Category: SOUPS & STEWS & CHILIS

SPICY CHICKEN & DUMPLINGS ~ BLOG 365.77

SPICY CHICKEN & DUMPLINGS serves 4

FRESH ground sea salt and black pepper
4 tablespoons butter
3 cups chicken broth
1 tablespoon BETTER THAN BOUILLON chili base
1 tablespoon champagne vinegar
1 onion, chopped
2 LARGE carrots, halved and sliced
3 stalks celery, halved and sliced
2 tablespoons WONDRA flour or cornstarch
2 cups rotisserie chicken pieces
1 cup frozen peas

  • Melt butter in large stock pot.
  • Add onions, carrots and celery pieces.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Sauté 5-10 minutes until softened and beginning to caramelize.
  • Whisk chili base and champagne vinegar into broth.
  • Add broth and peas to veggies.
  • Simmer 20-30 minutes.
  • Remove 1/2 cup of the broth and whisk flour or cornstarch into it until smooth. Add mixture back into stock pot stirring until well blended.
  • Fold in chicken pieces and simmer 5-10 minutes more.

DUMPLINGS
2/3 cup biscuit baking mix
1/3 cup cornmeal
1/4 cup shredded cheddar cheese
1/2 cup milk

  • Whisk together the baking mix and cornmeal.
  • Fold in grated cheese until well blended.
  • Add milk, stirring to form a shaggy dough.
  • Drop by spoonfuls into chicken mixture.
  • Bring to a boil.
  • Reduce heat and simmer 10-12 minutes.
  • Ladle chicken and veggies into bowl and top with dumplings.
  • Spoon a ladle full of broth over dumplings.

LOADED SEAFOOD CHOWDER ~ BLOG 365.70

It’s been super cold here and we’ve been craving stews and soups. So, I combined a couple of my favorite recipes to make this scrumptious thick and creamy chowder loaded with flavorful clams, crab, shrimp, veggies and potatoes and served with crusty sourdough bread ~ perfect for a cold winter’s night.

LOADED SEAFOOD CHOWDER
6.5 ounce minced clams
5 ounce whole baby clams
6 ounces white crab meat
6.5 ounce baby shrimp (FRESH works well also)
1 can Green Giant Shoepeg corn
1 cup homemade chicken broth
1 1/2 pounds Russet potatoes, peeled and diced (about 3 medium potatoes)
1/2 teaspoon ground bay leaves
2 tablespoons FRESH minced Italian Leaf Parsley
4 tablespoons butter
2 tablespoons avocado oil
2 shallots, diced
4 green onions, FINELY sliced
3 ribs celery, FINELY diced
2 carrots, FINELY diced
1 SMALL red bell pepper, diced
2-3 cloves garlic, FINELY minced
1/2 cup AP flour
1 cup milk
1 cup half and half
FRESH ground sea salt and black pepper
1 tablespoon red wine vinegar

  • Drain the clams, crab and shrimp, adding the juice from the cans to a large stock pot. Set the clams aside.

  • Add chicken broth, diced potatoes and bay leaves to the pot. The liquid should JUST cover the potatoes. Bring pot to a simmer 5-6 minutes until the potatoes are barely fork tender.

  • Remove 1 cup of broth and set aside.

  • In a second pot, heat the butter and avocado oil over medium heat until the butter is melted.
  • Add the onions, celery, bell peppers and garlic, cooking 4-5 minutes until tender.

  • Whisk flour into reserved broth until smooth.
  • Gradually whisk the milk and half and half into the flour and broth mixture.
  • Whisk milk mixture back into the pot. Bring mixture to a simmer, cooking 5-7 minutes until thickened.

  • Gently stir the creamy mixture into the potato pot.
  • Season to taste with the FRESH ground sea salt, pepper, vinegar, and reserved clams and shrimp. Simmer 5 more minutes.

  • Serve with crusty bread.

NOTE: I often use champagne vinegar for a bit of a flavor change.

