:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Soup

I got this recipe from my lovely friend Kristen Davis and it is a regular in our house now! It is easy, delicious and full of vitamin rich goodies and perfect for any type of weather! I only made a few changes to her original recipe and the beauty of this soup is that you can add anything you want!

Kale and Kielbasa Soup

* 16 oz. kielbasa sausage, sliced (we usually use the smoked turkey - leaner but still really good)
* 1 roll medium italian sausage (I use the roll from Nob Hill)

* 2 - 3 sliced carrots

* 3 - 4 garlic cloves, minced

* 1 yellow onion, diced

* 1 - 2 leeks sliced (sliced up to the green leaves)

* 2 large russet potatoes (any potatoes would work), cubed

* 3 - 4 Cups chopped kale (I typically use the whole head of kale, be sure to cut leaves from stem)

* 6 Cups chicken stock, low-sodium

* 1 Tbsp. fresh rosemary

* 1 teaspoon dried thyme (we use fresh since we have it in our garden)

* freshly ground pepper

* salt

Directions

In separate skillets, brown sliced and Italian sausage. In large pot, sauté the onions and garlic in a little butter (1 Tbsp.) until onions are translucent (about 3 minutes). Add the leeks, carrots and sausage and sauté for about 3 minutes. Add the chicken stock and bring to a boil. Add herbs to taste (fresh if possible!), pepper and salt.

Add the potatoes and bring to a boil. Lower heat and let simmer 10 - 15min (or until potatoes are tender – the longer the potatoes cook, the more mushy they will become). Add kale and cook for an additional 3 - 5min. Enjoy!

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!

Click here for a printable version of Kale and Kielbasa Soup

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Soup

I posted this recipe last year, but for some reason my 'search this blog' box won't bring it up...and it just so happens to be on of my most requested recipes. It should show up in the search engine from now on. So, without further ado...in case you missed, get your taste buds ready for this delicious soup.

Nini's Italian Sausage Minestrone Soup

* 1 lb. Italian Sausage (I buy mild - It comes in a roll)
* 2 Tbsp. Olive Oil
* 1 Cup white onion, chopped (about one small/medium onion)
* 1 Cup zucchini, sliced in rounds (1-2 zucchini)
* 1 Cup summer squash, sliced in rounds (1-2 squash)
* 1/2 Cup celery, chopped
* 4 cloves garlic, minced
* 1/2 Cup carrots, sliced in rounds
* 4 Cups vegetable broth (do not use chicken broth - one container from Traders Joes is the perfect amount)
* 1 can red kidney beans, drained
* 1 can white kidney beans, drained
* 1 can diced tomatoes
* 2 Tbsp. minced fresh parsley (or 2 tsp. dry parsley)
* 1 ½ tsp. dried oregano
* 2 tsp. salt
* 1 tsp. ground black pepper
* 1 tsp. dried basil
* ½ tsp. dried thyme
* 1 1/2 Cups hot water
* 1 1/2 Cups red wine
* 4 Cups fresh baby spinach (or a few good handfuls-to your liking)
* ½ - 1 Cup pasta (any kind will do such as corkscrew or shells)

Directions

In skillet or pan brown Italian sausage. In large soup pot, saute onion, garlic, carrots, zucchini, squash and celery in the oil for a few minutes until onions become translucent. Add vegetable broth, tomatoes, kidney beans, white beans, browned sausage, hot water, wine and spices. Bring soup to a boil then reduce heat and simmer for 20 minutes. Add spinach and pasta and simmer for an additional 20 minutes or until pasta is at desired consistency. Enjoy! If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments! Click here for a printable version of Nini's Italian Sausage Minestrone Soup

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Soup

A chill has finally appeared in the fall air which of course, makes me crave warm hearty soups. Markus specifically requested that I make this soup tonight and that it be served in a bread bowl. I adapted this recipe to our own liking from a Cooking Light recipe I found a few years ago. It is light and hearty at the same time and ridiculously delicious!

