Sunday, January 20, 2013

Soup for the Soul

I have to admit that I'm not really a soup person. I rarely choose to order soup off a restaurant menu, let alone take the time to make it. While I'm being honest, I also do not like stew! There is nothing appetizing to me about chunks of overly cooked veggies and tough meat in one concoction. But back to soup: I was given this recipe for Chicken Tortilla Soup by a coworker. His wife made it for him to bring into the office and share. I was instantly hooked, which is a good thing because Andy loves soup. At least I have two soup recipes that I can cook for him now - This and Dad's chili.


2 cans Ranch Style Beans (I only use 3 if doubling the recipe)
2 cans Mexican Corn 
1 can Rotel Tomatoes
1 can Cream of Celery Soup
1 can Chicken Broth
3 Chicken Breasts
Shredded Mexican Cheese
Lime Tortilla Chips

In a crock-pot, pour the can of chicken broth and the chicken breasts. Cook on high until chicken is cooked, about an hour. Shred chicken and add back to the broth in the crock-pot  Add the remaining canned ingredients and stir. Cook until heated. Serve in bowl topped with shredded cheese and tortilla chips.

This recipe is very easy. The most time consuming part is opening all the cans. The most important part is the LIME tortilla chips. The lime gives the soup a little boost that is so so good. Enjoy!

Cat's Meow

Some of Shego's favorite places.

Tuesday, September 25, 2012

All The Trim

When we put an offer on our new house someone asked us what the outside of the house looked like and I couldn't remember. Therefore, I decided a top project was to pick a new paint trim color and a new door color for some style.

Sunday, August 19, 2012

Out of the Jungle

We began looking for a new house in January of this year. We found a house in February while there was still snow on the ground. We then closed in mid-April and moved beginning of May. When we finally got settled, we started paying attention to the landscaping needs. One side of our house was a jungle. We had honeysuckle overtaking the steep hillside, weeds up to our knees, and a permanent deer path. It was awful.


Because of the steepness of the hill, I was slightly concerned with tackling the project ourselves. We hired a local landscaper, Outside Image.

I'm happy with the outcome. I really like how this layout will allow me to add my own touches over the years.

Contractor's AFTER

Of course, Andy and I didn't last long leaving the landscaping alone. We spent Saturday morning wondering around a nursery picking out deer resistant plants and a few more shrubs. Once we got home we set to work  digging holes and planting the new additions.

Howley's AFTER

Tuesday, August 7, 2012

High Level of Cheesiness

In the last post, I mentioned that we had visited Cheese Haven in Port Clinton, OH and bought 2 types of cheese (Red, White, and Blue Cheese and White Stilton with Mango and Ginger). We used the Red, White, and Blue Cheese on burgers so I needed to find some ways to use the White Stilton. We picked up the White Stilton with Mango and Ginger because on the list of my favorite food is cheese, mangoes, and ginger.  By itself, in small bites, the cheese is good but not quite the awesomeness I had anticipated, so I began to look for recipes that called for this cheese.

I found a UK recipe from The Stylist for White Stilton with Mango and Ginger Savory Biscuits.

White Stilton with Mango and Ginger Savoury Biscuits
Serves 4

7/8 cup flour
1/2 cup white stilton with mango and ginger
1/2 cup butter
1 tsp milled pepper
Pinch smoked paprika
1/2 tsp toasted sesame seeds
2 eggs yolks

Place the butter, cheese flour, paprika, and pepper into a bowl. Mix with a mixer on a medium speed until it forms a smooth dough. Roll the dough into a log shape approximately 3 inches in diameter.  Wrap tightly in plastic wrap,place in the refrigerator, and chill for 60 minutes. Slice the chilled dough into 1 cm thick coins. Place onto a baking tray.

Mix the egg yolk with a little water and brush the top of the biscuits. Sprinkle on the sesame seeds and crumble some extra cheese over the top. Place in the preheated oven at 375°F. Bake for 4-5 minutes until golden brown.

The biscuits are a rich snack perfect for an afternoon tea. When you pick one up to eat, it immediately crumbles. Andy's first attempt ended with all but one crumb on the kitchen floor. The second and third both made it entirely into his mouth.

Since I don't usually have White Stilton with Mango and Ginger on hand, I think I will try making these again with blue cheese or cheddar.

Sunday, August 5, 2012

Cheese Please

Last weekend we were up in Port Clinton, OH for a wedding at the Catawba Island Club. Located very near the hotel we stayed is Ohio's Largest Cheese Shop, Cheese Haven. For as often as Andy and I frequent this area, we have had trouble finding time to stop while it is open. Not this time though. I walked in and it was as if the angels starting singing. Just Kidding. There is a section dedicated to Ohio Wines, a section for sweets, a section for jams, jellies, mustards, and a long cooler full of cheese.

I managed to decide on 2 different cheeses (Red, White, and Blue Cheese and White Stilton with Mango and Ginger).

Red, White, and Blue Cheese, Limited Edition

This Red, White, and Blue is a Blue Cheese with Red Jalapeno Peppers. We cut this cheese into thin slices and added it to the top of burgers, Andy's specialty.

The combination was amazing!

Friday, June 15, 2012