"Foodie Fridays"...Taco Soup

This week on "Foodie Fridays" I'm featuring a Taco Soup recipe that my family loves! Well, normally my family loves it. This time Eliana decided to act like a toddler and refuse to eat it. In all fairness, I did accidentally make it a little too spicy this time. This recipe takes no time to make, and it is delicious! Other than browning the ground beef, everything else just gets dumped into the pot! Tanner decided that this would be great with Frito's, but we didn't have any.

Without further ado, here's the recipe. I got it from Southernplate.com.

Taco Soup

Ingredients
2 cans kidney beans
1 can corn
1 - 15 oz can Ro-Tel (I used original this time, but I try to use mild because of Eliana).
1 - 15 oz can tomato sauce
1 pack Ranch dressing mix
1 pack taco seasoning mix
1 lb ground beef
1.5 cups of water

Directions
Brown the ground beef. Drain. Mix the ground beef and all of the other ingredients into a pot. Don't even bother draining the cans. Stir. Bring the soup to a boil, and then lower the heat to a simmer. You only have to let it simmer for 15 minutes! It's okay if you let it cook longer, though!

"Foodie Fridays"... Ranch Potatoes

The recipe I have for you today is fantastic! We had a cookout this week for Labor Day, and I made these potatoes. I actually thought of the idea on my own, but I decided to do a little googling to see if anyone else had a better way of doing it. I went with the recipe from Hidden Valley. I figured they are Ranch experts, so they would know what tastes great! These potatoes are so simple to make! The hardest part is washing and cutting the potatoes!

Oh, and keep in mind that one of my friends hates Ranch dressing, but she even loved these potatoes! She went back for seconds before I told her they had Ranch mix on them.

A few notes from me:
- I actually made 5 lbs of potatoes, so I used 3 packs of Ranch mix and 3/4 cup of oil. I think this made them even better! If you want a little more flavor than the recipe calls for, consider adding a little more of each ingredient.
- I cut most of my potatoes into eighths instead of quartering them. This allowed them to cook a little faster. It still took a little longer than 30 minutes for me, but my oven tends to take longer than most.
- Make sure you get the oil and Ranch mix evenly distributed on the potatoes.

This is all that was left once I thought about snapping a picture.

Original Ranch Roasted Potatoes

MEAL HIGHLIGHTS

• Serves: 5
• Prep Time: 15 min.
• Cook Time: 35 min.

• Meals & Dishes: Dinner
• Main Ingredient: Potato

INGREDIENTS

Potatoes

• ¼ cup vegetable oil
• 1 packet (1 ounce) Hidden Valley® Original Ranch Salad®Dressing & Seasoning Mix
• 2 pounds small red potatoes quartered

DIRECTIONS

Side Dishes

• Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat. Add Dressing & Seasoning Mix and toss again until coated. Bake in ungreased baking pan at 450°F for 30 to 35 minutes or until potatoes are brown and crisp.
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"Foodie Fridays"...Super Easy Roast Beef

This week on "Foodie Fridays" I'm going to feature another recipe that I love. It just so happens that like last week, I'm featuring a beef recipe. This is odd because we really cook chicken more frequently around here. 

This recipe is for a super easy roast beef. I got it from $5 dinners. Tanner loves this recipe. His favorite part about it is having leftovers to make a roast beef sandwich the next day. Eliana and I both love it, too. One of the best parts is how easy it is to make! I always serve mine with mashed potatoes because I'm a firm believer in the fact that roast beef and mashed potatoes always go together.

Below is the recipe with my comments added.

Saucy Roast Beef

Yield – 8 servings

Preparation Time – 15 minutes

Cooking Time – 4 hours

Ingredients

• 4lb beef roast, whatever cut is on sale is fine
• 1 tablespoon olive oil
• 3/4 water - as the comments on the original post of this recipe suggested, I added closer to 1 cup of water. 
• 1 packet Zatarain’s Cajun Brown Gravy Mix (or sub a homemade gravy mix) - I just used a plain brown gravy mix because I have been unable to find Zatarain's.
• 1 packet Italian Dressing Mix (or sub a homemade mix)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper
• 2 teaspoons parsley

Directions

• Preheat your oven to 325F.
• In a dutch oven, heat up the olive oil over medium high heat.
• Sear the roast on all sides until browned.
• Fill a measuring cup with the water and then add in all of the packets and spices. Mix it well.
• Pour water mixture over the top of the roast.
• Pop the roast in the oven for 4-6 hours. You’ll know it’s done when it simply falls apart at the touch of a fork. If it hasn’t made it to that point, roast it a little longer and check again.

