What’s Cooking Wednesday – Sausage and Potato Soup

This hearty soup is perfect for cooler fall nights. It tastes great with my Copycat Moe’s Grilled Cornbread

Ingredients:

  • 1 pound mild ground sausage
  • 1 pound smoked sausage
  • 3 to 4 carrots, peeled and sliced
  • 1 large sweet potato, peeled and cubed
  • 2 to 3 medium russet potatoes, peeled and cubed
  • 1/2 yellow onion, diced
  • 2 cans beef broth
  • 1 can chicken broth
  • 2 to 3 cups water
  • 3 bay leaves
  • 2 whole cloves
  • 1 teaspoon dried minced garlic
  • 1 teaspoon parsley flakes
  • 1 teaspoon thyme leaves
  • 1 teaspoon rosemary leaves
  • 1 teaspoon oregano leaves
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup fresh green beans, cut into 1 inch pieces
  • 1 can whole kernel corn, drained

Instructions:

  • Brown the ground sausage. Drain and place in a large stock pot.
  • Place the sweet potatoes, potatoes, carrots, onion, green beans, and corn over the ground sausage.
  • Add the beef and chicken broth.
  • Add spices and bring mixture to a boil.
  • Add water once mixture begins to boil. Boil for 15 minutes, then reduce heat and cover. 
  • Cook smoked sausage in the microwave or oven and slice into bite sized pieces. Add to the soup and simmer for at least one hour.
  • Remove bay leaves and cloves before serving. Potatoes should be fork tender before serving. 

It’s fall, y’all!

It is officially October and I have officially already killed a pot of mums. It’s a breezy 79 degrees outside, pine straw is blowing around everywhere, and the leaves are starting to change colors. Fall is my absolute favorite time of year. I love the weather, the colors, the scents, and the fashion that come along with this time of year.

I always like to reflect and set some goals for the upcoming month. This month, my goals are pretty simple:

  1. I want to get and STAY caught up on grading papers at work
  2. I want to cook and eat healthier meals
  3. I want to exercise at least 5 days a week
  4. I want to save a much money as possible on groceries and household items
  5. I want to read at least one novel for fun (not work related)

These goals seem simple, but they are actually going to be super hard for me. I am constantly staring down a stack of 200-300 papers or more that need my attention. Cooking and eating healthier meals isn’t really that hard, but it can be expensive, which contradicts with my goal of saving money on groceries this month. Exercise is something that I am always glad I did, but it takes a ton of motivation to get me out there. I need to be way more self-motivated (and that’s HARD!). As far as the reading goal – that’s one that I have always had since I started teaching, and I have never been able to get it done while I’ve been teaching. It may seem silly, but I miss reading for fun (without a red pen or highlighter in my hand), and I think I will be so much better at fostering a love for reading in my students if I am well-read.

I know I’ve been absent on the blog this week. It’s the end of the first 9 weeks at school and I have been trying to catch up grading essays. Here’s what’s been happening at the Wallace house:


Last weekend, we went to Lowe’s (our favorite place to shop together) and bought some beautiful fall colored pots and flowers.


I found this super cute rug at Target for $12 and just couldn’t pass it up.


Jeff took me to Montgomery last Sunday to see Agatha Christie’s famous play, The Mousetrap. We had so much fun and the play was awesome! It’s a murder mystery and it kept us guessing until the very end.


Hobby Lobby had a huge fall sale (which is always a dangerous thing for me) and I found this adorable owl welcome sign. I wired it into a grapevine wreath with some fall ribbon for the back door (and remembered how bad I am at tying pretty bows).


I found a recipe for apple pops on Facebook and made some as an after dinner treat for Jeff and myself one night. They were super easy, cute, and tasty, but I would recommend only making as many as you’re planning to eat that night, because they weren’t very good the next day (the chocolate kept falling off). Basically, you just slice some apples, stick a popsicle stick in each slice, and dip them in melted chocolate. Then you top them with candy, nuts, and melted white chocolate and caramel drizzles. They would be great for a party!


