tag:blogger.com,1999:blog-66154150241286839482024-03-11T22:53:14.263-06:00From My Southwest KitchenCook Eat EnjoyGeri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.comBlogger929125tag:blogger.com,1999:blog-6615415024128683948.post-76714786789434325472023-08-18T20:31:00.002-06:002023-10-19T18:57:30.343-06:00Skillet Cacio E Pepe Tortellini With Spinach<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn1qFONv6ySM6AYtd_iukmdHaB0KF0WaKPphQGKkxCOdHVu9_K2MAmsLEMm_2ra3SC-o7-WbMiiV08EqDiFlO3078yWVGwX-sIsUMl93LQL7Q6hz1oWyCFAYPDvStKGrBVHK4FIsZ2nl5AqyrrXuIiF5zIMa9ZxB1MaPcAEzi0QtEoBTipyHeAvIlflcXL/s3706/IMG_3152.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2972" data-original-width="3706" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn1qFONv6ySM6AYtd_iukmdHaB0KF0WaKPphQGKkxCOdHVu9_K2MAmsLEMm_2ra3SC-o7-WbMiiV08EqDiFlO3078yWVGwX-sIsUMl93LQL7Q6hz1oWyCFAYPDvStKGrBVHK4FIsZ2nl5AqyrrXuIiF5zIMa9ZxB1MaPcAEzi0QtEoBTipyHeAvIlflcXL/w640-h514/IMG_3152.heic" width="640" /></a></div><br /><p><br /></p><p> This is by far the easiest and tastiest dinner I have ever made. I will admit, at first I was skeptical, but was delighted by the first bite. I also like this recipe because it is a one pan dish. </p><p>You begin by browning the tortellini in some olive oil. Once they are browned, you add water and spices. Cover and cook for about 5 minutes. Stir in the spinach, wilt and add the cheese. Serve. That is it. Dinner awaits. </p><p><br /></p><p><span style="font-size: x-large;"><b>Skillet Cacio E Pepe Tortellini With Spinach</b></span></p><p><b>From Simply Recipes Adapted by From My Southwest Kitchen</b></p><p><b><br /></b></p><p><b>Ingredients:</b></p><p>5 tablespoons olive oil</p><p>16-20 ounces fresh cheese tortellini</p><p>1 1/2 cups water</p><p>1 teaspoon salt</p><p>1 teaspoon pepper</p><p>1/2 teaspoon Italian seasoning</p><p>3 ounces fresh spinach - 3 packed cups</p><p>1/3 - 1 cup finely grated Pecorino Romano cheese - adjust to taste. More for serving</p><p><b>Directions:</b></p><p><b>1. </b>Heat 3 tablespoons of olive oil in a 12-inch cast iron skillet until shimmering. Add tortellini and cook. Toss until browned in spots.</p><p><b>2. </b>Add the water, salt, pepper, and Italian seasoning to the tortellini. Stir to combine and scrape up any browned bits on the bottom of the skillet. Cover and cook for about 5 minutes. Be sure almost all of the water has evaporated.</p><p><b>3. </b>Lower the heat and add the spinach a handful at a time. Cook until the spinach is wilted. Remove from heat and add the cheese and remaining 2 tablespoons of olive oil. <b>NOTE: </b>Add a small amount of the cheese at a time and adjust for taste. Serve with additional cheese and freshly ground pepper.</p><p>Makes 4 servings</p><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com1tag:blogger.com,1999:blog-6615415024128683948.post-77604358607329906872023-08-09T18:30:00.004-06:002023-08-09T18:30:57.258-06:00Easy Pickled Onions<p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq2Ub4QyqzNxkCSiZYw5bNgSKLhvNcxuvl_II7OxDuUunS-277zHrBvkH1DBXaUeIrvFK6qUQ4NyWaqTfOkUfhNebJEmGT7ETF7cgzOiJpYzpYnsPa5si6899p6Fp9OZQgmT1-kbIBL_RhcDrDHsB12HQLc2TSnIS3JmRJ40u_FZF869Bq0v2Bvh6nCi0N/s3302/IMG_2927.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3302" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq2Ub4QyqzNxkCSiZYw5bNgSKLhvNcxuvl_II7OxDuUunS-277zHrBvkH1DBXaUeIrvFK6qUQ4NyWaqTfOkUfhNebJEmGT7ETF7cgzOiJpYzpYnsPa5si6899p6Fp9OZQgmT1-kbIBL_RhcDrDHsB12HQLc2TSnIS3JmRJ40u_FZF869Bq0v2Bvh6nCi0N/w586-h640/IMG_2927.jpg" width="586" /></a></div><br /> These Pickled Onions are terrific on everything from burgers to sandwiches or just grabbing a few and popping them in your mouth. I was amazed at how easy they were to make and how great they tasted. No harsh flavor.<p></p><p> You start off with a red onion and slice it thin. Place the slices in a Mason jar and add vinegar, sugar, salt, and boiling water. Let the onions come to room temperature then store them in the fridge. That is it.</p><p><br /></p><p><span style="font-size: x-large;"><b>Easy Pickled Red Onions</b></span></p><p><b>From <a href="https://www.simplyrecipes.com/the-only-5-ingredient-pickled-red-onions-recipe-youll-ever-need-7554440">Simply Recipes</a></b></p><p><b>Ingredients:</b></p><p>1 cup water </p><p>1 red onion</p><p>1 cup apple cider vinegar</p><p>1 teaspoon salt</p><p>1 teaspoon sugar</p><p><b>Directions:</b></p><p><b>1. </b>Bring the water to a boil. </p><p><b>2. </b> Slice your onion in half through the root, then in half-moon shapes. Put the onions in a non-reactive container like a Mason jar or something made of glass. </p><p><b>3.</b>Add the vinegar, salt, and sugar over the onions. Then add the boiling water (you might need to pour a little extra water to submerge the onions completely—that's fine). Let the mixture cool to room temperature, then cover and stash in the fridge. </p><p></p><p><b>4. </b>The onions should be ready to eat in about an hour and will last two to three weeks, but if you notice any off smells or cloudiness in the jar, throw them out. </p><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com0tag:blogger.com,1999:blog-6615415024128683948.post-8274642442541360042023-08-07T18:40:00.000-06:002023-08-07T18:40:23.695-06:00Creamy Instant Pot Chicken Noodle Soup<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMwYJaw4e5_DsVuSHmZUiAdXuJ8_x8BiiNIx-6PZtnq2w4lkoytFe4Sv80U2fyBODp7bgyIYCAwj2kHp_Lry5NJ0rMVHvWAkvwdwA-gfofyhHs9x6rdZyoLIUjVnQufhXeB9e6RUuny1wg_UX-i2ww3yLj5dEe7h1YJmfeTgbBNgXQ2p1ExP4EFlQkzMpZ/s4032/IMG_2924.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMwYJaw4e5_DsVuSHmZUiAdXuJ8_x8BiiNIx-6PZtnq2w4lkoytFe4Sv80U2fyBODp7bgyIYCAwj2kHp_Lry5NJ0rMVHvWAkvwdwA-gfofyhHs9x6rdZyoLIUjVnQufhXeB9e6RUuny1wg_UX-i2ww3yLj5dEe7h1YJmfeTgbBNgXQ2p1ExP4EFlQkzMpZ/w640-h480/IMG_2924.jpg" width="640" /></a></p><p><br /></p><p><br /> Instant Pot soup is easy and delicious. It was an overcast day so, I made some Creamy Chicken Noodle Soup. It did not disappoint. The veggies and chicken along with the spices blended wonderfully. The soup had a great flavor. Instead of using the traditional egg noodles, this recipe used Ditalini pasta. A wonderful short tubular pasta. </p><p>It takes about 3 minutes to cook the soup once it is brought up to pressure. Once the pressure has been released, you stir in some cream with cornstarch. This thickens the soup but if it is too thick for your taste, add milk to thin it. </p><p>A great soup that is a meal in itself. </p><p><br /></p><p><span style="font-size: x-large;"><b>Creamy Instant Pot Chicken Noodle Soup</b></span></p><p><b>From The Recipe Rebel and Adapted Slightly From My Southwest Kitchen</b></p><p><b>Ingredients:</b></p><p>1 tablespoon vegetable oil</p><p>3 large carrots peeled and sliced</p><p>2 ribs of celery sliced</p><p>1 boneless skinless chicken breast cut into 1/2" pieces</p><p>1 teaspoon dried parsley flakes</p><p>1 teaspoon salt</p><p>1 teaspoon granulated garlic</p><p>1/2 teaspoon onion powder</p><p>1/2 teaspoon dried thyme</p><p>1/2 teaspoon dried tarragon</p><p>1/4 teaspoon black pepper</p><p>4 cups chicken broth</p><p>1 cup Ditalini pasta</p><p>1/2 cup cream</p><p>2 tablespoons cornstarch</p><p><b>Directions:</b></p><p><b>1. </b>Set Instant Pot to sauté. Add the oil and heat. Add the carrots and celery.</p><p><b>2. </b>Cook for 3-4 minutes. Add the chicken and cook and stir for 3-4 minutes.</p><p><b>3. </b>Stir in the parsley flakes, salt, granulated garlic, onion powder, thyme, tarragon, and black pepper. Cook until fragrant.</p><p><b>4. </b>Add broth and stir to remove any of the flavorful brown bits. Scrape down the sides of the Instant pot if needed. </p><p><b>5. </b>Place the lid on the Instant Pot and turn the valve to sealing. Press Manual, and set to HIGH pressure for 3 minutes.</p><p><b>6. </b>Release pressure naturally for 7 minutes and then open valve to release remaining pressure. Remove lid.</p><p><b>7. </b>Whisk together the cornstarch and the cream. Pour into soup and stir. Cook for 2-3 minutes or until thickened. Taste and adjusted seasoning if needed. Serve.</p><p>Serves 4</p><p><br /></p><p><b><br /></b></p><p><br /></p><p><span style="font-size: x-large;"><b><br /></b></span></p><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com0tag:blogger.com,1999:blog-6615415024128683948.post-75760299388420181272023-07-29T19:54:00.001-06:002023-07-29T19:54:12.097-06:00Smashed Cucumber Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNyFX9-3vk1v6AwkDOe2Q7ZnMJDnIWK-K7H9LNRpqV1iO32VdinjijULVNax9-EWSwG4l49LpWP_wuzm_mjkiHTQ7yMz6UFJfL29mqWgnkCbU62tyiKoxS3_xwo2prRSLf5zpGn5pyvtnypehhPk6CVB4gQbSuNvbj8OVpeQbHOnwkEfZGXyys1lvTwZOG/s3370/IMG_2908.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2710" data-original-width="3370" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNyFX9-3vk1v6AwkDOe2Q7ZnMJDnIWK-K7H9LNRpqV1iO32VdinjijULVNax9-EWSwG4l49LpWP_wuzm_mjkiHTQ7yMz6UFJfL29mqWgnkCbU62tyiKoxS3_xwo2prRSLf5zpGn5pyvtnypehhPk6CVB4gQbSuNvbj8OVpeQbHOnwkEfZGXyys1lvTwZOG/w640-h514/IMG_2908.heic" width="640" /></a></div><br /><p><br /></p><p> With hot summer days approaching, I like the cool and refreshing taste of cucumbers. Biting into a slice of cucumber refreshes me instantly. There is truth to the saying 'cool as a cucumber.' Cucumbers are easy to grow, can be found a your local market and farmers markets. </p><p> In this recipe, the cucumbers are smashed - a Chinese technique which releases the seeds. The cucumbers are cut into chunks and sprinkled with salt and sugar. The cucumbers then rest for 20minutes. They are then tossed with a flavorful vingerarette and refrigerated. </p><p>I like this technique of smashing the cucumbers because the dressing get into the cracks of the cucumbers. This adds a wonderful flavor to the cucumbers. When you serve the salad, a tasty and refreshing dish awaits you.