This week is going to be a hodge podge. Josh is on call, but off Monday and Tuesday. We still have plenty of leftovers from the party as well as a few other goodies that I have planned. Josh will probably bring home a pizza on Friday.
Saturday: leftover fajita stuff
Sunday: Crock Pot Dr. Pepper pork chops, mashed potatoes and gravy, canned veg
Monday: Josh prep–breakfast for supper?
Tuesday: Josh prep–spaghetti with Italian sausage?
Wednesday: leftover Bacon Double Cheeseburger Beer Cheese Soup, crackers (Josh may take some in his thermos to reheat in his new travel oven)
Thursday: leftover fajita stuff or leftover pork chops
Friday: Little Caesar’s $5 pepperoni special
Saturday: Spasagna, green veg, artisan bread
Sunday: Chicken and Dumplins, salad or veg sticks and dip, artisan bread
My goal is also to make more of the refried beans for use the next week on Saturday or Sunday. I’m lovin’ that recipe.
And now…Bacon Double Cheeseburger Beer Cheese Soup, courtesy of The Slow Roasted Italian:
Bacon Double Cheeseburger Beer Cheese Soup
Source: The Slow Roasted Italian
First, I made my own Montreal Steak Seasoning:
1 teaspoon paprika
1 teaspoon crushed black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon dill weed
3/4 teaspoon crushed red pepper flakes
Mix together and use 5 teaspoons of the mixture below.
And now…the recipe:
6 slices thick-cut bacon, cut using kitchen shears into 1/2 inch pieces.
1 pound ground beef
1/4 cup all-purpose flour
5 teaspoons homemade Montreal Steak Seasoning
2 teaspoons smoked paprika
12 ounces beer (I used Coor’s light)
4 cups half-and-half (or cream for thicker or milk for thinner)
16 ounces mild cheddar
salt, to taste
Warm 8 quart pot over high heat. Add cut bacon to pot stirring often. Cook until lightly crisp. Add beef, breaking it up with a wooden spoon into chunks. Cook until done. Drain all but 2 tablespoons drippings. Stir in flour, seasoning, and paprika. Stir until flour is coated. Add beer and scrape pot to deglaze. Cook 3 minutes. Add half and half. Stir to combine and bring to a bubble. Add cheese and stir until cheese is melted. Taste to add salt, as necessary. Allow to simmer until ready to serve, stirring occasionally.
Serve with croutons sprinkled over the top.
Muffin loved this soup!
What is your favorite cold-weather soup?
As always, I will be linking up here: