My mom always had a handful of recipes that we LOVED her to make while growing up. She often chose the easy ones that we didn’t like as much rather than the super tasty ones… But now that I’m older I can appreciate choosing the simple filling meals that make a lot of food easily over the meals that take more time and preparation. This meal is not as quick and simple as a lot of the others we enjoy making, but DANG is it worth the extra effort!!
- 1/4 c flour
- 2 tsp. seasoned salt
- 1 T. + 2 tsp. paprika
- 1/4 tsp. pepper
- 1/4 tsp. ginger
- 1/8 tsp. garlic powder
- 1/4 tsp. basil
- dash of nutmeg
- 3 lbs. chicken pieces
- 1 can cream of chicken soup
- 1 can mushrooms (don’t drain)
- 2 tsp. worcestershire sauce
- 1/4 c water
- 1 c sour cream
- Mix together flour and spices in ziploc bag. Add chicken and shake to coat.
- Oil pan and brown chicken slowly.
- Add soup, mushrooms, Worcestershire sauce, and water. Cover and simmer over medium-low heat for 20-30 minutes.
- Remove the chicken to a plate.
- Stir sour cream into pan and heat through.
- Serve over mashed potatoes*.
*also good on noodles if you are looker for something a little lighter
I love soup all the time. But it is just exceptional in the fall… As the air cools and you get to pull out your cute sweaters and scarves. Yes! I miss the fall. In AZ we have our own seasons. When the rest of the U.S. is experiencing spring and early summer we are enjoying “Hot as Hades” season. When everyone else is trudging through their summer we are blessed with the pretty yet still extremely HOT monsoon season. When everyone else is enjoying the beautiful fall we have STILL HOT, but if you’re lucky “cooler nights” season. When you’re all crying through the piles of snow on your car and driveway we’re enjoying the refreshing 60 degree weather of “winter”. If I only ate soup when it was nice and cold outside I would get to eat it in January! As much as I enjoy sweating through a bowl of soup on a 100 degree day, I will always be left dreaming of heating up with a bowl of soup on a cold, crisp day…
Creamy Slow Cooker Potato Chowder
- 4 cups chicken stock
- 1 pound small fresh creamer potatoes, cut in half (We like these ones!)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups frozen corn
- 2 teaspoons fresh thyme, roughly chopped
- 1 (7-8-ounce) package ham steak, diced
- 1/4 cup butter
- 1/4 cup flour
- 1 cup Mexican Crema
- 3/4 cup whole milk
- 4 slices thick sliced Bacon, cooked and diced
- Salt and freshly ground black pepper, to taste
- Bacon, cooked and crumbled
- extra sharp cheddar cheese, grated
- green onions, sliced thinly
- sour cream
- Add chicken stock, potatoes, onion, garlic, corn, thyme, and ham to your slow cooker. Cook on low 4-6 hours or high 3-4 until potatoes are tender.
- About 30 minutes before it is done, melt the butter in a small saucepan. Whisk in flour and cook until bubbly. Slowly add Mexican Crema and milk. The mixture should be thick. Add cream mixture to the soup and stir until well blended.
- Prepare the bacon – we usually just throw it in the microwave for a few minutes until cooked through then chop it up with scissors – and add to the soup. Add salt and pepper to taste and continue to cook for an additional 20-30 minutes.
- Serve with toppings. Enjoy!
Growing up in New York I was spoiled by some of the best pizza the U.S. has to offer. After spending 2 weeks in Italy being spoiled by the best pizza Europe has to offer I have officially become a pizza snob. I’ll eat almost any kind of pizza because the combination of dough and cheese is just the best. But I can’t think of most pizza’s as “pizza” if I want to enjoy them. There are so so many ways to make pizza and white pizza is one of my favorites! We’ve tried a lot of recipes over the years attempting to make the BEST white pizza and THIS combo has proven to be one of our favorites so far!
