Rich, Spicy, Smoky Chicken and Sausage Gumbo

It's finally getting cold here in Texas! My oldest daughter, Madison, is excited to wear her favorite pair of jeans and boots. It also means it's time to go shopping for new winter clothes since they all grew much taller this year. My husband knows not to ask how much we spent at Justice...I will just shrug and then have our 3 girls model their new outfits complete with accessories while taking pictures like they are at a photo shoot. It's like a 2 hour show, and like most men, he would rather watch football and yell at the TV screen like they can hear him. But you know it melts his heart when the girls give him a big hug and say how thankful they are for how hard he works for our family. Seriously, he spoils them way more than I do. Our girls are so sweet and absolutely love their Daddy to the moon and back.

So to warm Daddy up for the pending shopping spree(s), I made this Chicken and Sausage Gumbo because it's his favorite cold weather soup. Time to take my girls to Justice!

Ingredients:

1/2 cup olive oil
3/4 cup flour
4 Tbsp Creole seasoning, divided
1 white onion, chopped
3 celery stalks, chopped
2 poblano chilis (roasted, skin and seeds removed), chopped
2 cups andouille sausage, cubed
1 cup frozen okra
6 garlic cloves, minced
6 cups chicken stock
2 dry bay leaves
3 boneless skinless chicken breasts, cut into bite sized pieces
2 boneless, skinless chicken thighs, cut into bite sized pieces
Louisiana hot sauce, to taste
kosher salt, to taste
black pepper, to taste
sliced scallions, for garnish

Roast poblanos over gas stove, or in cast iron skillet until charred. Scape away the skin, cut in half, remove the seeds, and chop.

In a large deep cast iron skillet or large soup pot, whisk together the oil and flour until you have a nice "milk chocolate" roux. Add the andouille sausage, 1 tablespoon of the Creole seasoning, and the trinity of veggies (onion, celery, poblano), stirring to cook until the onion is softened, about 8 minutes. Add the okra and garlic and cook another two minutes. Add the chicken stock, 3 tablespoons Creole seasoning, and bay leaves. Bring to a boil, reduce to a simmer and cook for two hours, stirring occasionally.

Add the chicken and cook additional 20 minutes. Taste and season with hot sauce, salt, and pepper to taste. Serve up in big soup bowls, top with sliced scallions, and serve with steamed rice.

Recipe adapted from Columbia Daily Tribune

Healthy Crock Pot Chicken Enchilada Soup

I love healthy, flavorful soups, especially when they are quick and easy to make.  I found this recipe on Pinterest recently and saved it to my Soups board.  This soup starts with a roux based sauce on the stove top, then you add all the ingredients to the crock pot and let it simmer all day long.  The chicken is so moist and the soup has an amazing rich smoky flavor. You can top it with your favorites, like shredded cheese, sour cream, green onions, olives, jalapenos, etc.  I topped mine with sliced avocados, and my hubby and kids always use shredded cheese on all soup.

Ingredients:

3 T olive oil
3 T flour
1 1/2 cups chicken broth
1 cup 2% milk
1 - 15 oz. can enchilada sauce
2 tsp cumin
1 tsp paprika
1 tsp chili powder
1 tsp Mexican oregano
1/4 tsp garlic powder
1 - jalapeno, finely diced
1 - green bell pepper, chopped
1 - yellow onion, chopped
1 - 15 oz. can corn, no salt added
1 - can black beans, drained and rinsed
1 - can mild Rotel tomatoes, with juice
1 - lb boneless, skinless chicken breasts
kosher salt, to taste
black pepper, to taste
Toppings of choice: shredded cheese, avocados, sour cream, green onions, olives, jalapenos

In a medium sauce pan over medium heat, melt the butter and whisk in the flour.  Cook for a minute, then stir in the chicken broth and milk.  Bring to a boil, lower heat, and simmer until thick, whisking constantly.  Add the enchilada sauce, cumin, paprika, chili powder, Mexican oregano, and garlic powder and whisk to combine.  Turn off heat.

In a crock pot, add the jalapeno, green bell pepper, onion, corn, black beans, and Rotel tomatoes (with juice) and stir.  Place the chicken breasts on top of veggies and pour the sauce all over.  Cover and cook on low for 6-8 hours or on high for 4 hours, or until chicken is cooked through.

When you are ready to serve, remove the chicken and shred.  Add it back to the soup and stir.  Taste and season with salt and pepper, if needed.  Top with your favorite toppings. Enjoy!

