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!

 

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.

 

Juicy Meatloaf With Roasted Garlic And Potatoes February 22, 2013

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I had never had meatloaf before I made this, and honestly, I really hadn’t planned on it. A coworker kept telling me to make meatloaf while looking for dinner recipes, and I held off as long as I could. Finally, I ran out of things to make and decided to see if I could find a recipe that interested me. I did not, but I did find something that I could work with. Now, I make this all the time and my husband loves it. My friends always eat with us when I make this, and it reheats perfectly. It’s very easy to make and it’s so juicy and flavorful, and I even get to eat it with my favorite thing ever, KETCHUP! I changed a few things on this recipe and the result was fantastic. I hope everyone else enjoys this delicious recipe as much as we have! My coworker, a fan of regular, plain old meatloaf tried it without the potatoes, (because she is on a low carb diet) and loved it. She said she makes it all the time now instead of her old recipe and even her picky husband loves it!

 

 

Juicy Meatloaf With Roasted Garlic And Potatoes

Ingredients:

2/3 Cup Salsa, Any kind Will Work

2 LBS Ground Beef

1 Cup Small Bread Chunks

1 Egg, Beaten

1 TBSP Worcestershire Sauce

1 TSP Soy Sauce

1 Large Onion, Minced

4 TBSP Minced Garlic

2 TBSP Vegetable Oil

4 Small Potatoes, Chopped

Paprika

Directions:

Preheat oven to 350°.

Mix salsa, beef, bread, egg, worcestershire sauce, soy sauce, onions and half the garlic in large bowl.

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Shape firmly into baking pan.

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Stir together oil, garlic, and potatoes in bowl, and sprinkle paprika on top.

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Layer potatoes over top of meatloaf in baking pan.

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Bake for 1 hour, or until cooked through.

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YUMMMM

ENJOY!

 

The Greatest Thing To Happen In My Kitchen February 11, 2013

I went to this weird party thing last summer with my best friend Katie. It was some tupper ware party. Anyways, it was a salsa and margarita theme, which was why I went, but the lady hosting the party had this amazing little bowl with blades in it and a cover and she put all of the ingredients in it and pulled a string to make salsa! The best part of it was that the onions in there were being cut up with the tomatoes, cilantro, lime, and everything and she wasn’t crying!! Well, unfortunately the container was almost $100, so that was out of the question. For months and months I have been crying over onions and spending hours making dinner, cutting up everything under the sun and dreaming of this wondrous contraption. I was at Bed Bath and Beyond the other day with my mother and I was desperately searching for something similar to this tupper ware wonder. Alas! I found the incredible, life saving contraption! My life has new meaning and my kitchen is a happier place. I do spend a few minutes cutting potatoes, tomatoes, carrots, and onions into smaller wedges, but that’s it! The best part is that it has a cover so I can cut everything, use what I need, and then stick it in the fridge!

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It even has measuring marks on the side! I just love this thing!!

 

 
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