"SOUP"er Tuesday

I wish there were a magical weather button we could press when the season changes from Summer to Fall.  At the strike of midnight on September 22nd, not only would the season change, but so would the hot temperatures.  I'm a summer girl through and through, but cooler weather wouldn't be terrible right about now.  Nothing drastic, just a relief, y'know?!   We always joke that maybe if we start making "fall"ish recipes like soups and stews, maybe we'll will on the cooler weather.  Sorta like a rain dance, but the only thing dancing will be our taste buds :)     

Just to test out the waters, I decided it was time for our annual first-soup-of-the-season because why not?!  We love a good soup...especially during the cooler months...so I decided to try out a new-to-me recipe that turned out to be an instant hit!!  The best thing about soup is the (typically) easy prep, minimal clean up, and delectable flavors...and soup makes the best leftovers, too!!  

STUFFED PEPPER SOUP

via The Country Cook

1 lb. ground beef

1 onion, diced

1 large green bell pepper, diced

2 (14.5 oz) diced tomatoes

1 (10 oz.) can tomato soup

1 (14 oz.) can of chicken OR beef broth  (I used chicken)

2 C. cooked rice

1 tsp. garlic powder

1 TBSP. sugar

salt & pepper, to taste

red pepper flakes (optional), to taste

shredded cheddar (optional) for topping

Alright...let's get started, shall we?!

First let's go ahead and chop our onion and bell pepper.  I used a green bell pepper because in a dish like this, I feel like the green gives me a more savory flavor.  I'm sure red/orange/yellow would be great too, with just a slight variation in the flavor profile.

Add the ground beef & diced peppers & onion to a large skillet and cook on medium heat until the meat is browned.

Drain the excess grease from the meat and return the meat/peppers/onion to a large stockpot.  Add in the diced tomatoes, tomato soup, and broth.  I used chicken broth, but the recipe says you can use either chicken or beef.

Cook rice in a separate saucepan and add to the meat mixture.

Then toss in the sugar, garlic powder, and salt/pepper.  I had to do a few little taste tests to be sure I added the right amount of both.  I also tossed in some red pepper flakes because we do like a little bit of heat in our meals.  

Cook on medium heat for about 30 minutes to give the flavors time to meld.  

When you're ready to serve, top with some shredded cheese and maybe a few Saltines!  

Y'all...this was DELICIOUS!!!  Anytime Mr. Spouse goes back for seconds, I know I found a winner.  I'm excited to add a new recipe to our expanding rotation of soups!!!  I think you'll love it if you try it, too!!!

Thick or Thin...I'm All IN!

I know I've said it before, but it bears repeating again.  Or maybe it doesn't.  Despite this being a redundant declaration, I love soup this time of the year.  I really do.  It seems to be my "go-to" meal these days.  Most of the soup recipes in my arsenal are quick and easy and require minimal prep time or kitchen labor.  And soups can be such hearty, filling meals.  They make great leftovers, too.

All that to be said, I love finding new-to-me soup recipes.  I have quite a few Mexican flavored soups we barrel through on a monthly basis so I tend to try and steer clear of those because how different can they really be?!  But when I found this recipe and read that it included Masa and cheese, well, I was sold.  Thick and hearty and full of flavor...a different flavor than any of the other Mexican soups we keep repeating.  And it takes NO TIME to make!!  Even better!

CHEESY CHICKEN ENCHILADA SOUP

via Gimme Some Oven

2 TBSP. Vegetable Oil

1 small white or yellow onion, diced

2 cloves of garlic, minced

1/2 C. masa harina (flour...found in the Mexican food aisle)

3 C. chicken stock

1 rotisserie chicken, shredded (or 2 cooked chicken breasts, shredded)

1 (10 oz.) can red enchilada sauce

1 (14 oz.) can black beans, rinsed and drained

1 (14 oz.) can fire roasted diced tomatoes (do not drain)

1 (4 oz.) can diced green chiles

1/2 tsp. cumin

1 tsp. salt

1 C. shredded cheddar cheese

Optional toppings:  sliced avocado, pico, sour cream, cilantro, tortilla strips, more cheese...whatever your heart desires :)

Looks delish, doesn't it?!?!

Before starting, go ahead and dice your onion and mince your garlic.  Open up all your canned goods, too.  Makes things go just  touch quicker ;)

Add the oil to a large stockpot or dutch oven.  Heat on med/high heat and toss in the chopped onion.  Saute until the onions are translucent...about 5-6 minutes...and then add in the garlic and heat for an additional minute (or until fragrant).

In the same stockpot/dutch oven, stir in the masa harina and cook for another minute or so.  

Pour in 1 & 1/2 C. of the chicken stock and whisk until the lumps are gone.

Pour in the remaining  cup and a half of the chicken stock and whisk until combined.

