Classic French Onion Soup ~ recipe inspired by two of my favorite chefs, Ina Garten and Julia Child. Caramelized onions in rich, flavor-loaded beef-wine broth topped with toasted croutons and gooey, melted Gruyere cheese.
Whenever my daughter sees French Onion Soup on the menu, she orders it. It’s been this way since she was a child. From the time they were small, we encouraged them to order for themselves in restaurants. Served us right, I guess because although she professed to love French Onion Soup, she really only liked the soup-soaked croutons and gooey melted cheese. Who could blame her?
Irish Guinness Beef Stew ~ tender seared beef, chunks of potatoes, onions and carrots in a thick rich beef-Guinness gravy.
St. Patrick’s Day isn’t complete for my sister-in-law Gloria without hats and strands of beads for the group, including my reluctant brother-in-law. Irish green shirts, a round or three of drinks, plenty of laughs and some good Irish food like this Irish Guinness Beef Stew round out the day.
Her enthusiasm is contagious; it’s a party you don’t want to miss. This stew has everything you need for St. Patrick’s Day: chunks of tender seared beef, potatoes, onions and carrots in a thick stew enhanced with the flavor of Guinness beer. Just don’t forget the hats and beads.
White Chicken Chili ~ creamy, loaded with tender chicken, white beans, corn and green chilies. Topped off with sliced avocado, extra cheese, tortilla strips and sour cream.
As recipes go, this one doesn’t get any easier. Just load the ingredients into your slow cooker then while you’re doing whatever it is you do that brings home the bacon . . .WAH BAM! Thick, creamy, delicious chili loaded with tender chicken, white beans, corn and green chilies.
Of course, what starts as simple doesn’t have to stay that way. Feel free to dress it up with as many garnishes as you like, including a big dollop of fresh guacamole.
Make a batch on Tuesday. Eat leftovers on Wednesday (it’s even better reheated). If you’re lucky, there’ll be enough to freeze an individual container for lunch one day when there’s “nothing in the fridge”.
Lemon Chicken Orzo Soup made all in one pot, loaded with tender bites of chicken, orzo, carrots, spinach, dill and of course, tangy lemon flavor.
For the flu-stricken, cold-stricken or anyone in need of a little comfort, this recipe is it. It’s National Soup Month and although this Lemon Chicken Orzo Soup won’t cure what ails you, it’ll sustain you until it passes.
A little Chicken Soup for the soul . . .
AWARD WINNING Creamy Brussels Sprouts Soup from the PAISLEY FARM HOLIDAY BLOGGER RECIPE CHALLENGE recipe contest. Free products provided by PAISLEY FARM; recipe, narrative and photos are my own.
It’s hard not to get excited for mail delivery this time of year. Christmas cards, packages you forgot you ordered from Amazon (oops!) and 7 jars of goodies from Paisley Farm to my doorstep.
Okay, maybe you didn’t get that package, but I did because I was invited to participate in the Paisley Farm Holiday Blogger Recipe Challenge. I accepted, entered this Creamy Brussels Sprouts Soup recipe took first place.
Turkey Sweet Potato Chili ~ delicious ground (or leftover) turkey chili with bites of sweet potatoes, black beans, tomatoes, corn, bell pepper, onion and bold spices.
The level of intensity of a chili connoisseur when discussing chili preferences always amazes me. Beans, no beans. Meat ~ what kind? Do real men eat chili made with . . . ahem . . .turkey? And if they do, will their man card be automatically and immediately revoked?
There are, however a few guidelines most of us can agree upon. First, chili should pack heat. Serious heat and second, it should be thick, not wimpy; otherwise, it’s just soup.
From there the sky or (chili) pot is the limit. In my book, chili must have beans with the exception of the kind that blankets a hot dog. In that case, no beans.
So go forth, slice up some jalapenos, add a protein, some vegetables and yes, beans. I beg of you. Beyond that, live your best chili life designing or redesigning this recipe as you like.
