Chicken Vegetable Soup

Tis the season for sniffles, allergies and colds!  WOOHOOO!

Actually I am not excited for sickness, for me or anyone of you, but IF it happens, I have the soup for you! 

This happy accident (long ago) soup is delicious.  I am a soup fanatic, and personally can NOT have to many soup recipes on hand.  Soup is always my first choice, year round actually.  I hope you enjoy this one as much as I do!  Shouldn't be to hard to remember the recipe, eh?!

1 T. olive oil
1 lb ground chicken
1 cup diced carrots
1 cup chopped celery
1 small bell pepper chopped
1 cup fresh green beans chopped (use canned if needed)
1 cup frozen peas
1 cup frozen corn
1 T. minced garlic
1  14.5  oz. diced tomatoes (add juice, more flavor!)
1 T. dehydrated onion (feel free to grate 1T fresh into the pot)
1 T. dried parsley
1 T. Italian Seasoning
5 cups chicken stock
1 tsp salt
1 tsp pepper

In a large pot, add in olive oil and ground chicken.  Cook chicken until it is halfway done and then add in carrots, celery, bell pepper, green beans, frozen peas and corn.

Stir until completely combined, then add in garlic and let cook for a couple of minutes stirring constantly.  Now add in the tomatoes, onion, parsley, Italian seasoning, and chicken stock.  I use low sodium chicken stock so I add in 1 tsp salt to start, you may need more, I did.  Also add in pepper.  Cover and simmer on medium for 20 minutes.

I think this soup is perfect for those sniffly days!  Add in some red pepper flakes, or a little hot sauce and feel the nose run, and run, and run!  It is perfect for healthy eaters and full of vitamin goodness!  I make this soup and keep it in the fridge, and eat on it for lunches or a snack.  Why not?!

ENJOY!

Taco Burgers

Oh you guys.  It is so HOT! I lost my swimsuit, I need to get another one, my kids pool is calling me and.....it is just so HOT!  Anyway, I digress....

Taco burgers are a family favorite for the Simmermans.  These date way back and when I made homemade taco seasoning I decided to surprise my husband with taco burgers for dinner.  Neither of us are big on sloppy joes, but taco burgers man, they are an entirely different ballgame.

I don't think there is a lot of explaining that needs to happen.  Just remember for anyone who doesn't care for the "burger" aspect, at least make this taco meat because seriously, it is amazing.  And you can keep a few taco shells on hand for the anti burger people.  Top it with whatever you like, we are lettuce, cheese and a thick slice of tomato kind of family but you do you!

I did 2 lbs of meat because what is better than taco burgers or tacos for dinner?  The same thing for lunch the next day!

2 lbs ground beef
1 can of diced tomatoes with green chilies
3-4 T homemade taco seasoning (2 pkgs of the store bought stuff)
1/2 cup water

Brown your hamburger as you normally would.  Drain off any excess fat and place back in the pot.  Add in the rest of the ingredients, stir to combine and let simmer about 3-5 minutes.

OH the flavor!

See how easy it is?  Make sure not to skip draining off the fat, nobody wants a soggy burger.  The water will just loosen it up a bit so no worries there.

Now toast your bun or don't, I do NOT toast it for this.  Make sure your lettuce is shredded.  It tastes better.  Stop looking at me like THAT.  It does!  Dive in.  Over and over!

ENJOY!

Swiss Mushroom Burger Mac

 Hellllllooooooo!!!  I haven't given you a new recipe for over a week I don't think.  I have a few ready for you, I just got busy as my oldest "little" (granddaughter) got here from Jersey last weekend.  We have been busy in magical forests and fairy wonderlands, swimming, playing, having sleepovers,  and eating spaghetti and meatballs.  I mean, come on, this is the life for a 7 year old!  It is so good to have her back for the summer.  So that is what I have been doing and while family and life always come first, I consider you all part of my life as well, so I hope this one potter, gets you all jittery in the joints around your knees!

My husband has been asking for a recipe like this for awhile and I obliged him.  ALTHOUGH, it is pretty different than how he presented it to me, I needed to turn it into a one pot meal.  It is summer, nobody needs hours of work, and busy moms and dads and grandmoms and grandpops we just need easy and delish!  This is going to be a hit.  Use fresh mushrooms if you like, I just used canned.  And certainly feel free to trade out the ground beef for a ground meat of your choice!  Don't skimp on the cheese, and make sure to let it sit a few minutes to thicken even more before serving! 

