Chicken Mushroom Soup (and a bit of everything else)

I love Olive Garden's Zuppa Toscana Soup. I am not crazy in love with the spicy sausage. My ideal soup is a chunky, creamy soup with chicken, lots of veggies, and that tasty kale and red potatoes found in the Zuppa Toscana recipe. I combined two recipes together and came up with the best of both worlds in this tasty soup. It was a HUGE hit at my house. It didn't hurt to add some homemade cinnamon rolls on the side either.

Ingredients:
6 tablespoons butter
1 Tablespoon garlic puree
1 medium onion, chopped
3 tablespoons flour
2 teaspoons salt
1 teaspoon pepper
6 cups chicken broth
chicken bouillon to taste (optional)
1 pound mushrooms, sliced
3/4 cup sliced celery
3/4 cup chopped carrots
2 cups quartered baby red potatoes
1 cup chopped yellow squash
1 1/2 cups frozen corn kernels, thawed
1 bunch of kale slightly chopped
2 teaspoons thyme
2 cups light cream
1/2 bunch
2 cups chopped cooked chicken

Directions:
In a large pot, melt the butter over medium heat. Add the onion and garlic saute until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.
Add the cream,kale, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.
Serve and Enjoy!
Makes about 15 cups.

A Story About a Ham

This is a story about a ham. I bought this ham at Costco as I had been eyeing it for several weeks after a tasty sample. Tis the season for sales on spiral sliced ham. I am trying to be a bit more economical about my meal selections as I realize that come March food prices are going to go up due to inflation. This ham made my week! Let me explain how.

First, it made a lovely Sunday meal with the delicious glaze provided, along with funeral potatoes and green beans as sides.






The next night it became a delicious Hawaiian pizza with fresh pineapple (also from Costco) and sliced up ham. I used the ready-made Boboli pizza crust. I highly recommend this brand for homemade pizza.





However, this was my favorite. Maybe it was because I had a cold, or because it was extra cold in Arizona this week, but this soup not only hit the spot, but became my new favorite.

White Bean Soup
(adapted from epicurious)

Ingredients:

2 large garlic cloves, chopped
1/4 cup plus 1/2 tablespoon extra-virgin olive oil
2 (14- to 15-ounce) can stewed tomatoes (with Italian seasonings)
2 cups cups reduced-sodium chicken broth
2 (19-ounce) cans white beans, rinsed and drained (3 cups)
1 (1/2-pound) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
1/4 teaspoon black pepper
1 baby arugula I used a small 5 oz container, but wish I had more. You can also use baby romaine if you prefer that taste.


Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.

So easy! So delicious! Let me know if this becomes your ham story! I know it will repeat itself for me next year! Serve and Enjoy!

Summer Corn Soup

Sure you could use frozen corn, but why would you when there is fresh tasty corn to be had? This recipe was dreamed up by my favorite chef, Bob. It is 4th of July soon and a traditional item on the menu is corn on the cob. Make sure you get extra corn for this soup and make it the next day to help relieve the sadness that the holiday is over and you have to get back to work. I would hope that it would be really cold and rainy the next day providing the perfect setting for this dish, but the chances are slim in Arizona. It is similar to corn chowder, but in the words of Emeril Lagasse "let's kick it up a notch!"

Corn Soup
Ingredients:

3 fresh cobs of corn (remove corn from cob and blend uncooked)
2 cups of corn (cooked and removed from cob)
1/2 of a red pepper diced
1/2 green pepper diced
1/2 red onion diced
2 Tbs fresh sweet basil minced
1 Tbs fresh Thyme minced
1 Tbs minced garlic
5 slices of cooked bacon diced
2 cups water
1 cup chicken broth
1 C heavy cream added last

Optional: Sprinkle finely diced jalapeno pepper on top before serving.



Directions: In a large pot saute the ingredients except for the corn and cream in a little olive oil, salt and pepper to taste until clear. Then add liquids and boil for 10 min and add the corn and cream mix and heat through. (Blend fresh corn and cream in blender to make thickener for soup. Set aside.) Put remaining ingredients in soup pot and bring just to a boil. Add pureed mixture of corn and half and half to soup. Simmer for 10 minutes. Serve and enjoy!

