Pasta Soup with Little Meatballs

One day, when I was thumbing through recipes I had ripped out of magazines, I stumbled across this delicious little soup.  The picture just made it look so warm and comforting, I couldn't get it out of my mind.  That same day, I noticed our weather was supposed to get a little cooler, so I put it on my menu plan to make on a Sunday afternoon.  It ended up being the perfect day for soup!  That doesn't happen as often around here as it does in other places of the country, so I love to take advantage of it when I can.

This soup was wonderful!  Okay, so I adore meatballs, so I might be a bit bias, but still.  If you love pasta and you love pasta with meatballs, you will not want to pass this soup up.  It's like a little bowl of soupy heaven!!

Pasta Soup with Little Meatballs
Adapted from Cook's Country Magazine
Printable Recipe 
Ingredients:
For the meatballs -
1 slice white sandwich bread, torn into pieces
1/4 cup milk
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1 egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 lbs 90% lean ground beef
For the soup -
8 oz dry elbow macaroni (2 cups)
1 Tablespoon olive oil
1 small onion, minced
2 Tablespoons tomato paste
2 garlic cloves, minced
1 teaspoon minced fresh thyme
1 28oz can crushed tomatoes
4 cups low sodium chicken broth
1/4 cup grated Parmesan cheese
salt and pepper
fresh chopped basil

Directions:
For the meatballs:  mash the bread and milk together in a large bowl.  Stir in the cheese, garlic, thyme, egg, salt and pepper.  add the meat and mix until combined.  With wet hands, form the mixture into 1-inch (or smaller if desired) meatballs.

For the soup: In a non-stick skillet over medium heat, add the meatballs and cook about 5 minutes, turning halfway through.  The meatballs will not be cooked through.  Drain and set aside.

Bring 4 quarts water to a boil in a Dutch oven.  Add the macaroni and cook, stirring often, until al dente.  Drain the macaroni, rinse under cold water, and set aside.  Wipe the pot dry.

Heat the oil in the now empty pot over medium heat until shimmering.  Add the onion and cook until softened, 5 to 7 minutes.  Stir in the tomato paste, garlic, and thyme and cook until fragrant, about 30 seconds.  Stir in the the tomatoes and broth.  Add the meatballs (do not stir), bring to a simmer, and cook until the meatballs are tender, about 10-15 minutes.

Stir the pasta into the soup and season with salt and pepper to taste.  Sprinkle individual portions with Parmesan and basil.  Enjoy!

Favorite Recipe of the Day from Past Years:  The Great Spam Experiment

Fire-Roasted Tomato Soup

Here's something you don't hear me talk about very often - Rain.  Oh yes, that lovely rain that so very rarely shows it's smiling face on us here in the American southwest desert.  This weekend, though, we saw quite a bit of it.  It rained pretty much all day Saturday and most of the morning on Sunday.  So much rain that our pool has filled up considerably and our hot tub is on the verge of overflowing!  I love the rain, so this weekend was perfect for me, especially because I really didn't have to go out in it except to go to the grocery store.  I did a lot of reading and that, to me, is a perfect weekend!

With the rain came colder weather and with colder weather comes my craving for soups.  I have been wanting to make a homemade tomato soup for a while, but usually, when I'm craving it, I can't find good tomatoes, so when I saw Jean (Delightful Repast) post this recipe for tomato soup using canned tomatoes, I was all over it.  It turned out to be just what I needed... and served along side a grilled cheese... it is the perfect meal for any cold night!

Fire-Roasted Tomato Soup
Adapted from Jean, Delightful Repast
Printable Recipe 
Ingredients:
1 red pepper, roughly chopped
1/2 sweet onion, roughly chopped
1 garlic clove, quartered
2-3 teaspoons olive oil
1/2 teaspoons salt (or to taste)
1/4 teaspoons pepper (or to taste)
1 28oz can fire-roasted crushed tomatoes
1 cup chicken or vegetable broth (or more if soup is too thick)
1/2 - 1 teaspoon sugar (to taste)
1/4 teaspoon red pepper flakes

Direction:
Place the pepper, sweet onion and garlic in a food processor and pulse until finely chopped.  In a soup pot, heat the olive oil over medium heat.  Add the chopped up veggies and cook until they have softened, about 5-8 minutes.  Add the salt, pepper, tomatoes, vegetable broth, sugar, and red pepper flakes.  Bring everything to a boil; stirring occasionally.  Reduce heat to low and simmer 10 minutes.  Remove the pot from the heat and with an immersible blender, blend the soup until smooth.  Adding more broth if needed to thin the soup out.  Taste for seasoning and adjust where necessary.  Place the pot back on the heat and let cook another 5 minutes.  Remove from heat and serve immediately.  Enjoy!

