Meatball Tortellini Soup

On a recent bone-chillingly cold day here in Birmingham, I saw this recipe on the cover of the January/February issue of Food Network Magazine, and I couldn't get the ingredients fast enough!  I love soups that are chunky, with plenty of yummy ingredients.  No wimpy soups around here.  This one is jam-packed with deliciousness like meaty meatballs, cheesy tortellini, and hearty baby spinach.  It was the perfect solution to winter's chill.

The meatballs are easy and flavorful.  They're formed into one-inch balls and browned until golden in a dutch oven.  Next, all the soup ingredients are combined through a few additional steps, and then the meatballs take a second trip into the pot and finish cooking while the soup simmers for a few minutes.  The tortellini is added at the very end, and voila!

The great thing about this soup is that it's on the healthy side.  The magazine states that there's 474 calories per serving.  You could make it even healthier by substituting ground turkey for the ground beef.  

Hopefully, this soup will help keep you warm on one of these chilly nights coming up!

Bon Appetit, my friends.  :)

Meatball Tortellini Soup
Adapted from:  Food Network Magazine

Ingredients:
8 ounces ground beef chuck

1/4 cup grated parmesan cheese, plus more for topping
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
1 clove garlic, grated
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 carrots, diced
2 stalks celery, diced
1 quart low-sodium chicken broth
1 9-ounce package refrigerated cheese tortellini
4 cups loosely packed baby spinach (about 3 ounces)

Directions:

Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside. 

Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning, until golden, 3 to 4 minutes; remove to a plate. Add the carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt. Simmer until the meatballs are just cooked through, about 2 minutes. 

Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan. 

Delicious Turkey Chili

It's very possible that a hot bowl of chili is among the very best ways to remedy a cold fall evening.  Don't you agree?  My mom-in-law, Carol, makes an out-of-this-world chili, which I've written about HERE.  It's amazing.  I'll forever compare any chili that I have from here on out to hers.  

This lightened up version, adapted from Guy Fieri, was actually pretty dadgum delicious.  Ground turkey is a much healthier alternative to the traditional ground beef.  I also used reduced sodium beans, so that I could be more in control of the salt content.  

Don't let the long ingredients list scare you away from this one.  All of the elements are common ingredients and are easy to prepare.  It all gets tossed into a large pot and simmered for an hour, which is super easy.  

The red & green bell peppers, garlic, red onions and turkey make a fabulous base and are perfectly seasoned with a variety of spices, like chili powder, paprika, and cumin.   Using three different kinds of beans also makes this chili extra special.  The tomato paste and tomato sauce just add to the deliciousness, and shredded cheddar is a classic garnish to finish it off.

And you know what?  This chili is even "Carol Approved!"  She loved it!  :)

Bon Appetit, my friends!

Delicious Turkey Chili
Adapted from:  Ryder's Turkey Chili by Guy Fieri

Ingredients:

4 tablespoons canola oil
1 red bell pepper, diced
1 green bell pepper, diced
1 1/2 jalapeno peppers, minced (remove seeds for less heat)
9 cloves garlic, minced
2 small red onions, diced
3 pounds coarsely ground turkey (thigh and breast meat)
1/3 cup tomato paste
3 cups tomato sauce
1 cup low-sodium chicken broth
1 tablespoon granulated onion
2 teaspoons granulated garlic
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground cumin
Kosher salt and freshly ground black pepper
3 cups canned pinto beans with liquid
3 cups canned kidney beans with liquid
2 cups canned black beans with liquid
Shredded cheddar cheese, for garnish
Saltine crackers, for serving

Directions:

Warm the oil in a large pot over high heat. Add the bell peppers, jalapenos, garlic and red onions and cook until caramelized, about 8 minutes. Add the turkey and gently stir, trying not to break up the meat too much; cook until the meat is no longer pink, about 5 minutes.

Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth. Add the granulated onion and garlic, chili powder, paprika, cumin, 2 tablespoons salt and 2 teaspoons black pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour. Garnish with shredded cheddar and serve with saltines.

Chicken (or Turkey) Noodle Soup - Put Those Leftovers to Good Use!

I've had a sick hubby on my hands over the past few days.  He better start feeling better soon, though, because there's a lot of good eatin' to be done tomorrow on Thanksgiving!  Something tells me that after that first bite of the cornbread & sausage dressing that he looks forward to for 364 days a year, he'll be much better!  (Speaking of Thanksgiving, this dish would be a perfect way to use leftover turkey!)

