Sep 112020
 

Excuse the messy bowl, it was round two

8 Can Slow Cooker Soup

1 lb ground beef
1 can ro-tel tomatoes and green chilies
1 can whole kernel corn
1 can veg-all brand vegetables
1 can chili without beans
1 can chili with beans
1 can diced tomato
1 can campbell tomato soup
1 can campbell vegetable soup

Brown and drain ground beef
Add to large slow cooker

Add:
Ro-Tel tomatoes
corn
Veg-All
both chili’s
diced tomatoes
both soups

Stir

Turn Slow Cooker to low; may simmer all day if desired

Notes: I didn’t have any hamburger so I used Uncle John’s Pride Mild Country Sausage

Thoughts
I love soup and vegetables so I knew I’d love this. My son doesn’t like soup or vegetables but he said he’d try it. And he shocked me when he went back to get more! That’s why the bowl is so messy. He said it was really good.

This is so cheap, easy and quick to put together that I’ll definitely be making it again, especially since Anthony liked it so much.

Weekend Cooking

Souper Sundays

 Posted by at 7:57 PM
Sep 142019
 

Slow Cooker Root Beer Pulled Chicken
Serves 6

1/2 cup Root Beer
1/2 cup Ketchup
1/4 cup Apple Cider Vinegar
2 tablespoons Prepared Yellow Mustard
1 tablespoon Brown Sugar
2 teaspoons Worcestershire Sauce
1 teaspoon Garlic Powder
1/4 teaspoon Salt
1/4 teaspoon Fresh Ground Black Pepper
1/8 teaspoon Ground Ginger
2 pounds Boneless Skinless Chicken Breasts cut into 2 – 3 inch cubes

In a medium mixing bowl mix together all of the ingredients except for the chicken until well combined to create the sauce

Add the cut up chicken to a gallon zippered storage bag

Pour the sauce over the chicken in the storage bag and gently massage the chicken into the sauce & zip the bag closed

Allow the chicken to marinate overnight in the refrigerator

Pour the ingredients into a 6 – 7 quart slow cooker

Cover and cook on LOW for 4 to 6 hours

Serve on buns or rolls (gluten-free if you are on a GF diet) as sandwiches

You can click on the link to the recipe for how to freeze/cook this

Thoughts
This is so quick and easy to get ready for the fridge, and tastes really good. The only things I did different was that I used Costco Rotisserie Chicken Breast Meat instead of chicken breasts which made it much easier than cutting the chicken into cubes. I also used my 8 qt. slow cooker instead of a 6 – 7 qt.

I also didn’t  serve on buns, I ate a scoop of it on a plate and ate it with a baked potato.

It was very good but since the flavor wasn’t quite as bold as I like, when I make it again I’ll double the sauce ingredients. The recipe says it makes 6 servings but for us it was a lot more than that. The two of us ate it twice and there was still enough for another two meals. The next time I’ll put half in a separate baggie and put it in the freezer to make later, and I plan on using the Slow Cooker program on my Instant Pot.

Weekend Cooking

Souper (Soup, Salad & Sammie) Sundays

 Posted by at 4:29 AM
Aug 312019
 

I found this recipe at The Blond Cook 

So, I finally used my Instant Pot and I LOVE IT! So easy and quick. It only took 25 min. to cook once it came up to pressure.

1 pound dry baby lima beans
4 cups cubed, chopped or shredded fully cooked ham
1–1/2 cups chopped yellow onion
1 tablespoon freshly minced garlic
3 cups chicken broth
4 cups water
1 teaspoon freshly ground black pepper
1 bay leaf
Optional: fresh chopped parsley, for garnish

Rinse and sort beans in a colander, removing and discarding any debris

Place beans and remaining ingredients (except parsley) in the insert of your Instant Pot and stir well to combine

Place the lid on and lock, steam release knob should be set on “sealing”

Cook on manual setting (high pressure) for 25 minutes

Allow the pressure to naturally release for 10 minutes, then quick release remaining pressure

Carefully remove lid and stir

Remove and discard bay leaf.

Garnish with fresh chopped parsley, if desired.

Thoughts
I didn’t follow the instructions 100%. I used chicken bone broth instead of chicken broth and didn’t use the bay leave (I forgot about it even though I stopped at the store specifically to get some), and didn’t use the parsley.

I had baked a ham a few days before so I used the ham bone and cut up a bunch of ham to go in it.

The beans were SO GOOD! Next time I’ll double the recipe because we only got 3 big bowls from them and we like eating them more than one day.

It was easy to store the leftovers in the inner pot that comes with the IP, and I used an Instant Pot Silicone Lid. I love this lid, it’s thick and is a really tight fit.

I’ll definitely be making this recipe again!

Now I need to figure out what to make next!

Weekend Cooking

Souper (Soup, Salad & Sammie) Sundays

 Posted by at 7:16 AM
Apr 152017
 

I saw this recipe @ House Of Yumm and since I love grilled cheese and all the ingredients used in it, I decided to try it. The only thing different I did  was use slices of Colby Jack cheese instead of shredded Monterey Jack.

