Chicken Meatball Stoup...

A great Soup/Stew for a cold winter night.....

 The smell coming from the crockpot was soon good!

                                                                                                                                                                                                                                                                                 

XO

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Black Ranch Beans...

Black Ranch Beans....This is basically an Open & Dump Recipe...but it is amazing! I came up with the name because I use Black Beans and Ranch Beans as my base.  I have had several different Black Bean Soups, but this is my favorite.  The name also always brings to mind a local ranch, known as the Black Ranch. It was owned, until recent years, by Shirley Temple Black and her husband Charles Black. Yes, THE... Shirley Temple...! Always loved her.... To find out more about the ranch just Google the Black Ranch, on Elder Creek in Tehama County, Ca....One of the oldest contiguious ranches in California.   On to the recipe...

Black Ranch Soup

  The CattleQueen Cooks

Ingredients:

• 1 can of Black Beans, drained & rinsed
• 3-4 cans of Ranch Beans, do not drain
• 4 cups of water
• 1 beef soft cube (I use Knoors brand)
• 1 large onion, chopped & sautéed 
• 1 tablespoon of Butter for sautéing 
• Garlic Pepper, to taste
• Cumin, to taste
• 1 pound of lean hamburger, cooked and crumbled
• 1 small can of diced mild green chilis
• 2 large potatoes, washed & diced medium, raw
• 1 cup of yellow corn, frozen *optional
• 1/4 to 1/2 cup of chopped cilantro

Directions:

1. Open both cans of beans, drain the black beans, dump in a stock pot.
2. Add the water and the beef cube.
3. Saute the onion in butter.
4. Cook and crumble the hamburger, season with the garlic pepper.
5. Add the meat to the stock pot
6. Next, add the green chilis, diced potatoes & corn (#optional)
7. Season to taste with cumin.
8. Stir in the chopped Cilantro.
9. Cook until heated and potatoes are cooked

Serve as is or add some chopped raw onions &/or shredded Mexican cheese for garnish.

Enjoy, NeeCee...XO

Photo credit listed on the photo above...courtesy of the internet and bio.

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Spaghetti Squash Soup...

Creamy Spaghetti Squash Soup...beyond amazing! A wonderful starter to any meal, or serve for lunch or as a main meal.....Mama D gave this recipe two thumbs up!

Oh my this is good stuff!

Creamy Spaghetti Squash Soup

  The CattleQueen Cooks...

Ingredients:

• 2 Spaghetti Squash, #should sound hollow when you knock on them
• 1 cube of butter, quartered
• 3-4 tablespoons of roasted dehydrated chopped onions
• 8-12 of prepared roasted garlic pieces
• Garlic pepper seasoning (or Pine Creek Ranch Seasoning) to taste
• Cumin, sprinkled on top
• 6-7 cups of water
• 2 chicken broth cubes (I prefer Knoor's brand)
• 1 cup of heavy cream

Directions:

1. Prepare and roast the Spaghetti Squash with the butter, garlic and seasonings.
2. Place on a baking sheet and bake in a preheated oven at 350 for one hour.
3. When cooked, scrape out the squash with a large spoon. Place in a prepared stock pot.
4. Add any of the butter and seasonings left on the pan to the stock pot.
5. Pour in the water and add the broth cubes.
6. Turn the burner on medium to medium low.
7. Mix well and then add the heavy cream.
8. Cook for about  a half hour.
9. Let cool slightly.
10. In a blender, add some soup and blend on high until creamy. Return to a new stock pot, set on low. Repeat the blender process until all the soup has a creamy texture. 
11. Either serve immediately or reheat for later....May be made up to one day a head of time.

Notes: I garnish with Black Pepper & Pistashio's. Makes a beautiful presentation.

 This smelled heavenly while cooking!

Slice the squash in half with a sharp knife. Either in a round & oblong shape, clean and discard membranes . Then slice a small piece off the bottom of each piece so the squash will sit level while cooking.

Theis is the cooked sphagetti squash after it was pulled from the skin....Mmmm, smells awesome!

The Spaghetti Squash prepared and ready to bake......


 Garnish with Black Pepper & Crumbled Pitashio's!!!!

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Roasted Butternut Soup...

Good for the Soul, a taste of Heaven.....This soup is amazing, perfect for Thanksgiving!

I was never a fan of Butternut Squash, I would turn up my nose and say No Thank You! Until...I made my own!
I fell in love with soup and even crave it!

