Category: Soup

A Kansas City Steak Soup that Hearkens You Back to Childhood

10/27/2017

HELLOOOOOOOOOOO
EVERYBODY!!!!!!

Kansas City Steak Soup!

And by "steak", I mean hamburger!!!!!!!
Mmmmmmm....

Even better, AmIRight??!!!

It's been nine months since I last shared
a recipe with y'all!
I missed you!!

I gotta tell ya, though, when I made this recipe,
I just knew,
this MUST be shared...
All over the world!!!
Or at least on this
here blog wit' mah friends, ha!

Okay, so here's the recipe:
I found this in the Midwest Living Comfort Food Magazine back in 2012.
I paid $7.95 for the magazine at Hartig Drug and kept it,
it's chock full of really good recipes.
Bonus: All those recipes can be found online!

Direct link to this recipe is here: Midwest Living's Kansas City Steak Soup

Kansas City Steak Soup
Straight outta the 2012 Midwest Living Comfort Food magazine

Ingredients

1 1/2 pounds lean ground beef (sirloin)
1 large onion, chopped (1 cup)
2 stalks celery, sliced (1 cup)
2 14 - ounce can lower-sodium beef broth or 3-1/2 cups beef stock
1 28 - ounce can diced tomatoes, undrained
1 10 - ounce package frozen mixed vegetables
2 tablespoons steak sauce
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour

Directions

In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.
Stir in 1 can of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes.
In a medium mixing bowl whisk together remaining can of beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.

Okay, so here's the lineup for these fine fixins of this
old-school lumberjack soup aka Kansas City Steak Soup!

Dude, seriously, look! This recipe is so easy!!!!!
Anyone can make it!! Promise!!

We start by cooking the beef, onions and celery...
cook this on high heat,
don't turn the mixture over too often,
let that beef sear on the bottom and sides of the pan.

d

Stir in the beef broth, the tomatoes, sauces
and mixed vegetables...

Bring the mixture to a boil, then cover and reduce to simmer for 20 minutes.
*Angie's note: I simmered for 40 minutes, cause I'm a rebel.
No I'm not, I just forgot how long it was on the stove. SHUT UP!

Next step is to whisk that flour into the beef broth.

And then mix that floured broth into the soup and let it simmer for 10-20 minutes and let it thicken a bit.

Okay, let me tell you what I love about this soup:
1. Tim says this is a lumberjack soup. He ate two and a half bowls. He said he even liked the peas in it.
2. I say the flavor reminds me of soup from when I was a kid, a soup that had hamburger in it and a tomato base.
3. This is a hearty, Iowa Fall soup.
4. The frozen mixed vegetables add a nice element.
5. The steak sauce and Worcestershire sauce bring on a nice tangy zing.

I hope you like this soup and and want to make it sometime this fall!!
Just make sure have a nice loaf of crusty bread to eat with it! YUM!

Okay, so in closing, I want to share some images of life just this afternoon, early evening, of the field next us...

Thanks for checking in me with me, friends!!
I have a more recipes to share in the coming days!

Let me know if you make this awesome Kansas City Steak Soup and what you think about it!

Oh! One other thing!!
Just wanted you to know nuthins' changed...

Exhibit #1:

Exhibit #2:

Yeahhhhh, I still hate doing dishes...cleaning...you know,
all that boring crap, right!

Yup, life moves on.
:)

Okay, y'all! Thanks for checking in and I will be posting again soon,
possibly tomorrow with an apple caramel something thing that just looks too good
to pass up making!

Take care and stay warm!!!

Angie's Show and Tell Day with a Spicy Roasted Red Pepper Soup, 70s Toys That Would Poke An Eye Out, Inappropriate Candy Cigarettes, and a Beautiful Kaffe Fasset Quilt!!

1/7/2017

So this week turned out to be a
little frosty, eh?!

Always nice to drink a warm comforting tonic first thing
in the morning though.
This is a mug of warm water with:
Juice of One Lemon
3/4 Tbsp Apple Cider Vinegar
1 1/2 tsp. turmeric
1 Tbsp. Raw Honey
One dash Cayenne Pepper

Something else warming up the inside spaces is this dehydrator with beef jerky drying in it.

Here's the recipe I used.
It's called Jerky Lover's Jerky - Sweet, Hot, and Spicy

Quick note: The recipe as written will handle
THREE lbs. of meat, not just ONE lb.

I made 26 lbs of beef total this season.
26 lbs!!!!

After all that beef dried in the dehydrator, it netted like 18 pieces.

Exaggeration a bit but still,

they shrink like the old Shrinky Dinks from the 70s.

Remember those??? Remember burning yourself on the oven and pan?

Frankly I don't remember my Ma (or anybody's Ma) ever being this excited to help kids shrink dinks in the oven in the 70s. :)

But hey, at least those same 70s parents made up for it by letting us kids blow giant super elastic bubble plastic balloons that I'm sure had
no toxicity in them whatsoever.

And what about the Click Clacks...aka Clackers.
Man, I LOVED THOSE THINGS!!

Did you know they were banned? Cause they broke up into little shards of glass. Probably poked someone's eye out, too.

But I digress, let's get to what this post is really about:
Roasted Red Pepper Soup!

Do you like spicy? This soup is spicy!
It's also super healthy, has delicious flavor and is packed full of red peppers.
Red peppers are full of vitamin C and are an anti-inflammatory and antioxidant.

The spiciness comes from that ONE lone jalapeno,
which gets seeded and deveined even.

If you want less heat, just use ***HALF*** a jalapeno.

This recipe is
from the
Better Homes and Gardens Publication
Soups & Stews.

This mag is on newstands right now.

