CHICKEN & SAUSAGE GUMBO with BBQ SAUSAGE

CHICKEN & SAUSAGE GUMBO
1/2 of a rotisserie chicken pieces
1/2 pound sausage, sliced in 1/4 inch pieces and then quartered
2 celery stalks, diced
1 small Vidalia onion, diced
4 cloves garlic, minced
2 cups fresh green beans, cleaned and chopped
2 3/4 cups chicken broth
1/4 cup butter
1/4 cup canola oil
1/2 cup flour
1 teaspoon thyme
1 tablespoons parsley
1 teaspoon sea salt
1 teaspoon pepper

• Melt butter and oil over medium high heat in a large saute' pan.  Add flour and whisk continuously until golden brown.
• Add onions, garlic and celery stirring continuously for 3-5 minutes until vegetables are tender.
• Add thyme. salt and pepper.
• Add green beans, stirring to coat.
• Add broth, chicken and sausage pieces and simmer uncovered for 20-30 minutes until desired consistency.
• Add parsley and stir well.
• Serve over mashed potatoes.
• I coated the remaining sausage pieces with barbecue sauce and broiled them for a few minutes as an appetizer/compliment.

CREAM SOUP SUBSTITUTES

CREAM SOUP SUBSTITUTES

Do you hate buying canned soups for use in recipes? Do you want something healthier and less costly?  These recipes make perfect substitutes for 1 can of soup.

3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk or other liquid (as specified in variations)

• Melt the butter in heavy saucepan. 
• Blend in flour and salt. Cook until bubbly. 
• Remove from heat and gradually stir or whisk in liquid. 
• Return to heat and cook, constantly stirring until smooth and thickened.

VARIATIONS

• Cream of chicken: Use 1/2 c. milk and 1/2 c. chicken broth as the liquid. Add 1/4 tsp. poultry seasoning or sage.
• Cream of celery: Saute´ 1/2 c. chopped celery and 1 T. finely chopped onion in the margarine before adding flour. Use milk for liquid.
• Cream of mushroom: Saute´1/4 c. finely chopped mushrooms and 1 T. finely chopped onion in margarine before adding flour. Use milk for liquid.
• Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
• Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 c. shredded sharp cheddar cheese and 1/4 tsp. dry mustard.
• Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.

TOMATO BISQUE

Tomato Bisque
2 tablespoons butter
1 medium Vidalia onion, chopped
2 large carrots, chopped
1 celery stalk, chopped small
4 cloves garlic, minced
4 cups fresh Roma tomatoes, peeled
4 cups chicken broth
3 or 4 sprigs fresh parsley
5-10 fresh basil leaves
2 bay leaves
1/2 cup heavy whipping cream
Sea salt and white pepper to taste
Grated Parmesan cheese for serving

• Melt butter in a large soup pot over medium heat. 
• Add chopped onions, carrots, celery and garlic.
• Cook stirring often until soft, about 8-10 minutes.
• Add chicken broth and tomatoes, stirring well.
• Tie herbs together in cheesecloth and drop into the soup. This makes it easy to remove later.
• Season with sea salt and white pepper to taste.
• Reduce heat to low and simmer covered for 30 minutes.
• Remove herbs and discard.
• Add whipping cream and blend until smooth.
• Ladle into bowls and top with freshly grated cheese and fresh basil.

Pairs really well with Tuna Melts.

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Come on over to OUR KrAzY kitchen to see the recipe for this.

French Onion & Tomato Soup with Baked Cheesy Croutons

This soup turned out sooooooooooooooooo good and tasted great even in the summer. I can't wait to have it on a cold winter's eve.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam

Trista over at Southern Fried Mama hosts Tasty Thursday
Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby. The button will take you to Andrea's site, but TATT is being hosted by Cole for a while.

FRENCH ONION & TOMATO SOUP
4 tablespoons salted butter
3 medium Vidalia onions, thinly sliced
3 medium hot house tomatoes
1 tablespoon flour
1 teaspoon minced garlic, jar
6 cups chicken broth
1 tablespoon Better than Beef Bouillon
1 tablespoon kitchen bouquet
1 teaspoon sea salt
1 teaspoon celery salt
1 teaspoon paprika
1/2 teaspoon Worcestershire pepper
1/2 teaspoon onion powder
4 thin slices french or sourdough bread, toasted
4 slices Gruyere cheese*

• Melt butter in bottom of stock pot.
  
