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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Pico De Gallo

My husband and I go to dinner very often with his parents, we usually go to this Mexican place that is around the corner from their house. Mazatlan has very good food, my husband and his dad simply love the chips and salsa. One of the last times we all met for dinner my husband got a dish of Pico De Gallo on the side, his dad and him just flipped for it, they thought it was the best stuff on the table. Immediately my husband turned to me and asked if this would be very hard to make at home, to look at it I really didn't think so, and let me just say it is so very easy.

6 - Roma Tomatoes Diced (seeded)
1/2 Small - Red Onion (diced)
1/2 Small - Walla Walla Sweet Onion (diced)
1 - Jalapeño (seeded & diced)
1 - Serrano Pepper (seeded & diced)
1 C. - Chopped Fresh Cilantro
2 Tbs. - Lime Juice
1 Tsp. - Salt

Mix all ingredients together in a bowl and let stand at room temperature for 1 hour to blend the flavors. Cover and refrigerate until ready to use. Serve with chips, tacos, burritos or enchiladas.

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The Double Grilled Cheese Burger

We had a new restaurant here in Portland Oregon, open in April of this year called ‘The Grilled Cheese Grill”, I looked them up on-line and was able to see the menu, now how can you go wrong at a place that the entire menu of sammies that are some type of grilled cheese. My husband and I were very intrigued by this place; it was like being a kid all over again. That is until you read further down the menu; I was finding what I would consider to be very sophisticated grilled cheese sammies, along with some very creative dessert sammies. I knew that we had to go give this place a try for sure, again how could you not.... I read further down the menu to see something I knew immediately that I had to try. The Cheesus Burger, this monster of a burger has no bun; nope instead it has 2 grilled cheese sammies with each one having their own fillings and kind of cheese. After I regained my composure my husband and I made a date to go check this place out and experience the Cheesus Burger for ourselves. Last Friday night we headed out to the restaurant and when we arrived we were shocked to see that it was not a restaurant but a school bus and travel trailer. The trailer was the kitchen where all of the masterpieces are made and the school bus is the dining room, this place was so much fun. The bus has a mural painted on the ceiling and the tables have what look to be junior high school pictures covering the top of them, each table has a cup of trivia game cards for you to play while you wait for your order to be called out that its ready. This hip trendy place does not even give you a number, instead they give you basketball trading cards and the players name is what the cook will call out when your order is up. My husband took some great pictures of this place and of course The Cheesus Burger, so last night for dinner we made our own version that we lovingly called …

8 - Slices of White Bread
4 - Slices Bacon (cooked)
2 - 1/2 Lb. Burgers (cooked)
1 - Sliced Onion (caramelized)
10 - Sweet Chip Pickles (pat dry)
4 - Slices Pepper Jack Cheese
4 - Slices Colby Jack Cheese
Mayo
Butter

Butter all 8 pieces of bread on one side; lay 4 of them buttered side down on a hot (350 degree) electric grill. Top 2 of them with 1 piece each of pepper jack, onions and 1 piece of bacon broken into 2 pieces. Then another slice of pepper jack on top with another piece of bread, buttered side up. On the other 2 pieces of bread place 1 piece each of the Colby jack cheese, 5 pickles, 1 piece of bacon broken into 2 pieces then another slice of Colby jack and top with another piece of bread, buttered side up. Cook on each side until golden, crisp and the cheese is melted. On a plate set down one sammie and spread on some mayo then top it with the burger, on the other sammie spread on some mayo and place it on top of the burger mayo side down. Cut your burger in half and grab a pile of napkins.

THE KITCHEN



THE DINING ROOM



THE TABLES IN THE BUS



THE CEILING IN THE BUS



THE BAR IN THE BUS



THE CHEESUS BURGER...



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Crock Pot Boneless Beef Ribs

I had mentioned to my husband that I really wanted to make some boneless beef ribs for dinner and he thought that it sounded great. However we wanted something a little different other than just cooking them on the BBQ. I looked on line and found some really wonderful sounding recipes but the one that really caught my eye was using a crock pot. We all know how much I love to use mine, this recipe has so many items in it that I have either never used or would have never thought to put together in the same dish. I must say though these were by far the best boneless beef ribs I have ever had, I bet they would be just as awesome if I used pork ribs too.

