Beer, Cheese, and Veg Soup ….


It was a chilly 65 degrees for two days down here in the Florida Keys last week, and I was a little happy. (curse me but thats actually chilly here!!) It meant I could make soup. I didn’t want your run of the mill “grandma chicken soup” or “beef and barely” …. no no, I wanted something that will make me say “mmmmm”…. at every single spoonful. Something that will stick to my ribs and keeps me warm. Something that tastes like cheese….. with beer in it. 🙂 I haven’t made this in years but when I did I was insanely happy I remembered it 🙂 European countries would not hesitate to feed this to the kiddies but if you want you can use a non- Alcoholic beer. I will let you be the judge of that …..



  • 1 – 12oz bottle of beer. I use Rolling Rock but you can use any domestic. Do not use a light beer or any bitter beer like IPA’s or Lagers. Just a plain Corona, Coors, Miller, Bud, Rolloing Rock…..  yada yada You get the picture,
  • 2 cups chopped carrots – chop to your liking just remember not too big or it takes forever to cook them.
  • 1-1/2 cups chopped onion
  • 2 cups chopped celery
  • 1 chopped red pepper
  • 3 cups diced potatoes – make sure your potatoes are chopped just a tad bigger than your carrots because they will cook faster.
  • 1 tablespoon minced garlic
  • tabasco or your favorite hot sauce
  • 1/8 teaspoon cayenne peper
  • 2 tablespoons of dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups chicken broth
  • 4 cups half and half
  • 1 stick butter
  • 1/3 cup all purpose flour
  • 6 cups sharp cheddar cheese (finely shredded if you can find it)
  • crispy cooked bacon to crumble on top of soup when serving
  • *optional* chopped green onion for topping


  1. Add stick of butter to large sauce pan. Add garlic, onion, peppers, celery, carrots and potatoes. Cook on med stirring often until carrots and potatoes are starting to get soft. Remove from heat.
  2. In a large soup pot add half and half. Stir under med heat until warm. Take about 2 cups of warm half and half and whisk flour together with it in a separate bowl until blended well with no lumps. Then add back into the pot.
  3. Add chicken broth slowly to pot and stir well. Then turn heat to simmer and slowly add beer. It will foam for a minute. Stir in well.
  4. Add sauteed veg and butter to soup pot and stir in well.
  5. Add in mustard, hot sauce, Worcestershire sauce, salt pepper and cayenne pepper.
  6. Turn heat back to medium and start adding in the shredded cheddar in small amounts while stirring it in so it doesn’t clump. When all 6 cups are added return heat back to simmer.
  7.  Cover and simmer for 30 minutes and stir every few minutes so it doesn’t burn to the bottom. (this is a good time to cook up some bacon) 🙂
  8. If you like thick soup then you can always take out some soup whisk in a little more flour and get it up to your own consistency.
  9. After the 30 minutes of so turn off the heat and let the soup cool for at least 10 minutes .
  10. Ladle into bowl and throw some chopped up bacon on top … and voila cheese and beer heaven 🙂


Vegetable Stuffed Portabella Mushrooms




I’ve recently tried this and absolutely loved it. I like to have at least two nights a week where I don’t eat meat so this fits in perfect. It’s all vegetables and very healthy. It can be served with a side of pasta or just with a salad.


  • 4 large portabella mushrooms, washed, wiped and stem removed.
  • 2 Tablespoons Olive Oil
  • 4 teaspoons balsamic vinegar
  • 1 large sweet onion diced
  • 2 medium zucchini  diced (skins or no skins doesn’t matter)
  • 1 roasted red pepper diced ( you can roast one or used jarred)
  • 6 to 8 whole sun-dried tomatoes diced (or 1/2 to 3/4 cup or diced sun dried tomatoes)
  • 1 heaping teaspoon minced garlic
  • 1 large handful of fresh baby spinach (more if you really like spinach)
  • Teaspoon of oregano or Italian spices
  • sprinkle of red pepper flakes
  • salt and pepper to taste
  • 1/4 cup panko bread crumbs
  • 1/4 cup Parmesan cheese
  • cup of 2% Mozzarella Cheese
  • spaghetti sauce to coat your plate under the mushroom when serving *optional*


  1. Line a sided baking sheet with parchment paper. Make sure mushrooms are clean and dry. Rub each mushroom with a bit of olive oil and set them on the sheet, stalk side up. Sprinkle a teaspoon of Balsamic vinegar in each mushroom cap. Let sit.
  2. In a  saute pan over medium high heat, add the olive oil then the onions and garlic. Saute for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and tomatoes. Cook for another few minutes. When the onions have become translucent and soft. Cook for one minute and add the spinach.
  3. Preheat your oven to 375 degrees.
  4. Once the spinach wilts, remove the pan from the heat and add the rest of the ingredients, except the mozzarella . Stir to combine.
  5. Stuff each mushroom with a quarter of the mixture.
  6. Bake in the oven for about 35 to 40 minutes.
  7. Now, top each with the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.