One Year Ago:  Super Appetizer Ideas for Your Super Bowl Party
Two Years Ago:  Chorizo Chipotle Chili
Three Years Ago:  Tomato Walnut Tilapia

Firecracker Chili

 

Although the weather has improved considerably over the last few days, we, here in the southwest desert, have been experiencing some pretty chilly conditions.  Seriously, it was down into the 20's for a low.. why I understand that may be a common thing in Green Bay Wisconsin this time of year, it is quite a rarity in the Phoenix Metro area.  I might not like going out in the colder weather, but I do enjoy when it hits, as I get to make more warming, comforting foods.  Besides mac and cheese, chili is one of the favorites of those comforting foods.

So why the name firecracker?  Well, I was having a hard time coming up with a name for the chili... and well.... it was spicy... and well... someone at work has nicknamed me Firecracker..........         I think you can put two and two together from there :)

Firecracker Chili
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
2 teaspoons olive oil
1 sweet onion, finely chopped
2 jalapenos, finely chopped
6 mini sweet peppers, finely chopped
1/3 lbs ground beef
1/2 lbs ground Mexican chorizo
1/4 lbs ground pork
1 12oz bottle Guinness
1 1/2 cups beef broth
3 Tablespoons chili powder (I used 1 T regular and 2 T ancho chili powder)
1 teaspoon Hungarian sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon Frank's hot sauce
1 8oz can tomato puree
1 Tablespoons tomato paste (optional)
1 cup chili beans
salt and pepper

Directions:
In a Dutch oven or soup pot, heat the oil over medium heat.  Add the onion and turn the heat down to medium low.  Saute 5-8 minutes, or until the onions are just starting to soften.  Add the jalapenos and sweet pepper and saute 1 minute.  Turn the heat back up to medium and add chorizo.  Cook for 2 minutes.  Add the pork and ground beef and cook until the meats are just cooked through and no longer pink.  Another 5-8 minutes.  Slowly stir in the beer and beef broth.  Add the chili powder, paprika, cumin, cayenne and hot sauce and stir to combine.  Stir in the tomato puree and bring the whole thing to a boil.  Loosely cover and turn the heat to low.  Allow the chili to simmer for at least 1 hour.  Taste for seasoning.  Stir in beans in the last 20 minutes. Add the tomato paste if the chili is too thin.  Serve with cornbread (which I'll be posting on Friday) and Frito's.  Enjoy!

One Year Ago:  Shrimp Scampi Pasta
Two Years Ago:  White Chocolate & Strawberry Muffins
Three Years Ago:  Chicken & Basil Stir Fry

Potato and Cheddar Cheese Soup

I'm looking forward to next week.  Our office is closed for the week and I'm looking forward to the much needed break.  Since flights are outrageous to Nebraska right now, I'm unfortunately, not going to get home for Christmas either.  So this year, Chris and I have decided to make our own little tradition for Christmas.  We decided soup was in order for that day.  Something simple and warming.  Nothing outrageous, nothing fancy, nothing time consuming, just simple and perfect.  Now this is not the soup I'll be serving on Christmas.  We actually decided on one I have made before - Creamy White Chicken Chili - But I thought that story would be a nice lead into this recipe :)

I really liked this soup.  I would have loved it had I not been stingy with the cheese.  I don't think I measured right and even if I did, I should have tasted it first and realized it wasn't cheesy enough for me.  Other than that... simple and delicious... perfect for the holidays!

Potato and Cheddar Cheese Soup
Adapted from Cooking.com
Printable Recipe 
Ingredients:
4 slices of bacon
1/2 sweet onion, chopped
4 baking potatoes, peeled and cut into 1-inch cubes or smaller
1 cup water
4 cups chicken broth
3/4 cup milk
2-3 cups shredded cheddar cheese
salt & pepper

Directions:
In a Dutch oven, cook the bacon until crisp; crumble and set aside.  Remove from pat and place on paper towel liked plate.  In the same pan with the bacon grease, over medium low heat, add the onions and cook until tender, about 8-10 minutes.  Add the potatoes, water and chicken broth and turn the heat up to medium high.  Bring to a boil and cook potatoes until they start to fall about, about 10 minutes.  Remove from heat and with an immersible blender, puree the potatoes until smooth.   Stir in the milk.  Place over low heat and stir in the cheese, a little at a time, until it's all melted.  Season with salt and pepper to taste.  Ladle into bowls and top with crumbled bacon.  Enjoy!

