Instant Pot Potato Corn Chowder

So hearty, cozy and creamy – perfect for those cold nights! And it’s made right in your pressure cooker so effortlessly! It’s comfort food at it’s easiest!

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INGREDIENTS:

• 4 slices bacon, diced
• 3 cloves garlic, minced
• 1 onion, diced
• 4 red potatoes, chopped
• 1 (16-ounce) package frozen corn kernels
• 4 cups vegetable stock
• 1 teaspoon dried thyme
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper, to taste
• 3/4 cup heavy cream
• 3 tablespoons all-purpose flour
• 2 tablespoons chopped fresh chives

DIRECTIONS:

1. Set Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
2. Add garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
3. Stir in bacon, potatoes, corn, vegetable stock, thyme and cayenne pepper; season with salt and pepper, to taste.
4. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
5. In a small bowl, whisk together heavy cream and flour; set aside.
6. Select high sauté setting. Bring to a boil; stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 4-5 minutes. If the mixture is too thick, add more vegetable stock as needed until desired consistency is reached.
7. Serve immediately, garnished with chives, if desired.

 

4 in 1 instant pot

Cooked bacon

then saute onions & garlic (saute setting)

then add the rest of ingredients & use pressure cooker setting for 10 minutes

add cream & flour that was mixed together then add to pot for thickness

The Final Result! YUMMM

Recipe from Damn Delicious!!

 

 

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Posole (Mexican Pork Stew)

Posole is like a marriage of chili & gumbo…and the longer you let it sit, the better it tastes!

INGREDIENTS:

• 2 lbs of pork or chicken (I used left over pork tenderloin) but pork shoulder or pork roast is less expensive and more favorable
• 2- 10 oz cans diced tomatoes with green chilies (Rotel is what I used)
• 2- 28 oz cans of white or yellow hominy, drained and separated in half
• 2 -14.5 oz cans of chicken broth
• 2- 10 oz cans of red enchilada sauce
• 1 TBS vegetable oil
• 1 cup onion, chopped (1 medium onion is about a cup)
• 2 TBS minced garlic (from the jar is the easiest)
• 1 TBS Chili powder
• 1-2 tsp Ancho Chili Powder (gives it a smokey taste)
• 1-2 TBS ground cumin ( I like more)
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 1 C fresh cilantro leaves, chopped…(or more if you LOVE cilantro)
• lots of sliced lime wedges ( 1 lime cut into 8ths)

DIRECTIONS: GO GATHER ALL YOUR INGREDIENTS, open cans, cut up, measure etc. then start!!

1. Take whatever pork you have chosen, trim the fat and cut into 1/2 inch cubes. Brown in oil over medium heat then remove from heat and put aside in a bowl
2. Add some oil to pan and now saute onions until tender…about 3-4 mins
3. Now put meat, onions and garlic into stew pot (I used my slow cooker) and add the tomatoes, the 2 cans of enchilada sauce, all the seasonings and 1 1/2 cans of chicken broth and 1/2 (or 1 can of the hominy, saving the other can that was drained…or eyeball it!)
4. Now put slow cooker on for 2 hours and let the smell permeate throughout your house…or, you can put it in a stew pot and bring it to a boil, then reduce the heat and simmer for 30 mins until the meat is tender.  Just depends in what kind of rush you are in!!!
5. Take the other can of hominy (that was drained) and add it to a food processor and blend it till it is pureed.  Add the other 1/2 c of chicken broth at the same time. This pureed hominy thickens the stew.
6. If you are using the slow cooker, take the lid off and after an hour, add the pureed AND the whole hominy to your pot and let cook for the last hour.
7. Finally, when it is ready, take out and serve into bowls…add as much cilantro that you would like, some cheese if you so desire, and then squeeze the lime on top and PHEW…it is worth the work!

Thank you starman5 for the inspiration on making this.  What a hit and a new FAVORITE!!!

Lasagna Soup

 

INGREDIENTS:

• 1 pound lean ground beef (or half Italian sausage)..I used Hot Italian Sausage
• 1 yellow onion, diced
• 1 TBS minced garlic cloves, ­
• 1/2 teaspoon red pepper flakes…more if you like some “kick”
• 1 (24 oz.) jar Prego Traditional Italian Sauce
• 8­-10 cups low­ sodium chicken broth. Once it is cooked you will add more to the soup for a good consistency or you can leave it thick
• 1 (14 oz.) can crushed tomatoes
• 1 4-oz can tomato paste
• 2 teaspoons balsamic vinegar
• 1 1/2 teaspoons granulated sugar (optional)
• 2-3 tablespoons Italian Seasoning
• 1 teaspoon salt 1/2 teaspoon pepper
• 10 uncooked lasagna noodles, broken into approx. 2 inch pieces Cheese Garnish
• 1 cup shredded mozzarella cheese
• 1 cup cottage cheese…both mixed together
• freshly finely grated Parmesan cheese 
• fresh Basil for garnish

Saute Ground Beef, Sausage and onion in large soup pot until browned.  then add garlic and red pepper flakes for 30 seconds.  Then drain excess fat.