2/3 C. - Flour
2 Tsp. - Salt
1/2 Tsp. - Pepper
4 Lbs. - Boneless Beef Ribs
1/4 C. - Butter
1 Large - Chopped Onion
1 ½ C. - Beef Broth
3/4 C. - Garlic Red Wine Vinegar
3/4 C. - Packed Brown Sugar
1/2 C. - Sweet Chili Sauce
1/3 C. - Ketchup
3 Tbs. - Chopped Garlic
1 ½ Tsp. - Chili Powder

In a large zippy bag place the flour, salt & pepper, mix to combine. Add the ribs in batches and shake to coat. In a large frying pan melt the butter and brown the ribs on all sides, transfer the browned ribs to the bottom of a 5 qt crock pot. In the same frying pan combine the remaining items and bring to a boil, pour over the ribs. Cover and cook on low for 10-12 hours or until meat is tender and falling apart. Serve hot over mashed taters then ladle some of the sauce over top.

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Boiled Shrimp Dinner

In my efforts to try and make it feel like Spring I found an awesome recipe in my Mr. Food Weeknight Quickies cookbook. When I started to read this recipe all that came to mind was having tons of friends over and serving this meal up spread out on old news paper like I see on TV. I love how simple the ingredients are and that the entire flavor comes from the spice bag you cook it in. One look at the final dish I swear I could feel the warm sun shining on my face and a slight Spring breeze blowing through my hair.

3 Q. - Water
4 (3oz.) - Zatarain's Crawfish, Shrimp & Crab Boil
2 Tbs. - Chopped Garlic
1 Tsp. - Salt
1 ½ Lbs. - Red Taters
1 (16oz.) - Frozen Pearl Onions or Boiling Onions
8 - Frozen Half Ears Corn on the Cob
2 - Lemons (cut in half)
1 1/ 2 Lbs. - Peeled with Tail on Shrimp

Combine the first 4 items in a large stock pot and bring to a boil. Add taters, onions, corn and lemons; return to a boil and cook for 15 minutes or until taters are tender. Add the shrimp; cover and cook for another 5 minutes. Drain the mixture; remove and discard the spice bags and lemons. Serve with fresh lemon wedges.

Serves 4

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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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Cheesy Chicken Noodles

It has been another cold, windy and rainy day here in Beaverton again...imagine that! So I decided to use that wonderful crock pot again to create another quick, simple, easy and fabulous dinner. If I have not mentioned it before and I think I have, I just absolutely LOVE using my crock pot. It is just so much fun to gather single items from the pantry, cupboard, fridge and freezer and toss them into one pot and just be able to walk away. Then to return a few hours, later to a steaming, bubbly, hot and outrageously awesome smelling dinner.

6 - Boneless, Skinless Chicken Breast
2 Cans ( 10 ¾ oz) - Broccoli Cheese Soup
1 C. - Milk
1 C. - Heavy Cream
½ C. -Diced Onion
1 Tbs. -Chopped Garlic
½ Tsp. -Dry Basil
Salt & Pepper to taste
Cooked Pasta

Place the chicken into a greased crock pot. In a bowl combine the remaining items other than the pasta and pour it over the chicken. Cover and cook on high for 1 hour then reduce heat to low and cook for another 5-6 hours. Serve the chicken and sauce over the cooked pasta.

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Fruit Glazed Corned Beef

I simply love a good corned beef dinner, I have been making this particular recipe for at least 20 years now. I cook this corned beef every St. Patrick's day, the whole family just loves it. It takes a little work to prepare it but not so much that you can't still do other things around the house. This is the best tasting corned beef I have ever had in my life, it is so moist, tender, juicy and flavorful. So many recipes are still moist and tender but also flavorless.

4-5 Lbs. - Corned Beef ( with pickling packet )
2 - Bottles Beer ( your favorite brand )
1 - Lemon ( large )
1 - Orange ( large )
1 - Large Onion ( quartered )
Water to Cover

The Glaze:

1 C. - Brown Sugar
1 Tbs. - Dijon Mustard
1 C. - Apple Juice
1 C. - Orange Juice
4 Tbs. - Lemon Juice

Place the meat into a large soup pot, add the beer and enough water to cover the meat. Add the onion and pickling packet to the pot , cut the fruit and squeeze the juice into the water then place the fruit halves into the water also. Cover and simmer over medium low heat for 4 hours, when done take the lid off and let the meat cool off in the cooking liquid, about 1 hour. Take the meat out of the cooking liquid and place into a baking dish, top the meat with the brown sugar. In a bowl mix the remaining ingredients and pour around the meat. Bake in a 350 degree oven for 1 hour basting every 10-15 minutes.

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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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Tri-Colored Beans & Rice

For the next 2 weeks Dunkin Cooking The Semi – Homemade Way will be doing a salute to slow cooker/crock pot items. In our first installment we have prepared a red bean and rice dish, however we decided to try a mixture of beans instead of just the standard red beans. I really do love using my slow cooker every chance I get, it is just so fun and easy to place everything inside, turn it on and walk away to let it do it's own thing for a few hours.

