Wednesday, October 23, 2019

THE ULTIMATE CHICKEN NOODLE SOUP RECIPE

THE ULTIMATE CHICKEN NOODLE SOUP RECIPE | #THEULTIMATE #CHICKEN #NOODLE #SOUP #RECIPE #THEULTIMATECHICKENNOODLESOUPRECIPE #Cookingrecipes #Soupsandstews #Delicioussoup #Dinnerrecipes #Crockpotrecipes #Chilirecipes #Cookingrecipes #Crockpotdinner #Potrecipes #Easysouprecipes #Crockpotsouprecipes


Ingredients

  • 2-1/2 pounds bone-in chicken thighs
  • 1-1/4 teaspoons pepper, divided
  • 1/2 teaspoon salt
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 10 cups chicken broth
  • 4 celery ribs, chopped
  • 4 medium carrots, chopped
  • 2 bay leaves
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 3 cups uncooked kluski or other egg noodles (about 8 ounces)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lemon juice

Instructions

  1. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
  2. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
  3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
  4. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Discard bay leaves.

recipe adapted >>>>>  here

Saturday, October 19, 2019

The Ultimate Instant Pot Pot Roast


The Ultimate Instant Pot Pot Roast | #Ketoinstantpotrecipes #Ketosouprecipes #Ketodinnerrecipes #Lowcarbinstantpotrecipes #Ketogravy #Ketotuscansoup #Crawfishalfredopasta #Crockpotroastbeefrecipes #Tacostuffedavocado #Potroastgravyrecipe #Crockpotpotroasteasy #Crawfishfettucinerecipe

 Ingredients

  • 2-3 pound Chuck Roast
  • 1 onion
  • 1 cups beef broth
  • 1 cup red wine
  • 4 chopped carrots
  • 4 large potatoes in large cubes
  • 2 stalks chopped celery
  • 2 tbs Italian Seasonings
  • 3 tbs A1 steak sauce optional
  • 3 cloves garlic
  • 2 tbs olive oil

 Instructions

  1. Place your pot on Saute.
  2. pour olive oil in and your roast just to brown both sides about 1-2 minutes per side.
  3. Remove roast and place potatoes carrots and celery in the pot.
  4. Top with onions and garlic. Pour wine and beef broth in the pot.
  5. Place your Roast right on top of the veggies.
  6. Spread seasonings over the top of your roast along with A1 sauce.
  7. Put your Pot on MANUAL HIGH PRESSURE for 55 minutes do a Natural release.
  8. Remove and enjoy!

recipe adapted >>>>>  here


Rated 4.6/5 based on 778 customer reviews

Chocolate Italian Love Cake

Chocolate Italian Love Cake | #Italianlovecakerecipe #Dessertdiprecipes #Italiandessertseasy #Cannolidiprecipe #Cupcakecakes #Bestdessertrecipes #Ricottapoundcake #Chocolateitalianlovecake #Iceboxpie #Iceboxcakerecipes #Ricottarecipesdessert #Italiandessertseasy


Ingredients

  • 1 package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
  • 2 lbs. ricotta cheese
  • 4 eggs
  • 3/4 cup sugar
  • 1 tsp. pure vanilla extract
  • 1 (5.1 oz.) package instant chocolate pudding mix
  • 1 cup cold milk
  • 8 oz. thawed Cool Whip

Instructions

  1. Preheat your oven to 350*F and spray a 9x13 inch pan with nonstick spray.
  2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
  3. In another bowl, using a hand mixer, beat together the ricotta cheese, 4 eggs, sugar, and vanilla until smooth.
  4. *The following directions are correct. The layers switch during the baking time!
  5. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
  6. Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely before frosting.
  7. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
  8. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.
  9. ENJOY!

RECIPE ADAPTED >>>>>  here

Friday, October 18, 2019

VANILLA CUSTARD COOKIE CUPS

VANILLA CUSTARD COOKIE CUPS | #VANILLA #CUSTARD #COOKIE #CUPS #Pineapple_sugar_cookies #Pineapple_cookies_decorated #Twix_cookies #Cookie_cups_recipe #Mini_desserts #Chocolate_chip_cookie_cups #Custard_tart #Custard_filling #Custard_recipe #Dessert_recipes #Cooking_recipes #Delicious_desserts


Ingredients

  • Cookie Cups:
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter room temperature
  • 1 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • Vanilla Custard:
  • 4 cups milk
  • 1 tsp vanilla bean paste
  • 1/2 cup cornstarch
  • 2/3 cup granulated sugar
  • 4 large egg yolks

Instructions

  1. Cookie Cups:

    • Preheat oven to 350°F. Spray 2 regular sized muffin tins with cooking spray.
    • Whisk together flour, baking soda, and salt, set aside.
    • Beat butter and sugar on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add eggs (one at a time), and vanilla. Beat until combined.
    • Add flour mixture and mix until just combined.
    • Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten slightly.
    • Bake for 10-12 mins or until lightly browned and mostly set.
    • Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.

