Category Archives: tomato

Lightened Up Lasagna Soup

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TGIF!! It has been a long week here. Well, a long couple of weeks actually. This flu that is flooding the country found it’s way to my house and,even though I had the shot, I got hit hard by it. Kevin on the other hand, who didn’t get the shot, was fine. Although there was quite a bit of hand washing, Purell usage, and banishment to the sofa for a few days. It’s OK, I was as comfy as I could be considering the circumstances. A trip to the ER, IV fluids, and Tamiflu helped me to kick the worst of it. But the residual cough is a killer. My heart and prayers go out to everyone that has/is suffering from this! 
Now, on to the good stuff, the food! I was so happy when I was able to (and had the desire to) cook again. It seemed strange to be back in my little kitchen after so long away. But cooking is like riding a bike right? So I jumped back on and peddled away.
I had been eyeing a recipe by Paula Deen for Lasagna soup before my desire to eat anything more than jello and popsicles kicked in. So that was the first thing I wanted to make when I felt better. However, and I do so love Ms Paula, it was packed full of fat and calories! So I tackled the challenge of trying to remove a bit of both from the recipe. 
I am so very happy to announce that even though the fat and calories were reduced, the flavor was not. This is some seriously good soup guys! Even Mr “Soup is not a meal” raved about it and ended up finishing his bowl and part of mine. He was also very happy to package the leftovers in a freezer bag for a future meal. I was, as you cam imagine, very pleasantly surprised! 
I myself referred to this soup as a little bit of heaven in a bowl, so you know how I felt about it. Seriously though, give this soup a try, you will not regret it I promise!!
Lightened Up Lasagna Soup

2 teaspoons olive oil
1 pound Italian turkey sausage
1 onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
4 cups chicken stock
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1 teaspoon salt
1/2 to 1 teaspoon crushed red pepper (I used 1 teaspoon)
6 broken whole wheat lasagna noodles
1/2 cup chopped fresh basil, packed
1/4 cup grated Parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese, plus some for sprinkling

Heat the oil over medium-high heat in a large sauce pot  Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, approx 8 to 10 minutes.

Add the chicken stock, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring the soup to a boil then reduce the heat and simmer for 20 minutes, stirring occasionally. Add the noodles, bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, 10 to 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Ladle into soup bowls, sprinkle with a little extra mozzarella cheese if wanted.

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BLT (Bacon, Leek, and Tomato) Quiche + a Quick Quiche Cheat Sheet

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I have been wanting to do something different for breakfast lately but Kevin, bless his heart, has taken over the chore of making breakfast on the weekends and he leaves too early in the morning to make breakfast through the week. It is not that I don’t love his breakfasts, it is just, well……it is “Man food”. You know what I  mean? Pure, simple, straight to the point. Eggs with sausage, hash browns, and toast. 
I have tried doing BFD (breakfast for dinner) but he hasn’t been real thrilled with that idea. So I decided I had to put my foot down and tell him that I was making something with veggies in it for breakfast. I did add the footnote that there would be bacon in it. I mean bacon, eggs, cheese? How can that be wrong? Right?
He also went along with it because I had picked up leeks for a recipe I made a few days ago and he hates wasting food even more than me. So when I said it was a  great way to use the leeks up he was on board.
When I was buzzing through the grocery store the grape tomatoes looked great so I new exactly what I wanted to do. Bacon, leek, and tomato, yummmm!!

