Souper Woman

Happy New Year! Yes, I'm a little late, with that greeting, but I've been on (a self awarded) winter break, lounging in my pajamas, hanging out with family and playing with my son. I haven't picked up my camera since Christmas except to snap a few photos of the sunset or Hayden and it's been quite nice. I'm ready to get back in the kitchen though and start playing with sugar and flour again-- so many recipes, so little time. 

I came up with this recipe awhile back and I've made it several times. My hubs is not a soup lover so we don't eat much of it, but he actually requests this one often. Sometimes, he doesn't even say anything, he just jots down the ingredients on our grocery list and I know he's having a craving. My 17 year old brother even liked it so much, he ate 2 1/2 bowls of it and kindly requested I write the recipe down for him (on his iPhone) so he could replicate it. If that's not a sign of a good recipe, I don't know what it. Of course, he had my mom make it and was no where to be found when she was in the kitchen, but he had the best of intentions :-).  There are few ingredients in this soup, but it's so flavorful. Served with crusty bread, this is a hearty, but healthy meal. I hope you enjoy it as much as we do. 

Sausage, Spinach and Tortellini Soup from Monica h

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• 2 Tablespoons olive oil
• 2 garlic cloves, minced
• pinch of red pepper flakes, optional
• 1 pound Italian sausage
• 14.5 ounces diced tomatoes, undrained
• 10 ounces frozen spinach, thawed and drained
• 32 ounces chicken broth
• 4 cups water
• 9 ounces fresh Buitoni cheese tortellini
• kosher salt to taste

In a heavy bottomed pot, heat olive oil over medium-high heat. Add garlic and red pepper flakes until fragrant. Add the sausage to the pot, breaking it up into crumbles; cook thoroughly. 

Add the diced tomatoes, spinach, chicken broth and water. Simmer over low heat for 30 minutes. 

Bring the mixture to a boil then add the fresh pasta. Cook according to package directions (5-10 minutes) or until pasta is tender. Season with salt to taste. Serve. 

A Thanksgiving Side and Vacation Videos

Several weeks ago the folks at Olivia's Croutons sent me some Olivia's Stuffing to try out (Thank you!). I loved their croutons so I was excited to try their stuffing mixes too. Don't you love the farm on their box? They sent me their Traditional and the Cornbread stuffing free of charge. They did not ask me to blog about it, but that's what I do! So here I am sharing my recipe with you. I don't make stuffing often, but when I do, it's with cornbread. Day old, homemade cornbread- never with stuffing mix, so this was new for me.

I adapted my recipe to accommodate the stuffing mix, by adding more liquid and adjusting little things here and there. It makes a ton so it's great for Thanksgiving or other large crowds. You can also cut the recipe in half or make the full batch and share with someone else or freeze it. My mom usually makes hers with added giblets, which I love, but this one is a little different as it has apples, sausage and Texas pecans in it. I invited her over for dinner the night I made it and she loved it. I also served it with My Favorite Pork Tenderloin and store bought creamed spinach.

Now this is where I have to be honest, because that is who I am. I thought this recipe tasted great but I thought the stuffing pieces were too large. They softened with the addition of chicken broth but they were just too big for my liking. I guess that's mostly because I'm used to a fresh cornbread stuffing, thus it's softer and more cohesive, like a bread pudding. But if you like a chunkier stuffing than Olivia's stuffing is for you. By the way, do you call it Stuffing or Dressing? Answer my poll on the top left sidebar!

Sausage, Apple and Pecan Stuffing from Monica H

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• 1 tube breakfast sausage
• 1 stick butter, unsalted
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1 medium apple, chopped
• 1 box (5 cups) Olivia's Cornbread Stuffing
• 2-3 cups chicken stock
• 1/3 cup chopped pecans
• 1/2 teaspoon poultry seasoning
• kosher salt and pepper to taste
• 1 egg, beaten

In a large pan, brown breakfast sausage over medium high heat, crumbling as you go. Once cooked, remove to a bowl, discard off excess fat.

In the same pan, melt one stick of unsalted butter. Cook carrots, celery, onion and apple until softened but not brown. Stir occasionally.

Remove from heat and add the box of Olivia's cornbread Stuffing to the veggie mixture. Stir then add chicken stock. Stir occasionally then let the stuffing rest for about 10-15 minutes to absorb all the liquid. Add more liquid if necessary. I added 3 cups but not too much because you don't want it soggy.

