Beef and Barley Soup

 

When this soup pot makes an appearance, everyone knows it's about to get real.

We had friends over for dinner last night for a "Day after Valentine's" meal.  One diner especially requested Beef and Barley Soup and I made it happen.

I had a recipe from a cookbook entitled Cooking Light Soups and Stews Tonight!"  After reading it through a few times, I decided it needed a little help.  I didn't add any ingredients that would alter the healthy aspect.  I did add ingredients that altered the flavor aspect!  So garlic, dried thyme, and minced up rosemary to garnish is added to the recipe I'm going to post here.

I doubled the recipe which allowed us all to have hearty servings and enough for both families to have another meal.  So if you want to cook a big batch and freeze the leftovers, or if you want to have food on hand for a busy week, I'd suggest going ahead and making the big pot.  If you are a smaller family, or don't want/like leftovers, halve what I've written here.

1 T. olive oil 

1 1/2 lb. boneless chuck roast, trimmed and cut into 1/2 inch pieces

3 cups thinly sliced carrots

2 cups sliced celery

2 cups chopped onion

1 (8 oz.) package sliced white mushrooms

1 t. minced garlic

1 t. dried thyme

12 cups low-sodium beef broth/stock

2 bay leaves

1 1/3 cup uncooked pearl barley

salt and pepper to taste

Heat a Dutch oven over medium high heat.  Coat bottom of pan with the olive oil.  Add beef to pan, cook, stirring frequently, until browned.  You may want to do this in batches. 

Add carrots, celery, onions, mushrooms, and garlic; cook 6 - 8 minutes or until liquid almost evaporates. 

Add thyme, broth and bay leaves.  Bring soup to a boil over medium-high heat.  

Add 1/2 t. salt and 1 t. black pepper.

Cover reduce heat and simmer 1 1/2 hours or until beef is tender.  Stir occasionally.

Stir in the barley, cover and simmer another 30 minutes or until the barley is tender.

When ready to serve, discard bay leaves.  

Serve with slices of a French baguette and minced fresh rosemary or parsley for garnish.

Valentine's Day Article with Recipes!

 Thanks to everyone who reads and subscribes!

Here's the LINK

Mama Sue's Goulash

 

I've posted her recipe before and it's one of the most viewed recipes ever.  

But if you'll follow this link, you'll find out a bit more about this amazing woman.

Enjoy the read.  

Mama Sue's Goulash

Ground Turkey Meatloaf

I love meatloaf and I've shared several versions through the years.  But this ground turkey meatloaf was so good that I wanted to let y'all know about this one, too.

Instead of bread crumbs, this meat loaf is filled with heart healthy raw oats.  I used no-sugar ketchup and Sweet Harold raved about this one.

Side note:  This meatloaf made six servings.  Weight Watcher points = 1 point per serving!

1 1/4 lb. 93% ground turkey

1 egg, lightly beaten

1/2 cup Quaker Oats (dry)

1 cup Heinz No-Sugar Added Ketchup (divided)

1/2 cup chopped onion

1/4 cup chopped green/red bell pepper

1 t. granulated garlic

1/2 t. kosher salt

1/4 t. freshly ground black pepper

Preheat oven to 350 degrees F.  Spray a loaf pan with non-stick spray.

In a large bowl, lightly mix together ground turkey, egg, oats, 3/4 cup of the ketchup, onions, peppers, and seasoning.

Don't overmix or the meatloaf may be tough.

Lightly spoon the meatloaf into the prepared loaf pan.  

Place in oven and bake for 30 - 35 minutes.  Remove from oven and add remaining 1/4 cup ketchup on top.

Return to oven for another 5 minutes or so.  Internal temperature needs to be 165 degrees F.

Let rest for a few minutes before serving.

Ground Turkey Sloppy Joes

We had both been craving Sloppy Joes.  I didn't want to go back to the grocery store for a can of the sauce, so I decided to make my own version with no-sugar ketchup.  