One Year Ago:  Lasagna Roll Ups
Two Years Ago:  Christmas Pasta
 

Hot Wing Soup

In the time that I have been a food blogger, I have learned that some recipes just aren't meant to be adapted.  Some recipes are just perfect the way they are.  Or in this case, sometimes the amount of the ingredients are perfect just the way they are.  Let me explain:

I'm pretty sure I've talked about the fact that Chris is very sensitive to textures. So, when I saw this recipe that Chris at Nibble Me posted (and what a genius idea by the way), I was a bit hesitant to make it.  Why, you ask?  Because the thickening ingredient in this soup is bread.  Yep, as strange as it might sound to some of you, it's true.  I convinced myself that I could keep Chris from finding out and he'd eat the soup and love it.  While at the store that day, I needed to pick up extra bread just for this soup, so while standing next to the bread in the bakery department, I blurt out .. "well, I need one loaf to use in the soup".  I immediately realized what I had said and wished more than anything to be able to take it back.  Chris gives me a puzzled look and says.. "bread IN the soup?"  The puzzled look turns to disgust and now I know I'm in trouble.  By the time we got home, I had once again convinced myself I was still going to make this soup, I would just use less bread, that way it wouldn't be so obvious and Chris would hopefully eat it.  Well, I'm hear to say, even slimming the amount of bread down by a cup changed the whole entire thing. Oh sure, the flavors were still there, but the consistency was not and that is what I was looking for - something a little thicker, heartier... something with substance!

In the end, the flavor was so kick-ass that Chris agreed to let me try and make the soup as it should have been made.......    neither of us were disappointed this time!

Hot Wing Soup
Slightly adapted from Chris at Nibble Me This
Printable Recipe 
Ingredients:
6 Tablespoons unsalted butter
5 cups Italian bread cubes, no crust
1/2 cup finely diced carrot
1/4 cup finely diced celery
salt
1/2 Tablespoon paprika
4 cups chicken broth
12 oz beer (Chris used dark beer, I used a light beer)
2 Tablespoons hot sauce (I used Frank's - but be careful, this adds a lot of heat to the soup)
1/4 cup crumbled goat cheese (because I'm not a huge fan of blue cheese)
**Garnish:  chicken wing meat, celery leaves, goat cheese or blue cheese crumbles

Directions:
Preheat a heavy bottom stock pan or Dutch oven over medium high heat.  Add 3 Tablespoons of butter.  Once butter is bubbling hot, add the bread cubes and quickly toss to coat evenly.  Season with a bit of salt and pepper and cook until golden brown on all sides, about 5-7 minutes.  Remove from pan.

Reduce heat to medium and add remaining 3 tablespoons of butter to the now empty pot.  Saute the celery and carrot until tender, about 8 minutes.  Season with salt and pepper.  Add the chicken broth, beer, paprika, hot sauce, goat cheese and the croutons you just made.  Bring to a simmer and cook until the bread begins to bread apart - about 5-6 minutes.  Use an immersion blender to blend to a smooth consistency.  Bring soup back to a simmer for 3 more minutes, season with salt and pepper to taste and serve.  Garnish with chicken wing meat, more goat cheese, and celery leaves if desired.  Enjoy!

One Year Ago:  Creamy White Chicken Chili
Two Years Ago:  Every Chip Cookie

Guinness Chili

I truly should have shared this with you right before St. Patrick's day, but honestly, I just have been in a bit of a slump lately when it comes to writing.  I've been a bit busy with work and most nights, when I come home, sitting in front of the computer sounds like the worse idea ever.  Long story short, I just didn't get it to it in time.  But this chili can be eaten any time of the year, so I figured, who really cares, right?  You can pretend it's St. Patrick's day again if you want.

***Just added:  Check out Stephen's (The Obsessive Chef) post today for Classic Gingerbread Cake with Stout if you are looking for another way to cook with Guinness - it's definitely one I'll be trying soon!!  Thanks Stephen!***

Guinness Chili
Adapted from Robyn the Grill Grrrl
Printable Recipe 
Ingredients:
1 Tablespoon olive oil
1 cup finely chopped onion
2 jalapenos, finely chopped
1 lbs bottom round steak, cubed
1/2 lbs ground sirloin
2 garlic cloves, finely minced
1 Tablespoon flour
12 oz bottle of Guinness
1 cup beef broth
1 (14.5 oz) can fire roasted diced tomatoes in tomato puree
2-3 Tablespoons chili powder (to taste)
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
8 oz can chili beans
1 Tablespoon tomato paste

Directions:
Heat the olive oil in a Dutch oven over medium heat.  Add the onions and cook for 5-8 minutes, until the onions are soft and tender; stirring occasionally.  Add the jalapeno and cook for 3 minutes.  Add the steak and cook, stirring occasionally, for 3 minutes.  Add the ground beef, breaking it up with a wooden spoon.  Cook another 3-4 minutes or until meat is no longer pink.  Add the garlic and cook 1 minute.  Stir in flour and cook 1 more minute.  Slowly stir in the Guinness, beef broth, and tomatoes.  Add the chili powder, cumin, and Worcestershire.  Stir and bring to a boil.  Reduce heat, cover and simmer for 2 hours.  (the meat should be really tender by this point, if not, let it continue to simmer until it is)  Add the beans and tomato paste and cook another 15-20 minutes.  Taste for seasoning.  Serve immediately and Enjoy!

