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Spicy Sausage, Potato, and Kale Soup — December 14, 2014

Spicy Sausage, Potato, and Kale Soup

This soup is just like the Zuppa Toscana at Olive Garden. The only difference is that it is a bit spicier. I like the spice, but I think I put in too much red pepper flakes. I would hold back on those next time. Just make some bread sticks and it will feel like you are at Olive Garden, for much cheaper! Happy Eating!

Spicy Sausage, Potato, and Kale Soup

soup

Spicy Sausage, Potato, and Kale Soup

Recipe thanks to The Candid Appetite

Ingredients:

1 pound spicy italian sausage (I used chicken but pork is good too)
2 tablespoons butter or olive oil
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon salt, plus more to taste
1 teaspoon freshly cracked black pepper, plus more to taste
1/2 teaspoon crushed red pepper flakes, optional
2 large bunches of kale, stemmed and chopped, about 4 overflowing handfuls
1/4 teaspoon freshly grated nutmeg
4 medium or 2 large russet baking potatoes, sliced
8 cups chicken broth or stock, 2 boxes
1/2 cup heavy cream

Directions:

Heat a large heavy-duty pot over medium-high heat. Once the pot has heated through, add the sausage, which you removed from the casing. Using a wooden spoon, begin to break up the sausage and allow it to cook, stirring occasionally, until it has fully browned. Remove the crisped sausage from the pot and transfer it to a plate or bowl. Set aside.
Lower the heat to medium, add the butter or oil and throw in the onions and garlic. Stir, scraping down the bottom of the pot picking up the browned bits of sausage with the back of a wooden spoon, and cook until soft and translucent about 3 to 5 minutes. Season with salt, pepper, and crushed red pepper flakes, if using. Continue to sauté until the onions have caramelized. Add the chopped kale in batches, allowing it to wilt down as it cooks. It might seem like a lot of kale but it will cook down, just like spinach! Add the nutmeg and stir. Cook the kale for another 3 minutes until it has turned bright green and completely wilted down. Throw in the sliced potatoes and cooked sausage.
Pour in the chicken stock or broth and bring it up to a boil. Lower the heat and allow the soup to simmer until the potatoes are cooked tender and soft. Taste the soup for seasoning, at this point you may add more salt, pepper or red pepper flakes, if desired. Once the potatoes are fully cooked, stir in the heavy cream. Serve right away with some bread on the side. Enjoy!

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Pinterest Projects Week 5 — October 12, 2014

Pinterest Projects Week 5

Spinach, Feta and Sundried Tomatoes Egg Sandwich

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I started this new workout group Monday and I have been loving it. It goes from 5:30 to 6:30 AM and it kicks my butt every time. Since I am lifting a lot more than I normally do, I have been getting so hungry throughout the day. This egg sandwich is full of protein which is perfect to keep me full throughout the morning. Found on my Clean Eating board.

Spinach, Feta and Sundried Tomatoes Egg Sandwich

Recipe thanks to Smells Like Home

Ingredients:

Yields: 2 Sandwiches

2 tsp olive oil

2 cups fresh spinach, stemmed

4 sundried tomatoes, rinsed, drained, and chopped

2 eggs beaten with a dash a water

Pinch of garlic powder

1/4 tsp dried oregano

Freshly ground black pepper

1 oz crumbled feta

2 English muffins (I love Thomas’ Light Multigrain), toasted and buttered (optional)

Directions:

Heat oil in a 10″ or 12″ nonstick skillet over medium heat. Add spinach and cook until wilted; stir in the sundried tomatoes and heat through, about 2 minutes.

Stir the eggs into the spinach and sundried tomatoes and add the garlic powder, oregano, and a little black pepper. Using a spatula, stir the eggs until cooked through, about 4-5 minutes. Remove the pan from the heat and stir in the feta. Divide the eggs between the English muffins and serve hot.

 

Quick and Easy Taco Soup

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This was so easy and so good. I pretty much just needed to brown the meat, open a bunch of cans  and dump them into the pot. We always serve our chili with Velveeta and Doritos. Found on my Keeping my New Years Resolutions board.

