Delicio Recipe List

Last time... "My guys don't eat soup. One night I was making this soup for my step-mother who wasn't feeling well. My son and husband were in the back of the house playing the play station. They came into the kitchen asking what the terrific smell was... Needless to say, I had to make another batch of soup!" This time the hubby actually asked me to make this soup!  I decided to make it a little heartier. I used Kielbasa because that was all I had on hand. I added large chunks of mushrooms and a teaspoon of minced garlic. I also a cup of evaporated milk. The basic recipe is listed below. Fell free to add or take out what you'd like! Tuscan Soup 6 cups chicken broth 1 onion, chopped 3 (3.5 ounce) links Johnsonville Italian sausage 3 large potatoes, cubed 1 bunch fresh spinach, washed and chopped 1/4 cup evaporated milk salt and pepper to taste Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer p...

I can't explain it. Bean and bacon soup feels like comfort food to me, and yet it wasn't something I even remember eating as a child. My mom didn't ever make it, and I don't recall cans of bean and bacon soup in our cupboard. Nor have I eaten it as an adult. So it's a mystery. But I must have tried it at some point, and it stuck in my imagination. So when I saw this recipe for  Homemade Bean and Bacon Soup  on the Taste and Tell blog, I knew I had to try it. And this is a soup I'll definitely make again. The taste, the texture, and the look all appeal to me. And it's comfort food, after all. In any case, below is the original recipe with a few noted modifications. So get yourself a good crusty bread and give this soup a try. 8 ounces thick sliced bacon, diced (the original recipe calls for a cherry smoked bacon, but I used an applewood smoked bacon with a slight maple flavoring) 1 cup diced yellow onions 1 cup diced carrots 1 cup diced celery (I'm not a ...

OMGoodness!! My favorite soup creation to date! A culmination of ingredients I had on hand today, and usually do most days, so I'll be able to remake this delectable delight quite often... Prep: 15 Mins. Cook: 30 Mins. Servings: (4) INGREDIENTS 1 slice center-cut bacon, cut crosswise into 1/2" pieces (or 1 TB olive oil) 1 medium yellow onion, diced 1 cup sliced celery 1 red bell pepper, diced 1 garlic clove, minced 1 (15-oz can) pure pumpkin puree (not pumpkin pie mix),,,(or 2 cups pureed squash, just puree 1st) 1 (14-oz can) fat-free low-sodium chicken broth (or veggie broth) 1 cup filtered water (or more to reach your desired soup consistency)...or 1 cup quality white wine) 2 teaspoons fireweed honey 1 teaspoon yellow curry powder 2 teaspoons Worcestershire 1 teaspoon paprika 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper --2 cups baby spinach leaves, obvious stems removed, roughly chopped --1 tablespoon cold, unsalted butter, cut into quarters METHOD In 3-quart...

I created this recipe using what I had on hand today, and I tell you... this Chicken and Fresh Vegetable Taco Soup  is quite phenomenal,  you truly must give this recipe a whirl... Servings: (4-6) Prep: 10 Mins. Cook: 30 Mins. INGREDIENTS --1 cup uncooked mini-macaroni, cooked according to pkg directions but only to par-cook for 5 minutes, reserve after draining to add back during 'finishing' below... Taco Soup: 1 tablespoon olive oil 1/2 medium white onion, chopped 1/4 red bell pepper, chopped 1 ear of fresh corn, kernels removed, reserving corn cob 1 stalk of celery, finely chopped 1/2 bunch fresh asparagus, cut in half and discard rough end sections; --Cut tips to 1" lengths, then thinly slice stocks - both are cooked separately 1 (14.5-oz. can) stewed tomatoes, undrained (break apart in a small bowl with masher) 1/2 cup bottled chili sauce 2 cup of cooked, roughly shredded chicken 1 tablespoon of taco seasoning 1/2 teaspoon granulated garlic 2 cups of low-sodium chicke...