I love quiche. My Mom used to make them when I was little. Although back in the day they sold quiche mix in cartons right along with the Egg Beaters. How simple could that be? Frozen pie crust, carton of quiche mix, hot oven, BOOM, breakfast! But seriously making quiche is so ding dang simple there is no reason to not give it a try. I will have a handy little “Quiche Cheat Sheet” after the recipe.
BLT (Bacon, Leek, and Tomato) Quiche
1 large leek, root end and dark green leaves cut off, cut in half lengthwise, then sliced into half moons
1 handful gape tomatoes, halved
4 slices thick cut smoky bacon, chopped
1 teaspoon garlic powder
1 cup Swiss cheese, shredded
3 eggs
Kosher salt and cracked pepper
1 1/4 cup fat free evaporated milk
Pie dough (handmade or store bought)
Preheat the oven to 350 degrees F.
Place the pie dough in a 9 inch pie plate and crimp the edges, chill for 30 minutes. Line with foil or parchment paper and fill with pie weights (can use dried beans if you do not have pie weights). Bake about 20 minutes, remove the foil and weights and continue to bake another 5 to 10 minutes, or until lightly golden brown. Allow to cool.
Place the chopped leek into a large bowl filled with cold water. Swish them carefully and allow them to sit a few minutes to release the dirt and grit that is between the leaves. Scoop out with your hands and lay them on a clean kitchen towel. Roll the towel and squeeze the moisture out. Set aside.
Meanwhile cook the bacon in a large skillet over medium-high heat. Once bacon has rendered its fat and begun to crisp slightly, remove it with a slotted spoon and place on a paper towel to drain. Reduce the heat to medium. Add the leeks and saute being careful to not brown the leeks. Once the leeks begin to soften add the halved tomatoes and cook for a couple of minutes to let the tomatoes release some of their juices. Remove from heat.
In a bowl combine the eggs, garlic powder, salt and pepper, and evaporated milk. Whisk until completely blended. 
Spoon the leeks and tomatoes into the pie crust and sprinkle with the cheese. Pour the egg mixture over the top and bake on a baking sheet for 40 to 50 minutes or until the filling is set. Allow to cool 20 minutes before serving.
ENJOY!!
Easy Quiche Cheat Sheet
Make Your Crust
Preheat the oven to 350 degrees F.
Place the pie dough in a 9 inch pie plate and crimp the edges, chill for 30 minutes. Line with foil or parchment paper and fill with pie weights (can use dried beans if you do not have pie weights). Bake about 20 minutes, remove the foil and weights and continue to bake another 5 to 10 minutes, or until lightly golden brown. Allow to cool.

Choose Your Veggies
1/2 to 1 cup of up to 3 of the following veggies;
Roasted Asparagus           
Roasted or Steamed Broccoli     
Shredded Potatoes, sauteed     
Cherry or Grape Tomatoes, halved
Green Peppers, chopped and sauteed
Mushrooms, sliced and sauteed
Onions or Shallots, sliced or chopped and sauteed  
Green Onions, chopped
Jarred Roasted Red Pepper, chopped
Spinach, chopped and sauteed (or frozen chopped spinach, thawed and drained)
Frozen peas, thawed
Meat
1/2 cup of up to 2 of the following meats;
Bacon, chopped and cooked
Sausage, cooked and crumbled
Ham, chopped
Shredded chicken
Crab, picked clean
Now Some Cheese
Up to 1 cup of the following cheeses, crumbled or shredded;
Swiss
Gruyere
Fontina
Provolone
Gouda
Brie
Mozzarella
Goat Cheese
Cheddar
Jack or Pepper Jack
Feta
Parmesan
Now Let’s Make Some Quiche
Whisk 3 eggs, salt, pepper, and 1 1/4 cups heavy cream, half and half, milk, or evaporated milk in a  large bowl. Stir in 1 to 2 tablespoons chopped fresh herbs (if desired), seasoning such as chili powder, garlic powder, paprika, grated lemon zest (would be awesome with a crab quiche). 
Spread the vegetable/cheese mixture on the bottom of the prepared pie crust and pour the egg mixture on top. Bake until the filling is set, 40 to 50 minutes. Let cool 20 minutes before serving.

