Daddy's Request

Reading that title did you think maybe Mr. Everyday was asking for something special and Monkey helped me make it? Well, that does happen in our house, a lot, but in this case, I'm not talking about my baby daddy...but instead my Daddy.

That's right, I'm 32 and I still call him Daddy. Always have, always will! Sure he's a father. And yep, a dad too. But to me, his little girl, he will forever be Daddy.

About a month ago, he was telling me about this dish he had at a buffet while out on the road. (For those of you who don't know, he's an over the road truck driver.) Cris-crossing the country on a weekly basis tends to lead to him trying to find decent food at decent prices that isn't always fast food, and tastes like home cooking when he can.

So anyway, he told me he had this amazingly yummy dish and wanted me to try to recreate it. Now, I was waiting for something I would have to really research and find a recipe for. But instead, he started describing something I think has graced most American's dinner tables at one point. Poor Daddy. Sometimes he lives such a sheltered life. LOL Okay, so that isn't true. What is true is that some of the ingredients in a standard version, and this one too, are things my mom can't eat, hence why he's never had it at home. I told him I would try to come up with my own recipe and see if I could re-create a close match to have.

The week of Thanksgiving I made this for our supper, and actually took him a bowl of leftovers when we celebrated with them. Well, it was kinda late, he had had a big meal, and dessert, but I still wanted him to taste it while I was there. So, my mom heated up a small dish for him to try. Well....let's just say that small dish turned into a bigger bowl, and he finished off the entire thing before we left! Yep, it was a hit! He declared it "delicious" and "absolutely what he was looking for." In fact, he loved it so much he made me promise to make him a couple to freeze and have on hand for simple suppers when my mom isn't home.

Ya'll know how much I love casseroles, and this is definitely going to become a staple in our house. See, what I didn't tell you yet, was Daddy was lucky to get the bowl he did because my "boys" were fighting over the dish as soon as it came out of the oven! They could not get enough and loved every bite.

This is a great simple weeknight supper, or pot-luck dish! It can freeze and travel well, and feed a crowd for pretty cheap! I'm so glad my Daddy enjoyed what I came up with for him; and I'm also grateful he requested it in the first place, because look at the yummy creation it lead to!

Chicken, Broccoli and Rice Casserole
1 package chicken tenders
1 (12 oz.) bag frozen chopped broccoli, thawed and drained
8 oz. shredded sharp cheddar cheese
2 c. cooked rice
1/4 c. butter, diced
1 c. milk
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 small onion, chopped
Olive Oil
Salt and Pepper to taste

Preheat oven to 375. Arrange chicken tenders on a baking sheet. Drizzle with olive oil. Season with salt and pepper. Roast for 30 minutes until done. Remove and set aside to cool enough to handle. When cool, chop or shred.  Reduce oven to 350.

In a large bowl combine cooked chicken, rice, broccoli, cheese, milk, soups, onion, salt and pepper. Stir well to combine. Spray a 9x13 dish with cooking spray. Pour chicken and rice mixture into dish and spread evenly. Top with diced butter. Bake for 30-45 minutes until heated through and cheese is melted. Stir before serving.

Shared on The Country Cook Dec. 13, 2013

Casseroles at Very Good Recipes

Reading that title did you think maybe Mr. Everyday was asking for something special and Monkey helped me make it? Well, that does happen in our house, a lot, but in this case, I'm not talking about my baby daddy...but instead my Daddy.

That's right, I'm 32 and I still call him Daddy. Always have, always will! Sure he's a father. And yep, a dad too. But to me, his little girl, he will forever be Daddy.

About a month ago, he was telling me about this dish he had at a buffet while out on the road. (For those of you who don't know, he's an over the road truck driver.) Cris-crossing the country on a weekly basis tends to lead to him trying to find decent food at decent prices that isn't always fast food, and tastes like home cooking when he can.

So anyway, he told me he had this amazingly yummy dish and wanted me to try to recreate it. Now, I was waiting for something I would have to really research and find a recipe for. But instead, he started describing something I think has graced most American's dinner tables at one point. Poor Daddy. Sometimes he lives such a sheltered life. LOL Okay, so that isn't true. What is true is that some of the ingredients in a standard version, and this one too, are things my mom can't eat, hence why he's never had it at home. I told him I would try to come up with my own recipe and see if I could re-create a close match to have.

The week of Thanksgiving I made this for our supper, and actually took him a bowl of leftovers when we celebrated with them. Well, it was kinda late, he had had a big meal, and dessert, but I still wanted him to taste it while I was there. So, my mom heated up a small dish for him to try. Well....let's just say that small dish turned into a bigger bowl, and he finished off the entire thing before we left! Yep, it was a hit! He declared it "delicious" and "absolutely what he was looking for." In fact, he loved it so much he made me promise to make him a couple to freeze and have on hand for simple suppers when my mom isn't home.

Ya'll know how much I love casseroles, and this is definitely going to become a staple in our house. See, what I didn't tell you yet, was Daddy was lucky to get the bowl he did because my "boys" were fighting over the dish as soon as it came out of the oven! They could not get enough and loved every bite.

This is a great simple weeknight supper, or pot-luck dish! It can freeze and travel well, and feed a crowd for pretty cheap! I'm so glad my Daddy enjoyed what I came up with for him; and I'm also grateful he requested it in the first place, because look at the yummy creation it lead to!

Chicken, Broccoli and Rice Casserole
1 package chicken tenders
1 (12 oz.) bag frozen chopped broccoli, thawed and drained
8 oz. shredded sharp cheddar cheese
2 c. cooked rice
1/4 c. butter, diced
1 c. milk
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 small onion, chopped
Olive Oil
Salt and Pepper to taste

Preheat oven to 375. Arrange chicken tenders on a baking sheet. Drizzle with olive oil. Season with salt and pepper. Roast for 30 minutes until done. Remove and set aside to cool enough to handle. When cool, chop or shred.  Reduce oven to 350.

In a large bowl combine cooked chicken, rice, broccoli, cheese, milk, soups, onion, salt and pepper. Stir well to combine. Spray a 9x13 dish with cooking spray. Pour chicken and rice mixture into dish and spread evenly. Top with diced butter. Bake for 30-45 minutes until heated through and cheese is melted. Stir before serving.

Shared on The Country Cook Dec. 13, 2013

Casseroles at Very Good Recipes

reade more... Résuméabuiyad

Soul Food Saturday #33

Good Morning! I hope ya'll had a fantastic Thanksgiving filled with family, love, memories made and yummy food! Is your fridge stuffed with leftovers? Want something to use that turkey for besides yet another sandwich? Bekki has just the answer today!

I hope that you all enjoyed your Thanksgiving and all of the wonderful things that surround us during the holidays; our families, friends, and time together. I have a huge soup addiction and the Fall and Winter are the perfect time to make big pots of the bubbly deliciousness. With all the left over turkey we all need new ways to use it up and make it stretch for a few more meals. This is just one more way. Along with my addiction to soup I have a new love for kale. It’s a peppery green leafy vegetable that is perfect in this soup. Add a few more veggies, some pasta, your remaining gobbler and voila dinner! Let’s continue our time of thanks giving, with something to warm you heart and soul. Enjoy!

 

Turkey and Kale Noodle Soup

6 c. low sodium chicken stock

3 c. carrots, sliced

1 medium onion, diced

1 orange bell pepper, chopped

3 c. cooked turkey, chopped

3 c. kale, chopped and stemmed

4 c. cooked pasta

1 tbs. olive oil

Salt and pepper to taste

 

In medium stock pot add olive oil, and onion. Cook until onions are softened. Add bell pepper, and carrots. Stir to combine. Add chicken stock and season with salt and pepper to taste. Bring to a boil and reduce to simmer. Cook until carrots are tender. Add kale, turkey and pasta. Taste for seasoning, add salt and pepper if desired. Soup is ready when kale is tender and turkey is warmed through.

Good Morning! I hope ya'll had a fantastic Thanksgiving filled with family, love, memories made and yummy food! Is your fridge stuffed with leftovers? Want something to use that turkey for besides yet another sandwich? Bekki has just the answer today!

I hope that you all enjoyed your Thanksgiving and all of the wonderful things that surround us during the holidays; our families, friends, and time together. I have a huge soup addiction and the Fall and Winter are the perfect time to make big pots of the bubbly deliciousness. With all the left over turkey we all need new ways to use it up and make it stretch for a few more meals. This is just one more way. Along with my addiction to soup I have a new love for kale. It’s a peppery green leafy vegetable that is perfect in this soup. Add a few more veggies, some pasta, your remaining gobbler and voila dinner! Let’s continue our time of thanks giving, with something to warm you heart and soul. Enjoy!

 

Turkey and Kale Noodle Soup

6 c. low sodium chicken stock

3 c. carrots, sliced

1 medium onion, diced

1 orange bell pepper, chopped

3 c. cooked turkey, chopped

3 c. kale, chopped and stemmed

4 c. cooked pasta

1 tbs. olive oil

Salt and pepper to taste

 

In medium stock pot add olive oil, and onion. Cook until onions are softened. Add bell pepper, and carrots. Stir to combine. Add chicken stock and season with salt and pepper to taste. Bring to a boil and reduce to simmer. Cook until carrots are tender. Add kale, turkey and pasta. Taste for seasoning, add salt and pepper if desired. Soup is ready when kale is tender and turkey is warmed through.

reade more... Résuméabuiyad

Seasonal Addiction

This time of year I'm pretty sure I could eat soup every single night. And if all of those soups could be cooked in the slow cooker, even better. There is something so comforting about being inside all day, watching the leaves blow around outside, knowing there is a chill in the air, with a big pot of soup cooking on the counter all day long. Then when the family gathers around the table tired and cold, they are warmed and satisfied instantly.

So, why don't I just plan on soup every night of the week? Well, because we are very much an "anti-rut" family when it comes to our food. We want to make sure we never tire of the things we love. Who wants to ruin such a good thing by over doing it? It's kind of like the child who wished Christmas could be every day, and by about a month into it, regretted the wish, realizing something so special can only come once per year. 

