Stuffed pepper soup

Found this recipe n Pinterest....I would call it Stuffed pepper stew...or at least something thicker sounding. Next time I might add more chicken broth, but either way it was delish!

1 lb. ground beef

1 small onion, diced

1 large bell pepper, diced

1 can (29 oz.) diced tomatoes

1 (10 oz) can tomato soup (or tomato sauce)

1 (14 0z) can chicken broth (or beef broth)

2 cups cooked rice

1 tbsp brown. sugar

t tsp. garlic powder

salt & pepper, to taste

Dash of Tabasco or hot sauce, optional

shredded cheddar cheese, for topping

Cook beef, onion and peppers till tender. Drain, rinse and return to pot. Add all other ingredients and bring to boil. Reduce temp to low and simmer for 30 mins. Spoon and top with cheese. I baked corn bread to go with...yum! hubby rating: 7.5

Take care-DCW 

Soup for Super

Winter coming...I know I keep talking about it but in MN its for real...I LOVE winter. By the time we get to fall I know its coming so why not embrace it right?

Well part of that is starting to think about comfort food & that means strew and soups! These are the 2 soups Ive made in the last week...a lot of the reason why is because a virus from church nursery has ran through our house in the last week! Everyone is on the mend,

so back to cooking....

Vegetable Bean soup (I made this for myself to eat at work this week and you can add meat if wanted...ham, turkey, chicken or beef would work)

-3 celery stalks, chopped

-3 carrots, chopped

-1/2 med onion, chopped

-1 yellow zucchini, chopped

-1 can tomatoes with juice

-1 can, 2 cups of chicken broth

-1 cup water

-1 can red kidney beans, rinsed

-3 cup spinach, chopped

-garlic, pepper and salt to taste

 Coat bottom of pot with olive oil on med heat and saute celery, carrots, onion, spices till tender. (about 15 mins) Then add chicken broth, water, beans and tomatoes. Simmer on low for about 30 mins. Finally add spinach and simmer for another 15 mins.

 

 

Crock Pot Chicken and Wild Rice Soup
 (Adapted from Pinterest)
8 cups chicken stock
8 oz. uncooked wild rice
1 tablespoon olive oil
1 medium onion, chopped
2 celery ribs, diced
2 carrots, diced
1/2 teaspoon pepper
2 tablespoons chicken soup base
4 tablespoons butter
1/2 cup all-purpose flour
2 cups half-and-half or cream
2 cups diced cooked chicken
1/4 cup fresh parsley, chopped
salt and pepper to taste

Pour stock and the uncooked wild rice to a crock pot on low. In a skillet on medium heat, coat in olive oil and saute onion, celery and carrots until tender, about 10 minutes. Season with the black pepper, and add the sauteed veggies to the crock pot. Stir in the chicken soup base. Cook on low for 6 hours until the wild rice and veggies are cooked.

In the skillet over medium heat, melt 1/2 stick of butter. Gradually add the half-and-half or cream, while whisking in flour. Once thickened and completely smooth, add the white sauce to the crock pot and stir to combine. Add the chicken and the parsley and cook on high for another 15-20 minutes until heated through. Taste to correct seasonings before serving.
Take Care- DCW

Beef stew with beer???

Well the store is OPEN! Yeah I'm so excited and relieved to be back to business... But that doesn't mean the work is over.

I knew I'd be working a lot so I prepared us with some freezer meals including this recipe for stew...thank you Pinterest...something I found interesting was that the recipe includes beer. It can be made without but it really added some amazing flavor!

2-3 lbs beef chuck roast, cubed
2 T olive oil
2 T butter
2 cups celery  chopped
2 cups carrots chopped
2 tsp minced garlic
2 bay leaves
1 T parsley
1 cup dark beer
1 cup beef stock
1 can tomatoes
 2 t salt
1 t pepper
*next time I would add fresh mushrooms too
Place all ingredients in large freezer bag except beer and beef stock.  When ready, place stew mixture in crock pot, add beer and beef stock and cook on low for 4-6 hours.

Also passed this recipe to a good friend and she loved it too!
Take care -DCW

Summer Soup

After differnt soup recipes I wanted to try my own with some fresh summer ingredients!