Roasted Garlic and Red Pepper Soup
From Better Homes and Gardens Soups & Stews Publication 2016
Ingredients

2 whole garlic bulbs
1 large onion, sliced
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon olive oil
4 large red sweet peppers
1/3 cup firmly packed stemmed fresh parsley sprigs
1/3 cup firmly packed stemmed fresh basil leaves
1 fresh jalapeno chile pepper, seeded and chopped* Angie's note: Use only 1/2 jalapeno for kids
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
Bottled hot pepper sauce
1 32 ounce carton chicken broth
1/2 cup half-and-half or light cream
Shredded fresh basil (optional)

Directions

Preheat oven to 425 degrees F. Cut off the top 1/2 inch of the garlic bulbs to expose ends of individual cloves. Leaving garlic bulbs whole, remove any loose, papery outer layers. Place bulbs, cut ends up, and onion in a small baking dish. Sprinkle with rosemary; drizzle with oil. Quarter sweet peppers lengthwise; remove stems, seeds, and membranes. Place peppers, cut sides down, on a foil-lined baking sheet. Roast garlic,onion, and sweet peppers for 20 to 25 minutes or until garlic feels soft when squeezed and peppers are charred and very tender.
Bring foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skins; gently pull off skins in strips and discard. When garlic is cool enough to handle, squeeze garlic paste from individual cloves. Discard skins.
In a blender or food processor combine garlic paste, onion, sweet peppers, parsley, basil leaves, jalapeno pepper, black pepper, crushed red pepper, and hot pepper sauce. Cover and blend or process until nearly smooth. Add 1 cup of the broth; cover and blend or process until smooth.
Pour pureed mixture into a large saucepan. Stir in the remaining broth and the half-and-half. Cook over medium-low heat until warm. If desired, top servings with shreded basil.

So let's start this soup by roasting two full heads of garlic and an onion.
Drizzle with olive oil, sprinkle with fresh rosemary and pop in the oven.

After about 20-30 minutes the garlic bulbs and onions are roasted.

Okay, so I should have kept the bulbs in longer cause when I popped them out of their paper,

they certainly weren't of a
"paste" consistency,
but they were roasted and soft.

I threw the quartered red peppers in to roast and
blister up...

I stuck the roasted peppers in a plastic baggie for ten minutes so it would be easy to remove the skins...

A bowl of yummy smoky, roasted sweet peppers
just waiting to go into soup.

I prepped the remaining ingredients...

Because I have attention issues, I arranged everything on the counter in an effort to stay focused when blending the ingredients in the correct order.

So basically all that arranging was a waste of time, you pretty much throw everything in the blender at the same time except the chicken stock.
By the way, throw the stock in the blender at this time too, otherwise the blender will just gum up with the peppers and such.

And this is the base for your soup!

Throw
the soup base into a pan on the stove on medium-low heat.

Pour in the remaining chicken stock (I used vegetable stock cause I wanted this to be completely vegetarian) and the
half-and-half (I used whole milk).

Heat until warm.

The soup will regain it's sharp red color as it heats up.

Fill up a bowl and grab a couple biscuits
to dunk.

Now this recipe as directed is SPICY, due to the whole albeit de-seeded jalapeno. Tim and I loved this!!
HOWEVER if you have little kiddos, DIAL DOWN THE JALAPENO SPICE BY HALF!!

This is such a super healthy soup.
If made with vegetarian broth instead of chicken broth,
this is a completely vegetarian dish.
Having said that I do think chicken broth adds a
wonderful warming flavor addition.

I hope you try out this soup recipe sometime!

So remember when we were discussing the toys of the 70s our moms bought us?
Well...
Remember these??

And of course we played with all those toys up above with these hanging off our childhood lips.

Now, if you were a girl in the 70s,
besides playing Rock em Sock em Robots with candy cigs hanging out of our mouths,
does anyone remember wearing these capes???

This is me. In my pink cape.
c 1972 ish
My mom made this. It was lined with a white satin type of material if I remember correctly.

Oh how I loved it!

I mean LOVED it.

Wore it everywhere.

Look at those buttons, so cute!!

It looks like I have a button on the end of my nose and am hoarding them in my cheeks too.

Anyway, this isn't the 70s anymore,
so my Ma makes me QUILTS instead of capes now!
This quilt is in the guest bedroom.

This is the quilt opened up.
Isn't it gorgeous??!!!!!!!

I love the jelly roll pattern, so fun and fresh.
I asked mom for bright oranges, turquoises, yellows, greens, you know, happy colors!

She nailed it with this Kaffe Fassett fabric!
I LOVE Kaffe Fassett fabric!!!!! It feels sooooo rich, luxurious, and the
different patterns and colors he designs is visually breathtaking!
Modern, fresh. Speaks to his many travels.

Here's the real kicker though,
Ma does all her own quilting, too!

Now my Ma is not a flashy or flamboyant person at all,
she's very modest and humble,
especially when it comes to the beautiful work she does.

Dear Ma,

IT'S *MY* BLOG AND I CAN SHOW PICTURES OF MY BEAUTIFUL QUILT IF
I WANT TO!!

So there.

Love,
Angie

P.S. I burned the top of my hand on Kim's Easy-Bake Oven one day when I wasn't supposed to be playing with it.

P.P.S. That yellow and orange Barbie camper was the best all time present ever. I can still smell how the plastic smelled on the back fold-down table.

P.P.S. Um. Candy cigarettes? ???? ?????

Okay Friends, that's all I got for today!!!!
Stay tuned for another riveting blog post where I share a baked chicken thigh recipe that tastes JUST LIKE fried chicken out of a pan!

I know, right!!

Thanks for checking in!!!!

Have a good rest of the weekend y'all
and we'll talk at ya soon!!

A Nourishing Leftover Roast Chicken Soup with Roasted Vegetables

10/12/2014

1 Comment

Leftover Roast Chicken Soup with Roasted Vegetables
This soup surprised me!!!

The chicken flavor came forward first,
but I was most surprised by how the butternut squash, sweet potato and carrot was a perfect complement
in that savory broth. Really fantastic stuff.
I think it's the first soup I've called nourishing.

I found this recipe from
Danielle Walker's website againstallgrain.com.

Danielle is a popular food blogger and this is her cookbook.

If all her recipes are this spot on, I am sold!

Okay, let's get started!!!
Here's the fixins!!

The best part of the ingredients list is...
you use whatever leftover chicken you have
in the fridge!!!!
So I had a leftover rotisserie chicken and some chicken breasts pieces from the freezer and they worked wonderfully in this soup!

So let's start by chopping up the carrots,
onions,
butternut squash,
sweet potatoes
and
garlic.

(By the way, I used THREE cups of the butternut squash
instead of ONE.)

Toss the veggies in a bowl with olive oil and salt and pepper....

