Neighborhood Bean Soup

This is another one of my favorite soup recipes that i have made a million times.  I got the recipe from tasteofhome.com and have modified the recipe to my liking.  Don't let the dried beans scare you away from making this recipe because it is really easy   After you make a ham with the bone in, save the meaty bone and make this soup the next day or freeze the meaty bone to make this another day.  

2 cups dried great northern beans

8 cups chicken broth

1 meaty ham bone 

1 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/2 teaspoon pepper

1/4 teaspoon rubbed sage

2 medium onions, chopped

3 medium carrots, chopped

3 celery ribs, chopped

1 tablespoon canola oil

Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1-4 hours or until beans are softened.

Drain and rinse beans, discarding liquid. Return beans to pan; add broth, ham bone, and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender; add to soup. Cover and simmer 45-60 minutes longer or until beans are tender.
Remove ham bone; cool slightly. Remove meat from bone and cut into chunks; return to soup. Discard bone. Skim fat from soup.


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Taco Soup

I found this recipe on the web a long time ago and have changed up the ingredients to my liking.  You have to put in the hominy, it is my favorite in this recipe so don't omit this.  If you like corn you will like hominy.  I buy the white hominy for this soup because the corn is yellow and the white gives it more color.  This is one of my favorite recipes to make.  I have made it a million times, I think it is better than chili.  You can top the soup with sour cream, shredded cheese, onions and tortilla chips if you want.  We just eat it plain, you don't need all that stuff on top.  This recipe freezes well.  

1 lbs ground beef lean

1 onion, chopped

11 oz can Hominy (you can drain and rinse or not)

11 oz can corn (don't drain)

15 oz can black beans (drained and rinsed)

15 oz can pinto beans (drained and rinsed)

1 can diced tomatoes with green peppers and onions

1 can rotel tomatoes

1 package ranch style dressing mix

1 package taco seasoning

1 cup water or more to make soup consistency

Saute meat and onions in a saucepan. 

In a large pot or crock pot mix remaining ingredients 

Add the meat and onions to the pot

simmer for 30 minutes or crock pot low for 3 hours

To make it more spicy you can add 1 can (4ounces) of diced jalapeños

or add in fresh jalapeños or habanero.

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Mac And Cheese copycat Noodles & co

This mac and cheese is a copy cat of Noodles and Company.  I took the recipe off the web at savoryreviews.com and tried it and it was really good.  I didn't have Monterey jack cheese so I used cheddar cheese and didn't put any on the top. But next time I will try with Monterey jack cheese and top it with cheddar. My daughter loves mac and cheese and she really liked it.  My self and husband thought it was a little bland, next time I will put a slash of hot sauce in it:) Also I like Panko bread crumbs for the top for a crunch, so i would toast some panko bread crumbs with some butter and sprinkle on the top for extra flavor and texture. 

 1/2 lb macaroni

2 tbs butter

2 tbs flour

1 1/2 cups whole milk

1/2 tsp salt

1/2 tsp paprika

1/4 tsp pepper

1 1/2 cups shredded monterey jack cheese

1 1/2 cups shredded cheddar cheese

                                                                     

What the sauce looks like before you mix it with the noodles

Pan-fried Udon Noodles with Beef, Broccoli and Shiitakes

I make this recipe in batches per person.  I get the beef marinating in the mirin and cornstarch.  I have all the ingredients ready and start stir frying in batches.  I throw in some marinated beef and garlic then remove and throw in the rest in individual servings. It works best that way because the noodles come in individual serving sizes.  You can do it in one large batch if it is easier for you. 

This recipe and picture is from blazinghotwok.com

1 package cooked udon noodles (usually sold in 7.0 oz packages) per person
10 ounces chuck steak, sliced thin for stir-frying
2 tsp cornstarch
¼ cup + 1 tbs mirin (keep divided)
3 tbs regular soy sauce
2 tsp sugar (more to taste)
2 cloves garlic, minced
1 tbs minced ginger
½ pound broccoli, cut for stir-frying
1 package shiitake mushrooms, sliced 
1 tbs sesame seeds, toasted (optional)

In a small bowl, combine the sliced beef, cornstarch and 1 tbs mirin. Mix well and allow to marinate for 10 minutes or so while you prepare the other ingredients.

Make the sauce by combining the remaining mirin, soy sauce and sugar. Stir well to dissolve the sugar.

Once all your ingredients are ready, heat a wok over high heat. When hot, add about 1 to 2 tbs oil (try refined sesame oil, it’s appropriate for stir-frying). When it gets really hot, throw in the marinating meat and garlic. Quickly stir-fry until just no longer pink, but not until done. Remove from the wok and set aside. Add a little more oil if necessary then add the ginger, broccoli, and mushrooms. On top of that add the cold, drained noodles. Stir-fry without over-stirring for about 2 minutes. The noodles should begin to take on some color and the broccoli should begin to soften. Once the noodles are warmed through, add about half of the sauce and allow the noodles to absorb it. Covering the wok helps this go a little faster. Then add the beef back in and the remaining sauce. Once the sauce is absorbed and the beef is cooked through, you’re done!

