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

Directions:

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

Directions

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.

Because I am fancy

So I was asked to post this recipe so here goes....oh but wait, of course I have something to say first.  In this recipe it calls for artichokes and mushrooms (frowny face).  I cook alot but I do not cook with mushrooms.  I do not eat mushrooms.  I don't like looking at mushrooms.  This has been a fact since I can remember and the best part is, it doesn't have anything to do with how they taste.  It gags me to even imagine the texture of a mushroom.  Seriously! That spongey ickiness turns my stomach.  I have tried fried mushrooms, I have tried stuffed mushrooms, btw I really want to eat fried mushrooms, they look really good.  I have tried them covered in ranch and I try real hard to enjoy it, but then I get that funky texture and it's all over......so here ya go!

Chicken and Artichokes in a White Wine Sauce

1/2 cup all purpose flour
1 tbsp combined herbs (basil, thyme, oregano, and parsley
Salt and pepper
4 boneless chicken breasts, halved ( 2 breasts total)
2 tbsp olive oil
1 tbsp butter
2 cups sliced baby bella mushrooms
1 can (14 oz) quartered artichokes, drained
1/3 cup dry white wine
1/3 cup chicken broth
Grated parmesan cheese, for serving
Minced fresh parsley, for serving

In a shallow dish, combine flour and herbs, mix with a fork.  Reserve 1 tbsp flour mixture.  Using tongs coat the chicken breast halves on both sides with the flour mixture, shaking off excess. 

Heat the olive oil in a skillet over medium high heat.  Add the chicken to the pan cooking until browned on each side, 8-10 minutes, turning half way through cooking.  Remove the chicken to a plate, cover to keep warm.

Add the butter to the pan until melted.  Add mushrooms and artichokes to the pan and cook until most of the liquid is released from the mushrooms and the vegetables are tender, about 5 minutes.

In a bowl, mix the wine, broth and reserved tablespoon of flour, whisk until smooth.  Add mixture to pan until it is warm and slightly thickened.  Return the chicken to the pan to warm through and cover with sauce.  Serve chicken with sauce spooned over the top and garnish with Parmesan cheese and parsley.

I served this over angel hair pasta but you can also use rice.

Grand Lake Dip

So, I meant to do this the other night when I actually made it but I got busy.  SO now as I finish up the last of it I decided this dip is blog worthy.  This dip has been near and dear to my heart ever since I can remember.  I would always get almost giddy when I knew my mother was making it because she only made at certain times of the year.  Well, really one time a year and any other time was just bonus and very unusual.  Once a year when my mother hosted Bunco at our house I knew this dip was coming and I always called first bowl before all the ladies got to the house and I had to leave.  So when I got older and moved out I remember the first time I made it just because I wanted it. I felt very grown up :) I know it sounds weird but it's true.  I even remember calling my mother and basically telling her "I made Grand Lake Dip just because it's Thursday, so HA!"  So here it is, it's not even hard, it's really so easy!
p.s.~~~ I never knew why it was called that.......and I have tweeked it a little over the years as well....sorry mom :)

GRAND LAKE DIP:

1lb. turkey sausage
1 box of velveeta
2 cans rotel
1 small onion
garlic powder
1 tbsp mince garlic

Brown the sausage, diced onion, and garlic together until the sausage is done.  Cut the velveeta into smaller, easier to melt pieces.  Open the rotel, draining one can so it's not to watery.  Drain meat if necessary, I noticed when I changed it to turkey it wasn't necessary.  Turn heat down to medium.  Add velveeta and rotel to the meat mixture.  Season with garlic powder to taste.  Make sure to watch your heat or the cheese will burn on the bottom, stir often.

When this is finished on the stove you can move it to your crock pot to take with you and keep warm.  If you make it in the crock pot the consistency isn't right and it looks lumpy or curdy.

Well enjoy!  This is a great winter weekend treat!

Frito Chili Pie

Who doesn't love Frito Chili Pie? We do, the only problem........I have no idea how to make chili. It seem like the last few years whenever I think about it, my mother is getting the kids, so I say "Hey! Why don't you go ahead and start the chili......." So I haven't had to do. Another deep dark secret......I don't do beans, so much.. So Ron's chili is where it's at!!!!!!! Great taste! No beans!! Yes please!! Listen, when I was a kid, I did not eat chili!!! You can ask my mother, no chili, no stew, no lots of things.........However, as an adult I love all of it!   So when I found Ron's chili recipe on line.......I was all about it...........So here ya go......BTW don't cook the ground beef or the ground pork first, it boils itself done......