Adapted from Dainty Chef

Broccoli Cheese Soup

This is my husband's favorite creamy soup, so I thought it was about time I made it for him. It truly is a one pot meal and so easy to make, which means I will be making it more often. This recipe is a copycat recipe from Panera's Broccoli Cheese Soup.

Ingredients:

1 T olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1/4 cup butter
1/4 cup flour
2 cups half n half
2 cups chicken broth
3 stalks broccoli, cut into florets
pinch nutmeg
1/4 tsp garlic powder
8 oz grated sharp cheddar cheese (2 cups)
kosher salt, to taste
black pepper, to taste

In a large soup pot, over medium heat add the olive oil and saute the onion for 5 minutes.  Add the garlic and cook another minute.  Melt the butter, then add the flour and whisk for 3 minutes.  Add the half n half and chicken broth and whisk to combine.  Turn the heat to low and simmer for 20 minutes, stirring occasionally.  

Add the broccoli and cook for another 20-25 minutes, or until broccoli is tender.  Add the nutmeg, garlic powder, and cheddar cheese.  Stir to combine.  Taste and season with salt and pepper.  Use a potato masher to break up some of the broccoli, leaving some broccoli in florets.  This will give a nice creamy broccoli flavor with good bites of broccoli.  Serve in soup bowls and top with shredded cheese and croutons.  Enjoy!

Recipe adapted from Food.com

Italian Meatball Soup

My family loves meatballs, so this soup was a big hit.  My kids are picky when it comes to soup, but they even ate the veggies in this.  This recipe was adapted from Emeril Lagasse.

Meatballs:

1 lb lean ground beef (93/7)
2 eggs
1/3 cup grated parmesan cheese
1/4 cup Italian breadcrumbs
1/4 cup flat leaf Italian parsley, chopped
2 cloves garlic, minced
2 tsp Italian seasoning
1/4 tsp kosher salt
1/4 tsp black pepper
pinch red pepper flakes

In a large bowl, add all ingredients and mix together using your hands.  Form small meatballs using about a tablespoon of meat.  Set meatballs on a plate. 

In a large non-stick skillet over medium heat, add 2 T olive oil.  Add 1/2 of the meatballs and brown on all sides.  Remove to plate.  Brown the remaining meatballs and return to plate.

Soup Ingredients:

1 T olive oil
1 medium yellow onion, chopped
1 cup mushrooms, sliced
1 cup carrots, sliced
3 cloves garlic, minced
1 quart beef broth (4 cups)
3 cups water
1 can diced tomatoes with juice
1 small can tomato paste
2 tsp Italian seasoning
1/2 tsp kosher salt
1/4 tsp black pepper
pinch red pepper flakes
1 cup ditalini pasta
2 cups baby spinach

In a large soup pot over medium heat, add the olive oil.  Add the onions, mushrooms, carrots, and garlic and saute until onions are translucent, about 7 minutes.  Add the beef broth, water, diced tomatoes, tomato paste, and seasonings.  Gently add the meatballs to the soup and bring to a boil.  Lower heat to simmer and cook for 30 minutes, stirring often.  Add the ditalini pasta and simmer for another 15 minutes, or until pasta is tender.  Turn off the heat and stir in the baby spinach.

Ladle up in soup bowls and top with grated parmesan cheese.  Enjoy!

Loaded Potato Soup ~ Crock Pot Recipe

My Mom used to make the best potato soup for me when I was sick, and that's the only time I would ask for it.  It just made me feel better.  When I got older, I would order the loaded baked potato soup at Bennigan's almost everytime.  This recipe is a cross between the two.  I also added a can of cream style corn thinking my kids might actually eat this soup, and it worked.  They absolutely loved it and ate every bite!

Ingredients:

2 1/2 lbs potatoes, peeled and cut into 1/2 inch cubes
1 white onion, diced
3 cloves garlic, minced
1 can cream style corn
1/4 cup unsalted butter
2 tsp kosher salt
1 tsp black pepper
1 quart chicken broth
1 lb cooked bacon, crumbled (divided)
1 1/2 cups half n half
2 cups shredded sharp cheddar cheese (divided)
green onions, chopped
avocado, chopped

Add the potatoes, onions, garlic, corn, butter, salt, pepper, chicken broth, and 1/2 of the cooked bacon to the crock pot.  Stir well, cover, and turn on Low.  Cook for 8-9 hours, or until potatoes are fork tender. 

Turn crock pot off and mash potatoes until slightly chunky.  Stir in the half n half and 1 cup of the shredded sharp cheddar cheese.  Serve up in bowls and top with additional cheese, green onions, bacon, and avocado.  Enjoy!

