Post by RoxMonster on Dec 10, 2017 10:22:17 GMT -5
I am drawing a blank on what to do for dinner tonight. We have done soups and stews a lot recently; I'm not necessarily ruling those out, but also open to different things. The caveat is we still have to go to the store and get it prepared, so slow cooker recipes may be out at this point. We probably won't make it to the store until this afternoon.
What are your favorite hearty winter recipes? Things that re-heat well for leftovers are a bonus.
Post by cabbagecabbage on Dec 10, 2017 11:24:33 GMT -5
I’m following. I feel gross and cold and uninspired for tonight. My H really dislikes soup as a meal. He’s an idiot. I still make it every couple weeks but not as often as I’d like.
Last week I made diner style burgers that were so goodI rolled beef into plum sized balls and smashed them on a super hot cast iron pan, let them crust up and flipped them. I bought soft white cheap buns. Usually if we make burgers they are big ones on fancy rolls but these were amazing with thousand island and thin sliced onion and pickles, plus easy, cheap, and fast.
I also like Pioneer Woman Chicken Spaghetti. I sometimes use leftover rotisserie chicken in it and make my own sauce (butter, flour, milk, chicken broth, seasonings) instead of cream of mushroom soup.
"Why would you ruin perfectly good peanuts by adding candy corn? That's like saying hey, I have these awesome nachos, guess I better add some dryer lint." - Nonny
I’m following. I feel gross and cold and uninspired for tonight. My H really dislikes soup as a meal. He’s an idiot. I still make it every couple weeks but not as often as I’d like.
Last week I made diner style burgers that were so goodI rolled beef into plum sized balls and smashed them on a super hot cast iron pan, let them crust up and flipped them. I bought soft white cheap buns. Usually if we make burgers they are big ones on fancy rolls but these were amazing with thousand island and thin sliced onion and pickles, plus easy, cheap, and fast.
My H is the same way and when I say I'm making it he quotes Norm from Cheers. "Soup is not a meal, Vera."
This looks really yummy, but I have a question: did the brussels sprouts stink up the house when you cooked it?
I love them, so honestly, I don't ever notice a lingering smell. You can sub broccoli if you want. That would be delicious too.
I love brussels sprouts too, but the other day I had a "nourish bowl" with warmed up sprouts in it and HOOOO-EY it stunk up the house. Oh well, that recipe does look delish and I think I'll give it a try! Thank you for sharing it.
"Why would you ruin perfectly good peanuts by adding candy corn? That's like saying hey, I have these awesome nachos, guess I better add some dryer lint." - Nonny
Heat oil in a large nonstick soup pot over medium heat. Add onion, jalapeno, garlic and salt; cook, stirring occasionally, until onions are softened, about 5 to 10 minutes. Add oregano, cumin, chili powder and cayenne; stir and cook 1 minute. Add beans and broth to pot; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for flavors to blend, about 10 minutes; stir in lime juice.
Remove from heat and puree soup in pot using an immersion blender (or puree in a regular blender in batches). When serving, stir 1/2 tablespoon yogurt into each bowl and garnish with cilantro and scallions. Yields about 1 cup per serving. Notes This is a very thick soup. If you prefer your soup thinner, add additional broth or water (could impact serving size).
We usually make mississippi roast in the crock pot. Serve that with boxed mashed potato. Simple, and good and great for winter and left overs.
1 (3-4 pounds) chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
¼ cup butter
4-5 pepperoncini peppers more if you want
Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter.
Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes. Enjoy!