To serve, sprinkle with the toasted sesame seeds.

You can make homemade Udon noodles if you would like. Click here if you want to give it a try:
Homemade Udon Noodles

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Zuppa Toscana Soup

Recipe and picture posted by Twopeas.com

The smokey flavor of the bacon and the crisp texture of the Kale in this soup recipe is so good.  It isn't a soup you want to eat everyday or every week due to the heavy cream and bacon, but it is worth a once in awhile splurge of some great tasting soup!  I have never had Kale before but I know how good it is for you, so I thought I would give it a try in this soup.  The crispiness of the kale held up nicely and didn't wilt like spinach. Also the Kale didn't have a strong flavor, so you must get some and try it. 

1 pound Italian sausage (I used Jimmy Dean)

 1 1/2 teaspoon red pepper flakes

1 large onion, chopped

4 slices bacon chopped

3 cloves garlic, minced

8 cups chicken broth

2 cups water

1 cup heavy cream

3 large russet potatoes, peeled and chopped

3 cups kale, washed and roughly chopped (don't omit this, Kale held up great in the soup and was so good)

salt and pepper, to taste

1. In a medium skillet, saute the Italian sausage with the red pepper flakes. Drain excess fat, set aside.

2. In a large soup pot, saute the bacon. When the bacon is half way cooked, add the onions and garlic. Saute until the onions are tender-about 5 minutes.

3. Add the chicken broth and water. Bring to a boil.

4. Add the potatoes and cook until soft, about 30 minutes.

5. Add in the heavy cream and sausage and cook until the soup is heated.

6. Stir in the chopped kale. Season with salt and pepper. Serve hot.




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Nutella Frosting

This recipe was found from mybakingaddiction.com My husband and kids are in love with Nutella so I thought this would be a good addition on a chocolate cupcake.  It was really good, but you don't need as much as I put on, it is really rich and full of flavor. 


2 sticks unsalted butter, softened
1 13-ounce jar of Nutella
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream or milk


1. In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in confectioner’s sugar, and continue creaming until well blended.

2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

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Veggie Pizza with Sweet Mayo Sauce

I changed up this recipe to be like the popular broccoli-cauliflower salad with the sweet mayo sauce we all love.  The original veggie pizza recipes they all are made with Ranch dressing and I am not a big fan of Ranch.  So try this, you will like it. 

1 can crescent roll 
8 oz cream cheese
2/3 cup mayonnaise
2 tbls sugar
broccoli chopped
cauliflower chopped
shredded carrots 
bacon pieces
onions chopped (optional)

Take crescent roll out of the can and press it on a cookie baking sheet, bake 10-12 minutes until golden brown, cool.
Blend cream cheese, mayo and sugar, spred it on top of cooled crescent roll.
Top it with broccoli, cauliflower, carrots, bacon and onions.
Cut in squares and enjoy.


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SCALLOPED POTATOES

I got this recipe a long time ago from a recipe book and I use it all the time.  The cheese gets nice and brown and bubbly on top.  It is so easy to make and good with ham.

1/4 cup chopped onion
4 tbls butter
4 tbls flour
1/2 tsp salt
1/4 tsp pepper
2 1/2 cups milk
3 cups thinly sliced peeled potatoes
1 1/2 cups velveeta, in chunks


Preheat oven to 350 degrees and grease 1 qt dish. 
Cook onion in butter until tender.
Stir in flour, salt, pepper and cheese, add milk until thick and bubbly.
Add potatoes and mix.
Pour into greased dish and bake covered for 35minutes.
Uncover and bake 30 more minutes until tender.


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HERBED RICE PILAF

I took this recipe from Tasteofhome.com and use it all the time.  It is a quick and easy side dish.  Most of the time I don't put in the celery or onions just to save time from chopping it up and it is just as good. 

1 cup uncooked long grain rice (preferably Jasmine rice (not minute rice) you can find in the asian isle)
1 cup chopped celery
3/4 cup chopped onion
1/4 cup butter
2 1/2 cups water
1 package (2 to 2 1/2 ounces) dry chicken noodle soup mix
1 tbls dried parsley
1/2 tsp dried thyme
1/4 tsp rubbed sage
1/4 tsp pepper
In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat and let stand, covered for 10 minutes.

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 brown the rice

this is the dry chicken noodle soup mix you use. there are 2 packets in each box.  just use one packet.

Pan Seared Salmon with Tangy Thai Sauce

This recipe is the best salmon I have ever made.  I got the recipe from the internet and modified it a tiny bit.  It was from Thai food at about.com.  The sauce is tangy Thai goodness that goes perfectly with the salmon. Serve it with your favorite rice dish and asparagus. YUM

2-4 Salmon Fillets (If you make more double the sauce recipe)

1-3 Tbsp canola oil for frying

MARINADE/SAUCE: double the sauce it is good to have extra

1/2 cup rice vinegar

1/4 cup honey

4 cloves garlic, minced

1/2 tsp cayenne pepper

1 Tbls fish sauce (available in bottles in the asian section of the grocery store)

1 Tbls + 1 tsp soy sauce

Marinade/sauce: 

Place all marinade ingredients together in a saucepan over medium hear.  Stir as you bring the sauce to a bowl.

