Anniversary give-away!


{Metrofresh turkey chili - yum!}

Bluemopheads celebrated its one-year anniversary October 30. Yay!

I started this blog while I was temporarily insane. [Note: Read this post again -- guaranteed to make you laugh.] The mophead boys had been home for what seemed like months with various illnesses, including pneumonia. Plus, my friend Susannah had started her successful blog Out Went the Light and she encouraged me to go for it. I've really enjoyed writing it and hope to make some improvements very soon.

To celebrate this milestone, I'm offering you dear readers a giveaway from one of my fave. places. It's starting to get brisk and blustery in Atlanta. I'm in a soup kinda mood. When I'm hungry for soup there's only one place to go -- Metrofresh. I've been a metrofreshusual since my kids were in preschool.

For your chance to win a $20 Metrofresh gift card simply leave a comment here or on my facebook page providing me with one of your simple, go-to soup recipes. The winner will be announced next Monday, November 11. Oh, and you must be a subscriber to win.

I'll start. This quick turkey and rice soup recipe from Martha Stewart is yummy. Great way to use leftover Thanksgiving turkey. And, I love using root veggies this time of year.

Good luck and bon appetite!

9 comments:

  1. This is really good! Lila also loved it:-)
    Alana
    http://www.foodnetwork.com/recipes/giada-de-laurentiis/beef-and-cannellini-bean-minestrone-recipe/index.html

    ReplyDelete
  2. Thanks for the shout out! Metrofresh is yummy. Here's a butternut squash soup recipe from my favorite, Barefoot Contessa: http://www.foodnetwork.com/recipes/ina-garten/winter-squash-soup-recipe/index.html Good use of your left-over Halloween pumpkins...or just be normal and use canned pumpkin. Congratulations on 1 year!

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  3. Happy Anniversary, Maureen! I LOVE SOUP! Probably my favorite thing to make, and Mark's favorite thing to eat. Here's an easy go-to recipe. It says slow cooker but I make it on the stove (I'm a rebel like that):
    http://www.realsimple.com/food-recipes/browse-all-recipes/white-bean-stew-00100000068403/
    I can't wait to come back and check out everyone's recipes!

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  4. You go Maureen. Your blog makes me feel like I'm hanging out at your house. Big fun.

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  5. Sarah FaughtenberryNovember 5, 2013 at 6:06 AM

    This is my FAVORITE soup to make and gets rave reviews. The prep takes a little bit of work; however, I will make everything except adding the cream in a big batch, freeze, and when I am ready to serve I add the cream....so it makes things more simple. The scallops are a nice touch but not necessary. Sauerkraut soup sounds weird...right? but it is absolutely delicious.

    http://www.epicurious.com/recipes/food/views/Barbecue-Rubbed-Scallops-with-Creamy-Sauerkraut-Soup-355511

    ReplyDelete
  6. YUM! You have got me craving tortilla soup! Here is a recipe I've tried a few times - it's delish, and fairly easy. http://www.foodnetwork.com/recipes/rachael-ray/jane-foxs-famous-tortilla-soup-recipe/index.html
    Congrat's on the anniversary! You're one year old!

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  7. http://eatocracy.cnn.com/2013/10/01/taming-of-the-stew-the-chili-edition/

    This one is for a cold winter's day when the chef has nothing but time on their hands. I admit I've not tried it but I think it would be fun to do so.

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  8. This is a similar recipe to what I make. I don't do the tsp. of Accent and I add fresh mushrooms. Really good with corn muffins and freezes well, too!

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  9. Super easy Lobster Bisque (from Southern Sideboards, the Jackson Junior League cookbook)
    8 oz can of lobster (use fresh if you can)
    sherry
    3-4 green onions, chopped
    2 T butter
    1 can tomato soup
    1 soup can of milk
    1 can of cream of mushroom soup
    1 soup can whipping ceam
    pinch of thyme
    chopped parsley
    finely mince lobster meat. Marinate lobster in about 2 T sherry. Saute onions in butter until soft. Add meat and cook on low for a few minutes. Combine tomato soup with milk; blend mushroom soup and cream. Combine soups, lobster, and thyme and simmer over low heat for a few minutes. Add more sherry to taste. Cool, then blend in a blender. To serve, reheat in double broiler and add parsley and more sherry if desired. Serves 6.

    ReplyDelete

 
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