About Miss McBooty

http://foodiemcbooty.com

Food. It's sort of my thing.

Posts by Miss McBooty:

Pea Rangoons Appetizer with Blueberry Chutney

I’m absolutely OBSESSED with these pea rangoons! I know, pea rangoons? What’s the deal, McBooty? Bear with me.

I was feeling inspired the other day so I threw some ingredients together, cast my spell (“Double, double, toil and trouble!”) and popped my creations into the oven. To my surprise, these turned out to be tasty little morsels – perfect for an appetizer! This was one of those magical cooking moments that only exists in folklore. Okay, not really, but these pea rangoons are absolutely addicting – you’ve been warned!

I felt capable of anything. If my magical powers could create such an appetizer masterpiece, what else could I do? My thoughts reeled… I could end world hunger or help nations around the world find peace. Or I could create a sauce to dip these pea rangoons into. Baby steps, right?

First, I whipped up an Asian dumpling sauce (soy, vinegar, garlic, etc.) to dip these little guys in. The dumpling sauce ranked 3 out of 5 in my book – good, but not good enough. Then I blended up some buttery, lemony Hollandaise sauce because frankly, Hollandaise sauce tastes good on everything, right? FALSE! Hollandaise received a 1 out of 5 for these dumplings. Hmm… the wheels continued turning and then it hit me. {BAM!}  Spicy, fruity chutney.  Wait a second McBooty, fruit with peas? I don’t know about that combination, you’re weird. Trust me, in some absolutely wacky (and delicious) way, it works.

Try these for yourself and you might become a believer too. These are great for any get together where you want to impress your guests with your refined palate and cooking skills (yet these are very easy to make). Tell me your thoughts in the comments below.

I included a recipe to make your own blueberry chutney, but I used store-bought chutney (and it works just as well!)

Pea Rangoons with Blueberry Chutney

Pea Rangoons with Blueberry Chutney

Ingredients

    ---For the Pea Dumplings
  • Nonstick olive oil cooking spray
  • 2 cups cooked green peas, lightly mashed
  • 1 small shallot, thinly sliced
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced garlic
  • 1/3 cup grated Parmesan
  • zest of one large lemon
  • 1 cup ricotta cheese
  • 32 wonton wrappers
  • ---For the Blueberry Chutney
  • 2 cups fresh or frozen blueberries
  • 1/2 cup minced onion
  • 1 tablespoon grated fresh ginger root or 1 teaspoon ground ginger
  • 1/3 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 1/2 cup dried blueberries
  • 2 tablespoons cornstarch
  • 1 cinnamon stick or 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice

Directions

    ---For the Pea Dumplings
  1. Saute the shallot in a bit of olive oil until transparent and fragrant. Remove from heat.
  2. Add the peas, cooked shallots, salt, garlic, Parmesan and lemon zest to a food processor and blend together. Plop the mixture into a large bowl and fold in the ricotta. Taste and add more salt or lemon for added brightness.
  3. Preheat your oven to 400 degrees F and lightly grease a baking sheet with olive oil cooking spray.
  4. Set up your wonton assembly line; lay out five or six wonton wrappers on a clean counter top and keep a tiny bowl of water handy. Drop a teaspoon of filling into the center of each wonton wrapper. Fold the wontons however you wish, using the water as a "glue" to seal all of the edges. I lined one corner of each wonton wrapper with a bit of water, folded the wrapper in half and pressed the edges together. Then I folded each remaining side across the plump pea filling so it resembled an open envelope. Seal with a bit more water.
  5. Rub each dumpling with a bit of olive oil and arrange them in a single layer on your baking sheet (you can heavily spray them with the olive oil cooking spray too) and bake them for 4 minutes. At the 4 minute mark, flip them over and bake for another 3-4 minutes, until golden brown and crispy.
  6. ---For the Blueberry Chutney
  7. Combine all ingredients in a medium saucepan and bring to a boil, stirring frequently. Boil 1 minute and remove cinnamon stick. Cool completely, place in tightly sealed containers and refrigerate for up to 3 weeks (or freeze).
http://foodiemcbooty.com/pea-rangoons-with-blueberry-chutney/

This is an original Foodie McBooty recipe.