Now add your chicken.  We use rotisserie because it's a lot more flavorful and quick to boot.

Toss in the canned goods, too...enchilada sauce, black beans, diced tomatoes, and green chiles.  Stir until the mixture is well combined and then add the salt and cumin.  Mix until blended.

Let this mixture simmer on medium/low heat for about  3-5 minutes and stir continuously because the soup will stick to the bottom of your stockpot/dutch oven if not.  This soup is definitely on the thicker side (almost bisque-y) so you don't want a burned mess!!

Remove the soup from the heat and add in the cheese...add in just one cup or go crazy and add two.  Is there really such a thing as too much cheese (said the girl who can't button her pants)?  Stir until blended and serve after cheese has melted (about 3-5 minutes).  Of course, the block cheese (not the bag) will melt quicker because it isn't coated in that gunky stuff like the bagged cheese.  Plus, the block cheese tends to be a bit more flavorful anyway.  I've made it both ways and I can tell a bit of a difference when I use the freshly grated cheese as opposed to the cheese in a bag.  

Serve this soup right out of the pot as its OR top with any of the optional toppings mentioned above (or anything else you can think of!)  We pair ours with pico de gallo and fresh avocado and ohmiword...cheesy heaven!!  This is SUCH a delicious soup! 

Again, this soup is a little on the thicker side thanks to the masa harina and cheese.  But I don't discriminate when it comes to soup...thick or thin, I'm all in!!!!  

Quick, easy, and amazing!!!  

Be sure to put this one on the menu ASAP!

3 Out of 4 Approve This Dinner

One of my favorite meals to cook this time of year...and clear through February...is soup.  ANY kind of soup will do.  I'm grateful I have a husband who loves this fare as much as I do and requests it often.  My boys?!  Notsomuch.  I decided I was tired of being a short order cook and I recently told them if I cooked it, they'd have to eat it.  Whatever dad and I are having for dinner, they'll be eating, too. If they don't eat, they go to bed without food.  This is no problem for my youngest.  He'll try anything and 9 times out of 10 he loves it all.  His favorite?!  Venison.  

My oldest is a completely different story.  Our kids don't come with instruction booklets as much as I wish they did.  I wish there were some way I could definitively tell if I'm screwing them up for life (I'm certain they're doomed thanks to my parenting skills...or lack thereof).   For now it's all just a guessing game  :)  All that to be said, we catered to our oldest's every like/dislike when he was just a toddler and we're paying for it all these years later.  Oh...you don't like that ham & cheese sandwich I meticulously prepared for you with crust cut off and the ham & cheese layered just perfectly?!  No problem.  Here's your processed mac & cheese.  In just a short matter of time, he turned into the pickiest little eater who is terrified of trying new foods. Like hyperventilating and crying kind of picky.  TOTALLY OUR FAULT!!!!  Dangit!!!!!

When I'm cooking dinner I typically make a main course for myself & Mr. Spouse and then make something entirely different for the boys so I can continue to cater to the food preferences of my oldest (cue all the eye rolls...I'm definitely one of those moms).   Sometimes the battle just isn't worth it.  When we were growing up and didn't like what mom made for dinner we had the option of eating a bowl of cereal instead.  I'd be happy to offer up that same option to LJ, but he doesn't like cereal either.  He does eat veggies with every meal...typically green beans, broccoli, or peas.  He loves fruit (any variety) like nobody's business.  And he would live off of yogurt and crackers if I let him.  When it comes to my cooking, he is much more reluctant to eat.  

He tells me that certain textures freak him out...like this soup....or any soup for that matter.  He just can't take it!  Bums me out because I feel like he'd love it if he'd just try it!!  I'd love to tell you that this soup is so amazing my entire family devoured it in one sitting, but our one little reluctant eater refused to take a bite.  He sure did have a big breakfast the next morning though.  While he may not have been as excited about this meal as I was hoping, I can tell you that the rest of us LOVED it to pieces!!!  3 out of 4 most definitely approve this dinner and we definitely consumed the entire pot in one sitting.  #sorrynotsorry

CREAMY CHICKEN NOODLE SOUP

via Cooking Classy

2 C. dry egg noodles

1 lb. boneless, skinless chicken breasts, cubed

1 1/2 TBSP. olive oil

1 medium yellow onion, chopped

3 raw carrots, diced

3 stalks of celery, chopped

3 cloves of garlic, minced

2 (14.5 oz) cans of chicken broth

3 TBSP. chopped parsley

salt & pepper, to taste

2 bay leaves

1/4 C. butter

1/4 C. + 2 TBSP. all purpose flour

2 1/2 C. milk

1/3 C. heavy cream

Let me just start by saying that my soup is on the creamy/chunky not-so-brothy side because I WAY overdid it on the egg noodles.  I think I doubled the amount it called for...whoops!  Still amazing, just thicker than normal :)

That to be said, start by cooking the egg noodles first according to package directions...only the amount required unless you want yours to be thick and chunky like mine.  When ready, remove from heat and drain.

