Weeknight Chili

Pin It It's finally starting to look and feel like fall!  I'm so excited to light my fall scented candles and wear long pants and sweaters again.  Fall also means it's time for chili!  I love making a big pot of chili on rainy weekend days.  It's just so comforting and there are always leftovers for lunch during the week.  I call this recipe weeknight chili though because it is so simple and fast that it makes a great weeknight dinner during the cool months.

Weeknight Chili
1 lb ground beef
1 large yellow onion, diced
1 Tbsp minced garlic
1 can chili beans
1 can chili tomatoes
1 large can crushed tomatoes
1 cup water
1 packet chili seasoning
2 tsp white sugar

1. In a large soup pot brown ground beef with the onions and garlic.  Drain grease and return meat to the pot.
2. Add beans, tomatoes, water, seasoning and sugar.  Stir well.
3. Bring to a boil then reduce to a simmer.  Let simmer for at least 30 minutes. 
4. Serve with shredded cheddar, sour cream and green onions.
**I think this gets better the longer you can let it simmer.  It's great after 30 mintues, but fabulous after an hour**

Clam Chowder

Pin It I'm a big fan of tomato based soups, however, Albert LOVES creamy soups.  I try to stay away because they are so bad for you.  But today was a snow day and I had all of the ingredients on hand, so Albrt wins and gets his beloved clam chowder.  This was my first attempt at clam chowder andI have to say it turned out quite delicious.  Definitely warms you upon a chilly winter day.  This recipe serves 4 (since there are only 2 of us here), but you could easily double or triple for a crowd.

Clam Chowder
2 cans chopped clams
1/2 cup chopped onion
1/2 cup diced celery
1/2 cup diced carrots
1 cup diced potatoes
3 T plus 1 T of butter, divided
1/4 cup flour
2 cups half and half
3/4 tsp salt
pepper to taste

1. Melt 1 T of butter in a large pot.  Add onions, carrots and celery and cook until just starting to brown.
2. Add potatoes to the pot and juice from both cans of clams.  Add water to cover vegetables and cook until tender.
3. Meanwhile, in a separate pot melt 3 T of butter.  When butteris compltely melted whisk in flour.  Allow flour to cook for 3-5 minutes to get rid of the raw flour taste.
4. Whisk in half an half and continue to whisk until thick and smooth.
5. Add cream mixture to the vegetables.  Stir to combine.  Heat through, but do not boil.
6. Stir in clams just before serving and heat through. (You don't want to clams to overcook and get chewy).

Mexican Chiptole Chorizo Soup

Pin It I love making a big pot of soup on the weekends and then eating it for lunch during the week.  I also have a weakness for tomato based soups...chili, tortilla soup, taco stew...I love them all.  I would compare this to a spicy, beef version of a tortilla soup.  This was inspired by  Rachael Ray "stoup" recipe.  Great served with crushed tortilla chips or beer bread.

Mexican Chipotle Chorizo Soup
1/2 lb chorizo, chopped
1/2 lb ground beef
1 medium onion, diced
3 cloves garlic, minced
1 Tbsp chili powder
1 chipotle in adobo, minced (more or less to taste)
1 can of beer
2 cups chicken broth
1 can diced tomatoes
1 can kidney beens, rinsed and drained
1 can white hominy, drained
1 can corn, drained

1. Heat a large soup pot over medium high heat.  Drizzle olive oil in the pot and add chorizo and beef.  Brown meat, crumbling as it cooks.
2. Drain meat and set aside.
3. Add onions, garlic, chili powder and chipotle to pot.  Cook until onions are browned.
4.  Add beer to pot and loosen any brown bits from the bottom.
5. Add broth, cooked meat, tomatoes, beans, hominy and corn.  Allow to come to a boil, reduce heat and simmer for at least 20 minutes.
6. Serve with tortilla chips, sour cream and shredded cheese.

**notes:
Chorizo can be bought in most grocery stores.  I find mine in the meat section by the butcher's Italian sausage and brats.  Not by hotdogs or packaged brats.
Chipotles in adobo can be found in the Mexican aisle in a small can.  They are VERY spicy.  You only need a small amount to taste their heat.

