a cooking blog from one foodie to another... I rarely if ever use real measurements... my recipes are more like guidelines... but along the way we usually land on something kinda delectable...

Monday, September 23, 2013

Soup Week Day 7: Corn Chowder

We had another delay.... this one due to exhaustion and leftovers. This weekend was John's "on" weekend at Marquette so I played single-mom getting everybody to church on Sunday.... it is NOT a role I'm interested in repeating!  UGH!  Also we had TONS of leftover chili!  So Sunday night we just had leftovers. Then Monday it was time to finish up Soup Week with a BANG!  The most amazing soup in our arsenal.

I don't even remember how we stumbled upon Corn Chowder.  The name always kinda puts people off so let me start with a disclaimer:  there is NO fish in it!  NONE! just potatoes.... corn... and YUM!  Seriously this soup is AMAZING!

Warning:  It's another one without many measurements....

Corn Chowder

Dice one medium sized white onion. Saute it in EVOO and butter. Add about 2 or 3 cloves of garlic, salt and pepper.

Once the onions are soft, sprinkle about 1/2 cup of flour to cover them. Stir it around until the onions are coated.

Add 12 cups of chicken broth (I use water and bouillon cubes). Bring this to a boil.

Add 4 cups of cream (heavy cream, half N half, nondairy creamer, even milk will do... I used half N half because I was trying to be half virtuous half decadent.) Return to a boil.

Peel and cube about 6 to 8 potatoes. Add them to the soup. Return to a boil.

Add two bags of frozen corn (you could use canned... drain it first! or you could cut kernels off a cob... up to you.).  After it is boiling again, turn the heat down and simmer for 20 or more minutes.

***IMPORTANT!!!!  This step is IMPORTANT!!!***

Turn off the heat. Remove the pan from the burner. Let your soup SIT for 15 minutes before serving it.


Saturday, September 21, 2013

Soup Week Day 6: Chili

We have an OBSESSION with chili in this house.... So of course chili had to make it onto the Soup Week docket.  This was Hannah's choice... she loves her some chili.

Here's our recipe.

Friday, September 20, 2013

Soup Week Day 5: Becky's Soup

A few days of Indian Summer interrupted our Soup Week. Who wants to eat soup when it is 85 degrees out???  But we got back to it on Friday with Jeremiah's choice (and he cooked too!)  Becky's Soup is a FAVORITE in this household. YEARS ago I got the recipe for this dressed up cream of mushroom soup from my friend Becky Glomski. We dubbed it Becky's Soup and have made it CONSTANTLY since then.


Tuesday, September 17, 2013

Soup Week Day 4: Cheesy Broccoli Soup

Ugh I got SO behind about posting these!!!   Gonna catch up right now!

This soup was Noah's choice (and he even MADE it!).... it was off our restrictions of no dairy, but so were a lot of our soups this week.... gotta live a little right?

The recipe is RIDICULOUSLY easy, you won't even believe it!

Cheesy Broccoli Soup

12 cups chicken broth
TON of broccoli (cut in bite size pieces)
1 block of velveeta (cut into cubes)

Add chicken broth and broccoli to a soup pot and bring it to a boil. As soon as it boils, add velveeta and stir until the cheese has melted.


See??? SO easy!

Monday, September 16, 2013

Soup Week Day 3: Chicken Noodle Soup

If you're keeping track, we skipped a day, Sunday. We hosted a baby shower for Amanda at our house so I was too pooped to make soup.  Instead we just ate shower food leftovers :-)

Today we resumed soup week with EVERYONE'S favorite and Auntie Marge's choice:

Mmmmmmmmmm enjoy!

Saturday, September 14, 2013

Soup Week Day 2: Tortilla Soup

Today was John's soup choice:  Tortilla Soup... it's YUMMY!  Here's our recipe:

Tortilla Soup
Chicken Breasts
Cumin, Garlic Powder, Chili Powder
White onion, diced
2 cans of diced tomatoes
2 cans of diced green chiles
Chicken broth (A LOT)
2 cans of black beans, drained
corn meal
package of corn tortillas cut into strips
shredded cheddar
tortilla strips

Here's what I did:

Threw a 3lb bag of chicken breasts in my slow cooker with cumin, garlic powder, and chili powder.

Sauteed onions in EVOO

Shredded cooked chicken with two forks.

Added chicken, tomatoes, chiles, broth and beans to BIG soup pot. Brought the soup to a boil and reduced the heat.

Added the corn meal to some warm water to dissolve it. Added that to the soup.  Simmered for a while.

Turned off the heat added the cut up tortillas. Let it set for about 15 minutes.

Garnish with cheddar cheese and tortilla strips.

Friday, September 13, 2013

Soup Week!!! Day 1: Stuffed Green Pepper Soup

Soup Week!  Soup Week! Soup Week!  We <3 Soup Week!

What a PERFECT day to start Soup Week!  There is a chill in the air. The weather is all fall-like, pumpkiny, sweaterish!  So it is the perfect time to do Soup Week!  Normally we schedule Soup Week and then a freak Indian Summer heat wave hits.  Not this year!

