Leftover Turkey and Rice Soup (Video)

This Turkey and Rice soup is the perfect meal after so many days of cooking.  Brightly flavored with a hint of lemon, comforting and oh-so-easy to make! 

For this recipe, I used our 8-qt. (7.6-L) Nonstick Stock Pot, here’s some info about it below:

8-qt. (7.6-L) Nonstick Stock Pot

Batch Cooking With Hassle-Free Cleanup

When big batches of pasta, soup, stew, or chili are on the menu, reach for this 8-qt. (7.6-L) nonstick stock pot. It’s never been easier to batch cook or prep for family get-togethers and special events. With high-quality nonstick coatings inside and out, this pot releases food effortlessly—and because it’s dishwasher-safe, cleanup is easy.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Guarantee

  • 10-year guarantee

Product Details

  • 8-qt. (7.6-L) capacity
  • Includes a lid
  • 8-layer construction with aluminum core for fast, even heating
  • Interior and exterior nonstick coatings resist scratches and help release food easily
  • The stainless-steel cap on the bottom of the pan means you can cook on any stove-top—even induction!
  • Made without PFOA
  • Heat-safe to 480°F (250°C)
  • Dishwasher-safe

Click the link to get yours today:  8-qt. (7.6-L) Nonstick Stock Pot, along with other Holiday essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:

Let’s jump right in!!

Ingredients

  • 1 large onion, diced
  • 2 medium carrots, diced
  • 4 celery stalks, diced
  • 2 cloves garlic, pressed
  • 2 cups leftover turkey, shredded
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 tablespoon Herbs de Provence Seasoning
  • 1 teaspoon poultry seasoning
  • 2 tablespoons freshly chopped flat parsley, plus more for garnish
  • ½ cup uncooked rice
  • 6 cups homemade turkey stock
  • 2 sprigs fresh thyme
  • Juice of one lemon

Instructions

Dice onion, carrots and celery.  Press garlic and shred leftover turkey.

Melt butter with oil over medium heat in large stockpot.  Add onions, carrot and celery, cooking until softened, about 5-8 minutes.  Add garlic, Herbs de Provence, poultry seasoning and parsley, stirring to combine. Cook one minute, until garlic is fragrant.

Add turkey, uncooked rice, stock and thyme sprigs.  Stir to combine, then bring to a boil.  Reduce heat to low, then simmer just until rice is tender, about 20 minutes. 

Remove from heat, and add the juice of one lemon to soup.  Serve immediately, topping with more freshly chopped parsley, if desired.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

NOVEMBERHosts can earn TWO items or sets of ANYTHING stoneware 60% off!!

Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

Leftover Turkey and Rice Soup (Video)

This Turkey and Rice soup is the perfect meal after so many days of cooking.  Brightly flavored with a hint of lemon,comforting and oh-so-easy to make! 
5 from 1 vote
Prep Time 10 mins
Cook Time 28 mins
Course Lunch, Main Course, Soup, Thanksgiving
Cuisine American
Servings 8 servings
Calories 219 kcal

Ingredients
  

  • 1 large onion, diced
  • 2 medium carrots, sliced
  • 4 celery stalks, diced
  • 2 cloves garlic, pressed
  • 2 cups leftover turkey, shredded
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp Herbs De Provence
  • 1 tsp poultry seasoning
  • 2 tbsp freshly chopped flat parsley, plus more for garnish
  • ½ cup uncooked long grain rice
  • 6 cups homemade turkey stock
  • 2 sprigs fresh thyme
  • 1 lemon, juiced

Instructions
 

  • Dice onion, carrots and celery.  Press garlic and shred leftover turkey.
  • Melt butter with oil over medium heat in large stockpot. Add onions, carrot and celery, cooking until softened, about 5-8minutes.  Add garlic, Herbs de Provence,poultry seasoning and parsley, stirring to combine. Cook one minute, until garlic is fragrant.
  • Add turkey,uncooked rice, stock and thyme sprigs.  Stir to combine, then bring to a boil.  Reduce heat to low, then simmer just until rice is tender, about 20 minutes. 
  • Remove from heat, and add the juice of one lemon to soup. Serve immediately, topping with more freshly chopped parsley, if desired.

Notes

You can use store bought turkey, vegetable or chicken broth, if you prefer.
 

