Category: SOUPS & STEWS & CHILIS

COOKING THURSDAY ~ JAILHOUSE BRISKET CHILI ~ BLOG 365.176D

We LOVE chili!!! What’s not to love! Being a Texas born girl the one thing I learned early on is that chili does NOT have been, but is FULL of rich flavors and LOTS of meat, preferably slow BBQed brisket in my opinion. I took my best chili and combined it with these two recipes from Meat church.com to make my own version of JAILHOUSE CHILI.

The history of the Jailhouse chili is below and it’s good by itself, but one of our favorite cold weather comfort foods is brisket chili. Brisket adds a smokiness plus the brisket breaks down much more quickly. You can’t get much more Texan than adding brisket to your chili! I even add it to my home made BBQ baked beans!

Jailhouse Chili ~ Dallas County Style ~ straight from Dallas County lore.

“Back in 1962, Dallas Morning News columnist Frank X. Tolbert wrote a piece called “That Bowl of Fire Called Chili” for The Saturday Evening Post. It was one of the first times Texas chili got a national spotlight, and folks across the country paid attention. Tolbert got more than 29,000 letters after it ran — proof that people take their bowl of red real serious.

Now here’s where it gets good. In that article, Tolbert shared a chili recipe from a Dallas County sheriff in the 1930s named Smoot Schmidt. This wasn’t some fancy competition chili — this was jailhouse chili. The kind served inside the Dallas County jail system all the way into the early ’60s. Rumor has it former inmates even requested the recipe when they were released. That’s how you know it was legit.

This was old-school Texas chili at its core: beef, chiles, garlic, and cumin. No fluff. No filler. Just bold flavor.

Of course, this being Texas, the story doesn’t end without a little rivalry.

Bill “Billy Goat” Hauck, the sheriff of Bexar County — home of San Antonio, the Tex-Mex capital of the world — took issue with Dallas getting bragging rights. He claimed his jail system produced a better bowl and even joked he ought to arrest Tolbert for suggesting otherwise.

Problem is… Hauck never shared his recipe. So Dallas keeps the credit, the legend lives on, and the debate rolls forward — just like it always has in Texas. Because around here, arguing about chili might be our favorite pastime after eating it.”

JAILHOUSE BRISKET CHILI adapted from Meat Church Jailhouse Chili and Meat Church Brisket chili

2 T beef tallow ~ I use FATWORKS from my local butcher
2 pound chuck roast cut into 1/2 inch pieces after removing most of the fat
2 pounds SMALL diced smoked brisket
1 Vidalia onion, chopped SMALL
1 red/purple onion, chopped SMALL
6 garlic cloves, FINELY minced
7 + 1 cups homemade beef bone broth
2 cans fire roasted diced tomatoes (undrained)
4-5 dried chilis de arbol
8 (6-in.) corn tortillas, chopped (optional)
2 tablespoons Kinders Steak Blend or Cowboy Butter seasoning
3 tablespoons of your favorite chili seasoning
Toppings of choice: chopped onions, shredded cheese, jalapenos, olives… (optional)

  • Boil 1 cup homemade bone broth +2 tablespoons water and pour into a bowl over your chilies de arbol. Let steep for 10 minutes. Once the chilies are soft, chop finely and set aside.
  • Toss the meat to season evenly with Steak Blend or Cowboy Butter.
  • Add the beef tallow to a LARGE Dutch oven set to medium high heat.
  • Brown the meat in batches, making sure not to overcrowd the pan.
  • With a slotted spoon remove meat to a large mixing bowl, make sure to leave all the fat and goodies in the pan.
  • Add the onion to the pan, sautéing for 5-7 minutes on medium heat until browned.
  • Add garlic, chilis de arbol and Texas chili seasoning and cook for two minutes or until fragrant.
  • Add tomatoes and the remaining 7 cups of beef broth.
  • Return the beef and any of its liquids the the Dutch oven. Add the chopped corn tortillas if using.
  • Periodically stir and break up meat pieces as they fall apart.
  • Bring to a boil and reduce to a simmer for 3 hours until liquid has reduced and thickened.

