Pioneer Woman's Crockpot Beef Stew

I was really in the mood for beef stew one day and I didn't have a go-to recipe for one, so, of course, I head for Pinterest.  I had a couple of pounds of cut up stew meat all ready to go and I wanted to eat stew right then and not wait for a crockpot to cook all day.  Too bad you just can't make beef stew that fast, so I just used my dutch oven instead of a crockpot so I could get it a little bit faster and it turned out great.  I think I have found my go to for beef stew. The only difference in the way I made it on the stove and the one made in a crockpot is that I put the meat in my pot with a little oil, the onions, and then the garlic and a couple of tablespoons of the "Better than beef" bullion and let it simmer till the meat was tender. Then I added the veggies and cooked till they were tender and finished the stew the same as the recipe says.

2 lb. beef stew meat cut into chunks

4 med. potatoes, peeled and cut into small chunks

4 carrots, peeled and cut into small chunks

3 celery stalks, cut up

sliced mushrooms (optional)

1 onion, chopped

3 cloves minced garlic

3 c. beef broth

1/4 c. tomato paste

2 Tblsp. Worcestershire sauce

1 tsp. dried thyme

1 tsp. paprika

Salt and pepper to taste

2 Tblsp. olive oil (for browning the meat)

2 Tblsp. cornstarch + 2 Tblsp. cold water (option, for thickening...can also add more if you like)

Pat meat dry and add to a large skillet or dutch oven (if doing it on the stove). Add oil to the pot and heat. When it's hot add the meat and sear on all sides.  Once it's seared remove and add to the crockpot. If cooking in the dutch oven, brown with the onion and garlic and then add the Better than Bullion and let simmer with the lid on for about an hour or  so till the meat is tender.

For the crockpot: Add the chopped onions, garlic, potatoes, carrots, and celery into the crockpot over the beef.  

In a medium bowl whisk together the beef broth, tomato paste, Worcestershire sauce. thyme, paprika, and salt and pepper.  Pour this mixture evenly over the meat and vegetables in the crockpot or dutch oven and give it a gentle stir.

Cover the crockpot and cook on low for 8-10 hours or high for 4-6 hours until the beef is fork tender and the vegetables are soft.  The longer it cooks the deeper the flavors. For the dutch oven, follow the same instructions except not as long.  After the vegetables are added it will only take about an hour or less - just test for the veggies to be tender.

If you prefer a thicker stew, mix 2 Tblsp. of cornstarch with 2 Tblsp. cold water in a small bowl. About 30 minutes before serving, stir the mixture into the crockpot or dutch oven and continue cooking until it thickens to your liking.

Instapot Italian Chicken Soup

I'm always looking for pressure cooker recipes cause I love them.  This was a pinterest find.  It's super easy and so, so yummy.  Another soup I could just keep eating bowl after bowl. I am still fine tuning it...I think the next time I will cook it for 12 minutes then add the carrots and the orzo, then finish it off with 12 minutes more.  I used a large can of San Marzano tomatoes the last time because I forgot to buy fresh, and it turned out great except it was red.  If you use fresh tomatoes, it turns out with a clearer broth like chicken noodle soup.  Either way is delish.  I also added 1/2 can drained peas and also through in a diced, peeled sweet potato when I cooked it...which I might throw in at the same time as the carrots next time.

3 lb. whole chicken (I just cut a 6 lb. in half)
4 large tomatoes - I used Roma and seeded them
3 celery stalks roughly chopped
4 large carrots peeled and halved
1 large onion roughly chopped
4 garlic cloves halved
6 black peppercorns
1 bay leaf
8 c. water
4 tsp. salt
3/4 c. orzo pasta or risoni
small bunch parsley finely chopped
small bunch basil finely chopped
lemon juice to taste
grated parmesan
salt and pepper to season

