Slow Cooker Cheeseburger Soup
Thursday, November 15, 2012
Slow Cooker Cheeseburger Soup
Thursday, February 9, 2012
Saturday, December 10, 2011
Wednesday, January 26, 2011
I saw it on Picky Palate and made it according to the orginal recipe from smithfield.com (link below). The only thing I changed was to use a pound of shredded chicken breast instead of a store-bought chicken. To make this even better, serve with some Texas Toast! :)
Cheesy Chicken, Bacon, and Rice Soup
Saturday, September 18, 2010
Fairly easy to prep, with browning the ground beef and chopping the onion the only real work you have to do. The cayenne pepper gives it a little kick and the broth is nice and rich with the beef and tomato taste. Add some Parmesan cheese to give it a nice salty bite and enjoy this while watching the leaves fall!
Pasta Fagioli Soup
1 can Great Northern Beans, drained and rinsed
Combine all ingredients but pasta in a 4 to 7-quart slow cooker. Cook on Low for 8-10 hours or High for 4-5 hours. At the end of cooking time, add the cooked pasta and serve immediately.
Garnish with grated Parmesan cheese if desired.
Tuesday, March 16, 2010
I gave you the original recipe below, but put my changes for the thicker pasta dish in parentheses in case you want to try that version instead. Top with Parmesan cheese and serve with some crusty bread!
Hamburger, Macaroni, and Bean Soup
1 pound lean ground beef
In a large pot over medium heat, combine meat, onion, garlic and bell pepper. Cook, breaking up meat, until meat is no longer pink and vegetables are tender, about 10 minutes. Add oil if needed to keep from sticking.
Add remaining ingredients and increase heat to high; bring to a boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, until macaroni is tender and flavors are blended, 15-20 minutes.
Sunday, March 8, 2009
I used less than the amount of chicken the recipe recommends, and there really wasn't enough. So I would suggest using the full pound of chicken, which I boiled and shredded into bite-sized pieces. This soup has so many delicious flavors, you could even leave out the ravioli if you were watching carbs (but I wouldn't)!
slightly adapted from The Sisters' Cafe
Makes 6-8 servings
3 cloves garlic
2 tablespoons extra-virgin olive oil
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1 cup fresh mushrooms, sliced
Salt and pepper
1 (15-ounce) can stewed tomatoes with peppers, onions and celery
2 roasted red peppers, drained and finely chopped
8-ounce can tomato sauce
1 package chopped frozen spinach, thawed and squeezed dry
6 cups chicken broth
3/4 to 1 pound chicken breasts, boiled and shredded
14-ounce package bite-size cheese ravioli
shredded Parmesan cheese, for servings
Heat olive oil in a large soup pot over med-high heat. Add minced/pressed garlic and rosemary and thyme. Add the mushrooms, and stir occasionally, 3-5 minutes, seasoning with salt and pepper.
Add stewed tomatoes with their juices and roasted red peppers. Break the tomatoes up a little bit with your spoon. Add spinach, tomato sauce and chicken broth. Stir until the spinach is all broken up in the broth.
Add the shredded chicken and bring liquid to a boil. Add the ravioli and cook until al dente, 4-5 minutes or according to package instructions. Serve with Parmesan cheese and Italian bread if desired.
Tuesday, January 27, 2009
1 16- to 18-ounce package frozen cooked meatballs
1/2 of a 16-ounce package (about 2 cups) loose-pack frozen broccoli, corn, and red sweet peppers, or other mixed vegetables
1 14-1/2-ounce can diced tomatoes with onion and garlic, or stewed tomatoes, undrained
1 12-ounce jar mushroom gravy
1/3 cup water
1-1/2 teaspoons dried basil, crushed
Place meatballs and frozen vegetables in a 4 quart slow cooker.
In a medium bowl, stir together tomatoes, gravy, water, and basil; pour over meatballs and vegetables.
Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Monday, December 29, 2008
Monday, December 1, 2008
Well after a few very busy weekends and exhausting my supply of "lunch" soups from the freezer, I am back to making soup for lunches! My mom gave me this recipe a few weeks ago with a good recommendation so I put it on the top of my list. I had almost all of the ingredients hanging out in my freezer too so it was perfect timing!
Note: If you are having trouble draining your ground beef out of the deep sauce pan, use a baster to get all the fat out of there! This makes a very generous 6 servings - I even got Chuck to take some into work and he loved it!
from Taste of Home
Makes 6 servings
1 pound ground beef
4 cups cubed peeled potatoes (1/2-in cubes) (or 4 cups hash browns, defrosted)
1 small onion, chopped
3 cans (8 ounces each) tomato sauce
4 cups water
2 teaspoons salt
1-1/2 teaspoons pepper
1/2 to 1 teaspoon hot pepper sauce
In a Dutch oven or large kettle, brown ground beef over medium heat until no longer pink; drain.
Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil.
Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened. Serve with parmesan cheese if desired.
Monday, November 24, 2008
I am warning you now that this soup is not healthy for you. With the milk, half and half, sour cream, butter, and bacon all going on in here; it's definitely not diet food! But it is quite tasty and is a great soup for a cold night.When you are bringing the milk and half and half to a boil and then simmering, it may seem like nothing is happening and then all of a sudden it get thick and creamy. The original recipe below calls for cooking the bacon in a skillet but I really think it's easier to bake it at 400 degrees for 20 minutes or so until crisp. It's much easier and less messy than frying it on the stove.
Serve with some warm bread and a nice green salad!
from Culinary Infatuation
Makes 6-8 servings
5 medium yukon gold potatoes
1 stick of unsalted butter (I use 1/2 stick)
1/2 cup flour (use 1/4 cup if you are halving the butter)
1 medium yellow onion diced (about 1 cup)
3 cloves of garlic minced
6 cups 2 % or whole milk
2 cups half and half
3 Tbs. fresh basil chopped (or chives)
1 tsp. fresh nutmeg grated
8 strips bacon chopped into 1/2 inch pieces
1/2 cup sour cream
1 1/2 tsp. kosher salt
1 1/2 tsp. freshly grated black pepper
1 cup grated cheddar cheese
Wash potatoes and poke holes all over with a fork. Bake potatoes at 350 degrees for 45-50 minutes until cooked completely through. Let cool.When potatoes are cooled, dice and put to the side(I leave the skin on).
Melt butter in a large dutch oven or pot over medium heat. Add onions and saute for 3 minutes. Add garlic and saute a minute longer. Add the flour and whisk until combined and smooth (about a minute).
Pour in milk, 2 cups at a time combining the roux until fully incorporated. Whisk in the half and half and nutmeg. Turn heat up to medium high and bring to a simmer. Let simmer gently for about 5 minutes, stirring occasionally.
While you are bringing the soup up to a simmer add bacon to a medium size skillet and cook until crispy (about 10 minutes).
Remove from heat or turn to low heat and add potatoes and basil. Use a masher and mash potatoes until soup becomes thick. (You can do this before hand in a processor, or mash in a separate bowl.)
When soup is the desired consistency; whisk in sour cream and cheese. Remove bacon from skillet with a slotted spoon and add to soup and serve.
Wednesday, November 19, 2008
This recipe is one of my tried-and-true favorites. (Well, as tried-and-true as you can get when you have only been really cooking for 2 1/2 years - haha) Plus, the name just makes it sound so fancy, doesn't it? I discovered last year that braising is one of my favorite ways of preparing meat. Braising simply means cooking with "both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour" (Wikipedia).
