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    Home » Recipes

    Recipes

    Homemade Cream of Chicken Soup

    January 30, 2014

    Cream of Chicken Soup 2

    Did you see my most recent recipe before this one? Bacon Jalapeno and Monterey Jack Tamale Bites?  I'm hosting a giveaway for Becca from It's Yummi's 50th birthday! That giveaway ends at midnight tonight (Jan 30!) but she has decided to open up her final birthday giveaway to all of you! Read on after my recipe for Homemade Cream of Chicken Soup to enter to win $150 dollars!! Yep, you read that right, one hundred and fifty dollars!!

     

    Chef Bec's Birthday Giveaway!

     

    I love cream of chicken soup, but I want it simple, without a tons of veggies in it. Vegetables have their place, of course, just not in my cream of chicken soup! As a matter of fact until recently the only way I liked it was chicken broth, cream, chicken, and pepper only. I've expanded on that just a little bit, adding finely diced carrots and some spices and herb, but it's still very simple, and just the way I like it! I know this is probably just me though, so feel free to add whatever veggies you like. Celery, potatoes, parsnips, and mushrooms would all work well! So would crumbled bacon. I know bacon isn't a vegetable, I just wanted to point that out 😉 Anyway..........

    Cream of Chicken Soup 1

     

    Looks good and simple right? Perfect for all the cold nights (and days!) we have been having!

    Print Recipe
    No ratings yet

    Homemade Cream of Chicken Soup

    Prep Time2 minutes mins
    Cook Time15 minutes mins
    Total Time17 minutes mins
    Course: Soups
    Servings: 6
    Calories: 373kcal
    Author: Bernadette

    Ingredients

    • 6-7 cups chicken broth
    • 2 cups cooked shredded chicken
    • 2 cups heavy cream
    • ¾ cup finely diced carrots
    • 2 tablespoons chopped parsley
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ⅛ teaspoon celery salt
    • ⅛ teaspoon black pepper
    • 2 tablespoons corn starch or flour mixed with enough COLD water or chicken broth to make a thin paste

    Instructions

    • In a large pot, bring the chicken broth to a boil.
    • Add in the carrots, reduce heat and simmer until the carrots are soft, about 10 minutes.
    • Add in the shredded cooked chicken, heavy cream, parsley, onion powder, garlic powder, celery salt, and black pepper. Heat through until bubbly, but not boiling.
    • Mix the corn starch or flour with enough COLD water to make a thin paste, pour into the soup and stir constantly for 1 minute. Soup will thicken slightly upon standing. Serve hot with some crusty bread or a salad.

    Nutrition

    Calories: 373kcal | Carbohydrates: 7g | Protein: 13g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 144mg | Sodium: 1081mg | Potassium: 414mg | Vitamin A: 3965IU | Vitamin C: 19.6mg | Calcium: 78mg | Iron: 0.8mg

     

    And now for the giveaway!!

    Bacon Jalapeno and Monterey Jack Tamale Bites

    January 27, 2014

    Tamale bites filled with bacon, diced jalapeno's and Monterey jack cheese perfect for a party!

    Tamale bites filled with bacon, diced jalapeno's and Monterey jack cheese perfect for a party!

     

    This week my friend Becca from It's Yummi turns 50 and we are having a virtual birthday party to celebrate! She wanted to know if we would make something she would love to eat at her birthday party, so of course I said yes!

    It's Yummi The Haas machine Lemon Thyme My Imperfect Kitchen City Girl Country Life Cupcakes and Kale Chips Rants from my Crazy Kitchen

    UPDATE: This giveaway has ended.

    Each of us will be holding a giveaway, and today's giveaway is: A Frieda’s Produce Gourmet Gift Basket, a copy of the new e-cookbook from Olena at iFOODreal "30 Quick Clean Dinners", and a $25 gift card to Amazon or PayPal cash. You can enter to win at the bottom of this post!

    I've known Becca for long enough to know that her favorite food is BACON! Only, realistically you only have to know her for a few minutes to know that 🙂 The other thing I know is she has been on a Fit By Fifty mission, and is doing well. One of the things she is doing is watching her carbs. Last week I participated in Appetizer Week, where myself and a group of food bloggers posted some absolutely fabulous recipes for a Super Bowl party, or any party for that matter. Although I had hoped to take part in every day I ended up having to skip two days due to internet problems. The good news was that the guy that came to fix it was, um, very nice looking to say the least 🙂 The bad news was now I had things like jalapeno's and cheeses and bacon in my house because I had planned to use them for Appetizer Week.

    So, when Becca asked me to post I knew I had to make these little tamale bites. For one thing, they have BACON! For another, the masa harina base only has 21 grams of carbohydrates per ¼ cup serving, and the monterey jack cheese only has 1 gram per ¼ cup. Well, these bites are the size of a mini cupcake, so they don't even need ¼ cup, more like less than a tablespoon of masa harina and a pinch of cheese. Perfect, right?

    Bacon Jalapeno and Monterey Jack Tamale Bites

    I know these aren't even close to traditional tamales, and I really do want to make traditional ones, someday. But for now I really enjoyed these, and so did my husband. The only problem I had was I ended up with too much filling for just my one 24 cup mini muffin pan, so if you only have one you'll just have to bake them in batches, which is okay because then you can tell everyone that the first batch is all there is and save the rest for yourself! Shh, I didn't tell you to do that.

    Print Recipe
    4.50 from 2 votes

    Bacon Jalapeno and Monterey Jack Tamale Bites

    Bite size tamale pies filled with bacon, jalapeno's and monterey jack cheese perfect for a party!
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Course: Appetizer
    Cuisine: Mexican American
    Servings: 45
    Calories: 48kcal
    Author: Bernadette

    Ingredients

    • 7 slices hardwood smoked bacon
    • 3 scallions ,bottom 1 inch removed, sliced thin
    • 2-3 jalapeno's ,seeded and diced fine
    • 2 medium tomatoes seeded and diced
    • small handful cilantro chopped
    • 1 ½ cups monterey jack cheese
    • 1 ½ cups masa harina (also called golden corn flour)
    • 1 cup chicken broth ,heated
    • 2 tablespoons vegetable shortening
    • vegetable spray

    Instructions

    • In a large skillet, fry the bacon until cooked but not crispy, Remove to a paper towel lined plate, blot excess grease, and chop.
    • Drain the bacon grease from the pan, return to the heat, add the jalapeno, scallions, and tomatoes and saute for about 5 minutes or until the onions are just beginning to soften. Add the bacon and cilantro and cook for a few more minutes, stirring occasionally. Remove from heat and allow to cool.
    • While the filling is cooling, prepare the tamale base. In a medium bowl combine masa harina, vegetable shortening, and HEATED chicken broth. Stir until mixture resembles large crumbs, then form into dough using your hands.
    • Preheat oven to 350 degrees F.
    • Spray two mini muffin pans (if you have two, otherwise you will be making one full batch, and then another small batch) with vegetable spray. Press a thin layer of maza dough into the bottom and up the sides of each well, pushing up and removing excess from the top.
    • Put an equal amount of filling into each lined well. Bake for 12 minutes, top each tamale bite with cheese, and return to the oven for 5 minutes more. Allow to cool for a few minutes before removing, and serve warm.
    • Highly adapted from Muy Bueno Cookbook http://www.muybuenocookbook.com/2013/01/roasted-chile-cheese-and-bacon-mini-tamale-pies/

    Notes

    If making in batches, cover bowl with mixed maza dough with a damp paper towel.