BEEF & BBQ BEAN STEW ~ BLOG 365.56

BEEF & BBQ BEAN STEW yields 6 servings

1 pound ground beef
1/2 cup onion, chopped
1/2 cup chopped red pepper
2 stalks celery, chopped
2 cans navy or cannelloni beans, rinsed
1/4 cup BBQ sauce
1 carrot, small diced
3 tablespoons tomato paste
2 cups homemade chicken broth
Juice of 1 LARGE lemon
2 cloves garlic FINELY minced
14 1/2 ounce can diced tomatoes (undrained)
6 tablespoons sour cream

  • Brown ground beef until no longer pink. Drain off grease.
  • Return beef to pan.
  • Add carrots and celery sautéing 5 minutes.
  • Add onions, red pepper and garlic, sautéing and stirring until vegetables are tender.
  • Add beans, BBQ sauce, tomato paste, chicken stock, lemon juice and tomatoes.
  • Reduce heat to low and simmer 45 minutes.
  • Ladle into bowls and serve with a dollop of sour cream and cornbread.

CHICKEN CABBAGE STEW ~ BLOG 365.44

CHICKEN CABBAGE STEW serves 6-8
1 1/2 pound boneless, skinless chicken thighs
1 LARGE shallot, chopped
3 garlic cloves, FINELY minced
4 cups chopped cabbage (1/2 head)
2 medium carrots, halved lengthwise and sliced
14 ounce can diced FIRE roasted tomatoes, undrained
3/4-1 1/4 cups homemade chicken broth
+/- 1 tablespoon Sriracha
Juice of 1 LARGE lime
2 tablespoons dark brown sugar
2 tablespoons champagne vinegar
1/4 cup FRESH chopped Italian leaf parsley
2 teaspoons FRESH chopped lemon thyme
FRESH ground sea salt and black pepper

  • Brown the chicken, onion and garlic 5-7 minutes in a large deep skillet over medium heat until meat is no longer pink and chicken is crumbled.
  • Drain well.
  • Add the remaining ingredients including the rotisserie chicken pieces if using.
  • Bring to a SLOW boil, cover and simmer 15 minutes until the vegetables are tender.

NOTE: You can also substitute rotisserie chicken pieces.

LOADED HASH BROWN POTATO SOUP ~ BLOG 365.35

One of our favorite local lunch haunts has the most amazing soup – a cheesy hash brown soup. As much as I love it, it has always seemed just a little incomplete to me so I’ve “souped” it up a bit by adding the meatballs, bacon, green onions and even more cheese! Then I went one step farther and adapted it to the crock pot for that easy fall/winter cozy meal.

LOADED HASH BROWN POTATO SOUP
1 30-ounce bag Simply Potato Shredded Hash Brown Potatoes
1 cup water
5 cups homemade chicken bone broth
1 cup small diced carrots
12 ounces bacon, browned and crumbled (reserve 2 tablespoons for garnish)
6-8 small meatballs, halved, halved and halved again into small pieces
FRESH ground sea salt and black pepper, to taste
1 bunch green onions, sliced thin (reserve 2 tablespoons of green tops for garnish)
1-2 cloves garlic, minced
3 tablespoon WONDRA flour
1 cup heavy cream
2 cups shredded cheddar cheese
2 tablespoons shredded cheddar cheese for garnish
Sour cream, for garnish

  • Stir together the hash brown potatoes, carrots, bacon, broth, water, onions, garlic, salt and pepper in a 5 quart crock pot.

  • Cook on LOW for 3-4 hours
.
  • Whisk together flour and cream until smooth and stir into slow cooker.

  • Cover and cook on LOW for another 30 minutes.
  • Add cheese and stir until cheese is melted.

  • Serve hot topped with cheese, sour cream, bacon and green onions.


COUNTRY FRENCH CHICKEN GARLIC SOUP ~ BLOG 365.3

This recipe is inspired by an old Julia Child recipe.

COUNTRY FRENCH CHICKEN GARLIC SOUP
1 tablespoon butter
1 tablespoon avocado oil
1 SMALL onion, chopped (1 cup)
10-12 cloves garlic, chopped
4 cups homemade chicken broth
1 LARGE potato, diced (1 cup)
1 1/2 cups diced rotisserie chicken pieces
1/2 cup heavy cream
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
1/4 cup chopped FRESH parsley, for garnish
Grated Gruyere, for garnish
Crusty bread or Butter Swim Biscuits

  • Melt butter and oil together in large pot over medium heat.
  • Add onions and garlic, sautéing until soft.
  • Add chicken broth and diced potatoes. Bring to a SLOW boil.
  • Reduce heat and let it simmer for 20 minutes or until potatoes are tender.
  • Use an immersion blender to puree the soup until smooth.
  • Stir in heavy cream, thyme, chicken pieces, FRESH ground salt and pepper. Heat through.
  • Sprinkle with chopped fresh parsley before serving and serve with crusty bread.
  • For extra richness, top with grated cheese and crusty bread.

