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12 Bean Turkey Poblano Soup
 12 Bean Turkey Poblano Soup Tired of the same old thing with that leftover turkey? This soup may just be what you’re looking for and might even help with some of those veggie side dishes too. I used butternut squash, sweet potatoes, poblano peppers, carrots, celery and onions in addition to the 12 bean mixture which also included some lentils. Use your favorite bean mixture and it will work out perfectly. You could even make this with just one type of beans like a navy or northern bean. This soup is so thick it is almost like a stew. I loved the flavor the poblano peppers added and I would use them if you can. If you have roasted butternut squash or sweet potatoes left from Thanksgiving you could use them in this soup, just add them when you do the turkey so they don’t break up. If you are wondering what kind of bread that is beside the bowl, it is a delicious sweet potato bread that I made to go with it. Actually I made focaccia first and used the other half of the dough to make a loaf of bread. 12 Bean Turkey Poblano Soup Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Soup, Main Dish Prep time: 20 mins Cook time: 2 hours Total time: 2 hours 20 mins Serves: Serves 4 2 cups dried beans - 12 bean soup mix 1 qt. water 1 medium onion - diced 2 poblano peppers - diced 2 medium sweet potatoes - diced 2 cups butternut squash - diced 2 stalks celery - chopped 2 carrots - chopped 2 cloves garlic - minced 2 cups turkey stock or chicken 1/2 cup cream 1 teaspoon each salt and pepper 2 cups dried beans - 12 bean soup mix 1 qt. water 1 medium onion - diced 2 poblano peppers - diced 2 medium sweet potatoes - diced 2 cups butternut squash - diced 2 stalks celery - chopped 2 carrots - chopped 2 cloves garlic - minced 2 cups turkey stock or chicken 1/2 cup cream 1 teaspoon each salt and pepper Soak beans in water overnight. Rinse well in the morning and add to a large pot. Simmer over medium heat until beans are tender. Add the onions, celery, garlic, carrots and peppers. Continue to cook for about 30 minutes. Add more water if necessary. Add the squash and sweet potatoes. Cook for another 20 minutes. Add the turkey stock, heavy cream, salt and pepper. Taste to adjust seasonings. Serve. Soak beans in water overnight. Rinse well in the morning and add to a large pot. Simmer over medium heat until beans are tender. Add the onions, celery, garlic, carrots and peppers. Continue to cook for about 30 minutes. Add more water if necessary. Add the squash and sweet potatoes. Cook for another 20 minutes. Add the turkey stock, heavy cream, salt and pepper. Taste to adjust seasonings. Serve. Maybe you’d like to try our recipe for? Lasagna Soup Beef Barley Mushroom Soup Short Rib Vegetable Soup Pin It!
Brunswick Stew
 Brunswick Stew I’d never had Brunswick Stew before I moved to Alabama. I think about every BBQ joint has their own version of it. I’d made some pulled pork last week so I decided to try my hand at it. This is so good and even better the next day. It is a great way to use up leftover pulled pork or shredded chicken. I just happened to have some shredded chicken in the freezer so we repurposed it and turned it in to this tasty stew. I served it with hoecakes to sop up all of the delicious broth. Like it spicy? Add some hot sauce towards the end of the cooking time. Brunswick Stew Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Stew, Soup, Pork, Chicken Prep time: 15 mins Cook time: 60 mins Total time: 1 hour 15 mins Serves: Serves 6 3 tablespoons butter 2 cups chopped onion 3 stalks celery chopped 1 cup chopped peppers 3 cloves garlic, minced 1 1/2 lbs. pulled pork 3/4 lb. shredded chicken 2 cans 14.5 oz petite diced tomatoes 4 cups chicken broth 3 - 4 cups chopped potatoes 1 1/2 cups barbecue sauce 8 oz. frozen corn 8 oz. frozen lima beans 2 tablespoons Worcestershire sauce 1 - 2 tablespoons brown sugar salt and pepper 3 tablespoons butter 2 cups chopped onion 3 stalks celery chopped 1 cup chopped peppers 3 cloves garlic, minced 1 1/2 lbs. pulled pork 3/4 lb. shredded chicken 2 cans 14.5 oz petite diced tomatoes 4 cups chicken broth 3 - 4 cups chopped potatoes 1 1/2 cups barbecue sauce 8 oz. frozen corn 8 oz. frozen lima beans 2 tablespoons Worcestershire sauce 1 - 2 tablespoons brown sugar salt and pepper Melt the butter in a large pot. Add the garlic, onions, peppers and celery and cook until translucent. Add the chicken broth and tomatoes (not drained). Stir in the pulled pork and chicken. Cook for 15 minutes. Add the remaining ingredients and bring the pot to a simmer. Taste to adjust the salt and pepper. Simmer for at least 30 minutes, preferably a hour. Melt the butter in a large pot. Add the garlic, onions, peppers and celery and cook until translucent. Add the chicken broth and tomatoes (not drained). Stir in the pulled pork and chicken. Cook for 15 minutes. Add the remaining ingredients and bring the pot to a simmer. Taste to adjust the salt and pepper. Simmer for at least 30 minutes, preferably a hour. Maybe you’d like to try our recipe for? Cabbage Roll Soup Slow Cooker Mediterranean Chicken Stew Portuguese Kale Soup Pin It!
