One Pot Chili Mac and Cheese and One Heck of A Month

To say that I am so happy that February is over today, would be an understatement.  It has been one doozer of a month.

It all started off with having to say good-bye to my "dinosaur" phone of 3 years.  $$$ I am now an iPhone mom...I know what you're thinking...Apple is now up to,  I don't know,  iPhone 37 at this point, and I am just now getting one...I know!!

Then it was time to renew my four year old eyeglass prescription (now that I am 50 years old).$$$

A week later, my husband's computer decided it didn't want to cooperate...ever again. Now we have a new computer. $$$$

Friday last week my girls' vehicle decided it didn't want to start and got to take a nice little tow ride...I can't even think about where that is going to go this week.

...and speaking of later this week, my oldest daughter needs wisdom teeth $$$$$$$urgery.

In my wise old age though, I have learned that I need to value and appreciate these obstacles and not complain because....

• I am thankful that I can have a new phone to stay in touch with my family and friends.
• I am thankful that I still have the vision to see all the beauty that God creates every day
• I am thankful for a new computer for my husband to continue his work.
• I am thankful that we were even able to purchase a vehicle for my daughters and they were home when car didn't start, and not stranded somewhere.
• I am thankful for healthy children.

All that being said, I still need a little comfort for those trying days and have been searching out easy, affordable and comfort dishes.  This one hit the spot!  So, pull up a pot of this soup and continue to be thankful for those less than perfect days because remember, there are never any bad days...just some days are better than others.

One Pot Chili Mac and Cheese
Adapted from damndelicious.net

1 Tbl olive oil
2 cloves garlic, minced
1 onion, diced
8 ounces ground beef
4 cups chicken broth
1 (14.5) ounce canned diced tomatoes
3/4 cup canned white kidney beans, drained and rinsed
3/4 cup canned kidney beans, drained and rinsed
2 tsp. chili powder
1-1/2 tsp. cumin
salt and pepper to taste
10 ounces, uncooked elbow macaroni pasta
3/4 cup shredded cheddar cheese

Optional:
2 Tbl. chopped fresh parsley leaves
Sour Cream
Avocado, peeled and diced

Heat olive oil in a large skillet or Dutch oven over medium high heat.  Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks;  drain excess fat.

Stir in chicken broth, tomatoes, beans, chili powder and cumin;  season with salt and pepper, to taste.  Bring to a simmer and stir in pasta.  Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 15 minutes.

Remove from heat.  Top with cheese and cover until melted, about 2 minutes.

Serve immediately, garnished with parsley, sour cream and/or avocado, if desired.

One Year Ago:  Chicken and Dumplings
Two Years Ago: Original Peanut Coleslaw

Cioppino For Those Chilly Nights

It's back, it's cold and it came in hard last night with a vengeance!  Our first winter snow storm came roaring in like a lion with severe wind gusts all night and this morning.  Needless to say when the dogs went out, they were very quick to do their business and came running back into the house looking like I had just dusted powdered sugar all over them.

I have been on a serious soup craving as of late, with all the chilly nights we've been experiencing.  It started last week with a chiropractic appointment for my daughters that went into overtime and we got out late.  I looked at my watch and said, "I'm not cooking, we're stopping at Panera to pick up dinner!" (which is a very rare statement for me to make on short notice).  I have to admit, that was the best chicken and wild rice soup I have had in a very long time - definitely hit the spot!

This Cioppino, I decided to tackle during one of our ENS nights (Empty Nest Syndrome), while the girls were at a tournament.  I don't know why I had been so intimidated by the soup (aka "Fisherman's Stew"), it was one of the easiest and most flavorful and fun dinners to make.

Cioppino
For Chilly Nights

1 medium onion, diced
3 garlic cloves, smashed, peeled and chopped finely
3 Tbl. olive oil
2 tsp. salt
1 bay leaf
1/8 tsp. dried red chili pepper flakes
1/4 cup tomato paste
1 (28 ounce) can crushed tomatoes in juice
1-1/2 cups water
1 cup full bodied red wine (like Zinfandel)
1 (8 ounce) bottle clam juice (or fish stock)
1/2 pound mussels, scrubbed, debearded
1/2 pound manila clams, scrubbed
1/2 pound halibut, cut into 2 inch chunks
1/2 pound uncooked large shrimp, peeled and deveined
1/2 pound scallops
1/2 pound cooked snow crab legs, shells cracked and meat removed (discard shells)
1 lemon, cut into wedges
1 loaf rustic crusty baguette

Heat olive oil in a 5 to 6 quart heavy pot over medium-high heat.  Stir in the onions, garlic, bay leaf, red pepper flakes and salt.  Cook covered over medium heat, stirring once or twice until onions begin to soften, about 4 minutes.

Add tomato paste, tomatoes with their juice, water, red wine and clam juice.  Cover and bring to a simmer.  Reduce the heat to medium-low and let simmer covered about 30 minutes, until the flavors blend.

