GET THAT CORN OUTTA MA FACE

Sriracha Spiked Street Corn

Source:camille style

Ingredients

• 4 ears of corn, shucked and split in half to form 8 pieces
• extra-virgin olive oil
• garlic salt
• 1/3 cup mayonnaise (I prefer classic Hellmann’s)
• 1 tablespoon sriracha sauce
• a bunch of cilantro, roughly chopped
• a couple tablespoons chili powder
• 3 limes, each cut into 6 slices
• course flake salt, like Maldon

Directions

1. In a small plate, pour a bit of olive oil and roll the corn in it to evenly coat. Sprinkle all over with garlic salt.
2. Heat a grill or grill pan to high heat, and grill the corn until slightly charred, about 5 minutes. Turn occasionally to cook on all sides.
3. In a small bowl, combine the mayonnaise, sriracha and a squeeze of lime juice. Whisk to combine.
4. When the corn comes off the grill, slather it with the mayonnaise mixture, than sprinkle with cilantro, chili powder and a sprinkle of coarse salt. Roll all the corn cobs around in the mixture to get it all evenly coated, and serve with slices of lime so guests can squeeze more juice as they like.
5. Embrace the messiness… I promise, it’s worth it.

Bacon Makes Everything Better

Apple Bacon Coleslaw
Source: moms test kitchen

Ingredients

• 1 bag (1 pound) coleslaw mix
• 1 bunch green onions, diced
• 1 lunchbox sized granny smith apple, diced
• 1 container (8 ounces) sour cream
• 1/4 cup apple cider vinegar
• 1/3 cup honey
• 1 small lemon, juiced
• 1 navel orange, juiced
• 6 ounces (about 8 slices) centercut bacon, cooked crisped & crumbled

Directions

1. Add the coleslaw mix & the green onions to a large bowl with a lid. Toss in the diced green apples & half of the crumbled bacon.
2. In a small bowl, mix together the sour cream, vinegar, honey & the juice from the lemon & orange. I put it all in a tupperware bowl with a lid & gave it a really good shake.
3. Spoon the dressing over the coleslaw mix using as much or as little of the dressing to your taste ~ I used about 3/4 of the dressing mix, not all of it. Cover & refrigerate until ready to serve, preferably at least a few hours.
4. Add in the rest of the crumbled bacon right before serving. 

 **As you can tell, I stopped attempting to take beautiful food pictures... :)

A healthy soup

Chicken Soup with Millet and Vegetables

source: Russell Dee
Ingredients

• olive oil
• 1/2 roast chicken, shredded
• 3 celery sticks, sliced
• 2 carrots, sliced
• 4 green onions, sliced
• 1/2 millet
• 3 tsp. chicken bouillon
• 4 c water
• 1 tsp basil
• 1 bay leaf
• salt and pepper to taste

Directions

1. Saute veggies in olive oil for a few minutes, until tender.
2. Add millet and saute about 5 minutes more.
3. Add chicken broth and seasonings.
4. Cover and cook 20 minutes or until vegetables are cooked through. Add chicken and cook 5 minutes more.

These Nachos are da bomb!

Super Nachos

source: Rachel Ray

Ingredients

• 2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites 

pico de gallo salsa 

• 4 vine ripe tomatoes, seeded and chopped
• 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
• 1 small white onion, chopped
• 1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
• Salt

beef and beans topping

• 1 tablespoon extra-virgin olive oil
• 1 pound ground sirloin
• 2 cloves garlic, chopped
• 1 small onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon salt
• 1 1/2 teaspoons dark chili powder
• 1 1/2 ground cumin, half a palmful
• 2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
• 1 can black beans, 15 ounces, drained

cheese sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 3/4 pound pepper jack cheese, shredded, about 2 1/2 cups

additional toppings

• Sour cream
• Chopped scallions
• Chopped black olives
• Diced pimento
• Sliced avocado, dressed with lemon juice
• Hot pepper sauces

