CREAMY TORTELLINI SOUP (SLOW-COOKER RECIPE)

 

INGREDIENTS

• 1 pound ground Italian sausage , browned*

• 1 onion chopped

• 2 tsp garlic powder

• 2 cans diced tomatoes

• 1 tablespoon Italian seasoning

• 2 cans cream of chicken soup

• 4 cups water

• 1 8 oz pkg cream cheese cut into cubes

• 12 ounce package three cheese tortellini (refrigerated*)

• 3-4  cups fresh baby spinach

• 1 cup cream

• 1/4 cup parmesan cheese (optional)

INSTRUCTIONS

1. Brown sausage and onion until no pink remains. Drain fat.

2. Place next 6 ingredients in a 6-qt slow cooker.

3. Cook 4 hours on high. 

4. Stir soup until sauce is smooth.

5. Add tortellini and cook 1 hour (watch pasta to see if it is done earlier).

6. Add spinach and cook 10 minutes until wilted.

7. Add cream and stir through.

8. Serve with crusty bread and top with parmesan.

*To use  frozen tortellini - add 10 minutes to time.

Easy Skillet Beef Stroganoff

Stroganoff - one of the most popular comfort foods, is so simple to prepare that no packaged ‘cheats’ are needed.  Here is a simple, fool-proof recipe you can have on the table in under 30 minutes.

INGREDIENTS

 

• 1 lb lean ground beef
• 1 can cream of mushroom soup
• 1 tablespoon Worcestershire sauce
• 3 teaspoons minced garlic
• 1 tablespoon diced freeze-dried onion
•  1 teaspoon dried thyme
• 1 tablespoon beef bouillon
• 1 pkg frozen peas
• 1/4 cup regular  sour cream
• 3 tablespoons cream
• 1 tablespoon regular or coarse-grain Dijon-style mustard
• Fresh cracked black pepper (to taste)

 

INSTRUCTIONS

 

1. In a stock pot, boil water for noodles, then cook according to directions. Hold aside
2. Heat large skillet over medium heat until hot. Add Ground Beef, Worcestershire sauce, garlic, mustard, and thyme; cook until browned. Pour off any grease, as necessary.
3. Add cream of mushroom soup and bouillon and cook until bubbly.
4. Add peas.  Mix sour cream and cream until smooth, then add to meat mixture. Gently combine.
5. Add noodles and stir thoroughly.
6. Serve. 

 

 

 

Sugared Pork Butt Roast - for Pulled Pork

 

INGREDIENTS:

1 Boston Butt Pork Roast  

1-2  cups dark brown sugar (depends on size of roast)

1/8 cup sea salt

INSTRUCTIONS:

1. Mix salt and sugar - combining well, in a small bowl.

2. Open roast - pat dry.

3. Spread sugar mixture onto roast on all sides.

4. Wrap tightly in foil - 2 layers.

5. Place alone in slow cooker on high for 8 - 9 hours.

6. Remove from cooker - open carefully - hot steam.

7. Shred pork; serve as desired.

This can be used for burritos, carnitas, stuffed bakers, pulled pork sandwiches or any other way you can think of.  It's amazing, never dry - and completely simple and hands off.

SALMON AND CORN CHOWDER

This thick and hearty chowder is great any time of the year - but we especially love it in the Fall and Winter as it's warming and filling.  It also warms up well the next day - and the flavors are even richer.  If desired, (and hungry) serve in fresh bread bowls.

INGREDIENTS

1 lb Diced potatoes

3 Chopped celery stalks

1/2 Diced Bell pepper (any color, though red is pretty in the bowl)

1 Diced small onion

1 Tsp garlic granules (or 1 minced clove)

2 Chicken bullion cubes

4 Cups water

1 Tsp dill weed

10-12 Oz frozen corn (or 3 ears of fresh corn kernels cut off cob)

3 6-Oz cans boneless, skinless wild red salmon  

1/2 Tsp salt

2 Tbs butter

2Tbs flour

1 Cup cream

2 Cups half and half

INSTRUCTIONS

1. Spray 4.5 - 6 Quart slow-cooker with olive oil.

2. Add first 8 ingredients to slow-cooker.  Cook on high 4 hours.

3. Add next two ingredients to slow-cooker.

4. While salmon and corn are coming up to temp, in a small sauce pan on the stovetop, melt butter and salt.  Add flour while whisking butter and flour to combine.  Slowly add cream, mixing constantly so it doesn't burn or seize. When thickened, add half and half slowly so the béchamel stays thickened.

5. Add béchamel to slow-cooker and let combine and thicken the chowder.

6. Top with fresh cracked black pepper.  Serve with oyster crackers or fresh bread.  Optional - sprinkle with crisp bacon bits.

NOTE:  I make this chowder with canned salmon.  You can certainly use fresh - the canned boneless, skinless, wild-caught red salmon is consistently good throughout the year (I buy Honey Boy brand)  - and if I am buying quality fresh salmon, I'd rather broil, smoke, or pan sear it than use in chowder.  But, you can do whatever makes you happiest.