    Nutrition

    Calories: 48kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 62mg | Potassium: 40mg | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 0.4mg

     

     

    Jalapeno Cheddar Bites

    January 25, 2014

    Flavorful Jalapeno Cheddar Bites, made with diced jalapenos, cheddar cheese, and cream cheese, then rolled in seasoned panko breadcrumbs and baked.

    Flavorful Jalapeno Cheddar Bites, made with diced jalapenos, cheddar cheese, and cream cheese, then rolled in seasoned panko breadcrumbs and baked.

    Jalapeno Cheddar Bites

    Flavorful Jalapeno Cheddar Bites, made with diced jalapenos, cheddar cheese, and cream cheese, then rolled in seasoned panko breadcrumbs and baked.

     

    Welcome to Day #6 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker.  Whether you are a Broncos fan or a Seahawks fan , we wanted to make sure you had plenty of ideas for your game day spread.  Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes.

    Tune in each day starting with Monday, January 20 and ending on Saturday, January 25. Today is our final day of #AppetizerWeek.  We hope you have enjoyed it as much as we have!  Should we make it an annual event?   I think so!

    If you've been here before you probably already know I love jalapenos and cheese.  I mean LOVE them!  I'm also having fun making things bite size (wait until you see what I post on Monday!).  For the most part mini appetizers are easier to put together, cook quicker, and I don't know how but are just tastier!

    I've made jalapeno poppers before but my husband and I disagree on which filling for them is better.  I like cream cheese, he likes cheddar cheese.  With these Jalapeno Cheddar Bites I used both!  Mixed together with diced jalapeno and coated with crunchy panko breadcrumbs, these jalapeno bites are sure to be a hit at your next party! I know because I ate a whole dinner plateful. At once.  Not that I recommend that 🙂

    Read on after the Jalapeno Cheddar Bites recipe to see all the other appetizer recipes shared today.

    Looking for more recipes using jalapeno peppers? Check these out:

    Mexican Chorizo Jalapeno Popper Dip 

    Bacon Jalapeno Bloody Mary

    Bacon Jalapeno Crustless Quiche 

    Bacon Wrapped Jalapeno Poppers 

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

    Photo of a full plate of Jalapeno Cheddar Bites on a dark orange plate
    Print Recipe
    4.27 from 23 votes

    Jalapeno Cheddar Bites

    Crispy bite size jalapeno cheddar bites will be a hit at your next party!
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Appetizer
    Cuisine: American
    Keyword: baked jalapeno cheese balls, jalapeno popper bites
    Servings: 45
    Calories: 47kcal
    Author: Bernadette

    Ingredients

    • 8 ounces cream cheese ,softened
    • 2 cups sharp cheddar cheese ,shredded and lightly crumbled with your hands
    • ½ cup finely diced seeded jalapenos
    • 1 large egg
    • 1 ½ cups panko breadcrumbs
    • ¼ teaspoon salt
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder

    Instructions

    • Preheat oven to 350 degrees F. Line a large baking sheet ( or two smaller ones) with parchment paper.
    • Slice jalapenos in half length-wise and remove seeds (wear gloves if you have even the tiniest cut on your hand or are sensitive). Chop the jalapeno's fine.
    • In a large bowl combine softened cream cheese, cheddar cheese, sliced jalapenos and egg, mix well.
    • In a separate shallow bowl combine panko breadcrumbs, salt, garlic powder, and onion powder, mixing well.
    • Roll mixture into 1 inch balls, then roll each ball in the breadcrumbs. Place on lined baking sheets, one inch apart.
    • Bake in the preheated oven for 8 minutes, carefully turn (TIP: let them cool for a minute or two before you turn them!) and bake for 3-7 minutes more, or until both sides are lightly browned. WATCH CAREFULLY!
    • Remove from the oven and cool for a minute or two before serving.

    Nutrition

    Calories: 47kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 76mg | Potassium: 19mg | Vitamin A: 135IU | Vitamin C: 1.2mg | Calcium: 45mg | Iron: 0.2mg

    Visit all the other Appetizer Week participants for more dishes for the Big Game:

    • Farewell to Appetizer Week by Cravings of a Lunatic
    • Farewell to Appetizer Week by Kiss My Smoke
    • Kickin' Meatballs by Yours and Mine Are Ours
    • Vegan Creamy Spinach Dip by Je Suis Alimentageuse
    • Salsa Cheesecake by Organized Island
    • Parmesan and Dill Snack Crackers by From Gate to Plate
    • Game Day Guacamole by Flavor Mosaic
    • Buffalo Spiced Popcorn by Wonky Wonderful
    • Smoked Salmon Bites by Dizzy Busy and Hungry
    • Queso Stuffed Padron Peppers over Romesco by The Little Ferraro Kitchen
    • Hoisin Beef and Scallion Rolls by Karen's Kitchen Stories
    • Smoked Salmon Potato Stacks by Food Lust People Love
    • Party Pinwheels by My Catholic Kitchen
    • Parmesan Asparagus Phylo Spears by Makobi Scribe
    • Black Bean Hummus by Home Cooking Memories
    • Mini Beef Wellingtons by Clarks Condensed
    • PB & J Wings by Cooking In Stilettos
    • Creamy Cilantro Lime Dip by Mom's Test Kitchen
    • Rosemary and Sea Salt Roasted Almonds by Try Anything Once Culinary

    Today's giveaway is absolutely amazing. It is a huge cookbook giveaway, one winner takes ALL. We would like to thank Healthy Slow Cooking, Scarletta Bakes, Quarry Spoon and Fair Winds Press. We appreciate all our sponsors and folks who helped put together this fabulous giveaway. This giveaway is now closed. 