Heat the olive oil in a large pot and add the onions, celery, and carrots.  We left the celery out because I didn't have any on hand.  Saute for about 4-5 minutes, add garlic, and saute for another minute or so.

Now toss in the chicken broth, parsley, and bay leaves.  Stir to combine ingredients, take a little taste, and add the salt and pepper as desired.  

Add chicken and bring to a boil then reduce heat to medium, cover with a lid, and cook until the chicken is heated/cooked through (no more pink!!)

In a separate saucepan, heat butter until melted.  Add flour and whisk constantly until the mixture is a little on the thick side (about 2 minutes-ish).  Now add the milk and continue to whisk until the lumps are gone and the mixture is smooth.

Add the heavy cream to the mixture in the separate saucepan and bring to a boil.  Be sure to continue to whisk while the the mixture comes to a boil.  Remove from heat and add to the soup/broth mixture in your large pot.  

Now toss in the cooked egg noodles to the soup/milk mixture and stir to combine.

VOILA!

While I know this dinner is approved by only 3 out of 4 family members I can guarantee to you that the three of us who loved it are spot on in our critique of this meal :)  It was AMAZING!!  I always love a good chicken noodle soup, but making it creamy made it that much better...even if I did add too many egg noodles.   With the cooler months ahead you'll definitely want this recipe in your arsenal of comfort meals....it's SOUPer!!!!!

Slow & Easy

For the past few weeks some sort of soup has been on the menu at least once a week.  NOT because the weather is telling me it's time for soup, but because I've been craving soup like crazy.  I love soups.  They're typically easy to prep and they make the best leftovers.  And y'all know how I love my leftovers. In fact, soups are one of the only leftovers Mr. Spouse will actually eat and enjoy.

We have this great little Mexican restaurant here in town that serves the most amazing Chicken Tortilla Soup with avocado.  I could eat it every single night and not get tired of it...I think ;)  I'm typically a chicken flautas or beef fajita tacos al carbon kinda girl when I'm dining on Mexican fare, but for the past 3-4 months I find myself ordering only soups when we eat out.  I mean let's be real.  We stuff ourselves silly on chips and queso anyway.  I don't need to order a big meal and then leave more than half on my plate, but I can take down a soup like nobody's business.  Especially the chicken tortilla soup at IJ's.  Delish.

It was no surprise to my husband that I was anxious to try out this recipe when I found it.  I was hoping to recreate my favorite restaurant style soup and he could tell how excited I was to do so.  This is definitely not anything like IJ's chicken tortilla soup, but y'all...it's pretty darn amazing.  This will definitely be a go-to in the months ahead!  And the best part about it is that it can all be thrown together in the slow cooker and waiting for you when you get home from a long day's work :)  Aren't those the best kind of meals?!?!?!

SLOW COOKER CHICKEN TORTILLA SOUP

via Seeded at the Table

2-3 boneless, skinless chicken breasts

1 (15 oz.) can diced tomatoes

1 (15 oz.) can red enchilada sauce

1 medium yellow onion, chopped

1 (4 oz.) can diced green chiles

2 cloves of garlic, minced

1 & 1/2 C. water

1 (15 oz.) can reduced sodium chicken broth

1-2 chipotles in adobo sauce (from the can), chopped

2 tsp. ground cumin

1 tsp. chili powder

1/4 tsp. ground black pepper

1-2 whole bay leaves

Cilantro, chopped (optional - to taste)

Optional toppings:  sour cream, avocado, shredded cheese, tortilla strips

While the list of ingredients may seem lengthy, prep time is not.  You'll need to chop your onion & chipotle peppers and mince your garlic (or use the already minced version in a jar).  And that's about it.  

Take ALL of the ingredients (except for the cilantro) and add them to the slow cooker.  I added everything except the chicken at first then mixed until combined....then I tossed in the chicken.

Cook on LOW for 7-9 hours or on HIGH for 3-4 hours.  When the soup is ready, remove the chicken and shred.  Return back to the slow cooker, discard the bay leaves, and add in the cilantro.  Mix until combined.  

You can serve with any of the optional toppings mentioned above.  I thought it was delicious with a tiny little dollop of sour cream!  I decided to forego the tortilla strips, but Seeded at the Table includes a simple way to make your own in her recipe, so make sure to check that out if you love some added texture and flavor in your soup :) 

Go ahead and dust off the slow cooker!!!  This recipe will be sure to keep it busy!!!

Absolutely DELICIOUS!!!!!

Cozy Comfort Food

The weather around these parts has been warming up, thankfully, but the rain is sticking around.  We've had a couple of days full of clear skies, but there's a 65% chance of rain today and at this very moment, it's coming down pretty hard.  Here's my current view...