Directions

1. Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
2. Combine salsa ingredients in a bowl and set aside for flavors to marry.
3. Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
4. In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
5. Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

A slightly different way to eat veggies

Green Bean and Mushroom Medley
source: allrecipes.com

Ingredients

• 1/2 pound fresh green beans, cut into 1-inch lengths
• 2 carrots, cut into thick strip
• 1/4 cup butter
• 1 onion, sliced
• 1/2 pound fresh mushrooms, sliced
• 1 teaspoon salt
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon garlic salt
• 1/4 teaspoon white pepper

Directions

1. Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
2. Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

Another one of the three main meals of my time in India

Tandoori Chicken

source: homecooking.about.com

Ingredients

• 1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
• 1/2 cup plain yogurt
• 2 Tablespoons fresh lemon juice or malt vinegar
• 1 Tablespoon minced garlic
• 1 Tablespoon peeled and grated or crushed ginger root
• 1 Tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fresh-ground black pepper
• 2 teaspoons salt, or to taste
• Vegetable oil, for brushing
• Fresh cilantro sprigs for garnish
• Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Directions

1. Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.
2. In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.
3. The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.
4. Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.
5. If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
6. Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon. 

Indian Pickled Red Onions

source: ecurry.com

Ingredients:

1. 40 pearl onions, peeled (shallots or large red onions may be pickled too if they are peeled and cut in desired size) – Please do not use frozen onions for this pickle. It will be disaster. The frozen ones have no crunch left to them and smell too stale for this pickle.
2. 1  cup water
3. 1/2 cup + 1 tablespoon ( or more or less as per taste), cider or any other light colored vinegar (you may use any light colored vinegar for extra flavor)
4. 2 pinches of salt, or to taste
5. a pinch of sugar (optional)
6. spices if you wish (the authentic ones do not have spices, but black pepper, bay leaf,  cinnamon etc may be used)

Directions

1. Slice off the ends of each onion. Peel them completely. Place peeled onions in a non reactive jar or a bowl.
2. (If you are using spices and/or beetroot, simmer them in water for a while, strain and completely cool the water)
3. Add salt and sugar to water and stir them in as they completely dissolve. Mix water with vinegar. Adjust salt. Pour over the onions in the jar/bowl. The onions should be completely covered and have the liquid come up half an inch above the level of the onions.
4. The longer they soak the deeper the color of the liquid gets (if you are using the red pearl onions and the texture of the onions change too. They absorb more flavor and will get less crunchy.
5. Let them marinate for a few hours (3 hours to 5 hours). Drain and serve.
6. The onions may be kept in the refrigerator for 2 days after they have been drained.

I LOVE Alfredo. MM mm.

Skinny Fettuccine Alfredo

inspiration: Rachel Ray

Ingredients

• 8 oz whole wheat fettuccine
• 2 T EVOO
• 2 cloves garlic, finely chopped
• 1 T fresh sage, chopped
• 2 T gluten-free flour OR white flour
• 1 c chicken broth
• 1/2 c milk
• 1/4 tsp pepper
• 1 pinch nutmeg
• 3/4 c parmesan, grated
• 1-2 chicken thighs
• 1 head broccoli, chopped
• 6 mushroom, sliced 
• 1/2 c pine nuts

Directions

1. Coat a frying pan with olive oil, place chicken in pan, and season with salt, white pepper, text joy seasoning or seasoned salt. Cook through. Remove chicken and transfer to a large serving bowl. Add mushrooms to the pan. Add more oil if necessary. Cook until softened. Add mushrooms to chicken.
2. Steam broccoli and add to chicken and mushrooms.
3. In a pot of boiling, salted water, cook the pasta according to package directions. Drain and add to chicken and veggies.
4. Meanwhile, in a medium saucepan, heat the EVOO over medium-low heat. Add the garlic and chopped sage and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.
5. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes.
6. Pour the sauce over the pasta mixture and toss. Stir in 3/4 cup parmesan. Top with the sage leaves and more parmesan.

This soup is SO good!

