7 Best Soups

Best Soups

Soups can go with almost all meals.  They can stand alone, or be used as a marinade or a base for a sauce.  They can sweeten a dish or add a kick.  Some soups are more versatile or popular than others.  Here are a few to keep in your cupboards!

  • Tomato Soup

Tomato soup is one of those basics that should always remain in your cupboard.  Many buy the condensed version, for a quick and delicious variety.  However, you can easily make it yourself, with spices or various other tourists.  While tomato soup can easily stand alone, it is often associated with a well-made grilled cheese sandwich for dunking!

  • Chowder

This soup is amazing. Whether you buy condensed chowder or make it yourself, there are so many varieties.  You can have corn chowder, salmon chowder, or the famous New England clam chowder.  This is a wonderful soup to start off a dinner party.  It’s also a classy, yet simple dinner – simply get some bread bowls, and your meal is set!

  • Cream of Mushroom

Honestly, this ‘soup’ is not meant to be eaten on its own.  This is very much a soup you would like to have for a base.  Many suggest using this as a base for a variety of chicken dishes or other casseroles.  A simple one is to take a baking pan, put six or so chicken breasts, some onion, and some potato in, and dump a very generous amount of Cream of Mushroom onto them before popping it into the oven.  How you have a moist, delicious chicken dish that is exploding with flavor.

  • Chicken Noodle Soup

The quintessential cure-all, this soup has been used to ‘cure’ illnesses for generations.  Truly, it is something easy on the stomach and soothing on the throat – but that can still be a godsend when you feel ill.  This is very easy to make from scratch too, and better than the condensed if you take the time.

  • Chicken and Rice

This hearty soup is great for a simple day in.  NO fuss, no trouble – just delicious.  This one can be especially nice after a long day in the cold!  Simply take it out and throw it onto the stove – this is one of the few that are great straight out of the can, AND from scratch.

  • Potato soup

Think of a fully loaded stuffed potato, in soup form.  This one is best made from scratch – and so worth the time! This soup is often filling and can be filled with all of the goodies you may put on a potato – in addition to a few different ingredient, such as meats or a few other veggies to round out the meal!

  • Lentil Soup

Simple and filling, this soup is really good accompanied by corn bread.  If you need to fill up quickly, this is the best soup to grab for a hearty meal that will keep you full for a long while.



Four Awesome Leftover Turkey Recipes

Leftover Turkey Recipes

You roasted a beautiful turkey and fed a small army. Everyone is replete on the couch and floor watching television as you clear it all away and begin to realize that there is a lot of meat left on the old bird. What to do? You don’t want to waste good meat, but you’re not really sure what you can do with it all. Here are four awesome leftover turkey recipes that are simply and yummy. First of all, take a few minutes and pick all the meat off the bones making sure it is in small pieces and place in a covered bowl. Now you are ready for any of these quick and easy meals.

  1. Turkey Pot Pie: Place about two cups of leftover turkey meat in a square casserole dish. Add a can of cream of chicken soup, a can of mixed vegetables and a cup of water. Stir. Add salt and pepper to taste. Place a ½ cup of self-rising flour and ½ cup of milk in a container with a lid. Shake vigorously. Pour the mixture over the turkey, soup and veggies. Bake at 350 degrees for one hour for an easy and tasty turkey pot pie!
  2. Turkey Salad: Add ¾ cup leftover turkey to a bowl. Cut up a medium granny smith apple into small chunks and add to turkey. Add a ½ cup of light mayonnaise and stir (this can be adjusted based on how much mayo you prefer). Add salt and pepper to taste. Add a couple of generous splashes of red wine vinegar to the salad for a little extra kick. Serve with your favorite crackers or as a great turkey salad sandwich on whole grain bread.
  3. Turkey Tacos: Place ½ cup of onions and ½ cup of green peppers in a skillet with a tablespoon of olive oil. Sauté until soft and add two cups of leftover turkey. Heat until warmed through. Add a pack of taco seasoning and about ¼ cup of water and simmer for ten minutes. Warm some taco shells or tortillas in the oven at 200 degrees for ten minutes. Top your turkey tacos with cheese, lettuce, sour cream, or taco sauce as desired.
  4. Turkey Noodle Soup: Place your turkey in a small stockpot. Add ¼ teaspoon garlic powder, ¼ teaspoon of onion powder and salt and pepper to taste. Add a can of drained whole kernel corn. Add a 32 ounce carton of chicken broth. Bring to a boil and add a small package or ½ of a large package of egg noodles. Boil on low for seven to nine minutes. Add a thickening agent if desired and cook one minute longer. Serve your turkey noodle soup with whole grain crackers or cornbread.

