Loaded Seafood Chowder

1/2 c. butter

1/2 c. flour
1 diced onion

2 celery stalks, diced

1 bell pepper, diced
1 can minced clams

1 cup cooked, deveined shrimp (small salad shrimp is great, but you can cut up larger ones as well)

1 cup lump crab meat, rough chop for smaller pieces
3 potatoes, cooked and diced
4-5 c. milk (to desired thickness)

1-2 t. Old Bay seasoning (can be more or less to taste)
salt & pepper to taste
1 can corn (optional)

Melt butter. Sauté veggies in butter. Add flour and cook briefly. Add milk and stir until smooth. Add boiled and diced potatoes. Add seasonings a bit at a time so you can taste along the way.  Add seafood and juice from can of clams. Simmer and eat!  (I use a crock pot just so it stays warm as long as I want it to).  It could also be done in an Instant Pot by cooking veggies in saute mode, and then the slow cooker option to warm the rest of the ingredients through.

I adapted this recipe from my Mom's basic clam chowder.

Taco Chicken Queso Soup

Ingredients

• 1/2 stick butter
• 1/4 c. flour
• 1 large onion chopped
• 1 can Rotel tomatoes & peppers
• 8 oz Velveeta, cut into chunks for easier melting
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 2 cups cooked chicken (omit for veggie version)
• 4-6 cups milk, depending on desired thickness
• cilantro (for garnish)
• shredded Mexican-blend cheese (garnish)

Instructions

1. Melt the butter in a Dutch oven or soup pot, over medium heat. Add the onion and cook for about 5 minutes until the onion is soft.
2. Add the flour and mix to create a  roux.
3. Pour in the desired amount of milk (it will thicken slowly, so start thicker than desired as you can always add more milk later to thin it out).
4. Add the Velveeta chunks and stir until melted throughout.  This is where you'll want to add more milk if you'd like it to be thinner.
5. Add the Rotel, black beans, and corn.
6. Finally, add the cooked chicken. Stir and cook until the soup is hot and ingredients are incorporated. 
7. Remove from heat and top with cilantro and shredded cheese.

This one's mine!

Loaded Baked Potato Soup

INGREDIENTS:

• 4 slices bacon, diced (omit for veggie version)
• 5 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 1/2 cups milk, or more, as needed
• 3 russet potatoes, peeled and cubed
• 2 green onions, thinly sliced
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.
3. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.
4. Serve immediately, garnished with green onion, cheese and bacon, if desired.

Recipe from DamnDelicious Blog

Italian Sausage & Roasted Veggies Sheetpan Meal

INGREDIENTS:

• one 12-ounce precooked sausage (pork, beef, chicken--whatever you like), sliced into 1/2-inch rounds
• 1 medium/large yellow summer squash, trimmed and sliced into bite-sized pieces
• 1-2 heads broccoli florets
• 1 sweet potato, sliced into bite-sized pieces
• 3/4 to 1 cup cherry or grape tomatoes
• about 2 to 3 tablespoons olive oil
• 1 tablespoon dried oregano
• garlic salt & pepper to taste
• grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 400F*. Line a baking sheet with aluminum foil for easier cleanup, and add the sausage and veggies, then evenly drizzle with olive oil.
2. Sprinkle with oregano, garlic salt, pepper and ensure pieces are in a single layer.
3. Bake for 30-45 minutes, or until vegetables are tender and have as much color as desired; toss halfway through baking to ensure even cooking. 
4. Sprinkle with Parmesan and serve immediately.  Can be served over rice, or on its own.

This was inspired by some sheet pan meals I found on Pinterest.

