Disclosure before we even get started: NO! I am not pregnant. But I know who is and this post is for her.
Pregnancy brings with it lots of cravings. Weird cravings that run all across the bun-in-the-oven-baking map as noted on this amusing weird pregnancy craving list. And as nearly everyone on God’s green earth knows, at the top of that list is pickles. Pickles, that in a weird, roundabout way, was the craving that fueled my fire to create this recipe for the nearly-mom-to-be.
This recipe is part of a virtual baby shower for food blogger Jessica of How Sweet It Is, because as things go in bloggerland, we can’t always be with our bloggity pals in person to party hearty, but we do enjoy toasting to their victories and accomplishments. And there’s not much bigger accomplishment than becoming a parent.
Do I hear an, “Amen sistah!” or more appropriately, “Amen, Mama!”
So for Jessica’s soon-to-be-delivered bundle of joy, a group of bloggers are celebrating the way we do, by creating recipes for stuffing our faces. But today’s theme for Jessica’s baby shower isn’t your normal, everyday will it be blue or pink kind of shower. No, this shower is in the theme that is frequently shared on Jessica’s blog, in the name of getting “all-trashed up” where she takes the everyday recipe and really throws it for a loop to create something special. And usually adorned with neon or sprinkles.
Following is the whole party list with links, and plenty o’ trashed up, anything but ordinary goodness to share with your pregnant and non-pregnant friends alike.
Trashed Up Salads
Gimme Some Oven – Asian Broccoli Salad with Peanut Sauce
The Lemon Bowl – Brussels Slaw with Tahini Dressing and Za’atar Crostini
With Style & Grace – Kale Salad with Apple, Hazelnuts & Bacon
Trashed Up Cocktails
Dine & Dish – Hot Buttered Rum Cocktail
Food For My Family – Cranberry Orange Dark and Stormy Cocktail
Minimalist Baker – Bourbon Pumpkin Milkshakes
Stylish, Stealthy & (sometimes) Healthy – Apple Cider Shandy
A Spicy Perspective – Preggy Punch Mocktail
Girl vs. Dough – Boozy Maple Peanut Butter Cup Milkshake
Honestly Yum – Maple Bacon Pisco Sour
Cookin’ Canuck – Pink Grapefruit Margaritas
A Thought For Food – Mezcal Citrico Cocktail
A House in the Hills – Pomegranate Rosemary Spritzer
The Novice Chef – Ginger Bourbon Apple Cider
Bran Appetit – Citrus Cider Punch Floats
Trashed Up Burgers
Edible Perspective – Meatloaf Veggie Burgers with Mashed Potatoes + Gravy
The Little Kitchen – Salmon BLT Sliders with an Avocado Aioli & Brie
Daisy At Home – Balsamic Beef Burger with Mac and Cheese
Cookies & Cups – Candied Bacon Maple Cheddar Burger
Climbing Grier Mountain – Trashed-Up Steak Burger with Chicken Fried Bacon & Dijon Gravy
Dessert For Two – Bleu Cheese Burgers + Sweet Potato Fries
Country Clever – Fig Rosemary Roast Chicken Brie Brussels Sprout Panini
Foodie Crush – The Best Cheeseburger Soup
Lady and Pups – Spicy Sambal Chicken Meatball Sub with Eggs
Two Peas & Their Pod – Sweet Potato and Kale Grilled Cheese
Bake Your Day – Ultimate Breakfast Sandwich
Trashed Up Tacos
Spoon Fork Bacon – Crunchy Ground Beef and Cheesy Tacos
The Fauxmartha – Boozy Beef and Butternut Tacos
With Food + Love – Harvest Hash Breakfast Tacos
Mountain Mama Cooks – Crispy Kale and Brussels Sprout Tacos with Bacon
Heather Christo – Bahn Mi Tacos with Spicy Sriracha Honey Sauce
A Couple Cooks – Loaded Huevos Rancheros Tacos
Fitnessista – San Diego Lobster Street Tacos
Trashed Up Pizza
Bev Cooks – Beer Battered Fried Calamari Pizza
Rachel Cooks – Apple and Chicken Sausage Pizza with Macaroni and Cheese Stuffed Crust
Foodie With Family – Trashed Up Barbecue Turkey Pizza
Shutterbean – Pesto Potato Bacon Pizza
i am a food blog – Grilled Cheese Pizza
My Life as a Mrs – Chili Cheese Dog Pizza
Simply Scratch – Steak + Blue Cheese Pizza with Crispy Fried Shallots and Honey Balsamic Drizzle
The Beeroness – Beer Cheese Tater Tot Pizza
Yes I Want Cake – Roasted Pumpkin Pizza
Two Red Bowls – Bacon Mashed Potato Pizza
Dula Notes – Pork Bahn Mi Pizza
Weelicious – Trashed Up Mexican Pizza Pockets
Take a Megabite – Roasted Beet Pizza
Hungry Girl Por Vida – Hard Cider Braised Pork with Sour Cherries and Cheesy Polenta
Bakers Royale – Trash’d Street Tacos
Trashed Up Desserts
Table for Two – Salted Caramel, Dark Chocolate, and Brown Butter Shortbread Bars with Sprinkles
My Name is Yeh – Mini Vanilla Loaf Cakes, All Trashed Up
Picky Palate – Pumpkin Spice Butterscotch Sprinkle Cupcakes
Sprinkle Bakes – Cake Batter Confetti Cupcakes
Averie Cooks – Easy Homemade Funfetti Cake with Vanilla Buttercream
Sweet Phi – Trashed Up Shortbread Cookie Bars
Love & Olive Oil – Loaded Junk Food Brownies
Lauren’s Latest – Bakery Sugar Cookies
Cookie + Kate – Peanut Butter, Banana, Honey and Oat Chocolate Chip Cookies
Flourishing Foodie – Triple Layer Chocolate Cake with Salted Caramel Buttercream Frosting
The Sugar Hit – Salted Caramel Popcorn Ice Cream Cake
Hummingbird High – Breakfast Cereal Cake Donuts
Top With Cinnamon – Triple Chocolate Vanilla Swirl Crumb Cake
Bake at 350 – Chocolate Chip Cookie Ice Cream Sundaes
Simple Bites – Lemon Layer Cake
Bakerella – Baby Block Cake Pops
She Wears Many Hats – Chocolate Covered Grapefruit
If that list doesn’t solve your hunger cravings, I don’t know what will.