Last night, he was feeling extra sick and pitiful...sore throat, headache, etc, etc...It's just that time of year, I reckon.  I had some leftover chicken already cooked from the previous night, so Chicken Noodle Soup sounded perfect...easy, yet comforting.

There's just something about chicken noodle soup when you're sick, don't you agree?  In fact, when Brad and I were just dating, he had to work one night and wasn't feeling well.  I surprised him by showing up at work with some yummy Chicken Noodle Soup, and it put the biggest smile on his face....and made him feel a little better.  That's been his request ever since when he's feeling under the weather. 

This recipe is incredibly simple.  Brad LOVES carrots, so I doubled the amount to two and added a dash of garlic powder for extra flavor.  The freshly ground black pepper adds a nice little kick.  I finished it off with a garnish of fresh, minced parsley for bit of pretty color.

Bon Appetit, my friends!  :)

Chicken Noodle Soup

Chicken (or Turkey) Noodle Soup 
Adapted from:  My Recipes.com


Ingredients:
4 cups Reduced Sodium Chicken Broth
Generous dash ground black pepper  
2 medium carrots, sliced
1 stalk celery, sliced
1/2 cup uncooked egg noodles
1 cup shredded cooked chicken or turkey
Garlic powder, to taste 
1 tsp fresh parsley, minced, for garnish

Directions:
Heat broth, black pepper, carrot and celery in 2-qt. saucepan over medium-high heat to a boil.

Stir noodles and chicken in saucepan. Reduce heat to medium. Cook 10 min. or until noodles are tender, stirring often.   Season with garlic powder and garnish with fresh, minced parsley.

Easy Tomato Soup & Grilled Cheese Croutons

Soup and sandwich combos don't get much more classic than a comforting bowl of tomato soup with a toasty grilled cheese on the side.  So, when I received the October 2012 issue of Food Network magazine in the mail recently with this yummy dish gracing the cover, I was anxious to try it.

Now, I don't have a fancy panini press, but that didn't stop me.  I whipped out my trusty skillet and simply made the sandwiches the old-fashioned way.  After a quick trip to the cutting board, they were cut into neat little squares and ready to go.

Oh!  And did I mention that the grilled cheese is made with melty, ooey, gooey, amazing gruyere cheese?  Oh, my...my favorite...!

The saffron threads add a depth of flavor that only saffron can, and the combination of cream and just enough orzo make this soup decadent and mouthwateringly tasty.  The soup is super easy, but the flavor is great and perfect for the chilly nights ahead.  That's another combo that I love!

Bon Appetit, my friends!  :)

  
Easy Tomato Soup & Grilled Cheese Croutons
Adapted from:  Ina Garten, via Food Network magazine;  October 2012 issue

Ingredients:
3 tablespoons good olive oil
3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock, preferably homemade
1 (28-ounce) can crushed tomatoes, preferably San Marzano
Large pinch of saffron threads
Kosher salt and freshly ground black pepper
1/2 cup orzo
1/2 cup heavy cream
Grilled Cheese Croutons (see below)

Directions:
In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
Serve hot with Grilled Cheese Croutons scattered on top.

Grilled Cheese Croutons:
4 (1/2-inch-thick) slices country white bread
2 tablespoons unsalted butter, melted
4 ounces Gruyere cheese, grated
Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

Incredible Butternut Squash, Chickpea & Red Lentil Stew

This stew is amazing.

Trying exciting new recipes is always fun.  When I saw this North-African modeled stew, I was intrigued and made a mental note to buy the ingredients on my next grocery trip.  It just sounded so different from anything that I usually make.  As it came together beautifully in the kitchen, it became this incredible marriage of spices and ingredients that resulted in heavenly smells wafting through the house.  I was sold!

After reading the recipe reviews, I decided to make some major changes to improve the dish.  You can see the original recipe HERE.  My biggest changes included using red onion and canned chickpeas, adding garlic and chicken to the dish, sauteing the onion and garlic before adding the other ingredients and also cooking the stew on the stove top instead of a slow-cooker.  Several of the reviews noted that there wasn't much flavor, and that all the ingredients sort of became the same consistency in the slow cooker.  Because of this, I added extra flavor by using red onion and by sauteing the onion along with garlic before adding the other ingredients.  This worked flawlessly and the vegetable broth deglazed the pan perfectly, adding even more flavor. 