One Year Ago:  Baked Camembert Pasta
Two Years Ago:  The Obessive Chef's Tilapia Fillets

Garlicky Potato Soup with Parmesan Toasts

(Sorry, I had to politely borrow this image from Cook's Country - my pictures... well, they, didn't turn out so good!)

Have you ever gone to the store, with list in hand, and still forget an important ingredient?  Have you ever done that and not realized you forgot that important ingredient until you were going to pull it out of the pantry or refrigerator?  Well, if it's never happened to you, you will never understand the frustration I felt when I was walking towards the pantry to grab the box of chicken broth (yes, that's right.. not homemade stock, sorry folks, that's another blog) and realized I had not grabbed it when I was at the store two days before.  If this has never happened to you, you will not understand the utter frustration I felt when I opened up said pantry and saw that my fear was 100% warranted!  I had forgotten the chicken broth!!!!!!!!!!  AAAAAAAAAAAAAAAA!!   And I was making soup.. how was I going to make soup with no broth?  Good gravy... ok, don't panic... I dug a little ways back and noticed.. wait.. wait.. ok, we should be ok.. I have two cans.  The back up cans that I always make sure I have ... just in case.  Well, I've never seen a more "just in case" moment.  I grabbed them and thanked them for being there in my time of need.

So why the stupid little story?  I have no idea, I guess I feel like I really don't talk much anymore when I post stuff.  I've been getting into the habit of saying... "it's good.. try it... I think you'll like it... enjoy!"  I thought it might be time to reconnect :)  It's a true story though.. and, well, the soup really is good.. and you really should try it and .. well.. I think you might actually like it!!

Garlicky Potato Soup with Parmesan Toasts
Adapted from Cook's Country
Printable Recipe 
Ingredients:
3 Tablespoons unsalted butter, divided
1/2 sweet onion
4 garlic cloves, finely minced
1 Tablespoon all-purpose flour
4 cups low sodium chicken broth
2 large Russet potatoes, peeled and cut into 1/2-inch pieces
1/2 cup heavy cream
1/4 cup grated parmesan cheese
1/2 tsp pepper
1 (6-inch) piece baguette, cut into 8 slices

Directions:
In a soup pot or Dutch oven, heat 1 tablespoon butter over medium heat until melted.  Add the onion and cook until tender, about 5-8 minutes (you may need to turn down the heat, don't let them burn).  Add the garlic and flour, stirring to combine; cook 1 minute.  Slowly whisk in the chicken broth and add the potatoes.  Bring to a boil, cover, and reduce heat to simmer.  Allow to cook for 10-15 minutes or until the potatoes are tender.

Meanwhile, adjust oven rack to middle position and heat the oven to 450 degrees.  Combine parmesan, 2 tablespoons butter, and pepper in a bowl.  Spread parmesan butter on 1 side of baguette slices.  Place bread, buttered side up and bake until golden brown, 6-8 minutes.

When potatoes are tender, use a submersible blender to process soup until it's smooth - OR - working in batches, pour soup into blender and process until smooth and return soup to pot.  Add the cream and season with salt and pepper.  Allow soup to warm through and serve in bowls with parmesan toasts.  Enjoy!

One Year Ago:  Surf & Turf for Two
Two Years Ago:  Easy Baked Fish Fillets

Beef Stew with Beer and Paprika

I know, I know.. it doesn't really look like a stew does it?  More like a beef soup rather than a stew - and trust me, I was just as disappointed as you are.  I will say, though, that the flavors were spot on and it's definitely worth trying... just be in the mood for soup, instead of stew :)

Now, my mom will read this post and freak out - ok, maybe freak out is a bit of an exaggeration, but, she will be surprised if nothing else.  You see, when I was a kid, when my mom would make beef stew, I had the option of eating it, or going to my room without any dinner.  I always went to my room.  As I got older, the only beef stew I would eat was Dinty Moore and that was only when I was camping.  So, why, at 38 years old did I have a craving for beef stew?  I have no idea.  Maybe it was the fact that it had beer in it?  All I know is that one day I wanted beef stew and that was that.  Maybe I finally just grew up?

This is a recipe I found on The Pioneer Woman's blog.  In her directions she talks about the stew getting too thick and adding more liquid.  I used 3/4 less liquid than her original recipe called for .. AND I used a slurry.. and still, I got a soup consistency rather than a stew.  My suggestion, if you want it thicker, use less liquid than I have even used here.  Either way, I think you will definitely enjoy the flavors if nothing else.