With the threat of winter weather (ice, freezing rain and snow) this weekend, I think we could all use some comfort food! Check out these recipe links to my favorites soups, stews, breads and cornbread! The links are under each picture! Thanks and Enjoy!   Loaded Baked Potato Soup 15 Bean Soup with Ham   Beef Stew Mama's Catfish Stew   Deluxe Cheeseburger Soup   Simple Old Fashioned Chicken Noodle Soup   Greek Lemon Chicken Soup   Tuscan Soup   Hushpuppies   Cornbread Recipes   Upside Down Vidalia Cornbread Pizza Monkey Bread   Italian Herb and Cheddar Loaf     Stuffed French Loaf Stuffed Biscuits   Cheddar Bay Biscuits

From sugary mushroom-like creations earlier this week to using actual mushrooms in this wonderful soup. This recipe comes from one of my favorite food bloggers, Chef John, over at foodwishes.blogspot.com . I love mushrooms, and this cream soup version is full of delicious mushroom flavor. 1/4 cup unsalted butter 2 pounds sliced fresh mushrooms 1 pinch salt 1 yellow onion, diced 1 1/2 tablespoons all-purpose flour 6 sprigs fresh thyme (I used 1/4 teaspoon dry thyme) 2 cloves garlic, peeled 4 cups chicken broth 1 cup water 1 cup heavy whipping cream 1 pinch salt and freshly ground black pepper to taste 1 teaspoon fresh thyme leaves for garnish, or to taste Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, i...

This easy and healthy soup comes from Giada De Laurentiis . 2 tablespoons olive oil, plus extra for drizzling 1 medium onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 2 garlic cloves, chopped Salt and freshly ground black pepper 1 (14 1/2-ounce) can diced tomatoes 1 pound lentils (approximately 1 1/4 cups) 11 cups low-salt chicken broth 4 to 6 fresh thyme sprigs (I just used about a half teaspoon dried ground thyme) 2/3 cup dried elbow pasta 1 cup shredded Parmesan Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost...

I'm over 50 and this is the first time I've made beef stew. In fact, I believe that it's the first time I've ever eaten beef stew. It won't be the last. Adapted from a recipe by long-time New York Times food critic Craig Claiborne. 4 pounds lean, boneless chuck steak 1/4 cup olive oil Salt and freshly ground pepper to taste 1 tablespoon finely chopped garlic 2 cups coarsely chopped onions 6 tablespoons flour 4 cups dry red wine (I used about two cups) 2 cups water (I used one can beef broth) 4 whole cloves 1 bay leaf 1/2 teaspoon thyme 6 sprigs parsley, tied in a bundle 6 large carrots, about 1 1/2 pounds, trimmed and scraped 6 red potatoes, cut into 1-inch cubes (optional) 1 package sliced mushrooms (optional) Cut the meat into two-inch cubes. Using a large skillet, heat the oil and add the beef cubes in one layer. Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes. Add the garlic and onions and cook, stirring occasionally, fo...

2 baked chicken leg quarters, skin removed and shredded 6 cups chicken broth 1 grated carrot 1 small onion, diced 2 garlic cloves, minced 1/4 cup fresh lemon juice 3 teaspoons corn starch, dissolved in the lemon juice 1 � teaspoons of Greek Seasoning 1 cup ruffles pasta � cup heavy cream Salt and pepper to taste Place chicken and broth in a stock pot. Add the carrots, onion, garlic and Greek seasoning. Bring to a boil. Add pasta, and simmer until the pasta is tender. Slowly add in the lemon juice/corn starch mixture. Stir until thickened. Remove from heat and add heavy cream. Taste and adjust salt and pepper to taste. I served it with Hush Puppies .

Nothing says 'comfort' more than this fun and delightful tasting soup on a blustery winter day that's guaranteed to bring a smile to your face! Servings: (6 to 8) Prep: 10 Mins. Cook 25 Mins. INGREDIENTS: 2 slices bacon, cut cross-wise into 1/4" strips 1/4 yellow onion, diced 1/4 red bell pepper, diced 1 fresh jalapeno, seeds and ribs removed, finely diced 1 (14.5 oz can) chili beans, undrained 1 (14.5 oz can) Mexican-style diced tomatoes, undrained 3 tablespoons taco seasoning 3 tablespoons medium Picante sauce (jarred salsa) 1 teaspoon red wine vinegar 2 tablespoons ketchup 1-1/2 to 2 cups water (depending upon your desired consistency) 1 pound left over venison roast, finely diced Garnish: Tortilla Strips (our's are from Costco) Shredded medium cheddar cheese Roma tomatoes, diced Sour Cream METHOD: In a large skillet over medium-high heat, brown the bacon half way. Add onions, peppers, and jalapenos to the skillet; saut� for 5 minutes. Add remaining ingredients,...