As you may or may not know, ketchup contains a lot of sugar.  Since I've been using no-sugar ketchup for awhile, I actually prefer it to the regular version. 

So if that's something that's important to you, use the no sugar kind.  If you don't have a preference, use what's in your fridge or pantry.

This recipe made six very generous servings.

16 oz. 93% ground turkey

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 clove garlic, minced

1 1/2 T. chili powder

1 t. paprika

1 t. brown sugar

1/2 cup ketchup

1 t. yellow mustard

couple of tablespoons of water if needed

Brown the turkey along with the onions, peppers, and garlic in a large skillet over medium high heat.  Stir frequently so it doesn't stick.

When the turkey is cooked, stir in the chili powder, paprika, and brown sugar.  

Pour in ketchup and mustard and lower heat to low.  Continue cooking for 10 minutes or so.  You'll probably need to add a few tablespoons of water along so it doesn't get too thick.

Toast the hamburger buns and spoon on the filling!

Serve with pickles or top the filling with a little shredded cheese if you'd like.

Weight Watcher Points = 1 point per serving, plus 4 points per bun

Ground Turkey Enchiladas

I've made hundreds, if not thousands, or green chili chicken enchiladas and beef and bean enchiladas through the years.

Either version is always a welcome meal at our table.  But with the new year and attempting better meal habits, we've become slightly obsessed with ground turkey.

You can choose either 85/15% which is white and dark meat turkey ground together or select the 93% lean ground turkey which is ground white meat.  We've tried both and decided that the 93% is working better with our meal planning right now.

I tried this new seasoning!  It carried some heat but also a LOT of flavor!  

This made 8 generous turkey enchiladas.

16 oz. 93% lean ground turkey

1 cup chopped yellow onion

4 oz. can diced green chiles

seasoning packet (use your favorite !)

10.5 oz. can Old El Paso fat free refried beans

3 T. Mateo's Medium Gourmet Salsa

1 1/2 cup finely shredded reduced fat cheddar cheese, divided

8 carb counter, zero net carb, or your favorite tortillas

10 oz. can mild Old El Paso red enchilada sauce

Brown the turkey, along with the onion, in a large skillet over medium low heat.  It's super lean, so stir frequently so it doesn't stick and burn.  After the onion softens a bit and the turkey is cooked through, add in the diced green chiles, seasoning and stir to combine.

Let cook for a few minutes, lowering heat if needed.  Stir in the refried beans and the salsa.  Remove from heat and stir in 1/4 cup of the shredded cheese.

Preheat oven to 350 degrees F.

Spray a 9 x 13 baking dish with non-stick spray.  Add 2 - 3 tablespoons of the enchilada sauce to the bottom of the dish.  Use the back of your spoon to spread it evenly.

Spread the tortillas out on a flat surface covered with parchment.  Dividing the filling evenly among the tortillas and roll each tortilla up tightly.  Place in the baking dish.

Spoon the remaining enchilada sauce over the enchiladas and sprinkle with the remaining cheese.

Cover pan with foil and place in oven for 25 minutes.  Remove foil and let cook 5 - 7 more minutes to allow the cheese to brown.

Remove from oven and let rest a few minutes before serving.

You can garnish with sour cream, more salsa, cilantro, diced avocados....I drizzled some Skinny Girl Chipotle Ranch over mine.  Yum!

These enchiladas are 4 Weight Watcher points each, btw.

Mardi Gras Magic

 Oh, it's the fun season of Carnival (or Mardi Gras) as most of the country refers to this time.  

Click the link and enjoy the read!  Mardi Gras Magic

It's Mardi Gras Season!

Here's the link to a short(ish) article to get you in the spirit of Mardi Gras!

Mardi Gras at Chez Lolly

The long(er) version will be published on Friday.

The Sideboard: a silent witness through generations

Y'all have seen the Sideboard decorated for so many seasons and events...click the link to read all about its history in our family.

