Long before I knew you could make Beef Stew from scratch, there was Dinty Moore. Beef, Gravy, Potatoes, Carrots…..and some other stuffs. 🙂 I’ve had this recipe since back in the AOL days and it has become my favorite.
I’ve noticed a HUGE rise in the price of Butter these last weeks. Interesting timing….right before holiday season….I did a little research and there was nothing conclusive. I read everything from the shortage of cream due to increased ice cream sales to exporting our butter to other countries! What is the price in YOUR area?
The butter above is from my local No Frills in Blair, NE. Land O Lakes is my preferred brand of butter.
The butter below is from Omaha 180th & Maple Target
What the heck is going on?!
Our Granddaughter was here for 3 days and she has a typical toddler cough that I am choosing to fight off myself with a good nutritious soup made with REAL Bone Broth. Sure it takes a little time, but Bone Broth tastes so GOOD…..it is worth it.
I simply boiled a cut up chicken in water with an onion, and a few handfuls of celery, carrot and some herbs.
Here are 2 of my recipes…..Chicken Stock
Chicken Stock with Roasted Chicken and Vegetables
Since my vegetable-hating husband is away, I decided to make Broccoli Cheese soup. I found several recipes that included up to 2 cups of CREAM! While that sounds delicious, I didn’t want that much richness. Instead of cream, I used a potato to make the soup thicker.
Cook The Vegetables
Partially blend soup
I admit that this recipe was made as I go, but the Homemade Chicken Bone Broth is what MAKES the soup. It was delicious and nutritious and my Real Boyfriend doesn’t know what he’s missing!
I admit it…..I love making stock and soup JUST to see it stored in my Weck Jars!
Homemade Bone Broth makes ANY soup taste better!
- 1 Onion, diced
- 2 Carrot, diced
- 2 Stalk Celery, diced
- 3 Garlic Cloves, diced
- 1 Potato, diced
- 1 Cup Broccoli, chopped
- 2 Bay Leaves
- Salt and Pepper
- 4 cups Chicken Broth
- 1/4 cup cream
- 8 oz Tilamook Cheddar Cheese
- Cut up vegetables and saute in 1 T. Butter until a little soft.
- Add 3 cups Chicken Broth and cook until vegetables are soft.
- Process mixture with a "boat motor" or blender or food processor.
- Add remaining cup of Chicken Broth, 1/4 Cup cream and the cheese and stir until melted.
- Add Salt and Pepper to taste.
Finding some old vegetables in the refrigerator is a perfect time to make up a big pan of Pot Pie! Chicken, Pork, Beef, Turkey….or just Vegetable! Who doesn’t love gravy and vegetables and delicious meat covered with a crust?!
Making a Pot Pie is a great way to use up some of the tired vegetables in your refrigerator. Use your favorite combination, but Onion, Carrot and Potato are common.
- Several cups of chopped vegetables. (Onion, Celery, Carrot, Red or Yellow Pepper, Corn, Green Beans, Peas, Potato all work well)
- 1/2 Pork Tenderloin piece
- 2 slices Bacon
- 1 T. Butter
- 1 T. Olive Oil
- 2 cups Broth
- Salt and Pepper
- 1/4 cup flour
- 1 prepared pie crust
- 12 inch Lodge Cast Iron Pan
- Chop up the vegetables into bite sized pieces.
- Chop up 1/2 a Pork Tenderloin into bite sized pieces.
- Fry up Bacon and remove. Retain the bacon grease.
- Saute Pork Tenderloin until just browned. Remove from Pan and set aside.
- Add Olive Oil and Butter, Saute all vegetables until starting to brown. Sprinkle Salt and Pepper on Vegetables.
- Sprinkle with 1/4 cup flour and keep stirring until vegetables start to thicken and clump.
- Add the meat back into the pan.
- Add 2 cups broth and stir until thickened.
- Cover with the prepared pie crust.
- Bake at 400* for 45 minutes. Let cool a few minutes before eating.
- I serve with cold fruit