Quick and Easy Shrimp & Wonton Soup

Read more on:  https://susanhi.wordpress.com

When I’m looking for something that I can throw together quickly as a soup, this is a great dish that meets the need!  Sometimes I don’t bother with the shrimp since Monk and I are the only fans of it.  It’s good either way.  I like to add spinach to this to boost the nutritional value and get more veggies into the family.

Quick & Easy Shrimp & Wonton Soup

• 1 pound frozen pot-stickers
• 1/2 pound medium frozen peeled shrimp with tails on
• 1/2 tsp jarred, minced garlic
• 1/2 tsp jarred, minced ginger
• 4 C chicken broth
• 4 green onions, sliced thinly on the diagonal
• 1/2 bag baby spinach

Cook pot-stickers to package directions in a medium Dutch oven.  Stir in garlic and ginger and sauté for about 30 seconds, stirring frequently.  Add the chicken broth and bring it to a near boil.  Add the shrimp, green onions, and spinach and cook until shrimp is pink and spinach is wilted.

Notes:

• We like the Trader Joe’s Gyoza or Pot-Stickers – you’ll find them in the frozen aisle
• I typically use the Trader Joe’s precooked shrimp so that basically you just cook until the shrimp is hot and the spinach is wilted
• We love this on a soup and salad night
• Simple green salad with English cucumbers, tomatoes, radishes sliced thinly, more green onions and the Rikki Rikki Wasabi Ranch dressing
• If you haven’t tried this dressing, order a bottle.  It’s divine!

Easy-Peasy Black Bean & Chorizo Soup

Read more on:  https://susanhi.wordpress.com

If you are not into the semi-homemade method and comfortable using a can of soup as a base for gussying up to a new soup, then this recipe may not be for you.  This is one of my go-to recipes when I want supper on the table in 15 minutes or less.  I pair it with tortilla chips, Fritos, or Doritos.  If I have more time, I’ll whip up some cornbread to go with this.

This will feed 3 to 4 people as a general rule.  If I want leftovers, I’ll double this.  The family likes to use the leftovers as a dip for their tortilla chips.

If you want this to be a vegetarian recipe, pick your favorite canned black bean soup that is vegetarian.

Easy-Peasy Black Bean & Chorizo Soup

• 1/2 lb chorizo, if links remove casings or slice as you desire
• 1 shallot, grated
• 1 Tbsp olive oil
• 3 cloves garlic, grated or pressed
• 2 Tbsp Worcestershire sauce
• salt and pepper to taste
• 1 small can diced green chilies
• 1 small can diced black olives
• juice and zest of 1 lime
• 1 20-oz can Progresso Black Bean soup (pick a vegetarian version if you’d like)
• Garnish
• chopped tomatoes
• sliced green onions
• dollop sour cream
• shredded cheese

In a medium Dutch oven, melt the olive oil over medium-high heat.  Add the shallot and sauté for 3 to 4 minutes or until translucent.  Grate or press the garlic cloves directly into the pan and cook for 30 seconds to 1 minute.

Add the chorizo, breaking it up into small pieces and cook until browned seasoning with Worcestershire sauce, salt and pepper to taste.  Add the cans of chilies and olives, stirring to combine.

Add the can of soup, lime juice and zest.  Stir to combine well.  Taste for seasonings.  Let simmer for 10 minutes.  Ladle into bowls and garnish as desired.

Cheater Enchilada Soup

Read more on:  https://susanhi.wordpress.com

Some days I come home from work craving a hearty soup but don’t really have the time to make one from scratch unless I don’t want supper for several hours.  I love the semi-homemade method for nights like these.  Sure, this method or approach doesn’t work for everyone.  Still others have issues with canned ‘cream of’ soups.  If I’m speaking your language there – this recipe isn’t for you.

On the other hand, if you have nights where shortcuts make sense for your family and the semi-homemade method or approach works for you, I think you will love this quick and easy recipe.

I like to top this soup with a salad, in essence, to boost the amount of veggies my family is getting.  Think of it as taco toppings – not such a stretch then.  If this isn’t your bag, don’t do it.  Do whatever works for your family.

If you want to make a vegetarian version of this dish – easy peasy … use cream of celery and vegetable broth.  If you want to boost up the heartiness of this meal, add some bite-sized chicken pieces and let it poach, in essence, in the soup.

You will have supper or lunch on the table in about 15 to 20 minutes with this recipe.

Cheater Enchilada Soup

• 2 cans Campbell’s cream of chicken soup
• 1 can milk (or whatever you use in your coffee
• 1 C chicken broth
• 1 can of enchilada sauce
• 2 tsp dried, minced onion
• 1 small can green chilies
• 1 tsp dry Coleman’s mustard
• 1 tsp ground Chipotle
• 2 C shredded sharp cheddar cheese
• 2 C shredded Monterey Jack cheese
• Garnishes
• chopped lettuce
• chopped tomato
• chopped onion
• crushed tortillas, Doritos, or Fritos

In a medium Dutch oven, combine the soup, broth, milk, spices, green chilies, and enchilada sauce.  Bring to a boil over medium-high heat.  Reduce heat to medium and stir in the cheeses.  Stir constantly to help the cheese melt and not clump.  Taste for seasonings and adjust to your liking.

