Won ton soup is one of the few soups I can make that won’t be meet with resistance or turned up noses when served. It’s not that my soup is bad, no one else in my life loves soup as much as me.
When ordering out, wonton soup quality seems to vary between restaurants. Some places it is really good, and others it’s just meh. There are even nights that ordering won ton soup from the really good places results in disappointment.
If you have followed the blog, you already know my solution to these kind of problems. That’s right, I’ll make it myself. I figured it couldn’t be any worse than some of the disappointments we have had. And if by some off chance it was, we could always order pizza or eat a sandwich.
This recipe was inspired by the numerous Asian restaurants I have eaten in or carried out from. This is not anything authentic, but it is simply the way we like it. If you prefer something different in your soup, or in your won tons, feel free to make your own adaptations. I actually encourage you to “play with your food” and make it taste just the way you like it.
Andy loves chili. I love chicken noodle soup. So, I make them at the same time because they both freeze and reheat well. Keeps up both happy, he doesn’t have to eat “too chickeny” soup and I can avoid the heartburn from eating chili.
I have used many different recipes in my life, but this is the one that gets requested the most and the one you are likely to find in my freezer all winter long. This one is similar to the many Wendy’s copycat recipes readily available online. I usually at least double this recipe. Admittedly, I have even tripled it so I had enough for guests and freezing.
I make this in large batches since it provides me with a few quick painless dinners over the winter, and it is a favorite of impromptu visitors to our house. We have a few neighbors that also love this chili. This recipe can also be easily reduced, math isn’t my strong suit, so I leave those division problems for you to work out.
This is a recipe that Sam and I have been doctoring and tweaking for years. It’s a cheese spicy soup that’s prefect for those nights you want something warm and spicy.
Believe it or not, it actually gets cold in Mississippi. Once temperatures dip below 60°, people start pulling out their super thick winter coats and women pull out their ugly ugg boots. You would swear everyone around here is preparing to climb Mt. Everest. Even though I don’t share the low tolerance of Mississippian’s cold weather, I do love a nice bowl of hot soup on a cool or chilly day. Especially while watching college football.
This recipe is super easy and super tasty. It features chicken, corn, and cheese. How can it get any better than that. We have experimented with a variety of cheeses, but our favorite cheeses are what we have listed in the recipe. Also, feel free to omit the cayenne if you don’t want it spicy. Add more if you want it hotter. I typically make the recipe as is and then sprinkle in my cayenne in my own bowl. My wife doesn’t like a super spicy recipe. Anyways, I hope you enjoy the recipe and be sure to give it a go this fall.
Slow Cooker Beef Stew is one of my absolute favorite meals to cook when the weather turns cooler. It is easy to put together and the smell coming from the kitchen reminds you there is going to be something yummy served up.
Beef stew is fairly adaptable too. I stick with the traditional potatoes, carrots, and peas because that’s what I like. Sweet potatoes, parsnips, rutabagas or any other sturdy vegetable could be added.
I do not use any tomato base in mine, but feel free to add it. I prefer the pure beef flavor that shines through without it.
My grandmother was famous for her chicken and dumplings, at least I always believed she was. Then I grew up and realized that everyone’s grandma, mom, aunt, sister, and/or cousin had one.
Unfortunately, there was no recipe for these. My grandmother would just toss things into a bowl and whip them up. These are not the soft fluffy biscuit type dumplings. I have heard them called chicken and sliders and also chicken and noodles when made by others.
Pre-internet days before I knew “everyone” had a version and I could simply search for a recipe, I spent years trying to make them like my grandma. My mom’s best friend’s mother spent an afternoon with me once and showed me how she made hers. They were just like my grandma’s! You would think I would have written down quantities, but nope. I was certain I could manage. The first time I made them her way, they were moon rocks. They were a little flavorless too and the broth base needed help.