Creamy Chicken and Wild Rice Soup

 I usually double this to feed all of us with some leftovers.

Creamy Chicken and Wild Rice Soup

1 TBSP. butter

1 TBSP. olive oil

1-2 stalks celery, sliced

2-4 carrots, peeled, sliced

1 small onion, diced

1 1/2 lbs. (about 2 large breasts) boneless, skinless chicken breast, cubed

7 cups chicken broth

1 1/2 - 1 3/4 cups wild rice mix

1 tsp. Kosher salt

pepper to taste

1/2 tsp. garlic powder

1/4 tsp. dried thyme

1/4 tsp. dried rosemary

1 cup heavy cream or half & half

1/3 cup all-purpose flour

In large Dutch oven/saucepan (6 qt.) heat butter and olive oil over medium-high heat. Add chicken and saute until about 5 min. Stir in celery, carrots and onion. Saute about 3-4 min. Add the chicken broth, wild rice mix, salt, pepper, garlic, thyme and rosemary. Bring to a boil. Reduce heat and simmer 30-45 min. until rice is tender. In small bowl, whisk together flour and cream until smooth. Whisk into soup and cook 5 min or until thickened. Serves 6-8

Sheet Pan Quiche

 Sheet Pan Quiche

2 1/4 cups flour

1 tsp. kosher salt

1 cup 'plus' 2 TBSP. shortening

1/2 - 3/4 cup cold water as needed

filling:

18 eggs

1 1/2 cups heavy cream

1 1/2 cups whole milk

1 tsp. kosher salt

pepper to taste

1 1/2 lbs. bacon, cooked & crumbled

about 1 cup cooked sausage

3 oz. (3/4) cup provolone cheese, shredded

1 oz. (1/4 cup) pepperjack cheese, shredded

8 oz. (2 cups) sharp cheddar, shredded

Preheat oven to 375*F. Combine flour and salt in bowl. Cut in shortening until crumbly. Mix in just enough water till dough comes together. Roll out on floured surface until larger than sheet pan. Place dough into 13x18"-inch sheet pan. Trim and flute edges. Prick bottom of crust with fork. Bake for 20 min. Remove from oven.

Sprinkle bacon and sausage evenly over top crust. Sprinkle cheese over top all. In large bowl, whisk eggs, cream, milk, salt and pepper together. Pour evenly over top, making sure to cover all of the cheese. Bake @ 375*F for 25-35 min until done and no longer jiggly in center. Let sit 10 min. before slicing.

***You can use pie weights while blind baking the crust or you can chill the unbaked crust before baking to try and prevent it from shrinking.

Sausage Tortellini Soup

I re-worked a recipe I found online and this was the end result. I made this in my 7 quart slow cooker and it filled it right to the very top edge and was it ever delicious!! My non-soup loving husband even declared it his favorite, so I'm certain to be making this again.

Sausage Tortellini Soup

2 lbs. country sausage or sweet Italian sausage
1 onion, chopped
2 cups sliced or diced carrots
3 (15 oz.) can diced tomatoes
4 - 6 potatoes, peeled and diced
8 cups beef broth
1 tsp. oregano
1 tsp. dried basil
2 tsp. dried parsley
1/2 tsp. Kosher salt
freshly ground pepper to taste
2 - 3 (13 oz.) pkgs. frozen cheese tortellini

In a large frying pan, brown sausage. Add onion and carrots, cook until onions are tender. Drain. Place in 7 - 8 quart slow cooker. Pour the diced tomatoes, juice and all, into blender and puree until smooth. Pour into the slow cooker. Add potatoes, beef broth, oregano, basil salt and pepper to slow cooker. Stir. Cover and cook on 'HIGH' for 6 hours. About 30-45 minutes before serving, stir in the tortellini using 2 or 3 packages, as you prefer. Once the tortellini is cooked through, serve. Top each bowl with shredded Parmesan.
Makes 10 - 12 servings

Mammy's Chicken Pot Pie

My Mom often makes this for our big family dinners and it's always a favorite. This recipe makes a lot as my Mom is so often called upon to cook for large numbers since I come from a very big family. Comfort food at it's best and enough to feed a crowd, it's also delicious when served with mashed potatoes on the side.

