Tag Archives: onion

Slow Cooker Chicken Enchilada Soup

12 Aug

I already have a few versions of this soup posted here on my blog, but today I did it in the slow cooker, and I wanted to write it down to save for the future. This is one of my all-time favorite soups!

Slow Cooker Chicken Enchilada Soup

Slow Cooker Enchilada Soup

What you need:

1 pound boneless, skinless chicken breasts
1 onion (red, yellow, or green), diced
4 cloves garlic
4 cups chicken broth
1 15-oz can black beans, rinsed and drained
1 14.75-oz can whole corn kernels, drained
1 10-oz can Ro-Tel (or 1 can diced tomatoes and 1 small can diced green chiles)
1 8-oz can tomato sauce
1 tablespoon chopped fresh cilantro
2 Tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1 teaspoon salt
1/2 cup olive oil
1/2 cup masa harina (This is corn flour. You can use corn meal, but it will may have a grittier texture)
2 cups milk or chicken broth
1 cup shredded Mexican blend cheese

How to make it:

Place chicken in a slow cooker. Add diced onion, garlic, chicken broth, black beans, corn, Ro-Tel, and tomato sauce. Sprinkle in chili powder, cumin, oregano, and salt. Cover with lid and cook on low heat for 6-8 hours, or high 3-4 hours.

Meanwhile, heat olive oil over medium heat and stir in the masa harina (mixture will be thick). Slowly pour in milk. Cook, stirring constantly, until mixture is very thick and it reaches a gentle boil. Pour mixture into slow cooker and whisk until smooth.

Shred chicken and stir in shredded cheese. Season soup with salt and pepper to taste, if needed. Allow to cook about 10 minutes until all ingredients are heated through. Garnish with cilantro, lime wedges, shredded cheese, sour cream, or tortilla strips as desired.

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Cheesy Sausage, Onion, and Pepper Breakfast Casserole

29 Jun

It has been a while since I’ve made a breakfast casserole. I’ve had the breakfast sausage for a while in the freezer, and while at the grocery store, my girls picked out red, orange, yellow, and green bell peppers. Along with an onion, milk, eggs, and Bisquick, I knew it would make a delicious breakfast casserole! Plus, it was really pretty too, very colorful!

Prepping the breakfast casserole

One great thing about a casserole like this, you can make it up ahead of time and keep it in the refrigerator for up to 12 hours before baking it. So, you can make this the night before, wake up, take it out of the refrigerator, preheat your oven, and then bake it.

Also, if you are hesitant about bell peppers, substitute in other vegetables that you like! I would do this again with broccoli or spinach and mushrooms, maybe even spinach, mushrooms, and tomatoes. Or, change out the sausage for bacon or ham. Whatever you would eat in an omelet or you like with your eggs, try in this casserole!

Cheesy Sausage, Onion, and Pepper Breakfast Casserole

Cheesy Sausage, Onion, and Pepper Breakfast Casserole

What you need:

1 pound breakfast sausage (if there are casings, remove them)
1 small red onion, diced
2 bell peppers, diced (I used 1/2 red, 1/2 orange, 1/2 yellow, and 1/2 green)
2 cups Mexican blend shredded cheese
1 1/4 cups baking mix, such as Bisquick
1 cup milk
9 eggs
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper

How to make it:

Preheat oven to 350 F. Spray a 9 x 13 casserole dish with olive oil or non-stick cooking spray.

In a large skillet, break up and brown the breakfast sausage. Add in diced onion and bell pepper. Cook until onions and peppers have softened. Drain the excess grease from the pan, and pour the sausage, onions, and peppers into the casserole dish. Spread the 2 cups of shredded cheese on top.

Meanwhile, in a medium bowl, whisk together the baking mix, milk, eggs, paprika, salt and pepper. Pour evenly into the casserole dish.

Bake in the preheated oven for 30-35 minutes, or until golden brown on top and a knife comes out clean from the center.

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Sophia’s Ground Beef and Rice Soup

28 Jun

I have been making different combinations with ground beef lately, but my youngest really wanted a soup with ground beef and rice. I will admit, I was a little stumped at first with how to proceed, so I asked some friends and got some great ideas. In the end, what she really wanted was a soup similar to Chicken & Rice Soup, so that’s the route I went. It turned out really good, and she was happy to eat it!

Sophia's Ground Beef and Rice Soup

Sophia’s Ground Beef and Rice Soup

What you need:

1 pound 93/7 lean ground beef
1 small red onion, diced
1 medium carrot, diced
1 stalk celery, diced
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
6 cups beef broth
2 cups cooked rice

How to make it:

In a large pot, brown ground beef over medium heat. Add onion, carrot, and celery, and cook for a few minutes until vegetables have softened. Add Worcestershire sauce, garlic salt, thyme, and marjoram; mix in well. Cook for a few more minutes.

