GREEN ENCHILADA CHICKEN SOUP

Thank you Carrie for making me try this recipe. I had seen it on Pinterest and Facebook, but now I’ve gotten around to making it in reality. 😀

GREEN ENCHILADA CHICKEN SOUP

2 1/2 pounds boneless, skinless chicken breasts or thighs
1 recipe homemade green enchilada sauce (recipe below) or 1 (28 ounce) can green enchilada sauce
3 cups homemade chicken bone broth
1 cup half and half or heavy cream, depending on desired consistency
2 cups Monterey jack cheese or pepper jack cheese
4 ounces cream cheese, cubed at room temperature
4-8 ounces green salsa verde, to taste
FRESH ground salt and pepper, to taste

• In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on LOW 6 to 8 hours.
• Remove chicken and shred.
• Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker.
• Turn slow cooker to warm and stir until cheeses are melted.
• Add hot sauce or additional salsa to taste.
• Top with lime wedges, avocado, cilantro, green onion, shredded cheese and sour cream or any other topping of your choice.
• Serve and enjoy!

NOTE: you can short cut this recipe using chopped Costco chicken rotisserie pieces. They now come already picked in a large package. Using this chicken also makes it easy to cut the recipe in half or double it 😀

GREEN ENCHILADA SAUCE
Homemade Green Enchilada Sauce is a quick and simple homemade recipe for use in your TEX-MEX recipes.

1 recipe = 1 (28 ounce) can of store-bought green enchilada sauce

2 tablespoons avocado oil
1 cup chopped onion
2 garlic cloves, FINELY minced
1 cup UNDRAINED diced canned green chiles
2 cups homemade chicken bone broth
1 teaspoon cumin
1 teaspoon oregano
FRESH ground sea salt and black pepper, to taste
Optional to spice it up: 1 jalapeno pepper, diced

• Heat oil in a skillet over medium high heat.
• Saute onion until soft.
• Add garlic and cook for 1 minute.
• Reduce heat to medium.
• Add green chiles, broth, cumin, oregano, salt, pepper, and jalapeno if using.
• Simmer, uncovered, for 15 minutes until the liquid is reduced to about 3 cups, by about 25%.
• Use an immersion blender to blend ingredients to your desired consistency.
• Transfer back to your skillet.
• If the sauce is for later use, let it cool, then store it in an airtight container for storage in your refrigerator or freezer. I use a canning jar with an airtight lid.

CHICKEN DUMPLING SOUP

LOL 😀 It must be a Midwestern thing 😀

This would have been Molly Yeh’s recipe with very few changes until I realized I was making my great grans chicken and noodles minus the pasta and thickener. The dumplings are Molly’s MIL’s recipe though.

CHICKEN & DUMPLING SOUP – the items highlighted in blue are used in the second step.

Level: Easy Total: 3 hr 5 min Active: 1 hr 10 min Yield: 4 to 6 servings

SOUP BASE
One 3 1/2-pound whole chicken
1 tablespoon whole black peppercorns
2 bay leaves 
2 cloves garlic, MINCED
2 sprigs FRESH thyme 
3 large carrots, 1 cut into large chunks and 2 thinly sliced 
3 large celery stalks, 1 cut into large chunks and 2 thinly sliced 
2 medium yellow onions, 1 quartered and 1 chopped 
2 medium parsnips, 1 cut into large chunks and 1 thinly sliced 
6 sprigs fresh dill, 3 left whole and 3 chopped (I omitted this – I’m just NOT a dill fan)
2 BIG sprigs of sage
3 LARGE sprigs of Rosemary
6 sprigs FRESH flat-leaf parsley, 3 left whole and 3 chopped, plus more for serving 
1 tablespoon kosher salt, plus more as needed
FRESH ground black pepper 

• Combine the chicken, peppercorns, bay leaves, garlic, thyme, carrot chunks, celery chunks, quartered onion, parsnip chunks and 3 sprigs parsley in a large pot.
• Cover with 5 quarts of cold water to cover by 2 inches and bring to a boil, then reduce to a simmer. Simmer 1 1/2-2 hours, uncovered, until the chicken is very tender. The longer the better for the the flavor.
• Add more water, as needed, skimming off scum and some fat, if desired.
• Carefully strain the stock, discarding everything (veggies and herbs) except for the chicken. You should have 3 1/2 to 4 1/2 quarts of stock.
• Set the chicken aside to cool briefly while you put together the rest of the soup.
• Return the strained stock to the pot and bring it to a simmer.
• Add the second step portions of sliced carrot, sliced celery, chopped onion, sliced parsnip, chopped parsley and the salt.
• Bring to a boil and reduce to a simmer.
• Simmer, covered, for 20 minutes.