Slow Cooker Turkey Breast with Egg Noodles
 Slow Cooker Turkey Breast with Egg Noodles I’m one of those that doesn’t believe turkey is just meant for Thanksgiving. We eat it year around. It’s so versatile and can be cooked so many ways. I’d picked up half a turkey breast and we’ve been getting tons of rain this week so a bowl of comfort food sounded great to me. I decided to make this dish because it is so easy and not much preparation. Once I had it cooking in the slow cooker I could go about my day until it was time to add the noodles. This one is sure to become a family favorite especially once the snow starts to fly! I used frozen egg noodles in this because I like the way they cook in the slow cooker. If you can’t be home to throw them in the slow cooker 1 hour before you want dinner just cook them on the stove instead and add them the last 15 minutes. I used a half turkey breast and this will easily feed 4 people. Tip: A shortcut to making this recipe would be to buy frozen vegetables of your choosing and adding them instead of the fresh. Slow Cooker Turkey Breast with Egg Noodles Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Turkey, Slow Cooker Prep time: 15 mins Cook time: 4 hours Total time: 4 hours 15 mins Serves: Serves 4 1/2 Turkey Breast (1 1/2 - 2 lbs.) 3 Carrots 1 cup chopped Onions 1 stalk Celery 1 cup Peas 1 22 oz. carton cream of chicken soup 1 cup water 12 oz. frozen Egg Noodles salt and pepper 1/2 cup heavy cream or milk 1/2 Turkey Breast (1 1/2 - 2 lbs.) 3 Carrots 1 cup chopped Onions 1 stalk Celery 1 cup Peas 1 22 oz. carton cream of chicken soup 1 cup water 12 oz. frozen Egg Noodles salt and pepper 1/2 cup heavy cream or milk Place the turkey breast in the slow cooker. Salt and pepper well. Top with the sliced carrots, celery and onions. Pour the soup over all. Cover and cook on HIGH for 4 hours or LOW for 6 hours. Add the frozen noodles 1 hour before shutting off the slow cooker. Add a cup of water if needed. Put lid back on and cook until noodles are tender. Stir in heavy cream or milk. Cook 15 more minutes. Place the turkey breast in the slow cooker. Salt and pepper well. Top with the sliced carrots, celery and onions. Pour the soup over all. Cover and cook on HIGH for 4 hours or LOW for 6 hours. Add the frozen noodles 1 hour before shutting off the slow cooker. Add a cup of water if needed. Put lid back on and cook until noodles are tender. Stir in heavy cream or milk. Cook 15 more minutes. Maybe you’d like to try our recipe for? Pressure Cooker Turkey Breast Roasted Turkey Legs Turkey Stuffing Soup Pin It!