1 lb ground beef (turkey or chicken would work fine)
2 T butter
8 ounces mushrooms (2 cans or 8 ounces fresh, sliced)

3 cups milk
2 cups water (or beef stock)
2 tsp salt
1 tsp pepper
16 ounces rotini or other short cut pasta
12 ounces shredded Swiss cheese (don't skimp, and if you like it a lot, add more)

In a large pot, brown your ground beef until fully cooked through.  Drain if needed and return to pot.  Add in butter and let melt.  Add in mushrooms and saute until softened.

I used canned mushrooms for this, you do you.  Turning your heat to medium-high-ish, add in milk and water, salt and pepper.  Stir and bring to a boil.  When the mixture is boiling add in pasta, give it a quick stir, turn the heat to medium and simmer for the amount of time listed on the pasta box.

Stir once or twice during cooking, but do it quickly and replace the lid.

When your pasta is cooked, turn off heat, add in cheese, give it a good stir, and replace lid for 2-3 minutes.

Stir again and let sit about 3 or 4 minutes with the lid off.  Stir one last time, and wa-la, dinner!

Enjoy another one pot dinner.  Oh make sure to serve this with sliced tomatoes and corn on the cob!  I mean...ya know, if you feel like it.

2 Bean Chicken Chili

Good evening!  It feels so good to be back in the kitchen, creating, testing, tasting, tasting, and did I mention testing? teehee

I appreciate, again, all of you who have stuck around while I went through a bit of a life pot hole.  Your patience, and love, prayers, good thoughts, have all made a huge impact on not only me, but my family.  I am forever grateful.

Now let's get to this easy, SO easy, and so actually healthy recipe, shall we?  How many recipes of mine can we deem healthy?  Not many, so grab a beverage and read on my friends, read on!

As I mentioned on my Facebook page.  Are you following me there btw?  Just in case you aren't....DO!  
Anyway, as I mentioned there, I hate beans in chili.  OK, total truth?  I hate beans, period.  They are so mushy.  So, just.....unnecessary, aren't they??  Well, we all have opinions, I respect yours, just respect my dreams of the demise of the bean.  I do wish I felt differently and maybe I will do what big kids do, and keep trying them every now and again, maybe my taste buds, or rather mush buds will change.  I mean I did try a bite of this chili and while it is freaking fantastic, those damn beans.  Always getting up in my way of enjoyment.  But in case it matters to you, I feel like you can feel really good about eating tons of this chili.  Lean protein, beans galore, low sodium chicken broth, I mean, we are on a roll here, are we not?

Let's get to it.  You can have this done in 15 minutes, dead serious, but for optimum flavor I would get it done in 15 minutes and then let it simmer for a good 30 to 45 minutes.  I am using canned beans so no need to worry about the rock hard dried beans, taking their sweet time cooking.

You will need:
1 T. butter
1 lb ground chicken (more if you choose)
1 onion (size depends on how much you like onion) medium chop on that baby
1/2 tsp. minced garlic
2 T. chives
1-2 T. cumin
1 tsp. salt
1 4 oz can green chilies
2 15.5 oz cans (or something close) large butter beans
2 15.5 oz cans of great northern beans
4 cups low sodium chicken stock
optional-toppings of your choice, cheese, sour cream, avocado, crackers, chips, etc.....

In a large soup pot, melt your butter.  Add in ground chicken, onion and garlic.  Cook until chicken is cooked all the way through and onion is tender.  Stir often as to not burn the garlic.  Add in cumin, chives, and salt, stir to combine.  Now rinse and drain all of your beans.  No need to add the slimy stuff.  Add them, along with the green chilies to your pot and stir.  Pour in chicken stock, stir and let simmer 30 minutes on low.  You could certainly serve this sooner but, letting it simmer lets the flavor soak into the beans, and lets it all become one big happy family!

Enjoy this chili and hey, double the recipe, because I think munching on this for a healthy lunch or dinner for a few days.....oh wait, might cause some lower G.I. disturbance, so perhaps don't take it to work! HA!

ENJOY!

