Breadsticks

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 Our Best Bites, is so easy to make and they taste delicious.

Breadsticks

Ingredients:

1 1/2 cup warm (105–115 degrees) water

1 tablespoon sugar

1 tablespoon yeast

1/2 teaspoon kosher salt

3–4 1/2 cups all-purpose flour

Butter

Garlic Bread Seasoning

Instructions:

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.

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.

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.

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.

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!

Cover pan and allow dough to rise for another 30 minutes.

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.

Instant Pot Corn Chowder

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.  

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.

Instant Pot Corn Chowder

Taste of Home Adapted by From My Southwest Kitchen

Ingredients:

4 medium red potatoes, peeled and cut into 1/2-inch cubes (2-1/2 cups)

2 cans (14-1/2 ounces each) chicken broth

3 cup fresh or frozen corn

1 medium onion, chopped

3 cloves of garlic, minced

1 Bay leaf

2 tablespoons butter

1 tablespoon dried parsley

3/4 teaspoon salt

3/4 teaspoon black pepper

2 tablespoons cornstarch

1 cup half and half

1 cup shredded cheddar cheese

6 bacon strips, cooked and crumbled

Instructions:

1. 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 high for 15 minutes.  Quick-release the pressure.

2.  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.

Serves 6-8

Tomato Tortellini Soup

 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.  

Tomato Tortellini Soup

From the kitchn

INGREDIENTS

2 tablespoons unsalted butter

1 medium yellow onion, diced

2 cloves garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon balsamic vinegar

4 cups (32 ounces) lochicken broth

1 (28-ounce) can crushed tomatoes

1/2 cup heavy cream

2 bay leaves

1 (14-ounce) package fresh or frozen cheese tortellini

1/2 cup fresh basil leaves, thinly sliced, plus more for garnish

Grated or shredded Parmesan cheese, for garnish (optional)

INSTRUCTIONS

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.

2. 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.

Serves 4

Slow-Cooker Zucchini Casserole

 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.  

Slow-Cooker zucchini Casserole

From Betty Crocker

Ingredients:

7 cups sliced zucchini (6 small to medium zucchini)

1/3 cup diced onion

2 tablespoons butter, melted 

2 cups crushed Ritz™ crackers 

1 cup shredded Cheddar cheese (4 oz)

1 cup  chicken broth 

1/2 cup sour cream

1/2 teaspoon kosher salt

1 tablespoon chopped fresh parsley, if desired

Directions:

1. Grease inside of slow cooker with butter or cooking spray.

2. 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.

3. 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.

4 .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.

Serves 10

Instant Pot Creamy Chicken Noodle Soup

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. 
 Instant Pot Creamy Chicken Noodle Soup

Adapted Slightly by From My Southwest Kitchen Ingredients:
3 medium boneless skinless chicken breasts
8 cups  chicken broth divided
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
3 large carrots, peeled and chopped
4 ribs of celery, chopped
2 cups heavy cream
Salt and pepper to taste
1/2 teaspoon onion powder
12 ounces egg noodles
1/3-1/2 cup flour depending on how thick you want the soup
Instructions
Instant Pot / Pressure Cooker
1. Place chicken in Instant Pot and add 7 cups chicken broth, garlic, oregano, rosemary, carrots, and celery. Add salt and pepper to taste.
2. 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.
3. In a medium bowl whisk flour into remaining 1 cup chicken broth. Stir in heavy cream. Pour into Instant Pot and stir in noodles.
4. 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.



Serves 6-8

Chicken Fricassee With Apple

 

I have always wanted to try making Chicken Fricassee, but never got around to it.    I finally did and was delighted that I made it.  This recipe was very tasty with a savory sauce enhanced by the sweetness of the apples.  This recipe is easy to make and comes together nicely.  This was a wonderful dinner I served the family.  It is on my repeat again recipe list.



Chicken Fricassee With Apples
From Cook's Country Magazine

Ingredients:

4 (6-to-8-ounce) boneless, skinless chicken breasts, trimmed
Salt and Pepper
1/4 cup all purpose flour
3 tablespoons unsalted butter
2 Fuji, Gala, or Braeburn apples, cored, and each cut into sixteen 1/2-inch thick wedges
1 onion chopped
2 teaspoon minced fresh thyme
1/2 cup apple cider
1/2 cup chicken broth
1/2 cup heavy cream
2 teaspoons cider vinegar
1 tablespoon minced fresh chives

Directions:
1. Pat chicken dry with paper towels and season with salt and pepper.  Spread flour in shallow dish.  Dredge chicken in flour to coat, shaking to remove excess; transfer to plate and set aside.
2. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat.  Season apples with salt and pepper.  Cook apples, cut side down, until browned, about 5 minutes per side, moving and redistributing apples as needed for even browning.  Transfer to second plate; set aside.
3. Melt remaining 1 tablespoon butter in now-empty skillet over medium heat.  Add chicken and cook until lightly browned, about 2 minutes per side.  Return chicken to plate.
4. Add onion, thyme,  1/4 teaspoon salt, and 1/4 teaspoon pepper to now-empty skillet and cook over medium heat until onion is softened and browned, 5 to 7 minutes.
5. Add cider and broth and bring mixture to boil.  Return chicken to skillet.  Reduce heat to medium-low, cover, and simmer until chicken registers 160 degrees, 8 to 12 minutes.
6. Transfer chicken to platter and tent with aluminum foil.  Add cream and apples to skillet.  Increase heat to medium-high, and bring to a boil.  Cook until sauce has thickened slightly, about 2 minutes.   Stir in vinegar and accumulated chicken juices.  Season with salt and pepper to taste.  Spoon sauce and apples over chicken and sprinkle with chives.  Serve.
Serves 4

Crock Pot Pulled Pork

Wondering what to make for dinner?   Why not try these Pulled Pork Sandwiches.  They are so easy to make and are delicious.  The secret ingredient is Dr. Pepper.  It makes these sandwiches extra tasty.  I served the pulled pork on a toasted bun with some coleslaw.

Crockpot Pulled Pork
From Spend With Pennies

Ingredients:
1 pork butt/pork shoulder roast 4-5lbs
salt pepper & garlic powder
1 onion sliced optional
1 can Dr. Pepper
3/4 cup barbecue sauce or to taste
Rolls & coleslaw for serving


Instructions
1. Place the onion in the bottom of the slow cooker. Rub the outside of the roast with salt, pepper and garlic powder.
2. Pour the Dr. Pepper over the pork and cook on high 4-5 hours or on low 7-8 hours.
The meat will be very tender. Using 2 forks, shred the pork and place back in the juices.
3. Add barbecue sauce to taste. Allow to cook an additional 30-60 minutes if desired.
4. Serve on crusty rolls with coleslaw.