Grandma Audry's Beef Stroganoff

• 1.5 lbs. beef, but into bite-sized pieces (I've used various cuts depending on what was available and reasonably priced, from cross rib roasts to petite sirloin steaks and even london broil. Just choose something you love.) 
• 1 onion, diced small
• 2-3 Tbsp oil or butter
• salt, to taste
• 3 Tbsp. ketchup
• 2-3 Tbsp Worcestershire sauce
• 1 cup beef broth
• 1 small package mushrooms, sliced
• 1/4 cup flour
• 2 cups milk
• 1 cup sour cream

Heat oil/butter in a dutch oven pot (an enameled cast iron is perfect for this) over medium-high heat and add the beef. When the beef begins to brown nicely add the diced onions and a bit of salt. Cook together for a few minutes, stirring occasionally. Squeeze in the ketchup (I just zig zag it across the pan, straight out of the bottle, until it looks like enough). Shake in the Worcestershire sauce (again, this is something I eyeball, and I love Worcestershire so I err on the side of more). Pour in about a cup of beef broth and stir everything together. Lower to heat and simmer for 45-60 minutes, stirring once in a while. If it starts looking too dry add more broth. Add the sliced mushrooms, stir, and continue cooking for another 10 minutes (honestly, I don't care much for mushrooms and often leave them out. It's delicious with or without, though, traditionally they are essential. Shh, don't tell my grandma I skip them.). With a slotted spoon, remove the beef and mushrooms to a bowl and set aside. Turn the heat back up to medium-high and whisk the flour into the remaining juices left in the pot until it forms a paste. Pour in the milk and continue whisking until the paste melts into the milk and the mixture thickens. Add the beef and mushrooms back into the pot. Stir in the sour cream until everything melts together and voila! The most delicious creamy, beefy, stroganoff ever. Serve over egg noodles or rice and enjoy!

From my cousin, Annie

Jambalaya

1 pkg. Vigo Red Beans & Rice, cooked per package directions
olive oil
2 cloves garlic, minced
2 stalks celery, chopped
1 small onion, chopped
2 bell peppers, chopped
1 Andouille sausage, sliced
1 c. shrimp, deveined and tails pulled off --raw or cooked is fine (I like the salad-size so they're small)
parsley (for garnish-optional)

Get beans & rice going in a large saucepan per the packaging directions.  Put a small amount of olive oil in a frying pan/cast iron skillet and get it hot.  Add garlic and chopped veggies, and cook until onions are translucent, and peppers are soft.  Add sausage slices and turn when browned.  When rice is finished, incorporate veggies and sausage into the rice.  Add the shrimp at the very end; it will only need to warm through quickly since it's already cooked, although you could use raw shrimp and cook it with the sausage if desired.

I came up with this one on my own!

Chicken Zoodle Zoup

3 chicken breasts cooked and cut into chunks (I like to bake mine and season them with sage, poultry seasoning, salt, & pepper, but this isn't mandatory.  This can also be omitted for a complete veggie version.)
3 cloves chopped garlic
1 large diced onion
5 sliced carrots
4 sliced celery stalks
2 c. frozen peas
2 cartons chicken stock (or veggie)
2 bay leaves
sprigs of fresh rosemary (optional, or could use dried)
spiralized zucchini (I like to use about a pound, but you can add or take away whatever you like)

If your chicken isn't seasoned, you'll want to add the following:
1 tsp. thyme
1 tsp. sage
salt & pepper to taste

**Note:  ALL veggies can have more or less depending on what you have available

Soften onions and garlic in some olive oil or a small amount of butter in a large stock pot.  Add carrots and celery, stirring occasionally.  Cook until veggies are tender.  Add seasonings (if your chicken isn't seasoned heavily, or if you prefer a stronger flavor) with the exception of the bay leaves.  Stir in stock and add the bay leaves.  Soup needs to simmer for about ten minutes before adding the zoodles.  When zoodles are tender, soup can be served immediately.

For CrockPot version, put it all in the crock pot and set on low for six hours or high for three hours.  Zoodles may not be as firm, but still delicious!

This recipe is mine.

Sticky Purple Meatballs

1 small bottle of  BBQ sauce or Chili Sauce
1 18 oz. jar Grape Jelly
1 pkg. Frozen Meatballs

Combine sauce and Grape Jelly. Place meatballs in CrockPot and pour mixture over the top. Cook on high for 2-3 hours, stirring periodically. Can be served on toothpicks as an appetizer, delicious with rice or baked potato as a main dish, or on rolls for a Meatball Sub/Slider.