The Sideboard: a silent witness through generations

 

The Chicken and Dumplings that I Make

 

Here's the full story of how my chicken and dumplings became MY chicken and dumplings.  

Click the link and enjoy the read.  I'd love it if you'd subscribe to my page so you don't mess the next article!

The Chicken and Dumplings that I Make

January on the Sideboard

 Here's a brief little shoutout for #aroundlollyssideboard !

January on the Sideboard

From the Top Cabinet: what we reach for when it matters

Here's my latest article on Substack.  If you like what you're reading please subscribe.  Thanks for all your support.

From the Top Cabinet

Slow Cooker Italian Sausage and Vegetable Soup

 

Wintertime is here!  It seems like the entire country is in a deep freeze this week.  Today was the day to bring out the slow cooker and make a big pot of soup.

This version was the result of having a well stocked freezer, fridge, and pantry.  Months ago, I had made a batch of chicken stock and today was the day it left the freezer.  I put the two quarts to "melt" in the slow cooker.  Of course, if you don't have homemade stock, store bought is perfectly fine.  I would suggest you choose a low sodium brand.

The surprise ingredient?  A 28 ounce jar of Prego Traditional Pasta Sauce.  If you don't have a large can of crushed tomatoes in your pantry, you just might have a jar of pasta sauce, right?  Of course, by using a jar of pasta sauce, all your seasonings are right there in the sauce.

Here are the ingredients:

2 quarts low-sodium chicken stock

1 - 28 oz. jar of our favorite pasta sauce

1 - 16 oz. package of mild Italian Sausage (casings removed)

2 cups chopped onion

2 cloves garlic, minced

2 cups chopped cabbage

2 cups fresh green beans, cut into bite sized pieces

3 small carrots, peeled and sliced into 1/4" pieces

1 - 14.5 oz. can diced tomatoes

1 - 14.5 oz. navy beans, rinsed and drained

1 - 14.5 oz. dark red kidney beans, rinsed and drained

1 - 14.5 oz. light red kidney beans, rinsed and drained

1 - 2 t. dried Italian seasoning

2 cups (packed) baby spinach

red pepper flakes and parmesan cheese for garnish

Set the slow cooker to high and add chicken stock and pasta sauce.

While that begins to heat, brown the sausage in a large skillet, over medium high, breaking apart with a wooden spoon.  When the sausage has cooked through, drain the fat and discard.

Add the sausage and the next 10 ingredients.  Stir well to get everything combined.

Place the lid on the slow cooker and let cook on high 2 - 3 hours.  

Stir in the baby spinach and set temperature to low and let cook another hour or so.  Taste and adjust seasonings by adding a little salt and pepper if you desire.

Ladle into bowls and serve with garlic bread.  Top with red pepper flakes and shredded parmesan cheese.  

Come Into My Kitchen: where food is made and people are cared for

 Enjoy my latest post!  Click the link below.  I'd love for you to subscribe and follow me.

Come Into My Kitchen

A New Project for Me

I've decided to branch out a bit from my blogging and social media.  

I'll be sharing more in depth writing with more memories and stories (with a few recipes thrown in) to dive deeper if you will.

Here's the link to my page and I'd really appreciate it if you would go read my Welcome post and, if it speaks to you in some way, click on the subscribe button.

I hope you enjoy!

https://fromlollyskitchen.substack.com/ 

Tuscan Tuna and Cannellini Bean Salad

 

After the excess of the holidays, I'm leaning toward more simple and healthy meals.  I spent a few hours in the kitchen a few days ago playing with different recipe ideas and mixing and matching flavors as I went.

One of the results is this delicious, protein packed tuna and cannellini bean salad.  I've been enjoying this as a snack or as a lunch with a few Wheat Thins.  This batch made 4 cups.  Just enough for a few days lunches or snacks.

When I make this again during the summer, I will definitely add fresh basil and oregano from my herb garden.  

