Category: SOUPS & STEWS & CHILIS

CHILI STUFFED ZUCCHINI BOATS

CHILI STUFFED ZUCCHINI BOATS serves 6
6 medium zucchini or 3 LARGE, depending on type
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
1 3/4 pounds QUALITY ground beef
1 small onion, chopped
1 poblano chile pepper, seeded and chopped small
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
3 tablespoons QUALITY tomato paste
1 cup tomato sauce
3/4 cup chicken stock
1 handful cilantro, chopped
1 1/2 cups grated cheddar cheese
Sour cream, for garnish
Green onions, chopped for garnish
Chopped Cilantro, for garnish

  • Preheat oven to 400°.
  • Cover baking sheet with foil or spray with non-stick cooking spray.
  • Wash zucchini and cut off ends.
  • Cut zucchini in half and remove seeds to hollow out centers.
  • Spread oil on zucchini and sprinkle with FRESH ground sea salt and black pepper.
  • Place zucchini on baking sheet. Set aside while you prepare chili.

 

  • Heat oil in large cast iron skillet.
  • Add ground beef to brown. Drain off excess grease.
  • Add onions, chili powder, cumin, cayenne, garlic powder, salt and pepper to taste. Cook 4-5 minutes until onions soften.
  • Whisk together tomato paste, chicken stock and tomato sauce.
  • Add tomato mixture to meat, stirring to combine and cooking 8-10 minutes until VERY thick.
  • Stir in cilantro.
  • Fill zucchini boats with chili and sprinkle with cheese.
  • Cover with foil and bake 15-20 minutes.
  • Uncover and bake 10-15 minutes more until cheese is golden.
  • Top with sour cream, green onions and cilantro.

INSTA POT BROCCOLI CHEESE SOUP

This is a super creamy comfort food bowl of soup!  Don’t forget to add some Antique cornbread or some yummy beer bread.

INSTA POT BROCCOLI CHEESE SOUP
4 cups chopped broccoli florets
3 cups shredded cheddar cheese
2 cups heavy whipping cream
1 1/2 cups (1 large onion) diced onions
1 cup diced (2 medium) carrots
1 cup diced (2 stalks) celery
5 cloves garlic, minced
2 tablespoons salted butter
FRESH ground sea salt and black pepper, to taste
Paprika, for garnish
shredded cheddar cheese, for garnish

  • Select the saute mode for medium heat.
  • Add butter and stir until melted.
  • Add diced onions, carrots, and celery, cooking for about 5 minutes until onions are soft, stirring frequently.
  • Turn off the saute mode.
  • Add chopped broccoli and 2 cups of water, and stir.
  • Secure the lid and seal the vent.
  • Cook for 5 minutes at high pressure, immediately followed by a manual pressure release.
  • Uncover and select the saute mode.
  • Add heavy cream and garlic, and stir.
  • Gradually add shredded cheddar cheese, stirring in until melted and well-mixed.
  • Turn off the saute mode.
  • Add salt and pepper to taste.
  • Serve in bowls, top with additional shredded cheddar and sprinkle with paprika for garnish.

FIESTA DROWNED EGG SOUP

This is one of those recipes that became COMPLETELY altered by the Corona virus pandemic because I had to work with what I had on hand.  And I am so glad!!!!  This turned out fantastic and NOTHING like the original. 

FIESTA DROWNED EGG SOUP serves 4
14.5 ounce can Hunt’s fire roasted tomatoes with garlic
1 small can chopped green chiles
10 ounce can Green Chile Enchilada Sauce
2 cups chicken broth
2 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
1 tablespoon butter
4 LARGE egg yolks
Bread bowls (optional)
Grated Cheddar Cheese (optional)
Chopped green onions (optional)

  • Combine fire roasted tomatoes, green chiles, chicken broth and enchilada sauce in slow cooker.
  • Using an immersion blender, blend until the bigger chunks are reduced to amanageable size.
  • Set slow cooker to low and cover for 4 hours.