Vegetable & Spinach Tortellini Soup:
2 cups carrots, chopped
2 cups celery, chopped
2 tomatoes, sliced

1 red pepper, sliced
1 zucchini, chopped
1/4 med onion, chopped
4 cups fresh spinach
1 pkg refrigerated fresh spinach tortellini
2 Tb fresh chopped basil
2 tsp salt/pepper/garlic seasoning from grinder
1 can low sodium chicken broth
2 cups water

Warm olive oil in stock pot over medium heat. Add 1 cup water, carrots, celery, pepper, onion and basil. Simmer all for 15 mins or until vegetables are tender. Add rest of ingredients, bring to boil and then reduce to medium for 30 mins. Top with Parmesan cheese and serve with grilled rye bread with cheese.

Take care- DCW

Let's get comfortable...

The weather is cooling and I'm craving some comfort food... here are some soap recipes I'm trying this week:
Loaded Potato Soup
4 red potatoes
2 teaspoon olive oil
1/2 cup chopped onion
1 1/4 cup chicken broth
3 tbs all-purpose flour
2 cups 1 % milk, divided
1/4 cup sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground blk pepper
3 bacon slices, halved
1/3 cup shredded Cheddar cheese
4 teaspoons thinly sliced green onions

-Bake potatoes for 20-30 mins at 350 in oven. Cut in half and cool slightly. -While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; saute for 3 mins. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook for 1 min and remove from heat. Stir in cream, salt, and pepper.
-Arrange bacon on pan; bake for 10-15 mins. Crumble.
-Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions and bacon.

Summer Squash soup with pasta
6 cups chicken broth
3 cups water
2 1/4 cups uncooked farfalle (6 oz bow tie pasta)
2 cups finely chopped yellow squash
2 cups finely chopped zucchini
1 tbls finely chopped parsley
1 tbls chopped basil
1 tbls fresh lemon juice
1/2 teaspoon chopped thyme
1/2 teaspoon chopped oregano
1/2 teaspoon blk pepper
1/2 cup grated Parmigiano cheese
1/2 cup thinly sliced basil
-Bring broth and water to a boil in a Dutch oven. Add pasta, and cook 8 min. or until almost tender. Add squash and the next 7 ingredients. Reduce heat, and simmer 4 mins or until pasta is done and squash is tender. Sprinkle with cheese and basil.

*Both recipes from Cookinglight.com
Keep on Cooking!!

A page from my cookbook: Broccoli Salad

1/2 lb bacon

2 cups broccoli florets

1 cup mayonnaise

1 tbs cider vinegar

1/3 chopped green onion

1/4 cup sugar

3/4 cup raisins

1/2 cup sunflower kernels or seeds

*In med skillet, cook the bacon over medium heat just until crisp; drain and set on paper towels. When cool enough crumble and set aside.

*Bring large saucepan of salted water to boil. Add the broccoli and blanch until bright green and slightly softened, about 3 mins. Drain well, run under cold water and drain.

*In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add broccoli and toss to coat with the dressing. Refrigerate for 1 hour.

Just before serving fold in the sunflower kernels and all but 2 tablespoons of the bacon. Sprinkle the served bacon over the salad for garnish.

Keep on Cooking!

Bear Creek Soups & this weekend.....

In a pinch for a quick & homemade tasting dinner?
I LOVE Bear Creek soup mix... I think Ive blogged about it before, but every soup mix I have tried has been delicious!
Tonight I got home late from work and whipped up a quick dinner:

1 lb ground beef, cooked and drained
1/2 cup onion, chopped
1 cup chopped fresh tomatoes, optional
4 cups water
1 can (2 cups) beef broth
Bear Creek Minestrone soup mix
*Bring broth & 4 cups water to boil. Brown beef, drain then return with onion and cook till tender.
*When water/broth comes to a boil; add mix, onion, beef and tomatoes.
Simmer for 15-20 mins. I served with baked croissants & enjoyed!

*Just a quick note about this weekend.... its was my Dad's bar's 10th Annual Car Show!

I grew up attending car shows so I LOVED it! I was very excited to spend the day with family and friends. The Zylka's even joined in on the fun for the day....AC & Charlotte did great & really enjoyed looking at all the happenings!

The Hubby & Jon by my truck.... The Hubby helps out every year by checking in all the cars.

AC had to bring his own hot rod too!! It was a great MN summer day & lots of fun!

Keep on Cooking!

Grilled Chicken Salad & fresh dressings

Grilled Chicken Salad Supreme:
16 oz grilled chicken, cooked and cubed
3 hard boiled eggs
1 1/2 cups apples with peel
3/4 cup mayonnaise
1 1/2 cup celery
1 tablespoon lemon juice
dash of salt and onion salt for taste
*Serve on fresh greens for a meal

Fresh dressings:
1/2 cup olive oil
1/4 cup balsamic vinaigrette
1/2 tsp Dijon mustard
1 clove garlic, minced

Fresh lemon dressing:
1/2 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 clove garlic, minced
Mix in bottle with tight lid and refrigerate for many hours before use.

