InstaPot Beef Stew

Such a great recipe I adjusted for the InstaPot!  You could certainly make it in a crock pot or on the stove as well!  All of the vegetable measurements are adjustable to your liking; not everyone is a fan of lots of carrots.  Note; leaving the potatoes and carrots in bigger chunks helps keep them from falling apart while cooking.

Enjoy!

InstaPot Beef Stew

2-3 lbs Beef Stew Meat (cut in 1" cubes)

1/4 Cup Flour

2 Tsp Salt (I use coarse garlic sea salt)

1 Tsp Ground Pepper

2 Tsp Smoked Paprika

2 Onions, diced

1 lbs Potatoes, peeled & chopped

1 lb Carrots, chopped in large chunks (a bag of baby or about 4-6 large carrots)

2 Cloves Garlic, minced

2 1/2 Cups Beef Broth

2 Tsp Worcestershire

1 Bay Leaf (remove from soup before serving)

2 Tbsp Cornstarch

2 Tbsp Water

1 - 12 oz Bag Frozen Peas

Mix flour, salt, pepper, and paprika and shake in bag with meat.  Place in floured meat in bottom of pot and add everything but the last 3 ingredients listed.  Cook on high pressure for 35 minutes, then let natural release at least 10 minutes (longer won't hurt it).  In small dish, whisk together cornstarch and water.  Open pressure cooker and stir in cornstarch slurry to help thicken stew while it is still bubbling.  Stir in frozen peas, cook for a few minutes, and then serve.

Note:  This can also be done in the crockpot on high for 4-6 hours or low for 8-10 hours.

Chicken Noodle Soup

This chicken soup is packed with anti-inflammatory ingredients like turmeric, garlic, and ginger!  Not only does it taste amazing, but it's great for you too!

Enjoy!

Chicken Noodle Soup

2 Tbsp Olive Oil
8 Cloves Garlic, minced
1 Large Yellow Onion, diced
4 Large Carrots (a little over 1 cup), sliced or diced
4 Celery Stalks (approximately 1 cup), chopped
1 1/2 Tsp Ground Ginger (or 4 tsp freshly grated)
1 1/2 Tsp Ground Tumeric (or 4 tsp freshly grated)
12-16 Cups (3-4 quarts) Chicken Broth or Stock
2 lbs Boneless Skinless Chicken Thighs
1 Tsp Crushed Rosemary (or fresh)
1 Tsp Ground Thyme (or fresh with stems removed)
1 Tsp Salt
Freshly Ground Black Pepper
16 oz Narrow Homestyle Eggs Noodles

Place a large pot over medium-high heat and add oil.  Once oil is hot, add in garlic, onion, carrots, and celery; cook for a few minutes until onion becomes translucent and vegetables are soft.  Add in ginger and turmeric; saute for 30 seconds to let spices cook a bit.  Then, add in chicken broth, chicken thighs, rosemary, thyme, salt, and pepper.  Bring soup to a boil and make sure to stir chicken to the bottom.  Reduce heat to medium-low and simmer, uncovered, for 20-25 minutes or until chicken is fully cooked.  Removed chicken from pot and transfer to cutting board.  Shred chicken with two forks or dice to size preference and add back to pot.  Bring soup back up to a simmer and add in dried noodles; cook for 15-20 minutes until desired tenderness.  If you find that you don't have enough broth, feel free to add in 2-4 more cups (making it a total of 16 cups).  Taste and adjust seasonings, if necessary. Enjoy!

Notes:  Vegetables measurements are just guidelines, feel free to add more or less to your liking; I always dice mine up smaller due to kids preference (harder for them to pick out).  Fresh garlic and herbs are best, but feel free to use from your spice cabinet too!  The garlic is not overwhelming in this soup, don't let the amount scare you.  The turmeric will turn your chicken and noodles yellow (and possibly your wooden spoon); it's okay!  I prefer to use chicken thighs in my soup, but you can use chicken breasts as well.  My family likes a high noodle ratio, so we usually use 3 quarts of chicken stock, but if you like more broth, bump it up to 4 quarts!  I buy my noodles at Walmart - they are usually on the bottom shelf by the other egg noodles (Essenhaus Narrow Homestyle Noodles).

Cheesy Chicken Bacon Noodle Soup

I threw together this soup and I loved it so much that I decided I better write it down and share it!

Enjoy!

