Super easy and tasty!
2lb. chicken, diced thinly
15 oz. green enchilada sauce
In a large stockpot, add the chicken. Cook on medium heat until almost cooked through. Add the broth. Simmer until chicken is fully done.
Add everything else to the pot. Stir and heat on medium low until it is warmed through and the cheese is melted.
I will make this again soon!
12-13 oz canned clams
1/2 c. celery, thinly chopped
Drain the clams, reserving the clam juice.
In a large saucepan, add celery and potatoes, and the clam juice and chicken broth. Add more broth if the potatoes aren't fully covered in liquid.
Bring to a boil, then reduce heat and simmer.
In a separate pot over medium low heat, melt the butter, then whisk in the flour until smooth. Let cook for 20 seconds, then season with salt and pepper.
Add the cream and milk to the butter and flour, stirring constantly so there are no lumps.
Add the cream mixture to the potatoes and broth. Add the clams. Simmer for 10 minutes, until the potatoes are soft.
Serve with bacon and oyster crackers (if that's what you want). This is my new favorite soup. I will be making this a lot more this winter.
I adapted this recipe from Kyleecooks.com
400g bread flour, plus extra for dusting
100g wheat flour
10g salt
15g dry active yeast
Put all the ingredients, except the water, into a bowl, then slowly add the water and mix in with your hands until all the flour on the sides of the bowl has been incorporated.
Tip the dough out onto a lightly floured surface and knead for 6 minutes. Put the dough back in the bowl and leave for 2 hours.
Lind a baking tray.
Tip the dough out onto a floured surface and shape into a ball, then slightly flatten with your hands and dust with flour.
Using a knife, mark out a square shape on top of the dough. Put the bread on the baking tray and leave to rise for 1 hour.
Preheat oven to 425 F.
Bake for 30 minutes until golden brown, then transfer to a wire rack to cool.
Recipe courtesy of Paul Hollywood's 100 Great Breads Cookbook
Olive oil
1 onion, chopped
3 garlic cloves, minced
1 Tbsp. chili powder
1 Tbsp. dried oregano
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ground cloves
1 c. chicken broth
2 Tbsp. apple cider vinegar
2 tsp. brown sugar
2 Tbsp. tomato paste
8oz tomato sauce
2 tsp. Worcestershire sauce
Salt and pepper to taste
2 lbs. ground beef
Cooked spaghetti noodles
Optional toppings:
white onion, chopped
oyster crackers
cheddar cheese, shredded
dark chocolate, grated
Turn on the saute function in your Instant Pot or pressure cooker and add the oil and then cook the onions until soft, about 3-5 minutes. Or saute on the stove top if you prefer.
Turn off the saute function.
Add the garlic and all the seasonings.
Next, add chicken broth, cider vinegar, brown sugar, Worcestershire sauce, salt and pepper, then stir in the ground beef, making sure to break it up into pieces; don't add it in one big slab. Then add the tomato paste on the top.
Lock the lid, turn the steam vent to sealing and using the manual or pressure cook button, adjust it to cook for 10 minutes at high pressure.
When the cook time time is up allow it to naturally pressure release for about 10 minutes, then release the rest of the pressure before opening.
After you open the lid add the tomato sauce and stir well to combine.
The chili will still be fairly liquidy at this point, so let it simmer on a low heat like the lowest saute setting until the liquid reduces and it thickens up. It usually takes about 5-10 minutes for mine to thicken up.
Serve over cooked pasta (or don't), and add the optional toppings of your choice! Enjoy! This is my new favorite chili recipe!
Here's a link to the recipe I adapted. https://www.noshtastic.com/pressure-cooker-cincinnati-chili/