Quick and Easy Taco Soup

Recipe thanks to That Little Spark

Ingredients:

1 can of pinto beans

1 can of black beans

1 can of kidney beans

1 can of corn

1 can of hominy, optional

1 can of beef broth (low sodium)

1 can of rotel

1 packet of taco seasoning

1 packet of ranch seasoning

2 cans of diced tomatoes (stewed, or Italian)

1-2 pounds of ground lean meat, browned

Directions:

Rinse and drain beans, corn, and meat.

Add everything into a large pot and cook on medium-high heat until hot.

You can also use a crockpot on low for the day, or high until heated through.

 

Spiced Caramel Apple Dip

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This recipe was simple and perfect for a party in which I need to make a lot of food. I made my own apple pie spice. I just looked up a recipe on nothing other than Pinterest. Found on my Football Food/Appetizers board.

Spiced Caramel Apple Dip

Recipe thanks to Add a Pinch

Serves: 12

Ingredients:

8-ounce package cream cheese

1 cup brown sugar, packed

½ cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon apple pie spice

pinch of salt

pinch of apple pie spice for topping

Directions:

Cream together cream cheese and sugars.

Make sure sugars are well-combined.

Mix in spices and combine well.

Top with sprinkle of apple pie spice.

Serve with apple slices.

 

Chili Con Queso Dip

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This is another appetizer I made for watching the Huskers get beat by Michigan State. If we have to watch them lose we might as well eat some good food while doing it. When people are on there way over the best thing to do is to have a crockpot appetizer on hand. Found on my Football Food/Appetizer board.

Chili Con Queso Dip

Recipe thanks to Our Best Bites

Makes about 2 2/3 cups

Ingredients:

1/2 finely chopped onion
1 Tbs butter
1 1/3 C chopped, seeded tomatoes (about 2 medium)
1 4-ounce can green chiles
1/2 tsp ground cumin
2 ounces pepperjack cheese, shredded (about 1/2 C)
1 tsp cornstarch
1 8 oz package cream cheese, cubed
Tortilla chips for dipping

Directions:

In a medium saucepan cook onion in butter until tender.  Stir in tomatoes, chile peppers, and cumin.  Heat to boiling, reduce heat.  Simmer, uncoered for 10 minutes, stirring occasionally.

Toss shredded cheese with cornstarch.  Gradually add cheese mixture to saucepan, stirring until cheese is melted.  Gradually add the cream cheese, stirring until cheese is melted adn smooth.  heat through.  Serve with chips.

 

Scotcheroo Balls

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I only made half of this recipe and it made about 24 balls. I started dipping them completely in the chocolate, but realized I wouldn’t have enough chocolate. I started dipping only half of the balls. Peanut butter and chocolate are so yummy together. Found on my Feeding my Sweet Tooth board.

Scotcheroo Balls

Recipe thanks to Southern Curls and Pearls

Servings: Approximately 60

Ingredients:

4 tablespoons margarine or butter
4 1/2 cups miniature marshmallows
1/2 cup + 2 tablespoons peanut butter
6 cups Rice Krispies cereal
Melting chocolate {optional but highly encouraged}
Directions:
Melt butter in a large saucepan over medium heat
Add marshmallows and stir until melted
Remove from heat and add peanut butter, stirring until well mixed
Add Rice Krispies
Let cool for 10 minutes and form into 1-inch balls
Melt the chocolate according to directions and dip balls

Smokey Mesquite BBQ Meatball Sliders

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I made these as the main meal for some friends we had over for the Husker game last week. I didn’t post the picture of my final product because I completely burnt the top buns. I put them under the broiler for 3 minutes and I should have watched them closer. The bottom part was delicious though. We just ate them like open faced sandwiches. Found on my Football Food/Appetizers board.

Smokey Mesquite BBQ Meatball Sliders

Recipe thanks to Joyzz

Ingredients:

1 pound ground beef

1 Kraft Fresh Take Smokey Mesquite BBQ variety package

1 egg

⅓ pound bacon, chopped

1 medium onion, chopped

¼ cup Kraft Hickory BBQ sauce

3 slices Kraft Big Slice cheddar cheese

12 Hawaiian Rolls

Directions:

Preheat oven to 375 degrees F and line a lipped baking sheet with parchment paper and non-stick spray or a Silpat baking mat.

In the Kraft Fresh Take bag, use your hands to mix and combine the bag contents, ground beef and egg until evenly distributed.

Roll the mixture into 1-1/2 to 2 inch meatballs and space evenly on the baking sheet. Bake for 30 minutes.

