Dressings and Soups

Bacon Avocado Salad Dressing

Apple Cider Vinaigrette Dressing

Black Bean Soup (Duane's version)

Spicy Black Bean Soup (Quick Soup)

Cream of Asparagus Soup

Mango Ginger Soup

Bacon Avocado Salad Dressing

• 3 slices cooked bacon, cut into small pieces

• 1/2 Cup Olive oil

• 1/2 Cup Hellman's Mayonnaise

• 1/4 Cup Lime juice

• 2 tsp minced garlic

• 1 Tbsp Worcestershire sauce

• 1 avocado peeled and pitted

• 1/2 Cup chopped fresh cilantro

• 1 tsp salt

• 1/2 tsp pepper

• OPTIONAL VERSION 1 - Add 1/4 Cup diced red bell pepper

• OPTIONAL VERSION 2 - Add 2 diced jalapeños

• OPTIONAL VERSION 3 - Add 2 chopped Chipotle Chilies in adobo sauce with 1 tsp of the adobo sauce (or more if you want it spicy)

Preparation:

Combine all ingredients in a food processor with the exception of the bacon and bell pepper, jalapenos, or chipotle chilies (if using any of the optional versions). 

Blend until smooth. 

Add bacon and bell pepper, jalapenos, or chipotle chilies (if using any of the optional versions) and blend just long enough to mix in with the dressing.

 

Apple Cider Vinaigrette Dressing

This is a recipe my sister shared and is a favorite in our family.

• 3/4 Cup vegetable oil

• 1/3 Cup cider vinegar

• 1/3 Cup light brown sugar, firmly packed

• 1 tsp celery salt

• 3/4 tsp dry mustard

• 1 Tbsp onion, grated

Preparation:

Process all ingredients in a blender or food processor until smooth.

Cover and chill

Stir well before using over salads or fresh fruit

Black Bean Soup (Duane's Version)

This is not the Cuban version or Tex Mex version.  I took what I knew of both versions and combined them.

Ingredients:
½ pound bacon, chopped 1 large white onion, diced ¼ Cup green bell pepper, seeded and diced ¼ Cup red bell pepper, seeded and diced 1 jalapeno chili, seeded and diced ¼ cup diced carrots 1 celery stalk, diced 4 cloves garlic, minced ½ cup dry white wine 3 -15 oz cans of black beans	¼ Cup tomato sauce ½ Cup chicken stock 1 tbsp apple cider vinegar ½ Tbsp Liquid smoke 1 ½ tsp cumin 1 ½ tsp oregano 1/8 tsp ground cloves 2 bay leaves 2 tsp salt (start there and add to your taste) 1½ tsp pepper  (start there and add to your taste)
Garnish and Sides: Either finely diced white onions or Pico de Gallo Finely chopped parsley Hot sauce	Steamed white rice Sour Cream

Preparation:

Cook bacon in large stock pot until done (not crispy)

Drain some of the bacon grease but not all (leave about 1 Tbsp)

Increase heat to med-high and add onion, green bell pepper, red bell pepper, jalapeno, carrots, celery, and garlic to the pot

Cook until the vegetables are tender (about 5 minutes)

Add the white wine and cook until reduced by half

Add the black beans, tomato sauce, chicken stock, apple cider vinegar, liquid smoke, and spices

Reduce heat and simmer for 30-45 minutes, stirring occasionally.

Taste and add spices as needed

Serve over white rice with onions or Pico de Gallo, sour cream,  and parsley as a garnish

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Spicy Black Bean Soup (Quick Soup)

• 1 Tbsp olive oil

• 1 large onion, chopped

• 1 medium red bell pepper, diced

• 1 pound smoked sausage (chopped)

• 1 (16oz.) jar chipotle salsa (or Pace picante sauce)

• 2 (15 oz) cans black beans

• 1 (10 oz) can Rotel tomatoes

• 1 (14 oz) can diced fire roasted tomatoes

• 1 Tbsp oregano

Preparation:

Pour oil into large stock pot and heat over medium heat

Add the onion and cook until translucent (about 3 to 4 minutes)

Stir in bell pepper and cook one minute

Stir in sausage, salsa, beans, tomatoes, and oregano and simmer over medium-low heat for 30 minutes (stirring occasionally)

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Cream of Asparagus Soup

There are two methods of making this.  One uses a food processor and makes the soup taste more like asparagus in every bite and the other just uses pieces of asparagus and is creamier.  The picture is of the first version.  For the record, my son likes the second version best.

Ingredients:
1/2 stick butter 1/2 Cup flour 1/4 Cup celery, finely diced 1 Tbsp carrots, diced 1/2 Cup red bell pepper, diced 3 Cups Chicken Stock 1 Chicken bouillon cube	1 Pound asparagus 2 Cups milk 1/2 Cup heavy cream 1/2 tsp nutmeg 1/2 tsp salt 1/2 tsp pepper

Preparation:

In a small stock pot, melt butter over medium heat

Add celery, carrots, and bell pepper and cook for about 3 minutes

Reduce heat to low and add flour

Stir until all the ingredients are combined and set aside

In a medium-sized stock pot, bring chicken stock and bouillon to a boil

Method 1	Method 2
Add asparagus and milk to food processor Blend until the asparagus is well blended Add asparagus and milk to the chicken stock Add heavy cream, nutmeg, salt, and pepper Slowly add flour and butter mix to the soup and stir until well blended Simmer on low for 15-20 minutes	Chop asparagus into 1/4 inch pieces Add asparagus, milk, heavy cream, nutmeg, salt, and pepper to the chicken stock Slowly add flour and butter mix to the soup and stir until well blended Simmer on low for 15-20 minutes

 

 

Taste and add spices as needed

Serve hot or slightly chilled

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Mango Ginger Soup

This is a soup we had on a cruise and loved it.  I think this is close to what we had but with a little less ginger.

• 1 quart mango ice cream

• 1 3/4 Cups heavy cream

• 4 cups milk

• 1 ounce ginger root, peeled and minced fine

• 1 mango, peeled and cored

Preparation:

Combine ice cream, cream and milk in a blender and blend for about 30 seconds.

Add ginger and mango and blend for about one minute.

Serve chilled.

 

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