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Slow Cooker Cheeseburger Soup12/7/2021 1 # lean ground beef
1 ( 16 Oz. ) velveeta cheese, cubed 1 yellow onion, finely chopped 1 cup carrots, chopped 1/2 cup celery, finely chopped 4 small potatoes, peeled and diced 3 cups chicken broth 2 cups whole milk 1/4 cup flour 1/4 cup butter 1 tsp. garlic powder 1 tsp. dried basil 1 tsp. dried parsley kosher salt and ground pepper to taste optional toppings: grated cheddar cheese and bacon bits Heat a large skillet over medium-high heat and cook ground beef, breaking it up as it cooks until browned. season generously with salt and pepper and garlic powder. Drain fat, then wipe out skillet with a paper towel, melt butter in the skillet, then whisk in flour, cook roux for 2-3 minutes or until golden brown, then whisk in whole milk, season with salt and pepper, remove from heat and refrigerate until ready to use. Place beef, along with onion, carrot, celery and potatoes in slow cooker and cover with chicken broth, season with basil and parsley, cover and cook on high for 3-4 hours or until potatoes are tender. Stir the refrigerated roux mixture add to crock pot along with cheese. Cover again and cook for another 30 minutes or until cheese is melted and soup is thick and smooth. Serve hot topped with grated cheese and bacon bits. Have a great week and stay safe and warm!
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Roasted Parmesan Creamed Onions11/23/2021 3 sweet onions, peeled and thinly sliced
1 cup heavy cream 1/4 cup white wine 1/2 cup parmesan cheese, grated 4 tablespoons butter 3 tablespoons extra-virgin olive oil 1 tsp. garlic powder 1/4 tsp. cayenne, optional kosher salt and freshly ground pepper, to taste Preheat oven to 375 degrees. Spread onion rings out in a 9x13-inch baking dish, keeping rings and layers intact, then drizzle with olive oil and season generously with salt and pepper. Place baking dish in oven and roast for 15 minutes, or until softened Remove onions from oven and raise temperature to 450 degrees. Combine heavy cream, wine, butter, garlic powder and cayenne in a medium saucepan over medium heat and cook until butter is melted and bubbles form on the outside edge of cream. Remove mixture from heat, then pour over pre-roasted onions, sprinkling parmesan cheese over all the onions. Top baking dish with aluminum foil and bake for another 20 minutes. Remove foil and cook for another 5-10 minutes or until onions are caramelized and cheese is golden brown. Remove dish from oven and serve hot. Enjoy! Serves 6-8 Happy Thanksgiving, stay safe and warm!
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Raspberry Dessert10/13/2021 1 cup vanilla wafer crumbs
1/2 cup finely chopped almonds 1/4 cup melted butter Combine and press firmly in the bottom of a 8 inch spring form pan, bake at 375 degrees for 8 minutes, cool. 14 oz. can of sweetened condensed milk 3 tablespoons lemon juice 3 tablespoons orange juice 10 oz. pkg. frozen raspberries with syrup 1 cup whipping cream, whipped In large bowl combine milk, lemon juice and orange juice beat until smooth add raspberries beat on low until well blended, Fold in whipped cream, pour over crust, freeze until firm, Let set at room temperature for 15 minutes before serving. This recipe was shared with me by Sue Barnes, I have one in my freezer right now waiting for company! It’s a light, refreshing tasting dessert! Have a great week and stay safe!
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Bang Bang Shrimp Pasta9/28/2021 Ingredients:
3/4-1 # thin spaghetti or angel hair pasta 1 1/2 # Medium shrimp, peeled and deveined 1 tablespoon coconut oil 3 cloves minced garlic 3 tsp. paprika 1 Tablespoon dried parsley freshly ground black pepper to taste Sauce: 1/2 cup mayonnaise 1/2 cup Thai sweet chili sauce 2 cloves minced garlic 2 tablespoon lime juice 1/8 tsp. crushed red pepper flakes ( optional) Mix the sauce ingredients together in a bowl and set aside. ( you can warm this if you wish but it does warm when mixed with the pasta) In a large pot of salted boiling water cook the pasta and drain well. Place the uncooked shrimp in a medium sized bowl and add the paprika, 3 cloves garlic and pepper. Heat the coconut oil on medium high heat add the coated uncooked shrimp. Stir constantly while cooking until pink for approx. 6-8+minutes, depending on the size of the shrimp. Remove from heat and set aside if pasta not ready. In a large serving bowl, combine the pasta, shrimp and sauce mixture and toss. Garnish with parsley and serve immediately.
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I'm Back!9/22/2021 I am recovering from a total Right shoulder replacement, I am so right handed so pretty put a halt to most of my activities! Now at last I am going to PT not in a sling and although slow I feel hope, Pa Lloyd stepped up to the plate big time for which I am very grateful.
I think my favorite berry is raspberries, as luck would have it our next door neighbors have raspberry bushes and have shared some with us. The recipe I am sharing with you today can be doubled to use a 9x13 pan but we like the small size that is a better fit for the two of us! Raspberry Almond Coffee Cake 1 cup fresh raspberries 3 Tablespoons brown sugar 1 cup all purpose four 1/3 cup sugar 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1 egg 1/2 cup sour cream 3 Tablespoons butter. melted 1 tsp. vanilla extract 1/4 cup almonds Icing: 1/4 cup confectioners’ sugar 1 1/2 tsp. milk 1/4 tsp. vanilla In a small bowl, combine raspberries and brown sugar, set aside. In a large bowl combine the flour, sugar, baking powder, baking soda, salt. In a small bowl whisk the egg, sour cream, butter and vanilla. Stir into the dry ingredients just until moistened. Spoon half of the batter into a greased 8 inch round baking pan. Top with raspberry mixture, spoon the remaining batter over raspberries; then sprinkle with almonds. Bake at 350 degrees for 25-30 minutes or until a tooth pick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the icing ingredients, drizzle over coffee cake. Serve warm. Have a great week and stay safe!
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Thank Goodness for the Farmer's Market8/11/2021 We usually have terrific tomatoes with our plants looking like bushes, even though we plant only two we have more tomatoes than we can eat. Well not this year! They look very small and sick, we have watered them and done the usual care, so this year we will be depending on our Farmer’s market. I am sharing a really easy tomato salad recipe I found in the Paula Deen magazine, I hope that you enjoy it too!
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