Category: SOUPS & STEWS & CHILIS

CHICKEN CHILI

QUICK & EASY CHICKEN CHILI
3 skinless, boneless chicken breasts, frozen
2 cups homemade chicken broth, frozen
1 can cream of potato soup
1 jar dried beef, chopped
1 Williams chili mix package
1 can chopped green chilies
  • Place frozen chicken breasts on the bottom.
  • Pour green chilies over chicken pieces.
  • Top with cream of potato soup.
  • Top with frozen broth.
  • Sprinkle chili seasoning mix on top of chicken broth.
  • Top with beef pieces.
  • Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.
As the slow cooker heats up, the broth will melt absorbing the chili seasoning mix which will then be absorbed by the potato soup and by the end of the day you have a huge bowl of wonderful yummy goodness perfect for a crisp fall evening. Serve with cheddar cheese biscuits.

SLOW COOKER BLACK BEAN CHILI

SLOW COOKER BLACK BEAN CHILI
1 pound chuck steak, cut into 3/4 inch chunks**
15 ounce can tomato puree
15 ounce can black beans, drained and rinsed
2 cloves garlic, minced
3 tablespoons chili powder
1 KNORR beef tub
2 cups hot water
medium red onion, chopped (reserve some for garnish)
1 bunch green onions, sliced (reserve some for garnish)
sour cream
grated cheese

  • Combine hot water and KNORR beef tub until well blended.  Pour into slow cooker.
  • Add tomato puree, chili powder, garlic, salt and pepper to taste, blending well.
  • Add beef pieces, red onion and green onion.
  • Cover and cook on low 6-8 hours.
  • Top with sour cream, grated cheese and onions for garnish.
  • I served them over grilled hot dogs for hubby and Monday night football.

**We had grilled rib eyes the night before and I got a great price on buying the family pack so we grilled them all and then I cut the remains into 3/4 inch chunks for the chili.  I have to say the charring added some great flavor.

FRIJOLE CHILI

What do you do with leftover refried beans? Make chili of course. One of the things I have done for many years is menu plan. Nothing, and I mean nothing goes to waste around this house! I made this recipe a few years ago to use up some leftovers and it quickly became our favorite alternative chili.
FRIJOLE CHILI

1/2 batch refried beans *
2 pounds ground beef
1 medium Vidalia onion, chopped
2 cans Rotel original tomatoes with chiles
2 cups beef broth (2 tablespoons Better than beef bouillon + 2 cups hot water
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons sea salt
1 teaspoon white pepper

  • Brown ground beef and onion. Drain fat.
  • In a large sauce pan, combine remaining ingredients and bring to a simmer.
  • Add ground beef and onions. Heat through.
  • Top with a dollop of sour cream and shredded cheese.

*you can substitute 1 can of refried beans if you prefer

HOT WING SOUP ala NIBBLE ME THIS

Chris over at NIBBLE ME THIS invented this awesome soup that has become a family favorite here at our house! I’ve adapted it to what I had on hand and it was fabulous!

I loved Chris’ choices:
Fat –  Had to be butter, since that goes into hot wing sauce, right?
Mirepoix – Celery & carrot.  Celery because it is a standard accompaniment and carrot to help get the orange color I wanted.
Starch – I thought about using potatoes but went with buttery croutons instead.
Liquid – Chicken broth, beer and hot sauce – a no brainer

Hot Wing Soup

HOT WING SOUP –  4 servings adapted from  www.nibblemethis.com

1 stick unsalted butter
5 cups Italian bread cubes, no crust* I used San Luis Cracked Wheat Sourdough
1/2 cup finely diced carrot
1/4 cup finely diced celery
salt (see instructions)
1/2 tablespoon paprika I used Sweet Hungarian
4 cups chicken broth
12 oz dark beer* I used Amberbock that I had on hand
2 Tbsp hot sauce*  I used Frank’s
1/4 cup blue cheese crumbles I used gorgonzola
garnish:  meat from chicken wings, more blue gorgonzola cheese, chopped celery leaves*

  • Preheat a heavy bottom stock pan over medium high heat.
  • Add 3 tablespoons butter.  Once bubbling hot, add the bread cubes and quickly toss to coat evenly.  Season with a pinch or two of salt.  Cook until golden brown on all sides – about 5-7 minutes.  Remove.
  • Reduce heat to medium, add 4 tablespoons butter to the now empty pot.  Saute the celery and carrot until tender – about 8 minutes.  Season with a pinch or two of salt while sauteing.  
  • Add the chicken broth, beer, paprika, gorgonzola cheese, and the croutons that you made earlier.  Bring to a simmer and cook until the bread begins to break apart – about 5-6 minutes.
  • Use an immersion blender to blend to a smooth consistency.
  • Bring back to a simmer and stir in the last tablespoon of cold butter.  I know that technique at the end of sauces adds a little luster so I thought it couldn’t hurt with soup.  Taste for seasoning.  I added about 1/2 teaspoon more of salt at this point but let your taste buds be the judge.
  • Garnish with chicken wing meat, more cheese crumbles, and finely chopped celery leaves.

