Category: SOUPS & STEWS & CHILIS

CRAB BISQUE

We took a day off earlier this month and headed for the beach! It was a beautiful clear spring day and we thoroughly enjoyed our day.  What we enjoyed the most was lunch.  I brought up restaurants on my phone and saw one in particular that had GREAT reviews and a super high rating so we thought we would try it. I have to be honest, we almost didn’t try it because it was in a questionable looking neighborhood and actually looked closed.  This picture is from google images and obviously taken quite a while ago.  The outside didn’t look this good. 

The whole island is still under rehab since Katrina and I’m happy to say starting to look more like it did when I was a kid.  So we decided we’d at least go inside and check it out.  It was like Alice sliding down the rabbit hole!  Rudy and Paco is a restaurant with a central and South American influence with very uniques menu items.  Every bite as scrumptious as the one before it. It is also worth the price! Inside was this beautiful restaurant with linen table cloths, service beyond belief and FANTASTIC food!

Don’t be fooled though this is a small restaurant (that’s a mirror at the back making it look bigger) so be sure to make a reservation. They even have a dress code for dinner! Yes, in 2016 they will turn you away in casual clothing at dinner.

The meal began with a plate of fried plantain chips with the most fantastic tomato jam.  There was also some sort of spinach dip that neither of us cared much for.  My meal included a cup of their crab bisque which I immediately started trying to duplicate.  I think I finally did it! Now on to all the rest of their menu items!

If you are on Galveston Island make sure to make a reservation for Rudy & Paco. 

CRAB BISQUE
1 cup onion, minced
1 cup carrot, minced
2 1/2 cups chicken broth
4 tablespoons flour
6 tablespoons butter
1 cup heavy cream
1⁄2 cup cooking sherry
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1⁄2 teaspoon cayenne pepper
Fresh chives, minced
salt
1⁄2 lb raw lobsters, chopped or 1⁄2 lb lump crabmeat

  • Saute onion and carrot in 2 tablespoons butter until soft. Set aside.
  • In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). DO NOT BURN!
  • Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.
  • Add onions and carrots, cover, and simmer for 1/2 hour.
  • Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes.
  • Garnish with fresh minced chives if desired.

PB&J CHICKEN STEW

I first saw this recipe on a blog and thought, hmmm maybe. Then it kept showing up again and again so I finally tried it. I’ve adapted it from what I originally printed out and unfortunately I don’t know where I first saw it, but I’ll give you the original and notate my changes in red and then you can decide for yourself.  We LOVED it. Perfect for a cool winter’s night.

PB&J CHICKEN STEW
8 skinless chicken breasts, thighs or drumsticks
1 large onion, chopped
8 ounces mushrooms, quartered
2 tablespoons chopped fresh parsley
1 cup chicken stock
1/2 cup chunky peanut butter
1/4 cup grape jelly or berry jam/jelly
1 tablespoon tomato paste
1 red bell pepper, seeded and cut into 1/2 inch strips
2 tablespoons chopped peanuts
4 skinless, boneless chicken thighs, cut into chunks
1/2 large onion, chopped
1 tablespoon chopped fresh parsley 
1 knorr chicken gel boullion
1/2 cup hot water
1/4 cup creamy JIF
1/8 cup black and blue berry jam (courtesy of my SIL – YUMMY BTW)
2 tablespoons Classico sun-dried tomato pesto
1 celery stalk, sliced
1 large carrot, sliced
salt and pepper to taste

  • Place chicken pieces in the slow cooker. 
  • Add onions, carrots, celery and parsley.
  • In a medium bowl whisk together stock, peanut butter, jelly, tomato pesto. Pour over chicken and vegetables.
  • Cover and cook on low 5-7 hours or high for **2-4 hours until chicken is cooked through.
  • Serve over mashed potatoes.

**I was in a hurry and my chicken was not quite thawed which made it easier to cut into chunks. I cooked it on high for 3 hours and it was PERFECT!

