Chicken Noodle Soup

This is made in the pressure cooker and I will give those directions, but you could do the same thing on the stove.

1 pound boneless, skinless chicken breast, cubed

2 tbl flour

salt and pepper to taste

3 tablespoons butter

1 yellow onion, diced

4 ribs celery, sliced

3 large carrots, sliced

1 tsp dried thyme

1 1/2 cups uncooked farfalle pasta

6 cups chicken stock or broth

1/2 tsp salt 

1/4 tsp pepper

1 cup frozen corn kernels, thawed and optional

1. Toss the cubed chicken breasts in flour that has been generously seasoned with salt and pepper, until all pieces are lightly coated.

2. With the cooker's lid off, heat butter on HIGH or brown until melted and sizzling.

3. Place the coated chicken in the cooker, and cook until lightly browned, about 5 minutes.

4. Add the onion, celery, carrots, and thyme, and stir well, cooking 1 minute more.

5. Cover all with pasta, chicken stock, salt and pepper. Securely lock the pressure cooker's lid and set for 6 minutes on HIGH.

6. Perform a quick release to release the cooker's pressure.

7. Stir in the corn kernels and simmer 1 minutes before serving.

Steakhouse Dinner Rolls

Yeast Dinner Rolls

These are like the dinner rolls you get at a steak house, or at places like Ryan's or Golden Corral.

1 cup water
2 tbs butter
1 egg
3 1/4 cup flour
1/4 cup sugar
1 tsp salt
3 tsp yeast

Put all ingredients into bread machine in order given. Set to dough cycle.
If you don't have a bread machine, mix all ingredient together well and let rise for 45 minutes. Punch down. Then follow the rest of the directions.

When finished lift dough from pan, pinch off 12 balls and shape into balls. Flatten a little. Put onto baking sheet sprayed with butter flavored spray. Cover and let rise 1 hour.
Bake at 375 for 12-15 minutes.

These rolls (if they last that long lol) are still soft and fresh tasting on day 4.

Loose Cabbage Rolls

Here is the story behind this. My mom was taught by someone when she was young to make russian style cabbage rolls. It was an all day process but they were delicious. She has been gone many years now and I miss those. I have tried a couple times to do them and while they are ok, they just aren't the same. The best part of hers was what she called "the trash". It was all of the leftover meat, cut off cabbage, and the small pieces of cabbage, etc put up on top of the rolls. This cabbage casserole tastes like the trash.

Here is the recipe along with the pictures.

Loose Cabbage Rolls

Start with 1 1/2 pounds ground beef in a dutch oven.

this is with the onions, bell pepper. Saute till all meat is browned, veggies are tender.

Add cut up celery, garlic

Add lots of seasoning, more then you think you need or it will be very bland.

Add cabbage and stir well.

Add in Spicy v8.

Stir well.

Put in covered pot and put in 350 oven for 1 hour and 30 minutes.

Stir and put in oven for about an hour more. Stir again and if cabbage is cooked to your liking, take out, and allow to sit for at least 30 minutes. It is very hot and retains the heat for a long time.

Will post picture tonight when we eat.

Beef Tips with Noodles

Tonight's menu is Beef tips with noodles, canteloupe, dinner rolls, strawberry or blueberry shortcake.

Here's how to make the beef tips:

First you brown the meat ( I am using stew meat).

Remove the meat and saute' onions, bell pepper and celery for a few minutes in about 1 tablespoon of butter.

Add about 1 tablespoon of flour after they are starting to get tender.
Then add the meat back along with a good amount of water.

Simmer until tender. Usually a couple of hours. Add more water as needed.

I will cook the noodles right in the broth when we are about ready to eat. 

Here is finished plate other than the shortcakes which we ate later

Bacon Braised Short Ribs

this is one of our favorite pressure cooker meals!

Bacon Braised Short Ribs

YIELD

 6 servings

• 5 strips bacon
• 3 to 4 pounds bone in short ribs, trimmed of excess fat (we will use country style ribs next time)
• salt and pepper
• 1/2 cup diced red onion
• 1 tbsp minced garlic
• 1 cup beef stock
• 2 tsp balsamic vinegar
• 1 tbsp light brown sugar
• 1 tsp dried thyme
• 2 tsp cornstarch, whisked into 1 tbsp water
• 3 tbsp butter
• 
  
• 1. With the cooker's lid off, heat bacon on brown until nearly crispy. Remove bacon, coarsely chop and set aside.
  2. Sprinkle short ribs with a generous amount of salt and pepper, and add to the bacon grease to brown on both sides. May need to do in batches.
  3. Add chopped bacon and remaining ingredients, except cornstarch and butter, and securely lock the pressure cooker's lid. Set the cooker for 35 minutes on high.
  4. Let the pressure release naturally for 10 minutes before performing quick release for any remaining pressure.
  5. Transfer the cooked ribs to a platter and set the cooker to brown. Bring to a simmer. Whisk in the cornstarch and water mixture into the liquid and cook for 2 minutes, until thickened. Stir in butter and a little salt and pepper if needed.

Homemade Vegetable Beef Soup

Hopefully I will remember to take a picture of the finished product tonight and edit this post.

Homemade Vegetable Beef Soup

1 package (usually 2 to a pack) beef soup bone (also called shanks)
2 small or 1 large package of boneless beef stew meat
2 medium or 1 large onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
1 can of beef broth
1 can of tomato sauce
seasonings to taste
about 1 tbl sugar
water to fill up big soup pot
1 large or 2 small heads cabbage, chopped
1 large or 2 small turnips, peeled and cut in quarters
5 medium carrots, peeled and sliced
5 to 6 medium potatoes, peeled and cut into eighths
1 can cut green beans
1 can small peas
1 bag whole kernel frozen corn
1/2 bag frozen baby lima beans

Brown meat, onion, bell pepper, and celery together adding seasoning of your choice. I use salt, pepper and garlic. Once nicely browned add beef broth and tomato sauce along with sugar. Stir well and add water to fill pot. Cover and bring to boil, reduce to simmer and simmer till meat starts to get tender.

Add cabbage and cook for about an hour. By now meat should be very tender. Add canned veggies and frozen veggies. Add turnips. Simmer for about 45 minutes to an hour. Add carrots. Simmer about 30 minutes , taste for seasoning, adjust if necessary. Add potatoes. Simmer till carrots and potatoes are tender. Enjoy!

Tonight I am serving it with the homemade dinner rolls. Recipe is here on the site.

Hopefully

I will start posting here again soon!