Nutrition

Calories: 219kcalCarbohydrates: 20gProtein: 16gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 47mgSodium: 316mgPotassium: 385mgFiber: 1gSugar: 4gVitamin A: 2742IUVitamin C: 6mgCalcium: 40mgIron: 2mg
Keyword leftovers, soup, Thanksgiving, turkeyricesoup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Roasted Turkey Legs (Video)

Crispy on the outside, tender and juicy on the inside, and you can use the drippings to make your turkey gravy – and be ahead of the game! 

I usually do this a couple of days before Thanksgiving, so that I can make the gravy in advance.  I love using the leftover meat from the legs for my turkey soup (that recipe to be released soon).  I love using my Double Burner Grill Pan for this recipe, it’s the perfect size!  To add depth of flavor, I used our Herbs de Provence Seasoning.  Delicious!

For this recipe, I used my Double Burner Grill Pan, along with our DELICIOUS Herbs De Provence Seasoning:

Nonstick Double Burner Grill & Press Set

Create rich, grilled flavor right on your stove-top with the Nonstick Double Burner Grill & Press Set. It includes the Nonstick Double Burner Grill and two Grill Presses.

Details

Nonstick Double Burner Grill 

  • 20½” x 10½”.
  • Cleanup is easy because it’s dishwasher-safe.
  • Use your favorite utensils—even metal!
  • The top-of-the-line, ceramic-reinforced, four-layer nonstick coating releases food easily. Plus, it’s PFOA-free.
  • Low-profile cast-in handles let you easily grip while wearing oven mitts.
  • Nests with the Double Burner Griddle for storage.
  • Designed without rivets, so there’s no food buildup or rusting.
  • Heat-safe to 480°F.
  • Guaranteed for life.

Grill Press

  • Includes two.
  • 8½” square.
  • 4½ lbs. 
  • Constructed from heavy-duty cast iron.
  • Enamel coating makes for easy cleanup.
  • Riveted stainless steel handle provides a comfortable, easy grip. 
  • Use it with the Double Burner Grill, Double Burner Griddle, and Grill Pan.
  • We stand by our cookware—it’s guaranteed for life.
  • Dishwasher-safe.

Herbs de Provence Seasoning Mix

Salt-free! A robust French blend with highlights of lavender. Delicious as dip with sour cream and mayonnaise or added to shredded chicken salad, tuna salad, roasted potatoes or mixed vegetables. 1.2 oz. Gluten-free.

Click on the links below to get your own Double Burner Grill Pan, Herbs De Provence, and other Thanksgiving essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:

Let’s jump right in!!

Ingredients

  • 6 turkey legs
  • ¾ cup butter, divided
  • 2 cups Turkey broth
  • 1 tablespoon Herbs De Provence
  • Salt and pepper, to taste

Instructions

Preheat oven to 325⁰F/165⁰C.

Place turkey legs in Double Burner Grill Pan or roasting pan.  Divide ½ cup of the butter into pieces, and place under the skin of each turkey leg.  Season with salt and pepper to taste, then sprinkle with Herbs de Provence Seasoning. 

Roast for 110 minutes.

Meanwhile, bring turkey broth to simmer along with the remaining ¼ cup of butter. 

Baste turkey legs three times during the 110 minutes of roasting. Remove from oven; serve immediately.

That’s it!  These are SO easy to make, and you can use the drippings for a delicious make-ahead gravy.  Please let me know if you give this a try.  Do you have a favorite side dish for Thanksgiving?  Please share with me your favorite recipes, I would love to hear from you!

NOVEMBERHosts can earn TWO items or sets of ANYTHING stoneware 60% off!!

Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

Roasted Turkey Legs (Video)

Crispy on the outside, tender and juicy on the inside, and you can use the drippings to make your turkey gravy – and be ahead of the game! 
5 from 1 vote
Prep Time 5 mins
Cook Time 1 hr 50 mins
Course Main Course, Thanksgiving
Cuisine American
Servings 6 servings
Calories 1185 kcal

Ingredients
  

  • 6 turkey legs
  • ¾ cup butter, divided
  • 2 cups turkey broth
  • 1 tbsp Herbs De Provence
  • kosher salt and pepper, to taste

Instructions
 

  • Preheat oven to 325⁰F/165⁰C.
  • Place turkey legs in Double Burner Grill Pan or roasting pan.  Divide ½ cup of the butter into pieces, and place under the skin of each turkey leg. Season with salt and pepper to taste, then sprinkle with Herbs de Provence Seasoning. 
  • Roast for 110 minutes.
  • Meanwhile, bring turkey broth to simmer along with the remaining ¼ cup of butter. 
  • Baste turkey legs three times during the 110 minutes of roasting. Remove from oven; serve immediately.

