Soups Around the World!

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Last week I had a cooking Event at one of our stores, my sponsor was College Inn Broth.

Plus I wanted to add some seasoning from a local company that is exclusive in our stores, Colonel De’s Seasonings.

So here are the soups that I did and the recipes, I hope you will enjoy and make them 🙂

Irish Garlic Potato Soup

Irish Garlic Potato

Irish Garlic Potato Soup

  • Servings: 6
  • Time: 1hr
  • Difficulty: easy
  • Print

2.25 lb. Klondike Goldust Potatoes, sliced
.75 lb. sweet onion, sliced
3 – 14.5 oz. cans College Inn Chicken Broth
2 Tbsp. butter4 tsp. Colonel De’s Garlic Goodness
1 cup half and half
½ tsp. kosher salt or to taste

In stockpot add butter and onions, cook over med-high heat for about 5 minutes.
Add sliced potatoes, onions and chicken broth, cover and bring to a boil. Reduce heat to a simmer, add Garlic Goodness and cook until potatoes are tender.
Remove from heat, with an immersion blender blend until smooth or leave a little chunky.  If using a blender, blend in batches, just make sure the center of the blend lid is removed, place a towel over top of the lid.
Once blended add back to pot, add salt and add half and half, warm on low and serve.
Optional – Add onions straws and chives for a garnish.

Paired with Guiness Draught Beer

Mexican Pozole Soup

Pozole

Mexican Pozole

  • Servings: 6
  • Time: 1hr
  • Difficulty: easy
  • Print

2 – 15.5 oz. cans hominy
3-4 – 14.5 oz. cans College Inn Beef Broth
3-4 cups shredded pork
3 tsp. Colonel De’s Chipotle Seasoning

Add to a large stock pot broth, hominy, pork and seasonings, bring to a boil and serve with garnishes below:

Shredded cabbage
Radish slices
Chopped onion
Chopped hot peppers
Avocado slices
Lime wedges
Tortilla chips
Chopped Cilantro

Paired with Negra Modelo Beer

 

Avgolemono (Greek Lemon & Chicken Soup)

Avgolemono

Avgolemono

  • Servings: 6
  • Time: 45mins
  • Difficulty: easy
  • Print

64 oz. College Inn Chicken Broth
Shredded chicken breast from whole chicken
2 tsp. Colonel De’s Greek Seasonings
1 cup instant rice
4 eggs
2 tsp. cornstarch
2 Tbsp. water
¼ – ½ cup lemon juice, per your taste
salt to taste

In a large stock pot over med-high heat bring broth to a boil, covered, then add rice, chicken and seasonings, cover and reduce to low until rice is cooked.
In a medium bowl add water and cornstarch and whisk, then add eggs and beat until completely blended, whisk in lemon juice.  Take 4 cups of the hot soup and slowly add to the egg mixture while whisking constantly so that the mixture will not break.  Stir mixture into the rest of the soup.  Season to taste and serve immediately, garnish each bowl with a lemon slice and a few baby spinach leaves.

Paired with Leffe Beer

 

Pho Bo (Vietnamese Soup, this picture was taken before broth was added)

Pho Bo

 

Pho Bo

  • Servings: 6
  • Time: 3hr
  • Difficulty: easy
  • Print

8-10 cups College Inn Beef broth
1 Colonel De’s Pho soup pouch
1 pkg. rice noodles
sirloin steak, trimmed and thinly sliced, kept raw

Green onions, tops thinly slice
fresh cilantro leaves

Add broth and pho pouch to a medium pot and bring to a boil, then let simmer for 3 hours.

Cook rice noodles as directed and drain.  Place portion of noodles in a large individual soup bowls, sprinkle of green onions and cilantro leaves.

Top that with a few thin slices of raw sirloin, set bowls aside.

Make each garnish plate with below

Bean sprouts, Thai basil leaves, hot sliced peppers, some sriracha and hoisin sauce.

Before serving bring broth up to almost a boil, ladle broth in to your bowls.  And add garnishes to your bowl as you wish. 

Paired with Kirin Ichiban Beer

Hope you Enjoy!!!  Cheers – Chef Amy!!

You Say Tomato I Say Tomahto!!

25 Comments

Tomatoes, who has tomatoes…I DO!!!!!!!!
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My Dad’s garden is producing a plenty, his plants are 8 feet tall and going wild!!!

