Category Archives: ketchup

Sonja’s Cheeseburger Soup

This recipe was given to me by my amazing friend Krista.  She says when she shares this recipe with other people they love it…kids too!  Krista makes her soup with ground chicken and chicken broth.  I made the ground beef version.  Everyone in our house gobbled it up! Who knew that adding ketchup and mustard to a soup would be so good! A perfect soup on a cold night.  



1 lb lean ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 teaspoons garlic
3 cups beef broth
2 cups diced potatoes
1 teaspoon basil
3 tablespoons butter
1/4 cup flour
1 1/2 cups milk
2 cups shredded cheddar cheese
1/4 cup ketchup
2 tablespoons mustard

1.  Brown together ground beef, onions, celery and carrots until ground beef is cooked and the vegetables are tender.
2.  Stir in beef broth, potatoes and basil.
3.  In a small saucepan melt butter.  Whisk in flour and slowly add milk until thickened. Stir in cheddar cheese, ketchup and mustard. Add to soup.
5.  Serve with a crusty French loaf.  Garnish with chopped pickles.


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Grilled Ketchup

This recipe is taken from “Food” by Guy Fieri.  I wish I had some of this left over from making the “Fire-Roasted Shrimp Cocktail” recipe as I would have loved to have made homemade fries to go with it.  This recipe makes 1 1/2 cups of ketchup.  I used white vinegar instead of the apple cider vinegar, not on purpose though…I just thought I had apple cider vinegar in my pantry which I did not. I bought the agave nectar at VitaHealth (a local health food store) as it is not sold at my local supermarket.



1 1/4 pounds Roma tomatoes (about 8), cut in hlaf vertically and seeds removed
1/4 red bell pepper
1/4 small red onion
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 Tablespoon apple cider vinegar
2 Tablespoons agave nectar
1 1/2 teaspoons dry mustard
1/2 teaspoon granulated garlic

1.  Preheat the grill to high.  Place the tomatoes skin side up on a baking sheet.  Add the red pepper and onion.  Brush the vegetables very lightly with the olive oil.  Sprinkle with the salt and 1/2 teaspoon of the black pepper.  Turn the tomatoes skin side down and grill all the vegetables until lightly browned, 5 to 8 minutes.  Set aside to cool slightly. 
2.  Combine the vegetables, vinegar, agave nectar, mustard, and granulated garlic in a blender or food processor and process until smooth.  Taste for seasoning.
3.  Let the ketchup sit at room temperature until ready to use.  You can make it ahead and refrigerate to for up to 1 week. 

Fire-Roasted Shrimp Cocktail

This recipe took a lot of time, but it was well worth it!  I took this recipe from “Food” by Guy Fieri.  I highly suggest making the Grilled Ketchup.  The recipe is on this blog as well.



SHRIMP
1 Tablespoon dried oregano
1 Tablespoon cumin seeds
1 garlic clove, crushed
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
1 Tablespoon olive oil
1 teaspoon hot sauce
1 pound shrimp (21/25 count), peeled, deveined, and butterflied

COCKTAIL MIXTURE
1 1/2 cups Grilled Ketchup (recipe on blog) or regular ketchup
12 ounces orange soda
1/3 cup fresh lime juice
3 Tablespoons hot sauce
1 English cucumber, peeled and cut into 1/2-inch dice (about 2 cups)
2 avocados, pitted, peeled, and cut into 1/2-inch dice
1 cup 1/2-inch-diced red onion
3 Tablespoons chopped cilantro
Lime and saltine crackers for garnish

1. FOR THE SHRIMP, mix all the ingredients except the shrimp in a resealable 1-gallon plastic bag.  Add the shrimp and marinate in the refrigerator for at least 1 hour or up to 6 hours.
2. Preheat the grill to medium-high.  Remove the shrimp from the marinade and drain well.  Discard the marinade.  Grill the shrimp until opaque, about 3 to 5 minutes.  Remove from the heat and refrigerate immediately.
3.  FOR THE COCKTAIL MIXTURE, combine the ketchup, soda, lime juice, and hot sauce in a large bowl and mix until blended.  Gently mix in the cucumber, avocado, onion, and cilantro.
4.  Cut each shrimp into 4 pieces (in half, then each half in half). Stir the shrimp into the cocktail mixture.
5.  Serve in martini glasses with slices of lime and saltine crackers.