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Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: onions (page 1 of 5)

Slow-Cooker Cheesy Potato Soup

I’ve seen this recipe in several places, but I think I saw it first by Betty. ^_^

Recipe Source: Betty Crocker

Ingredients:

Reynolds™ Slow Cooker Liners
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) Progresso™ chicken broth
1 cup water
3 tablespoons Gold Medal™ all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)

Directions:

  1. Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
  2. In lined slow cooker, mix potatoes, onion, celery, broth and water.
  3. Cover; cook on Low heat setting 6 to 8 hours.
  4. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

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I’ve made this soup a couple times and love it. I didn’t use a liner this time, honestly my slow cooker is so easy to clean I don’t bother with liners anymore but I can see how someone who cooks every day with ’em will find them handy.

I omitted the celery and onions. I do add some smoked paprika and garlic powder to the flour and milk mixture. Also, I don’t thaw the hashbrowns. I take them straight from the freezer into the crock pot, and they’ve always been plenty done after 6 hours. Your mileage may vary of course. 🙂

Slow Cooker Sesame Chicken

I’ve been experimenting with crockpot recipes, and this one is one that I made last night. Of course dummy me forgot to take pictures!

Recipe Source: Family Fresh Meals

Ingredients:

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch dissolved in 3 Tablespoons water
Sesame seeds

Directions:

  1. Start by seasoning chicken lightly with salt and pepper and place into crock pot.
  2. In a bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.
  3. Pour over chicken.
  4. Cook on LOW for 4 hours or on HIGH 2 hours, or just until chicken is cooked through.
  5. Remove chicken from crock pot with a slotted spoon, leaving sauce behind.
  6. Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot.
  7. Stir to combine with sauce. Replace lid and cook sauce on HIGH for ten more minutes until the sauce has thickened.
  8. Shred chicken with two forks and then return to pot and toss with sauce before serving.
  9. Sprinkle with sesame seeds and serve over rice, quinoa, noodles or MY favorite, spinach!

I left out the onion and did not have any fresh garlic, so I substituted garlic powder instead (though not enough, LOL). Unfortunately when it came to cooking the sauce after removing the chicken to shred and adding the cornstarch, I didn’t let the sauce cook long enough because it smelled so good and I was starving! (I choose the high for 2 hours route) So the sauce was a bit thin, but was VERY delicious nonetheless.

I served mine over some vermicelli and had plenty of leftovers to last me another meal or so. I may add a touch of Sriracha next time for some added heat, but this is definitely a dish I will make again!

Creamy Cheesy White Chicken Chili

Ok, so I ran across this recipe on one of my favorite food blogs, Yammie’s Noshery. Her pictures that accompany the recipes always look soooooo good, and this recipe sounded so tasty I just had to try it!

So here’s the recipe as she posted it:

Creamy Cheesy White Chicken Chili

Recipe Source: yammiesnoshery.com

Ingredients:

1 Rotisserie Chicken, shredded
1/2 of a white onion, chopped
5 cloves garlic, minced
1/2 of a red bell pepper, chopped
7 oz. can of green chiles
8 oz. frozen corn
2 15.5 oz. cans white kidney beans (cannellini beans)
32 oz. chicken stock
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/2 teaspoon salt
1/2 cup sour cream
4 oz. cream cheese
1/4 cup cornstarch
2 1/2 cups shredded cheese (I used a combination of pepperjack and monterey jack)
Cilantro and limes for serving

Directions:

In a large pot, saute the onion, garlic, and red bell pepper in a little bit of oil on medium heat until softened. Add the chicken, chiles, corn, beans chicken stock, cumin, chili powder, garlic powder, salt, and pepper and continue cooking until it comes to a simmer (if you prefer a non-creamy soup, it’s great at this point too!). Add the sour cream and cream cheese. Toss together the cornstarch and cheese and add to the pot. Continue cooking and stirring until thickened. Serve with cilantro and lime wedges.

I deviated a bit from the recipe:

  • I had only one can of cannellini beans, so I drained and rinsed a can of black beans too. I figured this would give it a bit more color, and I love them so. 🙂
  • I added 1/2 can of petite diced tomatoes that I had saved in the freezer from the last time I made chili. Doing this made it a bit darker in color, so it wasn’t really a true ‘white’ chili, but I love tomatoes and I was making this for me! 🙂
  • I used not quite all of the 32 oz. container of chicken stock so that the chili will be a bit thicker.
  • I omitted the onion, bell pepper, and chiles. I have weird food issues, this is one of them. 😛
  • I didn’t have any fresh garlic, so I doubled up on the garlic powder — this made it a bit TOO garlicky. I love the taste of garlic, but it was very strong.
  • Lastly, I omitted the cream cheese. It probably would have added to the “creamy factor” but I hate the taste. I may try substituting some velveeta next time.

