Cheeseburger Soup

I had some ground beef to use up and wanted to make something good out of it...so I found this recipe and despite how the website's photo looks, it was amazingly delicious. And Joe said, "This is excellent," so that always helps... :)

Cheeseburger Soup
Ingredients:
1 pound extra-lean ground beef
2 to 3 teaspoons olive oil
1 large onion, yellow or sweet, chopped
1 cup diced celery
1/2 cup diced sweet red bell pepper
1/2 cup julienne sliced carrots (I just cut them in round slices)
3 medium yellow or red potatoes, peeled, cubed, about 3-4 cups
1 teaspoon dried parsley flakes
1/2 teaspoon dried herb seasoning blend or dried leaf basil
1 quart chicken broth
4 tablespoons butter
1/3 cup flour
2 cups half-and-half or milk
8 ounces sharp Cheddar cheese, shredded or cut in cubes
salt and pepper, to taste
Preparation:
Brown ground beef, onion, and celery in a large saucepan or stockpot; add a little olive oil if necessary. Add the diced red bell pepper and cook for 1 minute longer. Add the chicken broth, carrots, potatoes, parsley, and basil or herb seasoning blend. Bring to a boil. Reduce heat to low; cover and simmer for 30 minutes, or until vegetables are tender.
In a saucepan, melt butter over medium low heat; stir in flour until smooth, about 30 seconds. Slowly stir in the half-and-half or milk. Stir in cheese. Continue cooking, stirring, until cheese is melted and the mixture is thick and begins to bubble. Stir the milk mixture into the soup mixture until well blended. Taste and add salt and pepper as needed. Heat thoroughly. Serve with biscuits or crusty rolls. Serves 6 to 8.

Tortellini with Butternut Squash and mushrooms

A must try for this fall, it's delicious and easyyy!!
My mom and I just used shredded parmesan instead of fontina to save $$ and it was fine! (from real simple mag)

1 small butternut squash (2 pounds), peeled and cut into 1-inch cubes
1/2 pound button or cremini mushrooms, stems trimmed and halved if large
1/4 cup fresh sage leaves
2 tablespoons olive oil
kosher salt and black pepper
1 pound fresh or frozen cheese tortellini
2 ounces fontina or Gruyère, grated (1/2 cup), plus more for serving
Directions
Heat oven to 450° F. On 2 rimmed baking sheets, toss the squash and mushrooms with the sage, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once and rotating pans halfway through, until the vegetables are tender, 20 to 25 minutes.
Meanwhile, cook the tortellini according to the package directions. Reserve ½ cup of the cooking water; drain the tortellini and return to the pot. Add the vegetables, fontina, ¼ cup of the cooking water, and ½ teaspoon salt and toss gently to coat (add more cooking water if the pasta seems dry). Sprinkle with additional fontina.


http://www.realsimple.com/food-recipes/browse-all-recipes/tortellini-butternut-squash-00100000066437/index.html

Wine-marinated Pot Roast

Wine-marinated Pot Roast from Midwest Living

1 3- to 3-1/2-pound boneless beef chuck arm pot roast, beef chuck shoulder pot roast or beef chuck seven-bone pot roast
1 750-milliliter bottle fruity red wine (such as Cabernet Sauvignon, Red Zinfandel or Merlot)
1/2 teaspoon kosher, sea salt or regular salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil or vegetable oil
1 10.5-ounce can condensed beef broth
1/4 cup no salt added tomato paste
1 tablespoon Dijon-style mustard
1 tablespoon herbes de Provence, fines herbes or Italian seasoning, crushed
3 cloves garlic, chopped
2 bay leaves
1 large onion, cut into thin wedges
4 medium carrots, peeled, cut in half lengthwise, and halved crosswise or 2 cups packaged peeled fresh baby carrots
4 medium parsnips, peeled and cut into 2-inch pieces or 4 medium potatoes, peeled and cut lengthwise into sixths
2 cups whole fresh cremini mushrooms
2 stalks celery, bias-sliced into 1-inch pieces
Hot cooked noodles
2 tablespoons snipped Italian (flat-leaf) parsley
Baguette-style French bread, cut into 1-1/2-inch slices (optional)

Directions
1. Trim fat from meat. Place meat in a resealable plastic bag set in a shallow dish. Pour wine over meat; seal bag. Marinate in the refrigerator for at least 8 hours and up to 24 hours, turning bag occasionally.

2. Drain meat, reserving wine. Pat meat dry with paper towels. Sprinkle meat with salt and black pepper. In a 4- to 6-quart Dutch oven, over medium heat brown meat on all sides in hot oil.

3. In a medium saucepan, bring reserved wine to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until wine is reduced by half, about 1-1/2 cups. Stir in beef broth, tomato paste, mustard, herbes de Provence, garlic and bay leaves. Return to boiling; reduce heat. Simmer, uncovered for 5 minutes more. Pour wine mixture over meat in Dutch oven; add onion.

