Corned Beef and Cabbage

 

We never tried corned beef growing up but I make this every year (except this year because I was horribly ill). It's so good and my boys love it extra when served with Irish soda bread. I got this from Laura Tabul, who so generously shared this recipe with the world. Enjoy!

Corned Beef and Cabbage

1 3-lb corned beef brisket with spice packet*

10 small red or yellow potatoes, scrubbed clean

5 medium carrots, peeled

1 large cabbage head, washed

1. Place corned beef in stock pot and cover with water. Add spice packet, cover with lid, and bring to a boil. Reduce heat and simmer until corned beef is about fork-tender, about 2 hours. 

2. While beef is simmering, cut potatoes in half. Cut peeled carrots into 3-inch pieces. Cut cabbage into small wedges. 

4. When corned beef has cooked 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook 15 minutes more.

5. Remove meat and let rest for 15 minutes. Leave broth and vegetables in stock pan. Slice meat across the grain. Serve with vegetable and broth.

* Cook time for fork-tender corned beef is 45-50 minutes per pound, so adjust accordingly by adding more or less time in step 1. (This is where those math skills come into play.)

Candied Yams

 

These were a popular Thanksgiving favorite growing up and continue to be in my home. My kids LOVE them, even my guy with texture issues. They're practically a dessert! You can adjust the brown sugar and butter to make them a little healthier. Serves 8.

Candied Yams

4-5 large yams
salt and pepper, to taste
1/2 c butter
3/4-1 c packed brown sugar
bag of marshmallows, large or small

1. Place yams in large steamer (or boil them if you must). Steam about 30 minutes, or until knife enters the largest yam easily. OR steam them in pressure cooker for 10 minutes. Let cool and peel. 

2. Preheat oven to 350 degrees. Chop yams into bite-sized pieces and place in 9x13 baking dish. Sprinkle yams generously with salt and pepper. 

2. Cut butter into small pieces (1/2 Tbsp. or so) and place evenly over yams. Crumble brown sugar evenly over top of yams. Top with marshmallows. Bake in preheated oven for 30 minutes, or until marshmallows are melted and start to turn golden brown. 

Slow Cooker OR Instant Pot Zuppa Toscana

I've heard about this soup for years, people ranting and raving about how good it is. It's a soup! How good can it be?
SO good! Serve with bread for dipping. Yum, yum, yum. I got the slow cooker version from Heather Stalzer and, since I hadn't started it soon enough, I varied it for the Instant Pot (my new...glorious...wonderful...love-of-my-kitchen Instant Pot). Serves 6.

Slow Cooker OR Instant Pot Zuppa Toscana

1 lb pork sausage
1 large onion, chopped
2 Tbsp minced garlic, about 4 cloves
4 large potatoes, washed and chopped
1/2 tsp salt
1/4 tsp ground black pepper
1 pinch red pepper flakes, according to taste
32-oz chicken broth, or 4 c water with 4 tsp chicken boullion
1 c heavy whipping cream*
1 bunch kale, washed, stems removed and leaves torn into bite-sized pieces**, or fresh spinach***
1/2 c shredded Parmesan cheese, optional

Slow Cooker:
1. Heat large skillet over medium-high heat. Cook and break apart sausage until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Turn off burner. Drain any remaining grease.
2. Place potatoes in slow cooker. Add cooked sausage mixture, salt, pepper, and red pepper flakes. Pour chicken broth on top and add up to 2 cups water just to completely cover potatoes. Stir soup gently. 

3. Cover and cook on low until potatoes are fork-tender, 5 to 6 hours. Stir in heavy cream and chopped kale** or spinach***. Cook on High until flavors are incorporated, about 30 minutes. Garnish with Parmesan cheese.

Instant Pot:
1. Press 'Saute’  and add sausage; stir and break apart until browned and crumbled, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain any remaining grease. Press 'Cancel'.
2. Place in potatoes, salt, pepper, and red pepper flakes. Pour chicken broth on top and add up to 2 cups water, just until potatoes are covered. Stir soup gently. Lock on the lid and press 'Pressure Cook' for 10 minutes. Once it's finished, quick release the pressure (see manual).
3. Stir in heavy cream and chopped kale*. Lock on the lid and press saute until 'More' is lit. Let cook 5 minutes and quick release. Garnish with Parmesan cheese.