I have a few pictures here from the beginning stages, they are about 5 to almost 6 foot at this point,
my Dad here is growing, leaf lettuce, kale, peppers, cucumbers, onions, green beans, eggplants and of course Tomatoes!!!
There maybe be more he grows but I can remember, I do know he has another patch that asparagus is in and the green house that things grow too…

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but I just decided to write this blog about tomatoes last night, so I don’t have recent pictures of it 🙂 these picture were about the 2nd week of June

So I have been eating a lot of tomatoes lately, but they have really only been from my Dad’s, I don’t buy them usually, but I do love when I get them from him and his garden.

As anyone knows they just taste better than you can get in the store and it’s really the only eat time I do eat them.
My Mom and Dad will freeze them, stew them, roast them, sauce them, slice them for BLT (which I think they east daily during the summer) and chop them for salads.  Plus whatever else they do with them 🙂

I on the other hand I tend to eat them a little differently 🙂

First I blanch them and remove the skins, I have issues with the skins, that’s all I will say 🙂

Here are a few pictures of ways that I have enjoyed using my Dad’s fresh tomatoes from his garden.

I hope you will enjoy too!!!

Making sauce, in my Vitamix are tomatoes, roasted garlic, some Italian herbs, red pepper flakes and salt.
The Vitamix will also cook it too you let it run about 5-7 minutes and you have hot soup or sauce 🙂

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Mixing it all up

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Freezing some for winter 🙂

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Cooking some down too

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This is the cherry tomatoes, sauteed with garlic, onions and spinach
tossed with the pasta, then fold in some fresh mozzarella pearls
then a drizzle of some balsamic glaze…Delish!!!!

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My all time favorite thing in the world is
Polenta with fresh tomatoes and a poached egg!!!
This is heaven for me!!!

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another day again…YUMMY!!!

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This is my FBT…Fake bacon and tomato 😛

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Ran out of the cornmeal to make polenta
So I made couscous instead…Delish too!!!

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This was last night’s dinner
tomatoes, roasted garlic tossed with pasta and some fresh mozzarella cubes
I was talking about making this a work…so ladies this is what I made…simple and quick 🙂

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Oh and here is the kale and I made some kale chips…very good with a
sprinkle of kosher salt and garlic powder 🙂

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Here are couple of links of 2 more of my blogs that I used tomatoes in the past
First up is my Tomato Cobbler – this turned out really really good so if you
want something a little different try this recipe.

 Second is Orzo Salad with Basil, Tomato & Feta – I made this at one
of my outdoor cooking classes last year.

Enjoy the rest of the summer everyone!!!

What’s next here hopefully sooner than later
my trip to Bourbon Country 🙂
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It Was An All-Star Week!!!!

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Well if you are not a sports fan and don’t live in Cincinnati, then you may not even know what I am talking about 🙂 but for a year the city has been planning for Major League Baseball’s All-Star Game.

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Let me say the city was crazy, I did go downtown a couple of days but if you didn’t get down there early to find a parking space, lot or garage it was nuts.  So to say the least I just drove around and then went back across the river 😛

But the Home Run Derby was exciting since Todd Frazier of the Cincinnati Reds won it this year!!!

CINCINNATI, OH - JULY 13:  National League All-Star Todd Frazier #21 of the Cincinnati Reds celebrates with teammate National League All-Star Aroldis Chapman #54 of the Cincinnati Reds after winning the Gillette Home Run Derby presented by Head & Shoulders at the Great American Ball Park on July 13, 2015 in Cincinnati, Ohio.  (Photo by Rob Carr/Getty Images) ORG XMIT: 554358169 ORIG FILE ID: 480626732

CINCINNATI, OH - JULY 13:  National League All-Star Todd Frazier #21 of the Cincinnati Reds celebrates with the trophy after winning the Gillette Home Run Derby presented by Head & Shoulders at the Great American Ball Park on July 13, 2015 in Cincinnati, Ohio.  (Photo by Rob Carr/Getty Images)

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All and all I think Cincinnati and Northern Ky. did an outstanding job hosting this years All-Star Game.

I did take some pictures, I have some here that friends took as well, but as I say it was an “All-Star Week”

There were are couple birthdays in our family and of course I made a few things, so check out my pictures and enjoy!!!

