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Stews Archives - 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
Pressure Cooker Chicken Thigh Tacos
 Pressure Cooker Chicken Thigh Tacos I’ve never been a real big fan of chicken thighs until now. I love the way they cook in the pressure cooker! They are so moist and tender, not only that they cook in about 15 minutes. I try to use my pressure cooker at least once a week. It is such a time saver but more than that I really love the results I get with it. I recently moved into a RV park and could only really get about 3 kinds of appliances into the kitchen. Besides my Kitchen Aid Mixer this was my other immediate choice. Chop up all of your veggies before you start browning the chicken. I used mini sweet peppers in this recipe. I love having those on hand. Pressure Cooker Chicken Thigh Tacos Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Chicken, Mexican Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: Serves 4 1 1/4 lbs. boneless chicken thighs 1 tablespoon oil 1 package taco seasoning 3 tablespoons water 1 medium onion chopped 1 1/2 cups green or mixed peppers Serve with: taco shells shredded cheese chopped tomatoes chopped onion 1 1/4 lbs. boneless chicken thighs 1 tablespoon oil 1 package taco seasoning 3 tablespoons water 1 medium onion chopped 1 1/2 cups green or mixed peppers Serve with: taco shells shredded cheese chopped tomatoes chopped onion Cut the chicken thighs into bite size pieces. Chop the onions and peppers. Put the pressure cooker on Brown. Add oil and when hot add the chicken pieces. Turn off. When browned add the chopped onion, chopped peppers and taco seasoning with 3 tablespoons water. Put the lid on and set the pressure to cooker to LOW for 15 minutes. Let steam release naturally. Serve with the toppings and cheese in taco shells. Cut the chicken thighs into bite size pieces. Chop the onions and peppers. Put the pressure cooker on Brown. Add oil and when hot add the chicken pieces. Turn off. When browned add the chopped onion, chopped peppers and taco seasoning with 3 tablespoons water. Put the lid on and set the pressure to cooker to LOW for 15 minutes. Let steam release naturally. Serve with the toppings and cheese in taco shells. Maybe you’d like to try our recipe for? Pressure Cooker Carnitas Lettuce Wraps Pressure Cooker Mexican Pork Roast Pressure Cooker Cabbage Rolls Pin It!
Portuguese Kale Soup #SundaySupper
Portuguese Kale Soup is a spicy (not hot) kale soup with garlic, onions, tomatoes, chorizo and chickpeas. “Best soup ever, it’s perfect” my friend emailed me after having this for dinner tonight. I had her stop by after work to share dinner with them so she wouldn’t have to cook after working all day. This soup can be made in about an hour and it is figure friendly too! How is that for a win, win? I started by taking some chorizo out of the casings and chopping it up with knife into small pieces. Add it with the garlic and onions to your soup pot. Cook over medium heat until the onions start to soften. Then add tomatoes, water and chicken stock. I let it simmer for about 30 minutes, longer if you want won’t hurt a bit. Next you add in the potatoes and chickpeas. Cook for 10 minutes. Then stir in the kale and cook for another 10 minutes. You want it to just get tender and not loose that great green color. I soaked a cup of chickpeas overnight and then cooked them until tender, just over an hour. You can use a can of already cooked chickpeas if desired, just be sure to rinse them well. The bonus of cooking my own chickpeas is the batch of hummus I am making tomorrow. Portuguese Kale Soup Author: Mary Ellen Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: Serves 4 8 ounces fresh chorizo, removed from casing 1 large onion, diced 3 garlic cloves, minced 1 cup chicken broth 1 can (28 ounces) crushed tomatoes with basil 1 can of water 2 medium potatoes, peeled and cut into medium dice 1 can (15 to 16 ounces) chickpeas, drained 1 pound kale, washed, stemmed and coarsely chopped Salt and