Thursday, September 23, 2010

Cheeseburger Soup

I am anxiously awaiting for Fall weather to arrive so I can start making warm, hearty soups. I am plan on posting soups every week for the next month or two, so sorry if you don't like soups. (we love them at this house) I would love to hear your favorite soup so post it in the comments! I love feed back! Enjoy this rich soup that takes only one bowl to fill you up.

1/2 pound ground beef
3/4 c chopped onion
3/4 c shredded carrots
3/4 c diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
5 Tablespoons butter, divided
2-3 cans chicken broth (depending on how thick you want it)
4 cups peeled, diced potatoes (or unpeeled red potatoes)
1/4 cup flour
2 cups (8oz) Velveeta, cubed
1 1/2 cup milk
3/4 teaspoon salt and 1/2 teaspoon pepper
1/4 cup sour cream

In a 6-quart saucepan, brown beef; drain and set aside beef. In the same saucepan, saute onion, carrots, celery, basil and parsley in 2 Tablespoons butter until vegetables are tender (about 10 minutes). Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small pan, melt remaining 3 Tablespoons of butter. Add flour; cook and stir for 3 minutes or until bubbly. Whisk into soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add Velveeta, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat; stir in sour cream.

Monday, September 13, 2010

Bang Bang Shrimp

One of my favorite dishes at The Bonefish Grill is this appetizer so I was so excited to come across this copy cat recipe last year. I've made it for many get-togethers and each time, I am asked for the recipe. I thought I had posted it on here already but haven't. So here you go, a new recipe for the game tonight. Serve without sauce for the kiddos.

1 box frozen pop-corn shrimp (big box)
1/2 cup mayo
1/4 cup Thai sweet chili sauce (sold in Asian section)
5-10 drops of hot chili sauce (also called Sriracha sauce, sold in Asian section)
1-2 scallions, chopped

Bake shrimp as directed or until they are crispy. Combine sauce ingredients and drizzle over the hot shrimp. Top with scallions.

For those who of you who have the time or the energy, you can coat fresh shrimp with cornstarch and deep fat fry until lightly brown, then coat with sauce. I personally have never had that much time or energy :)

Wednesday, September 1, 2010

Taco Salad

The Labor Day weekend is approaching. Get togethers will be had. The last swim until next year will be had. The last days of Summer will be enjoyed. That's what I love about this salad. It's loved by all, it's quick and it's easy. Have a wonderful and safe holiday weekend. Enjoy!

Iceberg lettuce, chopped or a bag of just lettuce
2 cans chili beans or Ranch beans, drained
1 pkg. Fritos or Taco flavored Doritos
2 cups grated cheddar cheese
1/4 cup red onion, chopped
8 oz. bottle Catalina dressing, reg or light

Combine all ingredients except chips. Add the chips right before serving to keep crunchy. Sometimes I add green onion and/or green pepper, just depends on what I have.