Cheeseburger Soup

Cheeseburger Soup

Yes, you read that right…..I said CHEESEBURGER SOUP.

And, it is so scrumptious, filling and tasty that you are going to find it becomes a regular in your meal plan rotation.  My husband devoured it and BOTH kids came back for seconds….and the only soup they will eat is the Clear Broth at the Hibachi Style Restaurants and Chili (if you count that!). So, take my advice, and give this one a try… you will NOT be disappointed!  The soup literally tastes like a hot, juicy, delicious cheeseburger.  Although it does not photograph well, please do not doubt the tastiness!  My entire family will vouch for it!  Enjoy!

Cheeseburger Soup

INGREDIENTS:

In large soup pot, brown beef with salt, pepper and spices.  Add Onion and Celery and sauté 3 minutes.  Add Carrot and Garlic.  Cook 2 minutes or until Garlic is fragrant.  Add Tomato Paste and let cook out.  Add Mustard and Ketchup.  Mix to Combine.  Add knob of butter and sprinkle flour over mixture.  Stir to combine flour and cook for 3 minutes until flour is incorporated.  Gradually add Beer to thicken mixture.  Add Beef stock and bring to a simmer.  Add Hashbrowns and simmer until soup thickens.  Lower heat and add the Cheese in slowly, by the handful, until melted into the soup.  Slowly pour in Half & Half and stir to combine .  Taste.  Season with Salt, Pepper and Fresh Parsley.  Serve with Crispy Fried Onion Rings, Bacon, Sour Cream, Shredded Cheese, Scallions…..

Enjoy!

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Skinny Balsamic Mustard CrockPot Pork Tenderloin

Skinny Balsamic Mustard CrockPot Pork Tenderloin

Feel like doing almost nothing for dinner?  Then it’s best to plan ahead!  That’s right, I’m talking Crock Pot Style!!!  And, I’m keeping it nice and Skinny!  By using lean Pork Tenderloin instead of a fattier shoulder or butt, we are cutting way back on calories and fat!  Plus, the marinade has such intense flavors, we won’t need a fattier cut of meat!

Gather Ingredients

Gather Ingredients

Worcestershire, Balsamic Vinegar, Broth, Allegro, Honey, Crushed Red Pepper, Shallot, Garlic

Dijon and Balsamic Mixture

Dijon and Balsamic Mixture

Add all Ingredients. Chop Shallot and Garlic.  Mix.

Nice and Lean 3 lb. Pork Tenderloin

Nice and Lean 3 lb. Pork Tenderloin

Spray CrockPot and add Pork.  TIP: Bring your meat to ROOM TEMPERATURE!

Simple Seasonings

Simple Seasonings

Sprinkle with Sea Salt and Fresh Ground Pepper

Holy Mother of Pork!

Holy Mother of Pork!

Pour Over Pork Loin.  TIP: Try and keep some Shallots and Garlic on top of Pork so the flavor seeps into the meat!

You can just tell this is gonna be good!

You can just tell this is gonna be good!

Be sure to coat the pork in some of the Dijon as well!  Cover and Cook.  TIP:  NO PEEKING!!!  That’s right, I repeat, Step AWAY from the CrockPot. The meat does NOT need to be moved or messed with or basted in the marinade. Do NOT open the lid!!! It drops the temp WAY DOWN and takes forever to get back up.  Plus, that defeats the whole simplistic purpose of the crockpot!

Use Tongs to get this bad boy out! Garnish with Fresh Parsley.

Garnish with Fresh Parsley

Using Tongs, Remove from CrockPot.  Place and platter and let sit a few minutes so the lovely juices can redistribute into the pork. TIP: While the Pork is resting, pour all the gorgeous drippings into a pan and reduce by about half for an intense flavorful jus/gravy.

Dinner Is Served!

Dinner Is Served!

This Balsamic Mustard Pork has the perfect flavor pairings.  Absolutely Divine.

Got Company Coming? This is a fabulous dish to serve and an amazing time saver!!!

Got Company Coming? This is a fabulous dish to serve and an amazing time saver!!!