</p><p><br /></p><p><span style="font-size: x-large;">Smashed Cucumber Salad</span></p><p><b>Ingredients</b></p><p>2 medium English cucumbers</p><p>1/2 teaspoon salt </p><p>1 teaspoon sugar </p><p>2 tablespoons rice wine vinegar </p><p>2 teaspoons soy sauce </p><p>1 teaspoon sesame oil </p><p>1 small clove garlic, finely grated </p><p>1 teaspoon minced garlic</p><p>1/4 teaspoon crushed red pepper flakes</p><p><b>Directions</b></p><p><b>1. </b>Quarter the cucumbers lengthwise. Put the slices on a cutting board, skin-side-up. Use the flat side of your knife to lightly smash along the length, then cut the cucumbers into 3/4-inch pieces. Toss the cucumbers with 1/2 teaspoon each salt and sugar, then drain in a colander for 20 minutes.</p><p><b>2. </b>Whisk together the vinegar, soy sauce, sesame oil, garlic and remaining 1/2 teaspoon sugar. Add the cucumbers and toss to coat. Sprinkle with crushed red pepper, if using. Refridgerate for 4 hours before serving.</p><div>Serves 4</div><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com0tag:blogger.com,1999:blog-6615415024128683948.post-31516437694107494082023-07-15T20:00:00.000-06:002023-07-15T20:00:07.548-06:00Easy Butter Chicken<p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSDe8iH-WN4uo5XMh-xwOh-NMRBUPs7cMxiVxcs3SDRSZjIk6nswYv6zne9K1qw4ruU2eb0Zx8npM-BAOmFaCjS-A3EAeFqvUfgwQweun3pUPKvm6HqKJDcoLpjuj8SJUVjNMcVutWZ7qxlpOOutrko_GdHWK39RCpThrS3_tTr26r9N9AsHoDouW53DOl/s4032/IMG_2805.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSDe8iH-WN4uo5XMh-xwOh-NMRBUPs7cMxiVxcs3SDRSZjIk6nswYv6zne9K1qw4ruU2eb0Zx8npM-BAOmFaCjS-A3EAeFqvUfgwQweun3pUPKvm6HqKJDcoLpjuj8SJUVjNMcVutWZ7qxlpOOutrko_GdHWK39RCpThrS3_tTr26r9N9AsHoDouW53DOl/w481-h640/IMG_2805.jpg" width="481" /></a></div><br />Butter Chicken s a favorite dish eat my house. I must admit, I didn't try to make buttered Chicken until recently. I y tried this recipe and was pleasantly surprised. It is easy to make and the taste is delicious. I regretted that I didn't make the recipe sooner. <p></p><p>I found this recipe on the <b>Tasty </b>website. This recipe was easy to follow and the dish came together easily. The dish was better than any take out we had tried. The chicken was tender and flavorful and the sauce had some spice to it. If the dish is too spicy for your taste, reduce the cayenne pepper. Overall, this is a delicious dinner which is easy to prepare and doesn't take a lot of prep time. My family enjoyed this dish and I will be making it again. </p><p><span style="font-size: x-large;"><b>Butter Chicken</b></span></p><p><a href="https://tasty.co/recipe/easy-butter-chicken">From Tasty</a><br /></p><div class="col md-col-4 xs-mx2 xs-pb3 md-mt0 xs-mt2" style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222; float: left; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; margin-left: 1rem; margin-right: 1rem; margin-top: 0px; padding-bottom: 1.5rem; width: 241.328125px;"><h2 class="extra-bold" style="box-sizing: border-box; line-height: 1.2; margin: 0px; padding: 0px;"><span style="font-size: small;">Ingredients</span></h2><p class="servings-display xs-text-2 xs-mb2" style="box-sizing: border-box; line-height: 1.2; margin: 0px 0px 1rem; padding: 0px;"><b>for 4 servings</b></p><div class="ingredients__section xs-mt1 xs-mb3" style="box-sizing: border-box; margin-bottom: 1.5rem; margin-top: 0.5rem;"><ul class="list-unstyled xs-text-3" style="box-sizing: border-box; column-count: 1; font-feature-settings: "tnum", "tnum"; font-variant-numeric: tabular-nums; line-height: 1.2; list-style: inside none; margin: 0px; padding: 0px;"><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; font-feature-settings: normal; margin: 0px 0px 0.5rem; padding: 0px;">2 lb boneless, skinless chicken breast, cubed</li><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; font-feature-settings: normal; margin: 0px 0px 0.5rem; padding: 0px;">salt, to taste</li><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; font-feature-settings: normal; margin: 0px 0px 0.5rem; padding: 0px;">pepper, to taste</li><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; font-feature-settings: normal; margin: 0px 0px 0.5rem; padding: 0px;">2 teaspoons chili powder, divided</li><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; font-feature-settings: normal; margin: 0px 0px 0.5rem; padding: 0px;">½ teaspoon turmeric</li><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; font-feature-settings: normal; margin: 0px 0px 0.5rem; padding: 0px;">6 tablespoons butter, divided </li><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; font-feature-settings: normal; margin: 0px 0px 0.5rem; padding: 0px;">1 ½ cups yellow onion, diced</li><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; font-feature-settings: normal; margin: 0px 0px 0.5rem; padding: 0px;">3 teaspoons garam masala</li><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; font-feature-settings: normal; margin: 0px 0px 0.5rem; padding: 0px;">1 teaspoon cumin</li><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; font-feature-settings: normal; margin: 0px 0px 0.5rem; padding: 0px;">1 teaspoon cayenne pepper</li><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; font-feature-settings: normal; margin: 0px 0px 0.5rem; padding: 0px;">1 tablespoon ginger, grated</li><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; font-feature-settings: normal; margin: 0px 0px 0.5rem; padding: 0px;">3 cloves garlic, minced</li><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; font-feature-settings: normal; margin: 0px 0px 0.5rem; padding: 0px;">1 cinnamon, 3 inch (8 cm) stick</li><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; font-feature-settings: normal; margin: 0px 0px 0.5rem; padding: 0px;">14 oz tomato sauce</li><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; font-feature-settings: normal; margin: 0px 0px 0.5rem; padding: 0px;">1 cup water</li><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; font-feature-settings: normal; margin: 0px 0px 0.5rem; padding: 0px;">1 cup heavy cream</li><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; font-feature-settings: normal; margin: 0px 0px 0.5rem; padding: 0px;">rice, for serving</li><li class="ingredient xs-mb1 xs-mt0" style="box-sizing: border-box; font-feature-settings: normal; margin: 0px 0px 0.5rem; padding: 0px;">fresh cilantro, chopped for garnish</li></ul></div><div class="shop-ingredients-wrapper" style="box-sizing: border-box;"><div class="ShopIngredients_container__DH86V xs-mt4" style="box-sizing: border-box; display: flex; flex-direction: column; margin-top: 2rem;"></div></div><div style="box-sizing: border-box;"></div></div><div class="preparation col xs-flex-grow-1 md-col-8 xs-mx2 xs-mb2 xs-mt2 md-mt0" style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222; flex-basis: 0%; flex-grow: 1; float: left; font-family: "Proxima Nova", Helvetica, Arial, sans-serif; margin: 0px 1rem 1rem; width: 418.671875px;"><div class="xs-flex xs-flex-justify-space-between xs-flex-align-center xs-mb1" style="align-items: center; box-sizing: border-box; display: flex; justify-content: space-between; margin-bottom: 0.5rem;"><h2 class="extra-bold" style="box-sizing: border-box; line-height: 1.2; margin: 0px; padding: 0px;"><span style="font-size: small;">Preparation</span></h2></div><ol class="prep-steps list-unstyled xs-text-3" style="box-sizing: border-box; font-feature-settings: "tnum", "tnum"; font-variant-numeric: tabular-nums; line-height: 1.4; list-style: none; margin: 0px 0px 0px 2rem; padding: 0px;"><li class="xs-mb2" style="box-sizing: border-box; counter-increment: step-counter 1; margin: 0px 0px 1rem; padding: 0px;">In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.</li><li class="xs-mb2" style="box-sizing: border-box; counter-increment: step-counter 1; margin: 0px 0px 1rem; padding: 0px;">Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.</li><li class="xs-mb2" style="box-sizing: border-box; counter-increment: step-counter 1; margin: 0px 0px 1rem; padding: 0px;">Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.</li><li class="xs-mb2" style="box-sizing: border-box; counter-increment: step-counter 1; margin: 0px 0px 1rem; padding: 0px;">Add the tomato sauce and bring to a simmer.</li><li class="xs-mb2" style="box-sizing: border-box; counter-increment: step-counter 1; margin: 0px 0px 1rem; padding: 0px;">Add the water and cream and return to a simmer.</li><li class="xs-mb2" style="box-sizing: border-box; counter-increment: step-counter 1; margin: 0px 0px 1rem; padding: 0px;">Return the chicken to the pot, cover, and simmer for another 10-15 minutes.</li><li class="xs-mb2" style="box-sizing: border-box; counter-increment: step-counter 1; margin: 0px 0px 1rem; padding: 0px;">Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.</li><li class="xs-mb2" style="box-sizing: border-box; counter-increment: step-counter 1; margin: 0px 0px 1rem; padding: 0px;">Serve the chicken over rice and garnish with cilantro.</li><li class="xs-mb2" style="box-sizing: border-box; counter-increment: step-counter 1; margin: 0px 0px 1rem; padding: 0px;">Enjoy!</li></ol></div><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com0tag:blogger.com,1999:blog-6615415024128683948.post-70156262953690577372023-05-11T12:43:00.002-06:002023-05-11T12:43:34.794-06:00Instant Pot Beef Stew<p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPk1TwA8tBJ2-Hh9BR2mw53qf-0_guCA7AEXJptReHTF1MOdQAVN20QKIojOCogsuc8RR1qNTZDJs6Ztut5PwYc3vTJfSFLmlN-0KC-SYY0jkN7ptf2jZiPnMhvbDSF6r2kgLizLLvV40s-X0TwahmYHvYr6h7PXKVt2aNgwCwGnGMjYuQV67PKoqsQ/s4032/IMG_2779.