Happy Halloween! 2011

We are having our family over to eat some soup, either

Tex-Mex Chicken Chili

Mexican Chicken Tortilla

 or Chicken Enchilada Soup

 and some Chocolate Cupcakes decorated for Halloween

Then we will trick-or-treat, come home and sort through all the candy.  

Have a fun and safe Halloween!

Mushroom, White Bean, Spinach, and Orzo Soup

I'm still trying to will the cooler weather to Texas, but it's not working very well.  It's still quite warm on most days...high 90's!  Today it is overcast and only 82 degrees, so I took advantage of the weather and made some healthy soup for lunch.  I wanted to use up the mushrooms and baby spinach from the fridge before my grocery shopping tomorrow, so they were the inspiration for this soup.  It would be simple to make it vegetarian by using vegetable broth instead of chicken broth.  I know my Mom would love this soup!

Ingredients:

1 T olive oil
1 quart fresh button mushrooms, sliced
3 green onions, sliced (reserve some of the green tops for garnish)
2 cloves garlic, minced
kosher salt
black pepper
1 - 32 oz. carton low sodium chicken broth
1 - 15 oz. can Great Northern beans, drained and rinsed
2 cups fresh baby spinach

In a large soup pot over medium heat, add the olive oil, mushrooms, green onions, and garlic.  Season with salt and pepper and stir well.  Cook until mushrooms are tender, about 7 minutes.  Add the chicken broth and beans, turn the heat to high, and bring to a boil.  Add the orzo pasta and boil for 8 minutes, or until tender.  Add the baby spinach, turn off heat, and stir spinach until it wilts.  Taste and reseason.  Serve up in big soup bowls and top with sliced green onion tops.  Enjoy!

Sausage, Chicken and Shrimp Gumbo

To get us ready for the big NOLA and Mardi Gras, I made a big pot of Gumbo.  My favorite part is the sausage and Louisiana hot sauce.  I like it spicy, but my kids don't, so I always load up on the spice in my bowl.  And I learned that a cast iron skillet really does produce a wonderful and nutty dark roux.  I personally like a light brown roux, and my hubby likes a very dark roux.  I'm the cook, so I got my way this time! He will get his way when we get to New Orleans next week.

Ingredients:

1 1/2 cups vegetable oil
1 1/2 cups all purpose flour
2 T vegetable oil 
1 large green pepper, diced
1 white onion, diced
3 ribs celery, sliced
4 cloves garlic, minced
1 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp crushed dried thyme
1 tsp paprika
1 can diced tomatoes, with juice
6 cups chicken stock
1 lb Eckridge sausage, sliced
1 lb chicken breasts, cut into bite size pieces
1 lb raw shrimp, peeled, deveined, tails removed
kosher salt
black pepper
Louisiana hot pepper sauce
white or brown rice, cooked per package instructions

In a cast iron skillet over medium low heat, stir together the vegetable oil and flour.  Cook, stirring often, until a nice brown color is achieved.  Set aside.

In a large stock pot over medium high heat, add 2 T vegetable oil, and saute the green peppers, onions, and celery for 5 minutes.  Add the garlic and cook another minute.  Add the spices, diced tomatoes, and chicken stock.  Carefully, add 1/2 cup of the roux and stir well.  Reserve the rest of the roux for thickening later. 

Add the sausage and chicken to the pot, and cook until the chicken is cooked through.  Add the raw shrimp and cook for another 5 minutes, or until shrimp is cooked through.  Add more roux to achieve desired thickness.  Taste and add salt and black pepper, as needed.  If you like it spicy, add some Louisiana hot pepper sauce. 

Serve over cooked rice and top with fresh chopped tomatoes and sliced green onions.  Enjoy!

Tex-Mex Chicken Chili

Tex-Mex is my favorite cuisine.  Well, that and Italian.  It's hard to choose, but this week, it's Tex-Mex.  I wanted to use the rest of a rotisserie chicken from the night before, and I usually use it in either some type of soup or casserole dish.  I would have liked to make some Chicken and Cheese Enchiladas, Chicken and Cheese Taquitos, or a simple Chicken Enchilada Casserole.  But I was a good girl and made a healthful Tex-Mex Chicken Chili with just a little shredded cheese on top.

This chili was really flavorful, especially with all the fresh toppings of pickled jalapenos, grape tomatoes, green onions, and shredded cheese.  My hubby even enjoyed it...yea, I got him to eat some chicken AND veggies.

