Tuscan White Bean & Sausage Soup

While my family was fortunate not to sustain any major damage from Hurricane Sandy this week, we did lose power for three days. Luckily, we have a gas range, so I was still able to cook on my stove top  This soup was bursting with flavor and was the perfect dish to ride out the storm.

1 lb. sweet Italian sausage 
2 carrots, peeled and chopped
1/2 onion, chopped
2 cloves garlic, minced
1 qt. chicken broth or stock
1 can (15-oz) diced tomatoes (with garlic and oregano)
1 can (15-oz) cannellini beans
1 tsp dried basil
1/2 tsp. salt
1/2 tsp. pepper
1/2 lb. shell pasta
1 handful fresh baby spinach leaves
Parmesan cheese for topping

In a large saucepan, brown sausage over medium-high heat. Reduce heat to medium and add carrots, onion, and garlic. Sauté for about 7 minutes, until vegetables are tender. Add broth, tomatoes, and beans. Stir in basil, salt, and pepper. Bring to a boil. Stir in pasta, cover, and simmer for 7-8 minutes, until pasta is cooked. Remove from heat and stir in spinach just until wilted. Serve hot and top with shredded Parmesan.

*Adapted from Feast on the Cheap

Lobster Bisque

I have recently become a New Englander. Since I was raised in the Southern Belle mindset, I must admit that I feel like a bit of a foreigner. Fortunately, I’ve brought with me a healthy love for seafood, which seems to fit in just fine. This week, I conquered a rich and creamy New England favorite: lobster bisque.

2 T olive oil 

2 T shallots, minced

2 T green onions, chopped

3 cloves garlic, minced

1 tsp dried thyme

1 tsp paprika

1 tsp salt

¼ cup white wine

2 tsp Worcestershire sauce

3 tsp hot sauce

1 tsp vanilla extract

1 cup seafood stock

4 oz tomato paste

2 bay leaves

2 cups heavy cream

4 T butter

½ lb lobster meat, cut into chunks

In a large pot, sauté shallots, garlic, and onions in oil over medium-high heat for approximately 1 minute. Stir in thyme, paprika, and salt, then deglaze with the white wine. Add the Worcestershire sauce, hot sauce, and vanilla, stirring well with each addition. Add seafood stock, tomato paste, and bay leaves. Reduce heat to medium and simmer for 10 minutes. Whisk in cream and butter and bring to a boil. Use an immersion blender to blend until smooth. Add lobster meat and simmer for 5 additional minutes. Serve with bread for dipping.

*Adapted from food.com

Irish Guinness Stew

A hearty beef stew is one of my family’s favorite comfort foods – I’ve been making it for years. Since none of us are big corned beef fans, I decided to give our stew an Irish flare this St. Paddy’s day. The Guinness and the “secret ingredient” (chocolate – trust me on this one) added a rich, bold flavor that had us going back for seconds…and thirds.

3 T olive oil, divided 

2 lbs. stew meat

Salt and pepper

1 yellow onion, chopped

4 cups chicken broth

1 ½ cups Guinness, divided

1 tsp dried thyme

2 T semi-sweet chocolate chips

2 bay leaves

15-25 baby carrots, chopped in half

3 large parsnips, chopped

6-8 baby red potatoes, quartered

¼ cup flour

Preheat 2 T olive oil in a large pot over medium-high heat. Season stew meat with salt and pepper. Add meat to oil and brown until cooked through. Transfer beef to Crockpot. Add remaining 1 T of oil and chopped onions to the pot. Sauté onions until lightly browned, about 3-5 minutes. Add broth, 1 ¼ cup of Guinness, thyme, chocolate, and bay leaves to the pot and bring to a boil.

Meanwhile, chop remaining vegetables and add to the Crockpot with beef. Season with ¼ tsp of salt and pepper. Add the broth mixture to the Crockpot and cook on low for 7-10 hours.

Whisk together flour and remaining beer. Add to the pot during the last hour of cooking and increase temperature to high. Serve hot with crusty bread for dipping.