Once liquid has absorbed, sprinkle with poultry seasoning, salt and pepper. Mix together, taste and adjust if necessary.

Once the stuffing mix is to your liking, fold in one beaten egg to help bind it all together. Fold in pecans, reserving a few for the top.

Place stuffing into a greased 9x13-inch pan. Sprinkle with remaining pecans.

Bake in a preheated oven 350 degree F oven for 30-40 minutes.

NOTE: Dried cranberries would be really good in this too!

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And for those of you interested, here are a few short videos of our trip to San Francisco and Sausalito, California. And as an added bonus, you get to see me being a dork :-)

Hope you enjoy them!

The New Chicken Soup

Before I talk a bit about this recipe, I wanted to thank each and every one of you for your prayers and well wishes for my cousin. He was released from the hospital on Sunday and is staying with my aunt (his mother) while he fully recovers. But he is doing much better than expected and we think he'll make a full recovery. Thank you all so very much for your positivity!

I woke up with a sore throat on Friday and have been feeling like poo all weekend long. ugh! I've mentioned before that I'm a part time nanny and every time that the little man gets sick, so do I. It's so frustrating because I'll be with the sick kid all week long and by the weekend, I'm feeling miserable and doing nothing but sleeping, building up mountains of Kleenex and drugging myself up just to feel somewhat like a human. And doctors don't work the weekends, so what d'ya do?

I haven't been cooking much this weekend simply because I haven't had the energy. I did manage to whip out a pizza for dinner last night but that doesn't require much effort. Mr. H has been taking care of me and putting up with take out. He's even made breakfast a couple times and cleaned up- what a man! I was wanting something warm and comforting for dinner and thought of this meal that I made a couple weeks ago. I found it on Cassie Craves and I've made it a couple times now. It's loaded with bacon and garlicky goodness and gets even more flavor from the red wine and chicken broth that it's cooked in. The chicken gets really tender and falls apart and the veggies retain their texture. It's really simple and it's delicious and perfect for when you're feeling under the weather. I just wish I had someone to make it for me :-)

Crock Pot Coq Au Vin adapted from Cassie Craves

• 5 slices thick-cut bacon
• 2 cups frozen pearl onions, thawed (or 1 medium onion, chopped)
• 1 cup sliced button mushrooms
• 2 large carrots, peeled and chopped into 2 inch pieces
• 3 cloves garlic, minced
• 1 teaspoon dried thyme leaves
• 1/8 teaspoon black pepper
• 4 boneless skinless chicken breasts, cut into halves
• 1/2 cup dry red wine
• 3/4 cup chicken broth
• 1/4 cup tomato paste
• 3 tablespoons all-purpose flour

Cook bacon in medium skillet over medium heat. Drain and crumble. Season chicken with salt and pepper. Layer ingredients in slow cooker in the following order: onions, bacon, carrots, mushrooms, garlic, thyme, pepper, chicken, wine and broth. Cover and cook on High for 4 hours.

Remove chicken and vegetables to a plate. Ladle 1/2 cup cooking liquid into small bowl; allow to cool slightly. Turn slow cooker to High; cover. Mix reserved liquid, tomato paste and flour until smooth. Return sauce mixture to slow cooker and stir. Add the chicken and veggies back to the sauce being sure that everything gets covered in sauce. Cover and cook for an additional 15 minutes or until thickened.

Serve over mashed potatoes.

NOTE: I left the carrots out of this recipe simply because I didn't have them. This is much better WITH the carrots.

Wontcha join me for a bowl?

200th Post and The Birthday Girl!

Somebody has a birthday today! Can you guess who?

Autumn's 5th birthday is today. My little girl is growing up and it breaks my heart. I remember her as a little stinky pup. We got her from a co-worker when she was about 8 weeks old and barely 5 pounds. We had no intention of getting a dog or any other pet. But I fell in love with her the moment I saw her. I tried to steal her away by sticking her in my purse, but that was short lived because she wasn't potty trained :-)

Autumn at 10 weeks and 4 years old.