Beef Stew with Beer and Paprika
Adapted from The Pioneer Woman
Printable Recipe 
Ingredients:
2 Tablespoons olive oil
1 Tablespoon unsalted butter
1 small sweet onion, diced
1 large garlic clove, minced
6 oz beer (I used Bud Light)
4 cups beef stock
1 Tablespoon Worcestershire sauce
2 Tablespoons tomato paste
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 teaspoons granulated sugar
2 whole carrots, peeled and roughly chopped
3/4 lbs creamer potatoes, halved or quartered

Directions:
Heat oil and butter in a large soup pot or Dutch oven over medium heat.  Add the onion and cook until softened, about 5-8 minutes.  Add the garlic and cook 1 minute.  Now add the stew meat to the pot and cook until the meat has been browned, about 5 minutes.  Pour in the beer and beef stock and stir to combine.  Add the Worcestershire, tomato paste, paprika, salt, pepper, and sugar; stir to combine.  Bring to a boil.  Reduce heat to low, cover, and simmer for 2 to 2 1/2 hours.

Add the carrots and potato to the stew, cover, and coo, an additional 30 minutes or until the potatoes are fork tender.  Taste for seasoning.  If your soup is too thin, mix 1 tablespoon of cornstarch with 1 1/2 tablespoons of water and add to soup - bring back to a boil and let cook for another minute or so until the soup has thickened.  Serve in bowls with warm, crusty bread and enjoy!

One Year Ago:  Honey Hot Tilapia
Two Years Ago:  BONUS: Super Bowl Countdown Extra!

Chicken Noodle Soup

Chicken noodle soup - such a simple little dish - everyone has their favorite recipe - most of them passed down from their mother or grandmother.  This one - This one is inspired by my mother.  It's not exactly her recipe, but it's the closest I could get without actually calling her.  The reason I loved my mom's chicken soup more than anyone other chicken soup - she used thick egg noodles.  There was just something even more comforting about those thick hearty noodles.  To this day, chicken noodle soup is really not my thing UNLESS it has those wonderfully thick noodles that reminds me of my childhood!

Oh.. and just because I can't help myself, I have to show off my new love in the kitchen:

Isn't she pretty?  I was so excited to receive this Dutch oven from Chris for Christmas - I couldn't wait to use it.  The soup was the first thing I made in it, but it's just taken me this long to write about it!  Sorry I waited :)

Chicken Noodle Soup
Created by Jenn's Food Journey (inspired by my mom)
Printable Recipe 
Ingredients:
2 tsp olive oil
1 large carrot, chopped
3 celery stalks, chopped
2 teaspoon flour
salt and pepper
1 teaspoon dried thyme
1/4 teaspoon onion powder
1 garlic clove, minced
4 cups chicken broth
splash or white wine
10 oz frozen homestyle egg noodles (I used Reames)
1 1/2 cups cooked chicken, chopped
fresh chopped parsley (optional)

Directions:
In a Dutch oven or large soup pot, heat the olive oil over medium heat.  Add the carrots and celery and saute 5 minutes or until vegetables are softened.  Add the flour and stir to coat veggies.  Season with salt and pepper.  Stir in the thyme, onion powder, and garlic and cook 1 minutes.  Slowly add the chicken broth and a splash of white wine and bring to a boil.  Reduce heat and simmer for 10 minutes.  Add the noodles and cook according to package directions (mine called for 20 minutes and covered).  Add the chicken about 10 minutes before the noodles are done to get it heated through.  Add parsley if using.  Serve in large bowls with crusty bread.  Enjoy!

One Year Ago:  Another Nut Topped Fish
Two Years Ago:  Pan Seared Tilapia with White Bar-B-Q Sauce

Thick and Hearty Beer Cheese Soup

I enjoyed the creaminess of the Stove Top Chorizo Mac and Cheese I made back in October, so when I decided to make a beer cheese soup again, I decided to go with the evaporated milk way.  Well, it was definitely creamy.  THICK and creamy, trust me.  It was almost too decadent to eat... almost :)  I'd eat more of it right now, though, trust me.

If you are looking for a nice little soup for your Christmas eve dinner, or just any time you need a little warming up, look no further...this is the soup for you!

Thick and Hearty Beer Cheese Soup
Created by Jenn's Food Journey
Printable Recipes 
Ingredients:
2 Tablespoons unsalted butter
2 Tablespoon all purpose flour
1 (12oz) can evaporated milk
1 cup chicken broth
1 cup beer
2 teaspoons Worcestershire
1 teaspoon dry mustard
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 cups sharp cheddar cheese (spend a little money and get really good cheese)
1 cup cooked chicken, cubed

Directions:
In a large saucepan or soup pot, melt the butter over medium heat.  Stir in the flour.  Continue to stir until the flour becomes bubbly.  Slowly whisk in the broth and evaporated milk.  Bring just to a boil and add the beer, Worcestershire, mustard, salt and cayenne.  Let simmer for 15 minutes.  Slowly add the cheese, stirring constantly, until the cheese has melted.  Add the chicken and allow to simmer (do not boil) for another 3-5 minutes, or until the chicken is heated through.  Enjoy!

