December 25-Our Christmas Celebration (and pork posole!)

I love Christmas traditions! Decorating Christmas cookies, searching the neighborhood for the best light displays, watching corny television specials, attending the candlelight service at church, and gathering as a family for Christmas dinner. 

A few years ago I spent Christmas with my husband and his family for the first time. I loved catching a glimpse of his childhood memories and experiencing his family traditions. I also enjoyed tasting posole for the first time. Yum!

After we were married, Hubby and I started to discuss what our traditions would be as a new family. We've established a few of our own, including the adoption of pork posole at Christmas dinner. This year we hosted a Christmas gathering at our home, and introduced my family to this delicious tradition. 

 Pork Posole

2 pork butts

6lb can Hominy 

1 pkg New Mexico Red Powder Chili (do not need the entire pkg)

2 pkg menudo mix

Diced onion

Chopped cilantro

Lemon wedges

1. Boil pork for 45 minutes. Remove from pot, remove fat, and cut in half for faster cooking. Return to pot. Boil for an additional 45 minutes or until cooked through. Remove pork and shred.

2. Drain half the broth. Replace with half water. Bring to a boil.

3. Add shredded pork and hominy (rinsed) into the pot. 

4. Heat oil in a frying pan. Fry 1 large spoon of chili until browned, but not burnt. 

5. Pour chili into the pot a little at a time. Add menudo mix, leaving some left to use later as a topping. 

6. Serve with corn tortillas, onion, cilantro, and lemon.

August 23- Bean and Chicken Sausage Stew

I had no intentions of cooking tonight. As much as I love the kitchen, this week called for a night of vegging at home with a box of Thai takeout, watching TLC specials. 

My plans changed when I found this easy recipe in Real Simple's "Quick and Easy Meals" mini cookbook. The directions promised that it would only take 15 minutes to prep and cook...I figured it couldn't get any easier than that. 

Let's be real. I'd much rather cook that eat out anyway (Seriously. My hubby will vouch for me.).

I am in love with this stew recipe! I usually don't like sausage (something about the texture I think) but this sure hit the spot. This is not the last time I'll be making this!

Bean and Chicken Sausage Stew
Recipe by Real Simple
1 tbsp olive oil
1 13oz package chicken sausage links (fully cooked) thinly sliced
2 cloves garlic, thinly sliced
1 19oz can cannellini beans, drained and rinse
1 14.5oz can low-sodium chicken broth
1 14.5oz can diced tomatoes
1 bunch kale
Kosher salt and pepper
Crusty bread (optional). I served this stew with Nabisco Triscuit crackers.

1. Heat oil in a large saucepan over medium heat. Add sausage and cook, without turning, until browned, about 3 minutes. Turn, add garlic, and cook 2 minutes more.
2. Add the beans, both, and tomatoes and their liquid. Bring to a simmer and cook over medium-high heat.
3. Meanwhile, cut out the tough stems and center ribs from the kale leaves and discard. Tear the leaves into large pieces. Add the kale to the pan and cook, stirring occasionally, until wilted, 2-3 minutes.
4. Season with 1/4tsp each salt and pepper.
5. Serve with bread (or crackers) if desired.

January 9- Lasagna Soup

I found a recipe for crockpot lasagna soup and thought I'd give it a try. I'm not sure what size crockpot this recipe was meant for, but mine did not cut it. As I continued to add veggies to the pot, I quickly realized that the other ingredients were not going to fit. 

 I decided to improvise in a few areas, learned a few lessons along the way, and ended up with a pretty tasty meal in the end. My husband and I both enjoyed this.

Lasagna Soup 

(Recipe includes my improvisations)

1.25 lb  package of Jenny O ground turkey

3 cups of beef broth

1 cup of water

4-5 cloves of garlic, minced

2 fresh summer squash, diced

2 fresh zucchini, diced

1 bag frozen bell peppers, drained

1 TB dried parsley

1 TB dried basil

1, 28 oz can of diced tomatoes

1, 6oz can of tomato paste

1 cup V8 

12 oz Ronzoni Smart Taste elbows

1/4 tsp pepper

1/4 gsp salt

1. Mix tomato paste and tomatoes in crockpot. 

2. Add broth, vegetables, seasonings, and V8. Brown turkey and add to the pot.

3. Cover and cook on low 7-8 hours or on high for 5-6 hours.

4. In a large soup pot, cook noodles as directed.

5. Drain noodles and add crockpot contents. Combine and heat through.

November 9- Hearty Rice Minestrone

Finally, a cold rainy afternoon!