Chris’ Notes

  • Bread – I know, this sounds like a lot.  It will cook down.   He’s so right!!
  • Beer – I used Sweetwater Brewing Georgia Brown but any good dark beer will do.  You could also skip beer altogether and use more chicken broth but beer and wings go together, right?
  • Hot sauce – The family thought it was a little spicy at this level so if you want mild, just use one Tbsp Franks Hot Sauce would be the traditional hot sauce to use but I used Fire Ant Juice.
  • Celery leaves – Weird?  I like chopping them finely for a garnish.  Use parsley instead if you like.

MEATBALL STEW & PARMESAN ONION WEDGES

MEATBALL STEW
1/2 cup white wine
2 tablespoons balsamic vinegar
1 tub KNORR beef gel
3 1/2 cups hot water
1/4 cup WONDRA flour
1 pound small red tomatoes cut into bite size pieces
3 ribs celery, sliced thin
2 cups baby carrots sliced in half lengthwise
1 package frozen pearl onions (thawed)**
1 tablespoon Avocado oil
12 oz. package frozen meatballs
1 package McCormick Au Jus
Himalayan pink salt and Garlic pepper to taste

  • Whisk together the hot water, gel tub, vinegar, Au Jus seasoning and white wine until well blended.
  • Add flour and whisk until lump free and set aside.
  • Heat oil in dutch oven over medium-high heat.
  • Add celery, potatoes, carrots and onions, sauteing until slightly softened (about 8-10 minutes).
  • Add broth mixture and bring to a boil. Reduce heat and simmer 10 minutes. 
  • Add meatballs and simmer 15 minutes or until meatballs are heated through.  Broth will thicken as it simmers.

**While the pearl onions look good, I prefer to make this recipe with sweet Maui onions.

PARMESAN ONION WEDGES
2 cups biscuit/baking mix
2/3 cup WHOLE milk
1/2 cup Parmesan cheese
1 small onion, minced
1/2 mayonnaise**
1 teaspoon salad seasoning

  • Preheat oven to 400°.
  • In a small bowl stir biscuit mix and milk together just until moistened.
  • Turn onto a floured surface and knead a few times.
  • Roll out to a 11-12 inch circle and transfer to a pizza pan.
  • Combine the cheese, mayonnaise, onion and salad seasoning. Spread on top of dough.
  • Bake 15-20 minutes or until golden.
  • Serve war.
  • Refrigerate leftovers.

IT’S getting close to THAT TIME OF YEAR AGAIN!

In the Fall I’m usually stocking up for winter in the wild and snowy north.  I start with LARGE bulk packs of meat.  I then break them down by size and meat right down to cutting certain recipes into bite sized pieces.  Then I wrap them in freezer paper because I really hate freezer burn!  And I package them into pre-labeled ziploc bags for the freezer.

I didn’t get a secondary picture, but I then wrap the center of each one with a strip of duct tape.  Yep, you read that right, duct tape.  Just a small strip.  Enough so when they’re stacked in the back of the freezer you can identify the meat.  I buy it in colors – red for beef, green for chicken and blue for pork.  It makes it soooooooo much easier when you’re searching in the freezer for the right meat.
Many times this prep includes rotisserie chickens.  My market at home has buy one, get one free on Tuesdays.  Can you figure out when I did my shopping? By the time I get home and put away the groceries, the rotisserie chickens are cool enough to pick off the bone.  The bowl below is the skin, congealed juices and bones I collected as I stripped 2 birds.
I think Martha (MM) and I met over some post about buying in bulk and we found a common ground – saving money!  Talk to your butcher.  Many times you can save even more than the advertised sale prices.  For example, recently my local market was running a sale on chuck roast.  None of the roasts were as large as I really needed for company so I asked the butcher if they had one the size I wanted and instead she offered up a manager’s daily sale (in the bulk section just a few feet away from the ones I was looking at) where I could buy twice as much for half as much saving me $8 over what I intended to spend and gave me enough for 3 meals.  I made ALL the chuck roast as Pot Roast & Veggies for company and then used the leftovers to make Ortega Chile Bake and Black Eyed Pea Chili.
I then use a large stock pot and cover the “debris” with water.  I set it to simmer on a low temp and let it go for an hour or so.  I don’t add any seasonings since I’ve normally bought mesquite broiled or lemon herb, but adjust according to your tastes.

 Then I drain it into my large 8 cup measuring cup and allow it to cool.