I have changed a lot of the amounts in this recipe, in order to make more servings with not as much meat. The key ingredient to this dish is the demi-glace; which is a thick paste made from simmering stock and aromatics for hours and hours, resulting in a highly concentrated flavor. Look here for a better idea of what it is. And before you get excited about the price, you don't need to buy demi-glace to still have a similar flavor in this dish. Go to your local supermarket and pick up some Better Than Bouillon for about $5.99 and you will be all set. You can find it near the soups and soup mixes.
adapted from Williams-Sonoma
Makes 4 servings
1/3 cup all-purpose flour
Salt and freshly ground pepper, to taste
1 1/2 to 2 pounds boneless, skinless chicken thighs
3 tablespoons extra-virgin olive oil, divided
1 yellow onion, thinly sliced
8 oz. white button mushrooms, quartered
1 cup white wine
1 tablespoon chicken demi-glace
2 garlic cloves, crushed
2 fresh flat-leaf parsley sprigs or 2 teaspoons dried parsley, plus more for garnishing
2 fresh thyme sprigs or 2 teaspoons dried thyme leaves
1 bay leaf
1 to 1 1/2 pounds red-skinned potatoes, cut into 1/2-inch pieces
Preheat an oven to 375ºF.
In a large bowl, combine the flour, salt and pepper. Add the chicken and toss to coat evenly.
In a deep oven-safe sauté pan or Dutch oven over medium heat, warm 2 tablespoons olive oil. Add the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a plate.
Add remaining tablespoon olive oil to pan. Add the onion and mushrooms to the pan and cook, stirring occasionally, until golden, about 5 minutes.
Remove the pan from the heat and add the wine and demi-glace. Set the pan over high heat and bring to a boil, stirring to dissolve the demi-glace, about 5 minutes.
Return the chicken to the pan and add the garlic, parsley, thyme, bay leaf and potatoes. Bring to a boil, cover and transfer to the oven.
Cook until the chicken is very tender, about 45 minutes. Season with salt and pepper, remove the bay leaf, garnish with parsley, and serve immediately.
Tuesday, November 18, 2008
He said it was not thick enough to be called a "chili" which I think is partially my fault because I forgot the crushed tomatoes. So I had to use diced tomatoes with their juice, so that added more liquid. That and I think there was too much chicken broth. I may actually try this next time in a slow cooker for a few hours so that it really thickens up and absorbs all the flavor. But please, give it a try and let me know what you think!
Oh, and I am a blue cheese freak so in addition to the chips, I also added more crumbles to my bowl! Yum!
Buffalo Chicken Chili
slightly adpated from Rachael Ray
Makes 4-6 servings
1 tablespoon extra-virgin olive oil (EVOO)
2 tablespoons butter
2 pounds all-white meat ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
Salt and freshly ground black pepper
1 cup chicken stock or broth
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 15-ounce can tomato sauce
1 15-ounce can crushed tomatoes
several handfuls of tortilla chips
about 1 cup blue cheese, crumbled
Preheat oven to 375°F or broiler to medium.
Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes.
Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes.
Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.
While the chili is simmering, spread the tortilla chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes. If using the broiler, 2-3 minutes should do the trick.
Remove the bay leaf from the chili. Top each serving of buffalo chicken chili with a few blue cheese-topped tortilla chips.
Thursday, November 6, 2008
Wednesday, October 29, 2008
I used mini raviolis because I had them leftover but the recipe calls for tortellini. And make sure you whisk the cream cheese and broth fully together otherwise you end up with the little cream cheese dots like I did!
from Jo's Kitchen
Makes about 4 servings
2 14.5 ounce cans chicken broth
8 oz. frozen mini ravioli, tortellini, or other bite-sized filled pasta
4 ounces cream cheese (preferably chive)
1 can condensed tomato soup
Bring chicken broth to a boil in medium saucepan; add pasta and cook 5 minutes. Whisk together cream cheese and 1/3 cup hot broth in separate bowl; add back into saucepan. Add tomato soup and heat through.