Now I'm realizing you can't even see the drops!!  HA!!!  But it's definitely coming down pretty steady.

 I don't know about y'all, but my favorite kind of rainy day meals typically involve comfort foods and soups.  Cozy food, if you will.  There's just something about snuggling up on the couch with a big ol' blanket, Parenthood on the TV, and a bowl of soup in hand.

This is one of those "cozy" meals.  And super easy to boot!  Definitely my kind of cooking!!!

TORTELLINI & TURKEY CHILI

via Closet Cooking

1 TBSP olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 TBSP chili powder

1 tsp. paprika

1 tsp. cumin

1 lb. ground turkey

6 cups chicken broth (or a 32 oz. box)

1 (15 oz.) can of black beans, drained and rinsed

1 (28 oz.) can of petite diced tomatoes

1 TBSP. tomato paste

1 tsp. oregano

20 oz. refrigerated cheese tortellini (we used the Bertolli brand 3 cheese tortellini and added just a little less than the entire package)

Sea salt & pepper to taste

First up, dice and saute the onions in the oil.  Let 'em saute for about 5 (ish) minutes and then toss in the garlic, chili powder, paprika, & cumin.  Mix the spices with the onion and let this simmer for about 1-2 minutes...just long enough to make this little concoction nice and fragrant.

Now add the ground turkey to the onion and spices and cook until browned.  

While the turkey is cooking, let's prep the rest of the goods.  In a large stockpot, add the chicken broth, diced tomatoes, black beans, tomato paste, and oregano.  Cook at medium-high heat and once it starts to boil, add the tortellini.  By the time you add the tortellini, the turkey will be ready.  I went ahead and let my tortellini finish cooking before adding in the turkey/onion/spice mixture.  

Once all of the ingredients are combined, turn down the stove to low heat and let it simmer for about 15-20 minutes to give all the flavors a chance to blend.  

Before serving, season your chili with a dash of sea salt and pepper (if you so desire).  Regular salt will work just fine, too.  I only had sea salt on hand and I sorta prefer it anyway.  Kevin at Closet Cooking topped his off with a dollop of sour cream, a sprinkle of cheese, and some green onions.  YUM!!!  I wish I would've had it all on hand because I certainly would've dressed it up that way, too.

This recipe made a pretty good sized batch.  We have leftovers which I fully intend to eat as the rain falls today.  And you can bet I'll be eating it while I'm sitting on the couch and making my way through season 5 of Parenthood.  (how I managed to get this far in two weeks is beyond me...and really, really frightning.  #netflixaddiction)

STEWpendous!

Are there really only 21 more days left 'til Christmas?!  Yes, yes...I'm sure that's what I'm seeing on the calendar.  #timeflies

Thanksgiving flew by fast and furiously...as it always does...and I made sure to enjoy each and every calorie I consumed.  I haven't really stopped since then, either.  Still wearing my Thanksgiving pants, thankyouverymuch.  Thanksgiving is always one of my favorite days of the year because I get to spend lots of QT with the fam and the obligatory Thanksgiving picture always gets taken...

Why are my boys looking so big?!?!!  

My mom and I went Black Friday shopping the day after THanksgiving and we swear we won't return to the Galleria on that day in the future.  It was crazy.  Crazier than it's ever been in the past.  And while we were there, we were evacuated out of a back tunnel in the mall because there was a supposed shooting in the mall.  A SHOOTING IN THE MALL.  I've never been so scared in my life.  The store employees rushed us out of a back door and the look on people's faces were complete fright.  We ran through the tunnel trying to find a way out....it was like a funhouse maze...and when we finally reached the exit, we breathed a huge sigh of relief.  Scared is an understatement.  Thankfully, it wasn't a shooting at all.  A couple of punk kids thought fighting in the mall was a cool idea...one of them pushed the other into a glass marquee...the marquee fell and shattered and when it did, people scattered and some of them yelled "GUNSHOTS!!!!"  Way to incite a panic.  LAWD!!!!  That, by far, was the most eventful Black Friday to date.  #survivor  (please tell me you can read through the sarcasm in that hashtag ;)}

Now life is back to normal...sort of...until Christmas.  I leave for a conference in MI on Sunday and the week before a presentation is always full of craziness here at the house.  While I'm prepping, I completely forego all my domestic duties.  But I'm hosting a bridal shower on Saturday, so I've actually had to be on the ball with all that.  I tend to overcommit myself more than I should...I have this weird idea that I can do it all and ohmiword...turns out, I CAN'T :) 

 All that to be said, easy dinners are the name of the game this week and here's one that's perfect for a quick, weeknight meal.  Packed full of flavor and comfort, there's no reason not to try it out.  Especially this time of the year when everyone is short on time.  