Ron's Style Chili
Ingredients:
1 lb Ground Beef (80% lean)
1lb Ground Pork
32 oz beef stock
5 tbsp Chili Powder
1 tbsp Cumin
1 tbsp Smoked Paprika
1 tsp Cayenne Pepper
1 tbsp Corriander
1 tsp Oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1 tsp black pepper
1 can chili tomatoes pureed
1 large onion pureed
3 tsp sugar (add 1 at a time to taste)
1/2 cup ketchup
1 small can tomato paste

Add beef, broth, and onion to pot and mix well with your hands or a potato masher, slowly bring to boil stirring frequently breaking up all chunks.

Add spices, paste, can tomatoes, ketchup and simmer a couple of hours.
Float jalapeno during simmer process if you want more spice

Soup is good, I mean it just is.

I love soup.  I think I've told all of you this before. So I've decided I am making one of two soups this weekend.  Although I did just see the forecast and I don't care.  I will use the old adage I heard long ago "Eat some soup, it will cool you down."  Well I have narrowed it down to a large pot of soup that has cheese in it.  That narrows it down right? It should however there is an entire internet of soups with cheese in them. Ultimately I narrowed it down to one I haven't had in years and another I just really want to try.  So here goes, this weekends soups, and by the way........I'm not above making both of them.

Full Moon Cafe Tortilla Soup

1/2 Gallon Chicken stock
1/2 tsp. white pepper
Combine these ingredients and bring to a boil
To thicken make a roux.
1/2 C. butter
1/2 C. flour
Melt butter. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and thickened.
Stir roux into chicken stock.
1 C. Monterey Jack and Cheddar cheese mixed.
1 pint half and half
2 teaspoons diced jalapenos
1 (10 ounce) can Rotel tomatoes with chilies
1 C. cooked, diced chicken meat (Full Moon marinates chicken in fajita seasonings)
Add cheese to stock and stir until melted. Add remaining ingredients to stock and heat. To hold, place soup in top of double boiler over hot water. To serve sprinkle individual servings with strips of flour tortillas that has been deep-fried. Garnish with a dollop of guacamole and mixed cheese.

(Just a side note, I will be making my own tortilla strips by cutting tortilla's into strips and pan fried, it's really easy.)

And I couldn't get the picture for this soup but it looks good, does that help?

Triple D Cheeseburger Soup

1/8 tsp black pepper
1/4 tsp table salt
8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
1 medium onion(s)
1 cup(s) Iceberg lettuce
1 cup(s) tomato(es)
3 cup(s) fat-free chicken broth
1 pound(s) cooked extra lean ground beef
1/4 cup(s) all-purpose flour
1 Tbsp I Can't Believe It's Not Butter! Buttery
1 cup(s) fat-free skim milk

Instructions

In a Dutch oven, spray butter and sweat onion until translucent, remove. Add ground beef, season with salt & pepper and cook until browned and a bit crispy, drain. (Next time I will make actual patties and grill them to get more of a burger taste) remove from pan.
Add your chicken stock, & flour slurry, bring to boil scrapping bits off the bottom. Add half & half and Velveeta. Cook until all the cheese is melted, not boiling. Add in onion & hamburger.
Season to taste and lower heat. Cover and cook for about an 1 hour. Add the tomatoes and lettuce, stir and serve.

This is just a filler blog...

Well so while I was researching what I was going to make this weekend.....yes I do that.  I decided there was some prosciutto in the refridgerator that hadn't been gobbled up yet and I needed something to go with my soup I just had for dinner.......so I felt I would share this wonderfully simple yet almost fancy sandwich. 

So you need a prosciutto panino rolled with mozzarella cheese and basil, you can find it in the cheese section in the deli. It looks something like this above.  So you take two pieces of bread and spread olive oil with a basting brush, on one side of the bread.  I go out on a limb and use my garlic press and put some garlic in the olive oil.  Ok, so then you cut the prosciutto in slices, about 1/2 inche thick.  So you put your olive oil side of the bread in a semi heated pan, put a layer of prosciutto on the bread, one slice of tomato, and then the other piece of bread.  It's really just like a traditional grilled cheese but better and you can impress friends pretty easily.