While the meatballs are baking, fry the bacon until crispy over medium-high heat. Remove bacon from skillet, leaving the grease in the skillet.

Add the onions to the skillet and reduce heat to medium, stirring often until tender.

Cut rolls in half and add one meatball to the bottom portion of each roll. Brush the tops with BBQ sauce.

On top of the meatballs add the cheese slices, bacon bits and grilled onions.

Place under the broiler next to the roll tops for 2-3 minutes until cheese is melted.

Top the meatballs with the rolls and serve.

 

Roasted Butternut Squash and Sweet Potato Soup

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This is like the defining Fall soup. I love all the roasted veggies and the flavor of the bacon. I couldn’t find Gorgonzola at the grocery store so I skipped that part. Found on my Fall/Halloween/Thanksgiving board.

Roasted Butternut Squash and Sweet Potato Soup

Recipe thanks to The Little Red House

Ingredients:

1 butternut squash, quartered and cleaned

1 large sweet potato, peeled and  halved

2 garlic cloves

2 small onions, halved

1 granny smith apple, quartered

1 shallot, halved

1 tsp dried sage

pinch of cayenne pepper

5-7 cups chicken broth

olive oil

salt and pepper

Directions:

Heat oven to 425°

Brush veggies with olive oil, and season with salt and pepper.

Roast veggies until fork tender

(around 30 minutes for the smaller, and 45-60 for the larger)

Remove veggies from oven.

Squash will easily remove from peel.

In a few batches, puree veggies in food processor until smooth

(you may need to add a little broth if puree is thick)

Add puree to large pot and stir in chicken broth until you reach a consistency you like

( I used about 6 cups of broth).

Stir in sage and cayenne.

Simmer for at least 30 minutes……or if you’re like me, maybe you like your soup to simmer all afternoon.

Top with crumbled bacon and Gorgonzola cheese.

Jamie Oliver’s Best Ever Green Beans

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I did not think these were the best ever green beans. They were veeeery cheesy! It was just way too much cheese. I think if you halved the cheese it would be way better. Found on my Sides board.

Jamie Oliver’s Best Ever Green Beans

Recipe thanks to Clare Cooks

Serves 4-6

Ingredients:

1 1/4 pounds of green beans
pinch of Kosher salt
3 cloves garlic, sliced
1 1/2 cups Parmesan cheese, finely grated
extra virgin olive oil
1/2 of a lemon

Directions:

Line up the green beans on a chopping board and cut off the stalks.
Put the beans in a sauce pan of boiling water with a dash of salt and cook for about six minutes. Drain, reserving some of the cooking water, and set them aside to steam dry.
Put the pan back on the heat, add the oil and the garlic. Stir. When the garlic starts to turn golden, add the beans and shake them around in the pan to coat them in the garlic oil.
Add a small ladleful of the reserved cooking water, the parmesan cheese, and the lemon juice. Stir and simmer until the water and cheese start to form an oozy, sticky sauce. Remove from the heat and serve immediately.

 

Garlic Lemon Double Stuffed Chicken

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Holy Cheese Goodness! This was oozing with cheese after baking. I had to bake my chicken for 50 minutes not 30 to make sure there was no pink. Found on my Yummy board.

Garlic Lemon Double Stuffed Chicken

Recipe thanks to All Recipes

Ingredients:

oil, for greasing pan

8 boneless, skinless chicken breast halves

1 (8 ounce) package cream cheese, cut into 1/2 inch slices

1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices

1 cup milk

1 1/2 cups Italian seasoned bread crumbs

1/2 cup grated Romano cheese

1 tablespoon minced garlic

3/4 cup butter, melted

2 tablespoons lemon juice

1/2 teaspoon garlic salt, or to taste

1/2 teaspoon paprika (optional)

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.

Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.

Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.

Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.

Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

 

Hand Painted Tumblers

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These were a lot of fun to make. There are so many variations I could make. I want to make Husker ones next time. They took a little while to make, but I love the way they turned out. Found on my For the Future board. Idea thanks to PopSugar.

Hand Painted Tumblers

 

Scrapbook Page

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I have been working towards finishing my 2013 scrapbook. This page is from when I visited my family for a week last summer. My sister and I went to Kona Grill Happy Hour which is always a good idea. Page idea thanks to Susan Weinroth. Found on my Scrapbooking board.

