Soups & Sides
Salmon Corn Chowder
This is one of my favorite quick-and-easy back-up dinners when life throws me a curve ball and I need something to feed my hungry crowd in a snap. Keep the ingredients on hand in the pantry and pair with a fresh salad. (Grab some bagged salad or create one at the salad bar on your way home, if necessary).
You'll need:
drizzle of olive oil
1 small onion, minced
1 can corn kernels, drained (or 1/2 bag frozen corn thawed under running warm water)
1 can creamed corn
2 cans evaporated milk
1 can flaked salmon (drained, with skin and bones removed)
salt, pepper, and Old Bay to taste
sour cream as garnish (optional)
Sautee the onion until softened. Add both kinds of corn, milk, salmon and seasonings and heat through, stirring to keep from scorching. Serve with a dollop of sour cream, if desired. Yummy with some crusty bread!
This is one of my favorite quick-and-easy back-up dinners when life throws me a curve ball and I need something to feed my hungry crowd in a snap. Keep the ingredients on hand in the pantry and pair with a fresh salad. (Grab some bagged salad or create one at the salad bar on your way home, if necessary).
You'll need:
drizzle of olive oil
1 small onion, minced
1 can corn kernels, drained (or 1/2 bag frozen corn thawed under running warm water)
1 can creamed corn
2 cans evaporated milk
1 can flaked salmon (drained, with skin and bones removed)
salt, pepper, and Old Bay to taste
sour cream as garnish (optional)
Sautee the onion until softened. Add both kinds of corn, milk, salmon and seasonings and heat through, stirring to keep from scorching. Serve with a dollop of sour cream, if desired. Yummy with some crusty bread!
Thick, hearty taco soup, ready to eat in a flash...gone in a flash too!
Taco Soup
Another souper simple favorite family comfort food, you can have this on the table in less than 30 minutes. Serve it as a main entree with tortilla chips.
You'll need:
1 1/2-2 pounds ground beef
1 8 oz. block cream cheese
1 packet taco seasoning
~3 cups chicken broth
3 cans Rotel (may substitute 2 cans diced tomatoes), undrained
1 can kidney or black beans, drained
1 can corn kernels (or frozen corn kernels), drained
Shredded cheddar cheese, sour cream, fresh chopped cilantro for serving
In a large soup pot, brown ground beef until fully cooked. While beef is cooking, combine cream cheese, taco seasoning and about 2 cups of chicken broth in a blender and process until smooth. Once beef is cooked, drain and return to the pot. Add cream cheese/broth mixture, tomatoes with their juices, beans and corn and stir until well combined. Add just enough chicken broth to pot to achieve desired consistency. Heat through and serve with cheese, sour cream and cilantro. We love to add crushed tortilla chips to our soup as we eat. Delicioso!
Another souper simple favorite family comfort food, you can have this on the table in less than 30 minutes. Serve it as a main entree with tortilla chips.
You'll need:
1 1/2-2 pounds ground beef
1 8 oz. block cream cheese
1 packet taco seasoning
~3 cups chicken broth
3 cans Rotel (may substitute 2 cans diced tomatoes), undrained
1 can kidney or black beans, drained
1 can corn kernels (or frozen corn kernels), drained
Shredded cheddar cheese, sour cream, fresh chopped cilantro for serving
In a large soup pot, brown ground beef until fully cooked. While beef is cooking, combine cream cheese, taco seasoning and about 2 cups of chicken broth in a blender and process until smooth. Once beef is cooked, drain and return to the pot. Add cream cheese/broth mixture, tomatoes with their juices, beans and corn and stir until well combined. Add just enough chicken broth to pot to achieve desired consistency. Heat through and serve with cheese, sour cream and cilantro. We love to add crushed tortilla chips to our soup as we eat. Delicioso!
Bacon-Fried Cabbage
This side is perfect on a cool Autumn evening and ooooohhhhh sooooo yummy!
You'll need:
8-10 strips of bacon
1 head green cabbage, chopped
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon each salt and pepper
Cook bacon in large frying pan until crispy; remove pan and drain. Pour off about half of the bacon grease. Over medium heat, saute onion and garlic in the remaining bacon grease for 1-2 minutes. Add remaining ingredients and continue to saute until desired tenderness, about 6 minutes. Crumble bacon and stir into the cabbage before serving.
Serves 6-8
This side is perfect on a cool Autumn evening and ooooohhhhh sooooo yummy!
You'll need:
8-10 strips of bacon
1 head green cabbage, chopped
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon each salt and pepper
Cook bacon in large frying pan until crispy; remove pan and drain. Pour off about half of the bacon grease. Over medium heat, saute onion and garlic in the remaining bacon grease for 1-2 minutes. Add remaining ingredients and continue to saute until desired tenderness, about 6 minutes. Crumble bacon and stir into the cabbage before serving.
