Friday, December 30, 2011

"Soup"reme Pizza

One morning I woke up to a text from Chunk asking if I could make pizza soup. I thought it sounded terrible that morning. However, as I thought about it throughout the day, I began to get a pretty good idea for a recipe. I got so excited about it that I kept asking Chunk when I could make it for him. I finally had the chance to make it and it was a HUGE hit with him, my roommates, and their boyfriends.

The original recipe I made used bread bowls, but the last time I made it was in my mom's tiny hometown so I made cheese toast to go on the side instead.

You will need: mild Italian sausage, pepperoni, red pepper flakes (not pictured), mushrooms, red bell pepper, onion, garlic, bread (either one large loaf or several bread bowls), mozzarella (normally I grate fresh, but again I had limited resources), BUTTER, tomato juice, chicken broth, Italian seasoning, and heavy cream

(Do you love my beautiful backdrop?)

Remove the casings from the sausage, if necessary, and then add the sausage to a large pot

Kinda gross looking, I know, but it tastes SO GOOD.

Next throw in the mini pepperonis and red pepper flakes. I know the pepperoni are already cooked, but this will help get some of the fat out of them and not make our soup too greasy.

Now crumble and stir the sausage until fully cooked.

While the sausage is cooking, chop up your bell pepper,

until it looks like this:

Slice your mushrooms.

Chop your onion and mince your garlic (or press it through a garlic press if that's the way you roll).

Once the meat is cooked through, pour onto a paper towel lined plate to soak up the grease and set aside.

Now melt the butter in the same pot

Mmm... Sausage bits.

Add the mushrooms to the pot, season, stir them around, and this is important: LEAVE THEM ALONE. This will cause them to brown and really get some flavor going.

Once the mushrooms are brown, add the pepper, garlic, and onion

Stir 'em round and cook until onions are translucent and peppers are tender.
Next pour in the wine!

Scrape all those yummy sausage bits off the bottom of the pan and allow the wine to reduce by half.
Now add the chicken stock....

And the tomato juice...

And finally the Italian seasoning

Allow to simmer for about 20 minutes. While this is simmering, slice your bread and place on a cookie sheet.

And add some mozzarella to each slice

Bake until cheese is nice and melty.

(One of my cousins is insane and doesn't care for cheese so those naked slices are for him)

At about the same time, the soup should be happy and all the ingredients should be best friends so it's time to add the heavy cream.

Stir it up,

 And lunch is served!

Serve with cheesy toast on the side.

This recipe was tested on my adorable cousin who happens to be a very picky eater. And guess what? He loves it!

Note: The version below gives the steps if you want to go the bread bowl route.

Soupreme Pizza
1 pkg mild Italian sausage
1 pkg pepperoni links
1 tsp red pepper flakes
2 Tbs butter
2 cloves garlic chopped
1 large onion, diced
16 oz mushrooms, sliced
1 bell pepper, diced
1 cup red wine
2 cans tomato sauce
2 cups chicken broth
2 tsp Italian seasoning
1 Tbs fresh basil (if using dried basil, use ½ Tbs)
1 cup heavy cream
5 medium bread loafs, hollowed out like bowls
3 Tbs olive oil
2 cloves garlic smashed
8 oz fresh mozzarella, shredded


1.)  Brown Italian sausage in large Dutch oven or heavy pot. When almost cooked, add chopped pepperoni and red pepper flakes (to get out the grease). Transfer to paper towel lined plate to drain.
2.)  Add butter to pan. When melted, add in the mushrooms and brown. Season. After mushrooms are almost done, add onion, pepper, and garlic. Once veggies are translucent, add wine and deglaze the pan.
3.)  After moisture has reduced by half, add the meat back to the pot with tomato sauce, chicken broth, basil, and Italian seasoning. Simmer uncovered for 20 minutes, stirring and tasting occasionally.
4.)  While soup is simmering, heat oven to 400 F. In a small sauce pan, heat olive oil over low heat and add the smashed garlic cloves. When heated through and garlic smelling, brush the oil on the inside and out side of the bread loaves. Place in oven for 10 minutes, covering the tops with foil after 5(this will prevent over browning later).
5.)  Turn on the broiler. Add heavy cream to soup, stir and adjust seasonings. Ladle soup into bread bowls and cover with mozzarella (don’t be shy here). Place bread back into oven until cheese is melted and a little brown. Enjoy!

Saturday, December 24, 2011

Creamy Chicken Cobbler

Cooking Confession: I love casseroles. I cannot get enough of them. Creamy, warm goodness that just makes you happy inside, what's not to love?

I first came up with this recipe on one of the many nights when my 3 roommates and I were starving, but had no desire to fight rush hour traffic to get to the store. So, I made this from anything I could find in (or on top of) our fridge. Not to toot my own horn, but it was GOOD. I mean, 3 helpings good.

So, because I love when people share their great food finds with me, here is how to make Creamy Chicken Cobbler.

I know I just said this is called Creamy Chicken Cobbler, but my family had a big turkey dinner earlier this week, so I'm using chopped leftover turkey instead.

In addition to the chicken, you will need: a large onion, 1 bell pepper, 4 small potatoes (or however many taters you can stand) and 1 large carrot (or several baby carrots) all chopped.

Later, you will need: BUTTER, chicken stock, sour cream, thyme, bay leaves, heavy cream, and frozen peas.

To start off, put the chopped potatoes in a small pot.

Add 1 small bay leaf...

the thyme... (I think the camera decided to add the full 10 lbs to my hand...)

Cover with chicken stock and bring to a boil!

While the taters are a cookin', add half a stick of butter to a LARGE skillet over medium or med-high heat.

Next add your chopped onion, bell pepper, and carrots.

Season with salt and pepper and give them a good stir.

Once the onions are translucent and the carrots are just cooked, add your chicken (or turkey) to heat through.

Now your potatoes should be cooked. (If not, this is going to bake in the oven for a bit so they'll finish in there). Pour the entire pot of potatoes in your skillet (stock and all).

Now, freak out because your camera has died in the middle of cooking and you forgot to bring your charger to your parents' house.

After your sweet mama gives you her camera to use, add 1 cup of heavy cream to the skillet

And 1 cup of sour cream. Stir 'er round.

Give it a taste and season the sauce

Add your frozen peas

And pour into a 9x13 inch pan.

Top with biscuits (I cheated and used frozen).

Bake at 400 until brown on top.

Mmmm creamy biscuity goodness.


Creamy Chicken Cobbler
3 Chicken breasts; cubed and cooked
1 large Carrot; chopped
1 bell pepper (I used yellow); chopped
1 ½ onion medium onion; chopped
4 small yellow potatoes, cubed
½ tsp dried thyme
½ bay leaf
½ stick butter
salt, pepper
1 cup sour cream
4 cups chicken stock
½ cup heavy cream
1 cup frozen peas

1.) Preheat oven to 400.  Put potatoes in a small pot, season with thyme and bay leaf. Pour broth into pot until potatoes are just covered. Bring to a boil.
2.)  Add butter to skillet over medium heat. Add onion, bell pepper, and carrot to the skillet. Season and stir.
3.)  Once the potatoes are cooked through, pour the pot (stock and everything) into the skillet. Add heavy cream and simmer on low heat.
4.)  Add the sour cream and stir (do not boil!). Add more chicken stock as needed.  Add peas and pour into 9x13 casserole dish.
5.)  Drop biscuits on top and bake for 20 minutes or until biscuits are golden.