NOTES:

  • Cornbread is great, but FRESH tortillas add a little something to chili as an alternative to the cornbread.
  • As an alternative you can smoke the chili at 250 for 8 hours using your favorite hardwood or use a slow cooker 6 – 8 hours on low, stirring periodically.
  • I often use leftover SMOKED BEEF BRISKET to speed things up.

COOKING THURSDAY ~ CREOLE DAUBE aka NOLA POT ROAST ~ BLOG 365.155C

The New Orleans area is a rich base of cultural traditions from many regions that dates back centuries. These traditions have been adapted using locally available ingredients including Cajun and Creole seasonings that give this dish its distinctive flavor. Creole daube quickly became a beloved comfort dish by the 19th century and was often associated with special occasions, holidays and celebrations.

Daube is a French slow-cooked traditional stew that originated in southern France. Creole daube, a variation of this dish, reflects the cultural fusion of French, African, Spanish, and Native American influences in Louisiana. and is a classic, hearty Louisiana beef stew that blends slow cooking French braising techniques with Italian tomato sauced red gravy and the essential Creole/Cajun “trinity” of vegetables, onion, bell pepper, and celery that is low and slow-cooked to help tenderize tougher, less-expensive cuts of meat. It is most often served over rice or mashed potatoes or even pasta. 

This is definitely a fall or winter dish when the air is crisp and you crave a hearty stew to warm your soul head to toe! I ran across this New Orleans Louisiana based stew with strong French and Italian flavors. 

When preparing this dish, you can really benefit from what the late Anne Burrell always stressed on her show Worst Cooks in America, Mise En Place! Mise en place is a French culinary term meaning “everything in its place,” referring to the crucial practice of gathering, prepping, and organizing all ingredients, tools, and equipment before cooking to ensure a smooth, efficient, and stress-free process which involves first reading the recipe ALL the way through, chopping vegetables in advance, measuring spices and arranging cooking utensils and ingredients in a logical order which allows the cook to focus solely on the cooking steps.

While Mise en place is vital in professional kitchens, it’s also a wonderful habit for ALL home cooks to adapt. It is an especially good habit when preparing complex dishes or fast-cooking recipes like stir-fries that having A LOT of ingredients.

Every ingredient in this recipe plays a special role. From the hickory-smoked bacon to the red wine and aromatic vegetables. Each adds layer upon layer of rich, savory flavor that leaves you craving seconds.

Hickory-smoked bacon adds a smoky depth and salty, meaty flavor to the dish. Boneless chuck roast which is a tough cut of beef becomes juicy, tender and flavorful when slow-cooked. Yellow onions, green (red) bell pepper, and celery, the classic flavor base referred to as the holy trinity of Creole AND Cajun cooking add layer after layer of seasoned flavor. I personally CANNOT eat green pepper so substitute red pepper. QUALITY tomato paste adds richness, umami, and depth to the dish and a dry red wine adds an acidity to help break down the meat even more and adds a complexity to the dish. A homemade beef stock; a savory, liquid base helps create a gravy like consistency to the sauce. And the addition of carrots and turnips add a mild sweetness and heartiness.

This is also a fantastic dish to make ahead! The flavors continue to meld and deepen as it rests. Prepare it as directed, then cool completely before transferring to an airtight container. You can refrigerate for up to two days for the freshest flavor or freeze for up to three months. But, the BIGGEST key to a good daub is LOW & SLOW, with QUALITY seasonings and NO PEEKING while it cooks!!

This is a NOLA humble, but glorious dishes that was served regularly, but unfortunately, not so much the4se days. Ultimately, French braising meets an Italian red gravy and a trinity roux to meld the flavors together. These three methods blended together magically transform an inexpensive cut of meat into a tender comfort food. This is traditionally a family Sunday meal. The key to a good DAUB is LOW & SLOW with good seasonings and NO PEEKING while it cooks.

To reheat, thaw it overnight in the refrigerator if frozen. Reheat slowly over low heat on the stove top or covered in a preheated 300° oven, stirring occasionally, until heated through. Adjust the consistency with broth or wine to loosen the sauce slightly if needed.

