Duggar's Taco soup

Source: cookingmommy-cookingmommy.blogspot.com via Bernadete on Pinterest

Ingredients
1 lb ground turkey (I used ground meat)
4oz can green chilies, chopped
1.25oz packet of taco seasoning
1 package dry ranch dressing mix
15.5oz can hominy
3 - 14.5oz cans diced tomatoes, undrained
15oz can kidney beans, undrained
2 - 15oz cans pinto beans, undrained
grated cheddar cheese, sour cream, tortilla chips for serving

Directions
Brown the ground turkey, season as you like (salt, pepper, onion). Stir in the chilies, seasoning mix, ranch dressing mix, hominy, tomatoes, beans, and about 1 1/2 cups of water (I found it didn't really need this with all the other added liquid, so this is optional). Bring to a boil. Simmer for 5 minutes.
To serve, put crushed tortilla chips in bottom of bowl. Add soup, then top with grated cheddar cheese and sour cream. Your own tacos in a bowl!

Review: The soup was good, we still had plenty leftover over but I felt it needed more spice. I am going to try adding another can of chilies and some chile powder.

Italian bean and pasta soup

Italian bean and pasta soup

Source: williams-sonoma.com via Bernadete on Pinterest

Ingredients:

2 cups dried cranberry, cannellini or other small
white beans(canned works fine)
3 Tbs. olive oil
1/2 cup chopped pancetta
1 yellow onion, chopped
2 large garlic cloves, minced
4 cups water or chicken stock, or as needed
1 1/2 cups diced canned plum tomatoes
2 tsp. salt, plus more, to taste
Freshly ground pepper, to taste
1/2 lb. small dried pasta, such as shells or
ditalini
Extra-virgin olive oil for serving
Grated Parmigiano-Reggiano cheese for serving

Directions:
Pick over the beans and discard any misshapen beans and stones. Rinse the beans, drain and place in a saucepan. Add water to cover and bring to a boil over high heat. Boil for 2 minutes, then remove from the heat, cover and let stand for 1 hour. Drain.(If using canned beans as we did please omit this step)

In a Dutch oven or saucepan over medium heat, warm the olive oil. Add the pancetta and sauté, stirring often, until softened, about 5 minutes. Add the onions and garlic and sauté, stirring often, until softened, about 8 minutes. Add the water, beans, tomatoes and 2 tsp. salt and bring to a boil.Season with Salt, pepper and 1 tablespoon of sage and a pinch of red pepper flakes. Simmer 20 minutes. Add stock and beans cover, reduce the heat to low and simmer until the beans are very tender, about 30 minutes. add pasta and simmer for 12 minutes.


To serve, ladle the soup into warmed bowls. Top each serving with a swirl of extra-virgin olive oil, some grated cheese and a generous grinding of pepper.

Soup and Salad Please!!

Baked Potato Soup

Source: dinnertimeat.blogspot.com via Bernadete on Pinterest

2 potatoes
3 T. Butter
2 C. chopped white onion
2 T. all-purpose flour
4 C. chicken stock
2 C. water
1 1/2 C. instant mashed potato flakes
1 t. salt
3/4 t. pepper
1/2 t. basil
1/8 t. thyme
1 C. half & half
1/2 cup shredded cheddar cheese
1/2 lb. bacon cooked and chopped
2 green onions, chopped

Peel and dice potatoes and boil until almost tender. Drain, Meanwhile, cook bacon and chop onions. Melt butter in skillet and saute onion until tender. Mix one cup of water with 2 T. flour. Add this mixture to the butter/onions. Stir to blend well. It should thicken the mixture some.

Put drained potatoes, chicken stock, 1 cup water and onion mixture in crock pot. Add bacon, half & half, pepper, basil, salt, and potato flakes. Stir.

Cook on LOW for 6 hours or on HIGH for 3 hours. Serve with cheddar cheese and bacon on top and green onions if desired.