Sausage, Tomato and Spinach Pasta Bake

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This was one of those pantry/fridge clean out recipes. I hadn’t made it out to the store and Kevin was too tired to stop on the way home. When he came in the door he said he was starving and asked what was for dinner. I was quick to begin the search through my supplies to see what I could come up with. I have certain things I keep stocked so I always have them on hand. Canned tomatoes (crushed, diced, and whole), pastas, and sausage (in the freezer) are pretty much always on hand. I had some leftover baby spinach from salads a few days before. Plus of course I am never without several different types of cheeses.
After about the third time of Kevin asking was was for dinner I told him to hush, I mean I never let him go hungry right? Sheesh all the pressure! I still think it is funny when he gets nervous about what I am making. He has told me several times that I have never made a bad meal. Where is the faith and the love? I mean come on, really?
After this was all done and put on the table all he could say is “Wow that looks and smells really good” *sigh*thank you! Seriously, I think he just loves making me crazy but I keep telling him it is a quick trip and he doesn’t want to push it too far too fast!

Anyway, back to the food. This is a great quick casserole for a busy weeknight. It really takes very little time at all and tastes wonderful. Kevin took the leftovers to work for his boss and himself the next day. That always lets me know he liked it!

Sausage, Tomato and Spinach Pasta Bake
8 ounces short cut pasta (I used Penne)
8 ounces Italian sausage (sweet or hot)
2 tablespoons olive oil
1 small onion, chopped
1 large clove garlic, minced
1 tablespoon tomato paste
1 cup red wine
Kosher salt and cracked black pepper
1 can 14.5 ounce diced tomatoes
5 ounces fresh baby spinach
1 cup shredded mozzarella cheese
1 cup Italian blend shredded cheese
  1. Preheat oven to 350°.
  2. Cook pasta according to package directions. Drain the pasta, and set aside.
  3. Add olive oil to a large skillet and cook sausage over medium high heat, stirring to crumble. When sausage is browned add onion, cook until translucent, add the garlic and cook for an addition 1 to 2 minutes. Add the wine and scrape up the browned bit from the bottom of the pan. Cook for 2 minutes to cook off the alcohol. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Stir in fresh spinach. 
  4. Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a small (2 quart) casserole dish coated with cooking spray. Top with the half of the mozzarella and Italian cheese blend. Cover with remaining pasta and top with the remaining cheeses. Bake at 350° for 25 minute.
ENJOY!

Quick and Easy Taco Salad

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I have been missing my best friend a lot lately. I mean I miss her all of the time, but lately it has been a lot! She lives in Southern California and I am in Western Washington. We haven’t seen each other in 5 years, but we can sure burn up the phone lines when we want to!! You know a true friend  (and she is more like a sister to me than a friend) when you can not speak for a while, but when you do it can last 3 hours! That’s us!!
Anyway, this is a salad that she used to make all of the time. The first time I made it for my family they thought it sounded like a weird combination of flavors, but they ate it so fast I almost didn’t get any! After that I was requested to make this at least every other week (more like every week actually). This salad is inexpensive and extremely simple to make, and a great way to get your kids to eat some veggies if they aren’t big fans. My kids hated tomatoes but ate them up like crazy when I made this salad for them. Kevin had never had it so he was skeptical about having a salad for dinner, but once he had it he said that it was like an entire meal in one bowl. He is right! Meat, veggies, dairy, yummm!! 

You can use packaged dressing and taco seasonings if you want. I make my own now so I have them on hand to use. Here is the link to my Homemade Italian Dressing Mix. I will post the recipe for homemade taco seasoning at the bottom (I don’t have a post for that yet).
Quick and Easy Taco Salad
1 lb lean ground beef or ground turkey
1 package low sodium taco seasoning or 1/4 cup homemade taco seasoning (see below for ingredients)
1 bag of chopped romaine hearts
1 to 2 vine ripe tomatoes, chopped
1 can sliced black olives
1 bunch green onions, chopped
1 large avocado, peeled, pitted, and chopped
2 cups Mexican blend cheese
1 package Good Seasons Italian Dressing Mix or 2 tablespoons of my Homemade Italian Seasoning Mix
2/3 cup olive oil
1/4 cup white vinegar
2 tablespoons water
Tortilla chips
Hot sauce, optional
Taco Seasoning:

