I had soup on my mind and when I saw a recipe in my pintrest feed for Cheeseburger Soup and thought it sounded yummy. I researched several recipes and blended several ideas to create this gem. And boy is it a keeper!! It is really all the components of a cheeseburger in a bowl! YUMMY
1 lb of ground beef
2 T butter
1 onions. diced
1 stalk of celery, diced
2 carrots. diced
16 oz (apx 1/2bag) of hash brown potatoes
1 T catsup
1 T mustard
1 T worchestire sauce
1 t salt
2 t pepper
1 t garlic powder
1 can diced tomatoes with juice
1 can rotel, drained
16 oz chicken broth
1 cup beer, opt you could add more broth or milk, etc
1 small box Velveeta cheese, cubed
1 cup milk
Brown ground beef, drain and set aside. Add butter, onions, celery, carrots, sauté until onions look translucent; add potatoes thru spices and allow to simmer until potatoes are warm and soft. Apx 20 mins. Add tomatoes, broth and beer and allow to heat thru then add cubed cheese, stir to melt and add milk and heat another 20 mins or so. It is SO rich and filling but really YUMMY!!
My family gobbled this up. ENJOY!!
xoxo, Mama Bird
I’m linking up to the weekend potluck go by and check out all the great recipes!!
These little gems are just yummy! I have even made them in mini cupcake pans for a brunch I help with for 350! They are super easy and really do elevate the traditional hash brown! This makes a great side to any meal and also perfect for breakfast or a brunch!
1 bag Simply Potatoes, shredded hash browns
1 small onion, diced
1 t salt, garlic & black pepper
1 t seasoning salt ( I use Trader Joe’s 21 Seasoning Salute)
1 cup shredded Italian Cheese blend, feel free to use and cheese you have on hand
1 T + 2 T reserved Coconut Oil*
Preheat your oven to 375. Melt 1 tablespoon of coconut oil and sauté onions. Meanwhile mix potatoes, cheese, spices add onions and melt remaining coconut oil and pour over top. Mix well taste for seasoning and adjust, these potatoes need lots of seasoning!!
*If you don’t cook with coconut oil, you should! You can substitute with butter or olive oil, but trust me the coconut oil gives a delish nutty flavor!
Enjoy! Mama Bird
Another first as far as food goes, I made Corned Beef (definitely not my favorite thing, thou I do love a good Reuben!) But, again I am trying dishes that Hubs adores. SO here is a super simple recipe that I personally think can never cook long enough, I cooked it forever! It’s up to you; I wanted it to fall apart. It turned out really well and will definitely cook it in March for St. Patty’s Day!! SO, here is what you need to do! Place the
Corned Beef, straight from the packet with seasoning & the fat side UP!
1 beer or more ( I used a New Castle) you want to just cover the meat in liquid ( you can use water to make up the difference)
1/4 cup brown sugar
2 T whole grain mustard
4 sprigs fresh thyme
2 stalks celery, cut in chunks
3 carrots, cut in large chunks
1 onion, quartered
4-6 small red potatoes
I placed the meat on the bottom, added beer, spices, mustard then veggies. Cooked on low forever! Like 12 hours.
Fiesta Chili was shared with me ages ago while coloring my favorite Nail Tech, Pam’s hair. She owns Pampered Nails in the Harris Arcade in downtown Hickory. If you need to have your nails pam– pered she is the go to girl! LOVE!! I have adapted this a bit so here goes! It is so quick and easy and everyone loves it!!
1 lb ground turkey browned
1 small onion, diced
1 28oz can diced tomatoes
1 can Rotel
1 can corn
1 small can green chilies
1 can seasoned blackbeans, undrained
1 can white beans, drained
1 pkt taco seasoning
½ pkt ranch seasoning
Brown turkey and dump everything in the crockpot, set to low or do on stove top which ever is most convient!
Seven layer salad is one of my favorite salads ever! It’s so old school and was served and nearly every family function as a child. It holds lots of memories for me. Like when I was little I only ate the hard boiled eggs and the bacon! It is a very simple dish, just chop everything and put together. There is one key element to this salad, YOU MUST MAKE AHEAD!! I always make the night before and it really needs the time to set and all the flavors to meld. I promise this is a crucial step!
1 head iceberg lettuce, chopped
1/2 green pepper, chopped
3-5 green onions, chopped (whites & greens)
3 stalks celery, sliced thin
1 small bag frozen peas (throw in boiling water for 2 mins, drain and set to side)
4-6 hard boiled eggs, sliced
4-6 slices bacon, cooked & crumbled
1-2 cups shredded sharp cheddar cheese
1 1/2 cup mayo
1/2 cup sour cream
1 T lemon juice
3 T sugar *
Mix all the dressing ingredients together and set to side, it should be kind of thin at this point like salad dressing, not watery! * If you use a sweet mayo like miracle whip you do not need to add the sugar! I like to add a tablespoon at a time and taste! You can always add more!
To layer salad, I love to do in a big giant bowl and I do 2 layers! Start with lettuce, pepper, onion, celery, peas, eggs, repeat. Then top with dressing, cheese, bacon crumbles and chives. Cover and refrigerate over night.
xoxo. Mama Bird