Piri Piri Mushroom Burgers

Ever since I made Piri Piri Mushrooms I have wanted to use them on a Mushroom Cheese Burger. They are deliciously smoky and just a little spicy. So one night last week I made beef burgers with a little Piri Piri Sauce inside and Piri Piri Seasoning on the outside. It was delicious topped with swiss cheese and the mushrooms. Ask dear sister, she really liked it. She also enjoyed the grilled squash with Piri Piri Seasoning. We had a great dinner. It is amazing how much smoke flavor the Piri Piri adds to a traditional mushroom cheese burger. It was not too spicy just a tasty smoky twist on an original. Try it! It will just set your burgers apart from all the others. People will wonder what you know that they don't. It can be our little secret . . . Or, tell them where they can find more Piri Piri flavor. I appreciate all you reading and sharing!

Piri Piri Mushroom Burgers

Makes 3 servings

Ingredients

16 oz. ground beef (93% lean)

1 Tbsp. Piri Piri Sauce

Piri Piri Seasoning, to taste

6 slices Swiss cheese

Piri Piri Mushrooms

3 Hamburger Buns

Directions

Preheat grill to medium-high heat. Combine first 3 ingredients gently. Shape mixture into 3 patties, making the patties thinner in the middle then the edge. Season both side with Piri Piri Seasoning.

Grill, covered with grill lid, 4 to 5 minutes. Flip burger and grill covered for another 2 minutes. Place 2 slices of cheese on each burger, grill another 2 minutes. Place hamburger buns on the top rack of the grill to toast while cheese melts. Remove from grill and serve on hamburger buns with Piri Piri Mushrooms.

Piri Piri Squash

Yellow Squash, sliced + Olive Oil Spray + Piri Piri Seasoning

Grill over medium-high heat 4 minutes each side.

Linking to:

Joy Love Food: What's You Do This Weekend?

Creative K Kids: Bloggers Brags Weekly Pinterest Party

Kneaded Creations: Tuesdays With a Twist

Dizzy Busy & Hungry: Wine'd Down Wednesday

Southwest Chicken and Vegetable Soup

This soup is a modification to the Chicken Tortilla Soup I have already posted. Years ago I was looking for a way to reduce carbs and fat in the recipe. So I altered my original recipe to resemble a restaurant soup I had somewhere. The exact restaurant escapes me now. Oh well... It did inspire one great soup. This taste of the southwest is spicy and loaded with veggies. The zucchini and squash breaks down a little in the soup and makes a slightly thick broth. So good! The brown rice makes this soup a meal and also adds a great chewy texture. This pot of soup is made with all low/no sodium ingredients. I roasted my own chilies and added them to the can tomatoes to simulate rotel tomatoes. But if you are looking for a short-cut? Well I have great news. I have made it many times with one can rotel original tomatoes with green chilies and one can diced tomatoes. You can do the same just omit the roasted chilies and substitute a can of rotel for one of the cans diced tomatoes. More good news I have found no salt added rotel at Wal-mart this week. So you can have both convenience and low sodium. If you want to get this soup on the table fast use leftover chicken or chicken from a store bought rotisserie chicken. I have made all these substitutions and it always turns out delicious. I hope you will think so too.

Southwest Chicken and Vegetable Soup 

Servings:  12

Ingredients

1 or 2 Hatch or Anaheim (California) green chilies

1 lb uncooked boneless, skinless chicken breast 
Olive oil spray

1 med. red onion, quartered and sliced

1 lg. or 2 sm. zucchini, halved and sliced 

1 lg. or 2 sm. summer squash, halved and sliced 

2 (14.5 oz.) cans no salted added diced tomatoes, with liquid  

6 cups fat-free, unsalted chicken broth 

1/4 tsp ground cumin 

3/4 tsp Seasoned Pepper 

1 tsp Mrs. Dash Garlic Seasoning 

Kosher salt to taste (omit for a low sodium diet)

1/2 cup instant brown rice 

1/2 cup cilantro, chopped 

Directions

Pre-heat grill to medium-high heat for 10 minutes.

