Dill Pickle Soup

I know. I know what you must be thinking…pickle soup? WTF? Right? I thought the same at first when I’d overheard several people mention this soup. It’s also on the menu at one of my favorite little spots to grab a bite here on Chincoteague, Poseidon’s Pantry. So naturally, I had to give it a try at home.

Last week Jon ventured to San Francisco for work stuff. What better place to have to go to for a 49ers fan? I was at home with our 3 boys, and we survived. I’m blessed with pretty well behaved kids! Towards the end of the week I had two of my best girlfriends over to for dinner to try this odd soup…

Turns out it’s REALLY good. Chunks of potato, dill pickles, carrots, chicken broth, sour cream and fresh dill all combine together to create a wonderfully rich, and filling – yet light soup. I think the key is to use really good quality refrigerated pickles in the soup. They stay crunchy and retain their briny flavor. Whereas some of the guys from the shelves in the jars are flabby and crunch-less from the get-go.

We all really enjoyed it, especially the boys. With all the bright flavor from the pickles and the dill, it’s a great soup to welcome springtime. Definitely one I’ll be making again and again, it’s just too much fun not to!

Souce: adapted from The Noble Pig

Perfect White Rice

I’m ashamed to admit that up until about 5 years ago, I was cooking rice in the microwave. Or, worse…relying on those pre-cooked rice packets that you just microwave. I was cooking all kinds of wonderful things in my kitchen, but still nuking my rice. *hangs head in shame*.

Finally I gave cooking rice on the stovetop a whirl, and the resulting rice was unparalled to the rice that had been produced in the microwave. Tender, yet firm grains that actually tasted like something! Before I’d just been getting gooey balls of mush. The key is a good, heavy bottomed pan – as well as giving the rice quick saute in a bit of butter. It really helps to keep the grains individual, so you don’t get that massive clumping issue.

OXO was kind enough to send me a pan from their new line to review. I chose the 3.5 quart stainless steel saucepan, just because the size is so handy to have in the kitchen. I love the fact that it has a glass lid, which makes keeping an eye on things like rice or beans very easy. And also the measurements on the side, and round bottom are very helpful for things like making homemade caramel sauce. Plenty of room for a nice big batch!perfect white riceAt any rate, if you’re still relying on neanderthal methods for preparing your rice, try this. It’s super easy, and so much better and economical than the prepackaged stuff. I’ve also got a couple great rice pilaf recipes, if you wanted a twist on a classic. Have a great weekend everyone!

Disclaimer: This post is sponsored by the good folks at OXO. As always, all thoughts and opinions are my own.

Salisbury Steak

Every once in a blue moon, I’ll get a hankering for a Salisbury steak TV dinner. But ugh, the sodium and all the other crap I can’t pronunciate that stares at me from the ingredient listing…I just can’t get passed it. So, when I came across a really great deal on ground beef this week – I thought why not make this retro classic at home?

Seasoned beef patties are browned in a skillet, then mushrooms and onions are sauteed down in the pan drippings to create a rich and delicious brown gravy, that the “steaks” simmer in for a few minutes to finish cooking. I love the flavor that the red wine lends to the sauce – it plays off of the beef and mushroom flavors so well. I used portobello mushrooms since I happened to have some gorgeous ones gifted to me recently (thanks, Donna!), but cremini or even white button mushrooms could be substituted.

I served alongside mashed potatoes and green peas to complete the TV dinner ensemble at home, but homemade macaroni and cheese would also be another classict choice. Everyone really enjoyed it!

This recipe makes about 6 steaks – enough for us to enjoy for dinner , and a couple lunches worth of leftovers for us. Which is a major score, considering that they reheat so darn well. Another one for the recipe box, I’m always happy to find something new and different to make with ground beef!


I’m always on the lookout for easy recipes that require minimal ingredients. They’re great for those nights on the fly for our family, when what I’ve planned on the menu for that evening hasn’t turned out…for one reason or another. Y’all know what I’m talking about! Dishes like these, where I have all the ingredients I need handy in the pantry, are a lifesaver.

Oddly, I’d never had goulash before. To me, it was very reminiscent of Beefaroni – which reminds me of school lunches and childhood. Ground beef and macaroni are simmered in a rich, lightly spiced tomato sauce until it’s a thick stew. It’s classic lowbrow comfort food, but it’s delicious.

I’d imagine it would be great with all kinds of things thrown in as well… veggies, different proteins, beans, cheese, you name it! Definitely a great base for one of those clean out the fridge nights…

I like the simplicity of the basic version, though. Not to mention that when it’s made with ground sirloin and whole wheat pasta, it’s not terribly bad for you either. Better than the “heart attack in a sack” you might end up with otherwise on those busy nights.

Source: adapted from Feral Kitchen