DUMPLINGS (Molly’s MIL’s recipe)
6 tablespoons unsalted butter
1 1/2 cups all-purpose flour 
1 1/2 teaspoons kosher salt 
1 1/2 teaspoons sugar 
A few fresh grinds whole nutmeg 
3 LARGE eggs 

• In a small saucepan, bring the butter and 3/4 cup water to a boil.
• Remove from the heat and stir in the flour.
• Let cool for a few minutes so it’s not so hot that it will cook the eggs, then whisk in the salt, sugar, nutmeg and the eggs, one at a time, until incorporated into a slightly lumpy thick batter. (It’ll take a little work to whisk in the eggs.)
• Drop heaping teaspoons of the dumpling mixture into the simmering soup, then cover and cook until the vegetables are tender and the dumplings are cooked through; begin checking for doneness at 15 minutes.
• Pull the chicken meat off the bones and chop into bite-sized pieces.
• Season it with salt, then add it to the soup along with the ground black pepper.
• Taste and add more salt as needed. TASTE AND REPEAT. ADJUST SEASONINGS UNTIL IT TASTES PERFECT TO YOU!
• Serve, garnishing with fresh parsley.

BEEF (PRIME RIB) BARLEY SOUP

Snowy and cold this winter? It is here! Warm up with a hearty bowl of this beef barley soup using your leftover Christmas prime rib. These tender bits of prime rib with the hearty barley, pair perfectly with a traditional mirepoix of vegetables for one SUPER delicious bowl of soup. If you don’t have any left over prime rib, it’s just as good substituting steak tips, stew meat or even browned ground beef!

I made up this recipe when I got my Christmas wish and we got snow for Christmas (and then some). I was originally going to try and do some after Christmas shopping, but decided to make soup instead. We did splurge on our traditional prime rib for Christmas day and the butcher did cut it much smaller for me and yet we still had leftovers! And even more leftovers. So at the price of beef this year I am determined to find multiple ways to use every piece with no waste.

The butcher always cuts the bones off for me and then ties them back on so I save the bones for soup later in the spring, but this year I’m even adding the fat pieces to the bone bag to be boiled down for some tasty broth 😀

BEEF (PRIME RIB) BARLEY SOUP

Prep Time 15-20 minutes    Cook Time 1 hour    Total Time 1 hour 20 minutes

1/2 stick salted butter
1 cup diced celery
2 cups diced carrots
1 cup diced red onion or shallot
1 LARGE clove garlic, minced
4-6 cups homemade beef broth (depending on your desired thickness)
4 cups SMALL chopped prime rib
1 tablespoon Worcestershire sauce
1 tablespoon Bragg’s liquid aminos
FRESH ground sea salt and black pepper, to taste
1 cup barley

• Melt butter in a large Dutch oven over medium heat.
• Add the celery, carrots, and onion, cooking 5-6 minutes, until softened and starting to brown.
• Add in garlic and stir for 30 seconds until fragrant.
• Add in beef broth, prime rib, Worcestershire sauce, liquid aminos and barley.
• Simmer 45 minutes or so over medium heat until the barley is tender.
• Adjust seasoning to taste.
• Serve with some nice sourdough or crusty bread.

GRANNY’S TATER HAM & TATER SOUP

GRANNY’S TATER HAM & TATER SOUP
6 small potatoes, peeled and chopped
2 shallots, chopped
1 leek, chopped
2 large carrots, chopped small
1 stalk celery, chopped small
1 ham steak, fat trimmed and diced
5 cups HOMEMADE chicken stock
1/4 cup chopped FRESH Italian leaf parsley
FRESH ground sea salt and black pepper
1/3 cup butter
12 ounce can evaporated milk

• Melt butter in large saute or stock pot.
• Add carrots, shallots, leeks, potatoes and celery, sauteing 3-4 minutes.
• Add chicken stock and parsley.
• Season with FRESH ground sea salt and black pepper.
• Add stock and simmer until potatoes are tender.
• Add ham pieces and evaporated milk.
• Season to taste and simmer 10-15 minutes more.

NOTE: This recipe is also delicious and gives you a smoother texture if you mash or slightly puree the vegetables before adding the ham pieces.

BEEF (PRIME RIB) BARLEY SOUP

Snowy and cold this winter? It is here! Warm up with a hearty bowl of this beef barley soup using your leftover Christmas prime rib. These tender bits of prime rib with the hearty barley, pair perfectly with a traditional mirepoix of vegetables for one SUPER delicious bowl of soup. If you don’t have any left over prime rib, it’s just as good substituting steak tips, stew meat or even browned ground beef!

