Pumpkin may rule the season and seasons, but easy with a side of impressive puts the spice in my fall recipeapalooza.
Hearty stick to your ribs dishes and delights just seem to be called for on a crisp evening when day turns to night right about 5:30 p.m., warm fuzzy socks take the place of shoes, and you have a craving for an easy dish big on cozy and delicious.
Take heart and soup stock, my fall loving friends, cozy and delicious soup weather is coming.
Every season is soup season at Places In The Home, but we especially associate fall with a hearty soup for supper meal.
Great Northern Bean and Chicken Soup
2 tablespoons butter
1 medium onion, peeled and chopped
1 cup carrots, peeled and sliced
3 stalks celery, diced
1 bay leaf
1 teaspoon Kosher salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon minced garlic
2 cans Great Northern beans
1½ cups cooked chicken, shredded
1 32 oz. box chicken broth
1 chicken bouillon cube
2 cups water
Melt the butter in Dutch oven (or just toss the butter in with the veggies like I do). Add the sliced carrots, chopped celery and chopped onion. Sauté until onions become translucent.
Once a good bubbling boil is reached, reduce heat to low and allow soup to simmer for 45-60 minutes.
Entertaining is super casual in nature, meals focus on fresh seasonal ingredients, music is a must, shoes are optional, and time is nothing more than a word.
Visits to the farmers market result in an every so often summer breakfast feast treat of fresh farm eggs fried with crisp edges, homemade biscuits, and pear and lemon preserves made from my great-grandmother’s recipe.
Zinnias capture the essence of summer; a simple yet elegant choice of color your world beauty perfect in gathered bouquet or tabletop arrangement form.
Grandmother Willie’s pound cake is delicious any season of the year, but there’s something about a slice (or two) of this cake baked from the “Tennessee side of the family” recipe on a summer day that brings the flavor and the memories to plate and mind.
Willie’s pound cake paired with fresh Louisiana strawberries is summer on a plate.
Following antiques and vintage shops on Facebook opens up the treasure hunt world, and gives me the perfect excuse to hit the road in pursuit of antiques and vintage picnic treasures.
When word gets out our favorite fresh vegetable vendor has homegrown tomatoes in stock, it’s time to place a call to my brother who lives closer to the stand located about 10 miles from our house.
As long as I’m making and sharing with him a dish, sandwich, or burgers with fresh tomato slices or dices in the mix he’s happy to oblige.
Fresh sunflowers, squash, and eggplant accompanied this latest tomato haul- a bit of Louisiana lagniappe.
Crazy is the word of the week here at Places In The Home.
I’ve been crazy busy tying up loose ends before Dave the Builder’s upcoming heart procedures.
In all the planning, packing, and pre-admit madness remains the fact you still gotta eat, and homegrown tomatoes at room temperature, which is the way we like our tomatoes, will ruin if left unrefrigerated for too long.
As delicious as a homemade hamburger and a tomato sandwich is, I was looking for a something on plate.
Something on a plate is a Places In The Home family term.
Credit goes to Dave the builder for taking a commonly used phrase into colloquial territory.
Here’s how it came to be:
My mother-in-law took a day off from work to finish sewing junior prom dresses for Dave’s fifteen-year-old identical twin sisters.
That’s two times the daughters, two times the junior prom dress fun. To say she had a lot on her plate is an understatement.
Dave is eight years younger than his sisters, the baby of the family, and on this particular day was underfoot more than normal.
Parents in Covid quarantine know exactly what I’m talking about.
Dave set in asking his mother to fix him something for lunch. Her promise of just one more minute and I’ll fix you a sandwich was met with Dave’s verbal protest.
“I don’t want a sandwich. I want something on a plate.”
Dave wasn’t having any part of the simple sandwich solution to lunch. What he wanted was a salad-meat-vegetables-bread something on a plate lunch.
If I had a nickel for every time my grandmother handed us a glass of homemade lemonade and a bowl full of peas prime for the snapping, I’d have enough money to run by Raising Cane’s for a lemonade to enjoy on the drive out to the farmer’s market stand on the bayou to pick up a bushel or a peck of peas.
Revered summer rituals of the past shape the summer activities of the present.
It was nothing for my Dad and uncles to suggest the entire family load up and caravan to the drive-in.
My Mother and my aunts gathered up the aluminum lawn chairs, filled an industrial size ice chest with canned Cokes (it’s the South- we call any flavor soda or pop Coke), and popped several pans of Jiffy Pop.
Ironically, the only trip to the concession stand was for mosquito coils.
Pure summertime fun gold.
I hope you all have a most fetching Friday and a great weekend enjoying some good old summertime fun.
Sharing is a big part of Places In The Home, and I’m thrilled to share these main dish recipes from Pinterest with you all today.
The concept of sharing useful tidbits of interior decorating information and striking images of all things house that make a home interest to social media platforms is genius.
The knowledge gained, friends made, inspiration gleaned makes the experience so worthwhile.
During a recent ringing the dinner bell pinning session, it occurred to me a blog post of select recipes from Pinterest as featured on my A Taste Odyssey Pinterest board may pique your Pinterest interest, and make for an inspiring and appetizing show and tell.
The first three words in this recipe for Easy Crock Pot French Dip Sandwiches from Fox Valley Foodie qualify it as a must try.
Factor in the ooh la la licious tastes brought forth by combining French onion soup, beef consomme and Guinness beer together with beef roastrump roast and you’ve got a crowd pleasing easy dinner option.
This Cream of Shrimp Soup recipe is an easy to prepare crowd pleaser.
Seafood is the star of the Lenten season and a year round favorite for the Southern coastal crowd.
Seafood based soups, gumbos and chowders serve up delicious one pot dinners.
Cream soups make an impressive menu addition to a special occasion luncheon, brunch or holiday dinner.
The Places In The Home gang has submitted their request for this Cream of Shrimp soup for our Easter Eve dinner.
Dave the Builder is my official would you please hand me the recipe card for _______ sous chef and taste tester extraordinaire.
He has mastered the art of recipe card retrieval without so much as a single paper cut, and is well deserving of the coveted Places In The Home 5 forks out of 5 forks for expert culinary talent.
His “this Cream of Shrimp soup stuff is fantastic” review is spoon worthy.
Cream of Shrimp Soup
1 stick of butter
8 ounces cream cheese
2 cans cream of potato soup
1 quart half & half
1 Tablespoon liquid crab boil
red pepper to individual taste preference
salt to individual taste preference
½ lb. prepared cooked shrimp; thawed and drained
In a Dutch oven or large sauce pan, heat butter over medium heat, stirring to melt butter. Add cream cheese to melted butter and allow to melt. Stir in potato soup; blend well to remove chunks. Stir in the half & half in small amounts; stirring well until mixed.
Cook for 30 minutes over medium low heat; stirring often to prevent scorching. Stir in shrimp. Continue to cook on medium low heat until shrimp is cooked through, 2-3 minutes.
Add the liquid crab boil and preferred seasonings to taste. Serve immediately.
This dish makes a great addition to a holiday dinner menu as an appetizer or first course.
I serve the soup in individual soup tureens topped with a generous pinch of parsley and chives.