I have made this recipe a number of times now. Robby and my Dad really enjoy this dish so it makes it on my menu planning often. I also love that it comes together quickly. Once the veggies are cut up it’s done in no time! This is perfect on a snowy winter day! I make this with gluten free flour for Robby but all purpose flour works just fine!
Note- if the soups thickens a little more than you want simply add more chicken stock.
INGREDIENTS
1/3 cup unsalted butter, I used Earth Balance but any butter is fine
1 onion, diced
1 cup of carrots peeled and diced
1/2 cup diced celery
3 cups peeled and diced potatoes
4 garlic cloves, minced
1 1/2 cups cooked ham, diced
1/3 cup gluten free all purpose flour ( or any all purpose flour)
2 cups low sodium chicken stock or broth
2 teaspoons chicken bouillon such as better than bouillon
3 cups milk, I used whole fair-life milk
Pinch of salt
Pinch of pepper
DIRECTIONS
Heat the butter in a pot over medium heat. Sauté the onions, carrots and celery until they begin to soften about 4-5 minutes.
Add the ham and potatoes, cook for 2 minutes then add the garlic and sauté until fragrant for less than one minute.
Add the flour and mix through to combine. Let cook for 2 minutes. Stir in the stock and bouillon and mix all of the ingredients together. Increase the heat and bring to a boil until the potatoes are fork tender about 10-12 minutes.
Reduce heat to medium-low and add the milk. Stir over the heat until the soup is thickened about another 5 minutes or until your desired thickness. Season with salt and pepper. Remove from heat and serve warm.
Enjoy!
Anne
I made this particular dish for Robby even though we all tried it and loved it. I made this gluten free and dairy free. This is great warm from the oven or at room temperature. Great with your morning coffee!
INGREDIENTS
2 cups plus 1 Tablespoon (separated) gluten free flour, I used Bob’s 1 for 1.
2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup butter, softened. I used Earth Balance
2 eggs
1 1/2 teaspoons vanilla
1/2 cup milk, I used fairlife
2 teaspoons apple cider vinegar
2 cups fresh blueberries
FOR THE STREUSEL
1/2 cup gluten free flour
1/3 cup sugar
4 Tablespoons butter, I used Earth Balance
1 teaspoon cinnamon
Pinch of salt
INSTRUCTIONS
Pre heat oven to 375 degrees.
Spray a 9×9 baking dish with non stick cooking spray and set aside.
Mix together the milk and apple cider vinegar stir and set aside.
In a medium size bowl whisk together 2 cups of gluten free flour, baking powder and salt. Set aside.
To make the streusel topping add all of the streusel ingredients to a medium size bowl and using 2 forks or a pastry cutter combine all of the topping ingredients until mixed and crumbly. Set aside.
In a large mixing bowl cream together the butter and sugar using a stand mixer or hand mixer. Mix in eggs and vanilla. Then alternate adding the milk and flour mixture.
Next mix 1 Tablespoon of the gluten free flour with the blueberries stirring to coat the berries. Gently fold the blueberries into the batter mixture. Spread the batter mixture evenly into your prepared pan.
Sprinkle the streusel topping evenly over the batter mixture.
Bake for 45 minutes then cover with foil and bake an additional 15 minutes, it’s done when a toothpick inserted in the middle comes out clean.
Let cool for 15 minutes before cutting.
Serve warm or at room temperature.
Enjoy!
Anne
This recipe has a few steps but they are well worth it. We ALL LOVED this dish. It’s sweet, spicy and crispy all in one bite. I used gluten free soft taco shells for Robby’s and a whole wheat soft taco shell for Jim’s. If you want it a little spicier add a bit more sriracha a little less spicy use a little less sriracha. If you don’t want to use corn starch rice flour would make a great substitute. This makes 4 wraps in total.
You could also serve the shrimp over white rice with an extra drizzle of sauce!
