Tag: homemade

Loaded Potato Soup

Here’s another one of my favorite recipes that makes all my Facebook friends drool! You have no idea how many “Potato Soup” recipes I tried before I finally figured out what I wanted and what I didn’t want. Frozen potatoes of any kind are a definite no-no in my book. I also want to chew my potatoes – I don’t want a mushy soup. So make sure you only cook your potatoes when you make this — don’t boil them and turn them into soft mashable potatoes.

I used to love getting Potato Soup when I would go out to eat, but now, to be honest, those chain restaurant Potato Soups ain’t got nothin’ on MY soup!

Enjoy and let me know what you think!

Loaded Potato Soup

Prep Time20 mins
Cook Time30 mins
Course: Main Course, Soup
Cuisine: American
Servings: 12
Author: happylittlewife

Equipment

  • Stock Pot

Ingredients

  • 3 Pounds Potatoes, cubed
  • 12 Ounces Bacon, cooked and crumbled
  • 6 Tablespoons Butter
  • 2 Cups White Onions, chopped
  • ½ Cup Flour
  • 32 Ounces Chicken Broth
  • 4 Cups Milk (I use 1%)
  • 2 Cups Finely Shredded Mild Cheddar Cheese
  • 1 Cup Sour Cream
  • Chives

Instructions

  • Add butter and onions to stockpot and cook until butter melts.
  • Sprinkle flour over the onions and butter and cook for 1-2 minutes.
  • Add potatoes, chicken broth and milk.
  • Stir together and cook on medium heat until mixture starts to simmer.
  • Put lid on pot and cook on low for about 15-20 minutes, or until potatoes are cooked.
  • Stir in sour cream and cheese and cook just until all is melted.
  • Serve! Add salt and pepper to taste. Garnish with crumbled bacon, more cheddar cheese and chives.

Notes

If you’re lucky enough to have leftovers, I prefer to strain the potatoes from the broth so that the potatoes don’t soak it all up. I put the potatoes in one bowl and the broth in another and then refrigerate. I make a bowl and heat it up in the microwave the next day for lunch! Mmmm!

Creamy Spinach & Chicken Pasta

So it’s been a while since I’ve posted because life is crazy. But here’s the thing: Every time I share on my Facebook page that I made this for dinner everyone wants the recipe, and I just couldn’t bring myself to say I made this for dinner tonight without finally sharing the recipe. 😊

It’s so delicious and so simple to make. This can be thrown together and on the table in 45 minutes. It would make a great meal if you’re having dinner guests – they’ll feel like they just sat down at a cozy little Italian restaurant when you serve this. And I promise: You can’t mess this up! It’s that easy.

Here’s what you’ll need:

  • 4 Boneless Chicken Breasts
  • 12 oz Fresh Baby Spinach (I prefer organic… it doesn’t shrink down to nothing!)
  • 32 oz Vegetable Broth
  • 2 14.5 oz cans Diced Tomatoes – strain the juice
  • 8 oz block Cream Cheese
  • 1.5 teaspoons Dried Basil
  • 1 tablespoon Garlic Powder
  • 1 teaspoon Onion Flakes
  • 1/4 teaspoon Black Pepper
  • 1/2 teaspoon Salt
  • 1/4 – 1/2 cup Grated Parmesan Cheese
  • 1 pound of pasta – I prefer this over Angel Hair or Tortellini

Directions:

1. Cook and then dice chicken breast.

2. While chicken is cooking, combine the following in a sauté pan: Vegetable Broth, Diced Tomatoes, Basil, Garlic, Onion, Pepper, and Salt.

3. Stir in the Cream Cheese until melted and fully incorporated.

4. Start to boil water for pasta. – Angel Hair and Tortellini only take 3-4 minutes to cook.

5. Add the Chicken and Spinach — let cook down a little.

6. Stir in Grated Parmesan Cheese.

7. Reserve about a cup of pasta water before straining to add back into your pasta so it doesn’t stick together.

8. Serve and yum!

The sauce might be a bit thin, so if you’d prefer it a little thicker, combine corn starch and water to thicken. It’s delicious either way!

I hope you enjoy this meal as much as I do!

-Denise

Homemade Fajita Seasoning Mix with Printable Recipe Card

So what happens when you really want chicken fajitas and rice for dinner and you don’t have Fajita Seasoning Mix in the pantry? You make your own! This isn’t the first time I’ve mixed up my own. Actually, I’ve been mixing up my own for quite some time. It only took one time of making this to realize I’d never go back to the store-bought packets again. Besides knowing exactly what’s in my seasoning, my husband raves about the flavor every time I make this. I just measure out the spices and mix it up fresh each time I make fajitas, but you could make a few of your own packets by mixing it up ahead of time and storing in little zipper snack bags. You’re going to want to check your spices and make sure you have all these on-hand to make your own!