2 (5 oz.) cans StarKist chunk light tuna in water (drained)

1 (14.5 oz.) can Cannellini beans, rinsed and drained

2 t. capers

1/2 t. minced garlic

1/4 cup finely chopped red bell pepper

1/2 cup diced English cucumber

1/3 cup diced red onion

1/4 t. dried Italian seasoning

1/2 cup cooked orzo

1/4 cup Skinny Girl Balsamic Vinaigrette Dressing (or your favorite balsamic salad dressing)

salt and pepper to taste

Combine first nine ingredients in a medium bowl.  Pour balsamic vinaigrette over salad ingredients and stir to thoroughly combine.  

Add salt and pepper to taste.  You can add dried red pepper flakes if you'd like a little zip!

Serrano Lime Eggs

I kept seeing these viral videos for Serrano Lime Eggs.  I was intrigued so I decided I'd whip up a batch and see for myself.  

I was so delighted with the result!  These are yummy to have as a snack, as a side dish with roasted meats, or to serve as an appetizer for a taco, tamale, or enchilada meal.

They're super easy to make and you can prep the onion and pepper while the eggs are cooking.

You can make 1 egg or 3 dozen!  Just add onions and peppers to balance out in relation to how many eggs you boil.

You can definitely add chopped cilantro and if I had some without a trip to the grocery store, you can be sure I would have.

Boil the eggs for 8 - 10 minutes and place in an ice bath for about 5 minutes. Peel and cut in half lengthwise.  Leave yolks in the whites.

Place the egg halves in a shallow dish or plate.

While the eggs are boiling, thinly (very thinly!) slice the red onion, serrano pepper (remove seeds if you want less heat), and chop the cilantro.

Cover the egg halves with the onion, peppers, and cilantro (if using) and squeeze a lime over the top of the eggs.  If you have prepared more than 3 eggs, I'd add more lime juice.  Add salt and pepper or, do like I did, and use lemon pepper!

Cover and refrigerate for 15-30 minutes before serving to let all the flavors meld.

Around Lolly's Sideboard: Waffle House Christmas

We love to enjoy breakfasts at Waffle House!  Did you know that each year that they have special Christmas mugs for sale?  You better grab them around the end of November because they go fast!

When I unpacked my Christmas mugs this year and saw the few sets I've been able to acquire, I decided a Waffle House Christmas sideboard would be perfect.

Did you know that you can order authentic Waffle House merchandise by clicking on this LINK?

I was thrilled to realize that we could have true Waffle House waffles, syrup, grits, hashbrowns, and coffee right here in our kitchen.  We will be doing exactly that on Christmas morning!

Check out the mugs that we have been able to purchase the last few years.

The coffee is in convenient K-cup pods!

I used my white Fiestaware plates to mimic the Waffle House style plates.

And they also serve eggs (prepared your way or as omelets) so I included a bowl of eggs waiting their turn to be whisked into something delicious.

I love grits especially cheese grits!  How do you enjoy yours:  with salt and pepper, or cheese, or topped with butter and sugar?

Oh those hashbrowns!  Scattered, chunked, topped, diced, peppered, capped, and countried (gravy).  How do you order yours?

Yes, I was able to acquire a couple of menus that were about to be discarded due to excessive use.  I had to use them on this sideboard!

Now to the star of the show:  the waffles!

I've never been a fan of pancakes, but I absolutely adore a crispy, lightly browned waffle.  Waffle House waffles are my favorite along with their delicious syrup.

When my mama passed away in 2023, and I was cleaning out her household goods, I came across this Westinghouse waffle iron in the back of a cabinet.

Imagine my surprise and delight to find this note, written in my mama's handwriting, giving me the details.

My mother was born in 1930 and she obviously remembered her family beginning to use this very waffle iron around 1939!

We plugged it in and it began to heat immediately.  

What a treasure!