Notes

You can make these 1-2 days ahead, and reheat at 300⁰ F/150⁰ C in an oven-safe dish covered with foil for 30-45 minutes, until warmed through.

Nutrition

Calories: 1185kcalCarbohydrates: 1gProtein: 133gFat: 69gSaturated Fat: 29gPolyunsaturated Fat: 13gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 543mgSodium: 975mgPotassium: 1875mgFiber: 0.2gSugar: 0.4gVitamin A: 756IUVitamin C: 0.3mgCalcium: 138mgIron: 13mg
Keyword turkey legs
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Perfect Roast Turkey – Ina Garten (Video)

Crispy on the outside, tender and juicy on the inside, this recipe from Ina Garten and Food Network is the perfect way to make your turkey – so you can truly enjoy the day with those you love. 

This is the first time I’ve made this turkey, as I have been very loyal to my other recipe since 1997.  I can honestly say that this recipe is just as good and, due to the fact that there is substantially less prep work, this one I will definitely keep making!

I used my Enameled Cast Iron Pan to roast my turkey – it was perfect in every way!!

14 x 10 (35-cm x 25-cm) Enameled Cast Iron Pan

The Perfect Cast Iron Roasting Pan for Big Meals

This pan will be your secret weapon for special occasions and everyday meals, because it’s like two pans in one: A 3.5″ (9-cm) deep lasagna pan for big batches of family favorites, and a cast iron pan with rack for roast, chicken, and turkey dinners.

The stainless-steel rack lets air circulate around big cuts of meat for even cooking, and the handles sit high so they’re easy to grab and fold for storage. The high sides are great for baked pasta, lasagna, and casseroles, and keep your food from bubbling over. With the durability of cast iron comes a certain weightiness. But not to worry—this pan has two sturdy handles to help you lift and carry from the oven right to your dinner table.

About Enameled Cast Iron

Enameled cast iron is the kind of cookware that will become a fixture at every special meal you make—and that includes weeknight meals. The light enameled exterior means you can start using it right away—no seasoning required—and you can see food browning, so you can avoid scorching it. The beautifully enameled exterior lets you bring this cookware right from the stove or oven to the table, and cast iron’s excellent heat retention means food stays hot and delicious—even if not everyone makes it to the table as soon as dinner’s ready.

Guarantee

  • Lifetime Guarantee

I used our beautiful Carving Set to slice the turkey:

Professional-Quality Carving Set

Carving roasts, holiday hams, or Thanksgiving turkeys doesn’t have to be a daunting task. All you need is a professional-grade carving set to help you carve thin, precise slices, safely, and with impressive results. That’s why this carving knife set is part of our premium forged cutlery collection.

Our carving knife has a long, narrow 8″ (20-cm) blade with a pointed tip and the carving fork has two sharp, long prongs to hold the meat firmly in place while slicing to help keep your hands safe.

About Forged Cutlery

Each piece is crafted from a single piece of fully forged, high-carbon German steel which provides superior cutting and stability, so you can conquer even the biggest cutting tasks. Our forged cutlery has a full tang (the part of the metal that extends into the handle), so you’re guaranteed extra strength and perfect balance. Special bolsters make a smooth transition from the handle to evenly distribute the weight. The ergonomic, pakkawood handles provide a comfortable grip and control. With a lifetime guarantee, you’ll be ready for a lifetime of family gatherings.

Guarantee

  • Lifetime guarantee

PLUS – they are BOTH ON SALE this month ONLY!  Normally the pan is $199, the Carving Set is normally $175.00, you can get them for only $99 each! Click here to get your Roasting Pan, here to pick up the Carving Set, along with other Holiday essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:

Let’s jump right in!!!

Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • Zest from one lemon
  • 1 teaspoon fresh thyme, chopped
  • 1 fresh turkey (10-12 pounds)
  • Kosher salt
  • Freshly Ground black pepper
  • 1 large bunch fresh thyme
  • 1 whole lemon, halved
  • 1 onion, quartered
  • 1 head of garlic, cut in half crosswise

Instructions

Preheat oven to 350°F/180⁰C.

Prepare your lemon, onion and garlic.

Chop thyme and zest lemon. Combine butter, chopped thyme, zest, salt and pepper to taste in small bowl.  Mix well to combine. 

Remove giblets from turkey, then wash inside and out, then pat dry and place in Roasting Pan.  Lift skin on breast of turkey, then insert butter mixture liberally under the skin and above.  Season with salt and pepper to taste.  Place thyme, onion, lemon and garlic inside the cavity of the turkey. Tie legs and wings to body with cooking twine.

Roast turkey about 2 1/2 hours, or until an instant-read thermometer reads 165°F/75⁰C the thickest part of the turkey thigh, pricking the bird just above the crease between the thigh and the place where the turkey breast begins.  The juices should run clear when you cut between the leg and the thigh.  Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes before carving.

That’s it!  I loved how easy this recipe was, and the turkey was perfectly cooked.  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

NOVEMBERHosts can earn TWO items or sets of ANYTHING stoneware 60% off!!

Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

Perfect Roast Turkey – Ina Garten (Video)

Crispy on the outside, tender and juicy on the inside, this recipe is the perfect way to make your turkey – so you can truly enjoy the day with those you love. 
5 from 1 vote
Prep Time 30 mins
Cook Time 2 hrs 30 mins
Course Main Course, Thanksgiving
Cuisine American
Servings 8 servings
Calories 752 kcal

Ingredients
  

  • ½ cup unsalted butter, softened 1 stick
  • Zest from one lemon
  • 1 tsp fresh thyme, chopped
  • 10-12 lb fresh turkey
  • kosher salt
  • Freshly Ground Black Pepper
  • 1 bunch fresh thyme
  • 1 lemon, halved
  • 1 onion, quartered
  • 1 head garlic, halved

Instructions
 

  • Preheat oven to 350°F/180⁰C. Prepare your lemon, onion and garlic.
  • Chop thyme and zest lemon. Combine butter, chopped thyme, zest, salt and pepper to taste in small bowl.  Mix well to combine. 
  • Remove giblets from turkey, then wash inside and out, then pat dry and place in Roasting Pan.  Lift skin on breast of turkey, then insert butter mixture liberally under the skin and above.  Season with salt and pepper to taste.  
  • Place thyme, onion, lemon and garlic inside the cavity of the turkey.  Tie legs and wings to body with cooking twine.
  • Roast turkey about 2 1/2 hours, or until an instant-read thermometer reads 165°F/75⁰C the thickest part of the turkey thigh, pricking the bird just above the crease between the thigh and the place where the turkey breast begins. The juices should run clear when you cut between the leg and the thigh.  Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes before carving.

Nutrition

Calories: 752kcalCarbohydrates: 4gProtein: 129gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 410mgSodium: 672mgPotassium: 1393mgFiber: 1gSugar: 1gVitamin A: 564IUVitamin C: 10mgCalcium: 82mgIron: 5mg
Keyword Thanksgiving, Turkey
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Chicken Gnocchi Soup – Creme De La Crumb (Video)

**This is an updated post from a while back.  Since it is definitely soup season where I live, I thought I would share again, with a newer video. **

So, I’ve heard a lot about how wonderfully delicious Olive Garden’s Chicken Gnocchi Soup tastes.  I personally had never had chicken gnocchi soup and tell I made it the other day using this wonderful recipe from Tiffany over at https://www.lecremedelacrumb.com/. You can learn more about Tiffany here.

I checked out her blog briefly, and will definitely be heading back there to try out a few more recipes. This one is definitely a keeper, it has everything I love in it: chicken, gnocchi, cream and spinach.  I changed the recipe only slightly, and that I shredded my chicken instead of cooking it and dicing it. I’m sure that way is absolutely fine, but I was lazy and making shredded chicken is so easy in our Multi Cooker!

Deluxe Multi Cooker

Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer

Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more under-cooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!