To grill the chilies: Place chilies on the grill. Grill for five minutes on each side on medium high heat. Remove chilies and cover with plastic wrap. When chilies are cool enough to touch, peel off the skin of the chilies. Cut chilies in half from stem to tip, remove seeds, stem and veins. Chop into small dice.

Place chicken in a 3-1/2 quart pot, cover with water and bring to a simmer over medium high heat. At the first sign of bubbles lower to temperature to low. Poach chicken for 30 minutes. Discard cooking liquid and shred chicken. Set chicken aside. Rinse pot and return to heat. (You may use leftover chicken or pull chicken from a store bought rotisserie chicken.)

Sauté onion in olive oil spray until they start to get transparent. Add the squash and zucchini. Sauté until they begin to soften. Add tomatoes, chilies, broth and seasoning. Bring to a boil and reduce to simmer. Add chicken, rice and cilantro. Simmer until rice is cooked. 

Serve garnished with more cilantro, sour cream or sliced avocado.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Ms. enPlace: See Ya in the Gumbo
The Tumbleweed Contessa: What'd You Do This Weekend?
Back to the Basics: Tuesdays with a Twist
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Friday with All My Bloggy Friends
My Pinterventures: Souper Bowl 2015 Party

Recipe Review: Fat Flush Soup

I first heard about Fat Flush Soup from my dear sister. She had gone to a friends for a party and the hostess had served the soup. Sister said is was delicious and almost taste like Taco Soup. I immediately started asking lots of questions and for the recipe. She said it was from a diet in Woman's World magazine. So I did a quick internet search, found the recipe and gave it a try. It is a delicious soup, terrible name but a great soup. I can't tell you anything about the diet plan, but if you get to eat this soup that is a plus. 

There are a lot of variations of the soup out there. This is a link to the original recipe: Anna Louise's Famous Fat Flush Soup Recipe. I have made it several times, I have used both turkey and beef, tomato juice and V-8 juice, with squash and without, with lemon juice and with lime juice. Each time the soup was delicious. I think the important ingredients are citrus juice, cumin, parsley and cilantro. These are the flavors that give the soup it's unique "taco soup" flavor. The citrus juice really is a great replacement for salt. I found I did not need to add salt. Sister would tell you to add salt, but I think that would probably defeat the purpose in it's name. Fat flushing claims or not, this is a delicious soup that I plan to make many more times.

Here is what was in the pot this time:

Fat Flush Soup
Adapted from: Anna Louise's Famous Fat Flush Soup
Makes 10 to 12 cups

Ingredients

2 tsp. olive oil
1-1/4 lbs. lean ground turkey
1 large onion, peeled and chopped
1 large green pepper, seeded and chopped
1 large yellow squash, chopped
8 oz. mushrooms, chopped
2 cloves garlic, peeled and chopped
32 oz. reduced-sodium V-8 juice
1 (15 oz.) can black beans, rinsed and drained
1 (14 oz.) can crushed tomatoes
1 Tbsp. fresh lime juice
1 Tbsp. ground cumin
1/8 tsp. cayenne pepper, or to taste
1/4 cup each fresh cilantro and parsley leaves, chopped

Directions

In a soup pot over medium-high heat, cook oil 30 seconds or until heated. Add turkey and cook 5 minutes or until cooked through, stirring occasionally. In same pot, cook onions, peppers, squash, mushrooms and garlic for 5 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in next 6 ingredients. Cover and bring soup just to a simmer (do not let boil). Reduce heat to medium-low and let simmer 20 minutes, stirring occasionally. Stir in cilantro and parsley; cover and let simmer 5 minutes more.

Garnish with shaved Parmesan cheese, if desired. Soup can be stored up to 5 days in the refrigerator or frozen for 2-3 weeks.

Mexican Vegetable Chowder

I know this is not a seasonal dish, but I have been thinking about Calabacitas. [Click here for the recipe I usually make] I love this dish! Zucchini and squash with spicy poblanos? What’s not to like! Well I had bought the ingredients, but for one reason or another never got around to making the dish. Last night sister was visiting and I decided to make us a vegetable soup with the ingredients.