    Appetizer Week Cookbook Giveaway Collage #1

    Vegan Slow Cooking for Two or Just For You by Kathy Hester

    The Great Vegan Bean Book by Kathy Hester

    The Vegan Slow Cooker by Kathy Hester

    The New Southwest: Classic Flavors with a Modern Twist by Meagan Micozzi

    Easy as Pie Pops: Small on Size and Huge on Flavor and Fun by Andrea Smetona

    Stuffed The Ultimate Comfort Food Cookbook: Taking Your Favorite Foods and Stuffing Them to Make New, Different and Delicious Meals by Dan Whalen

    Baking by Hand: Make the Best Artisanal Breads and Pastries Better Without a Mixer by Andy King

    Bake and Destroy: Good Food for Bad Vegans by Natalie Slater

    Stealth Health Lunches Kids Love: Irresistible and Nutritious Gluten-Free Sandwiches, Wraps and Other Easy Eats by Tracy Griffith

    Scoop Adventures: The Best Ice Cream of the 50 States: Make the Real Recipes from the Greatest Ice Cream Parlors in the Country by Lindsay Clendaniel

    Gluten-Free 101: The Essential Beginner's Guide to Easy Gluten-Free Cooking by Carol Fenster

    Vegan Food Gifts by Joni Marie Newman

    Whole Grain Vegan Baking by Celine Steen

    Great Gluten-Free Vegan Eats From Around the World by Allyson Kramer

    The Flavorful Kitchen Cookbook by Molly Krause

    500 Paleo Recipes by Dana Carpenter

    Paleo Sweets and Treats by Heather Connell

    Fire in my Belly by Kevin Gillespie

    Latin American Street Food by Sandra Gutierrez

    Eat your Vegetables by Joe Yonan

    Cooking Slow by Andy Schloss

    Appetizer Week Cookbook Giveaway Collage #2

    ***Disclaimer: This giveaway is being provided by sponsors. #AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***

    GIVEAWAY CLOSED 

    Hot Crab Rangoon Dip with Sesame Wonton Crisps

    January 23, 2014

    Meta description preview:Creamy Hot Crab Rangoon Dip with Sesame Wonton Crisps makes a great homemade party appetizer. Perfect for New Year's or anytime!

    Welcome to Day #4 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. With the big football game coming up, we wanted to make sure you had plenty of ideas for your game day spread, like this Hot Crab Rangoon Dip with Sesame Wonton Crisps. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25. Lots of great prizes will be up for grabs so you do not want to miss one single day. Follow #AppetizerWeek on Twitter to keep up to date with all our amazing recipes and giveaways!

    I love, love, love Crab Rangoon's! I have never made them at home, though, so I would just wait until the once every few months we order or go out for Chinese. Well, now I don't have to wait for that fabulous taste, and neither do you! Thanks to browsing on Pinterest a few weeks ago I found a recipe for Crab Rangoon Dip and Sesame Wonton Crisps from Foodie with Family. Okay, the recipe was for either regular deep fried rangoon's or the dip, but I knew I would love the dip (read: I'm way to lazy to fold up and seam all those wontons...) Besides I would be making it for Appetizer Week and with the idea being the big game and recipes for it, dip just seemed more appropriate. Right? Yes, let's go with that.

    Read on after the Hot Crab Rangoon with Sesame Wonton Crisps recipe for today's giveaway and the list of all the great recipes the participating bloggers made!

    It turned out that my best friend, her husband, and her kids came over on Sunday night and we all hung out and drank while I put this together. Yes, I can drink and cook at the same time, as long as I don't drink too much! I'm multi-talented like that 🙂 My friend loved it, but her son who loves crab wouldn't touch it. I doubt he's ever had a Crab Rangoon though.

    The Sesame Wonton Crisps are delicious, crispy, salty, with a hint of nutty flavor. I left mine whole, but you can cut them into strips before frying if you like. The dip is creamy, with a touch of heat from sriracha sauce (leave it out if you can't do spicy) and fabulous crab flavor!

    Hot Crab Rangoon Dip with Sesame Wonton Crisps 

    Crab Rangoon Dip with Sesame Wonton Crisps

    Print Recipe
    5 from 1 vote

    Hot Crab Rangoon Dip with Sesame Wonton Crisps

    Creamy, crab dip with a little heat pairs perfectly with crispy fried wontons for a delicious snack!
    Prep Time5 minutes mins
    Cook Time25 minutes mins
    Total Time30 minutes mins
    Course: Appetizer
    Servings: 6
    Calories: 410kcal
    Author: Bernadette

    Ingredients

    • For the Hot Crab Rangoon Dip:
    • 16 ounces lump crabmeat ,drained and flaked
    • 2 8 ounce packages cream cheese ,softened
    • 4 green onions (scallions), bottom inch removed, sliced thin
    • 2 cloves garlic ,minced
    • 2 tablespoons sriracha sauce
    • 2 tablespoons soy sauce
    • For the Sesame Wonton Crisps:
    • 36 wonton wrappers
    • 1-2 egg whites ,beaten
    • ¼ cup or less sesame seeds
    • salt and black pepper ,to taste
    • 2 inches peanut oil or vegetable oil

    Instructions

    • Preheat oven to 350 degrees F.
    • In a large bowl combine cream cheese, sriracha sauce, and soy sauce until smooth. Gently stir in the crabmeat, sliced green onions, and garlic. Spread evenly into an oven safe dish.
    • Bake for 25 minutes or until hot and bubbly. Serve warm with sesame wonton crisps or tortilla chips.
    • For the Sesame Wonton Crisps:
    • Heat oil over medium heat to 350 degrees F or until a wonton placed in the oil bubbles and doesn't sink.
    • Brush one side of each wonton wrapper lightly with the egg white, then sprinkle with sesame seeds.
    • Fry for 1-2 minutes until golden brown. Remove with a slotted spoon, drain excess oil, and place on a paper towel lined plate. Sprinkle with salt and pepper. Repeat with remaining wontons.
    • Store leftovers at room temperature in an airtight container.

