Corn and Potato Chowder

This was the perfect end to a cold Monday. This soup was super hearty and had a lot of veggies to complement the broth.

Corn and Potato Chowder 

• 8 Strips of bacon, chopped and crisped 
• 1 Onion, dices 
• 3 Carrots, diced 
• 3 Celery stalks, diced 
• 1 Red pepper, diced
• 1 Green Pepper, diced 
• 2 Cloves garlic, minced 
• 3 Cups frozen corn
• 3 Cups yellow potatoes, diced 
• 1 Tsp thyme 
• 1/8 Tsp Cayenne
• 1 Tbs flour
• 2 Tsp salt
• Pepper to taste 
• 4 Cup chicken broth 
• 1 Cup 1/2 and 1/2
• 1/4 Cup Parsley

Add all to pressure cooker and cook for 10 minutes, add bacon and serve. Cook on the stove until the all the veggies are nice and tender. Cook in the slow cooker on low for 8 hours. 

Jake keeps yelling Chowdah all over the house. The potatoes along with all the other veggies were tender. The corn popped and the bacon added that extra element that made the soup come together, besides who doesn't like bacon?!? I will definitely be enjoying this tomorrow for lunch! 

She Crab Soup

This soup has been on my family's radar for many years. I got this recipe from Tamara and make this any time crab is on sale haha! This dish is very rich, very crowd pleasing, and very easy!

She Crab Soup 

• 1 Can cream of mushroom
• 1 Can cheese soup
• 1 Pint 1/2 and 1/2
• 1/4 Cup sherry 
• 2 Tsp old bay
• 1/2lb Crab

This picture does absolutely nothing for this soup. Very decadent and would make a perfect starter for a meal if  not a meal in itself. The old bay seasoning shines through and brings everything together. This meal would be great with a crust bread.

BBQ Beef Soup

Happy Monday! Monday's seem to come too soon every week but at least it went by quickly. I'm playing catch up with my recipe's today. My computer is on the fritz but has been for a while and it doesn't always stay connected like it should. I made this soup on Saturday, it is a little on the sweet side like a sweet BBQ sauce. If the sweet style sauce is your favorite this soup is for you.

BBQ Beef Soup

• 1lb Top round, sliced into 1/2 inch thick slices 
• 4 Cups beef broth
• 28oz Diced tomatoes
• 12oz Light colored ale 
• 1 Carrot, chopped 
• 1 Sweet potato, chunked into 1/2 inch chunks 
• 1/4 Cup packed brown sugar 
• 1/4 Cup apple cider vinegar 
• 2 Tbs Worcestershire 
• 1 Tsp coriander 
• 1/2 Tsp all spice
• 1/2 Tsp dry mustard 
• 1/2 Tsp salt
• 1/4 Tsp cloves
• 1/4 Tsp pepper 

Combine all and cook in the pressure cooker for 50 minutes. This can also be cooked on the stove until the meat is tender. 

The sweet potatoes absorbed all the sweet juices from the broth and the meat was super tender. 

Chicken Noodle Soup

Happy Tuesday! Tonight I made a classic soup. Jake is not feeling well, whether he'd like to admit it or not and I thought this would definitely hit the spot. Another tip I'd like to give you is to prepare as much as you can at the beginning of the month. I plan 20 meals a month and prep as much as I can each month when I first get home. This allows food to last longer than normal and less waste and grocery visits. For all my soups I prepared most of the veggies and used my foodsaver and froze them. This way when you go to fix these meals at least the veggies are already done and can just be thrown into the pot. I will not be posting tomorrow, I'm headed to southwestern Virginia for work and will not be back until Thursday night.

Chicken Noodle Soup

• 2 Tbs olive oil
• 1 Cup carrots, sliced thin
• 1 Cup celery, sliced thin
• 1 Onion, diced 
• 2 Cloves garlic, minced
• 64oz Chicken broth
• 2 Bay leaves
• 1/2 Tsp oregano
• 1 Tsp pepper 
• 12oz Egg noodles
• 2 Cups shredded chicken, cooked
• 3 Tbs parsley
• 1 Tbs lemon juice
• Salt to taste

Add olive oil to your dutch oven and saute the veggies for about 3-5 minutes then add garlic. Add all but chicken and boil for 10-15 minutes. Add chicken and cook 5 more minutes and serve. If using a pressure cooker cook 10 minutes, add chicken and then cook for 5 more minutes.