* If I forget heavy cream, while the soup is cooking in step 2, I make a roux: melt 3 Tbsp butter in small saucepan over medium-low heat. Whisk in 3 Tbsp flour. Slowly pour 3/4 c milk, whisking as you pour, so lumps won't form. Keep whisking until it begins to thicken. Turn burner off and wait for step 2 to be complete. Use in place of whipping cream in step 3.

**If using curly leaf kale, add 30-60 minutes, until soft, before serving as it tends to be chewier and needs longer to cook.
***If using spinach leaves, wait to add just before serving.

Creamy Turkey Soup

This was the best way to use leftover turkey! I make a clear broth soup that's similar to this, but this is so delish. My husband and boys RAVED about it and ate until they were stuffed. Thank you, RedVinoGirl!

Creamy Turkey Soup

1 turkey carcass, plus extra meat scraps
2 bay leaves
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
4 garlic cloves, minced
1/2 c butter
1 c flour
2 c half-and-half cream, or whole milk
2 tsp salt
1 tsp chicken bouillon
3/4 tsp ground black pepper
2 potatoes, peeled and diced OR 1 c rice, uncooked

1. Place turkey carcass in large soup pot and cover with water. Add 2 bay leaves and bring to a boil. Reduce heat, cover and simmer 1 hour.
2. Remove carcass and let cool. Set aside 3 quarts of the broth (12 cups). Remove turkey from bones and cut into bite-sized pieces. Add extra meat scraps to pile; set aside.
3. In soup pot, melt butter. Saute onions, carrots, garlic and celery until tender, about 4 minutes. reduce heat; stir in flour until blended. Gradually add 1 quart of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Add cream, salt, bouillon, pepper, potatoes or rice, remaining broth and reserved turkey pieces. Reduce heat; cover and simmer 30-35 minutes or until rice is tender (if using).

Sweet Potato Fries

I was skeptical about SWEET POTATO fries but these were so good! I didn't have the patience to wait for them to crisp up but they were still delicious soft. And supposedly sweet potatoes are healthy so double bonus! Add any seasoning you want. If you want some spice I'd recommend a dash of cayenne pepper. This is nice and flexible for your individual needs and taste preferences. Serves 4.

Sweet Potato Fries

4 medium sized (smooth-skinned) sweet potatoes
1 1/2 Tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp paprika

1. Preheat oven to 425 degrees. Lightly oil large cookie sheet or jelly roll pan; set aside. Peel sweet potatoes, if desired, and cut into equal fry-size slices (you know, long, rectangular shapes like the picture above).
2. Add potato pieces to bowl or Ziplock bag. Add oil and stir or shake to coat. Add salt, pepper, garlic powder and paprika; mix to coat.
3. Place in single layer on prepared baking sheet without overcrowding. Bake 15 minutes in preheated oven. Flip fries with a spatula and bake another 10 to 15 minutes more, or until fries have turned from glossy to matte skin (if you want them a little crispy).

Funeral Potatoes aka Cheesy Potato Casserole

This has always been one of my favorite dishes growing up. We usually had it with steak or ham, steamed veggies and salad. mmmm....Funny it's taken me this long to figure out how to replicate Mom's recipe. It's a comfort meal side dish, often served at funerals (hence its name) but you don't have to wait for someone to die before you make it. You can put the casserole together early, cover and refrigerate, and add 10 to 15 min to bake time. You could add diced ham or chopped chicken to make it a full, heartier meal. Makes 10 servings.

Funeral Potatoes aka Cheesy Potato Casserole

1 2-lb bag frozen shredded potatoes
3 Tbsp butter, melted
2 c sour cream
1 can cream of chicken soup
1/2 tsp salt
1 tsp onion powder
2 c shredded cheese
2 c Corn Flakes cereal, crushed
2 Tbsp butter, melted

1. Preheat oven to 350 degrees. Lightly grease 9x13" baking dish; set aside.
2. In medium bowl, mix melted butter, sour cream, cream of chicken soup, salt, onion powder and shredded cheese until well combined. Stir in frozen potatoes until well mixed. Spread mixture on bottom of prepared 9x13 pan.
3. Mix crushed Corn Flakes and melted butter. Spread evenly over top of casserole. Bake, uncovered, 40 to 50 minutes, or until potatoes in center of casserole are cooked through.

