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
 
Prep time
Cook time
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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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Roasted Root Vegetables with Barber Foods

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This post is sponsored by Barber Foods

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

I know I’m probably starting to sound like a broken record, but fall really is my favorite time of year for cooking. Heck, it just may be my favorite time of year for a lot of reasons! Its the time of year when my brain switches from making vibrant green salads and serving as many raw side dishes and grilled up main dishes because of the summer heat to roasting everything and using the toasty warm oven.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

So, I think a root vegetable is basically any veggie that grows beneath the ground with roots pointing down. You know, things like onion, garlic, beets, carrots, and potatoes – all of which I used in this recipe. But wait a minute!  Butternut squash grows on top of the soil like a pumpkin. I know. I know. I just couldn’t resist using it in this recipe because a) I already had it in my refrigerator and it needed to be used up and b) I love LOVE love butternut squash. Sue me.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

The roasted root veggies make an easy, healthy, and delicious side dish… but what to serve as the main course?  I found these Barber Foods Chicken Cordon Bleu raw stuffed chicken breasts and knew they’d make a tasty dinner for my family. I had a hard time deciding between this flavor and the Broccoli & Cheese variety. These stuffed chicken breasts created quality time via a simple knife-and-fork meal. Instead of laboring over a complex chicken cordon bleu recipe, I was able to pop these Barber Foods stuffed chicken breasts in the oven and 35 to 40 minutes later, dinner was ready. With a few quick sides like these roasted root veggies, the family can sit down and share a quality meal around the table, and you know that’s my thing.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

You’ve heard “eat the rainbow”, right? Well, I tried my best. I went for the rainbow beets and the rainbow carrots. I even chose three different varieties of potatoes – one orange sweet potato, one white sweet potato, and one golden potato. I got darn near close to having a complete rainbow. You tell me which blue vegetable would have made this complete! I couldn’t think of one, otherwise I would have used it simply to say I had every single color in the rainbow.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

The amount of veggies I used fit perfectly on my large baking sheet. You want to make sure that they fit on a single layer so that they properly roast and not just steam.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

Give them one quick stir half way through their cooking time and let the oven do the rest. The result is an incredibly flavorful and healthy side dish.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

These veggies taste great leftover too, so don’t be afraid to make an extra big batch and heat them up for lunch throughout the week. They just might be making an appearance on my table this Thanksgiving too!

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

Enjoying Chicken Cordon Bleu doesn’t happen too often in my house because stuffed chicken isn’t the easiest meal to prep. Who’s got time for that on a busy weeknight when you’re competing with homework and soccer practice! A main dish like this that takes no effort to produce is worth its weight in gold!

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

These stuffed chicken breasts are so easy to make. Inside the box, each breast is individually wrapped. All you need to do is remove them from their wrapping and space them a couple of inches apart on a metal baking sheet (I actually used a loaf pan), then bake in a preheated 375 degree F oven for a little more than a half hour. You always want the internal temperature of chicken to reach 165 degrees F, so I double checked with an instant read thermometer before removing from the oven. Then, just let the stuffed chicken breasts rest for a solid three minutes and you’re ready to serve!

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.My family absolutely loved Barber Foods Chicken Cordon Bleu and were quite disappointed when I didn’t have more. I found them in the freezer section at Fred Meyer… I guess I’m heading back to stock up on more!  Be sure to check out this Product Locator so you can find these tasty Barber Foods stuffed chicken breasts at a store near you!  Go grab some so you can say it’s Barber night! Whether it’s just for you and your partner, for the grandkids, or for a busy family weekend, Barber Foods is here to help you make dinner a special experience.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

5.0 from 1 reviews
Roasted Root Vegetables
 
Prep time
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Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.
Author:
Recipe type: side dish
Yields: 6 servings
Ingredients
  • half butternut squash, peeled with seeds removed
  • 3 small potatoes (sweet or golden), peeled
  • 3 beets, peeled
  • 3-5 small carrots, peeled
  • 1 red onion, peeled
  • 1 head of garlic, cloves peeled and smashed
  • 4 sprigs fresh rosemary, stems removed, minced
  • 2-4 tablespoons olive oil
  • salt and pepper
Instructions
  1. Chop all of the vegetables into one inch cubes. Combine with smashed garlic cloves and minced rosemary in large bowl. Cover with olive oil and toss to combine. You want just enough olive oil to lightly coat the vegetables without having any excess at the bottom of the bowl.
  2. Using on large or two small lined baking sheets, spread vegetables out into a single layer.
  3. Roast in preheated 425 degree F oven for 45 minutes to 1 hour, tossing once half way through cooking time, until veggies are fork tender.
  4. Season with salt and pepper, as desired

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.
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Hawaiian Ham Skewers

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Hawaiian Ham Skewers, made with a pineapple grilling sauce, ham steak, and fresh vegetables, are not only insanely delicious but are super easy to make.