    Vanilla Custard:

    • Place 3 cups milk and vanilla bean paste into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.
    • In a medium bowl, whisk remaining 1 cup milk, egg yolks, sugar, and cornstarch.
    • While whisking vigorously, slowly pour the hot milk into the egg mixture.
    • Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
    • Pass through a strainer and into a small bowl. Place plastic wrap directly on top of custard to prevent a skin from forming. Place in refrigerator to cool completely.
    • Whisk custard to a smooth texture and pipe into cooled cookie cups. Top with fruit if desired.
    • Store in fridge and serve within two days.

recipe adapted >>>>>  here

Thursday, October 17, 2019

Easy 30-Minute Chicken Enchilada Chili

Easy 30-Minute Chicken Enchilada Chili | #Greenchilichickenenchiladascasserole #Greenchilechickenenchiladas #Chickenenchiladacasseroleeasy #Mexicanfoodrecipes #Chickenenchiladacasserolegreen #Chickentortillacasserole #Healthygyrorecipe #Chickenenchiladazucchiniboats #Groundturkeyrecipes #Turkeymeatballsgyros #Familydinnerideashealthy #Mediterraneandietrecipes

Ingredients

  • 4 tablespoons olive oil, divided
  • 1 pound boneless skinless chicken breast, seasoned with salt and pepper (or use about 3 cups shredded rotisserie chicken, sprinkled with 1 teaspoon cumin)
  • 1 tablespoon + 1 teaspoon ground cumin, divided
  • 1 large/extra-large sweet Vidalia onion, diced small
  • 3 to 5 garlic cloves, finely pressed or minced
  • one 15-ounce can red kidney beans (I used low-salt), drained and rinsed
  • one 15-ounce can black beans (I used no-salt added), drained and rinsed
  • 1 to 1.5 cups frozen corn (not necessary to thaw; or one 15-ounce can corn, drained and rinsed may be substituted)
  • one 14.5-ounce can petite diced fire-roasted tomatoes (regular petite diced tomatoes may be substituted)
  • one 10-ounce can red enchilada sauce (I used medium heat)
  • two 4-ounce cans fire-roasted diced green chiles (regular diced green chiles may be substituted; and/or reduce to 1 can for less spiciness)
  • about 2 cups water, chicken or vegetable broth, or as desired
  • 1 to 1.5 tablespoons chili powder (I used 1.5)
  • 2 teaspoons smoked paprika (regular paprika may be substituted)
  • 1 teaspoon kosher salt, optional and to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 1 to 3 teaspoons granulated sugar, optional and to taste
  • 1 to 2 tablespoons lime juice, optional and to taste
  • fresh cilantro, lime wedges, diced avocado, sour cream, green onions, shredded cheese, crushed tortilla chips or crackers; all optional for garnishing

 Instructions

  1. To a large Dutch oven, add 2 tablespoons olive oil, chicken, evenly season with salt and pepper, 1 teaspoon cumin, and cook over medium-high heat until chicken is cooked through. Remove chicken from Dutch oven, and set on a cutting board to rest. Do not clean the pan or remove cooking juices.
  2. Add the remaining 2 tablespoons olive oil, onions, and cook for about 5 to 7 minutes, or until onions have softened, stir intermittently.
  3. Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
  4. Add the the kidney beans, black beans, corn, tomatoes, enchilada sauce, green chiles, water/broth, remaining 1 tablespoon cumin, chili powder, smoked paprika, optional salt (there’s already quite a bit of salt in the other canned goods and I didn’t add any additional salt), pepper, and stir to combine. If you prefer thinner chili with more broth, you may wish to add an additional 1 to 2 cups water/broth.
  5. Bring to boil and allow chili to gently boil for about 5 to 10 minutes or until chili has reduced and thickened some.
  6. While chili is cooking, shred or cube the chicken into bite-sized pieces. Add chicken to chili and stir to combine.
  7. Stir, taste, optionally add sugar to taste (I added 3 teaspoons because the sugar balances the acid from the tomatoes), optional lime juice (brightens up the flavor), and add salt, pepper, etc. if desired.
  8. Ladle into bowls and optionally garnish with your favorites. Chili will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. The flavors meld and marry and I think it tastes even better a day or two later.

recipe adapted  >>>>>  here

Tuesday, October 15, 2019

Busy Day Soup

I made this but I added a half can, (small) of tomato paste, and beef broth instead of water. It looked more like the picture and it was amazing! #15beansoupcrockpot #Crockpotsouprecipes #Hamandbeanscrockpotrecipes #Creamyhamburgersoup #Hamdinnerideas #Easysouprecipesquick

Ingredients

  • 1 lb ground beef
  • 1 package onion soup mix
  • 1 3/4 cup mixed frozen vegetables
  • 5 cups water
  • 1 28oz can diced tomatoes
  • 1 cup macaroni, uncooked

Instructions

  1. In a large soup pot, brown ground beef. Drain fat.
  2. Pour in water, onion soup mix and tomatoes with juice. Simmer for 1 hour on medium low.
  3. Add macaroni and frozen vegetables. Cook 15 minutes longer on medium heat. Serve hot.