I served mine with Thyme Roasted Veggies and QuickFire Kale & Arugula.  Yes.  Oh YES!

Skinny Balsamic Mustard CrockPot Pork Tenderloin

*Mix together all ingredients. (I used the entire small box of chicken stock….it should have been low sodium!) Spray Crockpot and Place Pork in.  Season with salt and pepper.  Pour marinade over top.  (coat with mustard and keep shallots and garlic on top!).  Cook on High 4 hours or Low 6 – 8 hours.

 

Leftovers, Baby!!!!

Leftovers, Baby!!!!

Hummm…now wondering what to do with the leftovers?  Shred it.  Then you could make it into BBQ for the next night.

Or…..

Skinny Pork Carnitas.

That’s right.  I said it: SKINNY PORK CARNITAS

Doesn't get any easier than this!!!

Doesn’t get any easier than this!!!

This is blow-your-mind simple

AND slap-yo-mama-TWICE delicious!!!!

Orange, Lime & Cumin Kick It Up!

Orange, Lime & Cumin Kick It Up!

Skinny Slap-Yo-Mama-TWICE Pork Carnitas

  • 1 Organic Orange (juice & zest)
  • 2 Organic Limes (juice & zest)
  • 2 TBS Organic Cumin
  • Handful Organic Cherry Tomatoes

*Toss Leftover Pulled Pork with Orange, Lime and Cumin.  Spread out on 9 x 13 baking sheet covered in foil and sprayed with nonstick cooking spray.  Add tomatoes throughout.  Place under broiler until ends start to crisp.  Take out and stir.  Pop back under broiler for another minute or so until ends are brown and crispy.  Do not walk away….this happens FAST!!!

I served mine in La Tortilla Factory Hand Made Corn and Wheat Tortillas with Green Chiles.  They are AMAZING.  Check it out!  I also served it with leftover Brown Rice from my dinner a few nights before.  My CopyCat Hibachi.  Check it out.  That stuff is GOOD!  I wish I had cilantro and avocado, as they would have been delicious additions as well.  So, if you’re planning ahead…and that to your list.  The lime juice was a definite plus that brightened the flavor.  TIP: I also cut one lime in half and broiled that as well.  Broiling fruit intensifies the flavor and it was bursting with juice!!!  Then, a dollop of greek yogurt or sour cream on top!  Enjoy

Skinny Pork Carnitas

Skinny Pork Carnitas

Brown Rice, Pork, Tomatoes & Lime Juice

Delicious

Sorry for the shiny pic!

Delicious

Delicious

And, as always, PLEASE use Organic, Local, Non-GMO ingredients when possible.

I would not recommend using the citrus zest if it wasn’t Organic.

eat.drink.be

Kari

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Healthy-ish Sausage Balls

Healthy-ish Sausage Balls

NO Bisquick!

No Unnecessary Fillers!

First of all: Happy 2014!!!

Let’s start the New Year off right by eliminating unnecessary CRAP from our diet.  It all starts at home with YOU and your choice of ingredients.  Some choose to take the easy way out….but little do they know how simple the healthier version is.  Healthy doesn’t always mean more difficult.  I’ll prove that to you, just wait and see….

Cheddar Sausage Balls

Cheddar Sausage Balls with Mustard Dipping Sauce

These are super tasty and at least a little guilt free!  Adding in a bit of Whole Wheat Flour and using herbs and spices really makes the flavors POP!  And the guilt-free mustard dipping sauce is a super healthy addition and really adds some zing.  When I got these off the baking sheets, they were virtually grease free.  I was super impressed….as were all the people enjoying them!!!

