MamaManagement

What can I say, people: I am on a soup roll! Another ace in the soup pot here: Harvest Corn Chowder. Hearty. Filling. And absolutely delish. Seriously, I am eating leftovers of this soup as I type this and it is SO good. I may actually have a soup crush on this bowl of yummy goodness. This little-ditty-of-a-recipe I found on simplebites.net, via pinterest…of course. I made some adaptions, most of which I've just adjusted in the recipe below, but one major one is this: I did not make scratch corn stock for this soup. I used store-bought, organic, vegetable stock. And it worked just fine (better than fine, actually). But if you'd like to make your own corn stock, you can visit simplebites.net for the recipe. Now, on to another fabulous seasonal soup recipe... photo from simple bites.net Harvest Corn Chowder (adapted from simple bites.net ) 1 tbsp olive oil 1 small sweet onion, chopped 2 small zucchini, chopped 1 small red pepper, chopped 3 fresh sprigs of thyme

It is the soup time of year, folks, and this creamy chicken and rice soup is a delicious crowd-pleaser. As the temps start to dip and the days get shorter I find myself drawn to soups and stews. This time of year I typically make homemade soup once a week. We get a delicious dinner one night and leftovers for lunches (dinners too, if my husband is traveling) throughout the week. And soup is one of my favorite dishes. Give me a loaf of crusty bread and a delicious soup and I'm in heaven. I like a wide variety of soups, but it's nice to find one that pleases everybody. And I think this one did. I mean, who doesn't love chicken and rice soup? And this version is warm and hearty with just a hint of sweetness from the evaporated milk. And, depending on how thick you like your soup, you can easily make this a thick and creamy chowder consistency! One thing you must know about me and soup-making though… I tend to use "generous" measurements when cooking them. If a

Ah yes, another Pinterest-born recipe in my kitchen. So easy. So yummy. My husband commented repeatedly during dinner how much he liked these and requested they be added into the regular rotation. So I'd say they were pretty good. The ranch dressing keeps the pork chops tender and juicy. And it's a quick prep then stick 'em in the oven for half an hour-- wham, bam, thank you ma'am-- kinda recipe. I served them with a rice pilaf and steamed, buttered carrots because that's what I had on hand. But I think they'd be great paired with buttered egg noodles and any veggie you like. (Note: I must say, though, that they are only okay reheated, so I wouldn't plan to purposely cook extra for leftovers.) So, here you go… photo from crazyhorsesghost.hubpages.com Parmesan Ranch Pork Chops (adapted from crazyhorsesghost.hubpages.com) Ranch dressing (I used Bolthouse Farms Classic Ranch yogurt dressing) 1 1/2 c. Italian seasoned bread crumbs 1/2 pkg dry italian