Wild Mushroom and Beef Stew

* 3 1/2 cups water
* 3 cups fat-free, less-sodium chicken broth
* 1 cup dried porcini mushrooms (about 1 ounce)
* 2 tablespoons all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 4 garlic cloves, minced
* 2 pounds beef stew meat
* 3 teaspoons canola oil
* 2 (8-ounce) packages pre-sliced button mushrooms
* 1 pound Cremini mushrooms, sliced
* 1/4 cup tomato paste
* 1 cup red wine
* 1 medium red onion, coarsely chopped
* 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
* salt and pepper to taste

Directions

Bring water and broth to a boil in a saucepan. Add porcini mushrooms; remove from heat, and let stand 15 minutes. Drain in a colander over a bowl, reserving liquid. Chop porcini and set aside.

Combine flour, salt, pepper, garlic, and beef, tossing well to coat. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat and add beef mixture. Saute about 4-5 minutes or until beef is browned. Remove beef to separate bowl and then add button and cremini mushrooms; cover, reduce heat to medium, and cook 10 minutes or until mushrooms release liquid. Stir in the reserved porcini liquid, chopped porcini, beef mixture, wine and tomato paste; bring to a boil. Cover, reduce heat, and simmer 45 minutes.

Meanwhile, preheat oven to 450 degrees. Combine 1 teaspoon oil and onion on a foil-lined jelly-roll pan; toss well to coat. Bake at 450° for 25 minutes, stirring twice.

Add roasted onion, rosemary, and pepper to stew. Cover and simmer stew an additional 30 minutes or until beef is tender. Sprinkle with parsley. We often enjoy this stew in a sourdough bread bowl. Enjoy!Click picture for photo credit

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Wild Mushroom and Beef Stew

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Soup

I have always loved clam chowder but I haven't been too successful in finding a recipe that we love or that I don't feel guilty about eating in large quantities. For the past few weeks I have been tooling around with recipes and trying to find one that works for our tastes . It took a few different recipes and a few batches of tweaking to get it to 'just the way we like it', but we succeeded. The recipe below is a new favorite in our house - perfect for a cold fall day or a rainy evening! The only thing we will change from here on out with this one is the addition of some fresh clams every now and then! Go ahead...get your soup on!

Nini's Clam Chowder

* 4 (6.5 ounce) cans minced clams
* 8 ozs. clam juice (I use Bar Harbor)
* 2-3 slices bacon, diced (I use thick Applewood smoked)
* 4 cloves garlic, minced
* 1 cup onion, diced
* 1 cup diced celery
* 2 cups cubed potatoes (I use red potatoes, unpeeled)
* 1 cup diced carrots
* 2 Tablespoons butter
* 2 Tablespoons all-purpose flour
* 4 cups milk (I use 1% - you can use half & half if you want to and omit cornstarch)
* 2 Tablespoons red wine vinegar
* 2 Tablespoons cornstarch
* 1 1/2 teaspoons salt
* ground black pepper to taste

Directions

In large skillet, render diced bacon until slightly crispy, approximately 4-5 minutes. Add onions, garlic, celery, carrots and potatoes and saute for 5 minutes. Drain juice from canned clams and add entire 8 ounces of bottled clam juice into skillet to cover the bacon, onions, celery, potatoes and carrots. Simmer over medium heat until potatoes are tender, approximately 10-15 minutes.

In small bowl mix 2 tablespoons cornstarch with a bit of water to dissolve. In a large soup pot, melt the butter over medium heat. Whisk in flour until smooth. Whisk in milk and stir constantly until warmed through. Add cornstarch and whisk until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar (do NOT skip this step - it adds SO much flavor), and season with salt and pepper. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Nini's Clam Chowder

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Soup

I wanted to make use of the tomatoes that we had and came across a great recipe for tomato bisque on this website. I love tomato soup, especially on a cool autumn night. This recipe is delicious, relatively easy to make, and very healthy. We made grilled cheese sandwiches to go with it and it was the perfect pairing! The only thing I may do differently next time is to add a bit more sour cream to enhance the creaminess.

Fresh Tomato Bisque

* 1 tbsp butter
* 1 medium onion
* 1 cup chopped carrots
* 1 celery stalk
* 3 cloves garlic
* 30 oz fresh plum (Roma) tomatoes, peeled (I cut an X on the end and blanch them for easy peeling)
* 32 oz fat free chicken broth (I use Trader Joe's low sodium)
* 3 sprigs parsley
* 10 basil leaves
* 2 bay leaves
* 2 tbsp reduced fat sour cream
* salt and pepper, to taste (definitely needs a fair amount of salt)
* Parmesan cheese for serving (optional)

Directions

Chop onions, carrots, celery and garlic using a mini food processor or chopper. Melt butter in a large soup pot over medium heat. Add butter until melted, then add chopped onions, carrots, celery and garlic. Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes, stirring well.