Pour in the beef broth. Bring to a boil, then reduce heat to low to simmer for 15-20 minutes. Stir in cooked rice. Cook for another 5-10 minutes, making sure the vegetables have softened.

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Katie’s Pasta Salad

23 Jun

We first made this for a potluck we attended a while back Katie came up with the things she would like to have in a pasta salad, and we worked up the recipe together. She also helped put it all together. We recently made it again for another potluck, and I realized that I never shared her recipe.

It’s simple and quick to make, but sure tastes good!

Katie's Pasta Salad

Katie’s Pasta Salad

What you need:

1 red pepper, diced
1 green pepper, diced
1 red onion, diced
1 package turkey pepperoni, cut into 4ths (or regular if that is what you prefer)
1 can sliced black olives
1 box pasta of your choice (We used Barilla Gluten Free Penne)
1 16 oz bottle Italian dressing

How to make it:

Cook pasta according to package directions. Drain and run under cold water.

Mix all ingredients well in a large bowl. Cover and chill in the refrigerator for at least 30 minutes before serving.

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Jollof Rice

25 Apr

I wish I had thought to take a picture of this, but maybe next time I make it. For our American Heritage Girls troop, we have been working on a World Heritage badge, and we talked about countries in western Africa. I found this recipe, and decided to make it to bring to share with my unit (Tenderhearts, ages 6-9). I turned back the heat somewhat, but this still turned out fairly spicy. Some loved it, some took one bite and were done. My family ate the leftovers, and they all really enjoyed it, so I’m sure I will be making it again soon. I’m sharing how I made it so I remember and also to share with the parents of the girls who requested that I give their moms the recipe!

Jollof Rice

What you need:

1/4 cup olive oil
1 cup diced chicken breast, cooked or uncooked (optional) (I omitted)
1 small onion, diced
1 stalk of celery, diced
1 carrot, diced
2-3 cloves minced garlic or 1 teaspoon
1 Tablespoon ground paprika
1-2 Tablespoons ground cayenne pepper (I used 1 Tbsp)
1/2 teaspoon ground ginger
1 6oz can tomato paste
1 15oz can diced tomatoes, run through food processor for a few pulses
1/4 teaspoon curry powder (optional) (I omitted)
1 teaspoon dried thyme
1 bay leaf
1 10-12 oz package frozen peas
2 cups long grain rice
3 cups chicken stock

How to make it:

Add oil to a large stock pot. Next, add the diced chicken breast, onion, celery, carrot, garlic, paprika, cayenne pepper, ginger, and salt. Stir continuously, and cook until chicken is no longer pink inside and vegetables have softened.

Add the tomato paste, diced tomatoes, curry powder (if using), thyme, and bay leaf. Cook another 3-5 minutes. Add frozen peas and rice. Pour in the chicken stock, bring to a boil. Cover and reduce heat to low. Cook for 30-35 minutes, or until liquid is absorbed and rice is soft.

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Slow Cooker Turkey and Wild Rice Soup

8 Apr

This past weekend, we had a turkey breast for our Easter lunch. We had some of the meat left, and I decided to make broth with the bones. Knowing that Chicken, Spinach, and Wild Rice Soup is always a hit in our house, I figured that a version with turkey would be good as well. Since this week is busy for us, I wanted to try this out in the slow cooker since I would time to work on it in the morning, but not in the evening at dinner time. It was so easy to throw it all together and just let it sit and cook all day. Although, I ended up picking a day I was actually home all day, so I had to smell it cooking!

This could be done with cooked chicken and chicken broth if you don’t have turkey. You could also use 4 uncooked boneless, skinless chicken breasts. They will cook as the rest of the soup cooks, and then you would shred the chicken when you add the milk and flour.

Turkey and Wild Rice SoupSlow Cooker Turkey and Wild Rice Soup

What you need:

1 small onion, diced
2 carrots, chopped into thin rounds
2 stalks celery, diced
1 cup sliced mushrooms
2 cups cooked turkey or chicken, chopped
2 cloves garlic, minced
1 1/2 teaspoons poultry seasoning blend OR 1 teaspoon dried thyme and 1/4 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup uncooked wild rice
8 cups turkey or chicken broth
1 cup milk
2 Tablespoons flour or cornstarch

How to make it:

Add all ingredients except milk and flour to a large slow cooker. Cover and cook on low heat for 6 hours or high heat for 3 hours.

Whisk together the milk and flour in a small bowl. Pour into slow cooker. Cover and cook for another 30 minutes until soup is thickened.