My co-worker found her on the side of the road in the pouring rain. How can you deny that sweet face? She snatched her up and took care of her for 2 weeks before she got tired of her. She threatened to take her to get euthanized the day before Thanksgiving (I know, how cruel! Needless to say, we're no longer friends) so Mr. H and I went to pick her up on Thanksgiving Day. We named her Autumn (previously named Sugar. She is so NOT a "Sugar") and nicknamed her our Turkey Dog.

She's earned many a nickname since and has stolen our hearts. She is the most loving dog ever. I know everyone feels that way about their pets, but she was meant to be ours. She has so much character and personality for such a furry girl. She rarely ever barks unless someone rings the door bell or a dog is walking by in front of our house. She chases the black birds out of our yard by prancing around and shooing them away. She chases bunnies for fun. I don't know what she'd do if she ever caught one, she just wants to play. She even sticks her snoot into their burrows to see if they want to come out and play. Though she's completely jealous of our own bunny and wants nothing to do with him :-) Mostly she just likes to go out and lay in the grass and let the wind blow through her ears.

When I cry, she sits near me and gives me snuggies. She sleeps in the middle of our bed on her back with her feet up in the air and fan blowing on her belly. When she sees we've caught her in the act she gets embarrassed and rolls over. She sleeps on our bed often but if we've just put clean sheets on it, then she won't jump on unless she has permission. When we're gone, she sleeps on Mr. H's pillow all snuggled up in a ball. When we return she's waiting for us by the door. Always waggin' her tail and ready to give kisses.

Her feet smell like corn chips so we call her Frito Toes from time to time. When it's time to take a bath she runs to the opposite side of the house and starts to shake. She wasn't always like this. In fact when she was a pup, she'd sit outside the shower when I was in there and she'd cry until I picked her up. We would shower together. Now she cowers, but once she's in the tub, she's just fine. I'm convinced she just likes to be stinky.

She thinks she's much smaller than she is (much like her momma) and likes to sit in her favorite chair in the office. She barely fits in it and her feet hang off the edge sometimes but she doesn't care. She is quite the contortionist and makes herself fit into any little nook. She is a sleeper, much like her parents, and loves to eat even when she's not really hungry. Also like her parents. She hangs out with me in the kitchen when I cook. I like to think it's because she doesn't want me to be lonely but I know it's because she's hoping I drop something.

Treats are her favorite things and she expects her momma will always keep her in good supply. For her 3rd birthday I made her Bacon and Cheese Doggy Treats, for her 4th birthday I made her Tuna, Carrot and Cheese Treats and this year I made her Oatmeal and Peanut Butter Cookies. When she hears the flip of the lever on her cookie jar she comes running no matter where she is or what she's doing. She looks at you, sits down ever so gently, tilts her head and furrows her brow as if to ask if she can have one. This makes it all worth it.

I love you sweet girl. Happy 5th Birthday!

Oatmeal and Peanut Butter Cookies from Tasty Treats for Demanding Dogs

• 3 cups whole wheat flour
• 1/2 cup uncooked rolled oats
• 2 teaspoons baking powder
• 1 1/2 cups milk, at room temp.
• 1 tablespoon molasses or honey
• 1 1/4 cups creamy style peanut butter
• 1/4 cup chicken broth

Position the oven rack in the center of the oven and preheat to 375 degrees. Lightly grease or use parchment paper to line two cookie sheets or baking trays.

In a large bowl, using a fork or whisk, combine the flour, rolled oats, and baking powder.

In a medium bowl, using a whisk or an electric mixer, beat the milk, molasses OR honey, and peanut butter together until smooth. Stir in the chicken broth.

Using a large spoon or spatula, combine the two mixes, blending until the mixture pulls away from the sides of the bowl and forms a soft dough. If the mixture seems a little dry, add a little more broth a tablespoon at a time.

Turn the dough out onto a lightly floured flat surface. With a rolling pin, roll out the dough to 1/4-inch thick. Use a 1 1/2-inch cookie cutter to cut out as many cookies as you can, reworking the scraps as you go. The dough will become stiff as it is reworked.

Place the cookies side by side on the prepared cookie sheets. Bake for 20-25 minutes or until the cookies appear very dry and the edges are light golden brown. Turn off the heat and leave the trays in the oven til completely cool. Leave undisturbed for 8-16 hours. This will allow for them to become shelf stable and completely dried out.

~Makes about 13 dozen 1-inch treats.