CHICKEN AND SAUSAGE STEW

via Skinny Taste

2 tsp. vegetable oil

1 C. chopped yellow onion

1 green bell pepper, chopped

3 stalks of celery, chopped

4 skinless chicken thighs, bone in

4 skinless chicken drumsticks, bone in

cajun seasoning, to taste {I used Tony Chachere's}

1 TBSP. all-purpose flour

2 C. water

2 links of sausage {smoked/turkey/andouille)

1 bay leaf

1/4 C. chopped scallion

First let's get started with the trinity.  This is my favorite veggie blend for sure.  I love the way it smells when it sautees.  SO good.  Add the oil to a large skillet then toss in the onion, bell pepper, and celery.  Sautee for about 5 minutes.

Now take the veggies and push them to the sides of the skillet and place the chicken and sausage in the center of those veggies.  It's like a duck, duck, goose mush pot of yumminess.

Season the chicken and veggies with a little bit of cajun seasoning. 

 THis is our favorite...

We pour this stuff on everything, I swear.  

Anyway, season to your liking.  Cajun seasoning can pack a little punch, so you may want to add sparingly until you have a chance to give it a taste test and figure out if you need more.  

Cook the chicken for about 3-5 minutes and then turn over and cook for about 3-5 minutes more.  You'll want to give it some time to brown on each side.  Then sprinkle the flour over the chicken & veggies like so...

Now add the water, bay leaf, and sausage.  Cover and let simmer for about 35-40 minutes.  

You'll be tempted to sneak a spoonful while it's simmering.  By ALL means, go for it.  When it's nice and cooked, remove the bay leaf and toss in the scallions.  We served ours over a bowl of rice and let me tell y'all...it was sensational!!!  I'm a big fan of any kind of chicken and rice combo, but the sausage and stew  texture amped it all up a few notches and this will now be one of my go-to meals.  

It was so easy to prep and cook.  And it was SO full of flavor!  This is my favorite kind of weeknight meal.  Full on flavor, short on prep time.  And for someone who has completely overcommitted herself this week {don't you hate it when people write in 3rd person?!?!?}, I couldn't have found this recipe at a more perfect time!  Seemed like I spent way more time in the kitchen than I did!!!  Those are the best kind of meals, for sure!  STEWpendous!!!!(See what I did there?!?!? ;)}

A Souper Collection

So, I guess we've decided to bypass Fall and head right into Winter.

It's November.  NOVEMBER (just in case you didn't get the memo).  I'm still supposed to be sweating it out in 80 degree temps while waiting for the kids in the carpool line.  Instead, I'm cozied up in my sweats sipping on my endless cup of coffee.  I'm not complaining about that, but seriously.  I'd at least like to rewind and hold on to Fall just a smidge longer.

Since our early winter has arrived, we've been indulging in more soups than necessary.  After all, it is our favorite cold weather food.  Mr. Spouse makes a mean pot of chili.  I mean, it's pretty amazing.  So we enjoy that through the weekend when he's home to make it.  During the week, we enjoy our soups like crazy.  Just SO darn comforting!!!  I figured it was time to compile all of our favorites for you because I'm pretty sure you might enjoy some of these, too!!!

It's pretty hard to say which one is our absolute favorite because they're all so good in their own way.

I tend to make a TON of Italian Chicken Soup.  That Pioneer Woman sure does know what she's doing.  This is one amazing soup.  A little elbow grease is involved in the prep, but the juice is worth the squeeze.  And you MUST serve this one with SHAVED parmesan.  Trust me on that one.

Whenever we have company, I always make a couple of batches of  my Chicken Tortilla Soup and there's typically NONE left when it's all said and done.  Absolutely couldn't be easier...a definite crowd pleaser, for sure!!!!

I started making this one last year and realized I worked it into our weekly dinner rotation WAY too often.  Not that that was a bad thing, but it definitely got a fair share of it's play in our kitchen.  It's a crockpot recipe, but I love making it right on the stovetop.

This little version of baked potato soup has been repinned a whole bunch.  A friend I used to teach with gave me this recipe and we've been making it like this ever since.  I love that it calls for hash browns as opposed to potatoes.  I'd much rather dump a bag of those in the crockpot instead of peeling potatoes.  This is definitely a soup for the lazy soul.  

While I know this picture leaves little to be desired, this soup is nothing short of fantastic.  This is the closest I've ever come to recreating La Madeliene's tomato basil soup.  If you're a fan of that one, you'll love this one.  We typically serve it with Italian Grilled cheese and it's the perfect companion.  And personally, I always think this soup is even better the next day!

Again, crummy picture, GREAT soup.  I got this recipe from my parents.  It's their 3-1-1 Minestrone.  They make this one whenever they entertain.  It's enough to feed a crowd and it always gets rave reviews!!!