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPk1TwA8tBJ2-Hh9BR2mw53qf-0_guCA7AEXJptReHTF1MOdQAVN20QKIojOCogsuc8RR1qNTZDJs6Ztut5PwYc3vTJfSFLmlN-0KC-SYY0jkN7ptf2jZiPnMhvbDSF6r2kgLizLLvV40s-X0TwahmYHvYr6h7PXKVt2aNgwCwGnGMjYuQV67PKoqsQ/w480-h640/IMG_2779.jpg" width="480" /></a></div><br /> A good bowl of Beef Stew is a hearty, satisfying and delicious meal. What better way to make this wonderful meal but in an Instant Pot. Cooking in an Instant Pot is one of my favorite ways to prepare meals. <p></p><p>This stew has a wonderful flavor and the meat and veggies are fork tender. The broth gets a flavor boost from the spices, tomato paste, and Worcestershire sauce. This is a great meal to make for family and friends or when you need something easy and delicious to prepare.</p><p><br /></p><p><span style="font-size: x-large;"><b>Instant Pot Beef Stew</b></span></p><p><span><b><span style="font-size: x-small;"><a href="https://www.thekitchn.com/instant-pot-beef-stew-22949287">From The </a></span></b></span><span style="color: #0000ee; font-size: x-small;"><span style="caret-color: rgb(0, 0, 238);"><b><u>Kitchen</u></b></span></span></p><p><b>Ingredients:</b></p><p>1 medium yellow onion</p><p>2 cloves garlic</p><p>2 1/2 pounds boneless beef chuck</p><p>1 1/2 teaspoons kosher salt, plus more as needed</p><p>1/2 teaspoon freshly ground black pepper, plus more as needed</p><p>2 tablespoons vegetable oil, divided</p><p>3 medium carrots (about 12 ounces total)</p><p>3 medium Yukon Gold potatoes (about 12 ounces total)</p><p>1 tablespoon tomato paste</p><p>1 teaspoon dried thyme</p><p>1/2 cup beef broth</p><p>2 tablespoons Worcestershire sauce</p><p>1 tablespoon cornstarch</p><p>1 tablespoon water</p><p>Fresh parsley leaves, for garnish (optional)</p><p><b>Instructions:</b></p><p><b>1. </b>Cut the aromatics and beef. Dice 1 medium yellow onion, mince 2 garlic cloves, and place both in a medium bowl. Trim 2 1/2 pounds beef chuck and cut into 1 1/2-inch pieces.</p><p><b>2. </b>Season and sear the beef in two batches. Toss the beef with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon of the vegetable oil in an Instant Pot or electric pressure cooker on the Sauté setting until shimmering. Add half of the beef and sear undisturbed until browned on the bottom, 7 to 10 minutes. Transfer with tongs to a large plate. Repeat with the remaining 1 tablespoon oil and beef.</p><p><b>3. </b>Soften the aromatics. Add the onion and garlic to the cooker and season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 4 minutes. Meanwhile, cut the vegetables.</p><p><b>4. </b>Cut the vegetables. Peel 3 medium carrots and cut on a slight diagonal into 1 1/2-inch pieces. Quarter 3 medium Yukon Gold potatoes (you want about 1 1/2-inch chunks).</p><p><b>5. </b>Add the seasonings and liquid. Add 1 tablespoon tomato paste and 1 teaspoon dried thyme to the onions and cook until the tomato paste is darkened in color, about 1 minute. Add 1/2 cup beef broth and 2 tablespoons Worcestershire sauce and stir to combine, scraping up any browned bits.</p><p><b>6. </b>Add the vegetables and seared beef. Add the carrots, potatoes, seared beef, and any accumulated juices from the beef, and stir to combine.</p><p><b>7. </b>Cook on HIGH pressure for 25 minutes. Lock the lid on and check that the valve is set to seal. Set to cook for 25 minutes on HIGH pressure. It will take 7 to 10 minutes to come up to pressure.</p><p><b>8. </b>Natural release pressure for 10 minutes and make the cornstarch slurry. When the cook time is up, let the pressure naturally release for 10 minutes. Meanwhile, whisk 1 tablespoon cornstarch and 1 tablespoon water together. Coarsely chop some fresh parsley leaves for garnish if desired.</p><p><b>9.</b>Release the remaining pressure and thicken the sauce. Quick release any remaining pressure. Carefully open the pressure cooker and turn on the Sauté function. Stir in the cornstarch mixture and simmer, stirring occasionally, until the sauce is thickened, 1 to 2 minutes.</p><p>Season and serve. Taste and season with salt and pepper as needed. Serve garnished with the parsley if desired.</p><p>Makes 4 servings</p><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com0tag:blogger.com,1999:blog-6615415024128683948.post-44794351944754471732022-09-02T10:29:00.005-06:002022-09-02T10:29:52.777-06:00Teriyaki Chicken Alfredo<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Qxh4fczAbdBk5ysRUJ50OZAS6GY5T6tDv45UH9tER5jHEO_ELl24uFgqndJmKTrfb4oaJcrIEqH6Q3s5geTk87nks3loPd0ZsGA0wqetcmFcyGPvZtFBddWxeu8r83GT-E_bw4notCwAX7oP7vMb0VasvATh2YEpx9uHaGhjHi5oSsJ_ax93kKjtSw/s1825/IMG_2476.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1575" data-original-width="1825" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Qxh4fczAbdBk5ysRUJ50OZAS6GY5T6tDv45UH9tER5jHEO_ELl24uFgqndJmKTrfb4oaJcrIEqH6Q3s5geTk87nks3loPd0ZsGA0wqetcmFcyGPvZtFBddWxeu8r83GT-E_bw4notCwAX7oP7vMb0VasvATh2YEpx9uHaGhjHi5oSsJ_ax93kKjtSw/w640-h552/IMG_2476.jpg" width="640" /></a></div><br />Teriyaki Chicken Alfredo is one of my favorite go to dishes. Not only is it quick and easy, it tastes delicious. Chicken breasts are cut into pieces and then sprinkled with garlic powder, onion powder, ground ginger, salt and pepper. You mix in 4 cups of your favorite veggies - I like to use red pepper, broccoli, and mushrooms. <p></p><p>When everything is cooked, you make the Alfredo sauce which consists of butter, heavy cream and Teriyaki Sauce. Everything is tossed together and is ready serve. You have a wonderful dinner that is loaded with veggies and flavor. Give it a try, it maybe come one of your favorite dishes. </p><p><br /></p><p><span style="font-size: x-large;"><b>Teriyaki Chicken Alfredo</b></span></p><p><a href="https://ourbestbites.com/teriyaki-chicken-alfredo/">From Our Best Bites</a><br /></p><p><b>Ingredients:</b></p><p>1/2 pound fettuccini noodles (1/2 standard box)</p><p>2 tablespoons oil of choice, divided</p><p>4 cups assorted chopped veggies (bell pepper, zucchini, squash, broccoli, mushrooms, etc.)</p><p><br /></p><p><b>For the Chicken</b></p><p>1 pound boneless skinless chicken breasts, diced into 1-inch pieces</p><p>1 teaspoon garlic powder</p><p>1 teaspoon onion powder</p><p>1 teaspoon dry ginger</p><p>1/4 teaspoon black pepper</p><p>1/2 teaspoon kosher salt</p><p></p><p>Additional Ingredients</p><p>3 tablespoons butter</p><p>1 cup heavy cream</p><p>1/4 cup good teriyaki sauce </p><p>kosher salt and pepper to taste</p><p>Cook pasta in salted water according to package instructions.</p><p><b>Directions:</b></p><p>Heat a large skillet over medium heat. Add 1 tablespoon of oil, tilting to cover bottom of pan, and then add vegetables. Note: If you have veggies that take longer to cook, bell peppers for example, put them in first and saute for a few minutes to soften before adding the more tender veggies so they are all done at the same time) Sprinkle lightly with salt and pepper and cook until tender-crisp, or however you’d like them (I like mine a little softer!) about 5-10 minutes. Remove veggies and cover to keep warm.</p><p><br /></p><p>While veggies are cooking, sprinkle chopped chicken with garlic, onion, ginger, pepper and salt. Add remaining tablespoon of oil to skillet, tilt to cover bottom of pan, and then add chicken and cook until done.</p><p><br /></p><p>Push chicken to one side of pan and add butter to open side of pan to melt. Add cream and teriyaki sauce. whisk together and then use a rubber spatula to stir it around with the chicken. Bring it to a low simmer and cook for about 2 minutes. It thickens slightly as it cooks.</p><p>Serves 4-6</p><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com0tag:blogger.com,1999:blog-6615415024128683948.post-15935513185971549282021-09-13T11:48:00.003-06:002021-09-13T11:48:29.646-06:00Asian ColeSlaw<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7t2LQA_OC250unwphpvAK9sGETVXwIVmk5oOYyINCj7DOqCTX5AWjLvXcUmdld0KKexVuvxCbl9i38new_9MSxbdw6YXt5JBPConFq-81f0yoz3HhX0dhC7j1x-8kcBcnDAKfIzzSFNA/s2048/DSCN9685.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7t2LQA_OC250unwphpvAK9sGETVXwIVmk5oOYyINCj7DOqCTX5AWjLvXcUmdld0KKexVuvxCbl9i38new_9MSxbdw6YXt5JBPConFq-81f0yoz3HhX0dhC7j1x-8kcBcnDAKfIzzSFNA/w640-h480/DSCN9685.JPG" width="640" /></a></div><p></p><p> </p><p> I love this coleslaw recipe. Not only does it have a wonderful tasting vinaigrette, it has almonds, mardarin oranges, and raman noodles. Depending on the crunch you want your coleslaw to have determines when you toss it with dressing. The longer it sits, the less crunch from the noodles.</p><p>This cole slaw is a great side to serve with lunch or dinner.</p><p><span style="font-size: x-large;"><b>Asian Cole Slaw</b></span></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp7giaChgGq_A__TazfHwG2RNLIzVucUpce-GugQ6AnrSTg9YcaH5OI7iuKAEDIYG4AWypGi6Czs1nyGqwPmXitwK9EupdaO-5VfRx1Hy7_iYfszCqJ-44URB3vnouPLb2LwDo9U3h3xfU/s2048/DSCN9660.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp7giaChgGq_A__TazfHwG2RNLIzVucUpce-GugQ6AnrSTg9YcaH5OI7iuKAEDIYG4AWypGi6Czs1nyGqwPmXitwK9EupdaO-5VfRx1Hy7_iYfszCqJ-44URB3vnouPLb2LwDo9U3h3xfU/w400-h300/DSCN9660.JPG" width="400" /></a><span><b><a href="https://www.mccormick.com/simply-asia/recipes/noodles-and-sauce/ramen-noodle-salad">From McCormick</a><br /></b></span></p><p>1/2 cup vegetable oil</p><p>1/2 cup rice vinegar</p><p>2 tablespoons soy sauce</p><p>1 tablespoon honey</p><p>1/2 teaspoon Garlic Powder</p><p>1/2 teaspoon Ground Ginger</p><p>1/2 teaspoon Coarse Ground Black Pepper</p><p>1 package (14 ounces) shredded coleslaw mix</p><p>4 ounces (2 bundles)Ramen Noodles, crumbled</p><p>1 can (15 ounces) mandarin oranges, drained</p><p>1 cup sliced almonds</p><p>1/2 cup frozen shelled edamame, thawed</p><p>1/4 cup thinly sliced green onions</p><p><b>INSTRUCTIONS</b></p><p>1<span class="Apple-tab-span" style="white-space: pre;"> </span>WHISK oil, vinegar, soy sauce, honey, garlic powder, ginger and black pepper in large bowl until well blended. Add coleslaw, crumbled noodles, oranges, almonds and edamame; toss to coat well. Garnish with green onions.</p><p>2<span class="Apple-tab-span" style="white-space: pre;"> </span>SERVE immediately, if a crunchy salad is desired. Or, refrigerate 2 to 3 hours or up to overnight, for a softer noodle salad.