Sundays with Friends: Kelli and her Crawfish Soup

Crawfish soup

I’ve had this one in my back pocket for a long time now, and frankly, I have my usual story about being incredibly busy in life.  However, I’ve also been waiting for colder months.  A very dear friend of The Onyx Plate sent in this recipe back in June, and I couldn’t wait for it to get a little colder to share it.  It’s finally cooler, and I’m finally sharing your recipe, Kelli!  Thank you so much for your patience, and I love the story attached.  It’s all about improvising and making a dish your own!  You are one cool foodie in my book!  :)

Don’t forget to follow The Onyx Plate on Facebook as well….. https://www.facebook.com/TheOnyxPlate

Take it away, Kelli!

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About a month ago, I bought this massive amount of live crawfish and did a crawfish boil just for my family. My extended family all seemed to be busy and couldn’t make it so it ended up just being my mom, my two kids, and me, so there were plenty of leftovers. I knew they would never get eaten before they went bad and that it would be blasphemous to allow such a delicious crustacean to go to waste, so I froze them.

Thursday evening, I decided to thaw some out for dinner but I couldn’t decide how I wanted to make them. I threw suggestions at my 6-year-old daughter and she got excited about the soup suggestion. She just adores soup, you see. So, I naturally headed over to Pinterest.

First, I looked through my soup board and found a Crawfish and Corn Soup recipe but I didn’t have everything for it. I left it open for reference but went back to the main Pinterest page and typed in “crawfish soup.” I found many recipes for Crawfish and Corn Soup. I looked at a couple more of them and they were all quite similar but a few had different ingredients. Either way you sliced it, I didn’t have all the ingredients. So I kept looking. Then, out of nowhere, there’s this different crawfish soup called Crawfish Broccoli Cheese Soup. Broccoli Cheese soup is one of my favorites and adding crawfish just sounded like heaven. Unfortunately, I didn’t have all the ingredients.

I refused to go to the store so I improvised. I sort of combined the two recipes and added my own flair.

First, since my crawfish were already cooked and frozen, I thawed them out and had to shell them. I have a raw spot on Crawfish soupmy thumb where shelling that many crawfish ripped skin off. I would recommend purchasing live ones and boiling them in Swampfire, but only if you like yours a little spicy. If you can’t get or don’t have swampfire, crab boil will work. I steamed broccoli and chopped it up, reheated leftover corn, then gathered these things around my soup pot.

First, I put in a can of broccoli cheddar soup with a can of milk. Then, in went a can of cream of asparagus soup with a can of milk. (I know some people don’t use condensed soup and I’m sure this soup would be better with homemade broccoli cheese and cream of asparagus soup but I didn’t have the ingredients for those so canned it was!) I added another cup of milk and whisked it. Then I dumped in the crawfish, corn, and broccoli and turned on the stove. After that, I had no idea what I was going to put in it but I knew it needed something else.

While the stove was warming up and I stirred the ingredients into the soup base, inspiration struck. I wanted this to be oh-so-creamy and cheesy so, I had my little helper (my daughter) go get a block of cream cheese from the refrigerator. After cutting that up, I put each little piece in and pushed them down to the bottom to help them melt. I threw in some spices and some shredded cheese (because, let’s face it, what’s a cheesy soup without cheese stringing cheese?) When I was throwing in the spices, I realized I had forgotten to sauté the onions so I just threw in some onion powder. I let it simmer for a few minutes then served it. As an afterthought, it would be good with some sliced carrots in it, as well.

My mom added salt and pepper to hers. My kids and I decided it needed a little shredded cheese on top. My son doesn’t usually care for soup but he ate two bowls, my daughter had her usual amount, and my mother ate 3 bowls and wanted a fourth but her stomach was exploding so she stopped. My son thanked everyone who had taken part in the production of the soup because it was so good. I win!

Crawfish Soup

Ingredients:

  • 1 lb of cooked crawfish tails, shelled (add more if you want)
  • 16 oz of broccoli florets, steamed and roughly chopped
  • 4-5 cups of warm buttered yellow corn
  • 1 can of condensed broccoli cheese soup
  • 1 can of condensed cream of asparagus soup
  • 2 cans of milk + 1-2 cup(s) of milk
  • 8 oz Philadelphia Cream Cheese, cubed
  • 2-3 cups of fiesta blend shredded cheese
  • 1 yellow onion, sautéed (or onion powder, to taste)
  • Salt, to taste
  • Pepper, to taste
  • Tony Chachere’s Creole Seasoning, to taste
  • Fiesta blend shredded cheese, to taste

Directions:

1.   Clean your live crawfish, boil them in swampfire (or crab boil if you want it less spicy). Then shell them once they’ve cooled.

