Monday, November 29, 2010

Steak Soup w/ all the right flavor

This is the first soup recipe I have ever attempted with beef, and goodness it was delicious!  Thinking about it, I am not sure why I have never made any sort of beef stew...but, I am mostly a white meat kinda' gal :)

I asked Jay O. what he would rate it from 1 to 10, & he said this was definitely his favorite soup he has ever had next to a hearty bowl of chili.  So, ladies, I recommend you make this for your significant other.  I guarantee they will be impressed, and you will love it too!

  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 pound London broil steak (I used filet mignon's we had on hand, but anything would work!)
  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 1/2 pound white mushrooms, sliced
  • 1 clove garlic, minced
  • 4 cups beef broth (I added another small can of beef broth)
  • 1/4 cup jarred sliced pickled jalapenos (I used very few in the soup since Jay O. doesn't like jalapeno's & added a few to my bowl :))
  • 1 cup crushed canned tomatoes 
  • 1 (11-ounce bag) bag baby spinach
  • 1/2 cup sour cream 
  • 3 cups tortilla chips, crumbled


Preheat a grill to medium-high. In a small bowl, combine cumin, garlic powder, thyme, salt, and pepper. Rub the spice blend over all of the steak pieces along with 1 tablespoon of the oil. Let rest at room temperature, about 15 minutes.

Meanwhile, in a large pot, add the remaining 2 tablespoons of oil and heat over medium heat. Add the onions and saute until tender, about 4 minutes.

Stir in the mushrooms and garlic and saute until mushrooms are tender, adding extra oil if needed. 

Pour in the broth, jalapenos, and crushed tomatoes. Bring to a boil then reduce heat and simmer while beef cooks. 

If you choose to use a hot grill, sear the steak until golden brown on both sides (about 4-5 min per side), then let it sit out for 10 minutes to cool before slicing.  I chose to slice mine before hand & mix the marinade in so it soaked up more of the flavor, and then seared the steak on a hot skillet.  

Stir the strips of beef along with the spinach into the soup. Season soup, to taste (salt, pepper, & I chose to use about 1 Tbsp hot sauce for an extra kick). Transfer to serving bowls and top with a dollop of sour cream and crunched tortilla chips.

I got this recipe here & made just a few minor changes.

I hope you love it!  Let me know what you think :)


Monday, November 22, 2010

Cheesy Chicken Enchilada Soup

Tonight my Mom is coming over to help me decorate our house for Christmas, I cannot believe it is already the holiday season!  I cooked a pot of Chicken Enchilada Soup for us to be able to take a decorating break for a cup o' soup.  My Dad & Hatley are coming over, too :)

6 Cups Chicken Broth                                                              
6 fresh tomatoes, chopped                                         
1 can red enchilada sauce
3-4 Tbsp butter or margarine 
1 large onion, diced
2 Tbsp fresh minced garlic
1 can diced green chiles
1 small jalapeno pepper, seeded & chopped
2 tsp cumin
2 tsp chili powder
2 Tbsp flour 
2 cups red. fat half-and-half cream
2 Tbsp. hot sauce
1/2 cup Sour Cream
3 cups cheddar cheese, shredded (or more if desired)
crushed multi-grain tortilla chips (to garnish)

1) In a large pot, bring the chicken broth to a light boil.
Add in chopped tomatoes; simmer on low.
2) Meanwhile, in a skillet, heat the butter, and saute the onion, jalapeno, & garlic... add in the chiles; cook 2-3 minutes.
3) Stir in cumin and chili powder, then flour, blending well.
4) Gradually add in the half and half; stir to combine.
5)Transfer the mixture into the pot with the broth, pour in the enchilada sauce & hot sauce; cook at a bare simmer over very low heat for 15 minutes, stirring often.
6) Add in the cheese and sour cream carefully, stirring often.
7) Add in the cooked chicken (I cut my chicken into small pieces and cooked them in the skillet with olive oil, salt, pepper, a little cumin & red pepper flakes).  Mix until combined.
8) Top each serving with crushed tortilla chips, and grated cheddar sprinkled on top. 

Thursday, November 11, 2010

Creamy Mashed Potato Casserole

I can say that this recipe is hands down the reason I look forward to Thanksgiving every year.  This recipe has always been in my family & I have always LOVED it.  I have never really been a turkey and dressing kind of girl, but put this in front of me & a couple of green bean bundles & I am a happy camper...and, in trouble!  

Not only is this recipe delicious, it is SIMPLE.  When I first asked my Mom for the recipe, I was astonished that it was so incredibly easy & that it even used instant potatoes!  I have to note, my Mom tried this recipe last year with real potatoes & said she would never bother going through the trouble again, so stick to this.  

I recommend you make this for this years Thanksgiving.  I promise your family will love you for it (more than they already do :)).

1 Box Hungry Jack Instant Potatoes (box that serves 16-20)
1 8 oz. french onion dip
1 8 oz. cream cheese (you can get light if you want, but if you're eating this what would be the point?)
garlic salt

Cook the potatoes according to the directions on the box, using a quarter less liquid.
After the potatoes are cooked, add garlic salt to taste
Mix in dip & cream cheese WITH A HAND BLENDER (this is a must for the creaminess).
Put potatoes in a greased pan, drizzle with melted butter & sprinkle the top with paprika.
Bake for 35 minutes at 350 degrees.