SLOW COOKER

Follow recipe, except replace 9x13" dish with slow cooker pot. Place large paper towel under the lid of the slow cooker, cover and cook on HIGH heat for 4 hours.

Beef Samosas

This is a beef and potato mixture with distinct Indian flavor rolled up and fried in a crispy outer shell. My kids got stuck on the Indian seasonings but loved the fried exterior. My husband wanted to marry them. If you like Indian food, you'll love these! You can make the filling ahead and fry right before serving. Serves 6 to 8.

Beef Samosas

2 large potatoes, peeled and chopped
1 c frozen peas
2 Tbsp olive oil
1/2 tsp cumin seeds, or 1/4 tsp cumin powder
1 bay leaf, crushed
1 large onion, diced
1 lb ground beef
4 cloves garlic, minced
1 Tbsp minced fresh ginger root
1/2 tsp ground black pepper
1 1/2 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp chili powder
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
2 Tbsp fresh cilantro, chopped
1 green chili pepper, seeded and diced
oil for frying
8-oz phyllo dough, defrosted

1. Bring medium saucepan of lightly salted water to boil. Stir in potatoes and peas. Cook until potatoes are fork tender, about 15 minutes. Drain, mash together and set aside.
2. Heat oil in large saucepan over medium-high heat. Brown cumin seeds or powder and crumbled bay leaf. Stir in onions and ground beef. Cook until beef is evenly browned and onions are soft, about 5 minutes. Mix in garlic, ginger, black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the potato mixture. Remove from heat and stir in cilantro and chili peppers; set aside.
3. Heat oil in large, heave saucepan over medium-high heat. If phyllo sheets are large, fold into fourths. Place 1 to 2 Tbsp mixture into each phyllo sheet, long and skinny and roll up.
4. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

Roasted Potato Wedges

I used to love these growing up. We'd always dip them in catsup, just like french fries. Now I like to dip them in Ranch dressing. It's naughty, I know. Don't dip them at all if you don't want to. They are fabulous alongside any meat and are easy and quick to make. Serves 4.

Roasted Potato Wedges

4 medium potatoes of your choice*
2 Tbsp butter
1/4 tsp garlic salt
fresh ground black pepper, for sprinkling
Parmesan cheese for sprinkling, optional

1. Preheat oven to 425 degrees. Line jelly roll pan, or large cookie sheet, with foil; set aside.
2. Scrub potatoes, cutting off any nobs or yucky parts. Cut potatoes in half, then each half into four pieces, totally 8 slices from each potato. Set slices 1" apart in prepared sheet.
3. Melt butter in small bowl and mix in garlic salt, stirring with basting brush. Baste garlic butter over potatoes, brushing longways. Sprinkle generously with fresh ground black pepper. Sprinkle with Parmesan cheese, if using.
4. Bake in preheated oven. Start checking potatoes after 30 minutes. Bigger potatoes take longer. Tops should be browned and fork should enter and exit center of largest potato easily. Serve immediately.

* I prefer yellow, white, or butter potatoes because of their superior flavor and moistness.

Creamy Potato and Leek Soup

It's ridiculous how delicious this soup is! Everything melds together perfectly to make one delicious concoction. We've had some chilly Spring evenings and soup really hits the spot. You can serve with shredded cheese on top, but really I think it's perfect as it is. I included a video on how to prepare leeks if you've never done it before. Serve with crusty bread. Serves 6.

Creamy Potato and Leek Soup

9 medium potatoes, peeled and cut into 1" cubes
5 c reduced sodium chicken broth
2 sprigs of fresh thyme, optional
1/2 lb to 1 lb package bacon, cut into 1" squares
3 leeks, cut into 1/2" inch slices*
4 cloves garlic, minced
1 1/2 c milk, half-and-half or heavy cream

1. In a large soup pot, bring potatoes and chicken broth to a boil; reduce heat to medium and simmer. Add sprigs of thyme, if using.
2. Meanwhile, in large skillet cook bacon over medium-high heat until evenly browned. Remove with slotted spoon to plate covered in double paper towels. Reserve 2 to 3 Tbsp of bacon grease and drain the rest. Return to burner and add leeks and garlic to bacon grease; cook, stirring frequently, 8 to 10 minutes.
3. Stir bacon, fried leeks and milk or cream into potatoes. If potatoes are done (fork enters and exits easily), remove pan from heat, discard thyme sprigs and serve hot.