I found these gluten free recipes from Nutritional Weight & Wellness' website. The talk radio station that I listen to features them every Saturday morning. My mom and I have went to one of their classes and they are really helpful. With the aches and pains of my arthritis, cutting out as much sugar and gluten I can helps. Plus they are just great fresh recipes that sound delicious in the summer!
Keep on Cooking!!

Summer Summer Summer Time

WOW... its been 100+ in Minnie this week! I can't really complain I love all kinds of weather! Either way I'm still cooking and I thought I would share some summer salad & salsa recipes. I posted this salsa recipe before and I'm totally obsessed with it!

Summer Salsa
2 lg tomatoes, chopped
1/2 red pepper, chopped
1 can corn or about 2 cups fresh
1 can blk beans
1/2 cup chopped yellow or purple onion (I use 1/4 cup)
Cilantro chopped to taste
1 Tbls olive oil
1/2 squeezed lemon or lime
Dash with sea salt & red pepper
*Chop all ingredients and mix in bowl. Chill over night and enjoy!

Homemade Co-slaw
4-6 cups shredded cabbage
1 cup chopped carrots
1/2 cup celery chopped
1/2 cup miracle whip
2 tbls mustard
2 tbls apple cider vinegar
*mix together and chill over night.

Tuna Salad
1 lrg can or pkg of tuna
1/2 cup miracle whip or mayo
2-3 cups elbow pasta
1/4 onion chopped
3 stalks celery, chopped
1 cup peas
Dash with Lemon pepper
Cook pasta per pkg, rinse with cold water. Mix all other ingredients in medium bowl. Finally combine pasta and mixture in bowl and chill. Top with Lemon pepper and lemon slices for garnish.
Keep on Cooking!

A page from my cookbook.....

So there is this thing about motherhood: you go into it thinking its not going to change your everyday happenings or likes. Well at least that was my stubborn thought. Well all, its not totally true!

Now I hope you all know I LOVE motherhood (most of the time haha right?) and I run home every night after work (or drive real fast) to get home to my little Nugget! And to be honest something that has changed is my time, effort and want to spend more time in the kitchen than I have to.... the menu might be getting a little quick, easy and routine.

So I thought I would try something new once a week.... Im going to pull out a cookbook, open it and blog about the first recipe I see. I might be cooking it that week/night & I might not.... but this way I thought I can still mix it up & hope that if any of you out there do make that recipe you can share too how it turns out!
So here we go..............

Cookbook: Incredibly Easy Italian (Gift from my SIL Tonya)
Tomato-Fresh Mozzarella Salad

Vinaigrette Dressing (recipe to follow)

1 lb fresh mozzarella
1 lb ripe tomatoes
Fresh whole basil leaves
Salt and Black pepper

*Greek olives, halved (My addition, I had some one a salad this week and they are amazing!!)

Prepare dressing. Cut mozzarella & tomatoes into slices. Alternate mozz., tomatoes and basil leaves overlapping on a plate. Drizzle with dressing and sprinkle with salt/pepper. *I would chill before serving.

Vinaigrette Dressing

1 tablespoon balsamic or wine vinegar

1/4 teaspoon Dijon mustard

Pinch of salt, blk pepper and sugar

1/4 cup olive oil

Whisk together until smooth. Refrigerate till ready to use.

I mean really how could you have motivation to do anything with this guy @ home to hang out with......

PS- A quick shout out to my friend from work EO... I heard this week she checks out the blog sometimes! I LOVE her....

Keep on Cooking!!

Chicken Salad

YEAH! Off for the next two days & its amazing outside......

today I enjoyed a lunch for "two"... 2 meaning Nugget & I (don't worry I only ate the salad ) But last night we visited some dear friends that just had their 2nd little girl. Ava Nelson was very sweet & of course I didn't take any pictures (not doing so good on my new years res.) either way I brought some chicken salad to share.

Chicken Salad

-Box of elbow mac noodles

-About 2 cup mayo (or Miracle Whip amount to taste)

-1/2 cup chopped onion (used about 1/4 for the Hubby)

-1/2 cup celery, chopped

2 lg cans chicken drained and forked apart, or cooked 1 lb (would make it on the grill next time)

1-2 cups green or red grapes, cut into halves

Cook noodles as directed on box. Chop and mix everything else in large bowl. *I made it the night before and had to add more mayo cause it got kind of dry. I also would drop in some fresh lemon & garnish it with slices.