Now, you can be glad you cooked this & happy that you didn't break your budget!  Mmmmm Mmmmmmm Good!  

Tuesday, November 9, 2010

Reason the Recipes have been on hold :(

I wanted to let everyone know that I will be back to posting recipes in the VERY near future.  Jay O. & I have been on an amazingly not delicious but nutritious diet for a little over a week now, and we have a little over a week to go.  I guess it isn't "not" delicious, but let's just say it is a little repetitive & getting a bit old!  November 20th, here we come!!!  The 20th is the day we get to eat a piece of bread, drink a glass of wine, & celebrate the wedding of the soon to be Whitney & Wes Hunt with great friends :)  And, we can NOT wait. 

I can also not contain my excitement for our new oven that is going to be delivered tomorrow!  It is my parents early Christmas present to us.  I requested that we get it before our first time we have supper club at our house in December so our guests would not burn to death from our aged oven :)  So, the new oven will be extra motivation for new recipes, so be on the look out!

I will be posting a yummy mashed potatoe casserole on Friday & pictures of the old & new oven so you can see the dramatic difference between the two.  I have to make the casserole for Jay O.'s work Thanksgiving meal on Friday.  Hopefully I can get through making it without taking even one teeny tiny taste! And, hopefully he will get through the entire Thanksgiving meal without eating anything (yeah right, let's say I will be impressed if this happens).

Have a wonderful Wednesday, and have a Happy Veteran's Day tomorrow! 


Monday, November 1, 2010

Broccoli, Mushroom & Cheddar Quiche

Every now & then Jay O. & I like having breakfast for dinner.  Over the weekend we had a relaxed night in, caught up on our t.v. shows we had DVR'd, & I made an extremely simple and delicious quiche :)

1 Cup Sliced Mushrooms                                                 
1 Cup each - sliced mushrooms & broccoli 
5 eggs
1/3 Cup miracle whip dressing
1/3 Cup milk OR water
2 Cups cheddar cheese
1 pie crust (I used the Kroger brand)
a dash of salt & pepper
If you want to add meat, I would recommend
chopped canadian bacon 
Recipe courtesy of

PREHEAT oven to 375°F. Place vegetables in skillet sprayed with cooking spray; cook on medium heat 5 min. or until vegetables are tender, stirring occasionally. Remove from heat; set aside. 
BEAT eggs, dressing, milk, salt & pepper in medium bowl with wire whisk until well blended. Stir in vegetable mixture and cheese; pour into pie shell after placing pie shell into a pie pan & pressing the sides down with a fork.

BAKE for 40 to 45 min. or until center of quiche is set and top is golden brown. Let stand 10 min. before cutting into slices to serve. 

I served the quiche with fresh strawberries.
I would say this would serve 6 people, because we had more than half left over!


*Hot Cream Cheese Dip w/ Turkey*

On Saturday night we had Anna Jeter & Jimbo Ramsey's wedding which was absolutely gorgeous!  I think Anna's cake was, hands down, the prettiest I have ever seen and she made a gorgeous bride!

Before the wedding, we went over to Chris's house for a glass of vino & appetizers.  I took over the most simple dip EVER, but one of the most delicious dips ever, too!  I have already had someone text me asking me for the recipe :)  My Mom got the recipe from Mrs. Cathy Alexander & then gave it to me.  The original recipe calls for italian sausage, but I used ground turkey & added a little bit of spice.

1 pkg. ground turkey (or hot turkey sausage, remove from links...I have done both)
1 pkg. 1/3 less fat cream cheese
1 can rotel
a dash of season all salt & red pepper flakes & 2 Tbsp. hot sauce (if you use regular turkey or sausage)

Spray a sauce pan or skillet with non-stick spray & cook the meat.
Add the salt, red pepper flakes & hot sauce if you are using non spicy meat.
Once the meat is browned, add in the rotel & cream cheese.
Stir frequently until the cream cheese is melted & the dip is blended well.
Let simmer & stir occasionally until the dip slightly thickens.
Remove from heat & serve immediately with tortilla chips.

This is SO easy & everyone will love it!  And, extremely budget friendly :)

Jalapeno Popper Dip!

This past Friday there was a Halloween Party at work & this is the dip I made to contribute.  I was very happy with the way it turned out & it seemed to be quite a hit!  I doubled the ingredients since it was for a large crowd but only used 3 fresh jalapeno peppers instead of 4...I tried to mellow out the spice since not all people like things as spicy as I do :)

1 (8 ounce) package cream cheese (room temperature to make mixing easier)
1/2 cup mayonnaise
1/2 cup cheddar cheese (grated)                                      
1/2 cup parmesean cheese
1 (4 ounce) can sliced jalapenos (pickled)
2 jalapeno peppers (chopped, optional)
1/4 cup panko bread crumbs
1/4 cup parmesean cheese for the top

1. Mix the cream cheese, mayonnaise, cheddar cheese, parmesean and jalapenos in a bowl and pour into a baking dish.
2. Mix the panko bread crumbs and parmesean and sprinkle over the dip.
3. Bake in a 375F oven until bubbling on the sides and golden brown on top, 20 min. for the regular amount, 30 if you double the ingredients
Recipe was courtesy of the blog, "Closet Cooking"

You could get the tostito's with a hint of lime or jalapeno if you'd like!