Mammy's Chicken Pot Pie

4 large chicken breasts, cubed

1 med. onion, finely diced

2-3 cloves garlic, minced

3 - 4 lbs. russet potatoes

3 - 4 carrots, peeled and diced

1 ½ – 2 cups frozen peas

3 (10 ¾ oz.) cans cream of chicken soup

1 ½ – 2 cups chicken gravy (homemade or from a packet)

¼ – ½ tsp. salt

pepper to taste

crust:

3 cups flour

1 ½ cups shortening

¾ tsp. salt

¾ – 1 cup very cold water

For the filling:

In a large pan, heat oil over medium to high heat. Saute the chicken and onion until the chicken is done and onion is tender. Add the garlic and cook for 1 minute. Remove from heat ans set aside. Peel and cube the potatoes. Cook in boiling, salted water about 7-10 minutes until done. Drain and set aside. Cook the diced carrots in boiling, salted water until tender. Drain and set side. Mix the cream of chicken soup with the gravy, salt and pepper. Stir in the cooked chicken, potatoes, carrots and peas. Divide evenly between two greased 9x13-inch baking dishes.

For the crust:

In a large mixing bowl, combine the flour, shortening and salt. Cut the shortening in until the mixture resembles large peas. Stir in just enough water to bring it all together into a soft dough. Turn it out onto a floured surface and pat into a rectangle. Divide into 2 equal pieces. Roll out each piece into a large enough rectangle to top each casserole dish. Place on top of each dish, rolling the edges to fit, crimping the edges against the side of the dish. Bake @ 425* F for 30-45 minutes until the filling is hot and bubbly and the crust is browned.

Makes about 18 - 22 servings.

Pork, Bean and Rice Burritos

This recipe is one of our favorites, and gets rave reviews anytime I serve it at family gatherings. It's especially fabulous when paired with our favorite Spanish Rice recipe. The spice rub, while deliciously flavorful, is not spicy-hot by any means, so if you like a lot more heat in your food then go ahead and increase the cayenne pepper, black pepper and white pepper to your liking.

Pork, Bean and Rice Burritos

SPICE RUB:

2-1/2 tsp. garlic powder

2 tsp. onion powder 'or' 1 1/2 TBSP. minced dried onion

1-1/4 tsp. salt

1/8 – 1/4 tsp. white pepper

1/8 – 1/4 tsp. ground black pepper

1/2 tsp. ground cumin

1/2 tsp. dried oregano

1/8 tsp. cayenne pepper

BURRITOS:

1 (3 to 4 lb.) boneless pork shoulder butt roast

1 cup water

2 TBSP. beef bouillon granules

10 - 12 large flour tortillas (10 inches)

3 cups cooked pinto beans, warmed

3 cups cooked Spanish rice, warmed

Optional toppings: salsa, chopped tomato, shredded lettuce, sour cream and guacamole

Mix spice rub ingredients; rub over pork. Transfer to a 6-qt. slow cooker. In a small bowl, mix water and beef granules; pour around roast. Cook, covered, on low 6-8 hours or until meat is tender.

Remove roast; cool slightly. Reserve 1/2 cup cooking juices; discard remaining juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through.

Spoon a scant 1/3 cup shredded pork across center of each tortilla; top with a scant 1/3 cup each beans and rice. Fold bottom and sides of tortilla over filling and roll up. Serve with toppings as desired.

Makes about 10 - 12 servings

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Basic Meatballs

This makes a great meatball that can be used in a variety of dishes and is really tasty. I also love the simplicity of the ingredients it calls for as well.

Basic Meatballs

1 1/2 lbs. ground beef
3/4 cup rolled oats
2 eggs
1/2 cup finely chopped onion
1/2 cup milk
1/2 tsp. salt
pepper to taste
1 tsp. Worcestershire sauce

Preheat oven to 400* F. Line a large cookie sheet with foil and set aside. In a large bowl, combine all of the ingredients. Using your hands, mix the ingredients together well. Roll into 3/4 - 1-inch sized balls and place onto foil lined cookie sheet. Bake for 18-22 minutes, until cooked through. You can use the meatballs right away in your preferred dish or you can bag and label them them and toss them in the freezer until you're ready to use them.