1/2 cup chili powder

1/4 cup onion powder

1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon kosher salt

Brown the ground beef/turkey over medium heat, breaking it up with a wooden spoon in to small bits. Add the taco seasoning mix and stir to combine. You can add a splash of water here if needed. Remove from heat.
In a large bowl combine the lettuce, tomatoes, olives, green onions, avocado, and cheese. Toss to combine. 
In a shaker bottle, or medium bowl, combine the dressing mix, olive oils, vinegar, and water. Shake or whisk to combine well. 
Add the taco meat to the salad mix, toss, add salad dressing (as much or as little as you want), toss. Crush up several handfuls of tortilla chips and toss with the salad. Dish up into bowl and top with hot sauce if desired!
Serves 4 to 6
ENJOY!

Slow Cooker Chicken Tacos

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I have had so many people asking for slow cooker recipes. But with the kids moving out and it just being the two of us here,  my slow cooker has been sadly neglected. As a matter of fact when I went into my pantry to get my slow cooker, I couldn’t find it! I hadn’t used it since we moved several months ago. I finally found it down on a bottom shelf, all by it’s self, lonely and neglected. Poor thing! Right then I vowed to try and do a slow cooker recipe at least once a month. 
Wow I sound like a complete nut job right now don’t I? YIKES! Anyway, moving on….
I know I have gone on and one about my love for Mexican food, and the fact that Kevin does not share my affection. So long story short, I love it, he suffers through it for me. End of story. Poor guy had to have it three times this week though. He must really love me!!
I will say that, in my defense, he walked in the door after work and the first words out of his mouth were “What smells so good”….he couldn’t argue with me after that. Chalk one up for Mexican food and me!!

This is a great recipe and can be easily doubled for more people. I used two good sized chicken breasts and Kevin and I agreed that it would have easily fed four people. I also only used one jalapeno (left the seeds in) and it was not hot at all. Next time I will use at least two.
I also love this recipe because it takes 8 hours (can be shorter if you cook on high) so for people that work full time it is great. You don’t have a meal sitting in your slow cooker on warm for three hours. 
You can top the tacos with whatever you like. I used my guacamole, sour cream, and some Chalula hot sauce. 
Slow Cooker Chicken Tacos
2 boneless skinless chicken breasts
1 15-ounce can diced tomatoes
1 jalapeno, chopped
1/2 small onion, chopped
2 cloves garlic, minced
1 good sized handful fresh cilantro leaves, chopped
1 tablespoon cumin,
1 tablespoon chili powder
Salt and pepper
juice of 1 lime
1 cup chicken stock
Optional topping:
Sour cream
Hot sauce
Place the chicken in the crock pot. Add the tomatoes, jalapeno, onion, garlic, cilantro, cumin, chili powder, salt and pepper, lime juice, and chicken stock. 
Cook for 4 hours on high, or 8 hours on low.
Serves 4
ENJOY!!

Gumbo with Chicken Sausage, and Shrimp

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By now you know about my obsession errr love for soup. You also know that my dear boyfriend does not share this love with me. In fact it has gotten to the point that I don’t even mention I am making soup until the last minute. That way he can’t try to figure out something else to make for dinner! This little dilemma has led me to try to compromise a bit here and there. There either needs to be meat in the soup or I need to make something else on the side. 
Once I let this idea sink in (and stopped pouting because I wanted things to just go my way), I realized this wasn’t such a bad idea. I have been asked for more sandwich recipes, and soup and sandwiches is a nice casual dinner or lunch idea right? I mean I love going out and getting the soup and sandwich combos. So I started writing ideas and looking online and through my books/magazines for even more. Gumbo just popped into my head as a great place to start. I have been wanting to make it for one, and there is a ton of meat in it. I mean how could he argue with a meal that has chicken, sausage, and shrimp in it? Right, he can’t!