The soup was full of noodles which is what I love most about any dish. The vegetables added a texture element and the spices and broth were a perfect combination. A very easy meal to make and also can be made quickly if you don't have much time. See everyone in a few days, I'm going to check out some beautiful fall foliage!

Pizza Soup

This meal was a play on the average pizza. A mix up from the normal that will be a favorite all winter long. I like to find foods that favorites and change it up a little and see if it works and boy did this work.

Pizza Soup

• 6 Italian sausage links, chopped and cooked
• 1/2 Cup pepperoni
• 6 Slices of bacon, chopped and cooked
• 1 Cup pizza sauce 
• 1 Onion, diced 
• 2 Cloves garlic, minced
• 1 Green pepper, diced 
• 2 Tbs basil 
• 1 Tsp Italian seasoning 
• 1/2 Tsp red pepper flakes 
• 1.5 Cups beef broth 
• 28oz Diced tomatoes
• 1 Cup mozzarella

Add all the above except the mozzarella to your slow cooker and cook on low for 8 hours. You can also add all to the pressure cooker and cook for 15 minutes. If you wanted to cook this on the stove cook for about 30 minutes. 

This soup not only smelled like a pizza but tasted like a pizza as well. The little bit of heat was just enough and the veggies were tender and the meat was super juicy and soaked up all the flavors of the broth. This will definitely be wonderful for lunch tomorrow! See you all real soon!

Vegetable Soup

Monday always comes way too quickly. Hopefully this will be a short week. I'm super excited to be going to southwest Virginia this week and spend a little time with Garrett while i'm out there. And maybe Jake will get some rest and pass the millionth kidney stone, fingers crossed. I made this soup Saturday and I must admit this is the best hearty vegetable soup I have ever made. I also try to use as many shortcuts as possible when cooking. I buy my corn, peas, and green beans frozen, they last longer, are just as fresh, and a bag can be used for several different recipes. I also buy my garlic in a jar already minced, I hate cutting garlic, it is way too sticky! Try your own shortcuts, it makes cooking more enjoyable. 

Vegetable Soup 

• 2.5 Tbs olive oil
• 1 Onion, diced 
• 4 Carrots, chopped 
• 3 Celery stalks, chopped
• 4 Cloves garlic, minced 
• 60oz Vegetable broth 
• 28oz diced tomatoes, not drained
• salt/pepper to taste
• 3 Potatoes, peeled and diced 
• 1/3 Cup parsley 
• 2 bay leaves
• 1/2 Tsp thyme
• 1.5 Cups green beans
• 1.5 Cups corn
• 1 Cup peas

Heat olive oil and add onions, carrots, and celery cook about 2 minutes then add garlic and cook 2 more minutes. Add all the above EXCEPT green beans, corn, and peas and bring to a boil. Add green beans and turn to a simmer. Cook for 30 minutes and add corn and peas and cook an additional 5-10 minutes and serve. 

The perfect end to a cold chilly day. Don't forget the grilled cheese, I didn't. 

Eggplant and Potato Stew

This was another meal that I made for Jake, I did not eat this meal. I know you should probably never tell people that you don't eat things but everyone has some kinds of foods that they don't like too much. I like eggplant grilled but that's about it. Jake has decided he likes eggplant and COULD be a vegetarian if need be.

Eggplant and Potato Stew 

• 3 Tbs olive oil
• 1 Onion, chopped
• 1 Tbs garlic, minced 
• 1/4 Tsp red pepper flakes
• 3 Large tomatoes, diced 
• 1/2 Cup vegetable broth 
• 2 Tbs tomato paste 
• 2 Large potatoes, diced
• 1 Large eggplant, diced 
• 1/2 Cup celery leaves
• 1/2 Tsp salt

Add olive oil to pan and place onions in oil until translucent then add garlic, pepper flakes, tomatoes and cook for 2 minutes. Add rest and cook until tender. If using a pressure cooker, cook for 10 minutes. 

