Recipe: Lasagna Soup

Last week here in Texas, we actually had three days of cold rainy weather....three days!  I must say this has been a very wet winter and we needed this rain.  The ponds, lakes and rivers are overflowing.  Spring is already here and this week we are back in the 80's.  

So with all that cold weather, I knew some soup days were here.  I made this soup a couple of months ago and it was so good.  My family loved it and ate every last drop of it.  It was just as good this time around!  I love how quick this soup comes together, way faster than making a traditional lasagna, but you still get the awesome taste of a big pan of yummy good lasagna.

I made just a few changes based on what I had on hand but it didn't change the yummy goodness of this soup at all.  On your next cold day, you must make this soup.  Your family will thank you for it!

Enjoy!

This is the cheesy goodness that goes in the bottom 
of the bowl....don't skip this step...

it totally makes the soup!

Lasagna Soup

{adapted from the original recipe by Brenda/A Farmgirl's Dabble}

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Ingredients

Soup

• 2 tsp olive oil
• 1 1/2 lbs ground beef
• 3 cups onions, chopped
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 2 tbsp tomato paste
• 1 28-oz can fire roasted diced tomatoes
• 2 bay leaves
• 6 cups chicken stock
• 8 oz pasta
• salt and pepper to taste

Cheesy Goodness

• 8 oz ricotta cheese
• 1/2 cup parmesan cheese, grated
• 1/4 tsp salt
• pinch black pepper

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add meat/sausage, breaking up into bite sized pieces.
3. Brown for about 5 minutes.
4. Add onions and cook until softened, about 6 minutes.
5. Add garlic, oregano, and red pepper flakes. Cook for 1 minute.
6. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
7. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine.
8. Bring to a boil and then reduce heat and simmer for 30 minutes.
9. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth.
10. Season to taste with salt and freshly ground black pepper.
11. While the pasta is cooking, prepare the cheesy goodness. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
12. To serve, place a dollop of the cheesy goodness in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

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Linked To:
*A Little Nosh: Tastetastic Thursday
*Mom on Timeout: Taking a Timeout Thursday
*The 36th Avenue: Party Time
*Simply Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: It's Hodgepodge Friday
*Stuff and Nonsense: Friday's Unfolded
*Happy Hour Projects: Freestyle Friday
*Raising Oranges: Handmade 52
*Rattlebridge Farms: Foodie Friday
*Country Momma Cooks: Link and Greet
*Around My Family Table: Feed Your Soul
*The Sweet Details: Savory Sunday
*Everyday Mom's Meals: Church Supper
*Flamingo Toes: Think Pink Sundays
*Addicted to Recipes: Scrumptious Sunday
*A Simple Klassic Home: Simply Klassic Sunday
*Beyer Beware: Hunk of Meat Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's A Blog Party: Delicious Dishes
*Mandy's Recipe Box: Totally Tasty Tuesday

Countdown to 2012: Best Crock Pot Recipes

I am so excited to be joining SnoWhite at Finding Joy in My Kitchen for her annual countdown.  I participated last year and it was interesting to look back on my blog to see the recipes that I made over the past year.

I love to use my crock pot year round, especially in the summer so I don't heat up my house using the oven.  There is nothing better than walking into the house after a busy day and be greeted by the wonderful smells of dinner already made.   

These were our favorite crock pot dishes this year:

Crock Pot Chicken Parmesan

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Countdown to 2012: Best Main Dishes

I am so excited to be joining Finding Joy in My Kitchen for her annual countdown.  I participated last year and it was interesting to look back on my blog to see the recipes that I made over the past year.

We definitely had some favorite main dishes this year.  Some were meatless, some were not.  As a family, we are trying to add more meatless dishes in our menu rotation next year.   

These were our favorite main dishes this year:

The Best Baked Ziti

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Recipe Review: Smothered Pork Chops

I found this recipe at Mel's Kitchen Cafe and immediately knew that I was going to be giving it a try very soon.  I even added it to my Must Try Tuesday post.  There is nothing better in the world than walking into your house after church knowing that you have a crock pot full of yummy goodness.  As soon as you open your door the smell is so wonderful that you immediately know that this is going to be one tasty dinner.  We had a house full of company and not only was this dish so delightful, it was also easy to prepare.  We served it with mashed potatoes and spooned some of the gravy over the them.  Everyone enjoyed this recipe and it is definitely a keeper in our house and will be made for many Sunday dinners to come.

