Welcome 2021

 We made it! There were definitely days over the past year (well, really since March) I think some of us thought 2020 was going to drag on forever in some sort of nightmare loop. But alas, Christmas came and went, and the ball dropped at midnight as planned. I don't know if another year has ever been welcomed with such excitement and anticipation. Sure, not much has changed thus far, but a new year brings new possibility and hope at the end of a very long dark tunnel. 

Now is the time a lot of people make those resolutions. Like I've said before, it's not really my thing. In fact, I think it sets us up for failure and feelings of guilt when we lose sight of them. So instead, I simply try to make a conscious effort to be better than I was the year before, even if only in little ways. 

In 2021, I have decided to focus on two things in my daily life. The first one, is simply something we all need to work on every single day...being more kind. I would like to think I am a kind person, but if there is one thing this pandemic showed me is that every single one of us needs to put more kindness and empathy out into this world. There are so many that don't have an ounce of either it seems, that the rest of us must show a little extra. 

The next one was inspired by our pastor's sermon this week at church. Listening. I know I could improve on this and am truly going to try to make more of an effort. Mostly, I want to actively listen while my lips are sealed. Many times, my brain is working so fast, my ears seems to tune out. I realize I need to slow down and take more in. 

So that is how I am going to attempt to improve in this new year, even if just a little. What about you? Do you have a list of things you are striving for? Maybe eating better? Cooking more? Trying new foods? 

I thought this was a great dish for the first recipe of 2021 because of the dreaded mushrooms. Our family are big fungi fans, but I hear from so many fans who don't dig on them. Maybe this year could be when you give them another try. They certainly add some rich, earthly flavor to this delicious soup. But I guess if that is a no-go for you, you could omit them too! 

 I hope however you are entering 2021, it's healthy, safe and with love in your heart.

 Mushroom & Corn Chowder

1/4 c. butter

3 carrots, diced

3 celery stalks, diced

1 medium yellow onion, diced

8 oz. button mushrooms, sliced

2 garlic cloves, minced

10 baby gold potatoes, cubed, skin left on

 4 c. chicken broth

2 c. half and half 

2 (15 oz.) cans cream corn

1 TBS dried parsley

1 TBS cornstarch

1 TBS water

Salt and Pepper

Dried Chives

Bacon Bits

Shredded Cheese

 In a large stock pot, melt butter over medium heat. Saute' carrots, onions, celery and potatoes for 5 minutes. Add garlic and mushrooms. Saute' for 5 minutes more. Add broth, salt and pepper. Increase heat to high and bring to a boil. Cover, reduce heat to low and simmer for 10 minutes until potatoes are tender. Add half and half, corn and parsley and stir well. Increase heat to medium-high. In a small bowl mix together cornstarch and water. Once soup is boiling again, add cornstarch mixture and stir well. Lower heat to simmer and cook for about 15 minutes until just slightly thick. Garnish with dried chives and serve with shredded cheese and bacon bits.

 

Shared at Weekend Potluck

Winter Has Arrived

If you read that title and are saying "Um, Krista, it has been here for a while now, officially since last month!" You are absolutely correct. But see, here in Indiana we have been spoiled for most of the winter thus far. It's been pretty mild. It was over 60 on Christmas day! We've had unseasonably warm temps, rain instead of snow, and even a few thunderstorms!

However, Old Man Winter found us this weekend, and with a vengeance! Friday night it snowed, then turned to ice, then it got warm for a few hours, rained, and then....the brutal wind and bitter temps showed up. Seriously. I got up this morning and there was ice on the inside of our living room windows!

When it is cold like this, you know the kind...it takes your breath away the minute you step outside, and makes your face hurt, about the only comforting thing we can rely on is a piping hot bowl of soup, stew, or chowder!

In our house, if it's got a creamy base, and bigger chunks of meat and veg, that's chowder. It's not a true science, but it makes sense to us! I actually made this with leftover holiday ham in mind. I know there are some out there with some ham hanging out in the freezer. How do I know this? Because any time I've made a big ham, we were sure to have extra so I could freeze it for later use in soups and chowders!

This is s full meal deal with your meat, veg and potatoes all in one bowl. It is sure to fill you up and thaw you out after a long day in the cold. A warm, delicious hug to cure all that ails you!