First of the birthdays was my little niece I made cupcakes 🙂

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She likes presents and bubbles 🙂

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Around town they made these mustaches statues here are few of them

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here is the picture of all of them that they made, pretty cool 🙂
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Here are few of my souvenirs

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Buskin Bakery made the cookies got to love that!!

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Here are some pictures of the Red Carpet Parade,
the players start at their hotel and end at the ball park, all on red carpet 🙂
Grand Marshall – Barry Larkin

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Mr. Red and Gapper

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Rosie Red

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Some other mascots

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Todd Frazier and his family

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You can see on Todd’s hand the blisters from the Home Run Derby 🙂

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Few other Players 🙂

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Some of the city skyline and downtown

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yes they had a zipline too

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My All-Star Pizza, half spinach & garlic
other half was spinach, Gorgonzola cheese,
sliced almonds, sliced strawberries and
balsamic glaze…so so GOOD!!!

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The other birthday was my Mommy!! 🙂

I made her cookies peanut butter with no flour 🙂

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Dinner – Braised Short Ribs, butter noodles and carrots 🙂

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Peach Ice Cream (I just scooped some out to take the picture)
she took the Ice Cream, cookies all home 🙂

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And for actual dessert I made Red Velvet Cake with Cream Cheese Frosting 😛

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I must say I agree is was an All-Star Week 🙂

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Summer Cooking Class Series!!

16 Comments

Yes I know I have been a little “MIA” lately!!!

But this summer has been busy and I can’t believe its JULY!!!! 
I have my hand in so many different little things that I am just so busy and it’s been hard to find the time to blog.  Plus I have not been cooking anything really good for myself, so hence no blogs.

But I did finish a couple weeks ago a cooking class series that I did in 3 of our stores 🙂

They all turned out great, a lot of grilling and a few out of the box recipes, beer sampling with one too!!

Here are a few pictures of the dishes and the crowds, it was a great time and I had a LOT of help from some of GREAT co-workers.

I hope you enjoy!!!

Grilled Fruit Pizza – naan bread, Camembert cheese, blackberries, strawberries, basil and balsamic glaze

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Grilled Asian Corn with peanuts

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Grilled Watermelon with arugula, feta and balsamic glaze

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Crowd pic

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Veggie Pizza – Garlic naan bread, red pepper hummus, grilled veggies topped with goat cheese

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Grilled pound cake and pineapple

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Grilled German Potato Salad

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Grilled veggies with garlic couscous topped with basil

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crowd pics

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Zucchini & tomato salad with ricotta, Parmesan and pesto

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Hawaiian Rice – cooked in coconut milk, golden raisin, macadamia nuts and green onions

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Mango & pineapple salsa

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Crowd Pics

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Grilled romaine with mango vinaigrette, shredded jicama, pineapple, red pepper and black sesame seeds

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Me – having fun with the microphone….I love being on the Microphone 😛 

Chef Amy

One Lovely Blog Award!!

10 Comments

Recently I was nominated for the “One Lovely Blog Award” by Ka@My Uni Kitchen

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Ka has a terffic blog, he has amazing Recipes, How to Guides and Cooking Tips, so please go over to his
blog and check out all those good things he has to offer 🙂

There are few rules to accepting the award you must tell everyone 7 things about yourself and nominate 15 blogs
for the award.

So here we go 🙂

1. I worked on a cruise ship for 6 1/2 years

2. My first career was in Theater Costuming before going into Culinary

4. I love Hockey

5. I worked for our home town Hockey Team by sewing names and numbers on their jerseys

6.  During the baseball season, I am on call for the Cincinnati Reds and the away teams
      that come into town and play the Reds, to sew their uniforms (sewing names & numbers),
      for any last minute call ups.

7.  The most I was ever paid for sewing 1 single uniform for an away team was $100.00
and 
that was for 1 hour of work, that included the call, me driving to the ball park
(i live very close) 
getting in there sewing the name and number and then 
      back in my car.  🙂  

Bonus – here’s the picture 🙂

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I hope you enjoyed the few things that most of you did not know about me 🙂

 

Here are the blogs that I think are fantastic and I give the “One Lovely Blog Award” too

Suzanne@apuginthekitchen

Gretchen@Feeding My 3 Sons

Ginger@Ginger&Bread

Loretta@Safari of the Mind

Angie@The Novice Gardner

Julie@Hostess At Heart

Michelle@Giraffes Can Bake

Suzi@Beach Blanket Bacon

Jhuls@The Not So Creative Cook

Coco@Crafty Little Coco

Lili@Lili’s Cakes

Max@Dante’s Kitchen

Linda@La Petite Paniere

Ms. Frau@Frugal Hausfrau

Petra@Food Eat Love

Vidya and Chitra I added you as well
I know Ka added you to his blog
but I wanted to let you know I love
your blogs too, so you can consider mine
with his 🙂

Vidya@Traditionally Modern Food

Chitra@Chitra’s Healthy Kitchen

Thank you everyone for checking out my blog!!!

