WannaBe Chef

Recipes and randomness from Amanda's kitchen.

Tortilla Soup with Black Beans November 11, 2011

Filed under: Meatless,One dish meal,Soup — WannaBe Chef @ 9:55 am

Happy 11-11-11!  I bet lots of weddings are happening today.  Anywho, I just have a quick soup to share.  I was kind of surprised to see that this was a Martha Stewart recipe, seeing as it’s made of like 99% canned / pre-made items.  It was ok for a quick week night meal.  It definitely needs some heat and cheese on top, though!

Tortilla Soup with Black Beans
Slightly modified from Martha Stewart


  • 1 Tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp chili powder
  • 1 (28 oz) can diced tomatoes, with juice
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 (14.5 oz) can chicken broth
  • 1 (15 oz) can corn, drained
  • salt and pepper
  • 1 cup crushed tortilla chips, plus more for topping
  • 1 Tbsp fresh lime juice
  • Shredded cheddar cheese and hot sauce for topping


  1. Heat oil in a large saucepan, add garlic and chili powder, cook until fragrant, about 1 minute.
  2. Add beans, corn, tomatoes, broth, and 1 cup water.  Bring to a boil, then reduce to simmer.
  3. Stir in tortilla chips and cook until softened.  Stir in lime juice and season with salt and pepper to taste.  Serve with cheese, hot sauce, more chips and lime wedges if desired.

Chow-duh October 17, 2011

Filed under: One dish meal,Soup,Turkey — WannaBe Chef @ 11:38 am

Happy Monday, folks.  So my last couple dinners have been kind of disappointing.  The teriyaki chicken thing-a-ma-bob was meh, and I made a meatloaf the other day that I’m not going to bother sharing because it was so boring.  Well, last night’s chowder made up for it! 

You’ll just have to take my word on its deliciousness, despite the not-so-great photo.  If I had an extra minute, I would have put some green onions or something on top to spruce it up. 

Corn Chowder with Sausage
Modified from allrecipes.com


  • 6 cups potatoes, peeled and diced (I probably didn’t use this much.)
  • 1 pound turkey sausage
  • 1/2 large onion, chopped
  • 1 can whole kernel corn
  • 1 can creamed corn
  • 1 can (12 oz) evaporated milk (I used 2%)
  • 3 cups water
  • salt, to taste
  • pepper, to taste
  • garlic powder, to taste
  • pinch cayenne pepper
  • 1 Tbsp cornstarch + 1 Tbsp water (You may need more if you want a thicker chowder.)


  1. In a soup pot, brown the sausage and onions.  Drain off excess fat. 
  2. Add the water, potatoes, evaporated milk and seasonings.  Bring to a boil, then reduce heat to a simmer and cover.  Let simmer until potatoes are just tender.
  3. Stir in the corn and creamed corn and return to a gentle boil.  Stir in the cornstarch/water mixture and let the chowder bubble until thickened.  Adjust seasoning if desired. 
  4. You can let this simmer for up to an hour or two if you want.   

Sloppy March 17, 2011

Filed under: Beef,One dish meal,Sandwiches — WannaBe Chef @ 9:38 am

Happy St. Patty’s Day, loves!  Unfortunately, I don’t have anything fun and green to share.  I’m busy today packing and getting ready to go HOME for my baby shower this weekend!  Woohoo!  We’re only going for the weekend, so it will be a quick trip.  Anywho, just wanted to share out latest dinner.  I haven’t had sloppy joes in forever, and after finding out my iron levels are low, apparently beef is just what I need to be eating at this point…

Sloppy Joes

There’s no recipe for this, I just throw some stuff into the pan like my mom used to. 


  • 1 pound lean ground beef
  • finely chopped onion
  • finely chopped red bell pepper
  • garlic powder
  • salt and pepper


  • ketchup
  • yellow mustard
  • BBQ sauce
  • worchestershire sauce

Top sandwiches with:

  • chopped raw onion
  • pickles
  • more ketchup and mustard if desired

Nice Saturday March 5, 2011

Filed under: One dish meal,Soup,Turkey — WannaBe Chef @ 7:18 pm

It’s been awhile since I’ve done a weekend post!  First of all, guess what?  I (finally) got a new computer!!  If you recall, the monitor on my laptop died back in November, and since then, I’ve been using my half-dead laptop hooked up to Wayne’s desktop monitor.  It’s been pretty annoying and inconvenient, but it worked just fine and allowed me to remain in denial about needing a new one.  Well, to make a long story short, the other half of the laptop died yesterday, and we just decided to get it over with and go get a new one.  Thanks to the wisdom of a teenaged associate at Best Buy, I came out with a shiny, new laptop!  Keep in mind, I got my old laptop way back in college…. I’ve had it for approximately SIX years.  That’s like an eternity in computer years.  So, having a computer that does things quickly and efficiently is pretty foreign to me!  I’m sure I’ll get used to it though 😉 

We also had our taxes done today.  We went in expecting the worst and came out owing much less than we anticipated.  What a relief it is to have that crap done!  I have no clue how anyone can even begin to understand all that stuff….

Anyway, I’m still a little backed up on my meals, so this one was a dinner from a few nights ago.  I’ve said it a million times:  I love soup.  Love it.  This one was very similar to my uncle’s taco soup, and I loved it. 