Hawaiian Ham Skewers, made with a pineapple grilling sauce, ham steak, and fresh vegetables, are not only insanely delicious but are super easy to make.

Skewers or kabobs? Is there a difference, really? Well guess what – I looked it up. According to the internet,  a skewer is the physical object on which food to be grilled is put. They can be metal, bamboo, or other materials. A kabab is a specific arrangement of meat and vegetables, put on a skewer, and grilled. Regardless of what you call them, I was truly surprised at how delicious these skewers were! In my head I had planned on just threading the ham steak and veggies onto the skewer, grilling them up, and calling it good. Then I had the fantastic idea of making some kind of pineapple grilling sauce.  Pure genius.

Hawaiian Ham Skewers, made with a pineapple grilling sauce, ham steak, and fresh vegetables, are not only insanely delicious but are super easy to make.

Besides the sauce, the other reason these kabobs are so fantastic are because you’re not dealing with any raw ingredients. When you make chicken, beef, or shrimp kabobs, you have to cook them until the meat is safe to eat which often times over cooks the veggies. Since the ham steak is ready to eat, you’re essentially grilling them up to heat them all the way through (because who wants to eat a cold dinner, right?) and to infuse all that glorious flavor of the sauce over a searing hot grill.

Hawaiian Ham Skewers, made with a pineapple grilling sauce, ham steak, and fresh vegetables, are not only insanely delicious but are super easy to make.

The combination of flavorful meat, juicy pineapple, and crunchy seared veggies all smothered in that easy to make barbecue sauce makes for an outstanding meal.

Hawaiian Ham Skewers, made with a pineapple grilling sauce, ham steak, and fresh vegetables, are not only insanely delicious but are super easy to make.

This is one of those recipes you can have the kids help with too as long as you trust them not to stab themselves in the hand as they thread the food onto the skewers (ahem, I may have done this once or twice myself).

Hawaiian Ham Skewers, made with a pineapple grilling sauce, ham steak, and fresh vegetables, are not only insanely delicious but are super easy to make.

We happened to enjoy these for family dinner with a side of rice, but they would be perfect for tailgating. You could do all the prep work ahead of time, throw them in a sealable container, and then throw them on the grill when you’re ready to eat. Perfect!

Hawaiian Ham Skewers, made with a pineapple grilling sauce, ham steak, and fresh vegetables, are not only insanely delicious but are super easy to make.

GET THE RECIPE HERE

Hawaiian Ham Skewers, made with a pineapple grilling sauce, ham steak, and fresh vegetables, are not only insanely delicious but are super easy to make.
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Sweet Potato and Ham Hash

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Mix up your breakfast routine and enjoy this hearty and nutritious Sweet Potato and Ham Hash that tastes wonderful with a couple of eggs.

Mix up your breakfast routine and enjoy this hearty and nutritious Sweet Potato and Ham Hash that tastes wonderful with a couple of eggs.

The first time I tried purple sweet potatoes was at a luau in Maui. At the time, I was much much younger and didn’t have any kind of appreciation for the finer things in life, including sweet potatoes. Now, at the ripe age of… well, that’s not important, sweet potatoes are not only one of my favorite foods because of the way they tastes, but they are actually good for you! I don’t often see purple sweet potatoes available, so I grab them any time I see them. I don’t even really notice that much of a difference in flavor, but that dark flavor makes me oh-so-happy. Must be why I’m so addicted to beets too!

Mix up your breakfast routine and enjoy this hearty and nutritious Sweet Potato and Ham Hash that tastes wonderful with a couple of eggs.

