Creamy Taco Soup

Of all the days of the week, Sunday is the day that I spend the most time in the kitchen. I’m not sure why that is, but that seems to be the case. This past weekend, I whipped up a wide variety of things that should take me the rest of the week, with plenty to go into the freezer for weeks to come. One of my favorite dishes was this creamy taco soup. I adapted it from a number of recipes I found online, adding my own personal touch, and lots of tasty toppings. Hearty and robust, the flavors just don’t stop. The kids are going to love this one, it's like a taco in a bowl.

Creamy Taco Soup

 2 T. olive oil

½ c. diced green pepper

1 yellow onion, chopped

1 T. Melissa’s minced garlic

1 lb. ground chuck

2 T. taco seasoning

4 c. beef broth

1-2 Melissa’s pickled jalapeños*, minced

2 14.5-oz. cans fire-roasted tomatoes

1 15.5-oz. can pinto beans, drained and rinsed

1 12-oz. can corn, drained

8 oz. cream cheese, cubed and softened

Kosher salt and freshly ground black pepper, to taste

 In a large pot over medium-high heat, heat the oil. Add bell pepper and onion, and cook until onion is translucent, about 5 minutes. Add garlic and cook 1 minute more.

Add ground chuck and cook until browned; stir in taco seasoning.

 Once meat has browned, add broth, jalapeños, tomatoes, pinto beans, corn, and chilies. Bring to a bowl, then reduce heat and let simmer for 15 minutes. Stir in cream cheese until melted, then season to taste with salt and pepper.

 Top as you see fit.

 *Optional

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Snowy Woods Tablescape

 

I always associate the month of January with snow, but statistics indicate that, in my part of the country anyway, more snow falls in March than it does January. Go figure.

This table setting came about because, in looking back at all of the friendships that I have lost due to their passing, I remembered one Christmas about 25 years ago when friends of ours gave us a crystal snowman. What is unique about the snowman is that the silver-plated metal arms that look like twigs are held in place by magnets embedded in the snowman.  That way the positioning can be changed up anyway that you like.

 

The last time I remembered using the snowman was at my former home that I haven’t lived in since 2012. That sent me on a quest to the belly of the beast wherein I dug through every box until I found it. I can’t tell you how happy it made me to find this. I put it on my table in the Conservatory, little tufts of polyester fiberfill snow around it, and put a couple of lighted trees in place to make it look like winter.

 

I chose an unobtrusive beige tablecloth, as well as tin chargers. I wanted a silvery frosty look, and that worked for me. On top of the tin chargers are smaller Italian chargers that used to belong to my mother. They have a forest green border, and I chose them so that they would pick up a little bit of green in the evergreens in the centerpiece.

On top of these, I have simple gray plates from Arora, topped with a cute little snowman plate, a part of the “Snowman Forest” pattern from Mikasa.

I chose simple, gray napkins, so as not to compete with the snowman design on the plate, and hammered flatware (also from Mikasa) to give the place setting a bit of an icy look. I combined La Rocher glassware with a vintage juice glass, again to get a bit more sparkle.

 Scattered around the table are my favorite snowflake tea light holders that I got years ago from Crate & Barrel; they have certainly served me well over the years. In addition, I have little white wooden snowflakes, in three sizes, to set the snowy mood. Cups and saucers are simple snow white cappuccino cups.

I intend to enjoy this table throughout the month of January. I like the icy coolness of it.

Stay warm!

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 This post is linked to: Tablescape Thursday

Creamy Tuscan Chicken and Mushrooms

Those of you who follow my page on Facebook will have been made privy to the fact that, while making the cannellini bean spread, I spotted a recipe on the Bush cannellini beans can that I thought sounded good enough to try. Last night I took that opportunity, and really enjoyed it. This is not your typical summer fare (particularly in this intense heat), because it is rich and hearty. But, keep this in the back of your mind because it will be perfect for fall and winter.

 I tend to do my prep work either in the morning of the day I plan to prepare something, or the night before, and I did that here. As a consequence, this took under 30 minutes. I have included a picture of the recipe as it was on the can (above), and my changes in their version below. If you don’t have time to slice and sauté mushrooms, use a jar of them. I had fresh thyme going crazy in my garden, so I threw in a couple cuttings of it, and I was very happy with the end result. If you want more beans, I would think you could easily add another can here. If you want a vegetarian dish, don’t add the chicken. My guess is that this is very versatile. I do know that I was certainly happy with the end result of my experimentation.

