Thursday, January 4, 2018

Potato Ham Chowder

INGREDIENTS:

  • 4 slices Jones Dairy Farm Sliced Bacon, diced
  • 1/4 cup unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 1/2 cups frozen corn kernels
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons all-purpose flour
  • 3 1/2 cups milk, or more, as needed
  • 2 russet potatoes, peeled and diced
  • 1 (7-ounce) package Jones Dairy Ham Steak, diced
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  2. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes.
  3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
  4. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.* Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
  5. Serve immediately, garnished with bacon, if desired.

Slow Cooker Vegetable Beef Soup

Ingredients
  • 1 - 1 1/2 lb Stew Meat cut into bite size pieces
  • 24 oz thawed Frozen Mixed Vegetables
  • 4 cup diced Red Potatoes
  • 1 large Onion, diced
  • 15 oz Diced Tomatoes undrained
  • 15 oz Great Northern Beans drained
  • 32 oz Beef Broth
  • 1 1/2 tsp Seasoned Salt
  • 1 tsp Minced Garlic
  • 2 Bay Leaves
  • 1 tbsp Vegetable Oil
Instructions
  • Season cubed beef with seasoned salt and pepper.
  • In a large skillet, heat oil over medium heat.
  • Brown beef in skillet on all sides.
  • Transfer beef to slow cooker.
  • Add remaining ingredients, stir and cover.
  • Cook on low for 8-10 hours or high for 4-5 hours.
  • Test doneness by checking potato to see if it is soft and beef to make sure it is not tough.
  • Remove bay leaves and serve.

Chicken Pot Pie Soup

TOTAL TIME: 
LEVEL: EASY
SERVES: 4-6

INGREDIENTS

  • 1 refrigerated pie dough
  • Egg wash
  • 1/4 c. finely grated Parmesan
  • 2 tbsp. butter
  • 1 onion, chopped
  • 2 carrots, peeled and chopped into 1/2" coins
  • 2 cloves garlic, minced
  • 2 tbsp. flour
  • 1 c. milk
  • 1 c. water
  • 4 c. low sodium chicken broth
  • 4 medium Yukon gold potatoes, chopped
  • kosher salt
  • Freshly ground black pepper
  • 1 1/2 c. frozen peas, defrosted
  • 1 c. chopped green beans
  • 1 c. corn
  • 1 1/2 c. shredded rotisserie chicken
  • 2 stocks celery, chopped
  • 2 tbsp. chopped parsley

DIRECTIONS

  1. Preheat oven to 425°. Line a large baking sheet with parchment paper. Roll out pie dough to a ⅛” thickness. Brush with egg wash and bake until golden, about 15 minutes. Let cool then then break into pieces.
  2. In a large Dutch oven (or heavy bottomed pot) melt butter over medium heat. Add onion, carrots and celery and cook until the vegetables are tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Stir in flour, and cook until the flour is golden, about 30 seconds.
  3. Add the water, broth, milk and potatoes. Bring to simmer, then reduce heat to simmer gently until the potatoes are tender, about 15-20 minutes. Season soup with salt, pepper and paprika. Stir in corn, green beans, peas and chicken. Cook until the peas and green beans are tender and the chicken is warmed through.
  4. Garnish soup with parsley and serve with pie crust dippers.

Crock Pot Chicken Enchilada Soup

TOTAL TIME: 
PREP: 
LEVEL: EASY
SERVES: 6-8

INGREDIENTS

  • 1/2 Onion, finely chopped
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 can (19 oz) red enchilada sauce
  • 1 can (28 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 2 lb. boneless, skinless chicken breasts, cut into thirds
  • 2 1/2 c. chicken broth
  • 1/3 c. cheddar cheese, plus more for serving
  • 1/4 c. heavy cream
  • Sour cream, for serving
  • Chopped cilantro, for serving
  • Sliced lime, for serving
  • Crushed tortilla chips, for serving

DIRECTIONS

  1. Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine all ingredients. Set on high and cook for 3 hours, or until chicken is tender.
  2. Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and place on low until cheese is melted.
  3. Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.

Loaded Baked Potato Soup

Imagine all your favorite baked potato toppings—bacon, cheddar, sour cream, green onions—in a spoon.
TOTAL TIME: 
PREP: 
LEVEL: EASY
SERVES: 4

INGREDIENTS

  • 6 slices bacon
  • 1 tbsp. butter
  • 2 cloves garlic, minced
  • 1/4 c. all-purpose flour
  • 4 c. whole milk
  • 4 large Potatoes, cubed
  • kosher salt
  • Freshly ground black pepper
  • 3/4 c. shredded Cheddar, plus more for garnish
  • 1/2 c. thinly sliced scallions, plus more for garnish
  • sour cream, for garnish

DIRECTIONS

  1. In a large skillet, cook bacon over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate and let cool, then crumble.
  2. In a large pot over medium-high heat, sauté butter and garlic. Add in milk and flour. Whisk constantly, until slightly thick, about 5 minutes, then add potatoes and season generously with salt and pepper. Increase heat to a simmer. Cook potatoes until creamy and tender, 25 minutes.
  3. Stir in cheese and scallions until creamy.
  4. Serve topped with crumbled bacon and garnish with sour cream, scallions, and cheddar.

Monday, December 18, 2017

Milano Reindeer Cookies


TOTAL TIME: 
LEVEL: EASY
YIELD: 15 COOKIES

INGREDIENTS

  • 15 pretzels
  • 1/4 c. marshmallow Fluff
  • 15 Milano Cookies
  • 1 tsp. powdered sugar
  • 1 can store-bought vanilla frosting
  • 30 brown mini M&Ms
  • 15 red M&Ms (full size)

DIRECTIONS

  1. Cut pretzels in half down the center. Dip edges of each pretzel half in Marshmallow Fluff, then press onto the top of each Milano cookie. Dab a little powdered sugar on top of the Fluff, so it doesn’t stick.
  2. Flip the Milano cookies over, placing them on a parchment-lined baking sheet or tray.
  3. Place frosting in a piping bag with a No. 3-sized round piping tip—or use a resealable plastic bag with a corner snipped off—to draw three circles on each cookie: two for the eyes, and one at the bottom for the nose. Press a mini M&M into the center of each melted white chocolate circle, forming the reindeer’s eyes.
  4. Top the final blob of icing on each cookie with a red M&M, “M” side down.

Melted Snowman Cookies

TOTAL TIME: 
PREP: 
LEVEL: EASY
YIELD: 12

INGREDIENTS

  • 1 dozen baked sugar cookies
  • 6 marshmallows, halved at an angle
  • White cookie icing, for decorating
  • Black cookie icing or melted chocolate, for decorating
  • 12 orange jimmies, for noses
  • 24 mini M&M's, for buttons
  • Chocolate jimmies, for arms

DIRECTIONS

  1. Spread white cookie icing on sugar cookies to create melted blobs.
  2. Decorate marshmallows with black cookie icing to make dots for eyes and a smile (or smirk).
  3. Insert an orange jimmy into the marshmallow for a nose.
  4. Place marshmallow on cookie icing and add more cookie icing around the neck to secure it.
  5. Decorate buttons and arms: Place mini M&M's on cookie icing for buttons and add chocolate jimmies for arms.