover Turkey Risotto.

We’ve all used chicken broth at some point, but have you used turkey broth? Totally different in the best way possible. In particular, Pacific Organic Turkey Broth was the first organic option available on store shelves. Its made from free-range, humanely raised turkeys and is perfect for adding a classic flavor to holiday meals. I loaded my pantry shelves with this broth because its USDA Certified Organic, Naturally free of GMOs, Gluten-free, and Packaged in BPA-free, shelf-stable cartons. Using my leftover turkey along with this outstanding organic turkey broth yielded the best tasting, most comforting, post-Thanksgiving meal I’ve ever enjoyed!

It's the day after Thanksgiving, and the most perfect comforting recipe you can make is this delicious Leftover Turkey Risotto.

Here’s a fabulous guide on how to best use Pacific stocks and broths. Sooooo good!

It's the day after Thanksgiving, and the most perfect comforting recipe you can make is this delicious Leftover Turkey Risotto.

Leftover Turkey Risotto
 
Prep time
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It's the day after Thanksgiving, and the most perfect comforting recipe you can make is this delicious Leftover Turkey Risotto.
Author:
Recipe type: dinner
Yields: 4 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion, diced
  • 1 cup Arborio rice
  • 1 cup leftover cooked turkey, chopped
  • 1/2 cup white wine
  • 4 cups Pacific Foods Turkey Broth
  • 1/2 cup parmesan cheese
  • 2 tablespoons parsley, diced
Instructions
  1. In heavy bottom 6 quart pot, heat olive oil and butter over medium high heat. Add onion and saute until golden brown while stirring occasionally, about 5 minutes.
  2. While the onion is cooking, heat the broth in a separate pot over medium heat.
  3. When the onions are tender, add the rice and chopped turkey and stir to prevent burning. Allow the rice and turkey to brown a bit. The ingredients will start sticking to the bottom of the pan.
  4. Add the white wine and scrape the bottom of the pan to remove any of those cooked bits. Continue to cook for about a minute until all of the liquid has been absorbed.
  5. Using one ladle at a time, add hot turkey broth to the rice mixture and stir.

It's the day after Thanksgiving, and the most perfect comforting recipe you can make is this delicious Leftover Turkey Risotto.
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Butternut squash mac n cheese

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This post first appeared over at Real Housemoms where I’m a contributor.

This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.

This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.

I’m kind of sad that I didn’t start liking winter squash until well into my thirties. I feel like I missed out on an entirely delectable during my first three decades. I’m also a bit sad that my kids and husband don’t like butternut squash as well. No. Wait. I kind of like the fact that they don’t like it because when I make a batch of something like this butternut mac n cheese, I know I get to eat the entire thing. And eat the entire thing, I shall.

This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.

Everything about fall makes me giddy. The cool nights, the changing color of the leaves, the upcoming holidays, and all of the roasted squash. I might certifiably be a roasted squash addict.

This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.

I like to convince myself into thinking that by adding a healthy food like butternut squash into a rich and decadent mac n cheese made with starch and carb filled pasta, cheddar cheese, and butter… lots of butter… that I am actually eating a meal that’s healthy. Yeah. Let’s go with that.

This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.

Now, I used the Pioneer Woman’s recipe as inspiration, but she left out three very crucial ingredients, in my opinion. Without these three magic ingredients, I really feel like this dish would be rather bland. What are these magic three ingredients, you must be thinking?  First – fresh sage. I actually kind of despise the smell of fresh sage, but when its cut into super thin ribbons and crisped up in butter – mercy. Second – nutmeg, and not the kind you sprinkle from a 20 year old spice jar. I’m talking freshly ground nutmeg. You won’t regret it. Both sage and nutmeg should be paired with butternut squash ALWAYS. Third – garlic. I’ve been splurging at the farmer’s market on really good quality garlic. It is worth every penny. Mark my words. I almost skipped the crumb topping and just dug right into the mac n cheese as soon as I mixed in the sauce, but I’m so glad that I went the extra mile. Not only did that crumb topping add the texture this dish needed, but I’m never going to pass on a little extra butter, garlic, and herbs!

This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.