I made up this recipe when I got my Christmas wish and we got snow for Christmas (and then some). I was originally going to try and do some after Christmas shopping, but decided to make soup instead. We did splurge on our traditional prime rib for Christmas day and the butcher did cut it much smaller for me and yet we still had leftovers! And even more leftovers. So at the price of beef this year I am determined to find multiple ways to use every piece with no waste.

The butcher always cuts the bones off for me and then ties them back on so I save the bones for soup later in the spring, but this year I’m even adding the fat pieces to the bone bag to be boiled down for some tasty broth 😀

BEEF (PRIME RIB) BARLEY SOUP

Prep Time 15-20 minutes    Cook Time 1 hour    Total Time 1 hour 20 minutes

1/2 stick salted butter
1 cup diced celery
2 cups diced carrots
1 cup diced red onion or shallot
1 LARGE clove garlic, minced
4-6 cups homemade beef broth (depending on your desired thickness)
4 cups SMALL chopped prime rib
1 tablespoon Worcestershire sauce
1 tablespoon Bragg’s liquid aminos
FRESH ground sea salt and black pepper, to taste
1 cup barley

• Melt butter in a large Dutch oven over medium heat.
• Add the celery, carrots, and onion, cooking 5-6 minutes, until softened and starting to brown.
• Add in garlic and stir for 30 seconds until fragrant.
• Add in beef broth, prime rib, Worcestershire sauce, liquid aminos and barley.
• Simmer 45 minutes or so over medium heat until the barley is tender.
• Adjust seasoning to taste.
• Serve with some nice sourdough or crusty bread.

ROASTED TOMATILLO CHILI

ROASTED TOMATILLO CHILI
10 tomatillos
1 jalapeno
2 tablespoons avocado oil
1 SMALL red pepper, diced
1 Vidalia onion, chopped
3 cloves garlic, minced
FRESH ground sea salt and black pepper
2 teaspoons dried Mexican oregano
2 teaspoons red chile flakes
3 cups homemade chicken bone broth
1 can black beans, drained and rinsed
1 can small great northern (Navy) beans, drained and rinsed
1 can diced fire roasted tomatoes
1/2 cup chopped FRESH cilantro
2 cups chopped rotisserie chicken OR 2 cups diced cooked tri-tip pieces OR crumbled cooked ground beef
sour cream, garnish
grated cheddar cheese, garnish

• Preheat oven to 425°.
• Peel papers from tomatillos and wash well.
• Wash jalapeno halve and seed if preferred.
• Arrange tomatillos and jalapeno on baking sheet.
• Roast 15-20 minutes until tomatillos burst and brown.
• Remove from oven and cool.

 

• Heat avocado oil in soup pot over medium heat.
• Sweat onions, red pepper, garlic and spices 5-7 minutes.
• Chop tomatillos and jalapeno. Add them to soup pot.
• Simmer 10-15 minutes.
• Add chosen meat pieces.
• Add stock, tomatoes and drained beans. Simmer 20-30 minutes more.
• Fold in cilantro.
• Serve with sour cream and grated cheese.

BRUSSELS BISQUE

This is a combination of several recipes.  I was never happy with any one of them on a stand alone basis, but loved how combining bits and pieces of each one made the perfect bisque.  So, just in time for cool fall evenings I give you my version of Brussels Bisque.

BRUSSELS BISQUE MY WAY Makes 8 servings.
1/2 cup butter
1/2 pound mushrooms, sliced thin
3 medium carrots, finely chopped
1-1/4 pounds (about 3 cups) Brussels sprouts, trimmed and halved**
1 large onion, chopped
1 bulb garlic, roasted, mashed and rough chopped
3 1/2 cups chicken broth
1/2 cup dry white wine
1 tablespoon Worcestershire sauce
3 tablespoons all-purpose flour
2 cups half-and-half
1-1/4 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
3 tablespoons chopped fresh parsley
Splash (to taste) Frank’s original hot sauce
6 slices bacon, dice and browned
Parmesan Cheese

• In a large Dutch oven, over medium-high heat, melt butter.
• Add onions, carrots, Brussels sprouts, mushrooms and half of your garlic; saute 3 minutes.
• Stir in broth, wine and Worcestershire.
• Add nutmeg, parsley and hot sauce.
• Bring to boiling; simmer, covered, until vegetables are tender, about 10 minutes.
• Remove pan from heat.
• Pour soup through colander placed over large bowl or pan.
• Set aside about 3/4 cup Brussels sprouts mixture.
• Place remaining Brussels sprouts mixture in food processor or immersion blender; puree. ***
• Return puree and broth mixture to Dutch oven.
• Place flour in small bowl; gradually add half-and-half, stirring until smooth.
• Add half-and-half mixture into broth mixture gradually, stirring until well blended.
• Add mushroom mixture, reserved Brussels sprouts mixture and remaining garlic.
• Bring to boil, stirring frequently; simmer 10 minutes, or until thickened, stirring occasionally.
• Pour into bowls top with a dab of butter and lots of fresh grated pepper.
• Garnish with fresh parsley, Parmesan and crisp bacon pieces.