We eat a lot of breakfast in our house. Its a given that all four of us will have breakfast every single day. But add to that breakfast for dinner at least once a week and that’s a lot of eggs and potatoes that get consumed in our home! I’m not gonna lie – when we have potatoes they are usually of the Trader Joe’s frozen variety because they are damn good, but occasionally I like to make a hash like this from scratch. If you’re able to get your hands on some pasture raised organic farm fresh eggs, you’ll never be able to go back to eating store bought eggs again. On most days, I’ll enjoy either scrambled or “yolky” (as we call them in our house) eggs any day, but any time there are potatoes on the side, I have to opt for the yolky version to simply smother my taters with goodness. YUM!

Mix up your breakfast routine and enjoy this hearty and nutritious Sweet Potato and Ham Hash that tastes wonderful with a couple of eggs.

Sweet Potato and Ham Hash
 
Prep time
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Total time
 
Mix up your breakfast routine and enjoy this hearty and nutritious Sweet Potato and Ham Hash that tastes wonderful with a couple of eggs.
Author:
Recipe type: breakfast
Yields: 4 servings
Ingredients
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 sweet potatoes, washed and chopped into 1/2 inch cubes with skin on
  • 1 small onion, diced
  • 1 small green bell pepper, diced
  • 8 ounces ham, chopped (I used a ham steak)
  • 1-2 garlic cloves, minced
  • salt and pepper, to taste
Instructions
  1. In a large saute pan with a fitted lid, heat butter and oil over medium high heat. Add sweet potato, cover, and cook without stirring just until potatoes start to get tender, about 10 minutes.
  2. Remove lid and add onions and peppers. Stir to combine and continue cooking until golden brown, about 5-10 minutes.
  3. Add ham and garlic, stir, and cook for another 5 minutes until heated through.
  4. Season with salt and pepper, as desired. I prefer to top this hash with a couple of poached or over medium eggs and enjoy for breakfast. YUM!

Mix up your breakfast routine and enjoy this hearty and nutritious Sweet Potato and Ham Hash that tastes wonderful with a couple of eggs.
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Dutch Oven Roasted Chicken

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Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

Sit back and relax, because I have a heck of a lot of photos in this post. Last week we went camping at Ft. Stevens. Now, when I say camping, that means we rented a full service cabin that has its own private bathroom, a refrigerator, and futon beds. Before you judge, I’ll have you know that it qualifies as camping if we get eaten alive by mosquitoes (which we did), sit around a campfire (which we did), eat s’mores daily (which we did, a lot, and I made them with my homemade strawberry marshmallows which forever changed my life), and we cook outdoors.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

I absolutely love campfire cooking. Don’t get me wrong – we most certainly grill up some dogs and whole ears of corn on the first night, but after a full day of hiking, biking, making insanely large bubbles, sidewalk chalk, and reading, I love to sit down and listen to the sizzle and smell the aroma of a chicken roasting right in front of me.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

Before we left the house, I mixed up some of my one spoon dry rub, coated the entire chicken, and then wrapped it tightly in plastic wrap. Sure, you can use a store bought rub, but if you’ve never made my dry rub I will vow that its the best you’ll ever try. I just shoved my wrapped chicken in a tupperware to keep all of the juices confined and stuck it in the cooler, errr cabin refrigerator, until we were ready to use it. We love our little coal starter tower thing. It heats ’em up fast and then we just pour the coals where we need them. I seared the chicken breast in a bubbling cube of butter – ohhhh yeah.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

Then I took the chicken out and tossed the vegetables in. Note – I kept my potatoes whole because I was lazy and thought they would cook just fine since I knew the chicken would take at least an hour. Do yourself a favor and quarter them. this way they’ll be ultra soft and they’ll soak up all that delicious flavor.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

If the fire isn’t too hot, I like to set the dutch oven in one of those disposable aluminum turkey roasting pans on the grate above the fire. That keeps all of my coals in one place and using the grate just gets it up off the ground. If your fire is roaring, just cook it on the ground so you can maintain total control of your heat source.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

I like to maintain a 2:1 ratio of hot coals on the lid compared to the base.  I learned my lesson the hard way a couple years ago when I first started dutch oven cooking and everything I made was burnt on the bottom. Heat rises, yo, so you need more coals on top to create an even cooking temperature.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

I just love my Lodge dutch oven. I never go camping without it. Once you get the hang of dutch oven cooking, you’ll never go back.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

Doesn’t that look amazing? I’m not gonna lie – that cube of butter with all the seasonings from the dry rub combined with a slow cooked chicken is nothing short of amazing.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

