Category: SOUPS & STEWS & CHILIS

CHICKEN CHILI ala SLOW COOKER

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.

HARVEST SOUP – CREAM of TURNIP PUMPKIN SOUP

HARVEST SOUP – CREAM OF TURNIP PUMPKIN SOUP
2 LARGE white turnips, peeled and cubed
1 medium potato, peeled and cubed
1 bunch green onions, thinly sliced
1 leek, thinly sliced
1 tablespoon butter
1 tablespoon avocado oil
2 cups chicken stock
1 15 ounce can pure pumpkin puree
1/3 cup heavy cream**
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
6 slices bacon, cooked and crumbled
Parmesan cheese

  • Sauté green onions and leeks in butter, stirring often until softened. 
  • Add potato and turnip cubes and sauté another 5 minutes.
  • Stir in the chicken stock and pumpkin puree. 
  • Add salt and pepper to taste. 
  • Bring the mixture to a boil, reduce the heat and simmer for 25-30 minutes until the vegetables are soft. 
  • Puree soup in a food processor or blender. 
  • Return soup to saucepan, whisk cream and heat through 15-20 minutes.
  • Serve in hot bowls.
  • Top with bacon and cheese.

**NOTE: For a more inense flavor use 1 can Classic Coconut milk

CREAM OF CELERY SOUP

CREAM OF CELERY SOUP adapted from The Daring Gourmet
4 SERVINGS

1/4 cup butter
1 small Vidalia onion, finely chopped (1 cup)
2 cups very finely chopped organic deep green (for optimal flavor) celery
2 large cloves garlic, minced
1/3 cup all-purpose Wonder flour
2 cups rich chicken broth, skimmed of excess fat (I use homemade)
1/4 cup buttermilk
1/2 cup whole milk
3/4 cup heavy cream
1 teaspoon fine sea salt
1/2 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon freshly ground pepper

  • Melt the butter in a Dutch oven over medium-high heat.
  • Cook the onions, celery and garlic until soft and translucent, 5 minutes or so.
  • Add the flour and cook for another minute, whisking until well blended.
  • Add the chicken broth milk and cream, stirring until smooth. Increase the heat and bring it to a simmer.
  • Reduce the heat to medium, add the remaining ingredients, and simmer uncovered for 15 minutes.
  • Season to taste.
  • Serve with a CADILLAC (Parmesan Roast Beef) or grilled cheese sandwich. YUMMY!!

NOTE: This recipe is roughly equivalent to two cans of prepared canned condensed cream of celery soup. You can enjoy it as a stand-alone soup  with a grilled cheese sandwich or use it in any recipe calling for prepared canned condensed cream of celery soup. If using as a base for other recipes, soup will keep in the refrigerator for a few days.

LOADED BAKED POTATO SOUP

Fall is here, but we are still having seriously warm weather, like Indian Summer warm weather, but I don’t care.  I WANT SOUP!

LOADED BAKED POTATO SOUP
2 medium potatoes
3 tablespoons butter
1 Sweet Vidalia onion, diced
1 small red pepper, roasted, peeled and diced
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups mashed potato flakes
1 teaspoon sea salt
3/4 teaspoon fresh ground black pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half
1/2 cup shredded cheddar cheese
1/2 cup crumbled cooked bacon
3 green onions, chopped (green part only)
sour cream (optional)

  • Preheat oven to 400°. 
  • Bake potatoes one hour or until cooked through. 
  • Remove them from the oven to cool.
  • Roast red pepper until singed on all sides.
  • Set aside to cool.
  • As the potatoes and pepper cool, start soup by melting butter in a large saucepan.
  • Sauté onion until light brown. 
  • Add the flour to the onions and stir to make a roux.
  • Add stock, water, cornstarch, potato flakes, and spices to the pot and bring to a slow boil. 
  • Reduce heat and simmer for 5 minutes.
  • When potatoes are cool enough to touch, but still warm gently peel the skins away and discard.
  • Do the same with the pepper.
  • Chop potato into chunks about 1/2 inch in size.
  • Chop pepper into pieces about 1/4 inch or smaller. 
  • Fold in the potato and pepper pieces to pan as well as the half and half and bring to a slow boil.
  • Reduce heat and simmer 15 minutes, until desired thickness.
  • Ladle soup into bowls.
  • Top with cheddar cheese, bacon and green onions.
  • For a bit of complete decadence also add the sour cream.

GAZPACHO

Hubby loves Gazpacho, a spicy tomato based soup made of raw vegetables and served cold. There are many variations to this soup, but mainly it has a tomato base and is very forgiving for ingredient adjustments.  Here is hubby’s favorite version.

GAZPACHO
1 red onion, chopped fine
1 green pepper, chopped fine
1 large jalapeno, chopped fine
1 large cucumber, peeled and diced
3 large cloves garlic, minced
4 tablespoons fresh chopped basil
2 cups V8 juice
2 cups beef broth
2 cans original ROTEL diced tomatoes
2 cans Hunt’s petite diced tomatoes
2 tablespoons olive or avocado oil
Juice of 1 large lemon
3 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Frank’s hot sauce
1 teaspoon cumin
Fresh ground salt an pepper to taste

  • Mix all together in a large container.
  • Chill.
  • Enjoy – it’s as simple as that.

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.