*Recipe modified from Blissfully Delicious

Enchilada Soup

1 small onion, chopped
1 green pepper, chopped
1 tsp. olive oil
2 cans enchilada sauce (red)
2 cups chicken broth, divided
1/4 cup flour 
1 can fiesta corn, drained
1 can black beans, drained and rinsed
2 cups milk
1 tsp. cumin
1/8 tsp. chili powder
1/8 tsp. cayenne pepper
2 chicken breasts, cooked and shredded
1 cup Mexican cheese, shredded

1. In large pot, saute onions and green peppers in olive oil until tender.Once tender, add enchilada sauce, 1 cup chicken broth, corn, black beans, milk, cumin, chili powder and cayenne pepper.

2. With remaining chicken broth, whisk in flour. Once combined add to pot and bring to a boil.

3. Add in shredded chicken and simmer for 15-20 minutes. With 5 minutes remaining stir in Mexican cheese.

4. Serve with crushed tortilla chips.

White Chicken Chili

Ever since moving, I tend to go to the grocery store once maybe twice a week. I usually like grocery shopping but here, you really have to plan when you are going to go. It seems like most of the time there are a lot of people at the store and it's hard to navigate your cart around everyone else. Plus, I am not 100% accustomed to the store yet so sometimes I have to really look for what I want which can also be difficult in a crowded store. This week, I have yet to get to the store. I did run into a Walmart Marketplace last night on the way home from renting Life as we know it but only picked up enough for last nights dinner. Luckily, I had some frozen chicken in the freezer and enough ingredients in the pantry to whip up this quick, easy, and tasty soup. I am not sure if someone has been paying my husband lately to say the food is the best he has ever had but tonight again, he said it was the best soup that I have ever made.

2 cooked medium chicken breasts, cubed
1 medium yellow onion, chopped
1 tsp. olive oil
32 oz. chicken broth
2 15 1/2 oz. cans Great Northern Beans, rinsed
1 can Rotel w/ green chilies
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. dried cilantro
Salt & pepper, to taste
1/2 cup low fat sour cream
Mexican cheese (for topping)


1. In a large pot, saute onions with olive oil until tender.

2. Add beans, Rotel, oregano, cumin, cilantro, salt & pepper. Bring to a boil then simmer uncovered for 20 minutes.

3. Add chicken and heat until chicken is warm.

4. Remove from heat and stir in sour cream. Dish into bowls and top with Mexican cheese.

Lasagna Soup

Last night for dinner, I decided to try this Lasagna Soup. I've seen some recipes for it on Pinterest and it looked so yummy! It definitely was, as both the husband and I enjoyed it! Perfect for a cool/cold January day!

1/2-1 lb ground beef
1 small onion, chopped
1 medium green pepper, chopped
32 oz. chicken broth
1 14 oz. can organic tomato sauce
1 14.5 oz. can organic diced tomatoes
1/2 tsp. dried thyme
1/4 tsp. crushed red pepper
salt and pepper, to taste
8 broken lasagna noodles 
1/2 tsp. dried basil
3/4 cup shredded mozzarella cheese
Parmesan cheese

1. In large skillet, combine ground beef, onion and green pepper. Cook on medium-low until ground beef is browned and crumbles, stirring occasionally. Drain grease.

2. Add chicken broth, tomato sauce, diced tomatoes, thyme, red pepper,basil, salt and pepper to skillet. Bring to a boil over medium heat. Add noodles, return to a boil, and simmer until noodles are tender.

3. Remove from heat, stir in mozzarella cheese. Ladle into soup bowls and top with grated Parmesan cheese.

Recipe adapted from Deen Bro's

Baked Potato Soup

Perfect for Sunday Night Football 

8 slices bacon, chopped
2 celery stalks, chopped
1 carrot, chopped
1/2 yellow onion, chopped
2 1/2 lbs yellow Idaho potatoes
5 cups chicken broth, enough to cover potatoes
2 tablespoons butter
1/4 cup flour
1 1/2 cups milk
1 teaspoon dried tarragon 
1/2 cup sour cream
Salt
Pepper

1. Cook bacon in skillet until done. Remove from pan and drain off 1/4 cup bacon grease. In large soup pot, add bacon grease, celery, carrots, and onions. Cook on medium heat until onions are slightly tender.