</p><div>Serves 9</div><p><br /></p><p><br /></p><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com0tag:blogger.com,1999:blog-6615415024128683948.post-81611730029932815552021-08-22T13:07:00.000-06:002021-08-22T13:07:03.740-06:00Ravioli Bake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dgOJkL2X6j8NucTJvqbMAzMu28BiQE1tyheI_chA2bOtFhfbmXA6KdM6gI9Hrjj3jsAzzkEx9wJdDlzIz-VXMJxeNyRr5Gq48ojmSM2gX4VBi3ZTsifUHg8_9Lnp5nSxguT5CejNh227/s800/DSCN9699_new.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="388" data-original-width="800" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dgOJkL2X6j8NucTJvqbMAzMu28BiQE1tyheI_chA2bOtFhfbmXA6KdM6gI9Hrjj3jsAzzkEx9wJdDlzIz-VXMJxeNyRr5Gq48ojmSM2gX4VBi3ZTsifUHg8_9Lnp5nSxguT5CejNh227/w640-h310/DSCN9699_new.jpg" width="640" /></a></div><br /><br /><p></p><p> </p><p> Ravoli Bake is one of my favorite recipes to make when I am busy or I just need easy dinner to make. There are four basic ingredients - frozen ravioli, jarred marinara sauce, mozzarella cheese, and parmesan cheese. You do not need to prepare any of the ingredients -yeah. </p><p>You start spraying the bottom of a 9x13 - inch baking dish. Pour in some marinara sauce. Be sure it covers the bottom. Next, add some raviolis, cheese, and repeat. Pop in the oven, bake, and serve. A delicious meal prepared in minutes that is sure to please your family.</p><p>I found this recipe on the <a href="https://www.theseasonedmom.com/ravioli-casserole/">Seasoned Mom Website</a></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxlGF2x6P7-lYX3CMudxOpOBePQjYDsF_QwBMVFDNjojEmbUOwCbluMPDuXTETWnjlJwq-9FgPnRGwYHEWG8JkSquJ6Cgq0uDivYOL298QV9Ez3LXpnnO9qJMFlbSLP_Qeh_UDtfQ3l_UF/s800/DSCN9672_new.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxlGF2x6P7-lYX3CMudxOpOBePQjYDsF_QwBMVFDNjojEmbUOwCbluMPDuXTETWnjlJwq-9FgPnRGwYHEWG8JkSquJ6Cgq0uDivYOL298QV9Ez3LXpnnO9qJMFlbSLP_Qeh_UDtfQ3l_UF/w400-h300/DSCN9672_new.jpg" width="400" /></a></div> <span style="font-size: x-large;"><b>Ravioli Bake</b></span><p></p><p><b> Ingredients</b></p><p>24 oz. package frozen cheese ravioli</p><p>23 oz. (or about 2.5 cups) marinara sauce</p><p>2 cups shredded mozzarella cheese</p><p>¼ cup grated Parmesan cheese</p><p>Instructions</p><p><b>Instructions</b></p><p><b>1. </b>Preheat oven to 400° F. Spray a 9-inch by 13-inch baking dish (or two 8-inch dishes) with cooking spray.</p><p><b>2. </b>Pour a very thin layer of marinara sauce into the prepared baking dish to cover bottom (about ½ cup).</p><p><b>3. </b>Arrange half of the frozen ravioli in a single layer over the sauce.</p><p><b>4. </b>Top with half of the remaining marinara sauce and half of the mozzarella cheese.</p><p><b>5. </b>Repeat layers once, starting with ravioli. Sprinkle Parmesan cheese on top.</p><p><b>6</b>. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake, uncovered, for 20-25 more minutes or until bubbly and hot in center. Let stand 10 minutes before serving.</p><div><b>Serves 6</b></div><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com0tag:blogger.com,1999:blog-6615415024128683948.post-42330091042770026602021-05-21T20:58:00.000-06:002021-05-21T20:58:01.019-06:00Shrimp and Orzo Primavera<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilfsDIOpYM0mLyjoQzDQsTav7KnsdH-s2gluwtmPU1i6ElR2JLSivz8nEMwLzR0m91nFAf0wZEDqMkv0sFDew4afCoqkeSGYfS1P_fXkyxGqsMLv212qzQmfqVdk7aDlL-v9ppUS4-6m4X/s800/DSCN9657_new.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilfsDIOpYM0mLyjoQzDQsTav7KnsdH-s2gluwtmPU1i6ElR2JLSivz8nEMwLzR0m91nFAf0wZEDqMkv0sFDew4afCoqkeSGYfS1P_fXkyxGqsMLv212qzQmfqVdk7aDlL-v9ppUS4-6m4X/w640-h480/DSCN9657_new.jpg" width="640" /></a></div><br /> <p></p><p> </p><p>This a fantastic one pan meal to make for your family and/or friends. I made it the other night for dinner and the family raved about it - even the one who doesn't like shrimp all that much. Shrimp is served with orzo pasta, zucchini, green peas (I used edamame), Pecorino Romano cheese and spices. Lemon zest is added which gives the dish a refreshing flavor. </p><p><span style="font-size: x-large;"><b>Shrimp and Orzo Primavera</b></span></p><p><b>From Cook's Country Magazine</b></p><p><b>Ingredients:</b></p><p>1 pound extra-large shrimp (about 21-25 per pound) peeled, deveined, and tails removed</p><p>1 1/4 teaspoons table salt, divided</p><p>3/4 teaspoon pepper, divided</p><p>3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling</p><p>1 shallot, minced</p><p>3 garlic cloves, minced</p><p>1/4 teaspoon red pepper flakes</p><p>2 1/2 cups water</p><p>1 1/4 cups orzo</p><p>1 zucchini (8 ounces), quartered lengthwise and sliced crosswise 1/4 inch thick</p><p>1 cup frozen peas, thawed</p><p>1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving</p><p>1/2 teaspoon grated lemon zest</p><p>1/4 cup chopped fresh basil</p><p><b>Directions:</b></p><p><b>1. </b>Pat shrimp dry with paper towels. Combine shrimp, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add shrimp and cook, stirring occasionally, until edges of shrimp are just beginning to turn pink but shrimp are not cooked through, about 2 minutes. Transfer shrimp to clean bowl; set aside.</p><p><b>2. </b>Heat remaining 2 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add shallot, garlic, and pepper flakes and cook until fragrant, about 1 minute. </p><p><b>3. </b>Stir in water, orzo, zucchini, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper. Bring to boil. Reduce heat to medium; cover; and cook until orzo is al dente and nearly all liquid has been absorbed, 6 to 9 minutes.</p><p><b>4. </b>Off heat, stir in peas, Pecorino, and lemon zest until well combined. Arrange shrimp in circular pattern on top of orzo mixture. Lightly push shrimp down to nestle into orzo. Return skillet to medium heat and cook, uncovered, until orzo begins to bubble, about 1 minute. Cover and continue to cook until shrimp are cooked through, about 3 minutes longer.</p><p><b>5. </b>Sprinkle with basil and drizzle with extra oil. Serve, passing extra Pecorino separately.</p><p><br /></p><p>Serves 4</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com0tag:blogger.com,1999:blog-6615415024128683948.post-10081075024954132452021-05-08T10:53:00.000-06:002021-05-08T10:53:16.778-06:00NM Grilled Cheese Sandwich<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR3UeRAZTy4aWqWVHy2-hY8aOng3zBCjACOGLEjVvl-zFxZVvVRw42ckQaDkIylvEs2B9TSReCT8dQmer4zn7FlifLEqbd2iEur7HuxAasLAe408zG1NHQb6rECs5ThO7JhzMxxn_UDqdL/s800/DSCN9622_new.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR3UeRAZTy4aWqWVHy2-hY8aOng3zBCjACOGLEjVvl-zFxZVvVRw42ckQaDkIylvEs2B9TSReCT8dQmer4zn7FlifLEqbd2iEur7HuxAasLAe408zG1NHQb6rECs5ThO7JhzMxxn_UDqdL/w640-h480/DSCN9622_new.jpg" width="640" /></a></div><br /><br /> <p></p><p>Who doesn't love a grilled cheese sandwich? I know I sure do. Velvety melted cheese between two slices of toasted bread. This recipe adds a little flair to the classic grilled cheese. A fried egg and some green chile is sandwiched between two slices of white cheddar cheese. A whole new level of grilled cheese and oh sooo good. </p><p><br /></p><p><span style="font-size: x-large;"><b>NM Grilled Cheese Sandwich</b></span></p><p><b>Ingredients:</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKlCj0oeR4WOXE3Rua6LgFYEItO_8cAd0T-ogM2_Z7Z0cYxsSoPOG0k4KhV0m3dTrof13Xz4sUd-KbNaVC6z9Jf_GxDBuKIYYphhrXgzjv2IKcXFb-ZiWRtcdfLHB4VNvyS5ueQnb17It/s800/DSCN9623_new.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKlCj0oeR4WOXE3Rua6LgFYEItO_8cAd0T-ogM2_Z7Z0cYxsSoPOG0k4KhV0m3dTrof13Xz4sUd-KbNaVC6z9Jf_GxDBuKIYYphhrXgzjv2IKcXFb-ZiWRtcdfLHB4VNvyS5ueQnb17It/w400-h300/DSCN9623_new.jpg" width="400" /></a></div><p></p><p>2 slices of sandwich bread</p><p>Butter</p><p>2 slices of white cheddar cheese</p><p>1 fried egg</p><p>2 tablespoons chopped green chile</p><p><br /></p><p><b>Directions:</b></p><p><b>1. </b>Butter one side of each slice of bread. Set aside</p><p><b>2. </b>Heat a skillet on medium heat. Place one slice of bread in the skillet buttered side down.</p><p><b>3. </b>Place a slice of cheese, egg, green chile, and the remaining slice of cheese on the slice of bread.</p><p><b>4. </b>Place the remaining slice of bread on the sandwich buttered side up. Grill until golden brown, flip and grill until golden brown on the other side.</p><p><b>5. </b>Place sandwich on a plate a cool for 2 minutes, slice in half and serve.</p><p><br /></p><p>Makes 1 sandwich</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com0tag:blogger.com,1999:blog-6615415024128683948.post-70748943736920179762021-03-24T00:00:00.001-06:002021-03-24T00:00:01.189-06:00Green Chile Chicken Spaghetti<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixFQN6c7_7GQwRjJRFf_JGlKJAlTRUnsF-8Z8FKjp4tQWhI6EwE8cSrRs4q_zTgebOJ0uS8og8TD2sa1eY-Ea6zdy8JtUknikQDDbRlXt_kWZ5fn6vDowFx0SOLBa1dB7iBHNTYWkDg_0S/s800/DSCN9593_new.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixFQN6c7_7GQwRjJRFf_JGlKJAlTRUnsF-8Z8FKjp4tQWhI6EwE8cSrRs4q_zTgebOJ0uS8og8TD2sa1eY-Ea6zdy8JtUknikQDDbRlXt_kWZ5fn6vDowFx0SOLBa1dB7iBHNTYWkDg_0S/w640-h480/DSCN9593_new.jpg" width="640" /></a></div><br /><br /> I love almost everything that has green chile in it. Coming from New Mexico this is no surprise. This recipe takes green chili to a new level. A delicious sauce is made consisting of half and half, chicken broth, cheese, and green chile. Cooked spahgetti is coated with the sauce. Place the dish in the oven and bake for about 30. Remove from the oven and let it cool about 10 minutes. A delicious pasta dish that is sure to please any pasta lover.<p></p><p><span style="font-size: x-large;"><b>Green Chile Chicken Spaghetti</b></span></p><p><b><i>From Lets Dish Recipes Adapted by From My Southwest Kitchen</i></b></p><p><b>Ingredients</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJDmsA4FMU8yuRfB3CJs4HDX2fAOAIoiztNxX8XNCbbv_djToErxSUw0YEn5Tf2jKMIj-dYddQhkoTvwQBjqVr_EmxCd1nUisA8V62Ti1wOx4MEKvB6i-Rod74i0pulcuSezH3kBaYQ4QX/s800/DSCN9600_new.