• Separate onions into rings and add to butter. Cook until tender and golden.
  
• Add flour and blend well with butter mixture and onions.
  
• Add broth, beef bouillon, kitchen bouquet, paprika, onion powder, celery salt, sea salt and pepper and stir well.
• Simmer 15-20 minutes.
• Toast bread and then butter it.
• Ladle soup into 4 oven proof bowls that have been put on a cookie sheet for easier handling.
  
• Place 1 slice of toast over top of soup.
  
• Lay 1 slice of cheese on top of toast.
• Bake at 400 degrees for 7 minutes or until cheese is melted.

Another great option is to use these cheesy baked croutons to top the soup. Both ways are super yummy!

BAKED CHEESY CROUTONS
6 slices thick sourdough bread
butter, melted, enough to coat bread
½ cup Fontina Cheese
½ cup grated Parmesan Cheese

Preheat oven to 350 degrees. Place bread slices on oven rack and bake until dry and golden. Melt butter in flat bowl. Combine cheeses in flat bowl. Dip first in butter and the cheese mixture. Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted. Float croutons on top of soup bowls just before serving.

Yields: 6 BOWLS
Time to make: 1½ hr

*you'd think living close to Wisconsin, the cheese state, I could get all sorts of flavors of cheese, but alas I still can't find gruyere and have been substituting provolone.
♥ ♥

Cleaning the Fridge Soup

I love this soup! I make it whenever I clean the refrigerator. I start with all the vegetables that are on then wilting side. You'll notice the tomatoes are a bit wrinkly and the lettuce is limp. I clean all the outsides and trim the edges and then put them all in the pressure cooker with 3 cups of homemade chicken broth. When the rocker starts, I let it go for 10 minutes and then let it cool naturally. I'll use whatever I have, fruit included, last time there was also a banana, apple and kiwi in the mix.

After it cools I open it and drain the broth out through a colander Then I mash all of the vegetables and and let them drain through the colander for a few minutes also.

I add 1 tablespoon of sea salt and 1 teaspoon of white pepper to the broth and a 2 1/2 pound chuck roast to the broth. I start the pressure cooker again and when it starts rocking let it rock for 20-25 minutes this time. I let it cool down naturally again.

I mix the vegetables back in and add 2 cups dry pasta and let it simmer for an hour.

You haven't wasted anything because it's wilted and you have a super tasty soup. It makes 8 servings.

Head over and say hi to Katie @ A Listmaker's Life for more great soup recipes!

♥

Slow Cooking Thursday ~ TOMATO SPINACH SOUP

Hosted by Sandra at Diary of a Stay at Home Mom

TOMATO SPINACH SOUP
1/2 (+/- to taste) pound baby spinach, washed
1/3 bag baby carrots, chopped
2 celery stalks, chopped
1 large sweet onion, chopped
2 teaspoons minced garlic, jar
2 cans diced tomatoes with herbs
1 pound ground beef, browned and drained
1 1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 teaspoon basil

• Toss all ingredients together in slow cooker.
  
• Cover and cook on high 4-5 hours.
  

♥

Favorite Ingredient Friday ~ Soup Edition II

Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy

I haven't had time to submit any new recipes, but offer you these tried and true family favorites:

• Chicken Noodle Soup
• Cream of Mushroom Soup
• Creamy Tomato Soup
• Everything but the Kitchen Sink Soup
• Fiesta Chicken Tortilla Soup
• French Onion Soup
• Rib Sticking Winter Soup
• Split Pea Soup
• Vegetable Soup Base

I participate in the memes: Menu Plan Monday hosted by Laura at I'm an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Homemaker Mondays hosted by Robyn at 11th Heaven's Homemaking Haven, Making a Happy Home Monday hosted by LL at As for me and my house..., Tempt My Tummy Tuesday hosted by Lisa at Blessed with Grace, Slow Cooking Thursday & Tips on Tuesday hosted by Sandra at Diary of a Stay at Home Mom and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!

