Game Day Stew

This morning I was awake before the sun came up because it's soccer tournament day! It should be outlawed to rise so early on a Saturday when it's 43 degrees out. Tournament days are full of excitement!! The Hurricanes were ready to play; clothed in their bright uniform shirts and their red and white tie-dye socks. We are so blessed with a wonderful team of girls, the BEST coach, and an always-willing-to-help group of parents. Game 1 tied. Game 2 a HUGE win of 4 to 1. Game 3...sad loss. But that didn't kill our spirit...custom hurricane tattoos, a "tailgate party", plenty of snacks, drinks, and chill time made our day fantastic.

Check out this great shot I got of my sweet Izz!

We were all wiped out after a long morning at the field. On game days, it's so nice to come home to a simmering crock of stew with some nice crusty bread.

Here's a recipe for a hearty stew with great flavor and it's so simple. A hot stew in the fall is just the ticket whether it's soccer day, a football party, or just family night.

1.5 pounds of beef stew meat
4 potatoes peeled and cut into chunky pieces
1/2 cup of chopped onion
1/2 cup water
salt and pepper
1 can (28 oz) of bbq baked beans
1 cup of bbq sauce

Place beef, potatoes, onion, and water in the bottom of your slow cooker, season with salt and pepper, top with beans and bbq sauce. Cook on low for 8 hours or until beef is tender.

What goes better with soup or stew than a sandwich? I have an assortment of cookie cutters for all occasions. The kids are crazy about these little ghostly sammies :)

PBJ, Tuna, or cold cuts are perfect for cutting these cute shapes. And let's face it, shaped food is more fun to eat.

Happy October!!!!

Yes, it has finally arrived and yes, it is my favorite month, and Yes, I realize it's already the 14th! But Happy October!!! However, I've been working so hard this month on wonderful delicious pumpkin recipes. It is a month of pumpkin!!!!

Let me tell you just how hard it is to find pumpkin...mid October and I have yet to find it on the shelves at any grocery store locally and I'm not the type of girl to prepare my own pumpkin from a real pumpkin. It's just not my style. So, in my frustration, I ranted and raved on Facebook at just how hard it is to find pumpkin and lo and behold, a friend from Arkansas was kind enough to ship me 11 cans of this harvest time favorite!

I'm sure you can imagine the ideas I have for all of this!!

Aside from the traditional pumpkin pie, pumpkin can make some of the most decadent desserts, but can also be used in soups, stews, and as a base for all kinds of recipes.

Here's a great recipe from BHG for Pumpkin Barley soup with Andouille Sausage.

8 oz. cooked andouille or smoked sausage links, sliced
1 small onion, chopped
1 Tablespoon snipped fresh sage
1 Tablespoon vegetable oil
1 cup quick-cooking barley
1 teaspoon instant chicken bouillon granules
1 15 ounce can pumpkin puree
2 Tablespoons maple syrup
1 Tablespoon cider vinegar

In a 4-quart saucepan or Dutch oven cook sausage, onion and sage in hot oil over medium heat 3 minutes, stirring often. Add barley, 4 cups water and bouillon granules. Bring to boiling. Reduce heat; simmer, covered, 12 minutes, stirring occasionally.

Stir in pumpkin, maple syrup and vinegar; heat through. Season to taste with salt and pepper. garnish with apple and more sage.

*I omit the maple syrup.
*Instead of water, you can substitute chicken stock.
*Barley will cook up, be sure you have enough liquid to even out the soup.

If a squash can make you smile.....

All I could think of when I saw this beautiful Butternut Squash was...sing it with me, "Veggie-taales, veggie-taales, veggie-taales, veggietales." Ah, the memories of my children so small with their need to watch these veggie videos over and over and over again. No matter how long it's been, we still love to occasionally sing "Where is my hair brush?" and my personal favorite, "I ain't got a belly button." in the style of a boy band!!

This time of the year, I see so many wonderful varieties of squash, pumpkin, and other gourds. Not only do I love to decorate with these harvest time favorites, but I love the smell of these baking.

Butternut squash is a shapely gourd with a smooth surface and a dull yellowy peach skin. It's typically a winter variety and has a sweet flat flavor and similar texture to a pumpkin. Although there are many ways to prepare it, I love it roasted. But butternuts are also great pureed into soups, casseroles, & breads and they also pair well with apples and poultry.

*Note: Be careful when preparing, sometimes one can come in contact with the skin of a squash and get a rash. Cortisone cream will help.*

Butternut Squash Soup

6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Easy Cheesy Chicken

You want a simple, winning dinner?

My crock pot was wiped clean before I could even get a picture...yes, it's that good.

1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Can Cheddar Cheese Soup
6-8 Chicken breasts

Place chicken in the crock pot, top with soups and heat on low for 6 hours.

Enjoy!

Tortilla Soup

I love the spicy kick this amazing recipe has. It's such a great combination of flavors and what's great is you can personalize your cheeses. When I was younger, I loved eating at this local restaurant in my hometown. Bewley's had the greatest taco salads and their homemade tortilla bowls reminded me of the delicious tortilla strips that top this fantastic soup.


1/4 cup butter OR margarine
1/4 cup all-purpose flour
2 cups cooked, chopped chicken
3 cups chicken broth
1 cup milk
8 oz. Velveeta process cheese food - cubed
10 oz. can diced tomatoes and chilies

1 tsp. cumin
1 tsp. chili powder
1 tsp. cayenne pepper
salt and pepper – to taste
flour tortillas – as needed, about 4 - 6
2-4 cups shredded cheese –

-In a pot, melt butter over medium heat. add flour to make a thick roo, stirring constantly until well blended.
-Slowly stir in chicken broth, then stir in milk.
-Reduce heat to low and stir in Velveeta cubes; stir until melted.

Transfer to crock pot...
-Stir in tomatoes and chilis, chicken, and spices.
-cook on low for 4 hours.
-to make fried tortillas: cut tortillas into strips and fry in oil until desired crispness is reached.

Serve soup in a bowl, top with cheese, and tortilla strips. Enjoy!!!