Scrapbook Page

 

Halloween Bulletin Board

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We learned about odd and evens last week in my 2nd grade class. All the kids made even houses that were all the same. Then they got to make crazy houses for the odd numbers. Idea found on Mrs. Robinson’s Classroom board.

Halloween Bulletin Board

Super Easy Super Yummy Crockpot Soup — February 10, 2014

Super Easy Super Yummy Crockpot Soup

Mondays are my busiest day and today was no exception. With a meeting during my plan time and a three hour professional development training after school I knew I wasn’t going to be in the mood to cook. Cue the crockpot! I was able to get a work out in without the feeling of knowing I would have to cook when I got home. All I had to do was ask my hubby, very nicely, if he would shred the chicken before I got home and when I walked in it was ready. Yummy, warm soup ready to eat! Happy Eating!

Super Easy Super Yummy Crockpot Soup

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Super Easy Super Yummy Crockpot Soup

Recipe thanks to Pinterest

Ingredients:

1 can of rotel

1 can of corn

1 can of black beans (drained & rinsed)

2 frozen chicken breasts

8 oz cream cheese

1 packet dry ranch dressing

1 tablespoon cumin

1 teaspoon onion powder

1 teaspoon chili powder

Directions:

Put all ingredients in crock pot and cook 6-8 hours. Shred chicken, and enjoy!

Check out my other love over at Etsy, LiveLaughScrapaw

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Zippy Chicken Soup — January 4, 2014

Zippy Chicken Soup

Saturday morning is by far my favorite day to work out. I go to a Body Combat class that involves a lot of kicking and punching. It kicks my butt and I get done with it right away in the morning. Today was an especially good morning because I signed up for a thing called Fitness Revolution. It is a three month program that will help me to hopefully get off those extra holiday pounds, and some. This soup was very easy to make, healthy, and got the stamp of approval from Scotty. I skipped putting the chips on top to save calories. Happy Eating!

Zippy Chicken Soup

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Zippy Chicken Soup

Recipe thanks to Krista’s Kitchen

Ingredients:

1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes

2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided

2 cups frozen corn

1 can (15 ounces) black beans, rinsed and drained

1 can (10 ounces) diced tomatoes and green chilies, undrained

1 jalapeno pepper, seeded and chopped

2 tablespoons minced fresh cilantro

3 teaspoons chili powder

1/2 teaspoon ground cumin

1 tablespoon cornstarch

18 tortilla chips

Shredded reduced-fat Mexican cheese blend, optional

Directions:

In a large nonstick saucepan or Dutch oven coated with cooking spray, cook chicken over medium heat for 4-6 minutes or until juices run clear.

Set aside 2 tablespoons of broth; add remaining broth to pan.

Stir in the corn, beans,tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil.

Reduce heat; simmer, uncovered, for 15 minutes.

Combine the cornstarch and reserved broth until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Top each serving with tortilla chips. Garnish with cheese if desired.

Utensils Used:

Check out my other love over at Etsy, LiveLaughScrapaw

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Minestrone with italian sausage — October 29, 2013

Minestrone with italian sausage

I have made minestrone in the past and it hasn’t been too impressive. I was determined to find a recipe that was full of flavor and here it is. I used hot Italian sausage in the soup and it added great flavor to all of the perfectly cooked veggies. Happy Eating!

Minestrone with Italian sausage

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Minestrone with Italian sausage

Recipe thanks to Taste of Home

Yield: 11 Servings

Ingredients:

1 pound Johnsonville Ground Sausage

1 large onion, chopped

2 large carrots, chopped

2 celery ribs, chopped

1 medium leek (white portion only), chopped

1 medium zucchini, cut into 1/2-inch pieces

1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces

3 garlic cloves, minced

6 cups beef broth

2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic

3 cups shredded cabbage

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon pepper

1/2 cup uncooked small pasta shells

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

3 tablespoons minced fresh parsley

1/3 cup grated Parmesan cheese

Directions:

In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer.

Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.

Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese. Yield: 11 servings (about 3 quarts).

Utensils Used:




Before I had my garlic press I had to mince the garlic by hand. My hands would smell and I could never get it minced small enough. I love how you can stick the whole glove in this press and its minced in a second.

