Instant Pot Cauliflower-Potato Soup

 Michelle served this delicious soup on the night before Thanksgiving.  She makes it often for her family as everyone loves it.  We all loved it too.  

Instant Pot Cauliflower Potato Soup

6 strips bacon, cut into 1/2 pieces

1 onion, coarsely chopped

6 large Yukon gold potatoes, cut into 1-inch cubes

2 16 oz bags frozen cauliflower florets, or fresh

4 cups chicken stock

2 cups milk

1T. kosher salt

1- 2 teaspoons garlic powder

Pepper to taste

1 cup shredded cheddar cheese

chopped parsley or green onion to garnish

Heat the instant pot on sauté.  Add the bacon and cook until crisp.  Remove from pot and save for garnish.

Add the onion to the bacon drippings and sauté until soft and translucent.  Stir in the chicken stock and deglaze the pan. Turn off the instant pot and add the potatoes, cauliflower, milk, salt, pepper, and garlic.

Attach the lid and select pressure for 10 minutes.  When it finishes cooking, quick release the pressure.  Use an immersion blender to blend the soup.  You can leave some chunks if you wish.  Taste and add more salt, pepper, or garlic as desired.  Stir in the cheese,  Garnish with parsley, onion, additional cheese, and bacon.

Creamy Sausage Tortellini Soup

 Kristen made this for one of the meals at our family reunion.  It was a hit with old and young.

Creamy Sausage Tortellini Soup

2 lbs. sausage

2 cups chopped carrots

2small onions, chopped

6 cloves garlic, minced

2 Tablespoons Italian seasoning 

1/2 cup flour

12 cups chicken stock

14 ounces tomato paste

2 cups heavy cream

20 oz package frozen three-cheese tortellini

6 cups chopped kale

Salt and pepper

In a large pot, brown the sausage.  Add the carrots and onion and saute' until tender.  Add the garlic and saute' another minute.

Add the flour and cook for a couple of minutes.  Then add the chicken stock and tomato paste.  Stir well and thicken.  Add the cream and tortellini.  Bring to a simmer for about 7 minutes until the tortellini and kale and cook until the tortellini is done and the kale is tender.  Add salt and pepper to taste.

Maple Bacon Brussels Sprouts

 
A friend shared this recipe with me.  They include these sprouts for their Christmas dinner every year.  So we did the same.  They were delicious.

Maple Bacon Brussels Sprouts

8 slices bacon, chopped

2 lb. Brussels sprouts

1 tsp. salt

1/8 tsp. cayenne pepper

1/2 cup dried cranberries

1/4 cup apple juice

1/4 cup maple syrup

In a large skillet cook the bacon until crisp, 6-8 minutes.

Remove the bacon and drain on a paper towel.

Add the Brussels sprouts to the skillet, stirring well to coat with the bacon grease.  Reduce heat to medium and cook, without stirring until the sprouts start to brown and caramelize- about 6 or 7 minutes.  Stir in the salt and cayenne.  Cook until the sprouts are tender, 6-8 minutes more.

Stir in the cranberries, juice, and syrup.  Cook for 3 minutes, stirring to coat the sprouts.  Add the bacon and serve immediately.

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No -Peek Chicken and Rice

 This was SO good!  Next time I'm doubling the recipe.

No-Peek Chicken

4 boneless skinless chicken breasts

1 cup rice, uncooked

1 can cream of mushroom soup

1 can cream of chicken soup

1 1/2 cups chicken stock

1 envelope onion soup mix

Salt and pepper

Preheat oven to 350.  Spray a 9 x 13 pan or an enameled cast iron pan with lid (that's what I used.)

Pour the uncooked rice in the bottom of the pan.  Whisk together the soups and stock and spread over the rice.  Place the breasts on top and season with salt and pepper.  

Sprinkle the onion soup mix evenly over the chicken.  Cover and bake for 1 hour 30 minutes.  Remove from oven and let sit for a few minutes before serving.

Soft and Chewy Caramel Corn

 This is so good!

Soft and Chewy Caramel Corn

3 bags microwave popcorn

1/2 cup butter

2 1/4 cups brown sugar

1 cup corn syrup

1 can sweetened condensed milk

1 teaspoon vanilla

Pop the corn and remove the seeds.  Put in a very large bowl.

Line a cookie sheet with baking mat or parchment 

In a medium sized pot combine the butter, brown sugar and corn syrup.  Bring to a boil stirring regularly.  Add condensed milk.  Cook until soft ball stage (235) Stir often.

Remove from stove and add vanilla.  Pour over the popped corn and stir.  Put onto the prepared cookie sheet and spread evenly.  Cool.  

Crockpot Italian Chicken

 

Creockpot Italian Chicken Pasta

Put all of the following in a crockpot:

Frozen chicken tenderloins

1 bottle Olive Garden Italian Dressing

1 1/2 cups chicken stock

Salt

8 oz. cream cheese, cut up

1/2 cup parmesan cheese

Cook on high 4 hours or on low for 6 hours.

Then you can choose among the following options:

1. Stir in 1/2 lb. bowtie pasta, cooked al dente.  Stir well and serve with more Parmesan.

2. Serve over potatoes.

3, Serve over hot rice.

Pocket Tacos

 

Pocket Tacos

1 packet Taco Seasoning

1 lb. ground beef

1/2 cup salsa

8 oz. cream cheese, softened

2 T. melted butter

1 cup shredded cheese

12- six inch tortillas

Heat oven to 350 degrees

Heat skillet and cook the ground beef.  Add taco seasoning.

In another bowl, beat the cream cheese until smooth using a hand mixer.  Add the salsa and blend until fluffy.

Lay each tortilla flat.  Spread 1/6 of the cream cheese mixture in the center.  Add a spoonful of seasoned beef then top with cheese.

Fold each tortilla burrito style over the filling to create a secure pocket.

Put on a baking tray and brush with the melted butter.  Bake for 15 minutes until golden and crisp.

Serve with more salsa or sour cream.