CREOLE DAUBE aka NOLA POT ROAST adapted from Southern Living 
Cook Time: 10 mins
Active Time: 50 mins
Additional Time: 3 hrs 15 mins
Total Time: 4 hrs 15 mins
Servings: 6

3 thick hickory smoked bacon slices, coarsely chopped
3 1/2 pound boneless chuck roast, trimmed
FRESH ground sea salt and black pepper
1 LARGE Vidalia onion, chopped
1 LARGE red bell pepper, chopped
1 LARGE celery stalk, chopped
3 tablespoons tomato paste
6-8 cloves garlic, FINELY minced
1 cup QUALITY dry red wine 
2 cups homemade beef stock
5 Lemon thyme sprigs
1/2 teaspoon ground bay leaves
1/8 teaspoon ground cloves
1 pound baby potatoes, optional
5 carrots, sliced on an angle into 2 inch pieces
2 medium turnips, peeled and cut into 1 inch piece 

  • Preheat oven to 325°.
  • Cook bacon 7-8 minutes in a large Dutch oven OR a deep skillet over medium, stirring occasionally, until it’s browned and fat has COMPLETELY rendered. Transfer bacon pieces to paper toweling to drain and reserve drippings in bottom. 

  • Sprinkle roast with FRESH ground sea salt and black pepper.
  • Increase heat to medium-high.
  • Add roast to Dutch oven, and sear 4-6 minutes per side until you get a deep sear.
  • Transfer to a cutting board to rest. 

  • Reduce heat to medium.
  • Add onions, red pepper and celery to Dutch oven cooking and stirring often 6-7 minutes and scraping up browned bits from bottom of Dutch oven, until onions soften. 

  • Add tomato paste and garlic; cook, stirring constantly 2-3 minutes until tomato paste turns a shade or two darker.
  • Add wine, and bring to a simmer, stirring occasionally 3-4 minutes, until it’s slightly thickened and most of the alcohol burns off. 

  • Stir in the beef stock, thyme sprigs, ground bay leaves and cloves.
  • Nestle roast and bacon back into Dutch oven along with any juices that have accumulated and bring to a SLOW simmer over medium heat.
  • Remove from heat, cover and transfer to preheated oven, braising for 2 hours.
  • Stir in potatoes, carrots and turnips. 

  • Cover and return to oven; braising another hour and 15 minutes until meat and vegetables are tender.
  • Remove from oven, and let rest 15 minutes. 

  • Transfer roast to a work surface.
  • Skim off fat and discard.
  • Shred into large pieces, if desired. 

  • Remove and discard thyme sprigs.
  • Let it rest 5 minutes.
  • Return shredded beef to Dutch oven and serve over mashed potatoes or egg noodles if not using baby potatoes.

COOKING THURSDAY ~ MEATBALL SOUP ~ BLOG 365.134D

SLOW COOKED MEATBALL SOUP serves 8-10

3 medium carrots, sliced
2 celery ribs, sliced
1 small sweet onion, chopped
1/2 teaspoon ground bay leaf
1 teaspoon Italian seasoning
FRESH ground sea salt & black pepper
24 ounces thawed frozen fully cooked Italian meatballs**SEE NOTE
(2) 14-1/2 ounce cans Italian diced tomatoes, undrained
5 cups beef bone broth
1 cups water
1/2 cup dry red wine

  • Add ingredients to a 6 quart slow cooker.
  • Cover and cook on low 5-6 hours until vegetables are tender and flavors are blended.

3/4 cup ditalini or other small shell pasta
4 cups fresh baby spinach, trimmed
1 mini red peppers, sliced into rings
FRESH grated Parmesan cheese for serving

  • Stir in pasta, cooking 15-20 minutes more on high until pasta is tender.
  • Stir in spinach until wilted.
  • Sprinkle with Parmesan cheese before serving.

NOTE:

  • Tortellini makes a great substitution for the pasta for a more substantial soup.
  • Homemade meatballs are truly wonderful if you have the time.

COOKING THURSDAY ~ CREAMY CHICKEN NOODLE SOUP ~ BLOG 365.85A

Are you a “broth” or “creamy” chicken noodle soup person? My great grams made a chicken and noodles dinner that was always served over mashed potatoes. But, thin it down JUST a bit and you have a terrific thicker creamy chicken noodle soup that I net will become your family’s new favorite version. Grams made her own noodles and started with a whole chicken to boil down to make her broth – hey for all I know she grew the veggies and plucked the chicken, but as the recipe has been handed down the flavor has stayed the same even with grocery store short cuts.