NOTE:** Spinach or Broccoli can be substituted.
NOTE:*** Remember that hot foods will splatter easily, blend with caution!

TUSCAN CHICKEN VEGGIE STEW with CHEESY SCALLION SODA BREAD

TUSCAN CHICKEN VEGGIE STEW with CHEESY SCALLION SODA BREAD

TUSCAN CHICKEN VEGGIE STEW
1 red onion, chopped small
4-6 cloves garlic, FINELY minced
1/4-1/2 teaspoon crushed red pepper
1/2 teaspoon FRESH ground black pepper
1/4 cup avocado oil
3 celery heart ribs, FINELY diced
2 carrots, FINELY diced
1 red bell pepper, chopped small
2 tablespoons QUALITY tomato paste
FRESH ground sea salt and black pepper, to taste
1 bunch Italian flat leaf parsley, chopped
2 tablespoons FRESH chopped thyme leaves
2 tablespoons FRESH chopped rosemary leaves (optional)
4 cups chicken stock**
4 cups diced rotisserie chicken pieces
1-2 cans cannellini beans, drained WELL
1 can stewed tomatoes
1 cup Arborio rice

• Heat avocado oil over medium heat in a large cast iron saute pan or enamel covered cast iron.
• Add onions, red pepper, garlic and black pepper and stir 2-3 minutes.
• Add celery, carrots, bell pepper and tomato paste.
• Season generously and saute 4-5 minutes.
• Add herbs, stock tomatoes and cannellini beans.
• Simmer at least 45 minutes to an hour. It tastes better the longer it simmers. :)
• 45 minutes before serving add chicken pieces and rice, stirring to combine.
• Simmer until rice is tender.

**NOTES:

• I like to use homemade chicken tomato bone broth from the end of the garden season.
• Because it tastes so much better the longer it simmers, it makes a WONDERFUL slow cooker dish.

CHEESY SCALLION SODA BREAD
3 1/2 cups all purpose flour
1 teaspoon FRESH ground black pepper
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon FRESH ground sea salt
1/2 cup + 2 tablespoons butter, softened
1 cup shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
1 large bunch green onions, halved and sliced thin
1 cup heavy cream
1/4-1/3 WHOLE milk, depending on consistency
1 LARGE egg

• Preheat oven to 350°.
• Sift together the dry ingredients.
• Cut in softened butter.
• Add cheeses and mix until crumbly.
• Add onion pieces and mix until well distributed.
• Whisk egg into whole milk and heavy cream.
• Add wet ingredients to the dry ingredients, mixing dough just until it comes together.
• Form into a LARGE round or 4 small rounds.
• Transfer to baking sheet lined with a SILPAT.
• Slice an X into the tops for venting.
• Bake 1 hour.
• Let cool 15-30 minutes before serving. The centers will continue baking during the cooling time.

NOTE:

• If making into smaller rounds or roll size, adjust the baking time accordingly. For 4 rounds I bake 45 minutes. For 8 rolls I bake 25-30 minutes.

This meal is a

TOMATO SWEET POTATO BISQUE and BACON JALAPENO GRILLED CHEESE CROUTONS

 

TOMATO SWEET POTATO BISQUE adapted from CARLA HALL
1 tablespoon avocado oil
1 tablespoon butter
1 medium sweet potato 
2 medium carrots, peeled and diced 
1 rib celery, cleaned and diced 
1 sweet onion, FINELY chopped 
FRESH ground sea salt and black pepper, to taste
1/4 teaspoon cayenne pepper
4 cloves garlic, minced
2 tablespoons FRESH thyme leaves
14.5-ounce can fire-roasted diced tomatoes 
4 cups unsalted vegetable broth (or chicken broth)
1/4 cup heavy cream 
Micro greens or chopped green onions, for garnish 

• Preheat the oven to 425°.
• Place the sweet potato on a baking sheet and bake until soft, 35 to 40 minutes.
• Allow to cool, then peel it and roughly chop it.
• Heat avocado oil and butter in a large deep skillet over medium-high heat.
• Add the carrots, celery, onions, salt and pepper, stirring occasionally, until the onions just turn translucent, about 5 minutes.
• Add the garlic and thyme, stirring occasionally, until the vegetables are nice and brown, 5 to 7 minutes.
• Stir in the cayenne pepper, tomatoes with their juices and the broth. Bring to a boil, then reduce the heat to maintain a steady simmer until the carrots are tender, about 15 minutes.
• Add the roasted sweet potato.
• Using an immersion blender, puree the soup until silky smooth.
• Return the soup to the skillet and heat on low.
• Stir in the cream.
• Season to taste and serve hot with the micro greens or sliced green onions and
• Croutons.

