Sausage Kale Soup with Sage Chestnut Pesto

For those cozy nights in, this soup is hearty without all the heavy stuff. The fall flavors are a soup party in your mouth. And the leftovers are even better the next day. The pesto is herby and creamy and perfect for the season - make an extra batch for pasta or crostini! 

Pesto: 

1 1/2 cups stemmed, well-chopped Lucinato or Tuscan Kale

1/2 cup sage leaves

7 peeled, cooked chestnuts (you can find these during the season in the fridge section or canned)

2 tablespoons apple cider vinegar

Kosher salt, freshly cracked pepper

3 tablespoons good-quality extra virgin olive oil

1 tablespoon olive oil

1 onion chopped

1 1/2 cups sliced rainbow or regular carrots

Kosher salt, freshly cracked pepper

3 fully-cooked, spicy chicken sausage links - crumbled or chopped

1 tablespoon dried thyme 

1 teaspoon lemon pepper

7 cups chicken stock

1 (2 inch) Parmesan rind

1/4 pound Pipe pasta or similar

Make the pesto. Combine the kale, sage leaves,  chestnuts, vinegar, about 1/4 teaspoon salt and pepper, and olive oil in a food processor. Pulse until smooth. Refrigerate or set aside until ready to use.

Heat olive oil in a Dutch oven or large pot over medium heat. Add the onion, carrots, and a heavy dash of salt and pepper and sauté until soft. Add the sausage, thyme, and lemon pepper and sauté another minute. Pour in the chicken stock and add the Parmesan rind and pasta. Bring to a boil then summer until pasta is cooked but al dente. Mix in the pesto, taste for seasoning, and add more salt and pepper if needed.

Broiled White Chicken Chili

I adore a good White Chicken Chili, and I also adore a good French Onion Soup. This is a fun little spin on both, and you can make this as healthy or cheese and cream filled as you'd like! 

2 cans great northern beans - drained and rinsed

1 tablespoon olive oil

1 large onion - diced

Kosher salt and freshly ground pepper

3 garlic cloves - minced

3 Serrano chili peppers - seeded and diced

1 tablespoon ground cumin

2 teaspoons dried sage

1 teaspoon ground coriander

4 cups low-sodium chicken stock

2 cans green chilies

1 rotisserie chicken - meat shredded, skin and bones discarded

1/2 cup fat-free or reduced-fat sour cream

1/4 cup heavy cream (optional but recommended)

1/4 teaspoon freshly ground nutmeg

Shredded Fontina cheese

Shredded Parmesan cheese

Preheat oven broiler to high.

Place half the beans in a food processor and purée until chunky - not smooth (you can also do this with a potato masher). Set aside.

In a soup pot, heat olive oil over medium heat. Add the onion with a dash of salt and pepper and cook until soft. Add the garlic, chili peppers, cumin, sage, and coriander. Stir together and cook for a few minutes. Add the chicken stock, canned green chilies, shredded chicken meat, sour cream, heavy cream, nutmeg, the puréed and whole beans, and about 1 teaspoon of salt. Stir together and let come to a slight boil. Taste for seasoning and add more salt and pepper if needed. Ladle soup into oven-proof soup bowls. Top with as much or as little cheese as you desire. Broil until cheese is melted, golden, and bubbly.

  CHEERS TO HAPPY EATING!!!

Healthier Chicken Noodle Soup

I keep chicken noodle soup in my freezer all winter long. It's perfect for cold nights, snow days, and when a cold sneaks up on you this time of year. During the week, Tres and I strive to make a few healthier changes to our diet, so by using chicken breasts (not the whole chicken), whole wheat noodles, and extra veggies, this soup is a little lighter but still just as comforting. 