CHICKEN BLT SOUP

Since we arrived here, cooking has been a challenge.  Well tomorrow the challenge is over as my new range is scheduled to arrive between 8:30 and 10:30 AM.  I did however manage to make a new soup recipe that turned out awesome in the slow cooker, but will be better on the range.

I have always used a combination of onion, carrot and celery as a soup base long before I knew it had a name, Mirepoix. I didn’t know I’d been cooking French all these years.

CHICKEN BLT SOUP
1 pound bacon, thick sliced
6 boneless, skinless chicken thighs
1 large sweet Vidalia onion, diced
1 cup diced carrots
1 cup diced celery
6-8 cloves garlic, minced
1/2 cup white wine (I like a nice moscato)
6 cups chicken broth
1 can diced tomatoes
homemade croutons
Torn romaine and or celery leaves
Parmesan cheese
Salt & Pepper to taste 

  • Cook bacon until crisp.  Set aside to drain on paper towels. 
  • Drain all but 2 tablespoons of the bacon grease and then sear the chicken thighs quickly in the hot grease. Transfer chicken thighs to slow cooker.
  • Add onions, carrots and celery to bacon grease and saute’ until seared. Add to slow cooker.
  • Deglaze pan with wine being sure to scrape up all the bits and pieces.
  • Add broth to the wine and bring to a boil.
  • As soon as broth mixtures boils add it to the slow cooker.
  • Cover and slow cook on high 1 1/2-2 hours until chicken is fork tender and tears apart easily.
  • Stir in tomatoes.
  • Ladle into bowls.
  • Top each bowl with a handful of lettuce, bacon piece, croutons and grated cheese before serving.

BUBBLE UP STEW (ROAST)

With the cooler evenings of fall approaching, this is a favorite recipe that is great the first night as a roast and even better as a stew for leftovers.

BUBBLE ROAST/STEW
3 pounds chuck roast
Fresh cracked salt and black pepper
Wondra flour for dredging
3 + 3 tablespoons quality butter
3 large carrots, cleaned and sliced into logs
2 stalks celery, sliced
1 large Walla Walla onions, sliced
1/2 pound button mushrooms, sliced thin
15 ounce can petite diced tomatoes
12 ounce bottle Bubble Up
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
2 basil flavor cubes
1 oregano flavor cube

  • Preheat oven to 300°.
  • GENEROUSLY salt and pepper the roast on both sides.
  • Sprinkle with Wondra Flour and pat flour into meat.
  • Melt 3 tablespoons butter over medium high heat in a large, deep skillet or dutch oven (preferably with a drip catcher lid).
  • Brown the roast on both sides and set aside .
  • Add remaining butter to skillet to melt.
  • Add onions and celery, sauteing until translucent.
  • Sprinkle with garlic powder and more salt and pepper.
  • Add mushroomsand saute a couple minutes more.
  • Add tomatoes, Worcestershire sauce and Bubble Up, stirring to combine.
  • Lay Roast across top of vegetables and top with flavor cubes.
  • Cover and roast 2 hours untouched.
  • Check for tenderness, cooking until fork tender.
  • Serve with pasta or mashed potatoes.

I shred any remaining roast into the left over veggies and voile’ you have stew or soup whih I serve with crusty bread.

I serve it with fresh asparagus and you have all your veggies in one place.

SPICY PORK & GREEN CHILI VERDE

SPICY PORK & GREEN CHILI VERDE
4-6 Poblano peppers
2 tablespoons butter
1 1/2 pounds pork tenderloin cut into 1 inch pieces
Wondra flour
2 cans green chiles, chopped
1 large Walla Walla onion, chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons chili powder
2-3 cloves garlic, minced
1 teaspoon sea salt
1/4 teaspoon nutmeg
2 cups chicken broth
lime wedges
sour cream
shredded jack cheese