Click here to print recipe.

I hope you enjoy this as much as I do!

♥ Denise

 

Quick & Easy Belgian Waffles

I love waffles. Waffles with butter. Waffles with syrup. Waffles with ice cream. Yeah, with ice cream — that’s my favorite! My kids love them too and I was constantly loading my freezer with boxes of store-bought waffles. They were costing me a fortune and the more I checked the ingredients on the box, the more I realized that I didn’t want my kids eating them daily. I’m forced to read every label of everything I purchase because my four year-old is severely allergic to peanuts and tree nuts, along with some dye sensitivities. So I added “make homemade waffles” to my weekly to-do list and stopped adding “waffles” to my grocery list.

I didn’t have a waffle maker, but I had an old-fashioned pizzelle maker that doubled as a waffle maker. I liked it, but I wasn’t in love. I really wanted a good Belgian Waffle Maker. Christmas was around the corner and my brother knew that I had been wanting one, so he gave me a Presto Flipside Belgian Waffle Maker. I knew it had to be a good one because he’s the type of person who reads every review and only buys the “good stuff!”

I’ve been making delicious waffles for my family weekly using this awesome waffle maker. It’s simple to whip up a couple batches and freeze them so we have them for a week or two. This recipe is super easy and the ingredients are always on hand. You’ll be amazed at how fluffy these waffles are on the inside and how crispy they are on the outside. Not to mention, they are really filling!

What You Need:

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups milk
  • 2 eggs
  • 2 tablespoons vegetable oil
  • (optional) 1-2 teaspoons vanilla

Preheat waffle maker. Combine flour, sugar, baking powder, and salt in a large bowl. Whisk milk, eggs, and oil in a bowl. Whisk milk mixture into dry ingredients until dry ingredients are completely moistened. Pour 1 cup of batter onto the bottom grid. Close top and flip waffle maker. Bake until brown – about 4 minutes. Makes 3.5 to 4 waffles.

Batter Presto Flipside Belgian Waffle Maker Waffle with Butter

These are so quick and easy to whip up and the clean up is a cinch with the non-stick ceramic grids. To freeze, simply let the waffles cool and then stack them between layers of wax paper and place in a freezer bag. To heat up, either pop them in the toaster or place on oven rack and bake at 350° for ten minutes.

Once you make these, I doubt you’ll want to go back to store-bought waffles. My kids LOVE them… and if you have picky eaters like me, you’ll know that a thumbs-up from the kiddos is a good sign!

Enjoy!

♥Denise

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Chicken Alfredo Soup

It was a cold, damp, and dreary day here – the perfect day for one of my favorite comfort foods. This soup is absolutely amazing – it’s creamy and delicious and has two of my favorite ingredients: chicken and alfredo sauce. The best part about this soup is you can have it on the table in under an hour.  I, personally, like to peel and cube the potatoes earlier in the day (just put them in a pot of water and cover) and dice up the veggies too and leave them in the fridge. So how do you make this delicious soup?  Here ya go:

You will need:

  • Boneless Chicken Breast (I use 3-4)
  • Potatoes
  • Carrots
  • Celery
  • 32 oz Chicken Broth
  • 2 Jars of your favorite Alfredo Sauce
  • Garlic
  • Onion Powder
  • Basil

{I use the frozen garlic cubes and basil cubes, but I also add garlic powder to taste. I use onion powder too.}

If you notice, I don’t have measurements for any of the ingredients – I just add enough for us.
We like a lot of potatoes, so I typically cube up about 7 medium size potatoes. I use about a cup and a half of carrots and celery.
1. Wash, peel, and cube potatoes
2. Chop carrots
3. Chop celery
4. Add potatoes, celery, carrots, chicken broth, garlic, onion, and basil to your soup pot.
5. Cook until potatoes are almost done.
6. While veggies are cooking, fry up chicken breasts and cut into pieces.
7. When potatoes are just about cooked, add 2 jars of Alfredo Sauce and Chicken to the pot.
8. Cook just long enough to finish cooking potatoes and to warm everything together.
Serve with Italian Bread. {I love to dip the bread into my soup!}

You can also add broccoli and/or red peppers to the mix – we just prefer it without those.

I hope you enjoy this soup as much as we do! It’s always a good “snow day” dinner!

xoxo, ? Denise

 

 

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