These recipes are easy and delicious! There is no reason to waste your leftover turkey with these four awesome leftover turkey recipes! All of these recipes are not only delicious, but they are very healthy as well! Enjoy!



Fresh Herb Stuffed Pork Chops

Stuffed Pork Chops

A Fresh Take on Pork Chops

When is the last time your family was excited about pork chops? Can’t remember? Would you like to receive cheers at the dinner table? It is about time you receive the praise your efforts and cooking deserve! Let us help you with our Fresh Herb Stuffed Pork Chops. This quick dish is sure to change the way your family thinks of pork chops forever! Spend twenty minutes preparing the meal and another forty to bake then sit back and revel in the victory of your dish.

Fresh Ingredients

We call this our fresh herb stuffed pork chops not just because of the herbs you will use but also because of how fresh and light the meal will feel when you eat it. In order to achieve ultimate freshness, you will need two tablespoons of chopped celery leaves and one tablespoon of chopped onion. Divide two tablespoons of butter and two thirds cup of chicken broth. Then reach into the pantry and pull out three fourths of the bread crumbs. You have your choice of either one tablespoon of minced fresh parsley or one teaspoon of dried parsley flakes. Either way, it will be delicious. Now for all those fresh herbs! You will need half a teaspoon of salt, paprika and rubbed sage. Top off your list of herbs with one fourth teaspoon of dried thyme and pepper. Of course, you’ll need a couple pork loin chops. They are best at one and one fourth inches thick. Altogether this makes two servings.

Step One

This meal can be completed in just two easy steps. Pull out your skilled and saute the onion and celery leaves. Melt the one teaspoon of butter along with them until everything is soft. Once the celery leaves and onions are tender, remove your skillet from the heat and mix in your bread crumbs. Add one third cup of broth as well as all of your seasonings. Mix it all together until everything is fully integrated. Now take your pork chops and slice a pocket into the side. Choose the fat side of the chop and cut until you are nearly at the bone. Then spoon at least half a cup of stuffing into the pork chop pocket. In order to keep all that goodness in try using toothpicks or some string. Flavor free floss is also a great alternative.

Step Two

Now melt the rest of your butter in the skillet. Leave the pork chops on the skillet until each side is brown. Then pull out a greased eleven inch by seven inch baking dish. Set the pork chops in the dish and smother them with the remaining broth. Cover the dish with tin foil and bake for forty to forty five minutes at three hundred and fifty degrees. You’ll know its ready when all the juices from the pork chops run clear. Take off whatever you used to secure the chops, serve and enjoy the praise!



Leftover Baked Ham Recipes

Leftover Baked Ham Recipes

Ham is pretty darn delicious. You can have it in a sandwich, a soup, or just eat it straight. There are so many ways to enjoy it! If you had ham for a celebration this holiday season and are facing an excess amount of the stuff we’re here to help. Here we listed a few simple, easy recipes to help deal with it.

Macaroni Baked Ham


  • 8 oz. pkg. of elbow macaroni
  • 1 can cream of celery soup
  • ¼ cup milk
  • 1 small onion, minced
  • 1 cup diced, cooked ham
  • 1 cup grated sharp cheddar cheese


  • Bring a large amount of water to a boil. Be sure to add some salt to the water. Add in the elbow macaroni to cook. Once it’s done drain the macaroni. Rinse it with cold water.
  • At this point stir in the half the cheese, soup, ham, milk, and onion. Using a six cup baking dish pour the mixture into it. Make sure the dish is buttered beforehand. Cut the ham into thin slices to add to the top. Also place the remaining half of the cheese on top as well.
  • Preheat the oven to 375 degrees. Bake for thirty minutes.

Candied Dill Ham Salad


  • 2 lb. leftover baked ham
  • 1 Vidalia onion
  • 1 jar of candied dill spears
  • 1 cup of mayonnaise
  • 1 tbsp. pepper


  • Using a meat grinder grind the pickles, ham, and onion. It’s recommended to use meat grinder with a hand crank. Add the mayonnaise and pepper. Stir everything together until it’s well blended.
  • Toast some yummy bread. We recommend sourdough!