Stock:

3 bone-in, skin-on chicken breasts (about 4 1/2 pounds)

2 roughly chopped carrots

1 celery head top cut off - with leafy greens

1 onion - chopped

5 cloves garlic - peeled and smashed

5 bay leaves

1 tablespoon lemongrass paste

3 teaspoons lemon pepper seasoning

2 teaspoons Italian seasoning

2 chicken bouillon cubes

Soup:

5 sliced carrots

5 sliced celery ribs

1 large Parmesan rind

3 cups whole wheat (or regular) egg noodles

1 cup Parmesan cheese

Juice of 2 lemons

4 tablespoons minced fresh parsley

3 tablespoons minced fresh basil

2 tablespoon minced fresh mint

Make the stock. In a large stock pot, add the chicken breasts, carrots, celery, onions, garlic, bay leaves, lemongrass paste, lemon pepper seasoning, Italian seasoning, and bouillon cubes. Cover with 4 quarts of water. Bring to a slight boil, then let simmer until the chicken is cooked through, about 40 to 45 minutes. Remove the chicken from the soup and set aside to cool. Strain the soup and add back into the pot.

Make the soup. Bring the stock to a boil and add the carrots, celery, and Parmesan rind. Cook for 8 to 10 minutes or until veggies are slightly soft. Bring to a high simmer. Add the noodles and cook until al dente. Shred the chicken meat into the pot, discarding the skin and bones. Add the lemon juice, parsley, basil and mint. Stir together and serve with crusty bread.

Cheers to happy eating!! 

Pork N Bean Stew

Do y'all remember Beanie Weenies in a can?! I'm about to gross y'all out, but when I was a kid, I was obsessed with them. I mean seriously, I could probably go pick some up right now and kill like three cans. Ok, now you're really grossed out, but what's true is true! Anyhow, this recipe is quite different but made me think of that canned goodness. There was a pork tenderloin I bought that we never ate, so I froze it before we left town for the holidays. Like the rest of the world, we have been on a health kick since we got home, so the pork tenderloin was ideal to put in our food plan this week. I wanted a stew because I knew snow was coming our way so I came up with this recipe. The only thing "unhealthy" is the bacon, and like momma always says, a little doesn't hurt! 

Grocery list: 

• 1 tbsp olive oil

• 4 slices thick bacon - cut into pieces

• 2 lbs pork tenderloin - trimmed, cut into bite sized pieces, about 1/2 inch

• Kosher salt

• Pepper

• 1 large onion - roughly chopped

• 2 sweet bell peppers - roughly chopped

• 4 garlic cloves - minced

• 1 tbsp smoked paprika

• 2 tsp oregano

• 2 bay leaves

• 1 cup apple cider

• 1 ( 28 oz) can whole fire roasted tomatoes

• 2 (4 oz) cans green chilies

• 2 cups (low sodium) beef broth

• 2 (14 oz) cans black beans - drained and rinsed

Directions:  

1. In a dutch oven or large pot, heat olive oil over medium heat. Fry bacon until crisp and set aside on a plate. Turn the heat to medium high, liberally salt and pepper the pork tenderloin pieces, and brown the meat in the bacon fat until cooked on all sides. Set aside on another plate. 

2. Turn the heat down to medium and saute the onion and bell pepper until translucent, about 8 minutes. Add the garlic, paprika, oregano, and bay leaves and saute one more minute. Pour in the apple cider and scrape up all the brown bits from the bottom of the pan. Let the cider reduce by half.

3. Add the tomatoes, green chilies, beef broth, beans, all the pork with its juices, and bacon. Bring to a slight boil then let simmer until ready to eat. All soups taste best simmered at least one hour, but it's ready to eat when you are! 

CHEERS TO HAPPY EATING!!! 

Chicken Chorizo Soup

It's my favorite time of year! Time to light a fire in the fireplace and cozy up with a big pot of soup. Honestly, I can eat soup all year - even when it's 200 degrees outside (yes, it feels like 200 degrees sometimes in Memphis). Soup is one of my favorite foods, but when it gets chilly, it's ideal and comforting. 

Grocery list:  

• 1 tbsp olive oil

• 1 lb boneless, skinless chicken tenders

• Kosher salt

• Pepper

• 1 lb chorizo

• 1 large onion - diced small

• 2 large or 3 small orange, yellow, or red bell peppers - diced small

• 2 medium zucchini - diced small

• 3 garlic cloves - minced

• 3 tsp ground cumin

• 1 1/2 tsp ground coriander

• 2 - 3 chipotle peppers in Adobo sauce - minced

• 1 (8 oz) can of tomato sauce

• 2 (14.5) cans of diced fire roasted tomatoes

• 4 cups chicken stock

• Tortilla Chips, Shredded Cheddar Cheese, Sour Cream, Cilantro - for serving

Directions:  

1. Heat olive oil over medium high heat in a Dutch oven or pot. Cut chicken tenders into small strips or cubes. Add to the pot and sprinkle liberally with salt and pepper. Add the chorizo to the pot. Cook for several minutes until the chicken and chorizo start to brown and is cooked through, breaking up the meat into small pieces as it cooks. 