Also, cooking this on the stove top kept the ingredients from becoming the same consistency.  The squash and carrots still had a little bite to them, and the flavor was incredible.  The cumin, saffron and fresh ginger in this stew really push it over the top in the deliciousness department!

Brad and I found the finished stew to be packed with flavor, and upon first bite, I even got a "Wow!" from Brad.  I think he was a fan.  :)

Luckily, there are left-overs in the fridge, which makes me happy.  I might serve them over brown rice tonight, or I just might serve it in a bowl all on its own again. 

This is a keeper!  Bon Appetit, my friends!

Butternut Squash, Chickpea & Red Lentil Stew

Adapted from Eating Well

Ingredients:

1 boneless, skinless chicken breast
3 tbsp extra virgin olive oil
1 large red onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
3/4 cup canned chickpeas, drained
2 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
2 large carrots, peeled and cut into 1/2-inch pieces
1 cup red lentils
2 tablespoons tomato paste
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon saffron, (see Note)
1/4 teaspoon freshly ground pepper
1/4 cup lime juice
1/2 cup chopped roasted lightly salted peanuts
1/4 cup packed fresh cilantro leaves, chopped

Directions:

1. Preheat oven to 350 degrees F.
2. Place the chicken breast in an oven-proof dish, drizzling it with about 1 tbsp. of the extra virgin olive oil.  Season with salt and pepper and bake for approximately 40 - 45 minutes, or until the chicken is cooked through.  Cut into small bite-sized pieces and set to the side.
3. In a heavy-bottomed stock pot or dutch oven over medium heat, drizzle 2 tbsp extra virgin olive oil.  Add the red onion and saute until tender and slightly golden brown.  Next, add the garlic and continue to saute for 1 additional minute.
4. Deglaze the pan by adding the vegetable broth to the pot, scraping up the brown bits from the bottom.
5. Add the squash, carrots, lentils, chickpeas, chicken, tomato paste, ginger, cumin, salt, saffron and pepper.  Stir together well.
6. Put on the lid, leaving it ajar, and simmer over lowish heat until the squash are tender and the lentils have begun to break down, about 45 minutes.  While it's simmering, stir the stew every now and then, to make sure the bottom doesn't burn.  If the stew starts to become too thick, you may need to add a little additional water during the process.  (I ended up adding about 2 cups of water.)
7. Just before serving, stir in the lime juice. Serve sprinkled with peanuts and cilantro.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

• Note:  Considered the world's most expensive spice, saffron contributes a pungent flavor and intense yellow color. It is sold in threads and powdered form.  

A Stellar Brunswick Stew

So, my sisters came to visit again a few weeks ago, and as usual we just HAD to spend some quality time in the kitchen trying new recipes together.  That's one of our favorite things to do.  Thankfully, I'm not the only foodie in the family!

They brought along this recipe for Brunswick Stew that they had found in their Southern Living magazine.  We couldn't think of anything that would be better for dinner than a comforting, hot bowl of meaty stew that night.

And I mean meaty!

The original recipe calls for 2 lbs. of chicken and 1 lb. of beef brisket.  We decided to kick things up a notch and add 2 lbs. of beef brisket instead.  

Yes, because we're daring like that!  

After all, an extra pound of beef brisket can only make it extra delicious, right?  Yes...I think so!

The recipe called for chopped barbequed beef brisket.  Instead of taking the easy way out and stopping by the nearest BBQ joint for our brisket, we headed to the store and bought a beautiful hunk of meat to cook ourselves.  We plopped it into the crock pot (along with beef broth, onion, garlic, salt & pepper) that morning and let it go for about 6 hours until it was melt-in-yo-mouth tender. 

I have to say that this stew is quite delicious.  It will warm you up on a cold night and put a smile on your face.

Bon Appetit, my friends!