BACON JALAPENO GRILLED CHEESE CROUTONS
2 slices bacon per sandwich, cooked crisp
FRESH sourdough bread
1/2 cup whipped cream cheese
1 SMALL can diced jalapeños, drained well
QUALITY medium cheddar slices

• Beat together the cream cheese and diced jalapeños.
• Butter the outside of the bread slices.
• Spread one slice with the cream cheese jalapeño mixture.
• Lay bacon pieces on top of cream cheese mixture.
• Top with cheddar cheese slice and other slice of bread, buttered side out.
• Place the sandwich in a nonstick skillet and turn the heat to medium-low, cooking and turning occasionally, until the bread is toasted golden brown and the cheese is completely melted through.
• Cut into croutons.

CREAM SPRING SOUP

CREAM SPRING SOUP
2 cups chicken stock
4-6 asparagus spears, trimmed and cut into 1 1/2 inch pieces
1 large carrot, peeled and diced
1 celery rib, cleaned and diced
2-3 green onions, sliced
1 clove garlic, minced
FRESH ground sea salt and black pepper
1 teaspoon mushroom umami herb (I get Simple Organics at Kroger)

• Combine the above ingredients, bringing to a SLOW boil.
• Reduce heat and simmer 5-10 minutes until vegetables are tender.

1 cup cooked macaroni or rotini
1/2 cup heavy cream or 1 SMALL can of evaporated milk

• Stir in heavy cream and macaroni, heating through.

TUSCAN CHICKEN TOMATO SOUP

TUSCAN CHICKEN TOMATO SOUP serves 6

8 thick slices sourdough bread
2 tablespoons avocado oil, plus more for toasting bread 
Salad Supreme garlic bread sprinkle
2 tablespoons salted butter OR 2 seasoned butter cubes (see notes)
3 boneless, skinless chicken thighs, diced OR 2 cups diced rotisserie chicken pieces 
1 LARGE shallot, diced 
2-3 cloves garlic, minced 
2 tablespoons QUALITY tomato paste  (I use Classico sun dried tomato pesto)
14-ounce can QUALITY diced tomatoes 
14-ounce can QUALITY tomato puree 
2 cups low-sodium chicken broth 
One 15-ounce can cannellini beans, drained and rinsed
1 to 2 tablespoons honey 
2 teaspoons chopped fresh oregano, plus whole sprigs, for garnish 
FRESH ground sea salt and black pepper 
One SMALL 6.52-ounce jar marinated artichoke hearts, drained 
Mini QUALITY Mozzarella balls 

• Preheat the oven to 425°.
• Lightly coat the bread with oil on both sides and place on a baking sheet. Bake until toasted and browned, about 10 minutes.
• Heat the butter and oil in a soup pot over a medium-high heat. When the butter has melted and the oil is hot, add the chicken (if you’re using the raw thighs otherwise rotisserie chicken pieces are added later), onion and garlic and cook until the onion starts to brown and the chicken is almost cooked through, about 5 minutes.
• Add the tomato paste and stir until everything is well coated.
• Add the canned tomatoes, tomato puree, chicken broth, beans, honey and oregano.
• Add in rotisserie chicken pieces, if using.
• Season to taste with FRESH ground sea salt and black pepper, stirring well and bringing to a simmer for 10 minutes or so until flavors are well blended.
• Add the marinated artichoke hearts to the soup and stir to combine.
• Tear the toasted bread into large chunks and place in the bottom of soup bowls OR use grilled cheese croutons for an extra yummy plus.
• Ladle the soup over the bread.
• Top each bowl with several mini Mozzarella cheese balls, chopped oregano and a drizzle of balsamic glaze.

NOTES: When I buy FRESH herbs (thyme, tarragon, oregano, basil…), I chop them up and make butter cubes in my lidded silicone trays to freeze and have on hand for recipes just like this. It adds another layer of flavor.