Then throw the seasoned veggies on a tray and roast for 20-30 minutes...mine took 25 minutes until tender.

While the veggies roast in the oven....start simmerin' the chicken broth in a stockpot...
I had some of my own homemade chicken broth so I used that too.

Add the spices into the simmering broth...

the parsley,

the salt (DO NOT OVER-ADD TOO MUCH SALT!!!!),

thyme,
rosemary,
oregano,
and pepper...

Now add the leftover
roast chicken.

Cover
and simmer while veggies are finished roasting...

OH LOOKY!
The vegetables are all tender now!!
Well, pull them out of the oven!!! Quick!

Add only HALF.....JUST HALF of the roasted vegetables to the soup....

The other half,
including ALL the onion pieces,
are going to be pureed in the blender....

...a blender like this one...my NEW blender!!!

Ring a-round the blender, a pocketful of a new blender, ashes, ashes, the blender is still mine and ain't nobody gonna be takin' it from me. (Unless you need it worse than me, then I would give it to you, but otherwise, IT'S MINE ALL MINE GET YER HANDS OFF!)

That's right girls and boys!!
I got a new blender
after 31 years!!!

Okay dudes, I'm only 50. I got married at 19 and have had the same blender since 19. I'm not like 120 years old...just 50. 50. Hence the 31 years of marriage and 31 year old blender. Crap, it doesn't matter, 31 years still sounds like a long time to own a blender though, doesn't it??!!! Crap.

Anyhoo, throw half those roasted vegetables into the blender....

...add a cup of water to the blender...

Blend all the veggies and water and you get this wonderful orange puree...

Pour that vitamin packed puree
into the simmering soup!

Okay, time to add the spinach!
(I used regular spinach instead of baby spinach, tis all I had in the fridge.)

Simmer until the spinach is wilted,
about 5 minutes, and you're ready to go!!

Let me tell ya, this soup was shockingly smooth, savory,
just the right amount of spices....

The contrast of the sweet roasted root vegetables with the savory of the chicken broth was not extreme, the chunks of yummy chicken....this all melds so perfectly.

When the sweet potato and squash and carrots are roasting in the oven, it fills the house with a wonderful warm aroma too.....

The flavor is savory (DO NOT CHANGE UP THE SPICES, THEY ARE PERFECT!) with a hint of sweet from the roasted vegetables.
The broth almost is buttery-tasting for some reason.
Very warm, very nourishing. And I loved the chunks of leftover chicken in there.

If you click on the page icon in the lower right corner of the document below, the recipe will go full screen. Then if you right click, then click "print", it should print on your printer.

If that doesn't work for printing, you can click on the Download File below...

Click on the itty bitty download file over there to print.....

danielle_walker_leftover_roast_chix_soup.docx
File Size:	15 kb
File Type:	docx

Download File

Or you could go directly to the recipe author's website and print from there....

Okay, that's all I got for today.....the blogging has been a little sporadic lately....been busy meeting new customers, seeing former customers and having fun chat, chat, chatting with everyone!!
Shocking I know,
Tim and I are sooooo shy :):):) Ha!!

Thanks so much y'all,
for checking in!!
Have a great Fall day.....

...and we'll talk at ya soon!!

1 Comment

Haste Makes Waste: Fried Pork Chop Vegetable Soup, A Cautionary Tale

1/25/2013

Hi Girls and Boys!

Thank you for letting me chat a bit about my
book-in-progress called:

Haste Makes Waste;
Fried Pork Chop Vegetable Soup,
A Cautionary Tale

Oh? You're excited to know more about it?
Okay then, I will share the picture book with you.

One day
a woman named Angie was possessed she was going to make

The Neely's
Grandma Neely's
Fried Pork Chop Vegetable Soup.

Now this woman, Angie, doesn't even like pork much,
which is why she rarely makes dishes containing pork.

But she had a hankering for pork chops
that day.

So Angie went to the grocery store and bought everything she needed to make this delicious meal.

This picture shows the ingredients.

Except this picture doesn't show that Angie actually doubled this recipe...see those four pork chops, kids?

4x2 = 8.
That's 8 pork chops she actually made.

Now Angie diced up her onions and her celery and her carrots.

Girls and Boys, never use a knife without parental supervision. and never buy a new set of Rachael Ray knives and think you're an expert and proceed to have a bloodbath on your first chop.

Just sayin' Girls and Boys, just sayin'.

The lady Angie, melted butter in the pan and threw the vegetables in and sauteed them.

She then added the flour into the sauteed vegetables. She did this as a thickening agent.
Now kids, never eat flour by itself. The lady in this story was never very bright and she used to do that...
eat flour as a kid.
And thought somehow, each time, the flour would miraculously taste different.

But it never did.

Anyway,

back to the Pork Chop story, Angie added the tomato paste and chicken stock into the pot.

And then Angie added the diced tomatoes.

And then the lady added the sweet potatoes.

The recipe calls for regular potatoes but Angie used sweet potatoes.

The lady in this story, Angie, she's a rebel, kids.
A real
color-outside-the-lines rebel.

While the soup was simmering, Angie added seasoning salt and
salt and pepper to the flour.

Now kids, what have we learned about flour today so far?
Number one: it is a thickening agent.
Number two: don't eat flour by itself. It's gross.

Back to the story, Angie set up the work station with the pork chops and flour.

Now kids, the lady used 1/2 inch thick chops instead of an inch.
Cause she was in a hurry and wanted them to cook faster.

Angie pan fried the pork chops until they were done.

The recipe says to DEEP FRY them but kids, really,

we save the deep fat frying for french fries don't we?

The lady took the chops out of the pan when they were fully cooked and let them rest on a paper towel lined plate.

Now Girls and Boys, this is where the story picks up.

Angie put all the pork chops in the soup like the recipe calls for.

Isn't that silly? Pork chops in soup?

But this picture looks tasty, doesn't it?

Well Angie let it simmer 30 minutes.

The last ten minutes the lady added the corn and beans.

Kids, you should always eat your vegetables!

Don't they look pretty?!!!!
No???
Well, they will when you're old like me and get a kick out of colorful vegetables you little

Anyway,

when the soup was all done simmering
Girls and Boys,

Angie ladled some up into a bowl and made sure to include a yummy pork chop.