Today ate some of the leftovers with a pita sandwich.... I have been buying pitas. They are great to dress up a normal sandwich & you can stuff anything in them! Enjoy & Keep on Cooking!!

Quick Cob Salad

1 bowl of torn mixed greens 2 med tomatoes, chopped 3 hard-cooked eggs, chopped 1 small can of chopped black olives 1/2 cup Blue cheese crumbles 1/4 cup cooked bacon, chopped 1/2 cup cooked chicken, chopped into cubes *Mixed greens into bowl, top with all ingredents with a stripe layed pattern. Top with your choice of dressing... I like blue cheese or ranch! Im not sure why but Im really into Cob Salads right now! Here is a recipe for a quick one... Ive been looking for a way to spice up our weekly lunches... Im @ 3 weeks and counting of pre made lunches & its so easy! Keep on Cooking!

SNOW & soup.....

Well, its MN & just because it was in the 40s last week doesn't mean spring is here! But I could not help enjoying the peaceful fall of snow today while sitting home with Adrian. How blessed I am not only to have this healthy little boy, but what a time to not have to fight the weather and go to work! :)

Either way Heidee was not as impressed by it... I had to drag her out of her bed to go outside this morning!

This kind of weather always get me in the mood for some soup:

Tomato Tortellini Soup

1 pkg refrigerated tortellini

2 cans of chicken broth

4 oz (1/2 8oz block) cream cheese

1 can diced tomatoes

1 can tomato soup

salt/pepper to taste

1-2 green onions, chopped

Parmesan cheese to top

Bring chicken broth to a boil. Reduce heat, add noodles and simmer per package directions. Reserve 1/2 cup warmed broth and whisk in bowl with softened cream cheese. Finally add soup, diced tomatoes, onions and cream cheese mixture. Stir together and warm. Spoon into bowls and top with cheese. Keep on Cooking!!

Thursday Book Club & a salad

This last week I was excited to show off the little man to my books club on Thursday. We meet about every 3 months and this month my dear friend Angie hosted! She has recently joined the group....

We read: The Immoral Life of Henrietta Lacks, by Rebecca Shoot

And Angie made this delicious salad:
Orzo Spinach Salad
1 1/2 cups uncooked orzo pasta
2 cups roughly chopped spinach
3/4 cup fresh basil finely chopped
4 cloves garlic finely chopped
2/3 cup yellow onion finally chopped
1 1/2 crumbled feta
1/2 cup pine nuts or slivered almonds
2/3 cup olive oil
2/3 cup balsamic vinegar
salt to taste

Using a medium sauce pan bring salted water to a boil. Add orzo cook 8-10 mins. Drain. In a large mixing bowl mix together pasta and spinach while pasta is still warm. Drizzle a small amount of olive oil over pasta to keep pasta from sticking together. Add basil, garlic, onion, feta, pine nuts and mix together. Refrigerate until ready to serve.
In a separate bowl mix together olive oil, balsamic vinegar and salt. Right before serving pour over pasta and stir. Enjoy!!
Keep on Cooking!!

Wild rice soup & Spring?

The weather in MN right now is amazing....its 51 degrees right now! Adrian, Heidee and I even got out today for a walk! It put Adrian right to sleep, but Heidee was not a fan of the stroller. It was SO amazing out when we got back home from the park we kept going for another 1/2 hour! I picked up the pace thinking that Heidee and I BOTH have 10 lbs to lose! haha!

Found this new recipe online & might try it this week:

2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/2 cups water
4 large carrots, thickly sliced (about 3 cups)

4 stalks of celery

1/4 cup chopped onion or 1 tbs onion powder
1 package (6 ounces) uncooked seasoned long-grain and wild rice mix
8 skinless, boneless chicken breast halves (about 2 pounds)

Stir the soup, water, carrots, rice and seasoning packet in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through and the rice is tender.
RECIPE TIPS
Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.
Oven Preparation: Prepare the recipe as above except reduce the water to 1 cup, and slice the carrots 1/2-inch thick. Stir the soup, water, rice and carrots in 4-quart baking dish. Add the chicken and turn to coat. Cover the baking dish. Bake at 375°F. for 1 hour or until the chicken is cooked through and the rice is tender.

(Recipe is a altered from Campbell'ssoup.com

Keep on Cooking!!