Polish Pickle Soup (Zupa Ogorkowa) {Vegetarian}

pickle soup

Attention pickle lovers – you MUST try Pickle Soup!!

I am 50% Polish and 50% Filipino. Probably haven’t heard of that one before, huh? My unique heritage could explain why I love so many different types of food (or maybe I just like to eat good food?) Every time I visit my family in Wisconsin I have to indulge in the local European cuisine. The same goes with my Filipino family in California… lumpia and pancit all the way. Today, my Polish heritage won out.

The process of pickling has been used to preserve foods for decades. In Poland and other parts of Eastern Europe, pickled baby cucumbers in hot broth was the winter counterpart to the summer offering of cold cucumber soup. Fun fact for the day. So pickle soup might sound weird to us, but it’s a big dish in Eastern Europe.

When I first tried this soup, one spoonful in and BLAMMO!!! I was hooked. This recipe may not have started in my family, but I will pass it on to my friends and family! It’s so stinkin’ good!

Because soup is very easy to make, you have no excuse NOT to make this. My recipe uses a cream base where others use a tomato base. You could also make this soup vegetarian by using vegetable broth instead of chicken broth. This is a good base recipe to work off of. I add carrots and celery to the broth when I have them on hand too. It’s a poor man’s soup, so anything goes really! Make it your own, just don’t forget the pickles!

Polish Dill Pickle Soup (Zupa Ogorkowa)

Rating: 51

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yields: 6 servings

Polish Dill Pickle Soup (Zupa Ogorkowa)

Ingredients

  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 8 cups low-sodium chicken or vegetable stock
  • 3-4 dill pickles (about 1 cup), finely chopped
  • 1/2 cup liquid from pickle jar
  • 2 large russet potatoes (about a pound), peeled and cut into 1/2-inch cubes
  • 2 large carrots, peeled and diced
  • 1 rib celery, diced
  • 1 cup sour cream
  • 1 tablespoon dill
  • 1 tablespoon Old Bay seasoning
  • salt and pepper, to taste

Directions

  1. Add olive oil and melt butter in a large stock pot over medium heat. Saute onion and garlic until translucent, about 2 minutes. Add the flour and stir the thick mixture constantly for 2 minutes.
  2. Add broth, potatoes and veggies. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes. Test and add salt and pepper, to taste.
  3. In a small bowl, temper sour cream mixture with a little hot soup and whisk together. Pour the sour cream into the hot soup, whisking until combined. Reduce heat to low and simmer until slightly thickened, about 3 minutes. Add dill, old bay, pickle liquid and pickles. Adjust seasoning if necessary. The soup can be left chunky or pureed to a velvety consistency. Serve immediately with your favorite crusty bread or croutons.
http://foodiemcbooty.com/polish-dill-pickle-soup/

Texas Millionaires (Homemade Candy)

Sweets for your sweetie!

I discovered this recipe in a candy making book many years ago.  I couldn’t tell you the name of the thing if my life depended on it.  It SHOULD be named:

CANDY:  THE BOOK YOUR MAMA WARNED YOU ABOUT

If you haven’t heard of a Texas Millionaire before, they are essentially chocolate-covered caramel pecan balls (say that five times fast!)  They’re very similar to turtles and thus, equally as addicting.

Homemade candy is so easy to make and it makes a great gift. Everyone loves something that was handmade and custom. Here’s a great opportunity to make something for someone you love.