For all my tequila lovers, this is a soup that will sing to your heart...Hearty Chicken Tequila Soup.  Truth be told, I typically don't use the tequila it calls for, although I'm sure that would help on those nights when I want to get the family to sleep soundly ;)  A girl I used to teach with made this for our team one year and I begged for the recipe after our lunch.  It quickly became a family favorite!!!

Once again, this picture scares the daylights outta me.  YIKES.  I'm now on a mission to remake all of these soups and *try* to picture them in a better light.  SCARY.  Anywho, this chicken & rice soup with avocado is a fast and easy meal.  I adapted one of Rachel Ray's recipes to better fit our family and love how it turned out.  Plus, it's super fast and easy to make!  BONUS!

Speaking of super fast and easy, this spinach tomato tortellini soup is just that.  And tasty, too!  This one didn't last too long.  I was really hoping for leftovers, but no such luck.  I made this when we had company over and I really should've made more.  It didn't last.  If you love cheese filled tortellini, you MUST try this asap!

This SOUPER simple chicken noodle soup isn't just easy...it's fantastically flavorful, too!  There's nothing more comforting than a piping hot bowl of chickn noodle soup...and I don't mean Campbell's version.  Homemade chicken noodle soup reminds me of sick days spent on the couch at mom & dads...watching every episode of Swan's Crossing & Saved by the Bell I could fit in before my siblings returned home from school.  Oh how I wish my boys would give this a try!!!  They need those chicken noodle soup memories to cling to when they get older ;)

This might possibly be the most unappetizing picture in the history of food fauxtography, but the taste makes up for what the picture lacks to convey.  I don't know about y'all, but I do tend to consider chili as a soup...especially when it's not too thick.  I found this recipe for Lime & Black Bean Chili several years ago and couldn't believe how much I liked it!  Even my littlest LOVES it!!!  The secret?!?!  Cilantro!!!

Of course, nothing beats a good ol' bowl of this tried and true classic.  Who doesn't love a warm bowl of taco chili soup?!  'Nuff said!

I heard this version of Olive Garden's Zuppa Toscana is a very close copycat.  I still haven't tried the original version, but I can tell y'all that I'm 12 kinds of crazy about this one. It is SO amazing!  I need to branch out and try more than just pasta when I visit the OG because if the original is anything like the copycat then I know I'm in for a good meal!!!  

I'm always looking for more soup recipes to add to my soup repetoire, so if you know of any I need to try, let me know!!!!  

A Copycat....I Think?!?!?!?

I'm a girl who likes taking breaks.  CLEARLY.  Taking a little step back from the blog is necessary from time to time.  Especially when life gets a little crazy....hence my recent weeklong {& then some} hiatus.

I spent few days in Franklin, TN last week for a conference where I was presenting.  Franklin might be my new favorite place in the U.S.  I fell in love with Nashville last year and this year I couldn't get enough of Franklin {even though I was only there for a few days}.  Tennessee is trying to take me away from Texas.  I swear.

Is this not the most charming downtown you've ever seen?!?!  And look at those leaves!!!  We don't get the luxury of colors here on the coast.  It's either green, crunchy brown, or bare :)  I was ecstatic to see so many different colors in the trees!!!!

I met up with some friends while I was in town and we headed out for a little shopping downtown and then a most delicious dinner at Gray's on Main.  Chicken & Waffles.  Creole Mac & Cheese.  My taste palate couldn't have been happier.  My pants?!  Notsomuch.  I pulled out the elastic band for the pants the morning after.  There's nothing quite like a food hangover in the form of ill fitting pants and a muffin top :)  If you've never been, you MUST go!!!  Amazing service, perfect atmosphere, and the food is just...well...perfection on a plate!  Did I mention the Sweet Tea Banana Pudding we shared for dessert??  HELLO.  SO good!  If I wasn't worried about looking like the lush at the table, I would've devoured my very own mason jar full of it in NO time!   My waistline was thanking me for showing a little restraint :)

All that to be said, I sure couldn't wait to get back home and see my little family.  And crazy enough, I couldn't wait to get back in the kitchen.  I love it when other people cook for me {eating out might be my favorite pasttime}, but I sure love cooking for myself even more. Don't get me wrong.  I could eat gourmet chicken & waffles every night of my life {sad, but true}, but there's something to be said for a home-cooked meal.  Wouldn't you agree that home-cooked meals from mom are the best?!  Even when it's just a sandwich?!!??!  

This soup was the perfect homecoming meal.  I can't even say enough.  It's a copycat soup, but I have NO idea how close I came to the real thing because I've never had the real thing to begin with :)  I typically stick to the pasta when I frequent the OG, but I clearly need to branch out!