Then enjoy !!!!

Poblano Peppers Stuffed with Chicken and Cheese



I’ve never been of fan of traditional stuffed green peppers but Poblano peppers I can eat all day. Here is my favorite way to make these little numbers that is healthy and low in calories.



  • 4 Large Poblano Peppers
  • 2 chopped tomatoes
  • 1/2 chopped  onion
  • 1 large clove of garlic chopped, or 1 tablespoon minced garlic
  • 1 teaspoon dried or fresh oregano or Italian seasoning
  • 1 teaspoon cumin
  • 2 pinches of cinnamon (dont be stingy)
  • 1/2 teaspoon of salt
  •   1-1/2 tablespoon of olive oil
  • 2 cups of shredded cooked chicken
  • 1 to 1 and 1/2 cups brown or wild rice ( you may use quinoa as well)
  • 2 cups low fat cheddar- mild or sharp
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • *taco or enchilada sauce optional*


  1. Place oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil. Slit the chiles from stem to tip and set on the baking sheet. Carefully clean out seeds, rinse with water. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins.  Return the poblanos to the baking sheet. (do not overcook as the pepper will tear very easily)
  2. Puree  the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat.
  3. Stir in the chicken and rice, and then just 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.
  4. Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes. Remove from oven place on plate and drizzle a sauce if available. Enjoy ….. 🙂

Cheesy Potato and Smoked Sausage Casserole


If you enjoy comfort food on occasion and feel you deserve to indulge sometimes then this is for you. If you are on a diet or counting calories please do not keep reading because I am not responsible for the 2lbs you will surely gain by eating this cheesy carb sausage masterpiece. I make it in colder months because ….. well it warms my soul and fills my belly. Some use it for a side but I use it for the main course because it is truly filling ……


  • 3 cups of white potatoes of your choice, peeled, boiled, cooled and cut into cubes (approx. 1lb)
  • 1 lb of Smoked Sausage, skinless ( or for my Pennsylvania friends use Smoked Kielbasa )
  • 5 tablespoons of real butter
  • 1/8 teaspoon Paprika
  • 4 tablespoons of flour
  • 2 cups of milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 lb of Velveeta Cheese, cut into small cubes
  • 3/4 cup of shredded Sharp Cheddar Cheese


  1. Take Sausage and make sure all the skin is off, cut into 1/2 inch circles and the half moon cut them all. Then cook in a frying pan for about 10 minutes on medium. Turning frequently until slightly browned.
  2. Then toss together  your ready potatoes and browned sausage in a bowl and then place in a 2 quart casserole dish.
  3. In a sauce pot on low to medium, mix butter, flour , milk, salt, pepper, and just the Velveeta Cheese until completely melted and smooth …. you must stir or whisk constantly as not to burn it to bottom of the pan.
  4. Pour the cheese mixture over the potatoes and sausage.
  5. Then sprinkle the Sharp cheese on top and then sprinkle the paprika on the very top.
  6. Bake at 350* for 35-40 minutes or till top is golden brown.

Note: If you are making this for kids you can use hot dogs of course 🙂

Alfredo Sauce – Olive Garden style

I love to make my own Alfredo Sauce, it just doesn’t taste right out of a jar. You can toss it on top of fettuccine with chicken, shrimp, and steamed veggies. Not all Alfredo sauces are created equal, I want it thick and rich. If Im going to eat something a little on the fattening side you better damn well make sure it tastes good…. and I mean GOOD. So I love the Olive Garden’s Alfredo… to the point where Im using my fingers in a restaurant to clean off the bottom of the bowl. About a year ago I ran across a recipe for this creamy white heavenly sauce and it indeed tasted just like Olive Gardens. So if you have the same weakness for Alfredo as I, then here it is…… enjoy !!!


  • 1 pint of heavy cream
  • 1 stick of butter
  • 2 tablespoons of cream cheese
  • 3/4 cup of fresh grated Parmesan cheese
  • 1 teaspoon garlic powder


  1. In a saucepan combine butter, heavy cream, and cream cheese.
  2. Simmer this until all is melted, and mixed well.
  3. Add the Parmesan cheese and Garlic powder.
  4.  Simmer this for 15 to 20 minutes on low. You may wish to season with a little salt and pepper.