Category: soups, stews, chilies chowders and such

Sweet Potato Hushpuppies

Crispy-on-the-outside and moist-in-the-middle, these hushpuppies featuring NC sweet potatoes are the perfect side dish for this clam chowder (or any bowl of your favorite soup). Great on a brunch table, too!

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Creamy Fall (or anytime) Clam Chowder

Don’t wait until fall to cook up a pot of this flavorful creamy clam chowder. And be sure to fry up a batch of Sweet Potato Hushpuppies to enjoy alongside it too.

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Wendy’s Spaghetti Sauce… finally on “paper!”

“The BEST spaghetti sauce!” That’s what my family and friends call this… make several gallons at the time to eat anytime! Great to “gift” and especially appreciated “funeral food” when grieving folks have been giving away all the boxes of fried chicken dropped off! Maybe I should rename it to Funeral Spaghetti! Just make some…

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Soup’s on! Blushing Turkey Soup


Well here we are, just like that ~ looking at Thanksgiving 2017 in our rear view mirror. Did your grandmas tell you too, that “the older you get, the faster the days and years go by?”

To be honest, I don’t have any leftover turkey at my house. This year, my little family decided to do pork instead… since we never have been big on turkey. And we aren’t even doing our Thanksgiving meal until tomorrow (Saturday). We even did something outside our box and went OUT to eat for early supper yesterday on Thanksgiving… at an Italian restaurant! And liked it. And decided we might keep up this new tradition henceforth.

They only offered a buffet, but goodness gracious, you cannot believe all the food on the tables! I declare, if folks couldn’t find something there to suit their fancy, they needn’t be eating. The word “bountiful” comes to mind as there were platters and chafing pans filled to the brim with Italian creations… right alongside traditional southern Thanksgiving favorites like dressing and sweet taters.

And there were seafoods, fishes, prime rib, ham and yes, turkey! I suppose they might have some sort of soups on their menu the next few days too, which is a great way to give lurking turkey (and whatever else) a new life!

Earlier this week, my friend Heather Overton at the NC Department of Agriculture asked if I had any last minute ideas for such to feature on their blog, and well, of course I do! Waste not want not around my kitchen, and not often is anything thrown out. I love the challenge of “repurposing” food… bones, scraps and trimmings. I can and will make soup from just about anything… no two pots ever the same. I gift most of the soups I make since I just can’t eat it all! As it turns out, this tasty soup can actually work as a dip as well and a really fast way to throw together a simple meal so you can enjoy more family time this weekend.

So plug in that crock pot and enjoy… feel free to “color outside the lines” of the recipe and add in leftovers you have that will add more layers of flavor to your soup… or adjust the seasonings for your taste. Serve with crunchy pork rinds or cornbread and you’re set to head into the Christmas season… ready or not!

Blushing Turkey Soup

Looking for a way to enjoy your leftover turkey after the Thanksgiving feast is over? Enjoy this recipe featuring leftover turkey, George’s BBQ sauce and pork skins.  If you don't have George's, simply substitute your favorite sauce to "blush" your soup.

Course: Brunch, Main Course, Soup
Author: Wendy Perry
Ingredients
  • 1 15 ounce can white beans (navy, northern, etc.), drained
  • 1 14 ounce can creamed corn
  • 1 11 ounce can Mexican corn
  • 3/4 cup George's Original or Hot Sauce
  • 1/2 cup George's Special Sauce
  • about 3 cups turkey or chicken broth
  • about 4 cups shredded turkey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • salt to taste
  • 1 8 ounce cream cheese
  • 4 cups grated cheddar cheese
  • freshly chopped cilantro
Instructions
  1. Throw all ingredients through salt into crock pot. Heat on high until nice and hot, or if you’ll be out and about a while, just turn on low. About 20-30 minutes before eating, stir in cheeses and melt. Ladle into mugs or bowls and scatter with cilantro. Serve with skins, cornbread or dressing.


Recipe Notes

NOTE: If you want to serve this as a dip, leave out the broth to make it thicker. Add in small amounts until desired thickness. Scoop with skins or chips.

My Irish is showing….

Well, I’m not Irish that I know of, but I do have reason to celebrate this day each year. It’s my “quit smoking” anniversary… 12 years ago today! My motivation was the birth of my sweet nephew Wyatt, and my desire to be around to see him grow up and live life. Here’s to those of you who have quit too, and for those that haven’t yet, DO!  For so many reasons… 

I quit cold turkey and really had no desire to smoke once I did, but I did throw the butts of my last ashtray into a little ziplock bag with a splash of water. A whiff of that stink about 2 times was all it took.  And here’s what I did to reward myself. I was smoking about a pack and a half a day… about $5 worth. So I put $5/day into an empty skinny neck tequila bottle… the skinny neck was to keep me from quickly “borrowing” it out of the bottle.  Do you know what $5/day turns into x 365 days?  $1,825!!  Now there’s a treat to celebrate your first year eh?

Another great thing about today is the FOOD!  I love corned beef, but really don’t cook it until this season each year. I need to change that.  I love this soup, and you will too if you like a Reuben sandwich…  it’s fast to throw together and crowd pleaser.

 

…a great way to use up leftover corned beef!

Cream of Reuben Soup with Rye Croutons

Perhaps you didn't eat up all your corned beef, so turn the leftover bits into this comforting creamy soup... it's like having a reuben sandwich in a bowl with Swiss cheese, rye and all! 

Course: Main Course, Soup
Servings: 6 folks
Author: Wendy Perry
Ingredients
  • 4 tablespoons butter
  • 3-4 tablespoons oil I used garlic oil but use your fave
  • 1 large onion peeled, chopped
  • 1 large turnip peeled, small dice
  • 4 leeks washed and sliced into thin rings
  • 2 Granny Smith apples not peeled, small dice
  • 3 tablespoons garlic puree I use the puree in tubes in produce dept
  • 1 14.4 oz can Bavarian Sauerkraut undrained
  • 2 15 ounce cans chicken broth
  • 1 pint half and half
  • about 4 cups shredded cooked corn beef
  • 2 tablespoons dried thyme
  • 1 tablespoon white pepper
  • shredded Swiss Cheese
  • 6-8 slices rye bread, cut into cubes and toasted
Instructions
  1. Saute onion, turnip, leeks and apple in butter and a bit of oil until tender and starting to brown and caramelize in saute pan.  Pour into heated crock pot.

  2. Stir in garlic puree, kraut, broth, half and half, cream, corned beef, thyme and white pepper.

  3. Stir to blend and cover.  Heat on high until hot and dried thyme is tender.  

  4. Ladle into bowls and scatter with Swiss cheese and croutons.  EAT!

Recipe Notes

If preferred, make a cornstarch slurry with a bit of the juice and stir back into the soup to thicken.

Another of my St. Patrick’s Day faves is my Southern Colcannon.  Read more about what colcannon actually is in this post from a few years ago. 

festuring white NC sweet potatoes and Wendy’s Almost Famous Cabbards (cabbage n’ collard concoction)

 

 

 

 

 

 

 

 

 

 

 

 

 

Good old North Carolina sweet potatoes and my cabbards make this traditional white potato and greens dish more bettahhhhhh! It was most exciting to see my recipe shared in print while at Our State Magazine.

Here’s to wishing your and yours a blessed day, today and always!