2. Add potatoes and cook for 5 minutes, coating with vegetable mixture. Add chicken broth and chopped bacon. Cover and simmer until potatoes are tender.

3. Once potatoes are tender, in skillet melt butter and whisk in flour. When combined, add in milk and tarragon. Whisk until smooth. Bring to a boil stirring until mixture has thickened. Add cream mixture to potatoes. Stir in sour cream. Puree 1/2 of potato mixture then return to pan. Season to taste with salt and pepper. Enjoy with sour cream, cheese, chives, etc.

Creamy Chicken Tortilla Soup

A spicy pot of hot soup is just the cure for a cold day and makes an excellent feast to share with friends. This zesty recipe has become one of the most-requested at my house, in any season, because of its rich taste and creamy texture. Its great served with pan-fried cheese quesadillas for dipping.

6 tablespoons cooking oil 

8-10 corn tortillas, cut crosswise into 1/4-inch strips

1 onion, chopped

4 large cloves garlic, smashed

1 tablespoon paprika

2 teaspoons ground cumin

1 teaspoon ground or whole coriander

1 teaspoon chili powder

1/4 teaspoon cayenne

1 1/2 quarts canned low-sodium chicken broth

1 large can crushed tomatoes

1 medium can diced tomatoes with garlic & basil

2 bay leaves

2 1/2 teaspoons salt

1/4 cup cilantro leaves (a handful)

1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces

Optional: Sour cream, shredded cheddar cheese, chopped cilantro for topping

In a large pot, heat oil over moderately high heat. Add half the tortilla strips and fry, stirring, until golden, about 1-2 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.

Reduce the heat to moderately low. Add the onion, garlic, and spices to the remaining oil; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves. While the soup simmers, season chicken to taste with salt, pepper, and garlic powder; cook until browned and set aside.

With an immersion blender, blend until smooth (or blend in a blender in batches). Add the chicken, bring the soup back to a simmer and cook for about 1-3 minutes.

To serve, put the remaining tortilla strips in bowls and pour in the soup. Sprinkle with the chopped cilantro, cheese, and a dollop or sour cream. 

Chili My Way

Any time the weather cools down, the first thing I crave is a big helping of chili and cornbread (you can’t have one without the other!). Chili is a versatile dish, suitable to anyone’s palate. If you prefer a chunkier texture, try using extra diced tomatoes. Not a fan of spice? Cut back on or eliminate the jalapeño (or try a different pepper, like Anaheim or bell). I recommend giving it a taste after it starts to simmer, and adjusting the spices to your preference. And don’t forget, chili is great for sharing with friends!   

1 ½ lbs. ground beef 

2 cloves garlic, minced

1 can (28-oz) tomato sauce

1 can (28-oz) crushed tomatoes 

1 can (15-oz) chili-style diced tomatoes

1 can (15-oz) chili beans (hot)

½ onion, diced

1-2 jalapeños, diced

1-2 T. chili powder (by taste)

¼ tsp. cinnamon

1 tsp. sugar

Salt & pepper to taste

1 bottle (12-oz) beer

In a large skillet, brown ground beef; add garlic during the last few minutes of cooking. Add meat to a large crockpot or pot. Add remaining ingredients and stir to combine. Cook in a crockpot 4-6 hours, or on the stovetop, about an hour (for best flavor). Serve with cornbread and shredded cheddar cheese. 

30 Minute Chili

My sister gave me this recipe and it is really, really easy and yummy. It calls for two cans of beans but I used one can of beans and one can of corn. Also, I used chili powder and cayenne pepper to taste instead of taco seasoning. Happy Fall!!



1lb ground beef
onion
1 can red kidney beans
1 can Mexi Corn
Chili seasoning to taste (I used a few tsp of chili powder and a few dashes of cayenne pepper)
small jar of marinara sauce

Toppings such as cheese, sour cream etc.