Many consider chicken noodle soup a cure all, but it is also a completely comforting hearty meal, plus it covers ALL the food groups – proteins, vegetables, carbs and dairy and a hint of spice with the smoked paprika. Stirring in half a cup of heavy cream, 1 cup of frozen peas and a splash of sherry vinegar absolutely delectable.

CREAMY CHICKEN NOODLE SOUP adapted from SOUTHERN LIVING and Great Grandma Eaton
Active Time: 25 minutess
Total Time: 25 minutes
Servings: 4

1/4 cup unsalted butter
1 LARGE VIDALIA onion, finely chopped
4 medium carrots, rustic sliced
2 medium celery stalks, chopped
FRESH ground sea salt and black pepper
1/4 cup WONDRA flour
4 medium garlic cloves, FINELY minced
1/4 teaspoon smoked paprika
6 cups homemade chicken stock
8 ounces homemade or QUALITY old-fashioned wide egg noodles
4 cups rotisserie chicken pieces
1/2 cup heavy whipping cream
1 tablespoon sherry vinegar
1 tablespoon FRESH lemon thyme leaves

  • 
Melt butter in a large pot over medium-high.
  • Add onion, carrots, celery and FRESH ground sea salt and black pepper.
  • Cook 5 minutes, stirring occasionally. 

  • Add flour, garlic and paprika, cooking and stirring constantly for another minute until mixture is fragrant and flour turns light brown.
  • 
Add stock to flour mixture and increase heat to high.
  • Bring to a boil, stirring occasionally.
  • Reduce to a simmer and add egg noodles, cooking and stirring occasionally for 10 minutes until tender and just cooked through.
  • 
Reduce heat again to medium-low.
  • Add chicken, cooking and stirring constantly2-3 minutes until chicken is heated through.
  • Remove from heat.
  • Stir in cream, sherry vinegar, thyme leaves and season to taste.

 

COOKING THURSDAY ~ MANHATTAN CLAM CHOWDER ~ BLOG 365.71B

To me, a Manhattan or “RED” clam chowder allows the clams to shine through more than the New England “WHITE” sauce version which masks their flavor too much. So, if you’re a seafood lover, you’ll adore this Manhattan “RED”clam chowder version loaded with lots of clams, crispy browned bacon, vegetables cooked in bacon fat and potatoes simmered in the savory tomato broth until the potatoes are tender. The “RED” version is a much lighter version as opposed to the creamy New England version.

Many of the same flavor components exist in BOTH versions, such as the clams, clam juice, onion, celery, bacon and seasonings. The major difference is that one is a tomato broth based, while the other is a cream milk base.

While this is a fairly traditional version, you can change or add other ingredients to customize this dish to your tastes. Instead of bacon, try salt pork, pancetta or even diced cubed ham or even all of them. Try adding red or green bell peppers or corn to add more nutrition to the dish. Or, you could turn it into a seafood chowder by adding multiple proteins like shrimp, mussels, crab or fish.

MANHATTAN CLAM CHOWDER serves 6

6 slices bacon, chopped
1/2 cup onion, diced
2 carrots peeled, halved and sliced
2 stalks celery, halved and sliced
2-3 cloves garlic, minced
1/4 cup QUALITY tomato paste
1 teaspoon FRESH chopped thyme
1 pound baby russet potatoes
16 ounces bottled clam juice
2 cups homemade chicken broth
28 ounces canned diced tomatoes, DO NOT DRAIN
10 ounces WHOLE baby clams, drained
FRESH ground sea salt and black pepper, to taste
2 tablespoons FRESH chopped parsley
oyster crackers

  • Heat a large pot over medium heat.
  • Add the bacon and cook, stirring occasionally, until crisp.
  • Use a slotted spoon to remove the bacon from the pot and drain on paper towels.
  • Add the onions, carrots and celery to the pan.
  • Season with salt and pepper to taste, cooking and stirring occasionally 6-8 minutes or until vegetables are tender.
  • Add the garlic and cook for 30 seconds more.
  • Add the tomato paste, thyme, clam juice, broth and potatoes to the pot, stirring to combine and bringing to a simmer for 10-15 minutes or until potatoes are tender.
  • Stir in the tomatoes and baby clams.
  • Season the soup with salt and pepper to taste.
  • Simmer for 5 more minutes.
  • Stir in the reserved bacon.
  • Top with chopped parsley.
  • Add oyster crackers and more bacon if desired, then serve.