    Notes

    Adapted from Foodie With Family

    Nutrition

    Calories: 410kcal | Carbohydrates: 30g | Protein: 23g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 87mg | Sodium: 1501mg | Potassium: 334mg | Fiber: 1g | Sugar: 1g | Vitamin A: 735IU | Vitamin C: 10.3mg | Calcium: 171mg | Iron: 3.3mg

    Visit all the other Appetizer Week blogs for more amazing recipes:

    • Bacon Jalapeño Poppers by Cravings of a Lunatic
    • Cheesy Melt by Kiss My Smoke
    • Turkey Meatballs with Blackberry Sauce by Frugal Antics of a Harried Homemaker
    • BBQ Flavored Popcorn by Hezzi-D's Books and Cooks
    • Loaded Sweet Potato Waffle Fries by Food Done Light
    • Bacon Wrapped Smokies with Brown Sugar by What's Cooking, Love?
    • Almond Crusted Baked Eggplant by Je suis alimentageuse
    • Crab Rangoon Dip by Rants From My Crazy Kitchen
    • Mini Chicken Tacos by Clarks Condensed
    • Cured Ham & Olive Tortilla Pinwheels by From Gate to Plate
    • Mustard and Gruyere Batons by Karen's Kitchen Stories
    • Spiced Nuts by My Catholic Kitchen
    • Crispy Cheese Twists by Life Off the Clock
    • Baked Sriracha Bites by Organized Island
    • Mini Pita Pizzas by Home Cooking Memories
    • Slow Cooker Salsa Pulled Chicken Sliders by Cupcakes & Kale Chips
    • Green Hummus by Mom's Test Kitchen
    • Baked Mozzarella Sticks by Try Anything Once Culinary
    • Low Sodium Cauliflower-Potato Bites by Cookerati
    • Pickled Pepper and Pepperoni Puff Pastry Pizza/Pinwheels by Farm Fresh Feasts
    • Sriracha Chicken Pockets by Lemons for Lulu
    • Candied Bacon by That Skinny Chick Can Bake
    • Baby Asparagus Wrapped in Prosciutto by Food Lust People Love
    • Crispy Baked Green Bean Fries by Dizzy Busy and Hungry
    • Smoked Salmon Dip by Wonky Wonderful
    • Low Carb Monster Fingers by Yours and Mine are Ours

    Our sponsor today is Savorx. They are providing a Spiceologist Block. Knife block meets spice rack in this beautiful European Beech block filled with 22 glass vials of fresh spices. Beautify your kitchen in one easy step! Not only is it gorgeous it will help you be creative in the kitchen by keeping your most used spices close at hand. You can follow Savorx on Facebook. This giveaway has now ended. 

    Savorx

    ***Disclaimer: This giveaway is being provided by SavorX.

    #AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***

    GIVEAWAY CLOSED 

    Mini Cheeseburgers

    January 21, 2014

    Welcome to Day #2 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. With the big football game coming up, we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25.

    My husband suggested these mini cheeseburgers for me to make for this week. He told me they used to make them at an exclusive club he worked at as a teenager, and he remembered they were good. They aren't like a typical slider, they only have a bottom bun which is lightly toasted before topping with ground beef and cheese. You can add a little bit of sauteed onions before the cheese if you like 🙂 The ground beef then cooks right on top of the bun in the oven. Not that kind of bun in the oven, the bread kind! Anyhoo, I wasn't sure about this idea at all. Would the bun burn before the hamburger was cooked? Would the grease from the cooking ground beef make the bun a greasy mess? Wouldn't the cheese melt a long time before the burger cooked and burn?

    I shouldn't have worried! These little cheeseburgers cook up in just 7-8 minutes, and the bun is perfectly crispy! It does take a few minutes to prepare the little buns and circles of cheese, but it's worth it for a party, right? Save the leftover bread and cheese after you cut out the circle and use the bread to make stuffing, and the cheese can go in a pasta dish!

    Check out all of the other bloggers participating today and today's Appetizer Week giveaway, a 10 piece cookware set, right after the recipe!

    Mini Cheeseburgers

     

    Print Recipe
    5 from 8 votes

    Mini Cheeseburgers

    Just bigger than bite size cheeseburgers perfect for munching on during the big game!
    Prep Time30 minutes mins
    Cook Time15 minutes mins
    Total Time45 minutes mins
    Course: Appetizer
    Servings: 40 -
    Calories: 146kcal
    Author: Bernadette

    Ingredients

    • 1 pound 93% lean ground beef
    • 20 slices Italian bread (about one loaf)
    • 22 slices of your favorite cheese (you'll get about 2 circles out of each slice)
    • 2 tablespoons ketchup
    • 2 tablespoon mustard
    • salt and pepper
    • 1 cup finely diced onions (optional)
    • 4 tablespoon butter divided

    Instructions

    • Preheat oven to 375 degrees F.
    • Using a 2 ½ inch cookie cutter cut circles in the sliced Italian bread. Melt 2 tablespoons of the butter and lightly brush the tops of each circle of bread. Place on a large cookie sheet and bake for 4 minutes.
    • Meanwhile, using the same cookie cutter, cut slices of cheese into circles.
    • If using diced onions, melt butter in a medium frying pan over medium heat and saute until the onions are soft and just starting to brown.
    • Mix ground beef, ketchup, mustard, salt and pepper in a large bowl. Scoop ¾ to 1 tablespoon of ground beef mixture onto the top of each toasted bread circle. Press ground beef into a thin layer on the bread circles. Top with a little sauteed onion, if using, and cheese circles.
    • Bake for 7-10 minutes and serve immediately.

    Nutrition

    Calories: 146kcal | Carbohydrates: 6g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 165mg | Potassium: 85mg | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 0.3mg | Calcium: 114mg | Iron: 0.6mg

     

    Visit all the other Appetizer Week Peeps for more Munchie Causing Goodness:

    • Pizza Dip by Cravings of a Lunatic
    • Steak and Potato Bites by Kiss My Smoke
    • Gluten Free Brie en Croute by Frugal Antics of a Harried Homemaker
    • Caramelized Onion, Brie, and Pear Crostini by Hezzi-D's Books and Cooks
    • Easy Low-Carb Chicken Dip by Yours and Mine Are Ours
    • Caramelized Onion Dip by Cooking in Stilettos
    • Tuna Bruschetta by What's Cooking, Love?
    • Harvest Sweet Potato Salsa by Farm Fresh Feasts
    • Parmesan Chips by Makobi Scribe
    • Mini Cheeseburgers by Rants From My Crazy Kitchen
    • Bacon Wrapped Little Smokies by Clarks Condensed
    • Baked Buffalo Chicken Bites by From Gate to Plate
    • Bacon Wrapped Stuffed Apricots by Karen's Kitchen Stories
    • Crock Pot Party Meatballs by My Catholic Kitchen
    • Bacon Cheese Popcorn by Life Off the Clock
    • Empanada Mini Pies by The NY Melrose Family
    • Buffalo Chicken Tortilla Pinwheels by Home Cooking Memories
    • Easy Cheesy Mexican Dip by Cupcakes & Kale Chips
    • French Onion Grilled Cheese Stackers by Mom's Test Kitchen
    • Root Beer Chicken Wings by Try Anything Once Culinary
    • Low Sodium Swiss Cheeseburger Stuffed Mushrooms by Cookerati

    Today's sponsor is Anolon. They are providing an Anolon Nouvelle Copper Stainless Steel Collection 10-piece set, which includes1.25 Qt. & 2.5 Qt. covered saucepans, 3 Qt. covered saute, 6.5 Qt. covered stockpot, 8" & 10" French skillets. This Anolon Set has a stunning, high polish finish that would class up any kitchen. The set is crafted with a layer of copper on the bottom which provides optimum heat conduction. This Anolon collection is also dishwasher safe. Anolon Nouvelle Copper Stainless Steel cookware is gorgeous and will withstand the test of time. This giveaway is now closed. 