I have cooked mine as the recipe states, but I have also cooked mine in the crockpot. I still sear it on all sides first. I believe this is an important step, and it helps contribute to the deliciousness of the roast beef! I left mine in the crockpot for about 7 hours, but I probably could have taken it out sooner. Both cooking methods worked, and I really just decide based on whether or not I will be home in the afternoon.

"Foodie Fridays"...A New Recipe for a Classic Meal

Reminder: Don't forget to enter to win a free bottle of Dial's Coconut Water Fresh Mango Body Wash. 

This week's final feature is "Foodie Fridays." This will include new recipes that I've tried, favorite recipes, restaurant reviews, etc. If you know me at all you know that I love to eat, and I love to cook/bake. I would love for us to share recipes with each other! 

Today's post is about Skinny Salisbury Steak. Did you grow up eating Salisbury Steak TV dinners and now that's all you can think of when you hear the words? Trust me...you need to try this recipe. It is so much better than that, and it's a healthier version! Eliana even loved this, and it's usually difficult to get her to eat beef! 

My husband has been on a kick to eat slightly healthier than we usually do. I'm fine with that, but I don't want to give up good flavor! This recipe offers both! Try it and let me know what you think! 

I got this recipe from http://www.skinnytaste.com 's January 12, 2012 entry: http://www.skinnytaste.com/2012/01/skinny-salisbury-steak-with-mushroom.html, and I will definitely be trying more of the recipes featured on there. Click the link if you want to see the awesome pictures she took as she prepared this meal! (Side note: I definitely need to remember to start taking pictures as I cook.)

Skinny Salisbury Steak with Mushroom Gravy
Skinnytaste.com
Servings: 8 • Size: 1 patty w/ mushroom gravy • Old Points: 4 • Points+: 6 pts
Calories: 247.5 • Fat: 11 g • Protein: 27 g • Carb: 10.5 g • Fiber: 1 g • Sugar: 2.5 g
Sodium: 357.5 mg (without salt)  

Ingredients:

• 1 1/2 tsp oil
• 3/4 cup onions, minced
• 1 lbs 93% lean ground beef
• 1 lb 93% lean ground turkey
• 1/2 cup dry breadcrumbs
• 1 large egg
• 1 large egg white
• 2 cups beef broth
• 1/4 tsp salt
• 1/8 tsp ground black pepper, to taste
• 8 oz sliced mushrooms
• 2 tbsp all-purpose flour
• 2 tbsp tomato paste
• 1 tsp red wine vinegar
• 2 tsp Worcestershire sauce, to taste
• 1/2 tsp mustard powder
• 1/4 cup water
• chopped parsley for garnish (optional)

Directions:

Sauté onions in oil over medium heat until golden brown, about 5 minutes. 
In a large bowl, combine half of the sautéed onions, ground beef, ground turkey, bread crumbs, egg, egg white, 1/4 cup beef broth, salt and black pepper.
Shape into 8 oval patties.
In a large deep skillet over medium-high heat, brown both sides of patties. Set aside on a dish.

Add mushrooms to the skillet, season with salt and pepper and sauté 2-3 minutes. (Eliana even ate the mushrooms! I'm telling you, it's good stuff!) 

Return patties to the skillet with the mushrooms.

In a small bowl, blend flour and remaining broth until smooth. Mix in remaining onions, tomato paste, vinegar, water, Worcestershire sauce and mustard powder.

Pour over meat and mushrooms in skillet.

Cover and cook on low heat for 20 minutes, stirring occasionally.

Snow day = Potato Soup Day

Ok, that title isn't completely true. Soup sounds really good, but I don't have all of the ingredients that I need. I'm actually posting this today as a link-up with Kelly from Kelly's Korner.

One of my favorite kinds of soup is potato soup, but with a special ingredient. My stepmom actually got me hooked on this, and you can't knock it until you try it.

My favorite ingredient in potato soup is...corn! Yep, I'm a corn-lover anyway, but it is so good in potato soup.

Sorry I don't have any pictures yet of this one. 