You could also skip the blender and make a roux using flour and butter for a more thick and creamy soup. Either way it is delicious with the fresh summer ingredients. Serve and enjoy! Don't forget to check out your summer online picnic basket by Louise!

When it is Chilly have some CHILI!

Grandma's Chili Recipe

My favorite thing about this recipe is that it was made back in the day on "wash day" by my great grandmother. Picture a cold day in the winter when you didn't have a fancy washer and dryer. Imagine not being able to just throw your clothes in and leave, but rather make it an all day event! This recipe was made on those Wyoming, winter days. I think that a bowl of this with a tall glass of milk would maybe make it a good day even on an all day "wash day!"

Ingredients:
2 lbs hamburger browned well.
3 lg. onions to be browned with burger
salt and pepper
1 large can tomato juice (those big ones over a quart)
1 tsp curry powder
2 tsp cumin seed
1/2 tsp powdered sage
1 or more tsp chili powder ( to taste)
2 tsp celery seed
sugar to taste ( I use about 1 tbsp or more)
7-8 cans beans of preference. (I used half kidney beans and half pinto beans)

Directions:
Brown burger and onions together until really browned, not just until the pink is gone. Add tomato juice and seasonings and let simmer for about 10 minutes. Then add the drained beans and simmer on low heat for about 20-30 minutes to let the flavors combine. Watch so it doesn't burn on the bottom during this process. A thick pan is best for this. Light aluminum is not too good. Serve and enjoy with bread and butter and/or crackers and ice cold milk. Grated cheese is good on top. But remember, the burger needs to be really browned. The flavor is different. This is yummy the next day too.

Is it Summer or Fall?

Silly question perhaps, but here in Arizona there is a good reason for my confusion. Some days it is 90 degrees and sometimes it is 70 degrees (freezing temps in my book). I am stuck in that awkward spot with what to wear. I just want to embrace my sweaters, but will have to layer on the deodorant for sure. I could still just wear t-shirts, but after 10 months of that I am ready to look like I am cold darn it! As you can see I love me some soup, but they taste better when it is cold and necessary.

Yesterday I made Rosemary Chicken Croissant Sandwiches with Potato, bacon and cheese soup. Sounds like they are too standard to be delicious, but I assure you that the rosemary makes all the difference. Plain old potato soup? The secret is a touch of cayenne pepper to give it that extra oomph to take it from plain to pretty darn tasty! It was Summer and Fall together. It was a pretty good combination.

Rosemary Chicken Croissant Sandwiches (Summer)

Ingredients:
3 cups chopped cooked chicken
1/4 cup chopped green onions
1/4 cup light plain yogurt
1/4 cup light mayo
1 tsp rosemary
1 tsp dijon mustard
1/8 tsp salt
1/8 tsp pepper
croissants

Directions:

Mix ingredients & spread on croissants. Serve and Enjoy


Potato and Bacon Soup (Fall)

Ingredients:

6 thick slices bacon (I used turkey bacon)
1/2 cup chopped onion
1/2 cup chopped carrots
1 stalk celery, chopped
4 cups chicken broth
4 cups cubed potatoes
1/8 teaspoon cayenne pepper
1 cup shredded Cheddar cheese
1/2 teaspoon kosher salt
1 1/2 cups cream or milk

Directions

1. Cook bacon until crisp in 3-quart saucepan, remove from pan.
   
2. While bacon is cooking, prepare vegetables. Add to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
3. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
4. Stir in milk or cream. Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once and of course enjoy!

4 Crowns and A Root Canal

4 crowns and a root canal means a lot of soup and mashed potatoes. I have been on a soft foods diet for the last two weeks and cannot wait to get my permanent crowns cemented so I can eat real food again. I will never take chewing for granted again.

In the meantime please let me share one of my favorite comfort soups.