2. Add the onion and bell pepper to the pot with a dash of salt and pepper. Let cook until softened. Add the zucchini and garlic with another dash of salt and pepper and let cook until fragrant and softened, about 3 minutes. Add the cumin and coriander, stir together and let cook for another minute. 

3. Add the chipotle peppers with some of their sauce, the tomato sauce, diced tomatoes, and chicken stock. Bring to a boil and let simmer. Before serving, taste for seasoning and add salt and pepper if needed. Serve with crumbed tortilla chips, cheese, and green onions on top. 

 CHEERS TO HAPPY EATING!!! 

Pumpkin Beer Soup with Bacon and Dates

I love getting weekend traditions going and every other Sunday or so, we have been having our friends over for Sunday Suppers! Football and beer for the boys, cocktails in the courtyard for the gals, and a great dinner for all of us has been the perfect way to end a great weekend.

What's funny about these traditions is I know they never last forever. I can remember so many times in my life when there was always a tradition, and at the time, it seemed as if it would always be one forever - McDonald's meet ups before the big Friday night football game in high school, Tipsey Tuesday nights in college, Thursday night girls night dinners after college, the list goes on and on - but somewhere along the way they stopped. You never know why or how these things stop but they can never last forever. Sunday Suppers may not last forever, but we can always remember them by making this pumpkin soup I cooked last Sunday. This is one of the most delicious soup concoctions I have ever created, and you'll love it this fall! 

Grocery list:  

• 4 to 5 lbs pie pumpkins - seeded and quartered

• Olive oil

• Kosher salt

• Pepper

• 7 slices bacon - sliced into thin strips

• 15 dates - seeded and chopped

• 3 tbsp butter

• 3 large shallots - chopped

• 2 garlic cloves - minced

• 1/2 tsp ground cinnamon

• 1/4 tsp all spice

• 1/4 tsp red pepper flake

• 1/8 tsp ground ginger

• 3 tbsp maple syrup

• 1 bottle pumpkin beer

• 3 cups chicken broth

• 1/4 to 1/2 cup heavy cream, plus more for drizzling

Directions:  

1. Heat oven to 400 degrees. Place the pumpkin quarters on a baking sheet, rub with olive oil, and sprinkle with salt and pepper. Place the bacon pieces on another baking sheet lined with parchment paper. Put both the pumpkin and bacon in the oven. Take bacon out after about 10 to 15 minutes or until crispy - be careful not to burn. Bake the pumpkin for about 25 to 30 minutes or until soft. Let both cool. When bacon is cool, mix together in a medium bowl with the dates and set aside. 

2. While pumpkins are roasting, heat butter in a Dutch oven or large pot over medium low. Saute the shallots and garlic for about a minute or until shallots are soft. Add the cinnamon, all spice, red pepper flake, and ground ginger and saute for another minute. Add the maple syrup and beer and let beer reduce by half. 

3. Peel the skin off the pumpkin then add to the pot, breaking the pumpkin into pieces. Add the chicken stock and heavy cream, stir together, then ladle soup into a blender - you may have to do this in batches. Blend at high speed until smooth. Pour the soup back into the pot over medium heat. If the soup is too thick, add more chicken stock. If it's too dark, add more cream. Taste for seasoning. Let soup heat up then ladle into bowls and top with the bacon-date mixture and more cream if desired. 

CHEERS TO HAPPY EATING!!!  

Beef Stew Over Polenta

New traditions tend to start with changes in life! We moved into a new house a few weeks ago, and since we've been here I've noticed Sunday nights have turned into Sunday suppers. And because it's so chilly outside I am really inspired by comfort foods right now. I wrote this recipe last weekend and it was a hit! 