Ingredients:

2 rotisserie chicken breasts, diced or shredded
1 T olive oil
1 yellow onion, chopped
3 cloves garlic, minced
kosher salt
black pepper
2 tsp chili powder
1 1/2 tsp cumin
1 1/2 tsp smoked paprika
1 tsp Mexican oregano
1 can petite diced tomatoes, drained
1 can diced green chilis, drained
1 can Cannellini beans, drained
1 can red kidney beans, drained
1-2 cans low sodium chicken broth, depending on how thick you want it

In a large soup pot over medium high heat, heat olive oil and saute onions with salt and pepper until translucent.  Add the garlic and cook another minute.  Add the spices, and let them toast for a minute while you stir.  Add the remaining ingredients, including the chicken.  Bring to a boil, lower heat, and simmer for 20 minutes, stirring occasionally.  Taste and adjust seasonings.

Top with your favorites and Enjoy:

pickled jalapenos
green onions
tomatoes
avocado
shredded cheese
tortilla strips

Linked up at:  Potluck Sundays at Mommy's Kitchen

This Week's Cravings #13 at Moms Crazy Cooking

Chicken Enchilada Soup

I was craving some Tex-Mex last night, but Chicken and Cheese Enchiladas are not on my diet.  So I created this thick and hearty soup and topped it with just a sprinkle of reduced fat shredded cheese.  Try it, I know you will like it!

Ingredients:

2 Rotisserie chicken breasts, diced or shredded
2 tsp olive oil
1/2 yellow onion, chopped
kosher salt
black pepper
3 cloves garlic, minced
1 can mild Rotel tomatoes, with juice
1 can smoked green chilis, drained
1 can low sodium chicken broth
1 can reduced sodium pinto beans, drained
1 can enchilada sauce
1 tsp cumin
1 tsp smoked paprika
1 tsp dried Mexican oregano

In a large soup pot over medium heat, add the olive oil, onions, kosher salt, and pepper.  Cook onions until tender, about 7 minutes.  Add the garlic and cook another minute.  Add the chicken, Rotel tomatoes with juice, green chilis, chicken broth, pinto beans, enchilada sauce, cumin, smoked paprika, and Mexican oregano.  Bring to a boil, lower heat, and simmer for 20 minutes.  Top with reduced fat shredded cheese and chopped scallions.  (The sour cream topping was not good in this soup, but looks pretty in my dark night time pictures)  Enjoy!  

Light Mushroom and Spinach Soup

I'm a huge fan of Cream of Mushroom Soup, so I wanted to lighten it up for my lunch today.  I decided to throw in some fresh spinach to make it a more balanced meal.  I prefer my mushrooms and spinach to be layered in My Ultimate Lasagna or Mushroom and Spinach Lasagna, but for now, this will have to be enough for me.  I have to get into a Victoria's Secret bikini by summer for our family's summer vacation to Florida.  Or at least into a really cute Victoria's Secret tankini...

This was the perfect light lunch for me on this very cold winter day.  All kidding aside, I did enjoy the soup and will be making it again, even if I'm not watching my weight.  This recipe makes 2 large bowls, so I have lunch for tomorrow too!

Ingredients:

1 tsp EVOO
1/2 yellow onion, chopped
8 oz. button mushrooms, sliced
2 cloves garlic, minced
2 cups low sodium chicken stock
1/2 cup skim milk
3 oz. fresh spinach leaves (2 handfuls or 1/2 small bag baby spinach), stems removed
kosher salt, to taste
black pepper, to taste
dash of garlic powder
pinch of dried thyme, or 1 stem fresh thyme

In a medium sauce pan over medium heat, add olive oil.  Add onions and sprinkle with kosher salt and black pepper.  Let them saute while you slice the mushrooms.  Add the mushrooms and garlic to the pan, stir, and cover.  This will help them cook without burning since you are using very little oil.  It also creates this amazing mushroom stock that will add lots of flavor.  When the mushrooms have softened, remove the lid and add the chicken stock, milk, spinach, thyme, and garlic powder.  Bring to a boil, lower heat and let simmer for 10 minutes.  Taste and adjust seasonings.  Enjoy!

Chock-Full-of-Veggies and Chicken Chili

This chili may not look like much, but is full of flavor and very filling.  You would never even know it's healthy and a recipe adapted from Dr. Agatston's The South Beach Diet Super Charged book.  You can even top it with a sprinkle of reduced fat shredded cheese and sour cream.  I was able to eat on this chili for 2 days and not get tired of it.  It's that good! 