This was my result:

All in all, this was a very good recipe. Leaving the chiles out left me wanting more kick, so I added some hot sauce when I served my bowl. The flavor was very good, I will try a bit more chili powder and add some white pepper next time to give it a bit more heat.

This was a nice thick chili. In fact, I’ve had its leftovers for breakfast this morning, and over tortilla chips as a snack! I think I may pair it with some refried beans in a chicken burrito for lunch tomorrow. This is definitely a chili I will fix again soon!

The Dip That Makes You Dip

Recipe Source: Debbie McIntyre

Ingredients:

2 bars of cream cheese
Pace Picante Salsa (whatever heat level you want) – but I do not use the chunky one I use the original one.
1- Chipotle Chile
1/2 -1 cup of shredded cheese
one bunch green onions, chopped
1 med tomato, chopped
1 avocado, chopped
opt- 1/4 cup cilantro – chopped
opt-1 jalapeno, minced

Directions:

I put the cream cheese in the food processor ( it helps too if it is room temp) and blend till creamy. I add the salsa a bit at a time, I am more interested in consistency, but I will guess it is about a cup. You want it creamy and not too liquidy, although it does firm up a bit in the refrigerator so you don’t want it to be so firm that you wont be able to get a chip in there. With the processor running, add one chipotle chile and a little of the adobo sauce too( you find them in the hispanic food area called chipotle in adobo sauce). If you wanted to add a little more heat then you would add the jalapeno now too.Open your processor lid and toss in cheese, I either use the Sargento Lite Mexican Shredded cheese to lighten things up, or sometimes for a kick I use Shredded Pepper Jack and/or this Chipotle White Cheese (I have only seen this at Costco and it have a neat smoky taste without being too spicy) and the chopped green onions,. at this point you would also add the cilantro if you were using it. Place the lid back on and just pulse till mixed through. You don’t want to loose the texture of the onions and cheese. Take it out and place in your serving bowl, cover with plastic wrap. Doing this part early in the day is a good thing, gives it plenty of time to firm up and have all the flavors come together. When you are ready to serve, you can garnish with the chopped tomato and avocado. Serve with chips, cut veggies, crackers, anything dipable!

VARIATION –
Take extra large flour tortillas, spread the dip on the tortilla about 1/4 – 1/2 inch from the edge, top with the avo and tomato. Roll the tortilla fairly tightly. Get some sturdy paper towel and just dampen, you don’t want them wet, lightly dampened. Roll the paper towel around each tortilla roll and place in a sealable plastic storage bag and place in the refrigerator for at least 1 hour. Just before you plan to serve, unroll the paper towels and slice the tortilla rolls about 1 inch thick. Serve cut sides showing, and you can have some extra salsa on hand for dipping too if you want.

Cheesy Bacon Bites

Recipe Source: Ganet, Hueytown Baptist Church / Hueytown, AL

Ingredients:

1 can flaky buttermilk biscuits
8 oz. cream cheese
3/4 cup parmesan cheese
3 tablespoons chopped onions
1 jar real bacon bits
2 tablespoons milk

Directions:

Separate each biscuit into 3 layers. Press each layer into bottom of mini-muffin pans. Mix cheeses, bacon bits, milk, and onion; place a small amount on each biscuit. Bake for 15 minutes at 350 degrees F.

Stovetop ‘Baked’ Beans

Recipe Source: Hunts.com

Prep/Cooking Time: 10-20 minutes

Ingredients:

3 slices Armour Bacon, coarsely chopped
1 medium onion, chopped
2 cans (28 ounces each) Van Camp’s Pork and Beans
1/2 cup Hunt’s Ketchup
2 tablespoons Gulden’s Spicy Brown Mustard

Directions:

Cook bacon in medium saucepan over medium-high heat 5 minutes, or until crisp, stirring occasionally.

Add onions; cook 3 minutes, or until onions are crisp-tender. Stir in beans, ketchup and mustard; bring to a boil. Reduce heat to low.

Cook 20 minutes, or until sauce is thickened, stirring occasionally.

