Broccoli cheddar soup recipe

 

Broccoli cheddar soup recipe

Ingredients:

1 large head of broccoli, chopped into florets

1 small onion, diced

2 cloves of garlic, minced

4 cups of chicken broth or vegetable broth

2 cups of shredded cheddar cheese

1 cup of heavy cream

2 tablespoons of butter

Salt and pepper to taste

Instructions:

Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.

Add the broccoli and broth to the pot and bring to a boil. Reduce the heat to a simmer and let the soup cook for about 10 minutes, or until the broccoli is tender.

Using an immersion blender or a blender, puree the soup until smooth.

Stir in the heavy cream and cheddar cheese until the cheese is melted.

Season with salt and pepper to taste.

Serve the soup hot, garnished with additional cheddar cheese if desired.

Enjoy!

Crock Pot Lemon Garlic Butter Chicken

 

Crock Pot Lemon Garlic Butter Chicken

INGREDIENTS LIST FOR THE CROCK POT LEMON GARLIC BUTTER CHICKEN

Making this ASAP 

6-8 boneless chicken thighs, skinless or with skin

Salt and pepper, to taste

1 tablespoon garlic powder

1 tablespoon onion powder

1/2 teaspoon crushed red chili pepper flakes, or Cayenne (optional)

1/2 teaspoon paprika

4 garlic cloves, sliced or minced

1 teaspoon Italian seasoning

1/2 stick butter, diced

Zest of half a lemon

Juice of one lemon

1/3 cup chicken stock 

Chopped fresh parsley and lemon slices, for garnish

DIRECTIONS

1. To make this crockpot chicken recipe: Place chicken thighs at the bottom of your slow cooker. Combine 1/3 cup chicken stock, lemon juice, and zest, and pour over chicken thighs. In a small bowl, combine Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes, salt, and pepper. Sprinkle the spice mix over the chicken thighs. Top with fresh minced garlic and diced butter.

2. Cover the crockpot and cook for 3-4 hours on HIGH or 6-8 hours on LOW.

3. Garnish your crockpot chicken dinner with chopped parsley and garnish with lemon slices. Serve hot with cauliflower rice, spiralized zucchini noodles, rice, pasta or quinoa.

Beef Stew Recipe

 

                         Beef Stew Recipe

Ingredients:

2 lbs Stew Beef (cut in cubes)

2 tsp Olive Oil

2 Cups Water

1 Tbs Worcestershire Sauce

1 tsp garlic powder or 1 fresh clove garlic minced

2 Bay leaves

1 medium onion chopped

1 tsp salt

1 tsp raw sugar

½ tsp ground black pepper

½ tsp smoked paprika

½ tsp tumeric

½ tsp onion powder

⅛ tsp ground cloves

4 large carrots quartered and cut into small pie shaped pieces

3 celery stalks halved and cut into small pieces

2 Tbs corn starch

¼ cup water

1 packet of Hidden Valley Ranch dressing mix

Directions:

Brown meat in the olive oil in a skillet on the stove top over medium high heat for 2-3 minutes. Place into crock pot.

Add the 2 cups of water water and all ingredients to the crock pot. Cook in crock pot on low for 8 hours or on high for 4 hours.

45 minutes before serving, in a small bowl mix ¼ cup of cold water and 2 tbs of corn starch together and mix until corn starch is dissolved. Once dissolved, add to the crock pot. Add the packet of Hidden Valley Ranch dressing mix as well.

Some tender BBQ ribs

 

Some tender BBQ ribs

Ingredients:

Ribs:

* 3 pounds baby back ribs 2 slabs

* 2 onions sliced

* 4 cloves garlic sliced

Rib rub (optional):

* 1 tablespoon paprika

* 1 tablespoon brown sugar

* ¾ teaspoon garlic powder

* ¾ teaspoon onion powder

* ½ teaspoon black pepper

* ½ teaspoon lemon pepper

* ½ teaspoon salt or to taste

Bbq sauce:

* ½ cup BBQ Sauce

* ½ cup chili sauce or additional BBQ sauce

* ¼ cup ketchup

Instructions:

* Preheat the oven to 275°F. Mix together Rib Rub ingredients if using.

* Remove the white membrane from the back side of the ribs (the side with less meat). It should pull off easily. Pat the ribs dry and check for little bone shards or pieces.