We had dinner with friends at River, a new restaurant on Jack Warner in Tuscaloosa, last night. It is easily our new favorite restaurant! The atmosphere is awesome. They are located right on the river and since it was such a beautiful night last night, they had the doors open to connect the indoor dining room to the large deck. The food is all fresh. They partnered with local farmers and use fresh farm eggs and vegetables in all their dishes. We got the fried okra, fried oysters, and smoked catfish dip for appetizers. They were all equally good. The smoked catfish dip was really unique. I’ve never had anything like it before, but it was so good! Even the chips they served it with were smoked. It smelled like a campfire and tasted sooooo good! I’m going to try to create a copycat recipe soon.


Jeff got their catfish, and I got the crispy chicken. My dish was served with buttermilk mashed potatoes and they were the best mashed potatoes I have ever eaten. 


We will definitely be going back! I’ve heard they have an awesome brunch menu on the weekends, so we may go check that out soon. 

Today, we’re headed to an Alabama football party, so I made some sausage balls, sausage and cream cheese rolls, and apple nachos. Here are the recipes:


Sausage Balls

1/2 lb ground sausage

1/2 package cream cheese

1/2 cup baking mix (like Bisquick)

1/2 cup shredded cheese (I used Pepper Jack today because that’s what I had on hand, but I normally use Cheddar. Jeff loved the Pepper Jack because it made them more spicy.)

Lowry’s Garlic Salt and Seasoned Salt

On medium-high heat, brown the sausage. Season with a sprinkle of garlic salt and seasoned salt. Once sausage is done, remove from heat and stir together with cream cheese. Add baking mix and cheese and mix well. Use a small scoop to place mixture in a mini-muffin pan. Bake at 350 degrees for 12-15 minutes.


Sausage and Cream Cheese Rolls

1/2 lb ground sausage

1/2 package cream cheese

1 tube crescent rolls

Lowry’s Garlic Salt and Seasoned Salt

On medium-high heat, brown the sausage. Season with a sprinkle of garlic salt and seasoned salt. Once sausage is done, remove from heat and stir together with cream cheese.

Roll out 1/2 of the cresent roll dough into a flat rectangle of dough. Spread sausage and cream cheese mixture over the dough and roll into a log. Cut the log into 8 slices and place on a cookie sheet. Repeat with the second half of the dough. Bake at 350 degrees for 12-15 minutes, or until the rolls look golden brown.


Apple Nachos

2 Granny Smith apples

1 Gala apple

Caramel

White Chocolate

Chocolate

Walnuts

Cut the apples in half and slice, removing the core and seeds. Place in an even layer on a platter. Melt caramel, chocolate, and white chocolate. Drizzle the melted caramel, chocolate, and white chocolate over the apples. Sprinkle walnut pieces on top. You could also add chopped candy bars, M&Ms, or pretzel pieces.

I hope you enjoy these game day treats! Happy fall, y’all!

 

 

 

Chicken Noodle Soup

I am so ready for fall! The pumpkins and decorations in all the stores around here are just teasing me, because it still feels like summer in Alabama.

This afternoon, when I got home, I turned on the fan, put a fall fragrance in my Scentsy warmer, and started a big pot of my favorite chicken soup. I’m just going to pretend it’s fall until the cool weather gets here.

Here’s what you need to make my chicken noodle soup:

2 large chicken breasts (or 6 boneless, skinless chicken tenders)

Salt to taste

10 peppercorns

3 bay leaves

1/2 medium onion, quartered

1 tsp. cilantro

1 tbsp. oregano

1/2 tsp. red pepper flakes

1/2 tsp. poultry seasoning

1 tsp. parsley flakes 

1 bag frozen mixed vegetables

1/2 box pasta (I used farfalle tonight, but you can use any kind you like. Egg noodles work really well.) 


Place chicken, onion, and spices in a large stock pot and cover with water until pot is almost full. Bring mixture to boil. Reduce heat and simmer with lid on for 30 minutes.


Remove chicken from the broth and shred. Strain broth to remove onions, peppercorns, and bay leaves.


Taste broth and add more salt and pepper if needed. Put shredded chicken back into the broth and add 1 bag of frozen mixed vegetables. 


Bring mixture to a boil. Reduce heat and simmer with the lid on for 30 minutes.


Add noodles and bring mixture to a boil. Boil as long as needed to cook noodles (follow directions on box). 

When noodles are cooked, reduce to low heat. Taste broth and add more salt and pepper if needed. Serve with saltine crackers or toast.