 

 

 

Homemade Pierogies!!

23 Comments

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PIEROGIES!!!!!!!

Who loves some Pierogies!!! ME!!!

So why not for Fiesta Friday, check out many fabulous blogs for Fiesta Friday over at Angie’s page.

And her co-host for this Friday are Ginger@Ginger&Bread and Loretta@Safari of the Mind, so I would like to thank all of them for today’s Fiesta Friday #64

A friend of mine and I made some homemade pierogies awhile back I think they turned out great.
I made the dough and the filling, then headed over to my friend Paul’s house and we put them together and cooked them up…Delicious!!!!

If you are not familiar with what they are, click here

I have always seen them in the freezer section Mrs. T’s, which I am not saying are not good, if you need a quick pierogi these will do the trick.

For me on the other hand I have them fresh from a place in Pittsburgh a couple of times, my friend Paul is from there so when I went with him to visit we went to “Pierogies Plus” check out all the different flavors that you can get when you go or you can have them shipped 🙂

Also when I went to Chicago I stopped into a Polish Pierogi Shop…amazing 🙂

I just went with Potato and Cheese for this first batch 🙂

Dough – Ingredients

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I used a food processor, you can do it by hand too

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Flour and salt

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pulsed it a little then added my egg

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with egg mixed in

 

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then add sour cream and butter and pulse

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Pulse a few times

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then turn it out onto your work space

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Knead to just bring together

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form into a ball and wrap in plastic wrap
I heard if you make the dough the night
before it becomes a more tended dough

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Filling – Ingredients

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Peel and cube your potatoes & boil until
done

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Drain potatoes and place back in the pan
set back on the stove, just on hot burner
to help some of the extra liquid cook off

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I used a ricer, you can certainly mash the
potatoes with a masher or however you
make your mashed potatoes

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using the ricer forces the potatoes through
the tiny holes which make the potatoes very
creamy

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potatoes, riced 🙂

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mix in butter and half and half

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8oz. shredded cheese

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fold in cheese

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finished mixture

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place in container and chill

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my dough

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I cut in half

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then again, take dough and press out
into a rectangle then use a rolling pin to make
dough about 1/8 inch thick

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I use a round cutter to cut my circles
about a 3 inch round maybe 3 1/2 inch 🙂

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I used my scoop, it worked out perfectly
mixture was about 2 tablespoons

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place potato mixture in the center of the round

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bring edges up together and start to pinch
dough together from center to the outside
then from the center to the other side

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Done, this was perfect, it was easier just to
form a round with your fingers, fill it and pinch

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as you can see not all of them look perfect
but they all tasted Fabulous!!!

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From following recipe this was how much
potato mixture left, it may have been a
cup or cup in half.  Great mashed potatoes
for sure.

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Homemade Pierogies

Dough:

2 cups all-purpose flour
1 tsp. salt
1 cup sour cream
2 eggs, large
1 stick butter, softened

You can use food processor or mix by hand
Mix together the flour and salt, add eggs and combine, the dough will be clumpy.
Work in the sour cream and softened butter until dough comes together roughly, then scrap out onto work surface.
Knead and fold the dough without adding any additional flour until the dough becomes less sticky but it will be quite moist.
Wrap the dough well in plastic wrap and refrigerate for at least 60 minutes, but I like it overnight.

Filling:

2 lbs. russet potatoes, peeled, cubed
2 Tbsp. butter, softened
2 Tbsp. half and half
8 oz. cheese, shredded (about 2 cups) Cheddar, Colby, farmers or any good melting cheese

Cook potatoes in boiling water until tender, drained potatoes and place back in pot, set pot back on hot burner so any leftover liquid can cook away.
At this point you can put potatoes through a ricer, food mill or you can just mash them with a potato masher.  Once that is done add half and half and softened butter and mix to combine, season with salt to taste and refrigerate to cool for 3 hours or over night.