Winter is here to stay, no matter how many mild days we are spoiled with. While we all wait for spring, at least we can have some yummy meals to ease the pain!

Crock Pot Potato & Ham Chowder

8-10 medium russet potatoes, cubed

2 carrots, peeled & diced

2 celery ribs, diced

1 medium white onion, diced

1 lb. ham, cubed

1 (32 oz.) box chicken broth

2 c. water

2 cubes chicken bouillon

1 TBS dried parsley

1 1/2 c. heavy cream

1/4 c. flour

Salt and Pepper

Combine everything except cream and flour in Crock Pot. Stir well. Cook on high 6-8 hours, until potatoes are tender. Using a potato masher, slightly mash the potatoes. In a bowl whisk together cream and flour. Add to soup. Cook another 15-20 minutes until slightly thicken. Reduce to warm until serving. *NOTE* Check your potatoes. If they are tender before cooking time is up, finish cooking on low. When you mash the potatoes, you still want lots of big chunks left behind, so don't over mash.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Dump, Stir and Go!

It's officially autumn. The days are getting shorter and shorter. With day light I mean. But let's face it, the days are always short, no matter what season. I don't know about you, but I think there should be some kind of "buy back" program for hours in the day.

Here's how it would work. For every hour we don't use one day, we get to "bank" it for a day when we need more! That way when it's a random Thursday and we have a bazillion things to do...and before we know it, the clock says 6pm, we can go to the bank and get an extra hour. Genius, right?

Alas, I don't see this happening any time soon, so we need to find other ways to free up some of our minutes and hours. And in the kitchen our slow cookers can do just that!

This chunky, hearty delicious stew can be prepped in the morning, cook all day and be waiting on you when you get home. But you say your mornings are super busy too? Well, about 10 minutes is all you need to brown the sausage and onions, dump the rest of the ingredients, stir and be done! In fact, you could even saute' the sausage and onions the night before, stick them in the fridge and have one less step the next morning. Oh, and those hash browns that need partially thawed? They take almost no time at all, and the ones I used were only thawed about 20 minutes before I dumped them in. So those won't hang you up either.

Talk about an all in one meal! You've got your meat, potatoes and veggies all in one bowl! Okay, I guess corn isn't technically a veggie, but I think most of us think of it that way.

Fall is such a beautiful time, with so many reasons to be busy. From the ordinary day, to the special ones spent at the corn maze, pumpkin patch or apple orchard, make sure you have some great simple recipes to make just one thing a little easier on you!

Crock Pot Sausage & Corn Chowder

1 (14 oz.) package smoke sausage, sliced thin

2 small carrots, diced

1 medium white onion, chopped

2 TBS butter

1 lb. frozen shredded frozen hash brown potatoes, partially thawed

2 (15 oz.) cans corn, undrained

2  (15 oz.) cans cream corn

1 (14 oz.) can chicken broth

2 (12 oz.) cans evaporated milk

1 tsp. Worcestershire sauce

2 tsp. lemon pepper seasoning

1 TBS dried parsley

Salt and Pepper to taste

In a large skillet over medium heat melt butter. Saute' sausage until slightly browned. Transfer to Crock Pot.  In same skillet, in leftover butter and sausage drippings, saute' onion for 1-2 minutes.You are just getting a little color on them. Transfer to Crock Pot. Add all other ingredients. Stir very well. Cook on LOW 6 hours.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Inspired by Recipes That Crock

24 Days

What is the count down for? Spring of course! Wednesday. March 20th. That is when the sun will shine, the thermometer will rise and the flowers will bloom!!!

Wait, you mean it doesn't work like that? Well, now I'm disappointed. Denial...it's not just a river in Egypt!

Let's face it, even when the calendar tells us Spring is here, it more than likely won't feel like it outside. At least, that's how it is here in northern Indiana. In fact, we will probably still have some down right cold days in the forecast...and yes, even more of the white stuff. (Anyone else remember hunting Easter eggs in flurries last year in April??!!)

So while yes, it does give us something to look forward to, and puts a light at the end of the long winter tunnel, we can still use some warm, delicious meals to come home to!