The stew was a hearty vegetarian meal, with a little kick of spice.The sweet tomatoes with the soft potatoes made the eggplant really stick out. Every spoonful had a little bit of everything in this dish and paired wonderfully. Join me tomorrow for a Hearty Vegetable Soup, perfect for a nice cold day.  

Taco Soup

Happy Friday!! Sorry I haven't posted since Monday, I've been dragging all week. My mom tells me that people have been trying my recipes and that is the best news ever! I'm so elated. I tend to think I'm the only person reading this so thank you so much! I try to make these meals using simple ingredients that you don't have to search for and most people have in their kitchens, Some recipes I look up have ingredients that I've never even heard of, you have to spend a thousand dollars looking for, or I've never even heard of them. Keep it simple and the meals will continue to bring joy for years to come.I actually made this on Tuesday in hopes of Taco Tuesday Soup. I made this recipe with ground pork for something a little different but please if you'd like to use ground beef or shredded chicken please do so. Every month Jake and I talk about the meals for the next month and I was trying to make plays on food you eat but in soup or stew form to jazz it up a little bit. I hope you enjoy!

Taco Soup

• 6 Cups chicken broth
• 1 Red onion, diced
• 2 Cups jarred salsa - I used medium 
• 1 Bell pepper, diced
• 1 Cup frozen corn (because it's just easier to use)
• 1 Can black beans, drained and rinsed
• 1/2 Cup cilantro
• 1 lb Ground Pork, cooked

Combine all in pot and cook until veggies are tender. If using a pressure cooker, cook for 5 minutes. 

I souper enjoyed this meal. I added sour cream and cheese to mine and Jake left his the way it was. The corn added that crunchy texture and the spices were perfectly incorporated. We had no left overs - after I took some to work for lunch. I served this along side some tortilla chips to add a salty component. 

Chocolate Chip Cookie Cake

I did make this on Sweets Sunday but it did have to sit over night and we will be enjoying this as I type this. I seen this recipe on Food Network so no I did not think of this one but I did think it was a great idea. I'm not a huge fan of cake but this is the perfect solution. Use the cookies to make a layer and make homemade whipped cream to put in between. This cake is definitely a good way to have your kids and grandchildren to help out in the kitchen. Easy enough to have them mix things together and most definitely making the whipped cream.

Chocolate Chip Cookie Cake

• 2 Cups flour
• 1 Tsp salt 
• 1/2 Tsp baking soda 

Whisk all together and set aside.

• 2 Sticks unsalted butter 
• 1 Cup packed brown sugar 
• 1 Cup granulated sugar

Mix together in mixer, then add;

• 1 Tbs vanilla extract 
• 2 eggs 

Turn off mixer and add 2 cups of chocolate chips. This mixture is a little on the wetter side than normal and this is fine. Line the cookie sheets with parchment paper and place cookie scoops 2 inches apart. Cook for 12-15 minutes. The cookies should be on the crispy side and flat. These make the cookie layers. Put them on a cooling rack until completely cooled. 

Whipped Cream 

• 1 Tbs vanilla extract 
• 3 Cups heavy cream 
• 1/4 Cup confectioners sugar

Mix all in the mixer with the whisk until the cream makes still peaks. Add a layer of cookies then a layer of cream. I layered my cake with 4 layers of cookies. End your layer with cream and top with chocolate chips. Let this sit in the refrigerator for at least 4 hours if not overnight. The cookies need to soften to make this more like a cake. 

Jake says this cookie is decadent and not overly rich. The cream and chocolate chips make for a happy marriage. The chocolate chips add a perfect texture. I hope to see everyone again next week for another sweet!

Granny's Brunswick Stew

Happy Monday! A dreary Monday, but a Monday no less. I made this stew yesterday because it was planned for Saturday but dad's birthday was Saturday so we ate out. This is an easy brunswick stew recipe straight from my granny. CAUTION this soup makes enough to feed an army so be prepared and use an extra larger pot. Be prepared to freeze and enjoy for weeks to come.