recipe adapted >>>>>  here

Friday, October 11, 2019

Mini Cheesecake Cupcakes

Mini Cheesecake Cupcakes | #Thanksgivingrecipes #Fallfoodsforparty #Thanksgivingdessertideas #Fallfoodrecipes #Thanksgivingtreats #Fallpartysnacks #Tastyvideosdesserts #Minicheesecakeseasy #Minicupcakes #Minicheesecakerecipeseasy #Minipostres #Minicheesecakecupcakes


Ingredients

  • Mini Cheesecake Cupcakes :
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • ½ cup sour cream
  • ¼ cup granulated sugar
  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • caramel sauce or strawberry sauce for topping, optional :
  • 3 Ingredient Strawberry Sauce
  • 2 teaspoons granulated sugar
  • 1 cup strawberries, halved
  • ½ teaspoon lemon juice
  • Easy Caramel Sauce :
  • 2 cups light brown sugar
  • 1 stick plus 4 tablespoons unsalted butter
  • sea salt for serving, if desired
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract

Instructions

  1. Mini Cheesecake Cupcakes :
  2. Preheat oven to 325 degrees.
  3. Finish a timed size muffin pan with product liners. (I propose using the material liners over device)
  4. Union evangelist banger, butter and sweetener in a small construction. Texture should be similar to wet smooth. Change cover evenly into the side of the rough muffin tin.
  5. Bake for 5-6 minutes or until gilded brownness.
  6. Determine out of the oven and composed completely.
  7. Meanwhile piece the cheesecake fill. Tired ointment mallow in a put mixer with the oar joining.
  8. Add in ferment withdraw, edulcorate, foodstuff and flavoring. Mix until conglomerate. Puddle certain to scrap the sides of the structure.
  9. Pour cheesecake combining into cooled muffin tin. It gift be about 2 tablespoons of fill each. Modify most all the way to the top.
  10. Base in the oven and heat for 20 minutes or until the cheesecakes are set. They give allay joggle a bit. Do not over ready them. If they act to crevice they are deed over boiled.
  11. Forecast them to precooled in the gem tin completely. Abode in the refrigerator to iciness and run frosty with your ducky toppings.
  12. Ingredient Nevus Sauce :
  13. Add strawberries, yellow juice and sugar to a minuscule saucepan. Simmer on low for 15 proceedings, mashing up strawberries with the back of a wooden woodenware. Cover off emotionalism and grant to turn.
  14. Estimate in a matter processor and beat until creamy and quilted. Localize bet in the fridge and deliver temperature.
  15. Loose Caramel Sauce :
  16. Add all of the ingredients object for the vanilla to a saucepan. Ready over low-medium warmth until toughened moving occasionally. Roughly 8 proceedings. If the sauce isn't effort a lot thicker locomote up the emotionality a bit and fix and eye on it making reliable to whisk constantly. (The sauce will alter as it cools in the icebox).
  17. Agitate in seasoning.
  18. Bed off of the modify and reserve to unagitated in the saucepan. Channel to a container and station in the icebox to faithful up and precooled.

Recipe adapted >>>>>  here

Tuesday, October 8, 2019

chorizo potato and queso burritos

chorizo potato and queso burritos | #Healthyrecipes #Wholefoodrecipes #Breakfastrecipes #Glutenfreebreakfasts #Paleoglutenfree #Cookingrecipes #Brunchrecipes #Breakfastpizzarecipe #Breakfastcasserole #Brunchideas #Breakfastideasvideos #Breakfastburritorecipe

Ingredients

  • 12 ounces fresh Mexican Chorizo, casings removed
  • Queso (Homemade recipe here)
  • 6 Burrito size tortillas
  • 1 green poblano pepper, diced
  • 1 small yellow onion, diced
  • 1 tablespoon fresh cilantro, diced
  • 6-8 small red potatoes
  • 1 tablespoon oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Rinse potatoes and pierce them with a fork. Place on a microwave safe plate and microwave for about 5 minutes to get the cooking process going. Alternatively, you could place them in a saucepan, cover with water, and bring to a boil, then cover and remove from heat and let stand for about 5 minutes. Once the potatoes are partially cooked, cut them into small cubes.
  2. In a large skillet, begin browning the chorizo and breaking it up. After cooking the chorizo a few minutes, add in the diced poblano pepper, and diced onion. Continue cooking until the chorizo is cooked through and the peppers and onions are tender. Remove the chorizo, peppers and onions from the pan.
  3. Adjust the heat to medium-high and add 1 tablespoon of oil to the pan. When the oil is hot, add in the diced potatoes, salt and pepper. When the potatoes are lightly browned and completely cooked (about 8-10 minutes), add in the chorizo mixture. Stir in cilantro. Remove the chorizo/potato mixture from pan and wipe it out with a paper towel.
  4. Adjust the heat on the skillet to medium-low and heat the tortillas, one at a time, for about 20 seconds per side. Using a skillet to heat the tortillas has always provided better results than microwaving.
  5. Begin filling the burritos with about 3/4 cup of the chorizo/potato mixture. Top with homemade warm queso, and then roll-up. If you’d like, cut each burrito in half on a diagonal. This recipe yields at least 6 burritos, possibly more depending on how full you fill each one.

recipe adapted  >>>>>  here