Dutch Oven Roasted Chicken
 
Prep time
Cook time
Total time
 
Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.
Author:
Recipe type: main dish
Yields: 4 servings
Ingredients
ingredients:
  • 1/2 cup dry seasoning rub (I made my one spoon dry rub and used all of it)
  • 1 whole chicken (mine was around 6 pounds)
  • 1/2 cup (one cube) butter
  • 1 pound baby yellow potatoes, quartered
  • 4 large carrots, peeled and cut into bite sized chunks
  • 1 yellow onion, peeled and quartered
equipment:
  • 24-40 charcoal briquets
  • 12 inch (6 quart) Lodge camping dutch oven
  • Lid puller
  • meat thermometer
Instructions
  1. Prior to cooking, coat chicken in dry rub and wrap tightly with plastic wrap. I did this at the house a couple days before the chicken was cooked and kept the wrapped chicken in tupperware.
  2. To prepare for cooking, heat up 24 coals. Place 8 of the hot coals evenly under dutch oven.
  3. When the cast iron is hot, melt the butter. Sear the breast side of the chicken for about 5 minutes in the hot butter. Remove the chicken and spread the vegetables in the pot, then return the chicken to the pot, breast side up with the meat thermometer inserted into the thickest part of the breast. You may need to redistribute the vegetables to get the chicken to fit. Ideally you want the chicken in the middle of the dutch oven and not touching the lid or the base.
  4. Cover with the lid and add remaining 16 coals to the lid. Rotate the lid a quarter turn every fifteen minutes or so. After about 45 minutes of cooking, you may need to add a few more hot coals. Just be sure to add twice as many to the top as you do the bottom. Continue cooking until the internal temp reads 165 degrees F and the drumsticks start to pull away from the body. This may take 1-1.5 hours.
  5. I personally enjoyed carving up the chicken and returning the meat to the dutch oven with all the liquid and vegetables prior to soaking. Enjoy!

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.
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French Onion Soup

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There are a few secrets to developing insanely delicious flavor in a bowl of homemade French Onion Soup, and this recipe is the best I've ever enjoyed!

There are a few secrets to developing insanely delicious flavor in a bowl of homemade French Onion Soup, and this recipe is the best I’ve ever enjoyed!

There are a few secrets to developing insanely delicious flavor in a bowl of homemade French Onion Soup, and this recipe is the best I've ever enjoyed! 

I have a few pet peeves. One of them has to do with having a craving, ordering it at a restaurant, and then having that one thing I was craving so badly suck. This has happened time after time with french onion soup. There are a few restaurants who manage to get it right, but too many times did I get big thick chunks of onion, soup that was lacking flavor, and/or a big mound of cheese that nearly choked me. Yuck. It wasn’t until I made my own french onion soup using the recipe I share in this post did I find the most divine method of making it. The problem now is that I will probably never order it from a restaurant again because I’m quite sure I’ll never find another version as good as this one.There are a few secrets to developing insanely delicious flavor in a bowl of homemade French Onion Soup, and this recipe is the best I've ever enjoyed! 

I promised you secrets and secrets are what I shall deliver. First, the onions must be cook a hell-of-a long time. Much longer than you might ever think, and even longer than you might be comfortable with. You cook them almost to the point where they might burn, then you stir them up and keep that process going. Repeat. Repeat. You get this amazing dark color and all sorts of crispy good things that get stuck to the bottom of the pan that you scrape right into the soup.There are a few secrets to developing insanely delicious flavor in a bowl of homemade French Onion Soup, and this recipe is the best I've ever enjoyed!

Secondly, if you use your own homemade roasted beef stock, this soup will be unbelievably delicious. Yes, you can use broth from a box, but if you’re going to go to the trouble of standing in front of your stove for an hour cooking down onions, you might as well go the extra mile and pour some liquid gold into your soup to create something divine. Finally, I’ve never much cared for nor had much success with broiling cheese on bread on soup. It never quite melts the way I want. Instead, I like to serve this soup piping hot with some homemade croutons and a high quality freshly shredded Emmtaler along side. When the cheese is grated like this, all you need to do is sprinkle it on top and it melts ever so perfectly. Ugh. I’m writing this post at 6:18am and all I can think about is how delicious a bowl of this soup would be right now. Good thing I’m making another round of broth today!

There are a few secrets to developing insanely delicious flavor in a bowl of homemade French Onion Soup, and this recipe is the best I've ever enjoyed!

