Chicken Enchilada Soup

  This soup has similar ingredients to the Creamy Chicken Enchilada Casserole we make.  However, the stand out ingredients are Beef Broth and Steak Sauce.  They really kick this soup up a notch.  We feed 7 of us on most nights, Dale and I, Papa Don and 4 kids.  So I doubled it and I am glad I did, we barely had a bowl left!

Chicken Enchilada Soup

{click title to print}

Chicken Enchilada Soup txt


  • 3 whole Chicken Breasts, Seasoned And Boiled, Then Shredded
  • 1 whole Small Onion Chopped
  • 1 whole Garlic Clove, Pressed
  • 2 Tablespoons Butter
  • 4 ounces, weight Can Chopped Green Chilies
  • 15 ounces, fluid Chicken Broth
  • 15 ounces, fluid Beef Broth
  • 10 ounces, weight Cream Of Chicken Soup
  • 1 Tablespoon Steak Sauce
  • 2 teaspoons Worcestershire Sauce
  • 1-½ cup Water
  • 1 teaspoon Cumin
  • 1 dash Chili Powder (optional)
  • Shredded Mozzarella Cheese, Corn Chips

Preparation Instructions

Place 3 chicken breasts in a large saucepan and fill with water, add a few dashes of salt. Boil until chicken is done, about 20 minutes. Drain water and shred breasts with fork. Set aside.

In large soup pot, saute chopped onion and 1 garlic clove, minced in 2 Tablespoons butter. Once the onion softens, add all other ingredients (except garnishes and chicken) and bring to a rolling boil. Turn heat to medium-low and stir in chicken shreds. Simmer 30 minutes to meld flavors.

Serve with freshly shredded mozzarella cheese and Fritos corn chips.



Tomato Soup and Salami & Muenster Cheese Sandwiches

This is another blast from the past recipe from my youth.  I had to QUICK make it before we turn to March on the calendar and I start putting away the soup recipes and getting out other things in preparation for the warm weather to come!

  This Homemade Tomato Soup recipe has always made me giggle a bit, since it calls for a can of Campbell’s Tomato soup, but hey, who am I to complain when it tastes SOO good!

Nana’s Tomato Soup Recipe

{Click title for printable}

Tomato Soup


  • 2 Tablespoons Onion, Chopped Finely
  • 2 Tablespoons Butter
  • 3 Tablespoons Flour
  • 1 teaspoon Salt
  • ⅛ teaspoons Pepper
  • A Dash Of Each: Garlic, Basil, Oregano And Thyme
  • 14 ounces, fluid Campbell’s Tomato Soup
  • 2 cups V 8 Juice
  • 2 cups Milk

Saute onion in butter. Blend in flour, salt and pepper. Stir in 1 can tomato soup and 2 cups V-8 juice. Season to taste with garlic, basil, oregano and thyme. Bring to a boil, stirring continually for 1 minute. Add 2 cups of milk and simmer until serving time, being careful not to scorch milk.
Paxton in particular found this Deeee-licious! He had 3 bowls. 

Dale had Ramen Noodles with his sandwich, cause he is a big baby and won’t eat most things that involve warm tomatoes.  🙂

  We usually serve this Soup with Grilled cheese, but when my friend Stephanie Johnson told me about her latest sandwich creation on Facebook, I KNEW I needed to make it ASAP.  She totally had me at the Muenster Cheese!!!!!!!!!!!!!!!

  Sweet Dale stopped by the store and got the things for me on his way home, so I wouldn’t have to wait until a WHOLE nother week to pass before it was grocery shopping day again.  Awww!  🙂  {Ramen? What Ramen? You mean someone made Ramen Noodles for supper?!?!?!?!}

Salami & Melty Muenster Cheese Sandwiches

Salami & Muenster sandwiches


  • 12 slices Beef Salami
  • 4 slices Sandwich Sized Muenster Cheese (or More Per Taste)
  • 8 pieces Whole Wheat Bread
  • 6 Tablespoons Butter

Heat skillet while you butter all the bread. Place first bread butter side down in skillet and quickly add 3 pieces of salami and a nice fat layer of Muenster cheese covering to the edge of the bread. Top with other piece of bread, and grill until golden brown, just like you do your grilled cheese. Flip to side two, turn the heat down a bit and add a lid to your skillet to steam melt the cheese a bit, watching your bottom bread closely.
Pull when it turns golden brown and has a crisp to it, but the cheese is nice and melty!!! Eat it while its hot so the cheese stays gooey!

  This sandwich is FABULOUS, and tastes great with Nana’s Tomato Soup.  A HUGE thank you to my Foodie Friend, Steph, for telling me about this!

Now go, quick and make this!  It’s February 29th, we gotta get our Soup fix before Spring shows up!