SLOW COOKER VERSION This dish can easily be adapted to the slow cooker.

  • Follow the first 4 steps of the recipe, then transfer the cooked vegetables to a crock pot, along with the tomato paste, seasonings, clam juice, broth and potatoes.
  • Cook on low for 4 hours or high for 2 hours, until the potatoes are tender.
  • Stir in the clams and tomatoes. Cook for an additional 20 minutes.
  • Stir in the bacon and parsley.

COOKING THURSDAY ~ OVEN BEEF BARLEY STEW ~ BLOG 365.64A

OVEN BRAISED BEEF BARLEY STEW

1 pound QUALITY stew meat, cut into 3/4 inch pieces
2 strips bacon, chopped small
3 tablespoons avocado oil, divided
3 tablespoons QUALITY tomato paste
3 cloves garlic, minced
FRESH ground sea salt & black pepper
1-2 teaspoons paprika, to taste
2 tablespoons FRESH chopped thyme leaves
2 cups homemade beef broth
1 cup red wine
2-3 tablespoons balsamic vinegar

  • Preheat oven to 325°.
  • In an oven proof braiser (preferably cast iron) heat 1 1/2 tablespoons of the avocado oil.
  • Add half of the stew meat and bacon, cooking 3-4 minutes until browned and well seared.
  • Remove cooked pieces with a slotted spoon to drain on paper toweling.
  • Add remaining oil to braiser to heat.
  • Add remaining beef and bacon cooking another 3-4 minutes until browned and well seared.
  • Add garlic and tomato paste, stirring 2-3 minutes to coat well.
  • Return first batch of meat and stir to combine.
  • Stir in red wine and half the broth, paprika, thyme and season to taste.
  • Bring to a SLOW boil.
  • Cover and braise 45 minutes to 1 hour.

1/8 cup WONDRA flour
1/4 cup pearl barley

  • In a small bowl whisk together the flour and remaining broth.
  • Stir into beef mixture.
  • Stir in barley.
  • Leave uncovered and bake 35-45 minutes until barley is tender.

1 tablespoon avocado oil
1 tablespoon butter, melted
3/4 pound baby potatoes, halved
2-3 carrots, rustically sliced
1 LARGE onion, sliced thin
8 ounces Beech mushrooms
FRESH ground sea salt & black pepper

  • In another braiser combine the carrots, mushrooms, potatoes and onions with the oil and melted butter, seasoning well with FRESH ground sea salt and black pepper.
  • Add to braiser.
  • Roast 45 minutes until tender.

1 cup frozen peas

  • Stir peas into veggies.
  • Stir veggies into meat mixture, cover and let stand 5 minutes while your prepare croissant topping.

TOPPING
2-3 croissants, chopped small
2 tablespoons butter, melted
1 tablespoon chopped flat leaf parsley

  • Increase oven to 425°.
  • Spray baking sheet with non-stick baking spray.
  • Toss croissants with melted butter and parsley.
  • Spread evenly over baking sheet and bake 5 minutes.
  • Serve over stew.

NOTES: Baby carrots are a great and easy substitution.

COOKING THURSDAY ~ CREAMY STEAK & POTATO SOUP ~ 2026 BLOG 365.36C

At a favorite haunt recently I had this amazing bowl of soup that I immediately had to try and duplicate. NAILED IT!!

CREAMY STEAK & POTATO SOUP serves 6-8

Hearty, cheesy and flavorful describe this cold weather favorite comfort food in our family. This tasty soup is loaded with tender beef, tender potatoes and a cheesy broth that warms you to the bone.

