Homemade Taco Soup.....Oh So Yummy!

Happy Monday!

I hope your weekend treated you wonderfully! Mine sure did! I don't have a card for you today, but since it COLD outside, how about a warm soup recipe instead?

The other day while blurfin' (Blog Surfing) I visited one of my favorite blogs, Ingenious Inkling and Steph's Thursday Link Love, where I found this yummy Taco Soup Recipe.
WOW! Is it ever good! Here's my version. You know, I always have to tweak a recipe because I just use what's already in my cabinets. Instead of plain tomatoes, I used the GreatValue brand fire roasted, Mexican Style tomatoes and I left out the tomato sauce.
Then I made my own Pico de Gallo, it had a bit of a kick to it because I used some habinero infused garlic.

I dolled up my bowl of soup with some crushed tortilla chips, my homemade pico de gallo, shredded cheese and a slice of avocado. This is my first bowl, needless to say I had more and was completely miserable by the time I moved away from the table.....but hey, it was GOOD! *lol* Here is the recipe from Our Best Bites.

Taco Soup

Recipe from Our Best Bites

1 lb. extra lean ground beef (93% lean or or leaner)
1 onion, chopped
4-5 cloves garlic, minced
1 1.25-oz. packet taco seasoning (about 1/4 c.)
3 c. water, divided
2 28-oz. cans diced tomatoes
1 15-oz. can tomato sauce
2 15-oz. cans kidney beans, rinsed and drained
1 can corn, drained


Toppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc.


Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. Makes 10 12-oz. servings.


Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.


Freezer Instructions: Because of all the canned goods, you'll just take up a lot of space in your freezer if you freeze the whole recipe. However, after it's been cooked, the leftovers freeze extremely well. You can even try freezing individual portions in 12-oz. freezer-safe containers and then reheating them for a quick lunch.


Nutritional Information:
Calories: 188
Fat: 3.6
Fiber: 8.6
Protein: 15.8
WW Points: 4

Add 1 more point for each of the following: 4 crushed tortilla chips, 1 1/2 Tbsp. light sour cream, 1/3 oz. shredded cheddar cheese.

Thanks for stopping by to see me today! Until next time! HUGS! :)

How About a Yummy Recipe?

Happy Monday Friends!

I'm sorry, but I did not get around to finishing any of my cards I had started over the weekend, so to make it up to you I wanted to share with you a new recipe I tried the other night. Let me tell you what, it was so yummy I couldn't stop eating it! LOL!

· 1/4 cup flour
· 2 1/2 teaspoons salt
· 1/2 teaspoon pepper
· 2 pounds beef chuck, cubed
· 1/2 cup salad oil
· 2 pounds onions (sliced)
· 1 clove crushed garlic
· 1 can light beer (I used a bottle of Corona light)
· 1 large box of beef stock
· 1 tablespoon Worcestershire sauce
· 1 tablespoon steak sauce (I used A1)
· 4 medium potatoes (peeled and quartered)
· 1 cup of carrots (cut into chunks)
. 1 cup of celery (cut into chunks)


Combine flour, salt, and pepper in a large baggie and use to well coat the meat. Add 1/4 cup oil to hot stewing pot and sauté the onion and garlic until tender (approx. 10 min.). Remove and set aside. Add the remaining oil to stew pot and brown the beef on all sides. Add onion and garlic, beer, beef stock, Worcestershire, steak sauce. Stir well. Heat stew to boiling and then reduce heat. Simmer covered for 90 minutes. Add potato, carrots and celery and simmer, covered for another 30 to 40 minutes. Add salt to taste.

This beef stew recipe is so YUMMY! The smells wafting through the house while its cooking is AWESOME! I served mine with cornbread and it was well received! I believe I'll have the little last bit of it for lunch today! YAY!

Thanks for stopping by to see me today and I hope you enjoy this recipe and try it! HUGS!

Reindeer Poop.....What?

Happy Friday!

Yes, you read it correct....Reindeer Poop! LOL! The Cutting Cafe' is offering this cute little set to make these adorable little treat bag toppers! The set is called of course, Reindeer Poop Topper.

Here's a close up of the poem that comes in the set. If you click on the picture you can probably read the whole thing. So CUTE!
Here for my "photo shoot", I've used little chocolate cream filled bon-bons, but I searched the web and found a recipe for "Reindeer Droppings" to fill the bags with. If you'd like it here it is:

Reindeer Droppings

Makes About 2 dozen

Ingredients:
2 cups Granulated Sugar
1/2 cup Baking Cocoa
1/2 cup Milk
1 cube Butter (no substitutions)
1/2 cup Peanut Butter (creamy or chunky)
3 cups Uncooked Quick Oats
1 teaspoon Vanilla

Directions:
Melt butter in sauce pan on medium high heat. Mix in sugar, cocoa and milk. Bring to boil for 1 minute. Remove from stove. Stir in peanut butter, uncooked quick oats and vanilla. Drop by tablespoonfuls onto waxed paper lined on counter top. Let cool and enjoy!