Maddie's SECRET Meatballs

First let me start off by saying, YES, this really IS this big of an issue for my granddaughter.  This precious, beautiful little princess won't come within 10 feet of a veggie if it was up to her.  She is spending the summer her with her dad and stepmom, brother and sister and Nonna and Pop-Pop and we have had to figure out ways to get veggies in her.  If for one second you think I can put them on a plate and convince her they are worth a single taste, let alone bite, you are mistaken.  This kid has stubborn down to a science and I know she can't be the only one
.

Let me introduce you to Madalynn a.k.a Maddie.  She is my oldest granddaughter and she is my precious little cupcake.  She is a special little girl who we don't get to see enough but love her to the moon and back.  We are so excited to have her here close to us for the summer and it has been my mission to get her to eat vegetables.  I would have had an easier time wallpapering the moon.  Look at those eyes, and that face, UGH, she melts me!


Maddie loves meatballs.  In fact, everyday she wants something with meatballs.  I thought to myself, self......secretly load those babies with veggies.  So I did.  She almost called me out, as she was eating them she saw a TEENY TINY piece of spinach and squealed, "NONNA THERE IS LETTUCE IN HERE".  ROFL  I was laughing so hard.  The struggle is real friends, lettuce in her meatballs, SOMETHING was fishy about this whole thing.  I proceeded to watch her out of the corner of my eye, carefully inspecting each meatball before eating it.  She must have eaten 15 of these things.  I tried to use kid rationale before making them.  Things like making them small enough she didn't have to cut into them to see any possible contraband.  I used ground chicken just for a leaner alternative and we eat tons of it so I always have it on hand.  As she was eating I asked her if we should share these with other kids so their parents or Nonnas could make them her special meatballs and I got the firm thumbs up.  So here they are, Maddie's SECRET Meatballs, what they don't know is in there, will be GOOD for them!  I am so happy to be able to share these and my beautiful grandbaby with you all.

Before you start this "kid approved because they have no idea what they are REALLY eating" recipe you will need to concoct your veggies using a food processor. 

1/4 of an onion
1 small carrot
1/2 of a stalk of celery
1/4 cup fresh spinach leaves
1 clove garlic
1 T dried Italian seasoning

Puree this until it nearly all liquid.  Remember the goal is to have nothing recognizable in these meatballs.  Set aside to add to your meatball mix.

1 lb. ground chicken
1 egg
vegetable puree
1 tsp. salt
1/4 tsp. black pepper
1/2 cup breadcrumbs (plain or seasoned, it makes no difference and you may need more or less depending on how moist you like your meatball mix)

Combine all ingredients in a bowl.  Using a tiny scoop or just your hands make little meatballs, no more than 1/2 inch in diameter.  We don't want them to have to cut the meatball and risk seeing anything "suspicious".  Place on a baking sheet and bake at 350 degrees for 15-20 minutes.  Remove and place into your favorite marinara sauce and let simmer for a good 30 minutes so they can soak up that great flavor!  Serve over pasta of your choice!

ENJOY!

Mexican Stuffed Shells

Evenin' folks!  "Folks" isn't that such a Midwestern word?  Maybe it is common somewhere else as well but it is so Nebraska to me.  Anyway, now that my kids are Midwesterners, we have been sharing lots of Sunday suppers together!  Last week they invited us over for THE best stuffed shells ever!  They were so good.  I was happy to hear that had worked on preparing them and all of dinner together.  It reminded me of my husband and I when we were young and in love!  Now was are old and MORE in love!

The next day, wait this is probably TMI.  Oh well, who cares, it has never stopped me before.  The next day I am in the shower, happily enjoying the whole process of well.....showering when suddenly my husband manages to time,  opening the curtain AND happily YELLING my name at the same time, nearly giving me a heart attack.  He says, "OMG, call the kids, we are should make our OWN version of non traditional stuffed shells".  I respond with, "Okay honey, cool.  What are we stuffing them with"?  MEXICAN stuffed shells.  Ok, phone call made, plan in action and to the store I go. 

