Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts

Thursday, May 29, 2014

Recipe Recap

I haven't posted here on my own blog in awhile because I've been busy sharing recipes over at Kids VT! Here are a few of my latest yummy creations....check out the Kids VT Blog for more!

Cinnamon Roll Cupcakes


 Homemade Shells & Cheese


Buffalo Chicken Soup


Smothered Burritos


Tuesday, October 25, 2011

Recipe: Homemade Chicken and Dumplings


I was always intimidated to try making Chicken and Dumplings from scratch because my Mom's were always SO GOOD that I thought it must be a lot of work. A few years ago I watched her make it and I was like, "Wait, that's it?!" And I have been making it ever since! My boys love this meal and I love that it can be a super quick meal if you play your cards right!


Chicken and Dumplings

Ingredients:
1/2 onion, chopped
about 6 carrots, pealed and chopped
1 clove of garlic, minced (or two if you like garlic like I do)
2 tbs butter
celery if desired (my family does not like celery so I leave it out)
1 pound cooked shredded chicken
2 (32 oz) cartons of chicken broth
1 tsp chopped parsley
salt and pepper to taste
2 1/4 cup biscuit mix
2/3 cup milk

In a large pot, melt butter over medium high heat. Mix in chopped onions, carrots, garlic and celery. Saute for a couple of minutes. Basically just to get the flavors blended and cook down the veggies a bit.

Add shredded chicken,*See note below* broth and seasonings.

Heat through until it comes to a light boil.

(Basically at this point, you have chicken soup. Add cooked noodles for chicken noodle soup. Or rice. Or nothing!)

To make dumplings, add the biscuit mix *See note below* and milk and stir until it makes a soft gooey dough. Drop into the soup. Don't worry, the dumplings might sink at first. But they will come back up! Cook uncovered for ten minutes. Put a lid on and cook covered for ten more minutes. You can check the done-ness of the dumpling by splitting one open. If it's fluffy and does not have a gooey center, it's done!

**Here is where I say you can make this meal quick. I like to use chicken that has already been cooked and shredded from my freezer. This saves me a ton of time. I will also sometimes plan to cook my chicken in the crock pot and then use the broth left over right in the soup I'm making that night. If you do not have any on hand, you can still easily make this meal without a ton more effort. Just place some chicken in a pot of water and boil it. Once it's cooked through you can shred it up. You can use some of the water as broth as well. Or take it a step farther and cook it low and slow all day with veggies and herbs right in the pot with the chicken to make a broth from scratch.  For the biscuit topping, I like to make my own biscuit mix so making the dumplings is quick and easy. You could also just mix together any biscuit recipe together and use that. I like the consistency of the Bisquick dumplings. So I use my homemade version and follow the recipe for dumplings from their box.**


Enjoy!

This post linked to:
Southern Fairytale's Mouthwatering Monday
Beauty and Bedlam's Tasty Tuesday

Tuesday, October 18, 2011

Recipe: Tortellini and Zucchini Soup


Tortellini and Zucchini Soup

Ingredients:
2 tbs extra virgin olive oil
2 large carrots, finely chopped
1 onion, diced
2 tbs minced garlic
1 tsp chopped fresh rosemary
2 14 ounce cans vegetable broth
2 medium zucchini, diced
2 cups fresh or frozen tortellini (I prefer the spinach filled ones)
4 plum tomatoes, diced
2 tbs red wine vinegar
I also like to add some sliced kielbasa sausage but you can keep it meat free and it's still delicious!

Heat oil. Add carrots and onion, cook till soft.  Add garlic and rosemary, cook about one minute.  Stir in broth and zucchini, bring to a boil. Reduce heat and simmer until zucchini is soft. Add tortellini and tomatoes (and sausage if used) and cook about 6-10 minutes. Stir in vinegar just before serving.

Enjoy!

This post linked to:
Southern Fairytale's Mouthwatering Monday
Beauty and Bedlam's Tasty Tuesday

Tuesday, January 25, 2011

Recipe: Crock Pot Southwestern Beef Stew


This is a keeper.  I'm just telling you up front!  This is so easy to throw together in a crock pot and your kitchen will smell divine when you come home at night for dinner!

Some busy parents look into Online Colleges when they want to learn new culinary techniques!

Crock Pot Southwestern Beef Stew

Ingredients:
2 lbs beef stew meat
1 can cream of tomato soup
1 16 oz jar of salsa
1 can of diced green chiles
1 can beef broth
1 packet taco seasoning
1 small bag of frozen corn
2-3 medium sized potatoes, cut into chunks
1 can black beans

Mix everything except the beans in a Crock Pot.  Cook on high for about 5 hours or on low for about 7 hours.  But don't worry if it's in there longer, the meat will just fall apart which isn't a bad thing!  The only thing I found is that if it cooks for too long after the 5 or 7 hours, it will cook out some of the seasoning and you may need to re-spice it in the end.

Add beans in the last 15 minutes of cooking.  I like to serve this over rice.  So I'll throw the beans in and then cook the rice and it's all ready at the same time!

Of course, we served shredded cheese over the top as well as some chopped green onions.


Side note: Make double (leave out the beans and potatoes which don't always freeze well) and stick in the freezer for future use!

This post linked to:
Beauty and Bedlam's Tasty Tuesday
 Check them out for more fabulous recipes!

Also linked to A Southern Fairytale's Soup Swap! Need some soup ideas to get you through the winter? Check it out!

Tuesday, December 7, 2010

Wild Rice Soup


My Step-Mom gave me this recipe a long time ago but, of course, I changed it and made it my own! :) It's so delicious and perfect for a cold winter night!