Cheesy Chicken Bacon Noodle Soup

3 Cups Cooked Chicken, shredded/diced
8 Cups (2 Qts) Chicken Stock
1 Cup Whole Milk
1/2 Cup Chopped Celery
1 Cup Chopped Carrots
1 Packet Ranch Dressing Mix
1/2 Cup Bacon Crumbles
4 oz Cream Cheese
12 oz Fine Egg Noodles
1 1/2 Cups Mild Cheddar Cheese, shredded

In a large pot (at least 6 qt), combine chicken, stock, milk, celery, carrots, ranch mix, bacon, and cream cheese over medium-high heat and bring to a boil.  Reduce heat and simmer covered 20-25 minutes, stirring occasionally to keep from sticking to bottom.  Add noodles and shredded cheese - serve once noodles are soft.

Notes:

• I used boneless skinless chicken thighs cooked in my instant pot (seasoned well with seasoning salt, pepper, and Italian seasoning, then cooked with half a onion (sliced), one clove minced garlic, and chicken broth). Chicken breasts, rotisserie chicken, etc will all work fine too!
• I find shredding your own cheese melts better and really doesn't take much extra effort. 
• I used Costco's Bacon Crumbles when I made this - fry up your own bacon if you prefer!
• The veggie measurements are approximate - throw in what your family loves!

Italian Meatball Soup

I love this one-pot soup - it is a bowl of comfort food!

Enjoy!



Italian Meatball Soup

2 Tbsp Olive Oil
1/2 Cup Chopped Onions
Couple pinches of Salt
2 Cloves Garlic, minced
1 - 14.5 oz Can Basil, Garlic & Oregano Diced Tomatoes
2 Tbsp Tomato Paste
1 Qt Chicken Broth
1 Tbsp Italian Seasoning
Couple Dashes Hot Sauce
Pinch of Red Pepper Flakes (or more if you want some heat)
Meatballs
1/4 Cup Parmesan, freshly grated
8 oz Ditalini Pasta
Pinch of Dried Oregeno
Pinch of Dried Basil

Heat olive oil in medium saucepan over medium/high heat.  Add onions and saute until translucent (about 3-4 minutes), add a little bit of salt, then add garlic to pan and saute for about a minute more.  Then add diced tomatoes (with juice), tomato paste, broth, Italian seasoning, hot sauce, red pepper flakes, and meatballs.  Simmer for 15 minutes.  While still simmering, add Parmesan and pasta and continue to simmer another 15 minutes.  Remove pot from heat, add oregano and basil.

Notes:

• I buy a tube of tomato paste and keep on hand in the fridge for these kinds of recipes.
• I use 24 frozen Italian meatballs (mine are from Costco because it makes this recipe easy to throw together) - definitely use your own baked meatballs if you prefer.
• I find my Ditalini pasta at Walmart, but you can use any kind of small pasta.
• The pasta will continue to absorb the liquid as it sits - do not be surprised if it turns to a casserole.  You can add more broth or another can of tomatoes to bring up the liquid or reduce/remove the pasta.
• Feeds about 4-6 people.

Wee Bit Spicy Chili

I love a good hearty chili!  Especially on a cool fall day and even more so on a wintery day here in Minnesota!  I came across this recipe and after laughing for quite some time decided I must give it a try!  I gave it a few tweaks and love it so!  The green beans are an addition I've never had in chili, but they give it a wonderful depth of flavor.  FYI: as the title states, it is a wee bit spicy, so my kids didn't quite enjoy as much as the adults did.

Enjoy!

Wee Bit Spicy Chili

1 Tsp Basil Leaves
1 Tbsp Onion Powder
3 Tsp Chili Powder
2 Tsp Ground Cumin
2 Tsp Ground Cayenne Red Pepper
1 Tbsp Garlic Powder
2 Tsp Sugar
2 Tbsp Flour
1 - 29 oz Can Tomato Sauce
1 - 15 oz Can Tomato Sauce
1 - 14.5 oz Can Petite Diced Tomatoes
1 - 15 oz Can Light Red Kidney Beans, drained
1 - 15 oz Can White Beans, drained
1 - 14.5 oz Can Cut Green Beans, drained
1 - 14.5 oz Can Corn, drained
2 lbs Ground Beef
1/2 of a Sweet Onion (ie: vidalia), chopped
1/2 of a Green Pepper, chopped
3 Cloves of Garlic, minced
2 Tbsp Brown Sugar
Beer

In small bowl, mix together basil, onion powder, chili powder, cumin, cayenne red pepper powder, garlic powder, sugar, and flour to make seasoning.  In large pot, dump sauces, tomatoes, beans, and corn - set aside.  In skillet, brown hamburger with onion and garlic.  Add green pepper to hamburger when about 1/2 done and finish browning.  Drain hamburger mixture.  Add hamburger mixture to pot with tomatoes and beans.  Stir in brown sugar and about 1/2 a beer to pot and bring to a boil (enjoy the other 1/2 of the beer).  Once at a boil, cover and turn down to simmer.  Allow to simmer for as long as you've got - remembering to stir occasionally.

