SLOW COOKER BROCCOLI CHEESE SOUP

 

Ingredients

1/3 cup butter, sliced

1 1/2 cups chopped yellow onion

2 cloves garlic, minced

6 Tbsp all-purpose flour

Salt and freshly ground black pepper

2 (12 oz) cans evaporated milk

5 cups low-sodium chicken broth

5 cups small diced broccoli florets*

1/8 tsp dried thyme

1/2 cup heavy cream

12 oz sharp cheddar cheese, freshly shredded (or more to taste)

2 oz parmesan cheese, freshly & finely shredded

Directions

Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften about 3 – 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth). Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli, and thyme. Cover with lid and cook on HIGH heat for 2 1/2 – 3 hours or low heat for 6 hours.

Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.

*From about 20 oz broccoli crowns, large stems cut off and discarded (or reserved for another use), florets diced into small pieces.

Recipe Source: Cooking Classy

Pancake

 Ingredients :

°1 cup all-purpose flour

°2 eggs

°½ cup of milk

°½ cup of water

°¼ tsp salt

°2 tablespoons butter, melted

Methods :

STEP 1 In a large bowl, mix the flour and eggs. Gradually add the milk and water, stirring to consolidate. Adding salt and spread; beat to smooth.

Step 2Heat a lightly oiled iron or skillet over medium-high heat. Pour or scoop the player over the frying pan, using about 1/4 cup for each pancake. Tilt the dish in a circular motion so that the batter covers the surface evenly.

STEP 3 Cook the crepe for about 2 minutes, until the base is lightly golden. Release with a spatula, flip and cook the opposite side. Serve hot.

Enjoy

5 Minute White Chocolate Caramel Pecan Fudge

 Ingredients

3 cups white chocolate chips

14 ounces sweetened condensed milk

4 tablespoons butter

1/2 teaspoon vanilla extract

1 cup chopped pecans

1/2 cup room temperature caramel sauce

Instructions

Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.

Stir until mostly smooth with just a few flecks of unmelted chocolate. Add the extract and pecans and stir to combine. Scoop onto a parchment lined tray. Spread with a spatula to approximately 1-inch thickness. Drizzle with caramel sauce. Lightly swirl the caramel into the fudge with a knife or the end of the spatula. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week.

Crispy Black Bean Tacos

 INGREDIENTS

2 (14-oz each) cans black beans, rinsed and drained

2 tablespoons taco seasoning

1/3 cup salsa

Juice of 1 lime

1 1/2 cups Monterey Jack cheese, grated

Small flour tortillas

Olive oil, as needed

Kosher salt and freshly ground black pepper, to taste

PREPARATION

In a food processor, pulse the black beans, taco seasoning, salsa, and lime juice until finely chopped and well combined.

Add a tablespoon of olive oil to a skillet over medium-high heat and cook black bean mixture for 5 minutes, just long enough to cook out some liquid and deepen flavors. Season to taste with salt and pepper.

Spread a few tablespoons of black bean mixture in each tortilla and top with Monterey Jack cheese. Fold tortilla in half.

To cook on stovetop: Heat some olive oil in a skillet over medium heat. Cook tacos on both sides until crispy and golden brown, 3-4 minutes per side.

To bake: Brush each side of taco with olive oil and arrange on a sheet pan. Bake in a pre-heated 450°F oven for 8-10 minutes. Flip tacos, return to oven and bake 8-10 minutes more. Let stand 3 minutes before serving.

Serve with sour cream, guacamole, cilantro, and/or salsa. Enjoy!

Creamy White Chicken Chili: A Comforting Bowl of Flavor

 

Ingredients

2 tablespoons olive oil

1 medium onion, diced

3 garlic cloves, minced

2 cups cooked chicken, shredded

4 cups chicken broth

2 cans (15 oz each) white beans, drained and rinsed

1 can (4 oz) green chilies

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon paprika

Salt and pepper, to taste

1/2 cup sour cream

1/2 cup heavy cream (optional, for extra richness)

Juice of 1 lime

Fresh cilantro and shredded cheese (for garnish)

Directions

Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft, about 3-4 minutes.

Stir in minced garlic and cook for another minute, until fragrant.

Add shredded chicken, chicken broth, white beans, green chilies, cumin, chili powder, and paprika. Stir well.

Bring the mixture to a gentle simmer, reducing the heat if necessary. Let it cook for 15-20 minutes to blend flavors.

Stir in sour cream and heavy cream, if using. Cook for 5 more minutes, ensuring everything is heated through.

Squeeze in fresh lime juice and adjust seasonings with salt and pepper.

Serve hot, garnished with fresh cilantro and shredded cheese.

Crock Pot Loaded Baked Beans Recipe

 INGREDIENTS

1 Can Bush’s Chili Beans I used 27 oz

1 Can Bush’s Butter Beans 16 oz can

1 Can Bush’s Baked Beans I used 28 oz can

1 lb ground and drained ground beef

1 lb of bacon sliced cooked, and drained

1 tsp onion powder

1 tbsp minced garlic

1/2 cup of ketchup

1 tbsp brown mustard

1/2 cup of brown sugar

1 tsp white vinegar

INSTRUCTIONS:

Brown up your hamburger and cook up your bacon (I love having ground beef in the freezer to pull out to use) and drain both of grease.

Spray your crockpot with a nonstick spray, I used my 8-quart crock pot to create this so I would have a lot of room for the ingredients and mixing the ingredients.

Open your cans and dump all the beans in your crockpot

Next, add in the rest of the ingredients and stir

Cook on low for 4-6 hours and serve!!

Cajun shrimp scampi

 

Ingredients :

12 raw shrimps (as many as you’d like, I like having a lot in my pasta)

1 serving of pasta (preferably a linguine)

2 cloves garlic, minced

2 tbs. butter

1/2 c. heavy cream

shredded parmesan cheese

1/8 tsp. basil

salt and pepper to taste

flour (to thicken)

cajun seasoning

1/4 c. parsley

White wine (not shown)

olive oil (not shown)

Directions :

Heat a saucepan on medium-high heat. Add the butter, a drizzle of olive oil, and a dash of white wine and bring to a boil.

Add the garlic and cook for another 2 minutes.

Add the shrimps.

Next, season the shrimps with the Cajun seasoning., be generous (to your liking)!

When the shrimps are pink on one side, flip them and cook for another minute and remove them from the pan, leaving the liquid.

Add the heavy cream, basil, parsley, salt and pepper.

Bring to a boil and whisk in sprinkles of flour until sauce thickens.

Lower heat to medium-low and add shrimp again.

Toss shrimp to coat with sauce, and serve over pasta. Topping with parmesan cheese,

and ENJOY!