 Nothing warms you up better than snuggling up indoors and eating a warm bowl of homemade soup. This soup is an easy, quick, delicious meal, perfect for a chilly day. 

           Hearty Rice Minestrone 

1 can (13.75 oz) chicken broth

2 1/2 cups water

1 can (28oz) crushed tomatoes

1 cup instant whole-grain brown Minute Rice

1 can (15.25 oz) kidney beans, drained

1 10oz pkg frozen mixed vegetables

1/2 tsp dried oregano leaves

1/4 tsp black pepper

3 small potatoes (optional)

Bring broth, water, and tomatoes to a boil in a large saucepan on med-high heat. 

If you are using potatoes, cut them into desired size and add them to the pot. 

Allow potatoes to cook a few minutes to begin softening. 

Stir in remaining ingredients and return to a boil. Reduce heat to low. Cover and simmer 5 minutes. Remove from heat and let stand 5 more minutes. Stir.

October 29- Autumn Vegetable Soup

I love sweet potatoes, squash, and just about every harvest veggie, so I decided to whip up an autumn soup. I didn't follow a recipe and definitely added too much seasoning (the last soup I made on my own was a little bland...definitely overcompensated this time). We liked it, but both agreed that next time I will go a little lighter on the spices and throw in some penne noodles to give it that extra oomph. 

I haven't graduated from novice level quite yet. There is always room for growth. 

October 17-White Chili Soup

All summer long I look forward to fall so that I can eat lots and lots of soup. In celebration of cooler temperatures, I whipped up this comforting chili.

Easy White Chicken Chili

3 boneless, skinless chicken breasts

1 can chicken broth

1 tbsp olive oil

1 onion, chopped or 3 tbsp onion flakes

1 small can chopped chiles

1 tsp minced garlic

1 pinch oregano

2 tsp chili powder

3/4 tsp cumin

2 cans of white beans

1/4 cup milk (optional; I added this for a creamier consistency)

Cook chicken breasts in broth (boil). Remove and shred into small pieces. Return to broth. Add olive oil, chiles, garlic, onion, oregano, chili powder, and cumin. Cook 15-20 minutes. Add beans and cook 15 minutes more. Serve. Top with grated cheese, sour cream, avocado, and or salsa. 

September 8-Crock Pot Chicken Taco Chili

I can almost taste autumn. Football season, pumpkin spice lattes, crockpot chili...Oh yummy. 

Crock Pot Chicken Taco Chili
Adapted from The Comfort of Cooking
1 16oz can black beans
1 16oz can kidney beans
2 garlic cloves, minced
1 medium onion, chopped
1 jalapeño pepper, minced  or one small can of diced jalapeños
1 green bell pepper, chopped
10 oz package frozen corn
1 8oz can tomato sauce
1 28oz can diced tomatoes
1 tbsp cumin
1 tbsp chili powder
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp ground pepper
1/4 cup chopped fresh cilantro
2 boneless, skinless chicken breasts

1. Combine all ingredients (except chicken breasts) in a slow cooker and stir thoroughly.
2. Place chicken breasts on top and cover.
3. Cook low for 6 hours or high for 4 hours, stirring occasionally.
4. 30 minutes before serving, remove chicken breasts and shred with a fork. Return chicken to pot and stir. Allow chili to cook for additional 30 minutes.
5. Serve with cilantro topping, shredded cheese, and/or sour cream.
6. Enjoy!

May 19-Three Bean Soup

While visiting my grandma over Mother's Day weekend, I my mom noticed this recipe in the American Profile insert in the Saturday newspaper. Knowing how much I love soup and my vegetarian-ish preferences, she pointed out this reader-submitted recipe to me. The 90 degree heat wave outside may not have screamed "soup-weather", but I figured the soup would be light enough for a summer supper. Yum! Thanks grandma for letting me cut up your newspaper!

 (And Bobbie Miles of Tennessee for the submission-Whoever and wherever you are, we thank you!)