Slow Cooker Cheeseburger Soup

After making many different versions of this soup over the years, this ended up being the best recipe for Cheeseburger Soup we have ever had. we loved it, so I made sure to write it all down so I could make it again. So good!

Slow Cooker Cheeseburger Soup


8-10 Yukon gold potatoes, scrubbed and cubed
2 TBSP.olive oil
1 onion, chopped
2-3 cups sliced carrots
2-3 stalks celery, sliced

1 lb. ground beef, browned and drained
1 tsp. dried parsley
3/4 tsp. salt
pepper to taste
3 cups beef broth
2 cups chicken broth

4 TBSP. butter
1/4 cup flour
1 (12 oz.) can evaporated milk 'or' 1 1/2 cups milk
1 lb. Velveeta cheese, cubed
1/2 - 3/4 cup sour cream


Place the potatoes in the bottom of the slow cooker. In a large skillet, heat the oil. Saute the onion, carrots and celery until translucent. Place the cooked veggies to the slow cooker. Place the cooked ground beef over top of the potatoes. Add the parsley, salt and pepper. Pour the beef broth and just enough chicken broth over top to just cover the potatoes and beef mixture. Cover and cook on 'HIGH' for 4-6 hours or 'LOW' for 8 hours. About 30 minutes before serving, melt butter in a medium saucepan. Whisk in the flour and cook for a minute to cook out the flour taste. Whisk in the milk and bring to a boil, stirring constantly, until thickened. Whisk the thickened milk mixture into the soup in the slow cooker. Stir in the Velveeta cheese and stir until melted and combined. Whisk in the sour cream and let it heat through.
Makes about 10-12 servings.

Slow Cooker Corn Chowder

A slow cooker version of our favorite corn chowder. Quick to throw together and another great slow cooker recipe to add to your arsenal. And so very good with a sprinkle of Parmesan cheese over top!

Slow Cooker Corn Chowder

1 (12 oz.) bag frozen corn
2 (14-16 oz.) cans of creamed corn
1 (16 oz. ) bag frozen sliced carrots
1 large onion, chopped
8 large potatoes, peeled and cubed
1 tsp. salt
pepper to taste
6 cups (or so) chicken broth
2 (12 oz.) cans of evaporated milk
3 TBSP. of butter or margarine

  Place the first seven ingredients into the crock. Add 'just enough' chicken broth to cover the ingredients. Cover and cook on HIGH for 4-6 hours or LOW for 8 hours. About 30 minutes before serving, gently stir in the evaporated milk and butter. Tastes delicious with a sprinkle of Parmesan cheese on top of each serving.
Makes about 12 servings

Homemade Meatballs

These are an excellent basic meatball and a delicious starting point for many different meals options, such as spaghetti and meatballs, sweet and sour meatballs over rice, or meatballs and gravy over noodles, etc. I love baking these up and freezing them so I can pull them out and use them in my slow cooker or on the spur of the moment to get a meal on the table fast. I just slightly tweaked the original meatball recipe from Chef In Training.

Homemade Meatballs

1 1/2 lbs. lean ground beef
3/4 cups oats (I used quick cooking)
2 eggs
1/2 cup chopped onion 'or' 1 TBSP. dried minced onion
1/2 cup milk
1/2 tsp. salt
pepper to taste
1 tsp. Worcestershire sauce

In a large bowl combine all of the ingredients. Using your hands, mix them together until well combined. Scoop out and roll into 3/4-1-inch size balls. Place on foil-lined baking sheets and bake @ 350* F for 20 minutes, or until done. Let cool, bag and freeze until needed.
Makes about: 5 dozen mini meatballs (depending on how big or small you portion them out.)

Welsh Rarebit

I realize that authentic Welsh Rarebit has beer in it, but since we don't drink alcohol, this is my version of it, and we absolutely love it. I tweaked the original recipe to my liking and it turned out perfect. I brushed some melted butter on sliced french bread, toasted it and served the sauce over that and it was a definite winner!

