Roasted Chicken w/ Caramelized Onions Soup

Roasted Chicken w/ Caramelized Onions Soup

Hi everybody :)
I was hoping with the arrival of March the weather would be a little bit warmer, but to no avail, it seem to be colder then ever. What's for dinner when it too cold outside and you want something quick and easy to warm your inside? Soup! This brings me to today post, Roasted Chicken with Caramelized Onions Soup, made with Swanson® Chicken Broth (so it would seem as if you work hard preparing it all day; sshhh your secret is safe with me) and roasted chicken that can be purchased at your local deli or homemade :) Let's get it started...

Roasted Chicken with Caramelized Onions Soup
2 teaspoons vegetable oil
2 medium onions, cut in half and thinly sliced (about 1 cup)
8 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1/8 teaspoon ground black pepper
Pinch salt
2 medium carrots, peeled and sliced (about 1 cup)
2 stalks celery, sliced (about 1 cup) (omitted, used 1/4 tsp. celery seeds)
3/4 cup uncooked Campanella pasta (I used penne pasta)
1 tablespoon butter
2 cups roasted chicken cut into strips (I used deli chicken breast)

Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and cook until they begin to brown, stirring occasionally.  

Reduce the heat to medium. Cook until the onions are tender and caramelized, stirring occasionally. Remove the skillet from the heat.    
Heat the broth, black pepper, carrots and celery in a 4-quart saucepan over medium-high heat to a boil. 

Stir the pasta and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender.

Stir in the onions and serve immediately.

Source: Campbell's Kitchen
What I Did and/or Think:  
The changes I made are in  Bold, Italic, & Purple.
The Taste: I love, love, love this soup! Don't skip on caramelizing the onions, it adds lots of flavor.  Definitely an A.G.R. (Another Great REPEAT). 

ENJOY! Come again...
Linked to:
Recipe Sharing Monday @ Jam Hands 
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms
Flour Me With Love: Mix it up Monday!
Watch Out Martha 
The Chicken Chick: Clever Chicks Blog Hop  
Tuesday-Talent-Show:  Chef In Training 
Two Cup Tuesday 
Titus 2 Tuesday  
Show Case Your Talent  @What's Cooking Love

Hamburger Soup

Hamburger Soup

Hi everybody :)

Happy February! It's has been chilly here for these past few days. I been hiding under my covers refusing to get out of bed :). On cold days I like to make some of my old stand by recipes.  You know, the kind that don't take to long to prepare but taste like you spent all day in the kitchen. 

Today stand by recipe is Hamburger Soup. It's one of my favorites because it's easily adjustable to whatever vegetables you have on hand. Here's what I did...

Hamburger Soup
3 - 4 lbs. ground chuck
1/2 tsp. salt
1/4 tsp. pepper 
1 medium onion, sliced
6 cups water
1 tsp. Better than Bouillon Beef Base (reduce sodium) 
4 cups potatoes, peeled and cut-up
2 cups carrots, peeled and sliced
1 bay leaf
1 pack Lipton soup mix + 1/4 cup water + 1 1/2 Tbsp. cornstarch or flour
1 (14.5 oz.) can diced tomatoes
1 cup frozen baby sweet peas or okra*

Sprinkle meat with salt and pepper. Brown meat in pot over med heat. Drained. 

Add onion, saute until tender. 

Add water, beef base, potatoes, carrots and bay leaf. Cover and simmer over low heat until vegetables are tender; about 25 minutes.

Mix soup mix, cornstarch, and water. Add to the pot along with tomatoes and peas. 

Cook about 5 minutes longer or until thicken.  Remove bay leaf before serving.

*If using okra, add at the end of cooking time. Cover and let sit for about 5 minutes; the heat for the soup will cook the okra.  

This is great serve with buttery hot cornbread.