    Anolon 10 Piece Set

     

    ***Disclaimer: This giveaway is being provided by Anolon. #AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***

    GIVEAWAY CLOSED 

    Chicken Wing Dip

    January 20, 2014

    Welcome to Day #1 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. With the big football game coming up, we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25. Lots of great prizes will be up for grabs so you do not want to miss one single day. Follow #AppetizerWeek on Twitter to keep up to date with all our amazing recipes and giveaways!

    I really can't believe I've never shared this recipe before on here! I've been making it for years! I know there are 6 million versions of Chicken Wing Dip out there, and they all only have one or two minor variations, but it seems those minor variations are what make or break this recipe. I use real blue cheese crumbles in mine and all of my friends agree it's better than blue cheese dressing. My recipe is so simple that I hate to say it but once you get this saying in your head you won't even need to look this recipe up to make it. Are you ready? "Three, three, three, one." That's it! I'll give you the recipe anyway, but please read after the recipe to see today's awesome giveaway and the list of all the recipes being shared today!  🙂

    Chicken Wing Dip

    Print Recipe
    4.80 from 5 votes

    Chicken Wing Dip

    Buffalo Chicken Wing Dip made with real blue cheese and your favorite wing sauce makes the perfect game day snack!
    Prep Time5 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 5 minutes mins
    Course: Appetizer
    Servings: 8
    Calories: 764kcal
    Author: Bernadette

    Ingredients

    • 24 ounces cream cheese (three packages)
    • 3 cups shredded cooked chicken you can use canned, drained. I'm not telling, I've done it!
    • 1 ¾ pound crumbled blue cheese. (about 3 containers)
    • 17.5 ounce bottle of your favorite wing sauce

    Instructions

    • Put all ingredients in a slow cooker set on high. No need to combine at this point. Cover, stir occasionally, for 1 hour or until cream cheese is melted and smooth. Switch slow cooker to "keep warm" or if that option isn't available turn the slow cooker off. Serve with tortilla chips or celery sticks.

    Nutrition

    Calories: 764kcal | Carbohydrates: 5g | Protein: 37g | Fat: 65g | Saturated Fat: 35g | Cholesterol: 208mg | Sodium: 2704mg | Potassium: 493mg | Sugar: 3g | Vitamin A: 1915IU | Calcium: 614mg | Iron: 0.9mg

     

    Visit all the other Appetizer Week participants for more Football Munching Temptations:

    • Pizza Pull Apart Bread by Cravings of a Lunatic
    • Grilled Guacamole by Kiss My Smoke
    • Crab Layer Dip by Frugal Antics of a Harried Homemaker
    • Easy Individual Pizzas by Call Me Pmc
    • Chocolate Malta Wings by Food Done Light
    • Mom's Famous Chicken Ball by Hezzi-D's Books and Cooks
    • Cheddar Bacon Dip by Yours and Mine Are Ours
    • Tamari Roasted Chickpeas by Je suis alimentageuse
    • Spinach Artichoke Dip by That Skinny Chick Can Bake
    • Chicken Wing Dip by Rants From My Crazy Kitchen
    • Microwave BBQ Meatballs by From Gate to Plate
    • Pulled Pork Sliders by The NY Melrose Family
    • Cheese Bean Dip by Wonky Wonderful
    • Chipotle Cheese Dip by Dizzy Busy and Hungry
    • Roasted Vegetables and Romesco Crostini by The Little Ferraro Kitchen
    • Buffalo Ranch Cheese Ball by What's Cooking, Love?
    • Buffalo Butternut Hummus by Farm Fresh Feasts
    • Mini Maryland Crabcakes by Karen's Kitchen Stories
    • Sesame Pecan Chicken Wings by Makobi Scribe
    • Pina Colada Cheese Ball by Home Cooking Memories
    • Roasted Tomatillo Salsaby Clarks Condensed
    • Sweetly Spicy Southern Meatballs by Cooking In Stilettos
    • Butternut Squash, Pomegranate & Goat Cheese Crostini by Cupcakes & Kale Chips
    • Tex-Mex Chicken Salad Bites by Mom's Test Kitchen
    • Caesar Mini Muffins by Food Lust People Love
    • Four Cheese Garlic Flat Bread by Try Anything Once Culinary

    OXO

    Our sponsor for Day 1 of Appetizer Week is OXO. We are so happy they joined us today. OXO is dedicated to providing innovative consumer products that make everyday living easier. Their tools are designed with everyone in mind, they are not only efficient but they are also comfortable to use. As food bloggers we spend a ton of time in the kitchen. We need our tools to not only stand the test of time, but to be as user-friendly as possible. OXO tools meet all those requirements. You can follow OXO on Facebook, Twitter, YouTube, Pinterest, and Instagram. This giveaway is now closed. 

    Today's OXO Prize Pack valued at over $256 includes:

    • 3-in-1 Avocado Slicer
    • 4 Piece Mini Measuring Beaker Set
    • Citrus Juicer
    • Hand-Held Mandoline Slicer
    • 2 Cup Angled Measuring Cup
    • 6 Piece Measuring Cup Set in Black
    • 6 Piece Measuring Spoon Set in Black
    • 3 Piece Large Bowl and Colander Set in Red
    • Garlic Press
    • Silicone Pastry Brush
    • Utility Cutting Board in Red
    • Pop Container Big Square in 4.0 Quart Size
    • Pop Scoop
    • Oil Stopper/Pourer
    • Pastry Scraper/Chopper
    • Coarse Hand-Held Grater
    • Salt and Pepper Grinder Set
    • 12 inch Silicone Tongs

    ***Disclaimer: This giveaway is being provided by OXO. #AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***

    GIVEAWAY CLOSED 

    Bacon Jalapeno Bloody Mary

    January 19, 2014

    Cocktail Day

     

    Welcome to Cocktail Day, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic, Liz of That Skinny Chick Can Bake, and Donna of Cookistry. We are raising our glasses to toast you all with some unique and delicious cocktails and mocktails in anticipation of the Big Game and Valentine’s Day. Be sure to bookmark or pin these creative beverages for your next gathering. We hope you enjoy this marvelous event and the incredible giveaways from our generous sponsors. Cheers!