The soup was the easy part. But I can’t believe how hard it was for me to name this recipe. I always come up with a name right away. This was a first! I came up with lots of names but I just could not commit to one. Even now as I type this I am wondering if I picked the right one. What do you think? Should I change it?

Mexican Zucchini Corn Soup

Mexican Vegetable Chowder

Spicy Squash and Corn Soup

Spicy Calabacitas and Corn Soup

Calabacitas Chowder

Calabacitas Soup

Calabacitas and Corn Soup

Creamy Mexican Zucchini Corn Soup

Spicy Mexican Zucchini Corn Soup

Sopa de Calabacitas (Mexican Zucchini and Corn Soup)

I finally decided on Mexican Vegetable Chowder. It was one of my first thoughts. And since this was totally invented by a Louisiana girl, I don’t think it is authentic enough to call it Sopa de Calabacitas. Well now that is done! Now I can tell you about the chowder. It was great! Spicy, creamy and filling. I thought it was creamy enough before adding the cream but sister kept saying, “Use the cream!” You could totally omit the cream or even use fat free half and half if you like. I do think it helps mellow the spice of the peppers a little. Since you never know just how hot a chili will be, you can use the cream to control the heat of the dish. The only regret I have is that I did not have queso fresco in the frig. I think it will make an amazing garnish for this chowder. There is always next time!

Mexican Vegetable Chowder

Serves 6

Ingredients

2 tablespoons olive oil

1 onion, diced small

1 large garlic clove, minced

1 Jalapeno, seeded and minced

1 poblano, seeded and chopped

3 small zucchini, diced

2 medium yellow squash, diced

2 mirliton or chayote squash, seeded and diced

2 Tbsp. fresh cilantro, chopped

1/2 tsp. Mexican oregano

3/4 tsp. kosher salt, or to taste

1/4 tsp. Black pepper, or to taste

1/8 tsp. Red pepper flakes, or to taste

4 cups chicken stock

16 oz. frozen corn, thawed

1/4 cup whipping cream (optional or you could use fat free half and half)

1/2 cup fresh cilantro, chopped

Directions

In a medium stock pot over medium heat, add olive oil onions, garlic, jalapeno and poblano.  Sauté until onions become translucent. Add zucchini, squash and mirliton; sauté for several minutes until the zucchini begins to become tender. Season with 2 Tbsp. cilantro, oregano, salt, and peppers. Add stock bring to a boil and reduce heat to a simmer for about 10 minutes or until zucchini is tender.

Remove about 2 cups of vegetables and set aside. Puree the rest with a stick blender (or in a blender in batches). Add corn and bring to a simmer. Return vegetables to the pot and heat through. Taste and adjust seasoning if necessary. Remove from heat and add cream and remaining cilantro. Serve hot or room temperature, garnished with fresh cilantro.

Variation:

Add queso fresco for a garnish.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Buns In My Oven: What's Cookin' Wednesday
Turnips 2 Tangerines: The Four Seasons Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday
Love Bakes Good Cakes: Freedom Fridays
Townsend House: What I Am Eating

Vegetable Primavera Casserole

Over at the Law Students Cookbook she hosts a Pantry Party each month. The theme for October is casseroles. I have to admit I was a little stumped. I don't cook a lot of casseroles. My family maybe has three or four casserole recipes in their recipe box. I am cutting it a little close for getting this recipe to Elizabeth's party. It took me forever to decide on what to bring. I finally decided to create something new just for this party. I have had Vegetable Primavera on my mind so why not try it in casserole form. I have to say it turned out so good! I wanted to lick my plate. (You will never know if I did?) You must choose a spoon to eat this dish. A fork just doesn't work to scoop up all the delicious sauce. This casserole is so full of delicious veggies, pasta and garlicky good cream sauce. Most every ingredient is from the pantry or freezer. The only fresh ingredients you need to have on hand is Parmesan, tomatoes and garlic. This casserole is filling enough for a meatless meal, but would make a great side dish too. Between the seasoned veggies and Alfredo sauce this dish it well seasoned there was no need for additional salt or pepper. And you know me I add salt, black and red pepper to everything. This experience may just have me looking to build my casserole collection.

