Basic Wedding Soup!

If I did everything old school I'd make this soup using a fresh pot of homemade chicken soup Homemade Chicken Soup! or at least have several quarts in my freezer but I'm starting to give in and buy chicken broth. It's so darn easy to use.  Yikes I can't believe I actually said that! but it's true.  I know it's summer and most don't associate a nice cup or bowl of soup with this time of the year but I was really in the mood for some wedding soup and made this easy version to share.

First to start off I was making meatballs so I left about 1/2 lb. or less of my seasoned ground meat mixture aside knowing I was going to make some mini meatballs for the soup. You can easily mix some ground meat with some Italian cheese, salt and pepper and break off small pieces to add to soup.  You don't have to make a specific meatball recipe for this soup.  Ground beef, salt and pepper and cheese, that's it!

Easy soup recipe

 

1 to 2- 48 oz. cartons Chicken Broth (I love Swanson)
1/2 lb. approx. mini meatballs
1 carrot thinly sliced or grated
1/4 onion chopped or grated
1/2 pkg frozen chopped spinach (fresh chopped would be nice but I didn't have any so I cut the package in half and used frozen).  
1/2 uncooked rice
grated Pecorino Romano cheese

Saute carrots, celery, chopped spinach and onions in a little olive oil. After they are slightly sauteed add chicken broth, meatballs and rice.  Bring to a slight boil and turn heat down and Simmer for about 15 to 20  minutes.  Note:    Mini meatballs will cook quickly and will be done when rice is. Add some grated cheese to top!   Delicious and so easy to make.

Happy Cooking from my kitchen to yours,

New wording. 9/8/18
8/20/14
10/19/17

Roasted Cauliflower chowder

Delicious and so yummy Cauliflower Chowder!

Perfect for the cooler weather that will be here sooner than later.  Enjoy!

1 medium head of cauliflower broken in small pieces
1 clove garlic cut in quarters
Olive oil
Salt
Pepper
1/2 cup chopped carrots
1/2 cup chopped onions
1/2 cup celery
1/4 tsp. Dried thyme
1/4 cup all purpose flour
32 oz. vegetable or chicken broth
1 cup milk
1/2 cup shredded cheddar cheese
chopped chives optional

Spread cauliflower and garlic on a cookie sheet. Drizzle olive oil salt and pepper over it.  Bake in oven at 400 degrees approximately 25 minutes.  Set aside > I broke my cauliflower up in small pieces after it was roasted.

In a Dutch oven place 2 T butter.  When butter has melted add celery,onions and carrots. Sauté slowly about 10 minutes.  Add roasted cauliflower and stir.  Add flour and stir until flour covers vegetables.  The vegetables will absorb the flour.  Add broth and cook several minutes on low.  Add cheese and milk
 and cook until cheese melts. Serve immediately.  Garnish with chopped chives if you desire. Enjoy!  Delish!!

Traditional Stuffed Peppers, crockpot friendly

Stuffed peppers are an all time favorite recipe in our house. I've made stuffed pepper soup and I also stuffed peppers with an Italian bread stuffing. Anyway you look at it peppers are the way to go if you like a hearty meal.

Today I decided to make my basic recipe using basic ingredients.  I have learned a long time ago you don't have to add a million(exaggerating)ingredients to give your dish a great flavor.  Good ingredients make a good meal....

Here's my traditional stuffed pepper recipe.  It makes two huge peppers or 4 small peppers.

1 lb. 80% beef ground
1 tsp. salt
1 egg
1/2 tsp pepper
1 small onion chopped
1/2 to 3/4 cup cooked rice
2 cups Tomato sauce(Your favorite jar sauce works)

Mix all ingredients except sauce together with hands.  Easier to do than with a spoon.  You want all ingredients to work together so the meat is easy to spoon into the pepper and also make the meatballs.

This time I made one huge pepper and sliced it horizontally and made medium size meatballs with the remainder of stuffing. So good!

I made this recipe in the crockpot.  Place sauce then peppers, then meatballs around the pepper and then added the remainder of sauce.  I cooked on high 3 hours or low 5 to 6  hours.

Serve with fresh bread or maybe some mashed potatoes.  Yummy!

Steakhouse Potato Salad! Need I say more~~~~~

Re post 👍. 6-30-17

Another new cold salad recipe!  Yummy!  Great anytime!  A cookout favorite.

This is a wonderful recipe.  I couldn't stop eating it!  It's a little different option to regular potato salad and it would go well with steak, grilled chicken or ribs.  Yum YUM!  Enjoy!!

Happy Cooking!
As always,

M.J.

3 lb. small red potatoes cut into 1 inch cubes

1/2 cup water

1/2 cup mayo with olive oil reduced fat mayonnaise or Miracle whip dressing( I used Miracle Whip Light)

1/4 cup classic Ranch dressing

6 slices bacon, cooked and crumbled( I used real bacon bits)

1 cup shredded cheddar cheese

4 green onions sliced thin

Place potatoes in microwaveable dish

Add water; cover with lid and microwave on high 12 to 15 minutes or just until potatoes are tender; drain .  Place in large bowl and cool in refrigerator until completely cooled.

Mix dressings.  Add to potatoes with remaining ingredients; mix lightly.

Adapted from Kraft recipes.

Breaded Pork Chops

My mom always cooked pork chops in a frying pan on top of the stove and they were super tender. My memories are very vivid of her standing by our stove while they were cooking.  She did cook them on low and covered.  I think the steam of the heat helped her get the result she had hoped for. Always perfect!

She used bone in type but today I am using boneless which are pretty thick.  We'll see my results.

3 bone in or boneless pork chops(bone in might cook quicker)
1cup regular or seasoned bread crumbs
1egg beaten well plus 1 T water.
Salt
Pepper
paprika
2 to 3 T olive oil or vegetable oil

Place egg, salt, pepper and water in a large bowl.  Whisk until blended.  On a large plate or waxed paper place bread crumbs.  I use regular type bread crumbs because mom always used them.  Dip each pork chop into egg mixture on both sides and then into bread crumbs making sure to coat evenly.  Set aside.

In a large frying pan place a few tablespoons oil on medium to low heat. Once oil is warmed placed seasoned and breaded pork chops.  Brown on each side.  Once browned  lower heat and add about 2 to 4 T of water and cover pork chops with aluminum foil.

Check after a few minutes and if water has evaporated add a little more. Cook on low until pork chops are tender.

 Note:  if you notice pork chops are sticking to pan you must add more water and continue to cover.  Try not to disturb the pork chops or breading may loosen.  Allow to cook on low until tender. Time depends on thickness of pork chops.

My results....Tender, but it took more time to cook than I would have liked.  To speed it up I think when I use a thicker pork chop  I might choose baking them after browning them.  350 degrees covered for 30 minutes is my guess!

Enjoy with a side of your choice.  Happy Cooking!