Tuesday, May 13, 2014

Easy Stroganoff

This one comes from Mel's Kitchen Cafe, which is pretty much a hit everytime and one of my go to recipe blogs :)

Delicious Ground Beef {or Turkey} Stroganoff


1 1/2 pounds lean ground beef or turkey
1 small onion, chopped (about 1/2 cup)
1 clove garlic, finely minced
1 teaspoon salt
1/2 teaspoon pepper
8 ounces sliced white button mushrooms
4 ounces light cream cheese, cubed
2 cups low-sodium beef broth
1/2 cup lowfat milk
3 tablespoons flour
1/2 cup light sour cream
Salt and pepper to taste
Cooked egg noodles or rice for serving

In a large nonstick skillet, cook the meat, onion, garlic, salt and pepper, on medium-high heat, stirring occasionally to break up the meat into small pieces, until the meat is almost cooked through but still slightly pink, about 5 minutes. Drain excess grease. Add sliced mushrooms and cook until the mushrooms are soft and browned and the meat is cooked through, another 5 minutes or so.
Add the cubed cream cheese and let the cream cheese melt over medium heat, about 2-3 minutes, before stirring in. Mix gently until the cream cheese is incorporated throughout the meat mixture. In a large liquid measuring cup, combine the beef broth and milk. Whisk in the flour until the mixture is smooth and there are no lumps of flour remaining.
Stir the beef broth/milk mixture into the meat and cook over medium or medium-high heat, stirring occasionally. Let the mixture bubble and simmer until slightly thickened, 3-4 minutes. Stir in the sour cream and add additional salt and pepper to taste. Serve over cooked egg noodles or hot, cooked rice. Sprinkle each serving with fresh parsley, if desired.

Saturday, February 8, 2014

Mexican Chicken Corn Chowder

 This soup is a favorite at our house :)
Super Yummy!

1 C onions
1 clove garlic
3 T butter
2 Chicken Bullion cubes
1 C hot water
1/2-1 t cumin
2 C half and half
2 C Monterey Jack Cheese
1 (16oz) can corn
1 (4oz) can chopped green chilies undrained
1/2-1t hot pepper sauce
1 medium tomato chopped

Cut chicken and brown in skillet with onion and garlic in butter.  Dissolve butter in hot water in a large pot.  Add chicken and cumin.  Bring to boil.  Reduce heat, cover and simmer for 5 minutes.  Add half and half, cheese, corn, chilies and hot pepper sauce.  Cook and stir over low heat until cheese is melted.  Serve immediately.  Top with diced tomoto.  

Thursday, February 6, 2014

Leftover Hambone Soup

photo credit 

I made this last night, it was really good and even better the next day.  All of my kids ate it as well.  I added a little bit of oregano and basil as well :)

Recipe found here

Leftover Hambone Soup


1 leftover ham bone
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
1 russet potato, peeled and diced
1 cup canned white kidney beans, drained and rinsed
3/4 cup frozen corn kernels
3/4 teaspoon thyme
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups leftover diced ham

Place leftover ham bone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-7 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; remove and discard ham bone.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and potato. Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes. Stir in ham stock, beans, corn, thyme and bay leaves; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes.
Serve immediately.