Cheeseburger Soup

On this bitterly cold day, it seems like a good time to share this hearty soup recipe. Cold, dreary days make me long for the comfort of a hot bowl of soup. This is our middle daughter's favorite dinner. I did not anticipate how emotional I would be when I made it for her last week. I won't be able to make it again for her for a while since she just got married and moved out of state. 

The first step is to brown the beef and soften the vegetables with the basil and parsley in a large pot over medium heat. If your family doesn't like basil, substitute oregano or leave it out altogether.

Then add the chicken broth and potatoes and simmer until the potatoes are tender. Mix the flour into 1/2 cup of cold water in a small jar with a tight fitting lid (or combine with a whisk in a small bowl).








 Add the flour, water mixture to the soup stirring constantly until the soup thickens. Turn the heat back to low and add the remaining ingredients except the sour cream. Heat, stirring occasionally until the cheese is melted. Remove the pot from the heat and stir in the sour cream. I serve this soup with rolls and fresh fruit or carrots and celery.

To make the soup in a slow cooker: Brown and drain the ground beef and add it to the slow cooker with the vegetables, parsley, basil, chicken broth and potatoes and cook on low for four to five hours. Turn slow cooker to high and bring to a boil, add flour mixed with 1/2 cup water and stir until thickened. Stir in the milk, cheese, salt and pepper and continue cooking and occasionally stirring until cheese is melted. Turn off heat and stir in sour cream.  

To freeze the soup: I don't like the texture of potatoes that have been frozen, and sour cream tends to separate when it has been frozen so I don't freeze the completed soup.  The way I get around this is to double the beef, vegetables and herbs and cook them as for the original recipe. At this point, I remove half of the mixture and cool before placing it in a zip top bag and freezing it. This does make assembling the soup quite a bit quicker. You could simply double the recipe and freeze half if these aren't issues for you.

 Cheeseburger Soup

1/2 pound ground beef
3/4 cup onion, chopped
3/4 cup carrot, chopped
3/4 cup celery, chopped
1 teaspoon dried parsley
1 teaspoon dried basil
3 cups chicken broth (or 3 cups water and 3 bullion cubes)
4 cups potatoes, cubed (1 3/4 pounds)
1/4 cup flour
1/2 cup water
8 ounces American cheese
1 1/2 cups milk
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup sour cream

Brown ground beef over medium heat in a dutch oven, drain.  Add vegetables, parsley and basil and saute until tender.  Add broth and potatoes; bring to a boil.  Reduce heat and simmer for 10 minutes or until potatoes are tender.  Mix flour with water, stir into boiling soup.  Cook and stir for two minutes.  Reduce heat to low.  Add cheese, milk, salt and pepper, cook and stir until cheese melts.  Remove from heat; blend in sour cream.

8 servings (about 10 cups)

Chicken Nacho Dip

We first had this dip at a party. It was so good, we went back for more several times. The couple who brought it found the recipe here. I've used more black beans and included the liquid with the Rotel tomatoes to suit our family's tastes. If you cook extra chicken a night or two before making the dip, it is very quick to throw together.

 It is really an appetizer, but we add fruit or a salad and eat it for dinner. My son made rice to go with it tonight too. 

I guess it doesn't look very appetizing, but it is really yummy. It has become a favorite around here.

Chicken Nacho Dip

10 ounce can Rotel Tomatoes, undrained

1 pound Velveeta, cubed

2 large cooked chicken breast halves, shredded

1/3 cup sour cream

1 ½ Tablespoons taco seasoning mix (about half of an envelope)

15 ounce can black beans, drained and rinsed

Place all ingredients in a slow cooker. Cook on high 1 to 2 hours, stirring occasionally or until hot. Serve with tortilla chips.

6 servings (main dish)

(I would be afraid to heat this on top of the stove. I think it would burn easily, but you probably could heat it in the microwave instead of a slow cooker, if you don't have a couple of hours to wait for it.)

Pepper Steak

When I was in high school, I got home from school around 2:30. At lunch, I would have a pack of those awful orange cheese crackers. (I liked them then.) and wait until I got home to have lunch. There were often leftovers in the fridge which was always a treat since my mom is a great cook. My favorites were pepper steak and shrimp creole.

 This recipe is a 70's home made version of the popular Chinese restaurant dish. I usually make a couple additions to make it more interesting. I add two or three minced cloves of garlic when I brown the meat, and if I have it, a teaspoonful or two of toasted sesame oil just before serving .

Pepper Steak
1-1 ¼ lb round steak
2 cups beef broth (or 2 boullion cubes and 2 cups water)
1 large green pepper, sliced (or half green and half red)
4 Tablespoons soy sauce (low sodium works well)
2 Tablespoons cornstarch

Cut steak into strips and brown in a little oil.  Add green pepper and sauté a few minutes to begin softening peppers.  Add broth and soy sauce, and simmer 30 minutes.  Mix cornstarch in ¼ cup water, add to pan and stir constantly until thickened.  Serve over rice.

Serves 4-6

Pizza Night

Setting pizza dough on the island to rise is a sure way to get my family involved in making dinner. Everyone wants to help and choose what goes on our pizza. Pizza night often becomes movie night when we decide to take our dinner in the family room. Finding a movie we all want to watch can be a challenge, but that's another story.

Around here anything goes on pizza. Michael has even used macaroni and cheese - which was surprisingly good. It is a great meal for cleaning out the refrigerator. We don't often use pizza sauce or Mozzarella.