French Onion Soup
 
Prep time
Cook time
Total time
 
There are a few secrets to developing insanely delicious flavor in a bowl of homemade French Onion Soup, and this recipe is the best I've ever enjoyed!
Author:
Recipe type: soup
Cuisine: recipe adapted from Pure Beef
Yields: 4 servings
Ingredients
  • 2 tablespoons butter, unsalted
  • 6 medium onions, skin removed, sliced thin
  • 2 teaspoons salt
  • 2 teaspoons all purpose flour
  • 1/2 cup dry white wine
  • 6 cups beef broth (homemade roasted beef stock is ideal)
  • 1 tablespoon fresh thyme
  • 1 bay leaf
  • salt and pepper, as desired
  • serve with shredded emmentaler cheese and toasted baguette
Instructions
  1. In a heavy bottom pot over medium high heat, melt the butter. Add onions and salt and cook undisturbed until liquid starts to release and the onions get limp, about 7-10 minutes. Stir the onions and continue to cook, stirring once every 5 minutes, until they start to brown. After about 30 minutes, reduce heat to low and continue to stir every 5 minutes. Continue to repeat this process, scraping the bottom of the pan every time you stir, until the onions are a very dark brown, for a total of about 50 minutes to 1 hour of cooking time.
  2. Sprinkle the flour over the browned onions, stir, and allow to cook for about 10 minutes to cook away any starchy flavor.
  3. Add the wine, stir, and cook until the liquid nearly all evaporates, about 5 minutes.
  4. Add the beef broth, thyme, bay leaf, salt and pepper. Stir and allow to heat to a simmer temperature, at least 15 minutes. Adjust salt and pepper, as needed. Remove and discard the bay leaf.
  5. Serve the soup hot with the shredded cheese and toasted bread.

 

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One Pot Chili Mac

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This tasty One Pot Chili Mac is an easy and filling meal that can be served up as a kid friendly family dinner or can feed a crowd while watching the game.

This tasty One Pot Chili Mac is an easy and filling meal that can be served up as a kid friendly family dinner or can feed a crowd while watching the game.

Last week I was sitting at my desk as my “real job” (yes, I work full time at a very busy and stressful job, am a mom, and have a food blog where I post a new recipe every single day… hopefully you’ll forgive the occasional typo because my head is constantly on the verge of exploding from over commitment), and my co-worker sat down at his desk with his lunch. His cubemate asked “what do ya got there” and I heard him reply over that six foot tall carpeted cubicle wall “chili mac”.  Perhaps it was because I had been to busy to eat that morning and was starving, but I distinctly remember saying to myself (picture Homer Simpson with some drool dribbling out of the corner of his mouth): “Mmmmm, chili mac”.  So, of course I had to make some.

This tasty One Pot Chili Mac is an easy and filling meal that can be served up as a kid friendly family dinner or can feed a crowd while watching the game.

I started by using my game day beer chili recipe as inspiration. From there I made a few alterations and then added chicken broth and elbow macaroni. Bam. One pot chili mac. Nailed it.

This tasty One Pot Chili Mac is an easy and filling meal that can be served up as a kid friendly family dinner or can feed a crowd while watching the game.

One of the main differences, besides the chicken broth and macaroni of course, from my game day beer chili is that I used fresh tomatoes in that recipe. I still highly recommend using fresh tomatoes but I made that chili at the end of August when I was buried in fresh tomatoes and had to figure out what to do with them. I made this chili mac in the spring. The only fresh tomatoes available in Oregon in the spring are at the store and are very expensive and not very appetizing. So, in went the canned tomatoes. Here’s the thing: I use a lot of salt in my other chili because fresh tomatoes need it. What I didn’t consider when making this was the salt that was in the canned tomatoes. Had I not added the chicken broth and macaroni, this would have been way too salty. But, because both chicken broth (at least the kind I used) and the pasta need additional salt, it ended up being perfect. Whew. That was lucky. If you aren’t sure, you may want to start with less salt and add more to taste. Remember – you can always add but you can’t take away in cooking.

This tasty One Pot Chili Mac is an easy and filling meal that can be served up as a kid friendly family dinner or can feed a crowd while watching the game.