2.   Steam the broccoli then roughly chop it.

3.   Heat your corn with butter.

4.   Get a soup pot, put in the can of broccoli cheese soup and a can of milk.

5.   Add the cream of asparagus soup and a can of milk.

6.   Measure a cup or two of milk, add it, and whisk.

7.   Add the crawfish, broccoli, and corn and stir.

8.   Turn the eye on to high and let the soup warm up a bit.

9.   Add the cubed cream cheese and stir.

10. Lower the temperature to medium-low and push the bits of cheese to the bottom.

11.  Stir frequently.

12.  Add shredded cheese and stir.

13.  Add spices (and onion if you went that route) and stir.

14.  Reduce heat and cover to simmer for 5-10 minutes.

Serve with your favorite warm bread. Enjoy!

Sundays with Friends: Wild Turkey in the Crock Pot

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I hit my two-year Anniversary this week since TheOnyxPlate.com was started. Woohoo!  What an amazing two years it has been with new places, new foods, and wonderful people I’ve met along my journey that has only just begun.  I can’t wait to reflect further on it for you in a post coming up (you know how I get all mushy about reflections and such). But, for now, we have a special Sundays with Friends to get to…Thanksgiving themed!

My very good friend surprised me with a Sundays with Friends centered around her son’s first kill of a Wild Turkey. She was so very proud, and I don’t blame her one bit! Good parents, good kid, good hunter. *smile* You might remember her first submission when she taught us about making Salsa. If not, you can read that one by clicking here. So on to her second Sundays with Friends! Welcome back, Jen! Can’t wait for your Peanut Butter Balls post either this year…hint hint. *wink**wink*

***Sidenote: I’m always happy to feature any of you on here. I just need a recipe, a short story about the recipe, and at least one photograph pretty please. You can email it all to TheOnyxPlate@gmail.com. Frankly…I’ll take any recipes! *smiles*

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In April 2012, my seven year old son and husband went turkey hunting. When they came home, my son had killed his first turkey. My son was so excited and wanted me to cook the turkey right away. I promised him that we would save it for Thanksgiving. He was happy and couldn’t wait to eat it at Thanksgiving. By him killing the turkey it saved us money from having to buy a turkey this Thanksgiving.

A week before Thanksgiving, I got a call from my mother-in-law inviting us to go out to eat on Thanksgiving. I told her that we already had plans to stay home and cook because I promised my son that I would cook his turkey.

The weekend before Thanksgiving my sister-in-law called to say that they would be able to attend our Thanksgiving gathering, and she asked if her husband could fix the turkey. I told her that was fine; however, I was still planning to cook my son’s turkey.

I was determined that I would cook this turkey regardless, which was all for my son that I love and adore.

Wild Turkey Crock Pot Recipe

  • 2 large turkey breasts
  • 1 can of cream of mushroom
  • 1 packet of onion soup mix
  • 1 small bag of baby carrots
  • 1 container of fresh sliced mushrooms
  • 1 medium white onion chopped
  • 1 ¼ cup of water
  • 1 can of turkey gravy

Directions:

Clean the turkey breasts and place them in a large crock pot. Add all of the ingredients on top of the turkey, except the turkey gravy. Cook on low for 6 to 8 hours, or until done. Check the crock pot often to see if more water needs to be added. Poor turkey gravy on top once done. Enjoy!

Will Cook for Foo: Week 5 – Learning to Wok again

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I’m not sure how old most of you are. But, the one thing I can guarantee is that we have all experienced a rough time in our own lives. Whether you vocalized your rough time and feelings, or you leaned on someone for help, we’ve all had a time where we were begging for a new beginning. We didn’t always get that new beginning. God had other plans. He wanted us to see that where we are, is where we are meant to be. It was time for us to learn to walk again.

I’ve been focused on one of the newest Foo Fighters songs lately, “Walk”. To get a little personal, it’s been a tough road these past couple of years. I may not have vocalized my worries, fears, or sadness to others, but I had them. I wore my smile strongly, but they were present. No, they may not be as bad as yours, or they may have been worse than yours. Only God knows that answer. It’s most important to remember it’s only natural to feel these things. You’re not a failure to have feelings. We can’t feel the life inside of us without feeling the pain surrounding us. It’s how we manage our pain, and how we get back up that makes us the individuals that we are.

This site has brought me a bit of myself back. Parts of myself that I had lost. Or, maybe I hadn’t lost it. Maybe I had suppressed it to where it was easier to just coast through life untouched, unbothered, uninspired. Well, you know what? For a lack of classier words and to match my emotions…Screw that. This is life, this is MY life, and it’s time to take it back!