Gather Your Ingredients

Gather Your Ingredients

So, here is what I started with:

  • Flour (1 Cup Whole Wheat King Arthur Flour & 1 Cup Whole Wheat White King Arthur Flour)
  • Baking Powder
  • Fresh Grated Cheddar (please grate your own…this is a simple step that most people use a shortcut for….you WILL be able to tell a difference in the end result….trust me)
  • 2-3 cloves minced Garlic (can use garlic powder)
  • Dry Mustard
  • Onion Powder (not pictured)
  • 1 lb Nesse’s Sausage (original, hot or extra sage are all delicious!)
  • Champagne with fresh squeezed grapefruit juice.  This helps, I promise!!! (this is for YOU, not the recipe…in case there is any confusion)

TIP: You can also use Turkey or Chicken Sausage as well….it just needs a little extra fat, so be sure to add in a couple Tbs of melted butter or oil so your sausage balls won’t dry out.  I’m also wondering if you could use applesauce……hummm…might try that next and let you know how it turns out. Probably would be good with Chicken Sausage and maybe some apples and fontina cheese…..

Herb and Spice Additions

Herb and Spice Additions

That’s when I realized I didn’t buy the HOT sausage, so I needed to spice it up some with:

  • Crushed Red Pepper Flakes
  • Dry Mustard
  • Coarse Black Pepper
  • Rubbed Sage
  • Salt

*Add as much or as little of these as you’d like.  You can add anything you want to change the taste of these!

Dry Ingredients

Dry Ingredients

Put all your dry ingredients into a large Mixing Bowl.  Flour, Baking Powder, Garlic,  Onion Powder, Dry Mustard, Red Pepper Flakes, Sage, Salt & Pepper.  Mix to Combine.

Add Cheese

Add Cheese

Add Grated Cheddar Cheese to Dry Mixture and toss to combine and coat the cheese.

Add Sausage

Add Sausage

Next, add the UNCOOKED sausage to the mixture. Use your hands and really get in there!!! Don’t be scared.  You need to break up the sausage and make sure it is all mixed in together.

Binder Time

Binder Time

You’ll notice it is not binding completely together. You need a little liquid to help this.  Add 2-4 TBS 2% Milk until just moist.  Add it in a little at a time so you don’t overdo it!!! I’m also going to experiment and use beer next time!  It should look like this and shape into a ball easily!

Get Ready to Bake!

Get Ready to Bake!

Roll them into Bite-sized Balls and place them on a cookie sheet.  I had enough to fill 2 full cookie sheets (24 on each) and most of a 3rd cookie sheet.  I made about 67.  So you should get anywhere from 55-70 depending on the size of your balls.

Little Bites of Heaven

Little Bites of Heaven

Pop them in the Oven on 350 for 15-20 mins or until browned and sausage is fully cooked.

Browned and Delicious

Browned and Delicious

Tasty little morsels right out of the oven!!!

Let em cool

Let em cool

So. Darn. Good

So. Darn. Good

Cheddar Sausage Balls

Cheddar Sausage Balls

ENJOY & DEVOUR!!!

This recipe is basic and can be changed up in so many ways.  I’ll also post another flavor change up for you, but here is the Basic Cheddar Sausage Ball Recipe:

Healthy-ish Cheddar Sausage Balls

  • 1 Cup Whole Wheat Flour (King Arthur)
  • 1 Cup Whole Wheat White Flour (King Arthur)
  • 1 1/2 TBS Baking Powder
  • 4-6 oz. Freshly Grated Sharp Cheddar Cheese
  • 1 lb Nesse’s Sausage
  • 2-4 TBS 2% Milk (2 Tbs at a time)

TIP: Above is the BASIC recipe.  You can change/add any herbs/spices from here on!

  • 1 TBS Rubbed Sage
  • 1 1/2 tsp Onion Powder
  • 2 tsp Dry Mustard
  • 1-2 tsp Crushed Red Pepper Flakes
  • 2-3 Cloves Minced Garlic (or 1 1/2 tsp Garlic Powder)
  • 1/2 tsp Fresh Coarse Ground Black Pepper
  • Pinch Salt

Mix all ingredients (flours, baking powder, herbs & spices) to combine EXCEPT the Cheese, Sausage & Milk.  Next add grated cheese to dry ingredients and toss to coat cheese.  Then, with your hands, crumble the sausage into the mixture…breaking it up and incorporating it into the mixture.  Do not overwork!!! Add enough milk to moisten the mixture, 2 TBS at a time.  (Tip: if you used turkey or chicken sausage, it might take a little bit more!!!)  Roll into bite sized balls.  Bake 350 for 15-20 mins until browned and sausage is cooked through.