WHITE BEAN, CHICKEN & SAUSAGE STEW

 

WHITE BEAN, CHICKEN & SAUSAGE STEW
1 Johnsonville beef sausage, cut into 1/4-1/2 inch slices
1-2 large chicken breasts, cut into bite size chunks **(see notes)
2 + 1 tablespoons avocado oil
FRESH ground sea salt and black pepper
1 onion, chopped or 1 bunch green onions, sliced thin
2 medium carrots, peeled, halved and sliced into half moons
2 stalks celery, thinly sliced
1/4 cup chopped FRESH parsley
1 tablespoon chopped FRESH thyme
1 can diced tomatoes, undrained
1 can white Cannellini beans, rinsed and drained
3-4 cups chicken broth **(see notes)
2 tablespoons butter
1 tablespoon Garlic salt
1 baguette, cut or torn into bite sized pieces
Parmesan cheese, garnish

• Heat 2 tablespoons of the oil in large skillet over medium heat.
• Add sausage pieces and cook 4-5 minutes until browned. Remove from pan to drain off excess grease.
• Season chicken pieces with FRESH ground sea salt and black pepper.
• Add to pan and sear 3-4 minutes until cooked through. Remove chicken pieces and add to sausage to drain.
• Add remaining oil to pan along with the onions, carrots and celery mirepoix to saute 3-4 minutes.
• Add tomatoes with their juice, rinsed beans and chicken stock, stirring to blend.
• Bring to a SLOW boil, turn down heat and simmer 10-15 minutes more.
• Return meats to pan along with Parsley and Thyme, stirring to blend and coat meat pieces with sauce.
• While stew is simmering, make the croutons.
• Preheat broiler.
• Melt butter and whisk in garlic salt.
• Toss croutons to coat in butter mixture.
• Transfer bread pieces to sheet pan. Broil until golden, about 2 minutes, but watch closely to prevent burning.
• Serve with croutons and Parmesan sprinkle.

NOTES:

• If you prefer a soup to a stew, use the 4 cups of chicken stock.  Otherwise use 3 +/- cups to your desired consistency.
• Often I substitute turkey breast or even rotisserie chicken pieces. If you use rotisserie chicken pieces, wait to add them until you are adding the sausage back in.

WHITE BEAN, CHICKEN & SAUSAGE STEW/SOUP

 

WHITE BEAN, CHICKEN & SAUSAGE STEW/SOUP
1 Johnsonville beef sausage, cut into 1/4-1/2 inch slices
1-2 large chicken breasts, cut into bite size chunks **(see notes)
2 + 1 tablespoons avocado oil
FRESH ground sea salt and black pepper
1 onion, chopped or 1 bunch green onions, sliced thin
2 medium carrots, peeled, halved and sliced into half moons
2 stalks celery, thinly sliced
1/4 cup chopped FRESH parsley
1 tablespoon chopped FRESH thyme
1 can diced tomatoes, undrained
1 can white Cannellini beans, rinsed and drained
3-4 cups chicken broth **(see notes)
2 tablespoons butter
1 tablespoon Garlic salt
1 baguette, cut or torn into bite sized pieces
Parmesan cheese, garnish

• Heat 2 tablespoons of the oil in large skillet over medium heat.
• Add sausage pieces and cook 4-5 minutes until browned. Remove from pan to drain off excess grease.
• Season chicken pieces with FRESH ground sea salt and black pepper.
• Add to pan and sear 3-4 minutes until cooked through. Remove chicken pieces and add to sausage to drain.
• Add remaining oil to pan along with the onions, carrots and celery mirepoix to saute 3-4 minutes.
• Add tomatoes with their juice, rinsed beans and chicken stock, stirring to blend.
• Bring to a SLOW boil, turn down heat and simmer 10-15 minutes more.
• Return meats to pan along with Parsley and Thyme, stirring to blend and coat meat pieces with sauce.
• While stew is simmering, make the croutons.
• Preheat broiler.
• Melt butter and whisk in garlic salt.
• Toss croutons to coat in butter mixture.
• Transfer bread pieces to sheet pan. Broil until golden, about 2 minutes, but watch closely to prevent burning.
• Serve with croutons and Parmesan sprinkle.

NOTES:

• If you prefer a soup to a stew, use the 4 cups of chicken stock.  Otherwise use 3 +/- cups to your desired consistency.
• Often I substitute turkey breast or even rotisserie chicken pieces. If you use rotisserie chicken pieces, wait to add them until you are adding the sausage back in.

CREAMY LEMON CHICKEN SOUP

Need a FRESH start to the new year?  Try this soup full of tender chicken, crunchy snap peas and a tangy lemon bite to wake up your senses.

