Outback Walkabout Soup Easy Copycat Recipe

 

Ingredients

• 6 tablespoon butter divided use
• 2 cups thinly sliced sweet yellow onions
• 14.5 ounces chicken broth
• 2 cubes chicken bouillon
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon salt divided use
• 3 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/4 cup Velveeta cheese
• Shredded cheddar cheese to garnish

Instructions

• Place 3 tablespoons of butter and the onions in a 2-quart saucepan and cook over medium-low heat, stirring frequently, until the onions are soft and translucent but have not browned. Add the chicken broth, bouillon cubes, pepper, and 1/4 teaspoon of salt and stir until heated through.
  
  
  2. Melt 3 tablespoons of butter in a 1-quart saucepan over medium heat. Add the flour and cook until it thickens and comes away from the sides of the saucepan. Add the milk a little at a time, stirring constantly. Then add 1/4 teaspoon of salt. Keep stirring to prevent any lumps from forming as the mixture thickens to the consistency of thick pudding. Remove from the heat and set aside until ready to use.
  
  
  3. Transfer the contents of the smaller saucepan to the larger saucepan along with the Velveeta cheese. Simmer on medium-low heat, stirring constantly, until the cheese melts and all the ingredients are blended. Turn the temperature to warm and cook for an additional 30 to 45 minutes.
  4. Serve with a garnish of shredded cheddar cheese and a few slices of warm, dark Russian bread.

Burrito bowl - chicken

 For the Burrito Bowls:

• 2 boneless, skinless chicken breastsabout 1 pound
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 lime zest and juice
• 1 small red onion diced
• 1 cup quinoa
• ½ cup chopped fresh cilantro plus additional for serving
• 1 (14-ounce) can black beans rinsed and drained
• 1 (14-ounce) can corn drained, or 1 1/2 cups fresh or frozen corn (thawed if frozen)
• 2 cups halved cherry tomatoesabout 1 pint
• 1 jalapeño seeded and diced

For the Dressing:

• ¼ cup extra-virgin olive oil
• ¼ cup freshly squeezed lime juiceplus additional for serving
• 1 teaspoon ground chili powder
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon cayenne pepper use less or omit if sensitive to spice
• ¼ teaspoon ground black pepper

For Serving (optional):

• Diced avocado or Best Guacamole Recipe
• Shredded cheese
• Non-fat plain Greek yogurt or sour cream
• Salsa

• Place the chicken breasts on a cutting board with some space between and cover with a large piece of plastic wrap. With a mallet, lightly pound the meat to an even thickness so. Place in a shallow dish.
• Top the chicken with the olive oil, salt, pepper, lime zest, and lime juice. Rub and turn to coat. Let rest at least 15 minutes while you prep the other ingredients or refrigerate for up to 8 hours (let stand at room temperature at least 10 minutes prior to cooking). Preheat an outdoor grill or indoor grill pan to medium high (about 425 to 450°F).
  

  • Place the red onion in a small bowl and cover with water (this takes off some of the red onion's bite while preserving its flavor. You can skip if you like raw red onion just as it is). Set aside.
  • Prepare the quinoa according to package directions. Once cooked, fluff with a fork, then transfer to a large mixing bowl.
  • To make the dressing, in a small bowl or measuring cup, whisk together the olive oil, lime juice, chili powder, cumin, salt, cayenne, and black pepper. 
  • Drizzle over the warm quinoa, then add cilantro, and toss to combine
    

    • Lightly oil the grill. Grill the chicken until completely cooked through and the temperature on an instant read thermometer reads 160 to 165℉, about 8 to 12 minutes total, flipping once or twice throughout. The amount of time you need will vary based on the size and thickness of each breast. Remove to a plate, cover, and let rest 5 minutes.
    • Cut into bite-sized pieces and add to the bowl with the quinoa.
    • Drain the red onion, then add to the bowl with the quinoa.

Gently stir in the black beans, corn, tomato, and jalapeno. Serve warm with a sprinkle of fresh cilantro and any desired toppings

French Onion Beef Short Rib Soup

 

Ingredients

6 tablespoons salted butter
4 medium yellow onions, thinly sliced
1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
Black pepper, to taste
2 shallots, sliced
4 cloves garlic, chopped
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh sage
Pinch of chili flakes
6-8 cups low-sodium chicken broth
1/2 cup tamari (or low-sodium soy sauce)
4 pounds bone-in beef short ribs
2 bay leaves
1 star anise (optional)
2 cups baby carrots
6 slices French bread
2 cups shredded Gruyère cheese

Directions

1. Sauté the Onions

In a large Dutch oven, melt the butter over high heat. Add the sliced onions and cook for about 5 minutes, stirring occasionally, until the onions soften. Next, pour in the white wine, season with black pepper, and cook for another 5-8 minutes. The onions should turn lightly golden and the wine will evaporate.

2. Build the Flavor Base
Once the onions are golden, stir in the sliced shallots, chopped garlic, fresh thyme, sage, and a pinch of chili flakes. Let everything cook together for another 1-2 minutes before transferring the mixture to your crockpot.

3. Add the Short Ribs and Broth
Place the beef short ribs into the crockpot on top of the onion mixture. Pour in 6 cups of chicken broth (reserve the extra 2 cups if you prefer a thinner soup). Add the tamari, bay leaves, and star anise (if using). Cover and cook on low for 7-8 hours or on high for 5-6 hours, until the ribs are tender and fall off the bone.

4. Add Carrots Toward the End
About 1-2 hours before the soup is done, add the baby carrots to the crockpot. They’ll cook through and absorb all the flavorful broth.