If you adore butternut squash a fraction as much as I do, you’ll want to make this Butternut Coconut Curry (so good over rice):
butternut-coconut-curry-ig

Or this healthy Butternut Squash Soup:butternut-squash-soup-ig

Butternut Squash Mac n Cheese
 
Prep time
Cook time
Total time
 
This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.
Author:
Recipe type: main dish
Yields: 6 servings
Ingredients
  • 1/2 butternut squash, seeds removed
  • 1 tablespoon olive oil
  • 8 ounces pasta
  • 8 tablespoons butter, divided
  • 1 onion, sliced
  • 12 fresh thinly sliced sage leaves, divided
  • 4 cloves minced garlic, divided
  • 2 tablespoons flour
  • 2 cups milk
  • 1/4 teaspoon freshly ground nutmeg
  • 2 cups sharp cheddar cheese, grated
  • 1 1/2 teaspoons salt
  • 1/2 cup panko bread crumbs
Instructions
  1. Cover the flesh of the squash with the olive oil and roast in a 425 degree F oven until very tender, 45 minutes to an hour. Allow to cool enough to remove the skin and mash the flesh. This can be done ahead of time and stored in the refrigerator until ready to use.
  2. Cook and drain pasta. Set aside.
  3. In a heavy bottom skillet, melt 2 tablespoons of the butter. Add onion and about 8 of the thinly sliced sage leaves. Start out with the heat on high and gradually reduce as the onions cook to allow them to brown without burning. A few minutes before they're done, add half of the garlic, stir, and allow to cook to golden brown.
  4. Meanwhile, in a separate sauce pot, melt another 2 tablespoons of butter with the flour. Allow to cook over medium heat until golden brown and fragrant. Whisk in the milk and add the nutmeg. Continue to mix until the mixture bubbles and forms a gravy. Remove from heat and stir in the shredded cheddar and the mashed squash along with 1 teaspoon of salt.
  5. Add the cooked pasta as well as the squash cheese sauce to the onion mixture and stir well to combine.
  6. Melt the remaining 4 tablespoons of butter and combine with the bread crumbs and the remaining sage, garlic, and salt. Sprinkle crumb mixture on top of the pasta mixture.
  7. Cook in 400 degree F oven until golden brown and bubbly, about 20 minutes.
This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.
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Perfect Prime Rib Roast

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This holiday season, serve your friends and family a Perfect Prime Rib Roast for dinner. Its an elegant yet easy to make main dish.

This holiday season, serve your friends and family a Perfect Prime Rib Roast for dinner. Its an elegant yet easy to make main dish.

Once a year I’ll make a prime rib roast. Why only once a year? Well, because every year we order a quarter cow from a local ranch. Once you buy local grass fed and finished beef, it is really hard to go back go buying any beef at the grocery store. Not only is the taste and quality far superior to most anything you’ll find at the store, but for me, the convenience of having so many cuts of meat at the ready is necessary to keep me creative in the kitchen. When you buy a quarter cow, however, you only get one rib roast and that’s only if you specifically request it.

This holiday season, serve your friends and family a Perfect Prime Rib Roast for dinner. Its an elegant yet easy to make main dish.

This has always been my favorite way to cook a rib roast. It’s actually incredibly simple. As with any large cut of meat, you must depend on an accurate thermometer. Long ago I stopped following directions that just gave oven temperature and time. When you cook a giant hunk of meat in a roasting pan, you have to get the inside to the exact right temperature and you have to let it properly rest if you want a perfectly cooked, tender, juicy roast. There are so many factors involved including the size of your roast, its starting temperature (did you pull it straight from the refrigerator or did you let it rest on the counter for a bit?), the temperature of your oven, and how consistently your oven cooks. I’ve learned all of these things over time through the practice of ruining several large meals. Lessons learned! Now, I won’t cook anything like this without my thermometer. When I make prime rib roast, I like to offer two different kinds of sauce. This recipe makes a bold rich red wine sauce but I’m also of the opinion that a good prime rib roast always deserves a little horseradish kick on the side too. Enjoy!

This holiday season, serve your friends and family a Perfect Prime Rib Roast for dinner. Its an elegant yet easy to make main dish.