I have several of these containers that I bought just for chicken stock in the freezer.  I haven’t bought chicken stock in over 10 years now.  It’s just so easy to make your own.  Even if I start with raw chicken and poach it for a recipe I add seasonings and by the time the chicken is done, there is several cups of broth ready for the freezer.

Today’s flavor was Mesquite broiled so it left us with a spicy red color also.

So what do you do to get ready for winter?  Have I motivated you to stock up? Have a wonderful Weekend! 

ESSENTIAL KITCHEN cooking/ baking EQUIPMENT revisited…

Today I want to tell you my idea of the best equipment for a kitchen.  You don’t need all the fancy gadgets to be a successful cook and most kitchens don’t have the space to store them so here are my ideas.  Remember that many tools and equipment are versatile and can be used in many ways.
  • A cast iron pan is a MUST! And it MUST be well seasoned.  Cast iron retains the heat AND distributes is evenly.  Chris over at Nibble Me This has a great process for re-seasoning any cast iron that you might have.
  • Large stockpot or two.  I have a 6, 8 and 10 quart that nestle together well.
  • 5-6 quart dutch oven.
  • 1,2,3, AND 4 quart sauce pans.
  • 10 and 12 inch saute pans.
  • 8, 10 and 12 inch skillets.
  • Heavy Wire Racks for cooling.
  • 8 AND 9 inch square and a 9×13 ceramic stoneware baking dishes.
  • Stainless steel cookie sheets.
  • SILPAT baking mats for the cookie sheets.
  • Bundt pan.
  • Loaf pan – I prefer glass or ceramic.
  • Angel Food Cake pan.
  • Deep dish ceramic pie plate.
  • Regular and Texas Muffin pans.
Tomato Bisque

2 tablespoons butter
1 medium Vidalia onion, chopped
2 large carrots, chopped
1 celery stalk, chopped small
4 cloves garlic, minced
4 cups fresh Roma tomatoes, peeled
4 cups chicken broth
3 or 4 sprigs fresh parsley
5-10 fresh basil leaves
2 bay leaves
1/2 cup heavy whipping cream
Sea salt and white pepper to taste
Grated Parmesan cheese for serving

  • Melt butter in a large soup pot over medium heat. 
  • Add chopped onions, carrots, celery and garlic.
  • Cook stirring often until soft, about 8-10 minutes.
  • Add chicken broth and tomatoes, stirring well.
  • Tie herbs together in cheesecloth and drop into the soup. This makes it easy to remove later.
  • Season with sea salt and white pepper to taste.
  • Reduce heat to low and simmer covered for 30 minutes.
  • Remove herbs and discard.
  • Add whipping cream and blend until smooth.
  • Ladle into bowls and top with freshly grated cheese and fresh basil.
Pairs really well with Tuna Melts.
TUNA MELTS
1 large can white albacore tuna packed in water, drained and drained again!
8 sweet pickles, chopped fine
2 green onions, chopped fine
1/4 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper
1 hard boiled egg, chilled, peeled and chopped fine
2-4 tablespoons butter
1 slice Muenster cheese
1 slice extra sharp cheese
4 slices frozen potato bread

  • Drain the tuna in a fine mesh sieve and then use a spoon to mash all the water out again! Drying out the tuna is crucial.
  • In a mixing bowl whisk together the mayonnaise, lemon juice, salt and pepper.
  • Chop the sweet pickles and green onions extremely fine.
  • Fold tuna, pickles and onions into Mayonnaise mixture.
  • Chop egg finely and fold into mixture.
  • Melt 2 tablespoons butter on griddle over medium high heat. Add more as necessary to keep from burning.
  • Toast all 4 slices of bread while still frozen*.
  • When butter is melted lay all 4 slices in butter and top 2 slices with muenster and the other 2 slices with the sharp cheddar. Allow them to heat through, melting the cheese.
  • Add the tuna to 2 slices and close them up.
  • Continue cooking until golden on all sides and heated through.

*Using frozen bread makes the bread lighter and more easily toasted golden.

BEEF BARLEY PASTA SOUP

3 tablespoons butter
1 pound stew meat, in 1/2 inch pieces
flour
1 large carrot, diced
1 large onion, finely chopped
3 teaspoons minced garlic
½ teaspoon oregano
1/2 cup barley
1 cup pasta
1 cup White Grenache Wine
1-28 ounce cans Contadina crushed tomatoes
4-14 ounce cans beef broth*
salt and pepper to taste

  • Over low heat melt the butter.
  • Stir in carrots and saute until soft. 
  • Add onions and garlic sauteing until fragrant.
  • Dredge beef pieces in flour.
  • Add beef to pan and saute’ until beef pieces are browned.
  • Add the wine and simmer 10-15 minutes. 
  • Add the tomatoes and broth. Stir well and simmer 1 hour or more.
  • Add the barley  during the last hour and simmer slow.
  • Add the pasta during the last 15 minutes. 
  • Enjoy with some fresh baked crusty bread.