4. Bake, covered, in a 325 degree F oven for 2-1/2 hours. Add carrots, parsnips, mushrooms and celery. Bake, covered, about 1 hour more or until meat is very tender. Transfer meat and vegetables to a large serving platter, reserving juices in Dutch oven. Cover meat and vegetables with foil to keep warm.

5. For wine sauce, skim off any fat from juices. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until juices are slightly thickened. Season to taste.

6. Slice meat or use a fork to break meat apart into pieces. Serve wine sauce with meat, vegetables and noodles. Sprinkle meat and vegetables with parsley. If you like, serve with French bread. Makes 8 servings.



Here's my version! It was some work and took a lot of time with cooking, but it was SOOOO good and worth it :)

Pumpkin Ricotta Stuffed Shells

I made this friday night for our company and they were delicious. Found it in my most recent country living magazine. A must try for the fall!

Pumpkin Ricotta Stuffed Shells
Makes 8 servings

24 jumbo pasta shells
1 tablespoon extra-virgin olive oil
22 ounces ricotta cheese
1 can (15 ounces) pumpkin puree
3/4 cup plus 2 tablespoons grated pecorino Romano cheese
1 large egg white
2 garlic cloves, minced
1 cup fresh basil, chopped
1 tablespoon finely chopped sage
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 jar (26 ounces) purchased tomato sauce

Cook pasta in a large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to a baking sheet. Drizzle with oil.

Meanwhile, in a medium bowl, stir together ricotta, pumpkin, 3/4 cup Romano and all remaining ingredients except tomato sauce.

Preheat oven to 350 degrees.

Spread sauce in bottom of 13-by-9-inch pan. Fill each pasta shell with pumpkin-ricotta mixture. Arrange in pan. Cover pan with foil. Bake 30 minutes. Remove foil. Sprinkle shells with remaining Romano. Bake 15 minutes longer.

Better than Chick-fil-a

(photo from Real Simple.com)

Ok, this may or may not be true...
I do love Truett Cathy and his restaurant, but this chicken was dang good.
Only next time I am at Chick-fil-a, I will accidentally take too many chick-fil-a sauce packets and bring them home with me for the next time I make this:

Crispy Popcorn Chicken
Ingredients
kosher salt and black pepper
1 cup buttermilk
1 cup all-purpose flour
4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup canola oil
4 ears corn, shucked
1/2 cup barbecue sauce
Directions
Bring a large pot of salted water to a boil. Place the buttermilk in a shallow bowl. Place the flour in a second shallow bowl. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Dip the chicken in the buttermilk (shaking off any excess), then in the flour (tapping off any excess).
In a large skillet, heat the oil over medium-high heat. Working in batches, fry the chicken until golden and cooked through, 1 to 2 minutes per side; transfer to a paper towel-lined plate and season with ¼ teaspoon salt.
Meanwhile, add the corn to the boiling water and cook until tender, 3 to 4 minutes. Serve with the chicken and barbecue sauce.
(By Charlyne Mattox, August 2011)

Here's how mine looked: not bad...

Balsamic Garlic-Crusted grilled pork tenderloin

This is awesome - you should definitely try it if you like meat :)

4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)
Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!

Grill preparation:

Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.

Oven preparation:

Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

Got the recipe from pinterest and its from here: http://kitchenconfidante.com/if-you-cant-stand-the-heat-part-ii

Panera's Broccoli Cheese Soup

Well, we've been real sick around here...so I just had to make some soup. Sari didn't send me her recipe in time so I made this one that I found online. It says it's Panera's Broccoli Cheese. From the taste of it, I would believe it. It was SO good. Very thick and filling.
Here's the recipe!

Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cupschicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar


Directions:

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Productive Weekend!

Well, despite a bit of a migraine and some bad allergies, it was a great and productive weekend! I had some time to myself on Friday after having a headache all day, so I just rested, watched Letters to Juliet and made a late dinner of chicken and rice. It was really good - is it weird that I had never made that simple recipe with the rice, water, cream of mushroom soup mixed with chicken on top?? ha...

Saturday, we picked up a pull out couch that we bought from a thrift store in downtown wheaton and an ikea desk and armoire that Joe found on Freecycle. It's pretty crazy - people just list things they want or have to get rid of and it's all free...
So we borrowed a Land Rover made three short trips all around north wheaton and now have three great new pieces for the potential new house...

here is a new picture of the desk from Ikea.com




Here is a picture the owner took of the armoire - pretty nice for free eh???
we think we will use it in the baby's room if all goes as planned :)




So we had a guy friend help us move these items and I was wanted to make him a decent dinner since he was staying and hanging out awhile after, so I made another homemade macaroni&cheese recipe from Family Circle magazine. I just love their recipes. They have provided me with several great homemade mac & cheese recipes over the months that I've subscribed...