Brown ground beef with some chopped onion. Drain kidney beans and mix in with beef. Add marinara sauce and chili seasoning to taste. Simmer for 15 minutes. EAT!

Mom's Chicken and Dumplings

Recently all I have wanted to eat is food that I ate when I was little. One of my favorite meals was my mom's chicken and dumplings. It is so good and so easy to make!



2 chicken breasts
1 package chicken stock seasoning or bouillon cube
Salt and pepper to taste
1 can chicken broth
Frozen mixed veggies (optional)

2 cups Bisquick
2/3 cup milk

Boiling the chicken in a stock pot with salt, pepper and stock seasoning. I used boneless chicken breasts and boiled the chicken for about 17 minutes. Remove the chicken from the pot and turn down the heat on the stock pot. In a bowl, mix together the Bisquick and milk until sticky dough forms. Add the can of broth to the stock pot and return to a boil. Once the stock is boiling, drop the dough by spoonfuls into the stock. Simmer for ten minutes uncovered and ten minutes covered. Add frozen mixed veggies if desired. Serves 2.

Chicken Tortilla Soup

2 Chicken Breasts
1 1/2 teaspoon Cumin, plus additional
1 teaspoon Chili Powder, plus additional
 1/2 teaspoon Salt, plus additional
1 small Onion, diced 
1 Green Pepper, diced
1 can diced Tomatoes 
3 tablespoons Tomato Paste
1 can diced Green Chilies 
32 oz. Chicken Stock
4 cups Hot Water
2 cans Black Beans, Drained and Rinsed 
1 cup Frozen Corn 
2 tablespoons Lime Juice
2 teaspoons dried cilantro

1. Preheat oven to 375 degrees. Place chicken in baking dish. Sprinkle with cumin, chili powder and salt, to your liking.  Bake chicken for 30 minutes or until chicken is done. Allow chicken to cool, shred chicken.

2. In large pot, add diced chicken, onions, green peppers, cumin, chili powder, and salt. Heat on medium-high. 


3. Add tomatoes, tomato paste, green chilies, chicken stock, water, black beans, and frozen corn. Bring to a boil. Simmer uncovered for 1 hour. Add lime juice and cilantro right before serving.


4. Serve with cheese, avocado and tortilla chips. 

Slightly adapted from Pioneer Woman

Beefy Minestrone

Okay, okay…I know that your typical minestrone doesn’t contain meat, and therefore shouldn’t be “beefy”. But when you have a husband who thinks a meal is only a meal if it contains some sort of meat product, well, you have to make certain concessions. Consequently, this is the perfect meal to use up last night’s steak or roast to make something flavorful, healthful, and soulful.

½ onion, chopped 

4 cloves garlic, minced

2 stalks celery, chopped

10-15 baby carrots, chopped

1 tsp. oregano

1 tsp. basil

Salt and pepper to taste

1 can (14-oz) diced tomatoes (with Italian herbs)

1 can (14-oz) crushed tomatoes

1 can (15-oz) dark red kidney beans

½ cup red wine

6 cups chicken broth

1 cup lean steak or roast, diced

1 cup pasta (ditalini, egg noodles, elbow macaroni, shells – all work well)

In a large crockpot, combine all ingredients except pasta. Cook on low 5-7 hours. Add pasta for the last 10-15 minutes of cook time, until noodles are tender, but not overcooked. 

Cheddar-Beer Soup

One of the best kitchen-gifts my husband ever purchased for me was my immersion blender. A regular blender is a great option for cold recipes, but I always burnt my hands trying to blend hot, creamy soups, and this handy gadget can go right in the pot. Of course, this fondue-like soup can be served un-blended if you prefer a chunkier texture.

A couple tips: Don’t be scared off by the addition of leeks – they’re just an overgrown scallion with a slightly sweeter flavor. Since cheese is the main flavor here, I usually try to go with a slightly “better” cheddar (think Sargento over Great Value).

