This week is all about that belly warming, comforting down to your toes, gotta eat it with a spoon....SOUP! Last week, my good friend Andrea over at Good Girl Gone Redneck tweeted me up. She was asking what the theme was last week because she couldn't find it (hangs head in shame) but there wasn't a theme. I flaked out on my blog last week. I have been a little overwhelmed with the whole going back to work, getting back on schedule, kids back to school, cooking, cleaning....being the mom, chauffeur, cook, maid, etc.....
Anygoodfornothinglameexcuse, I tweeted to @goodgirlgonered that she could have this week's theme....SOUP. She has some yummy chowder to share with us! Yeah for participation! *ahem*
When I was thinking of recipes to share this week, I kept craving chicken pot pie. I thought, I can make that into a soup! So...I put those flavors into my soup pot...I thickened up the soup a bit, topped it with a biscuit. SCORE! I love chicken pot pie. It reminds me of when I was little. Chicken pot pie is like Electric Co., Bert and Ernie, Grover the Waiter, The Count, Oscar the Grouch and the Kool-Aid Guy all wrapped up in a warm blanket! The only thing you'll be missing is Cookie Monster...but hey, grab a cookie for dessert and you'll be set!
You are remembering those little tins with pot pies in them now aren't you? I loved those when I was little. Then when I grew up, I found the grown up version of those in the freezer case...made by a famous Marie. I fell in love all over again. Then Marie broke my heart. I read the label on her perfect pot pie box! HOLY HELL talk about blowing a month's worth of fat grams for one little pot pie. So...I had to break up with her.
This soup will bring you back to those childhood memories, satisfy that craving, AND??? It's waaaaaay less fat and calories than that famous Marie's version. Now, mind you...I took out the "pie", crust that is. The biscuit will replace that, and really, you could omit that if you wanted.
Chicken Pot Pie Soup
3 large boneless skinless chicken breasts diced
4-5 medium gold potatoes diced
4-5 large carrots diced
4 stalks celery diced
1 large onion diced
2 large cloves garlic grated
4 stems thyme
salt n' pepper
8 cups chicken stock
1 cup frozen peas
2 Tablespoons corn starch
1/2 cup cold water
1/2 cup heavy whipping cream
In a large heavy bottom soup pot over medium high heat, brown diced chicken in a couple of tablespoons of olive oil.
Once chicken is cooked through (about 6-8 minutes), add grated garlic, onions, carrots, potatoes, celery and throw in the thyme. Stir will and let the veggies cook for about 5 minutes.
Add 8 cups of chicken stock. Bring to a boil and cook over medium heat for 15 minutes, or until the vegetables are fork tender.
Dissolve corn starch in cold water. Stir into soup. Add cream. Bring the soup back to a boil. Cover and simmer for 10 minutes. Remove the thyme stems. All the leaves will have fallen off and into the soup.
Cook biscuits. I'll share my tip here. I buy the frozen biscuits. They are in the freezer case at the grocery store. Not the refrigerated case, the freezer case. Don't give me any grief. Look, I've told ya'll...I can make anything I want, except a biscuit. Don't tell me I can do it, Paula Deen herself could not help me make a biscuit. It's my nemesis, my kryptonite. I've tried! Like a gazillion times.
Moving right along....top your soup with a biscuit (frozen or otherwise) and serve. If you can make fabulous biscuits? Bully for you. Bite me!
Kidding. Sort of.
This soup takes little effort and is so freaking yummy! You'll love it, I promise. Best part is, you won't hate yourself for eating that pot pie!
Now, get off your badonkadonks and type up your favorite soup to SHARE with us this week! Do it! Do it now!
Leave me some love and since we are getting to the season of sharing and FOOD, tell me what you want to see here on #ShareaSpoon in the weeks to come!
It is officially Fall. You really couldn't tell by the weather this week in FL. It's been humid....yucky, sticky, nasty humid. Not as blistering hot as it is in the height of the summer scorching sizzlers but, nasty nevertheless. Despite the wet warm blanket feeling weather, I know Fall is here. Football is on. Last week was the premier of the new television seasons. Every store is already decorating for Christmas. Don't get me side track going off about that!
