Mom & Sons Beef Vegetable Soup

Adapted from Paula Dean's Lady and Sons Beef Vegetable Soup at the Food Network.com

Ingredients
2 tablespoons vegetable oil (if using chuck roast)
2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
4 quarts cold water
1 (28-ounce) can diced tomatoes
1 1/2 cups chopped onion
2 tablespoons beef bouillon granules
1 tablespoon dried Italian seasoning
1 tablespoon seasoned salt, plus extra for seasoning
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup corn kernels, fresh or canned
1 cup diced potatoes
1/2 cup uncooked elbow macaroni
Chopped fresh parsley leaves

Directions
If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).

Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning,seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface—it will pick up a lot of the fat.

*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.
**I actually used left-over steak (yes, we had leftovers because we limited the boys to only 2 pieces) and equivalent amounts of the "Better than Boullion" paste, which I L.O.V.E.-love! I loved making this with potatoes, corn, and carrots, from the garden.  Instead of black-eyed peas, I used 1 cup of dried ABC soup from the cannery.  It was closer to a stew than a soup, so I had to add water near the end since it had cooked down. Also, who has fresh parsley leaves just laying around?  Not I.  That was definitely skipped.  But with homemade whole wheat french bread, this was a delicious Monday meal.  Mmmm!

Lemon Chicken Piccata

Lemon Chicken Piccata
Adapted from allrecipes

This was a hit for the whole family!

INGREDIENTS:

3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions salt and pepper to taste 1/2 cup all-purpose flour 2 tablespoons olive oil, or as needed 1 clove garlic, minced 2 cups low sodium chicken broth

1/2 lemon, thinly sliced 1/4 cup fresh lemon juice (juice from other half of lemon) 2 tablespoons capers, drained and rinsed -(I would call this optional because my kids will freak out if they see them) 3 tablespoons butter 2 tablespoons minced Italian (flat-leaf) parsley

DIRECTIONS:

1.	Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
2.	Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
3.	Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
4.	Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Chunky Chicken Vegetable Soup

With all the allergies, colds, sore throats, etc. going through my house right now, I decided to stick to the basics and made soup and bread, even though it's supposed to be spring.  This was perfect with homemade whole wheat bread, a salad, and cut-up watermelon (our proof on the table that spring is here).  This received rave reviews from all 9 of us! Enjoy!
Adapted from:The Pioneer Woman

Chunky Chicken Soup

Ingredients

• 3 chicken breast halves
• 1-2 T olive oil
• 64 ounces, fluid Unsalted (or Low Sodium) Chicken Broth (you May Use Half Broth And Half Water If Desired.)
• 1 whole Large Onion, Chopped
• 3 whole Ribs Of Celery, Sliced
• 4 whole Carrots, Peeled And Chopped 
• 4 whole russet potatoes, Peeled And Chopped
• 1/2 teaspoon Salt
•  Ground Black Pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1 teaspoon Poultry seasoning

Preparation Instructions

Place all ingredients but the potatoes and broth/water into a pot. Saute vegetables and chicken for 3-5 minutes in 1-2 T olive oil.  Add potatoes and broth.  Bring to a boil, then reduce to a simmer. Cover and simmer for 1 1/2 to 2 hours, or until chicken is done, vegetables are tender, and soup flavor is divine. Taste and adjust seasonings as needed.

Serve in a bowl, then sprinkle black pepper over the top.

*Note: Adjust broth levels and/or vegetable amounts as needed.

Slow-Cooker Shredded Beef Tacos

Slow-Cooker Shredded Beef Tacos

recipe adapted from: gimme some oven

Ingredients

• 2 Tbsp. extra virgin olive oil
• 2 pounds beef (I used top sirloin steaks)
• 2 tsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. smoked paprika
• 1 cup beef stock
• 2 Tbsp. tomato paste
• 1 medium onion, diced
• 4 cloves garlic, minced
• Flour/corn tortillas
Favorite taco toppings:
• guacamole or avocado
• fresh salsa
• Mexican rice
• grated cheese
• fresh lettuce
• tomato
• onion
• cilantro
• squeeze of lime juice

Method

Whisk together the chili powder, cumin, and smoked paprika in a small bowl. Rub the spice mix into the beef, covering each side evenly.

Heat olive oil in a large skillet over medium-high heat. Carefully place the beef in the skillet and sear on each side until browned. Add the diced onion and minced garlic on top of the seared beef in the slow cooker.

Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a 3-5 minutes until the sauce has reduced and thickened slightly. Pour the pan sauce down over the onions, garlic, and beef in the slow cooker. Cover and cook on low for 6-8 hours.