3 tbsp. butter 
2 carrots, finely chopped
1 leek, finely chopped (look for it in produce – it looks like a giant scallion)
Salt and pepper
1/3 cup flour
3 cups milk
One 12-ounce bottle beer
2 tablespoons Dijon mustard
1 ½ bags sharp cheddar cheese, shredded

In a large saucepan, melt the butter over medium heat. Add the carrots and leeks. Season with salt and pepper and cook, stirring frequently, until soft, about 10 minutes. Add the flour and cook, stirring often, for 2 minutes. Slowly pour in the milk, whisking constantly. Increase the heat to medium-high, add the beer and mustard and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking occasionally, until creamy and thickened, about 10 minutes.

Optional step: With an immersion blender, blend until smooth (or blend in a blender in batches).

Remove the pan from the heat. Whisk in the cheese, one handful at a time until combined.
Season to taste with salt and pepper. Great served with croutons or sourdough bread.

Serves 4-6.

Croutons
7 slices thick white bread, crusts removed
2 tbsp. melted butter
2 tbsp. extra virgin olive oil
1 tbsp. garlic, minced
1 tbsp. fresh thyme, minced
salt and pepper

Preheat the oven to 375°F.
Slice the bread into small cubes, about half-an-inch by half-an-inch.
In a large bowl toss the bread cubes with the butter, oil, garlic, thyme, salt and pepper. Toss well to coat all of the bread pieces.
Spread out on a baking sheet covered with foil.
Bake in the oven, checking often for 20-25 minutes.
Remove and let cool 5 minutes. Serve alongside soup.

Taco Soup

If it were up to my husband, we would have “Taco Tuesday” every week. If it were up to me, we’d never eat the same meal twice in one month. Therefore, we compromise. I give him taco flavor most every week, without actually repeating the dish. This soup is an easy fix for the stovetop or crockpot and is great served with warm tortillas or cornbread.

1-1   ½ lbs. lean ground beef 

1 package taco seasoning

1 T. ranch dressing seasoning

1 cup beef broth

1 can (28 oz.) tomato sauce

1 can (14 oz.) Rotel tomatoes

1 can (15 oz.) whole-kernel corn, drained

1 can (15 oz.) chili beans

In a large pot, brown beef until cooked through. (If using a crockpot, brown meat in a pan before adding to the crockpot.) Add taco seasoning and ranch mix; stir well. Add remaining ingredients and simmer on medium-low heat for 20 minutes. Top with shredded cheddar cheese and a dollop of sour cream for serving.

Creole Chicken & Sausage Gumbo

There is nothing like spice to warm you up on a cool, autumn day. This zesty gumbo is flavorful, yet doesn’t take hours to make and won’t break the bank. Serve it up with thick slices of bread to sop up the spicy juices.

2 cups and 1 cup chicken broth, divided 

1 cup uncooked rice

2 celery ribs, roughly chopped

2 garlic cloves, minced

2 Tbs. olive oil

1 lb. boneless, skinless chicken breast, cut into bite-sized cubes

1 pkg. kielbasa or turkey kielbasa, sliced

1 can (28 oz.) diced tomatoes

1 tsp. thyme

1 tsp. pepper

1 tsp. salt

1 tsp. Creole seasoning (Such as Zatarain’s)

¼ tsp. cayenne pepper

1 green pepper, diced

1 onion, roughly chopped

¼ cup cold water

3 Tbs. flour

1 Tbs. lemon juice

In a large saucepan, bring 2 cups of broth to a boil. Stir in rice, celery, and garlic. Reduce heat to low, cover, and simmer for 20 minutes.

Meanwhile, preheat a large pot with olive oil. Add chicken and brown for about 2 minutes. Add kielbasa, tomatoes, remaining broth, and seasoning. Bring to a boil. Reduce heat to medium, cover, and simmer for 10-15 minutes.

Add onion and green pepper. Stir in lemon juice. Combine water and flour until smooth, then stir into the gumbo. Cook, uncovered, over medium heat for 5-8 minutes, until thickened.

Remove rice from heat and let stand 5 minutes. Serve gumbo over rice and sprinkle with additional Creole seasoning for extra heat.

*Modified from “New Orleans Gumbo” in Simple & Delicious Magazine