Texas Star Chili Cook Off 2013 Participant

Go check out Miz Helen's Country Cottage she is hosting a Texas Chili Cook Off. She has been doing this for years. You can find tons of great looking chili recipes there. Soup Spice Everything Nice has submitted a Smokey Beef and Vegetable Chili recipe. It is packed with veggies. So it is very healthy but not lacking in flavor. I used both mushrooms and beef to get that big beefy flavor. I hope you will stop by the Cook Off and click on the photo of this chili. Doing so you will get a link to the recipe and a vote for me in the cook off. I hope you will give this recipe a try. Thanks so much for being here today!

Smokey Beef and Vegetable Chili

Spinach Artichoke Soup

This is a recipe I re-invented after seeing a recipe in Cuisine at Home. The original recipe used heavy cream and whole milk. I lightened it up by using more stock and half and half. In fact, I have used fat free half and half and it is delicious. I also substituted some pantry staples for other ingredients. I use onion for leeks, frozen spinach for fresh, and vermouth for wine. I like using vermouth because it is a fortified wine and adds some herbal notes you don't find in wine. It is a deliciously creamy soup with all the flavor of the iconic dip we all love. Dear sister tried it and loved it. She did point out that bow-tie pasta would be great in this soup. I have to admit she has a point there. I am sure it would be great. But I think I will save the carbs and keep making it as is. It is a great warm soup to celebrate the fall weather coming in.

Spinach Artichoke Soup

Serves: 6

Ingredients

2 Tbsp. olive oil
1 medium onion. chopped

2 cloves garlic, minced

1 large boneless skinless chicken breast, diced

1 (13.75 oz) can artichoke hearts in water, drained and quartered

2 Tbsp. all-purpose flour

2 Tbsp vermouth (or white wine)

4 cups low-sodium chicken stock

10 oz frozen spinach, thawed

1⁄2 cup grated Parmesan (plus more for garnish)

1 cup half and half (fat free works too)

Salt, black pepper and red pepper flakes to taste
1/16 tsp ground nutmeg
3 or 4 dashes hot sauce

Directions

Sauté onions and garlic in oil in a large pot over medium-high heat until onions are soft, about 2 minutes.  Season chicken with salt, black pepper and red pepper flakes. Add chicken and artichokes to pot; sauté 2 minutes, until chicken is no longer pink. Stir in flour and cook for 1 minute.

Deglaze pot with vermouth, scraping any bits from the bottom of the pot. Stir in broth, bring to a boil. Reduce heat to low, add the spinach and Parmesan, and stir until cheese melts. Turn off heat and add half and half. Taste and adjust seasoning before serving. Serve garnished with more Parmesan.

Linking to:

Miz Helen's Country Cottage: Full Plate Thursday

My Turn for Us: Freedom Fridays

My Mixing Spoon: Random Recipe Roundup Linkie Party

Ms. enPlace: See Ya in the Gumbo

Call Me PMc: Marvelous Mondays

The Chicken Chick: Clever Chicks Blog Hop

The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays

Jam Hands: Recipe Sharing Monday

Anyonita Nibbles: Tasty Tuesdays

Dizzy Busy and Hungry: Wine'd Down Wednesday

Buns In My Oven: What's Cookin Wednesday

Call Me PMc: Saturday Dishes - Soups

Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Smoked Salmon and Cream Cheese Sandwich

Here is another great sandwich recipe. It comes from the Greek Gods according to Yeero Yeero's menu. They call it the Maxim Sandwich. I call it amazing! It is a warm roll full of cool cream cheese, capers, salmon, onion, lettuce and tomato. They are the only Greek restaurant left that offers this delicious sandwich. I first tried this sandwich years ago at another restaurant that has since closed. When I saw it on the Yeero Yeero menu I was thrilled! It is simple enough to make at home too. The secret here is grilling the roll and marinating the onions. Grilling the roll toasts the bread and makes it easier to spread the cream cheese. Marinating the onions takes a little of the bite out of them. The little bit of vinegar also supports the tangy capers. I just love the combination. It is creamy, tangy, smoky and fresh. A really delicious light sandwich!