Texas Millionaires

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yields: 2 - 3 dozen candies

Ingredients

  • 1 (14-ounce) package caramels, unwrapped
  • 2 tablespoons butter
  • 2 tablespoons water
  • 3 cups pecan halves
  • 1 cup (6 ounces) semisweet chocolate morsels
  • 8 (2-ounce) vanilla candy coating squares

Directions

  1. Spray a [heavy] saucepan with non-stick spray. Cook first three ingredients in the sauce pan over low heat, stirring constantly until smooth.
  2. Once melted, stir in pecan halves. Remove from heat and cool in pan at least 5 minutes (should be a fairly pliable consistency).
  3. Drop by tablespoonfuls onto lightly greased wax paper. Chill 1 hour, or freeze 20 minutes (until firm).
  4. While the pecan caramel goodies cool, wash out the saucepan you were using. Melt the chocolate morsels and candy coating in the same saucepan on low heat, stirring until smooth (this will save you loads of cleanup later).
  5. Dip caramel candies into the chocolate sauce, allowing excess to drip, place on lightly greased wax paper. Chill 15 minutes. While these chill, clean out your saucepan.
  6. This recipe makes 2-3 dozen candies. These keep the best in the fridge. However, if you know you're having company over ahead of time, take them out a half hour before your guests arrive and these little guys will be ooey gooey on the inside by the time their grubby fingers find them.
http://foodiemcbooty.com/texas-millionaires-candy/

Spicy Queso Dip (Medium Heat) {Vegetarian}

spicy queso dip

Today is National Cheese Lovers Day!  It’s pretty much my favorite holiday… second to National Bacon Day of course.  🙂

This queso dip is bursting with vegetables and flavor.  The chunks of tomatoes, three kinds of peppers, onions, hint of lime and spices really make this dip sing.  I like to think all of the vegetables make this dip good for you too… even if you do add mounds of processed cheese to it.  You win some, you lose some.

Anywho, whip this recipe out at your next football party or social gathering – this recipe makes a huge batch.  It’s super cheesy, filled to the brim with veggies and it has enough heat to satisfy those picky heat buds.  Trust me, it’ll satisfy the masses.  Just be sure you have enough tortilla chips on hand.  Going, going, gone!

Note:  Feel free to omit the peppers if you’re not a huge fan of heat.  If you do enjoy a bit of kick, remember that the smaller your pepper is, the hotter it will be.  Think of it as if all of that heat is concentrated into a smaller area.  To test how hot your pepper is, cut it in half and lick the inside edge.  You can judge how hot the pepper is by the amount of tears you shed 😉

Also, always avoid touching your eyes or face after dealing with hot peppers.  It is best to use a pair of gloves while chopping them if possible.  Even after washing your hands, the residue from hot peppers will linger on your hands for hours, even days.

Spicy Queso Dip (Medium Heat)

Spicy Queso Dip (Medium Heat)

Ingredients

  • 1 teaspoon olive oil
  • 1 cup minced red onion
  • 3 garlic cloves, minced
  • 1 anaheim or poblano pepper, diced
  • 1 medium jalapeno, seeded and diced
  • 1 medium serrano pepper, seeded and diced
  • 1/2 cup (or more) low-sodium chicken broth
  • 10-ounce can tomatoes with chiles, drained
  • 1/4 cup fresh cliantro, chopped (reserve some for garnish)
  • Juice of 1 lime
  • 1/2 teaspoon cumin
  • 1 teaspoon chile powder
  • Salt and pepper, to taste
  • 16-ounces (about half of a pack) of Velveeta Cheese Product, largely cubed

Directions

  1. Saute the onion, peppers and garlic in the olive oil over medium heat until soft, about 5 minutes.
  2. Add the broth, tomatoes, cilantro, lime, cumin, chile powder and salt and pepper to taste. Bring the mixture to a boil, then reduce to low heat.
  3. Add the chunks of cheese and stir until the mixture is smooth and creamy. Taste test and add more spices if desired. Add more cheese if the mixtures seems too tomato heavy. Sprinkle with a few leaves of cilantro and serve warm with a spoon nearby (the mixture will solidify if it sits for too long) and your favorite tortilla chips.
http://foodiemcbooty.com/spicy-queso-dip-medium-heat/

Pumpkin Spice Pancakes

pumpkin, pancakes, breakfast, spice, recipe

I realize that Pumpkin season has passed, being January and all, but I had a leftover can of pumpkin in my pantry that stared me in the face every time I opened the cabinet and it had to go.  This is the first recipe that came to mind (take THAT pumpkin!)  Who says you can’t have pumpkin all times of the year anyway?

