Wes and I have finally decided on a date and venue for the wedding, so my life should be getting back to normal here. Which means regular posting, more food, and more Lizzie talk.
My mom has been practicing her cake making skills in hopes of having a “cake room” at the reception. She actually made fondant from scratch this week because the pre-made stuff tastes so terrible. Her first creation is this beautiful blue Italian Cream Cake. It will be part of our Christmas eve dinner. I can’t wait!!
You can bet we are going to have a “how to make homemade fondant” and a photo session as soon as I get home next week. My mom claims the fondant is easy to make. I’ll believe it when I see it. Or make it that is.
Mom might have found herself a full-time job in her fondant making skills. She’ll be making roses out of sugar paste next, I’m sure.
My freezer has been the main source of dinners this week, so you will have to excuse the lack of posting. However, I did make a taco soup last night to help replenish my freezer stash. It is an incredibly easy soup with lots of flavor. And I think it is healthy, minus the sodium levels. Oops.
1 pound lean ground turkey meat
1 tbsp olive oil
1 onion, chopped
1 clove garlic, chopped
1 green bell pepper, chopped
1 jalepeno, chopped
3 roma tomatoes, chopped
2 carrots, chopped
1 can black beans, drained
1 can corn, drained
1 can Rotel tomatoes
1 can Diced tomatoes
1 packet Ranch seasoning mix
1/2 packet taco seasoning mix
1 can chicken stock
1 1/2 cups water
Juice of one lime
1/2 tsp cayenne pepper
Dash of S&P
In a large sauce pan, brown turkey meat. While meat is browning, process onion, jalepeno, garlic, bell pepper, carrots, and tomatoes in a food processor. I had to do several batches in the FP to get all of this chopped up, but it was still so much quicker than hand chopping. Since it was all going into a soup, I didn’t mind the chopping being a little rough.
In a separate skilled, add olive oil. Add all of your chopped veggies. Saute for about 6 minutes. Once done, add vegetables to meat in the large sauce pan. Add in Rotel tomatoes, diced tomatoes, corn, black beans, and both seasoning packets. Let simmer for about 20 minutes. Add in lime juice and cayenne. Stir. Add salt and pepper to taste.
This soup freezes beautifully. I make a bunch of it, eat it for one day, then freeze the rest. You will be thanking yourself come February when you are iced in and unable/unwilling to leave the house.
Wait, is that just me? Well, regardless, you will at some point be glad you have this soup in the freezer.
I hope everyone has a wonderful Christmas. Wes and I leave Dallas tomorrow for a whirlwind week of travelling. I’ll be posting sporadically throughout my vacation.