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English Mommy, Geležinkelio Gatvė 15, Vilnius (2026)

19/03/2019

😍😍👨‍🍳INSTANT POT CHICKEN TORTILLA SOUP 😍😍

Ingredients
3-4 chicken breasts frozen
2 14.5 oz. cans diced tomatoes
1 cup corn
1 can black beans drained and rinsed
1 medium onion diced
2 cloves garlic minced
4 cups chicken broth
1 tsp. ground cumin
1 tsp. chili powder
salt and pepper to taste
Instructions

Add chicken to the Instant Pot.
Cover the chicken with the rest of the ingredients.
Stir the contents of the Instant Pot to mix together.
Put on the lid and seal. Make sure the vent it set to seal.
Cook on high pressure for 15 minutes.
If the chicken was frozen let the Instant Pot do a natural release for 5-10 minutes depending on how think your chicken is. (If using thawed chicken, do a quick release.)
Make sure all the pressure is out of the Instant Pot before opening lid.
Take out cooked chicken and shred it between two forks.
Add the shredded chicken back into the soup.
Stir together and serve immediately.
Add your favorite toppings to the soup like tortilla chips or strips, cheese, sour cream, avocados, guacamole, etc.
Enjoy!

11/03/2019

👨‍🍳🌿😍😍 SLOW COOKER CHICKEN TORTILLA SOUP 😍😍🌿👨‍🍳

Ingredients
3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can 15 ounce black beans, rinsed and drained
1 can 14.5 ounce diced Tomatoes (or Bottled Tomatoes)
1 package 10 ounce frozen corn
½ cup onion chopped
1 tsp salt
1 can 10 ounce Enchilada sauce or Homemade Enchilada Sauce (see below)
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese
Instructions

Melt butter in a saucepan over medium-low heat.
Stir in flour and keep stirring until smooth and bubbly. Watch this closely as it can scorch or clump easily.
Remove mixture from heat and add the chicken broth and ½ cup of the milk, a little at a time, stirring continuously to keep smooth.
Return to heat and bring sauce to an easy boil while stirring constantly, until it thickens and remove from heat.
In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth and then set aside.
In a crockpot, combine drained and rinsed beans, tomatoes, corn, onion, and salt.
Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker.
Cover and then cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
About a half an hour or so before serving (or when you can and the chicken is cooked fully), remove chicken and shred it into bite-sized pieces. Add chicken back into the soup, mix together.
Top with cheese, sour cream, avocado, and/or tortilla chips (strips) and serve. (optional…but tasty!)

06/03/2019

😍😋👩‍🍳 HAM AND POTATO SOUP RECIPE 😍😋👨‍🍳

INGREDIENTS
3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

DIRECTIONS
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
🌿😍🤩

28/02/2019

🌿🌿CROCK POT CHICKEN AND RICE🌿🌿

Ingredients

1 8 oz box Zatarain’s Yellow Rice cooked according to package.
4 chicken breasts boneless skinless
2 cups shredded cheddar cheese
1 medium onion chopped
1 10.5 oz can cream of chicken condensed soup
1 15 oz can corn drained
1.5 cups chicken stock

Instructions

Place chicken into crockpot and season with salt and pepper.

Sprinkle your chopped onions on top of your chicken.

Mix together the chicken broth and can of cream of chicken soup.
Pour mixture over chicken.
Cover and cook on LOW for 7-8 hours or HIGH for 4 hours.
Right before serving, shred chicken with 2 forks.
Add in cooked & prepared Zatarain’s rice, cheese and corn.
Mix well, until cheese is melted.

26/02/2019

😍😍😍 BROCCOLI CHEDDAR SOUP RECIPE 😍😍😍

Ingredients
1/2 cup butter
1/2 cup of each and any chopped vegetables of your choice
potatoes celery, green peppers, carrots, broccoli, etc.
1/4 cup finely chopped onion
3 cups water
1 1/2 Tablespoon granulated chicken bouillon or 2 chicken bouillon cubes
4 cups milk
salt and pepper to taste
Roux
1/2 cup butter
3/4 cup flour
2 cups milk
2 c. sharp cheddar cheese grated
Instructions

Melt butter in pan over medium heat.
Add vegetables and cook until tender.
Add water and bouillion; bring to a boil. Cover with a lid and simmer on low heat for about 10 minutes.
Heat remaining butter in a 2 quart pan.
Stir in flour and cook until bubbly. Turn heat to lowest setting.
With a wire wisk gradually stir in milk until well blended. Cook over medium heat, stirring often until thickened. Do not boil.
Stir in cheese until fully blended.
Stir cheese mixture into vegetables and heat.
Salt and Pepper to taste.
Serve immediately.