And Angie and her husband Tim ate the soup for supper and really enjoyed it.

The soup did not pack a huge punch of flavor but is enjoyable. Both kids and adults would like it and you can add any seasonings as you see fit.

Isn't that nice kids? Eating good healthy soup with a
pork chop in it? Nice and silly, huh?
Yes?
Good.

Okay, so let me continue on with this story Girls and Boys.

Well remember when Angie doubled the recipe?

Well it actually didn't fit all into one pan, she had to use two pans but never pictured both.

So the lady had
A LOT of soup left over, a huge pan full.

And this is the part of the story Girls and Boys, where Angie recreates the events. Okay?
So Angie is reenacting, right kids?
Okay.

Angie went to put the soup away to store it in the refrigerator so as not to waste any of this relatively expensive soup.

Pork chops aren't cheap kids.

So she opened up her super old crapola fridge but there was no room.

But that was okay.
See, Angie has a summer kitchen and the night time temps were very low, so setting food out there would be like keeping it in a fridge, almost too cold, but just about right. Isn't that nice, kids?
Angie was very, very relieved.

So
Angie put the lid on this heavy cast iron pot.

And she walked it carefully...

....out the back door to the summer kitchen.

Angie thought to herself...

thank goodness the summer kitchen door is propped open,

it makes it easier to carry this big pot inside.

Angie looked around.

Because the pot was hot, Angie didn't want to put it on the antique commode there.

And it was FREEZING out there, Angie was cold and wanted to get inside!

Angie
didn't want to put the hot pot on the plastic tub.

Even though the pot wasn't super hot,

Angie didn't need a melting mess to deal with.

And Angie was smart enough not to put the pot on any of the chairs. Duh, kids, duh.

So the lady who was, uh,
ingenious enough to routinely eat flour when she was a kid,
well......

...she set the pot on the floor.

The covered pot was a heavy cast iron pot

and therefore
very safe there on the floor.

She reasoned.

And then Angie went back into the house and because it was late
and cold
and because she was soooo tired,
she went right to bed,
dreaming of pork chop soup for lunch the next day.

So the next morning, Angie wakes up and the first thing she does is clean out her refrigerator.

And then she goes to collect her pot of pork chop soup.

Angie realized the summer kitchen door was left

propped open all night.

Huh,

she thought to herself.

So Angie went into the summer kitchen...

...and this is how she found the pot.

Something (NOT HER PETS) had gotten into the HEAVY COVERED CAST IRON POT,
pushed the lid aside,

and had eaten most of the pork chops, there were bones everywhere.

And Angie went through her stages of grief.....

and

Yeah, that was about it Girls and Boys,
just two stages of grief for Angie.

Remember, this is the girl who ate flour.

So thank you Girls and Boys,
for letting me share my story.
I really appreciate it!

I hope you can learn something from
my mistakes.

NO! I don't mean the eating flour thing!!
Lordy, GIVE.IT.A.REST!

I mean from being in too much of a hurry and pretty much just inviting critters into your summer kitchen for a nice, late night snack.

Here's the link to Neely's recipe...it's pretty good by the way!
You just need to improvise on some additional seasonings!
Grandma Neely's Fried Pork Chop Vegetable Soup.

Okay, that's all I have for today guys....have a good weekend, stay warm and we'll
talk at ya soon!
:):):):):)

I Think This May Be The Best And Easiest French Onion Soup Ever

1/4/2013

Do you like French Onion Soup?

Man, this is an EASY recipe and so delicious!

It's from Tyler Florence from Tyler's Ultimate cooking show on Food Network.

I've made other French Onion soups and they just seemed so complicated and time consuming.
The reviews for this dish were outstanding...I just had to check it out!

Here's the fixins for this delicious beefy French Onion soup.

M'kay, we're gonna start by melting up that butter in a pan.

Slice the onions and mince the garlic...

Throw the onions and garlic into the butter in the pan.

Add the thyme and bay leaf in,
the salt and pepper and saute...

Keep simmering and sauteeing....

you want the onions to caramelize...

About like this, although you can brown them even more if you want...

Now's about the time to pour in that one cup of wine...
the recipe says one cup, about 1/2 a bottle...
Say what the what? Since when is one cup a half a bottle????
I just poured in literally
ONE CUP.

HEY!

Here's the Gruyere cheese that the soup bowls are topped with.

Gruyere is expensive but worth it!
Use Gruyere with this recipe, do not use another cheese.
Gruyere is the key to this French Onion soup!

So
grate up that Gruyere!

Okay, back to the soup, let the wine reduce down until the onions are dry...

LOOK AT THOSE LAYERED FLAVORS WOULD YA??!!

Now fish out the thyme sprigs and bay leaf and dust in the flour for thickening...

Turn the stove on low and let the onions simmer, cooking the flour taste out.
Hey, who should clean their stove BEFORE taking pictures to put on the internet?
Nahhhhhhhh.

Okay,

so the onions have cooked down even more,

now add all that beef stocky goodness!

Bring the soup back up to a simmer and cook for 10 minutes.

Looks weird here, but it will scoop nicely into ramekins.

I guess you don't have to use ramekins,
you can use coffee mugs even.
Whatever vessel you use, it just has to be in a hot oven for 3-5 minutes to melt the cheese on top.

I have ramekins.
I picked up these cute black and white striped ones up at WalMart years ago. I think they might be Pyrex brand. I picked them up to make creme brulee but I've used them several other times too.

These black ramekins I just picked up at Hy-Vee.

They're that Curtis Stone line they carry. These were on clearance for $2 a piece. I bought four, that was all they had.

I wish they would have had more, I would have bought all that they had. I like this size and style.
Oh let's face it, I heart dishware in general. LOVE!

Okay, so ladle the yummy FRENCH ONION soup up in each bowl or ramekin...

Confession Alert
Confession Alert!!
At first I inserted the following picture but it looked so gross, I deleted it and inserted the six bowl picture instead....

Why would I even take this picture?

I took it twice in fact. Why?

IT LOOKS GROSS, YES?
Want some?

Anyway, here,

layer up the French Onion soup bowls with good crusty bread and that shredded Gruyere cheese.

