Southwest White Chicken Chili

My first ever Chili-cook off garnered me a a first place ribbon...not the grand prize,  but first place.  Like runner up.  I used the recipe from a McCormick Seasonings bottle and tweaked it based on MY preferences.  This is a brothy chili, almost a soup, really.  It is not to spicy, just enough for these ingredients.  If you don't want to roast a whole chicken you can use any kind that have on hand, as long as its breast meat.  I love it best with the crushed tortilla chips on top, melted cheese and sour cream.  I could go so far as to add the lime zest and grated onion...I think maybe I will this afternoon with the leftovers. Since I am "dieting", I can  make my lunch extra special today.  I know, all that cheese and sour cream does NOT sound like dieting.  I am actually just trying to change my "diet",  my way of eating.  If you are interested in following my gluten free-er journey, check out my page at the top.  Its not very exciting, but is is helpful to ME.  I need all the help I can get! 

Ingredients

• 2 Tbsp. olive oil
• 1/2 cup chopped onion
• 1 Tbsp. cumin
• 1 Tbsp. oregano
• 1 Tbsp. garlic powder
• 2 tsp. crushed red pepper or chili powder
• 1 roasted whole chicken, breast meat shredded and set aside
• 4 cups chicken broth
• 1 can (4 1/2 ounces) of chopped green chilies
• 1 can (19 ounces) white kidney beans or navy beans
• 1/2 cup chopped fresh cilantro
• salt and fresh ground pepper to taste
• 1 lime

Optional garnishment: cheddar or Monteray jack cheese, tortilla chips, grated onion, sour cream, lime zest

Directions

1. Heat oil on medium in a arge pot.
2. Add onion and saute, about 1 minute.
3. Add spices to the onion and mix well, waiting about 30 seconds to heat the spices.
4. Add the chicken and coat well.
5. Pour in chicken broth, chilies and beans.
6. Bring just to a boil then reduce to low heat.
7. Continue to simmer about 15 minutes.
8. Add cilantro, salt and pepper.
9. Squeeze the lime just before serving.
10. Serve with garnishment on top.  

   

Ichabod Chili

I love, love, love this new chili recipe.  I knew I wanted to try a chili with beer and cocoa.  I had some of this pumpkin ale from New Holland Brewing, a local craft beer producer.  After cooking the chili and tweaking the spices I came up with this winner.

New Holland Brewing- "Ichabod" Pumpkin Ale

2 pounds ground beef

4 garlic cloves, finely chopped

1 cup chopped onion

8 oz. tomato sauce

1 cup water

1 can/bottle of  beer ( I used a pumpkin spiced beer called ICHABOD, from New Holland Brewing, but anything on hand is fine)

3 TBSP. chili powder

1 cup beef broth  

2 TBSP. cumin ( I used roasted)

2 tsp.oregano 

2 tsp. agave nectar or sugar

2 TBSP. garlic powder

1 TBSP. salt 

2 tsp.  unsweetened cocoa

1 tsp. hot sauce 

1 tsp. cornmeal

1 tsp. flour

1 tsp. warm water

Directions:

1. In a large saucepan brown ground beef and drain the fat.

2.  Add the garlic and onion, cook and stir until tender.

4. Add the tomato sauce, water, beer, spices cocoa, and hot sauce.

5. Bring to a boil then reduce heat and simmer, covered, for 1 1/2hours.

6. In a small bowl or bottle,  stir together the cornmeal and flour, then add the warm water and mix well.

7. Stir into chili and cook, covered, for an additional 20 minutes.

Garnish with chopped onion & cheddar cheese. Add some saltine crackers on the side. 

Sometimes I add a dollop of sour cream. 

Italian Sausage Tortellini Soup with Fresh Basil

I posted this recipe a few years ago and was recently  drawn back to it when family friends needed a meal for their fridge.  I LOVE to make this soup-its just fun.  So many LAYERS OF FLAVOR... it makes your home smell  amazing.  Garlic, tomatoes, fresh basil....how can you go wrong?  I used San Marzano tomatoes this time. As the most famous plum tomato for making sauce, the San Marzano is preferred by gourmet chefs and cooks all over the world. In Italy and elsewhere in Europe, they are a household name.

