Bacon Ranch Chicken Soup – Okay, so whether this dish is a soup or a ridiculously creamy pasta is besides the point – we’re choosing for it to be a soup and it is AMAZING
People have obsessed over chicken soup since the domestication of fowl around 7,000 to 10,000 years ago in Southeast Asia. The Ancient Greeks also had their own version of chicken broth, and believed the soup to have those healing properties I was harping on about earlier. Today, the dish is a staple meal in cuisines from all around the world. You can practically feel tomato soup quaking with envy – always in second place, never in the spotlight.
Heat olive oil in a large stock pot over medium-high heat and sauté onion, carrot and celery until softened. Season with salt and pepper.
Add dry ranch mix and cook for 1 minute, stirring until veggies are evenly coated, then add chicken broth and chicken soup.
Stir together and mix in spaghetti, bacon and chicken, then bring to a boil. Reduce heat to low and cook for 15 minutes, or until noodles are cooked and veggies are tender, then stir in cheddar cheese and half-and-half.
Cook for another 3-5 minute, then serve and enjoy.
Soup Season! Soups and stews are meals we love to make, especially now. One soup we anticipate making rather often is our creamy Italian sausage and potato soup.
Who invented baked potato soup? A: You might just be able to trace this back to the Irish, or to the French, when lines of people gathered for food handouts and mixtures of cheap ingredients became a soup.
Modern variations of this soup emerged at the chains Steak & Ale and Bennigan’s and can easily be traced back to the question “what are we going to do with these left over baked potatoes?” Well, some became potato skins, with the insides scooped out to become mashed potatoes. Some leftover bakers were re-purposed into twice baked potatoes, but some also became soup. Speaking of delicious and hearty soups…
Soup Season! Soups and stews are meals we love to make, especially now. One soup we anticipate making rather often is our creamy Italian sausage and potato soup.
Brown and crumble Italian sausage in a large stock pot or Dutch oven over medium-high heat. Remove sausage with a slotted spoon and drain excess drippings from pot.
Return sausage to pot and add potatoes, chicken stock, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a boil and reduce heat to medium. Cook until potatoes are tender, about 10-12 minutes.
Use a slotted spoon to remove ½ of potatoes from pot. In a separate bowl, mash potatoes then return them to the pot. Stir in kale or spinach leaves, heavy cream, and more salt and pepper, to taste. Cook until kale is tender, about 2-3 minutes.
To serve, garnish with shredded parmesan cheese, freshly cracked black pepper, and a drizzle of olive oil.
Copper frying pans were used in ancient Mesopotamia. Frying pans were also known in ancient Greece, where they were called tagēnon (Greek: τάγηνον) and Rome, where they were called patella or sartago. The word pan derives from the Old English panna.
Preheat the oven to 400 degrees F. Line sheet pan with parchment paper or foil for easier cleanup.
Slice the baby red potatoes in half. In a small bowl, mix together all of the seasonings.
Place the red potatoes and baby carrots on the sheet pan. Drizzle 2 tablespoons olive oil and half of the seasoning mix on top. Gently Toss to combine and place in the preheated oven for 20 minutes.
Prepare the asparagus by trimming the ends and cutting into 2 inch pieces. Thinly slice the yellow onion and thickly slice the sausage.
Remove the potatoes and carrots from the oven and push them to one side of the pan using a spatula. On the other side add the chopped asparagus, sliced onion, sausage, and minced garlic.
Drizzle the remaining 2 tablespoons olive oil and remaining seasoning mix.
Toss to combine and then toss those ingredients with the potatoes and carrots.
Bake for another 10-15 minutes stir or until potatoes and onions are roasted to your preference. Top the dish with freshly grated Parmesan. …and serve!
In Germany, a meat patty on bread called Rundstück Warm was popular by at least 1869. But the true precursor to the burger we know today seems to be an inexpensive dish called hamburger steak, which began appearing on American menus in the early 1870s.
In a Large bowl combine all the patty ingredients EXCEPT for the flour and olive oil & mix well.
Shape into 6 hamburger patties – all the same size.
In your flour you set aside, dip each patty so both sides are well coated
In a large- semi-deep cooking skillet, on medium heat heat the olive oil and place each of the patties in the pan.
Cook until browned on both sides, remove and set aside–reserving all the pan drippings for the gravy
In the pan with the drippings, add in the sliced onions to the skillet, add a tablespoon of water, and cook over medium heat until lightly caramelized, stirring frequently.
In a separate medium-sized bowl, whisk together the beef broth, water, 1/4 cup of flour, seasoning salt, pepper,, Worcestershire and gravy master,until well combined.
Pour this mixture into the skillet with the onions and stir constantly, until mixture begins to thicken.
Return your cooked hamburger steaks to the skillet, flipping a few times to coat each side with the gravy, you want to make sure they absorb the gravy on each side.
Add in your sliced mushrooms, then reduce heat to a low simmer.
Cook, covered, for about 20 minutes longer being sure to flip them every 5 minutes to keep them coated well.
Serve over buttered mashed potatoes and a vegetable side.
White Castle traces the origin of the hamburger to Hamburg, Germany, with its invention by Otto Kuase. Some have pointed to a recipe for “Hamburgh sausages” on toasted bread, published in The Art of Cookery Made Plain and Easy by Hannah Glasse in 1758.
In a medium skillet over medium heat, brown the ground beef; drain fat
In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
Alternately layer the potatoes, soup mixture and meat in a 11×7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender.
Top with Cheddar cheese, and continue baking until cheese is melted.
Crock Pot Salisbury Steak is one of our favorite comfort foods. Tender beef patties simmered in rich brown gravy with mushrooms and onions. This crockpot Salisbury steak is perfect served over mashed potatoes, rice or pasta!
Salisbury (1823–1905) was an American physician and chemist known for his advocacy of a meat-centered diet to promote health, and the term Salisbury steak for a ground beef patty served as the main course has been used in the United States since 1897.
A dish originating in the United States and made from a blend of ground beef and other ingredients, being considered a version of Hamburg steak. Today, it is usually served with a gravy similar in texture to brown sauce, along with various side dishes such as mashed potatoes and cooked vegetables (typically peas or corn). It is a common menu item served by diners, and is frequently available as a TV dinner in supermarket frozen food sections.
Slow Cooker Salisbury Steak is one of our favorite comfort foods. Tender beef patties simmered in rich brown gravy with mushrooms and onions. This crockpot salisbury steak is perfect served over mashed potatoes, rice or pasta!
Place mushrooms & onions in the bottom of your slow cooker.
Combine beef patty ingredients and form 6 patties. Brown over medium high heat (about 3 minutes per side).
Layer beef patties over mushrooms. Combine remaining ingredients except water and cornstarch. Pour over beef and cook on low 5 hours.
Once cooked, remove patties and set aside.
Turn slow cooker onto high. Combine cold water and cornstarch. Stir into the broth and let cook a few minutes until thickened. Add beef back into the sauce to coat.