Mustard Dipping Sauces:

* Combine equal parts, or 2-3 heaping TBS, Creole Mustard and Dijon Mustard.  Mix.

* Combine equal parts Yellow, Dijon & Whole Grain Mustard with a dash of Worcestershire. Mix.

* Combine 2 TBS Whole Grain Mustard & Dijon Mustard, 1 TBS Mayonaise, Sour Cream or Greek Yogurt.  Mix.

And there you have it, folks.  Probably one of my husband’s favs.  I hope you enjoy the sausage balls as much as my family does.  I’m also going to quickly share a flavor change up for you!  Here goes:

Cheddar Jalapeño Sausage Balls

Cheddar Jalapeño Sausage Balls

These are out of this world!!! But, careful, the pack quite a kick!!!

Basic Dry Ingredients

Basic Dry Ingredients

Here I used the same dry ingredients in my basic recipe, but added in 2 TBS dried jalapeño bits. These bad boys are SUPER spicy!!! You could also substitute fresh jalapeño.  Depending on your spice preference, one should do the trick…or even half if you don’t like heat.  I also omitted the fresh garlic and red pepper flakes.

  • 2 TBS Dried Jalapeño Bits
  • 1 TBS Rubbed Sage
  • 1 TBS Dry Ground Mustard
  • Fresh Black Pepper & Salt
Cheddar & Scallions

Cheddar & Scallions

Next add in your freshly grated Sharp Cheddar Cheese and 3 diced Scallions. (whites and green parts)  Toss to combine and coat in dry mixture.  Add the sausage.  Mix with hands.  Add a bit of milk until moistened.

Pop in the Oven

Pop in the Oven

Roll into Bite Sized Balls and Pop into the Oven.

350 for 15-20 mins.

Dee-damn-licious

Dee-damn-licious

These are super tasty and bursting with flavor!!!

Careful if you don't care for Spicy Sausage Balls

Careful if you don’t care for Spicy Sausage Balls

If you don’t like spice, or heat, just stick to the regular basic recipe!

So Yummy!

So Yummy!

Moist and Delicious because no one likes dry Sausage Balls!!!

Enjoy!

Happy 2014!

Cheers!!!

eat.drink.be Kari

Salmon, Bruschetta, Potatoes…..OH MY!!!

Champagne Dill Mustard Salmon

Accordion Garlic Herb Potatoes

Killer Bruschetta

Champagne Dill Mustard Salmon, Accordion Garlic Herb Potatoes & Bruschetta

Champagne Dill Mustard Salmon, Accordion Garlic Herb Potatoes & Bruschetta

Tonight’s dinner was simple to make, not too many ingredients, and pretty healthy (well, except for that small amount…. OK, hearty amount, of butter!) But the rest…healthy, healthy, healthy!!!

Let’s start with the Salmon. Easiest item on the menu.

Champagne Dill Mustard Salmon over Greens

Salmon, Champagne Dill Mustard, Organic Coconut Oil Spray, Pink Salt, Tricolor Peppercorns

Salmon, Champagne Dill Mustard, Organic Coconut Oil Spray, Pink Sea Salt, Rainbow Peppercorns

Simply Spray a foil lined pan with Coconut Oil

Season Salmon with Salt & Pepper

Coat Salmon with Mustard

Cook 400

20 mins or until desired doneness

Serve it over Fresh Organic Arugula and Spinach.  TIP: Squeeze 1/2 Fresh Lemon, Drizzle GOOD EVOO, s&p over Greens.

Serve it over Fresh Organic Arugula and Spinach ~TIP: Squeeze 1/2 Fresh Lemon, Drizzle GOOD EVOO, s&p over Greens~

Serve it up with my Accordion Roasted Potatoes

Serve it up with my Roasted Garlic Accordion Potatoes

OK. Like I said, pretty simple, eh??? Now, onto those potatoes. These were simply AMAZING!!!