Creamy Tuscan Chicken and Mushrooms

1 15.5-oz. can cannellini beans, drained
3 T. olive oil, divided
1 lb. boneless, skinless chicken breast, cut into 1”pieces
1 c. sliced mushrooms
1 Melissa’s shallot, diced
1 sprig fresh thyme (or 1/4 t. dried)
1 10.75-oz. can cream of mushroom soup
½ c. chicken broth
1 c. whole milk
1 t. garlic powder
4 oz. cream cheese, room temperature
Freshly ground black pepper
¼ c. shredded Parmesan cheese

Heat 2 tablespoons of the oil in a 10-inch skillet over medium high heat until very hot. Add mushrooms, and cook for a minute or two without stirring to get a good sear. Stir in shallot and sauté until translucent. Remove Mushroom/Shallot mixture to a plate. Add remaining tablespoon of olive oil; add chicken breast pieces, brown slightly. Transfer mixture to the plate with the mushrooms. Add soup, broth, milk, garlic powder, and beans to skillet; simmer for two minutes. Stir and cream cheese and season with pepper to taste. Return mushrooms, shallots, and chicken (and any juices) to the skillet. Simmer for 15 minutes. Serve topped with cheese.

Serves 4

 

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Peppermint Milk Shake

 

Is it just me, or does every month seem to have its own flavor? The autumn months seem to be apple and pumpkin flavored; December and February always taste like chocolate to me. May tastes like strawberries, June and July like fresh tomatoes, but January, that’s reserved for peppermint. As we start off the New Year (and here’s hoping it’s heaps better than the last two), I’m going to do so with a Peppermint Milk Shake. This is a recipe that I found online and is supposed to be a copycat recipe from Chick-fil-A. Having never been to Chick-fil-A, I can’t say how close it is, but I will say it is incredibly delicious. For an adult version, add a splash (or more) of peppermint schnapps. Heaven!

Peppermint Milk Shake

Slightly adapted from ohsodelicioso.com

 8 candy canes

¼ c. shaved semisweet chocolate

1 c. whole milk

4 c. vanilla ice cream (about 8 scoops)

½-1 t. peppermint extract

 Shave chocolate bar using a microplane grater.

Crush candy canes into pebble-sized pieces by pulsing them in a blender.

 Place some milk, ice cream, extract, crushed peppermint and chocolate into a malt mixer or high-speed blender. Blend until thick and creamy. Pour into glasses and top with whipping cream and a stemmed cherry.

 Makes 4 shakes.

 Happy New Year, everybody!

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Let It Snow Tablescape

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During the last year or so your enjoyment of candlelit romantic dinners has probably been few and far between considering the shut down of restaurants worldwide. It’s times like these when we need to get creative and enjoy our own candlelit romantic setting at home.

The shorter days of winter seem to provide the perfect opportunity for dinners such as these. After all, what is more cozy and enjoyable than being inside enjoying warmth and delicious food while outside snow is falling?

This is my second winter tablescape for this year, and I had great fun putting it together. It began with the centerpiece featuring two faux pine trees covered with a sparkling crystal “ice.”

My favorite oil-rubbed bronze metal houses, illuminated from within, give the feeling of a romantic night in the woods. A project that I was working on requiring polyester fiberfill caused me to put some in place to represent snow.

An abundance of candlelight was a must so I used both my little reindeer candleholders as well as snowflake candleholders. I always hate putting these away after Christmas, so try to get as much mileage out of them as possible.

Three twig reindeer round out the cozy scene, dappled with little snowflake plaques.

I wanted to keep the colors as neutral as possible to represent winter. I used a repeat of my favorite checked tablecloth, topped with a macramé table runner from Anthropologie.

White metal chargers from Pier 1 are topped with nubby-edged, chestnut brown dinner plates are also from Pier 1. The salad plate features a wonderful pheasant.

Flatware in this table setting is from Cabela’s as it was in the last table setting, this set featuring a cozy cabin.