True to the lyrics of this song below…I AM learning to walk and talk again. I’ve waited long enough. It’s the struggle of figuring out where to begin that follows. But, with all of the support you have shown and the support I have around me, I think I’ve found my beginning.

Me learning to walk again...Smiling is the first step!

A few lyrics from the song I think you need to enjoy. It’s time people…it’s time to be inspired and learn to walk again!

I’m learning to walk again
I believe I’ve waited long enough
Where do I begin?
I’m learning to talk again
I believe I’ve waited long enough
Where do I begin?

I’m dancing on my grave
I’m running through the fire
Forever, whenever
I never wanna die
I never wanna leave
I never say goodbye
Forever, whenever, forever, whenever

Found this picture of Dave on Facebook. He looks so full of life. I love it!

You can find this recipe by scrolling down a little further.

Now, it’s time for the Twitter Update for the “Will Cook for Foo” segment…..

This week’s “Will Cook for Foo” comes from their song Walk.

The selected lyric was “I’m on my knees, I’m praying for a sign. Forever, whenever, I never wanna die.”

My Twitter update “@foofighters I’m on my knees, I’m praying for a sign. Forever, whenever, I wanna cook for you!”

Next step for you, take a second and enjoy the song…Click here for the song “Walk”.  The video is quite good as well.  It makes me smile and inspires me all at the same time.  *huge smiles*

Find the previous “Will Cook for Foo” posts by clicking here.

 

Learning to Wok Again Stir-Fry

  • 1/2 cup water
  • 2 tablespoons cornstarch
  • 1 tablespoon of Sriracha
  • 2 tablespoons of honey
  • 1/4 cup lite soy sauce
  • a few dashes of Smoked Paprika
  • vegetables of choice (I used 1 onion, 1 head of broccoli, 2 carrots, 2 bell peppers, 1 Serrano pepper, 3 cloves of garlic, 1/2 habanero pepper, mushrooms, water chestnuts)
  • meat of choice (I used the thin sliced chicken breasts in the meat department, and then I sliced it into thin strips for quick cooking.)
  • EVOO (Extra Virgin Olive Oil)
  • brown rice, white rice, or noodles

Directions

  1. Combine the first six ingredients together in a bowl and set aside.
  2. Warm the EVOO in the Wok.
  3. Add your meat to the Wok.
  4. Add your vegetables to the Wok once the meat has cooked a little and sauté until the vegetables are at your personally preferred texture. I personally can cook them to death and still be happy. *smiles*
  5. Towards the end of the cooking, add the sauce you mixed up previously and stir until the sauce thickens.
  6. Serve over the brown rice, white rice, or noodles. I used brown rice this time. Enjoy!

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Will Cook for Foo! Week 2

WILL COOK FOR FOO - WEEK 1

I had a good friend of mine give me a little chuckle recently when he said that my love of wanting to cook for the Foo Fighters gives new meaning to my being a “FOOdie”. Hehe. That certainly made me chuckle. *big smiles* Yes, it’s true…I am a diehard FOOdie……

I’ve been listening a lot to them lately – not too much more than I normally do to be honest. Their lyrics usually carry so much meaning, and I can most always relate to them. I know whomever wrote their sacred lyrics really meant them and felt them deep to their bones. Which leads me to my next thought…I really hope me altering the lyrics to their songs doesn’t offend anyone. I am hoping that if the men actually – I use the word “actually” loosely – read my “Will Cook for Foo” posts that they will enjoy reading them as much as I enjoy thinking of each week’s Twitter update.

The song I am using today has become a very favorite song of mine. It’s called Skin and Bones. If the internet has it’s facts correct, and the internet is supposed to be accurate (*smiles*), then the Skin and Bones CD was released in 2006. Wow, five years already.

Speaking of time flying…my Spin magazine came in the mail the other day with a picture of Kurt Cobain on it. A life truly lost too early. The article mentions that it has been twenty years since the release of Nevermind. Goodness! Can you believe that? I’m not supposed to feel old yet. That would have come out when I was 8! On an even more of a side note: I related my cousin and Kurt Cobain a lot when I was a little one. I don’t quite remember why. Maybe it was the longer hair? The scruffy punk look? I really don’t know. But, in my head, those two are forever linked. Interesting….hmmm….

On to the Twitter post!

This week’s “Will Cook for Foo” comes from their song Skin and Bones.

The selected lyric was “Skin and bones, skin and bones, skin and bones, don’t you know”.

My Twitter update “@foofighters Skin and bones, skin and bones, skin and bones, Don’t you know I can fix that with my good Southern cooking?”

Next step for you, take a second and enjoy the song…Click here for the Skin and Bones video.

See “Will Cook for Foo! Week 1” by clicking here!