StoneGable Roasted Corn and Bacon Chowder and Beer Bread

Our local farm markets and roadside stands are beginning to sell fresh local corn! Hurray! The corn from Georgia has been delicious this year, but I can't help but love our local corn the very best. I get it early in the morning at the local "Corn Wagon" and it is on the table hours later!

There is something that makes me feel very healthy and wholesome and fresh-scrubbed about getting produce right out of the field and onto my table! Supporting local growers and linking to an agriculturally rich heritage are very important reasons to eat locally grown produce. Not to mention the delicious satisfaction of doing something very worthwhile for my family. All from an ear of corn! Yes, it's true!

How To Make Perfect Chicken Noodle Soup

I know, it really sounds like I am boasting... sorry! But you too can make a chicken noodle soup that is more delicious than you can imagine. There are a few old time secrets that can turn a good soup into one that makes the angels sing. And I can't wait to share them with you. An astrick (*) notes tips to a better soup.

Taco Cheese Soup

Slow Cooker Soup- Taco Cheese Soup:

This soup is Paula Deen meets StoneGable! I started out making Paula's wonderful Taco Soup... but I just got a little carried away! I took out a little of this and that from her recipe... and added a pinch of this and a pound of that to make a soup all my own.I ended up with a soup that the 3 men at my table just loved.

This is not a delicate or gourmet soup. If you are looking for a stick to your ribs, hearty, BIG flavor meal-of-a-soup, then this is the one for you. So easy to make, it is almost embarrassing. I got so many compliments from my men... but I didn't tell how little work went into it.

And Paula... if you are reading my blog, I would love to meet you! I am in Savannah again this coming March for the Historic Home and Garden Tour... it's like finding the Mothership! So let's get together for some sweet tea and and a goodie with lots of butter!

And to all of you... "Best dishes from my blog to you"!

Recipe: Taco Cheese Soup (Adapted from Paula Deen's Taco Soup)
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans, drained and rinsed
1 (15 1/2-ounce) can black beans, drained and rinsed
2 cups frozen corn
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) jar mild salsa
1 32oz. box beef broth
2 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
1 medium pkg mild mexican velveta cheese, cubed
Crisy Tortilla Strips- recipe follows
Sour cream, for garnish
Grated sharp cheese, for garnish
chopped green onions, for garnish

 Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, salsa, beef stock,  taco seasoning, velveta cheese and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove(if cooking soup on stove omit cheese and add at the end of cooking time- stir in until it melts) . To serve, top with sour cream, cheese, green onions and crispy tortilla strips.

Tortilla Strips:
3-4 large flour tortilla
vegetable oil
salt

Heat a large skillet. Add 1 inch of oil in skillet and heat to 350 degrees. Cut tortillas into 1/2 inch strips. Add strips in skillet and watch them very carefully so they do not burn.  Turn when brown. They only take a minute so watch them carefully.
Remove from skillet and drain on a paper towel. Salt immediately. Yummy!

Bye Ya'll!

Slow Cooker French Onion Soup

Recipe: The Easiest (and best) French Onion Soup

This soup is wildly delicious, and TECHNICALLY, a slow cooker recipe.  The onions though are cooked in a large frying pan on the stove so they are wonderfully browned and soft and all melty-good!  The rest of the soup cooking time is done in the slow cooker and the soup is finished in the oven.

Recipe:

8 large yellow onions, Make sure to use YELLOW ONIONS, peeled, sliced in thin half-moons
2 TBS olice oil
2TBS butter
1 1/2 TBS  sugar
1 1/2 TBS salt
3 cans Campbell's Double Strength Beef Broth
32 oz. chicken broth
1/2 cup good white wine, dry sherry or Marsala
1 dried bay leaf
3 sprigs thyme, tied with kitchen twine
1tsp pepper
1 baguette, cut into 1/2 thick slices
1/2 shredded Gruyere cheese for EACH serving

Combine oil and butter in a frying pan and put all 8 cups of onions in pan.  Add sugar and salt and toss to coat.  Cook onions on medium low heat for 40 minutes to 1 hour stirring occasionally. They will cook down to a fracton of their former vollume and most of the liquid will evaporte.  You can do this step ahead, and put in refrigerator until you are ready to make soup.

Add onions to slow cooker. Add broth, wine, bay leaf and tyme to slow cooker and cook for 2- 3 hours on high.

Preheat oven to 350 degree. Put baguette slices on baking sheet and toast for 15-20 minutes until dry. Increase oven temp. to 400 degrees.

Put baguette in soup bowl and ladle soup over baguette. Grate cheese on top of soup.

Put bowl on baking sheet and bake in oven until cheese is melted and brown, 10 minutes.

Serve with salad.

I am joining Debbie @ http://diningwithdebbie.blogspot.com/ .There are some fantastic recipies over there. Like a big giant cookbook and friendly authors!




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Slow Cooker Soup

Yes, Another Ham and Bean Soup- With A Yummy Twist

Before I get into today's recipe, I must tell you that I love blogging! My first blog was posted just under 2 months ago. I have had so much fun pouring things I love and think into each post.
Today I was looking over comments you have so kindly left (each comment is a cherished gift!!!!!) and found my wonderful Son, Christopher (Tut, nickname- long story) had left 2 encouraging comments.  He is  6 hours away in Seminary and I don't get to see him nearly as often as I like. So reading them was not only a surprise, but an extraordinary gift. (Tears, and sobbing and sniffles) I am VERY blessed to have a sweet Son and very blessed to be meeting so many LOVELY people in bloggland! Thank you! Just wanted you to know.

