Crockpot French Onion Soup

Wanted to make something that I love, but that no one else in the family had ever had. Figured the best way to introduce a new food, is to try it at home. I love this recipe because for the most part, it is a drop and go recipe.

Ingredients:

2 T Olive Oil

3 lbs. Sweet Onion, sliced thin

1/2 Stick Butter

5 C Beef Broth

2 T Red Wine Vinegar

1/4 C Marsala Wine

6 Sprigs Fresh Thyme

2 Bay Leaves

2 T Brown Sugar

1/4 C A1 Sauce (adds a nice flavor, can omit if desired)

2 T Soy Sauce

2 T Worcestershire Sauce

1/4 C Red Wine

Salt and Black Pepper to taste

For Soup:

1 Baguette, sliced thin, well toasted (can broil slices for quick work)

Shredded Cheese (mozzarella, gruyere cheese)

Asiago or Parmesan

Directions:

-Brush crockpot with olive oil. Add in all ingredients and cook low overnight.

-Place cooked soup in oven safe soup bowls, top with slice of baguette, then heavily sprinkle with shredded cheese and asiago or parmesan.

-Broil for 1-2 minutes or until cheese is melted and toasty. If soup bowls are not broil safe, bake 450 degrees for 20 minutes, then use kitchen torch to toast top of cheese.

-Enjoy!

Chicken Pot Pie and Stuffing Casserole

My eldest came up with this recipe. He used my traditional pot pie recipe and changed it up some to use stuffing instead of a traditional pie crust. This one was really simple to make, so give this one a try.

Ingredients:

Ingredients:

3 Carrots, diced small

2 Celery Stalks, diced small

1 Onion, diced

1 Garlic Cloves, diced

2 C Cooked Chicken, cut into small bites

2 C Chicken Broth

1/3C Milk

1/3C Flour

1 tsp. Dried Thyme

1/3 C Butter

1/2 T Dried Sage

1/2 tsp. Dried Dill

2T Worcestershire Sauce

1 tsp. Dried Parsley

Salt and Pepper to taste

1 Can Cream of Chicken Soup with Herbs

Stuffing Top:

2 Boxes Stuffing Mix (we used herbed)

2 C Chicken Broth

Directions:

-In large skillet, melt butter, add Worcestershire sauce and vegetables.  Cook over medium/low heat until veggies are almost done.  Don’t over cook.

-Sprinkle flour, stir well.  Add liquid ingredients, stirring to ensure flour is dissolved.  Add herbs, chicken, salt and pepper. and can of soup.  Bring to boil, cook about 10 minutes.

-Cover and cut off burner until burner is cool.  This will allow all veggies to finish cooking and flavors to mingle.  Allow to cool a bit.

-In bowl combine stuffing ingredients, ensure all stuffing is wet, set aside.

-Spray 13X9 inch baking dish with cooking spray, add in veggie mixture. Top with stuffing

-Bake 400 degrees for 30 minutes. Remove from oven and allow to cool before serving. Enjoy!

Dill Pickle Sloppy Joe Grilled Cheese Sandwich

This is a spin on the classic sloppy joe sandwich we all grew up eating, as well as the grilled cheese sandwich. I had an abundance of pickles, so figured I would find a way to incorporate into dinner, this became the result. And let me tell you, the results are so worth it.

Ingredients:

1 lb. Ground Beef (have used chicken, turkey and deer without issue)

Loaf of Texas Toast Bread, trust me this is needed (or a thicker sliced sandwich bread of choice)

1 Onion, finely diced

1/2 C Dill Pickles, diced small (place in colander and allow to drain some before using)

American Cheese Slices (can use any, but I was going for traditional from childhood)

Sauce:

1T Worcestershire Sauce

1 tsp. Dijon Mustard

2 tsp. Yellow Mustard

2 tsp. Brown Sugar

2 T Paprika

1tsp. Chili Powder

1 tsp. Cornstarch

1 tsp. Garlic Salt

1 tsp. Pepper (or to taste)

1/2 C Ketchup

2T Chili Sauce

Directions:

-Mix all sauce ingredients together. Set aside.

-Add beef to pan, cook over medium heat, when half way cooked, drain any grease. You want to ensure that the meat is well broken up as it cooks, large pieces wont be easy to use on sandwich. Add in onion and continue to cook until meat is cooked. Drain again if needed.

-Add in sauce ingredients, stirring well, reduce heat to medium/low and allow meat mixture to simmer for 8 minutes. Remove from heat and allow to cool some before adding in pickle. Once cooled, stir in pickle.