When I saw first saw this soup, it reminded me of another one I make, only it is prepared on the stove top, my Italian White Bean Soup. Something I've been making for years, it has now become a favorite of my friends who have tried it too. In fact, it reminded me of it so much, I decided to add spinach to this one to resemble it a little more. 

This is a hearty soup that eats like a meal. Bake up some corn bread, and call it a day. It's rich, cooked all day flavor will make it one you go back to again and again, over the next few months as the cold sets in. 

If you're addicted to soup this time of year too, I guess you can call me your enabler. That's okay. There are worse things we could be addicted to!

Crock Pot White Bean and Sausage Soup Adapted from The Southern Lady Cooks
1 lb. pork sausage
1 c. dried northern white beans
1 small white onion, finely chopped
1 (14 oz.) can chicken broth
1 (10 3/4 oz.) can cream of celery soup
1 (14.5 oz.) can diced tomatoes, undrained
1 1/2 c. water
1 (8 oz.) can tomato sauce
3 medium carrots, finely chopped
1 TBS dried basil
2 garlic cloves, minced
3 c. fresh spinach
Salt and Pepper to taste

In a large skillet over medium heat, brown sausage with onion. Season with basil. Drain fat. Place in Crock Pot. Add all other ingredients, except spinach. Cook on LOW 7 hours. About 20 minutes before finished, add spinach and stir well. Cook until spinach is wilted, but still vibrant green.

Shared on The Country Cook Nov. 15, 2013

Soups at Very Good Recipes

This time of year I'm pretty sure I could eat soup every single night. And if all of those soups could be cooked in the slow cooker, even better. There is something so comforting about being inside all day, watching the leaves blow around outside, knowing there is a chill in the air, with a big pot of soup cooking on the counter all day long. Then when the family gathers around the table tired and cold, they are warmed and satisfied instantly.

So, why don't I just plan on soup every night of the week? Well, because we are very much an "anti-rut" family when it comes to our food. We want to make sure we never tire of the things we love. Who wants to ruin such a good thing by over doing it? It's kind of like the child who wished Christmas could be every day, and by about a month into it, regretted the wish, realizing something so special can only come once per year. 

When I saw first saw this soup, it reminded me of another one I make, only it is prepared on the stove top, my Italian White Bean Soup. Something I've been making for years, it has now become a favorite of my friends who have tried it too. In fact, it reminded me of it so much, I decided to add spinach to this one to resemble it a little more. 

This is a hearty soup that eats like a meal. Bake up some corn bread, and call it a day. It's rich, cooked all day flavor will make it one you go back to again and again, over the next few months as the cold sets in. 

If you're addicted to soup this time of year too, I guess you can call me your enabler. That's okay. There are worse things we could be addicted to!

Crock Pot White Bean and Sausage Soup Adapted from The Southern Lady Cooks
1 lb. pork sausage
1 c. dried northern white beans
1 small white onion, finely chopped
1 (14 oz.) can chicken broth
1 (10 3/4 oz.) can cream of celery soup
1 (14.5 oz.) can diced tomatoes, undrained
1 1/2 c. water
1 (8 oz.) can tomato sauce
3 medium carrots, finely chopped
1 TBS dried basil
2 garlic cloves, minced
3 c. fresh spinach
Salt and Pepper to taste

In a large skillet over medium heat, brown sausage with onion. Season with basil. Drain fat. Place in Crock Pot. Add all other ingredients, except spinach. Cook on LOW 7 hours. About 20 minutes before finished, add spinach and stir well. Cook until spinach is wilted, but still vibrant green.

Shared on The Country Cook Nov. 15, 2013

Soups at Very Good Recipes

reade more... Résuméabuiyad

Warning, This One Might Make You Cry

We love French Onion Soup, but it's one of those things I've never even attempted to make at home. I'm not sure why, but I probably had a good reason in my head, each time, but right now they escape me. But when I found a version that my slow cooker could help me out with, those reasons all disappeared and I was ready to give it a try.

Now here is when this story turns hilarious. I made this on a Friday when Alex was home, on fall break from school. So I'm standing in the kitchen peeling and slicing all these onions. My eyes are beginning to water a little, but not too bad. He's in the living room, adjacent to the kitchen, and pretty soon he asks "Mommy, are you chopping onions?" I answer "Yes, why? Can you smell them?" "No, my eyes are watering." Well, being in the next room, I was sure it couldn't be affecting him that badly, so I kept right on going. Pretty soon, I had all those onions in the skillet, cooking...and the smell only got worse. He finally came out to the kitchen to show me just how bad his eyes were. The poor kid!!! They were as red as fire, and the tears were streaming down his cheeks. It was so pathetic! Apparently, he has a much higher sensitivity to onions than we ever realized!

Well, of course cutting and cooking that many at a time, the odor kind of lingered in the house for a while, even after I had everything in the Crock Pot with the lid on. Luckily, we were already planning on going out to lunch and shopping, so I left the fans on and we got the heck out of dodge! It's pretty bad when you have to take your child out of the house because you're torturing him with onions! Thankfully, by the time we returned from our day, the smell had dissipated, and he could once again open his eyes inside the house without needing tissues and eye drops!

If you love French Onion Soup as much as we do, you're going to really enjoy this. It's super simple, takes little effort and tastes just like my favorite versions I get out at restaurants. The cheese melting down into the soup, almost creating a layer right under the surface, was our favorite part. That way with each bite, you get a big spoonful of ooey, gooey, yummy cheese.

I hope you make this for your family soon. Just be sure to have extra tissues on hand, and if they all start running for the doors, don't be insulted!

Crock Pot French Onion Soup 
8 large yellow onions, sliced thin
1/2 c. butter
3 dry bay leaves
6 (10 3/4 oz.) cans condensed beef broth
3 cups water
1 beef bouillon cube
Salt and Pepper to taste
8 oz. shredded mozzarella cheese

In a large skillet over medium heat, melt butter. Add onions (in batches if necessary) and saute' until tender and slightly golden. Transfer to Crock Pot. Add broth, water, bouillon, bay leaves, salt and pepper. Cook on low for 7-8 hours. Remove bay leaves. To serve, place some cheese in bottom of bowl. Ladle soup over and add more cheese to top. Wait just a minute for it to sink and melt. Serve with crusty bread on the side.

Shared on The Country Cook Nov. 8, 2013

Soup at Very Good Recipes

We love French Onion Soup, but it's one of those things I've never even attempted to make at home. I'm not sure why, but I probably had a good reason in my head, each time, but right now they escape me. But when I found a version that my slow cooker could help me out with, those reasons all disappeared and I was ready to give it a try.

Now here is when this story turns hilarious. I made this on a Friday when Alex was home, on fall break from school. So I'm standing in the kitchen peeling and slicing all these onions. My eyes are beginning to water a little, but not too bad. He's in the living room, adjacent to the kitchen, and pretty soon he asks "Mommy, are you chopping onions?" I answer "Yes, why? Can you smell them?" "No, my eyes are watering." Well, being in the next room, I was sure it couldn't be affecting him that badly, so I kept right on going. Pretty soon, I had all those onions in the skillet, cooking...and the smell only got worse. He finally came out to the kitchen to show me just how bad his eyes were. The poor kid!!! They were as red as fire, and the tears were streaming down his cheeks. It was so pathetic! Apparently, he has a much higher sensitivity to onions than we ever realized!

Well, of course cutting and cooking that many at a time, the odor kind of lingered in the house for a while, even after I had everything in the Crock Pot with the lid on. Luckily, we were already planning on going out to lunch and shopping, so I left the fans on and we got the heck out of dodge! It's pretty bad when you have to take your child out of the house because you're torturing him with onions! Thankfully, by the time we returned from our day, the smell had dissipated, and he could once again open his eyes inside the house without needing tissues and eye drops!

If you love French Onion Soup as much as we do, you're going to really enjoy this. It's super simple, takes little effort and tastes just like my favorite versions I get out at restaurants. The cheese melting down into the soup, almost creating a layer right under the surface, was our favorite part. That way with each bite, you get a big spoonful of ooey, gooey, yummy cheese.

I hope you make this for your family soon. Just be sure to have extra tissues on hand, and if they all start running for the doors, don't be insulted!

Crock Pot French Onion Soup 
8 large yellow onions, sliced thin
1/2 c. butter
3 dry bay leaves
6 (10 3/4 oz.) cans condensed beef broth
3 cups water
1 beef bouillon cube
Salt and Pepper to taste
8 oz. shredded mozzarella cheese

In a large skillet over medium heat, melt butter. Add onions (in batches if necessary) and saute' until tender and slightly golden. Transfer to Crock Pot. Add broth, water, bouillon, bay leaves, salt and pepper. Cook on low for 7-8 hours. Remove bay leaves. To serve, place some cheese in bottom of bowl. Ladle soup over and add more cheese to top. Wait just a minute for it to sink and melt. Serve with crusty bread on the side.

Shared on The Country Cook Nov. 8, 2013

Soup at Very Good Recipes

reade more... Résuméabuiyad

Indiana Made {A Review of Hurst Beans}

I am so excited to not only be bringing a fantastic recipe, perfect for fall, to you today, but also a company and their products from right here in my home state of Indiana, Hurst Beans!

The N.K. Hurst Company was established as a family business in 1938 beginning a long history in the food business with the trading and distribution of sugar. Since 1948, the Hurst name is recognized as being a first quality packager of dry edible beans; and the company is still proudly owned and operated by 2nd, 3rd, and 4th generation Hurst families!!! 

This is my favorite thing about this company. Sure, the beans are tasty and easy to use, and make a fantastic meal your family will love, but knowing they are coming from a truly family owned and operated business, doing things the right way for the past 75 years is simply too hard to come by in today's world not to be appreciated, admired and respected. 

Now I am going to be completely honest with you. I have passed Hurst packaged dry beans in the supermarket a thousand times. Heck, I've probably bought a package or two, and I never knew they were being made a mere 2 hours from me in Indianapolis. So, you can imagine my excitement when I was given the opportunity to do this review.

The folks at Hurst were kind enough to send me a few varieties of their beans to try, but the minute I opened the box I knew exactly which one I was going to cook with first. The 15 Bean Soup Mix. 