If you love pumpkin pie, you’ll love these pancakes too!  It’s like eating pumpkin pie for breakfast (which, my family always did after the holidays but that’s a different story…)  These are great served by themselves with warm maple syrup but they’d be great with toasted pecans, chocolate chips or spicy applesauce as well.

Stay warm friends,

Miss McBooty

Pumpkin Spice Pancakes

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yields: Serves 4

Serving Size: About 3 Pancakes Each

Pumpkin Spice Pancakes

Ingredients

  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon (pumpkin pie spice|http://allrecipes.com/recipe/pumpkin-pie-spice-ii/)
  • A heaping 1/4 cup canned pumpkin
  • 1 1/2 tablespoons brown sugar
  • 1 cup 1% or almond milk
  • 1 large egg
  • 2 large egg whites
  • 1 teaspoon vanilla
  • cooking spray

Directions

  1. Mix all dry ingredients in a bowl. Combine all wet ingredients in a smaller bowl and whisk until smooth. Combine wet ingredients with dry ingredients and mix until there are no more dry spots. Do not over-mix, lumps are okay! Add a bit more milk if your batter seems too thick. Thick batter will result in thick, dense pancakes (nobody likes eating hockey pucks for breakfast!) Add more flour if your batter is too thin.
  2. Heat a large skillet or griddle to medium heat. While the griddle is heating, spray a light coating of cooking spray on the griddle and pour 1/4 cup or so of pancake batter, filling the griddle with circles of pancake batter. When the pancakes begin to bubble, take a pancake turner and check the bottoms of your pancakes. They are ready to flip when the bottom is golden brown and the pancakes has fluffed up. Flip the pancakes and cook for another couple of minutes, until the underside is golden brown. Remove the pancakes from the griddle and keep warm (either in a low-heated oven or cover with a warm kitchen towel). Repeat these steps with the remaining batter. Serve hot with maple syrup and/or spiced applesauce.
http://foodiemcbooty.com/pumpkin-spice-pancakes/

Loaded Baked Potato Soup and My Dream Job {Dishcrawl}

loaded potato soup ham

I recently applied to my dream job at Dishcrawl and landed an interview next week!  It’s a job that mixes my love of food with my passion for Marketing.  How exciting!  I realized that in my cover letter I forgot to mention my favorite thing to cook (and had to blog about it immediately).  To answer your question Dishcrawl (not that I think you’ll actually read this… *wink*) I absolutely love making soups!  Soups, to me, remind me of home in Wisconsin.  You see, I did not come from a family of cooks, but one thing that my Grandma and my Mom did pass down to me is their favorite Polish Chicken Dumpling Soup recipe.  Over the years I’ve created all sorts of wacky soup combinations but the family recipe has remained intact… for now.

Anywho, this post isn’t about Chicken soup it’s about Potato soup!  This Loaded Baked Potato Soup is one of my latest creations.  It was inspired by a recipe I created for my Vegan friend and her boyfriend.  They recently hosted a Tator-Tot themed movie night and all of the food that we brought had something to do with tator-tots.  I created a Baked Potato/Tator-Tot Pizza for this very occasion.  The flavors were so awesome and it has been so cold here lately, this soup was bound to happen!

Continuing with my “Cleanse,” I wanted to use up the frozen ham bone that had been sitting in my freezer since Christmas.  The ham bone provided the perfect base for this soup.  If you don’t have a ham bone, you can cut up a ham steak and use low-sodium chicken broth for the base instead.  Either way, you’ll end up with a creamy, hearty soup that tastes just like you’re eating a loaded baked potato.  Yum!