ZUPPA TOSCANA

6 cups of chicken broth

2 cups of heavy whipping cream

2-4 cups of kale {I used 3 1/2}

5 red potatoes, cut into small bite-sized chunks

2 tsp. olive oil

1 lb. hot Italian sausage

1/2 yellow onion, chopped

2 cloves garlic, minced

1 tsp. crushed red pepper flakes {or more...depending on your heat preference}

salt & pepper, to taste

First up, let's brown the sausage.  Heat 2 tsp. olive oil in a skillet over medium/high heat.  Toss in the sausage, onion, & garlic.  Cook until the sausage is browned, remove from heat, and drain.  Transfer the sausage/onion/garlic to a dutch oven/large stockpot. 

Chop up your kale...or if you're like me, just leave it whole!...then toss it into the stockpot/dutch oven.  Cover with chicken broth and potatoes.  Then toss in the red pepper flakes and mix well.

Bring the mixture to a boil, reduce heat, and simmer {covered} for about 20-25 minutes.  Pour in the heavy whipping cream, mix well, and simmer for another 10-15 minutes.  

Ladle yourself a heaping bowl and top with shaved parmesan cheese.  

YUM!!!!

Like I said before, I have no idea how close I came to the "real thing", but either way, this is pretty dang good!  Mr. Spouse loved it.  I'm pretty sure he really just loved me being home more than anything and dinner was an added bonus.  You know, instead of him having to cook for himself and the boys for those three nights I was gone, I was able to take over the domestic duties once again ;)  

Seriously though, he really did love it!  This was a great home-cooked meal...hearty, flavorful, you name it.  If you aren't as big a fan of potatoes, just cut back on the number you toss in or delete them altogether.  I **highly** suggest including them.  And as many as you can :)  

I say this with every soup I try and make, but this is one of my new favorites :)  I'm looking forward to making this part of our regular dinner rotation once the weather starts getting a little bit cooler.  If you haven't tried this one just yet, I highly suggest trying it soon!!  Or as soon as it starts getting cool :)

My Current Favorite Cold Front Meal

We had a little cold front blow in yesterday and I'm currently cozied up in my jeans, tee, and blardigan.  I heard it was woven by angels and I had to splurge after my friend, Kara, showed me hers.  Oh my.  It's all it's cracked up to be and then some.  But I digress.  Our family up north thinks we're funny when we say it's cold here.  This cold front will bring us lows in the 70's and highs in the 80's and let me tell you...that's cold enough for me :)  My Texas blood goes into shock when the temps dip below 70.  

The best thing about these "cold fronts" are enjoying warm weather meals.  Meals that just don't bode well with the sweltering heat and 100 degree evenings.  Soups are one of my most favorite "cold weather" meals.  I like soups just as much as I love pasta, so when I found this recipe that combined the two I knew it had to make it's way into our dinner plans.  It seems like most of my recipes lately have been from Damn Delicious, but I can't help it.  Everything I've tried from her has been amazing!!!  And this one is a perfect cold front meal!  

SPINACH TOMATO TORTELLINI SOUP

via Damn Delicious

1 TBSP. olive oil

4 cloves garlic, minced

1 onion, diced

5 1/2 cups chicken broth {3 cans}

1 {14 oz.} can petite diced tomatoes, undrained

1 {14 oz.}can Italian style diced tomatoes {basil, oregano, garlic}

1 {20 oz.} pkg. cheese stuffed tortellini {refrigerated}

1 tsp. dried basil

1 tsp. dried oregano

2 bay leaves

1 pkg. baby spinach

kosher salt & pepper, to taste

shredded parmesan, to taste

This is one of the easiest meals to make.  If you're into fast, easy, and delicious...and who isn't?!?!?...then you seriously need to consider adding this to your menu!!

First up, grab a large stock pot or dutch oven.  Let's heat the olive oil over medium/high heat.  Add the garlic and onion and cook for about 2-3 minutes or until the onions are a little translucent.  

Now add the broth, diced tomatoes, spices, and bay leaves.  Whisk the mixture and then toss in the tortellini making sure to stir well to coat.  You can season with salt and pepper if you so desire.  

Bring the mixture to a boil, reduce heat, and continue to simmer until the tortellini is cooked through. Add the baby spinach and cook until it's wilted.

Ladle yourself a serving and top it all off with a little bit of freshly shredded parmesan.

As you can see, I modified the recipe just a bit so that we'd have enough for leftovers for the week and I really wanted to use up the last of the diced tomatoes I had on hand.  

Mr. Spouse gleefully exclaimed that this is his new favorite soup.  I would have to agree that this one is right up there for me, too.  Truly one of the most delicious "cold front" meals I've made in a long time!!!!

Holy Frijoles

My grandpa makes the world's most amazing charro beans.  I salivate just thinking about them.  They are so full of flavor.  Recently I found out that my grandpa is a bit of a fibber.  It's actually my grandma who's been making them, but grandpa has been taking all the credit.  That rascal.  Either way, their beans are so delectable.  