ground black pepper 8 ounces fresh chorizo, removed from casing 1 large onion, diced 3 garlic cloves, minced 1 cup chicken broth 1 can (28 ounces) crushed tomatoes with basil 1 can of water 2 medium potatoes, peeled and cut into medium dice 1 can (15 to 16 ounces) chickpeas, drained 1 pound kale, washed, stemmed and coarsely chopped Salt and ground black pepper Remove the chorizo from the casing. Cut up into pieces. Dice the onions, mince the garlic. Add all to your soup pot. Saute until the onion start to become transparent, about 10 minutes. Stir in the tomatoes, water and chicken broth. Simmer over medium heat for about 25 - 30 minutes. Add the chickpeas and potatoes, cook another 10 minutes. Stir in the chopped kale. Cook another 5 - 10 minutes. Season with salt and pepper. Serve. Remove the chorizo from the casing. Cut up into pieces. Dice the onions, mince the garlic. Add all to your soup pot. Saute until the onion start to become transparent, about 10 minutes. Stir in the tomatoes, water and chicken broth. Simmer over medium heat for about 25 - 30 minutes. Add the chickpeas and potatoes, cook another 10 minutes. Stir in the chopped kale. Cook another 5 - 10 minutes. Season with salt and pepper. Serve. Maybe you like to try our? Goulash Soup Chicken Dumpling Soup Unstuffed Peppers Soup
Vegetable Chowder
 Vegetable Chowder To me there is nothing better than a big bowl of hot, comforting soup. I made this for dinner last week and it was so yummy! You can add any variety of vegetables you like. I stared this one off with a bag of broccoli slaw. After the broccoli slaw base was cooked I used my immersion blender to blend it all together. Then I added my vegetables to make it a chowder. I used a bag of frozen mixed vegetables and potatoes. Tips for making a good chowder Use a good balance of vegetables, you don’t want one to dominate over the others. Use russet potatoes or red ones. The russets will start to melt into the soup when tender and the red ones will not. So pick a potato based on how you like your potatoes in a chowder. This chowder is better the second day. Vegetable Chowder Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Soup Prep time: 15 mins Cook time: 50 mins Total time: 1 hour 5 mins Serves: Serves 4 1 bag broccoli slaw 1 cup chopped onion 1 cup chopped celery 4 cups chicken stock 1 lb. frozen mixed vegetables - I used a Steam Fresh mixture 1 - 2 large potatoes 2 cups milk 4 tablespoons flour 1/2 cup water salt and pepper 1/4 cup fresh parsley - chopped 1 tablespoons butter (optional) 2 cups cheddar cheese (optional) 1 bag broccoli slaw 1 cup chopped onion 1 cup chopped celery 4 cups chicken stock 1 lb. frozen mixed vegetables - I used a Steam Fresh mixture 1 - 2 large potatoes 2 cups milk 4 tablespoons flour 1/2 cup water salt and pepper 1/4 cup fresh parsley - chopped 1 tablespoons butter (optional) 2 cups cheddar cheese (optional) Add the broccoli slaw, onions and celery to a stock pot. Add the chicken broth. Cook over medium heat for 20 minutes or until the vegetables are tender. Use a blender or an immersion blend to make a smooth creamy base. Return the mixture to the pan. Add all of the remaining vegetables. Cook another 20 minutes. Potatoes should be tender. Mix the flour and water together to make a slurry. Pour it into the soup pot stirring until the soup gets thick. Add the butter and milk. Stir in the cheese if using. Stir in parsley. Add the broccoli slaw, onions and celery to a stock pot. Add the chicken broth. Cook over medium heat for 20 minutes or until the vegetables are tender. Use a blender or an immersion blend to make a smooth creamy base. Return the mixture to the pan. Add all of the remaining vegetables. Cook another 20 minutes. Potatoes should be tender. Mix the flour and water together to make a slurry. Pour it into the soup pot stirring until the soup gets thick. Add the butter and milk. Stir in the cheese if using. Stir in parsley. Maybe you’d like to try our recipe for? Chicken Parmesan Cheese Soup Gnocchi Cream Soup Cabbage Roll Soup Pin It!
