This was really good! I got a little heavy handed with the cayenne pepper, but it just added a little kick to it. I’ve been craving this along with the Shepherds pie I made a couple weeks ago, for several days. Seriously, so good. One of the things I really liked about this, it’s got a bunch of veggies in it. I left out a couple, just because I didn’t have them. But you could add almost anything to it! And my daughter ate it up. She told me that my food is better than Daddy’s.
2 T unsalted butter
` lb chicken breasts, seasoned with S/P
1/2 small onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
4 cloves garlic, minced
4 C chicken broth
2 C half and half (I only had heavy cream, so used 1 C cream and 1 C skim milk)
2 t salt
1 t pepper
1/2 t garlic powder
1/2 t thyme
1/2 t sage
1/4 t cayenne pepper
1/4 t paprika
8 oz egg noodles
1 C frozen corn
1 C frozen peas
- In a large pot, melt butter and cook chicken. Set aside
- Add onion, celery and carrots. Saute until tender, about 5-7 minutes
- Add garlic, cook until fragrant
- Pour chicken stock along with half and half
- Stir well, scraping the bottom of the pot.
- Bring to boil
- Cut chicken and add back into the pot
- Add salt, pepper, garlic powder, thyme, sage, cayenne and paprika
- When boiling, add noodles. Reduce heat to med. Cook until pasta is tender. 10-15 minutes.
- Add corn and peas. Cook 6-8 minutes.
Sauce will thicken as it cools.
Last night’s dinner was so so SO amazing! This is most definitely going on the permalist! There were no leftovers. Every little bit was eaten and most of us went back for seconds…and thirds! My daughter even ate a fair amount, veggies and all! She did prefer the fresh bread though.
1 T olive oil
1 1/4 lb ground beef
S/P to taste
1 large onion, finely diced
1 clove of garlic, minced. You know I used more than this. Closer to 3 cloves.
1/2 t red pepper flakes
2 T Worcestershire sauce
1 packet lipton’s soup mix
1 C beef broth
2 C frozen veggies. I used a pea, carrot, corn mix
6 large potatoes, peeled and cubed
1 stick butter, softened
2/3 C milk, with a splash of cream
S/P to taste
The recipe I followed called for 1/4 cup Parmesan cheese. I forgot to pick up some at the store, so left it out. Still incredibly delicious.
- Boil potatoes for about 15 minutes, or until fork tender. While the potatoes are cooking, you can start on the meat mixture.
- Heat the oil in large skillet, over medium heat. Add ground beef to skillet, cook until there is no pink left. About 5 minutes.
- Add onion and garlic. Cook until onion is translucent. About 3 minutes. Add pepper flakes, beef broth, onion soup mix, worcestershire sauce and stir. Stir in frozen veggies and cook for about 2 more minutes
- Preheat oven to 350*
- Prepare mashed potatoes. I threw mine in the kitchen aid mixer, and whipped them. I was a little concerned that there was too much liquid, but they were perfect. Next time though, I’ll add the milk a little more slowly. Just in case.
- Smooth the potatoes over the meat mixture, with a spoon. I forgot to take the fork and rough up the potatoes some, still delicious.
- Place skillet on a baking sheet and place in oven. Bake for about 40 minutes, until potatoes are golden brown.
I had intentions of coming here to say how awful the recipe was and that I will never make it again. In reality, it wasn’t too bad. It just needs some adjusting.
My daughter had some for lunch today, and said it was better than the food daddy makes lol She also enjoyed the red pepper, which was a bit surprising.
6 boneless skinless chicken breasts
1 red bell pepper
3 large red potatoes
1 1/2 teaspoons paprika
One 10.75-ounce can cream of chicken soup
2 tablespoons all-purpose flour
1 1/2 cup shredded cheddar cheese
1 1/2 teaspoons Worcestershire sauce
Salt and pepper
Chopped fresh parsley, for garnish (optional)
- Coat the inside of your slow cooker with oil. I used olive oil.
- Seed and dice pepper.
