Taco Soup

This is an old stand-by for the fall and winter. It's great when you can buy canned veggies on sale or buy-one-get-one free. It serves a crowd and is quite filling. We eat half and I freeze the rest!

1 lb. ground beef
1 medium onion
3 cans diced tomatoes
1 can pinto beans
1 can corn
1 can black beans
1 can diced green chilies
1 pkg. taco seasoning mix
1 pkg. Ranch dressing mix

Brown beef and onion in large pot. Drain. Add everything else (I drain the corn and rinse the black beans first)...heat through!

Serve with shredded cheese, sour cream, tortilla chips, and if you have some, a sprinkling of cilantro!

Taco Chicken Wraps

Today I pulled out my Crockpot for the first time since winter. I am slowly moving away from my summer grill-dependence and towards the Slow Cooker to get autumn dinners prepared early in the day.

This recipe is one that I received at a Freezer Cooking seminar a few years ago. I had never tried it until today, but it's tasty and filling so it'll be a keeper for sure.

1 lb. frozen corn
3-4 frozen boneless skinless chicken breasts
1 packet taco seasoning mix
16 oz. salsa
2 cans black beans

Tortillas, sour cream, cheese, and lettuce.

Layer all ingredients in Crockpot. Cook on low 6-8 hours. Stir at 4 hours. Stir again at the end...when you stir this time, the chicken will break apart/shred and the mixture will thicken.

Serve with whole-grain tortillas and all the fixin's!


photo by MariSheibley

Vegetable Chowder

My tummy has been under-the-weather this week and everything I eat seems to make me feel bad. So as I was debating my lunch choices today, I thought:

"a bowl of simple soup is just what I need!"

So I reached for my More-with-Less Cookbook because I thought it would give me the best chance of a recipe with the ingredients I have on hand. And it delivered, as usual. This is a simple vegetable chowder that is easy to throw together for a warm, nourishing lunch.

1/2 cup rice, uncooked
3 chicken bouillon cubes
5 cups water
1/2 cup diced carrots
1 cup diced potatoes
1 minced onion
1/2 cup finely cut celery
1 cup canned tomatoes
2 tsp. salt
1/8 tsp. pepper

Bring to a boil and simmer 45 minutes. Add when ready to serve:
1 cup milk
Heat almost to boiling and serve immediately.

No frills, just soupy comfort.


photo by peskymac

Cantaloupe Soup

I found this recipe in a Susan Branch Summer Cookbook today and since I have tons of cantaloupe on hand that needed to be consumed, I tried this! And we found it very refreshing!

1 large ripe cantaloupe
1 cup orange juice
1/2 cup plain yogurt
1 Tbsp. fresh lime juice

Cut cantaloupe in half, remove seeds, scoop out flesh and put it into the blender with all other ingredients. Blend until smooth. Chill well and garnish with flowers.

Tastes like sherbet!

Shrimp and Grits

I made Shrimp and Grits last night...a South Carolina favorite...for some dear friends. Right now I am eating the leftovers for lunch and I just had to jump on here and share the recipe with you.

The shrimp are cooked a la Paula Deen from this recipe. Bacon, shrimp, green onions, lemon juice, parsley and garlic. Super duper quick and easy.

But the best grits are "Old Post Office Grits" and here is the recipe:

1 cup water
1 cup grits
1 cup half and half
1 cup heavy cream
1 cup milk
1/2 cup butter
1 tsp. salt
1 cup sharp cheddar cheese (optional)...I do it without!

Combine 1st 5 ingredients and cook on very low heat until boiling while stirring occasionally. Add salt and butter and cheese. Cook for about 20-30 minutes. Put in crock pot to keep warm. If using stone ground grits, it will need to cook longer.

These are the richest, most divine grits. Is this meal healthy for the body? Probably not :) But healthy for the soul? Ah yeah.

Cheesy Ham and Potato Soup

I bought a big ham last weekend and it has provided at least four dinners for us! I have particularly enjoyed using some for this wonderful soup fully of creamy goodness. Perfect recipe for your leftover holiday ham and a winner with the children.

3 cups peeled and cubed potatoes
1/2 cup chopped onion
1 cup water
1 chicken bouillon cube
1 tsp. dried parsley
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 cups milk
2 tsp. flour
1 1/2 cups shredded cheddar cheese
1 cup chopped ham

In a large pot, add the 1st 7 ingredients and simmer until potatoes are tender.
In a separate bowl, mix flour and milk. Add to soup and cook until thickened.
Stir in cheese and ham and simmer until melted.

Serve and enjoy!

Holiday Snickerdoodles

Snickerdoodles have been a holiday tradition in my family for a long time. These are simple yet delicious and addicting! They are wonderful with a cup of hot tea and a friend :)

1 3/4 cups all-purpose flour
1 tsp. cream of tartar (found in spice section of your grocer)
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp. vanilla

Preheat oven to 375.

Combine 1st 4 ingredients in a small bowl. In another bowl, combine butter and sugar until creamy. Add the egg and vanilla. Stir well. Add flour mixture and stir until soft dough forms.

Roll into 1 inch balls and roll in mixture of 2 Tbsp. sugar/1 tsp. cinnamon. Place on cookie sheet about 2 inches apart.

Bake 9-11 minutes and remove to cooling rack. Cool completely.

Makes about 3 dozen cookies.

*the ones pictured above were done using my cookie press*