-Butter one side of 2 slices of bread, cook over medium heat until bread is toasted. Top toasted side with cheese slice, about 1/4 C meat mixture another slice of cheese than second slice of bread toasted side down.

-Butter other side of bread, cook over heat until bread is toasted, flip sandwich and do same for other side. Sandwich is done when both sides toasted, and cheese melted.

Enjoy!

Homemade Ranch Dressing

This is my family’s favorite Ranch, so figured it was time to share it with the world.

Ingredients:

1 C Mayonnaise (do not use salad dressing, it will not work the same)

1/2 C Sour Cream

1/4 C Whole Fat Buttermilk

1 tsp. Garlic Powder

1 tsp. Onion Powder

1/2 tsp. Dried Parsley (can use more if desired)

1/4 tsp. Dried Dill

Garlic Salt and Pepper to taste

Directions:

-Whisk all ingredients together, place in airtight container in fridge. Allow to sit for at least 3 hours before serving.

-Ensure stir before serving. Enjoy!

Meat and Potato Pie

I had left over steak and eye round roast, so figured why not combine to make a recipe. Do not worry, can use uncooked beef as well to make this deliciousness.

Ingredients:

Crust:

1 1/2 Sticks Butter, cut into small pieces

1 1/2C All Purpose Flour

1/2 tsp. Salt

1 Egg Yolk

2T Dried Chives (I didn’t actually measure, I added until happy)

1 T White Wine Vinegar (white distilled vinegar will work)

1 Egg for Brushing Crust

Pie Ingredients:

2lbs. Beef of Choice

2 T Olive Oil

2 Carrots, peeled, cut into 1 inch pieces (can cut anyway you wish)

1 Onion, diced

1 T Minced Fresh Garlic

1 tsp. Dried Sage

1/2 tsp. Cumin

1 tsp. Italian Seasoning

1 T Flour

1 T Tomato Paste

Salt/ Pepper to taste (honest add until you are happy, everyone is different)

1 C Beef Stock

1/2 C Red Wine (use beef stock if needed0

1/4 C Mushroom Catsup https://junecleaver21stcenturystyle.wordpress.com/2022/04/12/mushroom-catsup/ (or beef stock, can also be store bought)

1 lb. Red Potatoes, peeled and diced

1/4 C Worcestershire Sauce (do not omit)

1/4 C Water

3T Flour

Directions:

Crust:

-In bowl add flour, salt, chives. Using pastry cutter, cut in butter until mixture is pea sized. Add in egg and vinegar, mix dough until wet. Form into ball, wrap in plastic wrap and store in fridge for at least 1 hour or overnight.

Pie:

-If using uncooked beef, dice meat into bite sized pieces, heat oil over medium high heat, add in beef and sear 2-3 minutes. Remove beef. (if like me, using cooked beef, omit this step, just ensure beef is diced)

-Add in butter, carrot, onion and garlic. Cook 3 minutes. Add in flour and tomato paste, cook 1 minute. Add in beef, beef broth, wine, catsup, Worcestershire sauce and spices. Bring to boil, and cook 2 minutes, stirring often.

-Add in beef, bring back to boil, reduce to simmer and cover for 40 minutes. Add in potatoes, increase temperature to boil, cook 15 minutes. Mix water and 3T flour well. Pour into mixture and cook 5 minutes.

-Remove meat and potato mixture from heat, pour into 9inch pie plate and cool for at least 30 minutes before adding crust.

-Remove crust from fridge, dust clean service with flour and roll dough into 13 inch round pie crust.

-Place on top of cool meat mix, tuck into sided, fold overhang under itself and crimp crust. Whisk whole egg well, brush top of crust.

-Bake 400 degree for 40-45 minutes, remove from oven and cool a bit before serving. Enjoy!

Phyllo Baked Brie

This has become one of the items that I make with every food related get together (Easter, Thanksgiving, Christmas). It is super easy to make, but it tastes like it took days to prepare. So try this for you next get together.

Ingredienets:

4 Sheets Phyllo Dough

4 T Butter, melted

12 Brie

1/4 C Pumpkin Butter (apple butter and any jam of choice is a great alternative)

Directions:

-Place one sheet of phyllo dough down on parchment lined baking sheet. Brush with butter. Place another sheet of phyllo down at angle from first, brush with butter. Do this for remaining 2 sheets.

-Place brie in center of dough, spoon pumpkin butter or jam in center of brie. Bring dough up to encase brie inside dough. Brush top and sides of dough with remaining butter.

-Bake 400 degrees for 20-25 minutes or until dough is cooked and golden brown. Remove from oven and serve immediately. Great with toasted baguette and or crackers. Enjoy!