Wild Rice Soup


Ingredients:
1 cup of wild rice, cooked
1/2 pound bacon
1 cup diced onions
1 can cream of potato soup
1 can cream of mushroom soup
1/2 pound shredded cheddar cheese
1 pint half and half
1 pint milk

Cook bacon until crisp.  Remove bacon and place on a paper towel covered plate to let the grease drain off.  Place onions into the same pan you cooked the bacon in and saute.  (If there is a ton of grease, you may want to remove some of it first)  Remove onions and drain on paper towels as well.

Add together the rice, soups and cheese in a medium size pot. Cook over medium heat. Stir until mixed through.  Slowly add in half and half and milk.  Simmer over medium low heat until cooked through and cheese is melted.  Do not boil!

(I would prefer to have made the soup bases myself instead of using cans, but this time I didn't have time. I plan on perfecting the recipe with some "from scratch" creamed soups.)

Tuesday, November 9, 2010

Chicken Tortilla Soup


One of our family favorites!




Chicken Tortilla Soup







Ingredients:
Homemade Cheese Sauce (or use 8 oz of Velveeta, cubed - but don't, OK?)
1/4 cup butter
1/4 cup flour
3 cups chicken broth
1 cup milk
1 can of Rotel (tomatoes with green chilies)
2 cups cooked, shredded chicken
1 tsp cumin
1 tsp chili powder
salt and pepper to taste
Tortilla Chips

Melt the butter in a large pot over medium heat.  Whisk in flour and cook, stirring often for about 3 minutes.  Slowly whisk in chicken broth just a little at a time, then whisk in milk the same way.  Reduce heat to low and add cheese sauce. Stir and cook on low until all melted together.  Stir in Rotel, chicken and spices.  Heat through.  Serve with crushed tortilla chips, shredded cheese and sour cream.


 Eat so quickly that you say to your husband, "WAIT! Don't take another bite!  Take a picture of your soup with your iPhone so I can post the recipe because I already scarfed mine down so fast that I only have an empty licked bowl to show for it!"

Enjoy.



Tuesday, October 12, 2010

Recipe: White Chicken Chili

This is one of our family favorites. It's easy, it's quick, it's delicious!  Oh, and it makes a big ol' pot of soup. Thanks to my dear friend Teri, who gave me this recipe years ago! (except I may have changed it?!)




White Chicken Chili





Ingredients:
4 cups cooked shredded chicken
1 onion and 2 cloves of garlic, sauteed together 
3 cans northern beans, drained and rinsed
6 cups chicken broth
1 (8oz) can Rotel (tomatoes with green chilies)
2 tsp ground cumin
1 1/2 tsp oregano
1/2 tsp ground cloves


So I basically throw this all in a pot and bring to a simmer. Cook until warmed through and the beans are soft, but not mushy. Also works great in a crock pot! Just leave the beans for the last 10-15 minutes so they don't get mushy. We like to eat it over cooked elbow noodles. It is also good over tortilla chips.  Whatever you do, top it with shredded cheese and sour cream. Please, I'm begging you.


Enjoy!




This post linked to:
Beauty and Bedlam's Tasty Tuesday
11th Heaven's Homemaker Monday
Tempt My Tummy Tuesday 

Wednesday, January 6, 2010

Soup's On!

This cold weather just makes me want to curl up with a good book and a hot bowl of soup.  But with three boys running around and a bazillion loads of laundry staring at me, I will have to settle for scarfing down a bowl between laundry loads and light saber battles.

So here are some of our favorite soups to get you through these cold months ahead. They can be frozen and saved for another meal so double the recipe and you'll have dinner on hand for the days when you just can't get away from the laundry long enough to make something for dinner!


Buffalo Chicken Soup
Even my kids love this soup, but if yours are not fans of spicy foods, leave them out a portion of the soup before you add the hot sauce. It's not the healthiest soup recipe, but for an occasional football Sunday, it just doesn't get any better!

3 cups cooked chicken, shredded
3 cans cream of chicken soup
3 cups milk
1 can white northern beans, rinsed
1/2 cup hot sauce

Simmer ingredients together. Serve over crushed tortilla chips or cooked elbow noodles. Top with sour cream and shredded cheddar cheese.


Kale Soup
My Mom makes this soup and it is really tasty and quite healthy to boot!

2 tbs extra virgin olive oil
3 medium potatoes, peeled and diced
2 medium onions, chopped
4-6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
coarse salt and pepper
1 15 ounce can chick peas, drained and rinsed
1 can diced tomatoes
1 pound diced smoked sausage
1 quart chicken broth

Heat oil and add potatoes and onions. Cook 5 minutes, add garlic, bay leaves and kale. Cover pot and wilt greens, about 2 minutes.  Season with salt and pepper.  Add beans, tomatoes and broth and bring to a full boil.  Reduce heat to medium and cook 5-10 minutes or until potatoes are tender.


Tortellini and Zucchini Soup
My kids don't even care that they are eating soup filled with veggies, it's just plain yummy!

2 tbs extra virgin olive oil
2 large carrots, finely chopped
1 onion, diced
2 tbs minced garlic
1 tsp chopped fresh rosemary
2 14 ounce cans vegetable broth
2 medium zucchini, diced
2 cups fresh or frozen tortellini (I prefer the spinach filled ones)
4 plum tomatoes, diced
2 tbs red wine vinegar

Heat oil. Add carrots and onion, cook till soft.  Add garlic  and rosemary, cook about one minute.  Stir in broth and zucchini, bring to a boil.   Reduce heat and simmer until zucchini is soft.  Add tortellini and tomatoes and cook about 6-10 minutes. Stir in vinegar just before serving.

I have so many more recipes for soups, and still on the prowl for more healthy ones. Most of our favorite soups are very fattening, creamy soups!  So please share your favorite soup recipes in the comments, especially if they have a healthy kick!