#heartyrecipes

[cookingwitsabah]

Cheesy Ranch Potatoes and Sausage Bake

[forkfulofflavor]

Creamy Tomato Basil Soup Ingredients: 4 stalks celery, chopped into thirds 4 medium carrots, peeled and chopped into thirds 1/2 large onion, peeled and quartered 3 cloves garlic, peeled 3 tablespoons butter 2 tablespoons olive oil 1/4 cup flour 4 cups low sodium chicken broth 2 (14 oz.) cans fire-roasted diced tomatoes with juice 1 tablespoon dried basil or 1/4 cup fresh basil, chopped 1 teaspoon dried oregano or 1 tablespoon fresh oregano 1 teaspoon salt 1/2 teaspoon EACH dried parsley, black pepper Pinch of red pepper flakes (optional) 1 bay leaf 1-2 cups milk, half and half, or heavy cream 1 cup freshly grated Parmesan cheese Garnish (optional): Freshly grated Parmesan cheese Directions: Add celery, carrots, onion, and garlic to a food processor and pulse until finely minced, or mince by hand. Melt butter with olive oil in a large Dutch oven or soup pot over medium heat. Turn heat to medium-high and sauté the minced vegetables for about 4 minutes. Sprinkle in flour and cook for an additional minute, stirring constantly. Gradually whisk in the chicken broth, followed by the fire-roasted tomatoes and all seasonings, including the bay leaf. Bring to a boil, then reduce the heat and let it simmer for 15 minutes, or until the carrots are tender. Add the Parmesan cheese and whisk until smooth. Stir in milk, half and half, or cream, and let the soup simmer on low for an additional 15-20 minutes, stirring occasionally. Adjust the consistency with more chicken broth or cream as desired. Remove the bay leaf. If you prefer a smoother soup, use an immersion blender or work in batches to puree the soup in a blender until smooth. Be cautious to allow steam to escape when using a blender to avoid accidents. Garnish with freshly grated Parmesan cheese and serve. Prep Time: 15 minutes Cooking Time: 40 minutes Total Time: 55 minutes Kcal: 290 kcal per serving Servings: 6 servings -roastedtomatoes This Creamy Tomato Basil Soup combines the sweetness of fire-roasted tomatoes with the freshness of basil, creating a smooth and flavorful dish. The addition of Parmesan cheese gives it a rich, velvety texture that makes each spoonful feel like a comforting embrace. With simple ingredients and a short cooking time, it’s the perfect meal to enjoy on chilly days. Whether you prefer a chunky or smooth soup, this recipe is easily adaptable to your preferences. Serve it with a side of crusty bread or a grilled cheese sandwich for the ultimate comfort food experience. Perfect for weeknight dinners or a cozy weekend lunch!

[forkfulofflavor]

Butternut Squash Casserole Ingredients: 2 pounds butternut squash, peeled and cubed into medium-size chunks 2 Honeycrisp apples, peeled, cored, and cubed into larger chunks Olive oil Salt and black pepper, to taste 2 tablespoons pure maple syrup, divided 1/2 teaspoon ground sage 1 1/2 teaspoons Herbes de Provence 1/2 pound sweet Italian sausage, casings removed and crumbled 2 small fennel bulbs, cored and thinly sliced 1 onion, quartered and thinly sliced 1 cup grated Gruyere cheese Fresh sage leaves (fresh or fried), for garnish Directions: Preheat the oven to 425°F (218°C) and line a baking sheet with foil, lightly misted with cooking spray. In a large bowl, combine the cubed butternut squash and apples. Drizzle with about 2 tablespoons of olive oil, sprinkle with salt and pepper, 1 tablespoon of maple syrup, ground sage, and Herbes de Provence. Toss to coat evenly. Spread the mixture onto the prepared baking sheet and roast for 35 minutes, stirring occasionally, until the squash is tender and golden. While the squash and apples are roasting, heat a drizzle of olive oil in a large skillet over medium-high heat. Add the crumbled sweet Italian sausage and cook until browned and cooked through. Remove from the skillet and set aside. In the same skillet, add more olive oil if needed, then add the sliced fennel and onion. Cook, stirring frequently, for 10-12 minutes, or until caramelized and jammy in texture. Remove from heat and combine with the cooked sausage. Once the squash and apples are tender, switch the oven setting to “broil.” In a large bowl, combine the roasted squash and apples with the sausage, fennel, and onion mixture. Add the remaining 1 tablespoon of maple syrup and toss to combine. Taste and adjust seasoning with salt and pepper as needed. Transfer the mixture into a medium-sized (9x13) baking dish. Top with grated Gruyere cheese. Place the casserole under the broiler for a few minutes, until the cheese is melted and golden-brown. For garnish, fry sage leaves by heating 1/4 cup olive oil in a small saucepan. Once hot, add the sage leaves and fry for about 20 seconds. Remove and drain on paper towels, sprinkle lightly with salt. Garnish the casserole with the fried sage leaves (or fresh ones) and serve warm. Prep Time: 20 minutes Cooking Time: 45 minutes Total Time: 1 hour 5 minutes Kcal: 320 kcal per serving Servings: 6-8 servings This Butternut Squash Casserole is a perfect combination of fall flavors, blending the sweetness of roasted squash and apples with the savory richness of Gruyere cheese and Italian sausage. Caramelized fennel and onions add depth, while the touch of maple syrup brings a delightful sweetness that balances the dish. It’s hearty, comforting, and ideal for chilly autumn evenings. Whether served as a holiday side or as a standalone meal, this casserole is sure to impress. The Gruyere cheese adds a creamy, nutty flavor that pairs beautifully with the roasted vegetables, and the crispy sage garnish brings everything together for a perfect finishing touch.