5.0 from 2 reviews
Perfect Prime Rib Roast
 
Prep time
Cook time
Total time
 
This holiday season, serve your friends and family a Perfect Prime Rib Roast for dinner. Its an elegant yet easy to make main dish.
Author:
Recipe type: main dish
Yields: 6 servings
Ingredients
  • 1 (4-5 pound) bone in beef rib roast
  • 1 (750 mL) bottle red wine
  • 2 cups beef broth
  • 2 tablespoons olive oil
  • 2 tablespoons garlic
  • 2 tablespoons fresh rosemary, minced
  • 2 tablespoons fresh thyme, minced
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground pepper
optional:
  • 1/4 cup sour cream
  • 1-2 teaspoons creamed horseradish
Instructions
  1. Allow meat to sit at room temperature for at least an hour prior to cooking.
  2. Preheat oven to 450 degrees F and ensure top rack is low enough such that the roasting pan will be in the middle of the oven.
  3. Using a roasting pan with a rack, add 2 cups of wine and the beef broth to the pan. Reserve the remaining wine for later. Set the roast in the rack, rib side down and fat side up. Mix olive oil, garlic, herbs, salt and pepper in small bowl and spread on top of roast.
  4. Insert meat thermometer into meaty part of roast avoiding contact with the bones.
  5. Roast in 450 degree oven for 20 minutes, then reduce heat to 350 degrees and continue cooking until the internal temperature reaches 115 to 120°F for medium rare (125 to 130°F after resting), or 125 to 130°F for medium (135 to 140°F after resting). And remember, a roast will continue to rise by 5 to 10°F as it rests. I removed my roast from the oven when it hit 125°F. Total cooking time will depend on size of roast and initial temperature. Once removed from oven, transfer roast to plate and loosely tent with foil and allow to rest for at least 15-20 minutes.
  6. While the roast is resting, place the pan on the burner with the rack removed. Add remaining wine and cook on low temperature to burn off some of the alcohol and work in all the flavor from the bottom of the pan. When roast has finished resting, skim off any fat from the wine sauce and serve warm sauce along side the roast.
  7. If desired, mix sour cream and horse radish to serve along side roast as well. For planning purposes, this roast takes about 15 minutes per pound of cooking time plus resting time, so based on the weight you can work backwards to figure out when to start the cooking process.

This holiday season, serve your friends and family a Perfect Prime Rib Roast for dinner. Its an elegant yet easy to make main dish.

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Grilled Pork Chops with Balsamic Butter Sauce

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Looking for a delicious new grilling recipe for tonight? Serve up some Grilled Pork Chops with Balsamic Butter Sauce for your next family dinner.

Looking for a delicious new grilling recipe for tonight? Serve up some Grilled Pork Chops with Balsamic Butter Sauce for your next family dinner.

Making pork chops for dinner used to scare me. I have memories of dry cuts of meat that we smothered with applesauce as a kid. I still love applesauce with my pork chops, but I don’t like it to be necessary as a means to add moisture back to an overly cooked dry piece of meat. Now, I won’t dare cook a pork chop, nor a lot of cuts of meat, without a thermometer. You just can’t trust recipe times because each oven or stovetop is different, and I can only partially trust my nose.

Looking for a delicious new grilling recipe for tonight? Serve up some Grilled Pork Chops with Balsamic Butter Sauce for your next family dinner.

When cooked properly, a basic salt and pepper pork chop is wonderful. But sometimes I just love a good sauce. And all of the time I just love a good butter sauce. Because, as everyone knows, butter makes everything better. Mix in a bold balsamic reduction and some herbs and the real magic happens.

Looking for a delicious new grilling recipe for tonight? Serve up some Grilled Pork Chops with Balsamic Butter Sauce for your next family dinner.

I served these chops up with my homemade sweet potato gnocchi and my pressure cooker butternut squash – two sides that are perfect for fall. Enjoy!

Looking for a delicious new grilling recipe for tonight? Serve up some Grilled Pork Chops with Balsamic Butter Sauce for your next family dinner.

Grilled Pork Chops with Balsamic Butter Sauce
 
Prep time
Cook time
Total time
 
Looking for a delicious new grilling recipe for tonight? Serve up some Grilled Pork Chops with Balsamic Butter Sauce for your next family dinner.
Author:
Recipe type: main dish
Yields: 4 servings
Ingredients
  • 4 bone in pork chops with the majority of the fat trimmed
  • 1 tablespoon olive oil
  • kosher salt & pepper
  • 1/2 cup balsamic vinegar
  • 1 tablespoon fresh rosemary, minced
  • 1 teaspoon (1-2 cloves) fresh garlic, minced
  • 1/4 teaspoon kosher salt
  • 4 tablespoons butter
Instructions
  1. Rinse pork chops and pat dry. Coat with olive oil and salt and pepper, as desired. Allow to rest at room temperature for at least 30 minutes prior to cooking. Insert a meat thermometer into the middle of one of the pork chops.
  2. Heat grill to medium high. Cook pork chops for 5-8 minutes on both sides or until internal temperature reads 145 degrees F. Allow to rest for at least 10 minutes before serving.
  3. While the pork chops are cooking, heat balsamic, rosemary, garlic, and salt in a small saucepan over medium heat. Allow balsamic to reduce by at least half, stirring occasionally. Once a thicker syrup forms, remove from heat and stir in butter to melt.
  4. To serve, pour freshly stirred warm sauce over pork chops.