Serve with freshly shredded cheddar cheese, sour cream, saltines, or whatever is your favorite with chili!

Kelly's Buffalo Chicken Chowder

To say I have a family of GREAT cooks is an understatement!  It should be no surprise I learned most of my skill from my mother, grandmother, and all the other wonderful cooks and bakers we enjoy in our family.  My cousin Kelly is no exception!  She lovingly shared this recipe for all of you today!  The recipe below serves 4 - feel free to double, triple, or more as needed!  She also pre-made the soup and then warmed in a crock-pot the next day.

Enjoy!

Kelly's Buffalo Chicken Chowder
Adapted from Closet Cooking

2 Tbsp Butter
1 lb Chicken, cut into bite sized pieces
1 Cup Onion, diced
1 Cup Celery, cut into small pieces
1 Cup Carrot, cut into small pieces
2 Cloves Garlic, chopped
2 Tbsp Flour
3 Cups Chicken Stock
*Hot Sauce, to taste (I used 1/4 cup Franks Red Hot sauce)
1 Large Yukon Gold (or other boiling potato), peeled and cut into bite sized pieces
Salt and Pepper, to taste
1 Cup Heavy Cream (I used half and half)
1/4 Cup Blue Cheese, crumbled

Melt the butter in a large sauce pan over medium heat.  Add chicken and saute until golden brown, about 8-10 minutes.  Add onion, celery and carrots and cook until tender, about 10-15 minutes.  Add garlic and flour and cook until fragrant, about a minute.  Add the chicken broth and deglaze the pan. Add hot sauce and potatoes, bring to a boil, reduce heat and simmer for 20-30 minutes.  Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.

Chicken Taco Soup

Who doesn't love a meal that practically makes itself?!  I first had this wonderful crock-pot meal over a year ago at a women's retreat and have been making it ever since.  I finally remembered to snap a few pictures quick so I could share with all of you over here!

Enjoy!

Chicken Taco Soup

1 Onion, chopped
1 - 16 oz Can Chili Beans
1 - 15 oz Can Black Beans
1 - 15 oz Can Corn, drained
1 - 8 oz Can Tomato Sauce
1 - 12 oz Bottle/Can Beer
2 - 10 oz Cans Diced Tomatoes with Green Chilies (Rotel)
1 Packet Taco Seasoning
3 Whole Skinless and Boneless Chicken Breasts
Optional Toppings: Shredded Cheese, Sour Cream, Crushed Tortilla Chips, etc

Put onion, beans, corn, tomato sauce, beer, diced tomatoes, and taco seasoning in crock-pot.  Stir until blended, then lay chicken breasts on top, pushing down until just covered by soup mixture.  Turn crock-pot on low, cover, and cook for at least 5 hours.  Remove chicken breasts and shred with 2 forks and put back in crock-pot, stir and cover.  Continue cooking on low for at least another 30 minutes to 2 hours.  Served topped with shredded cheese, a dollop of sour cream, and crushed tortilla chips if desired.

Root Vegetable Beef Stew

Here in Minnesota fall is upon us.  We are rising to cool crisp mornings, crunchy leaves under foot, and the scamper of squirrels hurrying to bury their treasures for the winter.  Fall is also when my urge and desire to have a big bowl of warm and yummy soup with some crusty bread peaks!  My mom tells me I wanted nothing to do with stew when I was younger, but yet I have some the yummiest memories of a bowl of stew with barley!  Due to these memories, a few months back I started pinning stew recipes and I was finally able to try this recipe!  It did not disappoint and I love how it isn't completely traditional.  There are no potatoes in it and it has the wonderful addition of sliced mushrooms  (I bought the sliced mini portabella mushrooms in the fresh produce area)!  I doubled the recipe with no issues and now have some in the freezer for another day!

Enjoy!

Root Vegetable Beef Stew

1/4 Cup Flour
1/4 Tsp Sea Salt
1/8 Tsp Ground Black Pepper
3/4-1 lb Beef Round, cubed
3 Tbsp Olive Oil, divided
2 Large Stalks Celery, chopped
1 Cup Chopped Carrots
1 Cup Pealed & Chopped Rutabega
1 Cup Fresh Mushrooms, sliced
1/3 Cup Pearled Barley
1 Qt Beef Broth, divided
1 Bay Leaf
Opt: 1/4 Cup Chopped Parsley for garnish

In medium bowl, combine flour, salt, and pepper.  Toss beef cubes in flour mixture until all sides are coated.  Reserve any leftover flour mixture.