I found a recipe in Saveur (I love them) for a basic Gumbo, but I knew there were things I wanted to add. Mine might not be a “traditional” Gumbo, but it packed full of flavors with that little zing that we both love. I added shrimp and jalapeno, as well as some Franks Red Hot to boost the flavors. I already had andouille sausage and chicken thighs in the freezer so it was on!!

When Kevin came home from work the first thing he said when he walked through the door was “What smells so good?” YES….chalk one up for me!! Wow do I sound like a little kid or what? Oh well, I don’t care, I like winning hehehe!

Sorry for the awful pictures, this was taken right when we first moved and there were boxes everywhere and no place but the dimly lit kitchen to take the pic. 
Gumbo with Chicken Sausage, and Shrimp
adapted from a recipe in Saveur Magazine
½ cup canola oil
1 lb shrimp, peeled and cleaned

2 lb. bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
8 oz. andouille sausage, cut into ½” pieces
4 slices bacon, cut into ½” pieces
1 cup flour
3 ribs celery, finely chopped
1 onion, finely chopped
1 red bell pepper, stemmed, seeded, and finely chopped
2 jalapeno peppers, sliced
2 tablespoons fresh thyme leaves, chopped
1 tsp. cayenne
1 28-ounce whole peeled tomatoes in juice, drained and crushed by hand
6 cloves garlic, finely chopped
1 bay leaf
10 oz. bag of frozen sliced okra
4 cups chicken stock + more stock if needed to thin soup (can use water)
Several dashes of hot sauce to taste (I used Franks Red Hot)
Cooked white rice, for serving



Heat ¼ cup oil in an 8-qt. Dutch oven over medium-high heat. Working in two batches, season chicken with salt and pepper, and add chicken to pot; cook, turning once, until lightly browned, about 12 minutes. Transfer to a plate. Add sausage and bacon, and cook, stirring, until their fat renders and bacon is browned, about 5 minutes; transfer to plate with chicken. 


Add remaining oil, and reduce heat to medium-low, stir in flour, and cook, stirring constantly, until this mixture is reddish caramel, about 8 minutes. Add celery, onion, and pepper, jalapeno, and cook until soft, about 6 minutes. Add thyme, cayenne, tomatoes, garlic, and bay leaf, and cook for 3 minutes. Return chicken, sausage, and bacon to pot along with okra and stock, and bring to a boil over high heat; reduce heat to medium, and cook, stirring occasionally, until chicken is cooked through, okra is tender, and gumbo is thickened, about 30 minutes. Remove chicken from pot and let cool for 5 minutes. Remove and shred meat, and stir meat back into gumbo. Season with salt and pepper and hot sauce, and add shrimp. Cook for an additional 5 minutes, or until the shrimp is pink through. Serve with white rice on the side. 

Serves 4 to 6

ENJOY!!!

Sausage and White Bean Soup

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Yesterday was a cold, drizzly, windy day here in Western Washington. I know you are thinking “cold, drizzly, and windy in Washington? NO WAY!” But yes dear friends, it was miserable. On top of mother nature bringing me down, I felt like I was coming down with a cold. I wanted to curl up under the covers in my jammies, I wanted to watch cheesy 80’s movies,I wanted my Mommy! But my jammies were in the laundry, and there were no 80’s movies on TV so I knew I would have to settle with something warm and yummy in my tummy. I took up the challenge and I ransacked my pantry. I was very happy with what I found.