Welsh Rarebit

4 TBSP. butter
1/2 cup flour
1 cup chicken broth
3 cups milk
1 tsp. salt
pepper to taste
1/8 tsp. paprika
hot sauce to taste (about 1/2 - 1 tsp.)
2 tsp. Worcestershire sauce
4 cups sharp cheddar cheese 

In a large saucepan medium heat, melt the butter. Whisk in the the flour and let cook for 2-3 minutes while whisking to cook out the "flour" taste. Whisk in the broth, milk, salt, pepper, and paprika. Bring to a boil and cook until thickened. Whisk in the hot sauce and Worcestershire sauce. Stir until well mixed. Whisk in the cheese, stirring really well until the sauce is smooth and the cheese is completely melted. Serve immediately over toasted bread of choice.
Makes about 7-8 cups.

Chicken a la King

I doubled the original recipe and it was the perfect amount to feed all of us with no leftovers. We really loved this one, it was very easy to throw together and tasted fantastic over homemade biscuits.

Chicken a la King


1/2 cup butter
4-5 chicken breasts, cubed (about 4-5 cups)
1 cup chopped green bell pepper
1 onion, chopped
2 (4 oz.) can sliced mushrooms, drained
3/4 cup flour
2 tsp. salt
pepper to taste
1/4 - 1/2 tsp. poultry seasoning (to taste)
2 1/2 cups hot water
3 tsp. chicken bouillon granules
3 cups milk
1 (4 oz.) jar diced pimientos, drained

In a large skillet, melt the butter. Add the chicken, onions and peppers and cook until chicken is done and the onions and peppers are tender. Add the drained mushrooms. Stir. Stir in the flour, salt, pepper and poultry seasoning. Cook a minute or two to cook the "flour" taste out. Whisk in the hot water, bouillon and milk. Cook and stir until hot, thickened and bubbly. Stir in pimientos. Let cook for about 5 minutes, over medium heat, stirring constantly. Serve over biscuits, hot cooked rice, hot cooked noodles, or puff pastry shells.
Makes about 10-12 servings.

Quiche

A simple quiche, with ingredients you can mix and match to your own taste. Feel free to substitute any of your favorite ingredients, or substitute with something you have on hand. Qhiche is easily adaptable and easy to make to your own preferential taste. This makes 2 quiches, which is perfect for our family for a meal, but if it's too much for you at once, after baking and cooling the quiche, wrap one and freeze for future use.

Quiche

2 (9-inch) unbaked pie crusts
1 onion, chopped
1 TBSP. butter 4 cups shredded cheddar cheese, divided
1 1/2 lbs. bacon, cooked and crumbled
1 lb. sausage browned and drained

1/2 cup shredded Parmesan
1 (14 oz.) pkg. frozen broccoli, cooked crisp tender
2 (4 oz.) cans sliced mushrooms, drained
8 large eggs
2 cups evaporated milk 'or' heavy cream
1 tsp. salt
pepper to taste

Preheat oven 350* F.
Line 2 9-inch pie plates with the pie crust. In a pan, melt the butter ans saute the onion until soft and cooked through or carmelized if you prefer. Sprinkle about 1 cup of cheese over the bottom of each crust. Divide the cooked bacon and sausage and sprinkle over top of the cheese. Add the onion, Parmesan,  cooked broccoli, mushrooms, and the remaining cheddar cheese, dividing them between both pies. In a large bowl, whisk the eggs, milk, salt and pepper together. Pour the mixture evenly over both pies, divining evenly between both. Press the mixture down if needed to make sure the entire top is wetted with the egg mixture. Bake @ 350* F for45-60 minutes until the center is cooked through.
Makes 2 (9-inch) quiches

Overnight French Toast Casserole

I ended up making two (9x13) pans which was the perfect amount to feed us and still have leftovers for two more servings.

Overnight French Toast Casserole

1 (1 lb.) loaf of French Bread, cut up and cubed
12 large eggs (15 medium eggs)
2 cups milk
2 tsp. cinnamon
2 tsp. vanilla

Place the cubed bread in a greased 9x13 pan. In a large bowl, whisk the remaining ingredients until well blended. Pour evenly over top of the bread, making sure to cover all of the pieces. If needed, lightly stir the bread around to get even coverage. If preferred, you can cover the pan with plastic wrap and chill in the fridge overnight or up to 2 days, then bake as directed. To bake right away, preheat the oven to 375* F and bake for 40-45 minutes, until light golden brown on top and no wet egg mixture remains. Cut into squares and serve hot topped with your favorite syrup.
Makes 6-8 servings.