Cauliflower and White Cheddar Soup with Dill
source: closet cooking
Ingredients

• 1 tsp oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 1/2 c chicken broth
• 1/2 c milk
• 1 small potato, cubed
• 1 head cauliflower, separated into florets
• 4 oz white cheddar cheese, grated
• 2 T dill, chopped
• salt and pepper to taste

Directions

1. Heat the oil in a large sauce pan.
2. Add the onions and saute until tender, about 5 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the chicken stock, milk, potato and cauliflower and bring to a boil.
5. Cover and simmer until the cauliflower is tender, about 30 minutes.
6. Remove from the heat and use an immersion blender to puree the soup.
7. Add the cheddar cheese and stir until melted.
8. Add the dill and stir.

These will never REPLACE mashed potatoes... But they come close!

Healthier Mashed "Potatoes"

inspirations: recipe.com and delighted momma

• 1 lb sweet potatoes, cut into 1/2 in. cubes
• 1/2 head of cauliflower
• 1 tablespoon of cream cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon of minced garlic
• 1/4 c butter
• 1/3 c sour cream or plain greek yogurt
• 1/4 c milk
• 1/8 tsp chicken base or bullion
• 1/2 tsp. salt
• 1/2 tsp pepper

Directions

1. In a pot or dutch oven cook the potatoes, covered, in enough boiling lightly salted water to cover for 12 minutes or until tender; drain. Remove potatoes from pan.
2. Add the butter to the pot and let it melt. Add the potatoes to the Dutch oven; mash with a potato masher until smooth. Stir in the sour cream, milk, salt, and pepper. Cook and stir over low heat until heated through. Transfer to a serving dish. If desired, place a dot of butter on top. 

** Optional: Maple Mashed Sweet Potatoes: Prepare sweet potatoes as above with only butter, sour cream, milk, and salt. Before serving lay dot of butter, drizzle 1/4 cup maple syrup over potatoes and sprinkle with 1/4 cup chopped hazelnuts or almonds, toasted.

This is a healthy curry dish that you can't get enough of!

Slow Cooker Coconut Curry Chicken

source: sweettreatsmore.com

Ingredients

• 2 lb boneless skinless chicken breasts or chicken thighs, cut into cubes
• 5 large carrots, peeled and diced
• 1 medium onion, peeled and quartered
• 2 cloves garlic, peeled
• 1 large bell pepper, seeded and chopped
• 1 (5 oz) can tomato paste
• 1 (14 oz) can coconut milk
• 1 1/2 tsp salt
• 1 T curry powder
• 1 T garam masala
• 1 jalapeno, seeded and halved OR 1 tsp crushed red pepper flakes
• 2 T water
• 1 1/2 T cornstarch
• 1 c brown rice, cooked

Instructions

1. Grease your slow cooker with Pam. Place the chicken and carrots on the bottom of slow cooker.
2. Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth. ***If your food processor is too small to hold everything, process everything but the coconut milk. Transfer mixture to a medium bowl then mix in the coconut milk.
3. Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for about 6 hours.
4. An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved. Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. **This will thicken up the sauce. When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.
5. Serve over rice, with Naan, and garnish with cilantro.

Nummy Veggie

Roasted Okra
source: some lady at Sprouts! :)
Ingredients

• 10-15 okra, sliced in half
• olive oil
• salt and pepper to taste
• dash cayenne pepper

Directions

1. Preheat an oven to 425 degrees F.
2. Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with seasonings. Bake in the preheated oven for 10 to 15 minutes.

The pioneer woman is brilliant!