First in the Soup Week lineup this year is a brand new soup:  Stuffed Green Pepper Soup. I saw a recipe on Facebook, and Noah LOVES Stuffed Green Peppers so I thought this might be a hit.  Of course, I had to make the recipe my own :) Oh and increase it so it would feed a small army.  Here's my recipe:

Stuffed Green Pepper Soup

3 lbs ground beef
1 small white onion
3 green peppers
salt, papper and garlic powder
3 cans of diced tomatoes, with water from rinsing cans
3 cans of tomato sauce, with water from rinsing cans
4 cups of beef broth
Worchestershire Sauce
6 cups cooked rice
cheese for garnish

Brown ground beef, onions and green peppers together. Add salt, pepper and garlic powder.  Add tomatoes, tomato sauce, beef broth, Worchestershire sauce, and cooked rice. Simmer for 30 minutes. Garnish with your favorite cheese.

Monday, September 2, 2013

Caramel Kisses Brownies

I stumbled across a MARVELOUS idea on the internet, incorporated it into our regular brownie recipe, and WE ARE IN LOVE!

Caramel Kisses Brownies

Prepare Jami's Oooey Gooey Brownie mix.

Spread 1/2 of the mix in a 9x11 pan. Cover the batter with a layer of hershey's caramel kisses. Spread the remainder of the brownie mix on top of the kisses.

Bake at 350 for 40 min. Let cool COMPLETELY before attempting to cut.  Enjoy!

Sunday, September 1, 2013

Updated Pizza Spaghetti Bake

Good night! There are babies being born EVERYWHERE!  I'm on my second casserole this WEEKEND!  As a result, I made yet another tweak to my pizza spaghetti bake and it made a HUGE difference!

All the ingredients are the same. The difference is in the preparation.

Prepare the noodles per your package directions. Mix the cooked noodles with spaghetti sauce.

Cover the bottom of a 9x13 pan with a thin layer of spaghetti.

Next LAYER your favorite spaghetti toppings on the noodles. (This week I used Italian sausage, pepperoni and once mushrooms, but literally ANY toppings you enjoy on pizza should be layered on top of the spaghetti.)

Cover the pizza toppings with mozzarella cheese. Sprinkle with parmesan. Cover with another layer of spaghetti, mozarella, and parmesan.

Top with Garlic Bread Topping.

Bake COVERED for 30 min on 350. Uncover and bake 15 more minutes.  ENJOY!

Saturday, August 31, 2013

Bacon Cheeseburger Wedge Salad

The other day I was thinking:  How can I get my kids to like salad???  Then I thought, what if I made a carnivore salad?  Here was the result of that thought:

Bacon Cheeseburger Wedge Salad

Basically just put the toppings you like on your burger on a salad. The options are endless:  mushroom and swiss wedge salad, cheddar pub burger wedge salad... creativity and a large chunk of lettuce are ALL you need!  Here's how we made ours:

(makes 4)

4 hamburger buns
stick of butter
garlic powder

1 lb ground beef
salt, pepper, garlic powder
mustard:  yellow & dijon
Worcestershire sauce

iceburg lettuce
shredded cheddar cheese
red onion
bacon crumbles
ranch dressing

Cut hamburger buns into cubes. Melt butter and add garlic powder. Coat the hamburger bun chunks with butter/garlic mixture. Bake at 350 until crunchy.

Brown the ground beef, season with salt, pepper, and garlic powder. Add a squirt of ketchup, mustard:  yellow & dijon, and Worcestershire sauce.

Cook bacon. [Our new obsession is cooking bacon in the microwave. Less mess and SO quick. Put 2 paper towels on a plate with a lip. Lay strips of bacon on the paper-towel covered plate. Place one paper towel on top of the bacon. Cook the bacon for 90 seconds per strip of bacon on your plate. Once bacon is cooked, crumble it.]

Dice tomatoes, onions and pickles.

Cut a head of iceburg lettuce into 4 wedges. Place one wedge on each plate.

Spoon 1/4 of the browned ground beef over each lettuce wedge.  Sprinkle with cheddar cheese, tomatoes, red onion, pickles and bacon crumbles. Top with hamburger bun croutons and ranch dressing.

Sunday, April 7, 2013

Salsa Smoothie

My new obsession is smoothies. FINALLY after 15 mos of a broken Magic Bullet I got a new one!!!! (Well new to me one..... from Craigslist.) I mainly need to create fruit smoothies as I do NOT consume enough fruit. But I kept thinking... I love V8... I love salsa... how about a smoothie inspired by these flavors... the result was possibly the best smoothie I have EVER tasted! I want to drink 1K of these!!!

I am not sure anyone else besides my tomato-loving sister Jodi will want this recipe but just in case:

Add to your blender.

(In this order)

Tomatoes (I used 3 small Romas cuz they have been CHEAP at Aldis lately)
Small wedge of jalapeƱo ( I removed seeds because I only wanted a little kick)
Sliver red onion
Bunch of cilantro
Juice from one lime

Blend it up and ENJOY!

If there are any other tomato-weirdos out there, comment please so I know you liked this.

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