Makes: 12 servings (1/2-cup each)

Alternative Directions:

Preheat oven to 375°F. Spray 2-quart casserole dish with PAM Original No-Stick Cooking Spray. Prepare recipe as directed, except after bringing bean mixture to a boil, pour into prepared dish; cover. Bake 1 hour.

Christmas Seafood Casserole

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

3 tablespoons butter
1 cup chopped onions
1 1/2 cups chopped celery
2 1/2 cups milk
6 tablespoons all-purpose flour
1 1/2 teaspoons butter
4 ounces Cheddar cheese, sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 pound crabmeat
1/4 pound lobster meat
1/4 pound medium shrimp
1/4 pound scallops

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Melt 3 tablespoons butter in a skillet, and saute the onions and celery until tender.

Heat the milk in a saucepan over medium heat, and mix in the flour and 1 1/2 teaspoons butter until well blended. Gradually blend the cheese into the mixture. Season with salt and pepper.

In a medium bowl, mix the onions and celery with the cheese sauce mixture. Toss in the crab meat, lobster, shrimp, and scallops. Transfer to the prepared baking dish.

Bake uncovered in the preheated oven 25 minutes, or until the seafood is opaque and the surface is lightly browned.

Jules’ Sweet ‘n Smoky Chili

Recipe Source: Jules @ everydaymommy.net

“Our extended autumn-like weather came to an abrupt end yesterday when the temperatures dropped to below 20º and Kansas City was hit by a wave of sleet. The frozen ground is now covered with one to two inches of tiny ice pellets. When the weather is this bitter there’s only one thing to do. Make chili! I’m not sure if I’ve shared my chili recipe before, but here ’tis. I think everyone has their own way of making chili, and this is mine. To those of you in Texas, I apologize. This is yankee-style chili. But, it tastes darn good.”

Ingredients:

1 lb lean ground beef
1 lb ground pork
1 lg green bell pepper, diced
2 lg yellow onions, diced
3 cans chili beans (I prefer Brooks brand chili hot beans)
1 can beef broth
1 x-large can tomato juice (juice, not sauce – get the x-large can)
3-4 tbsp brown sugar
3-4 tbsp liquid smoke (I prefer Colgin brand liquid smoke)
Garlic powder
Kosher salt
Chili powder
Dash Cayenne pepper
1/2 stick butter

Directions:

In your largest pot saute the diced onion and diced bell pepper in about 2 tbsp olive oil till tender. Season with salt. Add beef and pork and brown completely. Drain excess fat. Season with garlic powder and salt. Add beans, beef broth, tomato juice, brown sugar and liquid smoke. Stir well and let simmer on low about 30 minutes. Liquids will reduce slightly and flavors will blend. Season to your taste with chili powder and cayenne pepper. Be careful with the cayenne as a little goes a long way. Stir well and taste for seasoning. When it is seasoned to your taste add (yes, this is the secret) the half stick of butter. Let it melt in the chili and stir well. Check seasoning before serving. The longer you allow the chili to simmer the more reduced the liquid will be and the more concentrated the flavors.

Serve with a bit of sharp cheddar cheese on top and crackers. Enjoy!

Tomato Pie

Recipe Source: Donna Walters, allrecipes.com

Ingredients:

1 (9 inch) deep dish pie crust
4 large tomatoes, peeled and sliced
1/2 cup chopped fresh basil
3 green onions, thinly sliced
1/2 pound bacon – cooked, drained, and chopped
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
2 cups shredded Cheddar cheese
1/4 cup mayonnaise

Directions:

Preheat oven to 375 degrees F (190 degrees C).

In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.

Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.

Makes 6 servings.

Chicken Curry

Recipe Source: Michelle Smith / New Castle, KY

Ingredients:

6 tablespoons butter or margarine
6 tablespoons flour
3 teaspoons curry powder (or to taste)
1 1/2 teaspoon salt
1/4 teaspoon ground ginger
1 1/2 teaspoon sugar
1/2 cup chopped onion
2 cups chicken broth
2 cups milk
4 cups shredded or cubed cooked chicken
1 teaspoon lemon juice
6 to 8 cups cooked white rice

Directions:

Melt butter over low heat in heavy saucepan. Blend in flour, curry powder, salt, ginger, sugar and onion. Cook until onions are translucent.

Gradually stir in chicken broth and milk. Stirring constantly, bring mixture to a boil and cook for 1 minute. Reduce heat to simmer; add cooked chicken and lemon juice. Heat through and serve over cooked rice.

Note: Fresh chicken broth is best, but canned or broth made from bouillon is good also. This dish is also great served over mashed potatoes or egg noodles instead of rice.

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