Ingredients:

1/2 lb boneless, skinless chicken breasts
2 tsp EVOO (extra virgin olive oil)
1 green bell pepper, chopped
1 yellow onion, chopped
8 oz. mushrooms, sliced
3 garlic cloves, minced
2 T chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika
dash of cayenne pepper
1 can no salt added diced tomatoes, with juice
1 15 oz. can pinto beans, drained and rinsed
1 cup low sodium chicken stock
kosher salt
black pepper

In a large deep skillet, heat olive oil over medium heat.  Add the green peppers, onion, and mushrooms.  Cook until veggies soften, about 7 minutes.  Add the garlic and cook another minute.  Add the diced tomatoes with juice, chili powder, oregano, cumin, paprika, and cayenne pepper.  Cook for another 3 minutes.  Add the beans and chicken stock.  Bring to a gentle simmer, lower heat, and continue to cook for 25 minutes, stirring occasionally.

Season the chicken breasts with salt, pepper, ground cumin, and paprika.  Grill on outdoor or indoor grill until cooked through.  Cut into bite size pieces and add to the chili after the 25 minutes.  Taste and add kosher salt and pepper.  Cook together for another 5 minutes.  Top with reduced fat shredded cheese and/or sour cream if desired.  Enjoy!

Sausage and Cannellini Bean Chili

I was coming down with a cold after Thanksgiving week.  I needed a hot lunch to help me get through Saturday at home alone with my 3 kids.  We had been eating leftover ham and macaroni cheese for 2 days straight.  It was time for a warm and comforting one pot meal.  I looked in the pantry, and I looked in the fridge.  The only protein I had thawed out was some Jimmy Dean ground Italian sausage.  I bought an extra one when I was doing our Thanksgiving shopping because I saw Aaron McCargo from Big Daddy's Kitchen make these Gravy and sausage-stuffed stuffing that I wanted to try.  Maybe I will try them another time!

I decided to make a sausage and cannellini bean chili using a red sauce base instead of a chicken stock base.  I just used what I had on hand and that I know my kids will enjoy too.  So this is what I came up with.

Ingredients:

16 oz package ground Italian sausage
1 white onion, chopped
2 cloves garlic, minced
8 button mushrooms, sliced (or more!)
29 oz can tomato sauce
1 can diced tomatoes, with juice
2 - cans Bush's Cannellini beans (my favorite brand of beans), drained and rinsed
1 T chili powder
1 tsp smoked paprika
1 tsp Mexican oregano
1/2 tsp ground cumin
dash cayenne pepper or pinch of red pepper flakes
kosher salt to taste
black pepper to taste
shredded cheese - for topping

In a large soup pot, brown sausage.  Add onions and mushrooms and cooked until onions are translucent.  Add garlic and cook another minute.  Add the tomato sauce, diced tomatoes, Cannellini beans, and spices.  Stir well, bring to a boil, and lower heat to medium low.  Simmer for 20-30 minutes, or until sauce has reduced and thickened.  Serve up in big soup bowls and top with shredded cheese.  This is great with some corn bread or crackers on the side.  Enjoy!

Linked up at:

Tailgating Time - The Tiny Skillett

Hearty Chili with Beef, Beans, and Roasted Poblano Peppers

I was originally going to make Guy Fieri's Poblanos Stuffed with Chorizo, Shrimp and Rice last night, but I just didn't feel up to following a new complicated recipe.  A cold front came to town yesterday afternoon so it was perfect weather for some hearty chili.  I thought the poblanos would be a nice addition to add more smoky flavor, and roasted them in the oven to achieve this.  My hubby said it was the best chili I've ever made, so it looks like we have a new family recipe for Chili.  And I sent some home with my sweet MIL for her and my FIL to enjoy for lunch the next day.

Ingredients:

2 poblano peppers, seeded and cut in half
1 lb lean ground beef (93/7)
1 yellow onion, chopped
3 cloves garlic, minced
2 - 15 oz cans tomato sauce
1 - 15 oz can Hunt's seasoned diced tomato sauce for chili
1 - 15 oz can petite diced tomatoes
1 - 16 oz can Bush's dark kidney beans
1 - 16 oz can Bush's pinto beans
2 T chili powder
2 tsp smoked paprika
1 tsp sugar
1 1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp cayenne pepper
kosher salt, to taste
black pepper, to taste
  
Preheat oven to 375 degrees.  Line a baking sheet with foil.  Prepare the poblano peppers by cutting the top off, cut in half lengthwise, and removing the seeds.  Place on baking sheet and drizzle with olive oil, salt, and cumin.  Bake for 20 minutes, or until tender and darker in color.