Baked Eggs and Mushrooms in Ham Crisps


  • ¾ lbs. of mushrooms, finely chopped
  • ¼ cup finely chopped shallot
  • 2 tbsp. unsalted butter
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 2 tbsp. crème fraîche or sour cream
  • 1 tbsp. finely chopped, fresh tarragon
  • 12 large eggs


  • Turn the oven on, and preheat it to 400 degrees.
  • Take out a muffin tin with 12 muffin cups.
  • In a large skillet cook the mushrooms in pepper, shallot, salt, and butter. Do this on a medium high heat. Stir the mushrooms until they become tender. Do this until the liquid coming from the mushrooms has evaporated. This should only take about ten minutes. Remove the mushrooms from heat. At this point stir in the tarragon and crème fraiche.
  • Place a slice of ham into each of the muffin cups. Each cup should be oiled to prevent sticking. Crack one egg into each of the cups. Divide the mushrooms evenly into each cup as well. Bake in the oven for fifteen minutes. The eggs will be a little runny, so cook for a few more minutes if you do not want them this way.
  • Once you remove the muffin tin from the oven sprinkle the eggs with a little pepper and salt.

We hope you enjoy these easy to make recipes. Each one is delicious, and is sure to help you get creative with all that leftover ham!

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The Power of a Pot of Chili with Beans


Chili with Beans

Warm stringy cheesy chili with beans and a dap of sour cream with a side o’crackers tastes so good during the cold winter, you could eat it for brunch or dinner. Various types of chili have been brewed because of past family recipes and traditions. From chili that looks more like a soup, too that thick, hearty, clumpy chili with plenty of sour cream, cilantro, and cheese on top.

Chili with cheese and beans is the one dish recipe that you can add to it and still not get enough. From tortilla chips, fritos, crackers, toast or whatever you’d normally eat bowl of chili with, most would prefer to just eat it alone in a bowl, topped with sour cream and cheese. It is widely known as a comfort food. Especially in the cold winter days or nights, eating a bowl at home, cozied up and warm in front of a fireplace.

The first pot of chili cook-off was said to be in San Antonio, Texas in the 1700s. It was said that ladies would stroll back and forth at the Military Campgrounds and sell the “brew” in carts to the soldiers. They were called the Chili Queens on the Plaza. Mostly Mexican, the ladies would make the warm chili and push or pull them in carts. In 1976, the first pot of chili cook-off competition won by Rufus Rudy Valdez, a native Ute Indian claimed that the recipe he used to win the cook-off was a 2000 yr. old recipe.  This recipe was made with horse or deer meat, cornmeal and peppers. To know the history of the infamous bowl of chili should make you want to make it even more.  Some of the best foods are homemade especially chili with beans.



2 pounds of ground beef

2onions, diced

2green bell peppers, diced

3 clovesgarlic, minced

2 (1.25 ounce) packageschili seasoning mix

1 1/2 tablespoonschili powder

1 1/2 tablespoonsground cumin

1 1/2 teaspoonsonion powder

1 1/2 teaspoonsgarlic powder

4 (14.5 ounce) cansdiced tomatoes

2 (28 ounce) cans crushed tomatoes

3 (14.5 ounce) cans stewed tomatoes

2 (16 ounce) cans navy beans, drained and rinsed

3 (16 ounce) cans seasoned chili beans, undrained

2 (15 ounce) cans pinto beans, drained and rinsed

2 (15 ounce) cans red kidney beans, drained and rinsed

2 (15 ounce) cans black beans, drained and rinsed


Directions to the delicious chili with beans:


  1. Cook and stir ground beef, onions, bell peppers, garlic, chili seasoning, chili powder, ground cumin, onion powder, and garlic powder in a large pot over medium heat until meat is browned, 10 to 15 minutes.
  2. Stir in diced tomatoes, crushed tomatoes, stewed tomatoes, navy beans, chili beans, pinto beans, kidney beans, black beans, and black-eyed peas into beef mixture; bring to a boil, reduce heat, and simmer until flavors blend and chili is warmed through, at least 30 minutes


Reference :

Farley Barton, Tara K. recipe “Chili with Beans.”  ALLRECIPES.com retrieved on Dec. 25,  2014 from www.allrecipes.com/recipes/the-herds-tailgate-chili/


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