*or make your own with 4 1/2 cups hot water and 3 teaspoons vegetable or beef bouillon.

SMOKEY NAVY BEAN SOUP – CROCK POT STYLE

The weather took a serious turn towards fall early last year.  But, I was ready!  One of my favorite things about fall is fun food for tailgating or just watching football at home.  This soup recipe is no exception.
Whether you serve it in a bread bowl (which is my favorite way) or just in a bowl, the flavor is smokey, deep and intense – perfect for warming you from the inside out. AND it is super easy in the crock pot!

SMOKEY NAVY BEAN SOUP – CROCK POT STYLE
1 pound navy beans, soaked overnight
1 large onion, chopped
6 cups water
1 KNORR vegetable gel tub
1 large onion, chopped
2-3 cloves garlic, minced
3 ribs celery, sliced
3 carrots, sliced
1 can petite diced tomatoes (I use Chipotle & jalapeno flavored)
1/2 teaspoon dried thyme
salt and pepper to taste (I use 1 t. Himalayan pink salt and 1/4 t. white pepper)
1 ham steak, chopped (about 2 cups)
1/2 pound bacon, crisp and bacon
grated cheese

  • Spray slow cooker with PAM.
  • Drains beans of soaking water and add to slow cooker along with onions, garlic, celery, tomatoes and carrots.
  • Whisk together the water, KNORR gel tub, thyme, salt and pepper until well blended. Add to the slow cooker.
  • Cook on low 4-6 hours.
  • Add ham pieces.
  • Cook another 2-3 hours.
  • Garnish with cheese and bacon before serving.
  • Enjoy!

BEEF STEW

BEEF STEW

1 pound lean beef stew eat, cut into cubes
1/2 pound baby carrots, halved
1 large Vidalia onion, peeled and quartered
1 clove garlic, minced
1/2 teaspoon celery seeds
1/2 teaspoon dried thyme
1 teaspoon sea salt
1/2 teaspoon pepper
Knorr Spring Vegetable Recipe Mix
1 cup V8 juice*
1/4 cup white zinfandel wine*
2 tablespoons brown sugar*
1 tablespoons tapioca*

  • Spray bottom of slow cooker lightly with PURE!
  • Place the beef cubes in the bottom of the slow cooker.
  • Layer onions over top of beef.
  • In a mortar and pestle, grind all the seasonings together to reactivate their properties.
  • Add to Knorr Spring vegetable mix and blend well.
  • Sprinkle over the meat and onions.
  • Add carrots.
  • Whisk together the wine, V8 juice, brown sugar and tapioca until sugar and tapioca is completely dissolved.
  • Pour this over meat and vegetables.
  • Cover and cook on low 5 hours, undisturbed.
  • DO NOT CHECK ON IT!
  • Serve Immediately over mashed potatoes.
*The tapioca, wine and brown sugar make a really nice thick gravy consistency with robust flavor when mixed with the V8.

CHICKEN & SAUSAGE GUMBO with BBQ SAUSAGE

CHICKEN & SAUSAGE GUMBO
1/2 of a rotisserie chicken pieces
1/2 pound sausage, sliced in 1/4 inch pieces and then quartered
2 celery stalks, diced
1 small Vidalia onion, diced
4 cloves garlic, minced
2 cups fresh green beans, cleaned and chopped
2 3/4 cups chicken broth
1/4 cup butter
1/4 cup canola oil
1/2 cup flour
1 teaspoon thyme
1 tablespoons parsley
1 teaspoon sea salt
1 teaspoon pepper

  • Melt butter and oil over medium high heat in a large saute’ pan.  Add flour and whisk continuously until golden brown.
  • Add onions, garlic and celery stirring continuously for 3-5 minutes until vegetables are tender.
  • Add thyme. salt and pepper.
  • Add green beans, stirring to coat.
  • Add broth, chicken and sausage pieces and simmer uncovered for 20-30 minutes until desired consistency.
  • Add parsley and stir well.
  • Serve over mashed potatoes.
  • I coated the remaining sausage pieces with barbecue sauce and broiled them for a few minutes as an appetizer/compliment.

PASTA FAGIOLI

PASTA FAGIOLI
2 pounds ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
2 1/2 cups hot water
1 KNORR beef broth gel tub
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Frank’s hot sauce (optional)
1-6 ounce V-8
1-8 ounce tomato sauce with herbs (I used Contadina)
8 ounces pasta

  • Brown beef in a skillet, drain off fat.
  • Whisk together the hot water, knorr beef broth gel and spices.
  • Add to crock pot with everything except pasta.
  • Cook on low 7-8 hours or high 4-5 hours.
  • During last 30 min on high or 1 hour on low, add pasta.
  • Enjoy.