- Use mandolin to thinly slice potatoes.
- Place diced peppers on bottom, followed by potatoes.
- Layer 3 chicken breasts on top of the potatoes. Spread half the soup over the breasts, and then repeat the chicken and soup layering.
- Cover the slow cooker, and cook for 3 to 4 hours on HIGH.
- Using a slotted spoon, remove the chicken, potatoes, and peppers to a serving dish and set aside.
- Add flour to the liquid, and whisk until there are no clumps. Add the cheese and stir until melted. Add the Worcestershire sauce and stir to combine. Season with salt and pepper, to taste.
- Plate the chicken, potatoes, and peppers. Spoon sauce over everything, and garnish with parsley.
Next time I make this, I will definitely be leaving out the potatoes. I’ll cook them separately or something. They didn’t cook properly. I don’t know if my slow cooker just doesn’t get hot enough or what, but I left them in there for closer to 5 hours and they were still a bit crunchy.
The flavor of the sauce was absolutely delicious though, so it wasn’t a complete bust. Next time, I’m thinking oven potatoes on the side.
Since my grandma’s passing in February, things just haven’t been the same. I can’t get into cooking like I was. The joy has left my kitchen.
I’m hoping to start things back up shortly after I get out of this funk.
My grandma was a really good cook….and I miss her. A lot.
You guys. This was the most amazing soup everrr!
My parents came over for dinner last night, I made my Dutch oven whole roasted chicken and fresh baked roasted garlic bread. I wanted something to go with it. I posted in my Facebook soup group, asking for suggestions. A friend recommended broccoli cheddar, we are all fans of it, so started looking up some recipes.
The only thing I did a little differently than the recipe, was using a while onion instead of half. Only because it was a smaller onion, and what the hell am I going to do with a half an onion left over?
Oh, and I did not cut the carrots into matchsticks, because both the men wouldn’t have touched it. I used my Julienne peeler, to make them a little more palatable.
- 1 T butter
- 1/2 onion, chopped
- 1/4 cup melted butter
- 1/4 cup flour
- 2 cups milk
- 2 cups chicken stock
- 1 1/2 cups coarsely chopped broccoli florets
- 1 cup matchstick-cut carrots
- 1 stalk celery, thinly sliced
- 2 1/2 cups shredded Cheddar cheese
- salt and ground black pepper to taste
Prep : 15 m
Cook : 50 m
Ready In : 1 h 5 m
- Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
- Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it’s granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
- Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
- Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.
I’m catching up on past recipes. It’s been insane here the past month or so.
This was surprisingly good! My mom came over that night, and played with my daughter while I cooked. Everyone was a fan. My daughter asked for seconds on everything. That’s always a good sign for me haha
I can’t seem to find the awesome pictures I took, my phone has been acting weird.
I think the only thing I’d change about this, is to amount of nutmeg used. I’ve decided I’m not a fan of it lol Even just the smallest amount seems to overpower the flavor of everything.
2 apples, peeled and sliced (I ended up using 3)
4 boneless pork chops
4 T butter
4 T brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
- Preheat oven to 350
- Layer bottom of 9 X 13 with sliced apples and sprinkle with cinnamon
- Trim fat from chops and lay on top of apples. Sprinkle with salt and pepper
- In a small saucepan, melt butter over medium heat. Add brown sugar, cinnamon and nutmeg. Stir constantly
- Pour over chops
Bake uncovered for 35-40 minutes.
Try it. It’s delicious.
~ Miss B.
This was awful, and I’ll never make it again. My daughter wouldn’t take more than one bite. I ate a couple servings, because I hate wasting. But, no thanks!
1 C uncooked elbow macaroni
1/2 lb ground beef
1/2 tsp garlic powder
1 tsp chili powder
1 C tomato soup
1 oz mozzarella
- Brown meat and drain
- Add garlic, chili powder, salt/pepper. Cook for 5 minutes
- Cook macaroni
- Mix macaroni and tomato soup into meat.
- Heat thoroughly
- Top with cheese before serving.
~ Miss B.