Cheeseburger Soup

So, I just realized this morning that I only have about 7 weeks of work left before I stay home to get ready for our baby boy to arrive at the end of May. It is exciting but at the same a little sad to be leaving my wonderful job. Oh well, I will be busy enough when he arrives :) Plus maybe I will be more on top of these posts ;)

This recipe is AWESOME! It is from my favorite recipe blog "navywifecook.com".
It did take a little time to prep for this dinner, but it was so totally worth it! (And you could really do all the chopping of the veggies the day before so it will save time.)

The ingredients are:

1 lb hamburger
3/4 C shredded carrot
3/4 C chopped onion
3/4 C diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 T butter, divided
3 C chicken broth
4 C potatoes, peeled and diced
1/4 C all-purpose flour
16 oz Velveeta cheese, cubed
1 1/2 C milk
3/4 tsp salt
1/2 tsp pepper
1/4 C sour cream

Directions:

  Brown the hamburger in a large skillet (I used my cast iron dutch oven). Drain and set aside.
  In the same skillet place 1 T butter, the shredded carrot, onion, basil, parsley and celery. Saute until tender.
  Add the potatoes, hamburger and broth. Bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until the potatoes are tender.
  In a small skillet melt the remaining 3 T of butter and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes over low heat.
  Stir in the Velveeta cheese, milk, salt and pepper. Cook, stirring often, until the cheese melts. Remove from heat and add sour cream. Top with shredded cheddar cheese if desired.

Creamy White Chili

This is an absolutely delicious and simple recipe from Taste of Home.
Prep time is about 10 minutes and cook time is about 40.
We usually have leftovers in my house, but this recipe made enough where I have only a tiny little bit for lunch today (luckily I have that!)!

Let's waste no more time and get right to it.

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into 1/2" cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1T vegetable oil
2- 15.5oz cans great northern beans, rinsed and drained
1- 14.5 oz can chicken broth
2- 4 oz cans chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 C sour cream
1/2 C heavy whipping cream

In a large pan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Remove from heat; stir in sour cream and cream. Enjoy!

This is the perfect recipe for these last wintery days!

Chinese Chicken Stew

If you like oriental food you will really like this recipe! It is the perfect warm meal for a cold evening.

There are quite a few ingredients, but, despite that, the recipe was super easy to make. :) So, grab your crock pot and go make this for dinner!!

Ingredients:

1 lb. boneless, skinless chicken thighs, cut into 1" pieces.
1 tsp. Chinese 5 spice powder
1/2 tsp. red pepper flakes
1T vegetable oil
1 large onion, chopped
1 -8oz package sliced, fresh mushrooms
1 can (14 oz) chicken broth, divided
1T cornstarch
1 large red bell pepper, cut into 3/4" pieces
2T soy sauce
2 green onions, cut into 1/2" pieces
1T sesame oil
3 cups hot, cooked rice

Directions:

Toss chicken with 5 spice powder and pepper flakes. Heat vegetable oil in skillet. Add onion and chicken. Cook about 5 minutes (until chicken is browned). Add mushrooms and garlic; cook, stirring occasionally, until chicken is cooked through.
Combine 1/4 cup broth with the cornstarch and set aside. Put chicken mixture, bell pepper, soy sauce, and remaining broth in slow cooker. Cover and cook on low for 3 1/2 hours or until peppers are tender.
Stir in green onions, sesame oil and cornstarch mixture. Cook 30 - 45 more minutes, or until thickened.
Place cooked rice into bowls and ladle chicken stew over the top.

 

This makes about 6 servings, so if there are only two of you at home you can enjoy the left overs the next day for lunch :)

Kayla

Crock Pot Ham

So, my brain has not been working well lately and I have forgotten to take pictures of anything I cook.

Yesterday, with no time to bake a ham for dinner after work, I put it in the crock pot on low for 6-7 hours. Just add 1 cup of water to the crock pot with the ham and it will turn out super moist and delicious!
I was very surprised how easy it was :)

This week is crazy, but I will try to post again before it is entirely over!

Kayla

Pumpkin Bread

Yes, I do realize that my last post was a very Fall treat and now I am posting pumpkin. What can I say? I am on a baking kick? Probably....
I promise I will post a meal next...I DO cook dinner still! Promise!!

Okay, this pumpkin bread recipe is super easy and deliciously moist.

3 C sugar
1 C oil
4 eggs
1 can pumpkin (15 oz)
3 1/2 C flour
1/2 tsp salt
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp cloves
2 tsp pumpkin pie spice\
1/2 C nuts (optional)
1/2 C chocolate chips (optional)

Blend first four ingredients well. Mix remaining ingredients (minus nuts and chocolate chips) in separate bowl and add mixture slowly to creamed sugar mixture. Add nuts and chocolate chips if desired.
Grease 2 loaf pans and fill 3/4 full.
Bake at 350 degrees Fahrenheit for 1 hour.

Enjoy!
Kayla

Apple Crisp

Now that Fall is finally upon us we can pull out thick sweaters, boots and scarves, open the windows at home and turn on the oven to make wonderfully Fall dishes such as this apple crisp. Not too sweet and not too bitter this recipe is the perfect light dessert on a cool evening.

All you need is:

4 C tart apples, sliced
2/3 to 3/4 C brown sugar, packed
1/2 C flour
1/2 C rolled oats
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/3 C butter, softened

Heat oven to 375 degrees Fahrenheit.
Arrange apples in greased, square 8x8x2" pan.
Mix remaining ingredients. Sprinkle over apples. Bake until topping is golden brown and apples are tender, about 30 minutes. Serve warm with cream or ice cream. (Or eat it plain which is delicious also :)  )
Serves 6.

I apologize for the awful picture, but I forgot to take it until I was putting the leftovers away in the refrigerator... that's how good it is :)

Kayla

Shrimp Fajitas

Fish is always a difficult dish for me to make. I just never know what to do with it to make it different than the usual fried in a pan style. This shrimp recipe has saved me a few times. It is super quick and easy to make as well as absolutely delicious! Definitely a must try!

The ingredients are as follows:

1 1/2 T vegetable oil
1 green pepper, sliced
1 red pepper, sliced
1 lb. medium shrimp, peeled and deveined
1 cup chopped onion
1 (1.25 oz) package taco seasoning
3 T water (or more if needed)
6- 10 inch flour tortillas, warmed

Heat 1 T oil in skillet. Add green and red peppers and onion. Cook about 5 minutes, stirring frequently, until peppers are hot, but crisp. Remove from skillet.
Pour remaining 1/2 T oil in skillet. Add shrimp and cook until pink and opaque, stirring occasionally. Reduce heat to low and add peppers and onion. Stir in taco seasoning and water. Coat shrimp and vegetables well. Simmer until peppers are heated. Serve in warm tortillas.

I like to put the shrimp/ pepper mix into a tortilla and sprinkle it with cheese. Then fry in pan until the cheese is melted and tortilla is golden brown (about 1-2 minutes per side.)

Enjoy!

Kayla