My mom celebrated her birthday a few weeks ago and I decided to host a little weeknight birthday party for her.  A couple of my siblings are just a little picky {and by little I mean that they don't like anything}, so I wanted to make sure that I made a meal that would appeal to everyone's palates.  So Mexican it was.  

I decided to make my Baja Crockpot Pork Tacos, taco rice, and charro beans, but I was in a bit of a quandry because I had NO idea how to make said charro beans.  Especially the kind of charro beans my grandpa...errr...grandma makes.  I wanted to phone it in and ask grandma to make them for the party, but instead I resolved to figure out how to do it myself.  

I'll go ahead and tell you that I ended up finding this little recipe that didn't require half the effort that grandma puts into hers.  She soaks her beans overnight and pours so much love into them.  I won't give myself that much credit.  Even though these beans were nothing like grandma's, they were just as full of flavor and easy to boot!  A winner all the way around.  Even my picky siblings raved about them :)

EASY WEEKNIGHT CHARRO BEANS

4 {15 oz.} cans of pinto beans

1 {10oz.} can of Rotel {I used Mild}

1 {4 oz.} can chopped green chiles

1/2 cup chopped onion {I used a little bit more}

6-8 sliced of bacon, cooked & cut into bite sized pieces

Handful of cilantro, stems removed, chopped

First things first...cook your bacon.  I always bake mine because I STINK at frying it.  Grease stains for days and I always end up burned.  I follow this little kitchen tutorial.

Once your bacon is cooked, crumble it into tiny pieces and set aside.  Combine ALL of the ingredients...included the crumbled bacon...into a large pot.  Season to taste with pepper and salt and let it simmer on the stove top for an hour.  

BOOM.

Easy charro beans that are ***almost*** as good as grandmas :) 

This recipe fed 11 adults with a little bit leftover after dinner.  Next time I'll be sure to double the recipe because there's nothing we love more than leftovers!  Okay....there are a lot of things we like better...but leftovers are pretty darn fantastic :)

Something To Keep You Warm

There’s nothing I love more than a warm bowl of soup on a cold winter night.  A bowl of soup and my snuggie, of course.  I mean, who doesn’t love a snuggie?!  But I digress.  There’s truly nothing more comforting than a hearty bowl of soup laden with flavor…and a heaping scoop of shredded parmesan.  When I found this recipe, I knew it would be a keeper and I couldn’t have been more right.  The original recipe says to make this in a crockpot, but being the forgetful cook that I am I didn’t prepare for that at all.  So I made it the old fashioned way….right on the stovetop.  And it.was.AWESOME.

CHICKEN PARMESAN SOUP

via Foxes Love Lemons

3-4 garlic cloves, pressed

1 green bell pepper, chopped

1 (14.5 oz} can crushed tomatoes

1/2 lb. – 1lb. boneless, skinless chicken breasts

3 cups chicken broth

1/2 cup chopped white onion

1/2 cup shredded parmesan cheese

1 tbsp. chopped fresh basil

2 tsp. chopped fresh oregano

1/8 tsp. red pepper flakes {we used a smidge or two more…we like it spicy!}

4 oz. mezze penne pasta {I think Ditalini would be good, too!!}

 

First get started chopping the veggies & herbs.  Don’t forget to press your garlic, too!  These are some of my most favorite flavors right here, people.

Add the garlic, bell pepper, onion, basil, oregano, crushed tomato, chicken broth, & red pepper flakes to a large pot.  Stir in half a cup of shredded parmesan and add the chicken.  I cut my chicken into bit sized pieces because I feel like that makes it cook faster.  Am I fooling myself?!  Who cares.  The added step was hardly noticeable.  When I’m trying out a new recipe, I typically like to follow it verbatim before I add my own little spin.  That means I can be a little too precise when it comes to measurements and such.  I could only find a 28 oz. can of the crushed tomatoes and just to be 100% sure I had the right amount, I had to measure it out with one of my favorite kitchen tools.  I could’ve easily just poured half the can in the pot and called it a day, but my OCD got the best of me.  Dangit.

 

Now return the pot the the stovetop and cook on medium – high heat and cover, stirring occasionally.  I cooked the soup for about 10 minutes before I added in the pasta.  You’ll only need 4 oz.  I accidentally added the whole box.  Let me just tell you that it was darn delicious just like that, but heck if it was a lot of pasta.  It soaked up most of the “soup” and I ended up adding more chicken broth.  It was AMAZING, but next time I’ll use less pasta….maybe even try the Ditalini.  And y’all…it was even better the next day albeit more of a pasta dish instead of soup.  HA!! 

Cook on the stovetop, covered, for about 30 minutes.  Then pour yourself a steaming bowl and top with a generous amount of shredded parmesan cheese.  Ohmiword.  Definitely one of the best…and EASIEST…soups I’ve ever tried!  A winter favorite, for sure!