Stay warm out there folks!

Loaded Baked Potato Soup

Loaded Baked Potato Soup

Ingredients

  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups low-sodium chicken broth
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk
  • Shredded Cheddar, Chopped Green Onion and Bits of Bacon, for topping

Directions

  1. Combine the potatoes, celery, onion, ham and stock in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Add salt and pepper, to taste.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 2 minutes. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 3 to 4 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately with cheddar cheese, green onion and bits of bacon.
http://foodiemcbooty.com/loaded-baked-potato-soup/

Chocolate Chip Cookie Dough Brownies for National Brownie Day

December 8th is National Brownie Day!  Yes, these moist and fudgy (SnackWells reference, anyone?) sweet, baked delights have their own national “holiday.”   Like the sandwich, pizza and potato chip, the first brownie ever made was actually a mistake.  The baker didn’t have baking powder and ended up with this dense, baked good (actually creating what is now commonly known as a blondie).  The baker added cocoa to this recipe and voilà!  The brownie was born.

In honor of this glorious treat and as a spin-off of my chocolate chip cookie pie recipe, I thought I’d share this combination recipe with you today.  Can you tell that I love chocolate chip cookies (in any form)?  Not at all, right?

I figured the fudgy brownie layer covered the basics and the cookie dough layer was an added bonus.

Or maybe the cookie dough layer = extra brownie points?

{yuk yuk yuk}

Chocolate Chip Cookie Dough Brownies

Rating: 51

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yields: 16 brownies

Ingredients

    Brownie Layer:
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 1/2 cups bittersweet chocolate chips
  • 1 cup granulated white sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • Cookie Dough:
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature or almost melted
  • 3/4 cup granulated white sugar
  • 3/4 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 2 tablespoons milk or cream
  • 1 1/2 teaspoons vanilla extract or vanilla bean paste
  • 1 cup all-purpose flour
  • 1 cup miniature chocolate chips
  • Additional miniature chocolate chips, if desired (to garnish the top)

Directions

    Prepare the brownie layer:
  1. Preheat the oven to 350 degrees F. Spray a 9x9-inch pan with nonstick spray, then line with a strip of parchment paper so that it covers the bottom and comes up two sides of the pan. Spray the parchment with nonstick spray too.
  2. In a microwave safe bowl (or in the top of a double boiler or pan set on top of a pan of simmering water), microwave in 30 second bursts to melt butter and chocolate chips together until all is melted and smooth. Whisk in the sugars, then whisk in the eggs, vanilla and salt. Sift flour into the bowl and stir that in too. Scrape the brownie batter into the prepared pan. Bake for 25 to 30 minutes, or until the brownie layer is cooked through (toothpick inserted into the center comes out clean). Place the pan of brownies in the refrigerator to speed up the cooling process (or cool at room temperature and add the cookie dough layer later).
  3. Prepare the cookie dough layer:
  4. In a large bowl, use an electric mixer to combine the butter, sugars and salt until soft and creamy (1 to 2 minutes). Mix in the milk and vanilla. Sprinkle in the flour and mix in until combined. Stir in the 1 cup of chocolate chips. Scoop the cookie dough onto the top of the brownies and spread onto the brownie layer. I find that it's easiest to do this if the brownie layer is chilled and firm. Wet your hands or spray them with nonstick spray and pat the cookie dough on top in a even layer. Sprinkle additional chocolate chips on top to create a nicer, visual appearance. For easy, clean cutting, chill the brownies (wrap the brownies with plastic wrap and chill until firm- 1 to 2 hours or up to 2 days).
  5. Cut the brownies: Run a knife along the sides of the brownie pan and then use the parchment paper to lift the brownies from the pan and onto a cutting board. Slice the brownies with a sharp knife, wiping the knife with a paper towel between cuts. If you'd like all of your slices of brownies to look clean-cut without edges, use the knife to cut the sides of the brownies off before cutting pieces. Keep brownies slices covered and chilled until ready to serve.
http://foodiemcbooty.com/chocolate-chip-cookie-dough-brownies/