NOTE: Some dogs don't tolerate milk. Substitute according to your dogs needs.

* * * * * * * * * * * * * * * * * * * * *

In honor of my 200th post, Autumn has a giveaway for you. One lucky winner will win all the goodies in this photo: A Chef'n salt and pepper grinder ball, a cook booklet from Better Homes and Gardens, Americolor gel food coloring in red, blue and yellow, and a mini whisk key chain.

***In order to enter for this giveaway, you must leave a comment on this post and tell me about your pets if you have any. What are their names and what are they like? If you don't have pets, go adopt one from a shelter- they need a loving home. Of course, that's not a requirement but if you do adopt one, I'll make homemade treats for your special friend :-) If you aren't lucky enough to have pets tell me what your favorite animal is and why.

***Giveaway is open to Residents of the USA and Canada (I'm feeling generous here). You have until Saturday the 19th at midnight to enter. The winner will be chosen by Random.org and will be announced on Sunday the 20th.

***One entry per person. Exception: If you have made homemade treats for your pet, leave me a second comment with the link to your post on your blog for a second entry. Extraneous comments will be deleted.

Happy Birthday Autumn!

...aka Silly Willy, Turkey Dog, Seepy Head, Freckle Belly, The Bebes, Floppy Ear, Chicken Butt, Frito Toes, Freckle Lip, Prissy Paw, Stinky Girl, Fatty, Leather Nose, Pretty Girl, Mamas, Nosey Rosey, Hairy One, and Ding Dong!

Chicken & Dumplings For The Soul

This is one of my mother-in-laws famous recipes. It is famous for a reason. It is SO good. She never actually gave me the recipe, so this is my interpretation. In fact she hasn't made it in a while. The last time I remember her making this is when were on vacation in Santa Fe last Easter. This is also when I observed and took mental notes in order to replicate it.

I got the gist of it, but the measurements were all wrong. The first time, I used chicken breast which was good, but I knew the whole chicken would provide more flavor. The second time I used the whole chicken and it was better, but I added too much water and it was a little too soupy for me. During all this trial and error, the dumplings were being tested as well. I've asked my mother-in-law for the recipe a couple of times, and either she couldn't find it or just forgot about it. The first time I made the dumplings, they were okay I think, but they weren't anything memorable. The second time, I didn't add enough dried basil (according to my husband) and the third time, I added too much shortening as they were almost greasy- way too rich and not fluffy.

This time, I think I've done it. These proportions have proved to be the best combination thus far. In fact, I think I'm done tweaking it, there isn't anything I would change. And the two bowl fulls and a happy tummies are indications of it's goodness. My dog even licked the bowl, but when does she not. You can thank Jenn for this recipe, she asked for it a few weeks ago and it made me get in the kitchen and write the recipe down. Before it was all in my head and pieced together on post-its. Now it's all here-for you. This recipe truly comes from my heart, so I hope you enjoy it!

Nonie's Chicken and Dumplings

Stew:

• 3 Tbsp. butter
• 1 large onion, chopped
• 1 bunch celery, chopped
• 1 whole chicken fryer (about 4 lbs.)
• 3 chicken bouillon cubes
• 6 cups chicken broth or water
• salt and pepper to taste

Dumplings:

• 2 cups flour
• 4 tsps. baking powder
• 1/2 tsp. salt
• 2 Tbsp. dried basil (optional)
• 2 Tbsp. Crisco shortening
• 3/4 -1 cup buttermilk

In a large pot over high heat, saute onions, celery and bouillon cubes in butter til tender. Add whole chicken fryer to pot and cover with 6 cups water or chicken stock. Cook over medium heat til chicken is cooked through.

Once chicken is cooked through, pull out and place on a cutting board. Once cool enough to handle, take off all the meat and shred into bite sided pieces. Add chicken back to pot and season with salt and pepper to your liking. Bring to boil.

While the chicken stew is coming to a boil, make the dumplings: In a medium bowl, combine flour, baking powder, salt and dried basil. Mix dry ingredients and cut in shortening with a fork or a pastry cutter. Stir dough while adding buttermilk. Start with 3/4 cup and add more til completely moistened and biscuit like but not wet.