Three Bean Soup

2 tbsp olive oil

1 medium onion, chopped

1 medium green bell pepper chopped

1 medium yellow bell pepper chopped (The produce section was low on yellow today, so I swapped this for a red bell pepper)

3 14.5oz cans chicken broth

1 10oz can tomatoes with green chiles

2 15oz cans black beans, rinsed and drained

1 15oz can pinto beans, rinsed and drained

2 15 oz cans kidney beans, rinsed and drained

1. Heat olive oil in a large pot, add onion and peppers. Cook until softened.

2. Stir in remaining ingredients and cook until heated through. 

Rookie Confession: I didn't realize that the recipe called for three cans of broth until I was typing the recipe. I only used one...Still tasted great, just thicker consistency. Oops. Oh well...I like my soups more chili-like anyway. 

March 19-Taco Soup w/Turkey

I've made this several times, but had not thought to blog it until now. I guess I assumed it was too similar to the other soups I had blogged about in the past. I was definitely holding out on everyone because this is definitely my favorite soup of them all. I've made this soup so many times I guess it never occurred to me to blog about it. I begged my mom for this recipe as soon as I left the house. I wouldn't change a thing about this recipe. It's absolutely delicious, healthy, quick, and hearty enough to satisfy a man's appetite.

Taco Soup

1 lb ground beef or turkey

1onion, chopped

1 package ranch dressing mix

1 package taco seasoning mix

1 cup water

2 14.5oz cans diced tomatoes w/green chiles

2 15oz cans pinto beans

1 15oz can black beans

1 15oz can cream-style corn

Brown beef with onions in a medium-size soup pot. Drain excess grease. Add remaining ingredients and simmer for 20 minutes. 

February 27-Auntie Millie's Chicken Noodle Soup

I can't take any credit for this recipe, other than the fact that I helped eat it. I willingly give up all credit to family, and to my wonderful husband who knew that this was exactly what I needed to come home to on a rainy Monday.

My husband knew that I wasn't feeling very well this morning. While I was at work, he called our Auntie Millie to get the the recipe for this bowl-of-comfort. (Thank you Auntie Millie and my dear husband Chris for taking care of me!)

Auntie Millie's Chicken Noodle Soup

1 package egg noodles

Chicken breasts or pieces (about 6 small breasts)

2-3 large carrots, chopped

3 stalks celery, chopped

Potatoes, chopped

3 cloves potatoes, chopped

Chicken bolion to taste (about 2-3 tbsp)

1.) Boil chicken in enough water to keep for broth. Cook noodles separately. 

2.) Once chicken is cooked through, remove from pot and shred.

3.) Return chicken to water and add chopped vegetables and bolion. Cook 10-15 minutes.

4.) Add noodles to pot, combine with ingredients, and serve. 

February 8- Slow Cooker Chicken Enchilada Soup

This turned out to be a great hands-off approach to a delicious meal. I did all of the prep the night before, which made for an even easier day. The soup was flavorful and the chicken was super tender and well marinated! My husband ate two bowls, and polished off the leftovers today. Definitely adding it to the recipe collection. 

Slow Cooker Chicken Enchilada Soup

Ingredients: 1.5 lb boneless, skinless chicken breast

14.5 oz corn

14.5 oz diced tomatoes w/juice

14.5 oz chicken broth

10 oz enchilada sauce

4 oz diced green chiles

1 white onion, chopped

1/4 cup cilantro

3 garlic cloves, minced

1 tsp ground cumin

1tsp chili powder

1 tsp salt

1/4 pepper

(The recipe I found on allrecipes.com also asked for 2 bay leaves)

Place chicken at the bottom of a slow cooker. Add remaining ingredients. Cook on low for 6 hours. Then,  remove chicken, shred, and return to slow cooker. Continue cooking for 30 minutes-1 hour. 

I enjoyed it as it, but my husband said it was really good with shredded cheese and sour cream too!

January 29-Slow-Cooker Vegetarian Chili With Sweet Potatoes

Today I followed this recipe from Real Simple Magazine.  The warmth and texture is perfect for a crisp evening. The flavoring was interesting...still good, but different than what I expected. Overall a winner and an addition to the recipe box.

Source: Uploaded by user via Kristin on Pinterest