Recipe and Photo Source:  RecipeGirl.com

Fiesta Taco Soup {Slow Cooker}

I absolutely love chicken tortilla soup and had a craving for it the other night.  I only had ground beef in my freezer and decided to try The Country Cook’s Taco Soup recipe out to satisfy my craving.  This soup turned out surprisingly tasty.  It’s almost like a Mexican take on chili.  Plus you just dump everything into your crock pot and forget about it until the smell drives you INSANE and you can’t resist eating a spoonful …or six.

The original recipe calls for ground beef but I think ground turkey is a fine substitute if you are looking to cut down on the fat.  The spices will make up for the leanness (and sometimes blandness) of the turkey meat.  I’m also tempted to try this with shredded chicken next time too.  Yum!

If you’re looking to cut down on the heat, buy canned tomatoes without the green chiles.  If you want added heat, add a dash of cayenne or a diced jalapeno to your pot.

Fiesta Taco Soup

Rating: 51

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 10 minutes

Yields: About 8 servings

Fiesta Taco Soup

Ingredients

  • 1 pound ground beef or turkey
  • 1 small onion (or half of a large onion), diced
  • 1 can beef broth
  • 1 can diced tomatoes and green chiles, undrained
  • 1 can pinto beans, undrained
  • 1 can kernel corn, undrained
  • 1 packet taco seasoning
  • 1 packet dry ranch dressing mix
  • 1 cup water

Directions

  1. In a pan, brown and crumble ground beef or turkey along with diced onion (season with a pinch of salt & pepper). Drain excess grease.
  2. Put meat and onion mixture in slow cooker. Add in diced tomatoes, corn, pinto beans, beef broth and water. Stir in packets of ranch dressing mix and taco seasoning. Give it all a good stir and set on low for 6 to 8 hours.
  3. Serve with toppings such as crushed corn tortilla chips, sour cream, Mexican cheeses and chopped green onion.
http://foodiemcbooty.com/fiesta-taco-soup-slow-cooker/

Recipe adapted from The Country Cook.

Southern Green Beans {with Bacon}

Good morning and happy Monday to you!

What better way to start the work week with a recipe that calls for bacon.  Yes you are absolutely right, this is not a breakfast recipe.  As far as I see it, bacon should be enjoyed during all times of the day.

Over the last couple of years a few people at my workplace have given birth to a new nickname, The Doctor.  Now I won’t go into the details on how I achieved this nickname (for fear that you will just fall asleep in your chair) but I will go into how a doctor’s advice should be taken seriously.  This doctor (i.e. me) specializes in working hard, playing hard and eating hard.  My best advice?  Eat as much bacon as you can before this “bacon shortage” takes it’s toll.

My advice?  Add bacon to your green beans, eat two helpings and call me in the morning.  Doctor’s orders.

Southern Green Beans {with Bacon}

Rating: 41

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yields: About 4 servings

Calories per serving: 188

Fat per serving: 7.4g

Ingredients

  • 3 slices bacon, chopped
  • 2 tablespoons butter
  • 1/2 onion, chopped
  • 1 pound fresh green beans, trimmed and snapped into bite-sized pieces
  • 4 small potatoes, diced
  • 1 small garlic clove, minced
  • 2 tablespoons chicken broth
  • 1/2 teaspoon white balsamic vinegar
  • salt and pepper to taste

Directions

  1. Place the chopped bacon in a skillet, and cook over medium heat, stirring occasionally until evenly browned, 8 to 10 minutes. Drain the bacon pieces on a paper towel-lined plate.
  2. Melt the butter in the same skillet and add the potatoes. Cook the potatoes until they are almost fork tender and have a nice crust on them, about 10-15 minutes, depending on the size of your potatoes. Once the potatoes are mostly cooked, add the onion, green beans, garlic and chicken broth. Cover and simmer over low heat until the green beans are tender, about 8 minutes. Finish with a splash of vinegar, salt and pepper to taste, and serve.
http://foodiemcbooty.com/southern-green-beans-with-bacon/

Recipe adapted from Ericaepp at All Recipes.