For thicker sauce, use a ladle to remove most of the sauce from slowcooker and place in saucepan on medium-high heat to reduce for 10-15 minutes. Pour back over meatballs before serving.

This one’s mine!

Pesto Italian Sliders

SANDWICHES 

1 pkg King's Hawaiian Rolls (or other dinner rolls, halved)

8 oz. Pesto

1 sliced tomato

1 pkg Herb-Seasoned Turkey Lunch Meat

1 Handful of Mini Pepepronis

Shredded Mozzarella Cheese

TOPPING

4 Tbsp Butter, melted

2 cloves Garlic, chopped

1 tsp Italian Seasoning

Handful of Parmesan Cheese (can be grated or shredded)

Spray a 9x13 pan with cooking spray. Place the bottoms of the rolls in the pan (if using King's Hawaiian, you don't have to separate the rolls, just slice them all carefully down the middle). Spread half of the pesto on the inside of the bottoms of the rolsl and the other half on the inside of the tops. Next, layer the slices of tomato, then the lunch meat. Sprinkle the pepperonis over the turkey slices. Cover the meat with shredded cheese and place the tops on the rolls. Mix topping and pour or brush  evenly over the sliders. Bake @ 350* for 15-20 minutes to warm the meat through and melt the mozzarella.

I created this one!

Blueberry "Cabin" Coffee Cake

Topping:
"cut" together (using a pastry cutter or two knives/forks until it is in small clumps

1 c. sugar 
1 c. brown sugar
2/3 c. flour
1/2 c. butter
1 t. cinnamon 

Cake:

1 1/2 c. sugar
1/2 c. butter
2 eggs 
2 t. vanilla
1 c. milk
3 c. flour
4 t. baking powder
1 t. salt 
blueberries (thawed or fresh)

Mix together wet ingredients and add the dry until fully incorporated.  Then, hand-stir in 2 - 3 c. blueberries (if you add them frozen it takes about 10 more minutes to cook and the top just gets more brown and crusty while the inside is trying to cook).

Grease and flour a 9x13 pan. Pour in cake batter and then cover with the crumble topping. Cook at @ 375* for about 45 minutes.  Serve warm with blueberry syrup.


Recipe adapted from Grandma Freeman

Chicken Caprese Melt

2 slices of focaccia bread (or any bread will do, really) for each sandwich
2 Tbs. prepared pesto sauce for each sandwich
tomato, sliced thinly
chicken breast, grilled and sliced thinly--omit for veggie version
fresh mozzarella slices
olive oil

Lightly coat the bottom of a frying pan with olive oil and warm on medium heat.  Spread even amounts of pesto sauce on each piece of bread and layer with chicken, tomatoes, and cheese.  Place another piece of bread on top and place in frying pan until bread is crispy.  Flip the sandwich and continue to cook until the cheese melts and bread is golden brown.

Recipe adapted and inspired by http://boozebagbettygoestorehab.blogspot.com/2011/04/and-we-have-dinner_20.html

Chicken Picatta

2 boneless, skinless chicken breasts, butterflied and cut in half
breadcrumbs/Parmesan cheese (or a mixture for dredging)
3 Tbs butter
6 Tbs olive oil
Lemon Pepper & salt (to taste)
2 cans chicken broth
1/2 medium onion
2 cloves garlic
8 oz. Uncooked pasta OR 1 c. rice
1 lemon
1 - 8 oz cream cheese, softened
1 can (14 oz) quartered artichoke hearts drained
1/4 c. capers, drained and rinsed
Chopped fresh parsley and grated parmesan cheese (optional)

Season chicken with salt and lemon pepper, dredge in breadcrumbs/Parmesan, and shake off any excess.  Melt butter with olive oil; when it starts to sizzle add two pieces chicken and cook for 3 minutes on each side.  Repeat with remaining two pieces of chicken.  Set aside for later.