More snow & some soup

Hi there, was I excited to not have to fight through the traffic today? Of course having my sweet friend Angie come over with coffee this morning didn't hurt either...... We continue to have many friends come & visit! It really takes something like this to remind you how many wonderful friend and family you have! We couldn't ask for anything more!


The snow is still falling in MN (about 3-4 inches over the last 24 hours).... and not that this is anything new, but I'm also seeing that many other parts of the US are getting a dusting also. The way I see it? Its winter, its cold, there will be snow... so bring it on! :)



Which brings me to a recipe that sounds great on a cold winters day: Minestrone Soup
1/3 cup olive oil
1 cup chopped onion
1 cup diced carrots
1 cup diced celery
1/2 cup great northern beans, soaked or out of the can
1 bay leaf
Sprig of thyme
4 cups beef broth
Rind of a piece of Parmesan cheese-optional
2 cups Italian canned tomatoes and their juice
Salt and pepper to taste
2 cups diced potatoes
2 cups zucchini, diced
2 cups shredded savoy cabbage
1 cup small pasta shells
Directions
In a casserole heat olive oil. Add onions and cook until golden, about 5 to 7 minutes. Then add celery and carrots and cook over low heat, stirring occasionally, for 5 minutes. Add beans, bay leaf, thyme and toss for 1 minute. Then add the Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (careful, with the amount of salt since Parmesan rind will add a salty flavor) Bring to a boil, reduce heat and simmer for 1 hour. Add potatoes, zucchini, savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with some flaky french bread.
(from Foodnetwork.com)


*PS- wanted to give a shout out to another friend Angie N, it was her Birthday Monday! Happy belated Birthday Ang!! xoxo
Keep on Cooking!

Quick & easy recipes

Tomato noodle soup:

1 1/2 cup of egg noodles

1 can tomato soup

1/2 cup diced tomatoes

top with Parmesan cheese

Cook noodles till tender. Warm soup & tomatoes on stove top and then add cooked noddles. Pour into bowl and top with cheese.

(Not sure why but for the last month this has been my pregnancy craving)

Chicken Kev & Rice:

2 frozen pre-made broccoli & cheese filled chicken kev

1 box Wild Long Grain Rice

1 egg

bunch of 4 green onions, chopped
1 cup sliced mushrooms (optional)

1-2 cups of fresh bean st routs

2 Tbs soy sauce

*I didn't add mushrooms because The Hubby isn't a fan. I did saute up some sliced zucchini and carrots in olive oil though.

Cook Rice to pkg directions. Fry up egg and scramble. Add chopped green onions, soy sauce, bean strouts and mushrooms. Finally add cooked rice and fry. Cook chicken to pkg directions and serve together.

Keep on Cooking!!

Lazy Broccoli Cheese soup.....

1 12 oz pkg frozen broccoli

1 12 oz pkg frozen cauliflower

1 12oz pkg frozen carrots

1 1/2 12 oz pkg frozen peas (optional)

8 cups water

6 bullion cubes

(I don't really like to cook with bullion cubes, they leave a weird film in soups. So I used 4 cups of chicken broth and 4 cup of water)

Keep on Cooking!!

Cranberry Salad.....

Quick salad that I made up after last months bookclub.....
Ive been going to this book club for almost a year now and I adore the ladies in it! Some great advice, laughs and a good night out with the girls! Last time Liz (a fellow prego haha , she is due 2 months before me!) made a wonderful salad.... I loved it so much I made my own version, enjoy!:
1 bag or bunch of "fancy greens", some purple cabbage and spinach, chopped
1/2 cup of fretta cheese
1/2 cup walnuts (really any nuts you like, cashews or almonds would be good too!), chopped
1/2 cup dried cranberries
1/2-1 cup celery, chopped
3 green onions chopped, optional

Mix all together and top with raspberry vinaigrette dressing.
Keep on Cooking!!

Garden goodies....

Summer is slipping away... but it is also giving us some wonderful things from the garden to cook with!


Balsamic vinegar tomatoes and feta
slice 3-4 fresh tomatoes (I use both yellow and red from the garden)
slice pitted blk olives (3/4 can)
1 bunch green onions
2-3 basil leaves, chopped
1/2 feta or goat cheese

Dressing:
1/4 cup balsamic vinegar
1/2 olive oil
1 pkg dry Italian dressing mix
Mix vinegar, oil and mix together. Pour over tomatoes, olives, basil and onions. Let chill for 1/2 hour. Finish with sprinkling of cheese and serve.
Keep on Cooking!!