Pure white cups and saucers are a further reminder of white blankets of snow; the crystal stemware represents ice.

If you’re trying to create a romantic setting nothing beats candlelight, the more the better. Even the simplest place setting can look quite elegant in candlelight.

This post is linked to:

Tablescape Thursday

 

 

The Winter Hutch

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Two of my favorite seasons when it comes to decorating my 10-foot-wide wall unit, commonly referred to as “The Hutch,” are autumn and winter. I suppose it’s because I have so many dishes that lend themselves well to both of these seasons. The fact that they are two of my favorite times of the year may have something to do with it.

 In winter I tend to focus largely on white to represent frosty gray winter days and snow. This year I added a new tray (at center, I found it on Amazon here) and my mother’s Wilton Armetale. Lately I have become a bit obsessed with Wilton Armetale, and am lusting after this darling Sea Turtle Chip and Dip Divided Server.

Adding whimsy to this group are the elk salt and pepper shakers that you first saw in last week’s “Winter in the Woods” tablescape. I have to admit these became fast favorites despite being a bit awkward to use.

I also tend to gravitate toward pitchers, clustering them in groups of three. (I am currently stalking this one for a Bee Tablescape that I am planning for the spring.) I like to offer plenty of beverages at the table from ice water to ice tea to juice, even mulled wine. There’s something about the relaxing process of sipping something delicious that makes a shared meal so relaxing.

Touches of green keep the silver and white from becoming boring. The texture provided by the mini pine tree gives it warmth.

Do you change up your hutches, buffets, sideboards, or china cabinets with the seasons?

 

Eggnog Pancakes

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I mentioned earlier that I had two small gatherings in celebration of Christmas. For these gatherings, because I knew my guests enjoyed eggnog, I bought some. Then, as often happens when I’m enjoying myself, I forgot to serve it. 

I was looking at that bottle the other day wondering how I could make use of it. My dad used to love eggnog. He would get out his 1940s malt mixer (that I now proudly own) and make up a malt using eggnog ice cream, malt powder, and eggnog. It was so thick he could have eaten it with a knife and fork. How my dad kept his boyish figure I’ll never know, but I digress. 

I ended up turning a portion of that eggnog into delicious pancakes. If you happen to have any left over from the holidays, I strongly suggest that you try these. This recipe makes a lot of pancakes, but it can be easily cut in half. If you have any pancakes left over, spread them out onto a baking sheet, pop them into the freezer until frozen solid, and then put them in a Ziploc freezer bag. They reheat exceptionally well in the microwave for about a minute.

 The best pancakes call for the best pancake syrup. This one is pricey, but it’s one I do highly recommend.

 

Eggnog Pancakes

 2 c. flour

4 t. baking powder

1/2 t. kosher salt

1/2 t. freshly ground nutmeg

2 large eggs

2 c. eggnog

3 T. butter, melted

1/2 t. rum extract

1/4 c. dark rum (I used Bacardi)

Preheat an electric griddle or skillet to 350°F. While it is preheating, in a mixing bowl, whisk together flour, baking powder, salt, and nutmeg. Make a well in mixture; set aside.

 In a separate mixing bowl, beat eggs until blended. Whisk in eggnog, butter, extract, and rum, until combined.

Pour wet mixture into well in dry mixture, and whisk just until combined (small lumps are fine). 

Pour 1/4 cup of batter onto oiled griddle. Cook until bubbles appear on the surface of the pancake, and then flip over and cook until golden brown.

Serve warm with butter and top with your favorite maple syrup.

Makes 12-15 pancakes.

 

 

Pimiento Cheese Soup with Toasted Tomato Sandwiches

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I know I’m not the only one who spends sleepless nights, staring into the dark, my thoughts racing. Here were last Thursday's 3:25 AM musings:
 
1. If I can’t sleep at night does that mean that I am officially elderly?
2. Can I turn pimento cheese into pimento cheese soup? If so, should I serve it with toasted tomato sandwiches?
3. Why is the cat still under the bed, and should I join him?
4. At this point, is it pointless to even consider going to sleep,
should I just get up and do something?
5.  Is it bad form to use “point” and “pointless” in the same sentence?