Jessica recently shared that she hasn’t really had many cravings with her pregnancy, and was actually looking forward to craving chocolate covered pickles—now that’s something I can see her trashing up.
The closest to chocolate covered pickles that I could stomach was this Cheeseburger Soup with a side of my spicy bread and butter pickles. Aaaannnd then, I spooned them right into the soup. Pickles on cheeseburger soup? They certainly aren’t required or even essential, but for me, I’m all about them.
I’ve shared by affection for Jessica’s blog several times here on FoodieCrush (check out her interview here and my feature on her here) but this is the first time I’ve ever been moved by a fellow blogger to eat pickles with my soup. And I mean for anyone. And I gotta say, I LOVED it! And I owe it all to Jessica’s pregnant belly.
This recipe is based on my mother-in-law’s Hamburger Soup recipe that will bless the blog soon enough, with a story and shocking photos of the first time I ate it 20 years ago. Yikes! Man, I was young then, but boy, my fashion sense was pure 90’s. But for today, my craving for a cheesy soup was what hit the spot.
I substituted my MIL’s use of beef broth with whole milk and added cheese. She usually adds in more veggies, but since this is based on a traditional cheeseburger, I kept it a little simpler. With pickles!
About the recipe:
Be sure to use a sharp cheddar. That way you’ll need less cheese and capitalize on max cheese flavor.
I used 85% lean hamburger. If you prefer a lighter grind, you may want to add a touch of olive oil to the pan before browning your meat so it doesn’t stick.
I add hot sauce to the soup to give it a bit of a vinegar heated kick. I prefer Chohula, but use your own favorite brand if you prefer. If you use Tabasco, decrease the amount to 1 teaspoons. And if you like it hotter, by all means add more.
Because the soup is a milk base, be sure to stir as it simmers. You don’t want a browned aka burned bottom of the pan. If the soup gets too thick for your liking (or if reheating) add a bit more milk to thin.
I love garlic burgers (another recipe coming soon) so adding crunchy garlic buttered croutons are a tasty addition to the burger soup. But I left the ketchup out.
And of course, spicy bread and putter pickles for garnish, if you desire.
- 1 pound ground beef (I used 85% lean)
- 2-3 cloves garlic, pressed or minced
- 1 small onion, chopped (about 1½ cups)
- 2 stalks celery, chopped (about 1 cup)
- 4 carrots, peeled and chopped (about 1 cup)
- 1 teaspoon kosher salt and freshly ground black pepper
- ⅓ cup all-purpose flour
- 4 cups whole milk
- 3 small russet potatoes, peeled and cubed into bite size pieces (about 3 cups)
- 1 14.5 ounce can diced tomatoes, drained
- 1 tablespoon hot sauce
- 2 cups shredded sharp cheddar cheese plus more for garnish
- 2 tablespoons Italian flat leaf parsley, chopped
- 4 slices sourdough bread
- 3-4 tablespoons butter
- garlic salt
- Brown the ground beef over medium high heat in a large dutch oven until it's no longer pink, about 5 minutes. Add the pressed garlic, stir and cook for about 1 minute until the garlic becomes fragrant. Add the onion, celery and carrots and cook for about 5 minutes until the onions become soft. Season with kosher salt and pepper then sprinkle the beef mixture with the flour. Stir and cook for 2 minutes to cook out the raw flour taste.
- Add the milk, potatoes and drained tomatoes and stir. Bring to a boil, then reduce to a simmer and cover the pot then cook for 12-15 minutes, stirring often, until the potatoes are soft.
- Meanwhile, slice the sourdough bread and butter one side of each slice. Sprinkle with garlic salt and broil for 5 minutes or until lightly browned and toasty. Cut into bite size pieces.
- Remove the soup from the heat and stir in the hot sauce and cheddar cheese. Adjust seasoning and garnish with parsley and the garlic butter croutons, plus more cheese and hot sauce if desired. I like mine topped with spicy bread and butter pickles.
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