Smoked Salmon and Cream Cheese Sandwich

Serves 1

Ingredients

1 Tbsp onion, thinly sliced

2 tsp white vinegar

6” poboy, sub or hoagie roll

2 tsp light butter

3 Tbsp light cream cheese

1 tsp capers

1.5 oz smoked salmon

1/4 cup shredded lettuce

1 tomato slice, cut in half

Salt and pepper, to taste

Directions

Place onion in a small bowl and drizzle with vinegar, set aside. Slice open roll into two equal slices leaving one side attached. Butter the inside or cut side of the roll. Place face down in a medium high skillet. Grill until golden brown and remove from the skillet. Remove onion from vinegar and drain on a paper towel. Spread cream cheese on the bottom half of the roll. Layer ingredients on top of cream cheese in the following order; capers, smoked salmon, onions, lettuce, and tomato. Season tomato with salt and pepper. Close the sandwich with top half of roll, slice in half and serve!

Note: I can make three sandwiches from a 4 oz package of smoked salmon.

Linking to:
My Turn for Us: Freedom Fridays
My Mixing Spoon: Random Recipe Roundup
The Chicken Chick: Clever Chicks Blog Hop
Call Me PMc: Marvelous Mondays
Ms. enPlace: See Ya in the Gumbo
The Tumbleweed Contessa: What'd You Do This Weekend?
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Anyonita Nibbles: Tasty Tuesdays
Memories by the Mile: Tuesday Trivia-Kansas and Link Party
Miz Helen's Country Cottage: Full Plate Thursday
Buns In My Oven: What's Cookin Wednesday
Carole's Chatter: Food on Fridays - Sandwiches
Food of the World Greece

Lemon Chicken and Vegetable Soup

Many years ago I discovered Tyler Florence's Chicken Stock recipe. I saw him on an episode of Food 911. He taught a college student how to make chicken stock and how to make three different soups with the chicken and the stock. I have made all three recipes, some several times. They are all very delicious. Below is a link to each of the recipes and a mini review. You can use his stock to make any of them or make your own recipe like I did Sunday.

Mexican Tortilla Chicken Soup

This has to be my favorite. I love everything about it. 

It is so delicious! I love the tomato and jalapenos in the broth. 

I have made this recipe three or four times.

Chicken Noodle Soup

This soup is comfort food at its best. One of the best chicken noodle soup 

recipes I have ever made. I have made it more than once.

Thai Coconut Chicken Soup

This soup is very good, but I have only made it once. 

I had a hard time finding kaffir lime leaves and lemongrass.

Sunday I used the stock to re-create a Greek soup I had at a local restaurant. Yeero Yeero is the fanciest drive-thru restaurant you will ever come across. They turned an old Short Stop into a very unique dining experience. You can go inside and enjoy their formal dining room or drive-thru. For such a small place they sure have a big Greek menu. You can get all the standard Greek items but they are all uniquely Yeero Yeero. They serve a soup called Lemon Chicken Vegetable it is twist on avgolemono soup. It is a delicious chicken soup loaded with vegetables and lemon flavor. It its perfect if you are feeling under the weather. My sister has a friend that will drive-thru and pick some up any time she or her daughter is sick. 