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJDmsA4FMU8yuRfB3CJs4HDX2fAOAIoiztNxX8XNCbbv_djToErxSUw0YEn5Tf2jKMIj-dYddQhkoTvwQBjqVr_EmxCd1nUisA8V62Ti1wOx4MEKvB6i-Rod74i0pulcuSezH3kBaYQ4QX/w400-h300/DSCN9600_new.jpg" width="400" /></a></div><p></p><p>1 cup diced green chile</p><p>3 cups cooked, shredded chicken</p><p>8 ounces spaghetti</p><p>3 tablespoons butter</p><p>1/2 cup diced onion</p><p>2 cloves garlic, minced</p><p>3 tablespoons flour</p><p>2 cups half-and-half</p><p>1/2 cup chicken broth</p><p>2 cups shredded Mexican Cheese</p><p>2 cups shredded Pepper Jack cheese</p><p>1/2 teaspoon cumin</p><p>1/4 teaspoon red pepper flakes</p><p>Salt and pepper, to taste</p><p>1-2 tablespoons lime juice</p><p><b>Directions</b></p><p><b>1. </b> Cook spaghetti according to package directions until just al dente. Preheat oven to 375 degrees.</p><p><b>2. </b>In a large skillet over medium heat, melt butter. Add onion and garlic and cook until soft, about 5 minutes. Stir in flour and cook 1-2 minutes more.</p><p><b>3. </b>Whisk in half-and-half and broth. Cook and stir until sauce is thickened, about 5 minutes. Reduce heat to low. Stir in half of the Mexican cheese and half of the Pepper Jack cheese.</p><p><b>4. </b>Stir in cumin, salt, pepper, red pepper flakes and lime juice. Add green chile, along with the chicken and spaghetti. Stir to coat well.</p><p><b>5.</b> Top with remaining cheese. Bake for 25-30 minutes, until light brown and bubbly. Garnish with fresh cilantro or pico de gallo, if desired.</p><p><br /></p><p>Serves 6-8</p><p><br /></p><div><br /></div><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com0tag:blogger.com,1999:blog-6615415024128683948.post-14337122584555754942021-03-10T00:00:00.002-07:002021-03-10T00:00:09.068-07:00Crispy Hash Brown Bake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvyvgcJTd5BPB2vdukTzc9HLmYAD3pfPOemS4jSWQgfQXYE2ql4VqeCj35CcwYI3977t-JPMYzgsE-4R_RzwgBThxqHEKvB-kI-NKd18uf6sU0JdzE3Ersww-BjNgRmki3BZq9ld9X8j5/s800/DSCN9610_new.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvyvgcJTd5BPB2vdukTzc9HLmYAD3pfPOemS4jSWQgfQXYE2ql4VqeCj35CcwYI3977t-JPMYzgsE-4R_RzwgBThxqHEKvB-kI-NKd18uf6sU0JdzE3Ersww-BjNgRmki3BZq9ld9X8j5/w640-h480/DSCN9610_new.jpg" width="640" /></a></div><p></p><p> I made this recipe the other night for dinner and the family raved about it. A delicious bake with hash browns mixed with Parmesan cheese, cayenne pepper, salt, and olive oil. They are baked to crispy perfection. Cups are then made and lined with ham and cheese topped off with an egg. Bake an additional 15 minutes and the dish is ready to serve.</p><p>Traditionally, this may be a breakfast dish but it is also great for dinner. </p><p><br /></p><p><span style="font-size: x-large;"><b>Crispy Hash Brown Bake</b></span></p><p><b><a href="https://tasty.co/recipe/crispy-cheesy-hash-brown-egg-bake">From Tasty</a><br /></b></p><p><b>Ingredients:</b></p><p>4 lb russet potato</p><p>Salt, to taste</p><p>Pepper, to taste</p><p>1 tablespoon garlic powder</p><p>¼ teaspoon cayenne pepper</p><p>1 teaspoon onion powder</p><p>1 cup shredded Parmesan cheese</p><p>¼ cup olive oil</p><p>12 slices cheddar cheese, cut into 1x3in (2x7 cm) strips</p><p>12 slices deli ham, cut into 1x3in (2x7 cm) strips</p><p>6 large eggs</p><p><b>Preparation</b></p><p>Preheat the oven to 400°F (200°C). Grease a 9x13-inch (23x33-cm) baking dish with non-stick cooking spray</p><p>Peel the potatoes, then shred on the large holes of a box grater. Transfer to a large bowl of water and swirl around to remove excess starch. Drain and rinse, then place the potatoes in a clean kitchen towel and squeeze until they’re completely dry.</p><p>Add the shredded potatoes to a clean, large bowl with the salt, pepper, garlic powder, cayenne, onion powder, Parmesan cheese, and olive oil. Toss until fully combined.</p><p>Transfer the potato mixture to the baking dish. Spread evenly.</p><p>Bake for 1½ hours, or until the potatoes are tender throughout and golden brown on the top and bottom.</p><p>Press the bottom of a glass into the potato mixture to create 6 evenly spaced wells.</p><p>Shingle slices of cheddar cheese and ham around the wells, then crack an egg into each one.</p><p>Bake for 15 minutes more, or until the cheese melts and the egg whites are set. The egg yolks should still be slightly soft.</p><p>Serve and sprinkle with chives, if desired.</p><p><span></span></p><p>Enjoy!</p><p>Serves 6</p><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com0tag:blogger.com,1999:blog-6615415024128683948.post-34820684627259606292021-03-03T00:00:00.006-07:002021-03-03T00:00:01.745-07:00Blondie Bars<p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="499" data-original-width="800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMqRISnoxlMUGDBQb41CI2l7ScHWTKBpZleAxB5ZjN0Dnqscd14VRMSJ-J91dyFiklehr36aSkup9irBPdlfQ4s6Q5P1uyeLshamS96fodPpMLErJKQGVg8VgusdqH8W4gn6oSiuvbIxsK/w640-h400/DSCN9575_new.jpg" width="640" /></div> <p></p><p>Blondies are one of my favorite bar cookies. Rich, chewy, chocked full of chocolate chips, toffee bits, and nuts. Happiness in every bite. The perfect bar cookie in my book. Yes, they are a step above brownies. These Blondies are easy to make and you can whip up some quickly for dessert, snack, or just to enjoy. The house smells wonderful as they are baking. Every time I make them, I wonder why it takes me so long to make them again. </p><p>This recipe is from Dories Greenspan which I found on the Epicurious website</p><p><span style="font-size: x-large;"><b>Blondie Bars</b></span></p><p><span><b><a href="https://www.epicurious.com/recipes/member/views/blondie-bars-51236841">Blondie Bars</a><br /></b></span></p><p><b>INGREDIENTS</b></p><p>2 c. flour</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5M6bcWtql3GOiNSPDyYr84OBJWlV3cEt4BUzvmRJ_XklILacL5UXuWvCywQZsCQhb9P3kc2vjSF9n5LDkLvh2pzyRV81QQidjMIWfgvPYCDBRTk74WW4073NXNq7i7i5ThqmuzBvefflM/s800/DSCN9584_new.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="653" data-original-width="800" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5M6bcWtql3GOiNSPDyYr84OBJWlV3cEt4BUzvmRJ_XklILacL5UXuWvCywQZsCQhb9P3kc2vjSF9n5LDkLvh2pzyRV81QQidjMIWfgvPYCDBRTk74WW4073NXNq7i7i5ThqmuzBvefflM/w400-h326/DSCN9584_new.jpg" width="400" /></a></div><p></p><p>3/4 tsp. baking powder</p><p>1/2 tsp. baking soda</p><p>1/2 tsp. salt</p><p>2 sticks (8 oz.) unsalted butter, at room temp</p><p>1 1/2 c. packed light brown sugar</p><p>1/2 c. white sugar</p><p>2 large eggs</p><p>1 tsp. vanilla</p><p>1 c. chocolate chips or chopped bittersweet chocolate</p><p>1 c. butterscotch chips or toffee bits</p><p>1 c. coarsely chopped walnuts</p><p><b>PREPARATION</b></p><p>Preheat oven to 325 and butter a 9x13 pan. Whisk flour, baking powder, baking soda, and salt together. In in a stand mixer with a paddle attachment or with a hand mixer, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well-incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing until they just disappear into the batter. Using a rubber spatula, stir in the chips, nuts, or anything else you're adding. Scrape the batter into the prepared pan and use a spatula to even the top. Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. They should pull away from the sides of the pan and the top should be a nice honey brown. Cool to room temperature before cutting into bars.</p><p><br /></p><p>Yield 24 bars</p><p> </p><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com0tag:blogger.com,1999:blog-6615415024128683948.post-12194082361206375322021-02-25T20:44:00.001-07:002021-02-25T20:44:09.234-07:00King Ranch Chicken Casserole<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgw5L0Xxz3TwTUVYr9Xu9xv_4m3Cweek-l8su6YVSPaN2o1VwFZAQFmVyCdne8Ka1ltpUQeGWc3x-gTd-potzTOGfd2qV4C4CsnKLOSEy9fC9mg_14h5mn9cdebmNOv71I3jZfBWFhY-y/s2048/C78151DD-DFA0-47E3-9644-A395E8D53AF6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgw5L0Xxz3TwTUVYr9Xu9xv_4m3Cweek-l8su6YVSPaN2o1VwFZAQFmVyCdne8Ka1ltpUQeGWc3x-gTd-potzTOGfd2qV4C4CsnKLOSEy9fC9mg_14h5mn9cdebmNOv71I3jZfBWFhY-y/w640-h480/C78151DD-DFA0-47E3-9644-A395E8D53AF6.jpeg" width="640" /></a></div></div></div><br /><p><br /></p><p>I was first introduced to King Ranch Casserole many years ago. I still love it. King Ranch Casserole is rich and creamy chicken tortilla casserole that is simply yummy. It is easy and quick to make. In fact, I sometimes make mine a day ahead. The next day, I take it out of the fridge and let it sit at room temperature for about 1 hour. Then I proceed baking it. </p><p>This casserole is great for potlucks or for a weeknight dinner. </p><p><br /></p><p><span style="font-size: x-large;"><b>King Ranch Chicken Casserole</b></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLD-CIuxX7g-7zdB0lu7RuWQUx7pZ8GXDzzitUJQh-JlAIuPlEAxgXlTyGxLQc-o5mfaMf1iP1N802X_csRDSx3db4avyUzzjiWMqotd04HOUw7OVbQNv8qOlWprWyMkYAq2SEps3gP2qK/s2048/2909EFA5-B578-44AC-8C89-C98B0836754E.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLD-CIuxX7g-7zdB0lu7RuWQUx7pZ8GXDzzitUJQh-JlAIuPlEAxgXlTyGxLQc-o5mfaMf1iP1N802X_csRDSx3db4avyUzzjiWMqotd04HOUw7OVbQNv8qOlWprWyMkYAq2SEps3gP2qK/w400-h300/2909EFA5-B578-44AC-8C89-C98B0836754E.jpeg" width="400" /></a></div><span><b><a href="https://www.southernliving.com/recipes/king-ranch-chicken-casserole">From Southern Living</a><br /></b></span><p></p><p><b>Ingredients</b></p><p>1 chopped green bell pepper</p><p>1 chopped onion</p><p>2 tablespoons vegetable oil</p><p>2 cups chopped cooked chicken</p><p>1 can cream of chicken soup</p><p>1 can cream of mushroom soup</p><p>1 can diced tomato and green chiles</p><p>1 teaspoon chili powder</p><p>1/4 teaspoon salt</p><p>2 pinches garlic powder</p><p>2 pinches pepper</p><p>12 corn tortillas, torn into 1-inch pieces</p><p>2 cups grated cheddar cheese or Mexican Cheese</p><p><b>Directions </b></p><p> Step 1</p><p>In a large skilled over medium-high heat, sauté bell pepper and onion 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.