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Soup’s On!

So I don’t really like soup. Or rather when I was younger I hated soup and every year I start to like soup a little more. Since I thought I hated soup I never tried to make soup. Tonight though, I decided I was going to make soup, eat the soup and maybe, just maybe like the soup. It has been very cold here, for me that is, and I have been craving something warm and cozy. So I decided that I was going to make soup to kill that craving. Since I am not in love with soup, I should try something hearty and filling to ease me into soup. I settled on taco soup. It is full of veggies, beans and meat, and of course I added cheese. So here is the recipe, which I got from Paula Deen. It is fantastic, and now I have a new recipe, a new soup recipe for the cold days and nights.

Ingredients

  • 2 pounds ground beef
  • 2 cups diced onions
  • 2 (15 1/2-ounce) cans pinto beans
  • 1 (15 1/2-ounce) can pink¬†kidney¬†beans
  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 (14 1/2-ounce) can tomatoes with chiles
  • 2 (4 1/2-ounce) cans diced green chiles
  • 1 (4.6-ounce) can black olives, drained and sliced, optional
  • 1/2 cup green olives, sliced, optional
  • 1 (1 1/4-ounce) package taco seasoning mix
  • 1 (1-ounce) package ranch salad dressing mix
  • Corn chips, for serving
  • Sour cream, for garnish
  • Grated cheese, for garnish
  • Chopped green onions, for garnish
  • Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

 

* Note, I don’t have a crockpot so I definitely simmered on the stove. I also used diced chicken breast instead of ground beef because that’s what I had on hand.

 

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Brown sugar and garlic? Sounds like a winner

So I actually wasn’t going to cook anything fancy or special today…I already had some baked chicken in the fridge. But I wasn’t feeling it (I will probably use it for salad tomorrow). I saw a recipe on pinterest (and boy do I see recipes on pinterest!) for baked garlic and brown sugar chicken. It is simple and tasty. It actually tastes like it belongs with some asian stir fry vegetables, so maybe I will think about this as a marinade for meat in an Asian inspired dish another time. Anyways… here is the link to the recipe and pictures follow… http://www.daydreamkitchen.com/2012/08/baked-garlic-brown-sugar-chicken/

Mince 4 cloves of garlic

 

Sautee garlic in about 3 tablespoons of oil ( I actually used grapeseed oil, yummy!) Then take off heat and stir in the brown sugar.

 

Put the chicken in a lightly greased dish and cover with the garlic sugar mixture.

 

Bake in oven (at 500, and I do mean 500 degrees!) for about 20 minutes (this is a little more dependent on how thick your chicken breast are).

Ta-da! (as one of my students would say) I put my chicken with some brown rice and it was sure tasty!