Cheeseburger Soup on a cold, Colorado day, hit the spot. I love soups and I love cheeseburgers…so what’s not to like?
I modified the recipe a bit and added green beans so there was something green in the soup. After eating it, I decided I will add broccoli next time for a Cheeseburger Broccoli Soup, combining another favorite.
4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds (about 4 cups) cubed peeled potatoes
4 cups chicken broth (and I added 2 additional cups of water)
1/4 cup all-purpose flour
2 to 4 cups shredded cheddar cheese
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Optional: Add frozen green beans or fresh broccoli when you add the potatoes
- In a large soup pot, over medium heat, cook and crumble beef until no longer pink; drain and set aside.
- In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add broth, potatoes, ground beef, and optional green beans or broccoli; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
- Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add milk, slowly, to make a white sauce.
- Add sauce to soup; bring to a boil. Cook and stir 2 minutes.
- Reduce heat to low. Stir in cheese, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.
Recipe adapted from tasteofhome.com
I was craving green beans and our book club was meeting to discuss ‘Gone Girl’ by Gillian Flynn. Our hostess served Tom Yum Koong Soup, favored by one of the characters in the book when fighting off a cold. Others brought bar food and I brought green beans…never mentioned in the book but satisfied my craving.
This is a simple and absolutely delicious recipe. I’ll be making it again, and again, and again.
GARLIC ROASTED GREEN BEANS WITH SHALLOTS & ALMONDS
2 lb. fresh green beans
5-6 shallots, peeled, and cut into thin slivers
5 large cloves garlic, peeled and cut into thin slices
3 T olive oil
1 tsp. salt (or more to taste)
fresh ground black pepper
1/4 cup flat leaf parsley, very finely chopped
1/2 cup almonds, sliced or chopped
1 tsp. lemon zest
- Preheat oven to 450 F.
- Trim ends from green beans. Peel and cut shallots and garlic, then place with beans in plastic bowl. Add olive oil, salt & pepper, parsley, almonds and lemon zest. Toss until ingredients are well coated with oil.
- Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetables in a single layer. (I used parchment paper for roasting vegetables and the results are great). Roast 12-15 minutes for thin beans, or slightly longer for regular beans, until beans are slightly shriveled, and shallots and garlic are lightly browned.
Recipe adapted from KalynsKitchen.com
Lemon Rosemary Chicken is a new favorite recipe. I love rosemary with chicken anyway so I knew this would be a winner! The potatoes also roasted beautifully and complimented the chicken and sauce nicely. I served this dish with my slow cooked green beans.
The leftovers were wonderful resulting in a fabulous chicken, pesto sandwich (see pesto recipe post of 10/19/12).
Lemon and Rosemary Chicken
4 skinless, boneless chicken breasts
3/4 pound potatoes (small red-skinned) or large cubed potatoes
2 sprigs fresh rosemary, plus 1 tablespoon rosemary leaves
1 clove smashed garlic
pinch red pepper flakes
juice of 2 lemons (reserve the squeezed half lemons)
1 tablespoon olive oil
2 teaspoons salt
- Preheat oven to 450 degrees.
- Cover the potatoes with cold water in a saucepan and salt the water. Bring the potatoes to a boil over medium-high heat and cook until tender; 8-12 minutes.
- Drain and set aside.
- Place the rosemary leaves, garlic, red pepper flakes and salt on a cutting board. Mash the ingredients until a paste-like mixture. Transfer to a bowl.
- Stir in the juice of 1 lemon and olive oil. Coat the chicken breasts in this mixture.
- Heat a large, heavy skillet over medium high heat. Add the chicken , cover and cook until browned. Turn the chicken and brown the other side.
- Add the potatoes to the chicken and drizzle with the juice of the 2nd lemon and any remaining paste.
- Add the rosemary sprigs and the squeeze lemon halve to the skillet.
- Place skillet in preheated oven and roast, uncovered until the chicken is thoroughly cooked, about 30 minutes.
Adapted from eatyourselfskinny Lemon and Rosemary Chicken
Green Beans are a favorite of mine in the summer. Fresh green beans from the garden are the absolute best. While other vegetables haven’t fared well in my garden, the green beans did very well.
I crave green beans cooked the way my Mother taught me, sans the Cast Iron Dutch Oven. Great memories…great flavor.
Slow Cooked Green Beans with Bacon
Fresh green beans, cleaned and snapped
chopped onion (optional)
4 to 6 slices bacon, chopped
2 cups water
- Sauté bacon and onion in heavy pan/skillet and cook until most of the bacon drippings have cooked out of the bacon. Drain most of the bacon drippings off.
- Add green beans and about 2 cups water. Cover and cook on very low heat for a couple of hours and season generously with garlic salt.
- Watch closely and add more water as needed.