Why? Because this is the one I know with a shadow of a doubt I've seen in my stores before. In fact, I even watched someone cook with them about a year ago. Oh, and let's not forget the assortment of beans you can see just by glancing at the package. That means flavor like no other! 

Plus, I found this super easy recipe on their website, that utilized my favorite friend in the kitchen, my Crock Pot! 

I made this soup on a chilly day when I knew we would be busy all day long, and I wanted supper waiting to fill us up, and warm us up...Oh did it ever!! This has deep, rich, flavor that your family will love. And, it is a no soak method...making it even easier! 

If you don't know what foods and products are coming out of your state, please do some research and find out! Locally made products are so much fun to experience, and in this case, so delicious too! You can find Hurst Beans on Facebook, Twitter, and Pinterest for more information, tips and recipes. 

Crock Pot 15 Bean Soup From Hurst Beans

1 package Hurst Beans 15 Bean Soup Mix

1 lb. smoked sausage, chopped

8 c. water

1 large onion, diced

1 clove garlic, minced

1 tsp. red pepper flake

1 (15 oz.) can diced tomatoes 

Juice of 1 lemon

NO SOAK METHOD. Sort and rinse beans. Drain. Place in Crock Pot with 8 cups water, sausage, red pepper, onion and garlic. Cook on HIGH for 5 hours, or until beans are tender. Stir in tomatoes, flavoring packet from bean mix, and lemon juice. Cook for 30 additional minutes and keep warm until ready to serve. *NOTE* Make sure you don't add the tomatoes until the beans are tender. The acid in them will not allow the beans to become tender if added too soon. 

Shared on The Country Cook Oct. 11, 2013

Soup at Very Good Recipes

*Disclaimer* I was provided with free product in exchange for this review. All thoughts and opinions are my own.

I am so excited to not only be bringing a fantastic recipe, perfect for fall, to you today, but also a company and their products from right here in my home state of Indiana, Hurst Beans!

The N.K. Hurst Company was established as a family business in 1938 beginning a long history in the food business with the trading and distribution of sugar. Since 1948, the Hurst name is recognized as being a first quality packager of dry edible beans; and the company is still proudly owned and operated by 2nd, 3rd, and 4th generation Hurst families!!! 

This is my favorite thing about this company. Sure, the beans are tasty and easy to use, and make a fantastic meal your family will love, but knowing they are coming from a truly family owned and operated business, doing things the right way for the past 75 years is simply too hard to come by in today's world not to be appreciated, admired and respected. 

Now I am going to be completely honest with you. I have passed Hurst packaged dry beans in the supermarket a thousand times. Heck, I've probably bought a package or two, and I never knew they were being made a mere 2 hours from me in Indianapolis. So, you can imagine my excitement when I was given the opportunity to do this review.

The folks at Hurst were kind enough to send me a few varieties of their beans to try, but the minute I opened the box I knew exactly which one I was going to cook with first. The 15 Bean Soup Mix. 

Why? Because this is the one I know with a shadow of a doubt I've seen in my stores before. In fact, I even watched someone cook with them about a year ago. Oh, and let's not forget the assortment of beans you can see just by glancing at the package. That means flavor like no other! 

Plus, I found this super easy recipe on their website, that utilized my favorite friend in the kitchen, my Crock Pot! 

I made this soup on a chilly day when I knew we would be busy all day long, and I wanted supper waiting to fill us up, and warm us up...Oh did it ever!! This has deep, rich, flavor that your family will love. And, it is a no soak method...making it even easier! 

If you don't know what foods and products are coming out of your state, please do some research and find out! Locally made products are so much fun to experience, and in this case, so delicious too! You can find Hurst Beans on Facebook, Twitter, and Pinterest for more information, tips and recipes. 

Crock Pot 15 Bean Soup From Hurst Beans

1 package Hurst Beans 15 Bean Soup Mix

1 lb. smoked sausage, chopped

8 c. water

1 large onion, diced

1 clove garlic, minced

1 tsp. red pepper flake

1 (15 oz.) can diced tomatoes 

Juice of 1 lemon

NO SOAK METHOD. Sort and rinse beans. Drain. Place in Crock Pot with 8 cups water, sausage, red pepper, onion and garlic. Cook on HIGH for 5 hours, or until beans are tender. Stir in tomatoes, flavoring packet from bean mix, and lemon juice. Cook for 30 additional minutes and keep warm until ready to serve. *NOTE* Make sure you don't add the tomatoes until the beans are tender. The acid in them will not allow the beans to become tender if added too soon. 

Shared on The Country Cook Oct. 11, 2013

Soup at Very Good Recipes

*Disclaimer* I was provided with free product in exchange for this review. All thoughts and opinions are my own.

reade more... Résuméabuiyad

Soul Food Saturday #24

Good Morning! Can you believe it's the last weekend of September? I can't believe October will be here in a few short days!! In my mind, as soon as the calendar reads Oct. 1st, it's simply a downhill race to the holidays. Ha Ha. But let's not get ahead of ourselves because Bekki is here with a great recipe for any autumn evening you need to warm up! She has actually taken my Crock Pot Corn and Cheese Chowder, and come up with a quick stove top version, when you need supper on the table and fast!

With Fall just started to show her face, it brings thoughts of warm comfort food to my mind. Being a California grown girl I love corn. Fresh corn is always best in summer, and how can it be a bad idea to mix the words comfort and corn together? That is exactly what this soup is comfort in a bowl. With the evenings beginning to get cooler and the crop of fresh corn almost gone, this is my last hurrah for summer.  Some time ago, I stumbled over a recipe of Mrs. E’s that I have held close since the first time making it. It’s Crock Pot Corn Chowder, taken to the stove. Yes! I wanted it right now! So my impatience took the recipe straight to a pot on the stove top. After making it several times, I put my own spin on it. Changing this here and there to suit what I had on hand. I hope you fall in love with this soup just like we did. Enjoy!

Corn Chowder, In a Hurry! 
2 TBS unsalted butter
1 large onion, chopped
2 c. potatoes, sliced

1 Anaheim chile pepper, diced

3 sweet mini peppers

4 c. fresh corn, off the cob (4-5 ears)

2 ½ c. diced ham
1 can cream of mushroom soup

2 ¼ c. half and half
2 tsp dried parsley
Salt and Pepper to taste

In a medium pot add unsalted butter to melt. Add onion, and peppers. Cook until onion is clear and peppers are softened slightly.  Add sliced potatoes, corn, ham, soup and half and half. Stir to combine. Add parsley and salt and pepper to taste. Cover and simmer until potatoes are tender about 20 minutes, stirring often.

Serve hot with your favorite bread or alone. Which ever way you choose, this one will be around for a long time.

Good Morning! Can you believe it's the last weekend of September? I can't believe October will be here in a few short days!! In my mind, as soon as the calendar reads Oct. 1st, it's simply a downhill race to the holidays. Ha Ha. But let's not get ahead of ourselves because Bekki is here with a great recipe for any autumn evening you need to warm up! She has actually taken my Crock Pot Corn and Cheese Chowder, and come up with a quick stove top version, when you need supper on the table and fast!

With Fall just started to show her face, it brings thoughts of warm comfort food to my mind. Being a California grown girl I love corn. Fresh corn is always best in summer, and how can it be a bad idea to mix the words comfort and corn together? That is exactly what this soup is comfort in a bowl. With the evenings beginning to get cooler and the crop of fresh corn almost gone, this is my last hurrah for summer.  Some time ago, I stumbled over a recipe of Mrs. E’s that I have held close since the first time making it. It’s Crock Pot Corn Chowder, taken to the stove. Yes! I wanted it right now! So my impatience took the recipe straight to a pot on the stove top. After making it several times, I put my own spin on it. Changing this here and there to suit what I had on hand. I hope you fall in love with this soup just like we did. Enjoy!

Corn Chowder, In a Hurry! 
2 TBS unsalted butter
1 large onion, chopped
2 c. potatoes, sliced

1 Anaheim chile pepper, diced

3 sweet mini peppers

4 c. fresh corn, off the cob (4-5 ears)

2 ½ c. diced ham
1 can cream of mushroom soup

2 ¼ c. half and half
2 tsp dried parsley
Salt and Pepper to taste

In a medium pot add unsalted butter to melt. Add onion, and peppers. Cook until onion is clear and peppers are softened slightly.  Add sliced potatoes, corn, ham, soup and half and half. Stir to combine. Add parsley and salt and pepper to taste. Cover and simmer until potatoes are tender about 20 minutes, stirring often.

Serve hot with your favorite bread or alone. Which ever way you choose, this one will be around for a long time.

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Soul Food Saturday #23

Welcome to yet another weekend, and another yummy recipe from Bekki! Today she is sharing a make at home version of a favorite soup of mine from Olive Garden! I can't wait to try this myself and enjoy a restaurant treat right in my own kitchen!

This Olive Garden soup is my husband’s favorite. He couldn’t ever get enough. So having it at home was a must. After trying the recipe several times, his one request was that it had more “stuff” than broth. So the next time I loaded it up, and he LOVED it. This is a family favorite now and we make it as often as possible. Whether its, in the low temps, or highs of over 100 its cooking. I know after you taste it, you will be hooked as well.

Loaded Zuppa Toscana  Adapted from Restaurant Food
1 tsp. olive oil
2 pound ground spicy sausage
1 large onion, sliced
3 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices
1 ½ tsp. granulated garlic
4 cups kale leaves, stems removed, cut in half, then sliced
4 c. chicken broth
½ c. heavy whipping cream

 In a medium stock pot add oil. Add sausage to pot. Stirring frequently, breaking up so it cooks evenly. Cook until no longer pink. Then add onions, cook until onions are almost clear. Add potatoes, garlic and chicken stock. Simmer 15-20 minutes or until potatoes are tender. Add kale and cream simmer 5 more minutes for kale to become tender. Serve hot, with your favorite bread. Enjoy!

Welcome to yet another weekend, and another yummy recipe from Bekki! Today she is sharing a make at home version of a favorite soup of mine from Olive Garden! I can't wait to try this myself and enjoy a restaurant treat right in my own kitchen!