 

  • At the 4 hour mark, generously season the chicken breasts with FRESH ground sea salt and black pepper.
  • Melt butter in cast iron skillet over medium heat.
  • Add chicken breasts and sear each side 4 minutes or until cooked through.
  • Shred chicken and add to slow cooker.
  • Gently drop egg yolks evenly into soup.
  • Cover and cook for 30 minutes.
  • Serve in bread bowls with shredded cheese and green onions.  I added a dollop of Daisy too 😀

INSTA-POT TEXAS BEANLESS RED CHILI

Between the weather and the isolation of the sheltering in place, we were craving some comfort food last week on a cold, rainy, windy day so I decided to make chili and cornbread. I went in search of a new beanless recipe and found this! Personally, I’m wimpier than they are and have made it MUCH milder, but we LOVED the results! I borrowed and altered, trading for what I had on hand from BUTTER-N-THYME who fantastically shared the recipe for their award winning Texas Red Chili. Any good Texan knows there are NO beans in chili! 😀
INSTA-POT AWARD WINNING TEXAS BEANLESS RED CHILI
serves 6 and only 45 minutes total time

2 poblano peppers, diced
2 1 Serrano Peppers, diced
1 Fresno chile
1 Habanero Pepper
2 Thai Chiles
1 large Jalapeno Pepper
1 Anaheim pepper, diced
1 large red bell pepper, diced
1 Guajillo or Mexico Dried Pepper
1 Dried Ancho Chile, crushed

The level of HEAT will be controlled by how you handle the fresh chile peppers. I ALWAYS remove the seeds AND the ribs most of the time. YOUR 3 HEAT Options are:

  • Low/Medium Heat – remove the seeds and the ribs
  • Medium – only remove the seeds
  • HOT – Only remove the stem from the chili pepper

CREATING YOUR BASE
1 tablespoon San Antonio Chili Powder
1 Large Vidalia Onion, chopped – reserve 1 tablespoon
6 cloves garlic, minced
2+ cups Beef stock
1.5 tablespoon Chipotle Chili Powder
1 tablespoon Ancho Chili Powder
1.5 tablespoon New Mexico Chili Powder
2 tablespoons Ancho chili powder
2 tablespoons smoked paprika

  • Using food processor pulse the garlic and onions several times until you have a finely diced mixture.
  • Add peppers, pulsing again to your desired consistency.
  • Add dried pepper, but cover with a dish towel to prevent any mess.
  • Reserve several tablespoons for garnish.

SEASONINGS
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon FRESH Ground black pepper
1 tablespoon + 1/2 teaspoon ground cumin
2 tablespoons dried oregano
Shaved Mexican chocolate – amount of your liking – OPTIONAL
6 ounces Shiner Bock beer – OPTIONAL

MEAT MIXTURE
1 pound cubed chunks of quality beef (I used chuck roast)
FRESH ground kosher salt
1/2 pound ground pork
2+ tablespoons of avocado oil

ASSEMBLY

  • Turn the Instant Pot Saute feature on.
  • Sprinkle kosher salt all over the beef and rub into meat.
  • Add 2 tablespoons avocado oil to insta-pot and allow to heat up.
  • Add beef chunks to insta-pot.
  • Sear the beef then remove from Instant Pot and reserve in a bowl.
  • Clean out the Instant Pot pot.
  • While still on saute, add the BASE to the pot and cook.
  • Add the seared beef and ground pork to the pot with the cooked BASE, stirring to coat.
  • Cook for around 5 minutes or you can see that the BASE has tightened up/thickened UP.
  • Add the dry seasonings, spices and chocolate if using.
  • Add the beef stock and beer if using.
  • Stir everything together and cook for 3 minutes.
  • Place the Instant Pot cover on. Make sure the plastic circle ring/gasket is installed on the cover.
  • Turn to exhaust value to sealing.
  • Press the Pressure Cook button and set the timer for 30 minutes. Make sure the Heat setting is set to “Normal” and the pressure setting is set to “High Pressure”.
  • After 30 minutes
 do a quick release until the small metal PIN drops the pressure has left the Instant Pot.
  • Garnish and Enjoy!

