Borracho Beans

Serves about 4 - 8, depending on whether you serve as a main or side dish

1 lb Bacon, chopped

1 Small Yellow Onion, diced

1 cup Pico De Gallo, store prepared works great

27 oz can Pinto Beans, do not drain

12 oz Light Beer

1/2 cup Mayo

2 tbsp Creamy Horseradish Sauce

2 tbsp Ketchup

1 tsp Garlic Powder

1/2 tsp Paprika

Juice of 1 Lemon

Few Dashes of Hot Sauce

1. Heat a Dutch oven or medium stock pot over medium high heat. Add the chopped bacon.

2. Cook bacon until browned. While bacon cooks prepare the sauce.

3. For the sauce, mix mayo, horseradish, ketchup, garlic powder, paprika, lemon juice, and hot sauce in a small bowl. Set aside.

4. When bacon has browned, add the diced onion and cook until translucent.

5. Add the beans and beer.  

 6. Then add the sauce. Simmer beans for 30 - 40 mins uncovered.

7. Mix in the pico de gallo before serving.

8. Serve and enjoy!

CLICK HERE Printable Recipe

Minestrone & Baked Meatballs

8 Servings

Minestrone

1   Large Yellow Onion, chopped

3   Large Carrots, thinly chopped

28 oz   Diced Tomatoes, do not drain

1   Large Zucchini, quartered lengthwise and chopped

15 oz   Red Kidney Beans, drained and rinsed

15 oz   Great Northern Beans, drained and rinsed

48 oz   Beef Broth

3 cups   Water

1 tbsp   Dried Oregano

2 tbsp   Dried Basil

2 tsp   Pepper

26 oz   Spaghetti Sauce

8 oz   Ditalini Pasta

Meatballs

1 lb   Ground Beef

1/4 cup   Yellow Onion, chopped

3/4 cup   Bread Crumbs

1   Egg, lightly beaten

2   Cloves Garlic, minced

1 tbsp   Worcestershire Sauce

1 tbsp   Fresh Parsley

Salt & Pepper to taste

1/4 cup   Parmesan Cheese, grated

1/2 - 1 tsp   Hot Sauce

1/2 cup   Milk, warm

Minestrone

1)   In a large pot over medium high heat, saute the onion until translucent. 

2)   Reduce heat to medium low. Add carrots and tomatoes. Simmer for 10 minutes.

3)   Add beans and remaining ingredients and simmer 20 - 30 minutes or until vegetables have reached your desired tenderness.

Meatballs

1)   While soup is simmering, preheat oven to 350 degrees.

2)   Mix the ground beef, bread crumbs, onion, egg, garlic, Worcestershire sauce, hot sauce, milk, parsley, Parmesan, salt and pepper. 

3)   Knead the mixture until all ingredients are well combined.

4)   Form the mixture into evenly sized meatballs by hand and place them in an oven proof dish.

5)   Bake the meatballs for 20 - 40 minutes depending on their size and until they are no longer pink in the center.

6)   To serve, place meatballs in soup bowl and ladle minestrone over the top. Enjoy!

TIP: Cook meatballs as directed above, cool then place leftovers in a ziplock bag and store in the freezer for another meal like spaghetti. When ready to use, defrost in the microwave then brown in a skillet.  

CLICK HERE Printable Recipe (Minestrone)

CLICK HERE Printable Recipe (Baked Meatballs)

Broccoli Cheese & Potato Soup

6 Servings

1 Small Yellow Onion, chopped

1 Carrot, chopped

1 Celery Stalk, chopped

2 Garlic Cloves, minced

1 tbsp Butter

2 tbsp Flour

2 - 14 oz cans Low Sodium Chicken or Vegetable Broth (I used chicken)

1 cup Milk

1 Head of Broccoli, chopped into small pieces

2 cans Sliced New Potatoes

1 tbsp Parmesan Cheese

Salt and Pepper to taste

8 oz Velveeta Cheese

4 oz Shredded Cheddar Cheese

1)   Melt butter in a large pot over medium heat.

2)   Add onion, carrot, celery, and garlic and saute until tender, about 5 minutes.

3)   Add flour to the pot and stir until smooth.

4)   Add broth, milk, and broccoli and turn heat to high. Bring to a boil, cover, and cook until broccoli is soft, about 10 minutes.

5)   Add potatoes, Parmesan, and stir well. Salt and pepper to taste. Stir and simmer for about 5 minutes.

6)   Add Velveeta and cheddar cheese, stir well until completely melted. 