* leeks can be a little tricky, but they're so delicious--milder than green onions--and healthy. To find out how to prepare the leeks, watch this video:

Parmesan Potatoes

We were grilling salmon burgers one day and needed a side dish. It's so nice and easy to throw it on the grill with everything else OR just bake them. They are delicious with their simple, fresh flavor. The perfect compliment for any meat. I tweaked a Betty Crocker recipe. Serves 4.

Parmesan Potatoes

4 medium potatoes, washed and thinly sliced
1/2 tsp salt
1/4 c Italian style bread crumbs
2 Tbsp grated Parmesan cheese
2 Tbsp butter, melted
1 Tbsp chopped fresh basil leaves, or 1 tsp dried
black pepper, to taste

1. Preheat coal or gas grill for medium heat OR oven to 450 degrees.
2. Lie two sheets of aluminum foil on flat surface. Divide potato slices equally between the two sheets. Pour melted butter over potato slices and toss gently to coat.
3. Mix salt, bread crumbs and Parmesan Cheese in small bowl. Pour mixture evenly over potatoes and toss gently to coat. Sprinkle black pepper on top top to taste.
4. Wrap foil securely over potatoes; pierce top of foil once with a fork to vent steam.
5. Grill seam side up 4-6 inches from medium heat, rotating once OR bake in oven, for 15-23 minutes or until potatoes are tender (careful to watch them or the bottom potatoes will burn--the thinner you slice them, the quicker they cook). Unfold foil and serve.

Filipino Chicken Adobo

My husband lived in the Philippines for about 2 years and many of their dishes, but this is one that has always stood out. He said this was pretty darn close to the real thing. It was delicious! Even the little ones loved it. You can substitute balsamic vinegar for the rice vinegar; it gives the sauce more zip. Serve over hot rice--cover with the juice for super savory deliciousness! Serves 4.

Filipino Chicken Adobo

3 large potatoes, pealed and cubed
1/2 c low sodium soy sauce
1/2 c rice vinegar
1/2 c water
1 bay leaf
8-10 whole black peppercorns
2 Tbsp fresh chopped parsley, or 1 tsp dried
1/8 tsp ground cinnamon or 1 cinnamon stick, optional

1 Tbsp olive oil
5 chicken drumsticks and/or thighs
1/2 onion, chopped
1 Tbsp garlic, minced


Slow Cooker Method:
1. Add potatoes, soy sauce, vinegar, water, bay leaf, peppercorns, parsley and cinnamon (if using) to slow cooker and mix well; set aside.
2. Heat oil in large skillet over medium heat. Add chicken and onion and cook until chicken is golden brown, about 5 minutes each side. Add garlic last 30 seconds of cooking and add skillet contents to slow cooker, making sure chicken is buried in between the potatoes and will get plenty of juice. Pierce chicken pieces with fork, a couple times each.
3. Cover and cook on low 6 to 8 hours or 4 hours on high. Remove cinnamon stick, if using, before serving.

Stove Top Method:
1. Place potatoes in medium sauce pan, cover 1 to 2 inches in water, and boil until knife or fork enters center of one easily; drain and set aside.
2. Meanwhile, mix soy sauce, vinegar, water, bay leaf, peppercorns, parsley and cinnamon in small bowl; set aside.
3. Heat oil in large skillet over medium heat. Add chicken and onion and cook until chicken is golden brown, about 5 minutes each side. Add garlic last 30 seconds of cooking.
4. Pour juice mixture (step 2) over chicken and bring to a boil (keeping heat at medium). Reduce heat to medium-low and simmer 45 minutes, or until chicken is cooked through. Remove cinnamon stick, if using.

Ground Turkey and Cabbage Soup

This soup is so good! It's warm, healthy, and settled wonderfully. After eating a bowl, my body FEELS good. It's a great base soup...you can really add any vegetables you want! Serve with warm, crusty bread (I made breadsticks and they went together perfectly!), but any yeast bread would be great...or even corn bread! My whole family LOVES this and it's a perfect way to use up veggies in my refrigerator. My son even requested it for his 5th birthday dinner. :) Serves 8.