</p><p> Step 2</p><p>Layer one-third of torn tortillas in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice. Bake at 350° for 30 to 35 minutes.</p><p><br /></p><p>Serves 6-8</p><p><br /></p><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com2tag:blogger.com,1999:blog-6615415024128683948.post-63534224297579901712021-02-12T20:56:00.000-07:002021-02-12T20:56:58.839-07:00Rolled Chicken Enchiladas<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTmkP6JwlaUiEizeyu8Ks_vweAYU9Lr4211xyMO9svSHAltEEuV9RnkXRHAe-EJ2kuRCjXNMUfdl_F-KMx5wtk_Ih2yd7igkuO_nr3AyMlJOr1g87gtcVTxIqe5VWRZg4HzWXR1yoe4MLL/s805/DSCN9560_new.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="805" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTmkP6JwlaUiEizeyu8Ks_vweAYU9Lr4211xyMO9svSHAltEEuV9RnkXRHAe-EJ2kuRCjXNMUfdl_F-KMx5wtk_Ih2yd7igkuO_nr3AyMlJOr1g87gtcVTxIqe5VWRZg4HzWXR1yoe4MLL/w636-h640/DSCN9560_new.jpg" width="636" /></a></p><p>Enchiladas are a meal I grew up with. We had them once a week for dinner. They would be flat or rolled, cheese, chicken, or beef. Add a side of beans, rice, or potatoes, and I was a happy camper. Not much has changed, I still love enchiladas.</p><p>I found this recipe on <i style="font-weight: bold;">Our Best Bites </i>website and it is delicious. Instead of making my own sauce, I used remade enchilada sauce. </p><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI21dIX64-S4xBiSHIoeo886KDL6DCdHSVmQUP4z-UQvb5Tclo9m953PHj7sBRwESf4RFXX-fVqHVT5uLQ8AuH_fT8Ti0XdgI5AB-bb-mzr7h93xLHMmky8eBZq4elUFVq1330cAg1TOyD/s800/DSCN9564_new.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI21dIX64-S4xBiSHIoeo886KDL6DCdHSVmQUP4z-UQvb5Tclo9m953PHj7sBRwESf4RFXX-fVqHVT5uLQ8AuH_fT8Ti0XdgI5AB-bb-mzr7h93xLHMmky8eBZq4elUFVq1330cAg1TOyD/w400-h300/DSCN9564_new.jpg" width="400" /></a></div><br /><br /><p></p><div><span style="font-size: x-large;"><b>Rolled Chicken Enchiladas</b></span></div><div><b><span style="font-size: medium;">From Our Best Bites Adapted by From My Southwest Kitchen</span></b></div><div><b><span style="font-size: medium;"><br /></span></b></div><div><b><span style="font-size: medium;">Ingredients:</span></b></div><div><span style="font-size: medium;">2 cans (15-ounce) green or red enchilada sauce</span></div><div><span style="font-size: medium;"><div>4 ounces (1/2 block) cream cheese </div><div>1 7-oz can mild green chilis</div><div>14–16 ounces cooked, shredded chicken (about 3 1/2 cups)</div><div>4 cups shredded Monterey Jack or Pepper Jack cheese, divided</div><div>8–10 medium flour or corn tortillas</div><div><br /></div><div><b>Directions:</b></div></span></div><div><span style="font-size: medium;"><div><b>1.</b> In a separate mixing bowl, soften cream cheese in microwave until it’s easily stirred. Add green chilis and 1/2 cup of reserved sauce. Stir to combine and add chicken and 2 cups cheese.</div><div><b>Tip:</b> If needed, to make the tortillas easier to roll, place between damp paper towels and microwave until warm (20-30 seconds).</div><div><b>2. </b>Pour about 1 cup sauce into the bottom of prepared pan and spread out evenly. Place about 1/3-1/2 cup chicken mixture on each tortilla and roll tightly. Place tortillas snugly in pan. Pour remaining sauce on top and top with remaining 2 cups cheese. <b>Note:</b> If you do not want your enchiladas too saucy, reserve some of the sauce.</div><div><b>3. </b>Bake 30-35 minutes, until hot and bubbly throughout and cheese is melted.</div><div><br /></div><div>Serves 4-6</div></span></div><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com0tag:blogger.com,1999:blog-6615415024128683948.post-69540353949705072442021-02-04T07:56:00.000-07:002021-02-04T07:56:04.715-07:00Roasted Potatoes With Garlic and Thyme<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9yTb9t6NThYrpDze1bVwKQ2m_Q81nKU9L-BthZ5BoIvd3alVZZGFJ91DV_VWn92zRR2QXwv7aW1d00UDTwau0XPQZHombI6vqvmKcbUCKfwLprYTIp7T7WVj5xEfC70jQkZW25Op5Vtkg/s800/DSCN9535_new.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9yTb9t6NThYrpDze1bVwKQ2m_Q81nKU9L-BthZ5BoIvd3alVZZGFJ91DV_VWn92zRR2QXwv7aW1d00UDTwau0XPQZHombI6vqvmKcbUCKfwLprYTIp7T7WVj5xEfC70jQkZW25Op5Vtkg/w640-h480/DSCN9535_new.jpg" width="640" /></a></div>Delicious and flavorful potatoes that are a perfect side for any meal. The garlic and thyme add a wonderful flavor to the potatoes. The recipe calls for red new potatoes but I often substitutes what I have on hand and they come out great. <p></p><p>This is a very easy recipe to make. First, the potatoes are boiled for about 5 minutes and then placed in a baking dish. Drizzle some olive oil over the potatoes and toss. Next add the garlic, thyme, salt and pepper to the potatoes. Bake for about 20 minutes and serve. </p><p>You have a tasty side to go with any main course. This dish is also perfect for the holidays.</p><p></p><p></p><p><span style="font-size: x-large;"><b>Roasted Potatoes With Garlic and Thyme</b></span></p><p><b>From Williams-Sonoma Kitchen Library</b></p><p><b>Ingredients:</b></p><p>Salt</p><p>2-2 1/2 pounds red new potatoes, 1 1/2-2 inches in diameter, cut in half crosswise (you can use the potatoes you have on hand) <b>Note: </b>If am using Baby Creamers, I do not cut them in half</p><p></p><p>1/4 cup extra-virgin olive oil</p><p>4 or 5 garlic cloves, cut in half</p><p>1 tablespoon coarsely chopped fresh thyme or 2 teaspoons crushed dried thyme</p><p>Fresh ground pepper</p><p>Chopped fresh parsley</p><p><b>Directions:</b></p><p><b>1. </b>Preheat an oven to 375 degrees F.</p><p><b>2. </b>Fill a large pot three-fourths full with water and bring to a boil. Add 1 tablespoon salt and the potatoes. Bring back to a boil, reduce the heat slightly, cover partially and cook for 4 minutes. Drain well.</p><p><b>3. </b>Arrange the potatoes in a baking dish or baking pan, preferably in a single layer. Drizzle the olive oil over the top, then turn the potatoes over several times so they are well coated with the oil. Sprinkle the garlic over the potatoes. Sprinkle on the thyme and a little salt and pepper.</p><p><b>4. </b>Place in the oven and bake, turning the potatoes over several times, until tender and golden, 20-25 minutes.</p><p><b>5. </b>Transfer to a serving dis, sprinkle with parsley and serve.</p><p>Serves 6-8</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com0tag:blogger.com,1999:blog-6615415024128683948.post-1333407320404266462021-01-25T00:00:00.002-07:002021-01-25T00:00:04.597-07:00Instant Pot Split Pea Soup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_NFGadrYyrkjIl6_DlNGr7977-sgiysdfnZzff_FekdSiT7jJlXozp0u4MjDu8OgKZLHWqhVrpQ-SPZ1mOLzbKW88UDIGUW3K07WKImzZqOUrEZLlSJd7DlTcOSzc3NQnaY9P_0yOooJ/s800/DSCN9558_new.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="481" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_NFGadrYyrkjIl6_DlNGr7977-sgiysdfnZzff_FekdSiT7jJlXozp0u4MjDu8OgKZLHWqhVrpQ-SPZ1mOLzbKW88UDIGUW3K07WKImzZqOUrEZLlSJd7DlTcOSzc3NQnaY9P_0yOooJ/w640-h481/DSCN9558_new.jpg" width="640" /></a></div> I have always loved split Pea Soup. It is a hearty soup with a wonderful flavor. It is just a satisfying meal. Be sure to add some bread so you can clean out the bowl. <p></p><p>Usually I have made this soup on the stove top. I adventured out and made it in my Instant Pot. The best Split Pea soup I have eaten. I shouldn't be surprised - soups I have made in the past in my Instant Pot have come out great. </p><p>Try this recipe from <b><i>The Country Cook</i></b> and I don't believe you will be disappointed.<br /></p><br /><p><br /></p><p><span style="font-size: x-large;"><b>Instant Pot Split Pea Soup</b></span></p><p><span><b><a href="https://www.thecountrycook.net/instant-pot-split-pea-soup-video/">From the Country Cook</a><br /></b></span></p><p><span><b>Ingredients:</b></span></p><p>2 stalks celery, chopped</p><p>2 carrots, chopped</p><p>1 1 leek, thinly sliced (white part only)</p><p>1 cup leftover chopped ham</p><p>1 ½ cups dried green split peas</p><p>2 cloves garlic, minced</p><p>½ tsp salt</p><p>½ tsp pepper</p><p>½ tsp liquid smoke</p><p>1 quart chicken broth</p><p><br /></p><p><b>Instructions</b></p><p>Wash and cut all the vegetables needed and chop ham. Sort and rinse the dried split peas. Look for any little hard bits that should be removed. </p><p>Add all the ingredients to the Instant Pot and stir.</p><p>Secure the lid in place and set the vent to sealing.</p><p>Cook on Manual high pressure for 15 minutes.</p><p>Carefully release the steam by doing a quick steam release. </p><p><span></span></p><p>Thin the soup with water if needed to bring it to the consistency you desire. The soup will continue to thicken as it cools. </p><div><br /></div><div>Serves 4</div><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com0tag:blogger.com,1999:blog-6615415024128683948.post-66292005567555359222020-11-09T00:00:00.001-07:002020-11-09T00:00:02.018-07:00Crock Pot Stuffed Peppers<p><br /></p><p></p><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9CUrbPr2MouLDS8mTrOegeXLwhIu6MIlAeKJ3R6Xzdk3Pn-gCSa1w8uSPewMIhUMacma-D4ndv2IN7cqYpgHHo7hUIVB0Kp0y_I1F3ou7AeJ7dyfzJ5iJUtAdnApSK_MNwk7hbTzGE-0t/s800/DSCN9523_new.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9CUrbPr2MouLDS8mTrOegeXLwhIu6MIlAeKJ3R6Xzdk3Pn-gCSa1w8uSPewMIhUMacma-D4ndv2IN7cqYpgHHo7hUIVB0Kp0y_I1F3ou7AeJ7dyfzJ5iJUtAdnApSK_MNwk7hbTzGE-0t/w640-h480/DSCN9523_new.jpg" width="640" /></a></div><br />Usually when I suggest I have Stuffed Peppers for dinner, I get groans from the family. I finally decided I was going to make them anyway. There were gobbled up in no time. This was a very tasty recipe that required little prep time. The peppers are stuffed with a ground beef, rice, cheese, Rotel mixture seasoned with onion, salt, pepper, and Worcestershire sauce. The peppers are cooked on low for about 6 hours in the crock pot. About 15 minutes before serving they are topped with cheese. Delicious.