Chicken Veggie Cheese Soup

• 1 20oz bag of frozen peas and carrots
• 2 cups diced potatoes ( I about 2 1/2 cups)
• 1 onion diced
• 4 cooked and shredded chicken breasts
• 1/2 cup of butter
• 12 chicken bouillon cubes
• 1 16oz bottle of cheese whiz

Put above in a pan and cover vegetables with just enough water to cover the vegetables. Boil until tender, and do not drain.

While above is cooking
Boil 2 quarts water with 12 chicken bouillon cubes ( I used Wyler's small cubes)
In yet another pot melt 1/2 cup butter and add flour until thick ( about a cup) Add chicken broth to paste and stir with whisk to break up most lumps. Pour mixture into large pot with veggies/water and stir. Add Cheese whiz to mixture and stir until melted. Add chicken and heat through. Serve and Enjoy!
Can be frozen. I did!

Turkey Noodle Soup

I love leftover turkey! I am not sure if this is worthy of a recipe. My turkey soup or chicken noodle soup isn't any different than your normal soup, but I have a few suggestions:

1. Notice those lovely jars full of broth? When you can, use the real stuff. I just boiled the bones and poured whatever stock was leftover from the roaster into these jars. I like flavor so I added one or two more chicken bouillon cubes.

2. Chunky, chunky, chunky. In my opinion the best classic turkey or chicken noodle soup is with chunky vegetables and in this case turkey. I cut the meat up into large chunks and throw it in the broth before the vegetables. I like the meat to be tender and to have enough time to soak up the flavors. I love to cut the carrots and celery into large pieces and have them just barely crunchy, not mushy.

3. My favorite part is the noodles. I discovered these noodles while living in Utah. Mrs Weiss Kluski Noodles are found in Smith's grocery store in some places. They are usually on the bottom shelf in the pasta section. I will never use another noodle. It makes the soup look and taste homemade. They get just tender, but not too tender and I think it makes the difference in the soup. I am yet to find this brand supplied in Arizona so I just stock up in Utah, or you could order them here. One bag is enough for a large pot.



I would love to hear tasty tips that you might have to jazz up your soup. I will update this as I get them.

Kristina P says no to bay leaves in her soup.

The Ungourmet likes her soup with al dente noodles and crispy veggies as well.

Homemade Heaven lives in South Africa and says they never have turkey there. It is always with chicken! Interesting I say!


I have one more bag of turkey left in the freezer from my turkey sandwich craving. Stay tuned for the casserole I use it in! I love me some turkey!

Fall Hamburger Soup

I love soup season! This is one of my favorites.

Ingredients:

2 lbs hamburger
1 can tomatoes
2 Quarts water
3 cups diced potatoes
3 medium carrots diced
2 Tbs. parsley
3/4 cups celery
1 Tbs sugar
1 large onions
2 Tbs. green pepper
1 bay leaf
1 tsp garlic powder
1 tsp Worcestershire
6 whole allspice
2 tsp salt
1 tsp white pepper

Directions:
Brown hamburger in large pot. Add remaining ingredients and simmer until vegetables are tender. Serve and enjoy!

Why the white pepper? According to Ochef.com A black peppercorn is picked when still green and dried in the sun until it turns black. A white peppercorn ripens fully on the vine before it is picked. Black pepper has a slightly hotter flavor and aroma. As with any spice, if you grind the pepper as you use it, it will have lots more flavor than if it was ground in a factory months ago and sat on the shelves in the grocery store before it sat on your shelf. So the question of how much to use is very much a matter of personal preference.

Rosemary Potato Chowder

2-14 oz cans chicken broth

1 28 oz package of O-brien style hashbrown potatoes

13 oz jar real bacon bits or 1 cup diced ham

1 15oz can of corn

2 tbs cornstarch

1/4 cup water

1 pint half and half

2 teaspoon dried rosemary

1 tsp pepper

Bring chicken broth to a boil in a large pot. Add potatoes and bacon or ham. Cook about 10 minutes until potatoes are tender. Stir in corn. Mix cornstarch and water until it is a smooth paste. Stir mixture into pot and continue stirring until it becomes slightly thickened. Stir in half and half and rosemary. Add pepper. Serve and enjoy!