My family likes to have a dollop of sour cream in the middle of this soup if I’ve made it a little too spicy.

Grecian Skillet Rib Eyes

Read more on:  https://susanhi.wordpress.com

I first saw this recipe in the October 1996 Southern Living magazine.  You can actually find the original recipe here if you want to try it the way it was originally written.

The first few times I made this recipe I didn’t take the time marinate the meat overnight.  There are days when I crave this and just slap it together still.  However, my favorite way to enjoy this is to give the time for flavors to meld.  Either way – I really think you’ll enjoy this meal.

I like to serve this alongside my Couscous Pilaf and a simple salad.  It’s also awesome with one of my potato recipes:  Dolly’s Potatoes, Roasted Dijon Baby Red Potatoes, or just plain old mashed or baked potatoes.  Or, one of my rice recipes:  Creamy Garlic Rice (if I’m making this on a weekend, for example) or my Almond Green Onion Pilaf. 

You could even go all Atkins with this meal and serve it alongside my Tangy Broccoli or my Kicking Oven Roasted Broccoli and a simple salad.  As you can see, we actually put a great deal of thought into what we will have with our main dishes.  Sometimes it’s a simple as what is the family jonesing for or what does the cook feel like making.

I won’t lie.  There are nights where this is all there is for supper.  That ain’t bad either, if you ask me.

Grecian Skillet Rib Eyes

adapted from a Southern Living Recipe that can be found here

• Marinade
• Juice and Zest of 2 to 3 lemons
• 1/4 C olive oil
• 1 Tbsp Worcestershire sauce
• 2 tsp garlic powder
• 2 tsp dried, crushed basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 2 tsp Cavendar’s Greek Seasoning
• 1 tsp Kosher salt
• 1/2 tsp black pepper
• 2 lbs 1” thick rib-eye steaks
• 2 Tbsp olive oil
• 2 Tbsp butter
• Garnish
• Juice and Zest of 2 to 3 lemons
• 1/3 C to 1/2 C feta cheese, crumbled
• 1/4 C kalamata olives, chopped
• 3 Tbsp fresh thyme, chopped

Put the steaks in a gallon Ziploc bag and add all the marinade ingredients.  Massage the marinade ingredients into the meat.  Place in the refrigerator and let marinate 4 hours or overnight, optimally.

Heat the butter and olive oil over medium-high heat in a large skillet.  Once the fat is hot, remove the steaks from marinade (discarding the marinade) and put in the skillet.  Cook 8 to 9 minutes per side for medium rare or longer/less depending on how done you like your meat.

Try to turn this meat only once so that each side browns well.  After the steak reaches your desired doneness.  Reduce the heat to medium, add the garnishes, cover the skillet and let the feta cheese melt slightly (1 to 2 minutes).

Remove from skillet and serve.  I typically slice the meat after letting it rest for 7 to 8 minutes and serve it over the couscous, potatoes, or rice per person.

Southwest Vegetable Crockpot Stew

Read more on:  https://susanhi.wordpress.com

Sometimes I do this recipe completely vegetarian – even using vegetable broth.  Other times I do the beans and veggies but use chicken broth as the base.  When I’m serving this without meat, I find that the garnishes and tortilla chips or Fritos for dipping really round out the meal. 

There are times my family just wants to use the tortilla chips to scoop out the soup while enjoying a nice salad on the side.  For me, I want the soup on the bottom with the shredded cheese melting on top of the hot soup while I pile on the other garnishes and just enjoy it all in the single bowl.

I’ve made this with hamburger, chicken, and even sirloin tips that I’ve cut up, floured and browned in a skillet before adding it to the Crockpot.  I think you can do practically anything you want to this recipe and still have it turn out great.

Southwest Vegetable Crockpot Stew

• 2 cans Ro-Tel tomatoes, juice and all
• 1 large can diced green chilies
• 1 large can diced black olives
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 lb baby red potatoes, chopped
• 1/2 bag frozen OreIda chopped onions
• 1 bag frozen sweet white corn
• 16 oz can tomato puree
• 1 C water or broth
• 1 envelope Taco seasoning mix
• 1 Tbsp chili powder
• 1 tsp cumin
• Garnishes
  • Shredded Monterey Jack or Cheddar Cheese
  • Hot Sauce
  • Diced Red Onion
  • Chopped Tomatoes
  • Shredded Lettuce
  • Sliced Avocado
  • Sour Cream
  • Fritos or Tortilla Chips, crushed

Combine all ingredients in your Crockpot.  Stir well.  Turn Crockpot to low and cook for 8 to 9 hours.  Cook on high for 4 to 5 hours.

Taste for seasonings periodically and adjust as needed.