Grocery list (4 people): 

• 1 tbsp olive oil

• 2 lbs beef chuck or stew meat cut into 1 in pieces

• 3/4 cup flour

• 1/2 tbsp salt

• 1/2 tbsp pepper

• 6 oz thick cut bacon - cut into lardons

• 2 onions - chopped

• 2 small parsnips - peeled and chopped into 1 in pieces

• 4 large carrots - peeled and cut diagonally into 1 in pieces

• 1 cup sweet potatoes - chopped into 1 in cubes

• 8 oz white mushrooms - stems removed and sliced

• 3 garlic cloves - minced

• 1/4 cup brandy

• 1 bottle red wine

• 2 cups beef stock

• 2 tbsp Worcestershire sauce

• 2 sprigs Rosemary

• 1 bay leaf

• 1 cup polenta

• 1/2 cup freshly grated Parmesan

• 4 tbsp butter - room temperature

• Parsley (optional)

Directions: 

1. Preheat oven to 325 degrees. Heat olive oil over medium high heat in a large dutch oven. Pat stew meat dry with paper towels. Combine the flour, 1/2 tbsp kosher salt, and 1/2 tbsp of pepper in a bowl. Toss the meat into the mixture, shake off the excess, and sauté  the meat until well-browned. Set the remaining flour to the side. Transfer the browned meat to a plate. 

2. Over medium heat, sauté the bacon in the pot until crispy then transfer to the plate with the meat. Add the onions, parsnips, carrots, and sweet potatoes with 1/2 tsp of salt to the pot and cook for about 10-12 minutes or until softened. Add the mushrooms and garlic with another 1/2 tsp of salt and cook for about 2 minutes. Pour in the brandy to deglaze the pot, scraping up the brown bits off the bottom and let it reduce by half. Pour in the wine, beef stock, and Worchestershire sauce. Put the meat back in and add the rosemary and bay leaf. Turn heat to high and let come to a boil for one minute. Put the lid on and transfer to the oven. Let cook for 2 hours or until meat is tender and shreds easily. 

3. About 30 minutes before you take the stew out, make the polenta. Heat 4 cups of water and 1 tsp of kosher salt in a large saucepan over high heat. When the water comes to a boil, slowly whisk in the polenta. Let boil for 1-2 minutes, constantly whisking. Turn heat down to low, cover pot and let cook for 20-25 minutes, uncovering and whisking occasionally. Polenta should be a creamy (not too watery, not too dry) consistency. Take off the heat and stir in the Parmesan cheese and 2 tbsp of the butter. Taste and add more salt if needed. 

4. In a small bowl, combine the 2 tbsp of the remaining flour mixture and the 2 tbsp of remaining butter and stir the paste into the finished stew. To serve, ladle a small serving (about 1/4 cup) of polenta into a bowl and top with the stew. Garnish with parsley if desired. 

CHEERS TO HAPPY COOKING!!!

Halloween Chili

Everyone knows Halloween is my favorite holiday of all! The week of Halloween, I always make my famous Halloween chili and we have friends over to watch scary movies. This chili has been a Halloween specialty since I can remember!

SEE THE VIDEO HERE!!! 

Grocery list (8-10 people): 

• 1 lb ground beef

• 1 lb ground bison

• 1 lb ground chorizo

• 4 slices of bacon

• 2 tbsp butter

• 2 onions – chopped

• 2 Poblano peppers – seeded and chopped

• 1 Anaheim pepper – seeded and chopped

• 1 jalapeno pepper – seeded and chopped

• 1 green bell pepper - seeded and chopped

• 1 red bell pepper - seeded and chopped

• 6 cloves garlic – minced

• ¼ cup brown sugar

• 4 tbsp chili powder

• 2 tbsp Kosher salt – plus more to taste

• 1 tbsp oregano

• 1 tbsp garlic powder

• 1 tbsp cumin

• 2 tsp smoked paprika

• ½ tsp cayenne

• 2 chilis in adobo sauce - chopped, plus two tbsp. of the sauce

• 2 32 oz cans whole San Marzano tomatoes – broken up

• 1 can Rotel

• ½ can tomato paste (3 oz)