Dump out soiled butter/oil mixture and add chopped onion and garlic to large skillet (add more oil if needed).  When onions are soft, pour chicken broth into skillet and heat until comes to a boil.  Add pasta/rice (if using long noodles, break into smaller pieces) to the broth mixture and cook uncovered 7-8 minutes until tender (for pasta) or covered for rice (for cook time, follow the guidelines on your rice package).

Zest lemon rind and then juice lemon to measure at least 2 T (you can add up to 1/3 c. of the lemon juice if you like it more lemony).   Add zest, lemon juice and cream cheese to skillet, stir until cream cheese is fully incorporated.  Add chicken and artichokes to skillet.  Cook covered, 1-2 minutes or until heated through. 

Remove from skillet, add capers (optional) and garnish with  parsley, more Parmesan cheese, or both!


Recipe adapted from Julie Mickelson (one of my very favorite people to work with!)

Onion Soup Roast

3-4 lb. beef shoulder roast
2 pkg. Onion Soup mix
1 can beef stock
2 "cans" water (just use the empty stock can)
1 onion, sliced into rings

Gravy
1/2 c. water
1/2 c. corn starch
left-over drippings from the crock pot

Season roast with salt and pepper and seer on all sides in a frying pan.  Mix soup, stock, and water together in the crock pot.  Add roast and top with sliced rings.  Cook on "high" for 2-3 hours or "low" for 4-6 (depending on your crock pot).  Remove roast and let stand for 10 minutes.  Mix 1/2 c. water and corn starch together until completely smooth.  Add to the liquid in the crock pot and whisk together to create a brown onion gravy.

I came up with this recipe!

White Bean Chicken Chili

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes (or 3 cans of Costco canned chicken)

1 lb. cooked bacon/crumbled sausage (a mix is lovely)

1 large onion, chopped (1/2 red, 1/2 sweet yellow, if possible though)

Diced sweet peppers (I tend to do a bag, but measure with your heart)

2 cloves fresh garlic, finely minced (or garlic powder)

1 tablespoon oil

4 cans (15 1/2 ounces each) Great Northern (white) Beans, rinsed and drained

1 can (14 1/2 ounces) chicken broth

2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried Italian seasoning

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup whipping cream

Fresh cilantro, shredded cheese, crema, for garnish (optional)

In a large saucepan, saute chicken until no longer pink, then add onion, fresh peppers, and garlic. Add cooked bacon/sausage, beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.

Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped veggies, cooked bacon/sausage, garlic, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream  until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.

Recipe adapted from my MIL, Marie.

Chicken in a Buscuit

1 8 oz. pkg. plain cream cheese
2 green onions, chopped
1/4 c. butter or margarine
1/8 t. pepper
1 chicken breast, cooked and diced into small cubes
a small handful of chopped mushrooms
2 cans of crescent rolls

Cream the first four ingredients together.  Fold in the chopped chicken and the mushrooms.  Make a pocket using two of the crescent roll pieces and fill with the chicken mixture.  Seal the edges and place on a baking sheet (I used parchment paper to save on clean-up and easy removal).  Bake at 350* for 20 minutes.  Serve with thinned cream of chicken/cream of mushroom soup over top.


Recipe from me, but I'm sure everyone has their own variation of this!

Olive Garden's Zuppa Tuscana

Ingredients

• 1  lb Italian sausage
• 3 large russet baking potatoes, cut into chunks (I used baby reds because it's what I had)
• 1 small onion, chopped
• 1/2 pouch Oscar Meyer real bacon pieces (or a few pieces of cooked, chopped bacon)
• 3 cloves garlic, minced
• 3 cups kale, chopped (or spinach works too)
• 2 quarts water
• 4 tsp chicken granules 
• 1 1/2 cups heavy whipping cream
• 1/8 tsp pepper
• 1/2 tsp salt

Directions

1. Cook sausage.
2. Drain sausages on paper towels. Saute onions and garlic. Place potatoes, chicken granules, and water in pot and cook on medium heat until potatoes are done.
3. Add sausage and bacon pieces.
4. Salt and pepper to taste.
5. Simmer for another 10 minutes.
6. Turn to low heat.
7. Add kale (or spinach) and cream.
8. Heat through and serve.