Confident Cooking

With 16 preprogrammed settings at your fingertips, you can cook everything from meat, rice, and beans to desserts minus the guesswork. Some added features include an indicator that shows at-a-glance progress of preheating, cooking, and warming so you always know the status of what you’re making and two lid rest slots on the back so you can securely rest the lid on the Deluxe Multi Cooker instead of your counter. The steam release button is safely positioned to keep your hands away from any steam and the outside of the unit stays cool even while in use.

Product Details

  • 6-qt. (5.6-L) capacity; 13″ x 15″ x 13″ (33 cm x 38 cm x 33 cm)
  • Includes a stainless-steel inner pot, wire rack, and silicone seal which are all dishwasher-safe, and a cooking guide with recipes and cooking charts.
  • 16 preprogrammed settings: Custom, Sear, Egg, Poultry, Beef/Pork, Seafood, White Rice, Whole Grains, Soup, Beans, Dessert, Steam, Slow Cook, Sous Vide, Yogurt, and Sterilize.
  • Built in carrying handles, hidden cord storage, and an on/off switch.
  • Separate display screen lets you adjust chime volume, brightness, Fahrenheit or Celsius, and adjust for high-altitude cooking if needed.

Recommended

If you check my past recipes, you’ll find me using the cooker time and again, whether for chicken, pork, making yogurt or the Sous Vide method of cooking, it’s used practically every day.  Click the link to get yours today: Deluxe Multi Cooker

Let’s jump right in!

Ingredients:

  • 3 boneless skinless chicken breasts
  • 1 cup water
  • 1/2 cup carrots, diced
  • 1 stalk celery
  • 1/2 white onion
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 4 cups chicken broth
  • Salt and pepper to taste
  • 1 tsp thyme
  • 16 oz. Potato gnocchi
  • 1 ½ cups heavy cream
  • ½ cup milk
  • 1 cup baby spinach

Instructions

Place chicken in Deluxe Multi Cooker with 1 cup water, set to CUSTOM, 10 minutes. Press button to start. Once timer goes off, release pressure and shred chicken.

Dice carrots, onion and celery.  Peel and chop garlic.

Heat olive oil in 4-quart sauce pan over medium heat. Add celery, onions, garlic and carrots. Sauté for 2-3 minutes.

Next, add chicken broth, salt, pepper and thyme.  

Bring to a boil, then add gnocchi.  Boil for another 3-4 minutes, then reduce heat and simmer for another 10 minutes.

Add cream and milk; stir. Add in 1 cup of fresh baby spinach. Let this cook for 1-2 minutes more. 

Add the shredded chicken, stirring to incorporate.  Serve immediately.

That’s it! This recipe was so easy, I hope that you will try this and let me know what you think. Please be sure to check out Tiffany’s blog over at https://www.lecremedelacrumb.com/. Let’s make great food together!

OCTOBERHosts can earn TWO items or sets of our wonderful stoneware 60% off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

OCTOBER GUEST SPECIAL:

Chicken Gnocchi Soup – Creme De La Crumb

Tender chicken and pillowy-soft gnocchi make this velvety soup taste like a dream, and it takes under 30 minutes to make!
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Soup
Cuisine Italian
Servings 4 servings
Calories 749 kcal

Ingredients
  

  • 3-4 boneless skinless chicken breasts
  • 1 cup water
  • ½ cup carrots, diced
  • 1 stalk celery, diced
  • ½ white onion, diced
  • 2 cloves garlic, chopped
  • 1 tbsp olive oil
  • 4 cups chicken stock
  • kosher salt and black pepper, to taste
  • 1 tsp thyme
  • 16 oz potato gnocchi
  • 1.5 cups heavy cream
  • ½ cups milk
  • 1 cup baby spinach

Instructions
 

  • Place chicken in Deluxe Multi Cooker with 1 cup water, set to CUSTOM, 10 minutes. Press button to start. Once timer goes off, release pressure and shred chicken.
  • Dice carrots,onion and celery.  Peel and chop garlic.
  • Heat olive oil in 4-quart sauce pan over medium heat. Add celery, onions, garlic and carrots. Sauté for 2-3minutes.
  • Add chicken stock, salt, pepper and thyme.  Bring to a boil, then add gnocchi.  Boil for another 3-4 minutes, then reduce heat and simmer for another 10 minutes.
  • Add cream and milk; stir. Add in 1 cup of fresh baby spinach, and cook for 1-2 minutes more. 
  • Add the shredded chicken, stirring to incorporate.  Serve immediately.

