Crab and Corn Soup

Confession time! I was planning to make a dip recipe when I bought crab meat at the store. But the Zapps potato chips did not make it. "Blushing" They were gone one day after I brought them home. I had help, so don't judge. Why make the dip now, right? How about Crab and Corn Soup instead? Dear sister and I would sometimes share Crab and Corn Soup for Two at the Chinese restaurant we went to as a family growing up.  It was a little like egg drop soup but made special with the addition of corn and crab. I haven't had it in years. I am not really sure what brought it to mind today? But it was perfect! Today there was still a chill in the air and this recipe was warm and quick to prepare. I love the delicate sweet flavor of the crab and corn. I think it is better warm not piping hot. When is was still bubbling the flavor was masked by the heat. My favorite garnishes were the green onions and hot chili oil. So good! I am sure more soy sauce, sesame oil or even Sriracha would be great too. I look forward to making this soup again in the future.

Crab and Corn Soup

Serves 4

Ingredients

4 cups chicken stock

1 can (14.75 oz.) cream-style corn

1 Tbsp. dry sherry

2 tsp. low sodium soy sauce

1/2 teaspoon sesame oil

1/4 cup cornstarch, dissolved in

1/4 cup water

2 eggs, beaten

6 oz. lump crab, save some for a garnish

Kosher salt and white pepper, to taste

Green onions, sliced for a garnish

Hot chili oil (optional)

Directions

In a stock pot, bring chicken stock to a boil. Add the cream-style corn, sherry, soy sauce and sesame oil. Mix well and let simmer for 8 minutes. Add dissolved cornstarch stirring to combine; continue to simmer for 2 to 3 minutes until the soup is thick. Add the eggs stirring in with a fork to make ribbons. Add the crab and season with salt, pepper and more soy sauce to taste. Continue to cook for a minute until the eggs have set. Serve garnished with crab, green onions and chili oil (optional).

Note: This soup is better slightly cooled. The delicate flavors are more apparent than when it is piping hot. It was also delicious re-heated.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Jam Hands: Recipe Sharing Monday

Ms. enPlace: See Ya in the Gumbo

My Pinterventures: The Yuck Stops Here!

Yesterfood: Treasure Box Tuesday

It's Your Life: Tuesday with a Twist

Anyonita Nibbles: Tasty Tuesdays

Buns In My Oven: What's Cookin' Wednesday

Miz Helen's Country Cottage: Full Plate Thursday

Turnips 2 Tangerines: Four Seasons Blog Hop

Carole's Chatter: Food on Fridays - Crayfish, Lobster & Crab

5 Spice Sausage Tortellini Soup

The idea to combine 5 spice and tortellini came to me after making Sausage and Peppers Tortellini Soup. The flavor of fennel was so good with the sausage tortellini. I just knew 5 spice with the flavors of star anise, fennel, cinnamon, clove and pepper would be delicious too. This soup was never conceived to be "fusion" cuisine, but it turned out that way. If you like tortellini, pho or french onion soup; there is something in this soup for you. I set out to infuse the broth with onions and ginger like traditional pho; then garnish like pho. But I wanted this to be a quick one pot meal and did not want to strain the broth. That is when this broth started to remind me of french onion soup. The onions really add sweetness to this soup. But all in all, I think the pho inspiration wins out. I went whole hog on the garnishes. I used them all. I love the fresh herbs and lime. I even love how my hands smell "herby" fresh from handling them. I also like how the hoisin supports the 5 spice flavor. Don't forget the spicy sriracha! I love it, but if it's not for you just leave it out. The point of this soup is customization. Add what you like or don't add a thing, it was really good plain right from the pot. Just try it for a quick dinner soup.

One more thing this soup is like all the other tortellini soups, they are great leftovers. The flavor seems to blend and really infuse the tortellini by the next day!

5 Spice Sausage Tortellini Soup

Servings:  4 to 6

Ingredients

1 Tbsp. vegetable oil

1 small onion, sliced into half moons

1-1/2 inch chunk of ginger, peeled and minced

1-1/2 tsp. 5 spice powder

6 cups beef stock

1-1/2 Tbsp. sugar

1-1/2 Tbsp. fish sauce

5 sprigs of cilantro, chopped

1 cup sliced mushrooms

9 oz. package sausage tortellini

Garnishes:

Cilantro tops – leaves and tender stems

Basil leaves

Mint leaves

2 green onions, sliced

1/3 cup shaved red onions

1 lime, cut into 4 wedges

1 jalapeno, sliced

Sriracha sauce

Hoisin sauce

Directions

Heat oil in a 3-1/2 qt Dutch oven over medium high heat. Add onion and ginger, saute stirring occasionally until they begin to brown. Stir in 5 spice powder and add broth deglazing the pot. Add sugar, fish sauce, and cilantro; bring to a boil. Add tortellini and mushrooms, reduce heat and simmer 9 minutes or according to package directions. To serve place tortellini and broth in each bowl. Let each person add their choice of garnishes.