Anycommercialismtravesty, my favorite thing to eat when it starts getting a bit chilly is SOUP! There is nothing more belly warming and comforting than a big homemade bowl of soup. We do eat it year round, regardless of the heat outside, but I have to say....I love it more in the Fall!
My good friend Andrea from Good Girl Gone Redneck asked for this week's theme. Apparently she has some souper yummy chowder recipe to share with us! OH YES SHE DOES! So...I know all of you NORTH of say the equator are dusting off your favorite soup recipes already, since you are already enjoying a little bite in the air. This Thursday, I expect....nay...DEMAND some participation.
Also....? I apologize for taking last week off. I was dragging my badonkadonk last week. Getting back on schedule, juggling work, kids, family, blogging, running after a toddler, cooking, cleaning, and a laundry list of other things...including the dreaded laundry caught up with me. I went to bed at a reasonable hour every night because I literally could not keep my eyes open any longer. I think I have finally gotten back on a normal schedule though! It remains to be seen....but I'll keep my fingers crossed.
Smackers, I have to tell you....getting back into the swing of things is kicking my boo-tay! I had forgotten, or rather, probably blocked it from memory, just how much of a whirlwind, trainwreck, oh my God I'm going to kill someone, mornings can be with two ADHD boys, one ADHD mom and oh yeah, now I have a toddler to top it all off! HOLY SMOKES BATMAN!
I have been literally coming home and collapsing into my recliner. Last night I fell asleep in the recliner at 8:30pm. BDC woke me and told me to go to bed like I was one of the kids. I didn't argue. Just got up and went straight to bed. He didn't have to tell me twice. I was out like a light.
Hopefully I will get this all down to a science and Casa di Romano will be working like a well oiled machine in short order. Until then, you'll have to bear with me. I have been promising a Back to School review/giveaway for a week now. I WILL GET IT UP TOMORROW. It's an awesome giveaway and I can't wait to share it with you all.
So...APPLES! Stephanie over at Babes Rockin' Mami asked for a this theme and ever since she suggested it I have been craving good old fashioned apple crisp. There isn't anything fancy about this dish. Nothing pretentious. It's just homey. Perfectly delicious!
Old Fashioned Apple Crisp
5 medium Gala apples peeled, cored and sliced
1 lemon juiced
1/2 cup dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup all purpose flour
1/2 granulated sugar
1/2 Quaker Rolled oats
6 tablespoons cold butter
pinch of Kosher salt
Peel, core and slice apples. Squeeze the juice of one lemon over the sliced apples and toss.
In a small bowl mix the dark brown sugar, cinnamon and nutmeg. Sprinkle the sugar mixture over apples and combine well.
In another mixing bowl combine flour, granulated sugar, oats and salt. Cut in the 6 tablespoons of butter until well mixed. I use my fingers usually. Don't over work with your hands though, you want the butter to stay cold.
Butter a 9in glass pan. Cover the bottom with the apples. Top with crumbled oat mixture.
Bake at 375 degrees for 35-45 minutes until the top is golden brown and crispy.
Serve over vanilla ice cream.
There you have it Smackers! Good old fashioned yummy to your tummy apple crisp just like grandma used to make. You could certainly use whatever apples you like best in this recipe. I use dark brown sugar in most of my baking because I think it has a richer flavor. However, light brown sugar will work as well.
It's your turn....link up and share your favorite apple recipes! Don't forget to throw apples into all sorts of things this fall. They are wonderful in a spinach salad. Toss them with baby spinach, dried cranberries, bacon crumbles, gorgonzola cheese and some pecans with a dijon vinaigrette. That is heavenly. A thin slice of apple in turkey sandwiches with a creamy cheese is fabulous! Apples add a sweetness and tartness that is irreplaceable!
My good friend Stephanie aka Babes Rockin' Mami asked for apples as a theme recently. I thought I would wait for a bit until it was that time! It seems as though Fall has crept in quicker than I anticipated. It has been a refreshing change weather wise here in Florida. We have been spending way more time outdoors because our skin doesn't melt off as soon as you open the front door!
