I have been fighting a cold this week and all I want is orange juice and homemade soup. So, of course, that’s the theme for tonight’s recipe exchange. Soups. And there are plenty on the blog, because both JeffreyW and I love soup. Just search on soups and you’ll come up with almost 300 entries.
Here are few selections:
Cream of Chicken Soup, click here.
From Joshua D (Yutsano), Cauliflower Beer Cheese Soup, click here.
From JeffreyW, three soups:
Vegetable Beef Soup, picture above and recipe here
Moroccan Spicy Lamb Soup, recipe here
Parmesan Potato Soup, with Bacon, click here
What’s cookin’ in your kitchen this weekend? What must have recipe gets you through cold season?
Tonight’s featured recipe takes very little effort, so you can have quick and easy homemade soup for a weeknight dinner or when feeling under the weather.
- 2 cups water
- 3 cups chicken broth
- 8 oz sliced carrots
- 14 oz can diced tomatoes (or equivalent fresh)
- 2 stalks celery, chopped
- ½ onion, chopped
- 1 tsp oregano, crushed
- 1 tsp basil, crushed
- 1 tsp crushed garlic
- salt & pepper to taste
- 1 cup fresh baby spinach, rough chopped
- 20 oz pkg frozen tortellini
- 4 oz grated Parmesan
Add all ingredients to saucepan, except spinach, tortellini & Parmesan. Bring to a boil, reduce heat & let simmer for 15 minutes. Add tortellini and bring to boil again, reduce heat, let simmer 10 minutes, add spinach and let simmer additional 5 minutes, until tortellini is tender. Serve with Parmesan garnish.
That’s it for this week. I’ll try and have a Bixby update later…he’s been sleeping a lot the last two days, so I’m thinking, growth spurt. – TaMara
My friend has an adorable, sweet story of how he hit on her (she was very much engaged at the time) when she worked on a film with him. She remembers him as a complete gentleman and had a lovely conversation between takes.
I met his step-brother years ago and he also had only wonderful things to say about him, especially when he was just a young boy and Elvis was already an American icon. Family was important.
So how does this get us to the recipe exchange tonight? All over the news last night was the story of how one of his favorite sandwiches was created right here in Denver. It had bacon, so I had to try it.
I’m not well versed in Elvis’ favorite foods. Fried banana sandwiches (recipe here) were about it, but I searched around, turns out there is a whole cookbook of his favorite foods, recipes and links here. Seems to be a lot of bacon involved.
How about you, what unusual things do you like to make into a sandwich? My brothers like peanut butter and dill pickles. I love lettuce, tomato and mayo on whole wheat. What else is on the weekend menu?
Tonight’s featured recipe is my take on Elvis’ favorite Mile High sandwich and you can find the whole story and video here.
Fool’s Gold Sandwich
- 1 foot-long loaf Italian, French or Sourdough bread
- 2 tablespoons butter, melted
- 16 ounces creamy peanut butter (I used crunchy, because that’s what I liked)
- 16 ounces grape or blueberry preserves (I used an all fruit style, no added sugar)
- 1 pound bacon
Preheat oven to 350 degrees.
Slice the bread in half, length-wise, coat with butter. Place on a baking sheet and bake until golden brown, about 15 minutes
While the bread is in the oven, fry the bacon until crispy. Drain on paper towels.
Hollow out one of the bread halves, fill with an entire jar of peanut butter and an entire jar of preserves. Top with bacon and top with the other half of the loaf. Slice to serve. I have no idea how many this would serve, I made enough for 2 servings instead of the entire recipe.
Elvis would have been 80 yesterday, so lots of Elvis going on. I searched out some of his favorite recipes for the Recipe Exchange this week. Let’s start with the obvious:
- 3 large ripe bananas
- 1-1/2 cups peanut butter
- 8 slices white bread
- 1/2 cup butter
Peel and mash the bananas in a medium bowl. Combine the peanut butter with the bananas and mix well.
Toast the bread lightly and spread the mixture on three of the slices; top with the remaining three slices.
Melt the butter in a large skillet and slowly brown the sandwiches on both sides until golden brown.
Not your style, how about a black-eyed pea dip to go with your tortilla chips?
From the Graceland’s Table: Recipes Fit for the King of Rock and Roll Cookbook:
“JUST PRETEND” HARVARD TEXAS CAVIAR
- 1 16-ounce can black-eyed peas, drained and rinsed
- 1 16-ounce can black-eyed peas with jalapenos, drained and rinsed
- 1 green bell pepper, cored, seeded and chopped
- 1 onion, chopped
- 2 avocados, chopped
- 2 tomatoes, chopped
- 1 10 3/4-ounce can tomato soup
- 1/2 cup white vinegar
- 1/4 cup salad oil
- Dash of Worcestershire sauce
- 1 cup sugar
- 1 teaspoon mustard
For complete recipe and many more, follow the link to here.