I haven't made this myself yet, but I hope to this coming summer. It's my Uncle Brent and Aunt Fae's tomato soup recipe, and it is tasty. They make and bottle this every year, and last year they shared a bottle with my dad and me. Thanks, guys! 3/4 bushel tomatoes (1/2 bushel = 16 cups) This is a box of tomatoes 6 onions 6 celery stalks 6 green peppers Quarter the tomatoes and put in a large pot. Use a potato masher to mash the tomatoes before putting in the other vegetables. Then grate or chop the other vegetables and add to the pot. Stir on high heat. When the vegetables are soft and tender and the mixture has cooled down, put everything through a juicer or blender. Or you can just have chunky soup, which is also good. Then bring the soup to a boil and add the following, mixing dry ingredients together before adding to water. scant 1/4 cup sugar 3/4 cup flour 3/4 cup water 1/2 cup salt Stir this mixture until smooth, then add to pot using a whisk. Let boil and stir fiv...

My D-I-L, Jamie brought me some of her soup to try when they came over for our family Christmas Saturday. Thank goodness, because I don't feel that great, and this really hit the spot. I just added some left over turkey from Saturday. That made it supper for the hubby... he has to have meat, or it's just a side dish! LOL 5-6 Red Potatoes, cubed 1 can or 1 cup fresh Carrots 1 cup Celery, sliced 1 can Sweet Peas 1 can Corn  1 can Green Beans 1 can Tomatoes, crushed or diced 1 Onion, chopped 2 (8oz) cans of chicken stock one packet of Italian dressing mix 2 cups water 1 tsp tomato paste Salt and Pepper, to taste* Saute onion and celery in pot with a little oil or butter until onions are translucent. Add chicken stock, dressing mix, salt and pepper, and water. Bring to a boil then turn down to med~high heat for a simmer for 30 minutes. Then add green beans, corn, sliced carrots, (or cup of fresh carrots), potato,  peas, tomato and tomato paste. Let simmer for another 30 minutes o...

My sister Emily told me about this recipe the other day, and I couldn't wait to try it. Her husband, who doesn't like peas, even enjoyed this soup, as did her kids. I made this without the lemon peel because I didn't have any at the time. I also added a little leftover ham to a part of the soup, which was quite tasty, but it can work with or without the ham. Anyway, this is easy peasy to make. 5 1/2 cups chicken or vegetable broth 4 small potatoes, scrubbed and quartered 1 package frozen sweet peas 1 shallot, peeled and coarsely chopped 1/4-inch piece of lemon peel whipping cream to drizzle in each bowl Cook potatoes, peas, and shallot with 4 cups of chicken broth in saucepan until potatoes are tender. Pour cooked ingredients, remaining broth, and lemon peel into an Osterizer and blend until smooth, about 30 to 35 seconds. Pour the soup back into the saucepan to reheat. Season, as needed, with salt. Serve in bowls with whipping cream drizzled in each serving.

This recipe comes from the Carnation Cafe at Disneyland. It was really good! I almost got the Disney Tingle! Ingredients: 1 pound bacon, roughly chopped 1 medium yellow onion, diced 1 large carrot, peeled and diced 3/4 cup diced celery 4 large Russet potatoes, peeled and diced 4 medium red potatoes, diced 1/4 cup flour 2 cups chicken or vegetable stock Coarse salt, freshly ground pepper, to taste 4 cups heavy whipping cream Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese Instructions: 1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp. 2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally. 3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of th...

Easy Tortellini and Spinach Soup A hot bowl of soup on these cold fall and winter nights served with some fresh bread really hits the spot. I love soup!  Don't you?  You know I LOVE trying new recipes...so I was so excited to try Kelley's soup today!  And it's a hit!  It is super fast, easy and delicious so I know you'll love it too!  You can add some cooked chicken to this soup if desired.  If you are adding chicken, add a little extra chicken broth as well. This recipe will serve six. 1 tablespoon butter, or olive oil 4 cloves garlic, minced 2 (14 ounce cans) chicken broth 9 ounce package cheese tortellini course salt and fresh ground pepper to taste 14 ounce can stewed tomatoes (favorite: Muir Glen Fire Roasted Tomatoes) 1/2 bunch fresh stemmed spinach handful fresh basil, chopped or 1 teaspoon dried 1/4 cup grated Parmesan cheese, garnish Melt butter in large pot.  Saute garlic in butter over medium heat for a minute.  Stir in broth and tortel...