Serves 6-8
Spiced Apples
This recipe is so versatile, I couldn't decide where to put it. Serve them as a warm side to any sausage dish (think Kielbasa with cabbage or sausage with peppers and onions), as a topping for pork chops, or as a dessert over pound cake with some whipped cream or warmed up over vanilla ice cream. YUM! You can even fill and air-fry eggroll wrappers with this for a delicious dessert appetizer, or mix it into some yogurt with a sprinkling of nuts or granola for a hearty breakfast!
You'll need:
5-6 apples (peeled, cored and sliced 1/4 inch thick)
1/2 stick butter
2 tablespoons brown sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Melt butter in a large skillet; add apples in a single layer and saute over medium heat, stirring occasionally until softened to desired doneness (I usually cook for about 6 -7 minutes). Sprinkle sugar, cinnamon and nutmeg over apples and stir well to combine; adjust spices and sugar to suit your purpose and taste. You may want to reduce the sugar if using it as a side dish or topping for a savory dish.
Note: The thinner you slice them and the longer you cook them, the softer they will become, so adjust thickness and cooking time according to your purposes. Also, while you can use any variety of apple for this, certain varieties hold up a bit better than others. Granny Smith apples are my go-to for this.
This recipe is so versatile, I couldn't decide where to put it. Serve them as a warm side to any sausage dish (think Kielbasa with cabbage or sausage with peppers and onions), as a topping for pork chops, or as a dessert over pound cake with some whipped cream or warmed up over vanilla ice cream. YUM! You can even fill and air-fry eggroll wrappers with this for a delicious dessert appetizer, or mix it into some yogurt with a sprinkling of nuts or granola for a hearty breakfast!
You'll need:
5-6 apples (peeled, cored and sliced 1/4 inch thick)
1/2 stick butter
2 tablespoons brown sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Melt butter in a large skillet; add apples in a single layer and saute over medium heat, stirring occasionally until softened to desired doneness (I usually cook for about 6 -7 minutes). Sprinkle sugar, cinnamon and nutmeg over apples and stir well to combine; adjust spices and sugar to suit your purpose and taste. You may want to reduce the sugar if using it as a side dish or topping for a savory dish.
Note: The thinner you slice them and the longer you cook them, the softer they will become, so adjust thickness and cooking time according to your purposes. Also, while you can use any variety of apple for this, certain varieties hold up a bit better than others. Granny Smith apples are my go-to for this.
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Corn Pudding
This is a must-have at Thanksgiving, but it's so easy to make you can enjoy it all year round! You'll need: 1 16-oz. can whole kernel corn, drained 1 16-oz. cream style corn 1 stick butter, melted 1 cup sour cream 2 eggs 1 box jiffy corn bread mix 1 shredded cheddar cheese Preheat oven to 350. Combine all ingredients in a large bowl until thoroughly mixed. Pour into greased 2-quart casserole dish. Bake for 35-45 minutes or until golden brown and set on top. If desired, sprinkle with additional shredded cheese immediately after removing from the oven. |
Broccoli Soup
This hearty soup is quick, cheap, healthy and uses ingredients you probably already have on hand. Pair it with grilled cheese sandwiches on a chilly autumn night. You'll need: 4-6 cups chicken or vegetable broth 2 bags frozen broccoli florets 2 cans cannellini or navy beans, drained dried thyme, rosemary, salt and pepper to taste handful shredded cheddar cheese (optional) Food processor or blender Bring 4 cups of broth to a boil in a large pot. Add frozen broccoli and bring back up to a boil. Add drained beans, herbs and seasonings and simmer about 10 minutes or until broccoli is soft and heated through. Allow soup to cool slightly before transferring to a blender or food processor in batches. Process until smooth, adding broth as needed to reach desired consistency. Return to the pot over medium heat and add cheese, cooking and stirring just until the cheese is melted. |
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Grilled Corn & Tomato Salad
Serve up a healthy dose of summer farm fresh goodness at your next barbecue or cookout. This grilled vegetable side dish will steal the show...and it's soooo easy! You'll need: 4 ears shucked corn on the cob 2 red onions, sliced 1/4-inch thick 3 large tomatoes (beefsteak or heirloom are perfect for this) Olive oil 2-4 T. Mayonnaise Salt and pepper, to taste Fresh chopped cilantro (optional) Grill Brush corn and both sides of onions with olive oil and sprinkle with salt and pepper. Grill both until grill marks are visible on all sides. (Corn will take 25-30 minutes total and onions will take about 5.) Meanwhile, dice tomatoes and place in a large bowl. Cut the grilled corn off the cob and dice the grilled onion. Add to the tomatoes, along with the mayonnaise. Stir gently to combine and season with more salt and pepper and cilantro, if desired. Tip: Use wooden toothpicks to keep your onion slices together during grilling and prevent them from falling through the grill slats. Use at least two picks per slice, inserting horizontally from opposite sides of the outer ring and piercing through each ring toward the center. |
Roasted Vegetable Salad
Inspired by my favorite food blog, Budget Bytes, I could eat this morning, noon and night! A simply tasty way to get your all veggies in that's classy enough to serve to company! You'll need: 1 head of cauliflower 4-5 large carrots 1 red bell pepper 1 onion olive oil salt, pepper and cumin to taste handful of fresh chopped parsley approximately 4 oz. feta cheese, crumbled juice of 1 lemon Separate the cauliflower into bite-sized florets, peel the carrots and cut into thick slices, and dice the pepper and onion into 1-inch pieces. Toss the vegetables together in a large bowl with a generous drizzle of olive oil and the seasonings. Spread on one or two baking sheets in a single layer. Bake at 450 for about 40-45 minutes or until tender and slightly caramelized, stirring half-way through cooking. Remove vegetables from oven, return to the bowl and toss with parsley, feta and lemon juice; add more seasoning if desired. Serve hot, cold or at room temperature. |
Vegetable Chowder
Whether you're trying to use up leftover produce before it goes bad or need to whip up a hearty meal using whatever's in your freezer and pantry, this comforting soup will fill up even the hungriest family members! Garnish with chopped deli ham, crumbled bacon, shredded cheddar cheese, or whatever you happen to have on hand for an extra punch of flavor. Substitutions encouraged!