Recipe from Darrin's cousin, Amber

Taco Soup

2 cooked chicken breasts, diced OR 1/2 lb. cooked ground beef (omit for veggie version)

2 garlic cloves, chopped

1 onion, chopped

1/2 c. salsa

14.5 oz. can stewed tomatoes

1 can black beans, drained

1 can corn, drained (or two cobs, with the corn cut off)

1 15 oz. can tomato sauce

2 Anaheim chili peppers, chopped

1/2 t. chili powder

1 t. cumin

salt, pepper, & hot sauce to taste

Dump all the ingredients in a crock pot and simmer as long as you can stand it. :) Then, garnish with shredded cheese, sour cream, and cilantro.

I made this recipe up myself, but there are lots which are very similar.

Chicken Alfredo Pizza

Pizza crust

1-2 c. Alfredo sauce

1-2 c. cooked chicken

1/2 red onion, chopped

1 head broccoli, chopped (you can also use cauliflower)

1 bell pepper, chopped/sliced (I used red)

1 tomato, sliced

2 c. shredded Mozzarella

Spread dough on a cookie sheet or pizza stone. Spread Alfredo sauce to the edges to serve as the sauce. Sauté onions in a skillet until soft and brown; spread evenly over crust and sauce along with cooked chicken. Sprinkle chopped veggies over the pizza as well. Finally, cover pizza with shredded cheese and black pepper. Bake @ 425 for 20-25 minutes; just be sure the crust is cooked thoroughly.

***Incidentally, pepper on pizza is a "trick" I learned at Camp Lohikan. We had to eat kosher (no meat and dairy products served together--among other restrictions), so the only pizza we were allowed to eat was cheese. I learned a dash of pepper actually made a plain cheese pizza SO YUMMY. I usually eat my pizza with pepper on it now.

This recipe is mine!

Squatternut Bash Soup

**Note: Unless you're an avid F*R*I*E*N*D*S fan (like myself), the title of this recipe makes absolutely no sense**

Roasted Butternut Squash Soup

• 2-3 lb butternut squash, halved and seeded
• 1 onion peeled and quartered
• 2 shiitake mushrooms, stemmed and wiped clean - I used 4 crimini (baby bellas) since I didn’t have and shiitake handy
• 1 garlic clove, peeled
• 1/2 cup olive oil
• Salt and Pepper to taste
• 4 cups vegetable stock (or you could use chicken stock if that's what you had on hand)

Preheat oven to 450*. Cut squash into 2 inch pieces. The recipe had me peel them after roasting which was fine but I guess you could do it before hand if you wanted. Combine squash, onion, mushrooms, and garlic in a big bowl and toss with olive oil, salt, and pepper. Toss until everything is coated then spread it all out in an even layer on a rimmed baking sheet.

Roast 30 minutes or until the squash is tender and toss veggies halfway through. Let the veggies cool (I didn’t cuz I’m too impatient) then remove the skins (if you haven’t already).

The recipe has you put everything in a pan and puree it with an immersion blender. I don’t have an immersion blender so here’s my way:

Toss about half the cooked veggies in a blender along with half the stock. Blend it all up really well. Pour the puree into a pan. Do the same with the other half and add it to the pan. Tada! Bring soup to a simmer. Remove from heat, add salt and pepper to taste, and serve with your favorite bread. I usually "float" a large biscuit on the top. YUM!

Recipe from cousin Annie

Loaded Steak

1 onion, sliced

1 package sliced mushrooms

4 cloves garlic, chopped

shredded cheese (I use mozzarella)

steak

salt & pepper to taste

Sauté onions and mushrooms together in a pan with some butter or EVOO. Salt and pepper the steaks for desired flavor (more can be added later). Rub chopped garlic over the steaks and grill to desired done-ness. Top steaks with the sautéed veggies and then with shredded cheese. Serve as cheese starts to melt.