This Olive Garden soup is my husband’s favorite. He couldn’t ever get enough. So having it at home was a must. After trying the recipe several times, his one request was that it had more “stuff” than broth. So the next time I loaded it up, and he LOVED it. This is a family favorite now and we make it as often as possible. Whether its, in the low temps, or highs of over 100 its cooking. I know after you taste it, you will be hooked as well.

Loaded Zuppa Toscana  Adapted from Restaurant Food
1 tsp. olive oil
2 pound ground spicy sausage
1 large onion, sliced
3 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices
1 ½ tsp. granulated garlic
4 cups kale leaves, stems removed, cut in half, then sliced
4 c. chicken broth
½ c. heavy whipping cream

 In a medium stock pot add oil. Add sausage to pot. Stirring frequently, breaking up so it cooks evenly. Cook until no longer pink. Then add onions, cook until onions are almost clear. Add potatoes, garlic and chicken stock. Simmer 15-20 minutes or until potatoes are tender. Add kale and cream simmer 5 more minutes for kale to become tender. Serve hot, with your favorite bread. Enjoy!

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Soul Food Saturday #21

Welcome to the first weekend of September! Bekki is celebrating one of our favorite fall traditions in this house, football!!! We love the pigskin, and everything that comes with it, and she has a great recipe for the next time you're watching your favorite team!

To me it is officially fall when football season starts. Whether the weather has decided it or not food changes in our house. There is nothing like a big bowl of spicy chili with rice during a game. What would be better than having a little prep in the morning, to come home and have it all ready to serve up? This recipe does just that with the help of your slow cooker. It easily doubles for a big crowd with no extra time needed. I love that! So, to all of you football fans out there, this one’s for you!

 

 

 

Spicy 2 Bean Slow Cooker Chili Adapted from Taste of Home

 Cooking spray

 1 lb. ground beef

 1 large onion, chopped

 6 mini sweet peppers, diced

 2 jalapenos, diced

 2 medium garlic cloves minced

 1 15 oz.) can red beans, drained and rinsed

 1 (15 oz.) can pinto beans, drained and rinsed

 1 (10 oz.) can of diced tomatoes

 ½ tsp. dried oregano, crushed

 1 tsp. ground cumin

 1 tsp. chili powder

 ¼ tsp. black pepper

 ½ tsp. salt

 2 ½ c. chicken broth

 

Coat a large nonstick pot with cooking spray. Add ground beef, onion, sweet peppers, jalapeno. Cook over medium-high heat until no longer pink. Add garlic and cook additional 5 minutes. Add meat mixture into a 5-quart slow cooker. Then add beans, tomatoes, oregano, cumin, chili powder, pepper, salt and broth. Cover and cook on low setting for 7 to 8 hours or until heated through.

Serve with rice and your favorite toppings, Enjoy!

Welcome to the first weekend of September! Bekki is celebrating one of our favorite fall traditions in this house, football!!! We love the pigskin, and everything that comes with it, and she has a great recipe for the next time you're watching your favorite team!

To me it is officially fall when football season starts. Whether the weather has decided it or not food changes in our house. There is nothing like a big bowl of spicy chili with rice during a game. What would be better than having a little prep in the morning, to come home and have it all ready to serve up? This recipe does just that with the help of your slow cooker. It easily doubles for a big crowd with no extra time needed. I love that! So, to all of you football fans out there, this one’s for you!

 

 

 

Spicy 2 Bean Slow Cooker Chili Adapted from Taste of Home

 Cooking spray

 1 lb. ground beef

 1 large onion, chopped

 6 mini sweet peppers, diced

 2 jalapenos, diced

 2 medium garlic cloves minced

 1 15 oz.) can red beans, drained and rinsed

 1 (15 oz.) can pinto beans, drained and rinsed

 1 (10 oz.) can of diced tomatoes

 ½ tsp. dried oregano, crushed

 1 tsp. ground cumin

 1 tsp. chili powder

 ¼ tsp. black pepper

 ½ tsp. salt

 2 ½ c. chicken broth

 

Coat a large nonstick pot with cooking spray. Add ground beef, onion, sweet peppers, jalapeno. Cook over medium-high heat until no longer pink. Add garlic and cook additional 5 minutes. Add meat mixture into a 5-quart slow cooker. Then add beans, tomatoes, oregano, cumin, chili powder, pepper, salt and broth. Cover and cook on low setting for 7 to 8 hours or until heated through.

Serve with rice and your favorite toppings, Enjoy!

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Asparagus Soup with Herbed Goat Cheese

Just as it's weird to use the crock pot in the summer, it's also weird to make soup. However, sometimes you just want soup. Like when you've been sitting in a very cold air conditioned office all day. Or you just want a comforting dinner that's chock full of veggies at their seasonal peak. There are lots of good reasons to make soup in the summer, and this recipe should inspire you to add soup to your summer menu. Loaded with fresh asparagus and finished off with creamy goat cheese, this is a delicious tip of the hat to summer freshness. It is FAST too! I used chicken broth here, but to make this a totally meatless meal you could easily sub vegetable broth.

Start by melting the butter in a large saucepan over medium heat, then adding the onion. Cook and stir until the onion is soft, about 4 minutes. Then add the asparagus,

basil, and chicken broth,

and bring to a boil. Reduce the heat, cover the soup, and then simmer for about 10 minutes or until the asparagus is very soft. Now you'll need to puree the soup. You can use an immersion blender, or transfer it to a blender or food processor.

Puree until the soup is smooth.

Divide the goat cheese into fourths and make into balls. Dish up the soup into individual bowls and then top with the goat cheese.

(I loved stirring the goat cheese into the soup so that it melted well - it added a delicious creaminess to the soup!)

One year ago: Mocha Chip Ice Cream
Two years ago: Goat Cheese Guacamole
Three years ago: Kiwi Strawberry Pie
Four years ago: Twisted Chicken Tetrazzini

Find more inspiration at Mouthwatering Monday, My Meatless Monday, Mop it Up Monday, Mix it Up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Hearth and Soul, Cast Party, Whole Foods Wednesday, Whatcha Whipped Up, What's Cooking, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking #2.

Asparagus Soup with Herbed Goat Cheese

1 pound asparagus, woody ends trimmed, cut into 1" pieces
1 Tbsp. butter
1 small white onion, chopped
1 tsp. dried basil
2 cups chicken broth (or use vegetable broth)
2 ounces herbed goat cheese

In a large saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 4-5 minutes, stirring frequently. Add the asparagus, basil and chicken broth. Cover and bring to a boil; reduce heat and simmer until the asparagus is soft, about 10 minutes. Remove from heat. Puree the soup with an immersion blender or transfer to blender or food processor to puree. Divide the goat cheese in fourths, and make each fourth into a ball. Serve the soup hot topped with a ball of herbed goat cheese. Makes 4 first course servings.

Recipe source: Adapted from Giada DeLaurentis

Just as it's weird to use the crock pot in the summer, it's also weird to make soup. However, sometimes you just want soup. Like when you've been sitting in a very cold air conditioned office all day. Or you just want a comforting dinner that's chock full of veggies at their seasonal peak. There are lots of good reasons to make soup in the summer, and this recipe should inspire you to add soup to your summer menu. Loaded with fresh asparagus and finished off with creamy goat cheese, this is a delicious tip of the hat to summer freshness. It is FAST too! I used chicken broth here, but to make this a totally meatless meal you could easily sub vegetable broth.

Start by melting the butter in a large saucepan over medium heat, then adding the onion. Cook and stir until the onion is soft, about 4 minutes. Then add the asparagus,

basil, and chicken broth,

and bring to a boil. Reduce the heat, cover the soup, and then simmer for about 10 minutes or until the asparagus is very soft. Now you'll need to puree the soup. You can use an immersion blender, or transfer it to a blender or food processor.

Puree until the soup is smooth.

Divide the goat cheese into fourths and make into balls. Dish up the soup into individual bowls and then top with the goat cheese.

(I loved stirring the goat cheese into the soup so that it melted well - it added a delicious creaminess to the soup!)

One year ago: Mocha Chip Ice Cream
Two years ago: Goat Cheese Guacamole
Three years ago: Kiwi Strawberry Pie
Four years ago: Twisted Chicken Tetrazzini

Find more inspiration at Mouthwatering Monday, My Meatless Monday, Mop it Up Monday, Mix it Up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Hearth and Soul, Cast Party, Whole Foods Wednesday, Whatcha Whipped Up, What's Cooking, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking #2.

Asparagus Soup with Herbed Goat Cheese

1 pound asparagus, woody ends trimmed, cut into 1" pieces
1 Tbsp. butter
1 small white onion, chopped
1 tsp. dried basil
2 cups chicken broth (or use vegetable broth)
2 ounces herbed goat cheese

In a large saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 4-5 minutes, stirring frequently. Add the asparagus, basil and chicken broth. Cover and bring to a boil; reduce heat and simmer until the asparagus is soft, about 10 minutes. Remove from heat. Puree the soup with an immersion blender or transfer to blender or food processor to puree. Divide the goat cheese in fourths, and make each fourth into a ball. Serve the soup hot topped with a ball of herbed goat cheese. Makes 4 first course servings.

Recipe source: Adapted from Giada DeLaurentis

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Channeling My Bree Van De Kamp

It's been about a year now since the ladies of Wisteria Lane said good-bye to us forever. And for those of you out there, who like me, were die-hard Desperate Housewives fans, you probably still miss them! They were great friends, and made us laugh every Sunday night, allowing us to pretend we were having coffee and playing poker right alongside them. For those of you who didn't watch, take it from me, it was a great time!

When I was looking for a new soup to "throw in" my Crock Pot, I had to giggle when I came across this, simply because of the image that popped into my mind just from the title. The minute I read the words "tea room", for whatever reason, Bree Van de Kamp popped into my head. Now, if you weren't a fan, let me give you just a few details about Bree. She was the "perfect housewife" on the lane,  (Not really, but the perception was magnificent.) always cooking the perfect meals, cleaning the spotless house and being the ultimate hostess. And it seemed like every time Bree had a guest, even an unexpected one, serving tea was something she always did. So when this soup was labeled as a "tea room" dish, her face was what I saw. 