Using a string or a rubber band, tie herbs together and drop into the soup. This will make it easy to remove later. Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.

Remove herbs and discard, add sour cream and blend with a hand blender until smooth. (A regular blender would work, but be sure to let the soup cool before blending and fill only halfway in the blender so it doesn't explode on you). Ladle into bowls and top with freshly grated cheese and fresh basil. Enjoy!
If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Fresh Tomato Bisque

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and use it as you please. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Cozy Cookin'

I got this recipe from my friend Jessica. It is crazy delicious. We added a few extra things and it is fantastic. It is comprised of simple ingredients you that you most likely have on hand. So, if you are looking for an easy, delicious and quick meal, get cozy and make some of this creamy corn chowder.

Creamy Corn Chowder

* 2 Tbsp. butter
* 1/4 Cups all-purpose flour
* 1 Cup water
* 2 1/2 Cups milk (skim or 1% work just fine and lighten it up considerably)
* 2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
* 1 Cup celery, diced
* 1 Cup broccoli florets
* 1 onion, diced
* 2 red potatoes, diced into small cubes
* 2-3 cloves garlic, minced
* 1 can corn, drained
* Salt and pepper to taste
* A few dashes of hot sauce (like Tabasco or Cholula)
* bacon

Directions

Cook bacon and set aside. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, celery, and broccoli. Bring to a simmer--don't boil. Stir frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. Feel free to add more crumbled bacon and a smidge of shredded cheese on top. Enjoy!

Image taken from here

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Creamy Corn Chowder

:: Thursday's Recipe Rodeo ::

It's Thursday already!! This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and use it as you please. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Cozy Cookin'

Baby it's cold outside. The air is crisp, the Christmas tree is up and the house is filled with yummy aromas. This is the season for warm, hearty soups. This recipe is a keeper - easy to make, relatively quick and very hearty. You can make it a vegetarian dish or use any type of meat you like, it is delicious any way you try!

Nini's Italian Sausage Minestrone Soup

* 1 lb. Italian Sausage (I buy mild - It comes in a roll)
* 2 Tbsp. Olive Oil
* 1 Cup white onion, chopped (about one small/medium onion)
* 1 Cup zucchini, sliced in rounds (1-2 zucchini)
* 1 Cup summer squash, sliced in rounds (1-2 squash)
* 1/2 Cup celery, chopped
* 4 cloves garlic, minced
* 1/2 Cup carrots, sliced in rounds
* 4 Cups vegetable broth (do not use chicken broth - one container from Traders Joes is the perfect amount)
* 1 can red kidney beans, drained
* 1 can white kidney beans, drained
* 1 can diced tomatoes
* 2 Tbsp. minced fresh parsley (or 2 tsp. dry parsley)
* 1 ½ tsp. dried oregano
* 2 tsp. salt
* 1 tsp. ground black pepper
* 1 tsp. dried basil
* ½ tsp. dried thyme
* 1 1/2 Cups hot water
* 1 1/2 Cups red wine
* 4 Cups fresh baby spinach (or a few good handfuls-to your liking)
* ½ - 1 Cup pasta (any kind will do such as corkscrew or shells)

Directions

In skillet or pan brown Italian sausage. In large soup pot, saute onion, garlic, carrots, zucchini, squash and celery in the oil for a few minutes until onions become translucent. Add vegetable broth, tomatoes, kidney beans, white beans, browned sausage, hot water, wine and spices. Bring soup to a boil then reduce heat and simmer for 20 minutes. Add spinach and pasta and simmer for an additional 20 minutes or until pasta is at desired consistency. Enjoy! If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments! Click here for a printable version of Nini's Italian Sausage Minestrone Soup

:: Thursday's Recipe Rodeo ::

This week flew by! It is Thursday already and that means recipe time! This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and use it as you please. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Roundup: South of the Border

We have had a bit of rain in these parts which makes me want to make warm, hearty soups. Last week's chili was such a big hit and I was able to find the perfect tweaks the first time around, however the following recipe took me a few months to perfect. It is easy, delicious and the perfect rainy day food. If you need an idea for an easy meal that could be delivered to a friend, this one is perfect!
Nini's Tortilla Soup