Dinner For 4: Part II, The Recipes

  If you are just tuning in, I am sharing the recipes from the Dinner Party for 4 we catered this past week.  Head back a Post to see photos from the dinner:

Shrimp Martini Appetizer’s

(click title for printable)

Adapted from Southern Living cookbook


  • 1/2 lb. medium shrimp, peeled
  • 1 T. chopped fresh cilantro
  • 1 T. fresh lemon juice, about half a lemon
  • 1/4 tsp. salt
  • 2 plum tomatoes, seeded and chopped
  • 8 pimento stuffed Spanish olives, coarsely chopped
  • 1 small jalapeno pepper, seeded and minced
  • 1 large garlic clove, minced

Cook shrimp in boiling water until it turns pink.  Drain. Place shrimp in ice water until chilled, drain again.

In a small bowl combine cilantro, tomatoes, olives, jalapeno, garlic and salt.  Squeeze lemon juice over all and stir.  Add shrimp and toss gently.  Serve immediately or refrigerate until serving time. Spoon shrimp mixture into 4 martini glasses, garnish with a toothpick of Spanish olives.

Creamy Mushroom Soup

(click title to be taken to Tasty Kitchen for easy printing)

Creamy Mushroom Soup


  • 4 Tablespoons Butter
  • 1 whole Onion, Minced
  • 2 whole Dried Bay Leaf
  • 20 ounces, weight Fresh Mushrooms, Chopped (Shiitake Are Amazing, Crimini Or Button Or A Combo Would Be Delish)
  • ¼ teaspoons Ground Nutmeg
  • 2 teaspoons Sea Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 2 quarts Chicken Stock
  • 3 cups Heavy Cream
  • 4 Tablespoons Minced Chives

1. Heat a pot with butter over medium high heat. When the butter starts to bubble, add onions and bay leaf. Saute for about 3 minutes or until onions are translucent.
2. Turn the heat to high and add chopped mushrooms. Saute for 5 minutes until mushrooms are cooked and soft. Season with nutmeg, salt and pepper.
3. Add the stock and cream. Bring to a boil and immediately turn heat to low. Simmer for 10 minutes. Taste and add more salt if needed. Garnish with fresh chives and serve after removing with bay leaf.

This creamy soup is so easy and tastes delicious! It’s very brothy, which I LOVE, but feel free to adjust liquids or add some corn starch in cold water to thicken per your liking.  We served this for an appetizer, but when serving for supper, I recommend you eat it with Pioneer Women’s Buttered Rosemary Rolls, made in a cast iron skillet.  The combo is simply AMAZING, you’ll think you’ve died and gone to Heaven!

Crab Cakes

by Gutsy Gourmet


1 pound  Dungeness or Chesapeake Bay crabmeat
1 egg, beaten
2 teaspoons yellow mustard
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1/2 cup diced onion
1/2 teaspoon ground black pepper
3/4 teaspoon crab seasoning (Eileen used Old Bay)
1 cup fresh grated bread crumbs

Put crabmeat in mixing bowl, leaving large pieces intact. Add beaten egg. Mix lightly. Add remaining ingredients in order listed.
Form the crab cake mixture into the desired size. Fry in skillet with olive oil on medium to high heat (about 1/2-inch of oil in bottom of skillet). Fry on one side until golden brown and turn over on other side to get the same.

Yield: 6 servings

Oven Roasted Bacon Dripped Asparagus

(click title to be taken to Tasty Kitchen for an easy printable)

Oven Roasted Bacon Dripped Asparagus


  • 2 bunches Garden Fresh Asparagus, About 50 Stalks
  • ½ cups Bacon Drippings (You Can Substitute Olive Oil, But There Is No Comparison In Flavor)
  • Generous Amount Of Kosher Salt, Or To Taste
  • Cracked Pepper To Taste

Preheat oven to 425ºF.

After you wash the asparagus, lay out on a tea towel and thoroughly pat dry. This is important so you don’t steam your asparagus. We’re going for roasted here.

Get out a cutting board and knife, you’ll need to remove the hard end of the stalk. Do test cuts in tiny increments, starting at the bottom of the asparagus. You’ll know where to cut by when knife easily slides through.

Line up your asparagus on a couple of baking sheets, or your Pampered Chef bar pans work excellent! Drizzle with bacon drippings and generously sprinkle with kosher salt and cracked pepper. (Kosher salt will make all the difference in something like this, you want the large-grained crunch and the mellow flavor this salt brings.)

Roast asparagus for about 10 minutes, then test, so that you don’t overcook it! You want to maintain a bit of crisp still, but with tender insides.


Hot Buttered Rum Batter

(click title to be taken to TK for easy printable)

(adapted from All Recipes)



  • ½ pound Sweet Cream Butter
  • ½ pound Brown Sugar
  • ½ pounds Powdered Sugar
  • ½ quart Vanilla Ice Cream, Softened
  • ½ Tablespoon Ground Cinnamon
  • ½ teaspoon Nutmeg

Melt butter in a large pot over medium heat. Stir in sugars. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze. When ready to serve, set out to soften and stir as it separates.
In a coffee mug, measure 1/2 cup Hot Buttered Rum Batter and 1 fluid ounce of Captain Morgan’s Rum, then fill cup with boiling water.
Enjoy your Hot Buttered Rum!