Turkey Pot Pie Soup

This is a fantastic recipe to use most of your big meal leftovers.  I love making soups that help to clean out the refrigerator.

Ingredients:

1 1/2 C Cooked Turkey (can use chicken, or omit for vegetarian), chopped

2 Carrots, peeled,  chopped

2 Celery Stalk, chopped

1 Medium Onion, diced

2 tsp. Garlic, minced

1 1/2 C Potatoes, diced (can peel if you wish)

1 tsp. Dried Sage

1/2 tsp. Turmeric (optional)

1/2-1 tsp. Dried Dill (optional)

Salt and Pepper to taste

4-4 1/2 C Turkey Stock (can use chicken or vegetable)

1/8-1/4 C Green Peas (amount depends on how much you like them)

1/2 C Milk

1/2C Sour Cream

6 T Cornstarch

Can add cranberry sauce, green beans or just about any other leftovers to this recipe.

Directions:

-In crockpot, add all ingredients except: milk, sour cream, cornstarch and peas.

-Cook high 4 hours or low 6-8 hours.

-20 Minutes prior to serving add in peas, make slurry with milk, sour cream and cornstarch.  Stir in slurry and cut crockpot to warm

-Serve hot.  Enjoy!

Cranberry Sauce with Cabernet

This is an amazing twist to the classing cranberry sauce we all know and love so much. So, give this one a try for you next potluck or family meal.

Ingredients:

3/4 C Sugar

1 C Water

12 oz Bag Fresh Cranberries

3/4 C Cabernet (or other red wine of choice)

1/4 C Fresh Orange Juice

Zest of 1 Orange

Dash of salt (optional)

Directions:

-In pot over medium heat bring sugar and water to boil, add in remaining ingredients, bring to simmer. Reduce heat and continue to simmer 12-15 minutes.

-Remove sauce from pot and allow to cool before serving. Enjoy!

German Inspired Pot Roast

I needed a new recipe for a Chuck Roast and decided to use some of the ideas I found that were titles “German Pot Roast”. I will admit that this was a great twist to my classic roasts, and I am happy that I tried it out.

Ingredients:

4-5lb. Beef Chuck Roast

1 tsp. Salt

1/2 tsp. Pepper (or to taste)

1 tsp. Smoked Paprika

1 tsp. Cumin, Garlic and Onion Powder

2 T Olive Oil

1 Large Onion, diced

4 Cloves Garlic, chopped

3 Carrots, peeled and diced

4 Sprigs Thyme

3 Bay Leaves

4 Sage Leaves

12 oz. Bottle Ale (can use beef broth)

6oz. Can of Tomato Paste

3 T Worcestershire Sauce

1/2 C German Mustard

4 C Beef Broth

1 Small Head Cabbage, sliced into ribbons

Directions:

-Heat oven to 300 degrees

-In cast iron Dutch oven or other heavy bottom, oven safe pot, heat oil over medium high heat.

-Coat all sides of roast with salt, pepper and any other seasoning you desire to use. When oil is hot, add in roast and cook on all sides until seared and slightly browned. Remove roast from pan and set aside.

-Reduce heat to medium and add in onion and carrot, cook 3 minutes. Add in garlic, salt, pepper, cumin, paprika, garlic and onion powder and cook 2 minutes, add in tomato paste and cook 3 additional minutes.

-Stir in beer and scrape pan to remove any stuck-on bits, bring to boil, reduce temperature to medium low and cook 7 minutes.

-Stir in remaining ingredients, except cabbage, stir well. Place meat in pan and pour in beef broth.

-Place in oven and braise for 3 hours, top with cut cabbage and cook 1 more hour or until cabbage is tender.

-Remove from oven and Enjoy!

Turkey and Stuffing Rolls

This is a great way to use the leftovers many of us have after Thanksgiving. Can be made fresh for an easy dinner any other time of the year.

Ingredients:

10-14 Slices Cooked Turkey Breast (want thicker than a normal sandwich slice but not so thick it cannot be rolled)

2 C Leftover (or fresh cooked stuffing)

2 C Gravy (can be leftover or fresh made)

Directions:

-Heat oven to 350 degrees, place 1/3 C gravy in bottom of 13X9 inch baking dish.

-Place some stuffing in middle of turkey slices, roll the slice in to rolls and place seam side down in baking dish. Do this for remaining turkey and stuffing.

-Pour remaining gravy over tops of rolls, cover with foil and bake 15 minutes, remove foil and bake 5 more minutes (everything is cooked, you are just heating everything up and allowing flavors to come together.

Enjoy!