That's it for now. I hope you've enjoyed my Reindeer Poop Bags today. I know the kids will just love it and get a big kick out of them. See ya next time for more card FUN! HUGS!

Tex-Mex Tortilla Soup

Happy Sunday! I don't have a card today, but I have a recipe for you! How's that?

My Mama gave me a yummy recipe for Tex-Mex Tortilla Soup and I tried it out last night! OMGoodness...it is YUMMY! This is the bowl I ate last night...I loaded it with avocado, chips and cheese.....so much you can't even see the soup! LOL!

Here it is simmering away...oh the smells that were wafting through the house! WOW! I love when that happens!

Here's a spoon full just to show you all the yumminess in there. It's really a pretty dish with all its color! Oh and did I mention the aroma? LOL!

Here's what I like to add to mine to garnish....yep....EVERYTHING! Is it just me or do you just LOVE the way cilantro smells! I think I would like a candle that smells like it! LOL! Okay here's the recipe if you'd like to have it and maybe give it a try!

Tex-Mex Tortilla Soup

1 to 1 1/4 lb. skinless, boneless chicken (thighs or breast)

3 - 14oz cans reduced salt chicken broth

1 - 14 1/2oz can diced tomatoes, undrained

1/2 cup chopped onion

1/4 cup chopped bell pepper (green)

2 tsp chili powder

1/2 tsp ground cumin

1/8 tsp black pepper

1 can each whole kernel corn and black beans (drained and rinsed)

3 cups tortilla chips, coarsely crushed

1 cup shredded monterey jack cheese

Cut chicken into bite-size pieces; set aside. In a 4 qt pot combine broth, undrained tomatoes, onion, bell pepper, chili powder, cumin, and black pepper. Bring to boiling; add chicken. Return to boiling; reduce heat. Simmer, covered for 10 minutes. Add corn and black beans. Return to boiling; reduce heat. Simmer covered for 10 minutes more. May garnish with avocado chunks, chopped cilantro, sliced jalapeno - serve over chips and sprinkle with cheese.

That's it! I will be making this again in the winter months coming up, that's for sure....mmmm...warm yummy in the tummy! Okay, thanks for peeking in on me today! I'm going to the Texas State Fair today....nothing like waiting till the last day! LOL! HUGS!

Valentines and Quiche

Happy Saturday Yall!!! How's your new year going? So far so good here. I'm still playing with the vintage images. I did a Valentine's Day card this time. I found this sweet image HERE at Clearly Vintage, she gives them away free...I'm loving her site!!!

I used one of THE CUTTING CAFE' round stamps from one of the Valentine sets. I cut out a scalloped circle with my Nesties and then added the circle stamp and a bit of bling.

I was on ClearBags.com the other day ordering some clear sleeves and envelopes and I came across something they called Ink Jetties. They come in several different colors. You put them in the printer and print right on to them. There is a smooth side and a rough side....you print on the rough side. Well, that sounded fun so I got some clear ones. I printed this image on one and it is the coolest thing!!! The roughness just holds on to the ink. Hard to photograph though!!!

I printed the Happy Valentine's Day on the pink paper under the clear page. I'm not quite sure how to glue these clear pages yet...so I just decided to punch holes at the top and run a ribbon through....this way the inside is decorated too. The little corner accent is a Miss Elizabeth's find from Dollar Tree. I just touched my pink cats eye chalk ink to the raised area to add a touch of color to the otherwise plain accent.

Does this look absolutely YUMMY? Oh it was too!!! I made this broccoli and cheddar quiche last night for supper. I got this recipe a few years back from a Kraft.com calendar I ordered from the site.

It is so easy and my family loves it!!! Well, actually they love it if I cook at all.....LOL....my boys are always so busy with their own social lives that they are rarely both in the house at supper time....so I don't cook much anymore. I do try to cook a big meal at least once on the weekend though.

Here's my plate....just a slice of quiche and a salad....good and good for ya too!! Of course my boys thought I was a nut case snapping pictures of our food. Heck, you think they'd be used to it by now!!! LOL!!!

Just look at all that quichey goodness....YUMMY!!!!!!! Okay, now for the recipe...if you decide to make this recipe and you and yours like it....please let me know!!!

Broccoli and Cheddar Quiche

Prep: 10min. Total: 55min.

1 cup sliced mushrooms

1 cup each chopped onions and broccoli

5 eggs

1/3 cup Miracle Whip dressing

1/3 cup milk

1 cup sharp cheddar cheese
1 frozen deep dish pie shell (9 inch)

Preheat oven to 375F. Place vegetables in skillet sprayed with cooking spray; cook on medium heat 5 min. or until vegetables are tender, stirring occasionally. Set aside.

Beat eggs, dressing and milk in medium bowl with wire whisk until well blended. Stir in vegetable mixture and cheese; pour into pie shell. Place pie shell on baking sheet.

Bake on baking sheet 40 to 45 min. or until center is set and quiche is golden brown. Let stand 10 min. before cutting into slices to serve.

Makes 6 servings, 1 slice each.

Okay, that's all for today...join me tomorrow for more card FUN! HUGS!!!