Yummy Eats

I added some chopped up chicken so Wes didn't complain too much :) INGREDIENTS: 1/4 cup unsalted butter 1/2 cup diced onions (yellow or white) 1 cup shredded carrots  2 1/2-3 cups broccoli florets, chopped small 1 1/2 cups chicken broth 1 cup milk (I use skim/fat free) 1 cup heavy whipping cream 1/4 cup all-purpose flour 1 1/2 tsp kosher salt 1/2 tsp black pepper pinch of crushed red pepper flakes (or more as desired) 2 cups shredded cheddar cheese DIRECTIONS: In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut). Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes. Once thick, add cheese and stir until melted and smooth. Serve soup and enjoy! This delicious recipe brought to

The next time I'd like to try adding 1/2 cup of liquid to make the stretch to a full 4 servings. It was about 3.5 with this recipe. Ingredients: 3-4 leeks (I used 3, in the winter I seem to only find the organic pack of 3) 2 cloves garlic 3 peeled russet potatoes, diced 4 cups low sodium chicken broth 1 bay leaf 1/2 tsp dried thyme 1 tsp salt 1/4 tsp pepper 1/2 cup heavy cream chives and bacon, if desired, for topping Directions: 1. Cook the leeks and garlic in EVOO, until wilted, about 10 min.  2. Add the potatoes, stock, bay leaf, thyme, salt and pepper and bring to a boil. Cover and turn to low. Simmer for 15-20 min until potatoes are tender. 3. Fish out bay leaf and puree the soup with immersion blender or blender. Add the heavy cream and salt and pepper. 4. Top with bacon! Enjoy

To continue my Hawaiian feasting this was up next. I cooked the pork (bone in) in my InstaPot on the crock pot setting for 9 hours. Then I added the cabbage and cooked another 90 min. However the cabbage was still crunchy so I did the Pressure Cooker for 15 min and it was wonderful! Next time I am thinking about forgetting the 90 minutes and just adding the cabbage and then do the pressure cooker (sealing) on 20 minutes.  I also used regular salt but it was a little bland, next time I will try sea salt. July - cooked pork for only 7 hours and added in cabbage halfway through. That turned out perfect. will try that method from now on. Ingredients: 3-4 lb pork shoulder or butt roast 1 head of cabbage Sea Salt, pepper, garlic powder, onion powder Directions: 1) Place shoulder in slow cooker, sprinkle with seasonings. Cook for 9 hours.  2) Remove Pork and shred, removing fat 3) Place the liquid in a cup and let the fat rise. Drain out the top layer of fat. 4) Add the shredd