Minestrone Soup

I have had several people ask me for this recipe lately. It is one that I make not only during the cold weather months, but all year round. I love the way it makes your house smell, that it is full of good vegetables, protein, and fiber, and that my kids will eat it. It is one of my very favorite soup recipes and I love how the fresh parmesan cheese on top makes all the other flavors blend together.

This soup is also great to freeze. My family typically only eats half a recipe. So I will take half of the soup out and freeze before I add the pasta. If you freeze the soup with the pasta it ends up soggy and my husband will not eat soggy pasta.

1 lb ground beef, browned
1/2 yellow onion chopped

2 stalks of celery chopped

1 green pepper diced

4 carrots sliced

1 quart of water

1 28 oz can diced tomatoes

2 8 oz can tomato sauce

1 can beef broth

15 oz can garbanzo beans

15 oz can kidney beans

1 Tbsp ground basil

1/2 tsp oregano

1 Tbsp parsley

3/4 tsp salt

1/2 tsp garlic salt

1/4 tsp pepper

1 1/4 C mostaccioli pasta (or whatever pasta you have on hand)

fresh parmesan cheese

Brown meat with onion, celery, and green pepper in a large soup pot. Add tomatoes water, carrots, tomato sauce, broth, and spices. Bring to a boil. Cover and simmer 20 minutes. Add drained and rinsed beans and pasta. Cook 15-20 minutes. Sprinkle with fresh parmesan cheese.

The Neiman Marcus Cookie

I typically don't stray away from my go-to chocolate chip cookie recipe. Why stray when you know what's good? But, after trying this cookie at work last week, I knew I had to bake up a batch myself so I could get my husband's approval as well. And he approved. Twice actually. That is the reason why there is a batch in my oven as I type this.

The Neiman Marcus Cookie
(Original recipe found here. I chose to omit the instant espresso coffee powder. Any other changes I made are in bold below.)


Ingredients:

1/2 cup (1 stick) butter, softened 1 cup light brown sugar 3 tablespoons granulated sugar 1 large egg 2 teaspoons vanilla extract 1-3/4 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup semi-sweet chocolate chips 1 cup milk chocolate chips Directions: 1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds) 2. Beat in the egg and the vanilla extract for another 30 seconds. 3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the chocolate chips. 4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for 17-20 minutes depending on oven and how soft or crispy you like your cookies. Yield:   2 dozen cookies

Fresh Salsa

Got tomatoes? How about jalapenos? We planted a garden for the first time this year and let me tell you we have both. Subsequently, I have become pretty good at homemade salsa. So this one is for you, brother dear, and I am pretty sure I know which brother Whitney was referring to. Another non-baked item for you to try.

6 medium sized tomatoes
1/4 c cilantro
1-2 jalapenos
1/2 yellow onion
2 tsp sea salt (or 3 tsp table salt)
2 limes juiced

Place everything but tomatoes in a food processor or blender. I like to save the tomatoes for last, so I can control how chunky the salsa is. We like ours a little on the chunky side. Blend and then put the tomatoes in and blend those as well.

Enjoy with a big bag of tortilla chips in front of the TV watching NFL Sunday ticket. Or is this just my husband?

Chicken Tortilla Soup

My brother told me today that he loved this little food blog of ours. That he had been looking for our mom's chocolate chip cookie recipe everywhere and was so happy he had finally found it. I'm not sure if he was mocking me or not, but regardless, he has that recipe now and I'm pretty sure everyone should have it. He also put in a request for something other than a baked good recipe.

Here you go brother!

I found this recipe on this popular website. The direct link for this recipe is found here. However, I did make a couple minor changes seen in parenthesis.


Chicken Tortilla Soup

2 whole Boneless, Skinless Chicken Breasts 
1 Tablespoon Olive Oil 
1-1/2 teaspoon Cumin 
1 teaspoon Chili Powder 
1/2 teaspoon Garlic Powder 
1/2 teaspoon Salt 
1 Tablespoon Olive Oil 
1 cup Diced Onion (She used purple, I opted for white)
1/4 cup Diced Green Bell Pepper 
1/4 cup Red Bell Pepper 
3 cloves Garlic, Minced 
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies 
32 ounces, fluid Low Sodium Chicken Stock 
3 Tablespoons Tomato Paste 
4 cups Hot Water 
1 can (15 Oz. Can) Black Beans, Drained (She used two cans of beans. I chose to use one and instead added a can of corn.)
1 can Corn, Drained
3 Tablespoons Cornmeal

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, corn and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. 
Ladle into bowls, then top with sour cream, tortilla strips, diced avocado, pico de gallo, and grated cheese.

Sweet Potato Soup

I have had this recipe for a while, and with the cold weather we have been experiencing thought it was the perfect time to try it out. I was pleasantly surprised and wished I had made it sooner. It is creamy, but not heavy. It is a potato soup with a hint of sweet potato. And with the sweet there is definitely some kick to it. I loved it, but the next time I make it I will cut down on the red pepper flakes. My kids thought it was a little too spicy. It is delicious by itself, but you can always add some cheese to make it extra good.

So go make yourself some sweet potato soup to warm up in this brrrr cold weather.

2 Tbsp butter

2 celery stalks chopped

1/2 yellow onion chopped

2 cans chicken broth

2 cups of water

2 tsp of chicken bouillon

4 medium potatoes peeled and cubed

1 large sweet potato peeled and cubed

2 cups ham (cubed or cut in small pieces)

1/2 tsp garlic powder

1/2 tsp seasoning salt

1/2 tsp dried parsley

1/2 tsp dried oregano

1/4 tsp pepper

1/4 tsp crushed red pepper (either omit or cut back for less spice)

1/4 c flour

2 cups milk

Simmer celery and onions in butter for 4-5 min, or until onions are translucent. Add broth, water and bouillon. Add potatoes and ham. Add remaining ingredients, except for the flour and milk. Bring to a boil, and simmer, covered. Combine flour and milk in separate bowl. Add gradually to the soup. Stir well. Bring to a boil. Serve immediately, simmer on low, or keep warm in a crock pot.

Soft and Chewy Gingersnaps

These cookies became my favorite ginger cookie a few years back. I always thought of ginger cookies as hard and crispy, but then a friend of mine brought over a plate of these and I had to have the recipe. My husband, who doesn't even like ginger cookies, loves these cookies. They are soft and chewy and have that yummy ginger zing.

Since it is officially fall, I thought this should be my first post. I hope you all love them as much as we do.

1 1/2 c vegetable oil
2 c sugar
2 eggs
1/2 c molasses (I like Grandma's)
4 c flour
4 tsp baking soda
1 tsp salt
1 1/2 tsp ginger
2 tsp cinnamon
*sugar for coating*

bag of white chocolate chips (optional)

Beat oil, sugar, eggs and molasses. Sift dry ingredients into mixture until well blended. Add bag of white chocolate chips. Refrigerate for 1 hour. Preheat oven to 350 degrees. Drop and roll balls in sugar. Bake 6-8 minutes. Enjoy!