Looking for a delicious new grilling recipe for tonight? Serve up some Grilled Pork Chops with Balsamic Butter Sauce for your next family dinner.
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Butternut Squash Lasagna

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Creamy Butternut Squash Lasagna, with a white Béchamel sauce, is a delicious fall dinner as well as a perfect vegetarian Thanksgiving main dish.

Creamy Butternut Squash Lasagna, with a white Béchamel sauce, is a delicious fall dinner as well as a perfect vegetarian Thanksgiving main dish.

Who are you inviting over for Thanksgiving this year? I always like to invite a mix of both family and friends. Why? Well, first of all, the more the merrier. Especially during the holidays, right? Second, the dynamic between your guests completely changes when you combine both sets of in-laws with friends of yours whom they never met. Ever tried my little trick? If yes, you might know what happens – everyone is on their best behavior. Maybe its just my family, but when I only have my family and my husband’s family over, people mostly stick to only talking to their own blood relatives. When I introduce friends and co-workers into the mix, everyone seems to co-mingle a little bit better.

 

Creamy Butternut Squash Lasagna, with a white Béchamel sauce, is a delicious fall dinner as well as a perfect vegetarian Thanksgiving main dish.

All of my friends and family have been meat eaters. Of all the years I’ve hosted Thanksgiving, I’ve never had to worry about what I would do if a vegetarian came over for dinner. Well, this year, one of my friends coming over just so happens to be a vegetarian. I know she wouldn’t want me to go out of my way to make something special for her, which is why I especially love this lasagna – it is so delicious that vegetarians and meat eaters alike will love it!

Creamy Butternut Squash Lasagna, with a white Béchamel sauce, is a delicious fall dinner as well as a perfect vegetarian Thanksgiving main dish.

When I think of lasagna, I can’t help but think of red sauce and meat. This is neither. It is made with lasagna noodles and that’s basically the only similarity to traditional lasagna, other than the fact that the ingredients are layered.  It incorporates super soft and creamy roasted butternut squash with onions and garlic. Then, since I’m using no-bake lasagna noodles, I must use some kind of liquid to properly cook them. This meal, in addition to a few good handfuls of freshly grated mozzarella and parmasan, uses a Béchamel sauce, also known as white sauce, which is made from a white roux and milk. Even though it first appeared in Italian cooking books, it is now considered one of the mother sauces of French cuisine.

Creamy Butternut Squash Lasagna, with a white Béchamel sauce, is a delicious fall dinner as well as a perfect vegetarian Thanksgiving main dish.

Let me tell you, this dinner tastes like heaven and you will find that it is the best main dish to serve to your vegetarian friends and family at Thanksgiving!

Creamy Butternut Squash Lasagna, with a white Béchamel sauce, is a delicious fall dinner as well as a perfect vegetarian Thanksgiving main dish.

Butternut Squash Lasagna
 
Author:
Ingredients
  • Ingredients
  • For the vegetables:
  • 1 small butternut squash, peeled and cut into 1/2-inch cubes (about 5 cups)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 1 onion, halved and sliced
  • 4 cloves garlic, sliced
  • For the bechamel:
  • 4 tablespoons unsalted butter
  • 6 sage leaves
  • 12 basil leaves
  • 4 tablespoons all-purpose flour
  • 4 cups whole milk
  • Pinch of freshly grated nutmeg
  • For the lasagna:
  • Unsalted butter, for the baking dish
  • 2 cup grated low-moisture mozzarella cheese (about 8 ounces)
  • 1 cup grated parmesan cheese (about 4 ounces)
  • 6 no-boil lasagna noodles
Instructions
  1. Make the vegetables: Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a baking sheet; season with salt. Toss the onion with the remaining 1 tablespoon olive oil on a separate baking sheet; season with salt. Roast, rotating the baking sheets once, until the vegetables are tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 degrees F.
  2. Meanwhile, make the bechamel: Melt the butter in a medium saucepan over medium heat. Add the sage and cook 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in the nutmeg.
  3. Assemble the lasagna: Butter a 9-by-13-inch baking dish. Toss the cheeses and the flour in a bowl; set aside 1/2 cup for topping. Evenly coat the bottom of the dish with 1/2 cup of the bechamel. Lay 3 noodles side by side on top. Cover with one-third of the remaining bechamel. Sprinkle with half of the remaining cheese mixture, then top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (bechamel, cheese, vegetables). Top with the remaining 3 noodles, then cover with the remaining bechamel; sprinkle with the reserved 1/2 cup cheese.
  4. Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Turn on the broiler. Uncover the lasagna and broil until browned, about 2 minutes. Let stand 15 minutes before serving.

Creamy Butternut Squash Lasagna, with a white Béchamel sauce, is a delicious fall dinner as well as a perfect vegetarian Thanksgiving main dish.
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