Linking to:
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Tomato and Breakfast Bacon Pizza

Dear sister and I have always liked to order pizzas with fresh tomato slices and breakfast bacon. It is such a different combination for pizza. I love the fresh and cooked tomato flavors together. The tomato and cheese reminds me of the broiled tomatoes Mom use to make when we were growing up. Delicious!

Today I decided to make this flavorful pizza at home. I used a flour tortilla for the crust like I did for my Breakfast Pizza. It worked beautifully. I added a lot of freshly ground black pepper which was so good with the bacon. Definitely a quick meal using simple ingredients.

Tomato and Breakfast Bacon Pizza

Serves 1 or 2

Ingredients

2 - 6" flour tortilla

2 Tbsp. pizza sauce

3 - 4 Tbsp. Italian cheese blend

1 tomato, sliced

2 slice precooked bacon, chopped

2 tsp. Parmesan cheese

Freshly ground black pepper

Directions

Place a sheet pan upside down on the middle rack of the oven. Preheat oven to 450 degrees.

Place tortillas on a piece of aluminum foil. Spread a tablespoon of pizza sauce on each. Top with 1 tbsp. or more of Italian cheese blend, tomato and bacon. Sprinkle the top of each pizza with 1 tsp. Parmesan cheese and fresh cracked pepper. Place your tortilla and foil on the sheet pan in the center of the oven and bake for 8 minutes. Remove from the foil and enjoy!

Linking to:
Ms. enPlace: See Ya in the Gumbo
Jam Hands: Recipe Sharing Monday
Memories by the Mile: Treasure Box Tuesday
My Pinterventures: The YUCK Stops Here!
It's Your Life: Tuesday with a Twist
Dizzy Busy & Hungry: Wine'd Down Wednesday
Turnips 2 Tangerines: Four Season Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
Creative K Kids: Tasty Tuesdays
Carole's Chatter: Food on Friday - Pizza

Greek Seasoning

I have been cooking chicken in my Bundt pan again. I just love how the chicken gets a crispy skin all over and is still juicy inside. This time I used Greek seasoning on both the chicken and potatoes. It was so delicious. I really noticed the cinnamon and nutmeg notes this time. Of course the onion, garlic and oregano shine too. I have been using this seasoning for awhile now. It is delicious on any and all proteins. I love it on vegetables too, especially cucumbers. Oh! Popcorn, it is so good on popcorn. Just sprinkle on fresh hot popcorn and maybe add a little Parmesan cheese. Um! So good! If you are looking to add a little Greek flavor to your life this seasoning is definitely for you.

Greek Seasoning
Adapted from: Gifts in a Bag Rubs & Seasonings
Makes 3/8 cup

Ingredients

1 Tbsp. Kosher salt
1 Tbsp. dried oregano
2-1/4 tsp. onion powder
2-1/4 tsp. garlic powder
1-1/2 tsp. cornstarch
1-1/2 tsp. black pepper
1-1/2 tsp. beef bouillon powder
1-1/2 tsp. dried parsley
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg

Directions

Combine all ingredients and stir until well blended. Store in a air tight container.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Jam Hands: Recipe Sharing Monday
Memories by the Mile: Treasure Box Tuesday
My Pinterventures: The YUCK Stops Here!
It's Your Life: Tuesday with a Twist
Turnips 2 Tangerines: Four Season Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends

Food of the World Greece

Recipe Review: Crunchy Mushroom Lettuce Wraps

In the pursuit of Lettuce Wrap ideas, I came across a lovely blog called Happy Mothering. Chrystal shared a recipe for Gluten Free Crunchy Mushroom Lettuce Wraps. I had to make them right away. My wraps were not gluten free, I had to make some substitutions for items I had on hand. They were so delicious and very crunchy. I LOVED them! The water chestnuts was a brilliant idea, they add such great texture and crunch. I love the natural sweetness of the carrots and honey too. This wrap is sweet and spicy. I did experiment a little and squeezed a little lime over one of the wraps. It was delicious too. It gave the mushrooms a sweet and sour flavor. I made this recipe as a Lenten meal today. But I can see myself making it for many more healthy lunches in the future.