While the poblanos are roasting, you can make the Chili.  In a large soup pot over medium high heat, add the ground beef and cook until no longer pink.  Add the onion and cook until translucent.  Add the garlic and cook another minute.  Add the remaining ingredients and stir well.  Bring to a boil, reduce heat to medium low, and simmer for 30-45, stirring occasionally. 

When the poblanos are finished roasting, chop into large dice and add to the chili so they can finish simmering in the sauce.

The chili will be really thick when it's ready.  Serve up and add your favorite toppings.  We used chopped onion and shredded cheddar cheese.  Serve with cornbread or crackers.  Enjoy! 

Linked up at Potluck Sunday - Mommy's Kitchen

Tortellini, Turkey Sausage, and Veggie Soup

I saw a package of whole wheat cheese tortellini in the refrigerated section of the grocery store and thought they would be great in a healthy soup.  I added lots of turkey sausage and veggies to make it a balanced soup.  Can you believe my kids and husband ate all of their dinner?  If you read my blog regularly, you know how my kids pout and slowly pick at their soup until it's time for them to leave the dinner table.  I usually have to bribe them with dessert or extra TV time before bed.  Not tonight...I was one happy Mama!  I made a one pot soup in 30 minutes and we all enjoyed it.

Ingredients:

1 T olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 zucchini, cut into bite size pieces
1 pkg Hillshire Farms smoked turkey sausage, cut into bite size pieces
1 - 15 oz. petite diced tomatoes, with juice
1 - 32 oz. carton chicken stock
2 tsp Italian seasoning
1 bay leaf
kosher salt to taste
pepper to taste
1 small package fresh whole wheat cheese tortellini
2 handfuls of fresh spinach, stems removed

In a large soup pot, heat olive oil over medium high heat.  Add onion and cook until translucent.  Add the garlic and cook another minute.  Add the zucchini, sausage, diced tomatoes with juice, chicken stock, and seasonings.  Stir well and bring to a boil.  Reduce heat to medium and cook for 8 minutes.  Add the tortellini and cook another 7 minutes.  Toss in 2 large handfuls of fresh spinach and stir.  Remove from heat and serve.  Enjoy!

Mexican Chicken Tortilla Soup

I am so ready for it to stay cold outside all day and night here in Texas.  This weather is crazy!  I made a menu plan for the next week, did all my grocery shopping, and was all prepared for some cold weather meals.  I don't care that it was in the 70's when it was time to start making dinner.  I was still going to make some flavorful Mexican Chicken Tortilla Soup with all the toppings...and I'm so glad that I did.  This is a little twist on my Chicken Tortilla Soup since I added in some extra veggies.  My hubby and I thought it was quite tasty.

I served up my kid's soup in their new little coffee mugs to get them more excited about eating soup for dinner.  I will try anything to transform them into soup lovers, or I would just settle for them eating at least half of their soup.  It worked on 2 out of 3 kids.  You can't win them all!

Ingredients:

1 lb boneless, skinless chicken breasts
kosher salt
pepper
garlic powder
smoked paprika
cumin
chili powder

1 T Olive oil
1 Yellow onion, chopped
1 Poblano pepper, seeded and chopped
2 Cloves garlic, minced
1 - 15 oz can Rotel tomatoes, undrained
1 - 15 oz can corn, drained
1 - 15 oz pinto beans, drained and rinsed
3 Cans low sodium chicken broth 
1/2 tsp Ground cumin
1/2 tsp Dried Mexican oregano
1 tsp Smoked paprika
1 tsp Chili powder
kosher salt and pepper, to taste

Toppings: chopped avacado, shredded cheese, crispy tortilla strips

Preheat oven to 375 degrees. Line a baking sheet with foil and lay chicken in single layer. Drizzle chicken with olive oil, and season both sides with salt, pepper, garlic powder, cumin, smoked paprika, and chili powder.  Bake for 25 minutes, or until cooked through. 

In a large soup pot over medium heat, saute the onions and poblano peppers in olive oil until tender and onions are translucent.  Add the garlic and cook another minute.  Add the rotel tomatoes with juice, corn, pinto beans, chicken broth, and remaining spices.  Bring to a boil, lower heat, and simmer for 20 minutes.

Remove chicken from the oven and let rest 5 minutes before cutting into bite size pieces.

Increase oven temperature to 400 degrees. Cut 8 corn tortillas into long strips, then into one inch pieces. Place on a baking sheet in a single layer. Drizzle lightly with olive oil and sprinkle with kosher salt. Toss to coat and arrange in a single layer. Bake until crispy, about 10 minutes. Set aside.