Ahhh soup, glorious soup. As you all know I am a lover of all things “soupish”. Stews, Chowders, even Chili’s make me such a happy camper during the cold dreary months here in the Pacific Northwest. Which by the way last pretty much from October to July so I have tons of soup days!
I know I have mentioned that Kevin does not share this love of mine. In fact it is quite the opposite. He looks at soup as maybe and appetizer? He is looking for the real meal that goes with it. Many a time he has to walk away disappointed, or with a grilled cheese sandwich to supplement his meal experience. 
This evening though was much different though my friends. On this evening he was not only perfectly content with the idea of this soup as the main meal, he went back for seconds and thirds!! I was afraid to get between him and the pot for fear of being stabbed with his spoon!!! I have to agree though, this really is one of my favorite soups. You have the meatiness of the sausage, the creamy white beans, and just enough heat to make your mouth warm and tingly but it doesn’t blow the top off of your head. 
When a soup warms me, fills me up, and makes me want to curl up on the couch and purr with contentment, well I am just a happy happy camper!!
Sausage and White Bean Soup
3 tablespoons olive oil
1 pound sweet Italian turkey sausage
1 large sweet onion, chopped
4 cloves garlic, minced
2 jalapeno peppers, seeded and diced
4 stalks of celery with leaves, diced
1/2 cup fresh flat leaf parsley leaves, chopped
3 teaspoons dried oregano
Kosher salt and fresh cracked black pepper to taste
1 cup dry white wine
1 28-ounce can crushed tomatoes
1 15-ounce cans cannellini beans 
1 quart chicken stock
In a deep soup pot heat 1 tablespoon extra virgin olive oil over medium-high heat. Add sausage and  brown well, breaking it up into little bits. Remove sausage from pot and reserve.

To the pot add the remaining olive oil, onions, garlic, chili peppers, celery, parsley, oregano, salt, and pepper. Reduce heat to medium and cook for 5 minutes or so, stirring occasionally, until the onions are translucent. Add the white wine, scrapping the bottom of the pan to release any brown bits there might be. Return the sausage to the pot. Add the crushed tomatoes, cannellini beans, and chicken stock.

Bring to a boil, once boiling reduce heat to a simmer, cover the pot and let it cook for 30 mins stirring occasionally.

ENJOY!!!


Italian Style Skillet Pie

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The other day I was watching Symon’s Suppers on The Cooking Channel. I adore Michael Symon! I love his sense of humor, his talent, how energetic and caring he is. WOW am I gushing? Ya, I think he is pretty sexy too, but that might just be a foodie thing.
Anyway, I love watching his show. I am always finding things I want to make as soon as possible. He always seems to mix up flavors and give you little surprises here and there. When I saw this dish on his show I liked the sound of it. I had made the potato/cauliflower mash he used for the topping of the pie before and loved it.  I loved the idea of cooking in my cast iron skillet, something I have been wanting to try more and more, and I also loved that it was a “One Pot” meal so I wouldn’t have a ton of dishes to do after dinner. Also, it is a bit of a twist on Shepherds Pie, which is a favorite here.

I have been trying to lighten things up a bit where I can. In this dish I try by using turkey sausage in place of ground beef. The potato/cauliflower mashed topping already did that for me, but if you wanted to sub all cauliflower for the mix of potato and cauliflower you could and that would save more carbs for you. I just prefer the mix as we aren’t big fans of the strong cauliflower taste. I do use butter in this but you just can’t sub anything else in my mind.
It was a fun dish to make for me. I was kind of winging it a bit and when it came out so good, and got Kevin’s stamp of approval, I was a happy camper. He even took it for lunch the next day and I ate the last of it yesterday for lunch, so no waste with this meal at all! 
Italian Style Skillet Pie
Adapted from Michael Symon’s Cast-Iron Ground Beef Pie
2 tablespoons of olive oil
1 package Italian style ground turkey sausage (usually come in 1 1/3 package)
Kosher salt and cracked black pepper
2 large russet potatoes, peeled and cut into large chunks
1 head cauliflower, core removed and quartered
1 cup chopped celery, plus 1/2 cup celery leaves
1 large onion, chopped
3 tablespoons tomato paste
2 cloves garlic, chopped
1 tablespoon Italian seasoning blend 
1/2 to 1 teaspoon crushed red pepper flakes
1/2 cup of red wine
1/2 cup packed fresh flat leaf parsley leaves, chopped (some reserved for topping if wanted)
1 cup grated Parmesan cheese
3 tablespoons room temperature butter
Preheat the oven to 450 degrees F.