Place the chicken in the pressure cooker.
Roughly chop one tomato and finely dice the rest.
Add the roughly chopped tomato, celery, carrots, onion, garlic cloves peppercorns and bay leaf in the pressure cooker.
Slowly pour in the water, taking care not to go above the maximum line indicated in the inside of the pot.  Stir in the salt.
Make sure the steam valve is in the 'sealing' position.  Cook for 25 minutes on high pressure.
At this point you can let the pressure release naturally or if you are in a hurry,  leave it for 15 minutes then release manually.  Since this has a lot of liquid, there will also be a lot of steam released.
Open the pressure cooker and use a large slotted spoon to transfer the chicken onto a platter.  Be careful as it will be falling off the bone.
Strain the broth from the pot into a large bowl then return to the pressure cooker.
Pick out the carrots, dice them and add them to the pot.  Discard the other vegetables.
Once the chicken is cool enough to handle, discard the skin and shred the meat.  Add the meat to the pressure cooker.
Stir in the diced tomatoes, a quarter of the chopped herbs and the pasta (although, this is best cooked separately and then added to the soup so it doesn't get too mushy).
Make sure the valve is set to sealing again.  Cover an cook for 4 minutes on high pressure.
Manually release the pressure.
Taste the soup for seasoning and add the lemon juice and remaining herbs.
Serve garnished with croutons with a little sprinkling on Parmesan, if you like.

Mexican Chicken Soup - Instapot

I'm on a super search for Instapot recipes for a class I'm teaching in Relief Society (see my Pork Carnitas for a better explanation). I finally found a Mexican Chicken Soup that rivals Rubios (which was my favorite).  I could eat bowls upon bowls of this.  It might be my new favorite or at least in my top 3 favorite soups.
Top this with fresh cilantro, sliced avocado, tortilla strips and cheese (optional)
Serves:6

1 lb. (2 large breasts) chicken breasts
2 celery stalks, chopped
1 onion, chopped
1 jalapeno, diced (I didn't add this)
2 Tbls. olive oil
4 garlic cloves, crushed
14 oz. can Rotel (I used mild)
6 c. chicken broth
1 tsp. salt
1 c. cooked rice (optional, can also be added to the soup or on the bottom of the bowl before serving)
1 lime, juiced
1 tsp. cumin
1/2 bunch cilantro, chopped
1 avocado sliced
1 lime, sliced for garnish

Turn on Instant Pot saute setting.
Saute celery, onions, jalapeno, and garlic in the olive oil.  Cook until tender.
Add chicken, canned tomatoes, chicken broth, and cumin.
Cover and lock the lid.  Cook on manual High pressure for 10 minutes.  Natural release 15 minutes
     and quick release after.
Remove the chicken breasts from the soup and shred the chicken.
Return the shredded chicken.  Add lime juice and stir.  Add in fresh chopped cilantro.
Serve soup with a slice of avocado.

Lasagna Soup

I had heard of lazagna soup but thought it would be just a soupy, saucy mess. Boy was I wrong.  This soup is absolutely delish and very easy to make.  I used 1 lb. Italian sausage instead of the ground beef. This comes from cookingclassy.com 2013.

2 Tblsp. extra virgin olive oil, divided
1 lb. lean ground beef
1 large yellow onion, diced (2 cups)
3 - 5 garlic cloves, to taste, minced
4 c. low-sodium chicken broth
1 (14.5 oz.) can petite diced tomatoes
1 (14.5 oz.) can crushed tomatoes
2 1/2 Tblsp. tomato paste
1 3/4 tsp. dried basil
3/4 tsp. dried oregano
1/2 tsp. dried rosemary, crushed
1/2 tsp. fennel sees, crushed
1/2 tsp. dried thyme
1 tsp, sugar
1 1/2 Tblsp. chopped fresh parsley, plus more for garnish
Salt and freshly ground black pepper, to taste
8 lasagna noodles broken into bite size pieces (6.5 oz.)
1 1/4 c. shredded mozzarella cheese (5 oz.)
1/2 c. finely shredded parmesan cheese (2 oz.)
8 oz. ricotta cheese

Heat one Tblsp. olive oil in a large pot over medium-high heat.  Once hot, crumble beef, or sausage, into pot, season with salt and pepper to taste and cook, stirring occasionally until browned.  Drain majority of fat from beef and set aside (you can drain it all if you want it to be healthier.  I just like the little bit of flavor a small amount of the fat gives).  Heat remaining 1 Tblsp. olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes.  Add in garlic and saute 30 seconds longer.  Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil oregano, rosemary, fennel seeds, thyme, sugar, parsley, the cooked meat and season withg salt and pepper to taste.  Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasgta water before draining pasta.
Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired.  In a mixing bowl, using a fork, stir together mozzarela, parmesan an ricotta.
Ladle soup into bowls, dollop with a large scoop of the  cheese mixture and sprinkle with chopped parsley (you can help the cheese melt better by cooking in the microwave after dolloping over soup for  bit or you could put the soup in oven safe bowl, top with cheese mixture and set under broiler to melt well.  Or just stir into very hot soup and it should melt well).  

