Monday, February 21, 2011


I have stated previously I love soup.  Well the other night I decided I hadn't made vegetable soup in awhile, but someone over here doesn't eat soup without meat in it.  I was trying to come up with a meat that wasn't chicken to put in it.  I decided it was Italian sausages turn.  This is what I came up with, it turned out delicious, AND I added absolutely no seasonings to it. 

Italian Sausage, Noodle and Vegetable Soup:

1 lb ground Italian sausage
2 tomatoes, largely chopped
1/2 head of cabbage, chopped
1/3 bag of baby carrots, largely chopped
1/2 bag of spinach
1/3 bag egg noodles, No Yolks
1/2 onion, chopped
3 32 oz chicken broths

Brown the sausage and drain it.  Dump everything in a large pot with a lid on it.  Cook on medium stirring occassionally.  Soup is done when the carrots are tender.  Enjoy!

Friday, February 4, 2011

Blizzard food

So growing up my mother made lasagna a few times, just as in other things I have posted, never enough for me.  I grew up thinking my mother's lasagna was the absolute best I had ever had!  Actually I still think that however she hasn't made it in so long, how would I know???? (hint)  So I have this great lasagna I make for my kids.  It's mexican. I love mexican food. 

Mexican Lasagna:
2 lbs ground beef
1 package taco seasoning
1 can kidney beans, drained and rinsed
1 can green chile enchilada sauce
1 14 oz can tomato sauce
1 small can tomato paste
2 cups cottage cheese
2 cups shredded cheddar cheese
1 package lasagna noodles
1 cup of water
1/2 cup shredded cheddar cheese

Ok so brown your meat and drain it.  Mix the taco seasoning, meat and water. Next add the beans, tomato sauce, tomato paste, and enchilada sauce to the meat.  In a separate bowl, mix the cottage cheese and 2 cups of cheese.  In a 9x13 baking dish, take a large spoonful of meat sauce and spread it on the bottom of the pan.  Layer your noodles over this, I buy the oven ready kind because I'm lazy.  Next do a layer of cottage cheese mixture and then meat, another layer of noodles, cottage cheese and meat, reserving some of the meat sauce for the top.  Put on the last layer of noodles, the rest of the meat and the extra half cup of cheese.  Cook for 90 minutes at 350.  If you use the uncooked noodles they may be crunchy around the edges, which obviously if I wasn't lazy and cooked them it would be better.  ENJOY!

Thursday, January 20, 2011

I'm in the mood for soup....

Ok so since it's been so long I figured two posts were in order.  This is my recipe for a no fail, delicious, hearty and home made stew.  Growing up I hated stew, I never wanted it, I'm not sure why but my mom would make it and I would just eat the meat. This has now become a staple in the winter at my house, my kids love it and I make it at least twice or more a month.  So enjoy

Beef Stew

*  1 package of stew meat
*  32 ounces of beef broth
*  4 large potatoes, peeled and cut in bite size chunks
*  1 can cut green beans, drained
*  1 can whole kernel corn, drained
*  1 can stewed tomatoes
*  1 tablespoon Morton's Natures Seasonings
*  1 1/2 tablespoons of minced garlic
*  1 tablespoon onion powder
*  1 1/2 teaspoon white ground pepper
*  1 tablespoon extra virgin olive oil


In a large soup pot add olive oil and stew meat until meat is browned.  When meat is about half way done add the garlic and spices.  When meat is browned and there is a roux in the bottom dump all other ingredients in the pot.  Bring to a boil on medium high heat and covered.  After 10 minutes turn to medium low for another hour, stirring occassionally.  When meat is tender the stew is done.  You can serve with corn bread or bread and butter, I have been using crescent rolls myself because I am not a fan of the corn bread.
Let me know how it turns out.

It's been awhile......

Well I just looked back at my last post and....I blame the holidays, just like everyone else.  So I was home today with the chil'ren and I decided soup was needed.  So I found this recipe for beer cheese soup after watching an episode of Triple D.  I thought this was an interesting combination and well I am a fane of cheese and beer, how could this go wrong.  So here's the recipe I used but tweeked a bit.

I love Wisconsin, beer cheese soup
  • 1 1/2 cups diced onion
  • 1 1/2 cups diced carrots
  • 1 1/2 cups diced celery
  • 2 cloves garlic, minced  
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons whte ground pepper
  • 3 cans  chicken broth
  • 2 bottles of dark beer
  • 1/3 cup butter
  • 1/3 cup flour
  • 4 cups milk
  • 6 cups shredded sharp Cheddar cheese
  • 2 tablespoons Dijon mustard
  • 3 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard


  1. In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 20-25 minutes. Remove from heat.
  2. Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
  3. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, white ground pepper, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 20 minutes.
You too can have a bowl of this yummy goodness.......

If you like heat you can add some cayenne and hot sauce however the chil'ren don't do hot, so I'm limited to white ground pepper.