My version of this soup starts with making Tyler's stock. He uses a turnip in the stock. If you haven't tried it you should. It really adds something to the flavor. The stock is unsalted but very flavorful. So when you see a tablespoon of salt later in the recipe don't be alarmed. After the stock cooked and I removed the chicken. Then I removed all the other solids and strained the stock through cheese cloth so the broth is clear. I sauteed all the veggies I could identify in Yeero's soup; leeks, carrots, celery, potato and zucchini. I did add one more, a yellow squash. I like lots of veggies and this one definitely adds sunny color. This soup really comes together fast once the stock has been made. So you could easily make it with a rotisserie chicken and boxed stock if you are short on time. The only tricky part is tempering the eggs. Really it is not difficult you just need to whisk the hot stock in very slowly. We want to warm the eggs slowly. If you dump the hot stock in you will end up with egg drop soup. Not attractive. I love how this egg, lemon and stock mixture turns the soup a creamy pale yellow. It looks like cream has been added but it is actually more protein. One other thing if you are persnickety about rice, you may want to cook it separately. You can add it when adding the chicken or add it to each serving. The rice does continue to absorb the soup and can be get mushy if cooked to long. If you plan this as a make ahead meal definitely add the rice and egg mixture just before you serve it. If you like lemon pepper chicken you are really going to love this soup.

Lemon Chicken and Vegetable Soup

Makes 4 quarts; Serves 8

Ingredients

1 Tbsp olive oil

1 leek, chopped

2 carrots, diced

2 ribs celery, diced

1 potato, chopped

1 zucchini, diced

1 yellow squash, diced

1 recipe of Tyler Florence’s Chicken Stock (approx. 11 cups)*

1 Tbsp salt, or to taste

1-1/2 tsp pepper, or to taste

1/2 tsp oregano

1 bay leaf

1/2 tsp thyme

1/2 tsp Cavendars Greek Seasoning

1/2 cup rice, uncooked

2 cup chicken, precooked and shredded

2 eggs

1/2 cup lemon juice

Directions

Sauté leek, carrots, celery, potato, zucchini and squash in olive oil until vegetables begin to soften. Add chicken stock and seasonings. Bring to a boil. Remove 1 cup of stock and set aside. Add rice and reduce heat to a simmer. When rice begins to cook add chicken. Meanwhile beat two eggs and lemon juice in a medium bowl until well combined. Slowly add broth to the lemon and egg whisking the whole time. When chicken is heated through add the lemon, egg and broth mixture. Reduce heat to low, do not boil. Let it cook until flavors combine. About 10 minutes. Taste for seasonings, adjust if necessary and serve.

Note: You can use stock from a box, be sure to adjust the salt amount accordingly.

Linking to:

My Turn for Us: Freedom Fridays

My Mixing Spoon: Random Recipe Roundup

The Chicken Chick: Clever Chicks Blog Hop
Call Me PMc: Marvelous Mondays
Ms. enPlace: See Ya in the Gumbo
The Tumbleweed Contessa: What'd You Do This Weekend?
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Anyonita Nibbles: Tasty Tuesdays
Memories by the Mile: Tuesday Trivia-Kansas and Link Party
Miz Helen's Country Cottage: Full Plate Thursday
Buns In My Oven: What's Cookin Wednesday
Call Me PMc: Saturday Dishes - Soups
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Food of the World Greece

Apple Ale Rita

I am so impressionable. Yesterday I saw Clinton Kelley make an Apple Margarita on the Chew and the seed was planted. Then I had a late lunch meeting at Ruby Tuesdays. I noticed they had a Beer Rita on the menu. Another seed planted. By the time I left there I just had to go get tequila and apple juice. It wasn't until I got to the store that I saw the apple ale. I bought that too. I just knew I had seen a recipe that called for it too. There are tons of apple cocktail recipes on Pinterest now. Apple Sangria anyone? I have pinned them all.

Well let me jump on that band wagon. Here is one more apple cocktail. An Apple Ale Rita! It came to me as I tried to decide which recipe to try first. I have had a Beer Rita before. I liked the effervescence the beer added to the margarita. I bet apple ale would do the same for an apple margarita. Boy does it! It is so great. I don’t like sweet drinks. This drink is perfect not too sweet, it’s fresh or crisp and just a hint of warm fall spice. I like the lemon too. It is what makes the margarita part of the drink evident. I tried it without the lemon and cinnamon.  It was fine but taste just like an apple drink. Let me warn you this is definitely not just an apple drink, the inverted ale in the drink raises the technical drink-ability of this cocktail. Do not be tempted to pull the ale bottle out of the drink until you are sure what is in the bottle will fit in the glass. You have been sufficiently warned. I hope you will try it or at least pin it with all your other apple cocktails.