This recipe makes an absurd amount of shells, if you need less, half the recipe, but I guarantee, they will last in your freezer until you need a quick meal and don't feel like cooking! This recipe fed 6 hungry adults

Here is what you will need:
2 boxes of jumbo shells
2 lbs. (plus maybe 1/4) ground beef (feel free to substitute ground turkey or chicken)
2 packets taco seasoning, brand of your choice
2 cups grated cheddar
2 cans enchilada sauce
2 large bottles of taco sauce, again your choice

Preheat your oven to 350 degrees F.  Remember these won't take long in the oven since we are just warming through all the goodness!!

In a skillet, brown your ground meat of choice, when it is completely cooked, drain off any grease put back in the pan and sprinkle in both packets of taco seasoning and stir until it is stirred through.  Set aside to cool.  In the meantime, boil your shells in well salted water, as per the package directions.  Drain well and run cold water over them to stop cooking.  We don't want mashed pasta potatoes. 

Now the easy part.  In the bottom of a 9x13 pour 1 can of enchilada sauce, fill shells with some ground meat, a little cheese until full and place in pan, continue with all shells.  When done, pour 1 jar of taco sauce over the top.  Do this with all shells BEFORE adding cheese on top.  When you are all done take the remaining cheese let is snow on top of both pans.  I actually used 2 9x13's and a loaf pan for the last 6.  Kind of a rinse and repeat sort of situation here.  No rocket science in my kitchen!

Bake for 20-30 minutes.  Feel free to add some salsa on top as well, I just knew my son and hubby would like taco sauce better.  If you want more sauce on top, add both!

We served these with some Mexican rice, and tortilla chips!  DELISH!

ENJOY!

UNstuffed Cabbage Soup

I love stuffed cabbage. I love soup.  So how about UNstuffing the cabbage and making it into a soup?  I thought it was a great idea.  And when I tasted it, I decided it was genius.  I know, I think most of my ideas are genius but, the name of this soup came from my husband.  He thinks he possibly has a future in naming my recipes permanently.   He might, but he can't know this.

We are working hard on "our"  *meaning my husband* vegetable issues.  He hates them but he has to eat them sometimes.  He keeps telling me I can't MAKE him like vegetables anymore than he can MAKE me offer to slurp down a raw oyster.  He has a point.  Hell WILL freeze over before an ANY oyster, specifically a RAW oyster ever touches these lips.  It.  Will.  Not.  Happen.  And I am perfectly fine with that.  Our taste buds are always changing and I am very good at trying things I never have liked before to see if I like them now.  But raw seafood is an entirely different animal my friends.  As I stated before.  It.  Will.  Not.  Happen.  EVER.   I take that back, I told him if he let me put makeup on him, and a wig, paint his nails and dress him like a woman, all on video for you all, I would touch my tongue to a raw oyster.  His reply?  It.  Will.  Not.  Happen.  There ya go.

As far as I can tell it appears, I won.  I got hubs to eat my soup, and he told me it was some of the best soup he had ever eaten.  It is odd, it seems of all veggies to not like, the one he doesn't mind is cabbage.  I just find it interesting.  I am not out to change him and if you don't like something you don't like it, but I DO always appreciate when he tries things and I usually appreciate that he makes me try things too. 

Anyway, I had warned you how much I loved soup and this little soup stretch will eventually pass when I have exhausted making all things into a soup if at all possible!

In our quest to eat healthier, I think that you will enjoy this completely guilt free soup, by the bowlful!  OK so you might want a little crusty bread but, I won't tell, if you won't tell!

Oh wait, I need to refill my coffee.......brb

OK back. 

You will need:
1 lb ground chicken
2 tsp garlic powder
1 tbsp onion powder
1 small can of diced tomatoes or 1 cup fresh diced tomatoes (do not drain)
5 cups chicken stock
26 ounces crushed tomatoes (this is the size my Pomi's come in, choose something close)
1 cup instant rice
1- 10oz bag of shredded cabbage or half of a large head, shredded
salt and pepper to taste

In a large pot, brown your ground chicken.  While it is browning it, add in garlic powder, and onion powder.  When it is completely browned add in tomatoes and chicken stock.  Let simmer for 15 minutes.  Add in instant rice and cabbage.  Turn your burner off and cover for 5 minutes.  Remove lid and stir to completely combine all the ingredients.  Keep warm on low while eating! 