Don't forget to go visit Chrystal for how she makes these gluten free and all her other wonderful creations and tips.

Crunchy Mushroom Lettuce Wraps

Adapted from: Happy Mothering

Serves 2 or 3

Ingredients

1 Tbsp. canola oil

2 drops of sesame oil

2 carrots, grated

1/2 onion, finely diced
8 oz. can water chestnuts, drained and chopped

8 oz. package mushrooms, chopped

3 Tbsp. low sodium soy sauce

1 Tbsp. honey

1 tsp. garlic chili sauce

Iceberg lettuce leaves

Green onions, sliced (optional)

Lime, cut into wedges (optional)

Directions

Heat canola and sesame oil in a large pan over medium heat, add carrots, onion and water chestnut. Cook for 5 minutes stirring occasionally. Add mushrooms and cook for another 3 minutes. Combine soy sauce, honey and garlic chili sauce. Stir into mushroom mixture and cook a minute longer, or until everything is heated through. To serve spoon the mixture into individual lettuce leaves. Garnish (optional) with green onions and a squeeze of lime.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Jam Hands: Recipe Sharing Monday
Memories by the Mile: Treasure Box Tuesday
It's Your Life: Tuesday with a Twist
Turnips 2 Tangerines: Four Season Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday

Pico de Gallo

This Pico was so good it got gobbled up before I could measure how many cups it made. In fact, it was being served before I photographed it. I had to tell dear sister to save some chips and Pico for me to photograph. Most of the recipe got eaten with chips. Some was warmed in a flour tortilla with some colby jack cheese. Sort of a meatless mexi-melt. A few tablespoons served as a topping for Tex Mex Soup. It disappeared really fast. It is also delicious over cheesy eggs, mixed into salads or stirred into soup. It is a mild, fresh blend of tomatoes, peppers and onions. This Pico recipe is a perfect Mexican flourish for any meal or just a great snack.

Pico de Gallo
Makes 6 cups? Maybe? LOL! I don't know for sure.

Ingredients

4 medium tomatoes, diced

1 green bell pepper, diced

1 jalapeno pepper, seeded and minced

1 tsp garlic, minced

1 medium onion, diced

Juice of 1 lime

2 tsp vegetable oil

1 tsp red wine vinegar

Handful of cilantro, chopped

Kosher salt to taste

Directions

Chop all ingredients and combine in a large bowl.  Add lime juice, oil, vinegar and cilantro. Stir to combine and season with salt to taste. Refrigerate overnight.  Serve with corn chips.  Will keep in refrigerator about one week.

**UPDATE 5.10.2014**

Try using white balsamic vinegar and olive oil.

Also delicious and adds a little fruity sweetness.

Linking to:
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
Ms. enPlace: See Ya in the Gumbo

Tex Mex Soup

This recipe is so easy. I gave the recipe to a friend that does not cook and she surprised her husband. She said it was so easy all she had to do was open the cans. We now call it I “Can” Soup. It is really just a healthier version of Taco Soup. I know everyone has a recipe for this iconic soup. But be sure to add this one to your recipe box. It is delicious and has a lighter broth than many others. I have made it with both turkey and beef, broth and beer. All variations were delicious. This is a great hearty soup that almost anyone can prepare.

Tex Mex Soup

aka I “Can” Soup or Taco Soup

Adapted from: Food Mover Cookbook

Serves 8

Ingredients

1 Tbsp. olive oil

1 lb. lean ground turkey

1 package reduced sodium taco seasoning mix

1 package ranch salad dressing mix

1 can original Rotel tomatoes with chilies, undrained

1 can diced tomatoes with celery, peppers and onions, undrained

1 can no salt added corn, undrained

1 can northern beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 can black beans, drained and rinsed
16 oz low sodium fat free chicken broth or 1 can lite beer

Directions

Add olive oil to a large stock pot, brown turkey until all liquid has evaporated. Add taco and ranch seasoning mix to turkey.

Drain and rinse canned beans. Add all remaining ingredients. Bring to a boil, lower heat and simmer 30 minutes covered. Serve hot.

Note: You can garnish this soup with any topping that you would find on tacos. Cheese, sour cream, avocado, salsa, cilantro or Pico de Gallo.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Ms. enPlace: See Ya in the Gumbo
My Pinterventures: The YUCK Stops Here!