2 slices of bread
3 slices of pineapple, fresh or canned
3 slices canadian bacon
shredded Monterey Jack cheese
butter
oregano and parsley

Butter one side of each slice of bread and sprinkle with parsley and oregano to taste

On non buttered side of bread place the shredded cheese, then the canadian bacon, pineapple, and top with the other slice of bread, buttered side facing up

Cook sandwich on stove top on a griddle or frying pan

Once bread is toasted on one side flip the sandwich to toast the other side

Cook on a low heat to allow the cheese to melt while the bread is toasting

What I Thought
This sandwich was so good! I’ve never added oregano and parsley to the bread when making grilled cheese, and I loved the flavor it added. Quick and simple, and very yummy, I’ll be making this again!

Weekend Cooking

Souper Sunday

 Posted by at 12:12 AM
Jan 202017
 

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Paula Deen’s Slow Cooker Potato Soup

1 bag (30 oz) frozen hash-brown potatoes
2 cans (14 oz ea) chicken broth
1 can (10.75 oz) cream of chicken soup
1/2 C chopped onion
1/3 tsp ground black pepper
1 pkg (8 oz) cream cheese, softened

Optional Garnish: minced green onion, shredded Cheddar and bacon

 

In a slow cooker, combine potatoes, broth, soup, onion, and pepper. Cover, and cook on low for 5 hours.

Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.

Garnish with green onion, and/or Cheddar and bacon if desired.

Thoughts
I’ve always made homemade potato soup using my mom’s recipe. This time I thought I’d look for a recipe online and see what I could find. I found this recipe by Paula Deen and thought I’d try it.

I wondered how the ingredients would work since I’ve never used cream cheese, chicken broth, or cream of chicken soup. It was easier than easy to make, and the ingredients didn’t cost much.

The soup was good, but I think I’ll stick with my mom’s recipe most of the time, and use this for when I’m not feeling like peeling a bunch of potatoes.

As you can see, I took the photo without the optional garnishes. It was fine without them, but they do add a bit more flavor.

 

wkendcooking

Hosted @ Beth Fish Reads

&

Souper Sundays2

Hosted @ Kahakai Kitchen

 

 Posted by at 8:51 PM
Oct 162016
 

I was supposed to make these Bacon, Egg, And Cheese Eggo Waffle Sandwich last week, but didn’t get a round to it. So today, I decided to make it.  The ingredients cost less than $10.

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I very very rarely eat pancakes or waffles, I’m talking beaucoup years in between. But when I saw this recipe on the internet, it was different enough to pique my interest.

My son thought they were good but needed a little extra flavor so he put strawberry jam on his. When I tasted mine I thought the same thing, so I added some to mine. Much better! I left the cheese off, and that may have made a difference, so I may make these again with a different variety of ingredients, like adding the cheese, or some syrup instead of jam.  I’ll also buy a different flavor of waffles. When I went to shop for the ingredients, I had no idea there were so many different kinds of them. The best thing about this sandwich was the bacon, of course!

Linking to:
Weekend Cooking
Souper Sundays

 Posted by at 1:13 PM
Aug 202016
 

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101 Soups, Salads & Sandwiches by Gooseberry Patch

Whether you’re looking for lunch recipes, side dishes, or hearty mains, you’ll love the variety in 101 Soups, Salads & Sandwiches Cookbook. Chicken & Dumplin’ Soup, Spicy Sausage Chowder and Pioneer Beef Stew and BBQ Sloppy Joe Soup will all hit the spot! Tarragon Steak Dinner Salad and Pasta Taco Salad make tasty mains, while Mustard-Thyme Potato Salad and Raspberry Chicken Salad are great for toting to potlucks and picnics. Bite-sized or stacked high, friends & family will love sandwiches like Cheeseburger Roll-Ups, BBQ Chicken Calzones, Tuna Paninis and Lasagna Buns. Plus, with the “Terrific Toppings” chapter, you can sprinkle soups and salads with homemade garnishes like Zesty Pita Crisps and Bacon-Onion Croutons, and pile more flavor on sandwiches with Lemony Sage Mayonnaise or easy Refrigerator Pickles.

Thoughts
I’ve been a fan of Gooseberry Patch for so many years so when I saw this book I couldn’t resist buying it. I love that it’s spiral bound, and the pages are easy to wipe clean if something splatters on them.

This book will come in handy when I’m looking for a soup, salad, or sandwich recipe to post for Souper Sundays (soup, salads, or sandwiches) or Weekend Cooking.

Here are some of the recipes I want to try:
Soups
Chicken Cacciatore
Kielbasa
Meatball Vegetable Cheese

Salads
Berry Chicken
Layered Caribbean Chicken
White Bean & Tomato

Sandwiches
Scott’s Ham & Pear
Toasted Chicken Salad Bagels
Yiayia’s Chicken Pitas

Each recipe has the name and place of the person who submited it, and a few of their thouhts on the dish. The last page has U.S. to Canadian Equivlents, Baking Pan Sizes, Recipe Abbreviations, and Kitchen Measurements.