Italian Meatball Soup

source: the pioneer woman
Ingredients
meatballs

• 3/4 pounds Ground Beef
• 1/2 cup Freshly Grated Parmesan Cheese
• 3 Tablespoons Fresh Parsley, Minced
• 1 whole Egg
• 2 cloves Garlic
• 1/2 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Ground Oregano
• 2 teaspoons Lemon Juice

soup

• 3 Tablespoons Olive Oil
• 7 cups Low Sodium Beef Stock
• 2 cups Water
• 1/2 teaspoon Salt
• 2 Tablespoons Tomato Paste
• 3/4 cups Onion, Chopped
• 3/4 cups Carrots, Chopped
• 3/4 cups Celery, Chopped
• 1 cup Russet Potato, Chopped (do Not Peel)
• 1/2 pound Cabbage Chopped
• Grated Parmesan Cheese To Serve

seasonings: tied in a cheesecloth bundle

• 4 Tablespoons Fresh Parsley, Minced
• 2 whole Bay Leaves
• 1 teaspoon Peppercorns

Directions

1. To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.
2. Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.
3. After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.
4. Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.
5. Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.
6. Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.

Different Type of Salad

Caprese Salad

source: the pioneer woman

Ingredients

• 2 cups Balsamic Vinegar
• 3 whole Ripe Tomatoes, Sliced Thick
• 12 ounces, weight Mozzarella Cheese, Sliced Thick
• Fresh Basil Leaves
• Olive Oil, For Drizzling
• Kosher Salt And Freshly Ground Black Pepper

Directions

1. In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.
2. When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.
3. End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.

I love homemade tomato soup on a cold day! Yes we have cold days in AZ.

Delicious Creamy Tomato Soup

inspiration: the pioneer woman
Ingredients:

• 1 1/2 T butter
• 1 1/2 T coconut oil
• 1/2 of 1 medium onion, diced
• 1 (15 oz.) can tomato sauce
• 1 can water
• 1 (15 oz.) can diced tomatoes
• 2 carrots, peeled and diced
• 1 T. chicken base
• salt and pepper to taste
• 1/2 c apple cider vinegar
• 1/2 c water
• 1/2 c whole milk
• 1/4 c plain Greek yogurt
• chopped fresh parsley
• chopped fresh basil

Direction:

1. Sauté onions and carrots in butter and coconut oil until onion is translucent. 
2. Add canned tomatoes, tomato sauce and water, chicken base, pinch of salt, black pepper and stir. Use and immersion blender to bring soup to desired consistency. 
3. Bring soup to a near boil, then turn off heat. Add in apple cider vinegar, water, milk, and yogurt and stir. Add in parsley and basil to taste.
4. Adjust other seasonings and serve with yummy, crusty bread, some toasties, yummy grilled cheese sandwiches, garlic bread, whatever floats your boat :).

Just another way to do sweet potato fries!

Sweet Potato Fries

source: skinny ms.

Ingredients

• 2 medium sweet potatoes scrubbed, peeled, and sliced into julienne strips
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• Kosher or sea salt to taste
• 1/4 teaspoon cayenne pepper

Directions

1. Preheat oven to 425 degrees.
2. Combine spices in a small bowl. Add potatoes, spices and olive oil to a large mixing bowl, toss to coat all potato slices. 
3. Place potatoes in a single layer on a cookie sheet lightly sprayed with non-stick cooking spray, or use a non-stick baking sheet. Bake 30 minutes or until tender on the inside and crunchy on the outside. Turn potatoes after 15 minutes of cooking time.

Simply delicious.

Pico De Gallo and Guacamole 

source: The Pioneer Woman

Ingredients:  

pico de gallo

• 5 whole Plum (roma) Tomatoes
• ½ whole Large (or 1 Small) Onion
• 3 whole Jalapeno Peppers
• Cilantro
• Lime Juice
• Salt To Taste

guacamole

• 3 whole Avocados
• Pico De Gallo
• Lime Juice
• Salt To Taste

Directions:
Pico de Gallo

1. Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. 
2. Chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.
3. Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

Guacamole

1. Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. 
2. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. 
3. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.