Mild Green Beef Chili — October 20, 2013

Mild Green Beef Chili

Warning: You must really love green chiles to love this recipe! With us living in New Mexico we definitely do! New Mexico’s official state questions is, “red or green?” We have learned to love green chile on everything and it is good on about everything; burgers, pizza, egg burritos, pasta, you name it!

Last week when I was home and watching my baby nephew I didn’t do much besides sit and take pictures of him all day. While I was having my own little photo shoot I had Rachael Ray on in the background. She was making this Mild Green Beef Chili. It looked so good and I was interested in roasting my own green chiles.

Well I have to say that the chili was pretty blah. The only reason I am putting it on here and not the stove of shame is because it would be really good if you put it as a topping on nachos, burritos, and burgers. If you want to leave it as a soup add some beans and crushed up tortilla chips. Also make sure you wear gloves when handling the peppers. Putting in my contacts this morning was not the best way to wake up, ouch! Happy Eating!

The site I used for roasting my green chiles: The Pioneer Woman

Mild Green Beef Chili

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Mild Green Beef Chili

Recipe thanks to Rachael Ray

INGREDIENTS
  • 8 to 10 mild, fresh, deep green chili peppers or Anaheim peppers or 4 to 5 poblanos
  • 6 large tomatillos, peeled
  • 1 large or 2 medium onions, cut into wedges
  • Olive oil cooking spray
  • 2 1/2 to 3 cups beef stock, divided
  • 2 tablespoons olive or vegetable oil
  • 1 1/2 to 2 pounds ground beef
  • 4 large cloves garlic, chopped
  • Salt and pepper
  • 1 tablespoon ground cumin, a scant palmful
  • 1 tablespoon ground coriander, a scant palmful
  • Lime wedges, cilantro, chopped raw red onions, for garnish
  • Thick-cut or ridged potato chips or whole grain tortilla chips, for dipping
PREPARATION
Preheat broiler.
Place a rack in the center of the oven, arrange chilies, tomatillos and onions on a baking sheet, coat with cooking spray and broil, turning pan occasionally, until evenly blistered and charred and tender. Let cool to handle.
Place about 1/2 to 1 cup stock in a food processor with the tomatillos and onions. Peel skins away from peppers and seed them, add them to processor and purée.
Bring meat to room temperature and pat dry.
Heat a Dutch oven over medium-high heat with the oil until smoking. Brown and crumble the beef then add garlic, salt, pepper, cumin and coriander, and stir to toast. Stir in peppers and onions, the tomatillo purée and remaining stock. Simmer a few minutes to thicken and adjust seasoning.

Ladle chili into shallow bowls and top with a squeeze of lime, some red onions and cilantro, Serve with chips alongside.

Utensils Used:




Locro de Papa Ecuatoriano- Potato and Cheese Soup from Ecuador — October 7, 2013

Locro de Papa Ecuatoriano- Potato and Cheese Soup from Ecuador

When we went to Equador/Galapagos Islands this summer I had this soup about 4 different times. It is a staple of Ecuadorian cuisine. This was my favorite dish we had during the trip. Now that I am in full swing soup season I wanted to try and make this delicious dish. Happy Eating!

Locro de Papa Ecuatoriano- Potato and Cheese Soup from Ecuador

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Locro de Papa Ecuatoriano- Potato and Cheese Soup from Ecuador

Recipe thanks to About.com

Yield: Serves 6.

Ingredients:

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1 tablespoons aji amarillo paste (optional)
  • 1 teaspoon cumin
  • 2 pounds yellow potatoes
  • 2 cups chicken stock
  • 2 cups water
  • 1/2 cup cream
  • 1/2 cup milk
  • 1 egg
  • 5 ounces monteray jack cheese, grated
  • Diced avocado for garnish (optional)
  • Crumbled queso fresco cheese, for garnish (optional)
  • Aji sauce (optional)

Preparation:

