Sublime Foodie

A site for food, crafts, art, photography, and all my favorite things!

Bacon Cheeseburger Soup November 7, 2013

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I’ve noticed in the ever popular Cheeseburger Soup recipes that each has some odd ingredients. I don’t recall ever eating a cheeseburger with carrots or celery in it. I am aware of the fact the the potatoes are not in a normal Cheeseburger either, however you do typically have a side of fries…In saying this, I feel that potatoes are not an odd addition to an otherwise delightful bowl of soup. I wouldn’t eat this without potatoes because they definitely make it better. Celery and Carrots, on the other hand, do not sound appetizing to me in this so I removed them and added Bacon. I feel like Bacon is an excellent addition to a cheeseburger. This soup is delicious, at first glance I was a little bit leery of the ingredients, but decided to give it a shot. Since then, I’ve made it four times and I’m delighted to say it’s the best soup, (next to Olive Garden’s Zuppa Tuscana, of course) I have ever had.

Bacon Cheeseburger Soup

Ingredients:

1-2 lbs Ground Beef

1/2-1 lb Bacon

2 Large Onions

4-6 Red Potatoes

64 OZ Chicken broth ( I use one 32 oz box of Swanson chicken broth and then mix one more with Better Than Bouillon)

1 Large pkg Velveeta Cheese

1/4 C Milk

1/4 C Flour

4 TBSP Butter

Approx. 1 TBSP each Onion Powder and Garlic Powder

Red Pepper, Salt and Pepper to taste

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Directions:

Chop onions, break up beef, and chop bacon finely. Cook all together in large pan until beef is browned and bacon is crispy.

Cube potatoes and boil until soft.

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Turn crockpot on high for 4 Hours and add cooked beef, onions and bacon. Add chicken broth, spices, and cubed Velveeta. I usually use a whole package, this is entirely up to you as to how cheesy you like it. I usually start out with half of the package and go from there.

Let heat until potatoes are done and then add potatoes as well. Let Velveeta melt and then add milk. Continue to add Velveeta as desired, Then make a roux in a smaller pot with 1/4 flour and 4 TBSP butter. (To make a roux, melt butter, add flour, boil and stir until thickened.)

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Once the roux is thickened, add to soup and then let soup sit until all cheese is melted. Stir occasionally. I like to serve this soup with some really good bread and garlic butter. I usually get either french baguette or ciabatta bread. Many people add a dollop of sour cream to each bowl. If I have it on hand I do and if not I eat it as is. This is entirely up to you, it’s fantastic either way! Enjoy!

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Papa’s Famous Chili October 9, 2013

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When we were little my grandfather watched us a lot while my parents tended to the restaurant. He was always burning memories into our brains. Of the many wonderful memories I keep of him, his Chili is among the favorites. I always requested his ‘special’ Chili when I had friends over and even in the dead of summer. He added rice, which a the time seemed incredibly unusual, and taco seasoning. The flavor was so wonderful and rich and everybody always loved it. Unfortunately, I never did get the exact recipe since I was so young when he passed away, but luckily I remembered his secret ingredient and my grandmother conjured up the rest of the recipe as best as she could remember. I’ve never heard of anybody using taco seasoning in Chili, but man does it add some serious flavor!! Everybody knows Chili is a Fall favorite. As soon as the leaves start to change and the chill of Fall starts to move in, everybody starts craving warmth. It seems like as soon as it cools down Chili starts becoming a popular item at every restaurant and in every home. I thought this was a good recipe to add to my collection since I’ve made 2 batches already since Fall started and now that I am thinking about it I might just have to make another! I hope everybody will enjoy this Chili as much as my family always has, and will continue to.

Papa’s Famous Chili

Ingredients:

3 Cans Hunts Sauce

1 Small Can Hunts Diced Tomatoes

1 Can Red Kidney Beans

2 Cans Black Beans

1-2 LBS Ground Hamburg ( However much you like, I used 1 1/2 lbs for mine)

2 Large Onions Chopped to desired size

Approx. 2 TBS Minced Garlic

1 Package Old El Paso Taco Seasoning

Red Pepper Flakes to desired Heat level

Approx. 1 TBS Each Garlic and Onion Powder

I also added some hot sausage, your preference what other meats and veggies you add.

2 Cups Rice

Directions:

Cook meat, garlic, and onions. Add remaining ingredients to crockpot. Add in small amounts each to be sure it is mixed well and not too much for your crockpot. I think I have a 7 quart, and this recipe was right to the top and difficult to stir well. I left it on medium heat for 4 hours. Season to taste, feel free to add any other seasonings desired throughout cooking. I like to experiment a little with my Chili!

Cook rice on side, add to crockpot before serving or serve separately.

