.cheese soup with wild rice.

This amazing recipe was given to be again by my mother-in-law. She put together a recipe box for my hubby and I with all his favorite recipes :) I changed the recipe a bit by adding some broccoli and regular white rice in addition to the wild rice. Also, I do not add bacon when I make it, just to make it a bit healthier. However, I am posting the original recipe, so feel free to add bacon, broccoli or whatever you please, just have fun with it! Also, since it is a crock pot recipe its perfect for those busy days! Super tasty with beer bread :) Mmm mmm good!





Ingredients
1 jar or bag crumbled bacon
1-2 onions, chopped
1 lb. Velveeta
3 c milk
2 cans cream potato soup
2 cans cream chicken soup
1/2 c washed raw wild rice
2 chicken breasts, grilled with garlic powder (depending how long you cook you can put in raw)*optional

Preparation
Put all ingredients in crock pot and cook on low for several hours until hot. Or simmer until hot over the stove. (I will add the broccoli in the last 30 mins or so :)

.ranch potato salad.

This is another recipe out of my fabulous magazine, 5 ingredients or less. I made this for a pot luck to celebrate my friend Kim's birthday. My first pot luck where I actually made something, instead of just running to the store and buying something! The hubby loved this and devoured the leftovers which we actually reheated and turned it into a warm mashed potato side dish. Also, I have never boiled potatoes before..and apparently if you boil them for too long the skins fall off. opps!




Ingredients
2 pounds red potatos
1 bottle (8 ounces) ranch salad dressing
1 cup (4 ounces) shredded cheddar cheese
1 package (2.8 ounces) bacon bits
1/4 teaspoon pepper
dash garlic pepper

Preparation
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender,

In a large bowl, combine the remaining ingredients (dressing will be thick). Drain potatoes and cut into cubes; add to the dressing and gently toss to coat. Cover and refrigerate for 2 hours or until chilled. Refrigerate the leftevers.

.ginger iced tea.

This is my absolute favorite drink as of a week ago. I know many of you have probably tried something like this before but if you haven't please do! I discovered this recipe in a" taste of home" magazine. I am loving this magazine because it has hundreds of recipes that only have 5 ingredients! This magazine was given to me by my thoughtful mother-in-law, she has been very helpful in my new adventure in cooking by giving me more recipes than I know what to do with. Its very exciting :) Look forward to many more posts that are 5 ingredients or less, pretty amazing!



Ingredients

I cup iced tea mix with lemon and sugar
4 cups water
2 liters ginger ale, chilled
Ice cubes

Preparation
In a pitcher, combine the iced tea mix and water, refrigerate until chilled. Just before serving, add ginger ale. Serve over ice. (Makes 3 quarts)

.sauteed shrimp with asparagus.

I found this recipe in Glamour magazine. I suppose these magazines can actually provide something helpful besides "how to dress for your body type." The picture in the magazine was just so pretty (my picture didn't even come close to as beautiful as the one in the magazine, go figure) that I attempted to recreate, especially because I not only love asparagus, but also shrimp. This recipe was simple, but did not have as much flavor as I would have liked so if you are big on spice I would feel free to add your favorites! Enjoy!




Ingredients

1 cup Asparagus
10 oz.Shrimp
1 clove of garlic
white wine
fresh herbs
Salt to taste
Pepper to taste

Preparation

Heat 2 tbsp. of olive oil in a skillet. Scatter 1 clove of thinly sliced garlic and cook 1 minute. Add shrimp and chopped asparagus, salt and pepper and cook 2 minutes, until shrimp is opaque. Add a splash of white wine, cook down a few minutes and scatter with fresh herbs.

.beer bread.

My two favorite things in life :) This is the simplest recipe ever given to me by my mother-in-law. It is a great addition to any meal! Don't get drunk!






Ingredients

3 cups self rising flour
3 tablespoons sugar
1 bottle of beer
1/4 cup butter

Preparation

Grease a large loaf pan. Mix ingredients with spoon and put in loaf pan. Pour 1/4 cup of melted butter over top. Bake 375 for 45-50 min. (325 for 45 min in convection oven)

.greek orzo.

So...In my attempt to be a better cook and learn new recipes I have started watching the Rachael Ray show. The first time I watched the show she made this meal and it looked amazing! I was so excited and payed close attention so I could recreate the goodness. She made it look so simple! However, attempting this recipe took me forever! I never really chopped vegetables before so just doing that alone almost took me 40 mins! The entire meal took me a hour and a half but it was so worth it! Tasted so good, but I warn you the recipe feeds many. We were eating leftovers all week! Also, Orzo looks like rice but is found in the pasta section..I had no clue. haha. Good luck and enjoy!








Ingredients
4 cloves garlic
1/4 cup EVOO - Extra Virgin Olive Oil
2 lemons
1 teaspoon crushed red pepper flakes
2 sprigs fresh oregano, finely chopped
4 pieces boneless, skinless chicken breasts or 2 pounds jumbo shrimp
Salt and coarse black pepper
1/2 pound orzo pasta
1 red onion, chopped
1 green bell pepper, chopped
1/2 cup pitted kalamata olives, coarsely chopped
1 pint cherry tomatoes, halved
1/2 cup flat-leaf parsley, chopped
1/2 pound Greek feta, crumbled
3 to 4 Greek hot peppers, chopped or a couple of tablespoons of banana pepper rings, chopped


Preparation
Bring a large pot of water to a boil for orzo pasta.

Crush 2 cloves of garlic and place in shallow dish with about 1/4 cup EVOO along with 1 thinly sliced lemon, red pepper flakes, oregano, chicken or shrimp. Season with salt and pepper, then toss to combine. Heat a large cast-iron skillet over medium-high heat. When meat or shrimp has marinated for 10 minutes, and pan is screaming hot, add chicken or shrimp and lemons. Cook chicken 10-12 minutes, turning occasionally or cook shrimp 6-8 minutes or until pink and firm, tossing with tongs frequently. Squeeze the juice of remaining lemon over pan and serve.

When you add chicken to pan, drop orzo in boiling water and start vegetables, see below. If you’re cooking shrimp, start orzo then start vegetables, then throw shrimp in hot pan.

Meanwhile, heat a second skillet with 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add red onions and bell peppers and season with salt and pepper, cook 5 minutes. Add 2 cloves chopped garlic and toss a minute, then add olive and tomatoes to the pan and cook a couple of minutes more. Drain orzo and toss in serving dish with vegetables along with parsley and feta and hot peppers. Adjust black pepper to your taste and drizzle with a little extra EVOO.

Meanwhile, heat a second skillet with 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add red onions and bell peppers and season with salt and pepper, cook 5 minutes. Add 2 cloves chopped garlic and toss a minute, then add olive and tomatoes to the pan and cook a couple of minutes more. Drain orzo and toss in serving dish with vegetables along with parsley and feta and hot peppers. Adjust black pepper to your taste and drizzle with a little extra EVOO.

Serve chicken or shrimp alongside orzo.