CHEESY TACO SOUP

(make it on the stove top or on the crock pot)

Ingredients

1 cup cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

¾ cup sour cream, at room temperature

1 Tablespoon cream cheese, softened

1 lb. ground beef

1 oz. packet Taco Seasoning

2 Tablespoons butter

1 small sweet onion, diced

2 jalapenos, seeded and diced

3 cloves garlic, minced

2 cups beef broth

2 cups chicken broth

10 oz. red enchilada sauce

1 can ROTEL

1 can black beans, drained and rinsed

1 teaspoon dried oregano

1 pinch Cayenne Pepper, or more if desired

Instructions

Shred the cheese and set it aside along with the sour cream and cream cheese. They should not be cold when added to the soup.

Cook and crumble the brown beef in a large soup pot until cooked through. Drain grease well.

Add taco seasoning and stir to combine.

Add the butter, onions, and diced jalapeno and cook for 4 minutes. Add garlic and cook for 1 more minute.

Add beef broth, chicken broth, enchilada sauce, and drained diced tomatoes.

Bring to a boil, reduce to a simmer and cook for 15 minutes.

Add in black beans, oregano, and cayenne pepper.

Reduce heat to low and let the heat come down. Stir in the sour cream and cream cheese. It will take a few minutes to completely blend but it will get there. It's important that the base isn't too hot when you do this. (I sometimes find it easier to put the sour cream and cream cheese in a small bowl and mix warm broth into it until combined, then add it to the soup from there.)

Remove from heat. Sprinkle in the cheese and stir to combine.

Season with salt and pepper if desired and serve!

Janet and Mark talk to Teresa Davis from Gleaning for the World about their efforts to help the people affected by the recent winter storms in Charlotte County.

More about Gleaning for the World: https://gftw.org/

More about the supply and blanket drive in Charlotte County: https://gftw.kindful.com/?campaign=1109983&fbclid=IwAR3vlp4KKJw7J73ViNjj3SzQ6a-CBtN5GSg_YY2VIQUKuyhORytuwmb9F7M

2 - 19 - 21 HOUR 2 by The Morning Jam on VTRN

2 - 19 - 21 HOUR 1 by The Morning Jam on VTRN

2 - 19 - 21 HOUR 3 by The Morning Jam on VTRN

Janet and Mark talk to Dr. Bob Denton, director of the School of Communication and the W. Thomas Rice Chair at Pamplin College of Busines at Virginia Tech, about Rush Limbaugh's passing and his impact on culture and politics.

Mediterranean Bean Salad

Ingredients

15 ounce can of cannellini beans drained and well rinsed

15 ounce can of garbanzo beans chickpeas drained and well rinsed

1 cup cherry tomato halves

2 small Persian cucumbers halved lengthwise and thinly sliced (do not peel)

1/4 red onion thinly sliced

1/2 cup peppadew peppers rough chopped

1/2 cup black olives halved

1/2 cup pimento stuffed green olives halved

1 cup assorted colorful bell peppers diced

1/2 cup crumbled feta cheese

1/2 cup chopped marinated artichokes

about 10 large basil leaves shredded

dressing

1/4 cup extra virgin olive oil

4 Tbsp red wine vinegar or more to taste

1 tsp dried Italian herbs I used thyme, oregano, and rosemary

1 garlic clove minced

salt and fresh cracked black pepper to taste

Instructions

Whisk the dressing ingredients together and taste to adjust any of them. Add more vinegar if you want a tangier flavor. Set aside.

Put the beans in a large salad bowl. Add the rest of the ingredients and toss with a generous amount of the dressing.

The salad will keep, well covered, for several days in the refrigerator.

As with all bean salads, be sure to give it a quick toss just before serving if it's been sitting, the dressing will tend to settle at the bottom

Those delicious cannellini beans are delicate! Be gentle when you rinse and toss them.

2 - 18 - 21 HOUR 3.MP3 by The Morning Jam on VTRN

2 - 18 - 21 HOUR 2.MP3 by The Morning Jam on VTRN

2 - 18 - 21 HOUR 1 by The Morning Jam on VTRN