Cheesy Vegetable Chowder

I have been waiting for fall since Spring.  As I get older it becomes more and more of my favorite season.  When I was younger I loved summer...but I'm over that.  

I love the cool crisp weather and being able to bundle up in a hoodie.  I love all of the beautiful colors and smells that autumn brings.  I love ALL things pumpkin, and now I love soups and chowders!  This week I believe fall has arrived.

The weather change has been wonderful!  However, going from 90 degrees to 70 degrees in a day has caused major allergies.  My husband and I have caught the crud!  So I was FINALLY able to have an excuse to start my chowder addiction.  Horrible excuse though lol.

This Cheesy Vegetable Chowder definitely got us hooked!  I have made three huge batches of it in two days!  Yes, it's that good!  It's full of broccoli, potatoes, celery, carrots, mushrooms, and more!  So yummy I couldn't have just one bowl!!

My husband got sick right before I did so I decided to try this out. He and the girls ate it all before I was able to get a full bowl.  The next day I got sick and begged for him to learn to make it for me.  He wasn't going for it :(  So....I went to the store and made it myself.  It was worth every bit of the Wal Mart chaos!  Now, I have some to freeze for next time! Woop! Woop!

Cheesy Vegetable Chowder

By: Crystal Barrett

August 14, 2014

About 8 servings                                                          (Click here to Print)

Ingredients 

6 tbsp unsalted butter

1/2 an onion - yellow - finely chopped

1 cup finely chopped carrots

1 cup or 1 stalk finely chopped celery

1 package sliced baby bella mushrooms

3 cloves minced garlic

2 peeled and chopped potatoes

4 cups Swanson chicken broth

1 1/2 tbsp flour

1/2 c water

2/3 c milk

2 cups finely chopped broccoli

2 or more cups of shredded sharp cheddar cheese

Directions 

-  In a huge pot, melt butter on medium heat.

-  Add onions and garlic.  Saute until onions are transparent.

-  Add celery, carrots, and mushrooms to the pot.  Stir occasionally and saute until carrots and celery is tender.

-  Add the chopped potatoes and then the chicken broth to the pot.  Bring to a boil.  Let boil for about 15 minutes or until potatoes are tender and can be easily stuck with a fork.

-  In a small bowl mix flour with the water.  Add this mixture to the pot.  This should thicken up the chowder within a few minutes of simmering.

-  Add milk and broccoli and simmer until the broccoli is tender.  This only takes about 5-7 minutes.

-  Take the pot off of the heat and add cheese.  Stir well and serve.

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Chicken Pot Pie

 


I love "country" food.  Is that even a thing?  I consider country food warm... and sometimes smothered in gravy or fried ;)  It comforts me in this cool and rainy weather we have been having lately.

Last night was all about warm and comforting chicken pot pie!  I hate to brag but....it's always delicious! :p  Better than Banquet! haha!  Pretty fast too which I love!

My grandma has been dying for me to give her the recipe so she can try it. .. so this one is for her :)
I love you Grandma!! I hope you love it!

  .

Chicken Pot Pie

By: Crystal Barrett

Makes about 5-6 servings

Ingredients 

3 tbsp seasoning (I use Butt Rub...yes, it's a real thing :p )

2 tbsp olive oil

1/3 cup butter

1/3 cup all purpose flour

1/4 tsp pepper

1/2 tsp salt

1/3 c diced onion (optional)

1 3/4 c chicken broth OR 1 can

2/3 c milk

2 can mixed veggies

2-3 chicken breasts

2 pie crusts (from your own recipe or 1 box of already made)

Directions 

Cut chicken breasts into strips.  Season.

Put a medium sized skillet on medium heat on the stove.  Lightly cover bottom with olive oil.  When hot put the chicken strips in.

Turn once and cook until done in the center.  Chop into cubes or shred with a mixer...which ever way you like it best.

Pre heat your oven to 450 degrees

Go ahead and get all of your ingredients together because once you begin the broth mixture it goes pretty fast.  Above I have already seperated what you need to put together :)

In a large saucepan, melt butter over medium heat.

Stir in flour, salt, and pepper (and onion if you choose to use one)

Cook stirring constantly until bubbly.

Remove from heat and stir in broth and milk.

Put the saucepan back on the burner and heat to boiling.  Be sure to constantly stir.  It will begin to thicken.  Boil and stir for 1 minute.

Stir in the chicken and canned vegetables.  Remove from heat.

Roll out your dough and cover the bottom and sides of your dish with the first layer.  I either use a 9x9 glass dish or this round deep dish.

Pour the mixture into the dish on top of the dough.  Cover with second layer of pie crust.  be sure to make a hole or two for the dish to vent or else it went make a huge bubble.

Bake about 30 minutes or until crust is brown and flaky.  Let cool for a few minutes because this dish is very very hot!

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Crock Pot Pork Roast and Vegetables

Pot Roast is one of those meals that just warms you up.  On a cold night, this is one of my favorites to make!  It is easy, made in the crock pot, and makes your entire house smell delicious! 

I absolutely adore my crock pot!  Having two tiny babies, all I have to do is throw some things in there and get on with my day.  When dinner time comes, the food is already ready! I don't have to worry about making a mess, setting timers, or getting dinner cooked before bed time.

This week has been very busy for my home.  The other day we had several appointments to get to so I decided to throw a roast in my crock pot so dinner would be done when we got home. 

Usually when people make a pot roast they use beef.  While grocery shopping I told my husband that I wanted to make a pot roast.  He accidentally picked up a pork roast instead.  I am not going to lie...when I put this thing in the crock pot and realized it was not beef I got kind of upset.  I was expecting it to be salty and chewy like pork usually is.  I was not happy at all.  However, I let my husband and dad try it first and they really liked it!  When I tried my first bite, I was very shocked!  It was actually better than the beef!  Not only was it more tender, but it gave more flavor to the vegetables!  The broth stayed clear unlike brown when you use beef, and the potatoes didn't turn brown or mushy!  This will be used every time fro now on!

Sorry for getting upset honey! :-)  You made an awesome mistake :-)

This is my favorite recipe!  Whenever I have ate a roast at other people's homes, the meat just seems too dry.  I like my roast juicy and tender.  Chicken broth and a slow cooker is the secret :)

You need:
Crock Pot
Bag of baby carrots
1 - 2  onions
1 lb fresh sliced mushrooms
4 - 6  medium brown potatoes cut into 1 inch cubes
Pork roast (whatever size you would like, as long as it fits in your crock pot)
48 oz container Swanson's Chicken Broth

 

 

 

Slice up your onions and separate them.  Place most of them in the bottom of your Crock Pot (about 3/4 of them.) 

 

 Put your roast in on top of the bed of onions.  

 

Wash and cut the potatoes up into 1 inch cubes.  Layer the potatoes on top of the roast.  

 

Now layer the carrots, followed by the mushrooms.  If you choose to use the celery and green pepper, layer them on top now.  

 

Next, place the final slices of onions on top.  (My picture doesn't show the layers because my husband just dumped all of them in at one time haha)

 

Slowly pour the broth into the crock pot.  You'll want the liquid to cover the potato and carrot layer, but not the final onion layer (as the roast cooks - the roast and veggies will settle)  Any left over broth could be stored in the fridge for 5-7 days or placed in the freezer for 6 months - in case you have any left over. 

 

Cooking with the lid on - this thing takes a while - minimum of 6-8 hrs on high or 10-12 hrs on low.  Your choice.  You know it's done when the roast is fork tender - basically if you stick it on the side with a fork it'll start to come apart. 

YUM!

I serve mine in a bowl with juices and all!

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