Now ... Today's recipe is one that everyone probably has, or should have.  It is a thick, smokey ham and bean soup recipe. Just dump all the ingredients in your slow cooker. turn it on and voila, 5 hours later you have a hearty and delicious meal.  There is one little twist to this recipe that puts it over-the-top- LEMON! This soup appears on my Menu of the Week Post, http://stonegable.blogspot.com/2009/11/sg-menu-for-nov-1-nov-7-2009.html, for Sunday. Check it out.
Squeezing in the juice of 1 lemon does something magical. Give it a try!

Slow Cooker Ham and Bean:
1 pack (1 lb) assorted dried soup beans
2 quarts water,
2 smoked ham hocks
1 large onion, diced
1- 16 oz. can tomatoes
Juice of 1 lemon, pulp too
1 tsp chili powder
pepper to taste
salt to taste

Soak beans in water and 2 TBS salt overnight. Rinse and drain, 2x's
Put all ingredients in slow cooker and cook for 5-6 hrs on low. (Can cook on stove for 3 hours)
Remove ham hock and shred meat. Put meat in soup.
Enjoy.

Options:

• If you can't find ham hocks, use 4 pork chops, 6 slices of bacon and 1 tsp liquid smoke
• Add 1 cup diced carrots

Serving Suggestions:
*Corn Bread
*Toasted Cheese open face sandwiches
*Mexican Explosion Salad ( for recipe see weekly menu blog 11-2-09)http://stonegable.blogspot.com/2009/11/sg-menu-for-nov-1-nov-7-2009.html

Recipe can be doubled and frozen.

I am participating in Foodie Friday @ Designs By Gollum, oh so yummy!!!!! Go see.

Thank you to Debbie @ Dining With Debbie, for hosting Crock Pot Wednesday!


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I am also joining Tasty Tuesday @ Beauty and Bedlam, and Tempt My Tummy Tuesday.

Slow Cooker Broccoli Cheddar Soup

Slow Cooker Soup: Broccoli Cheddar Soup:

I consider Broccoli Cheddar Soup comfort food gone healthy (sorta). There is always soup in the refrigerator at my house and this soup is a frequent visitor!

Very rich and chocked full of good for you veggies.
The secret to great slow cooker soup is a little extra prep work (oh, oops... is that a bad word in crockpotville?). One could throw all the ingredients in the slow cooker and forget it OR give the soup a little attention and get soup that tastes like you fussed all day! Come on, what are you waiting for? Just do it,  it's worth the effort!

I made this soup as a birthday gift for my dear friend Donna. (Remember, food = love)Recently widowed and with children who are young adults, she has had a rough and stressful year. So I wanted to do something that would impact her life in a tangible way.

I n a pretty insulated lunch bag, I tucked a homemade certificate for membership in “The Soup Of The Month Club”.Every month for 1 year, I will make her a large pot of soup. I make enough so she can eat some and freeze a lot more. This month's soup was Broccoli Cheddar.

Recipe:

6 cups fresh broccoli

1 large onion, chopped

1 large garlic clove, pressed or finely chopped

1 cup shredded carrots

4 cups chicken stock

¼ cup flour

2 cups whole milk ( or half and half, or a combo of both)

4 cups very sharp cheddar cheese,  1/2 cup reserved

Pancetta, 6-8 thin slices ( can also use bacon)


Wash and trim broccoli. Do not use tough ends. Rough cut and put in slow cooker.

In a large frying pan, heat cooking oil and add onions. Cook onions on medium low heat until soft. Add a healthy pinch of salt. Add shredded carrots and continue to cook for 4 minutes. Add garlic and cook 1 additional minute. Add to slow cooker.

Add chicken stock, pepper, and only if using low sodium stock, 1/2 tsp salt. Cook on low for 3-4 hours.

Remove 2 cups of cooked vegetables (mostly broccoli) and chop into small pieces, reserve.

In a bowl, mix flour and milk with a whisk. (I use a large jar with a lid and shake) Add to slow cooker. Grate a little nutmeg (1/8 tsp) and add. Cook on high for 30-45 minutes until thickend. Replace lid and keep closed.

Add cheddar cheese and continue to cook until melted. Replace lid and keep closed.

Using emulsifying blender, blend soup until smooth. You can also use a standard blender and blend in batches. This will make the soup thicker and creamy. Add reserved chopped broccoli and stir.

Shred pancetta and cook in a frying pan until crisp.

To Serve:

Ladle soup into bowls and top with additional cheddar cheese and pancetta. Serve with garlic bread or any crusty bread.

Options:

*Add cooked diced chicken when adding cheese.
* Add sweet or spicy cooked italian sausage.
* Add hot cooked rice to the bowl just before spooning in the soup.
*Top with croutons instead of pancetta.

Donna was so happy when I gave her this soup. I’m not sure what she likes more, the soup or being surprised by what kind of soup I'll make for her!

So far I have made Roasted Corn Chowder, French Onion and now Broccoli Cheddar. November’s soup will be Pumpkin Squash and Carrot….but…..shhhhhh don’t tell her- it’s a SURPRISE!


I am joining Debbie @ Dining with Debbie for Crock Pot Wednesday... the recipes look great!


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I am participating in Foodie Friday over at Designs By Gollum- Don't miss all the wonderful recipies and people!