Organic Garlic, Organic Parsley, Organic Garlic Chives, Potatoes, Organic EVOO, Organic Butter, Salt, Pepper and WOODEN SPOON

Organic Garlic, Organic Parsley, Organic Garlic Chives, Organic Potatoes, Organic EVOO, Organic Butter, and WOODEN SPOON

That’s right. I said, WOODEN SPOON. SuperHuge TIP: The spoon acts as a holder for your potatoes when you are slicing them super thin. Holds them still and acts as a stabilizer! Pretty Neat! Let me show you:

DSC_0059DSC_0060

Now, slice your garlic superthin and insert 4-6 cloves in each potato.

Slice Garlic Thin

Slice Garlic Thin and Insert a few Slices

Use the Wooden Spoon to Stabilize

Use the Wooden Spoon to Stabilize

Repeat until you have enough potatoes to fill up your dish.

Arrange in pan

Arrange Evenly around Dish

Now, for the decadent part:

Parsley Chive Butter Sauce

Melt Sick of Unsalted Butter, 2 T EVOO, s&P

Melt Sick of Unsalted Butter, 2 T EVOO, Season with S & P

Chop Parsley & Garlic Chives

Chop Parsley & Garlic Chives, Reserve for later

Spoon 3/4 of Melted Butter mixture (without herbs) over Potatoes

Spoon 3/4 of Melted Butter mixture (without herbs) over Potatoes. Season with Salt & Pepper

Bake in Oven 400 about 45 mins

Take out of Oven

Baste with Pan Drippings

Grate a little Fresh Parm Overtop Potatoes

Bake about 10 mins more

The outside should get crisp and delicious!

TIP: Before Serving, Spoon Reserved Butter Mixture with Herbs Mixed In Overtop Potatoes. Creates a bright green finish!

DSC_0077

Now, for one last tip. And listen up, this is a good one.

It’s going to change the way you make crostini for the rest of your life.

Seriously.

What to do with that itty bitty clove of garlic that has been bathing in the butter/oil/herb mixture?

USE IT to make a Bangin’ Bruschetta!!!

Oil both sides of Crostini and Grill on Grill Pan

Oil both sides of Crostini and Grill on Grill Pan

After both sides are done, RUB THE GARLIC CLOVE all over the hot side of the crostini. The side that just came off the pan. This releases a subtle garlic flavor on the crostini without having to bite into a huge chunk of garlic.

It is delicious.

Divine.

You will thank me later for this one!!!!

Now. let’s kick it up one last notch and make it into a healthy Bruschetta.

Simple Bruschetta

Simple Bruschetta

Lay Down a Basil Leaf of the Crostini

Top with a Mixture of Tomatoes, Mozzarella, Garlic, Shallots and Basil

Season with Sea Salt and Fresh Pepper

Drizzle Aged Balsamic

DEVOUR

Seriously.  Good.

Seriously. Good.

Now, Sit Down.

Eat.

Enjoy!!!

Honestly, with a few simple ingredients, a healthy gourmet meal was created

Honestly, with a few simple ingredients, a healthy gourmet meal was created

Bon Appétit!!!

20130812-161455.jpg

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

Not-Yo-Mama’s Shepherd’s Pie

NOT-YO-MAMA’S

SHEPHERD’S PIE

Fresh Outta the Oven!

Fresh Outta the Oven!

So, it is a SNOWDAY!!! And, I have a few cheeses left over from St. Patrick’s Day (and some organic red potatoes, organic carrots, organic onions & organic parsley).  Thus, Not-Yo-Mama’s Shepherd’s Pie was created!

Don’t forget My Motto:

USE WHATCHA GOT!!!

Prosecco & Snow! Ain't Life Grand?!?!

Prosecco & Snow! Ain’t Life Grand?!?!

Irish Cheddar & Beer Cheese

Irish Cheddar & Beer Cheese

little BUBBLY,

AKA

Mommy’s Little Helper!!!!

NOW, LET’S GET COOKIN!!!

Fresh Ingredients

Fresh Ingredients

Lookin Good!

Lookin Good!