Fill a large pot with cold water and add the potatoes, cauliflower and a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook over moderate heat until tender, about 20 minutes.

Pour the olive oil into a preheated 8-inch cast-iron pan over medium-high heat. Allow the oil to heat up, and then add the turkey sausage, salt and pepper. Press the meat into the pan and cook until caramelized, about 5 minutes, and then flip and caramelize the other side.

When the sausage is caramelized, remove it from the pan and set aside. Add the celery, celery leaves and onions and cook for 3 to 5 minutes, stirring constantly. Add the garlic and cook for an additional 1 to 2 minutes. Add the tomato paste and cook for another minute or two. Stir in the Italian seasoning and red pepper flakes. Return the cooked sausage to the pan and stir in the parsley. Add a red wine. Remove from the heat and set aside. Adjust seasoning if needed.

When the potatoes and cauliflower are done cooking, drain and mash well. Stir in the Parmesan and butter until thoroughly combined.

Spread the potato mixture over the beef mixture in the pan, and smooth the top to seal in the sausage mixture.

Bake until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool 10 minutes. Top with chopped parsley leaves if desired. 

ENJOY!


Shared at the Lady 8 Home

Chicken Posole

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I had been craving and I mean craving this soup for at least a month. But every time we went to the restaurant that has it on the menu we were there for dinner and I would always get side tracked with the Chicken Tostada, or Chili Rellenos. I know, I have the attention span of a flea at times, and next day I would be sad that I hadn’t indulged in my nagging craving. But it just seemed that I was craving it at lunch time as I looked out my windows at the cold drizzly Washington days. 
Finally I decided that I was being crazy, which is not a new thing, and I got my rear to the store so I could buy the ingredients to make it myself. I of course got the “Are you seriously making more soup for dinner?” look, but I ignored him, like I usually do when it comes to meal discussions, and got on with the business of purchasing what I needed.
Posole has hominy in it and from what I have heard from people, hominy is something you either love or hate. I happen to love it. I mean it is like hyperthyroid corn really. Who doesn’t love corn? Oh scratch that, Kevin’s son hates corn. Picky men in that family I am telling ya!!

I again went with the rotisserie chicken with this meal. They have been running them on sale and well, when you price it out, it seems like a really good deal to me. Plus when they are on sale I will bring them home, shred them and place them in cup portions and freeze them. Then when I need shredded chicken….TADA!!!  
I have to say that moving in to the new house with just Kevin and I has been a challenge at times. I don’t mean living with Kevin is challenging, well……..oh wait, wrong topic 😉 we were talking about cooking, yes that’s it. Anyway, I went from cooking for 4 to 6 people to cooking for 2. Tough adjustment but I think I have done pretty good. I made marinara sauce and used it for my Caprese Meatball Subs, Baked Spaghetti,  and my Pizza Balls. I made a batch of pesto and used half of it for my Caprese Meatball Subs and Pesto and Mozzarella Stuffed Chicken Breasts. I loved the fact that I could freeze both of the sauces and use them later. Pesto is great to make ahead of time and freeze in 1/4 cup containers or even use an ice cube tray so you can just pop out how ever much you need. So no waste YAY!
Back to this soup. I have had Posole with red and green broth. I love them both but chose to go with the tomato based one this time as that seemed to be what my taste buds were screaming for. You can always up the heat by adding more peppers. I kept it pretty mellow for this one because I wanted to make sure I had the heat level correct for the people that like things with some zip but not break out into a sweat hot!
I would definitely put this soup into the comfort food column. I have also heard it is a great hangover cure. That I don’t know. But if you are looking for something to fill you up, warm you up, and make your tummy happy I would go with this soup for sure!!