I finally got creative... And it paid off

Cabbage Vegetable Soup
source: ME!
Ingredients:

• 1 T olive oil
• 1 can diced tomatoes
• 2 carrots, peeled and diced small
• 2 celery stalks, diced small
• 1 medium onion, coarsely chunked
•  2 garlic cloves
• 1/3 c cabbage, coarsely chopped
•  3/4 c dried lentils
• 1 can tomato sauce + 1 can water
• 2 c beef bouillon or 2 tsp. better than beef bouillon base + 2 c water
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 2 bay leaves
• Cayenne pepper to taste (optional)
• beef/steak, chopped into 1/2 in. cubes (optional)
• grated parmesan cheese

Directions:

1. Bring 1 1/2 c water to boil. Add lentils. Cook at least 10-15 mins.
2. Season meat with pepper, saute in olive oil until cooked through, set aside.
3. Heat up olive oil. Add onion, carrot, and celery. Cook about 5 mins or until softened. Add garlic, cook about 2 mins. more.
4. Add liquids and seasonings and bring to boil. Add cabbage. Cook another 15-20 mins or until veggies are soft. Serve with parm.

Yummy salsa

Restaurant Style Salsa
Source: thepioneerwoman
Ingredients:

• 1 large can whole, peeled tomatoes
• 2 cans diced tomatoes with green chili's
• 1 garlic clove, minced
• 1/2 white onion, chunked
• 1 bunch cilantro leaves, minced
• 1 pepper, sliced thin (mild=anaheim, medium=jalapeño, hot=serrano)
• 1/4 tsp salt
• 1/4 tsp cumin
• 1/4 tsp sugar
• lime juice to taste

Directions:

1. Throw all ingredients in food processor or blender.
2. Pulse 8 times or to desired consistency.
3. Refrigerate 4 hours and serve.

I am a really huge fan of this roast beef. It is QUITE delectable.

Braised Beef with Root Vegetables

source: Lisa Hawks
(I think she originally found it here)

Ingredients:

• 3 T. flour
• 1 ½ T. oil
• 1 (1-2 pounds) boneless chuck roast, trimmed of fat
• 1 tsp. salt, divided
• ½ tsp. pepper
• 4 garlic cloves, crushed
• 2 cups beef broth
• ½ cup apple cider or gingerale
• 1 bay leaf
• 3 carrots, peeled and cut diagonally into ½-inch-thick slices
• 4 small turnips or potatoes, peeled and cut into wedges
• 1 medium onion, peeled and cut into wedges
• ¼ cup chopped fresh parsley

Directions:

1. Preheat oven to 300-degrees.  
2. In a large frying pan, heat oil over medium-high heat. Sprinkle beef on all sides with ½ tsp. of the salt and the pepper; dredge in flour. Add beef to pan; cook 10 minutes, turning to brown on all sides. Remove to roasting pan.  
3. Add garlic, broth, cider and bay leaf to frying pan, scraping to remove browned bits; bring to a boil.  
4. Pour over the roast, cover and bake for 1 ½ hours. 
5.  Add carrots; cover and cook 25 minutes.  
6. Add remaining salt, turnips or potatoes, and onion; cover and cook an additional hour, or until vegetables are tender and beef is fork-tender. 
7.  Sprinkle with parsley and bake another 5 minutes. Slice beef and serve with veggies and juices.

 

I have been craving a creamy potato soup ALL WEEK

Creamy Corn and Potato Chowder

source: Family Fun
Ingredients:

• 2 tablespoons butter
• 1 large onion, finely chopped
• 1 rib celery, finely chopped
• 5 1/2 cups chicken stock
• 1 1/2 cups frozen corn kernels
• 3 potatoes, peeled and diced

• 1/2 to 3/4 teaspoon salt, to taste
• 1 cup heavy cream or half-and-half
• 3 tablespoons all-purpose flour
• Black pepper, to taste
• dash Cayenne Pepper (optional)
• Fresh Dill, chopped (optional garnish)

Directions:

1. Melt the butter in a large saucepan or medium soup pot.
   
2. Stir in the onion and celery.
   
3. Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally.
   
4. Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil.
   
5. Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender.
   
6. In a small bowl, whisk together the cream and flour.
   
7. Stir the mixture into the soup with the pepper.
   
8. Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes.
   
9. Serve hot, garnished with dill if desired.