It's Soup Season & it's a Giveaway!!!

It's fall. Which means it's time for apple cider, miniature candies and soup. There is just one problem. Right now, my kitchen looks like this...

The boyfriend and I moved into our new house about six weeks ago. We have been painting, renovating and generally making a mess since the moment we got the keys. For this reason, I was so excited when I was contacted by Swanson Broths and asked to try out some of their new soup starters.

I got a sample of their Thai ginger broth soup starter last year (from the boyfriend who works in CPG sales) and absolutely loved it. Rather than having to add dozens of herbs and spices to create the necessary flavor for a Tom Yum soup, Swanson had taken care of it all. The Thai broth is currently out in grocery stores and totally worth a try. The new broth starters for this year are Tuscan Chicken and Louisiana Cajun.

I decided that yesterday was the day to finally make something in my new kitchen. We have been eating out just about every meal since the move and I was getting sick of it. Even with my kitchen in shambles, I was able to cook up this amazing soup for lunch. All I had to locate was a knife, cutting board and stockpot. Rather than going with one of the broth based soup starters, I chose to make a heartier potato soup and I used the traditional cream soup starter.

Out of sheer laziness and mild curiosity, I decided to use the recipe on the back of the carton. Generally I would have had everything I needed for this recipe in my house. However, since we are living in a construction zone and I haven't done a serious grocery run since August, I had to go to the grocery store. We needed everything except thyme, salt and pepper.

Even with my grocery run, this soup was done in under 90 minutes and oh my god was it amazing! It was a new sensation to have the house smelling of bacon, rather than paint. So good. Topping the soup with sour cream, cheese and more bacon made it unbelievably filling and the perfect lunch for this crisp fall day. I can't wait for my leftovers tomorrow!

Not only am I bringing you this delicious-looking recipe today, I've teamed up with Swanson Broths to bring you a "Soup-er" giveaway! (Ha! Sorry.)  Now it's your time to try out the new Swanson soup starters and get something gorgeous to serve them as well!

The first entry is just for stopping by today and finding this giveaway! Leave a comment in the usual place and let me know your favorite fall meal. You can earn additional entries by following the directions in the rafflecopter widget.  One lucky winner will receive the following...

One elegant, white soup tureen
Four white soup bowls (the same style as you see in the photos above)
Four chevron cloth napkins
One carton of each of the following Swanson products
   - Swanson Chicken broth
   - Swanson Chicken stock
   - Swanson Cream Starter traditional
   - Swanson Cream Starter, 25% Reduced Fat
   - Swanson Flavor Infused Louisiana Cajun Broth
   - Swanson Flavor Infused Tuscan Chicken Broth

a Rafflecopter giveaway

The giveaway will run from today (October 27) through November 3rd at 11:59pm. Rafflecopter will randomly choose a winner and I will contact the winner via e-mail. Swanson will ship out the goodies directly to the lucky winner! Sorry, this giveaway is only open to US residents.

Good luck everyone!

And BTW, our lunch may have looked lovely and serene. 

But pull back from the table and you see the chaos we've been living with! Yes, we're eating on a table that is meant to sit outside on our patio. And also yes, those chairs are completely splattered with paint. I can't wait until the house is finished!

Disclosure: I received a sample of these Swanson products for review purposes. The opinions are completely my own based on my experience. Swanson is also sponsoring this soup season giveaway. 

One Year Ago: Halloween Mallomars
Two Years Ago: Cheesy Polenta with Sausage
Three Years Ago: Povitica
Four Years Ago: Butternut Squash Soup

Loaded Potato Soup
Adapted from Swanson Broths

I started off planning to use the traditional cream starter. After I cooked up my bacon and saw how much grease they produced, I went with the reduced fat cream starter and cut it with some of the chicken broth. You can use vegetable broth if you want to keep the recipe vegetarian.

8 ounces thick cut, peppered bacon
3 large Russet potatoes, peeled and cut into 1/2-inch dice
1 large white onion, diced
3 stalk celery, diced
1/2 teaspoon kosher salt
2 cloves garlic, minced
1/4 teaspoon thyme, crushed
1 carton (3 cups) cream starter, 25% reduced fat
1 cup chicken broth
1/2 cup shredded cheddar cheese
1 tablespoon chopped chives
1/4 cup sour cream

In a large stockpot over medium heat, saute bacon until crispy. Remove bacon from the pot and lew drain on paper towels. Pour out all but 2 tablespoons of bacon grease.

Add potato, onion, celery and salt and toss to coat in bacon grease. Cook for 5 minutes, until potatoes pick up a little bit of color. Add garlic and thyme and saute for an additional minute.

Add cream starter and chicken broth and stir until smooth. Reduce heat to low and cover pot with a lid. Maintain soup at a low boil for 20 minutes, stirring occasionally.