Notes

To Freeze – Store in glass or other freezer-safe container for up to three months.

Nutrition

Calories: 749kcalCarbohydrates: 60gProtein: 33gFat: 43gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 166mgSodium: 888mgPotassium: 887mgFiber: 4gSugar: 12gVitamin A: 5056IUVitamin C: 11mgCalcium: 158mgIron: 6mg
Keyword chicken gnocchi soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Beef Birria Quesatacos – House of Yumm (Video)

Level up your taco game with this wonderful Quesabirria Tacos recipe from @houseofyumm!  Beef simmered in a delightful combination of guajillo chiles, veggies and spices, which you can eat as a stew OR envelope your tortillas in the sauce, fill with meat and cheese, then grill for an explosion of flavor that you’ll want to have for dinner again and again!

This delicious recipe comes from Serene over at House of Yumm.  You can learn more about Serene here.  She is a self-taught cook, and she is very busy with five children!!!  I loved what I have seen of her blog so far, and will definitely head back over to check out more recipes.

A couple of things I did differently than the original recipe

  • I used flour tortillas, simply because my family prefers them, and it’s what we had on hand.  This recipe calls for corn tortillas, and I would definitely do that if you can.  However, they were still AH-Mazing!! 
  • I left the veggies in, and I used my Flex + Immersion Blender to blend everything together, which created a fantastic sauce!!! Everyone raved about the sauce, and I liked that it was less like broth.  That being said, you could absolutely skip this step, if you prefer. 

My featured products for this recipe are the NEW and beautiful 8-qt. (7.6-L) Nonstick Stock Pot, and the Deluxe Electric Grill & Griddle.  You can learn more about them below:

8-qt. (7.6-L) Nonstick Stock Pot

Batch Cooking With Hassle-Free Cleanup

When big batches of pasta, soup, stew, or chili are on the menu, reach for this 8-qt. (7.6-L) nonstick stock pot. It’s never been easier to batch cook or prep for family get-togethers and special events. With high-quality nonstick coatings inside and out, this pot releases food effortlessly—and because it’s dishwasher-safe, cleanup is easy.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Guarantee

  • 10-year guarantee

Product Details

  • 8-qt. (7.6-L) capacity
  • Includes a lid
  • 8-layer construction with aluminum core for fast, even heating
  • Interior and exterior nonstick coatings resist scratches and help release food easily
  • The stainless-steel cap on the bottom of the pan means you can cook on any stovetop—even induction!
  • Made without PFOA
  • Heat-safe to 480°F (250°C)
  • Dishwasher-safe

Deluxe Electric Grill & Griddle

Countertop Grill and Griddle

Rest assured, any time of the day or night, a delicious meal or quick snack is within easy reach. Whether you’re making breakfast, lunch, dinner, snacks, or apps, this multitasker is ready when you are. And when your day does a 180, so will this grill, turning out family favorites and inspiring something fresh and new.

You’ll get four nonstick plates: two ridged grill plates and two smooth griddle plates that can be used in any combination and can be set to different temperatures for endless possibilities. For no-guess cooking, just set the included temperature probe to how you want your food cooked, and it’ll let you know when it’s ready. And it comes with a cooking guide with handy charts and delicious recipes.

There are three cooking positions for maximum versatility. You can cook with the lid closed to use as a contact press to grill meat and to turn out restaurant-style sandwiches, or you can open the grill flat on the counter to cook on both plates at the same time. There is also a Top Melt position so the top hovers over without touching the food to melt cheese. Plus, you can adjust the height of the top so it won’t smash thicker foods.

Product Details

  • Includes 4 nonstick cooking plates: 2 grill (ridged), 2 griddle (smooth); temperature probe, drip tray, cleaning tool, removable drip shield, and a cooking guide.  
  • 8 settings: Custom, Sear, Panini, Grill, Griddle, Keep Warm, Probe, and Top/Btm (dual temperature setting)
  • PFOA-free.

Click the links below to check out either or both of these products:

8-qt. (7.6-L) Nonstick Stock Pot                 Deluxe Electric Grill & Griddle  

Let’s jump right in!!