Weather it be on a snowy freezing day, or even a dreary rainy one, soup is my go-to. Sitting down to a piping hot bowl of something warm truly warms me inside out and helps to wash the day off me.

If you like broccoli and cheese soup, this will make you smile! It's basically that classic pumped up with even more veggies, and flavor! I have a feeling it will become part of your regular meal rotation. 

Spring is coming folks. If we can just hold out a little longer, we will feel the sun on our faces, see the birds again and maybe, just maybe, be able to step outside without 25 layers!

Crock Pot Cheesy Vegetable Chowder 

8 gold potatoes, cubed

3 large carrots, chopped

4 celery ribs, chopped

1 medium white onion, chopped

2 crowns broccoli, chopped

6 c. chicken broth

1 c. water

1 chicken bullion cube  

4 TBS butter

1/2 c. flour 

3 TBS mustard

2 c. milk

3 c. shredded sharp cheddar cheese

Salt and Pepper to taste

Put all vegetables in Crock Pot. Add broth, water, bouillon, salt and pepper. Cook on LOW for 6-8 hours until tender. About 30 minutes before serving, melt butter over medium high heat in a skillet. Add flour and cook until combined about 2 minutes. Slowly pour in milk and whisk constantly until smooth with NO lumps. Add mustard. Cook for about 5 minutes until thickened, whisking a lot. Pour into soup. Mix well. Add cheese in small batches, stirring between each. Cook until combined and slightly thick.

Shared at Weekend Potluck

Pumpkin Fun

It is no secret to anyone that knows me that I am not a huge fan of fall. Sure, there are a few things I enjoy about it. but to me it is quite simply a gateway to cold and yuck for several months.

But when I'm trying to look on the bright side, and talk about the parts of autumn I do enjoy, I always mention trips to the pumpkin patch, picking apples, fall festivals, and the one thing these all have in common in our house. The fact that when we get home, there will be a big pot of soup, that has cooked all day, waiting on us.

One of the simplest pleasures in life is walking in the house, after being outside on crisp day, and instantly being greeted by the smell of a delicious meal, and the warmth it brings. 

To show you I don't just talk the talk, but I walk the walk too, this was the recipe I made the day we made our annual trip to Neptune, Ohio for some of the cutest painted pumpkins around! About an hour away, Karen's Painted Pumpkins is a stand we discovered a few years back, and ever since we pick a day in fall, and make it a fun trip. This year's even included a snack at the ice cream stand, and some shopping too. 

Aren't those just the cutest? And yes, Mommy scored major points by asking ahead for her to make a "Melmo" one!

This tasted SO good after our fun trip. It was a delicious end to a beautiful, fun filled day! I served some crusty bread on the side and it was simply perfect.

Soup season isn't going anywhere, so having some new ones to add to your rotation is a must! Hopefully this one makes its way to your table soon!

Crock Pot Cheesy Sausage Chowder

1 lb. smoked sausage, diced

3 large baking potatoes, peeled and chopped into 1 inch cubes

1 red bell pepper, diced

1 medium white onion, chopped

2 (14 oz.) cans chicken broth

1 1/2 c. heavy cream

2 TBS cornstarch 

2 tsp. all purpose seasoning, use your favorite

1 tsp. garlic powder

3 c. shredded sharp cheddar cheese

Salt and Pepper to taste

Add sausage, potatoes, onion and peppers to slow cooker. In a medium bowl whisk together broth, cream, corn starch, seasoning, garlic powder, salt and pepper. Pour over sausage mixture. Stir well to combine. Cook on LOW 5-6 hours. Stir well. (Don't worry if it separates a bit while cooking, just stir until it incorporates again) Turn heat to HIGH. Add cheese and stir until creamy and melted. Cook for about 10 minutes to thicken. Turn heat to warm until serving time. Garnish with extra cheese if desired. 

Inspired by Miss in the Kitchen 

Shared at Weekend Potluck

Soup, Decorating and AC

Oh, Indian Summer, how we've been enjoying you! The first entire week of November we were well into the 70's every. single. day. It was bliss. Especially since we know all too well the reality check we are in for.

The only downside to it being that warm this time of year is the fact our beautiful shade tree in our front yard can't really do its job with all the leaves missing. So that means, our house quickly becomes an oven, and well, mama doesn't do oven, unless it has supper in it!