Vegetable Primavera Casserole

Serves 6

Ingredients

1-1/2 cups dry Gemelli pasta

2 (10 oz) steam bags of frozen seasoned spring vegetable medley

1 (15 oz) jar light Alfredo sauce

1 tsp chicken bouillon

1 tsp dried oregano

1 clove garlic, minced

1 to 2 tomato, sliced

2 Tbsp grated Parmesan cheese

Directions

Preheat oven to 375 degrees.

Prepare pasta according to package directions. Drain and keep warm.

Prepare vegetables according to package microwave directions. Drain reserving liquid. Measure liquid and add enough hot water to measure 1/2 cup. Stir in chicken bouillon.

In a bowl or the pasta pot, combine cooked pasta, vegetables, oregano and garlic. Add Alfredo sauce and reserved liquid mixture, stir until thoroughly combined. Pour into a casserole sprayed with cooking spray. 

Bake for 20 minutes. Remove from oven and top with tomato slices and Parmesan cheese. Bake 5 more minutes. Let stand for 5 minutes before serving.

Linking to:
Law Students Cookbook: Pantry Party
Ms. enPlace: See Ya in the Gumbo
The Plaid and Paisley Kitchen: Show Me Your Plaid
Jam Hands: Recipe Sharing Monday
The Frugal Foodie Mama: Marvelous Mondays
The Chicken Chicken: Clever Chicks Blog Hop
The Tumbleweed Contessa: What'd You do This Weekend?
Memories By the Mile: Tuesday Trivia - Michigan and Link Party
Love Bakes Good Cakes: All My Bloggy Friends
Anyonita Nibbles: Tasty Tuesdays
Mommy On Demand: Create It Or Bake It
Buns In My Oven: What's Cookin Wednesday
Easy Life Meal and Party Planning: Four Seasons Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Fridays
My Mixing Spoon: Random Recipe Roundup

Grilled Vegetables

Oh Boy! I am so behind blogging. I have been cooking just not writing. Today I am going to catch up. You have been warned.

Last week my sister and I had burgers on the brain. We decided to put her grill to work again and grill vegetables with a side of burgers. These vegetables are so easy and go with almost everything. They are great hot, cold or room temperature. Great added to homemade hummus or soup. So I always make a lot, I fill the grill from one side to the other. The secret ingredient is a Italian Dressing and Seasoning Mix. I found this recipe as a copycat recipe for Good Seasons Italian Dressing Mix. I did not like it as a salad dressing. It was not quite as good as the original. But I love it as a dry seasoning for vegetables. I hope you will too.

Grilled Vegetables

Serves: 4

Ingredients

1 eggplant, sliced into 1/2” rounds

2 red onions, sliced into 1/2” rounds

2 red bell pepper, quartered

2 portabella mushrooms

2 small zucchini, sliced in half length wise

2 small yellow squash, sliced in half length wise

Olive oil

Italian Dressing and Seasoning Mix

Directions

Preheat grill to medium-high.

Rub all vegetables with a little olive oil. Season with Italian Dressing and Seasoning Mix. Place vegetables on the grill, start with mushrooms they will take the longest. Grill for 6 to 10 minutes, flipping once. Cooking time will vary depending on your grill. Some vegetables will cook a little faster than others. I keep a serving bowl handy and place vegetables in the bowl as they cook.

Italian Dressing and Seasoning Mix

Adapted from Copycat Good Season’s Recipe

Ingredients

1 Tbsp Garlic salt

1 Tbsp Onion powder

1 Tbsp Sugar

2 Tbsp Oregano

1 tsp Pepper

1/4 tsp Thyme

1 tsp Basil

1 Tbsp Parsley

1/4 tsp Celery salt

2 Tbsp Salt

Directions

Combine all ingredients well. Store in a pint mason jar. This seasoning can be used to season vegetables or as a salad dressing.

For Salad Dressing:

1/4 cup cider vinegar

2/3 cup oil

2 Tbsp water

2 Tbsp Italian Dressing and Seasoning Mix

Combine all ingredients and shake well.