Drop by the spoon full onto the boiling stew. Do not stir dumplings. Reduce heat to low and cover pot with a tight fitting lid. Allow dumplings to steam for 15 minutes. Once dumplings are cooked through, stir dumplings into the stew and serve. The flour from the dumplings will thicken the stew.

NOTE: You can substitute chicken pieces with the bone in or 4 large chicken breasts instead of the whole chicken. Or you can use leftover turkey (about 4 cups) from Thanksgiving. You can also sub milk for the buttermilk.

My happy little hand model :-)

Can I Have Some More Please?

I like soup. I like many kinds of soup. My husband does not. It has to snowing before he'll eat soup, which here in Texas doesn't happen very often. He does like chili, but that's a manly dish, potato soup is not. So I had to dress it up to his liking by adding (more) cheese, bacon and chives for a hearty baked potato feel. It was a hit. In fact my husband said (his exact words), "This soup is so good. I'm gonna get some more, want some?"

Cheesy Potato Soup with Toppings

recipe slightly adapted from Culinary Concoctions by Peabody

• 7 c. potatoes, peeled and cubed
• 1 c. potatoes, peeled and shredded
• 1 large onion, diced
• 4 c. chopped celery
• 2 tsp. salt
• 1 qt. (4 cups) chicken or vegetable broth or water*
• 1 qt. (4 cups) half-n-half
• 6 tbsp. butter
• 1 c. freshly grated sharp cheddar cheese
• 1/2 c. freshly grated Parmesan cheese
• 4 tbsp. chopped fresh parsley

Place cubed potatoes, onions, celery and salt in a large pot. Cover potatoes with broth or water (you may need a little more than 4 cups) and simmer until tender, about 30 minutes up to an hour depending on how tender you like your veggies. Place shredded potatoes in a separate pot (just covered with water) and boil til tender.

Once cooked to your liking, put in blender or food processor fitted with the metal blade and puree until smooth.

Return to pot then add half-n-half, butter, shredded potatoes, parsley and cheese. Stir and simmer until piping hot, but do not boil. Top with bacon pieces, cheese and chives- yum!

NOTE: If you have an immersion blender, I suggest using it. It's one less thing to clean up and easier than transferring hot veggies from pot to pot.

Also, I used dried parsley because I didn't have fresh and reduced the amount to 2 tbsp.

*The original recipe called for water to boil the potatoes in, but I used chicken broth for more flavor. Use what you have or like.

Say Cheese!

Cheddar Cheese Risotto from Nigella Lawson

• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 2 baby leeks or 2 fat scallions, finely sliced*
• 2 garlic cloves, finely chopped (optional)
• 1 ½ cups risotto rice
• ½ cup white wine
• ½ teaspoon Dijon mustard
• 4 cups hot vegetable stock or chicken broth
• 1 cup cheddar cheese, cubed or shredded**
• 2 tablespoons chopped chives (optional)

Melt the butter and oil in a medium stock pot and cook the sliced leeks, scallions, and garlic until softened.

Add the risotto and keep stirring for a minute or so, then turn up the heat, add the wine and mustard, stirring until the wine is absorbed.

Ladle in the hot stock, while still stirring, allowing it to completely absorb before adding the next one. Stir and keep adding stock until the rice is al dente and all the stock is absorbed, about 18-20 minutes.

Then add the cheese, stirring it into the rice until it melts. Take the pan straight off the heat, still stirring as you do, and then spoon into warm bowls. Sprinkle with chopped chives.

NOTE: You don't want to add all the stock at once. Slowly adding it to the rice and allowing it to absorb in between ladlefuls allows it to become creamy.

If you don't like Dijon mustard, leave it out, but you can't really taste it in the final product.

*I don't usually have baby leeks or scallions on hand, so I used half of an onion, finely chopped. And I don't sprinkle food with chopped chives or parsley just for the sake of garnish, so I skipped that step.

**Freshly cube or grate your cheese. The pre-shredded variety has stuff added to it to keep it from sticking together. This can sometimes make the final product grainy, and not creamy, which would ruin all your hard work. So buy a block of cheddar and cut it up yourself- it's usually cheaper in block form anyway.

This makes 4 generous servings. We ate this twice, once with sausage (ie: lil' smokies- slightly white trash, but good) and broccoli. And with pan seared shrimp and asparagus spears. I do have to say the leftovers were even better the second time around.