Creamy chicken soup recipe



This is amazing Creamy chicken soup recipe I found at http://www.thecookierookie.com/ and it's my favorite soup. Best soup ever made. no contest :) I hope you like it.

Ingredients:
  • 4 T flour
  • 2 T olive oil
  • 2 T butter – unsalted
  • 2 T butter – unsalted
  • 2 T olive oil
  • 4 stalks carrots, peeled and chopped
  • 2 stalks celery, chopped (opt)
  • 1 sweet yellow onion – diced
  • 4 cups chicken stock or broth (or a combo) – low salt or unsalted
  • 3½ cups milk or cream or half & half, i use a combination of skim milk and cream
  • 2 T chicken base granules
  • 1 t fresh cracked pepper
  • 1 T dried parsley or 2 T fresh parsley
  • 3 bay leaves
  • 1½ t Herbs of Provence
  • ¼ t garlic powder or 1 t. chopped garlic (i use garlic from a jar)
  • 3 cups rotisserie chicken – cubed or shredded and cooked
  • ¼ cup white wine (your favorite)
  • shredded gruyere cheese to sprinkle on top after spooning soup into bowls



Instructions:
  • chop the vegetables and set aside until ready to saute.
  • In a Dutch oven, saute the vegetables in 2 T olive oil and 2 T butter until softened. i cook the carrots and celery first, then add the onions since they don’t take as long to cook.
  • Add all other ingredients including the roux, stir well.
  • bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency.
  • Stir every 3-4 minutes. Do not leave the soup unattended – it can burn quickly.
  • if you need to thicken the soup a little, mix together some cornstarch with milk or water (per box instructions) then stir into the soup.
  • stir frequently – the soup is milk-based and can burn easily.
  • before ready to serve, take out the bay leaves
  • pour into bowls and sprinkle with shredded gruyere cheese





Philly Cheesesteak Stew


This amazing recipe I found at http://thecozyapron.com/ and I love it. It's just mouth melting. This is such a good idea for stew. I hope you like it. Enjoy

Ingredients:
  • 1 ½ pounds very thinly sliced beef sirloin, or ribeye
  • Salt
  • Cracked black pepper
  • ¼ teaspoon onion powder
  • 4 tablespoons all-purpose flour, divided use
  • Olive oil
  • 2 onions, quartered and thinly sliced
  • 10 ounces white mushrooms, sliced
  • ½ teaspoon dried thyme
  • 2 cloves garlic, pressed through garlic press
  • 4 cups beef stock, hot
  • 4 sourdough bread bowls, centers hollowed out and reserved for dipping
  • 4 slices provolone cheese

Directions:

  • Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.
  • Place a non-stick pot over medium-high heat, and drizzle in about 3-4 tablespoons of oil; once hot, add about half of the sirloin in, and allow it to sear for about a minute or two, then toss/stir, and allow it to sear/brown on the other sides for another 1-2 minutes, and remove onto a plate to hold (the meat may still be a little pink inside); repeat with the remaining half of the sirloin, and set aside.
  • Next, add a little more oil to the pot if needed, and add in the sliced onions, along with a pinch of salt and cracked black pepper; allow the onions to caramelize for roughly 6 minutes, stirring frequently to avoid burning them, until golden-brown and softened; then, add in the mushrooms, and allow them to continue sauteing with the onions for another 6 minutes or so, stirring frequently.
  • Add in the dried thyme and the garlic, and stir to incorporate.
  • Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons  can be a bit “heaping”) over the onion/mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour “lumps” from forming.
  • Reduce the heat to medium-low, and allow the stew to simmer gently for about 10 minutes, uncovered, just to “tighten” it up a bit, and to allow the flavors to marry; after 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices, and stir to combine; check to see if you need any additional salt/pepper.
  • To serve, ladle some stew into your hollowed out sourdough bowls, top with a slice of provolone, and place the bread bowls onto a foil-lined baking sheet and under the broiler for just a couple of moments to melt the cheese and make it gooey.
  • Serve with some of the hollowed out, left-over sourdough bread on the side, for dipping.



Fireball Jello Shot Cupcakes recipe



Ingredients:
for the fireball jello shots:

  • 1-1/3 cup ginger ale
  • 2 envelopes plain gelatin
  • 2/3 cup Fireball whisky
  • Few drops red food coloring


for the fireball buttercream:

  • 1/2 cup unsalted butter, at room temperature
  • 1 tbsp Fireball whisky
  • 1-1/2 cups powdered sugar
  • Pinch of salt


Directions:
for the fireball jello shots:
  • Lightly spray mold with non-stick spray and wipe excess off with a paper towel.
  • Pour the ginger ale into a medium saucepan and sprinkle the gelatin on top. Allow the gelatin to soak for 2-3 minutes, then begin to heat on low, stirring constantly until gelatin is fully dissolved (about 5 minutes).
  • Remove saucepan from heat and stir in the whisky and a few drops of red food coloring. Pour into molds and chill for several hours, or until set.


for the fireball buttercream:
  • In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy, 2-3 minutes. Reduce the speed and add the whisky, powdered sugar, and salt. Increase the speed back to medium-high and mix until creamy and smooth. Transfer frosting to a piping bag and decorate each jello shot with a swirl, adding sprinkles if desired. Store jello shots in the fridge until ready to serve.