Creamy White Chicken Chili

 

First, a HUGE thanks to Mary at Barefeet in the Kitchen for the use of this photo.  I am the worse soup picture taker in the blogging world and Mary just happens to catch some pretty incredible looking photos.  So, big thanks to you, Mary, on allowing me to use your photo!

Now, about the chili:  The weather is getting quite chilly here in our part of the world.  Ok, so it's not snowing and it's not below zero, BUT, it reached a low of 30 degrees and that my friends, is COLD here in the desert.  So, it's soup and chili time!!  YAY!!!  And OMG this chili was so incredibly good!  I mean so good that Chris told me... and I quote... "This is the best chicken soup (chili) I have ever had!!"  I would have to agree.  This truly was one of the best chicken soup/chili I have in a very long time.  For me to say this is huge, by the way.  I am a red chili girl.  I usually stick my nose up to white chili.  In my defense it is because I have never had a white chili that has compared to the red ones I do so love.  Well, I may be a convert now.  Or at least with THIS particular white chili.  This will definitely become a regular in our house!

Creamy White Chicken Chili
Slightly adapted from Mary, Barefeet in the Kitchen
Printable Recipe 
Ingredients:
1 Tablespoon olive oil
1/2 sweet onion, finely chopped
1 garlic clove, finely minced
1 lb chicken breasts, cut into 1/2-inch pieces
3 cups chicken broth
1 (7oz) can chopped green chili
1 can great northern beans
1 teaspoon kosher salt
1/2 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy cream

Directions:
In a large saucepan, over medium heat, heat the oil.  Add the onion and garlic and saute until they just become tender, about 2-3 minutes.  Add the chicken to the pan.  Cook until the chicken is no longer pink, about 5-8 minutes.  Add the broth, beans, chilis and spices.  Bring to a boil.  Reduce heat and allow soup to simmer for 30 minutes; stirring occasionally.

Add the sour cream and heavy cream to the pan and remove from heat.  Stir until everything is combined.  Serve immediately and enjoy!

One Year Ago:  Every Chip Cookie

Big Red Chili

Last Saturday was one of those college football Saturday's that all underdogs dream of.  Oh, wait, I don't think we were underdogs...BUT... Nebraska did come back from a 20 point deficit to beat Ohio State 34 to 27!! WOOHOOO!!!  (GO BIG RED!!!)  It looked as if they were going to go down in flames like they did against Wisconsin the week before - but alas - they came back fighting and did not give up until they had taken victory!!

I don't know if I have ever actually mentioned what a Husker fan I truly am. Growing up in Nebraska, we did not have any professional sports but we did have the Huskers.  You lived, breathed, died Big Red football.  On football Saturday, Memorial Stadium becomes the third largest "city" in the state :)  I've been to professional football games and I can honestly say, there is nothing... let me repeat.. NOTHING that compares to being in Memorial Stadium on a college football Saturday!!!  Oh, I know people will try and argue that fact with me, but save it.. there is no denying... and .. well, this is my blog so I have final say :)

It wasn't truly "chili weather" in my book, but it felt cooler than usual and it just felt right... so chili graced our bowls and filled our bellies and the big red pulled off an awesome come back that we'll be talking about for years!!  It was a good day.

Oh... and big red also stands for the heat.. this is a spicy chili - the way Chris and I like it - so add a little spice at a time and adjust as needed :)

Big Red Chili
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
2 teaspoons olive or vegetable oil
1/2 sweet onion, chopped
1-2 jalapeno peppers, seeds and stem removed, chopped
1 pound boneless bottom round steak, cut into bite size pieces
1/2 pound ground beef
2 cloves garlic, finely minced
1/2 cup beer
3/4 cup beef broth
2-3 Tablespoons chili powder (add two, taste, add more if needed)
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon hot sauce (I used chili garlic Cholula)
1/2 cup tomato sauce
1 Tablespoon tomato paste OR 1 teaspoon cornstarch with 1 teaspoon beef broth
salt and pepper to taste

Directions:
In a large pot or Dutch oven, heat the oil over medium heat.  Add the onions and saute for 8-10 minutes on medium low or until the onions are tender.  Add the jalapenos and saute another 3-4 minutes.  Add the steak and turn up the heat to medium.  Cook for 2 minutes and add the ground beef; stirring occasionally.  Cook until the steak and beef are no longer pink.  Add the garlic and cook for 1 minute.  Slowly add the beer and beef broth, stirring to combine.  Add the chili powder, paprika, cumin, cayenne, hot sauce and tomato sauce.  Stir until everything is well combined.  Bring to a boil, cover, and reduce heat to low.  Simmer, covered, for 1 hour.  Add the tomato paste or cornstarch slurry and stir.  Cover and allow to simmer another 2-3 hours or until the steak becomes tender and the chili has thickened.  Enjoy!