Remove lid and add half of the cheddar cheese and half of the bacon. Stir and let simmer for 2 minutes.  Portion out heaping ladles of soup and top with cheese, bacon, sour cream and chives. Serve with a chunky piece of bread for scooping up every last drop of soup!

CTB 2014 - Nigella Express

I have been meaning to post some more savory items on the blog recently, but the early sunsets really hamper my endeavors at photography.  I'm thinking I need to invest in some new lights.  I've also been planning on sharing some healthy dinner items with you, today I totally failed.

Today I made you the quickest, easiest and baconiest chicken ever.  I guess that's what happens when you fry chicken in bacon grease and then pour crumbled bacon over it.

Healthy?  Probably not.  Delicious?  Totally.  You know you want to make this for dinner.  Do it do it do it!


One Year Ago: Pasta with sausage & butternut squash
Two Years Ago: Soft Pretzels
Three Years Ago: Chocolate & Peanut Butter Mousse Entremet

Bacony Chicken

Adapted from Nigella Express

1 tablespoon olive oil
1 clove garlic, minced
4 strips bacon
2 chicken breasts, pounded to 1/2-inch thickness
1/3 cup white wine

Heat olive oil in a medium-high skillet over medium heat.  Add garlic and cook until fragrant.  Add bacon and fry until crisp, remove bacon from the pan and wrap up in foil.

Fry chicken in the olive oil and bacon grease, about 2 minutes per side.  Once chicken is cooked through and no longer pink, remove to your serving plates.  Crumble bacon in the pan and add white wine, cook until slightly reduced.  Pour over chicken and serve!

Strawberry-Bacon Pizza

Say hello to delicious.

During my days of unemployment, I usually wander around Montclair, read books at Starbucks and bake cookies for Boyfriend.  Lunch often falls by the wayside and I wind up having a yogurt around 3:00.  Yesterday I was inspired to actually make lunch after flipping through Fitness magazine.  This strawberry and goat cheese pizza screamed my name.  Top it all off with a hefty load of crumbled bacon and I was tearing this recipe from the magazine and heading to Whole Foods. 

This pizza comes together quickly, which is perfect for someone craving bacon and goat cheese.  Using naan for the pizza crust, this lunch went from ingredients to delicious in only fifteen minutes. 

And it was amazing.  I should make lunch more often.

Asparagus Lasagna

It's time for spring, which means it's time to go outside.  With the air turning warmer and the days getting longer, I find myself wanting to be out of the house more and more.  It's time to throw open the windows, air the winter dankness out of the house and cook up some really fresh foods.  This is also the time of year that I get a little sad, sad that I live in an apartment.

I find myself wishing that I had a backyard and a lawn and a garden.  I imagine myself getting to work in my own little garden.  Turning the soil, fertilizing the dirt, planting the seeds.  I'd love nothing more than to have fresh herbs pop up from beneath the soil, knowing that I was the one that put them there.

This all sounds like a nice idea, doens't it?  But if you're my mom, you know better.  I do not dig in the dirt.  It's a problem, because I love it when spring bulbs begin to poke their shoots through the fresh spring dirt.  I want the harvest fresh produce from my backyard.  I would love nothing more than to clip fresh herbs from just outside my window.  Maybe I'll find my green thumb when I have a house of my own?

For now, I have plans of a potted herb garden in my mind.  A little windowsill farm, providing me with bright green parsley, pungent basil and soft sage.  I know this means that I'll have to get my hands a little dirty, but I think it will be worth it.  Hey Ma!  Look at me!  I'm going to plant a garden!  Just in time for spring!

Asparagus, Bacon and Cheese Orzo

Sometimes I have no time to cook. Okay, usually I have no time to cook. There are a lot of things going on around here that need my attention! The chemicals need to be mixed together in flasks. The Amazing Race needs to be watched, otherwise Phil will be sad. No one else is using the brand new fitness equipment in my building, so I just have to break them in. These are all very important things that must be done, and cooking sometimes falls by the wayside.

Sure, you’re looking at the posts thinking “but you must eat like a queen! Look at all these tasty dishes!” Most of these dishes are prepared between eleven and five on Sunday. After I’ve had time to break in those treadmills and before the sun sets. This is the only time of the week that my kitchen sees action. I prepare all my food for the week in six hours. I'm a multitasking machine.  It’s fantastically fulfilling. You finish cooking and baking and you are left with a fridge full of prepared meals. It’s like I’m running my own nutrisystem center, except my food tastes like food.

However, every once and a while, I make it home before eight o’clock, there are the necessary ingredients in the fridge and I worked out in the morning. On these days, I actually cook dinner. I’m not talking a five course meal, I’m talking pasta. Simple asparagus and orzo pasta. You cook the bacon in the same pot that you make the orzo. This whole dish can be finished in twenty minutes. That way you can sit down in front of your DVR and catch up on what Phil has been up to.