Turkey & Stuffing Dumpling Stoup

Today is our last installment of our Thanksgiving leftover ideas; this one was outstanding and very delicious! This leftover soup idea was amazingly easy and made use of all the rest of the leftovers. This is a very hearty, robust and thick soup/stew that has all the flavors and comforts of the original Thanksgiving dinner.

1 1/2 Lbs. - Diced Turkey
2 15oz. - Cans Diced Taters ( or diced leftover boiled taters)
2 C. - Leftover Stuffing
1 - Egg
3 Tbs. - Flour
2 32 oz. - Chicken Stock ( turkey stock if you have it)
2 Tbs. - Cream
1 Tbs. - Johnny's Seasoning
1 C. - Leftover Corn Kernels
1 Tbs. - EVOO
2 Tbs. - Butter
1 - Medium Onion ( diced )
1 - Bay Leaf
1Tsp. - Poultry Seasoning
1 Tbs. - Chopped Parsley
1/2 Tbs. - Chopped Garlic
Salt & Pepper to taste

Heat a large soup pot on medium high with the EVOO and butter, sauté the onion and garlic until just tender. Then add the turkey, corn, bay leaf, and seasonings, then cook for another 2 minutes. Stir in the stock and add the taters and bring to a boil, let the soup simmer for about 20 minutes. While the soup is cooking, mix in a bowl the stuffing, flour, and beaten egg. Once well mixed form into balls about the size of a walnut. After the soup has cooked for the 20 minutes gently place the stuffing dumplings into the boiling soup, reduce the heat to a simmer and cook for another 15 minutes. When the dumplings are cooked add the cream and thicken the stoup with a cornstarch and water slurry for a nice thick consistency. Serve this fabulous soup with Thanksgiving Day leftover green salad and enjoy.

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Pasta e Fagiolash

The other night I was attempting to make my husband's all time favorite soup, it was looking great and tasting great. Then he had to work late, so the soup really had time to simmer and stay warm until he got home. While I waited for him to arrive the soup went from soup to more of a goulash, but that was ok with my husband because he really does not like runny soup. This soup was anything but runny, it was fabulous! It had time for all of the flavors to marry together and taste simply delish, he loved it. This was my first time ever trying this soup and I must say it was pretty darn good for a soup/goulash.

1 Lbs. - Ground Beef
1 Tbs. - EVOO
½ C. - Diced Onion
1 C. - Thin Sliced Carrot
14.5 oz - Can Diced Tomato
15.5 oz - Can Red Kidney Beans
15.5 oz - Can White Kidney Beans
32 oz - Beef Broth
1 1/2 Tbs. - Johnny's Garlic Seasoning
1 Tbs. - Dried Oregano
2 Tsp. - Pepper
1 Tsp. - Hot Sauce
16 oz - Spaghetti Sauce
8 oz - Elbow Pasta
2 Ears - White Corn (cut off the cob)

Sauté the beef in the oil in a large soup pot until fully cooked. Add the onion, carrot and tomato and simmer for about 10 min. Drain the beans and add to the soup pot along with the broth, pasta, spaghetti sauce, hot sauce and spices. Simmer the soup for about 45 minutes and then ladle into bowls....Enjoy!

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Dunkin French Onion Soup

My husband and I stepped out of our box the other day and made something for dinner that we had only eaten once and have always wondered what it would taste like if we prepared it our way. We had each tried this item once on separate occasions and thought it was OK but of course new that we could put the Dunkin twist on it and make it our own ultimate version that we would absolutely love. We could not have been happier with the outcome, it was fabulous and oh so sinfully good.

1 - Large Onion (diced)
8 Tbs. - Butter
2 Tbs. - Oil
4 C. - Chicken Stock
4 C. - Beef Stock
8 Slices - French Bread (1 inch)
1 C. - Shredded Mozzarella Cheese
1 C. - Shredded Colby & Monterey Jack Cheese
2 Tbs. - Johnny's Garlic Seasoning
1 Tbs. - Montreal Steak Seasoning