Chicken Tortilla Soup

Pin It With all of the Thanksgiving gatherings this past week I am sick of eating turkey, mashed potatoes, stuffing and gravy.  My tastebuds need a wake up with some new flavors.  That's why I decided to make some chicken tortilla soup.  This makes a large pot full of soup so invite a crowd over or be prepared for delicious leftovers for days to come.

Chicken Tortilla Soup
1 red onion, chopped
3 cloves garlic, minced
1 T olive oil
2 tsp chili powder
1/2 tsp cumin
1 28 oz can crushed tomatoes
1 can chicken broth
1 c water
1 can corn, drained
1 can white hominy, drained
1 can black beans, rinsed and drained
1 can fire roasted tomatoes
juice of 1 lime
3 T green chiles, more or less to taste
2 boneless skinless chicken breasts, cooked and shredded
4 corn tortillas, cut into strips
sour cream
shredded cheddar
cilantro, chopped

1. In a large soup ot saute onions and garlic in olive oil until soft.  Stir in chili powder, cumin, crushed tomatoes, broth and water.  Bring to a boil.
2. Add corn, beans, tomatoes, hominy, green chiles, chicken and lime juice.  Bring to a boil and simmer for at least 20 minutes or up to an hour.
3. Just before serving, stir in the tortilla strips.  Serve with sour cream, chopped cilantro and shredded cheese.

Creamy Tomato Soup with Asiago Garlic Croutons

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I absolutely love Panera Bread's Creamy Tomato Soup woth Asiago Croutons.  It is one of my favorite fall flavors.  However, my budget and my waistline don't allow me to have this delicious dish as much as I would like.  I stumbled across a tomato soup recipe at Smitten Kitchen and it inspired me to add some cream and oregano to recreate my beloved soup.  It's not exact, but pretty darn close and a lot healthier too!

Creamy Tomato Soup
3 pounds plum or roma tomatoes
2 T olive oil
salt and pepper
4 cloves garlic
1/4 tsp dried oregano
1/2 tsp crushed red pepper flakes (I like mine spicy, adjust to your taste)
1/2 cup fat free half and half (regular half and half works too)
2 cups chicken stock

1. Preheat oven to 400 degrees.
2. Slice tomatoes in half and arrange on a foil covered sheet pan.  Drizzle with olive oil and generously season with salt and pepper.
3. Wrap garlic in foil and place on pan with tomatoes.
4. Roast tomatoes for approximately 1 hour or until tender and starting to brown and shrink.  Cool slightly.
5. Unwrap garlic pounch and squeeze garlic into a food processor with tomatoes.  Pulse until it forms a chunky puree.
6. Pour puree into a large pot.  Add oregano, red pepper, half and half and chicken stock.  Simmer for 25 minutes or more.  Salt and pepper to taste.

Asiago Garlic Croutons
2 cups cubed asiago cheese ciabatta bread (I found mine at my local store, any type of french bread would do though)
2 T roated garlic oil (I use Wildtree brand)

1. Preheat oven to 400 degrees.
2. Place bread on a foil lined cookie sheet.
3. Drizzle with oil and toss to coat.
4. Bake 15 minutes, turing occassionally, or until golden brown.

Stuffed Pepper Soup

Pin It I love soup on cold, rainy days.  I find it so comforting and I love the delicious smell that takes over your house.  It's a great way to spend a lazy day inside.  If you like stuffed peppers you will love this easy soup.  I actually like the soup better because you don't have to fight with the pepper skin when you are eating it and all of the flavors are blended together perfectly.  Makes great leftovers for lunch for several days (if it lasts that long at your house).

Stuffed Pepper Soup
1 lb ground beef
1 onion, diced
3 bell peppers, diced (any color, I used red, yellow and green this time)
1 can diced tomatoes
1 can tomato sauce
1 can beef broth
2 cups cooked rice
1/4 c brown sugar
salt and pepper to taste

1. In a large soup pot, brown ground beef.  Drain and set aside.
2. Add onions and peppers to the pot and let them brown/cook for about 10 minutes, until tender.  Stirring occassionally.
3. Add the diced tomatoes, tomato sauce, brown sugar and beef broth.  Bring to a boil.
4. Add cooked rice and ground beef.  Reduce heat, cover and simmer for at least 30 minutes. Can simmer all day if you want.
5. Serve with warm rolls to soak up the juices and enjoy :)