ENJOY! Come again...
Linked to:
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms  
Flour Me With Love: Mix it up Monday! 
Recipe Sharing Monday @ Jam Hands  
Marvelous Mondays @ This Gal Cooks 
Skip To My Lou: Made by you Monday 
   

Slow-Cooker Beef Stew

Slow-Cooker Beef Stew

Hi everybody :)

I'm using the Super Pot again, this time I'm making Beef Stew. Sunday, while shopping at Walmart, I spotted a big family-sized package of beef stew meat.  Stew meat is made for slow-cooking because it's a tougher cut of meat, it cooks up tender and juicy in the slow-cooker.  

Beef Stew is definitely one of my favorite comfort foods and a great REPEAT for the Winter months. It would also be a great pairing for the Oatmeal Dinner Rolls. Since I'm preparing this in the Super Pot, dinner will be ready in less then 4 hours. Here's how it's done....

 Slow-Cooker Beef Stew
1.5 - 2 lbs. beef stew meat
2 - 3 tablespoon vegetable oil
Salt & Pepper to taste
1 package Lipton Beef Onion Soup Mix
1 - 2 cups water
3 cups diced potatoes (I used frozen)
2 cups slice carrots
2 stalk celery, chopped
1 large onion, chopped
2 cups green beans (I used frozen)
1 (14.5 oz.) can diced tomatoes

Heat oil in the Super Pot to 375°.  Season the meat with salt and pepper. Add to pot in small amounts, browning it until all is completely browned. 

Mix the soup mix with the water.  Add the soup mixture and half of the onions to the meat. 

Turn pot down to 300° (this is the slow-cooking temperature for the pot). Cook until meat is tender (this took 2 1/2 hours in the Super Pot); adding more water if necessary. 

Add your vegetables and cook until tender; about 25 minutes. Thicken it with 2 tablespoons water and 2 tablespoons cornstarch or flour, if needed. Cook an additional 5 minutes to thicken.

 ENJOY! Come again...

Linked to:
Recipe Sharing Monday @ Jam Hands
The Winthrop Chronicles Link Party 
Tuesday-Talent-Show:  Chef In Training  
Kathe With an E You're Gonna Love It  
Show Me What You Got Tuesday's at ODH
Titus 2 Tuesday  
Show and Share Wednesday Semi-Homemade Mom 
The Mandatory Mooch Tasty Thursday

Chicken Barley Chili: Chili with a Healthy Twist!

Chicken Barley Chili: Chili with a Healthy Twist!

Back of the Box Recipe Part 2

Hi everybody :)

As promised when posting Hearty Vegetable Barley Soup last week, I said was going to do a chicken chili with barley, well  here it is.  

I been reading up on barley lately and discovered  the healthy benefits of eating it. Like oatmeal, it's heart healthy, loaded with fiber and niacin. It's low fat, sodium and have no cholesterol. Barley can be use in the place of rice or pasta in soups or stews or served as a side dish.

Like with the Hearty Vegetable Barley Soup, this recipe comes from the back of  a QUAKER Medium Barley's box too. Let's get it started...
Chicken Barley Chili
Ingredients

1 (14 1/2 oz.) can Tomatoes, diced, undrained,
(may use seasoned tomatoes)
1 (16 oz.) jar/can Salsa or tomato sauce (I used mild salsa with a little medium salsa)
l (14 1/2 oz.) can Fat free Chicken broth
1 cup QUAKER: Medium Barley
4 cups Water
1 tablespoon  Chili powder
1 teaspoon Cumin
1 (15 oz.) can Black beans, drained, rinsed
1 (151/4 oz.) can Corn, whole kernel or corn with peppers, undrained
3 cups Chicken breast, cooked, cut (I used  chicken tenderloins and boneless/skinless chicken thighs)
(about 1 1/2 lbs.)  into bite-sized pieces
Reduced or no fat Cheddar cheese (optional)
Reduced fat or fat free sour cream (optional)

In 6-quart saucepan, combine first 7 ingredients. Over high heat bring to a boil: cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally. 

Add beans, corn and chicken; increase heat to high until chili comes to a boil. 

Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency. 

If desired, top with shredded cheese and sour cream. MAKES 11 (1 CUP) SERVINGS.