5. Shred the Beef
Once the short ribs are tender, remove the bay leaves and star anise. Discard any bones and excess fat, and lightly shred the meat. Stir the shredded beef back into the soup and keep it warm while you prepare the cheesy toast.

6. Make the Cheesy Gruyère Toast
Preheat your oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for about 10 minutes until they’re dry and slightly crispy. Then, switch your oven to broil, top each slice with Gruyère cheese, and broil for 2-3 minutes until the cheese is bubbly and golden.

7. Serve and Enjoy
Ladle the warm soup into bowls and top each bowl with a cheesy slice of Gruyère-topped bread. Garnish with a sprinkle of fresh thyme, a pinch of black pepper, and serve with lime wedges if desired.

Chopped power salad

 

Ingredients

• ¼ cup extra-virgin olive oil

• 3 tablespoons lemon juice

• 1 clove garlic, grated

• ½ teaspoon dried oregano

• ½ teaspoon sugar

• ¼ teaspoon salt

• ¼ teaspoon ground pepper

• 4 cups torn green-leaf lettuce

• 4 cups baby spinach

• 2 cups shredded cooked chicken

• 1 cup halved grape tomatoes

• 1 cup halved and sliced cucumber

• ½ cup slivered red onion

• ⅓ cup sliced pepperoncini

• ⅓ cup crumbled feta cheese

• 2 tablespoons toasted unsalted sunflower seeds

Greek Chick Pea Salad

 

INGREDIENTS

serves 6

• 15oz can chickpeas, drained and rinsed
• 1/2 English cucumber, chopped
• 1 cup grape or cherry tomatoes, halved or quartered
• 1/2 cup kalamata/green olives, chopped
• 1/4 red onion, minced
• 1/4 cup crumbled feta cheese
• 1-1/2 Tablespoons chopped fresh dill (or more or less)
• salt
• For the Lemon-Oregano Dressing:
  • 1/2 cup extra virgin olive oil
  • 1/2 cup fresh lemon juice (2-3 lemons)
  • 1 teaspoon dried oregano
  • 1 teaspoon honey
  • 1 large garlic clove, pressed or minced
  • salt and pepper

Broccoli cheese and rice casserole

 

Ingredients

• 1lb.Shredded chicken
• 2C.Instant Rice
• 2C.Chicken broth
• 1Can Cream of onion soup
• 1Can Cream of chicken soup
• ¼C.Butter unsalted
• 8oz.Velveeta cheese food
• ½C.Heavy whipping cream
• ¼C.Milk
• 1Bag frozen broccoli
• Panko bread crumbs, optional

How To Make Broccoli Rice Chicken and Cheese Casserole Recipe

1. Preheat the oven to 350 degrees.
2. Cook the broccoli as directed in the microwave and drain.
3. Place the 2 cups of chicken broth in a saucepan on the stove over high heat and bring to a boil.
4. Add the rice to the boiling chicken broth, remove from the heat, cover and let sit for 5 minutes.
5. Stir the butter and velveeta into the cooked rice in the saucepan.
6. In a large mixing bowl, combine the shredded chicken and cooked broccoli.
7. Add the cheesy rice mixture to the mixing bowl.
8. Place the two cans of soup, milk and heavy whipping cream into the mixing bowl. Stir everything together completely.
9. Layer the mixture into a well-greased 9×13 baking dish.
10. Top with panko bread crumbs if desired.
11. Bake for 25-30 minutes until browned and bubbling.

Salmon & Potato Skillet

 

Ingredients

• 2 

  cloves garlic, grated or finely chopped

• 1 tsp. 

  crushed red pepper flakes

• 1 tsp. 

  finely grated lemon zest

• 1 tsp. 

  ground coriander

• 1 tsp. 

  ground cumin

• 1/2 tsp. 

  paprika

• 1/3 c. 

  plus 1 tbsp. extra-virgin olive oil

• Kosher salt

• 1 

  (1-lb.) skin-on salmon fillet

• 1 1/2 lb. 

  baby potatoes, halved

• Freshly ground black pepper

• 3/4 c. 

  plain Greek yogurt

• 2 tbsp. 

  chopped fresh dill, divided

• 2 tbsp. 

  chopped fresh parsley, divided

• 2 

  small shallots, sliced into 1/4" rings

• Lemon wedges, for serving

Directions

• 1. Step 1Arrange a rack in center of oven; preheat to 450°. Place a large cast-iron skillet on rack. 
  2. Step 2In a small bowl, combine garlic, red pepper flakes, lemon zest, coriander, cumin, paprika, 1/3 cup oil, and 1/2 teaspoon salt. Generously season salmon on both sides with salt and place in a shallow container. Pour half of marinade over salmon; set aside. 
  3. Step 3In a large bowl, toss potatoes with 2 teaspoons salt, a few grinds of black pepper, and remaining 1 tablespoon oil. Carefully remove skillet from oven. Arrange potatoes cut side down in skillet and roast 20 minutes. 
  4. Step 4Meanwhile, in a small bowl, combine remaining marinade, yogurt, 1 tablespoon dill, 1 tablespoon parsley, and a pinch of salt; set aside.
  5. Step 5Remove skillet from oven. Using a spatula, pile potatoes to one side or create a space in the center of skillet. Arrange salmon skin side up next to potatoes. Scatter shallots around salmon. Roast 6 to 7 minutes, flip salmon, and continue to roast until salmon flesh easily flakes and skin is crisp, 2 to 3 minutes more.
  6. Step 6Top with remaining 1 tablespoon dill and 1 tablespoon parsley. Serve with lemon wedges and reserved yogurt sauce alongside.