So get  your opera on and...  "Mangia bene, vivi felice". 

Ingredients

• 1 pound sweet Italian sausage, casings removed
• 1 cup chopped onion
• 2 cloves garlic, minced
• 4 cups beef broth
• 2 cup water
• 1cup red wine
• 1 lb. grape tomatoes, quartered
• 1 cup thinly sliced carrots
• 1/4 cup packed fresh basil leaves
• 2 tsp.dried oregano
• 1 -28 ounce can of San Marzano tomatoes, crushed and pushed through a sieve
• 8 ounces fresh tortellini pasta
• 3 Tbsp. chopped fresh parsley and MORE BASIL if desired
• Parmesan or Asiago cheese for garnish

Directions

1. In a 5 quart Dutch oven, CRUMBLE and brown sausage. 
2. Remove sausage and drain, reserving 1 tablespoon of the drippings.
3. Saute onions and garlic in drippings. 
4. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. 
5. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
6. Stir in parsley and tortellini during the last 10 minutes. 
7. Sprinkle with Parmesan cheese on top of each serving.

Autumn Lunch : Butternut Bisque With Gruyere and Honey Crisp Sandwich

 Ingredients for Soup:

• 3 to 3 1/2 pounds squash-butternut, acorn or a mix; approximately 2, seeded halved
• Unsalted butter, melted, for brushing
• 1 tablespoon kosher salt, plus 1 teaspoon
• 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
• 3 cups chicken or vegetable broth
• 1/4 cup honey
• 1 teaspoon minced fresh ginger
• 1/2 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg

Directions

1. Heat the oven to 400 degrees F.

2. Place the squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.

3. Scoop the flesh from the skin into a 6-quart pot.

4. Add the broth, honey and ginger.

5. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes.

6. Using a stick blender, puree the mixture until smooth.

7. Stir in the cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg. 
Garnish with roasted pepitas (pumpkin seeds), corn chips, sour cream

Gruyere and Apple Sandwich

Ingredients:

• 2 Slices of SOURDOUGH BREAD
• 1 Slice of Gruyere Cheese
• 2 Medium slices of a honey crisp apple, each slice halved
• Butter

Make the sandwich as though you are making a grilled cheese.  Enjoy with Butternut Squash soup and a large glass of cold apple cider.  

Pumpkin Soup from Mesa Grill

My husband and I took a work trip to Las Vegas a few years ago.  MY goal for the trip was to try as many Food Network chefs  as possible.  On day 2, after shopping most of the morning and looking forward to a relaxing meal and drink, our first stop was lunch at  Bobby Flay's Mesa Grill, located right at Caesar's Palace. We wanted to experience as much of  the menu as we could, so we ordered one item at a time and shared.   It was one of the best dining experiences  I ever had. Bobby Flay is able to to take a recipe and give you so many layers of flavor, each distinguishable in every bite. His soups are a perfect example of how he cooks. 

BTW...the evening was spent at Emeril Lagasse's Delmonico Steakhouse at the Venetian Hotel/Casino. 

From Bobby Flay / Mesa Grill

Ingredients

• 3 tablespoons unsalted butter
• 1 large onion, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 1 large carrot, peeled and coarsely chopped
• 2 stocks celery, coarsely chopped
• 7 cups vegetable stock, or water
• 1 1/2 cups pumpkin puree (not flavored pie filling)
• 1/4 teaspoon ground Mexican cinnamon, plus 1 teaspoon (canella)
• 1/4 teaspoon allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons honey
• 2 teaspoons chipotle puree
• 3/4 cup creme fraiche or sour cream
• Salt and freshly ground pepper
• Garnish: 1/2 cup toasted pumpkin seeds

Directions

1. Heat the butter in a medium stockpot over medium heat. 
2. Add the onions, garlic, carrots and celery and cook until soft. 
3. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. 
4. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. 
5. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle.
6. Cook for 15 to 20 minutes. 
7. Add water, if the soup is too thick. 
8. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. 
9. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. 
10. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.