  • Line a baking sheet with foil. 
  • Broil Poblano peppers until skins blister, turning quarter turns until all sides are blistered and blackened.
  • Place peppers in a bowl and cover for 10 minutes.
  • Peel off and throw away charred skins, seeds and stems. Finely hop remaining pepper.
  • In a large stock pot melt butter.
  • Dust pork pieces with Wondra, shaking off excess.
  • Add pork pieces and brown all sides.  Remove with slotted spoon to a bowl.
  • Add peppers, onion and jalapeno to stock pot, cover and cook 7-10 minutes until tender.  Stir occasionally.
  • Stir in chili powder, garlic, nutmeg and broth. Bring to a boil.
  • Reduce heat, add roasted peppers and pork pieces stirring to combine.
  • Simmer 10-15 minutes until pork is tender.
  • Serve with garnishes

Submitted to Cooking Thursday at Diary of a Stay at Home Mom.

    FRENCH ONION PEPPER BACON SOUP

    FRENCH ONION PEPPER BACON SOUP
    6 slices pepper bacon (I prefer fresh from the butcher), diced
    3 large Vidalia onion, sliced thin
    4 cloves garlic, minced
    4 cups beef broth
    1 tablespoon Worcestershire sauce
    Fresh ground salt and pepper
    Sourdough Bread toasts or Baguette slices (I like thick pieces and extra for when those run out)
    4 slices baby Swiss cheese

    • Cook bacon in large dutch oven until crisp. Remove with a slotted spoon to drain on paper towels.
    • Pour off all but 1 tablespoon of the bacon drippings.
    • Add garlic, sauteing until fragrant.
    • Add onions, cooking and stirring occasionally for 45 minutes until onions are golden and soft.
    • Add bacon pieces, Worcestershire sauce and broth, blending well.
    • Preheat oven to broil. 
    • Ladle into oven proof bowls.
    • Place bowls on rimmed baking sheet.
    • Top with bread wedges.
    • Top with cheese. 
    • Broil 3-5 minutes until cheese is melted and bubbly.

    CREAM SOUP SUBSTITUTES

    Casseroles tend to call for a can of some form of “cream of” soup.  Since those soup tend to be full additives and preservatives I came up with some quick and easy substitutes that are homemade as you needed.

    CREAM SOUP SUBSTITUTES

    Do you hate buying canned soups for use in recipes? Do you want something healthier and less costly?  These recipes make perfect substitutes for 1 can of soup.

    3 tablespoons butter
    3 tablespoons flour
    1/4 teaspoon salt
    1 cup milk or other liquid (as specified in variations)

    • Melt the butter in heavy saucepan. 
    • Blend in flour and salt. Cook until bubbly. 
    • Remove from heat and gradually stir or whisk in liquid. 
    • Return to heat and cook, constantly stirring until smooth and thickened.

    VARIATIONS

    • Cream of chicken: Use 1/2 c. milk and 1/2 c. chicken broth as the liquid. Add 1/4 tsp. poultry seasoning or sage.
    • Cream of celery: Saute´ 1/2 c. chopped celery and 1 T. finely chopped onion in the margarine before adding flour. Use milk for liquid.
    • Cream of mushroom: Saute´1/4 c. finely chopped mushrooms and 1 T. finely chopped onion in margarine before adding flour. Use milk for liquid.
    • Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
    • Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 c. shredded sharp cheddar cheese and 1/4 tsp. dry mustard.
    • Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.

    GRILLED CHEESE & TOMATO SOUP CASSEROLE

    GRILLED CHEESE & TOMATO SOUP CASSEROLE
    adapted from TasteofHome.com                         
    serves 4
    3 ounces cream cheese, softened
    1 1/2 teaspoons Italian seasoning
    8 slices sourdough bread
    4 slices provolone cheese
    4 slices extra sharp cheddar cheese
    4 slices mozzarella cheese
    2 tablespoons Classico sun dried tomato pesto
    1 clove garlic, minced
    salt and pepper to taste
    1 JUMBO egg, beaten
    1 cup whole milk
    1/2 +/- cup shredded mozzarella cheese

    • Preheat oven to 350 degrees.
    • Spray baking sheet with non-stick cooking spray.
    • Spread butter on 4 slices of bread.
    • Place in baking dish butter side down.
    • Spread cream cheese on top side.
    • Add 1 slice of each cheese on top of cream cheese.
    • Butter the 4 other pieces of bread and place butter side up on sandwiches.