Easy Black Bean Soup recipe ~ 5 ingredients, stove to table in 20 minutes. Loaded with delicious flavor, protein and fiber for a healthy any-night meal.
There are those days that just demand an easy, no-fuss meal and if you can find one that goes from stove to table in about 20 minutes, all the better. Easy Black Bean Soup is a delicious, healthy power-packed meal that does just that with only 5 simple fridge and pantry staples.
If you’ve been following for a while, you may remember this Easy Black Bean Soup I originally created after we got home from a trip to Key West where the breezes are balmy and the Rum Runners flow. Lately, I’ve been revisiting some of my older recipes and updating photos but when I saw this post I thought ~ huh? ~ all these ingredients don’t equal easy.
So I reworked the recipe and with the help of a jar of salsa verde the new, improved Easy Black Bean Soup still hits every flavor mark and a quick pulse with an immersion blender gives it just the right velvety texture.
It’s soup season. Let’s make soup!
Vegetable Barley Soup ~ hearty, nourishing delicious comfort in a bowl loaded with veggies, beans and barley and packed with fiber and protein.
Most times when I make soup I don’t cook with a recipe. My favorite way is to let the ingredients in the refrigerator tell the story. Try it sometime; soup (unlike baking) is very forgiving. It’s practically goof-proof.
Last week a friend of mine called to see if I wanted to walk along the lake with her. My knee-jerk reaction was um no, it’s too cold, but she’s so dedicated to walking even when the temps are below zero, that I agreed if for no other reason than I didn’t want to be a wimp.
We even convinced another friend to join us and you know how it goes ~ three women walking and talking and before we knew it a few miles were behind us.
By the time I got home I was chilled to the bone and a pot of soup was the only solution ~ a pot of steaming, flavor loaded soup . . . the kind I already had all the ingredients for and that’s how this Vegetable Barley Soup was born.
Tex Mex Veggie Chili ~ spicy, hearty, loaded with robust Tex-Mex flavors, packed with beans and vegetables and carnivore approved.
Many of us are kicking off 2018 with resolutions to exercise more, spend less, eat a bit better ~ or some combination. I got a Fitbit for Christmas that’s become an appendage of my wrist so you can probably guess where my New Year’s resolution falls: at least 10,000 steps each day. I had no idea how sedentary I’d become but ‘friendly reminders’ to move keep me on track.
Since I’m moving more, I’m also *trying* to eat a little healthier while still enjoying comfort food, especially now that we’re in the middle of a death grip of cold, so if a cold salad is what you’re looking for today, feel free to click out.
Coming up I’ll still be sharing lots of new simple comfort any-night meals as well as a delicious Beef Ragu that’ll be the Sunday dinner of your dreams. It’s all about balance.
Mushroom Brie Bisque ~ rich, indulgent creamy texture and delicious rustic mushroom taste. Simple to make with flavor you’ll never find in a can.
My husband worked for a company that had an upscale, elegant holiday party every year in downtown Detroit with dinner, dancing and extravagant, over the top giveaways like Caribbean cruises and trips to Vegas. For the record, we never won a trip and at one point I told him he couldn’t retire until we did. I was kidding. Sort of.
I thought after he retired I’d never taste the holiday party’s Mushroom Bisque again but last weekend on our annual girls’ weekend up north I saw Mushroom Brie Bisque on the menu and decided to try it. I literally scraped the bowl to get the last creamy bite.
Mushroom Brie Bisque contains some heavy cream but it’s that time of the year to indulge and worry about it tomorrow. Or next year. I’ve been eating Snowball Cookies right from the freezer so attention family ~ by Christmas Eve, there may not be
many any left.
Anyway, this Mushroom Brie Bisque is simple and spot on ~ rich, indulgent with a silky, creamy texture and delicious rustic mushroom flavor. Kick the can. You’ll never find taste like this there. And go ahead, indulge. I don’t judge. ‘Tis the season.