CHEESY POTATO CASSEROLE - (AKA - "Holiday Potatoes")

 

These are a HUGE hit at any dinner - and especially yummy in the colder weather.  Hope you like them!

INGREDIENTS:

• 1 cup chopped onion
• 1 small can chopped green chilies (optional)
• 1 bag frozen potatoes O’Brien with onions and peppers (like Or-Ida)
• 1 can cream of chicken soup
• 1 8 oz sour cream
• 2 cups shredded sharp cheddar (white or yellow or a blend)
• 1 stick butter
• 1 tsp. salt
• 2 tsp pepper

INSTRUCTIONS:

1. Spray a 2-quart baking dish with non-stick spray. 

2.  Melt butter.  Mix soup, butter and sour cream in a bowl.

3. Blend onion, chilies, potatoes, cheese in large bowl.

4. Mix all ingredients together in the pan.

5. Bake at 350° for 1 hour uncovered.

SALISBURY MEATBALLS (Slow-cooker Recipe)

 

Not going to lie - this recipe rocks.  Traditional Salisbury Steak taste - in meatballs.  Heaven.

INGREDIENTS:

FOR MEATBALLS:

(If you have small frozen meatballs, use them if desired)

• 1 1/4 lbs ground beef

• ¼ cup breadcrumbs 

• 1 tbsp tomato ketchup

• 1 tsp Worcestershire sauce

• ½ tsp salt

• 1 tsp grounded black pepper

• 1 garlic, grated

• ½ onion, grated

• 2 tbsp olive oil

FOR GRAVY:

• 2 tbsp butter

• 2 tbsp plain flour 

• 1 large onion, sliced

• 1 garlic clove, grated

• 2 cups beef stock

• 1 tbsp tomato ketchup

• 1 tbsp bbq sauce

• 1 tsp smoked paprika

• ½ tsp freshly cracked black pepper

INSTRUCTIONS:

MEATBALLS:

1. Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well. Shape into 1-inch meatballs.

2. Add the olive oil to a large skillet and heat over medium to high heat. Add meatballs and cook the meatballs on all sides, add more oil if needed. Remove meatballs from skillet and set aside. 

NOTE:  this recipe can be frozen and stored until needed also.

SLOW COOKER:

1. In a 4+ Qt Slow cooker -  add gravy ingredients.  Gently add meatballs to the slow cooker.  Cook on low setting for 4-6 hours.  

2. Check sauce thickness.  To thicken, make a slurry of hot water and corn starch.  Gently stir into slow cooker and let thicken for 20 minutes.

3. Serve over mashed potatoes, noodles or rice.

ITALIAN ANISE CHRISTMAS COOKIES

These are family favorites!  We love them any time of the year - but especially at Christmas!

(NOTE: - These can also be made into sliced cookies - like a biscotti.) 

COOKIE INGREDIENTS

1/2 cup butter, softened
1/2 cup granulated sugar
3 large eggs
2 teaspoons anise extract (almond, vanilla or lemon can also be used!)
2 1/2 - 3 cups all-purpose flour
1 tablespoon baking powder
2-3 tablespoons milk 

ICING INGREDIENTS

2 cups confectioners' sugar
3-4 tablespoons milk
1/8 teaspoon anise extract (optional)
food coloring (optional)
sprinkles of your choice(optional) 

INSTRUCTIONS

1. Preheat your oven to 350 degrees. Prepare your cookie sheets or pans by covering them with parchment paper.

2. To prepare these Italian Christmas cookies, get a large bowl and combine the butter and sugar together until the mixture is light and fluffy, which should take anywhere between 3 and 5 minutes. Crack in each egg, making sure to mix well after each one. Add your choice of extract.

3. Now combine the flour and baking powder, sifting it together so that there are no chunks of baking powder together. Take about a third of these dry ingredients and add them to the wet ones, using a hand or stand mixer to combine them. Then add about a tablespoon of milk. Repeat this process by adding another third of the flour mixture to your batter, and then another spoon of milk. The last batch of flour should be added very slowly, mixing in between so that you can determine how much flour is enough.

(NOTE:  You want the batter to be very easy to mold, but not sticking to your hands. The dough should not be stiff! If you add too much flour, try adding a few more drops of milk until the batter is easy to manage.)

4. Using a tablespoon, drop balls of the batter onto the baking sheets, leaving space for them to bake and puff up in the oven. Stick your pan in the oven and bake for about 10 minutes or until they puff up and the bottoms begin to turn a light golden brown.

5. While the cookies are baking, mix together the confectioners’ sugar, milk and extract of your choice.  After the cookies have mostly cooled, hold each one upside down and dip into your frosting glaze. flip it over and let it rest on a flat surface covered with wax paper, then sprinkle them, or else the frosting will harden and sprinkles will no longer stick. 

(NOTE: If your frosting begins to harden before you are done dipping just microwave it for about 10 seconds to let melt again!)