* Season the ribs with salt and pepper or sprinkle generously with the rub and massage it into the ribs.

* Place ribs on a foil-lined tray, the meaty side down, and cover with sliced onion and garlic.

* Cover & seal with another piece of foil.

* Bake ribs for 2 hours. Carefully open the corner of the sealed foil and pull a small piece of meat off to ensure the ribs are tender. If not, bake another 20-30 minutes and check again.

* Meanwhile, combine BBQ Rib Sauce ingredients together.

* Remove ribs and discard juices, onions & garlic. Brush ribs with olive oil and brush generously with BBQ sauce.

* Grill or broil over medium high heat 5-10 minutes or until

make her a loaf

 

Ingredients:

CAKE

1 pkg. white cake mix (2 layer)

1 tsp ground cinnamon

1 c sour cream

3 eggs

1/4 c water

1 (21oz) can apple pie filling

GLAZE

1 c confectioners’ sugar

1-1 1/2 Tbsp. milk

Instructions:

Combine the first 5 ingredients in a large bowl with a mixer until smooth. Pour the dough into a greased 9 x 13 inch baking dish.

Spoon the apple pie filling on top of the dough, covering the entire surface. Bake at 350F for 40 minutes.

Make the glaze with milk and confectioners’ sugar and sprinkle over the cooled cake.

Enjoy!

Cabbage Soup

 

                                     Cabbage Soup

Ingredients:

3 tablespoons olive oil

1/2 a medium yellow onion, finely chopped

2 garlic cloves, minced

8 cups of low-sodium chicken broth (you can also use vegetable broth)

1 teaspoon kosher salt

1/2 teaspoon dried thyme

1/2 teaspoon black pepper (adjust to your liking)

1/2 of a cabbage, chopped into roughly 1 1/2" pieces

4 carrots, peeled and diced

2 celery stalks, thinly sliced

One 14.5-ounce can of stewed tomatoes

Instructions:

In a sizable pot, warm the olive oil over a medium flame. Stir in the onions and garlic and sauté until the onions turn translucent, typically taking around 3-5 minutes.

Introduce the chicken broth, season with salt and pepper, then toss in the cabbage, carrots, celery, and stewed tomatoes. Allow the mixture to simmer gently for about 30 minutes.

Nutritional Details:

Servings: Makes 8 bowls.

Per Serving: 130 calories, 13g carbohydrates, 6g protein, 6g fat, 1g saturated fat, 514mg sodium, 539mg potassium, 3g fiber, 5g sugar. As for vitamins and minerals: Vitamin A is at 105.7%, Vitamin C at 33.6%, Calcium at 6.7%, and Iron at 9.1%.

Grilled Lamb & Almonds Shrimp Roast Potato & Creole

 

Grilled Lamb & Almonds Shrimp Roast Potato & Creole

Ingredients:

4 Andouille sausages, chop

1 pound (455 g) shrimp, peeled and deveined

4 red potatoes, cut to quarters

2 pieces of corn, quarters

2 tsp olive oil, divided

1 tsp butter, cubed

4 cloves minced garlic

Cajun seasoning mix

2 tsp garlic powder

2 and a half teaspoons paprika

1 tsp dried oregano

1 tsp onion powder

1 tsp dried thyme

1 teaspoon red pepper flakes

1 tsp cayenne pepper

2 teaspoons salt

1 teaspoon pepper

my choice

Chopped fresh parsley

lemon wedge for garnish

Prepare:

Preheat oven to 375°F (190°C).

In bowl, combine the ingredients for Cajun seasoning mix and stir to combined.

See also Fried pork chops

In baking dish, mix potatoes, corn, 2 garlic cloves, 1 tsp oil, and 1/2 tsp Cajun seasoning mixture.

Mix until vegetables are equally covered with the spice mixture. Put butter on top.

Baking for 25 minutes.

In bowl, combine sausage, shrimp, garlic, oil, and ½ tablespoon of allspice mix. Save the remaining season mix for future recipes.

Mix well.

Adding sausage also shrimp in same baking dish as the corn and potatoes.

Bake for other 15 minutes.

Put freshly parsley on top. Serving with lemon slices & beer!

Enjoy !!!