Pepper to taste
Corn Starch to thicken soup

In a soup pot melt the 4 Tbs. Of the butter with the oil, sauté the onions until just slightly caramelized, this will take about 20 minutes. When tender and a golden rich color add in the chicken and beef stock along with the pepper, Montreal steak seasoning and 1 ½ Tbs. of the Johnny's garlic, simmer the soup for another 15 minutes. In the mean time use the remaining butter and Johnny's to turn your French bread into garlic bread, place onto a baking sheet and cook in a 350 degree oven just until the butter mixture has melted. Once the bread is ready remove the tray from the oven and turn the oven to broil, top each slice of bread with a mixture of the cheeses and return to the oven to melt and brown the cheese. While the cheese is melting thicken the soup to the consistency you like, we like a cross between a soup and a stew. Once the soup is thick and the toast is ready then you can ladle the soup into bowls and top each with a piece of the garlic cheese toast. We really think that by using both types of broth and caramelizing the onion gave this soup a very rich and silky taste.

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Sausage Shrimp Chowder

HAPPY 200th POST...

I really love to eat soup in the winter; I also think I have been pushing it with my husband with all of the soups and chowders we have been having lately. Don't get me wrong he likes soup but I think I have a bigger love for it than he does, that is until now. On Sunday we created chowder that he simply loved, it was such a quick and easy chowder to toss together too. I mean come on, just how can you go wrong with a soup that has sausage, shrimp, taters and corn.

3 Tbs. - Butter
1 Small - Onion Diced
2 Tbs. - Chopped Garlic
1 Lbs. - Bulk Sausage (I used Chicken Basil Garlic)
1 lbs. - Medium Raw Shrimp (peeled & deveined)
4 C. - Chicken Stock
3 C. - Half & Half
2 - Par-Boiled Potatoes (diced)
2 Tbs. - Garlic Powder
2 Tbs. - McCormick's Steak Seasoning
Salt & Pepper to taste

In a heavy bottomed soup pot over medium heat, melt the butter and sauté the onion and garlic for about 5 minutes, do not brown. Add the sausage and stir to break it up, cook for 7-10 minutes or until cooked through. Raise the heat to medium high and add the shrimp, broth and seasonings. Cook for about 5 minutes then add the half & half, stir in the potatoes and simmer for another 15 minutes. Ladle into bowls and serve with some crusty bread.

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Thai Peanut Soup

I came across a very interesting soup recipe in my new cook book, The Best of Mr. Food Weeknight Quickies. The soup sounded very good and very different from anything I have ever seen before, it made me think of that wonderful peanut sauce that you dip chicken into. I love the flavor combination of the sauce and chicken, so I altered his recipe to create a whole new one.

¼ C. - Butter
1 - Small Onion (diced)
2 Tbs. - Flour
2 C. - Chicken Broth
1 C. - Milk
1 C. - Heavy Cream
1 C. - Smooth Peanut Butter
2 C. - Rotisserie Chicken (diced)
1/2 C. - Peanuts (chopped)
2 Tbs. - Thai Seasoning
1 Tbs. - Johnny's Garlic Seasoning
Salt & Pepper

Melt butter in a large soup pot over medium high heat. Add the onion and cook until tender, reduce the heat to low and add the flour, stir until well blended and cook for 1 minute. Gradually add the chicken broth, milk and chicken, cook over medium heat stirring constantly until the soup is thick and bubbly. Stir in the cream and peanut butter and cook for another 5 minutes. Add in the seasonings and peanuts and cook for another 2-3 minutes. Serve hot garnished with black sesame seeds.

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Refried Bean Chili

Slow Cooker/Crock Pot Installment # 5......I know that I have said it a thousand times this winter, but I am freakin cold. I am beyond ready for the warm weather of Spring. I am tired of the snow and threat of snow, all I want is to be nice and warm. I would be very happy with a 60 degree day verses a 40 degree day. That being said I decided on making chili for this posting, this warming chili is full of beans, refried and chili. With a dollop of sour cream on top and corn bread on the side this made for one hearty and warm dinner.

Please stay tuned for a New Weekly Posting.. Every Thursday will be Dunkin DVD Movie Review. We are big movie buffs and will be given a review on a movie we have watched during the week.