Stick these in the oven on a covered baking sheet
(just in case there's any spills) and bake until cheese melts, uh maybe about 3-4 minutes is how long I kept mine in for.
And plate it up!

Look at that melted Gruyere and that beef broth...
so so good!

Now as good as that yummy cheese and crusty bread looks,
the broth is so tasty...not too "oniony" by any means. Very mellow in fact.

Make sure you dig to the bottom for that cheese.

You know, it dawned on me, I don't have a lot of pictures of the broth but it really was so beefy and mellow. It certainly wouldn't hurt little people's tummies or tummies with sensitive spice issues.

Here's the recipe...

French Onion Soup
Recipe Tyler Florence from www.foodnetwork.com Tyler’s Ultimate cooking show
Courtesy www.turnkeyqualitycars.com
Serves: 4 to 6 servings

Ingredients
    1/2 cup unsalted butter
    4 onions, sliced
    2 garlic cloves, chopped
    2 bay leaves
    2 fresh thyme sprigs
    Kosher salt and freshly ground black pepper
    1 cup red wine, about 1/2 bottle
    3 heaping tablespoons all-purpose flour
    2 quarts beef broth
    1 baguette, sliced
    1/2 pound grated Gruyere

Directions
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Okay, I have a couple more soup recipes that Ima be posting here shortly, one is a healing soup that actually works I think!

Also, Tim wants to eat less carbs (whatever!!!) so I guess Ima try to eat less carbs too for the next couple months.
We'll see how THAT one goes.

This is how I feel about that.

Uh yeah,
is what she said while laying listlessly on the kitchen floor, too weak to move...

CUZ SHE CUT DOWN ON HER FREAKING CARBS!!!

WHATEV!!!

Well I hope I have enough energy to post stuff here.

If there's a lot more typos than normal and a lot of more crazy stoopid nonsense more than normal here in these posts, please, someone, anyone, RUN OVER TO MY HOUSE AND SHOVE CREAM CHEESE FROSTED CINNAMON ROLLS IN MY MOUTH! PLEASE!!! Please don't let me wither away from lack of energy/carbohydrates. Please.

Hey, you don't have any cream cheese frosted cinnamon rolls on ya right now, do ya?
I'm feeling kinda faintish....

Jazz And A Bacon And Baked Potato Soup

10/23/2012

So I was making this
Bacon and Baked Potato Soup
last night and listening to the Jazz station on the radio.

The Jazz station had a special on the
Dave Brubeck Quartet. Remember Dave Brubeck?
This is his most famous composition Take Five.

Dave is a famous jazz pianist and composer born in 1920.

He was always accompanied by his saxophonist Paul Desmond.

Dave Brubeck's heyday was the early 1960's where he was putting out four albums a year.

This is the album cover most familiar to me.

Dave was on the cover of Time Magazine in November 1954,

only the 2nd jazz musician to grace the cover,

the first was Louis Armstrong in 1949.

Dave was not happy about it.
He felt Duke Ellington should have been put on the cover.

Dave felt he was put on the cover because he was white and that Duke was being overlooked because of his race.

This is Duke Ellington and John Coltrane performing In A Sentimental Mood.

Duke Ellington is the greatest jazz composer of all time.

The following song is
Come Sunday
by Duke Ellington, sung by the ethereal Mahalia Jackson with Duke accompanying.
One of the commenters after this video on you tube says,
"When I was a child growing up in the desert of California in the '50's there was a show on Sunday mornings on KFWB called 'Jazz goes to church," it was gospel music and we would blast it from our old Philco Radio and it would always end with this song at 11:30. Brings back so many memories, good and bad, the whites weren't really happy to have us there in the late '40's and early '50's, but still in all, this brings it all back, yea, Mahalia Come Sunday indeed."

Okay, so anyway back to the
Bacon and Baked Potato Soup...

I saw this recipe and
could
not
get
it
out
of
my
head!!!!

So I made it

and all was right with the world again :)

A Baked Potato with yummy cheese, butter, sour cream, bacon and onion toppings...only in soup form!!!
Talk about comfort food!!!

Here's the fixins for this easy-to-make, yummy-to-eat
Bacon and Baked Potato Soup!

Oops, forgot to add this ingredient up with the fixins.

The recipe calls for half-and-half or light cream or milk...

I used fat free milk.

So start by frying up my boyfriend Bacon until crisp.

Bake 1 lb. of potatoes up in the oven...

I microwaved for six minutes first since this was such a huge baking potato, almost 1 lb.

then I put it in the oven to get cooked and crispy cause I knew I was gonna use the skin in the soup.

Chop up the onions and celery...

Melt the butter in the dutch oven and begin sauteing the celery and onions. Listen to them sizzle and craccccckkle...

Chop up the baked potato...
can ya smell it yet...mmmm?

Put the flour, salt and pepper,
and thyme in....

The thickening agent mix is ready for the milk or cream, whichever you are using...

Dat a lot of milk! Four cups!

Okay,

so this is the base of the soup and it will thicken up after 5-8 minutes...

Chop up the green onions and bacon...

Throw your chopped baked potato in the soup...

Add the cheese and chicken broth....

This is what the mixture is now looking like,

thicker with some yummy cheese and chicken stock in there...

But let's mash up those big chunks of potatoes.

Also I left the skins on my potatoes, you could totally peel the potatoes if you didn't want the skins in the soup.

Now we're nearing the end to this super easy soup...
throw in the chopped, crisp bacon and green onions.

OH! Keep some out for garnishing the bowls.

Getting ready to be sunk into that yummy, gooey comforting goodness.

Well, what are you waiting for????
Scoop yerself up a bowl!

Why does that spoon look dirty? It WAS NOT dirty, I swear.

It's like a creamy baked potato. In a bowl.
Only better cause it has all those toppings in it!
SUPER YUM!

Be sure to remember to throw some toppings on top!

Look at that potato skin in there!!

And those chunks of potatoes!!

Can you tell I'm a starch girl?

I think I'm having a love affair with these toppings, that's why I keep showing them.

Well,
Bacon IS my boyfriend after all.

Okay, here's the recipe.....