I prefer to add the cheese directly to the bowl rather than to the pot. This way I know I have the exact right amount. I also prefer using freshly grated extra sharp white cheddar. You can use the pre-grated stuff, but if you go to the trouble to make this awesome dinner, take the extra thirty seconds it takes to grate your own cheese. Its well worth it. My kids and my husband gobbled this stuff up. Chili + mac n cheese is like a food pairing made in heaven!

This tasty One Pot Chili Mac is an easy and filling meal that can be served up as a kid friendly family dinner or can feed a crowd while watching the game.

One Pot Chili Mac
 
Prep time
Cook time
Total time
 
This tasty One Pot Chili Mac is an easy and filling meal that can be served up as a kid friendly family dinner or can feed a crowd while watching the game.
Author:
Recipe type: main dish
Yields: 6-8 servings
Ingredients
  • 1 pound ground beef
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 12 ounce beer (I used pale ale)
  • 1 (28 ounce) can plum tomatoes, smashed (be sure there are no skins left)
  • 2 1/2 cups chicken broth
  • 1 (15 ounce) can white kidney beans, drained and rinsed
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon oregano
  • 1 tablespoon kosher salt
  • freshly ground black pepper, to taste
  • 2 cups (about 10 ounces) uncooked elbows pasta
  • Shredded sharp white cheddar cheese
  • Green onions, sliced (for garnish)
Instructions
  1. Using a heavy bottom pot or Dutch oven (I think mine is the 9 quart size and it was just big enough) over medium high heat, brown ground beef with onion and bell pepper until crumbly, about 10-15 minutes. Add garlic and cook for a few more minutes. Add beer and scrape all the wonderful bits off the bottom of the pot as it boils. Allow for almost all of the liquid to cook away. This should only take about 5 minutes.
  2. Stir in canned tomatoes, chicken broth,beans, chili powder, cumin, Worcestershire, oregano, salt (see note), and pepper. Bring to a simmer and stir in pasta. Bring to a boil, cover, reduce heat to low and simmer until pasta is cooked through, about 10-15 minutes.
  3. To serve, top with grated cheese and sliced green onions.
Notes
I found 1 tablespoon salt to be the perfect amount but you may want to start with just a teaspoon and add more to your liking.

 

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Leftover Ham Bean Soup

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Leftover Ham Bean Soup is the easiest and most flavorful soup your family will love made with a rich broth in the slow cooker from your holiday ham bone.

Leftover Ham Bean Soup is the easiest and most flavorful soup your family will love made with a rich broth in the slow cooker from your holiday ham bone.

This soup was so freaking easy to make. After I made our damn good whole ham, I was getting ready to toss the ham bone as well as the remaining fat because frankly I was tired of cooking that day and didn’t want to deal with it. I have to give my husband credit for reminding me that we never throw away bones. Its the best way to make broth. Its how I make my roasted beef broth. Its how I make my slow cooker chicken broth. Why on earth would I not make something with my ham bone? It, after all, has more flavor than all the other bones because its ham, for crying out loud. So into the slow cooker it went along with all the other standard broth ingredients: onion, carrots, celery, garlic, and a bay leaf. Now, I could have easily used water, but I wanted to give it even more flavor because I knew this soup would ultimate have beans and I think beans need a lot of added flavor, so I used chicken broth. Then I added some chili powder and, 5 minutes later, my slow cooker started brewing one of the most delicious, easy to make, and flavorful soups we’ve ever eaten.

Leftover Ham Bean Soup is the easiest and most flavorful soup your family will love made with a rich broth in the slow cooker from your holiday ham bone.

The trick, in my opinion, to extracting as much flavor and goodness out of that ham bone that you can get is to throw all that leftover fat and, of course any juices, back in the pot along with the bone. It may gross you out to see all that fat swimming around in your soup, especially if you’re like me and will spend as much time as needed picking out any scraps of fat to avoid eating those slimy little tidbits. Not to worry. I’ve got you covered. Once you deem your broth done, you stick it in the refrigerator and let that fat congeal. Lucky for us, fat not only floats, but it gets hard, so once you see a thick yellow solid layer form on top, just scoop it off and toss it. At that point, you heat your broth back up, add the beans, and eat it. Based on the amount of chicken broth I used, this recipe only makes two really large or four small bowls of soup. Feel free to double everything if you want. I was planning on my kids saying “ewww” once they saw the onions and figured my husband and I would be the lucky ones to enjoy the soup. Yeah. I was wrong. My kids gobbled it up and my husband had a double serving. Of course I ate a bit of it so I would know what I was talking about while reading this post, but they were the ones with the full bellies. Oh well.