• ½ bottle chili sauce

• 2 cans kidney beans

• 2 cans mild chili beans

• 32 oz of chicken stock, plus more for thinner chili

Directions: 

1. In a large skillet, cook and drain the ground beef, ground bison, and chorizo. You can do these one at a time. Set all the cooked meat aside. Wipe the pan out and fry the bacon. Set bacon aside. Heat half of the bacon grease and 2 tbsp of butter over medium high heat. Add the chopped onions with a dash of salt and sauté for about 5 minutes or until they start to brown. Add the Poblano peppers, Anaheim pepper, jalapeno pepper, green bell pepper, and red bell pepper with a dash of salt and sauté until peppers are soft. Add the chopped garlic and sauté one more minute, stirring everything together well.

2. Transfer the veggie mixture and the meat to a very large soup pot over medium heat. Add the brown sugar, chili powder, Kosher salt, oregano, garlic powder, cumin, smoked paprika, and cayenne to the pot. Stir spices together well with the meat and veggies and let cook together for about 3-4 minutes.

3. Finally, add the chopped chilis and adobo sauce, San Marzano tomatoes (continuing to break the whole tomatoes up into pieces), Rotel, tomato paste, chili sauce, kidney beans, chili beans, and chicken stock. Stir together and let come to a slight bubble. Lower the heat and let simmer on the stove. Finally, add the chopped bacon bits and give it one final stir. Serve with cooked noodle shells, tortilla chips, sour cream, cheese, avocado, chopped onions, and whatever your heart desires!

CHEERS TO A HAPPY HALLOWEEN!!

Butternut Squash Soup with Apple Relish

Fall is by far my favorite time of year for one reason: Halloween! I live life for this holiday. I look forward to October 31 all year, and aside from my brother's birthday being on November 1, I think that is the worst day of the year (my husband claims it's his favorite day of the year but I can't imagine why? :) My obsession with Halloween goes back to childhood memories. My family always welcomed fall with such open arms, and my dad made a huge deal out of Halloween. We would go to the extremes with decorations - making scarecrows and monsters out of old flannel shirts, hay, and scary masks. Pumpkins and hay bells would always be at the end of our driveway, complete with monsters hanging in trees and scarecrows sitting in chairs. My dad and my Nenne were both big on dressing up, and they always had such memorable costumes! My dad loved to buy a new scary mask every year and play tricks on people with it.

Looking back, I feel like we celebrated Halloween the entire month of October. I can remember being just a little girl, and telling my mom, "There's something extra special about fall.. It's the only season I can smell." That stands true today. I can smell fall when it's coming, and starting October 1, our house smells of pumpkin, chili is often on the stove, our television plays only movies in the scary genre, and I insist on buying at least 20 gigantic pumpkins and squash to decorate with. I get chills just thinking about it.

This soup is special to me because we do a Halloween dinner party every year, and this was the first fall soup I ever created for it. It was a huge hit, so I make a batch (or three) every fall.

SEE THE VIDEO HERE!!!

Grocery List:

Soup:

2 large butternut squash - peeled and chopped into 1 in pieces

1 sweet potato - peeled and chopped into 1 in pieces

1 carrot - peeled and chopped into 1 in pieces

3 tbsp olive oil

Kosher salt

Pepper

1 small onion - chopped

1 stalk of celery - chopped

2 tbsp garlic - chopped

2 tbsp shallot - chopped

2 tbsp apple cider vinegar or apple liquor

6 cups chicken stock

2 tbsp maple syrup

1 tbsp sage

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cayenne

Relish:

1 Fuji Apple - finely chopped

1/4 cup walnuts - toasted and finely chopped

1/4 cup red onion - finely chopped

1/4 cup dried cranberries or cherries - finely chopped

2 tbsp maple syrup

1 tbsp - apple juice

4 small acorn squash (optional)

.

.

Directions:

Step 1:

Preheat oven to 425 degrees.

Toss squash, potato, and carrot with 2 tbsp of olive oil, salt, and pepper on a baking sheet. Roast veggies for 35 minutes or until soft.

.

.

Step 2:

While veggies are roasting, heat 1 tbsp of olive oil in a Dutch oven or large pot over medium heat. Sautée onion and celery with a dash of salt until translucent. Add garlic and shallot to the pot with a dash of salt and cook for one minute. Add the vinegar or liquor, stock, maple syrup, spices, and roasted veggies to the pot. Stir to combine. 