Reduce heat to medium and allow to simmer for 10 minutes, uncovered.  The sauce will gradually thicken. When the sauce has thickened, place in the refrigerator or freezer to cool for 5 minutes.

Place salmon in a zip lock bag and add 1/2 the cooled sauce to the salmon and refrigerate 10 minutes to 24hours.

Heat pan with oil, when pan is hot fry salmon at least 2 minutes undisturbed before turning.  Fry the fish 3-5 minutes per side, depending on the thickness of the fish.  

To serve arrange on a serving platter and spoon a little of the sauce over each salmon. Place the rest in a side dish for dipping sauce.

NOTE: I love the sauce so much I double the recipe when i make it so you can have lots on top or dip the salmon in.


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Calico Crock Pot Beans

These beans are really tasty and they beat the canned beans and very simple to put together and make. They are even good the next day and the next. 

1/2 lbs Bacon

1 large Onion Chopped, optional if you don't like onions 

Garlic powder several dash's 

1/2 teaspoon dry mustard 

1/2 cup ketchup 

3/4 cup brown sugar 

1 can kidney beans drained 

1 can Butter bean drained 

1 can Northern beans drained 

1 can 28oz bush's baked beans with brown sugar 

1 Brown bacon and onions. Drain 

2 Mix garlic powder, dry mustard, Ketchup and brown sugar in a bowl until mixed.

3 Drain all beans except baked beans.

4 Add everything to a crock pot.

5 put in crockpot on low for three hours.


ADD IN: you can add cooked ground hamburger if you like hamburger in your beans.  I added 1/2 a lbs of cooked hamburger.  My husband said it was a lot, I did not think it was.  So you make the decision if you want to add 1/4-1/2 lbs ground hamburger to your beans. 


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Buffalo Chicken Dip

This recipe I got from the internet and changed up the ingredients to my liking.

1 lbs (16 oz) of Shredded Chicken

1 package (8 oz) of Cream Cheese

1/2 Cup of Frank's Red Hot Sauce

1/4 Cup Bleu Chees Dressing

1/4 Cup of Ranch Dressing

1/2 cup of Mild Cheddar Cheese

Serve with Tortilla Chips, Toasted Pitas, Celery or Carrots

1. Preheat your oven to 350 degrees
2. In a large mixing bowl, combine the Ranks Red hot sauce, bleu cheese, Ranch, cream cheese until smooth then add the cheddar cheese until mixed through.
3. Fold in the chicken pieces and transfer to a 8′x8′ baking dish or tin. 
4. Bake the mixture uncovered for 25-30 minutes until the mixture is bubbly and somewhat browned on the top. Let it sit for a few minutes to cool down, you don’t want your guests burning their mouth on extremely hot Buffalo Chicken Dip

Notes

I grill or boil 2 or 3 boneless, skinless chicken breast halves which I have removed any fat from, then shred them. If you are in a pinch, I highly recommend buying a rotisserie chicken from your local food market and shredding it yourself but sometimes that chicken is too salty.

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Baked Cheesy Hash Browns

This recipe from the internet and I modified it to my liking.  When you mix the hash browns up it will not be soupy, it is thick.  When it cooks it gets creamy cheesy with crunchy panko bread crumbs on top. 

2 lbs frozen hash browns

1/2 cup onions chopped

8 oz sour cream

1 can cream of chicken soup

2 cups shredded cheddar cheese

1 tsp salt

1/4 tsp pepper

1/2 cup butter melted

1 cup panko bread crumbs

mix has browns and chopped onions

blend sour cream, chicken soup and cheese. 

stir into mixture

grease 9x13 pan and pour into pan.

mix melted butter with bread crumbs, pour on top

bake 350 for 1 hour 15 mins


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Banana Cake with Cream Cheese Frosting

Recipe and picture adapted from All You.

CAKE

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

4 tablespoons unsalted butter, at room temperature

2 tablespoons canola oil

3/4 cup granulated sugar

2 large eggs, at room temperature

1 large egg white, at room temperature

1 teaspoon vanilla extract

4 large ripe bananas

1/4 cup milk

Preheat oven to 375°.

Spray an 8-inch square pan with cooking spray.

Whisk together flour, baking powder, and salt. Set aside.

Using an electric mixer, beat butter, oil, and sugar. Beat in eggs and egg white, 1 at a time, mixing well after each addition. Mix in vanilla.

In a separate bowl, mash bananas with milk. Set aside.

Gradually mix half of dry ingredients into butter mixture. Mix in bananas.

Mix in remaining dry ingredients.

Pour cake batter into prepared baking pan.

Bake 40-45 minutes, or until a toothpick inserted into center of cake comes out clean.

Cool cake in pan on wire rack.

FROSTING

4 ounces cream cheese, at room temperature

1/2 teaspoon vanilla extract

1 & 1/2 cups confectioners’ sugar

2 tablespoons chopped toasted nuts (optional)

Using an electric mixer on medium speed, beat cream cheese and vanilla. Reduce speed and gradually add confectioners’ sugar. Spread frosting on cake. Sprinkle with nuts.

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