Brunswick Stew

Adapted from Southern Living magazine

Ingredients:

• 2 large onions, chopped
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 1/2 tablespoons jarred beef soup base (Add one box of beef broth OR add another 2 cups of water in with the 1 1/2 tablespoons beef soup base...to make sure there is enough liquid in the soup)
• 2 pounds skinned and boned chicken breasts
• 1 (28-oz.) can fire-roasted crushed tomatoes (OR 2  14-oz cans)
• 1 (12-oz.) package frozen white shoepeg or whole kernel corn
• 1 (10-oz.) package frozen cream-style corn, thawed
• 1 (9-oz.) package frozen baby lima beans
• 1 (12-oz.) bottle chili sauce
• 1 tablespoon brown sugar
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon coarsely ground pepper
• 1 pound chopped barbecued beef brisket; without sauce (We used 2 pounds)
• 1 tablespoon fresh lemon juice
• Hot sauce (optional) 

Directions:

1. If you are cooking your own beef brisket, place it into a crock pot set on high heat.  Cover the brisket with beef stock, 1 chopped onion, 1 clove minced garlic, salt and pepper.  Let it slowly cook in the crock pot for 5 - 6 hours, or until the meat is very tender and comes apart easily with a fork.  Once it's done, place the brisket on a cutting board and shred it using 2 forks.
2. Next, sauté onions and garlic in hot oil in a 7.5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.
3. Stir together beef soup base and 2 cups water, and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.
4. Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce, if desired.
   
   
   

Chunky Chicken Noodle Soup - A Perfect Post-Surgery Meal!

***Folks, it's been quite a week around our house.  It all started last Friday when I had laparoscopic surgery.  Even though it was considered a pretty minor surgery, I was still REALLY nervous.  This was the first time that I had ever been put under general anesthesia, so I was extremely uncertain about that whole concept.  Luckily, I was blessed with an amazing team of doctors and nurses, and everything went perfectly.

The day after my surgery, Brad had a serious kidney stone attack.  He ended up in the ER later that day, and was eventually scheduled for surgery a few days later.  Fortunately, his surgery also went well.

So, after making it through two surgeries in one week, we are both recovering well...thank goodness!  I mean, WHAT ARE THE ODDS?  I still can't believe we both had surgery within a six day period.

I don't know what we would have done without my little sisters here to help us through this terrible week.  They were like 2 angels sent to us to help us through it all.  They cooked our meals, cleaned our house, and kept our spirits up.  Seriously - I feel so blessed to have such a wonderful family.

The first thing that Suzanne and Maranne made for dinner after my surgery was a huge pot of the most amazing Chicken Noodle Soup I've ever had.  Early that morning, Brad took Maranne to the big farmer's market in downtown Birmingham, while Suzanne stayed behind with me.  Maranne is a budding foodie herself, and she came home with a huge smile on her face and a bag full of goodies.  One of her "finds" was this big bunch of pretty carrots...

Maranne loved the farmer's market...

Now, most chicken soups are watery and bland, but this recipe is anything but boring!  It's packed with chunks of chicken, egg noodles, carrots, english peas, corn and SO much flavor!  One bite of this soup and my worries from the previous day started to dissipate. 


It's true what they say - Chicken Noodle Soup does wonders when you're sick, or in my case...recovering from surgery!


Bon Appetit!***

Chunky Chicken Noodle Soup

Source:  Maranne & Suzanne Gainous

Ingredients:

    3 chicken breasts

    2 boxes of chicken stock

    3 large eggs

    1 stick of butter

    1 can of english peas   

    1 can of corn

    1 can cream of mushroom soup

    1 can cheddar soup

    3 large carrots

    3 stalks of celery   

    basil and oregano to taste

    salt and pepper to taste

     2 bay leaves

    1 12 oz. bag of egg noodles

    1 sweet onion

Preparation:

    1. Pour 2 boxes of chicken stock into a large pot along with 1 stick of butter, salt and pepper, 3 large eggs, and chicken breasts. Bring mixture to a boil.

    2. Once your eggs have boiled for approximately 10 minutes, remove from liquid and place in a bowl of cold water. Once cooled, you can peel and dice them. Set aside.

    3. Once chicken has cooked (approximately 45 minutes to an hour), remove breasts from the liquid and cut into one inch cubes.

    4. Add the cream of mushroom soup and cheddar soup to the liquid. Whisk to dissolve. Then add the corn, peas, boiled eggs, diced onion celery and carrots, basil, oregano, bay leaves, and chicken cubes to the broth.

    5. Let the mixture simmer for approximately thirty minutes.

    6. Once the carrots and celery have softened, add the egg noodles. Let the mixture boil lightly for about twenty minutes or until the noodles are cooked through. Be sure to stir frequently.

