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Archive for the ‘soups & salads’ Category

BBQ Chopped Salad

6 cups romaine lettuce

1/3 cup corn

1/3 cup black beans (drained & rinsed)

2 Tbsp chopped cilantro

3/4 cup Monterey Jack cheese (shredded)

4 fl oz Ranch dressing

drizzle of BBQ sauce on top

makes 3-4 servings

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Another potato soup recipe!

This one is SO simple I’m almost embarrassed to post it.  Almost.

*In crockpot or dutch oven (I prefer the dutch oven), combine the following…

1 bag frozen, shredded hash browns

3 cans chicken broth (I use the equivalent amount of bouillon cubes & water)

1 can cream of chicken soup

1/2 – 1 chopped yellow onion

1/2 tsp garlic powder (careful here, a little goes a long way)

black pepper to taste

*Cook over low heat (or in crockpot for however long you wish).  Just before serving, add a cube of cream cheese and stir until combined.  Add a cup of shredded cheddar cheese (optional) and some crumbled bacon (not optional, all potato soup needs an excess of bacon).  Top single servings with chopped green onions, more cheese, more bacon, sour cream, whatever your taste buds are asking for!

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adapted from Pearls, Handcuffs, & Happy Hour

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This soup is absolutely de-lish!  I can’t remember where I saw it first, but I changed it up a bit, so I suppose it’s not important.  It was quick, easy, and sooooo good.  Perfect for a cold fall day!

Combine the following in a large saucepan:

  • 2 cans cream of chicken soup
  • 1 can enchilada sauce
  • 2 cups milk
  • 1 can rotel
  • 1 can chunked chicken breast, drained
  • 1-2 cups shredded cheddar cheese

Heat over medium heat until heated through.  Serve with crushed tortilla chips (or if you have tortilla strips, even better!).

The rotel will make it a little spicy, so if you’re not down with a spicy dish (my kids don’t do spicy), omit, or add some sour cream after serving.


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loaded baked potato soup

l_R130519

midwestliving.com

Ingredients

  • 2 6- to 8-oz. baking potatoes (such as russet or Yukon gold)
  • 3 Tbsp. butter
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 3 Tbsp. all-purpose flour
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 4 cups half-and-half
  • 1-1/4 cups shredded cheddar cheese
  • 1 cup chicken broth
  • 8 slices bacon, crisp-cooked, drained and crumbled
  • 2 Tbsp. thinly sliced green onion
  • 1/4 cup dairy sour cream

Directions

1. Scrub potatoes and pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool.  Chop potatoes; set aside.

2. In a heavy large saucepan or Dutch oven, melt butter over medium heat. Add onion and celery. Cook and stir about 5 minutes or until crisp-tender. Stir in flour, salt, and pepper. Add half-and-half. Cook and stir for 5 to 6 minutes or until thickened and bubbly. Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts. Slightly mash potatoes with the back of a spoon or a potato masher.

3. For the topping, reserve 2 tablespoons of the bacon. Stir the remaining bacon and 1 tablespoon of the green onion into soup. Heat through.

4. To serve, top each serving with reserved bacon, remaining cheese, green onions, and sour cream.

Makes 6 servings (about 1 cup each).

 

adapted slightly from midwestliving.com


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from Midwest Living

Ingredients

  • 1 large onion, chopped (1 cup)
  • 1 cup thinly sliced celery
  • 2 cloves garlic, minced
  • 1 tablespoon cooking oil
  • 1-1/2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
  • 2 14-ounce cans chicken broth
  • 1 32-ounce package frozen diced hash-brown potatoes
  • 1 2.64-ounce package country gravy mix
  • 2 cups milk
  • 1 8-ounce package process cheese spread, cut into chunks
  • 1 16-ounce jar chunky salsa
  • 1 4-ounce can diced green chili peppers
  • Corn chips

Directions

1. In a 6-quart Dutch oven, cook and stir onion, celery, and garlic in hot oil over medium heat for 5 minutes or until onion is tender. Add chicken, broth, and potatoes. Bring to boiling; reduce heat. Simmer, covered, for 15 to 18 minutes or until chicken is done and potatoes are tender, stirring occasionally.

2. Meanwhile, in a medium bowl, dissolve gravy mix in milk. Stir milk mixture into soup mixture. Stir in cheese, salsa and green chilies; reduce heat to low. Cook and stir until cheese is melted. Serve with corn chips. Makes 16 servings.

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This is just too cute to not do at least a couple times this summer!  My kids LOVE fruit salad, and doing a bowl of melon balls is a fun presentation that really gets them excited!

IMG_0001

Reprinted with permission from Sandra Lee Semi-Homemade magazine and Hoffman Media, LLC.
For more information, go to www.semihomemademag.com

Cut favorite melons in half (removing any/all seeds).  Using a melon baller, scoop out the fruit into balls.  Arrange in a clear bowl for a fun presentation!

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I’ll be honest – I’ve never made homemade clam chowder.  But I have had this and it’s delicous!

1 cup water

1 – 8oz can minced clams, undrained

1 chicken bouillon cube

2 cups potatoes, diced

2 cups carrots, peeled & thinly sliced

1 1/2 cups minced onions

1 Tbsp chopped parsley

1 (10 3/4 oz) can cream of celery soup

2 cups milk

2 1/2 tsp seasoning salt (like Johnny’s or Lawry’s)

8 oz shredded monterrey jack cheese

*Pour water plus juice from drained clams into saucepan.  Add potatoes, carrots, bouillon cube, onions, and parsley.  Simmer until verggies are tender.  Add cream of celery, clams, milk, cheese, seasoning salt.  Mix thoroughly.  Heat gently.

*Makes 7 cups

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from Sharon’s Kitchen

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