Monday, January 27, 2014

No Fear Beer Cheese Soup

Lee's a Ram's fan, and I'm a Packers fan.  So obviously, we're cheering for the commercials during this year's Super Bowl.  Still, this time of year, I think it's ok to pull out our favorite football soup of all time, especially when we're going to stay below freezing the entire week!  Beer Cheese Soup, or what I like to call, Wisconsin in a Bowl is just the ticket.  Our original one is delicious, and you can find the recipe here.  

But as our regular readers know, we're trying to clean up Lee's cooking and Margy's eating.  That brought us to our next step in slimming up our Super Bowl!  

Lee whipped up No Fear Beer Cheese Soup. Now, I'm a sucker for a good beer cheese soup and this one was no joke! It's a little thinner than your traditional beer cheese soup, and I thought that was actually a good thing.  In the original soup, the carrots got lost, you kind of wondered if they were there or if Lee used them just to make the ingredient picture look better.  In this soup, they're front and center, giving a delightful burst of flavor.

If you're ready to make it, here's what you need:

3 Carrots (peeled and diced)
1 White Onion (diced)
3 Cloves of Garlic (minced)
1 Shallot (diced)
2 Jalapenos (deseeded, diced)
2 bunches of Green Onions (sliced)
1 Stick of Butter
1 can of Beer (we live in St. Louis, so a Bud product was a must... sorry Milwaukee!) 
1 Tablespoon Dry Mustard
2 Tablespoon Worcestershire Sauce
4 Cups Low Sodium Chicken Stock (We made our own and used no salt)
4 Cups Sharp Cheddar Cheese (shredded)
2 Cups Gruyere Cheese (shredded)
3 Cups Half and Half 
2 Cups Flour

Saturday, January 25, 2014

Resolution Jalapeno Poppers

So Jalapeno Poppers have become Lee's signature party take along.  Our favorite recipe is probably not the healthiest thing around with all the cheesy bacony goodness.  If you're throwing caution to the wind this year, you can check out the original recipe here.

We've been doing pretty good the last few weeks, moderating our calories and logging on My Fitness Pal (feel free to friend us over there!)  However, something was hovering in the distance that was sure to derail our resolve if we didn't plan ahead.  We knew we had to do something to slim up the Super Bowl!

Lee took a stab at the jalapeno poppers.  This might bring a tear to your eye... no bacon.  But they're still really delicious!!

He beefed up the filling with mushrooms and onions and covered them in panko bread crumbs to bring in just a little crunch.  If you're looking for something to slim up your Super Bowl, these are it!!

First, you'll need:
1 Package Mushrooms (Chopped)
1 Bunch Green Onions (Chopped)
1 Package Light Cream Cheese (Softened)
½ Cup Shredded Cheddar Cheese
½ Cup Shredded Italian Cheese
6 Large Jalapenos (Cored, Deseeded and Cut in Half)
2 Cups Panko Bread Crumbs
1 Tablespoon Chili Powder
Seasoning Salt to taste (I used a Salt Free Variety)

1 egg white/water mixture

Sunday, January 12, 2014

Lighter Jambalaya

It's the new year and time to get back on track. Lee whipped up a little comfort food to warm our bones as the Polar Vortex was on it's way out.  

Part of this year’s  blog is going to be focused on healthier foods and our spin on making dishes healthier.  

We're cutting back on our sodium, so premade jambalaya seasoning was out for sure. Lee used a variety of the seasonings we had on hand to make it delicious!  It still has quite a bit of sodium, mostly because of the Old Bay Seasoning.   

To lighten it up a little further, Lee used brown rice for a healthier option along with the use of fresh vegetables and quality meats with no filler.  It's a meaty dish for sure, but if you stick to the serving size of 1 cup of rice and 1 cup of Jambalaya it’s still really filling.  

Instant Brown Rice
1 can Tomato Sauce
3 cups Chicken Stock
3 tablespoon Old Bay Seasoning
5 tablespoons Paprika
1 tablespoon Thyme
a pinch of Salt (I used Spanish Infused Sea Salt)
1 Red Onion (Chopped)
1 bunch of Scallions (Chopped)
2 Jalapenos (Chopped)
3 cloves of Garlic (Chopped)
2 Tomatoes (Diced)
1 bag Jumbo Raw Peeled and Deveined Shrimp
1 pack Chorizo Sausage (Diced)
1 pack Andouille Sausage (Diced)
1 pack Boneless Skinless Chicken Thighs (Cut into small pieces) 
1 small Lean Pork Roast (Cut into small pieces)
3 tablespoon Olive Oil

Wednesday, September 5, 2012

Labor Day BBQ

We know it's been awhile since our last post but it's been a busy summer.  Now that the summer is winding down we figured a Labor Day BBQ post would be fitting, Another plus.... all three dishes use 4 items or less.......We have all three recipes in one post so Enjoy!!!

First up:  Slow Smoked BBQ Ribs

I smoke my ribs for 1.5 - 2 hours on the grill then wrap in foil and finish in the oven for another 1 - 1.5 hours on 225 degrees.

All my ribs I prep a day in advance by covering the ribs in yellow mustard and then rubbing with your favorite BBQ rub.  Wrap the ribs in foil or plastic wrap and place in the fridge till the next day.

Here's what you need:
The spray bottle just has a mixture of lime soda and apple cider vinegar. 

Wednesday, June 20, 2012

Slow Cooked BBQ Pork

Just in time for summer, we have a great slow smoked BBQ Pork recipe.  This does have a bunch of steps and does take 18 hours but the actual time you have to work on it is about 45 minutes . Just make sure to leave some time for this.

It is worth it.

We sliced it for dinner the night I fixed it and chopped up the leftovers for sandwiches later in the week. 

There's many steps and smaller recipes to this so I will be listing them all in the order you need to use them.


Monday, June 4, 2012

Shrimp Scampi and Grits

So a couple of months ago, you tried polenta with us, right?  And it was good, right?  So you trust us now.  Ok.  Grits.  I know that if you live north of the Mason Dixon line, you're scared of this weird Southern food.  I was too.  The first time I actually saw someone eat grits we were in West Virginia meeting some of Lee's family.  Until then I thought it was the type of food that people made up to make their kids feel better about what they had on their own plates.
Since then, grits have been making a culinary resurgence. Maybe it's just starting to migrate north, I don't know, but what I do know is that pretty frequently, I'll find them on a restaurant menu, paired with something tasty like shrimp or scallops.  I've found versions I love and versions I hate.

This is a version I love. It might have something to do with the cheese involved.  But this is Southern cooking, right?   Either way, when you take a bite of the grits they literally melt in your mouth.  It's like spoonfuls of heaven.  So yummy. But warning: Grits will fill you up!!
And then those shrimp!  Wow!   Buttery, lemony and so fresh! I couldn't get enough!

Oh and in case you're wondering, you find grits by the oatmeal in the grocery store.

Saturday, June 2, 2012

Asparagus Salad with Lemon Dijon Vinaigrette

This dish just screams summer to me. There's something about asparagus and lemons that make me want to go digging in my garden.
I saw this recipe on the St. Louis Post-Dispatch website and I knew I had to get Lee to make it!   The tangy sweetness of the dressing and the earthiness of the asparagus and the salty, meaty goodness of the carpicola all complement each other so well!
The original recipe called for coppa for the meat, we couldn't find it, but just about any kind of smoked meat will work here and we found capicola at an excursion to Kendrick's Meat Market in South St. Louis.  If you have not been there... man, you need to go.
We had a lot of dressing left over so we put it in a Leifheit Decorative Canning Jar and have been using it on salads ever since!  It's so good!