<p></p><div>The family really enjoyed this dish. I see more Stuffed Peppers for dinner in our future.</div><div><br /></div><div><div><span style="font-size: x-large;"><b>CROCK POT STUFFED PEPPERS</b></span></div><div><a href="https://www.thecountrycook.net/crock-pot-stuffed-peppers/#wprm-recipe-container-21020">From The Country Cook</a><br /></div><div><b>Ingredients</b></div><div>6 bell peppers</div><div>1 lb lean ground beef (90/10)</div><div>1 cup cooked rice</div><div>1 (10 oz) can Rotel, or tomato sauce</div><div>1 cup pimiento cheese (or shredded cheese)</div><div>1 tsp dried minced onion</div><div>1 tsp salt</div><div>1/2 tsp black pepper</div><div>1 tsp Worcestershire sauce</div><div>shredded cheese, for topping</div><div><br /></div><div><b>Instructions</b></div><div><b>1. </b>In a large bowl combine, ground beef (uncooked), cooked rice, Rotel, Price*s Pimiento Cheese Spread, seasonings and Worcestershire sauce.</div><div><b>2. </b>Cut the tops off the peppers and remove the ribs and seeds.</div><div>Add 1/4 cup water into the bottom of a 6-quart slow cooker. Place peppers into the bottom of the slow cooker (in a single layer.)</div><div><b>3. </b>Then begin stuffing them with the meat mixture. It may seem like all the meat won't fit into all the peppers but it will. Just keep packing down the meat mixture and spoon a little extra on the top.</div><div><b>4. </b>Cover and cook on low for about 6 hours (or high for 4 hours) until meat is completely cooked.</div><div>About 15 minutes before they are done cooking, add shredded cheese to the tops. Cover and let cheese melt.</div></div><div><br /></div><div>Serves 6</div><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com0tag:blogger.com,1999:blog-6615415024128683948.post-80338655615292214122020-11-02T00:00:00.001-07:002020-11-02T00:00:03.742-07:00Instant Pot Creamy Gnocchi Soup<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OAjVjJKE8bp07WAQvbiuY2h3E7lGlf4kRh2ECfyDyd5-XMzemjp62YF5mNkoX1-9-W6WbOSu_cRveAlPgoOcPKYmMIX6U7d43gEdkPOSIqewd7bUyM6OM3_xRCltw2i0VCTjbDrEhPFm/s800/DSCN9526_new.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OAjVjJKE8bp07WAQvbiuY2h3E7lGlf4kRh2ECfyDyd5-XMzemjp62YF5mNkoX1-9-W6WbOSu_cRveAlPgoOcPKYmMIX6U7d43gEdkPOSIqewd7bUyM6OM3_xRCltw2i0VCTjbDrEhPFm/w640-h480/DSCN9526_new.jpg" width="640" /></a></div><br />Another great Instant Pot soup for the cold weather. I loved this soup. It had a rich velvety texture and was very hearty. The gnocchi was a great addition. A nice change from traditional noodles. <div><br /><div><span style="font-size: x-large;"><b>Instant Pot Creamy Gnocchi Soup</b></span></div><div><span><b><a href="https://www.simplyhappyfoodie.com/instant-pot-creamy-chicken-gnocchi-soup/">From Simply Happy Foodie</a><br /></b></span></div><div><div><b><br /></b></div><div><b>Ingredients</b></div><div><br /></div><div>6 slices Thick Cut Bacon, chopped in bite sized pieces</div><div>2 Tbsps Butter</div><div>1 Onion, chopped</div><div>3 large Carrots, chopped</div><div>1 Bay Leaf</div><div>2 ribs Celery, chopped</div><div>6 cloves Garlic, pressed or finely minced</div><div>1 sprig Fresh Rosemary, about 5 inches long</div><div>1/2 tsp Basil, dried</div><div>1/2 tsp Thyme, dried</div><div>1/4 tsp Poultry Seasoning</div><div>2 tsp Italian Seasoning</div><div>1/2 tsp Kosher Salt</div><div>1/2 tsp Pepper</div><div>4 cups Chicken Broth, low sodium</div><div>2 to 3 Chicken Breasts, uncooked, boneless, skinless</div><div>16 oz Gnocchi (I get the refrigerated package, or the one by the dry pasta at the store.)</div><div>1/2 cup Parmesan Cheese, grated</div><div>5 oz Baby Spinach, fresh</div><div>1 cup Heavy Cream</div><div><br /></div><div><b>Instructions</b></div><div><br /></div><div><b>1. </b>Turn on the Sauté function (Med/Normal heat) and add the chopped bacon. Cook until mostly done.</div><div><b>2. </b>Add the butter, onion, carrot, celery, and bay leaf, and cook, stirring occasionally, for 5 minutes or until onions are just starting to turn translucent.</div><div><b>3.</b>Add the rosemary, basil, thyme, poultry seasoning, Italian seasoning, salt, pepper, and the garlic. Cook for about 1 minute, stirring frequently.</div><div><b>4.</b>Add the chicken broth. Stir.</div><div><b>5. </b>Add in the chicken breasts.</div><div><b>6. </b>Put the lid on and lock in place. Set the steam release knob to the Sealing position.</div><div>Cancel the sauté function.</div><div><b>7. </b>Press the Pressure Cook (or Manual) button or dial, and the + or - button or dial to select 9 minutes. High pressure. It will take several minutes to come to pressure.</div><div>When cooking cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute natural release).</div><div>Next, turn the steam release knob to Venting (in short bursts until you are sure no soup spews out of the vent with the steam), and let the remaining pressure out. When the pin in the lid drops down, open the lid.</div><div>Remove the chicken breasts to a bowl and discard the bay leaf.</div><div>Turn on the sauté function again.</div><div><br /></div><div><b>8. </b>Add the gnocchi and stir. Place the glass lid, if you have one, on the pot. If you place the pressure cooker's lid on the pot, make sure it is turned to Venting.</div><div>Cook the gnocchi until it floats to the top. Just a few minutes.</div><div>Meanwhile, shred the chicken breasts.</div><div><b>9. </b>When the gnocchi is finished, turn off the pot. Add the parmesan cheese and stir.</div><div>Add the chicken back in, and the spinach. Stir.</div><div>Stir in the heavy cream.</div><div>Serve hot.</div><p></p><div>Serves 8</div></div></div><div><br /></div><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com0tag:blogger.com,1999:blog-6615415024128683948.post-37479864522363957412020-10-28T10:00:00.001-06:002020-10-28T10:00:09.524-06:00Breadsticks<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-2bTNsNS08BOc8C9cvrI9V5C7dSSQkCAOTKa6ONJohWx5yaXgnzkn1dZPtIB3T9cykLqvyyOXmMwY-nKnaadbsKmnMud_HWgTOuf6LZkihRXDYXbqGIr1eP4AKJxeWqtMWFwpHiwFTFL/s800/DSCN9502_new.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-2bTNsNS08BOc8C9cvrI9V5C7dSSQkCAOTKa6ONJohWx5yaXgnzkn1dZPtIB3T9cykLqvyyOXmMwY-nKnaadbsKmnMud_HWgTOuf6LZkihRXDYXbqGIr1eP4AKJxeWqtMWFwpHiwFTFL/w640-h480/DSCN9502_new.jpg" width="640" /></a></div><br />Who doesn't love breadsticks. Tasty pieces of bread you can dip in pizza sauce, eat with salad, soup, just about anything. And don't forget the you can just pick one up and munch. This recipe I found on <i style="font-weight: bold;">Our Best Bites, </i>is so easy to make and they taste delicious.<p></p><div><br /></div><div><span style="font-size: x-large;"><b>Breadsticks</b></span></div><div><span style="font-size: x-large;"><b><br /></b></span></div><div><b>Ingredients:</b></div><div><span><div>1 1/2 cup warm (105–115 degrees) water</div><div>1 tablespoon sugar</div><div>1 tablespoon yeast</div><div>1/2 teaspoon kosher salt</div><div>3–4 1/2 cups all-purpose flour</div><div>Butter</div><div><a href="https://ourbestbites.com/garlic-bread-seasoning/">Garlic Bread Seasoning</a><br /></div><div><br /></div><div><br /></div><div><b>Instructions:</b></div><div>In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.</div><div><br /></div><div>Add salt and stir. Add 1 1/2 cups of flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.</div><div><br /></div><div>Cover and allow to rise for 45 minutes or until doubled in bulk. While the dough is rising, line a baking sheet with parchment and set aside.</div><div><br /></div><div>Remove from bowl and place on a surface sprayed with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.</div><div><br /></div><div>Roll out each piece of dough into a snake about 18″ long, then drape the middle of the “snake” over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it’s okay if they’re close; pulling apart hot bread is one of life’s greatest pleasures!</div><div><br /></div><div>Cover pan and allow dough to rise for another 30 minutes.</div><div><br /></div><div>When there’s about 15 minutes to go, preheat your oven to 425. When done rising, bake for 12-15 minutes (it will depend on your oven) or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt.</div></span></div><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com0tag:blogger.com,1999:blog-6615415024128683948.post-83142895543104280902020-10-26T09:07:00.000-06:002020-10-26T09:07:21.393-06:00Instant Pot Corn Chowder<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSr2HX2dz_E57u0G8LrHO0MPepNV2vYwthnvZXaH-0Y1DrfES3SZO3NNdhkHF1QJVSrEQY-OFcDAmc911LLDEZ8qXePH5fqYG1ornTnThjZGqjWuI4xYN24eCTL5xNUwYh_J260hA2iani/s800/DSCN9518_new.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSr2HX2dz_E57u0G8LrHO0MPepNV2vYwthnvZXaH-0Y1DrfES3SZO3NNdhkHF1QJVSrEQY-OFcDAmc911LLDEZ8qXePH5fqYG1ornTnThjZGqjWuI4xYN24eCTL5xNUwYh_J260hA2iani/w640-h480/DSCN9518_new.jpg" width="640" /></a></div><br /><br /><p></p><div>I have made some of my best soups in the Instant Pot. This recipe is no exception. Creamy, thick, hearty, and very flavorful are just a few adjectives to describe this soup. I have made various versions of Corn Chowder and this is hands down the best. </div><div>The basic ingredients are placed in the Instant pot and cooked on high pressure for 15 minutes. A quick release and then the Instant Pot is set on the saute setting. Stir in a mixture of cornstarch and cream and cook until the soup is slightly thickened. Then you stir in some bacon and cheese and stir until the cheese is melted. Your soup is ready to serve and enjoy.