Soups Archives - Recipes Food and Cooking
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Kielbasa, Potatoes and Sauerkraut in the Crockpot
 Kielbasa, Potatoes and Sauerkraut in the Crockpot This is so easy to put together! You just need a few ingredients, the kielbasa, a can of sauerkraut, potatoes, onion, garlic, salt and pepper. I used a little fresh thyme and dill because I had it also. We only had one package of kielbasa but for the amount of sauerkraut and potatoes, I’d use 2 packages and it will easily feed 4. Once you gather together all of your ingredients, put them in the crockpot. Cook on Low for 8 hours or 4 hours on high. I didn’t drain the sauerkraut although I usually do. My BF’s mom used to make this dish and according to him she didn’t rinse or drain it. If you want the sauerkraut to be a little milder flavor I’d rinse and drain it both. I’d also add a tablespoon of brown sugar over the sauerkraut when I add it the crockpot. I served this with Green Beans with Orange Sauce and Roasted Almonds. Kielbasa, Potatoes and Sauerkraut in the Crockpot Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Crockpot, main dish, Kielbasa, easy Prep time: 10 mins Cook time: 8 hours Total time: 8 hours 10 mins Serves: Serves 4 1 - 2 packages kielbasa 3 - 4 large potatoes 1 large can sauerkraut 1 cup chopped onion 2 - 3 garlic cloves - thinly sliced 4 - 5 sprigs thyme - optional 3 sprigs dill - optional salt and pepper 1/2 cup water 1 - 2 packages kielbasa 3 - 4 large potatoes 1 large can sauerkraut 1 cup chopped onion 2 - 3 garlic cloves - thinly sliced 4 - 5 sprigs thyme - optional 3 sprigs dill - optional salt and pepper 1/2 cup water Add the can of sauerkraut to the crockpot, I did not drain or rinse. Peel the potatoes and cut into several pieces. Add the chopped onion. Salt and pepper the potatoes,onions and garlic. Cut the kielbasa into about 4 inch pieces. Add on top of the veggies. Add the herbs if using. Cover and cook on High for 4 hours or 8 hours on Low. Add the can of sauerkraut to the crockpot, I did not drain or rinse. Peel the potatoes and cut into several pieces. Add the chopped onion. Salt and pepper the potatoes,onions and garlic. Cut the kielbasa into about 4 inch pieces. Add on top of the veggies. Add the herbs if using. Cover and cook on High for 4 hours or 8 hours on Low. If you want the sauerkraut to be a little milder flavor I'd rinse and drain it both. I'd also add a tablespoon of brown sugar over the sauerkraut when I add it the crockpot. Maybe you’d like to try our recipe for? Barbecued Kielbasa Braised Kielbasa, Potatoes and Cabbage Pierogies with Kiebasa and Cabbage Pin It!
Slow Cooker Apple Crisp
 Slow Cooker Apple Crisp Today was the first day of fall and for that occasion I made a Slow Cooker Apple Crisp. I got lucky at the grocery store today and was able to pick up a 3 lb. bag of Gala apples for only $1.69. Needless to say I bought 2 bags of them and made one bag into this delicious apple crisp in the slow cooker. I think I’ll go back for another one or two tomorrow. Peel all of the apples and cut them into slices. Add cinnamon, sugar and a little butter. Mix together your topping ingredients and crumble on top of the apples. After the apples have been cooking for a hour, I put a clean towel under the lid of the slow cooker to catch all of the moisture. This will let the streusel topping get crispy. Serve with or without ice cream, we didn’t miss it a bit! Slow Cooker Apple Crisp Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Dessert, Slow Cooker Prep time: 20 mins Cook time: 4 hours Total time: 4 hours 20 mins Serves: Serves 8 3 lbs. Gala apples 3/4 cup white sugar 1 heaping teaspoon cinnamon dash salt 3 tablespoons butter Streusel Topping 1 cup brown sugar 1/2 cup butter 3/4 cup flour 1 1/4 cups oatmeal (not instant) 3 lbs. Gala apples 3/4 cup white sugar 1 heaping teaspoon cinnamon dash salt 3 tablespoons butter Streusel Topping 1 cup brown sugar 1/2 cup butter 3/4 cup flour 1 1/4 cups oatmeal (not instant) Peel the apples and cut into slices. Add the apple slices to a slow cooker that has been sprayed with cooking spray. Stir in the sugar, cinnamon and salt. Top with the butter. Streuse topping Have butter at room temperature. Add the remaining ingredients and stir until mixed together. Scatter the topping mix on top of the apples. Cook for 4 hours on High. After one hour lift the lid and place a towel over the top. Put the lid on the towel to close. Peel the apples and cut into slices. Add the apple slices to a slow cooker that has been sprayed with cooking spray. Stir in the sugar, cinnamon and salt. Top with the butter. Streuse topping Have butter at room temperature. Add the remaining ingredients and stir until mixed together. Scatter the topping mix on top of the apples. Cook for 4 hours on High. After one hour lift the lid and place a towel over the top. Put the lid on the towel to close. Maybe you’d like to try our recipe for? Mom’s Apple Pie Spiced Apple Ooey Gooey Butter Cake Apple Gingersnap Refrigerator Dessert Lightened Up Snickers and Apple Salad Pin It!