1 tablespoon avocado oil
1 pound beef (top sirloin or ribeye, cut into small bite size pieces)
FRESH ground sea salt and black pepper
Montreal Steak seasoning
1 cup FINELY diced onion
2 cloves garlic, FINELY minced
4 cups beef stock
2 pounds potatoes, washed and cut into 1-inch cubes
1/2 cup butter
1/2 cup AP flour
3 cups WHOLE milk
1 cup heavy cream
8 ounces shredded white cheddar cheese
green onions, optional garnish

  • Add the oil to a large dutch oven over medium heat.
  • Generously season the steak with the salt, pepper and Montreal steak seasoning.
  • Add flour to a large ziplock bag.
  • Add steak pieces to the bag.
  • Remove steak pieces, shaking off excess into bag. Reserve flour.
  • Add steak pieces to the hot oil, cooking and stirring occasionally for 5-6 minutes, until cooked through.
  • Remove the steak with a slotted spoon and set it aside.

  • Add the onions and garlic to the pot cooking 2-3 minutes until softened.
 Be sure and scrape the bottom of the pan for any bits of seasoned beef stuck to bottom. They’ll only add more flavor.
  • Add the beef stock and the potatoes.
  • Increase the heat to high and bring to a SLOW boil for 10-12 minutes or until the potatoes are just fork tender.

  • Meanwhile, in a saucepan over medium heat, melt the butter.
  • Whisk in the flour until combined and cook 1-2 minutes, stirring often.
  • Whisk in the milk.

  • Once the potatoes are fork-tender, add the hot milk mixture and gently stir 3-4 minutes until thickened.

  • Add steak back to the pot along with the heavy cream and cook 2-3 minutes JUST until heated through.

  • Remove the pot from the heat and gently fold in the white cheddar cheese until melted and well blended.

  • Adjust seasoning as necessary.
  • 
Ladle the soup into bowls and garnish with extra cheese and sliced green onions, if desired.

  • Serve with crusty bread.

NOTE : I like to use “little Yellows” 1.5 pound bag of potatoes from the Little Potato Company for easier prep.

COOKING THURSDAY ~ CHICKEN BROCCOLI CHEESE SOUP ~ 2026 BLOG 365.29C

A silky, creamy, cheesy soup that’s delicious, but more importantly VERY quick and easy to make. Even with the scratch prep, this soup is on the table in under 45 minutes. Prep all ingredients first and the recipe moves along quickly.

CHICKEN BROCCOLI CHEESE SOUP

2 tablespoons unsalted butter
1 tablespoon avocado oil
1 LARGE Vidalia onion, FINELY chopped
2 medium carrots, julienned into matchsticks
FRESH ground sea salt and black pepper
1 teaspoon sweet paprika
3 tablespoons AP flour
3 cups chicken broth
4 cups broccoli florets cut into ½-inch pieces or smaller, to taste
1 cup heavy cream
1 cup WHOLE milk
8 ounces (2 cups) extra-sharp cheddar cheese, shredded
4 ounces (1 cup) American cheese, diced into cubes
4 ounces cream cheese, diced into cubes
2 cups rotisserie chicken pieces
1 bunch green onions, sliced thin, garnish
shredded cheddar cheese, garnish

  • In a large Dutch oven combine the butter and oil over medium-high heat until the butter is melted.
  • Add the diced Vidalia onion, carrots, salt and pepper.
  • Cook 4-5 minutes until the onions are just starting to soften.
  • Sprinkle with the flour and stir to coat the vegetables, cooking and stirring until the flour is golden.
  • Gradually add the chicken broth and scrape the bottom of the pan to release any browned bits.
  • Add the broccoli and bring to a SLOW simmer.
  • Reduce the heat to medium-low, cover and simmer for 10 minutes.
  • Whisk together the milk and heavy cream.
  • Stir in the milk mixture and cheeses, cooking and stirring frequently until the cheese is completely melted.
  • Fold in the chicken, cover and simmer for another 5 to 10 minutes or until heated through.
  • Adjust the seasoning to taste.
  • Garnish each bowl with shredded cheddar, green onion slices and fresh cracked black pepper.
  • Serve with crusty bread.

COOKING THURSDAY ~ CREAMY TUSCAN TORTELLINI SOUP ~ 2026 BLOG 365.15B

Creamy Tuscan garlic tortellini soup is so easy to make and one of the best soups that you will make! This soup is loaded with cheesy tortellini, diced tomatoes, healthy spinach, and hearty white beans. It is the most creamy and delicious soup that I know your family will love!