1 Lbs. - Ground Turkey
1 Medium - Onion (chopped)
2 Tbs. - Garlic (chopped)
2 - 15 ¾ oz. Cans - Nalley Thick Chili
1 -16 oz. Can - Refried Beans
1- 14 oz. Can - Beef Broth
2 Tbs. - Chili Powder
1 Tbs. - Ground Cumin
2 Tbs. - Lime Juice
Sour Cream for Garnish

In large skillet cook the turkey, onion and garlic until the meat is brown and the onion is tender. In the slow cooker place the meat mixture, chili, refried beans, broth and spices. Mix throughly then cover and cook on low for 8 hours. Just before serving stir in the lime juice then dish up and top with the sour cream. Makes 8 -10 servings.

Thanks to my friend Donna from My Tasty Treasures for encouraging me to enter my Refried Bean Chili Recipe in the Chili Cook-Off Challenge on Foods And Flavors of San Antonio web site. This sounded like so much fun that I just had to give it a try, Thanks again Donna!!!

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Sick Day Chicken & Dumplings

My husband has been sick 2 times in the last 2 months, I was so proud of that fact that I came out untouched each time. Looks like my luck as run out, I got up this morning and was feeling a cold coming on. You know what I speak of, the sore throat, sore eyes and the all over achy body feeling, at that very moment I knew that I was in need of some comfort food. Of course not just any comfort food will make you feel better, at least not for me. My mother has always given me chicken soup to make me feel better. I wanted to take it up a few notches and go with something comforting and hearty, my feel better dinner WINNER is chicken & dumplings.

Chicken Stock:

4 - Boneless Skinless Chicken Breast
2 Q. - Water
½ C. - Sliced Celery
1 - Small Onion (chopped)
½ C. - Sliced Carrots
2 - Fresh Parsley Sprigs
1 - Bay Leaf
1 Tsp. - Salt
¼ Tsp. - Black Pepper
1 Tsp. - Johnny’s Garlic Season
1 Tbs. - Chicken Base

Dumplings:

¾ C. - Flour
1 Tbs. - Parsley
1 Tsp. - Baking Powder
¼ Tsp. - Salt
Dash - Nutmeg
1/3 C. - Milk
1 - Egg (beaten)
1 Tbs. - Oil

Gravy:

¼ C. - Flour
½ C. - Milk
¼ Tsp. - Salt
1/8 Tsp. - Pepper
1 Tsp. - Johnny’s Garlic Season

In a large stockpot combine the ingredients for the stock. Slowly bring to a boil over medium heat. Cover and simmer for 60 minutes, skimming the surface as foam rises. In a large bowl combine the dumpling ingredients, mixing just until moist. When the broth is done drop the batter onto the simmering stock, cover and simmer for 12-15 minutes. Do not take the lid off the pan while the dumplings are simmering, when the dumplings are done remove them to a bowl and the chicken to a cutting board. Strain the broth and discard the veggies, putting 3 cups of broth back into a soup pot bring it to a boil. (The remaining broth can be frozen for 4-6 months.) Combine the gravy ingredients until smooth and stir into the boiling broth, cook and stir until thick. Once you reach your desired thickness add back in the dumplings and the cut up chicken, simmer for about 5 minutes to just warm up the chicken and dumplings again. Serve hot and enjoy.

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Creamy Turkey Wedding Soup

It has turned cold again here in Beaverton, so in turn that makes me crave soup once again. Let me just say that my husband was just thrilled (LOL), he doesn’t mind soup really as long as I make it thick and creamy. I had been having such a desire to make homemade Italian wedding soup; this is one of my all time favorite soups. I found a great recipe for it and then tweaked it to fit our taste, it turned out wonderful. The soup was thick, creamy, hearty and very filling to my craving.

1 - Egg
¾ C. - Parmesan Powder
½ C. - Seasoned Bread Crumbs
¾ Tsp. - Salt
1 ½ Tsp. - Garlic Powder
1 ¼ Tsp. - Ground Pepper
½ Lbs. - Ground Turkey
2 Q. - Chicken Broth
1 C. - Frozen Spinach
2 - Knorr Mini Onion Cubes
2 - Knorr Mini Garlic Cubes
1 Tbs. - Dry Parsley
1 C. - Ronzoni Acini Di Pepe #44 (cooked)
½ C. plus 2 Tbs. - Heavy Cream
2 Tsp. - Corn Starch