On Friday evening (dare I mention that I slept in?), I satisfied my curiosity about #2. This reverse grilled cheese and tomato soup served to be quite tasty. I added a cheese spread (recipe below) to act as, for lack of a better word, the “glue” to hold the thin slices of plump, firm, local tomatoes in place. I'll be making this again!

Pimiento Cheese Soup

¼ c. butter
½ c. finely diced Melissa's shallots
½ c. finely diced carrots
½ c. finely diced celery
¼ c. flour
1 ½ T. cornstarch
1 qt. chicken stock
1 qt. milk
1/8 t. baking soda
1 7-oz. jar Melissa’s Fire Roasted Red Peppers, drained and diced
1 16-oz. pkg. Velveeta, cubed, OR 2 c. grated sharp cheddar cheese
½ t. smoked paprika
¼ t. dry mustard
1/8 t. cayenne pepper
Salt and pepper to taste
2 T. finely chopped parsley

Melt butter in the pot in which you were going to make the soup. Add onions, carrots, celery, and sauté over low heat until soft. Add flour and cornstarch and cook until bubbly. Add stock and milk and make a smooth sauce. Add soda, peppers, cheese, and seasonings. Additional cheese may be added to enhance flavor. Season with salt and pepper.
Add parsley a few minutes before serving. 

Yield 8 servings.

Toasted Tomato Sandwiches

4 oz. cream cheese, softened
¼ c. butter, softened
¼ c. freshly grated Parmesan cheese
½ t. smoked paprika
¼ t. dried oregano
¼ t. garlic powder
4 slices rustic bread
2-3 fresh tomatoes, thinly sliced

Spread thinly-sliced tomatoes onto a paper towel-lined baking sheet and sprinkle lightly with salt. This will allow excess moisture to drain to keep your sandwich from getting mushy.

In a medium metal mixing bowl, beat together cream cheese and butter until smooth. Stir in cheese, paprika, oregano, and garlic powder. Spread mixture on one side of all slices of bread. Top two slices of the bread with a double layer of the thinly sliced tomatoes, and place a slice of bread on top with the spread side toward the tomatoes. Finish as you would any toasted cheese sandwich.

 

 

Cream of Tomato Soup

Martina McBride has a new cookbook out (review coming in next post) that is absolutely wonderful! I have been having a fabulous time paging through and trying the recipes, all of which have been real winners.

Today I’m going to share her simple and delicious Cream of Tomato Soup with you. I will never buy tomato soup again (Not that I ever did, but you know what I mean,) having had this one. It is so rich and delicious and tomato-y and warming, that I’ll often have a cup of it in the afternoon instead of tea (Or, who are we kidding? A dirty martini.). Naturally, it goes wonderfully with a grilled cheese sandwich, and I always make my grilled cheese sandwiches with Aldi’s magnificent loaf of Pane Turano Italian bread (that you can read about here).

Cream of Tomato Soup
from Martina’s Kitchen Mix

2 tablespoons olive oil
1 medium onion, diced (about 3/4 cup)
2 - 3 cloves garlic, minced (about 1 tablespoon)
¼ to ½ teaspoon crushed red pepper (optional)
4 cups chicken broth
1 (14.5-ounce) canned diced tomatoes
1 teaspoon kosher salt
½ teaspoon black pepper
¾ cup heavy whipping cream
1 tablespoon sugar
2 tablespoons butter

Heat the olive oil in a large sauce pan over medium heat. Cook the onion, stirring often, until soft, 5 to 7 minutes. Add the garlic, and cook 30 seconds to one minute longer, stirring occasionally. Stir in the crushed red pepper, if desired, and cook for one minute. Add the chicken broth, tomatoes, salt, and pepper. Cook over medium heat for 35 minutes, stirring occasionally.

Remove from the heat, and process the mixture in a blender or with a handheld immersion blender until smooth.

Stir in the cream, sugar, and butter. (The soup may be made to this point, cooled, covered, and refrigerated for a couple days or frozen up to one month.) Cook over low until heated through, about five minutes. Garnish with sliced fresh basil, if desired.

PRINT RECIPE

Another tasty tomato soup is this Creamy Italian Tomato Soup. So good!

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