Enjoy!

Smothered Pork Chops

(original recipe by Mel's Kitchen Cafe)

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Ingredients

5 slices bacon, chopped
6 bone-in pork loin chops, about 3/4-inch thick
Salt and Pepper
2 yellow onions, peeled, halved and sliced into 1/2-inch thick half moons
1 teaspoon plus 1 tablespoon light brown sugar
1/4 cup plus 2 tablespoons cold water
3 garlic cloves, minced
1 teaspoon dried thyme
3 cups low-sodium chicken broth
1 tablespoon soy sauce
2 bay leaves
1 tablespoon cornstarch
1 tablespoon cider vinegar
2 tablespoons fresh parsley, chopped

Directions

In a large skillet over medium heat, fry bacon until lightly browned, about 5-6 minutes. Transfer bacon to a plate lined with paper towels, leaving the drippings in the pan. If you have more than 2 tablespoons drippings, drain the excess. If you don’t have quite that much, supplement with canola oil. When the bacon is cool, transfer to a small bag or tupperware and refrigerate until later.

Heat the skillet with the drippings over medium or medium-high heat until rippling and hot. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook pork chops until they are golden brown on each side, about 2 minutes per side, cooking them in batches in the skillet if your skillet isn’t big enough to hold all six at a time in a single layer. When golden on each side, transfer the chops to the slow cooker and repeat with remaining pork.

Pour off all but 1 teaspoon of fat from the skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt and 1/4 cup water to empty skillet. Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium-high heat until onions are soft, about 4-6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Pour onion mixture over chops in the slow cooker. Add broth, soy sauce and remaining 1 tablespoon brown sugar to skillet, bring to a boil and add bay leaves. Pour mixture over onions in slow cooker.

Cover slow cooker and cook on low until pork is tender, about 8 hours (or cook on high for 4 hours).

When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil. Discard bay leaves and pour liquid through a mesh strainer into a saucepan, reserving the solids. Transfer solids to a food processor or blender with 1 cup liquid and blend until smooth. Stir the blended mixture back into remaining liquid in the saucepan. In a small bowl, mix cornstarch and remaining 2 tablespoons water together in a small bowl and stir into sauce. Cook over medium heat until thickened and bubbly, about 5 minutes. Stir in vinegar, season with salt and pepper, pour over chops and sprinkle with reserved bacon and parsley. Serve.

Linked To:
* Girlichef:  Potluck Friday
* Simply Sweet Home:  Friday Favorites
* Six Sister's Stuff:  Strut Your Stuff Saturday
* Beyer Beware: Hunk of Meat Monday
* Don't Waste your Homemaking: Unwasted Homemaking Party
* Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
* Lady Behind the Curtain: Cast Party Wednesday
* Crock Pot Recipe Exchange: Wandering the Web

Recipe Review: Farmer's Casserole

OMG...this was so yummy!  I was surprised how good it tasted.  It is like a quiche but even better.  I found the recipe on Tried-and-True cooking with Heidi.  My entire family enjoyed every bite of this casserole!  And it made enough to feed an army....my family plus two additional hungry teenagers.  I made a few changes but stuck to the recipe for the most part. 

Farmer's Casserole
(adapted from Heidi's recipe)
1 bag frozen diced potatoes
1 cup shredded Monterrey Jack cheese
1 cup shredded Cheddar Cheese
1 cup diced ham or Canadian style bacon
1-4.5 oz can mild green chiles
1/4 cup green onions, sliced
4 beaten eggs (or 1 cup frozen egg product)
1-12 oz. can evaporated milk
1/4 tsp pepper
1/8 tsp salt

Grease a 2 qt. square baking dish. Arrange potatoes evenly in bottom of dish. Sprinkle with cheeses, ham, green chiles (optional), and green onions. In medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. Cover and chill several hours or overnight. Bake uncovered in a 350 degree oven for 40-45 minutes or until center appears set. Let stand 5 minutes before serving. Extra shredded cheese can be sprinkled on top during the last 15 minutes of baking.

Thanks Heidi for an awesome recipe!