In a large bowl mix the egg, cheese, bread crumbs, ¼ Tsp. salt, ¼ Tsp. garlic and ¼ Tsp. pepper. Crumble the turkey over the mixture and combine well. Shape into 1 inch balls. In a large soup pot brown the meatballs in a little EVOO over medium high heat. When the meatballs are cooked and brown add the broth, spinach, parsley, onion cubes, garlic cubes, and remaining salt, pepper and garlic powder. Bring the soup to a boil, reduce heat and simmer uncovered for about 10 minutes. Stir in the cooked pasta and 2 Tbs. cream letting soup come back to a boil and thicken it with the remaining cream and corn starch. Garnish with fresh grated Parmesan and Serve immediately.

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Creamy White Chili

My mother-in-law has been telling us about a white chicken chili she had at her cousin’s house a few weeks ago, Mom and Dad both keeps saying how great it was and how they really liked it. My husband loves a good chili too so I look through my new cook book and found a recipe that I think sounds similar to the one they had. I made a few additions and one subtraction and it really turned out wonderful, very creamy, very thick and just enough kick to know you were eating chili.

2 - Boneless Skinless Chicken Breast (cubed)
1 – Medium Onion (chopped)
1 – Small Can Mushrooms (chopped…optional)
1 ½ Tsp. - Garlic Powder
1 Tbs. - EVOO
1 – 15 ½ oz. - Great Northern Beans
1 – 15 ½ oz. - Cannellini Beans
1 – 14 ½ oz. - Chicken Broth
2 – 4 oz. - Green Chilies (chopped…I used 1 can)
1 C. - Frozen Corn (optional)
1 Tsp. - Salt
1 Tsp. - Cumin
1 Tsp. - Dried Oregano
½ Tsp. - Pepper
¼ Tsp. - Cayenne Pepper
8 oz. - Sour Cream
½ C. - Heavy Cream

In a large soup pot sauté the chicken, onion, mushrooms, and garlic powder in EVOO until the chicken is no longer pink. Add the beans (liquid too), broth, chilies, corn and seasonings, bring to a boil. Simmer uncovered for about 30 minutes, stirring occasionally. Remove from heat and stir in the sour cream and heavy cream. Serve immediately with a side salad or good crusty bread.

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Hearty Bean, Ham & Pasta Soup

After coming home from the Hospital 1-1-09 I really needed some good for me and good sounding comfort food, I was in the mood for some thick, hearty stick to your ribs comfort soup. After all I really have not been given anything to eat in 2 days, I am pretty darn hungry. Nothing sounded better to me than a nice pot of bean, pasta and ham soup, let me just say it perked me right up and made me feel 10 times better.

1 Strip - Bacon (diced)
1 Medium - Onion (chopped)
2 - Carrots (chopped)
1 Tbs. - Garlic (minced)
1/2 Tsp. - Dried Rosemary
2 Tbs. - Tomato Paste
1 – 15oz. - Can Navy Beans
1 – 15oz. - Can Great Northern Beans
4 C. - Low Sodium Chicken Stock
4 C. - Water
3/4 C. - Ditalini Pasta
1/2 C. - Ham (diced)
1/4 C. - Parsley (chopped)
Salt & Pepper

In a stockpot, cook the bacon and ham over medium heat until brown and crisp, about 8 minutes. Add the onion and carrot and cook until they are soft, about 5 min. Add the garlic and rosemary and cook for about 1 min, season with salt & pepper to taste. Stir in tomato paste, beans, broth and water. Bring to a boil, reduce heat and simmer, partially covered, until soup has thickened, about 15 min. With a potato masher, smash some of the beans (still in the pot) to thicken soup. Add the pasta and cook about another 10 min, to serve ladle the soup into bowls and sprinkle with parsley.

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Mock Turkey Pot Pie

This is my third and final installment of Thanksgiving turkey leftovers; I really love on a cold night a big bowl of hot and steamy goodness. On this night I chose to make a mock turkey pot pie, it turned out really well and defiantly hit the spot. This dinner is so quick and easy to make but at the same time, a very filling and satisfying dinner to eat.