7)   Remove from heat and using an immersion blender, blend the soup until it reaches your desired thickness. If you do not have an immersion blender, add 2 cups of potatoes and broccoli to a blender then add it back to the soup. Serve and enjoy!

CLICK HERE Printable Recipe

Black-Eyed Pea & Kale Soup

This is the first recipe that I have cooked in my new Dutch oven!

                                                          -Thanks Rick & Cheryl

6 Servings

1 tbsp EVOO

1 Large Yellow Onion, diced

1 Carrot, sliced

1 Celery Stalk, sliced

4 Garlic Cloves, minced

1/8 tsp Ground Thyme

1/4 tsp Crushed Red Pepper Flakes

4 cups Low Sodium Chicken or Beef Broth (I used beef)

15 oz can Diced Tomatoes

Small Ham Shank

1 Bunch Kale Leaves, tough stems removed

15 oz can Black-Eyed Pea, drained

1)   Heat EVOO in a Dutch oven over medium heat. Add onion, carrot, and celery and cook, stirring, until tender, 5 - 7 minutes.

2)   Add garlic, thyme, and crushed red pepper flakes and cook until fragrant, about 15 seconds.

3)   Increase the heat to high and add broth, tomatoes, and their juice. Bring to a boil, scraping up any browned bits.

4)   Add the ham shank, turning occasionally, and allow to boil and release flavors for 15 minutes. 

5)   Stir in kale and reduce heat to a simmer and cook, stirring occasionally, until the greens are tender, about 5 - 10 minutes.

6)   Stir in the black-eyed peas and heat through. Serve and enjoy!

TIP: I served this dish with a side of our favorite Sweet & Cheesy Cornbread Muffins! 

CLICK HERE Printable Recipe

Hungarian Mushroom Soup

We love mushrooms and we LOVED this soup! A perfect lunch for two. 

2 Servings

2 tbsp   Butter

1 cup   Yellow Onion, chopped

8 oz   Fresh Baby Bella Mushrooms, sliced

1 tsp   Dried Dill

½ tbsp   Paprika

1 tbsp   Soy Sauce (low sodium preferred)

2 cups   Chicken Broth

1 cup   Milk

1 ½ tbsp   Flour

Pepper to taste

2 tsp   Lemon Juice

1 tbsp   Dried Parsley

1/4 cup   Sour Cream

1)  Melt the butter in a medium pot over medium heat. Sauté the onions in the butter for 5 minutes. Add the mushrooms and sauté for 5 more minutes.

2)  Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.

3)  In a separate small bowl, whisk the milk and flour together. Pour into the soup and stir well until blended. Cover and simmer for 15 more minutes, stirring occasionally.

4)  Finally, stir in the pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately and enjoy!

CLICK HERE Printable Recipe

2

Cheddar Vegetable Soup

Lots of veggies. Cheese. YUM.

4 Servings

1 stick   Butter
1/2   Large Yellow Onion, chopped
5   Garlic Cloves, minced
3 1/2 cups   Chicken Broth
1/4 cup   Flour
1 cup   Broccoli,  chopped  
1 cup   Cauliflower,  chopped  
1 cup   Red Potatoes, cubed
1 cup   Carrots,  sliced  
1 cup   Zucchini,  sliced 
1 cup   Squash,  sliced  
2 cups   Heavy Cream
3 1/2 cups    Shredded Cheddar Cheese

1)   In a large pot melt the butter and sauté onions and garlic until tender.
2)   Add chicken broth and bring to a boil.
3)   Measure out the flour in a separate bowl and add some of the warm broth, whisking together.
4)   Slowly add the flour mix to the rest of the broth.
5)   Add the broccoli, cauliflower, potatoes, carrots, zucchini, and squash to the pot. The broth will not completely cover the veggies so cover and cook until tender. 
6)   Add the cream and the cheese. Stir until the cheese is melted. Don’t let the soup come to a boil because the cheese may burn. Enjoy!

CLICK HERE Printable Recipe

Chili

 

8 Servings

1   Yellow Onion, chopped

1 lb   Pork Sausage

1 lb   80/20 Ground Beef

28 oz   Tomato Sauce

8 oz   Tomato Sauce

2 tbsp   Tomato Paste

1 tbsp   Cumin

½ tsp   Red Pepper Flakes

Salt and Pepper to taste

2 tbsp + Chili Powder

1 can   Pinto Beans

1 can   Kidney Beans

1 can   Black Beans

1)      Cook onion, pork, and beef in a large pot until browned then drain the fat.

2)      Add tomato sauce and paste and bring to a low boil.