</div><div><br /></div><div><span style="font-size: x-large;"><b>Instant Pot Corn Chowder</b></span></div><div><b>Taste of Home Adapted by From My Southwest Kitchen</b></div><div><b><br /></b></div><div><b>Ingredients:</b></div><div>4 medium red potatoes, peeled and cut into 1/2-inch cubes (2-1/2 cups)</div><div>2 cans (14-1/2 ounces each) chicken broth</div><div>3 cup fresh or frozen corn</div><div>1 medium onion, chopped</div><div>3 cloves of garlic, minced</div><div>1 Bay leaf</div><div>2 tablespoons butter</div><div>1 tablespoon dried parsley</div><div>3/4 teaspoon salt</div><div>3/4 teaspoon black pepper</div><div>2 tablespoons cornstarch</div><div>1 cup half and half</div><div>1 cup shredded cheddar cheese</div><div>6 bacon strips, cooked and crumbled</div><div><br /></div><div><b>Instructions:</b></div><div><b>1. </b>Place the first 10 ingredients ( stop at the cornstarch) in the Instant Pot liner. Lock the lid and set the pressure valve too sealing. Adjust the pressure to <b>high for 15 minutes. </b>Quick-release the pressure.</div><div><b>2. </b> Open the lid carefully. Remove the bay leaf. Select the saute setting. Mix the cornstarch and cream until smooth; stir in the soup. Cook until slightly thickened. Stir in the cheese and bacon and heat until the cheese is melted. Serve.</div><div><br /></div><div>Serves 6-8</div><div><br /></div><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com0tag:blogger.com,1999:blog-6615415024128683948.post-82829061736306236852020-10-12T00:00:00.002-06:002020-10-12T00:00:05.845-06:00Tomato Tortellini Soup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrTeSkwcQuRhFuxLPKClj3tYKc87QPVcLAXXa3uOuCVdpHwJU1pMI6t-HQGRQY1AvvuqlrNZgdBu5Y23Ue31KPycKdmTJuf7DeNVZCRz3jnHhQT0e2tduodpGdJ8U4BYD7etnfTVEokAV/s800/DSCN9434_01_new.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrTeSkwcQuRhFuxLPKClj3tYKc87QPVcLAXXa3uOuCVdpHwJU1pMI6t-HQGRQY1AvvuqlrNZgdBu5Y23Ue31KPycKdmTJuf7DeNVZCRz3jnHhQT0e2tduodpGdJ8U4BYD7etnfTVEokAV/w640-h480/DSCN9434_01_new.jpg" width="640" /></a></div><br /> A delicious soup is always welcome on a chilly day. Tomato soup is always a favorite. This recipe adds in some cheese tortellini to the soup with some fresh basil from the garden. In addition, some balsamic vinegar is added which gives a wonderful flavor to the soup. Sprinkle with some parmesan cheese and you have a tasty soup that is rich and creamy studded with tortellini. This recipe is very easy and takes about 30 minutes to prepare. <p></p><div><span style="font-size: x-large;"><b>Tomato Tortellini Soup</b></span></div><div><a href="https://www.thekitchn.com/recipe-tomato-tortellini-soup-248313"><b>From the kitchn</b></a><br /></div><div><div><b><br /></b></div><div><b>INGREDIENTS</b></div><div><br /></div><div>2 tablespoons unsalted butter</div><div>1 medium yellow onion, diced</div><div>2 cloves garlic, minced</div><div>1/2 teaspoon kosher salt</div><div>1/4 teaspoon freshly ground black pepper</div><div>1 tablespoon balsamic vinegar</div><div>4 cups (32 ounces) lochicken broth</div><div>1 (28-ounce) can crushed tomatoes</div><div>1/2 cup heavy cream</div><div>2 bay leaves</div><div>1 (14-ounce) package fresh or frozen cheese tortellini</div><div>1/2 cup fresh basil leaves, thinly sliced, plus more for garnish</div><div>Grated or shredded Parmesan cheese, for garnish (optional)</div><div><br /></div><div><b>INSTRUCTIONS</b></div><div><br /></div><div>1. Melt the butter in a Dutch oven over medium heat. Add the onion, garlic, salt, and pepper and cook, stirring occasionally, until tender, about 6 minutes.</div><div><b>2. </b>Stir in the vinegar. Add the crushed tomatoes, broth, cream, and bay leaves, and bring to a boil. Reduce the heat to a simmer and simmer for 5 minutes. Add the tortellini and simmer until cooked through, 5 to 6 minutes more (check at 3 minutes for fresh tortellini). Remove from the heat, remove and discard the bay leaves, and stir in the basil. Ladle into bowls and top with Parmesan cheese and more basil, if desired.</div></div><div><br /></div><div>Serves 4</div><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com0tag:blogger.com,1999:blog-6615415024128683948.post-53110241441705460812020-10-09T00:00:00.001-06:002020-10-09T00:00:09.775-06:00Slow-Cooker Zucchini Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq5mhcGcgL8XywicGVS_7d2hASwuRvqzG_0HzX0KCjgecVckCnQHaiRfPp-_fKuggYQywGWV2GOhi-9wJ3pG2nBLyxw9K9bAqITW5L95UZB8RjaMqkdrB-uROXxGTfsK1jSs_BEyRpsIPy/s800/DSCN9483_new.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq5mhcGcgL8XywicGVS_7d2hASwuRvqzG_0HzX0KCjgecVckCnQHaiRfPp-_fKuggYQywGWV2GOhi-9wJ3pG2nBLyxw9K9bAqITW5L95UZB8RjaMqkdrB-uROXxGTfsK1jSs_BEyRpsIPy/w640-h480/DSCN9483_new.jpg" width="640" /></a></div>
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Getting my family to eat veggies at time takes some imagination. Veggies cannot be plain. They need to be in a sauce, have cheese, or some other combinations. I was excited when I found this recipe for zucchini au gratin. It combined zucchini with cheese, Ritz crackers, and sour cream. The ingredients were cooked in a crock pot for 2 hours on high. Afterwards, you sprinkle the toasted cracker crumb mixture over the top of the casserole. Cook for an additional 15 minutes and serve. <div><br /></div><div><span style="font-size: x-large;"><b>Slow-Cooker zucchini Casserole</b></span></div><div><b><a href="https://www.bettycrocker.com/recipes/slow-cooker-zucchini-casserole/819b7693-804d-454d-92ce-8dd5840cef02">From Betty Crocker</a><br /></b></div><div><b>Ingredients:</b></div><div><div>7 cups sliced zucchini (6 small to medium zucchini)</div><div>1/3 cup diced onion</div><div>2 tablespoons butter, melted </div><div>2 cups crushed Ritz™ crackers </div><div>1 cup shredded Cheddar cheese (4 oz)</div><div>1 cup chicken broth </div><div>1/2 cup sour cream</div><div>1/2 teaspoon kosher salt</div><div>1 tablespoon chopped fresh parsley, if desired</div><div><br /></div><div><b>Directions:</b></div><div><br /></div><div><b>1. </b>Grease inside of slow cooker with butter or cooking spray.</div><div><b>2. </b>Place zucchini and onion in microwavable dish; drizzle with 1 tablespoon of the melted butter. Cover with plastic wrap; microwave on High 7 to 8 minutes or until the zucchini is just tender and has released much of its liquid. Drain; place in slow cooker.</div><div><b>3.</b> Mix 1 cup of the crushed crackers with half of the cheese, the chicken broth and sour cream. Mix in salt. Pour over zucchini; gently stir to coat. Cover; cook on High heat setting 2 hours.</div><div><b>4 .</b>Toward end of cooking, toss remaining cracker crumbs with remaining melted butter. Toast cracker crumbs in skillet until just golden and crisp. Stir in remaining cheese and the parsley. At end of cook time, turn off slow cooker; remove cover, and sprinkle toasted cracker crumb mixture over top of casserole. Let stand 15 minutes before serving.</div></div><div><br /></div><div>Serves 10</div><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com0tag:blogger.com,1999:blog-6615415024128683948.post-13848659418081048082020-10-07T00:00:00.014-06:002020-10-07T00:00:00.926-06:00Instant Pot Creamy Chicken Noodle Soup<br /><br />
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<span style="font-size: x-large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmga9kiDEH6YMEpWZqS-2EzgW9Molt85YkUxp4K_gp0DC3YzZZT3F4fibMk34tqLVCGIk7lVLUL-0WmRHYOgk_p4u3CdmNxPI5vY9mICEe-xndvMGn2in3q0fM00Z_DYjQeteAVPtceS0D/s800/DSCN9390_new.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmga9kiDEH6YMEpWZqS-2EzgW9Molt85YkUxp4K_gp0DC3YzZZT3F4fibMk34tqLVCGIk7lVLUL-0WmRHYOgk_p4u3CdmNxPI5vY9mICEe-xndvMGn2in3q0fM00Z_DYjQeteAVPtceS0D/w640-h480/DSCN9390_new.jpg" width="640" /></a></b></span></div>
<span style="font-size: small;">On fall days nothing tastes better than a hot bowl of soup. I made
this soup in my Instant Pot and it was delicious. A nice hearty
chicken soup loaded with noodles, chicken, and veggies all in a creamy
stock. All or most of the ingredients you probably already have in your
kitchen. This soup is perfect for a nice fall lunch or light dinner.
Nothing tastes better than soup on these chilly fall days. </span><br />
<span style="font-size: x-large;"><b> Instant Pot Creamy Chicken Noodle Soup</b></span><br />
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<b><a href="https://www.lecremedelacrumb.com/slow-cooker-or-instant-pot-creamy-chicken-noodle-soup/">Adapted Slightly by From My Southwest Kitchen</a></b>
<b>Ingredients:</b><br />
3 medium boneless skinless chicken breasts<br />
8 cups chicken broth divided<br />
2 teaspoons minced garlic<br />
1/2 teaspoon dried oregano<br />
1/2 teaspoon dried rosemary<br />
3 large carrots, peeled and chopped<br />
4 ribs of celery, chopped<br />
2 cups heavy cream<br />
Salt and pepper to taste<br />
1/2 teaspoon onion powder<br />
12 ounces egg noodles<br />
1/3-1/2 cup flour depending on how thick you want the soup<br />
<b>Instructions</b><br />
Instant Pot / Pressure Cooker<br />
<b>1. </b>Place chicken in Instant Pot and add 7 cups chicken broth, garlic, oregano, rosemary, carrots, and celery. Add salt and pepper to taste. <br />
<b>2. </b>Cover and set to pressure cook for 15 minutes if using thawed chicken, 25 if using frozen. Natural release for 10 minutes, then use quick release to let the rest of the pressure out. Uncover, set to "soup" setting and shred chicken with two forks.<br />
<b>3. </b>In a medium bowl whisk flour into remaining 1 cup chicken broth. Stir in heavy cream. Pour into Instant Pot and stir in noodles.<br />
<b>4. </b>Once soup is bubbling, cook for about 5 minutes longer or until noodles are tender. Taste, add salt and pepper as needed, garnish with fresh herbs if desired (such as thyme or parsley) and serve.<br />
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Serves 6-8</div>
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<br /><div class="blogger-post-footer">http://gan.doubleclick.net/gan_click?lid=41000000000102709&pubid=21000000000504592</div>Geri Saucierhttp://www.blogger.com/profile/07731651805926681460noreply@blogger.com0