Ground Turkey and Cabbage Soup

2 Tbsp olive or avocado oil
1/2 large onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 stalks celery, chopped
4 oz mushrooms, chopped
small bell pepper, seeded and diced
any other chopped vegetable of your choice
1 lb ground turkey
8 c water*
8 chicken bouillon cubes*
1/2 head small cabbage, chopped
1 Tbsp Worcestershire sauce
1 bay leaf
1 tsp Italian seasoning
2 Tbsp flash parsley, chopped
2 sprigs fresh thyme
1 c instant barley
salt and pepper, to taste (optional)

1. Heat oil in large soup pot over medium heat; cook onion 4 minutes. Add garlic, carrots, celery, mushrooms, pepper and any other chopped vegetables, and ground turkey; cook until turkey is no longer pink, 5 to 10 minutes, stirring frequently. Add water and bouillon (or chicken stock) cabbage, Worcestershire sauce, bay leaf and Italian seasoning. Rub leaves off thyme stems into the soup and discard the stem. Bring to a boil; lower temperature and simmer 10 minutes.
3. Add barley and simmer 15 minutes more. Season with salt and pepper to taste, if desired. Remove from heat and let rest 10 minutes before serving.

* or 8 c chicken broth. I prefer to use 6 tsp Better Than Bouillon.

Mom's Potato Salad

I've always loved my mom's potato salad best. None others have compared. The problem was that she didn't use exact measurements. SO I had to guess and after a couple of trials I've got it...at least mostly. :) You can use more of any ingredient you want and dice your pickles as large or small as you want. I love dill pickles--can't stand sweet pickles--but if you want to use sweet pickles and sweet pickle juice instead, go for it. Serves 8.

Mom's Potato Salad

2 1/2 lb potatoes, 6 or 7 medium potatoes
3-4 eggs
1 c mayonnaise
1 Tbsp yellow mustard
1/4 c dill pickle juice
1/4 sweet onion
2-3 dill pickles
Salt and Pepper, to taste

1. Place whole, unpeeled potatoes in large pot and cover in water, 1" over potatoes. Bring to a boil; boil until knife inserts and exits center of largest potato easily. Strain water out and set aside to let potatoes cool.
2. Place eggs in medium sauce pan and cover with cold water, 1" over eggs. Bring to a boil; reduce heat to medium and cover, simmering 10 minutes. Remove from heat and set aside, leaving cover on. After 3-5 minutes, strain hot water and cover with cold water. Set aside to cool.
3. In large bowl, mix mayonnaise, mustard, and pickle juice. Set aside.
4. Dice onion and pickles and add to mayonnaise mixture. Peal eggs, rinse, and chop; add to mayonnaise mixture. Peal potatoes with knife. Boiled potato skin should come off easily. Chop pealed potatoes into bite-size cubes and add to mayonnaise mixture. Mix together with scooped spatula or large spoon.
5. Taste small bite, making sure you have a potato in bite. Add salt and pepper and continue to taste until reaches desired flavor. Refrigerate until ready to serve.

Irish Shepherd's Pie

It is often really convenient to open a can of soup and have a fast, easy meal. But nothing is better than making your own sauce. Mmmmmmmm...this recipe is tasty and filling. I was short on mashed potatoes and didn't have the peas. You can adjust as necessary, but it is best to use all ingredients. My husband raved over it and my 5-year old loved it. Careful with the salt when seasoning the sauce, especially if you use salt in your mashed potatoes. Serves 6 to 8.

Irish Shepherd's Pie


1 Tbsp olive oil
1 tsp black pepper
1 lb ground beef or lamb
3-4 large carrots, diced
1 large onion, diced
3 sprigs fresh thyme, diced, or 1 1/2 tsp dried thyme, diced
1/2 tsp ground black pepper
1 c frozen peas
2 Tbsp flour
1 Tbsp butter
1 c red wine or beef broth
2 Tbsp tomato paste
2 Tbsp Worcestershire sauce
1 c chicken broth
salt and pepper, to taste

about 6 c mashed potatoes, fresh or leftovers
 
1 egg, beaten
1/4 c shredded cheddar cheese
1/2 c grated Parmesan cheese, optional