What I Did and/or Think:
I'm loving barley more and more each day. The chili was GREAT! Not too spicy for me because I used mild salsa and topped it off with a little medium salsa, but if you like the heat, use hot salsa.  

If you'll love the Hearty Vegetable Barley Soup, then you're going to LOOVVVVE  this! Both soups are wonderful, the healthy side-effects do not effect their taste at all :)  Cold days ahead, this chili will be in my weekly forecast :)

This IS my new way of making chili! REPEAT, REPEAT, REPEAT!

Chicken Chili with Sour Cream & Cheese and Herbed Oatmeal Pan Bread 





OR

 
 Chicken Chili  (Plain)






ENJOY! Come again...

Linked to:
Jaime @ Mom's Test Kitchen  
Melt In Your Mouth Monday@ Make Ahead Meals for Busy Moms  
Flour Me With Love: Mix it up Monday!  
The Bulletin Board @ Mrs Happy Homemaker
Marvelous Mondays @ This Gal Cooks 
Mop Up Mondays - I Should be Mopping the Floor
Sew Can Do - Craftastic Monday Link Up Party
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The Better Baker Weekend Potluck
Carole's Chatter Rice& Grain Recipe Links Food Friday
Katherine Martinelli: Chili Blog Hop  
Tumbleweed Contessa: Superbowl and Chili Party 

Hearty Vegetable Barley Soup: Back of the Box Recipe

Hearty Vegetable Barley Soup: Back of the Box Recipe

Hi everybody :)

Do you love to used recipes found on the back of the box? I do. Every once in a while I find interesting recipes from boxes of cereals, dry mixes, can goods, etc... Being a recipe fanatic,     I collect them all in notebooks, tablets, and binders. This recipe I'm sharing today is from the back of a QUAKER Medium Barley's box. Let's get it started...

Hearty Vegetable Barley Soup 

Ingredients:
1/2 lb. Lean ground beef
1/2 cup Chopped onion
1 clove Garlic minced
7 cups water
1 (14 1/2 oz.) can Unsalted whole tomatoes. undrained, cut into pieces
1/2 cup QUAKER Medium Barley, uncooked
1/2 cup Sliced celery
1/2 cup Sliced carrots
2 Beef bouillon cubes
1/2 teaspoon Dried basil, crushed
1 Bay leaf
1 (9 oz) pkg. Frozen mixed vegetables

Directions :
In a 4-quart saucepan or Dutch oven. brown meat Add onion and garlic: cook until onion is tender Drain. 

Stir in remaining ingredients except frozen vegetables. 

Cover: bring to a boil. Reduce heat; simmer 50-60 minutes, stirring occasionally. Remove bay leaf. Add frozen vegetables: cook about 10 minutes or until vegetables are tender. 

Additional water may be added if soup becomes too thick upon standing. MAKES 12 (1 CUP) SERVINGS


What I Did and/or Think:
I love homemade soup, this one was really great. It's also was another first for me. I never tasted barley before! I know, shocking isn't it :) It kind of remind me of oatmeal, look and taste. It's small before cooking and swell up afterward, and have a chewy oatmeal taste. This is another great REPEAT especially on the cold Winter days ahead. 

BTW, it's also a Chicken Barley Chili recipe on that same box, I'll be trying very soon, so stay tune :)

Chicken Barley Chili

ENJOY! Come again...

Linked to: 
Farm Girl Friday Blog Fest: Fresh Eggs Daily 
The Better Baker Weekend Potluck
Foodie Fridays @ Designs By Gollum
Foodie Friday @ Simple Living
Friday Flair Party: Whipper Berry
Foodie Friends Friday @ Foodie Friends Friday 
It's a Hodgepodge Friday 
Shaken Together Life: {what's shakin' link party}
Miss Information: I Freakin' Did It Friday
Carole's Chatter Rice& Grain Recipe Links Food Friday  

Succotash Soup: Soup On

Succotash Soup

Hi everybody :)

With Fall in full effect and cooler days ahead, soups are definitively in my meal plans. Yesterday, dinner was great. Soup was on at my house. I made a vegetable soup. It was simple and easy to prepare and only takes a few ingredients you may already have.  For a full meal serve with your favorite sandwich, it's great with  grilled ham and cheese sandwiches, but I chose to serve it with Garlic Bagel Chips which were equally good.
Here's what I did...