CREAMY LEMON CHICKEN SOUP
3 tablespoons butter
3 tablespoons WONDRA flour
3/4 cup small diced red onion
2 1/2 cups chicken bone broth
Juice of 2 LARGE lemons
2 cups diced rotisserie chicken
1 1/2 cups trimmed and halved sugar snap peas
1 tablespoon FRESH chopped Italian leaf parsley
1 tablespoon FRESH chopped rosemary
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
3 tablespoons heavy whipping cream

• Melt butter in sauce pan over medium-high heat.
• Add onions, sauteing 2-3 minutes until soft.
• Sprinkle with flour and stir well until smooth.
• Add lemon juice and broth gradually.
• Generously season with FRESH ground sea salt and black pepper.
• Bring to a boil, reduce heat and simmer 10 minutes until it begins to thicken.
• Stir in chicken and peas, simmering another 5 minutes until chicken is warmed through and peas are crisp-tender.
• Reduce heat to low and stir in cream, simmering just until the cream is blended in and heated through.
• Season to taste.
• Serve immediately.

NOTE: I like to serve it with my Savory Chicken Bread  That recipe will post tomorrow.

CHICKEN TORTILLA SOUP

 

CHICKEN TORTILLA SOUP serves 6

1 medium onion, finely chopped
1 can (10 oz) diced tomatoes with green chiles, undrained
1 can (10 oz) mild enchilada sauce
1 can (4.5 oz) chopped green chiles
4 cups chicken broth
1 can white shopper corn
4 cloves garlic, minced
1 teaspoon chili powder
1 1/2 teaspoons ground cumin
1/4 cup chopped FRESH cilantro
1/2 teaspoon salt
3 cups diced rotisserie chicken
4 soft corn tortillas (5 to 6 inch), cut into 1-inch strips
chopped onions for garnish
sour cream dollop for garnish
drizzle of hot sauce for garnish
chopped cilantro for garnish

• Add everything except chicken to a large sauté pan or soup kettle.
• Cover, cooking over medium heat and bring to a SLOW boil.
• Lower heat to low and simmer 30 minutes.
• Add chicken, stirring to blend.
• Serve immediately with toppings.

QUICK & EASY 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.

RUSSIAN CABBAGE SOUP

Oh my this is my new favorite soup! I could eat this EVERY day!

RUSSIAN CABBAGE SOUP adapted from The Sophisticated Cavemen  serves 8

1/4 cup avocado oil
1 LARGE onion, diced
4 carrots, halved lengthwise and sliced
3 celery ribs, halved lengthwise and sliced
3 garlic cloves, minced
1 (6 ounce) can of tomato paste
1 SMALL head of cabbage, large chopped
1 pound turnips, diced
8 cups homemade chicken stock
1/2 teaspoon caraway seeds (optional)
FRESH ground sea salt and black pepper, to taste
1 bay leaf
1/4-1/2 cup apple cider vinegar, to taste
1 1/2 cups chopped rotisserie chicken pieces
2 tablespoons FRESH Tarragon, chopped
2 tablespoons FRESH Parsley, chopped

• Heat the avocado oil in dutch oven over medium high heat.
• Add the onions, carrots, and celery and saute 5-7 minutes until onions are translucent.
• Add the garlic and cook 30 seconds or so until fragrant.
• Stir in the tomato paste and cook 3-4 minutes until it starts to brown.
• GENEROUSLY season with FRESH ground sea salt and black pepper.
• Add the cabbage and cook until it is slightly tender, about 5-6 minutes.
• Add the turnips and pour in the stock.
• Season again with the caraway seeds, salt, pepper, and bay leaf and bring to a SLOW boil.
• Reduce the heat to LOW, cover, and simmer until the cabbage and turnips are tender, about 1 hour.
• Remove the bay leaf.
• Add chicken pieces (see note), stirring well.
• Stir in apple cider vinegar.
• Cover and simmer for another 5 minutes.
• Stir in the the fresh tarragon and parsley.
• Adjust seasonings to taste.

NOTE: for a different flavor profile substitute 1 pound of browned ground beef.

PORK GREEN CHILI ala CROCK POT

 

PORK GREEN CHILI ala CROCK POT
1 tablespoon avocado oil
FRESH ground sea salt and black pepper, to taste
2 pound pork loin, cut into large chunks
3-4 LARGE garlic cloves, minced
1 large yellow onion, diced
8 ounces taco sauce
8 ounce chopped green chilies
1 can ROTEL original fire roasted tomatoes with green chiles
2 teaspoons cumin
1 bunch green onions, chopped or sliced thin (reserve some for garnish)
1 can Bush's black beans, rinsed and drained
1 can S&W Cattle beans, rinsed and drained
1/2 cup FRESH chopped Cilantro + a few sprigs for garnish
sour cream, for garnish
shredded cheese, for garnish
GRANDMA Ware's skillet corn bread

