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Recipes
Asiago Cheese Dip
By Meisje
In a small saucepan, bring broth to boiling
- 1 cup chicken broth or water
- 4 ounces dried tomatoes (not oil-packed)
- 2 16 ounce carton dairy sour cream
- 1 1/2 cups finely shredded Asiago cheese (6 ounces)
- 1 1/4 cups mayonnaise
- 1/2 8 ounce package cream cheese, cut up
- 1 cup sliced fresh mushrooms or 1 ounce rehydrated dried mushrooms (such as porcini, shiitake, chanterelle, and/or oyster)*
- 1 cup thinly sliced green onions
- Thinly sliced green onions
- Baguette-style French bread slices, topped with finely shredded Asiago cheese and toasted
Georgia Peach Homemade Ice Cream
By Meisje
Puree peaches with the sugar and half-and-half in batches in a blender or food processor
- 2 1/2 pounds fresh peaches - peeled, pitted and chopped
- 1/2 cup white sugar
- 1 pint half-and-half cream
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1 teaspoon vanilla extract
- 2 cups whole milk, or as needed
Spaghetti Carbonara
By Meisje
Bring a large pot of salted water to a boil
- Kosher salt and freshly ground black pepper
- 1 pound spaghetti
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 ounces pancetta, chopped
- 4 large eggs
- 1/2 cup grated Parmesan, plus more for garnish
- 3 tablespoons minced fresh parsley
Easy Refrigerator Pickles
By Meisje
Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion
- 6 cups thinly sliced pickling cucumbers (about 2 pounds)
- 2 cups thinly sliced onion
- 1 1/2 cups white vinegar
- 3/4 cup sugar
- 3/4 teaspoon salt
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 4 garlic cloves, thinly sliced
Instant Pot Mashed Potatoes
By Meisje
Cut the potatoes into fourths
- 3 pounds red potatoes, scrubbed clean
- 1 cup chicken broth
- 2 tablespoons butter
- 1/4 cup half and half
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Brussels Sprouts with Pancetta and Balsamic Vinegar
By Meisje
Pre-heat the oven to 425ºF
- 2 tablespoons extra virgin olive oil (EVOO), divided
- 6 slices pancetta, chopped
- Salt and pepper
- 2 pints Brussels sprouts, large ones cut in half, small ones left whole
- 1/2 cup balsamic drizzle (store-bought or homemade)
Pressure Cooker Farmhouse Chicken Noodle Soup
By Meisje
Heat oil in pressure cooker pot over medium heat until shimmering (For the Instant Pot, I use the saute button)
- 1 tablespoon vegetable or extra-virgin olive oil
- 1 onion, chopped fine, about one large yellow onion.
- 3 garlic cloves, minced
- 1 teaspoon minced fresh thyme, or 1/4 teaspoon. dried thyme
- 6 to 8 cups water, depends on the size of your pressure cooker
- 4 carrots, peeled and sliced 1/2 inch thick
- 2 celery ribs, sliced 1/2 inch thick
- 2 tablespoons soy sauce
- 1 bouquet garni made with a few sprigs of fresh parsley and a bay leaf tied with kitchen string (optional but adds extra flavor)
- 1 (4 -pound) whole chicken, giblets discarded, or, a chicken cut-up, but NOT boneless, 2 breasts with four legs
- (NOTE: I use2 chicken breasts, bone-in and either 2 thighs or 2 drumsticks any combo instead of buying a whole chicken)
- Salt and pepper
- 4 ounces (2 2/3 cups) wide egg noodles (I used extra wide.)
- 1/4 cup minced parsley
Beef Stew
By Meisje
In a Dutch oven, brown beef in batches in oil; drain
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 to 2 tablespoons canola oil
- 1-1/2 cups chopped onions
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (10-1/2 ounces) condensed beef broth, undiluted
- 3 tablespoons quick-cooking tapioca
- 1 garlic clove, minced
- 1 tablespoon dried parsley flakes
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 6 medium carrots, cut into 2-inch pieces
- 3 medium potatoes, peeled and cut into 2-inch pieces
- 1 cup sliced celery (1-inch lengths)
The Very Best Ever Chocolate Ice Cream
By Meisje
In a large saucepan stir together sugar, flour, and salt
- 2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 4 cups milk
- 2 eggs, lightly beaten
- 4 ounces unsweetened chocolate, melted
- 3 cups whipping cream
- 1 tablespoon vanilla
Crock Pot Chicken Enchilada Soup
By Meisje
Heat oil in a saucepan over medium-low heat
- 2 tsp olive oil
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 3 cups low sodium fat-free chicken broth
- 8 oz can tomato sauce
- 1-2 tsp chipotle chili in adobo sauce (or more to taste)
- 1/4 cup chopped cilantro (plus more for garnish)
- 15 oz can black beans, rinsed and drained
- 14.5 oz can petite diced tomatoes
- 2 cups frozen corn
- 1 tsp cumin
- 1/2 tsp dried oregano
- 2 8 oz skinless chicken breasts (16 oz total)
- 1/4 cup chopped scallions, for topping
- 3/4 cup shredded reduced fat cheddar cheese
- fat free sour cream (optional)