Shred the beef and onions with two forks. Serve the beef in the flour tortillas, topped with your favorite taco toppings.

Chicken Pesto Burgers with Pesto Mayo

Chicken Pesto Burgers with Pesto Mayo

My family absolutely loves these.  When entertaining, we'll often make sliders with traditional American burgers, buffalo burgers (made with buffalo sauce and blue cheese in the ground beef), and these delicious light pesto burgers.  

What you'll need

• FOR THE BURGERS:
• 1 1/2 pounds ground chicken (I've used ground turkey and my family can't tell the difference)
• 3/4 cup grated sharp Cheddar or 1/2 cup finely grated Parmesan (we like a combo of both)
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/3 cup mayonnaise
• 2 tablespoons pesto (store-bought or your favorite recipe)
• Oil for brushing the burgers
• 6 burger rolls
• Lettuce
• Sliced tomatoes
• FOR THE PESTO MAYONNAISE:
• 1/2 cup mayonnaise
• 2 tablespoons pesto

How to make it

1. Line a medium-size baking sheet with plastic wrap and set it aside. In a large mixing bowl, combine the ground chicken, cheese, salt, and pepper, mayo, and pesto, gently tossing the mixture with your hands or a large fork, until evenly blended.
2. 
   
3. Shape the meat into six 1/2-inch-thick patties, placing each one on the lined baking sheet as you go. Cover the burgers with plastic wrap and refrigerate them for at least 30 minutes to firm them. (Note: The patties will be softer than traditional hamburgers. You may also want to add up to 1/4 c panko crumbs to help them not fall through the grill.)
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5. While the meat is chilling, prepare the grill and make the Pesto Mayonnaise (just combine the ingredients in a small bowl). Then brush one side of each of the burgers with a little oil and place them on the grill, oiled side down. Lightly brush oil on the other side of the burgers and cook them for 5 minutes on each side, turning once, or until the meat is no longer pink inside.
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8. Adapted from Familyfun magazine

Homemade Hawaiian Haystacks

This is one of Carter's favorite meals and he even made it himself last night!

No Cream of Soup Hawaiian Haystacks

• 2 cups of cooked  and cubed chicken (or shredded chicken)
• 3 tablespoons butter
• ½ onion (about ½ cup), finely chopped
• 1 1/2 tsp garlic, finely minced
• 1 teaspoon salt
• pepper to taste
• ¼ cup flour
• 2 cups milk
• 1 cup chicken broth
• salt and pepper to taste
• 2 Tbsp flour, optional
• 2 Tbsp water, optional

1. In a large sauce pan, saute the onion in the butter until soft and translucent. Add the garlic and cook for about one minute, stirring, until fragrant.
2. Sprinkle the flour over the onions and stir to combine. Cook over medium heat for one minute.
3. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium. Add the salt and pepper.
4. Add the chicken and simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
5. At this point if you want the sauce to thicken more, in a small bowl whisk together the 2 Tbsp flour and 2 Tbsp water until smooth, you don’t want lumps.  It should look like a paste.  Drizzle a little of the flour mixture at a time while whisking into to sauce mixture until desired thickness is reached.  I like it to be like a thick gravy.
6. Serve the sauce over steamed rice with desired toppings from the list below.  Serves 4-6.

Toppings: (items with a star are our favorites)

shredded cheddar cheese*

pineapple tidbits*

sliced olives

diced green onion*

chopped celery*

shredded coconut*

slice almonds*

diced fresh mushroom

Chow mien noodles*

diced tomatoes

peas

mandarin oranges

sunflower seeds*

diced green pepper

water chestnuts

cashews

soy sauce

or anything else that you think would be good

Tater-Tot Casserole

It's not fancy.  It's not expensive.  It's not difficult.  It's just good comfort food.

Mom's Tater-Tot Casserole

1 lb. ground beef (or turkey)
1 onion, chopped
1 T minced garlic
Salt & Pepper
2 cans cut green beans, drained
1 can Cream of Mushroom Soup
1 bag frozen tater-tots

Brown Ground beef in skillet with chopped onion and garlic.  Rinse.  Add dash of salt and pepper.  Mix in 1 can cream of mushroom soup.

Spray 2 quart baking dish with Pam.  Dump in 2 cans of green beans.  Over the beans, dump in the meat mixture.  Smooth out.  Dump the tater-tots on top of the meat.

Put in preheated 350* oven.  Bake 45 min-1 hour.  Enjoy!
**If using ground turkey, I add a tsp of beef bullion to help the flavor.