PEASANT STEW ~ BLOG 366.333

HAPPY THANKSGIVING! This isn’t today’s meal, but was scrumptious enough that it could be if we weren’t turkey people!

PEASANT STEW

1 + 1 tablespoon butter
1 pound ground beef
1 medium onion, chopped
2 cans fire roasted tomatoes, undrained
4 medium carrots, sliced thin
2 celery stalks, sliced thin
1 medium potato, peeled and cubed
1 1/2 cup homemade broth
1/2 cup uncooked long grain rice
1-2 tablespoon Montreal hamburger seasoning
FRESH ground sea salt and black pepper, to taste

  • In a large dutch oven melt 1 tablespoon butter.
  • Add ground beef and onions.
  • Brown beef and onions until cooked through and beef is completely crumbled.
  • Drain well.
  • Add butter, carrots, celery and potatoes to pot and saute several minutes until starting to soften.
  • Add tomatoes, water and rice.
  • Return meat and onions to pan.
  • Season to taste with Montreal hamburger seasoning and FRESH ground sea salt and black pepper.
  • Bring to a SLOW gentle boil, reduce heat and simmer 15-20 minutes until potatoes and rice are tender.

CREAMY CHICKEN & CAULIFLOWER SOUP ~ BLOG 366.263

Frontier soups had a creamy cauliflower that I LOVE, but hate the price of. Then I realized how much easier and less expensive it was to make FRESH that tastes even better.

Cauliflower can be bland, but roasted cauliflower makes soup taste amazing!! Adding a butter instead of cream makes it extra creamy. Adding the chicken makes it superb!

CREAMY CHICKEN & ROASTED CAULIFLOWER SOUP

1 large (2 pounds) head cauliflower, cut into bite-size florets
2 + 1 tablespoons avocado oil, divided
FRESH ground sea salt and black pepper, to taste
1 medium red onion, FINELY chopped
2-3 cloves garlic, FINELY minced
4 cups HOMEMADE chicken broth
2 tablespoons unsalted butter
Juice of 1 LARGE lemon
FRESH ground nutmeg
1-2 cups rotisserie chicken pieces
2 tablespoons each FINELY chopped fresh flat-leaf parsley and green onions for garnish

  • Preheat the oven to 425°.
  • Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • Toss the cauliflower with 2 tablespoons of the avocado oil until lightly and evenly coated in 2 tablespoons of oil.
  • Arrange in a single layer on the baking sheet.
  • Sprinkle with FRESH ground sea salt and black pepper.
  • Bake 30 minutes until the cauliflower is tender and caramelized on the edges, turning halfway.
  • In a Dutch oven melt the remaining 1 tablespoon avocado oil over medium heat until shimmering.
  • Add the onion and a bit of salt.
  • Cook 4-5 minutes stirring occasionally, until the onion is softened and translucent.
  • Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  • Add the broth.
  • Reserve a few of the prettiest roasted cauliflower florets for garnish and add the rest of the roasted cauliflower to the pot.
  • Increase the heat to medium-high and bring the mixture to a simmer and then reduce the heat to a GENTLE simmer.
  • Cook 20 minutes, stirring occasionally, to give the flavors time to meld.
  • Remove the pot from the heat and let it cool for a few minutes.
  • Using an immersion blender blend until smooth.
  • Add the butter.
  • Add the lemon juice and nutmeg and blend again.
  • Add chicken pieces.
  • Adjust seasoning to taste. Don’t be afraid to use seasoning!!!
  • Ladle into bowls.
  • Garnish with a roasted floret and garnish with a sprinkle of chopped parsley, green onion IF desired.

GREEN CHILE BEEF CALDILLO ~ BLOG 366.194

I saw this recipe on facebook and it looked oh so good!!! I just had to try it and am extremely pleased by the results.

GREEN CHILE BEEF CALDILLO

This thick, spicy, and flavorful dish becomes the MOST satisfying soup or stew you’ve ever had.