I know warmer weather is here, but there are still going to be some chilly days before summer is in full swing, or maybe you live in an area where chilly is the norm. But to honest, even during the warm months, sometimes I just need a good bowl of soup to warm my soul. 

I know there are women in this world just like Bree....and my hat is off to them! But if I can make a recipe that is easy and yet tasty, and because the title includes the word "tea" and feel a little closer...I will take it!

Tea Room Broccoli and Cheese Soup Adapted from Gooseberry Patch

2 (10 3/4 oz.) cans cream of mushroom soup

2 (10 3/4 oz.) cans cream of chicken soup

16 oz. frozen broccoli cuts

1/2 c. margarine

4 c. milk

16 oz. Velveeta cheese, cubed

1 tsp. onion powder

Salt and Pepper to taste

Garlic Toast Croutons, optional. 

In a large skillet melt margarine over medium heat. Add frozen broccoli and saute for about 2 minutes. Season with onion powder, salt and pepper. Continue cooking for 5-7 minutes,until slightly tender. Add to Crock Pot. Stir in soups, milk and cheese. Stir to combine. Cook on LOW 3-4 hours, stirring occasionally. 

*NOTE* To make the garlic toast croutons, simply cook frozen garlic toast in a skillet for about 3 minutes on each side, remove crust and cube. 

Shared on The Country Cook May 17, 2013
Shared on Mandy's Recipe Box May 21, 2013

Broccoli at Very Good Recipes
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It's been about a year now since the ladies of Wisteria Lane said good-bye to us forever. And for those of you out there, who like me, were die-hard Desperate Housewives fans, you probably still miss them! They were great friends, and made us laugh every Sunday night, allowing us to pretend we were having coffee and playing poker right alongside them. For those of you who didn't watch, take it from me, it was a great time!

When I was looking for a new soup to "throw in" my Crock Pot, I had to giggle when I came across this, simply because of the image that popped into my mind just from the title. The minute I read the words "tea room", for whatever reason, Bree Van de Kamp popped into my head. Now, if you weren't a fan, let me give you just a few details about Bree. She was the "perfect housewife" on the lane,  (Not really, but the perception was magnificent.) always cooking the perfect meals, cleaning the spotless house and being the ultimate hostess. And it seemed like every time Bree had a guest, even an unexpected one, serving tea was something she always did. So when this soup was labeled as a "tea room" dish, her face was what I saw. 

I know warmer weather is here, but there are still going to be some chilly days before summer is in full swing, or maybe you live in an area where chilly is the norm. But to honest, even during the warm months, sometimes I just need a good bowl of soup to warm my soul. 

I know there are women in this world just like Bree....and my hat is off to them! But if I can make a recipe that is easy and yet tasty, and because the title includes the word "tea" and feel a little closer...I will take it!

Tea Room Broccoli and Cheese Soup Adapted from Gooseberry Patch

2 (10 3/4 oz.) cans cream of mushroom soup

2 (10 3/4 oz.) cans cream of chicken soup

16 oz. frozen broccoli cuts

1/2 c. margarine

4 c. milk

16 oz. Velveeta cheese, cubed

1 tsp. onion powder

Salt and Pepper to taste

Garlic Toast Croutons, optional. 

In a large skillet melt margarine over medium heat. Add frozen broccoli and saute for about 2 minutes. Season with onion powder, salt and pepper. Continue cooking for 5-7 minutes,until slightly tender. Add to Crock Pot. Stir in soups, milk and cheese. Stir to combine. Cook on LOW 3-4 hours, stirring occasionally. 

*NOTE* To make the garlic toast croutons, simply cook frozen garlic toast in a skillet for about 3 minutes on each side, remove crust and cube. 

Shared on The Country Cook May 17, 2013
Shared on Mandy's Recipe Box May 21, 2013

Broccoli at Very Good Recipes
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Soul Food Saturday #3

Welcome to another weekend! I hope this week was good to you! It was a beautiful week here in Northern Indiana with sunny skies and temps into the 80's; and it was much appreciated by this warm loving mama!

Thanks for joining Bekki in my kitchen today, let's see what she has cooking up for us today!

In honor of Cinco De Mayo I wanted to share one of my absolute favorite Mexican food recipes. That flooded my childhood with memories of time with family and warm fuzzy thoughts.  It’s the perfect cure for what ales you, whether, it’s a hangover or a belly ache. It will fix you right up, heart and soul!

This recipe has a little twist because it’s cooked in a crock pot. Perfect for the days you want to wake up to a hot bowl for breakfast! Or believe or not on a busy weeknight!

So round up the family, this one is best when shared!

Crock Pot Menudo

 2 ¼ lb. tripe about 8 cups

1 tbs. salt

1 tbs. granulated garlic

½ tbs. Menudo seasoning (oregano, red chili peppers)

1 tbs. hot chili powder ** reducing this amount will give less heat**

Water to cover approx. 10-12 c. (depending on crock pot capacity)

6 c. hominy

Chop tripe. Add tripe and seasoning to crock pot. Add water to cover. Cook on high for 8 hours. Before serving add hominy and allow about 10-15 min. to warm through and soften.

Serve with your favorite toppings: chopped onion, cilantro, lemon, extra oregano, etc.

Don’t forget the hot tortillas piled high!

*NOTE* A great substitution if you can't find trip is either chicken or pork. 

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Welcome to another weekend! I hope this week was good to you! It was a beautiful week here in Northern Indiana with sunny skies and temps into the 80's; and it was much appreciated by this warm loving mama!

Thanks for joining Bekki in my kitchen today, let's see what she has cooking up for us today!

In honor of Cinco De Mayo I wanted to share one of my absolute favorite Mexican food recipes. That flooded my childhood with memories of time with family and warm fuzzy thoughts.  It’s the perfect cure for what ales you, whether, it’s a hangover or a belly ache. It will fix you right up, heart and soul!

This recipe has a little twist because it’s cooked in a crock pot. Perfect for the days you want to wake up to a hot bowl for breakfast! Or believe or not on a busy weeknight!

So round up the family, this one is best when shared!

Crock Pot Menudo

 2 ¼ lb. tripe about 8 cups

1 tbs. salt

1 tbs. granulated garlic

½ tbs. Menudo seasoning (oregano, red chili peppers)

1 tbs. hot chili powder ** reducing this amount will give less heat**

Water to cover approx. 10-12 c. (depending on crock pot capacity)

6 c. hominy

Chop tripe. Add tripe and seasoning to crock pot. Add water to cover. Cook on high for 8 hours. Before serving add hominy and allow about 10-15 min. to warm through and soften.

Serve with your favorite toppings: chopped onion, cilantro, lemon, extra oregano, etc.

Don’t forget the hot tortillas piled high!

*NOTE* A great substitution if you can't find trip is either chicken or pork. 

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Two Days Before Spring

Technically the first day of spring this year was March 20, 2013...that's for those of you who were buried under snow, hence not realizing it! Or like us, had a frigid week, beginning with a school cancellation due to ice, only 2 days before spring was to arrive. We have had 3 school cancellations this year due to weather, two of which came in March! Apparently, Old Man Winter didn't know he had over stayed his welcome and needed to move on.

Anyway, on this cold, icy "no school" day, I decided it was the perfect opportunity to play with my menu plan a little. See, I was supposed to be testing a new Crock Pot soup recipe later in the week, but since I had some extra time on my hands in the morning, plus what goes better with ice, wind and freezing temps, I switched a couple meals around so we could be warming up with a big bowl of soup later in the day.

This soup is a veggie lover's dream! So many colors, varieties and textures, you won't even miss the meat! In fact, if you use vegetable stock instead of the chicken (I used it because I had it on hand) it would make a fantastic, filling, vegetarian meal. The one ingredient that first caught my eye was kale. I love this dark leafy green, but I don't cook with it enough. In fact, the last time I did so was another soup, my Creamy Chicken and Wild Rice soup...and that was in January 2012! See, I told you I don't cook with it enough! This is also a great recipe because you can mix up the veggies you add. Whatever you have in the crisper, or whichever ones are your family's favorites, throw them in too! In fact, the original recipe didn't call for green beans at all, but I had some beautiful fresh, organic ones just waiting to be used up, so I thought why not.

If it is looking more like Spring where you are, I am sure you are as happy as can be. But if you are in an area that winter has camped out a little extra longer, find some solace in this soup. Either way, it's a comforting, healthy and delicious meal to come home to!

Crock Pot Minestrone Soup Adapted from Fix It and Forget It
6 c. chicken broth
4 carrots, peeled and diced
4 ribs celery, diced
1 medium onion, chopped
1 small zucchini, diced
1 c. kale, chopped
1/2 c. fresh green beans, chopped
1/2 c. pearl barley
1 (15 oz.) can cannellini beans
1 (28 oz.) can crushed tomatoes
2 cloves garlic, minced
1 tsp. dried parsley
1 tsp. dried oregano
1/2 tsp. dried thyme
Salt and Pepper to taste
Grated Parmesan cheese, optional

Mix everything in Crock Pot. Cook on LOW 6-8 hours until veggies are tender. Garnish with cheese if desired.

Shared on Make Ahead Meals Apr.1, 2013
Shared on Mandy's Recipe Box Apr. 3, 2013
Shared on Lady Behind The Curtain Apr. 3, 2013
Shared on The Country Cook Apr. 5, 2013

Crock Pot at Very Good Recipes
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Technically the first day of spring this year was March 20, 2013...that's for those of you who were buried under snow, hence not realizing it! Or like us, had a frigid week, beginning with a school cancellation due to ice, only 2 days before spring was to arrive. We have had 3 school cancellations this year due to weather, two of which came in March! Apparently, Old Man Winter didn't know he had over stayed his welcome and needed to move on.

Anyway, on this cold, icy "no school" day, I decided it was the perfect opportunity to play with my menu plan a little. See, I was supposed to be testing a new Crock Pot soup recipe later in the week, but since I had some extra time on my hands in the morning, plus what goes better with ice, wind and freezing temps, I switched a couple meals around so we could be warming up with a big bowl of soup later in the day.