Linking to:
Mondays with Countrified Hicks

Moussaka Soup

The first time I heard about Moussaka was a scene in the movie My Big Fat Greek Wedding. Toula was getting teased as a young girl for bringing Moussaka for her lunch. I had to try it after hearing it mentioned in the movie. I love Moussaka! It is ... like a Greek lasagna? Without pasta and loaded with eggplant and at my Greek restaurant zucchini and potato too. It also has a fluffy, creamy, cheesy topping that is so different. Try it if you haven't, it is delicious.

Well a few days ago I got the idea to adapt my Spicy Beef Vegetable Soup into a soup with Greek flavors. Moussaka has beef and vegetables and seemed the perfect candidate to turn into a soup. This soup is loaded with roasted veggies and Greek flavor. I substituted roasted eggplant, zucchini, squash and red bell pepper for the mixed veggies. I also for went the pasta sauce for can tomatoes I could spice with Greek flavors. The spices are what make this so different. Usually cinnamon, allspice and cloves are used for baking. Here they are what makes the soup reminiscent of Moussaka. Without them this soup would be more Italian than Greek. The topping is also a important touch; it is the perfect creamy, cheesy garnish for this soup. Maybe Toula could have avoided the teasing if she could have said she just had soup for lunch.

Again my dear sister is keeping my blog stylish.
Thanks for the new place mats Sis!

Moussaka Soup

Yield: 6 servings

Ingredients

1 eggplant, cut into 1/2-inch dice

1 zucchini, chopped

1 yellow squash, chopped

1 red bell pepper, chopped

2 Tbsp extra-virgin olive oil

Olive oil cooking spray

1 lb lean ground beef

1 onion, chopped

4 garlic cloves, minced

Salt, to taste

Black pepper, to taste

Red pepper flakes, to taste

1/4 tsp ground allspice

1/4 tsp ground cinnamon

1/8 tsp ground cloves

1/2 tsp oregano

1 tsp basil

1 (28 oz) can crushed tomatoes

1 medium potato, chopped

4 cups beef broth

1 Tbsp brown sugar

Topping:

1 Tbsp light butter

1 Tbsp all-purpose flour

1 cup skim milk

2 Tbsp grated Parmesan cheese(plus more for garnish)

1/4 tsp salt

1/16 tsp nutmeg

Preparation

Preheat oven to 425º. In a large bowl combine the eggplant, zucchini, squash, red bell pepper and olive oil. Toss to coat vegetables with oil. Transfer to a large baking pan coated with cooking spray. Season with salt, black pepper and a little red pepper flake. Bake for 20 minutes.

Heat a large pot(at least 3-1/2 quarts) over medium-high heat. Add beef and cook over medium high heat until brown. Add chopped onion and garlic; continue to cook until translucent. Season with salt, black and red pepper. Add other spices; ground allspice, through basil; cook 1 minute, stirring constantly. Stir in tomatoes, potato, roasted vegetables, beef broth and brown sugar; bring to a boil, reduce heat, and simmer 30 minutes or until potatoes are tender, stirring occasionally.

Melt butter in a saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk until well blended. Gradually add milk, stirring constantly with a whisk. Bring to a boil; reduce heat to medium-low, and simmer 5 minutes or until thickened, stirring frequently. Stir in cheese, salt and nutmeg. Remove from heat, and cool slightly.

Serve in individual soup bowls; top with a drizzle of topping and additional Parmesan cheese.

Nutrition Facts: Per Serving; Calories 335, Carbohydrates 32g, Fat 12g. Protein 27g, Calcium 17g, Fiber 7g. 8 WW Points +

Linking to:
Ms. enPlace: See Ya in the Gumbo
Buns In My Oven: What's Cookin Wednesday
Mondays with Countrified Hicks Blog Hop 
My Mixing Spoon: Random Recipe Roundup Linkie Party
Carole's Chatter: Food on Friday - Eggplant
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
The Tumbleweed Contessa: Cinnamon Saturday Dishes
Food of the World Greece
Kahakai Kitchen: Souper Sundays