Add Prego Sauce, 6 cups of Chicken Broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil and then reduce the heat to a simmer until lasagna noodles are tender..about 20-30 mins.

Now, mix your “cheese mixture” ingredients together and then dish out your soup and top with as much or as little cheese mixture as you want!!

• 
• Now, go and enjoy…it is the BEST and even better, the next day!!

Thank you Jen@Carlsbad Cravings.com for this delicious recipe!!!

Mushroom Soup A La Chef D2

Mushroom Soup Full of Flavor!

D 2’s Mushroom Soup

6 Servings

INGREDIENTS:

• 8 TBS butter (split 3 TBS/5TBS)
• 1 TBS minced garlic (from the jar is perfect)
• 1 small onion thinly sliced
• 12 oz of Cremini OR Button Mushrooms cleaned and sliced
• 1 C of dried mushrooms ie: Shiitake, Porcini, Morels etc ,Seeped in 2 cups boiling water for 20” then pressed in strainer to remove liquid and then chop coarsely
• 4 Cups Chicken Broth ( 2 cans of 14.5 oz)
• 2 Cup of water from “seeped” mushrooms through coffee filter to remove dirt
• 6 sprigs of fresh Thyme OR 2 -3 TBS of dried Thyme
• 2 oz of Brandy (if you have on hand) AND 2 oz of Dry Sherry. I used BOTH!!!
• 2 TBS Corn Starch
• Salt & Pepper to taste
• Chopped Parsley

DIRECTIONS:

1. In med Saucepan, melt 3 TBS of butter and add minced garlic. Once melted add onions and cook until translucent. Then add the 5 TBS of butter and ALL the mushrooms and allow them to “sweat” stirring frequently.
2. Add the chicken broth AND the “mushroom” water , the Thyme, S & P, the Brandy and bring to a boil. Reduce to low and cover for about 1 hr.
3. At about 45 mins, take ALL the mushrooms out and put in a bowl. Then take all the liquid and put into a blender, ADD the Sherry and the 2 TBS of cornstarch and blend for about 30-40 seconds.  This should now have a “milky appearance.
4. Put it back into the soup pot and add the mushrooms back and continue to cook on low simmer.

Then, ladle into the bowls and top with some parsley garnish and wait for the empty bowls asking for seconds!!!! ENJOY!!!!!

     

Mac & Cheese with Broccoli & Bacon

This I made from the May issue of Cooking Light. So EASY and SOOO darn good!

 

Ingredients

• 1 cup uncooked large or regular elbow macaroni
• 3 cups prechopped broccoli florets
• 6 bacon slices, cooked crispy, then cooled and then crumble and put in bowl and put aside
• 12 ounces skinless, boneless chicken breasts, cut into 1/2-inch bite-sized pieces
• 1 teaspoon kosher salt, divided
• 1 tablespoon minced fresh garlic from a jar is just fine!
• 1 1/4 cups 1% low-fat milk…or whole milk..or better yet, 1/2 & 1/2
• 1 cup chicken stock (such as Swanson)
• 1/4 cup plus 1 teaspoon all-purpose flour $
• 10 ounces sharp cheddar cheese, shredded (about 1 1/4 cups) and i also used some blue cheese that I had on hand!! That was yummy!

Preparation

1. 1. Preheat broiler to high.
2. 2. Cook pasta according to package directions, omitting salt and fat. Add broccoli to same pot  during last 2 minutes of cooking. Drain both
3.  While pasta cooks, place bacon in a large ovenproof skillet over medium-high heat; cook 4 minutes or until browned, stirring occasionally. Remove bacon from pan, drain then crumble; reserve 1 1/2 teaspoons drippings in pan.
4. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to drippings in pan; cook 4 minutes. Sprinkle with garlic; cook 2 minutes, stirring occasionally. Sprinkle with turmeric; cook 30 seconds, stirring frequently.
5.  Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring frequently. Cook 2 minutes or until thickened. Add pasta mixture and 2 ounces cheese; toss to coat. Sprinkle with remaining 3 ounces cheese and bacon. Broil 2 minutes or until cheese melts and just begins to brown.
6. Let cool about 5 mins and then dish it up!! You will see nothing but empty plates and people asking for more!!

This feeds 4 people with a little extra for seconds…and there WILL be seconds!!!