Bacon and Baked Potato Soup
www.midwestliving.com and their Comfort Food 2012 magazine
Courtesy www.turnkeyqualitycars.com

Ingredients
    2 6 - 8 - ounces baking potatoes (such as russet or Yukon gold)
    3 tablespoons butter
    1/2 cup chopped onion
    1/4 cup chopped celery
    3 tablespoons all-purpose flour
    1/2 teaspoon dried thyme, crushed
    1/4 teaspoon salt
    1/8 teaspoon ground black pepper
    4 cups half-and-half, light cream or milk…Angie’s Note: I used Fat Free milk
    1 1/4 cups shredded American cheese (5 ounces) Angie’s Note: Any cheese can be used, I used Colby Jack
    1 cup chicken broth
    8 slices bacon, crisp-cooked, drained and crumbled
    2 tablespoons thinly sliced green onion
    1/4 cup dairy sour cream

Directions
    Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Peel potatoes, if desired. Chop potatoes; set aside.

    In a heavy large saucepan or Dutch oven, melt butter over medium heat. Add onion and celery. Cook and stir about 5 minutes or until crisp-tender. Stir in flour, thyme, salt and pepper. Add half-and-half or milk all at once. Cook and stir for 5 to 6 minutes or until thickened and bubbly. Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts. Slightly mash potatoes with the back of a spoon or a potato masher.

    For the topping, reserve 2 tablespoons of the bacon. Stir the remaining bacon and 1 tablespoon of the green onion into soup. Heat through.

    To serve, top each serving with reserved bacon, remaining 1/4 cup cheese, green onions and the sour cream. Makes 6 servings (about 1 cup each).

All righty, that's all I have for today,
I just made this soup last night and was excited to share it with everyone.
If you make it, let me know what you think or if you changed it up a bit!

Mr. Potato Head and I wish you a good Tuesday night and we'll talk at ya soon!!!

1970's Mr. Potato Head.

Apple and Cheddar Penne Pie - Man This Is Rich - A Dish For Christmas Entertaining - So I Made A Sweet Potato /Squash Soup Too

10/16/2012

Apple and Cheddar Penne Pie....I was confused....

Is it a pie? Is it a main dish?
I don't understand, it has pasta in it? Whaaaatttt????

It's a main dish! Albeit a very decadent main dish.

It's very good.

Because it was so rich,
I made up this quick, thrown together
Sweet Potato Squash Soup,
you know, kind of like a healthy side dish to counter the decadence.

So here's the line-up for this scrumptious, decadent Apple and Cheddar Penne Pie that would be wonderful for Special Occasions.

Here's the recipe, the printable recipe is at the end of the post...

Apple Cheddar Penne Pie
from BHG Holiday Recipes magazine 2012

2 tablespoons butter, softened
2/3 cup panko bread crumbs
3 teaspoons snipped fresh thyme
12 ounces dried penne pasta (3 1/2 cups)
2 cups chopped, peeled tart cooking apples (3 medium)
1/2 cup chopped sweet onion, such as Walla Walla
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups whole milk
1/2 cup apple cider
6 ounces cream cheese, softened and cut up
1 1/2 cups shredded white cheddar cheese (6 ounces)
Fresh thyme sprigs (optional)

1. Preheat oven to 350° F. Grease a 10-inch springform pan with 1 tablespoon of the softened butter. Sprinkle sides of pan with 1/3 cup of the panko to coat; set aside. Melt the remaining 1 tablespoon softened butter. Stir the remaining 1/3 cup panko and 1 teaspoon of the thyme into melted butter; set aside.

2. Cook pasta 2 minutes less than directed by package directions; drain. Return pasta to pan; set aside.

3. Meanwhile, in a large saucepan cook apples and onion in the 3 tablespoons of butter over medium heat for 5-8 minutes or until tender. Add flour, salt, and pepper to saucepan. Cook and stir for 2 minutes. Stir in milk and apple cider. Cook and stir until thickened and bubbly. Reduce heat to low. Add cheeses and the remaining 2 teaspoons of thyme; stir until cheese melts.

4. Add sauce mixture to pasta; stir to combine. Spoon pasta mixture into prepared pan. Sprinkle with reserved panko mixture.

5. Bake, uncovered about 40 minutes or until edges are bubbly. Let stand on a wire rack for 15 minutes. Remove sides of pan. Using a serated knife, cut pie into eight wedges. If desired, top with fresh thyme sprigs. Makes 8 servings.

So start by cooking and draining the penne, cook it two minutes under al dente.

Then notice that you have a picture showing the melted part of your cheap colander...

Take a better picture,

hiding the melted part of the colander,

so that people don't know you use crappy, cheap stuff from auction in your kitchen.
There. Now that's better.

Do your prepping, chop the apples and dice the onions, cut the cream cheese into small chunks and shred the white cheddar.

You will need a spring form pan for this dish by the way!

Now butter up that spring form pan,

you will need a spring form pan for this recipe if you want it to look fancy.

Sprinkle the sides of the pan with panko.

Melt butter in a pan, add the panko and thyme...

And this is how the crunchy mixture will look.

Now melt more buttah and add the onions and apples in and saute for about 5 minutes...

Add the flour and salt and pepper in...

It should look like this consistency.

Add the whole milk in.
Now I gotta tell ya, one can lighten up this recipe easily by using
1. Whole wheat penne
2. Whole wheat panko crumbs
3. Maybe olive oil instead of butter
4. Skim milk
5. Light cream cheese
6. Lower fat white cheddar

No wonder this dish is so rich, all that butter, whole milk etc...but I must say, this is awful tasty :)

Now add the cider vinegar in and stir....

Now add the cream cheese and white cheddar and thyme...

Rich creamy white sauce....

To be poured over the cooked penne.

Stir gently....

Spread into the spring form pan...

Sprinkle with the panko crumbs...

So your dish is ready to go in the oven.

Bake for 40 minutes.
Remove and let cool on a wire rack....

Take a knife and work your way around the pan.

Gently take off the bottom plate....

Set on a pretty cake plate.

And this is a close-up of the top with that crunchy panko and some apples and penne sticking out.

Yum.

Go ahead and dig out a piece of deliciousness.

Now this is a rich dish,

so I went ahead and made up some quick, quick root vegetable soup to counter the decadence of the dish...