Add the clams and mussels to the cooking liquid.  Cover and cook until the clams and mussels begin to open, about 5-10 minutes.  Add the halibut, shrimp, scallops and snow crab meat.  Simmer gently until the fish and shrimp are just cooked through and the clams are completely open, stirring gently, about 5 minutes longer.

Discard any clams or mussels that do not open and discard the bay leaf.  Season the soup, to taste with salt and pepper.

Ladle the soup into bowls.  Squeeze a little of the lemon wedge over the soup and serve with rustic baguette (for some serious mopping up of all that yummy goodness).

One Year Ago:  Sweet Shrimp and Spicy Sausage Skewers
Two Years Ago:  Pear Tart

Yes, it was that good - he went for seconds and thirds!!

Roasted Red Pepper and Tomato Soup

While everyone is enjoying their summer, sunshine, backyard grilling parties and gardening...I am not.  It is STILL raining with no end in sight.  We had a brief moment of broken clouds last week and proceeded to rush the tomato and cucumber starter planting in our garden.  Why, I really don't know. If we don't get any sunshine here soon, it will turn into nothing but soggy leaves.  I honestly don't know who will be more bummed about no fruits of our labor, my husband or me.

That being said, cold, fresh garden salads have not sounded good to any of us.  It's been all about comfort foods, soups, paninis and warm desserts.  Needless to say I dare not try on any of last summer's shorts yet.  To quote my dear childhood friend Charlie Brown, "AAUGH!!!"

In the event that we (or you) have a bountiful summer garden, this soup would be perfect to use some of your fresh tomatoes and/or red peppers.

Roasted Red Pepper and Tomato Soup
Courtesy of allrecipes.com

1 tsp. olive oil
1 white or yellow onion, chopped
2 cloves garlic, minced (or used jarred version)
3 red bell peppers
4 large tomatoes, peeled, seeded and chopped
1-1/2 tsp. dried thyme
2 tsp. paprika
1/8 tsp white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
2 Tbl. butter
1-1/2 Tbl. all-purpose flour
sour cream (for garnish)

Roast peppers; rub oil on peppers and put them under the broiler until blackened, turn to get all sides.  Put roasted peppers into paper bag and seal.  Let rest for 15 minutes, then peel.  Skins will come right off and core and seeds will fall out.  Chop peppers.  Reserve one chopped pepper, set aside.  (If you are in a time crunch, you could always use a large jar of roasted red peppers also).

Heat olive oil over medium heat.  Add onion and garlic and cook until soft but not brown, about 5 minutes.  Stir in tomato, bell peppers (except reserved), thyme, paprika and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.

Stir in chicken stock, salt and pepper, and cayenne pepper.  Bring to a boil, lower heat and simmer partially covered for 25 minutes or until vegetables are tender.

Strain soup, reserving broth.  Place solids in food processor or blender and process until fairly smooth.  Add puree back into broth.

Melt butter and stir in the flour, cook for 1 minute to remove flour taste.  Stirring slowly, add the broth/vegetable mixture.  Add reserved chopped pepper and bring to boiling.  Lower heat and simmer 10 minutes.

Ladle into bowls and add 1 tablespoon of sour cream to each bowl.  Serve with a rustic french loaf.

One Year Ago: Loaded Hasselback Potatoes

Mushroom Soup for Momma's Soul

It is Friday...thank God.  I have been sick all week and I am so over being sick.  I heavily dislike being sick. There is this so called head cold going around that has sucked the life out of me this week.  I even bailed out of work yesterday with zero energy to drive to Boulder.

I do not make a good patient, because when I get sick, I get really sick.  It usually starts out small, so I push myself too far and keep going about my business not listening to my body...then it's too late to go back.  There I am, out for the count for a few days at least.

This week did have some happiness though, the creek near my office is running again and so beautiful.  I love hearing the water as I walk to and from my car every day.

The only good part of being sick is that I crave soup, any kind and all kinds of soups.  It's a comfort thing.  When I was younger and sick my mom always made me a can of Campbell's Chicken Noodle Soup and a Grilled Cheese Sandwich with a cup of Lipton hot tea sprinkled with a spoon full of sugar (served on our landscape painted, metal TV tray with the antique brass legs that fit perfectly over my lap - if you were a child of the 60's/70's you know exactly what I am referring to)....the perfect cure all!!

Mushroom Soup
Courtesy of Wolfgang Puck, Modern French Cooking for the American Kitchen

1 pound firm white mushrooms, cleaned
1 medium lemon
1 tablespoon unsalted butter
2 tablespoons minced shallots
1/4 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch, dissolved in 1 tablespoon of water
1 tablespoon minced parsley

Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.

Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears.

Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.  Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly.