*Apple Cider can be used in place of water.
*Rum can be eliminated as well, but use Apple Cider, not water for a delicious non-alcoholic drink.



Tex Mex Brats & Beans and Nana’s Perfect Cornbread

This is post 2 for today, be sure to check out “Keeping It Local” for gift giving ideas in post 1.


I don’t remember when or how we came across this recipe years and years ago, but I can tell you one thing….you are going to LOVE this!

  Sweet BBQ meets smoky brats with a variety of colorful beans, all this topped with a bloop of sour cream and fresh snipped cilantro…A-MAAAAAZING!

  Tex Mex Brats & Beans

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  • 2 cans (15 Oz. Can) Northern Beans
  • 2 can (15 Oz. Can) Kidney Beans
  • 2 cans (15 Oz. Can) Black Beans
  • 10 whole Johnsonville Brats
  • 8 ounces, fluid Tomato Sauce
  • 1 cup Your Favorite BBQ Sauce
  • 1 can (4 Oz. Can) Chopped Green Chilies
  • 1 cup Salsa, You Decide The Heat Level
  • ¼ cups Brown Sugar

Drain and rinse beans. Slice brats diagonally in 1-inch pieces. Combine remaining ingredients in your slow cooker. Cook on low for 4 hours.

Just before serving, sprinkle with some cilantro, cheese and sour cream. 

You are gonna LOVE this!

Tastes great with Corn bread, and I just so happen to have a favorite Corn Bread Recipe to share with you, straight from my Momma’s kitchen!

Nana’s Perfect Cornbread


  • 1 cup flour (we used whole white wheat)
  • 2 eggs
  • 1 cup milk
  • 1/4 cup oil
  • 1 cup yellow cornmeal
  • 1/3 cup sugar
  • 1 T. baking powder
  • 1 t. salt

Preheat oven to 425*.  Mix dry ingredients well.  Stir in corn meal.  Beat eggs, then add eggs, milk and oil to dry ingredients.  Beat just until smooth.  Pour into 9×9 baking dish or deep dish baking stone. Bake for 15-20 minutes.  We grew up putting butter, honey or syrup on our cornbread.  It’d be good crumbled up in the above Brats and Beans recipe too.


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Creamy Colorful Ham & Veggie Soup

Welcome to Post 2 for today:  It is all I can do to keep from typing how SOUPER- delicious this recipe is…..

Haha.  I crack myself up sometimes.  🙂

Moving on.

I was looking for something hardy to feed my extended family, as we all got together over the weekend, and my best friend, Kasey, suggested this.  I am not a fan of veggie soup really, but when I heard it had a cup of cream in it, I was a bit more convinced that I needed to give ‘er a go.  Not only was it delicious, but it was colorful and pretty too. AND every one gobbled it up!  A keeper for sure, this one will make the rotation again!!!!!

  Here is the trick, this recipe calls for “real” ham cubed and I’d throw in the ham hock too if I had it! Not the processed boneless stuff. Unfortunately for me, I only had the cubed stuff on hand, so I made it work, I will give you the 2 variations below so you can decide which one to make based on your meat status……

Creamy Colorful Ham & Veggie Soup



  • 6 cups Water
  • 2 cubes Chicken Bouillon
  • 1-½ pound Cooked Ham Cubes
  • 6 whole Medium Potatoes, Peeled And Cubed
  • 1 whole Onion, Chopped
  • ½ pounds Frozen Peas
  • 2 cups Fresh Corn, Off The Cob (canned If You Have To, But Fresh Is SO Much Better!)
  • 1 can (14 Oz. Size) Green Beans
  • 2 cups Frozen Sliced Carrots
  • Salt And Pepper
  • 2 teaspoons Or More Parsley Flakes
  • 1 can (14.5 Oz. Size) Diced Tomatoes
  • 1 cup Cream
  • Basil
  • Garlic Powder

Boil water with bouillon cubes and ham cubes for 10 minutes. Meanwhile, peel and cube potatoes and cut onion; add to the pot along with frozen peas and corn. Cook 10 more minutes. Add drained green beans, carrots, generously add salt and pepper and parsley. Cook 10 minutes more. Add tomatoes and cream, bring to barely a boil just to heat through. Taste and season with basil, garlic powder and more salt and pepper to taste.  I was very surprised at how much I used to season this, but the end result? Amazing!

It was a huge hit at our family function!

Option 2 goes like this: if you have the ham hock leftover from your holiday function, throw it along with 1 1/2 pounds of ham, cubed, in 6 cups of water; simmer 30 minutes.  Continue as above, eliminating chicken boullion cubes.  You also will not need as many seasonings.


Dig In! It is SOOO good!


P.S.  My Easy Bierocks made Top 3 at Lark’s Country Heart today! Check it out!

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