Source: dawnsdiversions.com via Bernadete on Pinterest

Cesar Salad Dressing

Romaine lettuce - torn into pieces
Croutons
Fresh Parmesan Cheese

Dressing:
5 garlic cloves - minced
4 tablespoons lemon juice
2 tablespoons Worcestershire Sauce
4 tablespoons red wine vinegar
2 teaspoons mayonnaise
2 teaspoons mustard
1 teaspoon salt
1 teaspoon pepper
5 drops Tabasco
1 cup oil
1 cup Parmesan cheese
Shake all ingredients together in a jar. Pour over Romaine lettuce and Croutons and then add fresh Parmesan.

Slow Cooker Taco Soup

Slow Cooker Taco Soup modified from allrecipes.comIngredients

1 pound ground beef
1 onion, chopped
1 bell pepper
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can black beans, drained
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) Rotel diced tomatoes with green chiles
1 (1.25 ounce) package taco seasoning mix

Directions:
1. In a medium skillet,saute bell pepper and oions, until translucent.
2. Cook the ground beef until browned over medium heat. Season beef with taco seasoning according to package.
3. Place the ground beef, onion, pepper, chili beans, kidney beans, black beans, corn, tomato sauce, water, diced tomatoes with green chile peppers in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

This was had good flavor. I added sauteed onion, garlic and bell pepper. I also prepared the taco meat according to the package and added one package of ranch flavored mix. Served it with sour cream and cheese!

Turkey, Spinach and Pasta soup

Turkey, Spinach and Pasta soup a Life is good creation

1 lb ground turkey

1 small onion chopped

2 cloves minced garlic

1 4oz can of fresh mushrooms

1 cup fresh spinach

(6 ounce) can tomato paste

2 (14 1/2 ounce) cans Italian tomatoes

4 cups fat free chicken broth

2 cups water

1 teaspoon dried oregano

1 teaspoon dried basil

2 tablespoons dried parsley

2 ounces pasta


6 ounces fresh spinach

1. Bring a pot of water with a tsp of salt and a tablespoon of olive oil to a boil. Cook noodles to the time recommend on the package.

2. Cook onion, garlic, and mushrooms in a pot until all veggies are tender add turkey.

3.Thoroughly cook the ground turkey in a large skillet. Add the, garlic, spices, salt and pepper.

4. Add pasta, chicken broth, tomatoes, water and seasonings, stir well.

5. Bring to a boil, reduce heat and simmer about 20 minutes

Yet again this is something I whipped up without a recipe to use ingredients that I had on hand, it was hearty and delicious!

Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

1 small onion, diced
1 tablespoon of olive oil

2 cans low fat cream of chicken soup
2 cups cooked and shredded leftover chicken (here is a great recipe)
1 can of black beans, rinsed
1 can of corn (or a bag of frozen roasted corn for added flavor)
1 cup of extra chunky salsa
1.5 cups of chicken broth
1 4oz can of diced green chilies
4 six inch tortillas cut into strips
1 cup of tex-mex cheese (even though cheddar works just fine)

Heat the oil in a large nonstick skillet and cook the onion for 2-3 minutes, or until translucent

Add the chicken, the two cans of soup, the broth, the salsa, the corn, the green chilies, onions, and the beans, stir it up. Cook on low for 4-5hrs

The last 15 min of cooking add the tortilla strips and the cheese.
when it's done, garnish with more cheese, sour cream and tortilla chips if you want.

Review: Ok so I know I made chicken tortilla soup 2 times in one week but I had the opportunity and I never have the opportunity to make soup so I went for it:). I really liked both recipes, but I truly enjoyed the creaminess of this recipe!