  1. Melt 1 tablespoon butter and 1 tablespoon vegetable oil in a heavy soup pot. Add the chopped onion and minced garlic, and optional aji amarillo paste. Sauté onions over low heat until soft, fragrant and translucent.
  2. While the onions are cooking, peel the potatoes and cut into 1 inch cubes. Set aside.
  3. When the onions are soft and golden, add 1 cup of the chicken stock. Remove mixture to a blender and process until you have a smooth puree. Set aside.
  4. Add the potatos to the soup pot along with 1 tablespoon butter. Sauté until potatoes are fragrant and just start to turn golden.
  5. Add onion liquid back to the pot with the potatoes, along with another cup of chicken stock and 2 cups water. Bring liquid to a simmer, season with salt and pepper to taste, and cook potatoes until they are very tender, about 20-25 minutes.
  6. Mash the potatoes thoroughly in the pot with a potato masher.
  7. In a small bowl, whisk the egg together with the cream and milk. Whisk a cup of the hot soup mixture into the milk and cream, then add it all to the soup, whisking to blend.
  8. Whisk in the grated cheese until melted. Season soup with salt and pepper to taste.
  9. Serve soup hot, garnished with chopped avocado and crumbled queso fresco cheese.
  10. Serves 6 generously.

Utensils Used:








Quick Chicken-Corn Chowder — October 1, 2013

Quick Chicken-Corn Chowder

This really was quick. If you are looking for a warming, comforting weeknight meal this is the recipe for you. I had some extra mushrooms in the fridge so I cut them up and added them to the pot. You could really add any vegetables you want to this and it would be delicious. Happy Eating!

Quick Chicken-Corn Chowder

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Quick Chicken-Corn Chowder

Recipe thanks to My Recipes

Yield: 6 servings (serving size: about 1 cup)

Ingredients:

2 tablespoons butter $

1/4 cup chopped onion $

1/4 cup chopped celery $

1 jalapeño pepper, seeded and minced $

2 tablespoons all-purpose flour

3 cups 2% reduced-fat milk $

2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves) $

1 1/2 cups fresh or frozen corn kernels (about 3 ears)

1 teaspoon chopped fresh or 1/4 teaspoon dried thyme

1/4 teaspoon ground red pepper

1/8 teaspoon salt

1 (14 3/4-ounce) can cream-style corn

Directions:

Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes)

Chorizo and Vegetable Cream Soup — September 26, 2013

Chorizo and Vegetable Cream Soup

It’s soup season ladies and gentlemen! Fall is my favorite season. Along with Fall comes soup, casseroles, apples, caramel, pumpkin and comfy sweaters. Pretty much it means the season of eating is starting and big sweaters will be needed to cover the pounds gained! I chose to make my first batch of soup when Scotty left to go out of town. He isn’t a huge fan of soup or Fall really in general.

This was a delicious choice as my first soup of the season. The flavor of the chorizo exploded in the broth. The spicy flavor of the chorizo matched well with the many veggies. Happy Eating!

Chorizo and Vegetable Cream Soup

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Chorizo and Vegetable Cream Soup

Recipe thanks to Everyday Occasions

Ingredients:

1 pound of chorizo sausage
3 carrots, diced
1 cup of mushrooms, sliced
1/2 small white onion, diced
4 cloves of garlic, diced
1 large can of whole peeled tomatoes, hand crushed with juice
4 cups of chicken broth
1/2 cup of cream
4 cups of fresh spinach

Remove the sausage from its casing and break it up into small/medium pieces.

Cook it in a saute pan on a medium/high heat, rendering some of the fat.

Add the carrot, mushrooms and onion and cook until soft, approx 5-7 minutes.

Add garlic.  Cook for 1-2 minutes.

Add the tomatoes by squeezing them in one at a time.  Continue to break them into bite size pieces with the spoon.  Add the juice from the can of tomatoes.

Add the chicken broth and cream.  Add spinach.  Simmer for 10-15 minutes.

Easy Crockpot Potato Soup — April 1, 2013

Easy Crockpot Potato Soup

I have finally found a homemade potato soup that I love and the best part is that it was so easy! I love that this recipe uses hash brown potatoes because they cook up very nicely. Next time I’m going to add bacon and green chilies to it. Scotty said more than once that he wished he had a big piece of sourdough so I will serve that next time too. Happy Eating!

Easy Crockpot Potato Soup

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Easy Crockpot Potato Soup

Recipe Thanks to Fantastically Average

Ingredients:

1 30oz. bag of frozen, shredded hash browns

3 14oz. cans of chicken broth

1 can of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!}

Directions:

In a crockpot, combine everything except for the cream cheese.

Cook for 6-8 hours on low heat.

About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.

Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Utensils Used:

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