3)      Then add cumin, red pepper flakes, chili powder, and salt and pepper to taste.

4)      Drain and rinse beans and then add to the pot.

5)      Cook 20-30 minutes until beans are tender.

6)      Serve with your favorite toppings and enjoy!

CLICK HERE Printable Recipe 

Creamy Tomato Soup

This recipe is super easy and so yummy!

6 Servings

2 – 14 oz cans   Chicken Broth

1 – 14 oz can   Tomato Sauce

1 tsp   Onion Powder

1 tsp   Garlic Powder

¼ tsp   Red Pepper Flakes (Medium Heat)

¼ tsp   Oregano

1 tsp   Basil

4 oz   Cream Cheese, softened

¼ cup   Milk or Heavy Cream

  

1)       In a large pot bring chicken broth and spices to a boil, uncovered, for 5 minutes.

2)       In a medium bowl, whisk 1/3 cup of the hot broth into the cream cheese, whisking until smooth.

3)       Return cream cheese and broth to the pot and add tomato puree and milk/cream.

4)       Simmer 10 – 15 minutes or until heated through. Serve and enjoy! 

TIP: We topped our soups with croutons and Goldfish. 

CLICK HERE Printable Recipe 

Crock Pot French Onion Soup

 

6 Servings

3   Large Sweet Yellow Onions, thinly sliced
½ tsp   Pepper
¼ tsp   Thyme
1   Bay Leaf
48 oz   Beef Broth
1 cup   White Wine
French Bread
Gruyere or Provolone Cheese Slices

1)   Place the onions in the slow cooker and sprinkle with seasonings.
2)   Then pour in the beef broth, making sure the bay leaf is submerged.
3)   Cook on low for 7 – 9 hours or on high for 3 – 5 hours.
4)   To serve, fill ramekins just over ¾ of the way full of soup. Place bread on top and then top bread with cheese slices. Place ramekins on a cookie sheet lined with foil and place under the broiler for about 5 minutes. Enjoy!

CLICK HERE Printable Recipe

Baked Potato Soup for Two

 

2 Servings

1   Large Baking Potato
1   Strip Bacon, diced
2 tbsp   Yellow Onion, chopped
1 tbsp   Garlic, minced
5 tsp   Flour
½ tsp   Dried Basil
¼ tsp   Pepper
1 ½ cups   Chicken Broth
½ cup   Heavy Cream
6 – 8   Drops Hot Sauce
2 tbsp   Shredded Cheddar
2 tsp   Dried Parsley

1) Scrub and pierce the potato. Microwave, turning once, until softened. Let cool. Peel cube and set aside.
2) Meanwhile, in a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel.

3) In the bacon drippings, sauté the onion and garlic until tender.
4) Stir in the flour, basil, and pepper until blended.
5) Gradually add broth and bring to a boil. Cook and stir for 2 minutes.
6) Add the cream, cubed potato, and hot pepper sauce. Heat through but do not boil.
7) To serve, top with bacon, cheese, and parsley.

TIP: For a time saver, you could use 1 can of sliced new potatoes instead of a baking potato and Kraft Bacon Pieces instead of a strip of fresh bacon.

CLICK HERE Printable Recipe

Mac & Cheese Soup

 

6 Servings

1 1/2 cups   Elbow Macaroni

1/2 cup   Yellow Onion, minced

1/4 cup   Celery, minced

2 tbsp   Butter

1/3 cup   Flour

1/2 cup   White Wine

2 cups   Low-Sodium Chicken Broth

1 tsp   Dry Mustard

1/8 tsp   Ground Nutmeg

1/8 tsp   Cayenne Pepper

2 cups   Milk

4 cups   Shredded Sharp Cheddar

1 tbsp   Lemon Juice

Salt to taste

1)      Cook macaroni in a pot of salted water according to package directions. Drain and set aside.

2)      Meanwhile, sweat the onion and celery in butter in a large saucepan over medium heat until soft, about 5 minutes.

3)      Stir in the flour to coast and cook 1 minute.

4)      Deglaze the pan with the wine and simmer until nearly evaporated.

5)      Stir in broth, mustard, nutmeg, and cayenne.

6)      Simmer until slightly thickened, about 5 minutes, then whisk in milk and warm through. Do not boil.

7)      Add the cheese 1 cup at a time, melting completely before adding the next cup.

8)      Stir in macaroni, lemon juice and salt. Serve and enjoy!

CLICK HERE Printable Recipe 

TIP: To spice up this recipe you could add 1 can of chopped green chilies for Green Chili Mac & Cheese Soup.