Tuesday, September 7, 2010

Smoked Turkey Soup

As you've probably noticed from my last several posts, I've been in a soup mood lately....something about the change in weather makes me want to eat everything in liquid form. So, naturally, after our Labor Day cookout, I asked my Dad-in-law if I could take the leftover smoked turkey breast and make it into a soup. Inspired by a recipe from Cooking Light Magazine, this is what I came up with.

Smoked Turkey Soup

-2 tablespoons olive oil
-1 small red onion, chopped
-1 celery heart, chopped
-2 carrots, peeled and chopped
-1 tablespoon ground cumin
-1 teaspoon dried oregano
-3 garlic cloves, minced
-2 cups water
-3/4 teaspoon salt
-1 (32-ounce) box chicken stock
-2 (15-ounce) cans white beans, drained
-1/2 pound smoked turkey breast, chopped
-1/2 cup chopped red bell pepper
-1/4 cup chopped fresh or 1 tablespoon dried parsley
-1/2 teaspoon hot sauce
-1 teaspoon lemon juice
-1 cup low-fat sour cream
-2 tablespoons cilantro

Ramen Noodle Cole Slaw

-1 (16 oz.) pkg. cole slaw mix (in produce section)
-5 green onions, chopped
-2 pkgs. chicken Ramen noodles broken into sm. pieces
-1/2 c. sugar
-1/4 c. oil
-1/3 c. apple cider vinegar
-2 pkgs. chicken Ramen seasoning mix
-Sunflower seeds

Spiced Oyster Crackers

Here's one of our favorite snacks to make for family gatherings.  Honestly, we love to make it any time, but we tend to eat the whole bowl if we do that, so I try to only make it when there's more people around to share it.  It's simple, quick, and delicious.

Spiced Oyster Crackers

-2 pkgs. Oyster crackers (I like to use the bigger ones)
-1 pkg Ranch dressing dry mix
-1/2 t. lemon pepper seasoning
-1 c. vegetable oil (do not substitute olive oil)
-1 t. dill weed
-1 t. garlic salt

Summer Vegetable, Chicken, and Wild Rice Soup

Who says soup is just for the fall and winter months?  Not this cook...

Summer Vegetable, Chicken, and Wild Rice Soup

-1 tablespoon olive oil
-1 yellow onion, chopped
-2 carrots, peeled, halved lengthwise, and thinly sliced crosswise
-1 celery heart, chopped
-3 cloves garlic, chopped
-4 Roma tomatoes, diced
-1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
-1 teaspoon ground cumin
-1 teaspoon dried parsley
-6 cups chicken stock
-1 bay leaf
-meat from 1 rotisserie chicken, shredded
-1 zucchini, halved lengthwise and thinly sliced crosswise
-1 tablespoon grated lemon zest
-2 tablespoons chopped fresh cilantro (I used cilantro in a tube)
-1/4 teaspoon salt
-1/4 teaspoon freshly ground black pepper
-1 cup (uncooked) wild rice, prepared according to package directions

Roasted Cherry Tomato and Sweet Pepper Soup (recipe from: http://hubpages.com/hub/Roasted-Cherry-Tomato-and-Sweet-Pepper-Soup-Recipe)

I found this recipe in an effort to use our over-abundance of cherry tomatoes from the garden. It's a great late summer/early fall soup that's easy to make and tastes wonderful!


-A couple of pounds of tomatoes, Cherry tomatoes or plum tomatoes work well here.
-2 or 3 big red peppers, seeds and stem removed, cut into largish segments
-An onion, cut into about 6 wedges
-A couple of cloves of garlic
-Olive oil
-Cream (half and half works well here, although any kind will do)
-Chicken stock
-Salt and pepper
-A sprinkling of thyme


1. Heat your oven to 425
2. Arrange all the tomatoes (cut side up), peppers, onion wedges, and garlic on a baking sheet. Tomatoes should be cut in half and placed on the baking sheet cut side up. Drizzle over a generous few spoonfuls of olive oil and then sprinkle on salt, freshly ground black pepper and a pinch of dried thyme leaves.

3. Let roast for between 30 and 50 minutes, or until the peppers and onions are softened and the tomatoes are wilted and everything is starting to brown up a bit as well.

4. Take all the vegetables and put into a blender with a bit of chicken stock. Blend until smooth.
Add in a couple of good sized glugs of cream and thin down with more chicken stock until you reach your desired consistency.

5. Bring it a simmer and then season with salt and pepper to taste. (Note from the recipe's author: It's always a good idea to season food at its serving temperature. Things can taste more or less sweet/salty, depending on the temperature at which they are consumed!)

6. Serve hot. I made it for dinner w/ the neighbor kids, so we had it with grilled cheese sandwiches.

Monday, September 6, 2010

Robin's Sausage & Peppers

This is a recipe from my friend/neighbor. It's an awesome/quick weeknight meal with only a few ingredients that can be easily kept on hand. And, like most of my fav meals...it makes for great leftovers!

Sausage and Peppers
-1 pkg. kielbasa sausage (turkey/pork), cut into 2-inch pieces
-2 bell peppers (I like to get 1 green/1 red), coarsely chopped
-1 can pineapple chunks
-1 bottle BBQ sauce (Robin & I use Sweet Baby Ray's)
-white or brown rice

Cakes by Ashley :)

Sorry my blog has been so neglected lately....my computer was out of commission for awhile. But I've still been cooking and taking pics, so it will be back up to speed soon! In the meantime, here some pics of a few of the cakes I've made this summer.

Jordan & Kayla's 4th birthday cakes:
Ryken's 1st birthday cakes:

Langdon's 5th birthday cake (Claudia, my favorite cooking buddy helped me decorate this one!):

Labor Day Cookout Oreo Cookies & Cream Cake: