Thursday, January 21, 2021
Pumpkin Alfredo
Saturday, January 16, 2021
Broccoli Salad
1 can water chestnuts, drained, chopped smaller
1 lb. bacon, cooked & crumbled
1 1/2 cups sunflower seeds (salted or unsalted)
1 c. Miracle whip
1/2 c. sugar
2 Tbs. vinegar
Optional: 2 tsp. hot sesame oil for an "Asian" taste.
Reese's Peanut Butter Bars
Sunday, January 10, 2021
Instant Pot Stock
Pour 8 cups of cool water over the contents, lock lid in place, close the steam valve, and cook for 30 minutes. Once finished, allow steam to dissipate naturally for about 15 minutes, then open lid. Pour stock through a fine mesh strainer, keep in air-tight container and refrigerate until cool.
The BEST Creamy Chicken Soup
3-4 med carrots, peeled and diced
3 stalks celery, diced
1/2 c onion, diced
3-4 small golden potatoes, diced
4 c chicken broth
1 Tbs chicken bouillon
3 bay leaves
1 Tbs dried parsley
1/2 Tbs herbs de provence
1 tsp turmeric
1/2 tsp garlic powder
1/2 tsp coarsely ground black pepper
3.5 c half-and-half
3-4 c cooked, chopped chicken
Shredded Parmesan cheese for garnish
6 Tbs flour
3 Tbs butter
3 Tbs olive oil
In a 4-quart pot, heat the olive oil over medium heat. Add the carrots, celery, and onion and saute for a few minutes, then pour in broth, potatoes, bouillon, and all spices. Stir to combine.
Bring to a simmer and cook, uncovered for 12-15 minutes, until vegetables are tender.
Make the roux by melting butter with olive oil, then adding flour and whisking until you have a smooth paste. Remove from heat.
Add half-and-half to the soup and heat through. Add roux and cook, stirring or whisking constantly over medium heat until the soup thickens and gently simmers, 5-7 minutes.
Stir in the chicken and season to taste (I added 1 tsp salt and some freshly ground pepper) and heat through.
Remove bay leaves and serve with a sprinkle of cheese.
From Mel's Kitchen Cafe