• Heat oil in skillet.
• Generously season pork roast with FRESH ground sea salt and black pepper.
• Add pork pieces to skillet and sear on all sides.
• Transfer pork pieces to slow cooker.
• Add onions to skillet and saute' until softened.
• Add garlic, green chiles, taco sauce, cumin, 1/2 cup chopped cilantro, ROTEL tomatoes and most of the green onions to the skillet, blending well and cooking until fragrant. Add to slow cooker and stir well with pork pieces.
• Cook on HIGH 90 minutes.
• Lower to LOW and cook 6 hours more until pork is tender.
• Add beans and cook another 30 minutes.
  Serve with a dollop of sour cream, fresh chopped cilantro, chopped green onions and shredded cheese PLUS your favorite corn bread!

CHICKEN CORN CHOWDER - CROCK POT STYLE

 

CHICKEN CORN CHOWDER - CROCK POT STYLE  serves 8-10

1/4 cup butter
3 pounds golden potatoes, washed and diced
1/2 LARGE Vidalia onion, diced
FRESH ground black pepper, to taste
4 cups chicken broth, preferably FRESH made
20 ounces frozen corn
3 tablespoons cornstarch
4 tablespoons water
3 cups heavy cream
3 cups diced rotisserie chicken pieces
1 bunch green onions, sliced thin
1 1/2 cups shredded sharp cheddar cheese
6 slices bacon, cooked crisp and crumbled for garnish

• Spray LARGE crock pot with non-stick cooking spray.
• Cube butter into bottom of crock pot.
• Add potatoes and corn, stirring to combine.
• Pour in chicken broth, cover ad cook on high 4 hours.
• Whisk together cornstarch and water to form a slurry. Stir slurry into soup.
• Gently stir in cream, recover and cook another 20-30 minutes until soup has thickened.
• Fold in chicken pieces cooking another 10-15 minutes until warmed through.
• Serve warm with Parmesan Cheddar biscuits.
• Garnish with green onions, bacon pieces and shredded cheese.

BRAISED PORK POSOLE + WEEKNIGHT SHORT CUT

Pozole or Posole can be prepared in many ways, but all variations include a base of cooked hominy in broth. Hominy is produced from dried maize (corn) kernels.

Typically pork, or sometimes chicken, is included in the base. The traditional spelling with the “z” is the Mexican spelling and the Americanized spelling is usually with the “s”.

The three main types of pozole are white, green and red. White pozole is the preparation without any additional green or red sauce. Green pozole adds a rich sauce based on green ingredients including tomatillos, cilantro, jalapeños or pipits. Red pozole is made by adding a red sauce made from a combination of chiles like ancho, piquin or guajillos.

BRAISED PORK POSOLE + WEEKNIGHT SHORT CUT
1 tablespoon ground cumin
1 tablespoon Mexican Oregano
2 teaspoons FRESH ground sea salt
1 4 pound boneless pork shoulder, cut into 7-8 pieces
2 tablespoons avocado oil
8 cups chicken broth (I like homemade bone broth)
7-8 Chiles de Arbol, stemmed (seeded if you like)
1 large white onion, chopped
5-6 cloves garlic, minced
1 14.5 ounce can fire roasted diced tomatoes
1 large can white hominy, chopped (you don’t have to chop this if you like the large pieces – we don’t though so I chop them smaller)
1-2 cans white shopeg corn

• Preheat oven to 350°.
• Whisk together the cumin, oregano and sea salt.
• Rub pork with seasoning mix, pressing into the meat.
• In a large dutch oven (cast iron if you have it), heat 1 tablespoon of the oil over medium heat.
• Sear pork on all sides until browned.
• Add 1 cup of the broth.
• Cover and bake 2 hours.

 

• Remove pork from broth and strain liquid, discarding solids and skimming fat from the top.
• Shred pork with 2 forks.
• Add chiles to the now empty pan and cook over medium heat until they puff up.
• Transfer chiles to blender and add 2 cups of broth. Process until smooth.

 

• Add remaining oil to the pan.
• Add onion and garlic, stirring occasionally until tender.
• Add pork, reserved cooking broth, pureed chiles, tomatoes, shoepeg corn, chopped hominy and remaining broth.
• Simmer 45-60 minutes.
• Garnish as desired.

GARNISHES:
chopped avocado
shredded cheese
chopped cilantro
chopped green onions
sour cream

WEEKNIGHT SHORT CUT

• Substitute the pork for shredded rotisserie chicken. This step saves 2 1/2 hours!
• Substitute the individual spices for a Taco Bell Pork Carnitas or Carne Asada seasoning package.