All of these suggestions sound so good, one could make a pot of each every couple days this winter. Here is one of my favorites and I make it with smoked Turkey and real wild rice that I got from a friend in Minnesota. He gets it from one of the First Nation people. Turkey Wild Rice Soup Recipe My review is on there also
-
-
I traveled to England and Ireland last year, the food was rarely great. My favorite meal was in Ireland where they served an Irish stew. It was amazing. By far the best meal I had in some small town near Galway. I'm going to try and reach out to the restaurant and ask if they would share their recipe. I would love to recreate it. I'm not sure if they will but it reminded me of something my Mom, maiden name O'Laughlin, would make, and unfortunately I don't have her recipe.. And yes, my DNA report came back as almost all Irish so I have a bias and inherited the taste buds.Comment
-
I decided to make a crock-pot full of Beefy French Onion Noodle Soup......Crock-pot ran for over 24 hours...- Browned a lot of ground beef, removed from crock-pot and drained...
- Put over 3 lbs of sliced onions and let them cook over night for over 8 hours, one of the best ways to fix a lot of caramelized onions.
- Added beef broth, balsamic vinegar and seasonings and let cook on low
- After 2ish hours added ground beef and keep cooking on low
- After several hours added Brandy and some reserved caramelized onions
- Once that simmered for a bit added elbow macaroni and let simmer for a while
- Only think not cooked in the crock-pot was the macaroni
Here is the recipe for the basic crock-pot french onion soup, without beef and macaroni, this recipe is good without the beef and macaroni:
https://tiphero.com/crockpot-french-onion-soup
Comment
-
Bitterly cold weather always evokes clam chowder for me.Comment
-
We had Cassoulet. a French Farmer's answer to the question :What do we do with this week's leftover meats? It's basically white beans, whatever meats you have left over from the week, in our case, some Smoked Sausage and half a rotisserie chicken. A few slices of Country Ham in place of lardons, cubed and cooked to render the fat, a whole onion diced and sweated off in the rendered fat, then meat, beans, a whole head of garlic, rough cut carrot and about 5 cups of chicken stock with extra gelatin added for richness. all in the oven at 350 for a few hours, breaking through the crust every few hours to make more crust.
Super easy, comes together fast. we put it in the oven a couple of hours before the NE Denver Kickoff, had bowls of protein rich stew at half time
Comment
-
Virginia is set to get another round of winter weather (should be mostly snow this time) this weekend...so that means more snow day cooking.
These are what I am thinking about:
- Chili
- Jambalaya
- Pot Roast
- Brunswick Stew
But I am open to other ideas, especially if they are crockpot friendly...
Comment
-
BKYDBBQ I bought a couple chuck roasts last week. Pot roast is in the crosshairs for this weekend's winter storm for sure. -
Chuck Roasts are on sale here, l looked at them while at the store a little bit ago and none of them looked very good. If I go back to the store I will check them again...
I did get a pork loin roast, which was on an even better sale. So that might end up in the crockpot instead.
-
Chicken and Dumplings, heavy on the sliced carrots. Ssuuuwwweeeet!!!Comment
-
If your wife makes the soup, better compliment her…….😳
Comment
-
Tomorrow's Snow Day cook is going to be Jambalaya...check SUWYC for the results...Comment
-
A friend mine’s Dad is a former chef. He sold his Chicken Wild Rice recipe to Lunds/Byerlys back in the day. It’s kind of legendary is the Twin Cities area.
I made this a few days ago go and it is incredible. Never gets old.
Comment
-
it’s still cold and snowy up here!
This was last nights dinner (and tonights as well). Boiled dinner with ham and veggies. A local business smokes bacon and sausage and also does whole hams at Christmas and Easter. We usually get a get a whole ham and have it cut into 1” steaks. There is also the ham hock and a thicker piece from the hip end that doesn't go into steaks. The thick piece we use for boiled dinner. Yum:
Comment
Comment