Posts Tagged recipe
Recipe – Mexican Chicken Soup
First Thoughts – Another recipe from the Slow Cooker cookbooks from mom. This one was on the same page as one of the potato soup recipes, and it looked tasty. I’m a fan of Chicken Tortilla Soup, and this looked similar, so I made it last Friday.
Recipe Alterations – The recipe called for a pound and a half of chicken, but I only used one pound, as my chicken is in pound packages. It also called for 10 ounces of frozen corn, but I used a 16 ounce bag.
Possible Changes – None, really. Maybe more black beans? The smaller amount of chicken didn’t really hurt it, so I’d probably keep it at one pound of chicken. Going from 10 ounces to 16 ounces of corn made it very full of corn, though, so I might try a smaller bag of corn, and a slightly larger amount of beans.
Would I Eat it Again? Most definitely. It was tasty with sour cream and cheese sprinkled on top. We also ate it with some blue corn tortilla chips crushed on top; very tasty.
Download the recipe – Mexican Chicken Soup
Recipe – Slow-Cooked Potato Soup
First Thoughts – Browsing one of the Slow Cooker cookbooks I got from my mom for Christmas, I happened upon quite a few Potato Soup recipes. I figured, why not? Crock Pot cooking is the way to go. Plus this recipe has Velveeta, sour cream and ham!
Recipe Alterations – Maybe not so much of an alteration, but for the potatoes I used Yukon Gold rather than Russet or Idaho. I think they were quite tasty. We also didn’t really measure the ham or onion – just chopped up the whole thing and tossed it in.
Possible Changes – Only thing I would change really is maybe add some carrots, and chop the ham up a bit smaller. We had no leftover ham, so I just bought a hamsteak and chopped that up. I’m also thinking that maybe some form of sausage could be terribly tasty, as well.
Would I Eat it Again? I really liked this recipe, but apparently Matt prefers the other potato soup recipe I tried. The other recipe also had less work – I didn’t need to mash half of the potatoes before putting them in the crock pot. Matt liked the ham in this one, but I could just as easily add ham to the other recipe. I liked the Velveeta and sour cream in this one, but maybe I can just modify the other recipe a bit. So this recipe isn’t bad – I’d eat it again, and it gave me some ideas for future potato soup recipes.
Download the recipe – Slow Cooked Potato Soup
Recipe – Italian Wedding Pasta
First Thoughts – Mom came across a recipe for Italian Wedding Pasta, based on Italian Wedding Soup. Since I like Italian Wedding soup, she was going to give me the recipe after she had tried it. For whatever reason, she never ended up making it, and so she gave me the box of farfalle she bought for the recipe, with the recipe attached.
Recipe Alterations – The recipe called for a cup of freshly grated Romano cheese. Since I didn’t have any, and couldn’t find any at Meijer, I used the Kraft Shredded Parmesan, Romano & Asiago blend (NOT the grated, powdery stuff). The recipe called for a 9 ounce bag of spinach, but I ended up putting maybe half of that in. Also, the recipe claims it makes thirty-six 1″ meatballs, but I got maybe 23 or 24. The serving suggestion on the original recipe claimed it made 8 entree sized servings, but I got 3 servings, and 3 dishes of leftovers.
Possible Changes – I found the meatballs to be a bit bland. The recipe called for plain breadcrumbs, but in the future I would try Italian breadcrumbs, adding some Italian seasoning, or using seasoned ground turkey. I would also try to get some Romano cheese instead of the Kraft Shredded Blend, as Romano has a stronger flavor than Parmesan. As there is cheese in the meatballs, that could also be affecting the flavor a bit. Since the spinach shrinks up a fair bit once cooked, I would probably put more in next time, but would chop the hell out of it. I like the flavor of spinach, but not the texture. The recipe also has you cook the pasta until almost done, then drain it, return it to the pot and basically make the sauce in the pot with the pasta, thus finishing cooking the pasta. That seemed to be way more trouble than it was worth, in my eyes. I would boil the pasta, then make the sauce, then combine them.
Would I Eat it Again? Definitely! It was nice, because I could make it ahead of time and put in the fridge, then pop it in the oven when we were ready for dinner. With a few alterations, I think this could be a very good dinner. It tended to dry out a bit when I reheated it in the microwave, though, so I might see about halving the recipe if it’s just Matt & I.
Download the recipe – Italian Wedding Pasta
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