Monday, October 27, 2008
Hearty Beef Stew
from America's Test Kitchen via Good Things Catered
Makes 4-6 servings
2 1/2 to 3 lbs. beef chuck roast, trimmed and cut into 1 1/2 in. cubes
salt and ground pepper
3 tablespoons vegetable oil
2 medium onions, chopped coarse (about 2 cups)
3 medium garlic cloves, minced
3 tablespoons unbleached all-purpose flour
1 c. full-bodied dry red wine
2 cups low-sodium chicken broth
2 bay leaves
1 teaspoons dried thyme
4 medium red potatoes, cut into 1-in. cubes
4 large carrots (about 1 lb.) or 16 ounce bag of baby carrots, peeled and sliced 1/4 in. thick
1 cup frozen peas
1/4 cup minced parsley
Preheat the oven to 300 degrees.
Dry beef throughly and season generously with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium high heat. Add half the meat so that pieces are not touching and cook not moving until brown (about 2-3 minutes). Use tongs and rotate pieces until all sides are browned (about 5 additional minutes). Trasfer beef to medium bowl and add another 1 tablespoon oil to pan, repeating previous steps with other half of beef.
Reduce heat to medium and add additional 1 tablespoon oil to now empty pan and swirl to coat bottom. Add onions and 1/4 teaspoon salt and cook, scraping bottom of pan for brown bits until softened (about 5 minutes). Add garlic and continue to cook for 30 seconds. Stir in the flour and cook until lightly colored (1-2 minutes).
Add wine, scraping the bottom and stiring until thick and flour is dissolved. Gradually add the chicken stock, stirring constantly scraping up the remaining browned bits on bottom of pan. Add bay leaves and thyme and return to simmer. Add beef, return to simmer, and place the pot in the oven.
Cook for 1 hour. Add potatoes and carrots cover and return to the oven to cook for additional hour. Remove the pot from oven (here you can cover and refrigerate for up to 3 days).
Add the peas, cover and allow to stand for 5 min. Stir in the parsley, discard bay leaves, adjust seasoning and serve immediately.
Monday, October 13, 2008
Gotta love Yuengling in a measuring cup!
Slow Cooker Chicken Taco Soup
adapted slightly from AllRecipes.com
Makes 6-8 servings
1 onion, chopped
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer (anything but light beer!)
2 (10 ounce) cans diced tomatoes with green chilies, undrained (Rotel brand)
1 (1.25 ounce) package taco seasoning
2 whole skinless, boneless chicken breasts, each cut in half
Place the onion, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 1-2 hours on low.
Monday, September 29, 2008
My mom found this recipe in her Better Homes and Gardens magazine (which I shamelessly scour for recipes each month at my parents' house). She made hers on the stove due to lack of slow cooker, and it was delicious! I was inspired to make it again yesterday and used the slow cooker set on high, so this was thrown together before dinner and ready to package up by the time my 9:00PM TV show was starting!
Chicken thighs are great in the slow cooker, so tender and you can pull them apart with two forks. In fact, I recommend separating the thighs into smaller pieces you are not stuck with a whole piece of chicken surrounded by the broth. Top with Parmesan cheese if you wish!
French Chicken Stew
from Better Homes and Gardens
Makes 6-8 servings
4 cups (or 8 ounce package) sliced button and/or shiitake mushrooms
1 14.5 ounce can diced tomatoes, undrained
2 medium carrots, thinly diagonally sliced
1 medium onion, chopped
1 medium red potato, cut in 1-inch pieces
1/2 cup fresh green beans, cut in 1-inch pieces
1/2 cup pitted ripe olives, halved
1 cup reduced-sodium chicken broth
1/2 cup dry white wine or chicken broth
2 tablespoons quick-cooking tapioca
1 teaspoon herbes de Provence
3/4 teaspoon dried thyme
1/4 teaspoon coarsely ground black pepper
5-8 skinless, boneless chicken thighs (1 3/4 to 2 pounds total)
1/2 teaspoon seasoned or garlic salt
1 14 ounce jar tomato pasta sauce or one 16 ounce jar Alfredo pasta sauce
French bread (optional)
In a 5- to 6-quart slow cooker combine mushrooms, undrained tomatoes, carrots, onion, potato, green beans, olives, broth, wine, tapioca, herbs de Provence, thyme, and pepper.