Chicken Potato Soup

Packet of Bacon
1 Onion, chopped
3 garlic cloves, minced
3 lbs potatoes, peeled and sliced. (I usually do about 7-8 potatoes)
1 1/2 pounds boneless chicken breast
2 cups carrots, sliced (I usually do about 5-6 carrots)
1 parsnip, sliced
8 cups hot water
4 teaspoons better than bullion chicken
4 teaspoons better than bullion garlic
1 teaspoon dried thyme
1 1/2 teaspoon salt
1/2 teaspoon pepper


Cook bacon in a pan on the stove, you want the bacon to start to get crispy because it's easier to chop when it is. If the bacon gets overly crispy don't worry, just leave the bacon out of the pan for the next step

Add the chopped onion and the minced garlic to the ban with the bacon grease, (and the bacon if it isn't too crispy, you don't want it to get burnt.) Cook the onion and garlic to soften it before putting it in a slow cooker or crockpot.

Place the chicken on top of the bacon, onion mixture. Add the vegetables on top of the chicken.

Make the broth by mixing the better than bullion pastes with the hot, almost boiling water. Once it is made pour it in the slow cooker.

Sprinkle the spices on top of the broth.

Cook on low for 8 hours

Once the 8 hours are up, pull the chicken out of the crockpot and shred it.

While the chicken is out of the crockpot blend the soup before adding the chicken back in and mixing the soup.

Enjoy!

Greek Salad

Salad
2 heads of lettuce, chopped
3 cucumbers, peeled and 2 chopped
3 bell peppers, chopped
2 packages of feta, (original and garlic work best)
1 package of fresco queso, chopped
1/2 package sliced ham, chopped
Kalamata olives

Dressing
1 lemon
1/4-1/2 cup of olive oil
1/4 cup kalamata olive brine
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper

Mix all of the salad ingredients in a large bowl.

In a two-cup mixing cup mix the ingredients for the dressing. You'll only want the juice from the lemon.

Pour the dressing over the salad and mix.

Taste the salad and adjust the seasoning until it tastes right.

Pasta Salad

3 boxes pasta
3-4 bell peppers
2 cucumbers
1/2 jar artichoke
1/2 package sliced ham
1 package fresco queso
Shredded carrots
Some of the artichoke brine
Garlic salt
Regular Salt
Pepper
Creamy Italian Salad Dressing

Cook pasta according to directions on the box

Chop all the vegetables, cheese, and ham while the pasta is cooking and cooling

Once the pasta is cooled add all of the chopped ingredients

Add the liquids, spices, and dressing to taste

Egg Drop Soup

Ingredients:

8 cups hot water, divided into 7 cups and 1 cup
8 teaspoons chicken better than bullion, divided the same way as the water
1/4-1/2 teaspoons grated fresh ginger
2 tablespoons soy sauce
1/4 teaspoon pepper
Mushrooms, cleaned and chopped. (I use about half a package)
2 tablespoons corn starch
6 eggs

Directions

Mix 7 teaspoons of bullion into 7 cups of hot water

Add the broth, ginger, soy sauce, pepper, and mushrooms to a large pot and bring to the boil

Stir occasionally

As the pot on the stove is coming to a boil mix the remaining bullion and hot water.

Add the corn starch to create a slurry

In a separe bowl lightly beat the eggs with a pair of chopsticks

Once the soup on the stove has come to a boil turn down the heat, to somewhere between medium and low

Add the slurry and continue to stir occasionally

Once the soup comes to a simmer add the eggs slowly, stirring with the chopsticks as you do so to create "ribbons"

Stir with the chopsticks for 2-3 minutes

Pull off the heat and serve as immediately as you can.

Udon noddles

Ingredients:

Water
1 teaspoon salt
1 packet of Udon noddles

About:
2 tablespoons soy sauce
1 1/2 teaspoons sesame oil
1 1/2 teaspoon rice vinegar
1/4-1/2 teaspoon fish oil

Directions

Fill a pot with water and sprinkle in the salt

Bring to a boil

Add the noddles

Stir, not occasionally but not continuously, find somewhere in the middle

Drain the water and transfer the noodles to a clear glass bowl

Add the liquids and mix with a pair of tongs

You might have to adjust the amount of liquids you add depending on the taste. You want a subtle flavor  that you like and no puddle of liquids at the bottom of the bowl.

Serve with the egg drop soup.

The Best Homemade Alfredo Sauce Ever

INGREDIENTS
½ cup butter
1 pint heavy whipping cream (2 cups)
4 ounces cream cheese
1 teaspoon garlic powder
1 teaspoon italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese

INSTRUCTIONS

In a medium saucepan add butter, heavy whipping cream, and cream cheese. 