I Made This! {Autumn Wreath}

I used to be a crafty person.  I used to enjoy scrapbooking and drawing and painting and doing little projects here and there.  Unfortunately the years have passed and I have completely neglected the crafty side of my brain.  My paints are dry and my glue is gunky.  I’m a shameful crafter.

I finally got the craft itch and decided I would try my luck at making a harvest wreath.  I’m actually very happy with the way it turned out.  Not bad for using Dollar Store goods if I don’t say so myself.

My craft craving is satisfied… for now.

Cheers!

Turkey Chowder with Corn and Potatoes

We’ve already had our first snow here in Colorado.  The second I saw the white stuff on the grass I immediately knew it was soup season.  All I wanted to do after that long day at the office was to cuddle up in my soft PJ’s and warm myself inside and out with some homemade soup.

I love the how beautiful colors of the red pepper, chives, carrots and celery shine in this soup.  There is something absolutely comforting about these ingredients.  Maybe it’s the vegetables, but I think the half-and-half and cheese are really what does it for me.  Mmm… yep.  The cheesier the better.  That’s my humble opinion of course.

I did grow up in Wisconsin after all.

Turkey Chowder with Corn and Potatoes

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yields: About 8 servings

Calories per serving: 268

Fat per serving: 12.3g

Turkey Chowder with Corn and Potatoes

Ingredients

  • 1 pound ground turkey
  • 1 pound red potatoes, medium diced
  • 3 tablespoons butter
  • 1 medium onion, diced
  • 3 stalks celery, chopped
  • 4 carrots, diced
  • 2 cups corn kernels, cooked
  • About 4-5 cups low sodium chicken broth
  • 1 teaspoon poultry seasoning
  • 1/8 teaspoon ground red pepper
  • a pinch of cayenne, or to taste
  • 2 thyme sprigs, in a tea ball or cheese cloth
  • 1 tablespoon garlic powder
  • salt and pepper, to taste
  • 3 tablespoons finely chopped chives
  • 1 cup milk
  • 1/2 cup half-and-half
  • 1 cup shredded cheese blend (I used colby/monterrey)
  • 5 tablespoons cornstarch

Directions

  1. Fill a large pot quarter of the way full with water and bring it to a boil. Add about a tablespoon of salt and boil the potatoes for 2 minutes. Remove from heat and allow the potatoes to sit in the hot water for 5 minutes. Drain and set aside.
  2. Heat a small pan to medium heat. Add a bit of olive oil and brown the ground turkey 80% cooked. Remove from heat and set aside.
  3. Melt the butter in a large pot over medium heat. Add onion, celery, and carrots and saute for a few minutes. Add the browned turkey, corn, broth, poultry seasoning, red pepper, cayenne, thyme, garlic powder, salt and pepper. Bring the contents to a boil, reduce heat and simmer for 20 minutes, stirring occasionally. Discard thyme and add the chives and cooked potatoes.
  4. Taste test and adjust seasonings as desired. Add the milk, half-and-half, and shredded cheese. Stir until the cheese is completely incorporated into the soup. Pour some of the soup in a small bowl and add a tablespoon of cornstarch to the bowl. Whisk the ingredients together until the cornstarch is completely incorporated. Add the mixture to the soup pot. Keep repeating this step until the soup reaches the thickness you like. Serve hot with freshly baked bread.
http://foodiemcbooty.com/turkey-chowder-with-corn-and-potatoes/

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