Four Cheese Bacon Mac from familycircle.com


Four Cheese with Bacon Mac

Ingredients
1 box (1 pound) cavatappi
6 slices bacon, diced
1 tablespoon unsalted butter
3 tablespoons all-purpose flour
2 cups 2 percent milk
1/2 teaspoon onion flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound sharp cheddar cheese, shredded
1 cup shredded colby-Jack cheese (4 ounces)
1 cup shredded mozzarella cheese (4 ounces)
8 slices Kraft Deli Deluxe American cheese (6 ounces)
Directions
1. Heat oven to 350 degrees F. Coat a 3-quart broiler-safe baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to boiling.

2. Cook cavatappi 8 minutes in boiling water, then drain. Meanwhile, in medium-size saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to paper towels. Carefully pour off drippings, returning 2 tablespoons to pan. Add butter.

3. Whisk in flour until smooth. In a thin stream, whisk in milk. Stir in onion flakes, salt and pepper. Bring to a boil over medium-high heat, then reduce heat and simmer 2 minutes. In large bowl, toss together cheddar, colby-Jack and mozzarella.

4. Remove milk mixture from heat; whisk in American cheese and 11/4 cups of the cheddar mixture. Toss bacon pieces with remaining shredded cheese.

5. In pasta pot, combine cooked pasta and cheese sauce. Pour half into prepared dish. Sprinkle with a generous cup of the bacon-cheese mixture. Repeat layering.

6. Bake at 350 degrees F for 20 minutes. Increase oven temperature to broil and broil 3 minutes, until top is lightly browned. Cool slightly before serving.


It was VERY good and the boys loved it. It made a full 3 qt pan size, which means plenty of leftovers!!

I also made a Chili since it's rare to find one without tomatoes and beans.....Joe is a little picky when it comes to those two items. So I found Chili Con Carne in the Oct. Family Circle also and had that going in the slow cooker last night. We will hopefully try it tonight!

Chili con carne from familycircle.com


Chili Con Carne

Ingredients
1 tablespoon plus 1 teaspoon olive oil
2 pounds boneless beef round steak, trimmed and cut into 1/2-inch cubes
3 cloves garlic, minced
1 large onion, finely chopped
3 tablespoons plus 1 teaspoon chili powder
3-1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 package (10 ounces) frozen corn
3 tablespoons finely ground cornmeal
Sour cream, sliced avocado and cilantro for garnish (optional)
Directions
1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add beef to skillet and cook, stirring occasionally, for 8 minutes, draining any accumulated fat. Remove beef to slow cooker; reduce heat to medium. Add 1 teaspoon oil to skillet; add garlic and onion and cook, stirring, for 2 minutes. Stir in 3 tablespoons chili powder, 2 teaspoons cumin, 1/2 teaspoon salt and 1/4 teaspoon cayenne; cook 1 minute, stirring constantly.

2. Scrape skillet contents into slow cooker and add corn and 3-3/4 cups water (enough to cover by 1 inch). Cover and cook on HIGH for 4 hours or on LOW for 6 hours.

3. When there is 1 hour cook time remaining, stir together corn meal and 3 tablespoons water. Stir in cornmeal paste, remaining 1 teaspoon chili powder, 1-1/2 teaspoons cumin, 1/2 teaspoon salt and 1/4 teaspoon cayenne; cook for 1 more hour or until thickened. Garnish with sour cream, avocado and cilantro, if desired.

So with that - sorry for the novel... I can't wait for fall! I still need to get me a pumpkin spice latte from Starbucks and make my first pumpkin bread, but I'll get there. And hopefully the first frost will bring allergy relief for me! :)
Hope you all have a wonderful week!

Dinner!

Photo from thepioneerwoman.com

People have been asking me about if I have had cravings, and I answer no not really. I've eaten A LOT of fruit, but I am realizing the past week or two that when I get an idea in my head about what I want for dinner that I HAVE to have it or I'm reallly disappointed! AND I start thinking about it around 9:00 in the morning...haha :)

So here is what I am planning for tonight! It's from the Pioneer Woman (she is awesome) her recipes are fantastic - some are crazy unusual or a little complex and some, like this one, are totally easy. She is so funny, gives fun advice on makeup, clothes, etc., her confessions are hilarious and she really makes me want to live on a farm :) Definitely check out her site if you haven't before: http://thepioneerwoman.com/


Recipe: Pasta with Tomato Cream Sauce
Prep Time: 10 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 8


Ingredients
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy Cream
Grated Parmesan Or Romano Cheese, To Taste
Fresh Basil, Chopped
1-½ pound Fettuccine
Preparation Instructions
Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

9/15/10
Made it last night - it makes A LOT of servings - I forgot that PW has 4 kids :) But it was VERY good and super easy!