Cook over medium heat and whisk until melted. 

Add the garlic powder, italian seasoning, salt and pepper. 

Continue to whisk until smooth. 

Add the grated parmesan cheese.

Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. 

Serve with a pasta.

Pasties

Makes 8

Ingredients

Remade Pie Crust. (2 boxes if you are using half a crust, 4 if using a full crust)
5 potatoes, peeled and thinly sliced
1/4 cup melted butter
1 teaspoon of minced garlic in water
2 packages of beef cubes
Sliced carrots
Dried onion - optional
Salt
Pepper
Water

Prepare your ingredients - Peel and slice potatoes before pouring the melted butter and garlic over them and mixing. Sprinkle the beef cubes in salt and pepper.

Preheat oven to 400

Roll out the crusts, cut in half if making half pasties

Make a layer of potatoes in the center of the crust

Make a layer of beef over the potatoes

Add a small handful of the carrots on top of the beef

Sprinkle the dried onion on top if using it

Fold the pie crust over and pinch/twist it to create a twist effect

Cut slits in the top, 3-4

Cook for 45 minutes

Pull out of the oven and decrease temperature to 350

Spoon a tablespoon of water into each slit

Cook for 15 more minutes

Serve

Quinoa Salad

Ingredients

2 cups quinoa
4 cups water
1 tablespoon better than bullion (chicken or beef)
1 Orange or lemon
(Pair the lemon with the beef bullion and the chicken bullion with the orange)
3 bell peppers
2 cucumbers
1/2 packet mushrooms - if we have them in the house
Shredded Carrots
Fresco Queso
1/2 packet sliced ham
Creamy Italian Dressing
Garlic Salt
Salt
Pepper

Directions

Prepare the quinoa - Rinse it off using a sieve, then toast the rinsed off quinoa in an un-greased pan

Add the quinoa, water, citrus, and bullion into a rice maker. You want to do this at least an hour before you want to start getting dinner prepared.

Chop the veggies being used, peeling if you have to.

Chop the cheese and ham

Mix everything in a large bowl. Use a bowl bigger than you think you need so you can mix without risking spilling

Pour dressing over the top and add spices. Continue to add spices and dressing until you like the taste. You might have to use a spice I did not list, depending on how the salad tastes.

Carolina Pork Sandwiches

4 c. shredded roasted pork
1 medium onion, minced
1 garlic clove, minced

Saute onion and garlic and then add shredded cooked pork.  Add 1.5-2 cups of water and cook until half of the water is gone.  Add BBQ sauce.  Cook on low heat until mixture has gone and sauce is thick.  Serve with buns and slaw.

Cole Slaw

3 c. shredded cabbage
3 T. mayo
3 T. good season's salad dressing
1 t. sugar
1-2 T. vinegar
dash of celery salt
salt & pepper if desired - wait to taste first before adding

Mix flavorings with cabbage and mix well.  Adjust to taste.

Hamburger Buns

*taken from http://www.thekitchn.com/how-to-make-your-own-hamburger-153290
*for help with shaping the buns this is the best video: https://www.youtube.com/watch?v=QZIUiQuzzg8

Homemade Hamburger Buns

Makes 8 buns

1 tablespoon active-dry yeast
1/2 cup (4 oz) warm water
1/2 cup (4 oz) milk (whole, 2%, or skim)
1 large egg
2 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon salt
3 cups (15 oz) all-purpose flour
1 tablespoon butter

In the bowl of a standing mixer (or a large bowl, if mixing by hand), stir the yeast into the warm water and let it sit until dissolved.

In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough. Knead at low speed, or by hand against the counter, for 10 minutes. The finished dough should be smooth, feel slightly tacky, and spring back when poked.

Return the dough to the mixing bowl and cover. Let the dough rise in a warm spot until doubled in bulk, about an hour.

Dust your work surface with a little flour and turn out the risen dough on top. Divide the dough into 8 pieces and shape each into a tight ball. Transfer the balls to a baking sheet and let rise until they look puffy and hamburger-sized, roughly 30-40 minutes.

Pre-heat the oven to 375°F.

Marni's chicken

Pat of butter and Olive oil in skillet. Sauté rosemary sprigs and whole cloves of garlic (to your taste), for 7-8 min on low heat. While that's going dredge in flour 4-5 boneless chicken breasts, remove herbs and garlic from pan, add 1-2 more pats of butter and sautee chicken breasts on med high heat until browned on both sides. Place in baking dish, pour brown butter sauce over chicken, add rosemary and garlic to top and cover with foil. Heat at 350-30-40 min. (You can cut it with a fork when done!)