Cheesy Chicken Enchilada Soup

I have been searching for a good enchilada soup since we moved back to AZ, mainly because I had a great one at both Chili's and Zoupa and became somewhat obsessed.  So I got on Pinterest and began my search landing on this one.  It's actual name is 20 - minute cheesy...I found it did go together rather quickly, especially since I always keep 2-cup bags of cooked chicken in the freezer.  I think I might even try it with the homemade enchilada sauce she talked about.
Makes: 6-8 servings (I can only double this in my pan)

2 Tblsp. oil
1 c. diced onion
2 cloves garlic, minced
1/2 c. masa harina
4 c. or 1 (32 oz. box) chicken stock
2 c. cooked, shredded chicken
1  (16 oz. can) red enchilada sauce (Macayo is the one I like) or homemade
2 (14 oz. cans) black beans, rinsed and drained
1 (14 oz. can) diced tomatoes, with juices (she prefers fire-roasted)
1 (4 oz. can) chopped green chilies
1/2 tsp. ground cumin
8 oz. sharp cheddar cheese or pepper jack for a little more kick
1 tsp. salt, or more/less to taste
optional toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped
fresh cilantro, and/or pico de gallo

Heat the oil in a large stock over medium-high heat. Add the onion and saute for 5 minutes, or until cooked and translucent.  Add the garlic and saute for an additional minute until fragrant.  Stir in the masa harina and cook for an additional minute.
Pour in half of the chicken stock, and stir until completely combined.  Add in the remainder of the chicken stock, and stir to combine.  Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined.  Continue stirring occasionally until the mixture reaches a simmer.  Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan.  Then stir in the cheese, one handful at a time, until combined.  Taste, and season the soup to taste with salt.
Serve the soup warm with desired toppings.

White Chicken Chili (a lighter version)

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Ingredients

• 5 c. chopped chicken
• 3 (15 oz.) cans Great Northern Beans, drained
• 1 (32 oz.) box chicken broth
• 1 (16 oz.) jar mild salsa
• 1 (8 oz.) pkg. pepper jack cheese, cubed
• 2 tsp. cumin
• Garnish with sour cream, cheese, and tortillas, if desired

Instructions

Combine all ingredients into a slow cooker and cook on high for 3-4 hours or low 6-8 hours.

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Red Beans and Rice Soup

Yes, another one from Paula.  What can I say...she and I see pretty much eye to eye on what is good.  This one is pretty darn good and fast to make and it's not too bad calorie wise.  I used turkey bacon and brown rice to make it a little better for you.

Chicken Wild Rice Soup

I found this recipe from one of my Taste of Home magazines.  I changed it a bit cause I don't like soupy soups.  I like soups with a lot of stuff in them, so if you want a thinner soup, reduced the veggies, chicken and wild rice a bit and you'll have a soup you can almost drink - not my choice of a good soup.  If you like hearty, keep it the way I've made it and you'll be most happy.

Southwestern Chicken Soup

 

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Ingredients (Serves 10-12)

• 2 tsp. oil
• 2 med. green bell peppers, diced
• 1 onion, diced
• 2 tsp. minced garlic
• rotisserie chicken (use what you like and freeze the rest)
• 2 (32 oz.) containers chicken broth
• 3 (10 oz.) cans mild tomatoes and green chilies
• 3 (16 oz.) cans pinto beans, rinsed and drained
• 2 (7 oz.) can corn with green and red bell peppers
• 3 cups cooked brown or white rice
• 1 pkg. taco seasoning mix
• 2 tsp. cumin
• I like a little salt to taste

Toppings:

• shredded Cheddar cheese, sour cream, chopped green onions, tortilla strips

Instructions

In a stockpot, heat vegetable oil over medium-high heat. Add bell peppers, onion, and garlic and cook for 10 min. till onions are translucent. Add taco seasonings and cut up chicken. Stir in broth and the remaining ingredients. Top with toppings.

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Cheesy Cauliflower Soup

Another one from the Taste of Home.  They're on a roll lately.  Me, Mom, and Beth have all given this one two thumbs up.  It's super easy, has lots of veggies, (ok, it does have half & half and cheese ... but it could be worse) a good meatless meal.  Pair it with a good bread or homemade biscuits and voila, you've got dinner.  I made mine quickly on the stove, but it is a good crockpot recipe too.

