Chicken Pot Pie Soup

Enjoy this fall and winter season with a classic comfort food brought to you in bowl.

Ingredients:

• 2 cups cooked chicken, cubed
• 2 medium potatoes, peeled and cubed
• 3 tablespoon butter
• 2-3 tablespoons flour
• 1 small yellow onion, finely chopped
• 4 celery ribs, diced
• 1 x 10 ounce bag frozen peas
• 3 carrots or 12 mini carrots, chopped
• 1 1/2 cups half & half
• 4 cups water
• 2 ½ tablespoons chicken base
• 4 teaspoons Montreal Steak seasoning
• Salt and pepper, to taste

Directions:

• Bring a large pot of water to a boil, once water is boiling add in potatoes and cook until tender. 
• Strain potatoes from pot and set them aside in a bowl.
• In a large pot, over medium to high heat add butter, once butter has started to melt add in carrots, cook for 1-2 minutes, then add in onion and celery, season vegetables with 2 teaspoons of Montreal Steak seasoning. 
• Cook until onions are translucent. 
• Add in water and chicken base, bring is a boil. 
• Let it cook over medium heat for 10-15 minutes.
• In a water bottle or cup with lid add ½ cup of half & half with the flour, shake vigorously. 
• Add in the remainder of the milk to the pot and then add in flour mixture. 
• Add in frozen peas, potatoes and cubed chicken, season with salt and pepper and add an additional 1-2 teaspoons of Montrell Steak seasoning. 
• Let it simmer 30 minutes, until the soup starts to thicken.
• Remove from heat and let it sit for 5-10 minutes to cool, then serve.

Apple Cinnamon Porkloin

My wife bought a porkloin to make pulled pork. However, she bought it at Costco, so I have three more of them to deal with.  As Fall is upon us,  I found a recipe that will fill the whole house, with a warm apple-cinnamony aroma.

Ingredients:

• 3 pounds porkloin
• 1 apple, sliced
• 3 tablespoons honey
• 2 tablespoons cinnamon
• 1 yellow onion, sliced

Directions:

• Slice slits into porkloin horizontally, about 3/4 through meat. 
• Fill each slit with an apple slice and drizzle honey over top. 
• Sprinkle with cinnamon.
• Transfer porkloin to slow cooker. 
• Layer onions over top. 
• Cook on low for 3-4 hours.
• Serve with mashed potatoes.

Honey Teriyaki Hot Wings

Sweet and spicy wings baked to crisp perfection.  The perfect house warming appetizer.

Ingredients:

• 3-4 pounds chicken wings
• 1 tablespoon corn starch
• 1 1/3 cups soy sauce
• 1/3 cup Mirin rice cooking wine
• 1/2 cup honey
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2-3 tablespoons Sriracha, optional

Directions:

• Preheat oven to 375 degrees. 
• Lightly oil a 9×13 baking dish or coat with nonstick spray.
• In a small bowl, whisk together cornstarch and 1 tablespoon water. 
• In another bowl, whisk together soy sauce, Mirin, honey, garlic, ginger, Sriracha and cornstarch mixture.
• Arrange wings in a single layer onto prepared baking dish. 
• Pour the sauce evenly over the wings.
• Place into oven and bake for 45-50 minutes, using metal tongs to turn at halftime. 
• Then broil for 2-3 minutes, or until the wings are slightly charred.
• Let cool for 10 minutes before serving.

Twisted Taco Cheeseburgers

Here are tacos with a twist! Or are they cheeseburgers with a twist? Either way, this is one beefy, cheesy, delicious dish!  With this recipe, as always... Kraft recipe, Kraft ingredients.

Ingredients:

• 1 lb. (450 g) extra-lean ground beef
• 1 pkg. (35 g) 40%-less-sodium taco seasoning mix
• 4 large flour tortillas
• 4 Kraft Singles Cheese Slices
• 4 lettuce leaves
• 1 tomato, cut into 4 slices
• 1/4 cup Kraft Rancher's Choice Dressing

Directions:

• Mix meat and seasoning mix just until blended.
• Press into 9-inch patty on sheet of parchment paper. 
• Cut into 4 wedges. (Do not separate wedges.)
• Flip meat, with parchment paper, into large skillet; remove and discard paper. 
• Cover skillet; cook on medium heat 8 to 10 min. or until meat is done (160°F), turning after 5 min.
• Place 1 Kraft Singles near edge of each tortilla; top with 1 cheeseburger wedge. 
• Place lettuce next to cheeseburger wedges; top with tomatoes, then drizzle with dressing. 
• Fold each tortilla in half to cover filling, then in half again to make wedge-shaped sandwich.