An all-time favorite...a quick and easy comfort meal that's oh so healthy for you! Be sure to favorite/print out this recipe as I'm sure you'll want to prepare this each and every time you find you have leftover chicken and/or turkey on hand... Servings: (6) Prep/Cook: 30 Mins. INGREDIENTS Soup: 1/2 tablespoon light olive 2 cups diced celery 1 cup diced carrots Pinch of red pepper flakes 1/4 cup dry minced onion 1 teaspoon dried basil 2 tablespoons dried parsley, divided (see below) 1/2 teaspoon granulated garlic 1/2 teaspoon granulated onion 1/4 teaspoon lemon pepper 1/4 teaspoon ground poultry seasoning 1/8 teaspoon ground turmeric 6 cups low-sodium chicken broth 1/2 tablespoon white wine vinegar 1/2 tablespoon worcestershire 3 precooked, boned, skinned chicken thighs, roughly shredded, then cut into bite-size pieces 2 green onions, cut into 1/4" slices (both white and green parts) 1 (reserved) tablespoon dried parsley 1/4 cup frozen sweet peas Noodles: Prepared and ...

Roasted Asparagus Soup Years ago I whipped up an asparagus soup with some left over saut�ed asparagus.  My husband never let me forget how delicious it was and has been asking me to make more ever since.  These days, I roast practically all my vegetables, so I've made this soup with roasted asparagus, onions and garlic.  It's a really easy way to get amazing flavor out of your vegetables! The other night, I finally created an asparagus soup recipe that is equally as good as the one he remembers, and surprisingly a few of the kids enjoyed it!  Even if one of them said after eating it, "Can we just have spaghetti tomorrow night?"  This recipe will serve about 6 people.  Serve with some nice crusty bread.   2 bunches asparagus, soaked in water to loosen grit 1 onion, roughly chopped 4 cloves garlic � cup butter 3 teaspoons chicken or vegetable bouillon granules or 3 cubes � teaspoons sea salt � teaspoon black pepper 2 cups ha...

Roasted Cauliflower Soup I absolutely LOVE roasted cauliflower.  The roasting process adds amazing flavor - I could eat it all the time, yes even as a snack!  My children all love it too.  I know kids aren't supposed to love vegetables, but I am convinced that's because they are all too familiar with soggy, overcooked vegetables, lacking all of their natural sweetness and flavor.  I wanted to make a soup using the roasted cauliflower that we all love so much.  I tried to get a photo of the first batch of soup, but my family ate it up so quickly, I never got the chance!  After another batch of soup, I was able to snap a shot.  I hope you enjoy this delicious soup!    2 heads cauliflower, cut into florets 1 onion, chopped 2 cloves garlic, crushed 8 cups chicken or vegetable broth (or use water and bouillon granules) Salt and fresh ground pepper 1 teaspoon chicken bouillon granules milk or half and half for thinning soup Toss caul...

Sweet Potato and Corn Chowder with Cornbread Muffins Soup season is not over yet!  I've been craving this soup for at least a week now...so it's about time I made it!  I was inspired by a soup we ate at a great restaurant in Park City, Utah.  I love using fresh corn in this recipe in the summertime, but you can use frozen corn all year long, just as easily.  I added the sweet potatoes on a whim and ended up loving the combination of colors and flavors!  This recipe is so easy, fresh and delicious!  For variation, saut� some lump crab meat in butter and stir it in just before serving.  Serves six. � cup olive oil 1 onion, chopped 1 large sweet potato, peeled and chopped into small 1/2 inch cubes 2 red, orange or green bell peppers, finely chopped 5 cloves garlic, minced handful fresh sage, rosemary, thyme and basil chopped or substitute some dried 1 � teaspoons fresh ground pepper � teaspoon red pepper flakes 8 ears fresh corn, corn cut off cob or 1 lb....

 Cafe Rio Tortilla Soup Many of you already know and love Cafe Rio...we were so excited to get one here in Maryland recently!  I loved the bowl of tortilla soup I had there the other day.  It was fun to see how they put it together.  I created this recipe after being inspired by Cafe Rio's chicken tortilla soup.  This soup is made with a clear chicken broth, differing from the tomato based Santa Fe Chicken Tortilla Soup.  Both are great soups, just different!  This soup is pretty fast and I really like using the fresh chopped tomatoes and guacamole in this soup, it adds a lot of fresh flavor.  Having everyone assemble their own bowl of tortilla soup makes for a fun and interactive meal!   Chicken Marinade: � cup honey � cup fresh squeezed lime juice 1 tablespoon chili powder � teaspoons garlic powder 1 rotisserie chicken, meat pulled from bones and shredded, bones and skin reserved Chicken Stock: bones and skin from rotisserie chick...