Apple Ale Rita

Serves 1

Ingredients

1 lemon wedge

1/8 tsp ground cinnamon

1 oz triple sec or orange liquor

2 oz silver tequila

2 oz 100% pure pressed apple juice

12 oz apple ale

1 cinnamon stick

Directions

Place lemon wedge and ground cinnamon in a pint glass. Muddle together and fill glass 3/4 full with ice. Add triple sec, tequila, apple juice and stir to combine. Carefully place your finger over the top of the ale bottle and invert into glass. Garnish with cinnamon stick and a straw. Place on a small plate with a napkin to catch any spills. Enjoy!

Linking to:
Love Bakes Good Cakes: It's Fall Y'all
My Mixing Spoon: Random Recipe Roundup Linkie Party
The Chicken Chick: Clever Chicks Blog Hop
This Gal Cooks: Marvelous Mondays
Ms. enPlace: See Ya the Gumbo
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
The Tumbleweed Contessa: What'd You Do This Weekend?
Horrific Knits: Fall Into the Holidays
Cassidy's Cooking Collection: Linky & Drinky
Anyonita Nibbles: Tasty Tuesdays
Memories by the Mile: Tuesday Trivia-Delaware and Link Party
Love Bakes Good Cakes: All My Bloggy Friends
Buns in My Oven: What's Cookin' Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
The Tumbleweed Contessa: Cinnamon Saturday Dishes
Carole's Chatter: Food on Fridays - Cocktails and Mocktails

Breakfast Nachos

This deliciously different breakfast was inspired by my favorite person in the world. I was talking to him one night and he said he had just made Breakfast Nachos. Immediately I could vision the dish, even before he told me his recipe. Well his recipe was a bit different from the picture I had already created in my head. His nachos were just sausage and cheese. Yesterday I brought my recipe to life. I love the soft cooked eggs with the crisp tortilla chips. The eggs are almost creamy and of course cheesy. I enjoyed all the garnishes, but I think my favorite was a little sour cream, salsa and cilantro.It was really very easy and I could see more variations in the future. Maybe some sausage to replace the bacon. Or maybe some re-fried beans even. Definitely a great new breakfast option.

Breakfast Nachos
Serves 1

Ingredients

2 slices of bacon
2 eggs, beaten
Dash of Sazon
1-1/2 tsp butter
1 tsp olive oil
1-1/2 Tbsp onion, chopped
1-1/2 Tbsp bell pepper, chopped
4 grape tomatoes, quartered
salt, black pepper, red pepper flake, to taste
7 round corn chips
2% shredded Mexican cheese blend

Optional toppings:
light sour cream
salsa
cilantro
pickled jalapeno slices
lime, cut in wedges

Directions

Cook the bacon. When cool enough to handle chop into 2" pieces and set aside. Beat eggs in a small dish, season with a dash of Sazon and set aside. Heat a small skillet over medium heat, add butter and olive oil. When butter is melted add onion, peppers and tomatoes. Season with salt, black and red pepper. Saute until onions are translucent. Lower the heat to med-low and add the beaten eggs. Cook stirring the eggs until soft cooked. Remove from heat. Place corn chips on a microwave safe plate. Top each chip with a portion of egg mixture and a good pinch of shredded cheese. Microwave for 30 - 45 seconds until cheese is melted. Remove from microwave and top each nacho with a piece of bacon and the optional toppings of your choice. Serve!