Brunswick Stew 

• 6-7 lb Stewing hen
• 7 Cups water 
• 6 Potatoes, peeled and diced
• 2 Cups corn
• 1 Large can shoe peg corn
• 2 Cups baby lima beans 
• 2 onions, chopped 
• 4 Cups stewed tomatoes 
• 3 Tbs sugar
• 5 Tsp salt
• 1 Tsp pepper 
• 2 Tbs butter 

Simmer chicken in water until cooked through, about 1.5 hours. Remove chicken from broth and let cool until cool enough to pull apart. Use 1 cup of the chicken broth to boil the potatoes, about 15-20 minutes and set aside. Add lima beans, onions, tomatoes, sugar, salt, and pepper to the chicken broth and simmer for 20 minutes. Add potatoes and corn and simmer for 45 minutes. Add the butter and stir. Serve and enjoy. 

 

This soup is perfect for a wet and dreary day. Hearty and full of flavor. A sure to be favorite for years to come. I hope you enjoy this dish as much as my family had for years. 

Black Bean Soup with Avocado Salsa

I just want to say I LOVE black beans, so if you're with me this soup is just for you. Jake looked at me like I was crazy as I was putting this together but the salsa and some tortilla chips broken up it made for a great pairing. And really if you cut back the water in the soup you could make this a side dish.

Black Bean Soup with Avocado Salsa 

• 1 Tbs olive oil 
• 1 Cup onion, chopped 
• 1.5 Tsp cumin 
• 7 Cups water 
• 1lb Black beans, dried 
• Hamhock 
• 6 cloves garlic, minced 
• 2 Bay leaves 
• Salt 
• 2 Tbs lime juice 

Combine all and cook until beans are tender. I used a pressure cooker and cooked it for 25 minutes. 

Avocado Salsa 

• 1 Avocado, chunked 
• 2 large tomatoes, diced 
• 1/3 Cup red onion 
• 1/4 Cup cilantro 
• 1 Jalapeno, diced 
• 2 Tbs lime juice
• Salt 

Combine all together. 

I added the salsa to the soup and it mixed in and made it creamy. Jake added crushed up tortilla chips to his. Make these meals your own and do different things. Jake says this meal was a fiesta in his mouth and now it means siesta. I hope to see you all tomorrow for my favorite, pasta e fagiole. 

Loaded Potato Soup

Happy Friday eve! Only one more day to get through and we're into the weekend. I remain a little under the weather so I apologize for not posting every night. I see a specialist next week so hopefully we can shine some light on my ears! I made this potato soup the other day and I add something different every time but this is Jake's favorite but then again they're all Jake's favorites. This soup is even better the next day. The pictures may be a little off I got home late and threw it in the pressure cooker and I have never done this before so it turned a little on the yellow side. Live and learn.

Loaded Potato Soup

• 8 Potatoes, peeled and diced 
• 1 Cup sour cream
• 1/2 cup mayo
• 1 pack bacon cooked and crumbled or 1 pack of real bacon bits
• Chives 
• Salt and pepper to taste 
• 1 Cup shredded cheddar 
• 2 cups vegetable broth
• 1 cup heavy cream 
• 2 carrots, peeled and put in food processor 
• 1 Celery stalk put in food processor 
• Add enough water to cover the potatoes 

Put everything in pot except chives and bacon. Cook until potatoes are tender then add chives and bacon.

This soup is creamy and rich and souper easy to make! You will come back to this meal time after time. If you're a fan of a loaded baked potato this is a soup for you. 

Broccoli Cheddar Soup

Today marks the first of the month for me. This month I'm doing soups and stews all month. These can be made in the pressure cooker, the slow cooker, or on the stove. Whichever is easiest for you to do please do. Tonight we kicked it off with broccoli cheddar soup.

Broccoli Cheddar Soup

• 4 Tbs butter, chunked 
• 1 Tsp salt 
• 6 Cups broccoli florets 
• 1/4 Tsp baking soda 
• 3 Cups vegetable stock 
• 1 Cup cheddar, shredded 
• 1/2 Cup heavy cream 
• 2 Tbs basil

Combine all together and cook until broccoli is tender. You are able to use an immersion blender to smooth this soup out or keep it chunky like I did. If you're cooking in a pressure cooker cook about 15 minutes. 