    • In a small saucepan whisk together the tomato pesto, garlic, salt and pepper until well combined.
    • Over medium high heat add milk gradually, whisking until well blended.
    • Bring to a boil.  Reduce heat and simmer 5 or so minutes until begins to thicken.
    • Pour a small amount of the tomato mixture into the beaten egg to begin with (do it too fast and egg will curdle) whisking constantly until well blended. Gradually add remaining tomato mixture, whisking constantly.
    • Pour over sandwiches.
    • Top with half of shredded cheese.
    • Bake 15 minutes, flip and top with remaining cheese and bake another 15 minutes or until golden brown.

    BACKGAMMON SOUP

    This soup got it’s name because I was off my feet for 2 days battling a knee issue during a cold rainy weekend and all we did was play backgammon.

    BACKGAMMON SOUP
    1 pound country sausage
    1 medium onion, chopped
    1 cup (3.5 oz pkg) sun dried tomatoes pieces
    2 tablespoons Classico sundried tomato pesto
    2 tablespoons quick cook tapioca
    6 cups water
    1 KNORR beef bouillon gel
    1 1/2 cup white beans
    1 cup baby carrots

    • Soak and cook white beans according to directions.
    • Whisk water with bouillon gel until well blended.
    • Whisk in tapioca, pesto, salt and pepper to taste.
    • Bring to a boil.  Lower heat to a simmer.
    • Add carrots, simmering for 30 minutes.
    • While carrots are simmering to tender, brown sausage and onion until a small crumble and drain off fat.
    • Add sausage and onion to pan along with beans.
    • Simmer another 30 minutes.

    TEX MEX STEW

    I had such good luck with throwing together the Tomato Bean Soup that I’d try another round with different ingredients and was not disappointed!  Tonight’s offering I made with chicken, but it could easily be made with stew meat, cubed pork or chili grind beef.

    TEX MEX STEW
    2-4 chicken breasts (or meat of choice)
    10 ounce green enchilada sauce
    10 ounce Rotel original tomatoes and green chiles
    1 large onion, chopped large
    2 large celery ribs, chopped
    1 cup baby carrots
    1/3 cup white wine
    1 package Taco Bell Seasoning (1/8 cup homemade)
    2 cups egg noodles

    • Whisk together the wine, enchilada sauce and seasoning.
    • Spray crock-pot with non-stick spray.
    • Place meat in bottom topped by chopped veggies.
    • Pour sauce over.
    • Cook 4-6 hours on low. I started with frozen chicken breasts so did the first 2 hours on high and then 3 hours on low. During the last hour I added egg noodles.

    I also found some locally made tortillas that are half flour and half corn that are excellent accompaniment for this stew.

    TOMATO BEAN SOUP

    Hubby had dental work the other day and I didn’t realize how much he was going to need a soft menu so I was scrambling to make a soup with what I had on hand.  This soup turned out so well that hubby asked for thirds!  The best part was how simple it was.

    TOMATO BEAN SOUP
    1 1/2 cups great northern (white beans)
    1 can Bush’s seasoned black beans
    1 can Hunt’s diced tomatoes (I used basil, oregano and garlic flavored)
    1 KNORR beef gel
    6 ounces Sprite
    1 ham steak, cubed into bite size pieces

    • Whisk the bouillon with sprite until well blended.  
    • Add everything to crock pot.
    • Cook 4-6 hours on low.

    FRENCH ONION SOUP with MAC & CHEESE CROUTONS

    I was reading emails this morning that lead to checking out the occasional shopping link that lead to cookbooks and I found one that sounded so interesting that I had to check it out which lead to checking out his blog, The Food in My Beard-Crazy Good Comfort Food (catchy title) which looks fantastic and then I started on the recipe page and found a recipe that sounded so interesting I was going to add it to my menu for next week and then I froze!  He uses processed foods almost completely.  So I moved on.  But, then I had an idea.  Why do I have to give up this amazing sounding recipe?  Why can’t I just recreate it from scratch?  I am so glad I did.