Chicken Corn Chowder

 

 

Ingredients

2 tablespoons unsalted butter
1 teaspoon ground cumin 
1 poblano pepper, seeded and finely chopped 1 cloves garlic, minced
3 carrots, chopped
1 celery stalk, chopped
2 tablespoons all-purpose flour 1/4 cup brown sugar
2 cups chicken stock
4 potatoes, peeled and diced small
2 cups diced, cooked chicken
2 casn sweet corn, drained
Juice from 1 lime (about 2 tablespoons)
Chopped cilantro, to garnish (optional)

Directions:

1. Melt the butter in a large Dutch oven or stock pot over medium heat.  Add cumin and vegetables and saute until tender. 
2. Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. 
3. Stir in sugar.
4. Slowly stir in the chicken broth, scraping up any bits from the bottom of the pan as you stir, incorporating the flour and vegetables.  
5. Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife. 
6. Add chicken, corn and cream.  
7. Continue to simmer.
8. Salt and pepper to taste.  

Garnish with any of the following: fresh cilantro, sour cream, bacon, tortilla chips, cheddar cheese

Cuban Black Bean Soup

 

  Photo pending

 

Ingredients

• 1 pound dried black beans
• 4 cloves garlic
• 2 onions, roughly chopped
• 1 red bell pepper, seeded and roughly chopped
• 1/4 bunch fresh cilantro
• Extra-virgin olive oil
• 2 sprigs fresh oregano
• 2 tablespoons ground cumin
• 1 smoked ham hock
• 1 jalapeno, split, seeded and finely chopped
• 2 bay leaves
• 1 3/4 quarts low-sodium chicken stock
• Kosher salt and freshly ground black pepper

Optional:

• Chopped tomatoes, red onion and cilantro
• Crushed tortilla chips
• Sour cream +2 teaspoons lime zest
• Grated Cheddar cheese

Directions

1. Pick through the beans and discard any debris - wash under cold running water.
2.  In a food processor add garlic, onion, pepper, and cilantro.
3. Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano and cumin. 
4. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. 
5. Add beans, ham hock, jalapeno, bay leaves and stock. 
6. Slightly cover and simmer for 2 hours until beans are tender.
7. When cooked, remove bay leaves and take out ham hock. 
8. Cut ham meat off the bone, cut into pieces and set aside.
9. Using a blender, puree just enough of the beans and stock (about a third of the total pot) to thicken up the soup and bring everything together. 
10. Season with salt and pepper and if desired, fold ham meat back into the soup.
11. Garnish

Tomato Bisque

Ingredients
• 4 tablespoons unsalted butter
• 1 tablespoon minced bacon (about 1/2 ounce)
• 1 Spanish onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 5 tablespoons all-purpose flour
• 5 cups chicken broth, homemade or low-sodium canned
• 1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
• 3 parsley sprigs
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 cup heavy cream
• 1 3/4 teaspoon kosher salt
• Freshly ground black pepper
Directions
1. Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.
2. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
3. Stir in the flour and cook, stirring, for 3 minutes.
4. Pour in the broth and tomatoes and bring to a boil while whisking constantly.
5. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
6. When the soup base is cool, remove and discard the herb bundle.
7. Working in batches, transfer the mixture to a blender and puree until smooth.
8. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
9. Whisk the heavy cream and salt into the soup and season with pepper to taste.
10. Divide among warm soup bowls and serve immediately.

Butternut Squash Bisque

Ingredients

• 3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
• Unsalted butter, melted, for brushing
• 1 tablespoon kosher salt, plus 1 teaspoon
• 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
• 3 cups chicken or vegetable broth
• 1/4 cup honey
• 1 teaspoon minced fresh ginger
• 1/2 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg

Directions

1. Heat the oven to 400 degrees F.

2. Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.

3. Scoop the flesh from the skin into a 6-quart pot.

4. Add the broth, honey and ginger.

5. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes.

6. Using a stick blender, puree the mixture until smooth.

7. Stir in the heavy cream and return to a low simmer. 
Season with the remaining salt, pepper, and nutmeg.