Tomato Macaroni Soup
 Tomato Macaroni Soup This is my most budget friendly recipe. I learned it from an old roommate I once had. She said her mother used to make it at least once a week when she was growing up. There is no meat in this but it is filling. I don’t know why you couldn’t add some but I like that this quick night dinner doesn’t. I cook the macaroni almost done and then remove some of the water if there is more than a cup or so left. Next I add the can of tomatoes and cook for another 5 minutes. Stir in the baking soda, this is what is going to neutralize those tomatoes so the milk won’t curdle when you add it. This mixture is going to really foam at this point so give it a couple of minutes before adding the milk, butter, salt and pepper. Reheat to just under the boiling stage and serve. Tomato Macaroni Soup Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Soup, Budget Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: Serves 2 1 1/2 cups elbow macaroni water 1 14.5 oz. can diced tomatoes 3/4 teaspoon baking soda 1 1/2 cups milk 1 tablespoon butter salt and pepper 1 1/2 cups elbow macaroni water 1 14.5 oz. can diced tomatoes 3/4 teaspoon baking soda 1 1/2 cups milk 1 tablespoon butter salt and pepper Fill a pot with water and cook the macaroni in it. When 3/4 done pour out half of the remaining water. Add the can of tomatoes. Bring to a boil. Cook for 5 more minutes. Stir in the baking soda. Mixture will foam, just stir it down. Remove from heat. Add milk. Stir until combined and return to burner. Add butter, salt and pepper to taste. Fill a pot with water and cook the macaroni in it. When 3/4 done pour out half of the remaining water. Add the can of tomatoes. Bring to a boil. Cook for 5 more minutes. Stir in the baking soda. Mixture will foam, just stir it down. Remove from heat. Add milk. Stir until combined and return to burner. Add butter, salt and pepper to taste. You might be able to serve 2 adults and 2 kids with this recipe. It depends on how your family eats. Maybe you’d like to try another of our soup recipes? Lasagna Soup Cabbage Roll Soup Chicken Parmesan Cheese Soup Pin It!
Cheeseburger Soup
 Cheeseburger Soup This is comfort food in a bowl. It is full of ground beef, potatoes, carrots, onions and cheese. It is like a cheeseburger only as a soup. I have a crock pot recipe for Crock Pot Cheeseburger Casserole that does too. In fact, it is one of my favorite crock pot recipes. You could also make this soup in the crock pot, I’d brown the beef first and then just add everything but the cheese, milk, flour and water to it. Cook for 4 hours on high or 8 on low. At the end stir in the cheese, flour and water. When that is melted add the milk. You’re also going to see I used Simply Potatoes for the potatoes in this recipe. I really like their texture in the soup when it is finished. They’re not going to melt away in this soup. Also you won’t have to peel potatoes and cut them up. I also like the spices and garlic these potatoes have, they add the perfect amount of flavor. 5.0 from 1 reviews Cheeseburger Soup Author: Mary Ellen Recipe type: Soup, Beef Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: Serves 4 1 lb. ground beef 1 onion, chopped (about 1 1/2 cups) 2 stalks celery, chopped (about 1 cup) 3 carrots, peeled and chopped (about 1 cup) 1 teaspoon salt and pepper 1/4 cup flour 1/2 cup water 2 cups whole milk 3 cups chicken or beef stock 3 cups Simply Potatoes Garlic and Herb Hash Browns 2 cups shredded sharp cheddar cheese plus more for garnish 1 lb. ground beef 1 onion, chopped (about 1 1/2 cups) 2 stalks celery, chopped (about 1 cup) 3 carrots, peeled and chopped (about 1 cup) 1 teaspoon salt and pepper 1/4 cup flour 1/2 cup water 2 cups whole milk 3 cups chicken or beef stock 3 cups Simply Potatoes Garlic and Herb Hash Browns 2 cups shredded sharp cheddar cheese plus more for garnish Brown the ground beef in a Dutch oven. Add the onions and stir until translucent and starting to brown. Add the carrots, celery, potatoes, chicken stock, salt and pepper.Cover loosely and let cook until the vegetables are tender. Mix together the flour and water. Stir into the soup. Stir until it thickens. Add the cheese. When the cheese is melted add the milk. Do not let the soup come back to a boil. Brown the ground beef in a Dutch oven. Add the onions and stir until translucent and starting to brown. Add the carrots, celery, potatoes, chicken stock, salt and pepper.Cover loosely and let cook until the vegetables are tender. Mix together the flour and water. Stir into the soup. Stir until it thickens. Add the cheese. When the cheese is melted add the milk. Do not let the soup come back to a boil. Maybe you’d like to try our recipe for? German Tomato Soup Portuguese Kale Soup Wonton Soup Pin It!