Turkey Chili Taco Soup

Recipe from >>>HERE<<<

I omitted the kidney beans and used 1 lb ground turkey instead of 1.3 lbs.  I really like how the refried beans melted and thickened the soup.  The cheese and tortilla chips on top are a must, too 🙂


Chili two ways February 8, 2011

Filed under: One dish meal,Soup,Turkey — WannaBe Chef @ 10:24 am

I haven’t been much of a chili fan since before being pregnant.  This is probably because I had to make Wayne and his friend a pot of chili way back early in the pregnancy, and it was all I could do to not vomit into the pot while I was making it.  Then the smell was in the apartment for what seemed like weeks afterwards.  Well, here I am almost 22 weeks along, and I finally decided that chili would be tolerable again. 

Turkey Black Bean Chili
Based on recipe >>>HERE<<<


  • 1 pound lean ground turkey
  • 1/2 large onion, diced
  • splash of olive oil for sauteeing
  • 1-2 tsp minced garlic
  • 2 (15 oz) cans black beans, lightly drained
  • 2 (15 oz) cans diced tomatoes, undrained
  • 1 Tbsp chili powder
  • 1 tsp dry basil
  • 1 tsp dry oregano
  • 1 Tbsp balsamic vinegar
  • salt and pepper


  1. In a large soup pot, saute the turkey, onions and garlic in some olive oil until turkey is done. 
  2. Add the rest of the ingredients.
  3. Simmer for 60 minutes or more.

This was soooo yummy!  Even better with some Frank’s, cheese, and cornbread.  Oh yeah, and how could I forget the chili cheese fries we had the next day?!  Amaaaazing. 


S.O.S. December 1, 2010

Filed under: Beef,One dish meal — WannaBe Chef @ 10:31 am

S.O.S., please someone help me!  I’m a terrible blogger!  So sorry for the hiatus.  Wayne and I are still in MI on an extended Thanksgiving trip.  Wayne coordinated a business trip with our MI trip, so I’m just chillin here at my mom’s.  Thanksgiving was lovely and delicious as usual.  I’ll post more about that later.  Today, I wanted to share a childhood meal that we called “Chipped Beef on Toast.”  However, others may know it as “Sh!t on a Shingle,” or S.O.S.  I actually saw a version of it on a Food Network show and decided that we needed to bring back this old favorite. 

There isn’t really a recipe for this.  My mom just makes it, but I’ll try to estimate the amounts the best I can.  Basically, you’re just making a thickened milk sauce/gravy and adding sliced beef to it. 

Chipped Beef on Toast / Sh!t on a Shingle / S.O.S.


  • 3ish Tbsp butter or margarine
  • 3ish Tbsp flour
  • Milk – oooh, about 2 or 3 cups
  • Salt and pepper
  • 3 pkgs cheap, thinly sliced beef, chopped – find it in the lunch meat section (not the deli) in packages that hang; price is usually less than a dollar per pkg
  • Toast


  1. Make a roux – melt the butter in a sauce pan, then whisk in the flour.  Let the butter and flour cook together for a minute or so.
  2. Slowly whisk in the milk and combine thoroughly with the roux.  Bring to a gentle boil until sauce starts to thicken.  Stir frequently.
  3. Season with salt and pepper.  Stir in the chopped beef.
  4. Serve the “shi!t” (sauce) over some “shingles” (buttered toast) and enjoy!  It’s also quite good with some peas mixed in. 

Slurpin’ again October 4, 2010

Filed under: Meatless,One dish meal,Soup — WannaBe Chef @ 6:36 pm

Hello my dears!!  I apologize for leaving you hanging for a few days there.  We’ve had a house guest since Saturday, so I haven’t been taking pics of my food.  Last night, I made my first potroast!  This is something my mom used to make a lot when I was a kid, so it was a total trip back in time!  I don’t have a pic, but it was soooo good!  Boneless chuck roast with potatoes, onions, and carrots, cooked in the oven for almost 2 hours.  The only bad thing about this meal is it will make your house smell like roast and onions for dayssss.  I used to get mad at my mom as a kid because I would smell like potroast the next day at school haha. 

So anyway, today I made a big pot of soup.  Yeah, I’m still on the soup kick!  This stuff did not disappoint.  It was smooth, cheesy and very flavorful even with NO salt or pepper added.  Give this one a try, it’s super easy and makes a huuuge pot of soup!   

Broccoli Cheese Soup
Based on this recipe and its reviews


  • 1/4 cup butter (4 Tbsp)
  • 1 medium onion, chopped
  • 2 big heads of fresh broccoli, cut into bite size pieces
  • 2 (32 ounce) cartons chicken broth (you won’t use it all)
  • 1 pound Velveeta, cut into small cubes
  • handful of shredded sharp cheddar cheese, about 1/2 – 2/3 cup
  • 2 cups milk (I used 1%)
  • scant 1 Tbsp garlic powder
  • 1/2 cup cornstarch


  1. Melt the butter in a large soup pot.  Add the onions and saute until soft and translucent.
  2. Stir in the broccoli, then add 1 full carton of broth and about 1/4 of the other carton, just enough to cover the broccoli.  Bring to a soft boil / simmer and cook until broccoli is just tender.
  3. Reduce the heat and stir in the cheese slowly so it doesn’t clump.  Stir until cheese is melted.  Add the sharp cheddar and let that melt. 
  4. Stir in the milk and garlic powder.
  5. In a separate bowl, whisk together about half of the remaining broth and the cornstarch to make a slurry.  Stir this into the soup.
  6. Bring soup back to a boil just for a minute or so, stirring constantly until soup thickens.  Remove from heat and serve.  **Do not leave soup unattended on the heat, or the cheese and milk will stick/burn on the bottom of the pan.