You'll need:
4 tablespoons butter
1/2 onion, chopped
2-3 cloves garlic, minced
6 tablespoons all-purpose flour
salt, pepper, thyme and rosemary to taste
3 cups chicken broth
3 cups milk (can use evaporated milk for some or all of this...I usually use half 2% and half evaporated milk)
1 or more potatoes, peeled and chopped* (can substitute frozen shredded potatoes)
4-6 cups fresh or frozen vegetables (whatever hearty veggies you have on hand... suggestions include bell peppers, carrots, celery, broccoli, cauliflower, peas, corn, asparagus, green beans. Tomatoes or leafy greens are not recommended for this recipe).
1 handful shredded cheese
Melt butter in soup pot. Saute onion and garlic in butter until tender. If using fresh, raw bell peppers, carrots or celery, chop and saute along with onion and garlic until tender.
If using frozen vegetables, cook them in microwave according to package directions and drain; chop or dice cooked veggies into small uniform pieces, if necessary, and set aside. Likewise, chop any remaining raw veggies you plan to use into small uniform pieces and set aside. Keep the raw veggies separated from cooked veggies for now, as they will be added to your soup at different times.
Add flour to sauteed vegetables and stir until all the moisture is absorbed and vegetables are coated. Continue cooking for one additional minute, stirring constantly to prevent the flour from burning.
Add seasonings, broth and milk and stir to combine; add potato and any remaining raw veggies you plan to use. Bring to a boil, reduce heat and simmer 15 minutes, stirring frequently, or until potatoes and uncooked veggies are fork tender. Soup should be thickened by now.
Add cooked frozen vegetables, if using, and shredded cheese; continue cooking until cheese is melted and all veggies are warmed through.
*Note: The smaller you dice your potatoes, the quicker they will cook. Omitting the potato completely may result in a thinner soup.
Whether you're trying to use up leftover produce before it goes bad or need to whip up a hearty meal using whatever's in your freezer and pantry, this comforting soup will fill up even the hungriest family members! Garnish with chopped deli ham, crumbled bacon, shredded cheddar cheese, or whatever you happen to have on hand for an extra punch of flavor. Substitutions encouraged!
You'll need:
4 tablespoons butter
1/2 onion, chopped
2-3 cloves garlic, minced
6 tablespoons all-purpose flour
salt, pepper, thyme and rosemary to taste
3 cups chicken broth
3 cups milk (can use evaporated milk for some or all of this...I usually use half 2% and half evaporated milk)
1 or more potatoes, peeled and chopped* (can substitute frozen shredded potatoes)
4-6 cups fresh or frozen vegetables (whatever hearty veggies you have on hand... suggestions include bell peppers, carrots, celery, broccoli, cauliflower, peas, corn, asparagus, green beans. Tomatoes or leafy greens are not recommended for this recipe).
1 handful shredded cheese
Melt butter in soup pot. Saute onion and garlic in butter until tender. If using fresh, raw bell peppers, carrots or celery, chop and saute along with onion and garlic until tender.
If using frozen vegetables, cook them in microwave according to package directions and drain; chop or dice cooked veggies into small uniform pieces, if necessary, and set aside. Likewise, chop any remaining raw veggies you plan to use into small uniform pieces and set aside. Keep the raw veggies separated from cooked veggies for now, as they will be added to your soup at different times.
Add flour to sauteed vegetables and stir until all the moisture is absorbed and vegetables are coated. Continue cooking for one additional minute, stirring constantly to prevent the flour from burning.
Add seasonings, broth and milk and stir to combine; add potato and any remaining raw veggies you plan to use. Bring to a boil, reduce heat and simmer 15 minutes, stirring frequently, or until potatoes and uncooked veggies are fork tender. Soup should be thickened by now.
Add cooked frozen vegetables, if using, and shredded cheese; continue cooking until cheese is melted and all veggies are warmed through.
*Note: The smaller you dice your potatoes, the quicker they will cook. Omitting the potato completely may result in a thinner soup.