Mom’s Chili
Mom’s Chili is easy and delicious, the longer it cooks the better it gets. Freezes well too! We used to have chili quite often when I was growing up and this is pretty close to the chili my mom made, except that I added some corn. I love corn in chili and just happened to have a couple of ears in the refrigerator. That is what makes chili such a versatile dish, you can add any kinds of vegetables to it. Sometimes I will add zucchini and love adding squash or pumpkin cubes. How many times have you seen a recipe call for tomato paste like this one and don’t want to open an entire can for it? Did you know that you can buy tomato paste in tubes? Most grocery stores carry it and it is a little more expensive but I keep it in the refrigerator and I find so many uses for it when I am cooking. Sometimes I just want a dab of tomato flavor and with it in the tube it’s easy. If you make your own salad dressings a squirt might be all you need to change the entire dressing. It is easy to find in specialty stores but check your grocers first because it can be 50% cheaper there I have found. The longer this chili cooks the better it gets, which is why I add so much water to start. Chili is also one of those dishes that is better the second day. This chili also freezes well so even though I cook for just me usually I package it in single serving sizes just for me in freezer plastic bags. Mom’s Chili Author: Mary Ellen Prep time: 20 mins Cook time: 2 hours Total time: 2 hours 20 mins Serves: Serves 6 - 8 1 1/2 lbs. ground beef 1 1/2 cups chopped onion 1 1/2 cups chopped celery 1 1/2 cups chopped sweet peppers 4 garlic cloves crushed 1 28 oz. can crushed or petite tomatoes 3 - 4 tablespoons tomato paste 2 28 oz. cans water 1 large can chili beans 2 ears of corn - optional 3 - 4 tablespoons chili powder 2 tablespoons sugar 1 teaspoon salt pepper 1 1/2 lbs. ground beef 1 1/2 cups chopped onion 1 1/2 cups chopped celery 1 1/2 cups chopped sweet peppers 4 garlic cloves crushed 1 28 oz. can crushed or petite tomatoes 3 - 4 tablespoons tomato paste 2 28 oz. cans water 1 large can chili beans 2 ears of corn - optional 3 - 4 tablespoons chili powder 2 tablespoons sugar 1 teaspoon salt pepper Brown the ground beef in a large pan. Add the onion and garlic. Cook for a couple of minutes until it starts to sweat. Add the celery, peppers, tomatoes, tomato paste, water, sugar and spices. Bring to a boil and turn down to simmer. Cook for one hour. Add the beans and cook for another 30 minutes. Add the corn and cook another 10 minutes. Brown the ground beef in a large pan. Add the onion and garlic. Cook for a couple of minutes until it starts to sweat. Add the celery, peppers, tomatoes, tomato paste, water, sugar and spices. Bring to a boil and turn down to simmer. Cook for one hour. Add the beans and cook for another 30 minutes. Add the corn and cook another 10 minutes. Some of other soups you might like to try: Chicken Dumpling Soup Pasta e Fagnoli Cheeseburger Soup
Spinach Tortellini Soup
Spinach Tortellini Soup is made with fresh spinach tortellini, tomatoes, garlic and petit diced tomatoes with a hint of parmesan. What do you make when you forget to take something out of the freezer? For me one night last week, it was this Spinach Tortellini Soup. I had been to Trader Joe’s and had bought some of their spinach tortellini earlier in the day and I quickly decided to make this easy, delicious soup. 30 minutes later this soup was on the table with fresh parmesan cheese topping it off. It was very yummy and I will make it again. I used heavy cream in this soup because of the tomatoes, milk tends to want to curdle when mixed with tomatoes especially if the milk gets to hot. One way to reduce the calories of the heavy cream is to use canned evaporated milk, low fat will work just fine. Add about 1/2 teaspoon of baking soda