Split Pea Soup

SPLIT PEA SOUP

1 Honey Baked Ham Bone
2 cups ham pieces
3 quarts water
1 small bag baby carrots, chopped
5 large stalk celery, leaves included, chopped
1 large Vidalia onion, chopped
2 cups split green peas
2 cups split yellow peas
1/4 cup barley
1/4 teaspoon marjoram
1/4 teaspoon basil leaves
1/4 teaspoon thyme
1/2 teaspoon sea salt
1/2 teaspoon lemon pepper & white pepper mix
1 bottle beer - Mystery ingredient

• In a large stock pot, bring ham bone* & water to a boil. Boil until the meat is falling off the bone, about 1 - 1 1/2 hours)
• Remove the bone and let cool enough so you can cut the meat off the bone.
• In the mean time add the carrots, celery, onion (4 cups total) and seasonings to the water and return to a slow boil for 45 minutes or until vegetables are tender.
• While the vegetables are boiling, rinse the peas and pick out any bad ones.
• Cut the ham pieces off the bone. Refrigerate the ham pieces and discard the bone.
  
• After the vegetables have cooked 45 minutes or until tender, add the peas and barley. Cook for another 1 1/2 hours.
• Add the beer and ham pieces back in and cook another 1 1/2 hours.
  

*I always save my honey baked ham bones after the meat is all cut off. I then freeze them and save them for future soups. I always get at least 2 cups of meat off when I boil the bone.

This makes a huge batch and I always freeze it in several batches (3-4) for future easy weeknight meals. In this case it will be a big batch when everyone is here at Christmas.

TODAY'S TRIVIA as heard by hubby on an old game show - Campbell's soup used to fill the bottom of the bowl with marbles so the vegetables would be at the top giving the appearance of more vegetables in each bowl of soup. That trick was not done here - what you see is what you get.

♥

Cream of Mushroom Soup or chicken mushroom or ham mushroom or ...

8 + 4 tablespoons butter
8 tablespoons flour
1 cup milk
2 cups heavy whipping cream
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon white pepper
1 box sliced mushrooms
1/2 cup chopped celery
1 large onion, chopped
1 cup sliced carrots
2 cups chicken or ham stock*
1 cup chopped chicken or ham* (optional)

In the bottom of a stock pot melt the 4 tablespoons of butter. Saute' the mushrooms, celery, onion and carrots until tender. Add the 2 cups of stock and simmer for 30-45 minutes. Salt, pepper and paprika to taste.

In a saucepan melt the 8 tablespoons of butter. Add the flour and stir until well mixed and golden. Add milk and whipping cream slowly and alternately, stirring until smooth. Simmer over low heat until desired consistency. Add to mushroom mixture and simmer another 30 minutes.

*When using ham I like to use a Honey Baked Ham Bone to make my stock and I usually get more than a cup of ham pieces from it.

♥

Slow Cooking Thrusday ~ Everything But the kitchen sink...

I'm going to have a houseful for Christmas and here in the North Woods there is always the possibility of enough snow to keep us all indoors so I'm starting to think menu for a crowd and how I can make it ahead to avoid my spending the entire time in the kitchen. While cleaning out the freezer and fridge today I had an idea and came up with the yummiest soup I can remember in a long time. So we're calling it Everything but the Kitchen Sink Soup. I plan on making this (and many others) ahead of time and freezing them. I can then just put them in the crock pot and have a delicious meal without all the prep and mess.

4 cups frozen chicken broth (leftover from the last several chicken carcasses)
4 cups water
1 can Campbell's tomato soup
1 tablespoon Classico tomato pesto
2 tablespoons beef flavor Better Than Bouillon
1 tablespoon minced garlic, Jar
1 bunch green onion, sliced
1 small onion chopped
1 large red pepper, seeded and cut into small slivers
1/2 bag baby carrots, halved
1 1/2 boxes mushrooms, sliced
1 bag frozen white shoepeg corn
2 tenderloin steaks, cut into small pieces
1 teaspoon sea salt
1 teaspoon white pepper
1/2 cup long grain rice
1/4 cup barley
1/4 cup wild rice
1/3 cup split peas

• Mix together the chicken broth, tomato soup, pesto, better than bouillon, salt, pepper and garlic into the slow cooker.
• Add veggies and meat as you prep them, stirring well in between.
• Cook on low 6 hours.
• Add the rices, barley and split peas.
• Cook on low 2 more hours or so.
• Serve with warm beer bread.
  

I do the memes: Menu Plan Monday hosted by Laura at I'm an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin' What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!