CREAMY TUSCAN TORTELLINI SOUP serves 8

2 cups cooked shredded rotisserie chicken
2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
1/4 cup FRESH chopped Italian Parsley
1 cup FRESH chopped spinach
2 cups homemade chicken broth
1 (14-ounce) can fire roasted diced tomatoes
1 (15-ounce) can navy beans, drained and rinsed
1 cup heavy cream
½ cup FRESH grated parmesan cheese
1 teaspoon Italian seasoning
FRESH ground sea salt and black pepper, to taste
10 ounces refrigerated cheese tortellini

  • Melt 2 tablespoons unsalted butter in a large pot over medium heat.
  • Add 1 small diced onion, cooking 1-2 minutes until tender.
  • Add garlic and cook for 30 seconds more until fragrant.
  • 
Stir in chicken broth, diced tomatoes, navy beans, heavy cream, Parmesan cheese, Italian seasoning, salt, pepper and bring to a simmer.

  • Stir in rotisserie chicken pieces, cheese tortellini, parsley and spinach.
  • Simmer for 10 minutes to thicken, and allow the tortellini to cook.
  • Taste and adjust seasoning if needed. Enjoy!

COOKING THURSDAY ~ AVGOLEMONOA aka GREEK LEMON CHICKEN RICE SOUP ~ 2026 BLOG 365.1A

After you’ve had this creamy, silky, rich and lemony chicken rice soup with a bright, tangy flavor, you’ll never open a can again. It’s simple to make and ready in under 30 minutes.

AVGOLEMONOA aka GREEK LEMON CHICKEN RICE SOUP adapted from The Mediterranean Dish and several scrap recipes from antique boxes. Total Time: 35 minutes – serves 6

1 tablespoon Avocado oil
3 LARGE carrots, FINELY chopped carrots
3 stalks celery, FINELY chopped celery
1 LARGE bunch FINELY chopped green onions
1 tablespoon FRESH chopped Lemon Thyme
2-4 garlic cloves, FINELY minced
7 cups homemade chicken broth
1 1/4 cups water
1 teaspoon ground leaves
1/2 cup short grain rice
1/2 teaspoon smoked paprika
FRESH ground sea salt and pepper, to taste
2 cups shredded rotisserie chicken breast pieces, shredded
1/2 cup FRESH squeezed lemon juice (2 LARGE lemons)
1 lemon, sliced
2 LARGE eggs
Chopped FRESH parsley or green onions for garnish (optional)

  • In a large Dutch oven or heavy pot, heat 1 tablespoon avocado oil on medium-high.
  • Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
  • Add the broth, water, paprika, lemon thyme and bay leaf seasoning and bring to a boil.
  • Once the liquid has come to a rolling boil, add the rice, lemon slices, salt and pepper.
  • Reduce heat to medium-low and simmer for 20 minutes or until the rice is tender.
  • Add chicken and simmer 5 minutes more.
  • In a medium bowl, whisk together the lemon juice and eggs.
  • While whisking, GRADUALLY add 2 ladles of the broth from the cooking pot to temper the eggs. Once fully combined.
  • Add the sauce to the chicken soup and stir until well blended.
  • Remove from heat immediately so eggs don’t curdle.
  • Adjust seasonings, to taste.
  • Discard lemon slices.
  • Garnish with fresh parsley or green onions, if you like.
  • Serve hot with your favorite crusty bread.
  • Enjoy!

NOTES:

Be sure to rinse the rice well. It also helps to soak the rice in water for about 15 minutes or so before draining and adding to soup. Orzo can be substituted, but requires only about 7 minutes cooking time, adjust accordingly.

SLOW COOKER PORK & BLACK BEAN STEW ~ BLOG 365.364

It’s that time of year for hearty, cold weather comfort food. You know soups, stews and chilis ALL full of meats, beans and veggies that are slow cooked together until the meat simply falls apart. Slow cooking is perfect for tougher cuts of meat.