3 tablespoons avocado oil
1 1/2 – 2 pounds beef stew meat, cut into 1-inch cubes
FRESH ground sea salt and pepper, to taste
1 LARGE onion, chopped
3 cloves garlic, minced
1 pound tomatillos, husked and chopped
3-4 green chiles (such as poblano or Anaheim), roasted, peeled, and chopped
1 jalapeño, seeded and finely chopped (optional for extra heat)
4 cups beef broth
1 teaspoon ground cumin
1/2 teaspoon dried oregano
FRESH cilantro, chopped for garnish
Lime wedges, for serving (optional)

  • Heat oil in a large pot over medium-high heat.
  • Season the beef with salt and pepper.
  • Add the beef to the pot in batches, browning on all sides.
  • Transfer the browned beef to a plate.
  • Add the onion to same pan, cooking 3-5 minutes until softened.
  • Add the garlic, cooking for an additional minute until fragrant.
  • Stir in the chopped tomatillos, green chiles, and jalapeño (if using), cooking 5-7 minutes until the tomatillos start to break down.
  • Return the browned beef to the pot. SEE NOTE
  • Add the beef broth, ground cumin, and dried oregano, bringing the mixture to a boil, then reduce the heat to low.
  • Simmer, partially covered for 1 1/2 to 2 hours, or until the beef is very tender.
  • Taste and adjust the seasoning to taste with additional salt and pepper if needed.
  • Ladle into bowls.
  • Garnish with fresh cilantro and serve with lime wedges and warm tortillas on the side.

NOTE: At this point I usually use the slow cooker for 4-6 hours.

BEEF BARLEY SOUP ~ BLOG 366.103

This homemade beef barley soup is a complete meal in a bowl! Add a toasted cheese sandwich for a decadent treat.

BEEF BARLEY SOUP

1 + 1 tablespoon avocado oil
1 + 1 tablespoon butter
1 LARGE onion, chopped
2 garlic cloves, minced
2 carrots, sliced
1 rib celery, sliced
2 cups stew beef pieces
1/2 cup flour
6 cups beef broth
1 can petite diced tomatoes 14-15 oz, undrained
½ green pepper diced
⅔ cup pearl barley
1 tablespoon Worcestershire sauce
¼ teaspoon dried thyme
1 package beef gravy mix (optional)
2 tablespoons red wine (optional)
2 tablespoons FRESH parsley or 2 teaspoons dried
FRESH ground sea salt and black pepper, to taste

  • Dredge meat pieces in flour.
  • Heat 1 tablespoon each of oil and butter in skillet.
  • Cook onions and garlic in oil over medium heat until softened. Set aside.
  • Add additional butter and oil.
  • Brown beef pieces until seared.
  • Add back in onions and remaining ingredients. Bring to a boil.
  • Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.

NOTE: Soup will thicken upon cooling, add extra broth (or water) to reach desired consistency when re-heating.

HAM & POTATO SOUP ~ BLOG 366.88

HAM & POTATO SOUP
1 3/4 pounds golden potatoes, peeled and large diced
1 stalk celery, diced
1 bunch green onions, sliced
3 1/2 cups homemade chicken stock
FRESH ground sea salt and black pepper, to taste
5 tablespoons butter
5 tablespoons WONDRA flour
2 cups WHOLE milk
2 cups diced cooked ham steak
FRESH chopped Italian parsley
Shredded cheese (optional)

  • In a stock pot stir together the broth, potatoes, celery and onions.
  • Bring to a SLOW boil.
  • Reduce heat to medium low and cook 10-15 minutes until potatoes are tender.
  • Stir in seasoning, to taste.
  • In another pan melt butter.
  • Whisk in flour, stirring constantly until flour is smooth and golden.
  • Gradually add the milk, stirring constantly, until smooth and thickened.
  • Add in stock mixture, stirring until blended.
  • Add ham pieces and simmer 4-5 minutes.
  • Ladle into bowls and garnish. enjoy

IRISH CABBAGE SOUP ~ BLOG 366.81

IRISH CABBAGE SOUP
1 pound QUALITY ground beef
3 green onions, sliced
2 stalks celery, chopped
2 cloves garlic, minced
2 tablespoons champagne vinegar
FRESH ground sea salt and black pepper, to taste
16 ounce can small white beans, rinsed and drained
28 ounce can diced tomatoes, undrained
1/2 head medium cabbage head, chopped
3-3 1/2 cups homemade bone broth (see note)
4 teaspoons beef base (bouillon or better than bouillon paste)

  • Brown ground beef until no longer pink. Drain off grease.
  • In a dutch oven combine all ingredients except the beef and beans.
  • Bring to a SLOW boil, reduce heat, stir in meat and beans.
  • Simmer 1 hour.

NOTE: For a truly Irish soup, substitute 12 ounces of Irish beer (Guinness) for 12 ounces of the chicken broth and omit the champagne vinegar.