Stuffed Pepper Soup

 

Ingredients

1/2 lb Italian sausage

1/2 lb lean ground beef

1 small finely chopped onion

1 green pepper, finely chopped

1 red pepper, finely chopped

3 cloves garlic, chopped

4 c low sodium beef broth

2 cups low sodium chicken or vegetable broth

1 can (14.5 oz) salsa tomatoes

3/4 cup raw rice (I use jasmine)

kosher salt and fresh ground black pepper

How To Make Stuffed Pepper Soup

In a pot or casserole over medium heat, brown the Italian sausage and ground beef; separating as you go.

In the middle of browning, add onions and peppers; stirring several times. During the last minute of browning, reduce heat to medium-low and add chopped garlic, stirring constantly. Drain the excess fat.

Add the beef broth, chicken broth and tomatoes to the salsa and simmer. Simmer for 15 minutes or until the peppers begin to soften.

Add the rice and coat well. Cover and cook for 5-7 minutes or until the rice is tender. For best results, serve quickly. Season with kosher salt and freshly ground black pepper to taste.

Creamy Beef and Shells: A Delicious Pasta Dish

Ingredients for Creamy Beef and Shells

For the Pasta:

12 ounces medium pasta shells

Salt for boiling water

For the Beef Mixture:

1 pound ground beef

1 small onion, finely chopped

3 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon smoked paprika

Salt and pepper to taste

For the Cream Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups milk (whole milk preferred)

1 cup beef broth

1 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

2 tablespoons tomato paste

Fresh parsley for garnish (optional)

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions until al dente.

Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.

2. Prepare the Beef Mixture

In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain excess grease.

Add the chopped onion and cook until softened, about 3-4 minutes.

Stir in the garlic, Italian seasoning, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.

3. Make the Cream Sauce

In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to eliminate the raw flour taste.

Gradually whisk in the milk and beef broth, ensuring no lumps remain.

Add the tomato paste and stir until fully incorporated.

Simmer the sauce for 3-5 minutes until it thickens slightly.

Stir in the shredded cheddar and Parmesan cheeses until melted and smooth.

4. Combine and Serve

Add the cooked pasta and beef mixture to the skillet with the cream sauce. Stir until everything is evenly coated.

If the sauce is too thick, use the reserved pasta water to thin it to your desired consistency.

Garnish with fresh parsley, if desired, and serve immediately.

Tips for Success

Choose Quality Ingredients: Use freshly shredded cheese for a smoother sauce and high-quality ground beef for the best flavor.

Pasta Cooking Tip: Undercook the pasta slightly during boiling since it will continue cooking in the sauce.

Customizations: Add vegetables like spinach, peas, or mushrooms for added nutrition and flavor.

Serving Suggestions

With a Side Salad: Pair with a fresh green salad for a balanced meal.

Garlic Bread: Serve alongside crusty garlic bread to soak up every bit of the delicious sauce.

Wine Pairing: Enjoy with a glass of red wine, such as Merlot or Cabernet Sauvignon.

Storage and Reheating Instructions

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.

CABBAGE ROLL SOUP

 INGREDIENTS

2 teaspoons olive oil

salt and pepper to taste

1 pound ground beef I use 90% lean

1 onion finely diced

2 teaspoons minced garlic

4 cups coarsely chopped green cabbage

2 carrots peeled, quartered and sliced

4 cups beef broth

3 8 ounce cans tomato sauce

1/2 cup uncooked long grain rice

1 bay leaf

3 tablespoons brown sugar

2 tablespoons parsley

INSTRUCTIONS

Heat the olive oil in a large pot over medium high heat. Add the ground beef and season with salt and pepper to taste.

Cook, breaking up the meat with a spatula, until beef is browned, approximately 4-5 minutes. Add the onion and garlic cook for 2-3 minutes.

Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf and brown sugar to the pot. Season with salt and pepper to taste.

Bring to a simmer and cook for 25 minutes or until rice is tender. Remove bay leaf and discard. Sprinkle with parsley and serve.

Back To Basics With Chicken And Mushrooms!

 

Ingredients

3 lb Chicken

1 lb Mushrooms, sliced

2 Garlic cloves, chopped

1 Onion, sliced

6 tb Crisco Olive oil

1 tb Land O Lakes Butter

1/2 c Sherry

1/4 ts Basil, crushed

1/2 ts Tarragon, crushed

dash of Morton Salt

dash of McCormick’s Pepper

Instructions:

Cut chicken into serving pieces. Wash and pat dry. Season with salt and pepper. In skillet heat butter, garlic, and 2/3 of oil.Brown chicken on both sides (about 10 minutes) Lower heat and continue Cooking for 25 minutes. In separate skillet heat 2-tbl oil. Sauté the onions until clear. About 5 minutes. Add mushrooms, herbs and 2-tbl water; simmer 10 minutes; Add to chicken.

Cover and simmer chicken 15 minutes. Pour in sherry, up heat and boil for 1 minute. Serve hot.

AMERICAN GOULASH

 

INGREDIENTS:

2 lbs lean ground beef

1 medium onion

1 medium green pepper

1 32 oz can tomato juice

2 cups elbow macaroni

1 16 oz can diced tomatoes

1/4 cup Parmesan cheese

DIRECTIONS:

Brown ground beef until done. Meanwhile, dice onion and green pepper. Add onions, green pepper, tomatoes, tomato juice, and macaroni. Salt and pepper to taste.

Cook on medium low heat for 45 minutes. Serve with a sprinkling of Parmesan

Broccoli Cauliflower Salad

 

INGREDIENTS

1 head broccoli, chopped

1 head cauliflower, chopped

1/2 lb bacon cooked

1 cup shredded cheddar cheese

1 cup mayonnaise

1 cup sour cream

1/2 cup sugar

1/2 teaspoon salt

Directions:

Mix broccoli, cauliflower, bacon, and shredded cheese in a large bowl.

In a small bowl, mix mayonnaise, sour cream, sugar, and salt until well combined.

Pour mayonnaise mixture over broccoli mixture and stir until well incorporated.

Eat immediately or chill until ready to serve.

Serve and enjoy!

Crockpot Potato Broccoli Cheddar Soup

 

Ingredients:

32 oz frozen broccoli (fresh doesn’t stand up well)

2 Idaho potatoes cute up

1 can of cream of chicken

1 can of cream of mushroom

1 small sliced yellow onion

2 gloves garlic minced (1.5 tsp)

1 (14 oz) can of chicken broth

1/4 stick butter

1 block Velvetta cheese

1 Tsp flour

Salt and pepper to taste

Instructions:

Peel potatoes, mince garlic, slice onion finely, and throw it all in crock along with everything else. Velvetta breaks up best of cut in small blocks. Cook on high for 4-5 hrs or until potatoes and brocolli are to taste.