**Someday I’ll hold myself back long enough to actually take a picture before devouring the entire pizza! 🙂
- Pizza Dough
- White Garlic Pizza Sauce
1 1/2 cups ricotta cheese
1/4 teaspoon salt
1/4 teaspoon dried or chopped fresh thyme
1/8 teaspoon coarsely ground black pepper
1 small ball fresh Mozzarella cheese, torn (or a firmer mozzarella, shredded)
- 5-10 fresh basil leaves, torn
- Follow steps 1-3 of the pizza dough instructions.
- While the dough is rising prepare white sauce according to directions, set aside.
In a separate bowl stir together the ricotta, salt, thyme, and pepper. Set aside.
- Pour 2 tablespoons of olive oil onto baking sheet or pizza pan and evenly coat bottom of baking sheet or pizza pan.
- Remove dough from bowl and add more flour as needed (a little at a time) to alleviate the stickiness of the dough if needed, approximately 1-2 Tablespoons.
- Split dough into two or three balls depending on how thin you like your crust. Roll each ball of dough very thin and place on greased pan.
- Preheat oven to 400 F
- Spread the White Sauce on the surface of the dough. Drop the ricotta mixture in tablespoon sized globs evenly over the white sauce, press down slightly. (It will not cover the entire pizza)
- Tear the fresh basil leaves and spread evenly across the top of the pizza. Tear the fresh mozzarella into small chunks and spread evenly over the pizza or sprinkle shredded cheese evenly as well.
- Bake the pizza’s one at a time for 18-20 minutes until the crust is a light brown and small brown spots are beginning to show on the mozzarella.
Russ and I recently decided that taco Tuesday should be honored in our home. However we thought it would be fun to mix it up and basically make it Mexican Tuesday… Maybe we should consider switching things to Mexican Monday… Anyway, so we pick a meat and then choose what kind of Mexican dish we’re making. Last week was pork. So we chose pork carnitas as our cooking technique and tacos for last week. Taquitos with the frozen left overs this week. Last week we through the meat in a tortilla with a fresh peach salsa made with peaches we had picked at Apple Annie’s a few days prior and YUM. It was a unique combo but the carnitas was a tad spicy and the peach salsa really balanced it out so nicely. This week we changed the flavor of the meat slightly and made up some taquitos and once again YUM. So we will definitely be making this again!!
Pork Carnitas Tacos
- Pork Carnitas (recipe here)
- Fresh Peach Salsa
- fajita size flour tortillas
- Follow directions to prepare pork carnitas on blog.*
- Prepare fresh peach salsa.**
- Fill tortilla with meat and salsa. Additional diced white onion and cilantro can be added if desired.
*We chose not to roast all of the meat in the oven once it was cooked through. We froze more than half of what was left in the juices.
Fresh Peach Salsa
- 1 cup peaches (diced, about 2 peaches)
- 1 cup diced tomatoes
- 1/2 cup diced red onions
- 1/4 cup chopped cilantro
- 1 jalapeno chilies (minced)
- 1 tablespoon lemon juice
- 2 teaspoons sugar
- Combine all ingredients in small bowl and mix to incorporate.
- Store in airtight container in refrigerator.
Pork Carnitas Taquitos
- Pork Carnitas (left overs!)
- 1 (7 oz.) can green chiles
- 1 T. brown sugar
- Mexican shredded cheese
- fajita size flour tortillas
- Olive oil
- Mexican Crema
- jalapeno slices (fresh or pickled)
- Preheat oven to 425 degrees. Place a piece of parchment paper onto a cookie sheet.
- Throw 2-3 cups of carnitas into a frying pan. Add green chili’s and brown sugar. Stir to incorporate and cook on medium-low heat until heated through, stirring occasionally.
- Fill tortillas with meat and cheese. Roll up, place taquitos seam side down on cookie sheet. Generously brush olive oil onto taquitos.
- Place taquitos in oven and cook for about 15 minutes. Once the taquitos are beginning to brown on the edges they’re done.
- Top with sour cream, cilantro, and jalapenos. Enjoy!