1. Preheat oven to 400 degrees. Lightly grease 9x13 baking dish; set aside.
2. Heat oil in large skillet over medium heat. Add carrots and saute until start to get tender. Add onions and cook for one minute then add meat. Season with black pepper and thyme and cook until meat is browned and no longer pink. Drain fat.
3. Add butter and peas. Sprinkle with flour and stir until flour is dissolved. Add tomato paste, wine or beef broth, and Worcestershire sauce. Cook three minutes and add chicken stock. Stir until a thick gravy forms. Season to taste, keeping salt content to a minimum, especially if your mashed potatoes have salt in them. Add to prepared baking dish. Sprinkle cheddar cheese evenly over top of meat mixture.
4. Spoon mashes potatoes in baking dish, smoothing evenly over cheese and meat mixture. Brush beaten egg evenly over top of potatoes and sprinkle with Parmesan cheese if using.
5. Bake for abut 20 minutes, uncovered, or until the potato is nice and browned on top.

Slow Cooked Italian Chicken and Potatoes

This is really good! Tasty like a pasta dish, without the pasta. The cheese is scrumptious and it all blends so well. I thought I'd need to add garlic salt for flavor, but it's delicious on its own! Serve with garlic cheese swirl bread, breadsticks, pizza rolls, Italian bread, or dinner rolls. Serves 8.

Italian Chicken With Red Potatoes

26-oz of spaghetti sauce
1 1/2 c mushrooms, chopped
1 lb cubed boneless chicken breast, or pork
1 can crushed tomatoes
1 c fresh, chopped basil or 3 Tbsp dried basil
6 red potatoes, scrubbed and cut into 1" cubes
1/2 c chicken broth
1/4 c diced onion
1 c Parmesan cheese
8 oz shredded mozzarella cheese

1. Combine spaghetti sauce, mushrooms, cubed meat, crushed tomatoes, basil, potatoes, chicken broth, and onion in slow cooker; mix well.
2. Cook on low for 8 hours or on high for 4 hours.
3. Add 1/2 the mozzarella cheese and stir. Top with remaining cheese and Parmesan cheese. Serve immediately.

Vegetable Quinoa Stew

This stew has a distinct flavor because of the quinoa. It's so tasty, hearty and filling, and you can serve it with any bread. I served it on a cold evening and it hit the spot! :D I tweaked the recipe from OFKT food blog. Serves 6-8.


Vegetable Quinoa Stew (Keen-wah OR Keen-o-uh)

2 Tbsp olive oil
1 small onion, chopped
3 stalks celery, chopped
2 large carrots, peeled and sliced
1 c sweet pepper, chopped
1 zucchini, quartered and sliced
32 oz chicken broth
15 oz can tomatoes
4 small red or golden potatoes, scrubbed and cubed into 1" pieces
1 1/2 c cooked quinoa
2 chicken breasts, cooked and shredded and seasoned with salt and pepper
1 Tbsp Dijon mustard
1 Tbsp hot sauce, optional

Salt, Pepper, and garlic salt to taste
2 Tbsp fresh parsley, chopped
lemon juice, to taste

1. Heat oil in a soup pot over medium heat. Saute onion, celery, carrots, sweet pepper, and zucchini until softened, about 5 minutes.
2. Stir in chicken broth, tomatoes, and potatoes. Increase heat until broth starts to boil; reduce heat to medium and let simmer 10 minutes or until potatoes are tender (knife inserts easily).
3. Reduce heat to low and stir in quinoa, mustard, and hot sauce. Season to taste with salt, pepper, and garlic salt to your liking. Careful not to add too much salt, give it a minute to dissolve before adding more (it's easy to over-salt!). Add a squirt of lemon juice to taste; stir in fresh parsley and simmer until ready to serve.

Yummy Ham and Potato Soup

There's not much more satisfying than eating a tasty, filling dinner that is healthy and hits the spot. That's this dinner. ;) My kids hate potatoes but love this broth. It's important to get the salt and pepper right; you want plenty of it, but not too much. To err on the side of caution, add less and stir well then taste until it is to your liking. Serve with corn bread or breadsticks or any bread of your choice. And enjoy! Serves 4.

Yummy Ham and Potato Soup

3-4 medium potatoes, peeled and diced
1/2 c celery, diced
1/2 c onion, chopped
1 c cooked ham, diced
3 1/2 c water
2 Tbsp chicken bouillon granules
1/4 to 1/2 tsp salt, or to taste
1/2 tsp white or 3/4 tsp ground black pepper, or to taste
5 Tbsp butter
5 Tbsp flour
2 c milk

1. In a soup pot, combine potatoes, celery, onion, ham, and water; bring to a boil, then cook over medium heat until potatoes are cooked through, 10-15 minutes. Stir in chicken bouillon, salt and pepper.
2. In small sauce pan, melt butter over medium to medium-low heat (closer to medium). Whisk in flour and cook, whisking continuously 1 minute. Slowly stir in milk so no lumps form and stir until thickens.
3. Stir the milk mixture into the soup pot, and cook soup until heated through. Serve warm.