Chicken Marinade

My favorite way to use this marinade is to pour it over a large ziploc bag of chicken, seal it and toss it in the freezer. Then when I want to use it, I just pull the bag out and it marinates as it thaws and is ready to grill by supper.

Chicken Marinade

1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tsp. liquid smoke
2-3 TBSP. molasses
1 TBSP. sesame seeds
1/4 cup brown sugar
1 tsp. paprika
1 tsp. garlic salt
4 tsp. minced garlic
1/8-1/4 tsp. ground black pepper
4 TBSP. vegetable oil

Mix all together and pour over desired number of chicken breasts.
This makes enough marinade to cover 8-10 chicken breasts.

Tater Tot Casserole

It has taken me this long to realize I just don't like vegetables baked into my tater tot casserole, but I do like them plentiful, just on the side. So this recipe is my go-to for a quick, easy and delicious Tater Tot casserole. We especially love it served with Roasted Baby Carrots.

Tater Tot Casserole

4 cups cooked ground beef
salt and pepper to taste
1 cup sour cream
1 (10 3/4 oz.) can cream of mushroom soup
2 cups shredded cheddar cheese, divided
2 - 2 1/2 lbs. frozen tater tots

Preheat oven 400* F. Place the cooked beef in the bottom of a greased 11x15-inch baking dish. Sprinkle salt & pepper over top as desired. In a separate bowl, mix together the sour cream and soup. Spread evenly over top of the seasoned beef. Sprinkle 1 cup cheese over top. Place the tater tots evenly over top of the cheese. Bake for 30-40 minutes, uncovered. Sprinkle the remaining cheese over top of the tater tots. Bake for another 5-10 minutes to melt the cheese. Serves 8-10.

Skillet Macaroni and Cheese

This recipe turned out quite creamy, with lots of cheesy flavor, and yet you use less shredded cheese than called for in most other recipes like this. Which is a bonus for me since we love macaroni and cheese, but cheese is expensive, so a recipe that doesn't skimp on that great cheesy flavor, but uses less cheese is a clear winner in my book. We loved it and it was a quick and easy meal to prepare and get on the table for lunch on a Sunday afternoon.

Skillet Macaroni and Cheese

1 lb. elbow macaroni or small shells
3 TBSP. butter
3 TBSP. flour
1 tsp. salt
pepper to taste
3 cups milk (2% or whole)
3 - 4 oz. cream cheese, softened
1 1/2 cups shredded sharp cheddar cheese

In a large pot of boiling water, cook the pasta according to package directions. Drain and set aside. Meanwhile, in a large saucepan, melt the butter. Add the flour and cook and stir for 1-2 minutes. Whisk in the salt, pepper and milk. Cook, stirring constantly, until the mixture is hot, bubbly and thickened. Remove from heat and whisk in the cream cheese and cheddar cheese, stirring until smooth. Stir in the hot cooked pasta, mixing well. Serve immediately.
Makes about 6-8 servings.

Cheeseburger French Bread Pizza

This was the most popular pizza I have ever made. Everyone loved it and had tons of fun making ketchup and mustard mixtures on their plates to dip their pizza into. This pizza was easy to put together and so very tasty! It would also be a snap to prepare ahead of time and freeze, just omit the diced tomatoes until the day of cooking as fresh tomatoes, once frozen, thaw into a watery mess.

Cheeseburger French Bread Pizza

2 loaves French bread
Ragu Spaghetti Sauce
3-4 cups shredded mozzarella cheese
1 lb. ground beef, cooked & drained
salt and pepper to taste
1/4 - 1/2 cup ketchup
2 tsp. prepared yellow mustard
1- 2 tsp. dried minced onion
2 - 3 cups diced Roma tomatoes
3-4 cups shredded cheddar cheese
Ketchup & Mustard

Preheat oven 400* F. Split both loaves of French bread horizontally, lengthwise and lay 2 halves each, cut side up, on 2 cookie sheets. Sparingly spread Ragu sauce on each cut side, just enough to barely cover each one. Keep it sparse. Lightly sprinkle half of the mozzarella cheese over top of the Ragu on each pizza. Meanwhile, in a skillet, combine the cooked beef, ketchup, mustard, dried onion, salt and pepper. Mix and stir over medium heat until well mixed and heated through. Divide the meat mixture evenly between the 4 halves, spreading the meat mixture evenly over top of each pizza. Sprinkle the remaining mozzarella cheese evenly over top of all 4 halves again. Top each pizza with diced tomato. Finally, sprinkle each pizza generously with cheddar cheese. Place in oven and bake @ 400* F for 15 minutes, until cheeses are melted and everything is heated through. Cut into pieces and serve. Can use the Ketchup and Mustard to drizzle over top of the pizza before serving if desired, or let everyone dip their pizza into the topping of their choice.
Makes about 10-12 servings.