Fall to me is absolutely the best season of the year. I love green, and everything blooming in spring and summer. Lord knows the garden treasures of summer are fantastic. BUT, Fall brings a chill in the air. The scents of apples, cinnamon and pumpkin spices. Baking just seems like the natural thing to do in the Fall.
Fall festivals anyone? Bobbing for apples. Apples dipped in caramel. Candied apples. Apples are everywhere in fall and that makes me a happy girl. I love apples! I use them in some unique ways I will share with you this week.
I can't wait to hear your favorite apple dishes. Be sure to link up with us on Thursday!
Mornings are a blur here at Casa di Romano. I am not exactly a morning person. NOT AT ALL. Really, I don't want to be up at 5:00am unless I haven't been to bed yet. I'm a night owl at heart. So...if it isn't quick and easy, it isn't happening here.
That is often a struggle for me. How to juggle breakfast for the kids, lunches that are healthy, get ready, get a toddler up and ready for the day (who shares my love of mornings) and not sacrifice my sanity is rough. I don't like the idea of throwing cold cereal filled with sugar at the boys every morning. Which is not to say there is anything wrong with cereal, we eat cereal here occasionally. I even buy the boys that sugary stuff they love too. I just make sure to provide something substantial so that isn't an everyday habit.
I found some shortcuts and products that help make a breakfast burrito easy. Jimmy Dean sausage crumbles, Southwestern EggBeaters, and shredded hashbrowns found in the refrigerated case near the eggs! These three things make a mean breakfast burrito!!
Quick Breakfast Burritos
2 medium burrito flour tortillas
1/2 cup egg beaters (Southwest style)
3 teaspoons Jimmy Deans Sausage crumbles (I use turkey)
1/4 cup southwestern style shredded hashbrowns
a sprinkle of lowfat cheese
In a nonstick skillet, warm the flour tortillas. (About 30 seconds on each side)
Add a tablespoon of butter to the skillet once you have warmed the tortillas. Brown the hashbrowns for a minute or two. Add sausage and EggBeaters. Cook over medium heat until eggs are almost done and then add in cheese.
Use half of cooked mixture in each tortilla. Roll up and wrap in wax paper. Serve and enjoy!
These are so yummy! Really really good. Healthy and a great breakfast. Filling. These will get you and your kids through the morning and I promise you won't miss the cereal! ;)
Alright Smackers....I know this was short and sweet. I have to get back into the groove of work so I might be off kilter here for a bit. I will post my back to school review giveaway later tonight. Be sure to check back for that tomorrow. Anyone who participates today will get extra entries!
It's that time again....following along with The Whispering Writer over at Airing My Dirty Laundry, One Sock at a Time. If you don't remember, she got this idea from Glamour Magazine and encourages others to join in if the like. I like, so I am joining in.
If you are eating copious amounts of fattening foods today because you have to go back to work tomorrow after being off for the last two YEARS and the thought of leaving your toddler leaves you sad, then happy, then sad, then overjoyed, the sad again.
That you want to knock Gordon Ramsay upside the head with a cast iron skillet for allowing FOX to make him keep the most annoying people on his shows for the sake of drama. Elise (Hell's Kitchen) Christian (MasterChef)
If you don't get the need for Pinterest. As my buddy The Blue Zoo stated so eloquently on Twitter. I have a wish list a mile long, I don't need to add to it.
If the main reason you are looking forward to Fall is you can wear long pants and forgo the shaving of ones legs....that's not me *ahem* but ya know, it's totally okay if that's you.
To secretly wish you would hit the lottery even though you never play.
To admit you set your DVR up this morning to record your "stories" since you won't be home anymore to watch the drama unfold everyday.
If you are secretly addicted to TUMS. The chalky, minty white ones. You eat them because you like them, not for the antacid.
To fear the unknown sometimes.
To admit the main reason you are excited to go back to work is to be able to send the majority of your wardrobe to the dry cleaners again because you detest laundry above all other chores.