 

We Got Chickens… October 3, 2013

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This summer Andrew and I had the bright idea to get chickens. They are meat birds and would only take us 8 weeks to raise and then we slaughter them and we feast. I have to say, worst 8 weeks if my life. Not only were we completely unprepared both mentally and physically, but we also were not prepared for the stench that would wreak havoc on our home forever. We really never got rid if the stink, partially because we were stupid enough to put them inside until they were old enough for the outside coop and partially because the bottom of the homemade brooder was made of Chip board/osb and the piss and shit that accumulated over the few weeks was heavy and broke the bottom right out of it. This in turn allowed it to seep into the laminate flooring. Not to mention the feather dust that gets all over EVERYTHING and never goes away. We also misjudged the distance of the heat lamp and temperature of the room and almost cooked the poor little guys alive! Once we got them outside we attempted to clean the room up, however months later I’m still haunted by large amounts of feather dust in unexplainable areas of my home. As cute as they were, it wasn’t worth the trouble. If we do it again we will be keeping the little bastards outside. Their cuteness never made me even the slightest bit sad to slaughter those bitches as soon as possible. We were happy to see them go. Outside wasn’t much better. The coop was built in the middle of our yard and we planned on moving it, however it weighed much more than we had anticipated and were not able to move it. Now we had a giant chicken coop smack dab in the middle if the yard stinking up the whole damn place. The fatter the chickens got, the more unbearable the stench. Then that fateful day finally came and a were packing the fuckers into the truck for slaughtering. Happiest day of our lives. I wasn’t really sure what to expect, but I was excited to try the meat and get rid of them. We get to the place and back up to the lean to on the side if the building. Watching the lady take the chickens out if the truck was both disgusting and shocking. She reached over the side, muckled onto the scrawny little legs and hauled them over the side, all the while flapping and screeching and shit flying everywhere. It was not a pretty sight. She then proceeded to hang them upside down by their feet over something that can only be described as a giant tub. Once the rack was full of hanging chickens a gigantic man covered in blood hobbled over, picked up an electric saw, similar to a sawzall, and in one swift motion sliced each chickens neck. Blood poured out into the tub. It was ridiculous. After draining for a few minutes they unhooked them and threw them into a big 55 gallon drum. All the while we stood and watched completely unable to walk away from the situation. When all of our chickens were done, we went around to wait for them to be plucked and bagged before we could pay and leave. As happy as I was to see them go, I didn’t necessarily want to watch. Although, I’m glad I saw how it happens, I probably won’t watch next time. When we left for home we put them directly into the freezer, completely unaware that they needed to hang for 24 hours to tenderize. We ate our first chicken that night and I have never in my life had anything that tough. It was horrible!!! We were nervous that all of our chickens would be that tough, so I went out and purchased a crockpot so that I could cook them low and slow with a lot of liquid. I was hoping this would save our 25 chickens and at least make them fairly edible. Next time we will do a lot of things differently, if there even is a next time. We had them slaughtered months ago and our yard still stinks!

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Look at that little guy. Don’t be fooled by his cuteness. He’s the devil.

 

Crockpot Juicy Lemon Chicken and Vegetables October 1, 2013

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This dish was sort of a last minute thought that I just threw a bunch of stuff in the crockpot and let go. It turned to to be delicious and easy and I didn’t need to buy anything! I love that! A little back story, we raised chickens for the first time this summer and nobody told us we were supposed to hang them to tenderize before freezing after they were slaughtered. The meat was so tough and awful it was difficult to eat. I have been desperately trying to come up with ways to cook the chicken we have and make it tender and moist. So far I have come up with cooking low and slow with PLENTY of liquid. When you make this, you can pretty much throw in whatever vegetables you want or have around, I just happened to only have carrots and onions. Also, When I made this I did not measure and I typically don’t measure anything so the amounts are approximate. I used a whole frozen chicken for this, however the chicken was the smallest at  just over 2 lbs.

Ingredients:

1 Whole Chicken (2-3 lbs)

1 1/2 32oz Box Chicken Broth

1 TBSP Oregano

1 TBSP Rosemary

2 TBSP Minced Garlic

2 Lemons, Sliced

1/8 C Lemon Juice

Carrots, Peeled and Cut to Desired Size

Onions, Chopped or Sliced

Salt and Pepper to Taste

 

Directions:

I used frozen chicken, so I put that and the chicken stock and lemon juice in first and turned the crockpot on high. I added the spices once it started to warm. Once all the spices were in I started peeling the carrots and chopping the onions and lemons. I added the lemons first and then waited about an hour to add the onions and carrots. Once everything was in I covered it and set the crockpot for 6 hours on high. If the chicken is not frozen I would probably use the medium setting at first. After about 4 to 5 hours I checked on it and the chicken was fully cooked so I put it on warm/low for the last hour before my husband came home. The chicken was very flavorful and perfectly cooked, falling off the bone. I have never had chicken fall off the bone and be so tender and juicy. Andrew thought it was great and we definitely will be having this again!

 

 
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