Shrimp Ramen Bowls

MMMMM...... I seriously love a good noodle soup.  This broth is quite similar tasting to Hot and Sour Soup.  I definitely see myself converting it one day.  I absolutely loved this dish and will be making it again soon.  I was low on veggies but you can definitely bulk it up.  My original plan revolved around Coconut Milk however, I left the store without it.

 

Ingredients:

• 1 lb medium shrimp, peeled and deveined
• 1 6 oz box chow mein noodles (feel free to use plain packaged ramen noodles)
• 2 boxes vegetable broth (4 lbs)
• 1 onion, halved and sliced
• 1 package sliced mushroom ( I lightly diced mine)
• 3 cloves garlic, minced
• 1 Teaspoon dried basil
• 1 Teaspoon red pepper flakes
• 1 teaspoon garlic powder
• 1 tablespoon Sriracha
• salt and pepper, to taste
• 1/2 tablespoon flour
• 2 tablespoons butter
• Cilantro and green onions for garnish.

 

 

Directions:

1. Boil noodles according to package directions.
2. In a large pot melt butter.
3. Add mushrooms and sauté until soft, adding in onions and garlic for last couple minutes and sprinkle with a little salt.
4. Sprinkle onions and mushrooms with flour and stir until thick.
5. Slowly stir in broth and bring to a boil.
6. Add in the rest of the seasonings and sriracha and stir, if you need to add any extra flavors this is the time!
7. Reduce heat and add noddle's and shrimp.
8. Cook until shrimp are pink, around 3-5 minutes.
9. Garnish with green onions and cilantro and serve.

 

 

 

Cheesy Ham and Potato Soup

This soup was extremely delicious and filling!  The other day I went grocery shopping without a meal plan and came home with a big slab of ham.  I really had no plans for it at all and after raiding the pantry this came to life.  I will definitely double this recipe next time and freeze the extras for another night.  I also came across a recipe on Pinterest for "Cream of Something Soup" and I had most of the ingredients on hand and came up with my "Cream of Nothing Soup." 

Ingredients for Cream of Nothing Soup

• 1 1/4 cup chicken broth
• 1 cup dry milk
• 3/4 cup cornstarch
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dry basil
• 1/4 teaspoon dry parsley

Directions:

1. Bring 3/4 cup of Cream of Nothing mixture and 1 1/4 cup chicken broth to a light boil.
2. Stir over heat until it thickens.

Ingredients for Soup:

• 2 small russet potatoes, diced in small cubes
• 1 1/2 cups diced ham
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/2 cup cheddar cheese
• 1 cup water
• 1/2 teaspoon paprika
• 1/4 teaspoon mustard powder
• 1-2 tablespoon olive oil
• salt and pepper to taste

Directions:

1. Saute onions, garlic and potatoes with olive oil over medium heat for about 5 minutes.
2. In a separate pan saute ham with a little bit of oil until nicely browned.
3. Add ham to potato mixture and stir.
4. Add cream of nothing soup, water and all other ingredients, except cheese and bring to a light boil.
5. Cover and simmer for about 30 minutes, stirring occasionally.
6. Stir in cheese and serve!

*If you do not want to make "cream of nothing soup" just replace with one can of your favorite cream condensed soup.*

Chicken Noodle Soup

 

Once again The Pioneer Woman did not disappoint!  I was watching her show the other morning and she made this glorious looking Chicken and Noodles.  Not only did it look delicious, she solved my one issue with homemade chicken noodle soup, the noodles.  Why have I never seen frozen home style egg noodles?  No joke, every time I make chicken noodles soup I always say, "this would be so much better with flat thin noodles."  I definitely strayed from the original recipe but, without her, this recipe never would have come to life!

 

Ingredients:

1 whole chicken, cut in pieces

2 16oz bags frozen egg noodles

3 cloves garlic

3 carrots, diced

3 celery stalks, chopped

1 sweet onion,  1/2 diced, other 1/2 whole

1 teaspoon Salt

1/4 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/4 teaspoon curry powder

1/2 teaspoon turmeric

1/4 teaspoon pepper, more to taste

1 teaspoon dried parsley

2 tablespoons flour

1/4 cup heavy cream

 
Directions:  In a large pot add chicken and sprinkle with salt and pepper.  Cover with garlic cloves and 1/2 whole onion.  Cover with 8 quarts water, bring to a boil, then reduce heat to low.  Let simmer for 30 minutes and remove chicken,set aside and remove garlic cloves and onion.  Stir vegetables and seasoning into the broth and boil for around 10 minutes.  Meanwhile, shred the chicken and mix 1 tablespoon flour with heavy cream.  Stir in noodles, chicken and flour mixture.  Raise heat and cook for an additional 15 minutes and serve.