This soup is so light yet filling with the rice.  It is perfect for a light lunch or a starter for multi course dinner.  If you are dieting (oh I hate that word) or just making lifestyle changes, this soup is a great one to add to your quick, easy, and healthy repertoire!  I made this post and it has lasted us 2 days already!  We will finish it up tonight!  Great for work lunches too.  Filling but not so heavy you are going to need to hide at your desk napping!

Enjoy this light and delicious soup my friends!

Your "never enough soup" chefwannabe

~Cabbage Rolls~

Let's talk cabbage, shall we?  I love cabbage.  You can steam it, bake it, roast it, fry it, make it into soup, make it into sauerkraut, and coleslaw, I could go on and on.  I  remember my mom growing cabbage in our garden as a kid, I don't remember loving it as a kid.  Is cabbage an adult vegetable?  It kind of feels like it is.  Just like asparagus pronounced in my family as (ass-per-a-guhs).  Some vegetables I think you have to acquire a taste for, and for me cabbage is that.  Not to mention a tolerance of the SMELL!

This being said, I don't remember how I was introduced to cabbage rolls.  Maybe my husband?  I only made them for the first time maybe 2 or 3 years ago.  I have had a couple of requests for some healthier dishes and looking at my history, yea, don't have so many of those!  We do eat healthier food than I blog on a regular basis, but all things in moderation, right?  We aren't rabbits!   However, this dish is so healthy I think even healthy eaters only will say, "DAMN that IS healthy"!!!  It is so tasty and flavor can truly be added in so many ways that aren't salt!  I do use cans of tomato soup, BUT, you can get the healthy request, or change it out for something else.  I like the creamy tomato, it sticks to the cabbage rolls and just "feels" right for me.  I have done them with my own sauce, plain diced tomatoes (to watery), I like the tomato to be almost like gravy.  Pureed veggies add a world of difference and my husband even LOVED them!! 

Cabbage Rolls
1 head of cabbage
1 lb ground turkey
1 stalk of celery
1 medium shallot (2 small)
1 carrot
1 clove of garlic
1 cup instant white rice
2 cans of tomato soup
1/4 cup chicken stock
Salt and Pepper to taste (1 use 1 1/2 tsp salt and 1 tsp pepper)

(If you have no fresh veggies on hand use, 1 tsp each, garlic powder, onion powder, 1 tsp season salt of your choice)

Preheat your oven to 375 degrees.  There are a couple of methods you can choose here.  First, and foremost cut the core from your head of cabbage.  Now is where you have options, 1)put it in a microwave safe bowl half filled with water, cover tightly with plastic wrap and nuke on high for 5 minutes.  This should cook your cabbage enough to peel off the leaves and it will cook the rest of the way in the oven. 2) Go the old fashioned route *which I know works well* and boil in a pot of water for 10-15 minutes, lid ON.   When it is done,  let cool while you prepare the filling.  Make sure your cabbage is 80-90 percent cooked through or you risk it not cooking ALL the way and that is a bummer.

In a food processor add in a roughly chopped stalk of celery, carrot, garlic and shallot, along with a splash of chicken stock or water.  Zap it until it is almost completely pureed.  Add to a mixing bowl, add turkey and rice and combine thoroughly.  Salt and pepper to taste.  My husband thought mine was perfect, I would have preferred more salt, which I added at the table.

Now, carefully peel the leaves one at a time from your head of cabbage.  You will get 8-10 rolls out of this amount of meat mixture. You may need to cut the thick tough middle from the leaves as shown.  Add your mixture and closing the "V" by bringing the sides together to overlap slightly roll your cabbage like you would a burrito!

Place in 9x13 pan and continue until all of your mix is used.  Some may be bigger or small, it doesn't matter!

Combine in a small bowl 2 cans of tomato soup and chicken stalk.  I peppered this well.  Pour carefully over the cabbage rolls and then cover tightly with foil.  Bake for 45-60 minutes, until filling is firm and completely cooked through.

These are fabulous, I hope you try them and love them!  Guilt free eating!  Eat ALOT!!

Your "cabbage smells funny"chefwannabe

Chris

PS.  So I just made these for lunch today (9-4-13) and I added Italian seasoning to the meat mixture and sprinkled some on top.  I used no veggies, just the garlic powder, onion powder, salt and pepper.  Almost like an Italian twist on Cabbage Rolls.  AH-MAZEBALLS.  Just FYI.