1 Lbs. - Beef Smoked Sausage Sliced (Hillshire)
1 - 15.5 oz. - Pinto Beans (drained)
2 - 15oz. - Black Bean (drained)
1 - 15.5oz. - Chili Bean (drained)
1 - Stalk Celery (diced)
1 - Medium Onion (diced)
1 Tbs. - Garlic (chopped)
1 - Bay leaf
¼ Tsp. - Rosemary
1/8 C. - Liquid Smoke
1 - 4oz. - Can Green Chiles (drained)

Mix all ingredients well in a slow cooker, cover and cook on low for 6-8 hours. Remove the bay leaf and serve over or layered with rice. Serve with hot sauce on the side.

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Chicken Bake

Even though it is only Tuesday it has already been a very busy week, I was very hungry and wanted something hot and comforting for dinner but also something extremely simple and easy. I was going through some old recipes that I used to make when the kids were younger and I came across one of the best chicken dinners that we used to love making together. This was a good dish to hide a few veggies in also and they never really seamed to notice, or maybe they just never let on.

1 Box (6oz) - Stuffing (any flavor)
1 2/3 C. - Water
4 - Boneless Skinless Chicken Breast
1 Can (10 3/4oz) - Cream of Chicken Soup
1/3 C. - Sour Cream
½ Medium - Onion (diced)
1 C. - Frozen Corn, Peas or Beans
1 Tbs. - Garlic (chopped)

Mix contents of season packet, stuffing, and water; set aside. In a small frying pan cook the onion and garlic in some EVOO until soft and translucent then add it to the reserved stuffing mix along with your frozen veggie of choice. Place the chicken into a 13x9 baking dish then stir the soup and sour cream together and pour it over the chicken. Top with the stuffing mix and bake in a 375 degree oven for about 30-35 minutes. Serve with fruit or salad for a great quick, easy and tummy satisfying meal the whole family will enjoy.

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Turkey -n- Ham Cheesy Bake

It has been such a busy weekend that for dinner we decided to just go simple, my husband helped me in the kitchen and we created the best little go to supper and or breakfast I have ever had. This was so easy to prepare but yet just full of wonderful flavors and textures, it would be great all alone or paired up with a green salad for dinner or some fruit for breakfast. Either way this was a simply delish meal, so the next time you want something quick, easy and just downright yummy give this recipe a try.

½ C. - Thick Sliced Deli Ham (cubed)
½ C. - Thick Sliced Deli Turkey (cubed)
1 Tsp. - Garlic (chopped)
2 - Scallions (diced)
1 Tbs. - EVOO
6 - Eggs
¼ C. - Milk
1-1/2 C. - Cheddar Cheese (grated)
4 Dashes Hot Sauce

In a medium sized oven proof pan heat the EVOO over medium heat, when the oil is hot cook the turkey, ham & garlic for about 3 minutes then add the scallions and cook for another 2 minutes. While the meat is cooking break the eggs into a bowl and mix in the milk, hot sauce and ½ c. of the cheese. Once the meat is ready add the egg mixture and stir lightly for about 1-2 minutes or just until it starts to set, then transfer to the oven and cook for 5-6 minutes. Pull the pan out and top with remaining cheese then back into the oven for another 5-6 minutes or until the eggs are fully set and the cheese is melted. When the egg bake is done carefully remove it from the pan and cut a wedge out, lay it on top of some country gravy and garnish with another dollop of gravy and some sliced scallions.

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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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Sausage Egg Bites

Every year our family gets together for Super Bowl and we do it pot luck style, this year I wanted to try something a little different. Back on 1-10-09 I was doing my nightly commenting when I stumbled across a great looking item on Elizabeth’s Edible. She had made Mini Frittatas with Ham and Cheese. I thought they looked perfect for my Super Bowl contribution, I did however make a few changes from her original recipe but I still think they turned out awesome and I do believe the family will love them. Thank you Elizabeth for the great recipe idea, I truly love your site.

4 - Eggs
6 - Jimmy Dean Pork Sausage Links
¼ - Onion (finely minced)
¼ Tsp. - Cayenne
½ Tsp. - Johnny’s Garlic Season
½ Tsp. - Dry Parsley
1/3 C. - Cheddar Cheese (shredded)

In a small frying pan heat 1 Tbs. of EVOO over medium high heat, cook the onion and sausage until the onions are soft and the sausage in browned, about 10 minutes. Set aside to cool while you get the egg mixture ready. In a bowl crack in the eggs and whisk in the seasoning and cheese, then stir in the onion and sausage. Place 1 Tbs. of the egg mixture into a mini muffin pan section and top with a few more pieces of cheese. I was able to fill 16 out of the 24 sections of my pan. Bake in a 350 degree oven for 15 minutes or until set. Serve warm or room temperature with some hot sauce, salsa or even sour cream for dipping.