Chop Carrots & Onion

Chop Carrots & Onion

Wash & Prep

Fresh Ingredients

Slice Mushrooms

Dice Onions

Slice Carrots

Mince Garlic

 

 

 

IRISH BUTTER

IRISH BUTTERSoften Irish Butter, Mix in Parsley, Chives, S&P

Another Leftover St. Patty’s Day Creation

Super easy to make, delicious, and versatile!

*Presentation: When I originally made it, I used this ramekin as a mold.

And, remember, when using the herbs:

FRESH IS BEST!!!

Soften Irish ButterAdd herbs of choice (I used parsley, chives, s&p)Mix to combinePut in fridge to set!

Soften Irish Butter
Add herbs of choice (I used parsley, chives, s&p)
Mix to combine
Put in fridge to set!

MEAT MIXTURE:

Melt 2 T butter with a dash of  EVOO

Melt 2 T butter with a dash of EVOO

Add carrots, onions, and seasoned beef

Add carrots, onions, and seasoned beef

Break up beef & add mushrooms

Break up beef & add mushrooms

Brown and Soften Vegs

Brown and Soften Vegs

Add Spices

Add Spices: 4 Cloves Garlic, 1T Dry Mustard, 1T Garlic Powder, 1 T Onion Powder, 2 T Thyme, 1 T Rosemary

Add Beer & 3 T Worch

 

Add 2 T Worcestershire Sauce , 3/4 of a Beer, 2 T Tomato Paste, 2 T Chocolate Balsamic

MIX

MIX

Secret Ingerdient

Secret Ingredient & Flavor Booster!!!

Now, the mixture should look something like this

Now, the mixture should look something like this

Taste.

I thought it was still missing something, so I added:

Prob about 1-2 T of each

Prob about 1-2 T of each

Dijon & Whole Grain Mustard

Dijon & Whole Grain Mustard

Now Add 1 Cup Frozen Organic Peas

Now Add 1 Cup Frozen Organic Peas

Mix and put into greased casserole dish

Mix and put into greased casserole dish (yes, I know, it doesn’t look too appetizing yet…..but it tastes DELISH!!!)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

POTATO TIME!!!

Get your Potatoes Boiled & Ingredients Ready

Get your Potatoes Boiled & Ingredients Ready

Irish Cheddar, Beer Cheese, Peppercorn Gouda

Irish Cheddar, Beer Cheese, Peppercorn Gouda

*Homemade Buttermilk: Simply Add 1 T lemon juice to milk and let sit for 5 mins)

I had no butter milk

Horseradish, SourCream, Herbed Irish Butter,     *Homemade ButterMilk, Grated Cheeses

1 Cup ButterMilk

1 Cup Sour Cream

2-4 T Horseradish

1/4 Cup Irish Butter

start mashinAdd All Ingredients into Boiled Potatoes and Mash for a Second

Then Add Cheeses and S & P

Mash until Combined and Creamy

DO NOT OVERMASH! These are RUSTIC!!!!  Leave a little cheese for the top!

DO NOT OVERMASH! These are RUSTIC!!!! Leave a little cheese for the top!

Nice & Creamy! Rustic and keeping the nutrients by leaving the skins ON!

Nice & Creamy! Rustic and keeping the nutrients by leaving the skins ON!

Now, the easy part. Just Top the Meat Mixture with the Smashed Potatoes

Now, the easy part. Just Top the Meat Mixture with the Smashed Potatoes

Cover with Cheese and Bake 350 until brown & bubbly (45 mins to an hour)

Cover with Cheese

WORD TO THE WISE:

Place on a Baking Sheet covered in Foil in case of spillover!

Place on a Baking Sheet covered in Foil in case of spillover!

Bake Until Brown & Bubbly45 mins to an Hours

Bake Until Brown & Bubbly
45 mins to an Hours

Take Out of Oven and Let COOL for 10 Mins before Serving. Top with Fresh Parsley

Take Out of Oven and Let COOL for 10 Mins before Serving. Top with Fresh Parsley

Bon Appetit

Bon Appétit

 

eat.drink.be

@eatdrinkbeKari