This soup is a veggie lover's dream! So many colors, varieties and textures, you won't even miss the meat! In fact, if you use vegetable stock instead of the chicken (I used it because I had it on hand) it would make a fantastic, filling, vegetarian meal. The one ingredient that first caught my eye was kale. I love this dark leafy green, but I don't cook with it enough. In fact, the last time I did so was another soup, my Creamy Chicken and Wild Rice soup...and that was in January 2012! See, I told you I don't cook with it enough! This is also a great recipe because you can mix up the veggies you add. Whatever you have in the crisper, or whichever ones are your family's favorites, throw them in too! In fact, the original recipe didn't call for green beans at all, but I had some beautiful fresh, organic ones just waiting to be used up, so I thought why not.

If it is looking more like Spring where you are, I am sure you are as happy as can be. But if you are in an area that winter has camped out a little extra longer, find some solace in this soup. Either way, it's a comforting, healthy and delicious meal to come home to!

Crock Pot Minestrone Soup Adapted from Fix It and Forget It
6 c. chicken broth
4 carrots, peeled and diced
4 ribs celery, diced
1 medium onion, chopped
1 small zucchini, diced
1 c. kale, chopped
1/2 c. fresh green beans, chopped
1/2 c. pearl barley
1 (15 oz.) can cannellini beans
1 (28 oz.) can crushed tomatoes
2 cloves garlic, minced
1 tsp. dried parsley
1 tsp. dried oregano
1/2 tsp. dried thyme
Salt and Pepper to taste
Grated Parmesan cheese, optional

Mix everything in Crock Pot. Cook on LOW 6-8 hours until veggies are tender. Garnish with cheese if desired.

Shared on Make Ahead Meals Apr.1, 2013
Shared on Mandy's Recipe Box Apr. 3, 2013
Shared on Lady Behind The Curtain Apr. 3, 2013
Shared on The Country Cook Apr. 5, 2013

Crock Pot at Very Good Recipes
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More of Indiana's Finest

As the saying goes, "There's more than corn in Indiana"...and that's true...but there is also corn, a lot of corn. For those of you who have never visited our Hoosier state, we love our corn, and we know our corn! Did you know Orville Redenbacher was born in Brazil, Indiana? Where to this day, they still hold a Popcorn Festival! And that is just one of the many corn celebrations we have across this state each year. 

Field after field corn grows from one end of Indiana to the other, and for most of us, it's one of our favorite things to eat too! There is nothing better than fresh picked sweet corn, with some butter and salt. Mmmm....my mouth is watering just thinking about it. Truly one of the things I look forward to summer the most is stopping at a roadside stand where the corn is about as fresh as you can get it. But during the winter months, I find myself looking for recipes that use canned or frozen corn so I'm able to get our corn fix. And when you take that and combine it with another favorite, my Crock Pot, it's like a 2 for 1 special! 

This soup is so simple, and oh so comforting on a cold day. Yes, I realize today is the official First Day of Spring, but let's face it, there are still some chilly days ahead of us, especially for those of you living in areas even colder than Indiana! Creamy and flavorful, your family will enjoy this oh so much. 

So, while there is more than corn in Indiana, I'm incredibly happy there is plenty of it too! 

Corn and Cheese Chowder From Fix It and Forget It

1/2 c. chopped onions

1 1/2 c. chopped celery

1 1/2 c. chopped carrots

3/4 c. water

1 (15 oz.) can corn, drained

1 (15 oz.) can creamed corn

1 1/2 c. shredded cheddar cheese, plus extra for garnish

3 c. milk

Salt and Pepper to taste

Place onions, carrots, celery, water, salt and pepper in Crock Pot. Cook on HIGH for 4-6 hours. Add both cans of corn, milk and cheese. Cook on HIGH 1 additional hour. Turn down to LOW until ready to serve. Garnish with extra cheese if desired.

Shared on Lady Behind The Curtain Mar. 20, 2013
Shared on Miz Helen's Country Cottage Mar. 21, 2013
Shared on The Country Cook Mar. 22, 2013

Corn at Very Good Recipes
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As the saying goes, "There's more than corn in Indiana"...and that's true...but there is also corn, a lot of corn. For those of you who have never visited our Hoosier state, we love our corn, and we know our corn! Did you know Orville Redenbacher was born in Brazil, Indiana? Where to this day, they still hold a Popcorn Festival! And that is just one of the many corn celebrations we have across this state each year. 

Field after field corn grows from one end of Indiana to the other, and for most of us, it's one of our favorite things to eat too! There is nothing better than fresh picked sweet corn, with some butter and salt. Mmmm....my mouth is watering just thinking about it. Truly one of the things I look forward to summer the most is stopping at a roadside stand where the corn is about as fresh as you can get it. But during the winter months, I find myself looking for recipes that use canned or frozen corn so I'm able to get our corn fix. And when you take that and combine it with another favorite, my Crock Pot, it's like a 2 for 1 special! 

This soup is so simple, and oh so comforting on a cold day. Yes, I realize today is the official First Day of Spring, but let's face it, there are still some chilly days ahead of us, especially for those of you living in areas even colder than Indiana! Creamy and flavorful, your family will enjoy this oh so much. 

So, while there is more than corn in Indiana, I'm incredibly happy there is plenty of it too! 

Corn and Cheese Chowder From Fix It and Forget It

1/2 c. chopped onions

1 1/2 c. chopped celery

1 1/2 c. chopped carrots

3/4 c. water

1 (15 oz.) can corn, drained

1 (15 oz.) can creamed corn

1 1/2 c. shredded cheddar cheese, plus extra for garnish

3 c. milk

Salt and Pepper to taste

Place onions, carrots, celery, water, salt and pepper in Crock Pot. Cook on HIGH for 4-6 hours. Add both cans of corn, milk and cheese. Cook on HIGH 1 additional hour. Turn down to LOW until ready to serve. Garnish with extra cheese if desired.

Shared on Lady Behind The Curtain Mar. 20, 2013
Shared on Miz Helen's Country Cottage Mar. 21, 2013
Shared on The Country Cook Mar. 22, 2013

Corn at Very Good Recipes
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Weekend Company {Guest Blogger Kristin}

Good Morning! I'm so excited for today's guest! She is a fellow mommy, blogger and just a terrific person. It's funny because Kristin and I just met last June but we've probably known each other's names for at least 10 years! Let me explain. She is a very close friend to my brother in law, and it was his birthday party we actually finally got introduced at, but I had heard such lovely things about her for such a long time I felt like I already knew her. How did it take that long for us to meet? I'm honestly not quite sure! But I was so happy to finally do so, and within 5 minutes I knew I had found a kindred spirit. You know what I'm talking about? When you meet a person and you feel like you've known them your whole life and you instantly feel a deep connection. That's exactly how I felt sitting there talking to her for the first time; and since we've become fast friends. I am so blessed she came into my life, and I treasure our friendship so much. So please, for the first time, welcome Kristin to EMM~

Kristin Folkerts: Part time case manager, 24 hr stay at home mom, and all time crazy person!

I have a Master’s degree in Applied Gerontology.  I have worked with older adults and people with disabilities since 2001 officially but been a caregiver for older adults since I was 9 years old.

I met my husband in college but we did not find each other until 2004. We have our miracle son Coen born in 2011 and recently found out we have our second miracle on the way!  Motherhood is the hardest, most amazing, craziest thing I have ever done. I never feel like my head is on straight but I am so in love that the loss of control in my life is actually okay with this control freak!

I am a craft-a-holic! I prefer to make stuff myself. I started a jewelry making business in 2010, Musing Tree Creations, https://www.facebook.com/MusingTreeCreations. It is so much fun and an endeavor I share with my mom!

I have recently started a blog called Nuts of the Round Table.  http://nutsoftheroundtable.blogspot.com/  As most families contain some "nuts" and I find that things are always happening around the table - here I am with stories, crafts, recipes, care giving advice, and more.

I like to think I am a bit of a foodie and I love to read cookbooks like they’re one of those Twilight books!  I am generally not one to eat a lot of meat as I find a lot of the treatment of animals to be incredibly cruel and immoral.  I try to feed my family fun and delicious meals where you don’t even miss the meat.  The funny thing is now that I am pregnant all I want is beef!  Go figure!  But I wanted to go along with my good friend Krista’s theme of crock-pot goodness so today is a meatless delight in the crock-pot that my family loves.

Refried Bean Soup

1 (16 oz.) can vegetarian spicy refried beans

1 (15 1/4 oz.) can whole kernel corn (frozen works well too)

1 (15 oz.) can black beans, rinsed and drained

1 (14.5 oz.) can chicken or vegetable broth

1 (14.5 oz.) can diced tomatoes with jalapenos (or green chilies if you like it less spicy)

1/2 c. water

1/4 c. salsa (I prefer fresh that you find in the deli area of grocery store)

1/2 tsp. ground cumin

Shredded Cheddar, to serve

Tortilla Chips, to serve

Sour Cream, to serve

Directions:

Combine everything in Crock Pot. Cook on low 3-4 hours, stirring half way through if you are able. If you need a little more kick, add 1 tsp of chili powder, Serve with cheese, chips and sour cream. 

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Good Morning! I'm so excited for today's guest! She is a fellow mommy, blogger and just a terrific person. It's funny because Kristin and I just met last June but we've probably known each other's names for at least 10 years! Let me explain. She is a very close friend to my brother in law, and it was his birthday party we actually finally got introduced at, but I had heard such lovely things about her for such a long time I felt like I already knew her. How did it take that long for us to meet? I'm honestly not quite sure! But I was so happy to finally do so, and within 5 minutes I knew I had found a kindred spirit. You know what I'm talking about? When you meet a person and you feel like you've known them your whole life and you instantly feel a deep connection. That's exactly how I felt sitting there talking to her for the first time; and since we've become fast friends. I am so blessed she came into my life, and I treasure our friendship so much. So please, for the first time, welcome Kristin to EMM~

Kristin Folkerts: Part time case manager, 24 hr stay at home mom, and all time crazy person!

I have a Master’s degree in Applied Gerontology.  I have worked with older adults and people with disabilities since 2001 officially but been a caregiver for older adults since I was 9 years old.