One Year Ago:  Smoked Beef Tri-Tip

Mac and Cheese Soup

That's right....Mac and Cheese soup.... you did not read that wrong.  Everything you love about mac and cheese but a little bit healthier and much more runnier!!  lol

Seriously, the rave about this in my Food Network Magazine was that it was like half the fat of regular mac and cheese.  That can't be bad and you know it!!!

Now, I would have liked my soup to be a little thicker, but had it been much thicker, it would have truly been just mac and cheese, so I dare not change a thing on this recipe.  The flavors were fantastic, though you do need to get a halfway decent cheddar cheese to get that...no using "no name brand" cheese.  Splurge a little and go for the good stuff.  It will truly make a difference in this.

Now there are a lot of things I thought about adding to this soup... like chipotles or regular jalapenos, or even a little chicken... but I stuck with the recipe that I was going off of, just to make sure that I could make the soup properly.  Next time... and there will be a next time...I will add the more exciting ingredients to it to help kick it up and make it that much better!

If you are a mac and cheese fan...this soup is a must try!!

Mac and Cheese Soup
Slightly adapted from the Food Network Magazine
Printable Recipe 
Ingredients:
1 cup (4oz) elbow macaroni
4 half inch thick slices baguette (I actually made 8 so we could have extras for dipping)
freshly ground black pepper
1 shallot
1 clove of garlic
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1/4 cup all purpose flour
3 1/2 cups fat free low sodium chicken broth
1 1/4 cups 2% milk (if you want a thicker soup, you can use heavy cream)
6 oz (1 1/2 cups) shredded cheddar cheese
1/4 cup grated parmesan cheese
Cherry tomatoes, cut in half (optional)

Directions:
Preheat oven to 450 degrees (I actually just used my toaster oven for this).  Bring a medium saucepan of water to a boil.  Add the macaroni and cook per package instructions; drain and set aside.

Place the baguette slices on a baking sheet and season with salt and pepper.  Place in oven and bake until the bread is golden brown, about 5-7 minutes.  Remove from oven.

In a food processor, add the shallot, garlic, carrot, and celery.  Process until minced.  Mist a large saucepan with cooking spray or oil.  Add the vegetables and cook over medium heat until softened; about 4-5 minutes.  Add the flour and cook, stirring, 2 minutes.  Slowly whisk in the chicken broth and bring to a boil; cook, stirring, until the soup thickens, about 6-7 minutes.  Remove from the heat.

Add the milk and the cheeses, stirring until the cheese is melted and the soup is smooth.  Add the macaroni and season with pepper.  Top with a piece of the toast and two tomato halves.  Enjoy!

(Nutritional info per serving -serves 4-:  476 calories; 20g Fat; 84mg sodium; 636mg carbohydrates; 27g protein)

One Year Ago:  Hamburger Buddy

Spicy Potato Soup

This is a soup recipe that I found, oh, probably about 12 years ago!!  That was back in a time when the simpler the dish, the better, as I was not that great of a cook nor did I have the passion for it that I have now.  Now, the simpler the dish the better due to time...and this is a great soup to throw together even on a week night. It can be ready, from start to finish in just over an hour...now, who doesn't have time for that...especially when an hour of that time is spent letting the soup simmer??

The soup gets it's spiciness from the hot sauce.  You can always leave it out all together or cut back on the amount used.  If you are looking for more spice....add some diced up jalapenos...or heck, throw in a chipotle (or two)....it couldn't hurt :)

Spicy Potato Soup
Adapted from Taste of Home
Printable Recipe 
Ingredients:
1 lb ground beef (I used 90% lean)
2-3 cups cubed and peeled potatoes (1/2-inch cubes) (I used 2 large Russet potatoes)
1 Tablespoon olive oil
1/2 sweet onion, finely diced
1 clove garlic, minced
3 cans (8 oz each) tomato sauce
3 cups water
1 teaspoon pepper
1 Tablespoon hot pepper sauce (I used Frank's Hot Sauce)
2 teaspoon seasoning salt (I used Country Bob's - you could use 1 tsp of kosher salt)
1Tablespoon fresh, chopped parsley

Directions:
In a Dutch oven or large soup pot, heat the olive oil over medium heat.  Add the onion and cook about 5-8 minutes or until tender.  Add the garlic and cook 1 minute.  Add the ground beef, breaking up with a wooden spoon.  Cook about 5-8 minutes or until the meat is almost cooked through.  Add the tomato sauce, water, pepper, hot sauce, and seasoning salt; stir to combine.  Bring to a boil.  Reduce heat and simmer, covered, for 1 hour, or until the potatoes are tender and the soup has thickened.  Top with parsley.  Enjoy!

One Year Ago:  Leek Potato Soup

Chorizo Chipotle Chili

 

Last year, before the Super Bowl, I posted my recipe for chili.  It's a recipe I've used for years.  I seriously, never made chili a different way....until now:  Enter the Chorizo Chipotle Chili!!!  (YAY!!!!)