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Ground Beef Gravy

3 Mar

I know, this doesn’t look very appetizing, but honestly, we really like it! It’s very simple to put together, and takes about 30 minutes to prep and cook to have a meal. Can’t beat that! I’ve served it over rice or mashed potatoes, and either way it’s great. Tonight, we added asparagus, thanks to a recent sale.

Ground Beef Gravy

Hamburger Gravy

What you need:

1 lb ground beef
1 small onion, diced
1 8 oz package mushrooms, diced
1/4 cup flour
1 tablespoon beef flavored instant bouillon
1 1/2 teaspoons Worcestershire sauce
2 1/2 cups milk

How to make it:

Brown ground beef in a large skillet over medium-high heat. Add onions and mushrooms, and cook until onions are translucent. Stir in the flour, bouillon, and Worcestershire sauce. Gradually add milk, stirring constantly, to prevent lumps. Cook, while continuing to stir, until it boils and thickens, about 5 minutes.

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Chicken & Spinach Tortellini Soup

2 Mar

We have had a lot of  Chicken & Wild Rice Soup lately, which we love. I recently got a coupon from Safeway for a free bag of refrigerated tortellini, so I figured that I could do a similar soup with the tortellini instead of rice. It turned out really well, and while I don’t get tortellini often, it’s a recipe to keep on hand in case I do.

Chicken & Spinach Tortellini Soup

Chicken & Spinach Tortellini Soup

What you need:

2 tablespoons butter
2 medium carrots, diced
2 stalks celery, diced
1 small onion, diced
2 cloves garlic, minced
1 teaspoon seasoning blend, like Tastefully Simple Rustic Herb blend or Mrs. Dash
1 8 oz package mushrooms, sliced
6 cups chicken broth
1 12 oz package refrigerated tortellini
2 cups cooked chicken
2 cups fresh spinach, chopped

How to make it:

Melt butter in a large pot over medium heat. Add carrots, celery, onion, and garlic. Cook until tender.

Add mushrooms and seasoning blend. Cook a few minutes.

Pour in chicken broth and bring to a boil.

Add chicken and tortellini. Cook for about 10 minutes, or until pasta is cooked.

Add spinach, and cook until it is wilted.

Garnish with fresh grated Parmesan cheese, if desired.

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Meatball Soup

16 Feb

Unfortunately, I didn’t get a chance to take a picture of this soup, but there is a good reason – it got eaten too quickly! This is an easy soup to put together, and ready in about a 1/2 hour.

Meatball Soup

What you need:

2 tablespoons olive oil
1 small onion, diced
2 medium carrots, sliced into rounds
2 stalks of celery, diced
6 cups beef broth
1 14-oz can diced tomatoes, undrained (or, if you are like me and are out of canned tomatoes, use 1 8-oz can of tomato sauce and 1/2 lb diced fresh tomatoes)
1 15-oz package frozen fully cooked meatballs
1 cup uncooked pasta, such as rotini, penne, small shells, or small elbows
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh parsley

How to make it:

Heat olive oil in a large pot over medium-high heat. Add onion, carrots, and celery, and cook until softened. Pour in the beef broth and diced tomatoes. Bring to a boil for about 5 minutes. Add meatballs and boil another 10 minutes. Stir in uncooked pasta, garlic salt, and ground black pepper, and cook for 6 minutes. Reduce heat to medium and cook another 10 minutes, or until pasta is tender. Stir in parsley. Serve hot. Makes 4 servings.

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Potato Soup

2 Dec

This past weekend, we visited our favorite German restaurant, Angelika’s German Imports Market & Deli. My younger daughter had potato soup with her sandwich, which was so good. She wanted more of it, so I tried to come up with something close. It tasted similar, but not quite as good as Angelika’s did. I also added in cabbage to ours, since I had some that needed to be used and felt it would fit in well. I would probably add some bacon or ham next time, but as is, it was very good.

Note: This picture shows it a little thicker than it originally was because it is the leftover soup. I forgot to snap a picture the night we had it!

Potato Soup

Potato Soup

How to make it:

2 tablespoons olive oil
1 large carrot, peeled and diced
1 large stalk celery, diced
1 large onion, diced
3 cups shredded cabbage
1/2 bunch parsley, chopped
1/2 teaspoon marjoram
1-1/2 pounds potatoes, peeled and diced
1/4 cup all-purpose flour
6 cups beef broth
Salt and pepper

Directions:
Heat olive oil in a large stock pot over medium-high heat. Add carrots, celery, onions, cabbage, parsley and marjoram. Cook until transparent. Stir in potatoes.

In a small bowl, whisk flour into 1 cup of the beef broth. Pour into pot. Add remaining beef broth, bring to a boil. Reduce heat to medium-low and simmer for 30 to 40 minutes. Season to taste with salt and pepper.

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