INSTA-POT CHICKEN & DUMPLINGS

INSTA-POT CHICKEN & DUMPLINGS

DUMPLINGS
1 1/4 cups all purpose flour
1/2 cup FRESH finely chopped Parsley
1/4 cup yellow cornmeal
2 tablespoons chopped FRESH chives
1 tablespoon baking powder
FRESH ground sea salt and black pepper
3/4 cup WHOLE milk
3 tablespoons butter, melted

  • Whisk the flour, cornmeal, baking powder and salt together.
  • Stir in milk, butter, Parsley and chives JUST until the batter comes together.
  • Set aside.

CHICKEN
2 tablespoons avocado oil
2 tablespoons butter
3 carrots, sliced thin
2 stalks celery, sliced thin
1 LARGE shallot, sliced thin
FRESH ground sea salt and black pepper
2 tablespoons WONDRA flour
2 sprigs FRESH thyme, leaves only
1 1/2 pounds boneless, skinless chicken breasts or tenders, cut into 1 inch pieces
3 1/2 cups chicken broth

  • Set insta-pot to saute’.
  • Add avocado oil and butter.
  • When butter is melted, add carrots, celery and shallots.
  • Season with salt and pepper, cooking 3-4 minutes until softened.
  • Stir in flour and thyme.
  • Add chicken, stirring to coat.
  • Stir in chicken broth and press cancel.
  • Place 12 scoops of batter evenly into pot.
  • Lock lid into place. Be sure the vent is in the sealed position.
  • Pressure cook for 3 minutes.
  • Turn steam valve into the venting position an allow steam to release naturally for 15 minutes.
  • Unlock lid and remove.
  • Ladle the chicken and dumplings into bowls.

SPAGHETTI SOUP

SPAGHETTI SOUP
1 pound ground sweet Italian sausage
3/4 pound ground beef
4 cups beef stock
1 jar (24 ounces) marinara sauce
3 cups water
1 teaspoon dried basil
Parmesan cheese
8 ounces spaghetti, broken into 1 1/2 inch pieces

  • Brown sausage in cast iron skillet.
  • Drain grease.
  • Add sausage to stock pot.
  • Add stock, marinara sauce, water, garlic powder, pepper, salt and basil.
  • Cook, covered, on low 4-6 hours to allow flavors to blend together.
  • Stir in pasta; cook, covered until pasta is tender, 15-20 minutes longer.

FISHY (in a good way) CHICKEN STEW

FISHY (in a good way) CHICKEN STEW
3 slices bacon, chopped
1 tablespoon avocado oil
1 1/2 pounds chicken tenders
FRESH ground sea salt and black pepper
1 LARGE shallot, chopped fine
1 celery stalk, chopped fine
2 cloves garlic, minced
2 teaspoons anchovy paste
3 sprigs FRESH thyme, minced
3/4 cup white wine
5 cups chicken broth
2 tablespoons Bragg’s liquid aminos
4 tablespoons unsalted butter, cut into pieces
1/3 cup WONDRA flour
1 pound white potatoes, diced
3 carrots, diced
chopped FRESH parsley for garnish

  • In a large saute pan, cook bacon JUST until crisp. Remove with a slotted spoon to drain on paper toweling.
  • Add avocado oil to the bacon rendering in the pan and heat over medium flame.
  • GENEROUSLY season chicken pieces with FRESH ground sea salt and black pepper.
  • Add chicken to hot oil and sear on both sides until cooked through. Transfer to a plate and cover with foil to keep warm.
  • Add onion, garlic, celery, anchovy paste and thyme, cooking 2-3 minutes until well blended.
  • Add wine, 1 cup of the broth and liquid aminos, simmering until almost ALL the liquid is evaporated.
  • Preheat oven to 325°.
  • Add butter.
  • When butter has melted, sprinkle with flour, stirring to combine.
  • Whisk in remaining broth,
  • Shred chicken and add to broth along with carrots and potatoes, stirring to combine.
  • Cover and bake 30 minutes.
  • Stir and bake another 30-45 minutes until carrots and potatoes are fork tender.
  • Season to taste and fold in bacon pieces.
  • Garnish and serve immediately.  We like it over pasta.  I know that’s weird, but it’s a family thing.