.

Step 3:

Using a hand blender (or transfer soup to an electric blender working in batches) blend soup together until smooth. Let the soup sit over low heat for 30 minutes or longer (the longer it sits the better it tastes).

.

.

Step 4:

Make the relish. In a bowl, stir together the apple, walnuts, red onion, cranberries, maple syrup, apple juice, and about 1/8 tsp salt. Make the squash bowls by cutting off the corner of the bottom (this makes a flat surface for it to sit on). Then, cut off about 1 inch of the top. Using a spoon, scoop out the seeds and insides until smooth and in the shape of a bowl. Taste soup before serving and add more salt if needed. Ladle soup into the squash bowls and top with apple relish.

CHEERS TO HAPPY EATING!!!

Pumpkin & Short Rib Chili

I smelled it today... The smell of fall. All it takes is stepping outside in 60-70 degree weather, a small breeze blowing, pumpkins displayed at markets and grocery stores, and chili in the Crock-Pot. As a young girl, I remember my mom making the best chili ever. Chili always meant fall. Fall is a comin, and while I'm certain there are plenty more chili recipes I'll create this fall, I put a little spin on the typical Crock-Pot chili - pumpkin, short ribs, and Red Gold tomatoes! No matter how you make yours or what recipes you try out, Red Gold tomatoes are THE way to bring out the true flavor of your chili. Sweet, crisp, and fresh, you would never know these tomatoes came directly from a can. The Red Gold Diced tomatoes are perfectly chopped, so all you have to do is dump them into your crock pot - no knife skills necessary! And the Red Gold Petite Diced tomatoes with Green Chilis give your chili a tiny amount of heat without over powering it!

For a rundown of the recipe and complete review of Red Gold tomatoes, watch the video!

Grocery list (4-6 people):

2-3 lbs short ribs

2 bottles pumpkin beer

Kosher salt

Pepper

2 tbsp olive oil

1 large onion - chopped

2 garlic cloves - minced

1 orange bell pepper - chopped

3 chipotle peppers in adobo sauce - chopped 2 tbsp chili powder

1 tbsp cumin

1 tsp oregano

2 tbsp brown sugar

1/4 cup maple syrup

1 (14.5 oz) can of RED GOLD DICED TOMATOES

1 (14.5 oz) can of RED GOLD PETITE DICED TOMATOES WITH GREEN CHILIS

2 cups beef broth

1 can pumpkin purée

1 can black beans - drained 

4 cloves

1 1/4 tsp cinnamon

Green onions - chopped (for garnish)

Sour cream - optional

Directions:

Step 1:

Prepare the ribs (to save time, I do this the night before). In a large pot, combine beers and 2 cups water. Bring to a boil and add short ribs. Simmer and let the ribs sit for 10 minutes. Drain and pat dry to remove some of the fat from the ribs. Heat olive oil in a pot over medium heat. Salt and pepper all sides of the short ribs and brown the ribs in batches - about 5 minutes for each batch. Set ribs aside.

Step 2:

In the same pot, add onions, garlic, bell pepper, and a pinch of salt. Cook veggies until soft. Add chipotle peppers, chili powder, cumin, oregano, and brown sugar. Stir together and let cook for about 2 minutes. Step 3:

Dump cooked veggies into slow cooker. Add maple syrup, diced tomatoes, petite tomatoes, beef broth, pumpkin purée, black beans and stir to combine.

Add short ribs into the liquid. Add cloves at the very top so you can find them to discard later. Cover and cook on low for 6-8 hours.

Step 4:

Uncover the cooked chili and discard cloves. Transfer short ribs onto a plate or cutting board. Remove the bones and fat and discard. Shred the short rib meat into small pieces with two forks or your hands. Skim the surface of the chili to remove any extra fat that floated to the top. Add the shredded meat back into the slow cooker and stir to combine. Stir in the cinnamon. Taste the chili and add 1/4-1/2 tsp of salt if needed. Serve in bowls and top with green onions and sour cream if desired.

CHEERS TO HAPPY EATING!!!