Tag: Recipe

I love split pea soup. My favorite is the thick, Dutch version they serve on Holland America Line’s Alaskan cruises. But their version is complicated and it’s not vegetarian. I really like Anderson’s as well. Anderson’s recipe is the polar opposite of Holland’s it’s very simple, focusing on the basics and it’s vegan.

But, I want to make a recipe that’s Charles’ Signature Pea Soup.

The best way to make a recipe your own is to start with the most basic version and modify it to your liking. That what I’m doing with my pea soup. I studied dozens of split pea soup recipes and they all have the basics in common – three cups of mirepoix, a tablespoon of herbs and seasonings, a pound of split peas and water. What makes each version different is what they add to the basic recipe.

Once you make the basic recipe, taste it, make notes and write a new recipe with some changes. Then do it again, and again. Repeat until you have your signature recipe.

Basic Split Pea Soup

• 2 tbsp olive oil
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrot
• Salt and pepper
• 1 tbsp curry powder
• 1 lbs split peas
• 6 cups water

• Set Multicooker to high sauté and add olive oil
• Once hot, add onions, celery, carrots, salt and pepper. Cook until softened
• Add curry, stir until well mixed
• Add peas, stir until they’re coated
• Add water, give it all a good stir
• Put on the lid and set the Multicooker to pressure cook for 15 minutes
• After the 15 minutes, allow it to naturally depressurize for at least 15 minutes
• Stir and taste. Add salt as necessary
• Enjoy!

Ingredients

• 2 pounds of ground meat. I usually use 1 pound of lean ground turkey and 1-pound lean ground beef.
• 2 Tbsp (1 lid full) Onion Onion (Tastefully Simple) 
• 2 Tbsp (1 lid full) Garlic Garlic (Tastefully Simple) 
• ½ jar Sweet Pepper Jalapeno Jam (Tastefully Simple) 
• 1 egg 
• Heaping 1/3 cup bread crumbs 

Directions

Mix all together in a big bowl with a potato masher. Put in a greased loaf pan, Smooth flat (better cuts for sandwiches) 

Bake in a 350-degree oven for 50-60 minutes, drain any fat off and enjoy. 

If you like our content and want to support the channel, stop by Karalee’s Tastefully Simple store: https://www.tastefullysimple.com/web/kjohnson

Ingredients

• 1/2 cup butter or margarine
•  1 cup boiling water
• 1 cup all-purpose flour
•  1/4 tsp salt
• 4 eggs

Directions

Melt butter in 1 cup boiling water.

Add flour and salt all at once; stir vigorously until a stiff dough forms

Roll the ball around the inside of the pan until it becomes a smooth ball.

Remove from heat; cool.

Form a well in the dough and add the eggs, one at a time, mixing until each is incorporated.

Drop heaping tablespoons of dough, 3 inches apart, onto a greased cookie sheet.

Bake at 400 degrees until golden brown and puffy, about 30 minutes.

Cool on a rack before splitting and filling.

Ingredients

• 3/4 cup Kahlua
•  ½ cup chili sauce
• 3 tbs pineapple juice
•  2 tbs cornstarch

Directions

Combine first three ingredients in a sauce, mix well.

Dissolve cornstarch in a small amount of cold water to make a thin paste.

Warm ingredients in saucepan, slowly add the cornstarch mixture, stirring constantly.

Ingredients

• 12 ounces elbow macaroni
•  ½ cup butter
• ½ cup all-purpose flour
•  4 cups 2% milk, warmed (I did room tempature)
• 4 cups shredded four cheese Mexican blend, divided (any cheese you have on hand)
• 1½ cups prepared Make & Freeze Taco Meat, thawed if frozen
• 1 (14.5 ounce) can diced tomatoes with green chiles, drained
• Optional fillings such as diced onion or green onion, sliced black olives, jalapeño slices
• 1 cup crushed tortilla chips

Directions

Preheat oven to 375°F. In large saucepan, prepare pasta according to package directions until just al dente; drain. Set pasta aside.

In same pan, melt butter over medium heat. Whisk in flour; whisking constantly. Whisk in milk. Bring to a simmer, whisking frequently. Slowly whisk in 3 cups cheese, cooking and whisking until melted and smooth. Salt and pepper as desired.

Stir pasta into cheese sauce. Transfer half to a greased 13×9-inch baking dish. Top with Make & Freeze Taco Meat, drained tomatoes and desired fillings. Top with remaining macaroni and cheese. (I mixed all together at once)

Sprinkle with crushed tortillas and remaining 1 cup cheese. Bake 20-25 minutes or until bubbly.

2 Eggs
½ cup milk
½ tsp vanilla extract
1 cup crushed corn flakes
6 slices (frozen) Texas toast (with cheese or garlic)
Sprinkle of salt
¼ cup melted butter

Preheat oven to 450°
In a shallow bowl whisk eggs, milk, vanilla and salt until blended
Place corn flakes in another shallow bowl.
Dip both sides of bread in egg mixture then in the corn flakes – both sides. (you may need to pat a little to cover)

Place in a sprayed oblong pan. rizzle with the melted butter (or add when it comes out)

Bake 10-12 minutes it will golden brown.

We made a fancy breakfast last Sunday. Karalee made Eric’s Potatoes and Charles made an egg soufflé. The soufflé is coming soon, but in the mean time, here’s the recipe for Eric’s Potatoes.

1 package savory Cheese Ball mix
10. 75 oz can cream of celery soup
8 oz Sour Cream
1/2 cup Milk
26 oz bag Frozen shredded hash brown pototoes
2 1/2 cups shredded smoked Gouda Cheese or other cheese
2 Tbsp melted butter

Combine first 4 ingredients, set aside.
Combine shredded Cheese and hashbrowns
Combine all together, spread into a greased 9×11 baking dish
Pour melted butter over the top.

Bake in a preheated 350 degree oven for 1 hour.

ENJOY!! you can freeze before or after baking.

Chile Relleno Casserole

Ingredients

cooking spray
4 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 large eggs
1 (5 ounce) can evaporated milk
2 tablespoons tapioca flour
½ cup milk
1 (10 ounce) can green enchilada sauce

Directions
Preheat the oven to 350 degrees F.
Grease an 8×8-inch baking dish with cooking spray.
Evenly layer 1 can chile peppers in the bottom of the prepared baking dish. Sprinkle with 1/2 of the Jack and Cheddar cheeses. Continue layering chiles and cheese.
Mix together eggs, evaporated milk, and tapioca flour in a bowl; add 1/2 cup milk to thin to desired consistency. Pour the mixture over the layers chiles and cheese.
Bake in the preheated oven for 25 minutes. Remove and pour enchilada sauce over the top, bake for an additional 15 minutes.
Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.

• Recipe modified from: All Recipes