Cheese is life! If you are looking for a great cheesy potato soup recipe, look no further, because this original recipe is AMAZING!!!
It's very delicious and is a great use of leftover potatoes and the best part is that it can simmer in the crock pot for hours with little effort from you!! We hope you enjoy this recipe, and be sure to let us know in the comments if you try out this recipe!! Ingredients: 5-6 large potatoes cut into 1 inch pieces (can use russet or golden, we used a combo of 2 russet and 4 golden) 4 cups (32 oz. container) of chicken broth 1-2 teaspoons of chicken bouillon powder (optional if you want lower sodium) 1 tablespoon of Italian herbs 3-4 teaspoons of garlic powder 3-4 teaspoons of onion powder 1 onion diced (white, yellow, or Vidalia are good) 1/2 teaspoon of paprika 2 cups of Italian cheese blend shredded 2 cups of mild cheddar cheese blended 1 package of pre-cooked bacon (about 10 slices) 3 tablespoons of cornstarch 1/4 cup of water Directions: 1. Combine in a slow cooker (we suggest lining it with a slow cooker liner which can be found at the Dollar Store) the chopped potatoes, chicken broth, chicken bouillon powder (optional), Italian herbs, garlic powder, onion powder, onion, and paprika. 2. Cook on low for 8 hours or high for 4 hours 3. Use an immersion blender to blend the mixture until it doesn't have any large chunks of potato in it (until smooth is fine too). 4. Add in cheese and bacon and stir until pretty smooth. 5. Mix together the cornstarch and the water until smooth, stir into the slow cooker. 6. Cook on high for 15 more minutes. 7. Serve topped with a little bit more cheese and bacon if desired. 8. Enjoy!
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When you go to an Italian restaurant, Chicken Vesuvio is a common item on the menu. However, it's not always ordered because it always seems to take 40 minutes for them to cook it. This slow cooker recipe cooks all day so that you can have your Chicken Vesuvio without having to cook for 40 minutes straight! It's very delicious on a cold day (or even a warm one) and the secret to this is to marinate it over night if you can (optional) which lets the flavors become more enriched. You can easily cut this recipe in half or double it. Let us know in the comments if you try out this recipe!!
Ingredients: 4-5 large chicken breasts (boneless, skinless works great here!) 2-4 tablespoons of olive oil 3/4 cup of dry white wine 2-3 teaspoons of chicken bouillon powder 3/4 cup of chicken broth 3-4 teaspoons of Italian herbs 1-2 teaspoons of parsley flakes (or fresh) 3-4 cloves of garlic minced 3-4 large russet potatoes cut into 1 inch pieces 3-4 teaspoons of onion powder 1 small white or yellow onion diced Parmesan cheese grated for serving (optional) Instructions: (1) If marinating overnight: In a gallon ziplock bag, combine together all ingredients except for the parmesan cheese. Shake well. Marinate in fridge overnight 2. If marinating overnight, pour bag into slow cooker. Skip step one if you don't want to marinate it over night and just put all of the ingredients straight into the slow cooker except the parmesan cheese if using. 3. Cook on low for 6-8 hours (tends to take 7-8 hours, check it every half hour after 6 hours). 4. Serve with parmesan cheese grated on top if desired. 5. Enjoy! This isn't so much an original recipe, but more of a fun addition to make to sugar cookies. Erin and Elizabeth love baking with food coloring, and making delicious desserts fun and bright! We recently did this with purple and orange food coloring to make it more halloween themed, but you can change the colors to whatever you want!
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For extra deliciousness, you can put ice cream between two cookies and make a ice cream sandwich. Love Italian food? Then this is definitely the recipe for you! Best part about it is that it cooks in the slow cooker so you can prepare it in the morning and leave it all day! This recipe makes enough for 4 people and can easily be doubled or halved. Big suggestion, put a slow cooker liner in the slow cooker, makes for WAY less cleanup. You can get these at local grocery stores and some dollar stores as well.
Ingredients: 28 oz tomato sauce (Contadina works great) 4 large chicken breasts 1/2 cup of chicken broth 2-3 teaspoons of chicken bouillon 1/2 tablespoon of Italian herbs 2 teaspoons of parsley (flaked or fresh) 3 cloves of fresh garlic (or a teaspoon of granulated/powder) 1/2 tablespoon of onion powder 1-2 tablespoons of parmesan cheese grated (optional) Directions: 1. Combine together tomato sauce, chicken broth, chicken bouillon, Italian herbs, parsley, garlic, and onion powder into slow cooker. 2. Put the chicken into the slow cooker and make sure it is completely covered by the sauce. 3. (optional) Sprinkle the parmesan cheese over the top. 4. Cover and let simmer for 6-8 hours on low (depending on the thickness of the chicken breasts, check it at 6 hours and then if not done every half hour afterwards) 5. Pull the chicken out of the slow cooker and serve over pasta or with mashed potatoes! Sprinkle some shredded parmesan on the top for an amazing flavor experience! 6. Enjoy! Let us know in the comments if you try this! |
Both of us really love to cook, and we each have come up with some pretty good recipes. We will share them here!
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