Cafe Rio Creamy Tomatillo Ranch

1 packet Ranch dressing mix
1 c. buttermilk
1 c. mayo
⅓ c. water
2 medium-sized tomatillos
½ c. packed cilantro
2 cloves garlic
1 jalapeno, seeded
juice of ½ lime

Add all of the ingredients to the blender and puree until smooth.  Chill for at least 2 hours prior to serving.

Cafe Rio Sweet Pork Barbacoa

Step 1:
3 lbs. pork butt or shoulder
1 c. cola
⅓ c. brown sugar

Step 2:
1 garlic clove, minced
½ c. chopped onion
½ tsp. chili powder
½ c. water
1 ¼ c. cola

Step 3:
1 c. cola
1 c. dark brown sugar
½ tsp. chili powder
1 4-ounce can diced green chilies
15 ounces medium red enchilada sauce

Step 1:
Place the pork in a large ziplock bag.  Add in the brown sugar and cola.  Mix around.  Place in fridge for at least an hour and up to overnight.

Step 2:
Add the pork to your slow cooker and discard the marinade.  To the slow cooker add in garlic, onion, chili powder, water, and cola.  Put the lid on and cook on high for 4 hours (or low for 8).  Remove the pork and shred it with two forks.  Discard the juices in the slow cooker.

Step 3:
Add the cola, sugar, chili powder, chilies, and enchilada sauce to your blender and blend until smooth.  Pour into the slow cooker and add back in the shredded meat.  Cook for an additional hour on low.

Beef Stew

2 Tbsp. flour
1 lb. beef or pork stew meat, cut into 3/4" cubes
2 Tbsp. cooking oil
3 c. vegetable juice
1 c. water
1 medium onion, cut into thin wedges
1 tsp. instant beef bouillon granules
1 tsp. Worcestershire sauce
1/2 tsp. marjoram, crushed
1/2 tsp. dried oregano, crushed
1/4 tsp. pepper
1 bay leaf
2 1/2 c. cubed potatoes (about 3 mediums)
1 c. frozen green beans
1 c. frozen corn
1 c. sliced carrots (2 medium)

Place flour in a plastic bag.  Add meat cubes, a few at a time, shaking to coat.  In a large saucepan or pot, brown meat in hot oil.

Stir in vegetable juice, water, onion, bouillon granules, Worcestershire sauce, and spices.  Bring to boil then reduce heat.  Cover and simmer for 1-1.25 hours for beef (or 30 min. for pork) or until the meat is tender.

Stir in vegetables.  Bring to a boil and then reduce heat.  Cover and simmer for about 30 minutes more until the meat and veggies are tender.

Discard bay leaf.

Makes about 9 cups

Chris' Mauritanian Winning Chili

serves 6-8
(original recipe found here)

2 tsp. oil
2 onions, chopped
3 cloves garlic, minced
1 lb. lean ground beef
¾ lb. beef sirloin, cubed
1 (14 ½ oz) can diced tomatoes
1 can dark beer
1 c. strong coffee
2 (6 oz) cans tomato paste
1 can beef broth
½ c. brown sugar
3 ½ Tbsp. chili sauce
1 Tbsp. cumin
1 Tbsp. cocoa
1 tsp. oregano
1 tsp. cayenne
1 tsp. coriander
1 tsp. salt
4 (15 oz) cans kidney beans
4 chili peppers, chopped

Directions:
1.  Heat oil.
2.  Cook onions, garlic, and meat until brown.
3.  Add tomatoes, beer, coffee, tomato paste and beef broth
4.  Add spices.  Stir in 2 cans of kidney beans and peppers
5.  Reduce heat and simmer for 1 ½ hours.
6.  Add 2 remaining cans of kidney beans and simmer for another 30 minutes.


Chris' notes:

Red Lentil Soup

2 cups red lentils (rinsed)

2 onions, chopped
4 T tomato paste
2 med potatoes, sliced or shredded w/peeler
2 carrots, shredded w/peeler
1/2 cup uncooked white rice
water

Steps:

1. Bring 2 cups of red lentils to boil in water in medium pot. Boil until soft. There's usually some water still left in there. That's fine. Set aside
2. In LARGE pot, brown your chopped onions. (I use pre-chopped, frozen onions, and like to brown them very dark in a smidge of olive oil)
3. Add 4 T tomato paste to onions and cook a few minutes
4. Add 6 tall glasses of water to the paste and onions and bring to a boil.
5. Shred your potatoes and carrots w/ a potato peeler. Add to the water mixture and boil 5 min.
6. Drain your lentils
7. Add your lentils and 1/2 cup of rice to the boiling water.
8. Boil additional 15-20 min
9. Enjoy w/ generous dashes of salt and pepper and fresh lemon juice on top

This is a good weeknight dinner, b/c it's easy to keep these ingredients on hand.