Leftover Ham Bean Soup is the easiest and most flavorful soup your family will love made with a rich broth in the slow cooker from your holiday ham bone.

Leftover Ham Bean Soup
 
Prep time
Cook time
Total time
 
Leftover Ham Bean Soup is the easiest and most flavorful soup your family will love made with a rich broth in the slow cooker from your holiday ham bone.
Author:
Recipe type: soup, main dish
Yields: 4 small bowls
Ingredients
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1 quart chicken broth
  • 1 leftover ham bone, along with any meat, fat, and juices that are left
  • 1 teaspoon chili powder
  • 1-2 cloves garlic, minced
  • 1 bay leaf
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • freshly ground pepper, to taste
Instructions
  1. Add carrots, celery, onion, chicken broth, leftover ham bone, chili powder, garlic, and bay leaf to your slow cooker and cook on low at least 4 hours. Feel free to pick off and shred any ham off the bone before you put it in the slow cooker just so you don't have to do it later. This part is really variable and you can cook on high for less time or on low for longer or even over night.
  2. Transfer all ingredients to an airtight container and refrigerate until all the fat congeals. Then, scoop off and discard any of the solid yellow fat that had risen to the top, along with the bay leaf.
  3. Transfer remaining soup to a pot, add beans, and heat to serve.

 

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Bangers & Mash with Stout Onion Gravy

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This St. Patrick’s Day, serve up some delicious Bangers & Mash with Stout Onion Gravy for a quick and easy dinner the entire family will love.

This St. Patrick's Day, serve up some delicious Bangers & Mash with Stout Onion Gravy for a quick and easy dinner the entire family will love.

This was a fun recipe for me to make. I had never made bangers and mash before. Have I made sausage and mashed potatoes? Yes. Aren’t they they same thing?  Well, yes. So, that means you’ve made bangers and mash before then, right? Pst. Semantics. I’m deeming this my first time that I’ve made bangers and mash because I served it up with a stout onion gravy and Guinness was my stout beer of choice. BAM. Now its Irish.

This St. Patrick's Day, serve up some delicious Bangers & Mash with Stout Onion Gravy for a quick and easy dinner the entire family will love.

I took the photo above to show you just how boring this recipe is without the gravy. Boring to the eye and boring for the taste buds. Every good meal deserves a good sauce.  The stout onion gravy is what ties everything together. Its basically awesome. And, although my kids like to pick out the onions, they loved the flavor of the gravy. And yes, I serve my kids lots of food that’s made with alcohol. But only after its been cooked down to no longer be boozy.  The boozy stuff is only for mom and dad.  If you’re judging me right now, I’m guessing you don’t cook with beer or wine.

This St. Patrick's Day, serve up some delicious Bangers & Mash with Stout Onion Gravy for a quick and easy dinner the entire family will love.

Basically, this meal was YUM and I plan on making it many more times this year. St. Patrick’d day is just another excuse to serve it up for a quick and easy dinner.

This St. Patrick's Day, serve up some delicious Bangers & Mash with Stout Onion Gravy for a quick and easy dinner the entire family will love.

4.0 from 1 reviews
Bangers & Mash with Stout Onion Gravy
 
Prep time
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This St. Patrick's Day, serve up some delicious Bangers & Mash with Stout Onion Gravy for a quick and easy dinner the entire family will love.
Author:
Recipe type: main dish
Yields: 3-4
Ingredients
bangers:
  • 1 pound sausage (I used bratwurst)
  • 1 tablespoon olive oil
  • 3 ounces stout
mashed potatoes:
  • 3-4 russet potatoes, peeled and sliced
  • 2 tablespoons butter
  • 1/2 cup buttermilk
stout onion gravy
  • 2 tablespoons butter
  • 1 medium sized onion, sliced thin
  • 2 tablespoons flour
  • 1 cup stout (I used Guinness)
  • 1 cup beef broth
  • salt & pepper to taste
Instructions
sausages:
  1. Heat oil in a skillet over medium high heat. Add sausages and stout. Cover with lid and crack just to allow enough steam to escape. Cook covered for about 10 minutes, turning half way through. After they've cooked for 10 minutes, remove lid and allow the liquid to reduce a bit and coat the sausages. When the liquid is almost gone, lower heat to medium low and continue cooking with the lid on, rotating occasionally, until evenly browned and cooked through, about another 10 minutes.
gravy:
  1. In a separate pot, heat butter over medium high heat. Add sliced onions and cook until slightly brown and fragrant, 5-10 minutes. Sprinkle with flour and allow to cook 2-3 minutes. Add stout and scrape bottom of pan to deglaze. Add beef broth and allow to simmer until no longer foamy, 10-15 minutes.
potatoes:
  1. In large pot cover potatoes with water and bring to a boil. Cook until soft. Drain and add butter and buttermilk. Mash to your preferred consistency.
  2. To serve, top potatoes with sausage(s) and top with as much gravy as your heart desires.