INGREDIENTS
Bang Bang SAUCE INGREDIENTS
1/2 cup mayonnaise
3 Tablespoons Thai sweet chili sauce
3 teaspoons sriracha sauce or to Tatse
FOR THE FILLING
Corn tortilla’s
1 package pre cut coleslaw package with coleslaw dressing
MARINADE FOR THE SHRIMP
1 Pound shrimp, peeled, deveined and tails off
1/2 cup buttermilk
Salt
Pepper
Dash of onion powder
Dash of garlic powder
3/4 cup cornstarch
Canola oil for frying
DIRECTIONS
For the shrimp marinade combine buttermilk, pinch of salt, pinch of pepper, onion powder and garlic powder. Pour over the peeled deveined and tail off shrimp stir to coat and set aside.
Heat about 2 inches of canola oil in a Dutch over, temperature should be 375 degrees.
In a small bowl stir together the bang bang sauce ingredients and set aside.
In another bowl add the coleslaw mix and coleslaw dressing mixing well and set aside.
Place the cornstarch in a shallow baking dish . Remove shrimp from the marinade mixture letting the excess marinade drip off and place the shrimp in the cornstarch coating both sides of the shrimp. When your oil is heated to temperature shake off any excess cornstarch and put into the heated oil. I did this in 2 batches.
Cook the shrimp until they are pink. Remove from oil onto a napkin lined plate to soak up excess oil.
Add the cooked shrimp into a bowl and add half of the Bang Bang sauce and stir to coat the shrimp.
To make the wrap, place your desired wrap on a plate, add some of the slaw mixture, add some of the cooked shrimp and drizzle with more Bang Bang sauce if desired.
Serve warm.
Enjoy!
Anne
If you like really spicy flavors this recipe is for you, to my non spicy loving friends I don’t recommend this dish for you. This dish is spicy enough to make you sweat! It’s super simple to make you can make it with or without shrimp. Jim enjoyed it with the shrimp!
INGREDIENTS
1/2 pound of spaghetti
3 Tablespoons of prepared chili crisp (I purchased it online)
1 1/2 cups freshly grated Pecorino Romano
2 Tablespoons unsalted butter
Pinch of salt
Desired amount of shrimp peeled and deveined with tails off.
1 Tablespoon of olive oil
1/2 cup reserved pasta water
DIRECTIONS
Bring water to a boil and cook spaghetti until desired consistency, we prefer ours on the firmer side.
Meanwhile heat a sauté pan over medium heat add the oil and the shrimp and cook until the shrimp are pink. Remove the shrimp and add the chili crisp into the same pan and cook for just a minute stirring continuously.
Drain the pasta reserving a 1/2 cup of pasta water. add your shrimp, chili crisp and 1/2 cup of pasta water, butter and cheese stir constantly and vigorously to incorporate all of the ingredients and to keep them from clipping together.
Serve warm,
Enjoy!
Anne
This recipe has been around for a long time but I just recently made it and I’m disappointed it took me so long to make as this is super good and very versatile. This is a no bake dessert that is made with simple ingredients that you can change up to your families liking. I made it as written and used cherry pie filling but you can use any pie filling you like! I split this into two 8×8 pans as half of it was being sent into Jim’s national guard unit. The picture below is the picture Jim sent me shortly after he put the dessert out. I’d say they liked it.
I recommend taking the dessert out of the fridge 30 minutes before serving.
INGREDIENTS
1 9 inch pre baked angel food cake
8 ounces cream cheese at room temperature
1/2 cup powdered sugar
1/2 cup milk
12 ounces of cool whip-thawed
2 can of cherry pie filling (42 ounces)
DIRECTIONS
In a large bowl whip the cream cheese, powdered sugar and milk until smooth. Gently fold in the whipped topping.
Break the cake into small pieces and add into the whipped mixture and fold to combine. Pour the mixture into a 9×13 inch baking pan spreading evenly. Spread the cherry pie topping on top covering the whipped mixture creating an even layer.
This should be stored in the fridge but taken out of the fridge 30 minutes before serving.
Enjoy!
Anne
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