THANK YOU Ann Taylor Pittman, Cooking Light (with a little adaptions of my own!)
MAY 2014

Chicken Pot Pie with Biscuits Made EASY!!!

Now remember, people….I made this at the Love Kitchen where we serve over 125 people every week and we use whatever it is we have on hand,  In essence, we wing it!!!  You can use fresh, or already cooked chicken…can vegetables or fresh…milk or chicken broth…it is your pallet to do what you like.  Seasoning is important.  S & P and thyme…some garlic powder, again, whatever you choose.

We had 20 cans of Pillsbury biscuits that we had to do something with, so we decided to make that the crust…but then we ran out and went to Bisquick.

So have a go at it….it is simple and it was GOOD!!!!

INGREDIENTS:

2 cans (10 3/4 ounces each) Cream of Chicken & Cream of Mushroom Soup ….or even Cream of Celery

2 cups of EITHER milk or chicken broth

1/4 teaspoon dried thyme leaves, crushed 
1/4 teaspoon ground black pepper

 
1 can mixed vegetables-DRAINED

1 can peas-DRAINED

1 can carrots-DRAINED

1 can sliced mushrooms-Drained

You can use corn, string beans, ….whatever is on hand!!! But DRAIN them

OR….you can use fresh carrots (2) celery(2 stalks) , onions ( med diced)  or whatever vegies,  and slice them  

2-3 cups of a  rotisserie chicken already cooked and cut in 1 inch pieces, or cook your own chicken breast, whole chiecken, whatever.. and chop them up…

1 package of Pillsbury Grand Biscuits or 10 regular refrigerated biscuits or even better, make some Bisquik Biscuits and to put on top of mixture.

DIRECTIONS:

             Preheat oven to 400 degrees

            ***If using fresh vegetables, saute them in pan with 1 TBS oil and saute until soft***

• Stir the soup, milk, thyme, black pepper, vegetables ( that need to be cooked if fresh) and chicken in a large bowl, and mix with spoon,  then transfer to a 9×13 shallow baking dish
• Add either the Pillsbury Grand biscuits or whatever biscuits you have in the fridge or make some Bisquick Mix ….whatever you prefer!
• Bake at 400°F. for 20-25 mins, covered  or until the chicken mixture is hot and bubbling. Then take off cover and cook an additional 10-15 mins until biscuits have turned brown.
• Take out and let cool about 5 mins and then serve.

Soooo easy and a great comfort food!

Beef Barley Soup

A hearty “comfort food” soup

Nothing says “comfort food” like a hearty soup such as Beef Barley Soup. It is made with beef chuck roast but it is also a great way to use up left over Prime Rib from those “special occasion” dinners!! I hope you enjoy!!!

Beef Barley Soup
Serves 6-8 people

INGREDIENTS:
• 3 lbs beef chuck roast , trimmed and cut into ½ inch cubes put in bowl & seasoned with Salt & Pepper (or left over beef cut into bite size pieces)
• 2 TBS vegetable oil
• 2 medium onions, minced
• 2 medium carrots, peeled and chopped fine
• 2 celery stalks with ribs, chopped fine
• ½ c dry red wine…the GOOD stuff!!
• 2 (14.5 oz) cans diced tomatoes
• 1 tsp dry thyme
• 4 cups/32 oz beef broth
• 4 cups/32 oz chicken broth
• ¾ c pearl barley
• ¼ cup minced fresh parsley
• 1/3 cup dry dill (optional)
DIRECTIONS:
1. Take the bite size pieces of beef and season generously with salt & pepper. Heat 2 tsp of vegetable oil in a 12 inch skillet over med-high heat until just smoking. Add “HALF” the meat to the skillet and cook..”without stirring”, until well browned on one side..about 4 minutes. Stir the meat and continue to cook, stirring occasionally, until completely browned, 5-7 minutes. Then transfer to soup pot and repeat process. OR, take left over cooked beef that has been cut into bite sized pieces and sauté in oil then put in soup,pot.
2. Now as the meat is simmering in the soup pot, add the onions & celery & ¼ tsp of salt. Cook, stirring occasionally, until softened about 4-6 mins. Next stir in the wine, scraping the bottom of the soup pot, and add carrots & stir. Then add tomatoes and thyme, bring to a boil.
3. Once boiling, add the chicken & beef broth and the pearl barley. Cover, and put on low and cook for about 1 to 1 ½ hours…check it!! The MOST IMPORTANT thing is that the meat is tender….don’t ever rush it!!!! And don’t ever boil soup thinking that it will cook faster!!!

*******After 1 1/2 hours the meat was still NOT tender so I continued cooking on a low heat, like you would with a slow cooker, for another 3 hours and then it was PERFECT!! Infact, it was even better the second day!!! ****