Remove dough from fridge and plastic wrap, cut in half, then each piece in half, at this point you can roll each piece into a rectangle to an 1/8 inch thick.  You can use a 3-3 1/2 inch round cutter to make your rounds.  Or you can free form your rounds, you will get 24 rounds out of this dough.

Scoop about 2 tablespoons of filling onto rounds, gently fold in half and with your fingers pinch the edges from the center to each end, to seal the dough together.

At this point you can freeze these up to 1 month or refrigerate overnight up to 2 days.

Bring a large stock pot filled with water to a boil, in the meantime slice a large onion and begin to saute in a large skillet with butter or olive oil over medium heat, watching so they do not burn and just brown.

Once water starts to boil add 2 Tbsp. salt and stir, add pierogies to the salted water, make sure not to over crowd the pot and give a stir occasionally.  When pierogies float to the top they are done, transfer cooked pierogies to skillet with onions, cook pierogies until browned and crisp on both sides.

Serve hot with additional sour cream or applesauce if you like, but most of all enjoy those delicious bundles of love!!! 🙂

Think about something sweet inside them, they do make them with fruit, you could sweeten some cream cheese as the filling and saute in just butter and sprinkle with cinnamon and sugar or drizzle with chocolate…the possibilities are endless really!!

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Mini Strawberry Espresso Surprise!!! Fiesta Friday #55

35 Comments

Hello everyone it’s another Fiesta Friday!!! I want to thank our host Angie@The Novice Gardener and her co-host today Sue@birgerbird and Suzanne@apuginthekitchen.  Suzanne has become a great blog friend and I want to thank her 🙂  So enjoy Fiesta Friday everyone!!!

So earlier this week I went to my favorite place “Flying Olive” 🙂

The Flying Olive has 50 varieties of olive oils and vinegar’s, I love going there because you can taste anything before buying it 😛 check out their website for all the info and check out their 2 locations one each in Ohio and Kentucky.

I currently have Strawberry, Red Apple, Wild Blueberry, Cranberry Pear in the vinegar’s and in the olive oils I have Butter, Persian Lime, Cilantro and Roasted Onion and Tuscan Herb 🙂

During my recent trip I got Dark Espresso Balsamic Vinegar as I just love coffee so I knew I had to get it.

So I had some strawberries at home so I knew I was going to use those some how and I was thinking of using mascarpone cheese. After getting home and checking out what I had already in my pantry, I thought this would be a perfect mini dessert.  A couple of years ago for Christmas my friend Danny gave me a few sets of mini plates, bowls, spoons and forks, he know how I like to entertain 🙂 so this is my is my mini dessert.

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Ingredients (ended up not using the half n half)
If you wanted mascarpone to be more creamy
then I would add a little half n half.

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Added the vinegar to my strawberries

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Added the vinegar to the Mascarpone cheese

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Mixed up

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I crushed the Biscotti and added a little to bottom on the dishes

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Topped the biscotti with the strawberries that were soak in the Vinegar
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Then a dollop of the mascarpone mixture

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drizzle of more vinegar

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shave some chocolate, I thought this chocolate would go perfect

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Done…serve or chill until your party begins 🙂

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Mini Strawberry Espresso Surprise

  • Servings: 12
  • Time: 20 minutes
  • Difficulty: easy
  • Print

3/4 cup Flying Olive Dark Espresso Balsamic Vinegar, divided
2 containers tiramisu flavored mascarpone cheese
1 1/2 cup fresh strawberries, chopped
3 chocolate biscotti’s, crushed
1 piece dark chocolate

In a bowl add the chopped strawberries and 1/4 cup vinegar, stir and set aside.

In another bowl add mascarpone and 3 Tbsp. of vinegar and whisk together, set aside.

Set out your mini dishes that you are going to use, add about a teaspoon or a little more of the crushed biscotti to each dish, then add strawberries on top of biscotti, start with a teaspoon on each then add more to each to finish up the strawberries.  Dollop mascarpone cream on each dish, then with a teaspoon drizzle a little of the vinegar over top the mascarpone and finish with some of the shaved chocolate.  I like this recipe as a mini since it has a great richness to it 🙂

Serve or chill until needed.

This was so good, it was not overly sweet, and that tartness at the end from the balsamic vinegar was just perfect!!!  Enjoy the rest of your Fiesta Friday!!!

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