to the tomatoes before you add the milk. The tomatoes will bubble up when you add the soda but the bubbles should quickly disappear. Spinach Tortellini Soup Author: Mary Ellen Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: Serves 4 2/3 package spinach tortellini 1 large can petite diced tomatoes 2 cans of water using the tomato can 1 tablespoon olive oil 1 medium onion diced 3 - 4 cloves garlic - minced 1/2 box frozen spinach - thawed 2 teaspoons basil 1/2 teaspoon oregano 1 teaspoon salt pepper 1/2 cup heavy cream parmesan cheese 2/3 package spinach tortellini 1 large can petite diced tomatoes 2 cans of water using the tomato can 1 tablespoon olive oil 1 medium onion diced 3 - 4 cloves garlic - minced 1/2 box frozen spinach - thawed 2 teaspoons basil 1/2 teaspoon oregano 1 teaspoon salt pepper 1/2 cup heavy cream parmesan cheese Saute the onions and garlic in the olive oil in a large pan. When the onion starts to get translucent add the tomatoes, seasonings and water. Bring to a boil and add the spinach tortellini. Cook for 5 minutes and add the spinach with the heavy cream. Cook until the tortellini are tender. Simmer 10 minutes. Top with some parmesan cheese. Saute the onions and garlic in the olive oil in a large pan. When the onion starts to get translucent add the tomatoes, seasonings and water. Bring to a boil and add the spinach tortellini. Cook for 5 minutes and add the spinach with the heavy cream. Cook until the tortellini are tender. Simmer 10 minutes. Top with some parmesan cheese.
Creamy Butternut Squash Soup
Creamy butternut squash soup with a hint of nutmeg! Perfect for fall…. Creamy butternut squash soup is one of my favorite soups for fall. I always make homemade chicken broth when I make butternut squash soup and real heavy cream. I don’t make it very often so I when I do it is a real treat. I am so much more likely to cube up my squash and roast it in the oven. Butternut squash is such a versatile squash, you can use it in soups, pasta, or as a savory side dish. If you have never roasted squash before you peel if first and take out the seeds. Cut the squash into cubes and add a couple tablespoons of olive oil and sea salt. Then you put the squash on a cookie sheet and bake it at 400 degrees until tender, about 30 minutes. This is a great way to do the squash for this soup if you want to take it up a level. Roasting squash first brings out the sweetness in it. Sometimes when I am serving it as a side dish in the last 10 minutes I will put some fresh chopped herbs in with it. I really love sage and butternut squash together. It pairs well together. Creamy Butternut Squash Soup Author: Mary Ellen Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: Serves 4 - 6 1 (2 to 3 pound) butternut squash, peeled and seeded 2 tablespoons unsalted butter 1 medium onion, chopped 6 cups chicken stock Nutmeg Salt and freshly ground black pepper 1 cup heavy cream parmesan cheese if desired to serve 1 (2 to 3 pound) butternut squash, peeled and seeded 2 tablespoons unsalted butter 1 medium onion, chopped 6 cups chicken stock Nutmeg Salt and freshly ground black pepper 1 cup heavy cream parmesan cheese if desired to serve Cut squash into 1-inch chunks. Melt the butter in a large pan. Add the onion and cook about 5 minutes until it starts to turn translucent. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Add cream and season with salt, pepper and nutmeg. Serve with parmesan cheese if desired. www.thatsmyhome.com Cut squash into 1-inch chunks. Melt the butter in a large pan. Add the onion and cook about 5 minutes until it starts to turn translucent. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Add cream and season with salt, pepper and nutmeg. Serve with parmesan cheese if desired. www.thatsmyhome.com
Soups Archives - Page 2 of 2 - 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