I met my husband in college but we did not find each other until 2004. We have our miracle son Coen born in 2011 and recently found out we have our second miracle on the way!  Motherhood is the hardest, most amazing, craziest thing I have ever done. I never feel like my head is on straight but I am so in love that the loss of control in my life is actually okay with this control freak!

I am a craft-a-holic! I prefer to make stuff myself. I started a jewelry making business in 2010, Musing Tree Creations, https://www.facebook.com/MusingTreeCreations. It is so much fun and an endeavor I share with my mom!

I have recently started a blog called Nuts of the Round Table.  http://nutsoftheroundtable.blogspot.com/  As most families contain some "nuts" and I find that things are always happening around the table - here I am with stories, crafts, recipes, care giving advice, and more.

I like to think I am a bit of a foodie and I love to read cookbooks like they’re one of those Twilight books!  I am generally not one to eat a lot of meat as I find a lot of the treatment of animals to be incredibly cruel and immoral.  I try to feed my family fun and delicious meals where you don’t even miss the meat.  The funny thing is now that I am pregnant all I want is beef!  Go figure!  But I wanted to go along with my good friend Krista’s theme of crock-pot goodness so today is a meatless delight in the crock-pot that my family loves.

Refried Bean Soup

1 (16 oz.) can vegetarian spicy refried beans

1 (15 1/4 oz.) can whole kernel corn (frozen works well too)

1 (15 oz.) can black beans, rinsed and drained

1 (14.5 oz.) can chicken or vegetable broth

1 (14.5 oz.) can diced tomatoes with jalapenos (or green chilies if you like it less spicy)

1/2 c. water

1/4 c. salsa (I prefer fresh that you find in the deli area of grocery store)

1/2 tsp. ground cumin

Shredded Cheddar, to serve

Tortilla Chips, to serve

Sour Cream, to serve

Directions:

Combine everything in Crock Pot. Cook on low 3-4 hours, stirring half way through if you are able. If you need a little more kick, add 1 tsp of chili powder, Serve with cheese, chips and sour cream. 

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Childhood Soup

I have many fond food memories from when I was little. Dishes mom made better than anyone, things that grandma made better than anyone, special traditions that seemed so simple, but now are remembered with such great fondness. Like when my dad used to "tear down" making breakfast for supper. Pancakes just taste better at 6:30 pm for some reason. And those memories are exactly where the inspiration for this recipe comes from.

About once a month, mom would declare it was "soup night" and in our family that meant 1 thing. Everyone got to choose their own variety of canned soup to enjoy. Now, if everyone wanted the same, it became a meal. But sometimes the three of us would all want different kinds, and that was okay because mom would make them all. That's what made it so much fun! And 9 times out of 10, I was going to choose Bean and Bacon! Oh I loved it so much! Just the smell could make my mouth water! Plus, mom always treated me to my favorite "dipper"~ some crispy Texas toast. Mmm Mmm good! 

So you can imagine how thrilled I was when I came across this homemade, Crock Pot version! I couldn't believe how easy it was! I guess I shouldn't have been, but it was a pleasant surprise none the less. If you like my Ham and Beans, then I strongly suggest you try this. It's very similar, but still different enough not to seem like a repeat. Plus, an added bonus? Put this in the slow cooker int he morning, and when you come home after a long day, your house will smell amazing! Believe me, I'm speaking from personal experience. To make a little easier on yourself, let me suggest prepping the carrots and onions the night before. Pop them in the fridge and they are waiting on you the next morning when you might be in a rush trying to get this ready!

Another comforting food from my childhood updated just a little bit; and it includes my best kitchen friend, the Crock Pot. It doesn't get much better than that!

Crock Pot Bean and Bacon Soup From Crock Pot Ladies

16 oz. dried northern beans

6 slices bacon, cooked and chopped...reserve a little for garnish

32 oz. chicken broth

1 medium yellow onion, diced

3-5 large carrots, diced

2 cloves garlic, minced

1/2 tsp. dried thyme

1/2 tsp. dried rosemary

1/2 tsp. pepper

Salt to taste

Water

Put beans in a large bowl and cover with cold water by 2 inches. Soak overnight. Drain beans and add to Crock Pot. Add bacon, onions, carrots and garlic. Pour in broth. Add enough water to cover mixture by 1 inch. Add seasonings and stir. Cook on LOW for 10-12 hours or HIGH for 6-8. Garnish with crispy bacon before serving. 

*NOTE* I chopped the onions and carrots in the food processor so they were extra fine. 

Shared on Lady Behind The Curtain Feb. 20, 2013
Shared on Miz Helen's Country Cottage Feb. 21, 2013
Shared on The Country Cook Feb. 22, 2013

Soup at Very Good Recipes

Pin It

I have many fond food memories from when I was little. Dishes mom made better than anyone, things that grandma made better than anyone, special traditions that seemed so simple, but now are remembered with such great fondness. Like when my dad used to "tear down" making breakfast for supper. Pancakes just taste better at 6:30 pm for some reason. And those memories are exactly where the inspiration for this recipe comes from.

About once a month, mom would declare it was "soup night" and in our family that meant 1 thing. Everyone got to choose their own variety of canned soup to enjoy. Now, if everyone wanted the same, it became a meal. But sometimes the three of us would all want different kinds, and that was okay because mom would make them all. That's what made it so much fun! And 9 times out of 10, I was going to choose Bean and Bacon! Oh I loved it so much! Just the smell could make my mouth water! Plus, mom always treated me to my favorite "dipper"~ some crispy Texas toast. Mmm Mmm good! 

So you can imagine how thrilled I was when I came across this homemade, Crock Pot version! I couldn't believe how easy it was! I guess I shouldn't have been, but it was a pleasant surprise none the less. If you like my Ham and Beans, then I strongly suggest you try this. It's very similar, but still different enough not to seem like a repeat. Plus, an added bonus? Put this in the slow cooker int he morning, and when you come home after a long day, your house will smell amazing! Believe me, I'm speaking from personal experience. To make a little easier on yourself, let me suggest prepping the carrots and onions the night before. Pop them in the fridge and they are waiting on you the next morning when you might be in a rush trying to get this ready!

Another comforting food from my childhood updated just a little bit; and it includes my best kitchen friend, the Crock Pot. It doesn't get much better than that!

Crock Pot Bean and Bacon Soup From Crock Pot Ladies

16 oz. dried northern beans

6 slices bacon, cooked and chopped...reserve a little for garnish

32 oz. chicken broth

1 medium yellow onion, diced

3-5 large carrots, diced

2 cloves garlic, minced

1/2 tsp. dried thyme

1/2 tsp. dried rosemary

1/2 tsp. pepper

Salt to taste

Water

Put beans in a large bowl and cover with cold water by 2 inches. Soak overnight. Drain beans and add to Crock Pot. Add bacon, onions, carrots and garlic. Pour in broth. Add enough water to cover mixture by 1 inch. Add seasonings and stir. Cook on LOW for 10-12 hours or HIGH for 6-8. Garnish with crispy bacon before serving. 

*NOTE* I chopped the onions and carrots in the food processor so they were extra fine. 

Shared on Lady Behind The Curtain Feb. 20, 2013
Shared on Miz Helen's Country Cottage Feb. 21, 2013
Shared on The Country Cook Feb. 22, 2013

Soup at Very Good Recipes

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It's Not a Soup, It's a Stew

I guess I feel the need to defend myself. I know I've been bombarding you with so many slow cooker soup recipes lately, I'm almost starting to feel guilty when I find another I want to try. But then I remember it's freezing outside for many of you too, and hope that you have been enjoying this little trend as much as I have. But this time...technically....it's not a soup. Okay, I realize I'm talking semantics here, but just bare with me because this dish is absolutely worth it!

They always say if you don't enjoy the weather in Indiana, wait about 5 minutes because it will change. The last week of January demonstrated this perfectly. That Tuesday we hit a record high of 64, and yes I was wearing flip flops. That night into Wednesday we had severe storms, with tornadoes breaking out across the southern part of the state. By Wednesday night the winds were still there, and the temp had dropped into the 20's. And on Thursday and Friday we never made it out of the teens with subzero wind chills. It was COLD. No...it was FREEZING! And yes, it would be miserable anytime, but after that extreme warm up, it was even more of a jolt to the system. That Friday also happened to be a school holiday for us, so I was very thankful we didn't have to venture out into it; but my boys were still doing to Taekwondo that evening, so I wanted something to warm them up when they got home.

What better way to warm them from the inside out than a big bowl of stew! With hearty chunks of meat, veggies and a rich thick broth, this is definitely a stew that eats like a meal. Plus, since it basically cooked itself all day I was able to do fun things with my little man while he was home with me.

This new Crock Pot and I have become the best of friends. I love finding new things to cook in, and no better time of year than now to get "stuck" in the soup section of my cookbooks. But wait, remember...it's not a soup...it's a stew!

Crock Pot Irish Stew From Fix It and Forget It
2 lb. stewing beef, cubed (I used a chuck roast)
2 large potatoes, peeled and diced
2 c. diced carrots
1 envelope onion soup mix
2 (10 3/4 oz) cans tomato soup
1 soup can water
16 oz. frozen peas
Salt and Pepper to taste
Parsley, for garnish

Combine beef, potatoes, carrots, soup mix, tomato soup, can of water, salt and pepper in Crock Pot. Cook on LOW 8 hours. Add frozen peas and 1/4 c. water. Cook on LOW 1 additional hour. Garnish with parsley.

Shared on Lady Behind The Curtain Feb. 13, 2013
Shared on Miz Helen's Country Cottage Feb. 14, 2013
Shared on The Country Cook Feb. 15, 2013

Stew at Very Good Recipes
Pin It

I guess I feel the need to defend myself. I know I've been bombarding you with so many slow cooker soup recipes lately, I'm almost starting to feel guilty when I find another I want to try. But then I remember it's freezing outside for many of you too, and hope that you have been enjoying this little trend as much as I have. But this time...technically....it's not a soup. Okay, I realize I'm talking semantics here, but just bare with me because this dish is absolutely worth it!

