Wednesday, April 26, 2017

Cheree's Ham and Corn Chowder (In the Instant Pot)

  • 8-12 medium baking potatoes, peeled and cubed
  • 1 medium onion, diced 
  • 2 cups pre-cooked ham
  • 2 cups frozen corn
  • 3 peeled, chopped carrots
  • 2 bay leaves
  • 6 cloves minced garlic
  • 5 cups chicken/ham broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup butter
  • 1/2 cup flour 2 cups whole milk 
  1. Place potatoes, onion, corn, carrots, broth and seasonings in Instant Pot. 
  2. Close steam valve, tighten and secure lid, turn on manual high pressure for 10 minutes. 
  3. Once the 10 minutes is complete, do a quick release on the valve. Give everything a stir and then replace lid. Just let it continue to keep warm. 
  4.  Meanwhile, melt butter in sauce pan, add flour, and make a roux, allowing the butter and flour to cook together on medium heat for a minute or two. Then, add milk. Cook on medium heat, stirring frequently until it thickens. Roughly 15 minutes. Once thickened, add to the ingredients in Instant Pot. 
  5. Allow to cook together while still just warming for about 15 minutes.

Wednesday, May 18, 2016

Daley Jello Salad

NOTE: This is a food tradition on my husband's side of the family. Uncle Roger makes it the best. This is his "verbal" recipe written down. You can play with the flavors. Some of our favorites are raspberry flavored Jell-O with frozen raspberries mixed in; lime Jell-O with pineapple; and (our personal favorite) strawberry flavored Jell-O with fresh cut up strawberries (sliced bananas may also be added). Feel free to experiment and try out different combinations of your favorite fruit. 
16 oz Original Cool Whip
24 oz Small Curd Cottage Cheese, 4% milk fat
6 oz Jell-O Gelatin Dessert, Strawberry flavored
1-2 cups of strawberries, sliced

  1. Place first 3 ingredients in a bowl. Mix with a rubber scraper until there are no white spots remaining.
  2. Add fruit and mix in.
  3. Refrigerate 30 minutes before serving. (May be refrigerated up to 3 hours before serving.)
Serves: 8

Wednesday, December 16, 2015

Balsamic Vinaigrette

NOTE: This is delicious as a salad dressing or as a dip for Focaccia.
1/4 cub balsamic vinegar
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup olive oil

  1. In a bowl whisk the vinegar, garlic, salt and pepper until mixed well.
  2. Slowly whisk in the olive oil until well blended.
  3. Best to refrigerate after use.

Wednesday, November 25, 2015

Cheree's Dill Dip


1 cup sour cream (NOT low fat or non fat)
1 cup cottage cheese (small curd, 4% milk fat) 
1 1/2 teaspoons dill
1 1/2 teaspoons onion powder
1 1/2 teaspoons McCormick Blends Bon Appetit Seasoning Salt OR Celery Salt
2 TBSP red wine vinegar
2 TBSP chopped green onion (optional)

  1. Mix all ingredients together with a rubber spatula until incorporated.
  2. Chill 1 hour.

Saturday, February 15, 2014

Michelle's White Chicken Chili


1 tbsp vegetable oil
1 medium onion, diced
2 cloves garlic, minced
2, 15 oz great northern beans, rinsed and drained
1, 15 oz chickpeas, rinsed and drained
12 oz - 1 lb cooked chicken
2 cups chicken broth
1 lb or 3 cups frozen corn
1 4oz diced green chilies
1 tsp cumin
1 tsp salt
1/8 tsp garlic powder
1/2 tsp pepper

1 cup sour cream
3/4 cup whipping cream

Shredded cheese
Corn chips
Chopped avacado

  1. Saute onion, garlic in hot oil until softened. 
  2. Add beans, broth, corn, chilies, chicken and seasoning.
  3. Bring to a boil, reduce to low and simmer uncovered for 30 minutes.
  4. Remove from heat and stir in 1 cup sour cream and 3/4 cup whipping cream.
  5. Serve with shredded cheese, corn chips, and avocado.