21/02/2019

😍 CROCKPOT CHICKEN NOODLE SOUP RECIPE 😍

4 Chicken Breasts

5 cups Water

3 cups Chicken Broth

4 tsp Chicken Bouillon

1 clove Garlic, minced

1 tsp. Thyme

1 tsp. Sage

Salt and Pepper to taste

1 med. Onion, diced

1 cup Carrots, sliced

8 Celery Stalks, diced

8 oz. Egg Noodles

1. Place Chicken Breasts and water in the Crock Pot and cook on high for about 3 hours (or low for 5 hours).

2. Shred Cooked Chicken and place back in the Crock Pot. Do NOT drain water from the Crock Pot.
3. Add the rest of the ingredients, except for the Egg Noodles, to the Crock Pot.

4. Cook for another 3 hours on low.

5. Add the noodles and finish cooking. If using Homemade Egg Noodles, they will need about 2 hours of cooking time to cook thoroughly, so add them a couple of hours before you want to serve the soup. The store bought noodles only need about 30-60 minutes to cook.

20/02/2019

😍😍GREEN ENCHILADA SOUP😍😍
Ingredients
2 cups chicken broth
1 large can (28 ounces) green enchilada sauce
16 ounces queso blanco Velveeta cheese
1 7-ounce can diced green chiles
1 cup Mexican blend shredded cheese
1/2 cup masa harina or corn tortilla mix
1/2 teaspoon cumin
1/4 teaspoon chili powder
optional: 2 boneless skinless chicken breasts, cooked and diced

Instructions
Add chicken broth, enchilada sauce, and velveeta to a large soup pot. Bring mixture to a boil and stir throughout until cheese is melted. Add green chiles, Mexican blend cheese, and masa harina, stir until cheese is melted and mixtures thickens.

Stir in cumin, chili powder, and optional chicken. Serve warm with desired toppings (suggestions: additional cheese, tortilla chips, cilantro, diced peppers).

18/02/2019

🤩INSTANT POT CORNED BEEF AND CABBAGE RECIPE 🤩

Ingredients
3 lbs corned beef
4 cloves of garlic
4 cups of water
2 bay leaves whole
1/2 tsp mustard seeds
1/2 tsp whole allspice
salt and pepper to taste
2 lbs of potatoes quarters
2 cups carrots
1 head of cabbage cut into slices or wedges

Instructions

Place rack in the Instant Pot and place corned beef on top of the rack.
Pour the water into the pot.
Add the garlic cloves, bay leaves, mustard seeds, allspice, salt and pepper to the top of the beef.
Seal the Instant Pot lid and the valve.
Cook on high pressure for 90 minutes.
Do a quick release and release all the pressure before opening the lip.
Take out the corned beef and wrap in tinfoil and set aside.
Add the bay leaf and garlic cloves back to the juice if needed (off the top of the beef).
Place potatoes, cabbage and carrots into the pot.
Shut the lid and seal.
Cook for 5 minutes on high pressure.
Do a quick release and open the lid.
Serve immediately with the corned beef.

15/02/2019

😍😍 INSTANT POT CHICKEN TORTILLA SOUP😍😍

Ingredients
3-4 chicken breasts frozen
2 14.5 oz. cans diced tomatoes
1 cup corn
1 can black beans drained and rinsed
1 medium onion diced
2 cloves garlic minced
4 cups chicken broth
1 tsp. ground cumin
1 tsp. chili powder
salt and pepper to taste

Instructions

Add chicken to the Instant Pot.
Cover the chicken with the rest of the ingredients.
Stir the contents of the Instant Pot to mix together.
Put on the lid and seal. Make sure the vent it set to seal.
Cook on high pressure for 15 minutes.
If the chicken was frozen let the Instant Pot do a natural release for 5-10 minutes depending on how think your chicken is. (If using thawed chicken, do a quick release.)
Make sure all the pressure is out of the Instant Pot before opening lid.
Take out cooked chicken and shred it between two forks.
Add the shredded chicken back into the soup.
Stir together and serve immediately.
Add your favorite toppings to the soup like tortilla chips or strips, cheese, sour cream, avocados, guacamole, etc.
Enjoy! 🥳

14/02/2019

Here is how we make our Creamy Tuscan Garlic Chicken with Pasta in our Instant Pot.

In an instant pot insert stir together broth, tomatoes, Italian seasoning, garlic, 1/4 tsp salt and 1/4 tsp pepper (season with more at the end if needed).
Stir in chicken and pasta (and try to submerge down into broth).
Secure the lid in place, be sure pressure valve is set to “sealing” position. Select the “manual” setting or high pressure and set to 5 minutes.
After the time is up select “cancel” then use the quick release method to release pressure – which is to carefully turn the valve to “venting” position and step back as steam will release.
Once it stops sputtering open lid and immediately stir noodles to separate then stir in spinach, light cream cheese and parmesan.
Toss well. Let rest for about 5 – 10 minutes to thicken (it will seem like soup at first but as it rests and cools it will thicken right up).
Toss in basil just before serving and serve warm (you can also garnish with a few diced sun dried tomatoes if desired).

English Mommy

19/03/2019

11/03/2019

06/03/2019

28/02/2019

26/02/2019

21/02/2019

20/02/2019

18/02/2019

15/02/2019

14/02/2019

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