Roasted Butternut Squash Soup

  Author:The Cattle Queen Cooks

Ingredients...

• 2+ pounds of butternut squash, cut in half and seeded (mashed after cooking)
• 3-4 tables spoons of olive oil
• 
  
• 2 yellow onions, medium, chopped fine and sauted
• 3-4 tablespoons of butter
• 4 cups of chicken broth
• 1/2 cup of heavy whipping cream
• Pinecreek Ranch Seasoning (recipe here), or garlic pepper & salt to taste
• 1 heavy dash of nutmeg
• 1 dash of cumin to taste, (I do two dashes!), optional
• 2 cloves of garlic, roasted and mashed
• Garnish suggestions: Roasted pumpkin seeds, crisp bacon, chives, sour cream, crispy deep fried onions.... All are yummy, in combo's or separate!

Directions:

Roasted Squash:

1. Wash, cut and seed the squash
2. Place in a broiler pan 
3. Drizzle with the olive oil and sprinkle with PineCreek Ranch Seasoning, nutmeg, cumin & a dash of cinnamon if you wish (you may mix the spices together and then sprinkle on the squash)
4. Place some garlic cloves, cut in half, place in the well of the squash
5. Top the well with butter
6. Heat oven to 375...
7. Cook "well" up for 20 minutes...Add a broil setting for a few minutes if you want it browned (I do...)
8. After 20 minutes, turn the squash over and add 1/4 cup of water to the broiler pan. (add a little more water, if needed)
9. Continue to cook the squash at 375degrees for another 20-25 minutes.
10. When done, let cool
11. Scoop or cut out the squash from the shell
12. Place the squash and roasted garlic with any juices in a blender (or mash together) and blend well
13. Next add in the Whipping Cream and blend together
14. Now we are ready to at the puree to the soup stock...see directions below
15. On a side note...This is delish served as a side dish, just like it is! 

Soup Stock Directions:

1. In a stock pot, heat the Chicken broth on medium to medium high...
2. In a frying pan, saute' the diced onions, in a little butter, season with spices as desired
3. Next add any remaining butter to the stock pot, if any left over
4. Add the cooked onions to the stock
5. Next...Butternut Puree, from recipe above, blend well
6. Add more water if need to thin the soup, (even for the leftovers, if there any!)
7. Cook until heated through and serve....Even better the next day...

The Garnishes listed above are great in taste & presentation... I often will have a few choices waiting on the side and let my family and guests add their own when serving buffet style.

The perfect recipe to make the day before for the Holidays

Roasted butternut, so worth the extra time it takes! Over the top good!

Savory & amazing...Your family & guests will love this recipe! I promise!

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Potsticker Egg Drop Soup...

Potsticker Egg Drop Soup...

Arriving home late, hungry and still a list of to do's in hand...I threw this recipe together in a flash. The aroma was wonderful as it cooked....Ir tasted as good as it smelled!

Potsticker Egg Drop Soup
   from PineCreekStyle

Ingredients:

• 1 box of Chicken broth, 32 ounces
• 3 cups of water
• 1 cube of vegetable brotth (I used Knorrs brand)
• 1 cup of peas, canned & drained
• Chives, or green onions, sliced small 2-3 stalks
• 1 heaping tablespoon of dehydrated onions
• Garlic pepper to taste
• 1 small pakage of potstickers (mine were Pork, premade & frozen) 12-20 pieces
• 2 eggs, scrambled & uncooked

Directions:

1. In a large pot add the liquid chicken broth & vegetable broth cube, cook over med hot heat
2. Add the water
3. Next add all the ingredients except the uncooked scrambled eggs
4. Cook until everything is hot and blended together
5. Drizzle the raw eggs into the hot soup. They will cook in the hot soup. 
6. When the eggs have cooked the soup is ready to eat

Since the potstickers are frozen but fully cooked inside, this soup comes together quick & easy.
Bite, Chew & Repeat.....YUM...
XO

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Ham & Tater Soup...