Super-Duper Chili

Ok, I got this from the Taste of Home and it is very unusual but believe it or not, it was yummy.
I don't think it's as good as my regular, but some people think is, so you'll have to decide.  It certainly has more fat and calories, but it might be considered more kid-friendly.  It's a creamy version of chili, and it's SUPER easy.

White Bean Kielbasa Soup

I pulled this out of a Better Homes and garden magazine.  It makes a real hearty, good-for-you soups. Genevieve says this is one of her favorite soups.
Serves about 10-12

Southwestern Chicken-Veggie Soup (Paula Deen)

This is a great all in one meal.  Lots of veggies without a really vegetably taste. (serves 8-10)

Chili Beans

This is my award winning (church chili cookoffs) recipe. It's quick and easy.
Serves: 6

Taco Soup

(This is very yummy and came from Aunt Midge. It's very quick and easy.)
Serves: 6

My Chicken Noodle Soup

I made this up using a rotisserie chicken. It's very quick and easy.
Serves: 10-12

Chili-Lime Southwest Wraps

(Paula Deen) 14 servings

1/2 c. Mayonnaise
1 Tblsp. lime juice
1 tsp. chili powder
3 c. shredded cooked chicken
1 (10 oz.) can diced tomatoes and green chilies
1 (15.25-oz.) can black beans, rinsed and drained
1 (15.25-oz.) can whole-kernel corn, rinsed and drained
1/2 c. chopped cilantro
7 (10-inch) flour tortillas
Raffia, optional

In a large bowl, combine mayonnaise, lime juice, and chili powder. Stir in chicken, tomatoes and green chilies, beans, corn and cilantro. Spoon mixture into each tortilla. Roll up tortillas, and cut in half. Secure with raffia, if desired.

White Chili with a kick,

(Paula Deen)
I thought this was a yummy super fast soup.
Serves 9

1 large onion, chopped
6 Tblsp. butter
2 Tblsp. flour
2 c. chicken broth
3/4 c. half-and-half
1 rotisserie chicken, cut up
2 cans (15 oz. each) white beans, rinsed and drained
1 can (11 oz.) white corn, drained
2 cans (4 oz. ea.) chopped green chilies
2 tsp. cumin
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. white pepper
1/4 to 1/2 tsp. hot pepper sauce
1-1/2 c. (6 oz.) shredded pepper Jack cheese
Salsa and chopped green onions, optional

In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir for 3 minutes or until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the chicken, beans, corn, chilies, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted.
Garnish each serving with salsa and green onions if desired.

Potato Soup

(I made this up but I think it's pretty good)
serves 8


10 potatoes, diced
2 onions, chopped
1 c. diced carrots
1 stick butter
1/2 c. flour
1 c. chicken broth
4 c. or so of milk
2 c. sharp cheddar cheese
1 tsp. dill
1/4 tsp. pepper


Saute onions, carrots, bacon, in butter till tender. Add flour, salt, pepper, dill and cook for a few minutes. Slowly add broth and cheese.
Meanwhile, in another pot boil potatoes in water. When done (don't overcook) pour off most of the water. Add the cheese sauce and milk. Add more milk if it's too thick.

Broccoli Cheese Soup

(Paula Deen) 4 (1-cup) servings


1/4 c. butter
1 c. chopped onion
1/2 tsp. minced garlic
3 Tblsp. flour
2 1/2 c. chicken broth
2 c. half-and-half
2 c. fresh or 1 (14oz.) pkg. frozen broccoli florets
1 c. matchstick or diced carrots
1 tsp. salt
1/4 tsp. ground white pepper
1/8 tsp. dried thyme
2 c. shredded Cheddar cheese (I like xtra sharp)
Garnish: fresh thyme


In a large Dutch oven, melt butter over medium heat. Add onion, and cook for 5 min. Add garlic, and cook for 3 min. Add flour, and cook for 2 min., stirring constantly. Whisk in chicken broth and half-and-half, whisking constantly. Stir in broccoli, carrots, salt, white pepper, and thyme. Bring to a boil; reduce heat, and simmer uncovered for 20 min. Add cheese, stirring until smooth. Garnish with fresh thyme, if desired.
(I like to puree it slightly so it's not so chunky)