    7. Serve with grilled cheese sandwiches or bread.

    8. Enjoy! :)

Leeky Chicken Soup

***With all the snow and flurries that have been floating around outside lately, a delicious and hearty chicken soup is the perfect remedy to warm you up from your head to your feet!  Rachael Ray's recipe for Leeky Chicken Soup does the trick and takes regular ole' chicken soup up a notch!  I recently had some beautiful leeks in the fridge, so this dinner sounded perfect on a cold winter evening.  It's easy to throw together and will feed about 4 people.

I paired the soup with an easy grilled cheese sandwich on sourdough bread...Yummy!  You'll notice in my photos that I used whole wheat rotini pasta instead of egg fettuccine or tagliatelle.  It just came down to what I had in the pantry.  The rotini tasted fantastic!  That's really the only major change or substitution that I used. 

WATCH THE VIDEO:

If you'd like to see Rachael Ray in action, you can click HERE to see her making this Leeky Chicken Soup in real time!!  She gives lots of great advice and pointers along the way.  Just click the link above, and you'll see the video for this dish towards the bottom of the page.

Bon Appetit!***

Leeky Chicken Soup
Source:  Look + Cook cookbook by Rachael Ray

Ingredients:

• 1 boneless, skinless chicken breast, halved
• 1 large bay leaf, fresh or dried
• 2 tablespoons extra virgin olive oil (EVOO)
• 4 large leeks, trimmed, washed and dried
• 3-4 cloves garlic, chopped
• Salt and pepper
• 1 cup dry white wine
• 4 cups chicken stock (32 ounces)
• 2 cups egg pasta, such as broken egg fettuccine or tagliatelle
• 2 tablespoons fresh thyme leaves, chopped
• 2 teaspoons grated lemon zest
• 1/4 cup flat leaf parsley, chopped
• Crusty baguette, sliced
• Soft cheese, such as goat cheese, robiola, Camembert or Boursin

Preparation:

Cook's Note: To clean leeks, chop them first and then wash them. Trim the tough tops and root ends, halve them lengthwise, then slice them 1⁄2-inch thick. Fill a large bowl or sink with water, add the leeks and separate the slices to let the grit fall away. Remove the leeks with a skimmer and dry in a salad spinner or on a clean kitchen towel.

Place the chicken and bay leaf in a small pan and add water to almost cover. Place over high heat, bring to a boil, reduce to a simmer and poach the chicken until cooked through, about 10 minutes.

Meanwhile, heat the EVOO in a soup pot or Dutch oven over medium heat. Add the leeks and garlic, season with salt and pepper, then stir, cover and cook for 7-8 minutes. Add the wine and cook out for 1 minute, then add the stock and bring to a boil. Reduce the heat to a simmer. Remove the chicken from the poaching liquid and dice, then stir into the stock. Strain the poaching liquid and add it to the soup. Add the egg pasta, thyme and lemon zest. Cook at a low boil until the pasta is tender. Stir in the parsley and adjust the salt and pepper. Serve with crusty bread spread with soft cheese.

 

Taco Soup

***Alrighty, here's the Taco Soup recipe that I mentioned in my Halloween post below. We had so much fun making this at our little Halloween party. It was SUPER easy to make, and you know that I love any recipe that I can use my Dutch Oven on. ;)

I found this recipe on Monica's food blog, Buon Appetito! ...be sure to hop over and check her site out also!

I'll definitely be making this again in the upcoming chilly months. It will be perfect on a cold winter night...plus, it couldn't be easier to throw together. The only change that I made to the original recipe was the addition of water...you'll see my notes below.

Enjoy!***

Ingredients:

1 lb. ground beef (I use round)
1 onion, chopped
1 can chili beans
1 can black beans
1 can kidney beans
1 can corn, drained
1 can rotel
1 can diced tomatoes
1 pkg. taco seasoning
1 pkg. ranch dressing mix

2 to 4 cups water (add water until your desired consistency is reached)

Directions:

Heat dutch oven to medium heat. Add about 1 tbsp. olive oil to pot, and saute the onion until softened (about 3 - 5 minutes). Add the ground beef and brown.

Drain the beef on paper towels to remove the excess oil. Add beef/onion mixture back to dutch oven.

Add all other ingredients and cook on Med to Med-Hi for about 30 minutes, covered.

Serve with Fritos, shredded cheese, and sour cream if desired.

