I had put a roasted turkey breast from our Thanksgiving dinner in the freezer. I wanted to use it up, so looked for an instant pot recipe to make. When I came across this one, I decided to make it since it was simple to put together, and pretty quick to cook in the instant pot. The end result turned out good, though I used cream instead of coconut milk and I used regular flour. I would say it definitely needs a lot more spice and herbs for our tastes, so when I make this next it’ll have more. To me it’s a good recipe, that just needs a little more oomph to it.
A new year is here!! 🎉 And after loads of festive treats and meals, it’s good to get back to normal. Though let’s be real, we still have some treats around 😉🍪🍫🍬
So today I chose to make this pumpkin butternut squash bisque, since I had leftover roasted pumpkin from the freezer I wanted to use up. Once prep was done, it cooked in 14mins on high pressure, which was great! As for the soup itself, it wasn’t bad, but honestly not too much flavour. Nothing more vegetables and spices couldn’t fix though. I would say it’s a good base and for now hot sauce will add just the right kick it needs for us this time around.
Few weeks ago we Canucks celebrated Thanksgiving. And of course, after spending a wonderful day filled with great company and food, there’s the leftovers. So. many. leftovers. The majority of it being the turkey meat itself. So, I went to Google, to find a Crock Pot recipe I could use it up with. I came across the recipe below and thought I’d give it a try, as I had never made a chowder before. It was easy to put together, which is always important to me!! The sweetness of the corn and the spiciness of the red pepper flakes were a great combination, which myself, hubby and our son enjoyed. We’ll definitely make this again sometime. For those of you in the U.S., about to celebrate Thanksgiving day a few weeks from now – give this recipe a try to use up that leftover turkey you’ll have. I think you’ll enjoy too!!
I know, I know…from the photo above, you’d think it was chili right?! Nope!! It actually IS the deconstructed stuffed pepper soup…just like the title states. I didn’t have any green peppers to use, so Iade it with red and yellow ones instead. Being that it’s a Crock Pot recipe, it was easy to prepare. I only had to brown the ground beef and sautee the onions before hand. Other then that, everything went into the pot (even uncooked rice with extra liquid) to set and forget!! Now, I was pressed for time, so I set it to cook on high for 5hrs. But when I checked it around the 4hrs mark it was ready 🙂 My hubby, our son and I all loved it (hubby and I added hot sauce for a bit of a kick to ours too)!! It tasted exactly like stuffed peppers, without all the work. I bet it will taste even better, with some green pepper in there next time too…omnomnom. If you love stuffed peppers, then I HIGHLY recommend this recipe!! I believe you’ll enjoy it as well 🙂 You can make it exactly the same as the recipe below, or add your own spin to it too…
I made this soup, a couple week’s back, before Thanksgiving. I basically followed this recipe, but I passed on the Tabasco sauce, and added cayenne pepper instead…it was SPICY!! Just how we like it 😀 It was really good, and it’s a great go-to, one pot soup to make.
This past Saturday, we were over at my parents’ house for dinner. They had told us one thing, but when we got there, it looked like my Dad had another idea LOL But that’s ok, because it was a very yummy seafood chowder. He took the basic idea of it, from the recipe below, but added salmon to it as well. Ours was also not as creamy, as the recipe, but it was still very yummy!! It was so good, it inspired us to make our own in the near future 🙂 It’s a decent recipe to work from, and I would recommend using it, if you’re a first timer to making seafood chowder.
Mmm…omnomnom!! Chicken and dumplings…one of our uber favourite comfort foods. Which is why I don’t make it too often…especially because it’s so high in sodium. The recipe calls for Cream of Chicken soup, but I opted to use Campbell’s Light Cream of Mushroom soup instead, and it’s still pretty high in sodium. So, you could only imagine how bad it is with the Cream of Chicken, the recipe calls for. The Pillsbury Country Biscuits, called for in the recipe, doesn’t help the sodium tally either. Whenever I’ve made it on the stove, I’ve been able to make a broth and biscuits from scratch, which have helped in keeping the sodium lower. As of yet though, I haven’t found a crockpot recipe that doesn’t use canned soup or tube biscuits. If any of you have one, I’d love to hear from you though!!
I decided to try out this Skinny Ms. recipe for Cream of Chicken Soup, since it’s a healthier version of the original. Being that you throw everything into the slow cooker and forget about it, is a MAJOR plus, since I’m always on the look out for new slow cooker recipes!! Now, as you can see above, it’s a pretty dark soup, and that’s because of the black glutenous rice that’s used in the recipe (I may try a white glutenous rice, next time, to see the difference). Now, don’t let the colour put you off. It’s filling, tastes good and hits that comfort food craving spot, with that magical combination of chicken, carrots, potato, celery, onion, rice and ‘cream’ 🙂 The glutenous rice and potato do most of the work to make the soup ‘creamy’ and then the milk and cornstarch solution finishes it off. Yes, it’s for the blander palettes out there, but by adding some Frank’s hot sauce, before serving – kicks it up a notch. As you know my hubby and I are all about the Frank’s, and like the hilarious old lady in the commercial says, ‘I put that !@#$ on everything.’ 😉
My hubby and I have always wanted to check this place out, every time we’ve driven by it. It always looks busy, so we thought they’re probably pretty good. They had the usual fare you find at a Vietnamese restaurant, which were all decently priced.
We decided to try their Pho, and we ordered their house special, that most Pho places have. It came with the usual rare beef, tendon, tripe and beef balls. As compared to the Pho 99 place we usually go to, this place made their Pho with a lot more onion and cilantro, which I LOVED. We also ordered fresh shrimp spring rolls, which came with peanut dipping sauce, that seemed thicker then the usual smooth dipping sauce. Which made me think they may make it in-house. All in all, our meal was very flavourful and as always, filled us up. We’ll definitely go back the next time we’re over that way and in the mood for Pho. If you’re ever in the area, and want good Pho, give them a try!!
It’s fall, and that means pumpkins and squash everywhere!! So, I decided to make one of my favourites…Crock Pot Pumpkin and Butternut Squash Soup. The recipe is REALLY simple, but I added vegetables and a cup of rice to beef it up, yet it still retains it’s awesome pumpkin flavour. Serve it with a dollop…or two of sour cream, sprinkle some nutmeg on top (optional) and a really nummy crusty bread…omnomnom!!