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Wild Rice and Shrimp

Everyone by now is well aware of my LOVE for the Food Network and the queen of the south Paula Deen. I was watching one of her shows a few weeks ago and she did the most wonderful looking shrimp and rice dish, it was so simple and right up my semi – homemade alley. Other than the rice and a bell pepper I had everything on hand to make this yummy dish, ok… I made a few changes to the original recipe but it was so easy and oh so good, my husband and I loved it.

1 – 8 oz. - Box of Wild Rice
½ Lb. - Medium Shrimp (peeled & deveined)
2 Tbs. - Butter
½ - Orange Bell Pepper (seeded & diced)
½ - Medium Onion (diced)
1 – 10 ¾ oz. - Cream of Chicken Soup
2 C. - Colby Monterey Jack Cheese (grated)
Salt & Pepper

Cook the rice according to the directions minus ¼ c. water, then set aside to cool. Bring 2 cups of water with ½ Tbs. salt to a boil in a sauce pan and cook the shrimp for 1 minute, drain and set aside to cool. Heat the butter in a small frying pan over medium heat and cook the onion and pepper just until soft, about 5 minutes. In a large bowl combine the rice, soup, 1 ½ C. cheese, shrimp and veggies. Season with salt and pepper to taste, mix well then transfer to a greased baking dish and cover with remaining cheese. Bake at 325 degrees for 30 minutes.

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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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Dunkin Clubs

When we went to the store the other day we came across the best looking and extremely soft hoagie rolls, my husband’s big down fall is good soft bread. He picked up the bag of rolls and we immediately starting to banter back and forth on what we could display on the beautiful rolls. Many ideas crossed our minds but the final winner is what we are calling Dunkin Clubs, they turned out better than any Sammie I have had out. I would defiantly say it was a two thumbs up winner! Or how Guy F. would say…a winner winner Sammie dinner.

2 - Hoagie Rolls (split open)
½ - Onion (caramelized)
4 Slices - Bacon (cooked)
4 Slices - Deli Honey Ham
8 Slices - Deli Smoked Turkey
8 Slices - Colby Jack Cheese
4 Tbs. - Whipped Cream Cheese
3 Tbs. - Kraft Dijonaise
1 - Roma Tomato
Shredded Lettuce

In a small dish mix the cream cheese and Dijonaise together, lay open the bread on a cookie sheet and spread each section with some of the cream cheese mixture. On top of the cream cheese lay out 4 ham slices and 4 turkey slices then top that with 2 strips of bacon, place some of the onions on top of the bacon and cover it with 2 slices of cheese. Place the Sammie’s under the broiler to melt the cheese and crisp the bread. When the Sammie’s are done pull them out of the oven and top with the lettuce and tomato. Place the top section on and slice diagonally. Serve with some fruit and you will have one great simple lunch or supper.

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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Comfort Food at Its Finest

My mother sent us home with some smoked turkey, OMG it was so good. We decided to make the ultimate comfort food dinner with it, turkey gravy over rice. At times I think there is nothing better than just a basic, simple comforting dinner, and this is one of my all time favorite go to comfort foods.

2 C. – Cubed Turkey
1 Small – Onion (diced)
3 C. – Turkey Gravy
4 Servings – Cooked Rice
Pepper & Salt

Heat EVOO in a large frying pan over medium high heat, cook the onions until they are soft and just a little brown, and then add the turkey and cook until fully warm and the turkey takes on a little color. Add the gravy and simmer over low heat for about 15 minutes or just until fully heated. Season with salt and pepper, ladle over the hot rice and enjoy.

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Sweet Onion Roll Ups

I wanted a roll of some kind to have with dinner one night; I looked through my Pillsbury recipe booklet and found this great sounding onion roll up. I had everything on hand that was needed to prepare the roll, so that in its self made these extra great. What made it even nicer was, I didn’t have to make a trip to the store to buy anything.

1/2 C. - Chopped Sweet Onion
1/4 C. - Shredded Cheese
2 Tbs. - Soft Cream Cheese
1 Tbs. - Mayonnaise
1 – 8oz. - Pillsbury Crescent Rolls

Mix onions, cheeses and mayo until well blended. Unroll dough on work surface, but do not separate. Firmly press perforations together to seal. Spread the cheese mixture evenly over the dough. Starting with 1 short side, roll up and pinch the edges to seal. Cut into ¾ inch pieces and place cut side down onto a greased cookie sheet. Bake at 375 for 12-15 minutes or until golden brown.

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