Potato Soup with Corn

Ingredients

- 8 potatoes (thinly sliced)

- salt (to taste)

- 2 onions (chopped)

- 1 pound frozen yellow corn

 - 1 can of evaporated milk (small can)

- 1 stick of butter

 - pepper (to taste)

- 1 can cream of celery soup (optional) or chopped celery (optional)

Directions

Put the potatoes in a pot with just enough water to cover them. Add the salt and onions. Cook on medium until the potatoes are tender. This will probably only take 10-15 minutes. Once the potatoes are tender, mash them slightly. Next, add the frozen corn, evaporated milk, butter, and pepper. Let this simmer at least until it is heated through. If the soup needs to be thinner, you can add some milk. You may also add celery or cream of celery soup if desired.

Note: You may also put this in your crockpot on low for 4-6 hours.

What's your favorite kind of soup?

My Favorite Christmas Candy...at least one of them.

One of my favorite blogs, Kelly's Korner, is doing a link-up today about favorite holiday recipes. I have so many, so it was very hard to decide (maybe I'll post more later). Anyway, I decided to post a candy recipe that I remember my grandmother making for as long as I can remember. I haven't made these yet this year, so I don't have any pictures, but I'll edit this post once I do. O'Henry bars make Rice Krispies treats seem like nothing! These have rice cereal, chocolate, butterscotch, and peanut butter!!! There is nothing wrong with that combination!

O'Henry Bars

Ingredients:

1 C Sugar

1 C Light Corn Syrup

1 1/2 C Peanut Butter

1 tsp Vanilla

6 C Rice Cereal (small box)

12 oz Butterscotch Morsels

12 oz Milk Chocolate Morsels

Directions:

Pour rice cereal into a large bowl.

In a large pot, bring sugar and syrup to a boil.

Remove from heat and add peanut butter and vanilla.

Stir and pour over rice cereal.

Stir until cereal is well coated.

Press mixture into a greased 9x13 cake pan. You can use cooking spray or butter to grease the pan.

Melt the butterscotch and chocolate morsels in a double boiler.

Pour the butterscotch and chocolate mixture over the the rice cereal mixture.

Let cool.

Cut into squares.

A cold day = A perfect day for Chicken & Rice Soup

I never meant for this blog to become only about Eliana, but when life got so busy I only forced myself to write about her (and not very frequently). However, I am trying to change that now. Another thing that I love is cooking. I love to cook difficult and new recipes, but honestly, I don't have much time for those anymore. Now it's all about cooking things that are fast and easy to cook with a toddler pulling on my leg. I also have to think about recipes that I can get as many veggies in her as possible. This soup fits that description. It is so easy to make, but it tastes great! I got the recipe from: http://bloggingmomof4.com/crockpot-freezer-meals-chicken/. I usually make this as a freezer meal, but it really is super easy, and today I just threw it all together. I cheat and use canned chicken. I know some people think that's gross, but like I said, it's all about fast & easy to cook with a toddler on my leg.

Homestyle Chicken and Rice Soup

Ingredients

1 lb Cooked Chicken Breast chopped into pieces
1 bag frozen vegetables - I just use a bag of frozen mixed veggies. You can use whatever you prefer.
4 T butter
1 box chicken stock (added the day of cooking)
1 C rice (added last 20 minutes of cooking)

I would also recommend adding some salt and pepper even though it wasn't in the original recipe.

Directions

Add chicken, vegetables and butter to freezer bag and freeze.

Write on Freezer Bag

Thaw slightly and place in crockpot.
Add the box of chicken stock and cook on low for 4-6 hours.
Add 1 C rice last 20 minutes of cooking.

Stuffed Peppers

Tonight I made one of my all-time favorite dishes...stuffed peppers. I remember eating this when I was a kid. I didn't like the pepper part as much then, but I definitely loved the filling. Now, I eat it all. It's a pretty quick recipe, but it is more difficult now that I have a 5-month-old wanting my attention all of the time.

Anyway, here is the recipe. This is the one that my mom has always made for me. I usually don't bother with the second can of tomato sauce because I am the only one that would use it. I have considered adding some extra sauce to the mixture, though...maybe next time. Also, it calls for 4 green peppers, but I never feel like there is enough of the mixture to completely fill the peppers. If that bothers you, just add a little more of each ingredient. Enjoy!