I simply took some sweet potatoes, onions, garlic, apples and squash (crap, forgot to put the butternut squash in the picture)...

I cut the vegetables up in chunks and drizzled with olive oil and sprinkled with salt and pepper and the rosemary, then I popped the baking sheet in the oven.

I roasted these for 35-45 minutes.

So this is supposed to be pureed but I was lazy and didn't want to get out the food processor so I used a hand mixer.

Uh no.

Just no.

So I hauled out the food processor and deposited the chunky veggies in there.

OH, add several cups water or broth...I added water.

Yup,

much much better!

All that healthy roasted taste in a bowl...the squash and sweet potatoes meld nicely with the sweetness of the chopped apples and onion with a hint of garlic.

Now these two dishes paired up well. I don't have a recipe for the soup, just throw your root vegetable together with a couple apples, sweet onions, garlic, rosemary and salt and pepper and roast. That's it!

What would pair nicely with this Apple and Cheddar Penne is roasted asparagus too!!!!!!!

Okay guys, that's all I got for today!!

It's a beautiful day in Iowa today, hope everyone is having a good day!

This is a picture of somebody's porch down by Morning Sun.
I was traveling through there last week and spied this casually festive porch and asked the homeowner if I could take a picture of her fall decorating and she kindly obliged.

Okay, have a good day and we'll talk at ya soon!

Chunky Vegetable Quinoa Chili and A Chunky Little Superboy

6/21/2012

Chunky Vegetable Quinoa Chili
Are you asking yourself if Angie has finally lost it cuz she's making a delicious hearty soup in the heat of summer?

Oh honey.

I lost my marbles YEARS AGO.

Speaking of marbles though...(nice segueway huh??)

marblesgalore.com

OH OH OH!

Look at all the pretty marbles.

You know how I'm a sucker for bright, shiny things.

Hence, my propensity for tacky vintage Christmas ornaments, yes?

ehow.com

Remember this one from when you were a kid?

I ALWAYS wanted this one!

Or one of these...

the smaller ones with the swirls!

According to the neatorama.com website...
Did you know marbles go back 5,000 years?
And that they were made out of stone, bone or clay...whatever material was at hand?

Also, marbles were first mass-produced by the Akron Toy company in Akron, Ohio in 1884. They were made of clay.

By 1890, the first handmade glass marbles were being made by Samuel Dyke. In Akron.

Eventually, Dyke’s factory was turning out a million marbles a day. When it burned in 1904, so many children rummaged through the ruins for marbles that, for safety’s sake, the remains of the building were buried.

In the mid-1990s, the site of theat burned American Marble factory was a parking lot. The city decided to replace it with a park, and as the ground was dug up, thousands of very old marbles were uncovered. So a portion of the park became home to the American toy Marble Museum which opened to the public in 2002. Many of the unearthed marbles are on display at the museum in Akron.

Cool, huh??!!

Okay, let's get back to this Chunky Vegetable Quinoa Chili from the picky-palate.com website.

Here's the fixins...

By the way, this soup is simply fantastic, full of flavor...don't let all the ingredients
scare you. The prep time is worth it.
Also did you know quinoa is pronounced KEEN-WA. Seriously, don't even get me started on that one!

So anyway,
we start by cutting up the cute little sweet peppers....
aren't they cute??

So cut up all your other vegetables.....

And then come over to my house and clean my kitchen please.

After cleaning my kitchen, saute the vegetables in olive oil until softened.....

Make sure you spill a lot of the vegetables on your craptastic 1990's stove.

Oh, look at that peacock blue Fiesta spoon rest though. Love it!

OH! In the meantime, cook up your quinoa...so easy!!!!

Add the garlic to the vegetables...by the way, the aroma is super fantastic!!!

Then add the beans....

Then add the chicken broth...

And the tomatoes.....

I used some home made broth I had in the freezer too...

Get your spices together and throw them in the pot....

Yummy!!! Add in the HEAT!!!! Can you say YOWZA?

And the lime juice....

And this is how it all looks all together with the quinoa added in...the aroma will sweep you off your feet.

Plate up, or rather bowl up that soup now.

Ahhhh, so delicious.

So spicy.

But not too spicy!

So many layered flavors.

Man, if this soup doesn't rev up your metabolism and put a smile on your face, I don't know what will.
Well, besides New York Style cheescake.

And of course yittle
tiny babee
SUPERBOY!!!!

Superboy is FLYING through the air.

He's flying, flying high and freeeeee.

Superboy's ride has now been grounded.

"Hey Gramps.
Why you land me?
I was having fun in the air.
Is it cause it's 90 degrees and you've worked all day and your arms are tired? Do it again Gramps.
Again!
Again!
Oh okay, I'll just sit here and play with your nose and mouth instead."

Click RIGHT HERE to get the full recipe for this awesome Chunky Vegetable Quinoa Chili from picky-palate.com!!

Okay guys, that's it for today! Have a great Thursday and stay nice and cool!!!

Talk at ya soon!

Blushing Over Spicy White Bean Chili

1/5/2012

Super yummy, super healthy SPICY WHITE BEAN CHILI

Oh stop it!
I'm blushing now.

I know. I know.
This recipe is a winner because it is clean, healthy and the spices rev up your metabolism.

Yes, it's true...this Spicy White Bean Chili won't vacuum all the pet hair up in your house.
Or add to your 401k.
Or even facilitate World Peace.
Gosh, I wish there was World Peace.

But this Spicy White Bean Chili recipe will make you feel good after eating it, I think even little kiddos will like it, and it makes more than what you think.
There will probably be some left over for lunch the next day.

And here's the fixin's for this belly nourishing, metabolism revving soup.

Below is the recipe and directions.
Now if you are reading this on a computer or I-Pad (Hi Mom!) and can not see the full recipe, go to another computer that allows for you to see this embedded document.
I'm betting my mom won't do this, so I will cut and paste here too as well. *sigh*

By the way, this is not a complicated recipe at all.
It comes together verrrrry quickly!!!

Spicy White Bean Chili
From the New Pioneer Coop website www.newpi.com
Courtesy of www.turnkeyqualitycars.com

New Mexican flavors like corn, tomatillos, and smoky chipotle also brighten this slightly spicy, easy-to-prepre vegetarian meal in a bowl. Serve it with your favorite southwest toppings such as lime juice, cheese, cilantro, sour cream, guacamole, or tortilla chips. Meat eaters can add chicken or sausage.