    Until a few week ago I had never heard of bacon infused vodka, but the first time I did I knew I had to make it, have it, put in in a Bloody Mary!! I love Bloody Mary's but I'm particular with them, they have to be just right. Spicy, but not too spicy, not too much Worcestershire sauce but enough, enough pepper that I can taste it, and celery salt, not celery seed, in it! My friend Annmarie used to make the best Bloody Mary's back when she tended bar at the place across the street from our old house. Unfortunately I don't get to see her that often anymore, and I miss her (and her Bloody Mary's). I occasionally make my own, but this, this is the best Bloody Mary I ever made! I think it even surpasses her's (SHH!).

    I'm going to be honest and tell you I bought a bacon infused vodka, but both my husband and myself thought it could have more bacon flavor, and I wanted to put jalapeno in it anyway, so yes, I bacon and jalapeno infused my already bacon infused vodka. Don't do that, the bacon infused vodka costs too much, just use plain vodka and infuse from there!

    Be sure to read on after the recipe because we are giving away some great things to help you out with your next cocktail party thanks to our awesome sponsors!

    Bacon Jalapeno Bloody Mary

     

    Print Recipe
    5 from 1 vote

    #CocktailDay Bacon Jalapeno Bloody Mary

    Bacon and jalapeno infused vodka make up this Bloody Mary perfect for a get together or a weekend morning!
    Prep Time2 days d
    Total Time2 days d
    Course: Cocktail
    Servings: 1
    Calories: 1511kcal
    Author: Bernadette

    Ingredients

    • For the bacon/jalapeno infused vodka:
    • 2 cups good quality vodka
    • 4 slices crispy cooked hardwood smoked bacon
    • 1 jalapeno steam removed, sliced in half length-wise, then sliced into half rings
    • For the Bacon Jalapeno Bloody Mary:
    • 1 ounce bacon/jalapeno infused vodka
    • 5 ounces tomato juice
    • 1 teaspoon Worcestershire sauce
    • ½ teaspoon black pepper
    • splash lemon juice
    • a few dashes celery salt about 3
    • dash garlic powder optional
    • dash bacon flavored salt optional
    • Garnishes: A slice cooked bacon celery, scallion, slice of lemon (optional)

    Instructions

    • For the bacon/jalapeno infused vodka:
    • In a clean jar with a lid that seals tight combine vodka, cooked bacon, sliced jalapeno with the seeds ( you can leave some or all of the seeds out if you want a milder vodka). Cover and let sit for 24 hours in a cool, dark place (not in the refrigerator). Don't worry, the alcohol in the vodka keeps the bacon safe!
    • After 24 hours, run the vodka mixture through a coffee filter into a clean container. Refrigerate for 24 hours, remove any excess bacon grease from the top of the vodka with a spoon. Now it's ready for your Bloody Mary's! Keep unused infused vodka in the refrigerator and use within 1 week.
    • For the Bacon Jalapeno Bloody Mary's:
    • Put all ingredients except the garnishes in a shaker. Fill a 16 ounce glass with ice almost to the top. Shake the mixture, and pour into glass. Garnish with desired garnishes.

    Nutrition

    Calories: 1511kcal | Carbohydrates: 9g | Protein: 12g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 660mg | Potassium: 546mg | Fiber: 1g | Sugar: 6g | Vitamin A: 790IU | Vitamin C: 42.6mg | Calcium: 14mg | Iron: 1.3mg

     

     

    Not So Simple Syrup

    Our sponsors for Cocktail Day are Molecule-R, Page St. Publishing, Race Point Publishing, Fair Winds Press, Microplane, and Not So Simple Syrup.

    Molecule-R can be found on facebook, and YouTube. Molecular gastronomy can be defined as the fusion of food science and culinary arts. Molecular gastronomy by Molecule-R is a cookbook with stunning recipes explained and illustrated with the intelligence and aesthetic beauty that defines the MOLECULE-R brand. Mojito R-Evolution teaches you how to deconstruct your mojito into floating mint caviar and spectacular foams or encapsulate your favorite cocktail into a sphere that will explode in your mouth. Margarita R-Evolution teaches you how to create a margarita slush topped with a fresh lemon mousse, add a splash of colour by creating blue azure suspended pearls or encapsulate your margarita into an edible cocktail! Cosmo R-Evolution teaches you how to add a molecular twist to your traditional cosmo sure to awe your guests! Serve a cosmopolitan bubble on a spoon that will pop in your mouth, top off your cocktail with a light fluffy cranberry foam or suspend citrus caviar in your drink.

    Microplane can be found on Facebook, Twitter and YouTube. Microplane is a division of family-owned Grace Manufacturing Inc., a long-standing company specializing in the crafting of precision thin metal parts for home and industrial use. The versatile Ultimate Citrus Tool features Microplane’s surgical grade stainless steel Fine blade. In addition, the Ultimate Citrus Tool features two decorative garnishing blades in a large (.300-inch diameter) and small (.180-inch diameter) size. The blades are made in the USA and are dishwasher safe. Microplane’s sleekly designed and multi-functional Bartender’s Garnishing Tool easily opens bottles, effortlessly zests oranges, lemons, limes, and other types of citrus fruits, and is dishwasher safe.

    Not So Simple Syrup can be found on Facebook, and Twitter. Not So Simple Syrup is a a small, local maker of simple syrups. Heidi and Barbie's passion is to create all natural syrups that inspire and stimulate your pension for amazing mixed drinks as well as iced teas and non-alcoholic beverages too. They pride themselves on individual service. When you purchase a NSSS product, you can be sure that it received their personal stamp of approval. The Not So Simple Syrup Survival Gift Basket has two flavours of delicious all natural Not So Simple Syrup, a muddler for the perfect Mojito you might want to create, two glasses and a bar towel.