Serve up some delicious Bangers and Mash with Stout Onion Gravy for a quick and easy dinner the entire family will love, especially on St. Patrick's Day.
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Krissy’s Warm 7 Layer Taco Dip

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Krissy’s Warm 7 Layer Taco Dip has all the delicious ingredients you’ll find in your favorite taco and makes a perfect family dinner or game day grub.

Krissy's Warm 7 Layer Taco Dip | Self Proclaimed Foodie

In our house we call this Taco Pie and we love it. I make it a lot. Probably a little too often. We always find ourselves fighting over the leftovers. This is different from traditional 7 Layer Bean Dips because the entire thing is hot. Not spicy hot, but temperature hot. It is full of flavor and loved by people of all ages.  I have a step by step image below so you can see all the wonderful layers. Not shown is the salsa layer. Why? Because I forgot to take a picture of it a collage of seven photos isn’t symmetrical.

krissys-warm-7-layer-taco-dip-six

If you’re a stickler for details, you may have noticed that layer 7, the cheese, shows up mid way and on top. This was intentional. You want all that gooey goodness spread throughout. I also really like putting the meat on the bottom because we all know that’s the best part and I like to make people dig for it.

krissys-warm-7-layer-taco-dip-bowl

Excuse the poorly manicured hand. I believe a solid four weeks had passed since I last had them painted. I’ll try not to let it happen again. Serve this delicious meal, or appetizer – whatever, with all sorts of goodies like tortilla chips, sour cream, avocado, shredded cabbage, whatever. Go crazy.

Krissy's Warm 7 Layer Taco Dip | Self Proclaimed Foodie

Krissy's Warm 7 Layer Taco Dip
 
Prep time
Cook time
Total time
 
Krissy's Warm 7 Layer Taco Dip has all the delicious ingredients you'll find in your favorite taco and makes a perfect family dinner or game day grub.
Author:
Recipe type: Appetizer
Yields: 6 servings
Ingredients
  • 1 pound ground beef (grassfed, of course)
  • 1 medium yellow onion, diced
  • 1 package taco seasoning mix (I use Trader Joe's 1.3 ounce package)
  • 1/4 cup water
  • 16 ounce can refried beans (I use Trader Joe's Refried Black Beans with Jalapeno Peppers)
  • 12 ounces shredded cheese (any kind of Mexican blend i.e. cheddar and jack that melts well)
  • 15.5 ounce can black beans, rinsed and drained (I use Trader Joe's Cuban Style Black Beans)
  • 6 ounce can (drained weight) pitted black olives, drained and sliced
  • 1 cup salsa
  • 1/2 - 1 cup frozen corn (I use fire roasted from Trader Joe's)
serve with:
  • shredded green cabbage
  • sour cream
  • diced green onions
  • handful of fresh cilantro, diced
  • 1 ripe avocado, sliced
  • 1-2 fresh jalapenos, diced
  • tortilla chips
Instructions
  1. In large frying pan over medium high heat, brown ground beef with diced onions until meat is fully cooked and crumbly. Add taco seasoning and water, stir to fully combine.
  2. Preheat oven to 350 degrees F.
  3. In large casserole dish, layer ingredients. Start with ground beef, then refried beans, then half of your cheese, then the black beans, then the olives, then the salsa, top with the corn, and cover with remaining cheese. Cover with aluminum foil. Cook until heated through, about 30 minutes, removing foil last 10 minutes to fully melt the cheese.
  4. Serve with additional ingredients and enjoy!

Krissy's Warm 7 Layer Taco Dip has all the delicious ingredients you'll find in your favorite taco and makes a perfect family dinner or game day party.
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