TOMATO BARLEY SAUSAGE SOUP

TOMATO BARLEY SAUSAGE SOUP
1 tablespoon avocado oil
1 pound sweet Italian sausage (no casings), chopped small
1 small onion, chopped
2 stalks celery, chopped small
2 large carrots, chopped small
4 cloves garlic, minced
2-14.5 ounce cans petite diced tomatoes with herbs
4 cups chicken broth
FRESH ground sea salt and black pepper
1 cup uncooked pearl barley (NOT quick barley)
+/- 1-2 cups water (depending on desired soup thickness)
sour cream, garnish
chopped green onions, garnish

CROCK POT

  • Heat avocado oil in large skillet over medium heat.
  • Brown sausage and onion and drain off fat.
  • Spray crock pot insert with non-stick spray.
  • Add sausage, onions, celery, carrots, garlic, tomatoes and chicken broth to slow cooker.
  • Season with FRESH ground sea salt and black pepper.
  • Add as much water as you’d like to reach your desired consistency.
  • Cover and cook on low 7 hours until barley and vegetables are tender.
  • Ladle into bowls and garnish.

STOVE TOP

  • Heat avocado oil in large skillet over medium heat.
  • Add carrots and cook 2 minutes.
  • Brown sausage, onion, celery and garlic, cooking until sausage is browned.
  • Drain off grease.
  • In dutch oven whisk together tomatoes, chicken broth, water and barley.
  • Add sausage mixture and stir to blend.
  • Season to taste.
  • Simmer 1 hour.
  • Top with fresh tomatoes, sour cream and cheese.

FRENCH Onion Potato Soup

FRENCH Onion Potato Soup serves 2
3 tablespoons butter, divided 1 + 2
1 small Vidalia onion, halved root to tip and sliced thin
2 sprigs FRESH thyme, minced
FRESH ground sea salt and black pepper, to taste
2 cloves garlic, minced
1/4 cup white wine
1 large russet potato, peeled and diced small
2 cups beef broth
1/4 cup heavy cream
4 slices baguette, buttered
1 cup grated gruy’ere cheese

  • Melt 1 tablespoon of the butter in saucepan.
  • Add onions, thyme, salt and pepper. Cook, stirring occasionally until onions are tender and light golden brown, 10-15 minutes.
  • Add garlic, cooking a minute or two until fragrant.
  • Add wine and cook until almost evaporated.
  • Stir in potatoes and broth.
  • Season to taste.
  • Cook, stirring occasionally until potatoes are fork tender, 10-15 minutes.
  • Using an immersion blender puree the soup.
  • Stir in the heavy cream and remaining butter until melted and well blended.
  • Preheat broiler.
  • Pour soup into oven proof boils.
  • Top with baguette slices.
  • Sprinkle with grated cheese.
  • Broil until cheese is bubbly and starting to brown, 2-3 minutes.