In soup pot (or large dutch oven), heat 2 Tbsp olive oil over medium heat.  Brown beef on all sides and remove to plate.  Add remaining tablespoon of oil to pot.  Stir in celery, carrots, rutabega, and mushrooms and scrap up any brown bits from the bottom of the pan.  Cook vegetables for 2 minutes, stirring frequently.  Add barley and continue to cook for an additional minute.

Whisk 1/4 cup beef broth into remaining flour mixture until mixed well.  Add slurry, along with remaining broth, beef cubes, and bay leaf.  Bring to boil and reduce heat to simmer, stirring occasionally.  Simmer for 1 hour (uncovered) or until beef is tender and stew is thickened.  Remove bay leaf, garnish with parsley if desired and serve.

Creamy White Chili

A great way to warm up on a cool day!  This chili has just the right amount of kick, without sending the kids running!  We serve ours over some sticky white rice, with cheese sprinkled on top (I dare you to try it).  YUM!

Enjoy!

Creamy White Chili

1 lb Boneless, Skinless Chicken Breasts, cut into 1/2" cubes
1 Medium Onion, chopped
1 1/2 Tsp Garlic Powder
1 Tbsp Oil
2 - 15 1/2 oz Cans Great Northern Beans, rinsed and drained
1 - 14 1/2 oz Can Chicken Broth
1 - 4 oz Can Chopped Green Chilies (add another can for more kick)
1 Tsp Salt
1 Tsp Ground Cumin
1 Tsp Dried Oregano
1/2 Tsp Ground Pepper
1/4 Tsp Cayenne Pepper
1 Cup Sour Cream
1/2 Cup Whipping Cream

In large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies, and seasonings.  Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.  Remove from heat, stir in sour cream and cream.  Serve immediately.

Cauliflower Soup

I was trying to decide what to make for supper the other night when I came across this recipe on one of my favorite blogs I frequent - The Pioneer Woman.  It really is a wonderful, light soup.  You could certainly add whatever vegetables you want to this and make it nice and "chunky."  I forgot the sour cream, but we didn't even notice and ate it right up!

Enjoy!

Cauliflower Soup

1/2 Cup Butter
½ an Onion, Finely Diced
1 Carrot Finely Diced
1 stalk Celery, Finely Diced
1 to 2 Cauliflower Heads (roughly Chopped)
2 Tbsp Fresh Or Dried Parsley (chopped)
2 quarts Low-sodium Chicken Broth Or Stock
6 TbspFlour
2 Cups Whole Milk
1 Cup Half-and-half
2 Tsp To 4 Tsp Salt, To Taste
1 Cup (heaping) Sour Cream, Room Temperature

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.  Serve immediately.

Creamy Chicken Wild Rice Soup

I usually double this recipe or triple it - we LOVE this soup (stew? it's on the thicker side)!  You can easily freeze this to reheat later - I like to do it in my food-saver bags, then all I have to do is boil the bag.  I tend to "eye-ball" my measurements on the onion, carrots, celery because they just add more wonderful flavor anyways.  With the wild rice - you can either use the directions listed below or cook according to the package directions with as much rice as you want! :) Serve with a nice crusty bread - I really like french or ciabatta because they're both good at soaking up the last wonderful drops in the bowl!

{please excuse my scratched up stoneware and slops of 

soup on the sides...I was in a hurry to gobble this up}

Creamy Chicken Wild Rice Soup

2/3 Cup Uncooked Wild Rice
2 Tbsp Butter
1 Tbsp Onion, minced
1/3 Cup Carrots, Diced
1/3 Cup Celery, Diced
1/3 Cup Flour
1/2 Tsp Salt
1 Qt. Chicken Broth, heated
3 Cups Cooked Chicken, Diced
Pepper, to taste
1/2 Tsp Poultry Seasoning
1 Cup Cream

Rinse wild rice.  Soak in cold water for one hour.  Drain rice.  Cover with boiling water and cook over low heat for 40 minutes.

Melt butter in a 4-quart pan, saute' onion, carrots and celery until tender.  {isn't that just so pretty! and it smells YUMMY too!} Blend in flour.  Gradually add the heated chicken broth, stirring constantly, until slightly thickened.  Stir in the rice, chicken, and seasonings.  Simmer over low heat 7-10 minutes.  Add the cream slowly to the soup.  Heat just to serving temperature.

Makes approximately 6 bowls.