    Other Fabulous Bloggers Mixing It Up with Us for Cocktail Day:

    • Pomegranate Party Punch by Cravings of a Lunatic
    • White Cosmopolitans by That Skinny Chick Can Bake
    • Hot Buttered Chocolate Rum by Cookistry
    • Iced Cake Martini by Hezzi-D's Books and Cooks
    • Blood Orange Old Fashioned by Kelly Bakes
    • Caipirinhas by Food Lust People Love
    • Chocolate and Peanut Butter Martini by Hungry Couple
    • Chocolate Cupcake Cocktail by JavaCupcake
    • Ciderhouse Whiskey by From the Bookshelf
    • Citrus Cranberry Punch by Dinners, Dishes, and Desserts
    • Coconut-Key Lime Pie Martini by Home Cooking Memories
    • Egyptian Martini by Cooking In Stilettos
    • Espresso Martini by Liv Life
    • Frosty Lemon Drop Martini by The Hopeless Housewife
    • Frozen Marshmallow Mudslide by 365 Days of Baking & More
    • Ginger Raspberry Fizzy by Try Anything Once

    This giveaway is now closed. Here is what was up for grabs:

    • MG 2 Individual Copies of Molecule Gastronomy by Molecule-R Cookbook1 Set of Mojito R-evolution (Molecular Mixology Kit)1 Set of Margarita R-evolution (Molecular Mixology Kit)1 Set of Cosmo R-evolution (Molecular Mixology Kit)1 Copy of The Architecture of the Cocktail sponsored by Race Point Publishing.1 Copy of Apothecary Cocktails sponsored by Fair Winds Press

      Craft Cocktails

      1 Copy of The Best Craft Cocktails and Bartending with Flair sponsored by Page St. Publishing

      Not So Simple Syrup Basket

      A special thank you to The Messy Baker for allowing us to use her gift basket photo. We really appreciate it.

      1 Not So Simple Gift Basket

      Microplane

      1 Microplane Bartender’s Garnishing Tool

      1 Microplane Citrus Tool

      ***Disclaimer: This giveaway is being provided by our sponsors, no bloggers have received product or been compensated as a part of this giveaway.***

      GIVEAWAY CLOSED. 

    Pan Seared Lemon Pepper Rainbow Trout

    January 10, 2014

    Photo of Pan Seared Lemon Pepper Rainbow Trout in a cast iron skillet

    Quick, easy pan seared lemon pepper rainbow trout, with fresh squeezed lemon juice, fresh ground pepper, and garlic, makes an easy weeknight dinner.

    Quick, easy pan seared lemon pepper rainbow trout, with fresh squeezed lemon juice, fresh ground pepper, and garlic makes an easy weeknight dinner.

    We eat fish at least once a week here, and it's always fresh fish, not fish sticks like most kids like. No, my little girl prefers real fish, and I couldn't be happier! She has never been a big eater, not since birth,  and there are only a few things she will go so far as to ask for. "Fishy and rice" is one of them. She won't eat shellfish, though I'm working on that.

    Original photo from a few years ago:

    Pan Seared Lemon Pepper Rainbow Trout

    Lemon Pepper Trout

    I bought these rainbow trout fillets on a recent trip to one of the better grocery stores in my area since we like it and the other stores don't normally carry it. We live in an area where there is a supply of trout in our rivers and lakes, but my husband hasn't gone fishing in many years, and even if he did, I've never gutted a fish and don't think I want to start now. I'll leave that to the fish mongers. Or my husband, but I'm leaving the house. If your not as squirmish as me, this rainbow trout recipe would be great for freshly filleted.

    I've only made trout a few times, but my favorite way to make most fish is simple, with few other ingredients. I had a bag of lemons in my fridge so I had the chance to use fresh lemon juice, but there is nothing wrong with bottled real lemon juice if that's what you have. I leave the skin on the trout because I love it slightly crispy but I would remove it if you are watching your cholesterol. In my opinion, this is the best recipe for trout.

    Quick, easy pan seared lemon pepper rainbow trout, with fresh squeezed lemon juice, fresh ground pepper, and garlic makes an easy weeknight dinner.

    I prefer to pan sear rather than bake trout. Make this fish in a cast iron skillet if you have one. I had to make it in two batches and keep the first batch warm in the oven because my skillet is a bit too small, but the first batch keeps fine without drying out in a oven set to 215 degrees F. The garlic does brown quite a bit, frequent stirring will prevent it from burning, and the second batch is just as flavorful as the first.

    Looking for more fish recipes, after you try this lightly pan-fried trout? Check these out:

    Italian Panko Baked Haddock 

    Castaway's Wreck Diver-Style Lionfish 

    Honey Garlic Salmon

    Tuna Cakes with Garlic Lemon Aioli 

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

    Print Recipe
    4.08 from 13 votes

    Pan Seared Lemon Pepper Rainbow Trout

    Rainbow Trout pan seared in fresh lemon juice and fresh ground pepper.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Fish/Seafood
    Cuisine: American
    Keyword: lemon pepper trout, trout recipe
    Servings: 4
    Calories: 605kcal
    Author: Bernadette

    Ingredients

    • 4 trout fillets cut into serving size pieces
    • juice of 2 lemons
    • 2 cloves garlic minced
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon fresh ground black pepper
    • ½ teaspoon fine sea salt
    • 3 tablespoons olive oil

    Instructions

    • Put lemons in the microwave on high for 30 seconds (these were right out of the fridge, reduce to 20 seconds if room temperature). Roll lemons on a clean surface, slice in half and squeeze juice into a small container. Mix in the chopped parsley, pepper and salt.
    • Cut the trout fillets into serving size pieces and pat dry.
    • Heat the olive oil in a cast iron skillet or large pan over medium heat. Add the garlic,stir, then add the fillets, skin side down and cook for 5 minutes. Carefully turn the fish using fish tongs if you have them (if you don't I HIGHLY recommend them), and cook for 2 minutes more. Turn again so the skin side is down, turn off heat and pour the lemon juice mixture over the fillets. Let stand for a few minutes before serving.
    • If working in two batches: Preheat oven to 215 degrees F. Cook as directed above, adding half of the lemon juice mixture to the first batch and reserving the rest for the next batch, then remove to an oven safe dish. Keep in the preheated oven while preparing the second batch. Do not add additional oil or garlic to the pan before cooking second batch.

    Nutrition

    Calories: 605kcal | Protein: 70g | Fat: 33g | Saturated Fat: 5g | Cholesterol: 197mg | Sodium: 468mg | Potassium: 1227mg | Vitamin A: 280IU | Vitamin C: 9.9mg | Calcium: 149mg | Iron: 5.3mg

    Prime Rib Soup

    January 7, 2014

    a white flower trimmed bowl of soup on a dark wood table

    I made a prime rib for the first time for Christmas dinner. It turned out very good, although everyone in my family wanted it well done and it wasn't cooking fast enough so we did end up slicing it and finishing the slices in a pan with the meat juices. I didn't want those meaty bones going to waste, so I decided to make soup out of them.