Linking to:
My Mixing Spoon: Random Recipe Roundup Linkie Party
The Chicken Chick: Clever Chicks Blog Hop
This Gal Cooks: Marvelous Mondays
Ms. enPlace: See Ya the Gumbo
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
The Tumbleweed Contessa: What'd You Do This Weekend?
Cassidy's Cooking Collection: Linky & Drinky
Anyonita Nibbles: Tasty Tuesdays
Memories by the Mile: Tuesday Trivia-Delaware and Link Party
Love Bakes Good Cakes: All My Bloggy Friends
Buns in My Oven: What's Cookin' Wednesday
Miz Helen's Country Cottage: Full Plate Thursday

Veggie Eggs Benedict

I LOVE Eggs Benedict! I am the person that still orders it at IHOP even though it is no loner on their menu. We have a restaurant in town called Another Broken Egg Cafe. They serve at least six different Eggs Benedicts. When I went there I ordered the Veggie Benedict. It was so good! I immediately tried to recreate it at home. I have been making it for a few years now with HG’s Mock Hollandaise. Well recently I learned how to make real deal Hollandaise in the microwave. I just had to try my Veggie Eggs Benedict with this new sauce. It is amazing and so easy! Not as healthy as Mock Hollandaise but it is so worth the occasional calories. I love the hollandaise with the runny egg yolk. So rich! Don’t worry the veggies make it healthy right? It sounds and looks like too many veggies in the beginning, but they cook down to just the right amount for each muffin. Now I am telling you I am not the expert on poaching eggs, so poach them as you like of even fry them if you want. Any way you like them is going to be amazing with the veggies and the decadent hollandaise sauce. Trust me.

Veggie Eggs Benedict

Serves 2 to 4

Ingredients

1 Tbsp butter

8 mushrooms, sliced

1 broccoli crown, cut into florets

16 grape tomatoes, halved

4 cups baby spinach

Spiced Salt, to taste

2 Light English muffins, fork split and toasted

4 large eggs, poached

For Hollandaise:

4 Tbsp unsalted butter

2 egg yolks

2 Tbsp hot water

2 dashes Tabasco

1 tsp lemon juice

Salt and white pepper, to taste

Directions

In a large skillet sauté the mushrooms, broccoli and tomatoes in butter. When the veggies have begun to soften add the spinach. Sauté until spinach is wilted and broccoli is tender. Keep warm. Toast the English muffins. Poach or fry the eggs as you like them (I like the white set and yolk runny).

Melt the butter in the microwave on high for about 30 – 45 seconds. In another microwave bowl whisk egg yolks incorporating 2 Tbsp of warm water, lemon juice, Tabasco, salt and pepper. When combined, whisk in the melted butter and place in the microwave. Microwave on high for 15 seconds, whisk well and microwave for another 15 seconds and whisk again. Sauce is ready when thick and pale yellow. Top each muffin with a portion of the veggies, an egg, and hollandaise sauce. Enjoy!

Basic Poached Egg Directions:

Crack egg gently into a small cup or dish. Fill a medium-sized pot with 2 inches of water, and bring water to a boil. Once boiling, lower temperature until a steady and consistent, but VERY low, boil is reached. Gently pour in the egg and allow to cook for 3 - 5 minutes (3 for a runnier egg, 5 for very firm), or until egg white is mostly opaque. Carefully remove egg by sliding a spatula underneath it and placing it on a plate. Use a paper towel to soak up any excess water.

Linking to:
My Mixing Spoon: Random Recipe Roundup Linkie Party
The Chicken Chick: Clever Chicks Blog Hop
This Gal Cooks: Marvelous Mondays
Ms. enPlace: See Ya the Gumbo
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
The Tumbleweed Contessa: What'd You Do This Weekend?
Anyonita Nibbles: Tasty Tuesdays
Memories by the Mile: Tuesday Trivia-Delaware and Link Party
Love Bakes Good Cakes: All My Bloggy Friends
Buns in My Oven: What's Cookin' Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Fridays