The picture doesn't really show much so tomorrow i'll have to take a picture of the spoon so you can see all the ingredients. This soup was creamy and broccoli is by far my favorite so i'm a little bias. Tomorrow we will be having a loaded baked potato soup. See you tomorrow!

Pumpkin Cupcakes with Cream Cheese Frosting

I actually made these for work on Friday. This dessert can be made with the frosting left off and eaten for breakfast...yes i'm guilty. I'm not a big sweets eater but Jake is and he was trying to eat the frosting off of anything it landed on.

Pumpkin Cupcakes 

• 1.5 Sticks unsalted butter, melted 
• 1 2/3 Cups flour 
• 2 Tsp baking powder 
• 1 Tsp salt 
• 1/2 Tsp ground cinnamon
• 1/4 Tsp nutmeg 
• 1/8 Tsp cloves 
• 1 Can pumpkin puree (1 Cup)
• 1 Cup packed brown sugar 
• 1/2 Cup granulated sugar 
• 2 Eggs 

Preheat oven to 325 degrees. In a bowl whist together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In a second  bowl mix together butter, pumpkin, sugars, and eggs mix until combined. Add dry ingredients a little at a time until combined. Cook for 25 minutes. 

Cream Cheese Frosting

• 4oz Cream cheese
• 4oz butter 
• 2 Cups powdered sugar 
• 1 Tsp vanilla 

Mix until combined. 

Wait until cupcakes are completely cooled before frosting.

This makes a not overly sweet, very moist cupcake. Compliments to Jake for mixing the color of frosting together for me!

Herb Crusted Pork Tenderloin

Saturday I made an old favorite of ours. This is one of those meals that's pretty easy and you can keep going back to. You could prepare this the night before and let it sit in the fridge overnight until ready to cook.

Herb Crusted Pork Tenderloin

• 1 Pork Tenderloin
• 1Tsp garlic powder
• 1 Tsp onion powder 
• 1/2 Tsp oregano
• 1/2 Tsp rosemary 
• 1 Tsp parsley 
• salt and pepper 
• 2 Tbs balsamic vinegar 
• 1 Tbs olive oil

Preheat oven to 500 degrees. Poke holes into meat with knife all over. Pour balsamic vinegar over meat and repeat with olive oil. Add salt and pepper to meat. In a separate bowl mix together the rest of the spices and evenly distribute over the meat. Cook in oven for 25 minutes. Let rest 5-10 minutes before serving. 

The herbs crust over the meat and add an element of texture. My favorite are the end pieces! Letting it rest keeps the juices inside the meat and keeps it tender. This meat stays tender even if you have left overs and heat it in the microwave, trust me I've done it plenty of times. Jake says it was delicious, but that's his response to everything. 

Southwestern Chicken and Ziti

It has been a while since I've posted. I've been feeling a little under the weather lately with my ears. This time of year always gives me a lot of problems. It doesn't mean I've stopped cooking but I do need to catch up. The last meal of the pressure cooker meals was southwestern chicken and ziti. I made this Thursday night. Friday night we had dinner with the family for mom and Sherry's birthday. This meal is a spicy meal so remember that when cooker and use less spices if need be.

Southwestern Chicken and Ziti

• 2lbs Boneless, skinless chicken breasts, chunked 
• 1 Can rotel - I used mild 
• 1.5 Cups chicken broth 
• 1 Can pinto beans, rinsed 
• 8oz Ziti
• 4.2oz Green chiles
• 1/3 Cup cilantro
• 1 Tbs chili powder
• 1 Tsp cumin
• 1/2 Tsp salt
• 1/2 Tsp pepper

Combine all the above into pressure cooker and cook for 10 minutes. 

This meal was spicy and great for my stuffed up sinus issues. There was nothing left in this pot when we were done (I make my lunch portion before we finish so I ensure I have enough for lunch). Jake said it was a great mashup between mexican and italian dishes.