Succotash Soup

The Ingredients 

 

3 tablespoons butter (not shown)
1 large onion, diced
2 large carrots
1 stalk celery
1 can (14.5 oz.) diced tomatoes 
2 cans (14.5 oz.) triple succotash (I used Margaret Holme
1 1/2 tablespoons cornstarch or flour (not shown)
1/4 cup  water (not shown)
1 teaspoon sugar (not shown)
2 teaspoons Franks Red Hot Sauce (not shown) optional
Fresh or Frozen okra (I used frozen)
Salt and Pepper to taste 

Directions

In a medium 3 quart pot; melt butter over medium heat, add onion, carrots, and celery. Cook until tender, about 8 minutes.

Add tomato

and succotash. Turn temperature down to simmer. Mix cornstarch and water together; add to soup to thicken. Add sugar and hot sauce, if desired . Cook, covered, about 10 minutes.

Remove from heat, add okra, stir in and cover. 

Let sit for about 5 minutes. The heat for the soup will cook the okra. Season with salt and pepper to taste.

Homemade vegetable soup is always a favorite for me. I love, love,  love this recipe. I especially LOVE okra in my soup. Sometimes I do add meat to this, but mostly I just serve it along side.  

Feeling a little chilly in your part of town? ... Greet the Fall months ahead with a warm pot of soup, and soup we'll be on at your house also :)

ENJOY! Come again...

Linked to:

Full Plate Thursday @ Miz Helen's Country Cottage
Hookin' Up #120 @ House of Hepworths 

Creative Juice Thursday @ Momnivore's Dilemma

Tastetastic Thursday 10/11 

 Sweet Treats and Swanky Stuff
Food on Friday: Soup Glorious Soup!  

Pesto Tomato Soup

Pesto Tomato Soup

Hi everybody :)

Do you love tomatoes? There's nothing like a freshly-picked juicy ripe tomato.While looking through my collection, I picked this tomato soup recipe because of the combination of tomato and pesto, although it's made with canned tomato.  Tomato and pesto goes together like Romeo and Juliet. AAhhh ! I'm beginning to get too sappy. Come back to earth now; snap out of it! Whew! I almost got caught up for a minute. But, seriously, when I think of tomatoes, I think of pesto.

This soup is great served with garlic French rolls or cheesy bread sticks.

Pesto Tomato Soup from Classic Home Cooking
Serves 6-8

2 tbsp butter
2 onions, coarsely chopped
1 garlic clove, crushed
1 tbsp all-purpose flour (I added 2 tablespoons)
5 cups (1.25 liters) chicken or vegetable stock
26 oz (800g) canned tomatoes
1 bay leaf
salt and black pepper
1/4 cup (30 g) store-bought pesto
Garnish with heavy cream and fresh basil leaves

Melt the butter in a large saucepan, add the onions and garlic, and cook gently, stirring occasionally, for a few minutes until soft but not browned. Add the flour to the pan and cook, stirring constantly, for 1 minute.

Pour in the stock and add the tomatoes and their juice, the bay leaf, and salt and pepper to taste.

Bring to a boil, cover the pan, and simmer gently for 20 minutes.

Remove the bay leaf and discard. (See Note) Puree the soup in a food processor or blender until smooth.

Return the soup to the rinsed-out pan, add the pesto, and heat through. Taste for seasoning. Serve at once, garnished with cream and fresh basil leaves.

Garnishing with cream: With a teaspoon, quickly swirl the heavy cream in a spiral on each serving.

What I Think:
The soup was delicious; the tomato and pesto were fantastic! 
NOTE: The only warning I have is when you're blending the soup, do a little at a time and make sure you hold the lid down while blending.

ENJOY! Come again.....

Linked to:  
Tomato Blog Hop    
Melt in your Mouth Blog Hop Monday # 79