Crock Pot Archives - Recipes Food and Cooking
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blog - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Roasted Cabbage Steaks
 Cabbage Steaks Today’s Sunday Supper is all about healthy green recipes to make on St. Patrick’s Day! Cabbage is one of my favorite cooked vegetables and I am always looking for new ways to cook it. I’ve seen these cabbage steaks grilled for a while around but I was concerned about how tender the cabbage would get on the grill, so instead I did mine in the oven. I have to say we loved it cooked this way. They came out perfect. You are going to cut the cabbage into about 1 – 1 1/4 inch slices. Spray the pan well before putting the cabbage on it. Add a little butter, salt and pepper. I also added a sprinkling of garlic salt. Then I added about 1/3 cup of water to the bottom of the pan. I wanted the cabbage to steam to get tender before roasting it. It took about 25 minutes at 400 degrees, I flipped it over once half way thru. When I flipped it over I removed the foil. When the cabbage was tender, I added a little butter to the top of each piece and put it under the broiler. This took a couple of minutes. Roasted Cabbage Steaks #Sunday Supper Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Vegetable, Healthy Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: Serves 4 1 head cabbage salt and pepper garlic salt 1/3 cup water 2 tablespoons butter 1 head cabbage salt and pepper garlic salt 1/3 cup water 2 tablespoons butter Preheat oven to 400 degrees. Cut the cabbage into slices 1 - 1 1/4 inches thick. Place on a sprayed cookie sheet. Add the salt, pepper and garlic salt. Turn over, add a little more salt, pepper and garlic salt. Spread a thin layer of butter over top. Add water around the cabbage. Cover pan with foil. Bake covered for 15 minutes. Remove foil and turn cabbage over. Bake another 5 - 10 minutes without foil until cabbage is tender. Turn on broiler. Add a little butter to the top of the cabbage. Broil cabbage until it starts to turn brown. Preheat oven to 400 degrees. Cut the cabbage into slices 1 - 1 1/4 inches thick. Place on a sprayed cookie sheet. Add the salt, pepper and garlic salt. Turn over, add a little more salt, pepper and garlic salt. Spread a thin layer of butter over top. Add water around the cabbage. Cover pan with foil. Bake covered for 15 minutes. Remove foil and turn cabbage over. Bake another 5 - 10 minutes without foil until cabbage is tender. Turn on broiler. Add a little butter to the top of the cabbage. Broil cabbage until it starts to turn brown. Maybe you’d like to try one of our other recipes for St. Patrick’s Day? Crock Pot Corned Beef and Cabbage Cabbage, Potato and Corned Beef Gratin Irish Soda Bread Irish Colcannon Pin It!
Garlic - Recipes Food and Cooking
Garlic is a bulb from the lily family, belonging to the same family as onions, scallions and leeks. Garlic has a compound bulb with as many as 20 cloves. When buying garlic look for tightly packed, firm heads of garlic with plenty of the dry papery skin covering. You do not want to buy garlic that has green sprouts coming from the clove, it is either old or was not dried properly. Garlic should be stored in a cool, dark place (not in the refrigerator) and can be kept for several weeks. To easily peel garlic, smash the clove with the flat side of your chef’s knife. The clove should pop out. If you are going to use a garlic press there is no need to remove the skin. When cooking with garlic, the larger you leave the pieces the milder the flavor. If you add whole garlic cloves, be sure to remove them before serving. For a stronger flavor, used chopped, crushed, pressed or pureed garlic in dishes. Garlic can overcook and turn bitter quickly so for best results, cook the garlic slowly over low heat. Don’t let the oil get so hot it smokes. To remove the garlic smell from your hands wash your hands with fresh lemon juice and then soap and water. I found a new product several years ago that I really love, frozen garlic cubes! They are available in some markets in the frozen vegetable section. Each frozen cube is equal to a clove and there are 20 in the package. One finely chopped medium clove yields one teaspoon of garlic. Three finely chopped medium cloves yield one tablespoon and 12 finely chopped cloves yield one-fourth cup.
Chopping Canned Tomates - Recipes Food and Cooking
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Fold in Beaten Egg Whites - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search