They always say if you don't enjoy the weather in Indiana, wait about 5 minutes because it will change. The last week of January demonstrated this perfectly. That Tuesday we hit a record high of 64, and yes I was wearing flip flops. That night into Wednesday we had severe storms, with tornadoes breaking out across the southern part of the state. By Wednesday night the winds were still there, and the temp had dropped into the 20's. And on Thursday and Friday we never made it out of the teens with subzero wind chills. It was COLD. No...it was FREEZING! And yes, it would be miserable anytime, but after that extreme warm up, it was even more of a jolt to the system. That Friday also happened to be a school holiday for us, so I was very thankful we didn't have to venture out into it; but my boys were still doing to Taekwondo that evening, so I wanted something to warm them up when they got home.

What better way to warm them from the inside out than a big bowl of stew! With hearty chunks of meat, veggies and a rich thick broth, this is definitely a stew that eats like a meal. Plus, since it basically cooked itself all day I was able to do fun things with my little man while he was home with me.

This new Crock Pot and I have become the best of friends. I love finding new things to cook in, and no better time of year than now to get "stuck" in the soup section of my cookbooks. But wait, remember...it's not a soup...it's a stew!

Crock Pot Irish Stew From Fix It and Forget It
2 lb. stewing beef, cubed (I used a chuck roast)
2 large potatoes, peeled and diced
2 c. diced carrots
1 envelope onion soup mix
2 (10 3/4 oz) cans tomato soup
1 soup can water
16 oz. frozen peas
Salt and Pepper to taste
Parsley, for garnish

Combine beef, potatoes, carrots, soup mix, tomato soup, can of water, salt and pepper in Crock Pot. Cook on LOW 8 hours. Add frozen peas and 1/4 c. water. Cook on LOW 1 additional hour. Garnish with parsley.

Shared on Lady Behind The Curtain Feb. 13, 2013
Shared on Miz Helen's Country Cottage Feb. 14, 2013
Shared on The Country Cook Feb. 15, 2013

Stew at Very Good Recipes
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I Make No Apologies

If you are reading this thinking "Please don't let her be sharing yet another Crock Pot soup recipe"...please look away now. I am sorry to disappoint you, but yes, once again I am here to offer something yummy and warm that cooks itself!

But I also know many of you are thinking "Yay....another Crock Pot soup~ I can always use one more!" If you fall into that category, welcome to my world! I can just never get enough of them! On the day I made this, it was snowing, cold and it was such a comfort to have this on the counter simmering away all day long. It was almost picturesque! I don't know about you, but this time of the year tends to put me in a rut. The holidays are over, my birthday isn't until the end of February, and they seem to be the longest, coldest, darkest weeks of the year, which tend to affect my mood. But knowing supper is something warm, both for the body and soul, helps to cheer me up while filling me up!

So if you don't need another slow cooker soup, please come back tomorrow to see what I served with this, it will be worth it. But I will make no apologies for sharing this delicious recipe, for some days, a warm bowl of soup is the only think to look forward to!

Ham, Bean and Tomato Soup Adapted from Fix It and Forget It
2 c. 12-bean soup mix
1 lb. diced ham
2 c. chicken broth
6 c. water
1 medium onion, chopped
2 garlic cloves, minced
1 (15 oz.) can diced tomatoes, undrained
1 (10 oz.) can tomatoes with green chilies, undrained
Salt and Pepper to taste

Place beans in slow cooker, OFF, and cover with water. Soak over night. The next day, drain beans well. Place back in slow cooker. Add all other ingredients. Cook on HIGH 4 hours. Lower heat to LOW and cook 3 additional hours.
*NOTE* I like to serve this with some whole wheat Texas toast croutons. Simply butter both sides of a bread, toast in skillet. Cut into bite sized pieces.

Shared on Miz Helen's Country Cottage Jan. 31, 2013
Shared on The Country Cook Feb. 1, 2013

Soup at Very Good Recipes
Pin It

If you are reading this thinking "Please don't let her be sharing yet another Crock Pot soup recipe"...please look away now. I am sorry to disappoint you, but yes, once again I am here to offer something yummy and warm that cooks itself!

But I also know many of you are thinking "Yay....another Crock Pot soup~ I can always use one more!" If you fall into that category, welcome to my world! I can just never get enough of them! On the day I made this, it was snowing, cold and it was such a comfort to have this on the counter simmering away all day long. It was almost picturesque! I don't know about you, but this time of the year tends to put me in a rut. The holidays are over, my birthday isn't until the end of February, and they seem to be the longest, coldest, darkest weeks of the year, which tend to affect my mood. But knowing supper is something warm, both for the body and soul, helps to cheer me up while filling me up!

So if you don't need another slow cooker soup, please come back tomorrow to see what I served with this, it will be worth it. But I will make no apologies for sharing this delicious recipe, for some days, a warm bowl of soup is the only think to look forward to!

Ham, Bean and Tomato Soup Adapted from Fix It and Forget It
2 c. 12-bean soup mix
1 lb. diced ham
2 c. chicken broth
6 c. water
1 medium onion, chopped
2 garlic cloves, minced
1 (15 oz.) can diced tomatoes, undrained
1 (10 oz.) can tomatoes with green chilies, undrained
Salt and Pepper to taste

Place beans in slow cooker, OFF, and cover with water. Soak over night. The next day, drain beans well. Place back in slow cooker. Add all other ingredients. Cook on HIGH 4 hours. Lower heat to LOW and cook 3 additional hours.
*NOTE* I like to serve this with some whole wheat Texas toast croutons. Simply butter both sides of a bread, toast in skillet. Cut into bite sized pieces.

Shared on Miz Helen's Country Cottage Jan. 31, 2013
Shared on The Country Cook Feb. 1, 2013

Soup at Very Good Recipes
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Asian Chicken Soup

I was feeling a bit under the weather recently and wanted to create a soup similar to what I have had at Asian restaurants - chicken soup with vegetables, and with a kick. This was perfect. I loved the combination of mushrooms and chicken and zucchini, and between the green onions, jalapeno and sriracha, there was a nice bite. If you don't eat it all the first day, it will get a little spicier with time, so be forewarned!

Soak the rice noodles in hot water then cut up the veggies.

Heat the sesame oil in a Dutch oven then add the onions, jalapeno and mushrooms

and saute until tender, about 3-4 minutes. Add the zucchini and cook another 2 minutes. (This recipe is adaptable - if you want to throw in carrots or anything else, feel free!)

Add the chicken (I used leftover Island Chicken!) and stir for a minute or so to warm it up.

Then add the broth,

sriracha

and soy sauce. Let simmer for a few minutes to blend the flavors. To serve, divide the rice noodles between four bowls,

then cover with the soup.

I'll be making this a lot in the future - under the weather or not!

One year ago: Oven Baked Ham and Swiss Sandwiches
Two years ago: Spicy Pasta with Sweet Potatoes
Three years ago: M&M cookies

Get more information at Mangia Monday, Mop it Up Monday, Mix it Up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Seasonal Inspiration, Tasty Tuesday, Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Hearth and Soul, Cast Party Wednesday, Whole Foods Wednesday, Whatcha Whipped Up, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday.

Asian Chicken Soup

1/3 of a 6.25 oz package rice noodles
1 Tbsp. sesame oil
1 Tbsp. minced jalapeno
1/4 cup green onions
4 oz. button mushrooms, chopped
1 cup grated zucchini
1 cup cooked, chopped chicken
4 cups chicken broth
1 tsp. sriracha sauce
1/2 tsp. soy sauce

Soak rice noodles in hot water for 10 minutes.

Meanwhile, heat oil in a Dutch oven over medium high heat. Add jalapeno, onions and mushrooms and saute for 3-4 minutes. Add zucchini and saute for 2 more minutes. Stir in chicken and stir for one minute to warm through.

Add chicken broth, sriracha and soy sauce. Stir well then let simmer for 5 minutes to blend flavors. Divide rice noodles between four bowls, then cover with the soup.

Serves 4.

I was feeling a bit under the weather recently and wanted to create a soup similar to what I have had at Asian restaurants - chicken soup with vegetables, and with a kick. This was perfect. I loved the combination of mushrooms and chicken and zucchini, and between the green onions, jalapeno and sriracha, there was a nice bite. If you don't eat it all the first day, it will get a little spicier with time, so be forewarned!

Soak the rice noodles in hot water then cut up the veggies.

Heat the sesame oil in a Dutch oven then add the onions, jalapeno and mushrooms

and saute until tender, about 3-4 minutes. Add the zucchini and cook another 2 minutes. (This recipe is adaptable - if you want to throw in carrots or anything else, feel free!)

Add the chicken (I used leftover Island Chicken!) and stir for a minute or so to warm it up.

Then add the broth,

sriracha

and soy sauce. Let simmer for a few minutes to blend the flavors. To serve, divide the rice noodles between four bowls,

then cover with the soup.

I'll be making this a lot in the future - under the weather or not!

One year ago: Oven Baked Ham and Swiss Sandwiches
Two years ago: Spicy Pasta with Sweet Potatoes
Three years ago: M&M cookies

Get more information at Mangia Monday, Mop it Up Monday, Mix it Up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Seasonal Inspiration, Tasty Tuesday, Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Hearth and Soul, Cast Party Wednesday, Whole Foods Wednesday, Whatcha Whipped Up, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday.

Asian Chicken Soup

1/3 of a 6.25 oz package rice noodles
1 Tbsp. sesame oil
1 Tbsp. minced jalapeno
1/4 cup green onions
4 oz. button mushrooms, chopped
1 cup grated zucchini
1 cup cooked, chopped chicken
4 cups chicken broth
1 tsp. sriracha sauce
1/2 tsp. soy sauce

Soak rice noodles in hot water for 10 minutes.

Meanwhile, heat oil in a Dutch oven over medium high heat. Add jalapeno, onions and mushrooms and saute for 3-4 minutes. Add zucchini and saute for 2 more minutes. Stir in chicken and stir for one minute to warm through.

Add chicken broth, sriracha and soy sauce. Stir well then let simmer for 5 minutes to blend flavors. Divide rice noodles between four bowls, then cover with the soup.

Serves 4.

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