If you are spending your last day officially "off" taking a nice long nap.
All right Smackers....if you can't tell, Momma starts a brand new job tomorrow. I may be in short supply until I get my groove down with the whole work thang...but never fear...I'll be here. I'm a quick study! *wink*
C'mon back tomorrow. I have a fun Back to School review/giveaway! Then Thursday we are all going to share more Back to School recipes for breakfast and lunches on the go!!!
Smackers, it's that time of year again! Finally! Kids are back to school. The weather will soon be changing! THANK GOODNESS! The heat this summer has been brutal. We are officially entering into my favorite time of the year though. You all know just how much I love Fall. If you are new here? I am all about September through December! I am just a cool season kind of gal!
Big news....Momma finally got a job. So in addition to the hustle and bustle of getting the kids off to school in the mornings, I'll be rushing out the door myself. That is the inspiration for this week's theme. The rush of the mornings.
I am a HUGE Jaime Oliver fan! His Food Revolution is INSPIRING to say the least. My boys don't eat school lunches because I don't approve of the food they serve. That means, in addition to making sure that my kids eat a healthy breakfast, we are packing lunches as well.
I'm creative, but let's face it....in the morning? Rushing with two ADHD boys? And a toddler? Not to mention my ADD? It's a train wreck to put it mildly. However, I will not sacrifice their healthy lunches or breakfasts. So...on that note, this week we will be sharing fun, quick and healthy meal ideas for breakfast and lunch with Back to School in mind!
Get your fun ideas together and ready to SHARE on Thursday. I have a fun Back to School giveaway this week and everyone who participates in Share a Spoon gets extra entries!!!! Everyone has that one go to quick meal they are proud of so bring them to the party!!
Just ignore the sad looking, poor excuse for biscuits.
This week's theme is so fun. Anything you eat with a spoon! I told you Smackers, initially my mind went directly to kiddie desserts, puddin' and jello and the like. I was not impressed. Texture is an issue for me. I like things that crunch. Mouth feel is important in many dishes whether you have issues or not.
After I hemmed and hawed over the desserts it occurred to my hyper focused ADD brain that DUH! soups are eaten with a spoon! So, today I am going to share my recipe for red beans and rice. I have pictures of it, and I looked to see if I had shared it previously and I didn't see it in the archives. So......if I did share this previously....you're getting it again.
Red Beans n' Rice with Andouille Sausage
1 bag red beans soaked over night
1 large onion
1 green bell pepper
1 jalapeno pepper
3 ribs celery
3-4 sprigs thyme
1 box (4 cups) chicken stock
2 links Andouille sausage
Soak red beans overnight. Rinse and drain.
In a large soup pot over medium high heat with a couple of tablespoons of olive oil, saute chopped onion, celery, green pepper, jalapeno and thyme sprigs until just softened. Add sliced sausage and saute for a few minutes.
Pour in red beans and stir well. Add chicken stock and 2 cups of water. Cook over medium heat until beans are tender (about 45 minutes).
If the liquid gets cooked down too much add more water as needed.
Once beans are tender, use a potato masher and smash about 1/3 of the mixture to thicken the mix (this is preference). Remove the stems of the thyme (the leaves will have fallen off the stems during cooking process). Season with salt and pepper.
Serve over prepared rice.
Cook's notes: This is a spicy dish. If you are sensitive to heat, leave the jalapeno out. The Andouille sausage is spicy on it's own and will give a gentle heat to the red beans without the jalapeno.
Alrighty Smackers, that's my lip smackin' goodness for the day! It's your turn to SHARE what you like to eat with a spoon!
The Smack Talker
I'm a fast talkin', smack talkin', food lovin', recipe writin', ADHD sufferin', joke tellin', wit swappin', SNARKTASTIC mommy of five. I married Prince Charming who just so happens to be a Star Wars geek, and we are living happily ever after. I tend to over share, lose my cool and make rash generalizations. I'm teaching my kids to love everyone and appreciate all things. Did I mention I love FOOD?