SLOW COOKER PORK & BLACK BEAN STEW

2 – 15 ounce cans black beans, drained and rinsed
1 ½ pounds boneless pork shoulder roast, cut into chunks
1/2 cup WONDRA or AP flour
1/2 – 1 pound ground pork sausage
12 ounces dark beer Guinness or Homemade beef stock
1 LARGE Vidalia onion, chopped
1 red bell pepper, seeded and diced
1 SMALL jalapeño, seeded and diced (optional)
2-4 cloves garlic, minced
1/2 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
Tortillas for serving

  • Lightly spray or grease the inside of a 4-6 quart (medium) slow cooker.
  • In a ziploc bag mix together the flour and seasonings.
  • Add pork pieces and coat well.
  • Remove pork pieces, shaking off excess flour, but reserving remaining flour.
  • In a large skillet heat avocado oil over medium heat.
  • Add pork pieces and sear, stirring frequently until browned.
  • Transfer pork pieces to slow cooker.
  • Add broth and remaining flour to skillet whisking to form a roux.
  • Transfer the roux to the slow cooker.
  • Add pork sausage, onion and minced garlic to skillet, cooking and stirring until sausage is crumbly and cooked through.
  • Add red bell pepper, stirring 2 minutes more until softened.
  • Transfer to slow cooker stirring it all together until blended. 
  • Fold in the black beans, beer and jalapeno if using.
  • Cover and cook for 7-8 hours on low or 3-4 hours on high.
  • Serve with garnishes of lime, diced green onion, sour cream, diced tomatoes, and cilantro with warm tortillas on the side.

GARNISHES
Lime wedges
Diced green onions
Sour cream
Diced plum tomatoes
Chopped cilantro



NOTE:

  • If you prefer cook the pork as a single piece and then shred just before serving. Return the shredded pork to the slow cooker and stir well. Cover and cook for an additional 30 minutes.
  • The stew can easily be made ahead and stores well in the refrigerator and reheats easily when ready to serve. Add a little water or broth as necessary to get it back to the original consistency.
  • Also freezes well.

 

COOKING THURSDAY ~ ROASTED BUTTERNUT SQUASH BISQUE with CRANBERRY COULIS ~ BLOG 365.352

Butternut squash is the star of this creamy, earthy soup and is brightened up with the addition of a sweet, tart cranberry coulis.

ROASTED BUTTERNUT SQUASH BISQUE with CRANBERRY COULIS

COULIS
1 bag cranberries
12 ounces pomegranate juice
+/- 1/2 cup sugar
Zest of 1 LARGE orange

  • Place the cranberries, juice and sugar into a saucepan over medium heat. 
  • Bring to a SLOW boil and cook, stirring occasionally until the cranberries burst and the mixture starts to thicken. 
  • Run through the fine sieve of a food mill placed over a bowl, discarding the solids or puree in a food processor and then press the mixture through a fine sieve to remove any solids. 
  • Set aside.

SOUP
1 LARGE (2-3 pounds) butternut squash
4 + 2 tablespoons butter
1 small bag baby carrots
3 tablespoons avocado oil
1 LARGE onion, small chopped
3 garlic cloves, FINELY minced
4 cups homemade chicken broth
1 tablespoon PURE maple syrup
+/- 1 cup brown sugar
FRESH ground nutmeg, to taste
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 425°.
  • Line a baking sheet with foil and lightly spray with non-stick spray.
  • Prick squash several times with a fork and place in the center of the baking sheet.
  • Melt 4 tablespoons butter in 8×8 baking dish.
  • Add carrots and season with FRESH ground sea salt and black pepper.
  • Roast squash and carrots for 1-1 1/2 hours until tender.
  • Remove from oven and cool ALMOST completely enough to handle, then peel away skin from the squash and discard.
  • In a large saute’ pan melt 2 tablespoons butter and avocado oil together.
  • Saute’ onions and garlic 5-7 minutes until softened.
  • Add squash pieces, carrots and chicken broth.
  • Use an immersion blender to puree until creamy and blended. Add more broth if necessary to get to desired consistency.
  • Bring to a simmer and cook 10-15 minutes until desired consistency is reached.
  • Stir in brown sugar, maple syrup and nutmeg.
  • Season to taste with salt and pepper.
  • Add a sprinkle of brown sugar.
  • Add a drizzle of the cranberry puree. Use a knife or chopstick to swirl a bit.