Kids, I’m here to tell you that dreams do come true.
They really, really do.
I don’t know if you’ve heard (OBVS THAT’S SARCASTIC) but Cory and Topanga are BACK and playing parents in the new series, Girl Meets World. It’s official, because it was a trending topic on Twitter and has taken over my Facebook newsfeed.
I am. So. Excited.
So excited, in fact, that I got all nostalgic last night and ended up watching other old shows that I used to love and tweeting an incessant amount about the old days and how I want them back. It was similar to the time I had a cry fest about Harry Potter being over…while I was at work.
Which is a story for a different day. Or not at all.
I would be lying if I said I didn’t have any reservations about the show. I do. Of course I do. Disney used to be SO GOOD. They didn’t have to introduce sketchy story lines about promiscuous things. It was WHOLESOME. It was for the FAMILY.
[Although I think we all remember Cory and Topanga’s honeymoon, AKA the most awkward episode ever to watch with your mom, which was of course the one day my mom decided she wanted to watch TV with me.]
I’m nervous that Girl Meets World is going to lose all it’s integrity. I’m scared it will be the next Hannah Montana or iCarly (<- My sister will point out this is Nickelodeon; I KNOW, it’s an EXAMPLE). Those shows are extremely entertaining, but wholesome they are not.
So here’s hoping Girl Meets World is done up the right way and I have a new fave TV show.
And here’s hoping all my other fave shows get the whole reunion-movie-or-series-sequel memo (I’m looking at you, Gilmore Girls).
Would you like me to stop talking about 90s television so we can talk cheeeeeeeeseburger?
The best cheeseburger soup
Now. That’s a little misleading. But I have, in fact, eaten the best cheeseburger soup (served at a cafe near where I work; it’s life changing), and this is damn close. It’s cheesey and creamy and salty and delicious, and perfect for fall/winter (OMG IT’S DECEMBER). My mom found it in a recipe book she had from a while ago, I tweaked it ever so slightly, and I felt the need to share with you because YOU NEED THIS RECIPE.
This soup has had me on a soup kick for days (it makes a lot of leftovers for one person) which I’m attributing to why I’m retaining a solid 5 lbs. of bloat from the salty goodness.
I REGRET NOTHING.
Approx. 250 calories/serving (without potatoes or sour cream)
1/2 lb. ground beef
3/4 c. chopped onion
3/4 c. chopped or shredded carrots (I used chopped because I only had whole carrots and I’m too poor to own fancy things like graters, but shredded would prob be bomb)
3/4 c. diced celery
1 tsp. dried parsley flakes
4 T. butter (eh, give or take)
1/4 c. flour
2 c. cubed processed American cheese (I literally stacked a bunch of Kraft Singles on top of each other and diced them because it’s what I had; worked perfect)
1 1/2 c. milk (I used skim; you get a lot of creaminess from the cheese)
Salt & Pepper to taste
3 c. diced, peeled potatoes
1/4 c. sour cream
1. First, brown the beef in a pot (3 qt). If you are a carnivore, you’re gonna be like, Whoa I need more beef. You don’t. Be patient.
2. Drain that and set it aside. If you’re feeling naughty, keep the drippings in the pan for step 3.
3. In the same pot, saute your onions, carrots, celery and basil in about 1 T. of butter and/or the drippings. Do this for about 10 minutes. The carrots and celery will turn a bright color, and the onions should be clear.
4. Add the broth and beef (and potatoes, if you want potatoes; I didn’t). Bring it to a boil.
5. Reduce the heat, cover the pot and let it simmer for about 10 minutes (if you are cooking with potatoes, simmer until they are tender; should still be about 10-12 minutes)
6. While that’s chilling out, take a small skillet and melt some butter (start with 3 T.) and then add your flour. Cook and stir for 3-5 minutes, or until it’s bubbly. It’ll start to do this foam thing before the big bubbles start, and that’s your cue).
7. Add the flour mixture to the soup and bring it to a boil again. Stir for 2 minutes.
8. Reduce the pot to low heat. Add the cubes of cheese, milk, and some salt and pepper. Cook and stir until the cheese melts.
9. Have a little taste test. Does it need more salt and pepper? Probably. DON’T BE STINGY WITH THE SALT AND PEPPER. Nobody likes people like that.
10. Remove the pot from the heat and, if you’d like to add sour cream, now is the time to do it. I did, but didn’t notice much difference in the taste.
This soup is DELISH and heats up really well. I still have quite a bit left, so I’m thinking about freezing the rest so I don’t waste it 🙂 Try it and let me know what you think!
PSSSSSST! Head over HERE and enter a sweet contest 🙂