I always start with fresh pizza dough, but pita bread, tortillas, English muffins,... can become pizza crust.  A lot of stores have pizza dough available. (Wegman's is our favorite.) If not fresh, then try in the freezer cases. I used frozen bread dough before I discovered pizza dough at the grocery store. For a while I made my own pizza crust, but with inexpensive, delicious fresh dough available it doesn't seem worth the time and energy involved. Bake according to package directions until just beginning to brown.

Arugula/Tomato

Thinly slice 1 medium tomato and place on paper towels to drain before seasoning with salt and pepper. Slice 8 ounces of fresh mozzarella and place between layers of paper towels to drain. Lightly spray or brush crust with olive oil and top with cheese and tomatoes. Add about ½ cup arugula leaves then spray with olive oil and lightly sprinkle with salt. Place in oven for 2 minutes to heat everything through.

Pizza Margherita
This is similar to the arugula and tomato, but just top the pizza with olive oil, tomato and cheese before returning it to the oven for 2 minutes. When it comes out add thinly sliced basil leaves. (The easiest way to slice the basil is to roll the leaves together into a cylinder then slice.)

BBQ Chicken/Bacon

Spread BBQ sauce on cooked crust. Top with diced cooked chicken, crumbled cooked bacon and grated sharp cheddar cheese. Bake for 5 more minutes.

 This one takes some planning ahead since the onions take so long to cook, but it is our favorite right now:
Caramelized onion/goat cheese

Cook 2 or 3 medium onions in 1 or 2 Tablespoons of olive oil over medium heat until golden brown. I add 1/4 teaspoon of salt, which adds flavor and draws moisture out of the onions. You can add 1/4 teaspoon of sugar, which will help with the browning. (It's not enough to make them sweet.) You have to watch them and stir every few minutes or they will burn. This will take 20 to 30 minutes. (It is worth it. – Really) Spread cooked onions over baked crust. Top with 5 ounces of crumbled goat cheese. Place in oven for 2 minutes to heat everything through.

Artichoke Chicken

This recipe is a family favorite. It is quick to throw together and special enough for company. I've been cooking for 40 years and tend to write recipes with just enough information for me to make them. That can leave a beginning cook with questions. Here, I went through step by step and gave more instructions so anyone should be able to successfully make it. Unfortunately, we were hungry and in a hurry so there is no after picture. I'll try to remember to add one the next time we make this recipe.

First you need to drain a 14 ounce can of artichoke hearts. I put them upside down on paper towels while I get the other ingredients ready.

You will also need:
3/4 cup Parmesan cheese
3/4 cup mayonnaise
3 or 4 fat garlic cloves (mine are pretty small)

Chop the artichokes, but not too finely, you want to know what you are biting into. Add the garlic that has been minced (chopped very finely) or put through a garlic press. Mix with the Parm, mayo.

Choose a baking dish that you can fit 4 boneless chicken breasts into without crowding. My 9 by 9 inch dish is a little too small, but it will work. Spray baking dish with non-stick coating or coat it with oil. Put in the chicken and season both sides with salt and pepper. You are trying to create layers of flavor. The salt in the topping or that you add at the table won't add the same flavor.

Top the chicken with the artichoke mixture. There is a generous amount of the topping. I have used it to cover six chicken breasts and had plenty. It is also yummy scooped up with crusty bread. Bake in a 375 degree oven for 25 to 30 minutes. You know your oven. If everything is usually done early, try a little less time. If you aren't sure whether or not the chicken is done, cut into a piece to see that there is no pink and the juices run clear.





Artichoke Chicken

14 oz can artichokes, well drained and chopped
¾ cup grated Parmesan cheese
¾ cup real mayonnaise ( low fat or fat free do not work as well)
4 cloves of garlic, minced (or 1 teaspoon garlic powder)
salt and pepper
4 boneless, skinless chicken breasts

In a bowl, combine artichokes, Parmesan, mayo, and garlic. Place chicken in an 11 X 7 baking pan that has been greased or lined with parchment paper. Season to taste with salt and pepper. Spread with artichoke mixture. Bake uncovered at 375 degrees for 25- 30 minutes or until chicken juices run clear.

4 servings

Taco Salad

The weather today makes me think of salads. Unfortunately, That's not what we'll be eating tonight. This one is quick to throw together and has been a family favorite since I was a teenager. (Too many years ago to think about!) Change it up to suit your families tastes. Maybe shredded chicken and black beans, or leave out the olives, add green pepper or  jalapeño.

Taco Salad  

1 pound lean ground beef
1 package taco seasoning mix
1 15 oz. Can kidney beans, drained and rinsed
4 oz. Cheddar cheese, shredded
1 6 oz. Can small black olives, drained (optional)
2 small heads Romaine lettuce, washed and torn
8 oz. vinaigrette style Caesar salad dressing
7 oz. Bag Nacho Cheese flavored tortilla chips, broken
2 medium tomatoes, sliced

Brown and drain ground beef.  Add the taco seasoning mix and the water the package calls for. Cook over low heat until most of the liquid is gone. Allow to cool while assembling salad.  Place all ingredients except tomatoes in large salad bowl.  Toss well.  Top with tomatoes and serve.
(If you anticipate having leftovers, serve dressing and chips on the side instead of mixing them with the salad.  Soggy chips and limp lettuce do not make a good lunch the next day.)

6-8 servings