I love this book and want to add more Gooseberry cookbooks to my kitchen library.

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wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

Souper Sundays2
Souper Sundays is hosted @ Kahakai Kitchen
 Posted by at 12:45 PM
Aug 062016
 

This is not the sandwich I had planned to make and share today, but someone left the Chipotle mayo at work (shhh, it was Anthony). I’ve been seeing a commercial for some brand of mayo, can’t remember which one, that says a grilled cheese with mayo instead of butter is so much better. Since my son Anthony and I both love grilled cheese sandwiches every once in a while, I wanted to test that out for myself. Luckily I had all the ingredients.

Not the best photos, but I was in a hurry.

mayo

 

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Thoughts
Anthony and I both thought these tasted almost the same as when made with butter except that there was a slight sweet taste to it. We both said we’d rather stick with butter, but mayo would be good for anyone who wouldn’t mind a slightly sweet grilled cheese sandwich.

wkendcookingWeekend Cooking is hosted @ Beth Fish Reads
Souper Sundays2
Souper Sundays is hosted @ Kahakai Kitchen
 Posted by at 11:25 AM
Jul 292016
 

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The July movie pick @ Food N’ Flix was Popeye, chosen by Elizabeth at The Lawyer’s Cookbook. The cast includes Robin Williams, Shelley Duvall, and Ray Walston, who by the way was on one of my favorite tv shows when I was a kid, My Favorite Martian.

I loved the Popeye cartoon when I was a child and was really excited to watch this movie since it’s been many many years since I saw it. To be honest, unlike the first time I watched it, all the singing and “silly” talk got to me a bit. I almost stopped watching it a few times, but I didn’t, and am glad I didn’t. It must have been the mood I was in, because it never bothered me before, in fact I always found it “cute”. Still, when the movie was over, my thoughts were that I loved the movie and wouldn’t mind watching it again.

There were a few times food was mentioned or seen in the movie, other than spinach and hamburgers of course, but the one that grabbed me the most was a conversation between George W. Geezil and  Wimpy. Here’s what was said:

 

 

George W. Geezil: What is that glop you’re eating?

J. Wellington Wimpy: It’s a soup burger.
These are difficult times. Burgers can’t be choosers.

 

So, I decided to make this recipe, which I found HERE, and adapted it a bit.

Burger Soup
1 lb. extra-lean, ground sirloin

1 chopped onion, about 1 cup

2 clove garlic

1 15 oz. no-salt-added tomato sauce

1 14 1/2 oz. canned, chopped, no-salt-added tomatoes

4 cups low-sodium chicken broth

1 16 oz. packaged, frozen mixed vegetables

1/3 cup brown rice, uncooked

In a large pot, cook the meat, onion, and garlic over medium heat until the meat is done.

Drain excess liquid.

Add the tomato sauce, tomatoes, broth, mixed vegetables, and rice.

Cover the pot, allow the mixture to come to a boil, reduce heat, and cook 35 minutes or until rice is done.

 

Popeye Hamburger Soup

Adaptions
I didn’t think this had very much flavor, so I added 1 tsp. each of cayenne pepper, garlic powder & onion powder. That made it a lot better.

Thoughts
This was a good soup. The ingredients didn’t cost much to buy, and it was easy and quick to make. The next time I make it I’m going to use a few each of Yukon potatoes, carrots, and a small bag of frozen peas, and maybe celery, instead of using a bag of mixed vegetables. was good good, but I like to try different ingredients to see which way tastes the best. I served it with a crusty bread which I didn’t take a photo of 🙁

Also linking to:
Weekend Cooking
Souper (Soup, Salad, & Sammie) Sunday

 

 Posted by at 2:17 PM
Jun 272016
 

Last week I was searching for sandwiches to see if I could find one I had never tried before. I kept seeing “Monte Cristo” and so I wanted to try one. I had the one I wanted to try, but because I am who I am,  I kept searching and then I found one here. It uses turkey along with ham.

Monte Cristo (I adapted it)
2 slices bread
1 teaspoon mayonnaise
1 teaspoon prepared mustard
2 slices cooked ham (I used thick sliced Boar’s Head ham from the deli)
2 slices cooked turkey (I used left over crock pot turkey breast)
1 slice Swiss cheese (I used Gruyer)
1 egg
1/2 cup milk

Spread bread with mayonnaise and mustard.
Alternate ham, Swiss and turkey slices on bread.
Beat egg and milk in a small bowl.
Coat the sandwich with the egg and milk mixture.
Heat a greased skillet over medium heat, brown the sandwich on both sides.
Serve hot.

 

Half one

Thoughts
This was so good! The bread was nice and crispy and the flavors of the turkey, ham and melted cheese was amazing. I normally don’t use so much meat, but sometimes you just want a sandwich that’s thick and meaty. Today was one of those days. I only ate half of the sandwich because it was so filling. I’ll eat the other half tomorrow for lunch. The next time I’ll make it with thin slices from the deli and see which one I like the most.

Try it, you’ll like it!

 Linking to:
 Posted by at 6:03 PM