Picture this. It's Sunday afternoon, about 70 degrees outside, and I'm busy doing a ton of housework, plus cooking, plus switching out Halloween decorations for Thanksgiving ones. Oh, and the cooking? It was of course, soup, because it's fall, and no matter how warm, we are eating soup. But between the heat of the Crock Pot, the sun shining, no shade and me running around like a mad women...it was time to turn on the AC. Yep, I'm that girl. (The same girl who raked leaves later in the week wearing flip flops and capris!)

What a combination though. Putting up Thanksgiving decorations, cooking a hearty warm you up kind of soup, all while running around in sandals with the AC on. It was a funny scene, let me tell you.

But the most important part of the tale, is the soup of course! Okay, technically it's a chowder, thicker and more hearty. You are going to L.O.V.E. this one! It's the epitome of set it, forget it, enjoy it! Not to mention, pour, stir, pour some more, stir again and cook. Done. I know this one is going to become a regular in our house when cold weather hits!

Temps will be falling any minute now, and we will be missing this beautiful weather for the next several months. The AC will quickly be changed over to the furnace, and those turkeys I just put out will be traded out for snowmen and Santa. But as the thermometer plummets, at least I know we can ease our pain with a delicious meal.

Crock Pot Corn Chowder

1 (15 oz.) can creamed corn
1 (10 3/4 oz.) can cream of mushroom soup

1 lb. frozen corn

3 c. milk

1 small yellow onion, diced

1 lb. diced ham

1 1/2 c. frozen shredded potatoes

2 tsp. dried parsley, extra for garnish
2 TBS butter

Salt and Pepper to taste

Combine all ingredients in Crock Pot. Stir to combine. Cook on LOW for 6 hours. Garnish with parsley.

Shared at Weekend Potluck

Fall in a Bowl

We have been having some beautiful Indian Summer weather here in northern Indiana this week. For those who have never experienced this seasonal phenomenon, it's the streak of warm, sunny, summer like days you have right after a cold spell...and right before the chill sets in for good. We're talking warm days where you have to dig back out the capris and flip flops you just put away. It's been gorgeous, but we are all holding our breath, knowing it won't last.

The only downside to this warm spell is when you've planned traditionally fall meals to warm your family up, and they are already warm enough the AC is running. Oh well, they are still yummy and perfect to 1. save for those upcoming cold days and 2. share with those who are actually enjoying autumn like temp.

How about a soup you have to chew? Okay, probably not the most appetizing description, but when I think of chowder, that's the first thought that enters my mind. It's a soup with big chunks of veggies or meat, even bigger than a stew, covered in a rich, flavorful broth. Y-U-M!

This one happens to look like autumn in a bowl too. Those vibrant orange and yellow colors of the season, in a delicious meal that you can easily make after a long, busy day. Plus, it has bacon, and that just makes everything better.

If you're having some Indian Summer weather in your neck of the woods, maybe this wouldn't be supper tonight, but I guarantee if you jot it down or print it out, there will be a day very soon you're so happy you have it! 

Autumn Chowder

5 large carrots, sliced

1 medium white onion, minced

3 cloves garlic, minced

6-7 Yukon Gold potatoes, cubed

6 slices bacon, chopped

2 TBS butter

1 (32 oz.) box chicken broth

1 (14 oz.) can chicken broth

2 c. milk

1 TBS dried parsley, extra for garnish

3 c. shredded sharp cheddar cheese

2 TBS cornstarch

2 c. frozen corn

Salt and Pepper to taste

In a large stock  pot, cook bacon until crisp. Remove with slotted spoon to paper towel. Reserve some for garnish. Add butter to pot. Saute onion, garlic, carrots and potatoes for about 5-7 minutes until onions are soft. Add chicken broth. Stir well. Cover. Bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes and carrots are fork tender. Add corn, milk, bacon and parsley. Stir well. Cook on low for about 5 minutes until heated through. In a bowl, combine cheese and cornstarch. Add to soup, stirring constantly. Increase heat to medium and stir until cheese melts. Reduce to low and cook until slightly thickened, about 5 minutes. Garnish with extra bacon and parsley.

Inspired by Thriving Home
Shared at Weekend Potluck