    Dan’s recipe is for French Onion Soup with Macaroni & Cheese croutons.  So is mine.  Mine is more labor intensive, but still quite easy and definitely from scratch with fresh products. I blind tasted hubby and he chose mine, but you be the judge.  Hubby said he preferred the traditional flavor of my cheese blend, but loved that the mac & cheese doesn’t get soggy like the regular croutons used to.

    Here’s Dan’s recipe with his picture that caught my eye:
    French Onion Soup with Mac and Cheese Croutons
    French Onion Soup with Mac and Cheese Croutons 
    2 (7 ounce) boxes Betty Crocker Mac & Cheese original flavor
    1/2 cup milk
    1/2 cup butter
    1/2 cup shredded cheddar cheese
    2 cans Progresso™ French onion soup

    • Cook the mac and cheese according to package directions and drain. 
    • Stir in the milk, butter, and cheese packet and return to heat. 
    • Cook 3-5 minutes until it is drier and sticky. 
    • Stir in the grated cheese and mix until melted. 
    • Line a pan with wax paper and pour the mac and cheese onto the paper. 
    • Flatten with more wax paper on top until it is a little less than 1 inch thick. 
    • Put into the fridge to cool for at least an hour. 
    • When the mac and cheese is cooled, use mini ramekins as a cookie cutter to form your round tops. 
    • Divide the soup into the ramekins and top with the mac and cheese rounds. 
    • Bake at 400ºF for 20 minutes or until hot throughout and browned on top. 

    Here’s Mine (a 2 part recipe):
    French Onion Soup with Mac and Cheese Croutons 

    FRENCH ONION SOUP (adapted from my everyday normal recipe)

    1/3 cup butter
    1 tablespoon sugar
    4 medium VIDALIA onions, thinly sliced**
    1 tablespoon flour
    5 cups hot water
    1 KNORR beef gel pack
    1 tablespoon kitchen bouquet for color
    1 teaspoon sea salt
    1/2 teaspoon white pepper
    4 thin slices french or sourdough bread, toasted (omit)
    4 slices Gruyere cheese*(omit)

    • Melt butter in bottom of stock pot.
    • Stir in the sugar.
    • Separate onions into rings and add to butter. Cook until tender and golden.
    • Add flour and blend well with butter mixture and onions.
    • Add water, beef granules, kitchen bouquet, salt and pepper and stir well.
    • Simmer 15-20 minutes.
    • Toast bread and then butter it.
    • Ladle soup into 4 oven proof bowls that have been put on a cookie sheet for easier handling.
    • Place 1 slice of toast over top of soup.
    • Lay 1 slice of cheese on top of toast.
    • Bake at 400 degrees for 7 minutes or until cheese is melted.

    *mozzarella cheese works well too

    MAC & CHEESE (adapted from my everyday Chipolte recipe and adapted to his directions for croutons)
    1 1/2 cups dried macaroni (elbows or shells)
    1/2 cup garlic pepper crispy onions
    3/4 cup heavy cream
    2 tablespoons butter
    salt and pepper, to taste
    4 slices GRUYERE cheese, torn into pieces
    3 slices BABY SWISS cheese, torn into pieces
    3 slices white American cheese, torn into pieces

    • Preheat oven to 350˚.
    • Prepare macaroni according to package directions. Drain well.
    • Using the same pan, melt butter and add cream until smooth.
    • Add cheese a few pieces at a time, stirring until well blended.
    • Salt and pepper to taste.
    • Line a pan with wax paper and pour the mac and cheese onto the paper. 
    • Flatten with more wax paper on top until it is a little less than 1 inch thick. 
    • Put into the fridge to cool for at least an hour. 
    • When the mac and cheese is cooled, use mini ramekins as a cookie cutter to form your round tops. 
    • Divide the soup into the ramekins and top with the mac and cheese rounds. 
    • Bake at 400ºF for 20 minutes or until hot throughout and browned on top.