Ham and Navy Bean Soup

 

As some of you know, my father in law literally lives about 50 yards away from our home.  My husband always says it reminds him of The Field of Dreams when he comes through the woods.  As soon as I tell my little guy that "BaBa" is coming over he runs to the door and waits for him to appear.  Seriously, it's the cutest thing ever.  Some days, he even stands at the door knocking saying, "Where Gramp?"  Needless to say, we have dinner with him often!  For all of you who are wondering, we all love it.  For Easter he brought a huge ham for dinner and was saying how delicious this would be.  My husband and I were not to convinced however, it was very delicious. 

 

Ingredients:

• Ham with bone, ours was about 2-3 lbs
• 1 lb navy beans, soaked
• 2 quarts low sodium chicken broth
• 3 carrots, diced
• 3 celery stalks, diced
• 1 small sweet onion, diced
• 3 garlic cloves, minced
• 3 red potatoes, (optional, I had some extra on hand)
• 1/2 teaspoon paprika
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon thyme
• 1 teaspoon Cajun seasoning, (I thought the broth was to bland without it)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• pepper, to taste

 

Directions:  Dice carrots, celery, and onion and saute with 1 tablespoon olive oil for about 5 minutes, stirring frequently.  Add in garlic for the last minute.  Place all of the remaining ingredients except the ham into a lightly greased crock pot.  Top with ham and cook on high for 8-10 hours.  Remove ham and dice or shred meat.  When ham is out of the crock pot take about 1 cup of soup and puree.  Add meat and puree back to crock pot and stir.  Enjoy!



Clam Chowder

This is my first attempt ever at making Clam Chowder at home and it was delicious.  This was so easy to throw together and did not lack on any flavor.  Will definitely make this many times to come.  Adapted from Dave Lieberman New England Clam Chowder recipe.

Ingredients:

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 3 tablespoons four 
• 2 cups chicken broth
• 2 10 oz cans chopped clams in juice
• 1 cup heavy cream
• 2 bay leaves
• 1 pound potatoes, cut into 1/2- inch cubes
• 1 teaspoon Tabasco
• 1/4 teaspoon paprika
• cayenne pepper, to taste
• Salt and freshly ground black pepper

Directions:  Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, stirring frequently. Add flour in by the tablespoon, stirring frequently. Add the broth, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, Tabasco, paprika, cayenne pepper, and potatoes and stir to combine. Bring to a simmer, stirring often then reduce the heat to medium-low and cook 20 minutes, until the potatoes are nice and tender. Then add clams and season with salt and pepper, cook for about another 2-5 minutes.

 

 
 

Broccoli Cheddar Soup

I was at the store the other day and I walked by the fresh soups and all I have been craving since then is this soup.  It's so comforting and the most delicious thing ever.  This recipe is great and I will be making it many more times to come.

Ingredients:

• 2 large broccoli florets, chopped
• 3 cups cheddar cheese
• 1 cup parmesan cheese
• 1 yellow onion, diced
• 1 stick butter
• 1/3 cup flour
• 4 cups chicken broth
• 1 1/2 cups milk
• 1 1/2 cups heavy cream
• 2 cup shredded carrots
• 1 teaspoon  paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cinnamon
• salt and pepper, to taste

Directions:  Melt butter in a pot over medium heat, then add onions and carrots. Cook for 3 to 4 minutes, then sprinkle, flour, paprika, and cayenne pepper, over the top. Stir to combine and cook for about a minute, then pour in broth, milk, and heavy cream. Add cinnamon, then broccoli, and salt and pepper to taste.  I use lots of pepper!  Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.  Use a potato masher and mash the broccoli and carrots to your desire.  You can also run it through the blender.

Semi Homemade Potato Soup

 

Whenever the grocery store has a sale on Bear Creek soup mixes I always pick some up.  One package makes 8 cups of soup and after I add my touches to it I end up with 9 cups.  The best part is I always have enough leftovers for lunch the next day and one freezer meal for another time.  SCORE!

 

Ingredients:

1 package Bear Creek Creamy Potato Soup mix

4 oz cream cheese 

1 cup milk

1 package bacon

2 celery stalks chopped

5 small red or yellow potatoes

1/2 cup chopped green onions, more to taste

salt and pepper to taste

2 teaspoons paprika

 

Directions:  Cook bacon until slightly crispy and chop when cooled.  In a large pot boil 8 cups of water.  Add potatoes, onions, celery,  3/4 bacon crumbles, and seasoning.  Lower heat and cook for about 15 minutes stirring every couple of minutes.  Add milk and cream cheese and cook for another 5 minutes stirring frequently.  When finished top with remaining bacon and season with extra pepper and paprika if desired.