Ingredients
2 T vegetable oil
1 C. yellow onion, chopped
1 T. garlic, minced
½ t. dried oregano
½ t. ground cumin
½ t. chipotle chili powder (I just use chili powder)
½ t. ground coriander
2 C. vegetable broth
8 oz. prepared salsa verde
1 15 oz. can fire roasted diced tomatoes with green chilis
3 15 oz. cans cooked beans (great northern or your choice)
2 C. cooked corn kernals, drained

Directions
Heat the oil over medium-high heat in a medium size heavy pot.
Add the onions and garlic and cook until limp, not browned.
Add cumin, chili powder, coriander and oregano to the onions and sauté one more minute.
Add the broth, diced tomatoes, and salsa verde.
Bring to a boil, then simmer 10 minutes.
Add the beans* and corn and simmer 10 minutes more until desired thickness. Salt and pepper to taste.
*Meat eaters can add up to 2 cups chicken or sausage to the beans

Okay,
we start by sauteing the onions and garlic but don't let the onions get too brown, saute just until soft.

Add the spices and saute one minute more.

Add the broth, diced tomatoes and salsa verde. Bring to a boil, then simmer 10 minutes.
(Oops, guess who can see NOW that I forgot to add the salsa verde in. Dumb, dumb, dumb. Don't forget it though!)

By the way, definitley use Fire-roasted diced tomatoes for this soup. I have used regular diced tomatoes and regular diced tomatoes create far less flavor. The Fire-roasted is what makes this recipe have that sumpin' special special.

Add the beans and corn and simmer 10 minutes more until desired thickness.

I usually make up some cheese quesadillas in a pan to eat with this New Mexican style soup.

Guess who eats all those nice crusty melted cheese things off the quesadillas before serving?

Is that bad?

Or SMART?

And then I plate the soup and quesadillas up,
and then I look all over the place for my camera, blaming the missing camera on Tim, the dog, the cats, my visiting niece, you know, everybody but myself.

And then I find the camera in my coat pocket, take a quick snapshot and act like it's not my fault how the camera ended up in my coat pocket.

And then I devour the meal.

And it is good!

And inexpensive!! Yoo Hoo!!

Try it out!

Next up is my birthday meal I made for myself, using a couple recipes I've wanted to make for a long time..including twice baked sweet potatoes with sweet Italian sausage. YUM! Will try to get this posted tonight or tomorrow, I'm so excited to share! Now watch, it'll be this weekend and I'll come off like I was lyin'. Crap.

Have a great Thursday!!!!

Pub Meal Part Two: Cheeseburgers, Slaw, and Fried Zucchini

11/21/2011

Yowza!
I'm finally posting PART TWO of the super yummy Pub Meal.
Here's the meal...remember...Cheeseburgers, Red Cabbage Slaw, Fried Zucchini and Charred Tomato Soup with Melted Mozzarella

Hello super tasty meal, I want you right now. It's lunchtime, what do ya expect?

Why I always gotta be blogging food pictures when I'm starving? Why?

Last week I wrote about the
Charred Tomato Soup
as part of this meal.

So today, I'm sharing my vast culinary skillz with the rest of the Pub Meal...
The Cheese Burgers, Red Cabbage Slaw and Fried Zucchini.
And here are the embedded recipes. Disclaimer...this embedding recipe feature does not work if you are using Internet Explorer. If you can use Mozilla or another thingie, that would be ideal.

To get the recipe for Alex G's Cheese Burgers and Fried Zucchini and Slaw recipe, CLICK HERE!

Okay, the slaw is easy.

In a large bowl, combine the shredded cabbage, jalapeno, dill pickles and dill pickle juice.

Toss to blend.

In a separate bowl, whisk together the sour cream and cider vinegar with the salt, sugar and black pepper.
Pour the sour cream mixture over the cabbage and toss to blend. Refrigerate until ready to use.
By the way, sliced dill pickles in this slaw is so unexpected yet so fantastic and tangy, gives the slaw a real bite!

Now onto the Cheese Burgers...

Here's the fixins. The recipe calls for beef brisket.

My grocery store does not carry beef brisket; they suggested 93% lean ground beef, which I used and it was fine.

Be interesting to try beef brisket though.

Sautee the onion, carrot and celery in the oil.
Cook until the veggies become tender and slightly caramelized, 10-12 minutes. In another bowl, mix the brisket with the mayo.

Next, mix in the vegetables and bread crumbs into the brisket mixture and form into eight even patties about
3/4 inch thick.

Grill the hamburger patties on an indoor or outdoor grill.
I used a stove top grill because that's what Alex used on her cooking show.
Ta-Daaaaa!!!!

These burgers are fantastically tasty with the sauteed veggies and mayo mixed in there, Super yummy. With a slice of cheese melted on top....Heaven! *cue angels singing*

And lastly, we begin the fat free, super healthy
Fried Zucchini.
Disclaimer:The fat free and super healthy descriptors
are a lie.
Although zucchini is a vegetable. That's not a lie. And isn't zucchini good for you?

Here's the
fixins for this fine
Pub Meal side dish.

Slice 4 medium zucchini lengthwise, like pickles.
Pour oil into a heavy bottomed pan and heat to 350 degrees.

Make the breading mixture by combining the bread crumbs and Parmesan in a bowl.
In another bowl, whisk together the eggs and the splash of water.

Toss sliced zucchini in salt, dredge in flour, submerge in the egg mixture and roll in the breadcrumb mixture until all are coated on all sides.
Transfer to a platter.

Prepare a baking sheet fitted with a kitchen towel and a slotted spoon to remove zucchini from oil.
Drop a few pieces of zucchini into the oil at a time and gently swirl the oil as they fry.
When they are light to medium brown, remove them with the spoon and lay them out on the kitchen towel to cool.

Sprinkle with a touch of salt and paprika.

Plate up the savory Cheese Burgers, yummy tangy Slaw, and Fried Zucchini.
Be prepared to loosen your belt a notch or two. This is one fine, tasty meal!

Hey, hope everyone has a great Monday!

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