Monday, December 3, 2018

December Turkey Meatball Soup

December is a great month with all the holiday in it.  At some point you might be cooking a turkey and get into the spirit.  Here is a great soup to try during that time. I love turkey anytime of the year and usually cook it several times.  I  use turkey chopped meat a great deal.  You can also buy frozen turkey meatballs and use them.  Give this one a try.

Turkey Meatball Soup

10-15 turkey meatballs (you can use frozen ones or make fresh turkey chopped meat- meatballs)
2 1/2 cups chicken broth (or if you can find it turkey broth, but it is hard to find)
1 can (14 oz) strewed tomatoes
2 medium zucchini, cleaned, chopped in pieces
2 carrots, thinly sliced
2/3 cup corn (either frozen or canned0
1/2 cup green beans (either frozen or canned)
1 teaspoon dried basil (or use fresh if you have it, 2 T)
Salt and pepper to taste

In a large soup pot, combine the chicken broth, stewed tomatoes, zucchini, carrots, corn, green beans, basil, and salt and pepper.
Bring to a boil, then simmer, covered for 30-40 minutes or until the veggie are tender.
Add the meatballs, simmer until tender another 30-40 minutes.
Serves 5-6

I like to serve a nice piece of French bread or some other great bread with this soup.

Wednesday, October 31, 2018

November 2018 

Sweet Potato Soup

1 Tablespoon bacon fat
1 cup onions, chopped
2 sticks of celery, chopped
1 pound sweet potatoes, peeled and diced in small pieces
5 cups chicken broth (you can also use vegetable broth)
Salt and pepper to taste
1/2 teaspoon nutmeg ( I add a little more as I really like it)
Sour cream for topping

Saute onion, celery and sweet potatoes in the bacon fat for around 5 minutes.
Add broth, cover and bring to a boil, then lower heat and simmer until veggies are tender.
Puree in a blender or use an immerse blender and then reheat.
When you serve put a dollop of sour cream on top.
Serves 5-6 people

Thursday, September 6, 2018

September 2018

What is the month of September known for?  There are lots of funny and appetizing foods.

It is ‘Be Kind to Writer’s Month’—that one really hits home as I am a writer of two cookbooks and one novel.  It is also Eat Chicken Month and National Chicken Month.  It is National Bake and Decorate Month and National Fruit and Veggies Month.  The one I am going to use is National Mushroom Month.  There are lots of recipes in my Soups and Stews…Comfort by the Spoonful book and choosing one was difficult.  I finally decided to share my Mushroom Barley Soup recipe that I think you might like. It should keep you warm even through in Florida September is still hot.

Mushroom Barley Soup

2 Tablespoons olive oil
2 Tablespoons butter
1 yellow onion, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
½- ¾  pound fresh mushrooms, thinly sliced
10 cups mushroom broth*  (or beef stock or chicken stock)
1  ¼  cups pearl barley, rinsed in cold water
1 bay leaf
Salt and pepper to taste
½ teaspoon dried rosemary
2 to 4 Tablespoons parsley, chopped for garnish

In a soup pot, warm oil and butter and slowly saute the onion,
      celery, carrots until translucent, about 5 minutes.
Add sliced mushrooms and cook for 4 minutes until soft.
Add broth, barley, all herbs and reserved liquid.
Bring to boil, reduce, and cook 60 minutes slowly so barley is

Remove bay leaf, add salt and pepper to taste.
Serve in bowl with parsley as garnish.   Serves 8-10

Wednesday, October 25, 2017


What is November known for?  Well we all know it is Thanksgiving and the turkey.

It is known for National Author’s Day on November 1st.  Also  National Novel Writing Month and National Peanut Butter Lovers Month.  Gluten Free Diet Awareness Month and National Georgia Pecan Month.  The one I really like is Sweet Potato Awareness Month.  Using sweet potatoes is a lot of fun.  When the weather in Florida starts to get a little cooler. I really like to make soups.  I am using the Sweet Potato Soup recipe and passing it on for you to try.  Hope you enjoy.

 Sweet Potato Soup


1 Tablespoon bacon fat
1 cup onions, chopped
2 ribs celery, chopped
1 pound sweet potatoes, peeled and diced
5 cups chicken broth
Salt and pepper to taste
½ teaspoon nutmeg (can add more)
Sour cream for top

 Sauté onion, celery, and sweet potatoes in bacon fat for 5
Add broth, cover and bring to a boil, simmer until tender.
Puree in blender and reheat.
Add salt and pepper, and nutmeg.
Serve with a dollop of sour cream on top.  Serves 5-6



Thursday, August 3, 2017


August is almost the end of summer.  Kids will start back to school, but it is still hot in Florida as well as in the North.  It will start cooling in September. 

What is the month of August known for?  It is Boomers making a difference month and we do make a difference.  It is National Catfish Month and National Goat Cheese Month.  It is National Read a Romance Month and National Psychic Week August 7-11.  So it would be time to read by book—The Bonnie Neuk Tea Room:  Friends and Uninvited Guests (Ghosts) ($10.00) for it psychic thread.  It is also National Oyster Day on August 5th.  I love oysters and love cooking with them.  These two recipes with oysters are from my new cook book—Soups and Stews...Comfort by the Spoonful ($20.00).  You can get a copy of any of my books from me.  Contact me at for your copy.


Oyster Stew  Quick and Easy


1 or 2 cans oysters
Salt and pepper to taste
¼ cup onion, diced fine
1 Tablespoon Worcestershire sauce
6 cups milk
1 Tablespoon butter

In a medium soup pot, add the milk, oysters, salt, pepper,
onions, and Worcestershire sauce.
Bring to a slow boil, then simmer until onions are tender.
I simmer for about an hour very low.
Add butter and allow to melt.
Serve with oyster crackers.  Serves 4-5

Oyster Stew with Vegetables 

12-18 fresh oysters
3 potatoes, cubed
2-3 stalks of celery, diced
1 medium yellow onion, diced
2 cups half and half
2 cups milk
1 cup chicken broth
2 Tablespoons freshly chopped parsley
Salt and pepper to taste
¼ teaspoon thyme
Pinch of garlic powder
¼ cup of cornstarch for thickener (optional)

Saute diced vegetables and spices in chicken broth. 
Add milk and half and half.
Heat until warm.  Do not boil.
Stir in drained oysters and simmer for 25-30 minutes
Add cornstarch slowly continually stirring to desired
   thickness.  If it is thick enough, do not add more.

Serves 4-5

Tuesday, July 4, 2017

Blueberry Soup with Wine


2 cups water
1 Tablespoon cornstarch
2  ½ to 2 ¾ cups fresh blueberries,
3 Tablespoons sugar
1 ½ cups  wine  *
½ cup sour cream or plain yogurt


Wire whisk cornstarch with ¼ cup water.
Combine blueberries, cornstarch, water, sugar, and wine.
Cook on low heat until blueberries are soft (15-20 minutes).
Put in food processor and blend until berries are smooth.
(You can also use an Immersions Blender)
Chill overnight in refrigerator.
Serve with a dollop of sour cream or yogurt. Serves 2-3

*Here are some ideas for wines to use in the Blueberry soup:

1 ½ cups Marsala wine
1 ¼ cups grape juice
1 teaspoon brandy
1 ¼ cups dry white wine
1 teaspoon brandy
¾ cup sherry
¾ cup sweet vermouth
Use your favorite and experiment.