Chicken tortilla Soup

Chicken tortilla Soup


The Ingredients:


--3 cups of chicken broth (homemade or packaged)
--1 1/2 cups cooked chicken (I had leftover chicken in the freezer)
--1/2 onion
--1 cup frozen roasted corn
--2 green onions
--28 oz can of tomatoes and juice
--1 cup chopped up vegetables that you have on hand (celery and carrots in my case, plus I had the end of the roasted vegetables I froze)
--4 cloves of garlic ( I am STILL out of fresh garlic)
--1/4 t crushed red pepper flakes
--1/2 t cayenne pepper
--1 t cumin
--salt to taste (especially if using a no-salt broth like I was)




optional garnish:


--tortilla chips
--parmesan cheese
--sour cream


The Directions:




--dice all veggies into fine chunks
--dump everything into the crockpot

--it's okay if you have frozen stuff. My broth, vegetables and chicken were all frozen.

--totally okay to assemble the night before.


--cook on low for 8-10 hours, or high for 6 or so.



before serving, add whatever garnish you choose.

I loved the way this tasted and it was great. I used leftover frozen chicken from this recipe. I also added a can of diced chiles! Yummy !

Baked Potato Soup

I love Baked Potato Soup. I have a crockpot version here, but didn't have time to prepare in advance this morning so I found this recipe.



Baked Potato Soup from allrecipes.com

Ingredients
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream


Directions
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

Review: I cooked my potatoes over the stove. Followed the rest of the recipe to a T. It was yummy. It was very creamy

New England Clam Chowder

From Better Homes and Gardens
Ingredients
1 pint shucked clams or two 6-1/2-ounce cans minced clams
2 slices bacon, halved
2-1/2 cups chopped, peeled potato (3 medium)
1 cup chopped onion (1 large)
1 teaspoon instant chicken bouillon granules
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme, crushed
1/8 teaspoon black pepper
2 cups milk
1 cup half-and-half or light cream
2 tablespoons all-purpose flour
Directions
1. Chop fresh clams, if using, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add enough water to reserved clam juice to equal 1 cup. Set juice aside.

2. In a large saucepan cook bacon until crisp. Remove bacon, reserving 1 tablespoon drippings in pan. Drain bacon on paper towels; crumble bacon and set aside.

3. Stir reserved 1 cup clam juice, potato, onion, bouillon granules, Worcestershire sauce, thyme, and pepper into saucepan. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan.

4. Stir together milk, half-and-half, and flour; add to potato mixture. Cook and stir until slightly thickened and bubbly. Stir in clams. Return to boiling; reduce heat. Cook for 1 to 2 minutes more or until heated through. Sprinkle each serving with crumbled bacon.

5. Makes 4 servings (6 cups)

Review: This didn't turn out very well. The clam juice burned within the first few minutes of cooking, so that became the overpowering flavor throughout the dish and therefore I was unable to truly taste thte clam flavor. Therefore for those of you that will attempt this recipe, please be aware that the clam juice will burn and to continue to stir the pot.

Crock pot Baked Potato Soup

This is another great recipe from the ladies over at What's Cookin?


2 potatoes
3 T. Butter
2 C. chopped white onion
2 T. all-purpose flour
4 C. chicken stock
2 C. water
1 1/2 C. instant mashed potato flakes
1 t. salt
3/4 t. pepper
1/2 t. basil
1/8 t. thyme
1 C. half & half
1/2 cup shredded cheddar cheese
1/2 lb. bacon cooked and chopped
2 green onions, chopped

Peel and dice potatoes and boil until almost tender. Drain, Meanwhile, cook bacon and chop onions. Melt butter in skillet and saute onion until tender. Mix one cup of water with 2 T. flour. Add this mixture to the butter/onions. Stir to blend well. It should thicken the mixture some.

Put drained potatoes, chicken stock, 1 cup water and onion mixture in crock pot. Add bacon, half & half, pepper, basil, salt, and potato flakes. Stir.

Cook on LOW for 6 hours or on HIGH for 3 hours. Serve with cheddar cheese and bacon on top and green onions if desired.

Review: I loved this recipe!This soup has tons of flavor! I also love the fact that it is a crock pot recipe! Most definitely making it again!