Quinoa-Crusted Chicken

3/4 c. cooked quinoa
4 skinless, boneless chicken breasts (6 oz. each)
1/4 c. dijon mustard
1 Tbsp. chopped fresh thyme, plus more for serving
pepper
olive oil cooking spray

Position rack in the center of the oven; preheat to 300 F.  Spread the quinoa on a parchment-lined baking sheet; bake until lightly toasted, 25-30 minutes.  Let cool, then transfer to a bowl, breaking up any clumps.  Discard the parchment; reserve the baking sheet.

Increase the oven to 425 F.  In a large bowl, combine the chicken, mustard, and thyme; season with pepper.  Mix with a rubber spatula to coat.  Place a rack on the reserved baking sheet.  Dip the chicken in the quinoa, coating well on both sides, then place on the rack.

Spritz the chicken with cooking spray; bake until just cooked through, 15-20 minutes.  Sprinkle with thyme.

Kids' California Rolls

4 nori sheets
1/3 English cucumber, sliced into spears
3 sticks imitation crabmeat, sliced or pulled apart into thin strips
1 avocado, peeled, pitted, and sliced into 3/4-inch thick pieces
Toasted sesame seeds
1 1/2 tsp. sugar
1/4 tsp. salt
3 Tbsp. rice vinegar
1 1/2 c. sushi rice, cooked and cooled (makes about 4 cups)*
soy sauce, pickled ginger, wasabi - if desired
Bamboo sushi-rolling mat

*Consider making rice the night before as it will need at least a few hours to cool completely.

Arrange the nori, cucumber, crab strips, and avocado on a platter.  Put the sesame seeds, sugar, and salt in small bowls and fill a medium bowl with water.  Cover both sides of the rolling mat with plastic wrap.

In a small bowl, stir together the rice vinegar, sugar, and salt.  Pour the mixture over the rice and stir to coat.

Lay a sheet of nori on the mat, shiny side down.  To keep the rice from sticking to your hands, dip them in the water.  Cover the nori almost to the edges with rice.  Scatter on the sesame seeds.  Flip the nori over (the rice should stay adhered to the nori as you do this).

Arrange avocado, crab strips, and cucumber on the nori about an inch from the edge closest to you.

Roll up the ingredients by slowly folding the mat over the filling.  The in the ingredients as you work.  When you have formed a log, use the mat to press and shape it.  Use the remaining ingredients to make more rolls.

Dip a sharp knife in hot water and use it to slice each roll into 6 pieces.

Tip: First cut it in the center, then cut each half into thirds.  Serve sushi with soy sauce, pickled ginger, and/or wasabi.

Makes 4 rolls.

Pizza Dough

1 c. warm water
1 tsp. honey
2 1/4 tsp. yeast
3 c. (or more) flour
1 3/4 tsp. coarse salt
2 Tbsp. EVOO

Mix the water and honey in a liquid measuring cup until the honey dissolves.  Sprinkle with the yeast and let the mixture stand until foamy - about 5 minutes.  Meanwhile, using a food processor, pulse the flour and salt to mix.

Pour the yeast mixture and the EVOO over the flour mixture.  Process until the dough comes together in a sticky ball, about 20-30 seconds.

Turn the dough out onto a floured work surface and knead using the heal of your hand until smooth and elastic - about 5 minutes.

Oil a large bowl.  Add the dough and turn to coat.  Cover the bowl tightly with plastic wrap.  Let the dough stand in a warm, draft-free area until doubled in size - about 1 hour.

Punch the dough down.   Partition dough into 4 parts.  Shape 1 dough ball into a ball.  Place the dough ball onto a floured work surface and cup your hand lightly over it.  Rotate you hand counterclockwise letting the dough roll on the work surface.  Continue until the surface of the dough is smooth.  Repeat with the remaining wedges.

Place each dough ball in a large resealable plastic bag or plastic container with a lid.  Refrigerate for 10-48 hours (the dough will continue to rise).  Let the dough sit at room temperature for 1 hour before shaping.  (If you freeze, can be frozen for up to 2 weeks a then let it sit at room temperature for 2 hours before shaping.)

Turn out 1 dough ball onto a lightly floured work surface.  Press it out on the work surface into a 9-inch round, a long rectangle, or an oval.  Repeat with the remaining dough balls.  To make 3-4-inch mini pizzas, cut each dough ball into 4 pieces, then press or stretch into shape.

**The recipe does not tell baking temps or times**