Add the chicken to the soup, then serve up in bowls. Top with chopped avocados, shredded colby jack cheese, and crispy tortilla strips.  Enjoy!

Linked up at: Tuesdays at the Table and Tuesday Night Supper Club

Grandma's Chicken and Noodles

When my mom came over for Halloween this weekend, she brought me her recipe file...I'm in heaven!  I sat down today to look through some of my childhood memory dishes.  It's a very cold, rainy day so something warm and comforting for dinner would be great.  As soon as I saw this hand written recipe card by my Grandma, I just knew that's what I was going to make.  I didn't even have to go to the grocery store...bonus!  I love looking at all the recipes my mom has that are either written in my Mom, Grandma, Mimaw, or Meemaw's handwriting.  You can definitely tell which ones were cooked the most.

My mom bought me a noodle cutter several years back when we made these together.  I found it in the back on my kitchen drawer.  It makes noodles the perfect width and works like a charm.

This recipe calls for a "nice fat fryer" (I can totally hear my Grandma saying this!), but I only had some boneless, skinless chicken breasts in the freezer.  It worked out fine, but the whole fryer would have given the broth much more flavor.  I used 2 chicken bouillon cubes, a yellow onion, and peppercorns to make up for the lost flavor from not using the skin, bones, and dark meat.  I'm going to write the recipe as my Grandma and mom have always made it because tradition is always best when it comes to family recipes.

Ingredients:

1 whole chicken
kosher salt

Noodles:
2 C flour
1 T salt
2 large eggs
water

Cook the chicken in salted boiling water for 1 hour.  While the chicken is cooking, you can make the noodles.  

In a bowl, mix the flour, salt, and eggs.  Add enough cool water to make a stiff dough. Kneed with your hands in bowl, then turn out onto floured work surface and continue to kneed until it comes together. Divide dough into 2 parts.  Roll out on floured surface (fairly thin as it will cook up thicker).  Use plenty of flour to keep dough from sticking.  Cut dough into long, thin strips lengthwise, then use a knife to cut into smaller pieces if desired (I did this step backwards and it made my work more difficult).  Place noodles on floured cookie or sheet tray and toss noodles in flour to prevent sticking together. Let the dough dry while the chicken is cooking. 

When the chicken is cooked through, remove from the water and let cool enough to handle.  Leave the broth simmering.  Remove the skin and bones from the meat.  Cut or shred the meat into smaller pieces and set aside.

Drop small handfuls of noodles into the broth, stirring after each addition.  This will keep them from sticking together.  Cook noodles for about 20-25 minutes, stirring occasionally.  Broth should thicken after the noodles cook.  If not thick enough, stir some flour and hot water together in a glass, then slowly add it to simmering broth while stirring until it thickens. 

Add the chicken back to the pot.  Taste and season with salt and pepper to taste. Enjoy!  

I made some whole wheat dinner rolls from For the Love of Cooking to go with our Chicken and Noodles.  Delicious!

Mom's Cream of Mushroom Soup

I was looking through my soup recipes the other day and came across this hand scribbled piece of crumpled up paper with lots of smeared ink.  It was my Mom's recipe for Cream of Mushroom soup...yes...JACKPOT!!!  We are finally getting some cold weather here in Texas so it's time to start making my favorite soups.  My family doesn't like mushrooms so I don't usually put them in many of my dishes.  This is an exception!  It's all about the beautiful button mushroom and it's all mine.  I make a big pot of this for me, and me alone.  I like to make this for lunch and I can eat on it for a couple of days.  If your family likes mushrooms, this is a very quick soup you can make for dinner too.  Just add a side salad and a piece of buttered French Bread and you've got a great family dinner.

The only change that I made to my Mom's recipe is that I doubled the mushrooms...it is "Mushroom" soup so you should be able to get a few in every single bite.  I usually eat some good 'ol saltine crackers on the side, but I couldn't find any in the pantry.  They're probably in there somewhere, but with all this baking I've started doing, my pantry is on overload.  So instead of the saltines, I floated some salad croutons on top.  It was so good!  The bottom of the crouton absorbs some of the soup and the top is still nice and crunchy.  It's my new favorite soup topping.  

By the way, my little Jordyn DID like this soup.  She kept asking me for more bites.  Hey, at least I converted 1 out of 3 kids...that's not too bad in my book!