***This soup is even better the second day as leftovers.***

Chicken Tortilla Soup For The Weary

"There is no rest for the weary." I looked up this phrase, because I love to know where and how idioms came about (not to mention that I have really been feeling it lately) and here is what one definition said:

Prov. Even people who are worn-out must continue to work. (Describes a situation in which a tired person has to do more work.).  Isn't this the same definition, next to the word MOM in the dictionary??

It has been over 2 weeks since my last post and I feel like I have been gone for months.  My friend Toni is kicking my - - - in the number of her posts this month and I am feeling very behind. Oh, not to worry though, I have been photographing outings and recipes and still driving my family crazy during the past few weeks. I just have not had one moment to sit down and write.  We have been go, go, go!!!

It truly has been a whirlwind couple of weeks, starting with high school volleyball tournament last weekend. As I volunteered at the beginning of the season to be the team parent, I jumped on the bus with the team (promising to not embarrass my children of course) and away we went.  The team was victorious and fought on to take first place - I was so proud of each and every one of them.  Their high school team as of today is undefeated and they have one more game to go for the season to keep their record - I am quite certain I am more nervous about it than they are.

One of our volleyball stars.

  My stress level is already starting to peak with the upcoming birthdays and holidays.  My husband's is mid-December, then we have Christmas and of course I had to pick the end of December to have twins....so, holidays tend to raise my tension level just a bit. I am already trying to figure out who will be getting what gifts and when, deciding what is the best for a Christmas vs. Birthday present.  We have also been blessed this year with our 2 additional twin grandbabies, giving is a total of 3 amazing grandchildren now.  I am making all the grandkids blankets this year, so trying to find the perfect material and patterns for their sweet little personalities.  Let us also not forget the deadline of trying to get packages out in the mail to our families, so I don't have to pay the exorbitant "last minute because I didn't get my act together in enough time mailing fees".

Then there's also my very dear friend Felicia coming to visit me next month.  I want everything perfect for her so she can be spoiled during her stay with us.  She has done so much for me and my family that I want to make her time here special and memorable.  I have no doubt that adult beverages will be involved in those memories - she has already put in a request for my husband's Cosmos.  Stay tuned for postings during that week...should be very interesting to say the least.

To add some fun into the mix, my work is beyond crazy, busy!  I no sooner get to work and it's time to go home.  My days are rapidly going by with all the daily tasks, schedules, clients, paper trails and e-mails. Not complaining though, I would take it that way over being bored, any day!!

Look closely and you can see the other volleyball star being funny!
Now you know why every parent needs a margarita during road trip weekends.

My husband had also been begging me to do a road trip and get away for the weekend.  We tossed around many ideas and learned that Mt. Rushmore was only 5-1/2 hours from us.  I jumped online and did my tourist research because I am such a planner like that.  It turns out that Keystone, South Dakota basically shuts down October 1st every year after their tourist season.  Perfect!!  Got a great hotel for an amazing rate, no crowds at the National Monument and no waiting at restaurants and the weather couldn't have been better for this time of year. 

The girls loved all the history at Mt. Rushmore and we were really taken back by the beauty of the monument. We took in every moment there and learned everything that it stood for, the sculptor and the stories behind it.  Of course, the movie fan that I am, I had to stake out every location sight from where they filmed National Treasure 2 there.  

The locals taking over the highway.

The wildlife before, during and after the visit there was the best though.  Our daughters really had a great time seeing all these amazing creatures in their natural environment yet completely okay being around tourists too.  We even had time to see the Crazy Horse Memorial,  Black Hills Ghost Town and The Flintstones Resort in Custer, SD (yes, you read that correctly). http://www.flintstonesbedrockcity.com/

Our drive home took us through quite the storm from South Dakota, through Wyoming and even into Colorado.  It was cold, rainy and extremely windy.  We were all tired and needed a nice bowl of hearty soup for our chilled bones, to end our perfect weekend.

Chicken Tortilla Soup
Inspired by Chicken Enchilada Soup (on realmomkitchen.com )at http://realmomkitchen.com/463/chicken-enchilada-soup-and-my-top-10-soup-recipes/

(1) 15-ounce can black beans, rinsed and drained
(1) 14.5 ounce can diced tomatoes
(1) 10 ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green or red bell pepper
(1) 10 ounce can enchilada sauce (mild)
(1) 10.75 ounce can condensed cream of chicken soup
1-1/2 cups milk
(1) cup shredded Pepper Jack cheese (4 ounces)
(2) cooked chicken breasts, diced

Mix beans, tomatoes, corn, onion, pepper and chicken in a large pot.  Whisk together enchilada sauce soup and milk and pour over soup mixture in pot.  Stir well.

Bring to a low boil over medium heat, then cover and  turn to low and let simmer for about an hour.

Serve with the pepper jack cheese,  sour cream, sliced avocado and tortilla strips.

This is what Theo thought of us leaving him for the weekend.

Needless to say, he wasn't very happy when we returned and didn't mind letting us know.