* 3 boneless skinless chicken breasts, cooked and cubed
* 1 Cup carrots, diced
* 1 Cup celery, diced
* 1 white onion, diced
* 1/2 tsp. garlic powder
* 1 tsp. salt
* 1 tsp. black pepper
* 2 Tbsp. Vegetable oil
* 40 ozs. chicken broth (I use low sodium - 1 1/2 boxes, amount can vary upon how runny you like your soup)
* 1 can whole kernel corn, drained
* 1 can black beans, drained
* 1 can diced tomatoes
* 1 can Rotel tomatoes and chilies (I use mild)
* 1 1.25 oz. packet of normal taco seasoning
* 5-6 corn tortillas, cut into small squares
* 1 Cup of milk
* 8 ozs. Monterey Jack cheese

Directions

Cook chicken, (either bake in oven for 35 minutes or boil for 10 minutes) and cube.

In large soup pot, heat oil over medium high heat. Saute onion, carrots, celery, garlic powder, salt and pepper until tender (approx. 3-4 minutes). Add chicken broth and bring to a boil. Add tomatoes, Rotel tomatoes, corn, black beans, taco seasoning and chicken.

Cut corn tortillas into little squares and add to pot. Let boil/simmer uncovered for 20 minutes or until tortillas are completely incorporated into soup (they will melt into the soup and thicken it up a bit). Stir occasionally to avoid sticking to the bottom. *For thicker soup add more tortillas*

Reduce heat and add shredded cheese. Simmer for 10 minutes, stirring often. Add milk and simmer for additional 10 minutes.

Serve with sour cream, avocados, shredded cheese or broken up tortilla chips on top! ENJOY!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo, let me know in the comments you are joining so we can visit your blog, or if you don't have a blog and want to share a recipe with us - leave it in the comments! Click here for a printable version of Nini's Tortilla Soup

:: Thursday's Recipe Rodeo ::

Happy Thursday! This is a place to get some new recipes or maybe even a twist on an old one.

Today's Round Up: Cozy Cookin' made Easy

The other week one of my friends mentioned that she was making chili for dinner. I had never made chili before, however since our conversation I had been craving it. I did a bit of recipe searching on Recipezaar.com, and let's just say I hit the JACKPOT!! I found a recipe that had lots of great reviews...and tweaked it just a bit. They call it 'the best chili you will ever taste'. Since I changed it a bit to suit our taste buds, I will call it Jackpot Chili!

Jackpot Chili

* Vegetable oil
* 2 onions, diced
* 4 garlic cloves, minced
* 1 lbs ground beef
* 1 lbs beef stew steak (or sirloin), cut into small cubes
* 12 ozs. (1 can or bottle) of dark beer (I use Guinness)
* 1 Cup strong coffee (already brewed, liquid)
* 1 can diced tomatoes
* 2 (6 oz.) cans tomato paste
* 1 can (or approx. 14 ozs) beef broth
* 1/4 Cup packed brown sugar
* 1 Tbsp. cocoa powder
* 2 Tbsp. chili powder
* 1 Tbsp. cumin
* 1 tsp. oregano
* 1 tsp. cayenne pepper
* 1 tsp. coriander
* 1 tsp. salt
* 3 - 4 cans of kidney beans (I used 2 cans red, 1 can of white)

Directions

First off...don't scoff at the idea of dark beer, coffee and cocoa powder in the chili...it REALLY makes it amazing!

In large soup pot, heat oil and brown ground beef, steak, garlic and onions (approx. 8-10 minutes). You may need to drain off excess liquid, however I actually brown the ground beef in the soup pot and the sirloin is separate pan to speed up the process, then simply add the sirloin to the soup pot once ground beef is browned.) Add tomatoes, beer, coffee, tomato paste and beef broth. Once combined, add all spices and add 2 cans kidney beans and bring to a simmer. Reduce heat and simmer for 1 1/2 hours. Add remaining kidney beans and simmer for another 30 minutes.

* You may also want to add chili peppers if you like it spicy.

Top with grated cheddar cheese and/or a dollop of sour cream and ENJOY!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo, let me know in the comments you are joining so we can visit your blog, or if you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Jackpot Chili