I made sure to have two of my mom's Santas on this sideboard as well.

I hope you've enjoyed this trip down memory lane with me and check back to see our Waffle House Christmas Breakfast!

Air Fryer Broccoli Casserole

As I made our late lunch today, I realized I had two small heads of fresh broccoli that needed to be used ASAP.  A quick check of the pantry provided a can of cream of mushroom soup, and the fridge had sour cream, mayo, an egg, and shredded sharp cheddar!  Let's make a casserole!

Lightly grease an 8 x 8 baking dish.  

Trim the fresh broccoli and separate the florets into bite-sized pieces.  I rinsed my broccoli florets and drained in a plastic colander and then zapped them in the microwave for a minute to start the cooking process.

In a medium mixing bowl, I combined one small can of cream of mushroom soup, 4 oz. sour cream, 1/4 cup of Duke's mayo, one large egg.  Add salt and freshly ground black pepper to taste.  Fold in the broccoli.  (I had about 4 cups of broccoli.)  Stir in about 2  cups of shredded sharp cheddar.  

Spoon into the prepared baking dish.  

I already had potatoes baking in the air fryer, so I placed the baking dish on the tray and into the air fryer it went as well.

I baked at 400 degrees for about 25 minutes.  You can certainly use your conventional oven.

This made the perfect amount for our late lunch and we even had a little left over for another meal.  It was a great way to use what I had on hand for a great side dish.

Crawfish Dressing

 

For Thanksgiving, chicken and dressing is a must.  There's no other choice but for me to bake chicken and dressing for our table.  But this year, I thought I'd shake up the routine a bit and add a second dressing to the Thanksgiving menu.  Now I'll be perfectly honest with you here.  The general consensus of my diners was this:  "You can never NOT make chicken and dressing, but this crawfish dressing is delicious!"

Make sure you purchase wild caught crawfish from the Gulf Coast if possible.  We really can't be sure about foreign farm raised crawfish.  Pay the extra cost for wild caught, please.

1 T. extra-virgin olive oil

8 oz. Conecuh sausage (sliced lengthwise and then into 1/4" rounds)

4 T. unsalted butter, divided

1 large yellow onion, copped

1 red bell pepper, seeded and chopped

2 ribs celery. chopped

3 - 4 cloves garlic, minced

1 pound frozen crawfish tails, thawed

4 t. Cajun seasoning

2 skillet of homemade buttermilk cornbread**

4-5 cups of low-sodium chicken broth 

2 green onions, chopped

1 - 2 t. poultry seasoning

salt and freshly ground black pepper

2 large eggs, lightly beaten

freshly chopped parsley for garnish, if desired

Preheat oven to 375 degrees F.  Lightly grease a 9 x 13 baking dish and set aside.

In a 10-inch nonstick or cast iron skillet, brown the smoked sausage in 1 T. of olive oil over medium heat.

Add 2 T. butter, onions, bell pepper, and celery to the same skillet and cook for 2 - 3 minutes until softened.  Add the crawfish, garlic and 2 t. of Cajun seasoning and cook for 2 - 3 minutes until crawfish are heated.

Transfer the cornbread to a large mixing bowl.

**Here's the link to my Buttermilk Cornbread recipe!

Add in the crawfish, sausage, vegetable mixture along with the remaining Cajun seasoning, green onions, poultry seasoning, salt and pepper and 3 cups of chicken broth to the cornbread.

Stir in the beaten eggs and then gently mix and add more broth until desired texture is reached.  The dressing should have the texture of thick oatmeal; wet, but not soupy.

Transfer the dressing to the prepared baking dish, smooth into an even layer and top with the remaining 2 T. of butter, sliced into thin slivers.

Bake the dressing, covered with foil, for 35 minutes.  Bake an additional 15 - 20 minutes uncovered until the center is no longer jiggly and edges are browned,  Garnish with fresh chopped parsley if desired.

Adapted from Pink Owl Kitchen