I think chili is a good addition to any party (as are nachos), but for some reason, football and chili just fit so well together!  And this is just the type of chili you want to be serving at your Super Bowl party! It's full of flavor, it's spicy, it's warm and it's comforting....It's probably the best bowl of chili I've had in a long time.  And I'm extra excited because I didn't use my secret ingredient mix this time!  No premixed spices.... double yay!!!

I understand that most of you have your favorite chili recipe, and like me, don't detour from it....but this is worth it, believe me.  VERY worth it.  Beware, it is a bit spicy...you can always add less chipotle or leave the adobo sauce out all together.  I must give big props to Des at Life's Ambrosia, though, because her Buffalo Chipotle Chili was the inspiration behind this bowl of heaven!  And an inspiration it was...thanks Des!

 

I love scooping chili up with Frito's!!!

Chorizo Chipotle Chili
Inspired by Life's Ambrosia
Printable Recipe 
Ingredients: 
1 Tablespoon olive oil
1/2 sweet onion, finely diced
1/2 teaspoon salt
1/2 teaspoon pepper 
1 lbs Mexican Chorizo
1 garlic clover, minced
2 chipotle peppers in adobo sauce, finely chopped
1 Tablespoon adobo sauce
3/4 cup beef broth
1/2 cup beer (I used Bud Light)
10oz can Rotel, drained
8oz chili beans in sauce
1/2 teaspoon cumin
2 teaspoons chili powder
2 Tablespoons tomato sauce
2 teaspoons cocoa powder

Directions:
In a Dutch oven or soup pot, heat the olive oil over medium heat.  Add the onions and reduce heat to medium low.  Season with 1/2 teaspoon each salt and pepper.  Stir and let cook for about 8-10 minutes or until softened and just starting to brown.  Add the chorizo and let cook about 5-8 minutes or until the chorizo is cooked through.  Turn heat up to medium high and add all the remaining ingredients.  Stir to combine.  Taste and season if necessary.  Let simmer, covered, for 1 hour, stirring occasionally.  Enjoy!

 

One Year Ago:  Tomato Walnut Tilapia

Roasted Garlic and Chicken Soup

I've had my eye on making a roasted garlic soup for a while now.  I think the one thing that held me back was the fact that it would be really, really, really, REALLY garlicky....  Well, it was garlicky... I mean, come on, it's roasted GARLIC soup.  But it wasn't over powering garlic, which is what I was worried about.  It was just this perfect, almost sweet, flavored garlic taste....it was wonderful!!

This would be a great soup for you if you are feeling under the weather.  Not only is it warm and comforting, but garlic is known for it's numerous health benefits.  In 2007, BBC even reported that Alium Sativum (garlic) may have beneficial properties such as preventing and fighting the common cold.  So, see....good for the body and soul!!!  I highly recommend trying this soup, you will not be disappointed.  And, in case you were wondering, this soup would be perfectly fine without the chicken, I only added it because it was a request from Chris :)

Roasted Garlic and Chicken Soup
Inspired and adapted from Life's Ambrosia and Nibble Me This
Printable Recipe 
Ingredients:
2 bulbs of garlic (tops cut off - skin left on)
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
3 Tablespoons unsalted butter
1/2 sweet onion, diced
3 Tablespoons all-purpose flour
4 cups chicken stock or broth
1 large russet potato, peeled and diced
1/2 teaspoon dried thyme
1 large chicken breast or 6 chicken tenders, cooked and diced
1/2 cup heavy cream
1 Tablespoon fresh chopped rosemary

Directions:
Preheat oven to 400 degrees.  Drizzle each bulb of garlic (tops cut off) with 1 teaspoon of olive oil, 1/4 teaspoons salt, and 1/4 teaspoons pepper.  Wrap in aluminum foil and roast for 45-60 minutes.  Remove from oven and allow to cool.  When cooled, squeeze each clove from the skin into a small bowl and mash up with a fork.  It will make almost a paste; set aside.

In a Dutch oven or soup pot, add the butter and diced onion.  Cook over medium-low heat for about 10 minutes or until the onions are just starting to turn golden.  Add the flour and cook about 3 minutes, stirring constantly.  Slowly whisk in the chicken stock.  Add the diced potatoes, 1/2 to 3/4 of the mashed up garlic, and the thyme.  Bring to a boil and cook until the potatoes are tender, about 20 minutes.  Taste for seasoning.  You can also add the rest of the garlic at this time (I did not add anymore than 3/4 of it, as I thought it had plenty of garlic flavor at that point).

Using a submersible hand blender, blend up the soup until just about all the potatoes are blended down.  (I left some of them in chunks just for the texture.)  This will help thicken up the soup.  Add the cooked, diced chicken, cream, and rosemary.  Turn down to low and allow to simmer for 5 minutes.  Serve with homemade croutons or warm crusty bread.  Enjoy!

 

One Year Ago:  Triple Chocolate Mayan Brownies