Ingredients

  • 4 lb. chuck roast, cut into 4 large sections
  • 2 lb.  bone-in short ribs
  • 1 large white onion
  • 1 garlic bulb cut the narrow top off, no need to peel
  • 1 carrot
  • 5 bay leaves dried
  • 8 guajillo chiles – stems cut off and seeds removed
  • 7-8 cups hot water
  • 3 tbsp chicken bouillon
  • 1-2 tsp chili powder
  • 1 tsp Mexican oregano
  • 1 tsp ground cumin
  • 1 tsp salt, or to taste

Quesabirria Tacos

  • 14-16 white corn tortillas (or flour tortillas, if you prefer)
  • 2 cups Shredded Mexican cheese or combination of Monterey and Colby Jack cheeses

Instructions

Peel onion, cut onion in half. Cut top of off garlic bulb; peel carrot, cut into 4 large pieces. Remove stems and seeds from guajillo chiles.

Cut chuck roast into four sections.

Combine first seven ingredients in large stock pot.  Cover with hot water.  Add remaining ingredients except the chili powder, stir and bring to a boil. 

After 30 minutes, skim out any foam that comes from cooking with the bone-in short ribs. Remove the peppers, and blend until pureed. If your blender is not high-powered, you may need to strain the skins.

Add the blended pepper, along with the chili powder, stirring to combine. Cover and simmer for 3 hours, or until meat is falling off the bone and is easy to shred.

Remove the bay leaves, then blend the vegetables with the broth to make the sauce, using an immersion blender. 

For the Quesabirria Tacos

Preheat Deluxe Electric Grill and Griddle to PANINI Setting, time 6:30, press button to start. 

Dip tortillas in sauce to cover completely; let excess drip back into pot.  Top with 1/3 cup beef birria mixture over half of one side of each tortilla. Sprinkle with 1/3 cup of cheese; fold in half.

Once preheated, add quesadillas to Grill, place in CLOSED position and cook @ 1:30 or until crisp.

Alternatively, you can fry on the stove, or place on a lightly greased baking sheet, and bake at 475⁰ F (245⁰ C) for 10 minutes or until crisp and golden brown.

Serve with more sauce on the side, along with cilantro, sour cream and any other toppings you would like. 

That’s it!  This was worth the time it took to cook, and was actually much easier than I first envisioned.  Using the immersion blender created a thick sauce that was outstanding. This recipe also freezes beautifully, which is a plus for our family, as some of us work and eat at very different hours so it is always good to have dinner handy.  Please let me know if you give this a try, and be sure to stop over to House of Yumm and tell Serene I said hello.  Let’s make great food together!

SEPTEMBERHosts can get TWO pieces of our wonderful cookware 60%off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

SEPTEMBER GUEST SPECIAL:

Beef Birria Quesatacos – House of Yumm (Video)

Level up your taco game with this wonderful Quesabirria Tacos recipe!  Beef simmered in a delightful combination of guajillo chiles, veggies and spices, which you can eat as a stew OR dunk your tortillas in the sauce, fill with meat and cheese, then grill for an explosion of flavor that you’ll want to have for dinner again and again!
5 from 1 vote
Prep Time 10 mins
Cook Time 3 hrs 35 mins
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 779 kcal

Ingredients
  

  • 4 lb chuck roast, cut into 4 large sections
  • 2 lb bone-in short ribs
  • 1 large white onion
  • 1 garlic bulb, top cut off
  • 1 carrot
  • 2 Fresh bay leaves
  • 8 guajillo chiles, stems cut off and seeds removed
  • 7-8 cups hot water
  • 3 tbsp chicken bouillon
  • 1-2 tsp chili powder
  • 1 tsp Mexican oregano
  • 1 tsp ground cumin
  • 1 tsp salt, or to taste

For the Quesabirria Tacos

  • 14-16 white corn tortillas (or flour tortillas, if you prefer)
  • 2 cups Shredded Mexican cheese or combination of Monterey and Colby Jack cheeses

Instructions
 

  • Peel onion, cut onion in half. Cut top of off garlic bulb; peel carrot, cut into 4 large pieces. Remove stems and seeds from guajillo chiles.
  • Cut chuck roast into four sections.