Easter Dinner leftovers can make delicious new recipes...Continue the YUM!
Ham & Tater Soup

Ham & Tater Soup
    from The CattleQueen at PineCreekStyle

Ingredients:

• 6-7 medium russet potates, diced with skins on
• 1 cube of Knorrs chicken broth
• water, enough to cover potatoes in the pan, plus more as needed
• 1 1/2 cups of cube cooked ham
• 1 heaping cup of peas
• 1 - 8 ounce tub of cream cheese, plain or garlic & chives
• 3-4 cloves of roasted garlic, chopped
• 1 medium yellow onion, chopped small
• 1 cup of jack cheese, cubed small
• Season with White Pepper & Garlic Salt to taste

Directions:

1. In a stock pot place the onions, garlic and potatoes
2. Cover with water to about an inch or two above the veggies
3. Place the Stove burner on medium to cook
4. After the potatoes have cooked down some, mash gently with a masher or fork, keep cooking
5. Add the ham & peas
6. Add the cream & jack cheese, reduce to a lower temp, stir occasionally to blend
7. Season with white pepper & garlic salt to taste
8. Cook until veggies are tender and soup has thickened

Serve with Hot bread....Eat, Chew & Repeat! And Enjoy......
XO

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Pine Creek's White Chili...

This Chili was AWESOME!

Pine Creek's White Chili Recipe

by NeeCee@Pine Creek Style-2013

1 Large carton of Chicken Broth

2 jars of Alfredo Sauce

4 Cans of White Kidney Beans, drained and rinsed

1 small can of chopped Green Chili's, drained

1 small Onion, diced and sauteed in 1 tablespoon of Butter

2 packages of Leek Soup, dry 

6 Chicken Thighs, cooked and diced

1 teaspoon, heaping of prepared mashed Chunky Garlic 

1 teaspoon, heaping of prepared Cilantro

Season to taste with Cumin, Garlic Salt & White Pepper

*Garnish finished Chili with Shredded Jack Cheese, Sour Cream & a slice of Avocado, (Optional)

"I used the Garnishes;

 It is a great presentation but, also adds another dimension of flavor to the Chili!",

 NeeCee 

*Instead of plain Sour Cream...I used a Special Blend of Spicy Sour Cream...

**Look for my recipe soon to be Posted....

"Sassy Kick-Assy Sour Cream"

Sure to be a NEW favorite condiment on Your table!

Mix everything together in a large stock pot and cook over medium to low heat for 45 minutes and serve.

**Please Like & Share with Style**

Find Me on Facebook, Pinterest & Instagram

Sharing Recipes with Style...

A special Happy Birthday to K-8...
You Make Our Hearts Smile...
XoXo, Nan & Pop

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Gazpacho Soup...

Gazpacho Soup...

Perfect for summer weather!

This cold and refreshing soup is a crowd pleasing entree'. Serve it festive style in tall shooters for a mini appetizer bar or in a small soup bowl or cup as a starter to your dinner or luncheon.

 Super easy, and Tasty too!

Nothing tastes so good as cold soup on a hot day!

Gazpacho Soup

1 cucumber, peeled and diced chunky
1 zucchini, grated
2 green onions, sliced
1 tablespoon of lemon juice
1 tablespoon of prepared cilantro from a jar or tube OR 2 tablespoons of fresh cilantro, chopped
1 tablespoon of prepared mashed garlic OR 1 clove of garlic crushed
1 cup of sliced green olives (you may use black olives also), sliced & drained
1 can of chopped tomatoes with juice or 4 freshly chopped tomatoes
3 bell peppers, 1 red, 1 green & 1 red pepper, chopped
2 celery stalks, chopped fine
Chipotle Hot Sauce to taste...*I used a tablespoon
Garlic Pepper & Salt to taste1/2 teaspoon of cumin
Worcestershire Sauce season to taste with heavy dashes
1 bottle of Mr & Mrs. T's Spicy & Bold Bloody Mary Mix 
(*there is no alcohol in the mix)
Mix all ingredients well, place in the refrigerator to meld the flavors.
Serve cold.
In addition: If you want the soup not as chunky, place in a blender or food processor blend on pulse until the desired consistency is reached. 

Everything is in the pot, add the soup base next (Mr & Mrs T's mix) and mix well...

This summer soup is delish!

A Delicious Soup Served with Style...

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Italian Wedding Soup...

Italian Wedding Soup...

Homemade Goodness :)

 This soup was soooo good...I will NEVER want to eat it from a "can" EVER again!

Photo shows Meatball ingredients; recipe below... 

 Italian Wedding Soup Base:

*Meat ball mixture listed below....

12 cups of Chicken Broth

2 cups of water

1 cube of Chicken Broth (low sodium), *optional I love a bolder broth taste

1 package of Spaetzle or other Egg Noodle Style Pasta

 1 frozen package of Chopped Spinach, thaw and squeeze dry

1 package of chopped (cubed) carrots, onions and celery

1 tablespoon of butter for sauteing veggies

Garlic cloves, to taste;* I used a smoked variety ...YUMMY, chopped fine

2 eggs, scramble by lightly beating with a fork, (*add later)

Pepper & Cumin to taste (you do not need salt added)

1 cup of grated Parmesan cheese (*add last)

Instructions below...

 Cut garlic cloves into pieces...then add to the broth; see below

 In a large stock pot add...

Broth, Seasonings, Spinach, Water and additional *Broth cube

Add the garlic pieces...

Set burner on medium and simmer as you finish preparing the soup.

 Saute' the veggies (package of carrots, onions & celery) in 1 tablespoon of butter.

 Add to the soup broth to simmer. 

Meatballs are next! 

THEN we finish the soup!

Meatball Ingredients & Instructions...

1 pound of hamburger meat; ground, *I used extra lean

1 package of Sausage, ground

Panko Crumbs, heaping 1/2 cup

Parmesan Cheese, heaping 1/2 cup

1 egg

Seasoning to taste: Garlic salt, Pepper & Cumin

Mix all ingredients together well and form into meat balls. Any size you desire, just adjust time if smaller meatballs.

Bake at 350 degrees for 20-25 minutes....

Then add meatballs to the hot soup base to continue cooking.

Mixed and making into meatballs... 

I made large meatballs...You only needed 1 0r 2 in a bowl per serving...otherwise I would make them bite size.

It just depends on how you want to make your Soup presentation.

 The meatballs are ready to add to the soup...

 After the meat has been added....Add the pasta...

Continue to cook the soup until pasta is ready....

Then we add the final touches to the Soup... 

 Scramble the two eggs in a pouring vessel/pitcher...Slowly pour the raw egg into the hot soup while stirring the soup slowly!

Let Cook for 5-7 minutes more...

 Lastly, and just before serving...

add 1 heaping cup of grated parmesan cheese...

 The last two steps of the soup...

brings a gourmet finish!  

 As I said; "This is the BEST tasting Italian Soup I will  have EVER eaten!"

YES, It's that GOOD!

This Gourmet Soup is full of Taste & Style...

Enjoy...

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Roasted Artichoke Heart Soup...

Roasted Artichoke Heart Soup

You're gonna LOVE this...

This soup was fantastic. It was very cold outside and I wanted something WARM!

I went to the pantry and started searching for something warm to eat. The artichoke hearts caught my eye and a recipe popped in my head!

 Roasted Artichoke Heart Soup:

4 cups of chicken broth, low sodium *(less sodium/salt in this recipe the better)

1/2 cup of heavy cream

2 cans of mushroom soup, condensed

3 jars of water packed artichoke hearts, drained and leaves removed.

Roasted in 1 tablespoon of butter. (*Use hearts only)

2 small onions or 1 large, chopped fine, saute in 1 tablespoon of butter

Marsala Wine, 2 tablespoons

2 tablespoons of butter, divided

Garlic Pepper, to taste

*(not garlic salt...accidentally grabbed the wrong spice bottle for the photo)

Bacon, 6-8 slices, cooked & crumbled. Use as garnish for soup.

Directions:

Chop onion, fine

Saute onions in 1 tablespoon of butter, 2 tablespoons of Marsala Wine.

Season onions with garlic pepper (to taste).

 Mmmmmm this smells wonderful! Add to the stock pot when done.

Bacon, cook until crisp and set aside. Later crumble and use for soup topping.

 In a stock pot put 4 cups of low sodium chicken broth, 2 cans of cream of mushroom condensed soup, and 1/2 cup of heavy whipping cream. Cream together. Cook over medium heat. Stir often. 

 Add grilled onions to the soup stock and stir.

 After the artichokes have been drained & trimmed of leaves, place in a fry pan with 1 tablespoon of butter. Cook artichokes until roasted. 

 Add artichokes to the stock pot and stir. Reduce to a low heat and cook for 25-30 minutes.

 Yum....Almost ready to eat!

This soup is so GOOD, I can't wait to make it again....SOON!

Don't forget the BACON! 

This Soup has Gourmet Style Taste...

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