Ingredients:

16 oz. fresh button mushrooms, sliced
1/2 yellow onion, diced
1 clove garlic, minced (optional)
4 T butter
1/4 C flour
1/2 tsp salt
1/4 tsp pepper
1 can (2 Cups) low sodium chicken broth
1 C half 'n half
garlic powder (optional)

In a large soup pot, melt the butter over medium heat.  Add the mushrooms and onions and cook until tender, about 10 minutes.  Add the flour, salt, and pepper.  Cook over low heat for 1 minute while stirring.  Add the chicken broth and bring to a boil.  Lower the heat and simmer for 3 minutes, stirring constantly.  Turn off the heat and stir in the half and half.  Taste and adjust the seasonings.  I added some garlic powder to mine!  Enjoy!

Linked up at Tasty Tuesdays - A Beautiful Mess



Beef and Noodle Vegetable Soup

Fall is finally here...so it's finally time for warm comforting soups.  I love soups...it's an easy way for me to eat my veggies.  My husband and kids are not big soup lovers.  I'm trying to ease them into eating soup with me, so I started with a soup containing pasta and tender steak.  I'm still waiting for my Mom to visit and bring me a copy of our family's beef vegetable soup recipe, so until then, I will make up my own!   I can't wait for my Mom to bring over her recipe file so I can copy down all those wonderful dishes she cooked for us when we were growing up.  She always made a nice dinner no matter how many hours she worked...THANKS MOM...you're the best!

Now, back to this soup recipe.  My girls ate most of their soup...the beef was eaten first, then the noodles.  Well, at least they ate it.  A couple of veggies might have made it into their tummies.  My hubby said he could eat this soup every night.  He kept asking me "are you sure this is healthy"?

Ingredients:

1 lb beef chuck mock tender steak, cut into large bite size pieces
1 T olive oil
1 large white onion, cut into large pieces
1 cup sliced mushrooms
4 cloves garlic, chopped
3 stalks celery, sliced
1 cup baby carrots, cut in half
1 can diced tomatoes with juice
4 cups beef stock
1 can low sodium beef broth (2 cups)
2 dried bay leaves
1 tsp dried thyme
1/2 tsp onion powder
1/2 tsp garlic powder
kosher salt, to taste
black pepper, to taste
1/2 lb egg noodles

Preheat oven to 350 degrees.  In a large stock pot or dutch oven over medium high heat, add the olive oil.  Season the beef with salt and pepper, and add it to the hot oil to brown it on all sides.  Add the onion and mushrooms to the pot and cook for another 5 minutes.  Add the garlic, celery, and carrots.  Stir in the tomatoes, beef stock, beef broth, bay leaves, thyme, onion powder, and garlic powder.  Cover and bring to a boil.  Turn off the heat and transfer pot to the oven.  Simmer in the oven for 1 hour, or until the beef is very tender.  Put the soup back on the stove top on high heat.  Add the egg noodles and boil until noodles are tender.  Taste and add salt and pepper to taste.  Remove the bay leaves and serve.  I made mini corn muffins with our soup.  Enjoy!

Taco Soup

My kids are not big soup eaters.  The problem is that I love soup.  I love how easy it is to prepare.  I love that the iingredients are easy to find in the grocery store.  I love that it is a one pot meal...in other words, less clean up for me.  I love that it can feed a crowd.  And most of all, I love the way the house smells while it's simmering on the stove top.

I was trying to find a soup my kids would like and might actually eat everything in it.  My kids really like tacos, so I thought it's worth a try.  If they don't like it, I can eat on it for a few days.  Luckily, 2 out of 3 kids gave it 2 thumbs up.  They both ate their entire bowl of soup!  And we still have leftovers for lunch.

I simplified the original recipe a little bit since I needed dinner on the table within an hour.  We topped our taco soup with sour cream, shredded colby/jack cheese, and tortilla strips.  Chopped tomatoes and green onions would be good too!

Ingredients:

1 lb lean ground beef (97/3)
1 yellow onion, diced
2 cloves garlic, minced
1 can low sodium beef broth
1 can pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can corn
1 can diced tomatoes
1 can Rotel tomatoes, partially drained
1 package taco seasoning
1/2 package Ranch Salad Dressing Mix
1 tsp cumin
black pepper to taste

In a large soup pot over medium high heat, brown ground beef until cooked through.  Add the onions and garlic and cook until tender, about 5 minutes.  Add remaining ingredients and stir well.  Bring to a boil, reduce heat to medium low, and simmer for 45 minutes, stirring occasionally.  Serve up in big soup bowls and top with what you like.  Enjoy!

Topping Choices:

Sour cream
Shredded cheese
Tortilla strips or tortilla chips
Diced tomatoes
Chopped green onions

Recipe Source: For the Love of Cooking