GrannyRene's Chicken & Dumplings / Steamed Cabbage

***My sweet grandmother, GrannyRene, recently came to stay with us, and we had so much fun! We got into the kitchen and cooked up a storm...Chicken & Dumplings, Steamed Cabbage, Collard Greens w/Ham...just to name a few of her specialties. Growing up, she made Chicken & Dumplings often. It has always been a favorite of mine...just the smell of it cooking brings back so many wonderful memories. I've made her Chicken & Dumplings before, but I really wanted GrannyRene to teach me how first-hand. She has several tricks that make them really special! She even wrote down all the recipes for me. I've included a scan of those too. In my opinion, you can't beat a hand-written recipe lovingly written by the cook!

There are so many ways that you can make Chicken & Dumplings (with herbs, onions, etc.), however, GrannyRene's simple recipe is packed with flavor and will always be my favorite! The flavor in this dish will surprise you, considering the short ingredient list. It's perfect on a cool fall evening, and it is the ultimate comfort food!***

Chicken & Dumplings

- GrannyRene's Original Recipe

Ingredients:

1 (2 lb.) whole, boiler chicken
1 can cream of mushroom soup (you can also use cream of chicken soup instead)

2 Qts. water

1/2 cup flour

1 (12 oz) package of frozen dumplings

Salt & Pepper to taste

Directions:

Cut chicken up into desired pieces. Wash and remove excess fat and skin.

Put chicken in a heavy pot and cook in 2 quarts of water until fully cooked and tender. Remove from broth and let cool. Remove meat from bone, tearing into bite-sized pieces.

Add cream of mushroom soup to chicken broth. Season with salt and pepper. Let broth come to a boil.

Take the dumplings and break into bite-sized pieces. Sprinkle dumplings with all-purpose flour until they are covered well (see above photo). Add dumplings to the chicken broth. Turn heat down to medium-low and cook until dumplings are done (The flour on the dumplings will help to thicken the broth). Add the bite-sized chicken pieces to make your meal complete!

Steamed Cabbage

- GrannyRene's Recipe

Ingredients:

1 medium cabbage

1/4 cup extra virgin olive oil

1 cup water

Salt & Pepper to taste

Directions:

To prepare cabbage for cooking, remove first 2-3 outer leaves of cabbage. Cut into four quarters. Remove the center stem of each quarter (see photo below). Wash and drain on paper towels.

Take outer half of each quarter of cabbage and cut into small strips (see photo below).

Place 1 cup water in a large pot and heat over medium-high heat. Put cabbage strips in pot; add olive oil and cook about 20 minutes.

Cut up the remaining cabbage and add to the pot (see below). Cook about 10 minutes longer. By cooking some of the cabbage longer than the rest, you will end up with a nice mixture of soft and crunchy cabbage.

Chicken & White Bean Stew

Okay, I'm not usually big on soups, but this one is delish! Before making this, the only soup I've ever really made is vegetable stew. The bacon in this recipe adds a great taste, and we really loved the spinach as well....it's a hearty soup that I'll definitely be making again.

Ingredients:
4 slices bacon, finely chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
1 pound red potatoes, cut into cubes
One 32-ounce container (4 cups) chicken broth
1 whole rotisserie chicken
Two 15.5-ounce cans small white beans, rinsed
5 ounces arugula (5 cups).....I used fresh baby spinach instead
Salt and pepper

Directions:
In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked but not crisp, about 5 minutes. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the potatoes and chicken broth and simmer until the potatoes are tender, about 15 minutes.

Meanwhile, pull the meat off the rotisserie chicken; discard the skin and bones. Add the chicken and white beans to the stew and cook until heated through. Just before serving, stir in the arugula and season to taste with salt and pepper.

Source: Rachael Ray - http://www.foodnetwork.com/

Hearty Vegetable Soup

This is a hearty soup which is great during the colder months.

1 bag mixed frozen vegetables

1/2 bag frozen okra

1 lb. or more lean ground beef, cooked thoroughly

1 lb. small red potatoes, chopped

1 can stewed tomatoes

1 can beef broth

1 onion, diced

garlic salt to taste

Mix all ingredients in a crock pot. Add enough water to cover everything. Cook on high for approximately 6 hours, or until potatoes are soft. Top with shredded cheddar cheese if you wish.

***It's best to place the potatoes in the very bottom of the crock pot so that they cook a little faster.***