CLASSIC CLAM CHOWDER

CLASSIC CLAM CHOWDER
2-10 ounce cans BUMBLE BEE whole baby clams
1-8 ounce bottle clam juice
1 cup white wine
3 cups chicken stock
2 tablespoons butter
2 tablespoons WONDRA flour
½ LARGE red onion, diced small
2 stalks celery, diced small
8 slices bacon, chopped small
¼ cup chopped Italian leaf Parsley
FRESH ground sea salt and black pepper, to taste
3 LARGE gold potatoes, peeled and diced
1 ½ cups half-and-half
2 green onions, sliced thin

  • In a large dutch oven, melt butter over medium high heat.
  • Cook bacon until crisp. Remove with a slotted spoon.
  • Add onions, celery and half of Parsley, sauteing until soft.
  • Add flour and blend well.
  • Strain clams, reserving juice.
  • Add clam juices, white wine and chicken stock, blending well.
  • Bring to a LOW SLOW boil. Reduce heat to medium low.
  • Add potatoes and simmer 15-20 minutes until potatoes are fork tender and soup has thickened to desired consistency.
  • Add clams.
  • Stir in half-and-half, simmering 5-10 minutes until clams are heated through.
  • Adjust seasoning to taste.
  • Garnish with reserved Parsley, green onions and bacon.

CREAMY ROASTED RED PEPPER CHICKEN SOUP

CREAMY ROASTED RED PEPPER CHICKEN SOUP
3 pounds small hot house tomatoes
1 red bell pepper
avocado oil
½ red onion
¼ cup chopped parsley
3 cups diced rotisserie chicken
3 tablespoons caramelized balsamic vinegar
FRESH ground sea salt and black pepper
½ cup half and half
1 cup chicken broth
2 tablespoons butter
Crumbled bacon for garnish

  • Halve and seed red pepper.
  • Holding pepper with tongs roast pepper halves over burner flame. Set aside to cool.
  • Small dice the red onion.
  • Small dice the red pepper.
  • Bring a large pot of water to a boil.
  • Fill a large bowl with ice water.
  • Cut an X in the bottom of each tomato.
  • Add tomatoes to boiling water and reduce heat to medium. Cook for 2 minutes or until skins break.
  • Using a slotted spoon immediately transfer tomatoes to ice water.
  • When cool enough to handle, peel the skins off and place tomatoes in a bowl.
  • In a small stock pot heat avocado oil.
  • Add onion, cooking a minute or so to soften.
  • Add red pepper and cook 2-3 minutes until soft and oil is absorbed.
  • Add parsley.
  • Using an immersion blender, cream tomatoes.
  • Add tomatoes to pan, stirring to blend well.
  • Season to taste.
  • Add vinegar and chicken broth, blending well. Cook 5-10 minutes.
  • Add half and half, stirring to blend.
  • Fold in chicken pieces.
  • Add butter, stirring until melted and blended well.

CREAM OF CARROT FENNEL SOUP

CREAM OF CARROT FENNEL SOUP
1 pound of FRESH carrots, chopped
3/4 cup chopped fennel bulb
1 cup chicken broth
1 cup water
1 teaspoon FRESH ground Pink Himalayan salt
1 teaspoon FRESH ground tri-color peppercorns
1/2 teaspoon ground thyme
3 tablespoons butter
1 large shallot, finely chopped
2-3 cloves garlic, minced
3 tablespoons Wondra
1 1/2 cups whole milk
2 tablespoons Cream of Sherry
1/2 cup heavy cream
Fennel fronds for garnish

  • Bring water and chicken broth to a boil in a steamer.
  • Add carrots and fennel to steamer basket.  Steam7-8 minutes or until tender.
  • Remove carrots and fennel to cool slightly.  Save broth, adding enough water to measure 2 cups. Set aside.
  • Add the carrots and fennel to food processor with 1 cup of the steaming broth. Blend until smooth.
  • Melt butter in large sauce pan.
  • Add shallot, sauteing until soft.
  • Add the garlic, sauteing until fragrant.
  • Sprinkle in flour, stirring to blend until golden.
  • Slowly whisk in the whole milk, heavy cream, cream of sherry and remaining 1 cup of broth.
  • Stir in thyme and simmer 10-15 minutes, stirring occasionally, until mixture thickens.
  • Stir in carrot puree.
  • Season to taste.
  • Top with chopped fennel fronds.