Slow Cooked Pork Chops & Potatoes

These pork chops fell off the bone (hence the not-so-beautiful picture) and turned out to be thinner than I thought they were, but they were SO tasty! The potatoes are a perfect compliment. I like to use leftover potatoes to make hash browns (yummy, they don't need to be seasoned, just fried in 1-2Tbsp butter) the next day. Or you could cook just the pork chops without the potatoes, if you'd like (if so, cut broth down to 2 c and garlic to 2 or 3 cloves). Serves 4.

Slow Cooked Pork Chops & Potatoes

4-5 medium potatoes, peeled and sliced into 1/2" discs
1/4 c olive oil
2 c chicken broth
4 cloves garlic, minced
1 Tbsp paprika
1 Tbsp poultry seasoning*
1 tsp dried oregano
1 tsp dried basil
4 thick cut pork chops
salt and pepper to taste.

1. Place potatoes in bottom of slow cooker. Whisk the oil, broth, garlic, paprika, seasoning, oregano, basil in a medium bowl. Pour over potatoes.
2. Cut small slits in each pork chop and place on top of potatoes. Season with salt and pepper, cover, and cook on high for 4 hours or on low for 6-8 hours.

* you can substitute poultry seasoning for 2 tsp sage and 2 tsp thyme or rosemary.

Creamy Chicken Soup

This is the warmest, yummiest, heartiest meal for any cool evening. So tasty. My hubby even praised it and he doesn't love soup! From the Food Nanny cookbook. Mmmmmm...Serve with hot rolls or crusty bread. Serves 4-6.

Creamy Chicken Soup

1 lb boneless, skinless chicken breasts
4 c chicken broth
1 small onion, diced
5 carrots, peeled and cut into thin slices
5 medium potatoes, peeled and cut into bit-size chunks
1/4 c butter
1/4 c all-purpose flour
2 c fat free evaporated milk
3/4 c frozen peas, thawed
salt and ground black pepper to taste

1. Put chicken breasts and broth in a soup pot and bring to a boil over high heat. Decrease heat, cover, and simmer until the chicken is tender, about 20 minutes (or less). Remove chicken to cool.
2. Add onion, carrots, and potatoes to the broth. Cover and return to boiling. Reduce heat and simmer 10 minutes or until vegetables are tender.
3. Meanwhile, tear the chicken into bite-size pieces.
4. In a small saucepan, melt the butter over medium to medium-low heat (closer to medium). Stir in the flour with a wooden spoon and cook for 1 minute until the mixture is smooth and bubbly. Stir in the milk and cook for 2 minutes until the mixture is smooth and slightly thickened.
5. Add the white sauce and chicken pieces to soup pot. Stir and bring to a gentle boil over medium-high heat. Immediately decrease the heat to simmer, add peas, salt and pepper to taste, and cook just until peas are heated through. Sever immediately or keep warm, but do not boil.

Pork Chop and Potato Casserole

I have a hard time knowing what to do with pork chops. This recipe is good, especially as far as casseroles go (which aren't always my favorite, though they are filling). Serves 6.

Pork Chop and Potato Casserole

1 Tbsp olive oil
6 boneless pork chops
1 (10.75 oz.) can cream of mushroom soup
1 c milk
5 - 6 potatoes of your choice, thinly sliced (1/4")
1/2 c chopped onion
1 1/2 - 2 c shredded cheese

1. Preheat oven to 400
2. Heat oil in a large skillet over medium-high heat. Place pork chops in oil and sear both sides of each chop. Lightly season with garlic salt.
3. In a medium bowl, combine mushroom soup and milk. Arrange potatoes and onions in 9x13 baking dish. Season with garlic salt.
4. Place browned chops over the potatoes and onions, then pour the soup mixture over all.
5. Cover with aluminum foil and bake for 30 minutes. Uncover, top with the cheese, and bake for 30 minutes more.