Chicken Posole
  • 1  tablespoon  olive oil
  • onion, thinly sliced
  • 1 jalapeno pepper, sliced (can add more if you like a spicier soup)
  • kosher salt and black pepper
  • quart chicken stock
  • 28-ounce can diced tomatoes, drained
  • dried Ancho chili
  • 2  cups  shredded rotisserie chicken meat
  • 15-ounce can hominy, rinsed
  • lime, cut into wedges

Boil water in a small sauce pan. Remove from heat and add the dried chili to soften. Once it has softened and cooled slice the chili thinly and reserve.

Heat the oil in a large pot over medium heat. Add the onion, stirring occasionally until soft and beginning to carmelize, about 10 minutes. Add jalapeno and cook an additional 5 minutes. Stir in stock, tomatoes, and chili. Bring to a boil, cooking for about 5 minutes. Add the hominy and chicken and cook for 4 to 5 minutes, making sure the chicken it hot. 

Ladle into bowls and serve with lime wedge.

ENJOY!!!

"Ghoulash" for #Halloween

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Hello and happy almost Halloween. Halloween has always been a favorite of mine, ever since I was little. We were pretty broke while I was growing up, but my Mom always had fun creating costumes for me out of whatever we had on hand or Goodwill finds. I think that is why I ended up being so creative with my kids. I loved making their costumes and come up with crazy ways to decorate the house. Shoot I have even dressed my dogs up (yes…yes, I am one of those people).
I know I have told you that my Mom wasn’t much of a cook (love you Mom) but my Grandmother prided herself in a lot of her traditional holiday meals. Well they were our traditional meals, meaning meals she always made for certain holidays. She always made a huge batch of oyster stew for New Years, fresh bread at Easter with the glazed ham, and this was one of my favorites that she made for Halloween. I can remember when I got older I asked her why she called it “Ghoulash” and she said it was because it was frighteningly good! Gotta love Grandma!!

But she was right. This is the perfect comfort food. It warms you from the cold October nights (well they were cold in Nevada…and here in Washington too), but it is so good you want to eat bowl after bowl of it! I tried to lighten it up just bit by using ground turkey instead of beef, and just a dollop of low fat sour cream on top instead of stirred in. You could do away with the sour cream altogether but it would be hard for me to have this meal without it. 
So give this dish a try on Halloween night. Send your kiddos out trick or treating with a nice warm full tummy. That way they won’t be tempted to eat the candy while they are out and there will be more for Mom and Dad to scavenge through hehehehe.
Do you have any traditional holiday dishes? I would love to hear about them!
“Ghoulash”
1 package lean ground turkey (usually about 1 1/3 pound)
1 yellow onion, chopped
3 cloves garlic, minced
3 cups chicken stock
1 15-ounce can diced tomatoes
1 15-ounce can tomato sauce
2 tablespoons paprika
2 teaspoons ground cumin
2 teaspoons died marjoram
3 bay leaves
Kosher salt and cracked black pepper, to taste
2 teaspoons crushed red pepper flake (optional)
1/2 pound elbow macaroni (I used whole grain pasta)
Saute the ground turkey in a dutch oven, over medium-high heat, until no pink remains. Add the onions and garlic. Stirring occasionally, cook until the onions are translucent, 5 to 7 minutes. Add the chicken stock, diced tomatoes, tomato sauce, paprika, cumin, marjoram, crushed red pepper flake, and bay leaves to the pot. Season with salt and pepper. Stir well. Place a lid on the pot and cook for 20 minutes. Remove the lid and add the elbow macaroni. Replace the lid and cook for an additional 20 minutes. Remove the lid and cook for an additional 10 minutes or until the sauce has thickened up. 
ENJOY!!!