[unidentifiedsfm]

A classic and hearty beef stew cooked low and slow in a crock pot, resulting in tender meat and flavorful vegetables.

Ingredients: 2 lbs beef stew meat. 4 potatoes, diced. 4 carrots, sliced. 1 onion, diced. 2 cups beef broth. 2 cloves garlic, minced. 1 tsp salt. 1/2 tsp black pepper. 1 tsp dried thyme. 1 bay leaf.

Instructions: Put the onion, garlic, potatoes, carrots, beef, and potatoes in the slow cooker. Add the beef broth and mix it in. Add bay leaf, salt, pepper, and thyme to taste. Put the lid on top and cook on low for 8 hours or high for 4 hours, until the meat and vegetables are soft.

Prep Time: 15 minutes

Cook Time: 240 minutes

Rga Bicester

[lisscardio]

This recipe for Old-Fashioned Chicken Dumplings is a hearty and comforting meal that makes you think of home-cooked meals from the past. Simmering tender dumplings in a creamy broth with shredded chicken makes for a great mix of tastes and textures.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon salt. 1/4 cup cold butter, cubed. 1/2 cup cold water. 2 cups cooked chicken, shredded. 4 cups chicken broth. 1 cup milk. 1/2 cup heavy cream. 1/2 teaspoon black pepper. 1/2 teaspoon dried thyme. 1/2 teaspoon dried sage. 1/2 teaspoon garlic powder. Salt to taste.

Instructions: In a mixing bowl, combine the flour and 1/2 teaspoon of salt. Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs. Slowly add the cold water, a little at a time, and mix until a dough forms. You may not need all of the water. Turn the dough out onto a floured surface and knead it a few times until it comes together. Roll the dough out into a thin sheet, about 1/8 inch thick. Use a knife to cut the dough into squares or rectangles, about 2 inches in size. In a large pot, combine the chicken broth, milk, heavy cream, black pepper, thyme, sage, and garlic powder. Bring it to a simmer. Drop the dumplings into the simmering broth one at a time, stirring gently to prevent sticking. Add the shredded chicken to the pot and continue to simmer for about 15-20 minutes, or until the dumplings are cooked through and the soup has thickened to your desired consistency. Taste and adjust the seasoning with salt and pepper as needed. Serve hot and enjoy your old-fashioned chicken dumplings!

Prep Time: 30 minutes

Cook Time: 30 minutes

suisse bank

[savorgleam]

Easy White Chicken Chili Recipe - Hearty & Delicious

[feastpeak]

Sister's Beef Selection-Hearty Recipes

[yourdailydoodles]

Enjoy tender and juicy chicken with a crispy skin, all cooked effortlessly in the slow cooker. Perfect for a busy day!

Ingredients: 4 bone-in, skin-on chicken thighs. 1 tablespoon olive oil. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Spices like thyme, oregano, salt, and pepper should be mixed together in a small bowl. Put olive oil on the chicken thighs and then cover them with the spice mix. Put the chicken thighs in the slow cooker with the skin side up. Put the lid on top and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken is fully cooked and the outside is golden brown.

Prep Time: 10 minutes

Cook Time: 240 minutes

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