Cajun Cabbage Soup

Ingredients

• 2 tablespoons butter
• 3 leeks, halved and thinly sliced
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 3 stalks celery, diced
• 3 carrots, diced
• 1 small head cabbage, and thinly sliced 

• 3 cups water
• 1 cup salsa
• 1/3 cup ketchup
• 4 cubes chicken bouillon
• 2 teaspoons Creole seasoning (such as Tony Chachere's(R)), or more to taste
• salt and ground black pepper to taste
• 1/2 pound smoked sausage, thinly sliced

Directions

1. Heat butter in a large Dutch oven or heavy stockpot over medium heat; cook and stir leeks, onion, and garlic until softened, 5 to 10 minutes. Add celery and carrots; cook and stir 3 to 4 minutes. Add cabbage; cook and stir until slightly tender, about 5 minutes.
2. 
   
3. Mix water, salsa, ketchup, bouillon cubes, Creole seasoning, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer until flavors blend in soup, 20 minutes. Add sausage to soup and simmer until cooked through, about 20 minutes more.

Delicious Ham and Potato Soup

Ingredients

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules 

• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

Directions

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. 
   
3. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
4. 
   
5. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Slow Cooker Lemon Garlic Chicken II

Ingredients

• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 pounds skinless, boneless chicken breast halves
• 2 tablespoons butter
• ¼ cup water
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon chicken bouillon granules
• 1 teaspoon chopped fresh parsley

Directions

• Step 1
  In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
• Step 2
  In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
• Step 3
  Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Frozen Margarita Pie

Ingredients

• Crust:
• 1 cup finely crushed pretzels
• 1/4 cup white sugar
• 1/3 cup margarine, melted
• Filling:
• 1 (14 ounce) can sweetened condensed milk 

• 1/3 cup frozen limeade concentrate, thawed
• 2 tablespoons tequila
• 1 tablespoon orange liqueur
• 3 drops green food coloring, or as   needed (optional)
• 1 cup heavy whipping cream
• 1 lime, sliced (optional)

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. 
   
3. Mix pretzels and sugar together in a bowl; stir in margarine until evenly incorporated. Spoon mixture into a 9-inch pie plate; press into bottom and up sides of plate to form a firm, even crust.
4. 
   
5. Bake crust in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack.
6. 
   
7. Mix sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl.
8. 
   
9. Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into sweetened condensed milk mixture. Spoon filling into cooled crust.
10. Cover pie with plastic wrap and freeze until firm, about 4 hours. Let stand for 10 minutes before serving; garnish with lime slices.

Classic Goulash

Ingredients

• 2 pounds lean ground beef
• 2 large yellow onions, chopped
• 3 cloves garlic, chopped
• 3 cups water
• 2 (15 ounce) cans tomato sauce
• 2 (14.5 ounce) cans diced tomatoes 

• 3 tablespoons soy sauce
• 2 tablespoons dried Italian herb seasoning
• 3 bay leaves
• 1 tablespoon seasoned salt, or to taste
• 2 cups uncooked elbow macaroni

Directions

1. Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
2. 
   
3. Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
4. 
   
5. Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

Air-Fried Buffalo Chicken

Ingredients

• 1/2 cup plain fat-free Greek yogurt
• 1/4 cup egg substitute
• 1 tablespoon hot sauce (such as Frank's(R))
• 1 teaspoon hot sauce (such as Frank's(R))
• 1 cup panko bread crumbs 

• 1 tablespoon sweet paprika
• 1 tablespoon garlic pepper seasoning
• 1 tablespoon cayenne pepper
• 1 pound skinless, boneless chicken breasts, cut into 1-inch strips

Directions

1. Whisk Greek yogurt, egg substitute, and 1 tablespoon plus 1 teaspoon hot sauce in a bowl.
2. 
   
3. Mix panko bread crumbs, paprika, garlic pepper, and cayenne pepper in a separate bowl.
4. 
   
5. Dip chicken strips into yogurt mixture; coat with panko bread crumb mixture.
6. Arrange coated chicken strips in a single layer in an air fryer. Cook until evenly browned, about 8 minutes per side.
7. 
   

Delicious Ham and Potato Soup

Ingredients

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules 

• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

Directions

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. 
   
3. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
4. 
   
5. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Instant Pot® Chicken Fried Rice

Ingredients

• 1 egg, separated, divided
• 1 tablespoon cornstarch
• 1 tablespoon rice vinegar
• 1 pound skinless, boneless chicken breast, cubed
• 2 cups long-grain brown rice
• 3 tablespoons peanut oil
• 1 cup diced fresh mushrooms
• 2 green onions, sliced
• 1 clove garlic, minced
• 2 1/2 cups low-sodium vegetable broth 

• 1 (12 ounce) package frozen peas and carrots
• 1 (8 ounce) package fresh snow peas
• 1 (8 ounce) can diced water chestnuts, drained
• 1 cup chopped fresh broccoli
• 2 teaspoons ground white pepper
• 2 teaspoons sesame oil
• 2 eggs
• 1 cup fresh bean sprouts
• 3 tablespoons soy sauce, or more to taste

Directions

1. Whisk egg white in a large bowl. Whisk in cornstarch and rice vinegar. Add chicken and stir until completely coated. Allow to sit for 10 minutes, then remove chicken and pat dry with a paper towel.
2. 
   
3. Meanwhile, rinse rice under cool running water until water runs clear. Set aside to drain.
4. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add peanut oil and chicken; saute for 2 to 3 minutes. Add mushrooms, green onions, and garlic; saute until fragrant and mushrooms have softened, 6 to 7 minutes. Turn off Saute function.
5. 
   
6. Add vegetable broth, rice, frozen peas and carrots, snow peas, water chestnuts, and broccoli. Stir in pepper. Select Rice function and close and lock the lid. Set timer for 15 minutes.
7. 
   
8. Release pressure using the natural-release method according to manufacturer's instructions, for 8 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
9. Fluff rice with a rice spatula, add sesame oil, and turn on Saute function. Whisk together remaining egg yolk and 2 eggs in a small bowl and stir into rice mixture, working slowly and in a circular fashion until eggs are distributed throughout the rice and are fully cooked, 3 to 5 minutes. Turn off Saute function and fold in bean sprouts and soy sauce. 
10. 
    
11. Serve immediately.

Bourbon Bread Pudding

Ingredients

• Bread Pudding:
• 4 cups milk
• 1/2 cup margarine
• 1 cup white sugar
• 4 large eggs, beaten slightly
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt 

• 12 cups dry bread cubes
• 1/2 cup raisins
• 1/4 cup finely chopped hazelnuts (optional)
• Whiskey Sauce:
• 2 cups packed brown sugar
• 1 cup butter
• 1/2 cup bourbon whiskey

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. 
   
3. Heat milk and margarine in a saucepan over medium heat until margarine is completely melted, 3 to 5 minutes.
4. 
   
5. Mix sugar, eggs, cinnamon, and salt together in a large mixing bowl with a whisk until well blended. Stir in milk mixture. Stir in bread cubes, raisins, and hazelnuts. Let sit for 5 minutes. Pour into an ungreased 9x13-inch baking dish.
6. 
   
7. Bake, uncovered, until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
8. 
   
9. While pudding is baking, heat brown sugar, butter, and bourbon whiskey in a pot over medium heat, stirring constantly, until boiling and sugar is dissolved, about 5 minutes. Set aside.
10. 
    
11. Pour sauce over bread pudding when done.

Caribbean Chicken Curry

• 4 skinless chicken breasts, cut into 2cm (1in) cubes
• 1tbsp oil
• 1 small onion, peeled and finely chopped
• 1 garlic clove, peeled
• 5cm (2in) piece of root ginger, peeled and roughly chopped
• 1 red chilli, deseeded
• 1tbsp of mild curry paste
• 400ml (14fl oz) can of coconut milk
• 1 large mango, peeled and cut into chunks
• 2tbsp fresh coriander, finely chopped
• Rice And Peas
• 350g (12oz) long grain rice
• 130g (5oz) can kidney beans, drained and rinsed
• 2 spring onions, sliced
• 
  
• To make this chicken curry, heat the oil in a medium size saucepan over a medium heat and add the onion, garlic, ginger and chili. Cook for 3 – 4 mins.
• Add the chicken and cook for 5 mins, or until sealed and lightly browned.
• Add the curry paste and cook for 1 min, add 3/4 of the coconut milk and simmer over a moderate heat for 20 mins.
• Stir in the mango and coriander, and simmer for a further 5 mins.
• While the curry is cooking, prepare the rice and peas. Cook the rice as per pack instructions. Then, 5 mins before the end of cooking, add the coconut milk and red kidney beans.
• Drain and pile the rice onto individual plates, garnished with the spring onions and top with the Caribbean chicken curry.

Spicy Jalapeno-Bacon Mac and Cheese

Ingredients

• 1 (16 ounce) package elbow macaroni
• 1 (16 ounce) package bacon, cut into bite-size pieces
• 10 jalapeno peppers, seeded and diced
• 2 tablespoons chile paste, or to taste
• salt and ground black pepper to taste 

• 4 tablespoons all-purpose flour
• 1 tablespoon minced garlic
• 4 cups whole milk
• 16 ounces shredded extra-sharp Cheddar cheese
• 8 ounces shredded Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
2. 
   
3. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until nearly crispy, about 5 minutes. Add jalapenos and fry with bacon until soft and bacon is crispy, about 5 minutes. Drain some of the bacon fat, leaving 4 tablespoons of fat in the pan.
4. 
   
5. Stir chile paste into the pan and fry for 1 minute. Add salt and pepper to taste. Add flour and cook for 1 minute. Cook and stir garlic in the pan for 1 minute. Pour in milk and cook over medium heat, whisking constantly, for 5 minutes. Remove from heat and let sit for 10 minutes to cool slightly and prevent cheese from separating.
6. 
   
7. Stir Cheddar cheese and Parmesan cheese into the mixture until melted. Add drained pasta and mix together. Serve.

Layer Cookies (Magic Layer Bars)

Ingredients

1/2 cup butter, melted
1 cup graham cracker, crushed to crumbs
1 cup flaked coconut
6 ounces chocolate chips ( 1 cup)
6 ounces butterscotch chips
1 (14 ounce) cans sweetened condensed milk ( fat free works fine)
1 cup nuts

Directions

Place melted butter in a 9 x 13 baking pan. Spread graham cracker crumbs over top. (I actually prefer to melt my butter in the microwave, mix in the graham cracker crumbs and then pat into the pan. It makes a more even bottom crust, I think.).

Layer the coconut and chips in order given. Pour sweetened condensed milk over all. Top with nuts. DO NOT mix together.

Bake at 350°F for 25 minutes or until lightly browned. (Please check earlier if your oven runs hot!).

Southwest Tortellini Casserole

1 (15 ounce) cans black beans, rinsed and drained
9 -10 ounces refrigerated cheese tortellini, can use any type
1 (4 ounce) cans diced green chilies
1 (15 ounce) cans diced tomatoes
1/2 teaspoon cumin
1 1/2 cups low-fat sour cream, can use regular
1/4 cup fresh lime juice
1/2 teaspoon sugar
2 cups shredded monterey jack cheese
1/2 cup sliced black olives
3/4 cup chopped green onion
1/4 cup chopped cilantro

Directions

Preheat oven to 350 degrees. Lightly grease/spray a 1 1/2 qt casserole dish.
In a bowl, toss together the black beans, tortellini, green chilies, diced tomatoes and cumin. Mix well and pour into the prepared casserole dish.

In another bowl, stir together the sour cream, lime juice and sugar; evenly spread this over mixture in the casserole dish.

Evenly sprinkle with cheese, then olives, then green onions, then the cilantro.
Cover with foil and bake at 350 for 30 minutes.

Uncover and continue baking an additional 20-30 minutes until cheese is bubbly and lightly browned.

Let stand 10 minutes before serving.

Garnish with cilantro.

Instant Pot® Colorado Chile Verde

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breasts, cubed, or more to taste
• 1/2 large onion, diced
• 2 roasted Hatch chile peppers - seeded, de-veined, and diced, or more to taste
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups chicken broth 

• 1 (16 ounce) jar salsa verde (green salsa)
• 1 (15.5 ounce) can white beans, drained and rinsed
• 2 ears corn, kernels cut from cob
• 1/4 cup minced cilantro
• 1/4 cup all-purpose flour
• 1 tablespoon potato starch (optional)
• 2 tablespoons cold water (optional)
• 1 lime, cut into wedges

Directions

1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)), select Saute function, and add olive oil. Add chicken breast, onion, chile peppers, garlic, cumin, salt, and pepper to hot oil. Saute until chicken is browned and onions are soft and translucent, about 5 minutes. Add chicken broth, salsa verde, white beans, corn kernels, and cilantro; mix well. Turn off Saute mode.
2. 
   
3. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
4. 
   
5. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute function. Stir in flour and cook chile until it thickens, 1 to 2 minutes. If you like a thicker consistency, mix potato starch and water in a small bowl and stir into chile with the flour. Serve with lime wedges.

Best Bread Pudding with Vanilla Sauce

Ingredients

• 3 eggs, beaten
• 1 1/2 cups white sugar
• 2 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter, melted
• 3 cups whole milk
• 10 slices hearty farmhouse-style bread, toasted and cut into cubes
• 1 cup raisins 

• 1/2 cup light brown sugar
• 1 tablespoon all-purpose flour
• 1 pinch ground cinnamon
• 1 egg
• 2 tablespoons butter, melted
• 1 1/4 cups whole milk
• 1 pinch salt
• 1 tablespoon vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
2. 
   
3. In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
4. 
   
5. Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
6. 
   
7. For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.