1/2 Small - Chopped Onion
2 Medium - Red Potatoes
2 C. - Chopped Turkey
1 C. - Frozen Mixed Veggies
1 Can - Pillsbury Grands Flaky Biscuits
1 26oz. - Cream of Chicken Soup
Milk
1 Tbs. - Dry Parsley
1/2 Tbs. - Garlic Salt
1/2 Tbs. - Pepper
1 Tbs. - Celery Seed
1/2 Tbs. - Dry Basil

Cook the onion and turkey in EVOO over medium high heat just until the turkey has a little color and the onion is soft. Add the cream of chicken soup and then fill the can with milk and add it to the pan, stir the milk and soup mixture to incorporate the turkey and onions. Add the frozen veggies and spices then stir to combine. Cover with a lid and simmer for about 10-15 minutes just to heat everything through. While the soup mixture is simmering heat the oven to 375 and pre bake the biscuits for about 10 minutes. This is just to get the bottom of the biscuit set up a little before placing it onto the soup mix. Once the biscuits are ready transfer the soup mixture to a casserole dish and place the biscuits on top and finish baking for another 10 minutes and the biscuits are golden brown.

Serve with a bowl of fruit of a simple green salad.

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Pumpkin Stew

I have been trying to do a lot of pumpkin recipes this month and I was looking through a magazine the other day and saw a pumpkin bisque soup, it sounded really good to me however I prefer soup with more substance. I started thinking of what I could put together in a soup that would taste good with pumpkin. This recipe is what I created in my head; it turned out just as good as I thought it would.


1 Lbs. Stew Meat
5 C. Beef Broth
1 Small Chopped Onion
1 Tbs. Chopped Garlic
20 Baby Carrots (cut into thirds)
1/2 C. Ronzoni Acini Di Pepe # 44 Pasta
1 C. Pumpkin Pie Filling
1/2 Tbs. Pepper
1 Tsp. Cinnamon
1/2 Tsp. Nutmeg
1/2 Tsp. Salt
2 Medium Red Potatoes
1/4 C. Flour

Heat EVOO over medium high heat and cook the onion and garlic just until soft and translucent, then transfer to a crock pot. Place the stew meat into a large zippy bag with flour and shake to coat. Heat more EVOO in the frying pan and cook the meat just until brown and the flour coating has a slight crunch to it. Place the meat into the crock pot and cover with the beef broth. Turn onto low and cook for about 5 hours, then turn it up to high and place in the carrots, cook for an hour then add the pasta, pumpkin and spices. Cover and cook for 1 more hour, when the stew has about 30 minutes left to cook cut the potatoes and place into a small pot, cover with water and cook until just fork tender, about 15 minutes. When the potatoes are done drain and stir them into the stew for the last 15 minutes of cooking. Ladle into a soup bowl and enjoy the savory side of pumpkin.


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Beef Stew and Rice

I have been saying for weeks that I really wanted to make beef stew; my husband on the other hand kept telling me it was still too warm for stew. All around me I was seeing other postings with stew and it was just making me want it even more. I did listen to my husband (which of course I like to please him) and let the weather change, and the day finally arrived last Sunday and I was able to enjoy my big pot of stew.




1 1/2 Lbs. Stew Meat
2 Tbs. Flour
2 Small Onions (cut)
3/4 C. Water
1 10 1/4 oz. Campbell’s Condensed Beef Broth
4 C. Beef Stock
30 Baby Carrots (cut in half)
1 C. Frozen Corn Kernels
5 Medium Red Potatoes (cut)
2 Tbs. Johnny’s Garlic Season
2 Tbs. McCormick Montreal Steak Season
2 Tbs. Sliced Dehydrated Garlic Chips

6 Servings of cooked white rice


Place the stew meat into a gallon sized zippy bag along with the flour, seal the bag and shake the meat in the flour to coat. Heat EVOO in a frying pan over medium high heat, add the meat and cook until brown on the outside ( you are not trying to fully cook the meat). While the meat is browning cut the onion and place it inside a slow cooker, when the meat is ready add it to the slow cooker. Cover with the broth, stock & water then stir in all of the spices. Cover and cook on low for about 7 hours. After the 7 hours turn the heat up to high and add in the corn, carrot & potatoes. Recover and cook for another 2 hours or until the potatoes are tender, serve with some rice and enjoy a warm, hearty & satisfying fall meal.