Creamed Beef on Toast

This was a surprise hit at the table a few nights ago. I couldn't believe it when my pickiest eater begged for seconds, it was a miracle! I also love that the ingredients are all pantry staples and by serving it on toast you have a seriously fast and easy meal to toss onto the table, just add a side of cooked veggies. If you want you could always make some buttermilk biscuits to serve it over instead, but I love the ease of toast. I bake bread slices on a cookie sheet in the oven for quick and easy toasting of the bread.

Creamed Beef on Toast

4-5 TBSP. butter
1 lb. ground beef, browned and drippings drained
2 TBSP. beef drippings reserved (opt.)
2 tsp. chicken bouillon granules
1 tsp. beef bouillon granules
1/2 tsp. onion powder
1/2 tsp. garlic powder
3/4 tsp. salt
pepper to taste
1 tsp. Worcestershire sauce
1/2 cup flour
4 cups milk
Toast cut in half in triangles

In a large skillet, melt butter. Add the beef (and drippings if using) and cook and stir for 2 minutes. Add the chicken bouillon, beef bouillon, onion powder, garlic powder, salt, pepper and Worcestershire sauce. Cook and stir for 2 minutes. Add the flour and stir until well mixed and the beef is coated. Cook for 2-3 minutes to cook the flour taste out. Whisk in the milk, stirring constantly, cooking until the sauce is thickened and bubbly.. Cook for 2 minutes more. Serve over top of toast triangles.
Makes about 8-10 servings

Cabbage & Sausage Casserole

This recipe is a favorite of mine as it goes together quickly and then slowly bakes in the oven, giving me time to get other things done until suppertime. Even my picky eaters love it, especially topped with sour cream. Love how easy and delicious this is!

Cabbage & Sausage Casserole

about 12 potatoes, peeled and diced (enough to generously cover bottom of pan)
1 1/2 - 2 cups carrots, cut into chunks
salt and pepper to taste
1 (16 oz.) bag shredded coleslaw mix
1 3/4 tsp. salt
1 (14 oz.) pkg. smoked sausage, sliced in half lengthwise then sliced into half-circles
2 cup chicken broth

Peel and dice enough potatoes to generously cover the bottom of a 15x11 casserole dish. Evenly scatter the chopped carrots over top. Sprinkle salt and pepper over top. Evenly layer the bag of shredded coleslaw evenly over top. Sprinkle the 1 3/4 tsp. salt over the casserole. Evenly spread the sausage slices over top of the entire casserole. Pour 2 cups chicken broth evenly over top. Cover with foil and bake @ 350* F for 1 1/2-2 hours. Stir once or twice during the cooking time to check for doneness. Serve with a dollop of sour cream on each serving.
Makes 10-12 servings.

***You could also cook this in a slow cooker, just decrease the chicken broth to 1-1 1/2 cups, and cover and cook on 'LOW' for 8-9 hours, or 'HIGH' for 4-6.

Corn Chowder

An simple, pantry friendly recipe that is also easy on the budget. This soup is a favorite here, especially when served with freshly baked rolls. This could also be prepared in a slow cooker if you prefer.

Corn Chowder

1 1/2 quarts chicken broth
6-8 cups peeled, diced potatoes
3 (15 oz.) cans corn, drained
1 sweet onion, diced
1/3 cup butter
1 tsp. salt
pepper to taste
2 (12 oz.) cans evaporated milk

In a large pot, bring the chicken broth to a boil. Add the potatoes, corn and onion. Reduce heat and simmer 10-15 minutes until potatoes are cooked through. Add the butter, stirring to melt. Add the salt, pepper and evaporated milk, stirring well. Heat through and serve.
Makes about 10-12 servings.