Monday, November 9, 2009
Elegant invitations by Maria Augustine Designs
My friend, Maria, loves paper as much as I do, so it is no surprise that she is a graphic designer by trade. Maria has been designing invitations for friends and family over the past couple of years, and last month she launched a blog to showcase her beautiful creations. I am a huge fan of all things letterpressed, and Maria has created some amazing invitations using delicate scroll designs. Don't you just adore this save the date card? I am so excited to see what Maria comes up with next. Check out Maria's blog here.
Friday, November 6, 2009
Fall weather kicks off soup season
I love homemade soup. My mom always has a stocked freezer filled with a variety of homemade soups. From lentil soup to vegetable beef, the possibilities are endless. Nothing soothes the soul like a hot bowl of soup. Around the time that the weather starts to turn cool, I like to make batches of soup. Don't get me wrong. I believe that soup can be served year-round, but there is something about soup when the weather turns cold.
I usually make enough so we can eat some for dinner that night. and then I will freeze several containers full (that usually requires me to double or triple the recipe). Most soups can be translated into crock-pot recipes, with a bit of tweaking.
This first recipe came from my friend Sarah. She made this soup last winter when we were in Monteagle for the weekend. It is a fresh spin on chili, and it is made with chicken. Between the meat switcharoo and the addition of corn, this chili recipe is definitely one you will want to try.
Chicken Chili
2 cans black beans, drained and rinsed
1 can chili beans
1 can chili rotel
2 cans diced tomatoes
1 can tomato sauce
1 small can diced green chilies
1 green bell pepper diced
1 red bell pepper diced
1 onion diced
1 tablespoon chili powder (add more or less to taste)
approx. 1.5 cups frozen sweet corn - add during last 2 hours of cooking
Cook on low on stove or in a crock pot for 4 to 8 hours.Serve with sour cream, cilantro and tortilla chips.
2 large yellow onions – sliced thin
½ stick margarine or butter
1 tsp. salt
Pepper to taste
Dash of garlic powder
1 Tbs. Worchestershire
1 tsp. sugar
3 14 oz. cans of beef broth (or 2 cans beef broth / 1 can chicken broth)
Sliced mozzarella and croutons for garnish
Sautee onions in butter. Cover and let simmer for 15-20 minutes until tender. Warm broth. Add to onions all other ingredients.
I usually make enough so we can eat some for dinner that night. and then I will freeze several containers full (that usually requires me to double or triple the recipe). Most soups can be translated into crock-pot recipes, with a bit of tweaking.
This first recipe came from my friend Sarah. She made this soup last winter when we were in Monteagle for the weekend. It is a fresh spin on chili, and it is made with chicken. Between the meat switcharoo and the addition of corn, this chili recipe is definitely one you will want to try.
Photo: Jennifer Davick - Myrecipes.com
Chicken Chili
1lb chicken breast - boil until cooked then shred
1 can kidney beans, drained and rinsed2 cans black beans, drained and rinsed
1 can chili beans
1 can chili rotel
2 cans diced tomatoes
1 can tomato sauce
1 small can diced green chilies
1 green bell pepper diced
1 red bell pepper diced
1 onion diced
1 tablespoon chili powder (add more or less to taste)
approx. 1.5 cups frozen sweet corn - add during last 2 hours of cooking
Cook on low on stove or in a crock pot for 4 to 8 hours.Serve with sour cream, cilantro and tortilla chips.
2 large yellow onions – sliced thin
½ stick margarine or butter
1 tsp. salt
Pepper to taste
Dash of garlic powder
1 Tbs. Worchestershire
1 tsp. sugar
3 14 oz. cans of beef broth (or 2 cans beef broth / 1 can chicken broth)
Sliced mozzarella and croutons for garnish
Sautee onions in butter. Cover and let simmer for 15-20 minutes until tender. Warm broth. Add to onions all other ingredients.
Combine broth & onion mixture. Cook on low. Longer you cook, the better the soup. Top with croutons or slice of toasted bread and a thin slice of mozzarella cheese. Serves 4-6.
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