    Prime rib is expensive, but is so flavorful it requires minimal seasoning. I used a rub of salt, pepper, and garlic powder on mine. I wanted to stick with the same minimal seasoning with the stock for this soup, and simmer long and slow to bring out the best flavor without adding any other beef base. Be sure to use meaty bones, so that after the stock simmers you can chop up the meat to add to the soup, it tastes wonderful!

    a white flower trimmed bowl of soup on a dark wood table

    In order to make the broth flavorful and not fatty, I poured the cooked stock into 2-3 cup containers and put it in the refrigerator until the fat rose to the top and solidified as much as possible in order for me to still make the soup that night. If you have the time it would be best to make the stock the night before, refrigerate overnight, and then skim the fat before continuing with the soup. In my case I refrigerated the stock in the containers for about two hours.

    Print Recipe
    3.74 from 15 votes

    Prime Rib Soup

    Leftover bones from a cooked prime rib give this soup wonderful flavor!
    Prep Time30 minutes mins
    Cook Time3 hours hrs 30 minutes mins
    Total Time4 hours hrs
    Course: Soup
    Servings: 4
    Calories: 312kcal
    Author: Bernadette

    Ingredients

    • For the stock:
    • meaty bones ribs from a fully cooked prime rib (I had 3 ribs)
    • 4 large carrots peeled and cut into large pieces
    • 1 medium yellow onion quartered
    • 4 whole cremini mushrooms
    • 3 cloves garlic unpeeled
    • For the soup:
    • 2 large stalks celery chopped
    • 2 large carrots peeled and chopped
    • 3 small/medium potatoes peeled and chopped
    • prime rib meat pulled from bones and chopped fine
    • 1 cup frozen peas
    • salt and pepper to taste
    • dash onion powder or garlic powder optional, taste soup before adding

    Instructions

    • For the stock:
    • Put all stock ingredients in a large pot and cover with water, plus a few inches. Bring to a boil, reduce heat and cover. Simmer, covered for two hours, stirring occasionally. After two hours remove the lid and continue to simmer for one more hour.
    • Strain the stock through a fine mesh colander into another large pot. Reserve meaty bones, discard vegetables. Pour the stock into small containers and refrigerate at least two hours, uncovered, or overnight, covered.
    • Meanwhile, once the bones are cool enough to handle remove the meat and chop it fine.
    • Skim the fat from the tops of the stock using a spoon. The stock can be frozen in freezer safe containers at this point.
    • For the soup:
    • Bring 8-10 cups of the stock to a boil in a large pot, add all of the vegetables except the peas, reduce the heat and simmer until the vegetables are tender. Taste the soup and adjust seasonings. Add the peas and chopped prime rib meat and cook for a few minutes more, or until peas are tender. Serve immediately.

    Nutrition

    Calories: 312kcal | Carbohydrates: 38g | Protein: 14g | Fat: 7g | Cholesterol: 22mg | Sodium: 99mg | Potassium: 1231mg | Fiber: 9g | Sugar: 8g | Vitamin A: 15655IU | Vitamin C: 41.5mg | Calcium: 109mg | Iron: 6.1mg

     

    Spinach Artichoke Dip

    January 3, 2014

    Spinach Artichoke Dip, made with fresh or frozen spinach, canned artichokes, cream cheese, and Gouda cheese, then baked or cooked in the slow cooker.

    Spinach Artichoke Dip, made with fresh or frozen spinach, canned artichokes, cream cheese, and Gouda cheese, then baked or cooked in the slow cooker.

    Spinach Artichoke Dip, made with fresh or frozen spinach, canned artichokes, cream cheese, and Gouda cheese, then baked or cooked in the slow cooker.

     

    The Saturday after Christmas my friends invited us to their house for a surprise for the kids, Santa was coming! Everyone was asked to bring something, and I had decided I was going to bring Bacon Cheddar Deviled Eggs, until the night before when I found out someone else was planning on bringing deviled eggs. It was too late to go shopping for anything, time to go with what I had on hand. I had a can of artichokes, and spinach frozen, and Gouda cheese. Spinach dip is usually made with Parmesan cheese, but I didn't have any. I did have some mild cheddar, so I decided to go with both cheddar and Gouda. Almost everyone loved it. I say almost everyone because my friend's husband criticizes everything I make, he doesn't like onions, or garlic, or basically anything that gives a recipe flavor. I've learned to ignore him over the years.

    Spinach Artichoke Dip

    Spinach Artichoke Dip, made with fresh or frozen spinach, canned artichokes, cream cheese, and Gouda cheese, then baked or cooked in the slow cooker.

     

    For this get-together I baked the dip, then I ended up making it again for New Year's Eve at another friends house, this time in the slow cooker. This Spinach Artichoke Dip is delicious either way! The heat from the slow cooker makes the dip less thick than baking it does, my husband preferred it baked, so I'm sharing the instructions for both ways.  The photo below the recipe is the original one from the slow cooker and taken with my phone on that New Year's Eve. For the baked version I originally used a mixture of Gouda and cheddar, the second time only Gouda. I loved the smokey flavor the Gouda gave, so I recommend using only that.

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

    Print Recipe
    No ratings yet

    Spinach Artichoke Dip

    Spinach Artichoke Dip, made with fresh or frozen spinach, canned artichokes, cream cheese, and Gouda cheese, then baked or cooked in the slow cooker.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Appetizer
    Servings: 6
    Calories: 320kcal
    Author: Bernadette Martin

    Ingredients

    • 2 packages cream cheese softened
    • 5.5 ounces spinach fresh or frozen, well drained, chopped
    • 1 can artichoke hearts drained and chopped
    • ¾ cup finely shredded aged gouda cheese
    • ½ cup mayonnaise
    • ½ cup sour cream
    • 2 cloves garlic minced
    • salt and pepper to taste

    Instructions

    • Preheat oven to 375*F.
    • In a large bowl, combine the cream cheese, mayonnaise, sour cream, and Gouda cheese. Fold in the chopped artichokes, spinach, and garlic; mix well. Pack the mixture into an oven safe casserole dish.Bake for 15-20 minutes, until hot and bubbly.
    • Alternate slow cooker method: combine all ingredients in the bowl of a slow cooker. Heat on low, stirring often, until mixture is completely melted and hot, about 1 hour. Switch heat setting to "keep warm".

    Notes

    Prep and Cook time noted are for the oven baked method.

    Nutrition

    Calories: 320kcal | Carbohydrates: 6g | Protein: 9g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 527mg | Potassium: 343mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2915IU | Vitamin C: 13.3mg | Calcium: 247mg | Iron: 1.5mg

     

    Spinach Artichoke Dip

     

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