Crockpot Creamy Potato & Hamburger Soup

Crockpot Creamy Potato & Hamburger Soup is a deliciously rich and comforting dish that’s perfect for a cozy meal.

Must express something to keep getting my recipes.. Thank you.

Ingredients

1 pound ground beef

1 large onion, chopped

2 cloves garlic, minced

4 large potatoes, peeled and diced

3 large carrots, sliced

2 celery stalks, sliced

4 cups chicken or beef broth

1 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon paprika

Salt and pepper to taste

1 cup heavy cream

2 cups shredded cheddar cheese

1 cup milk

2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

Fresh parsley, chopped (for garnish)

Extra shredded cheddar cheese (for garnish)

Instructions

1. Brown the Ground Beef:

In a large skillet, brown the ground beef over medium-high heat until it’s no longer pink. Drain any excess fat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.

2. Prepare the Crockpot:

Transfer the browned beef mixture to a crockpot. Add the diced potatoes, sliced carrots, and sliced celery.

3. Add Broth and Seasonings:

Pour in the chicken or beef broth. Add the dried thyme, dried parsley, paprika, salt, and pepper. Stir to combine.

4. Cook on Low:

Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and vegetables are tender.

5. Add Cream and Cheese:

Stir in the heavy cream, shredded cheddar cheese, and milk. If you prefer a thicker soup, add the cornstarch mixture and stir well. Continue to cook on low for an additional 15-20 minutes, until the cheese is melted and the soup is creamy.

6. Serve:

Ladle the hot soup into bowls and garnish with fresh chopped parsley and extra shredded cheddar cheese if desired. Serve with crusty bread for a complete meal.

Oven baked Chicken Wings

RECIPE

Chicken Wings:

4 lb (12) whole chicken wings

15g  (3/4 tsp) salt

15g (3/4 tsp) baking powder

Bake at 400F for 30 minutes

Thunder Crunch cook times

 

Preparation Convection oven : 

Preheat the oven in convection mode to 425 ° F, place the pieces on a plate with aluminum foil. 

Bake 22 to 25 minutes. Turn halfway through cooking. Make sure internal temperature reaches 165°F (74°C).

Chicken Scampi with Garlic Parmesan Rice

 

My friend Rachel found this and posted it on Facebook.

Ingredients

For the Chicken:

- 1 pound boneless, skinless chicken breasts, sliced into thin strips

- Salt and pepper, to taste

- 2 tablespoons olive oil

- 4 cloves garlic, minced

- 1/2 cup chicken broth

- Juice of 1 lemon

- 1/4 cup white wine (optional)

- 2 tablespoons unsalted butter

- 2 tablespoons chopped fresh parsley

For the Garlic Parmesan Rice:

- 1 cup long-grain white rice

- 2 cups chicken broth

- 2 cloves garlic, minced

- 1/4 cup grated Parmesan cheese

- Salt and pepper, to taste

- Chopped fresh parsley, for garnish

Directions

For the Chicken:

1. Season the chicken strips with salt and pepper.

2. In a large skillet, heat olive oil over medium-high heat.

3. Add the seasoned chicken strips to the skillet and cook for 3-4 minutes per side until golden brown and cooked through.

4. Remove the chicken from the skillet and set aside.

5. In the same skillet, add minced garlic and cook for 1 minute until fragrant.

6. Pour in chicken broth, lemon juice, and white wine (if using), scraping up any browned bits from the bottom of the skillet.

7. Simmer for 3-4 minutes to reduce the liquid slightly.

8. Stir in butter until melted and well combined.

9. Return the cooked chicken to the skillet, tossing to coat in the sauce.

10. Sprinkle chopped parsley over the chicken just before serving.

For the Garlic Parmesan Rice:

1. In a medium saucepan, combine rice, chicken broth, and minced garlic.

2. Bring to a boil over high heat, then reduce the heat to low.

3. Cover and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.

4. Remove from heat and stir in grated Parmesan cheese.

5. Season with salt and pepper to taste.

Peanut butter bars

Rich, creamy and delicious Peanut Butter Bars topped with a thick layer of chocolate! Don't forget to check out my step by step photos and tips above!

Ingredients

For the Base:

1 cup unsalted butter melted and slightly cooled

1 cup creamy peanut butter

1 ¾ cups powdered sugar

2 cups graham cracker crumbs

For the chocolate topping:

1 ½ cups semi-sweet chocolate chips or milk chocolate chips

1/4 cup creamy peanut butter

Directions

Line a 8x8 or 9x9 dish with parchment paper or foil.

Crush graham crackers in a ziploc bag using a rolling pin or blitz using a food processor.

Melt butter in a large bowl add peanut butter and mix until smooth.

Beat in powdered sugar then fold in the crumbs. Transfer to lined dish and smooth.

Melt chocolate and peanut butter, pour over the peanut butter base, smooth then chill for at least 90 minutes.

Cut into bars and enjoy.

Pro Tips

You'll need to use an 8x8 or 9x9 square dish for nice thick bars.

Make sure to line your baking pan or square dish with parchment paper so you can easily remove the bars after chilling.

Make sure to use creamy peanut butter such as Jif or Skippy. Oily peanut butter may stop the base from setting and will change the texture.

Use a hand whisk to incorporate the butter and peanut butter so you avoid any lumps.

You can use the stovetop or microwave to melt the chocolate. If using a stovetop do this in a bowl over a pot of simmering water.

The peanut butter gives the chocolate a creamier texture once set. This really helps when cutting the bars so the chocolate doesn't crack.

Make sure to let the bars chill in the fridge for at least 90 minutes before serving. Alternatively, you can make them the night before and let them chill overnight.

To cut the bars use a sharp or serrated knife.

Will keep well in the fridge for 5-7 days or can be frozen.