Ingredients:
1 1/2 cups vegetable oil
1 1/2 cups all purpose flour
2 T vegetable oil
1 large green pepper, diced
1 white onion, diced
3 ribs celery, sliced
4 cloves garlic, minced
1 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp crushed dried thyme
1 tsp paprika
1 can diced tomatoes, with juice
6 cups chicken stock
1 lb Eckridge sausage, sliced
1 lb chicken breasts, cut into bite size pieces
1 lb raw shrimp, peeled, deveined, tails removed
kosher salt
black pepper
Louisiana hot pepper sauce
white or brown rice, cooked per package instructions
In a cast iron skillet over medium low heat, stir together the vegetable oil and flour. Cook, stirring often, until a nice brown color is achieved. Set aside.
In a large stock pot over medium high heat, add 2 T vegetable oil, and saute the green peppers, onions, and celery for 5 minutes. Add the garlic and cook another minute. Add the spices, diced tomatoes, and chicken stock. Carefully, add 1/2 cup of the roux and stir well. Reserve the rest of the roux for thickening later.
Add the sausage and chicken to the pot, and cook until the chicken is cooked through. Add the raw shrimp and cook for another 5 minutes, or until shrimp is cooked through. Add more roux to achieve desired thickness. Taste and add salt and black pepper, as needed. If you like it spicy, add some Louisiana hot pepper sauce.
Serve over cooked rice and top with fresh chopped tomatoes and sliced green onions. Enjoy!
Showing posts with label Soups/Stews. Show all posts
Showing posts with label Soups/Stews. Show all posts
Tex-Mex Chicken Chili
Ingredients:
2 rotisserie chicken breasts, diced or shredded
1 T olive oil
1 yellow onion, chopped
3 cloves garlic, minced
kosher salt
black pepper
2 tsp chili powder
1 1/2 tsp cumin
1 1/2 tsp smoked paprika
1 tsp Mexican oregano
1 can petite diced tomatoes, drained
1 can diced green chilis, drained
1 can Cannellini beans, drained
1 can red kidney beans, drained
1-2 cans low sodium chicken broth, depending on how thick you want it
In a large soup pot over medium high heat, heat olive oil and saute onions with salt and pepper until translucent. Add the garlic and cook another minute. Add the spices, and let them toast for a minute while you stir. Add the remaining ingredients, including the chicken. Bring to a boil, lower heat, and simmer for 20 minutes, stirring occasionally. Taste and adjust seasonings.
Top with your favorites:
pickled jalapenos
green onions
tomatoes
avocado
shredded cheese
tortilla strips
Enjoy!
2 rotisserie chicken breasts, diced or shredded
1 T olive oil
1 yellow onion, chopped
3 cloves garlic, minced
kosher salt
black pepper
2 tsp chili powder
1 1/2 tsp cumin
1 1/2 tsp smoked paprika
1 tsp Mexican oregano
1 can petite diced tomatoes, drained
1 can diced green chilis, drained
1 can Cannellini beans, drained
1 can red kidney beans, drained
1-2 cans low sodium chicken broth, depending on how thick you want it
In a large soup pot over medium high heat, heat olive oil and saute onions with salt and pepper until translucent. Add the garlic and cook another minute. Add the spices, and let them toast for a minute while you stir. Add the remaining ingredients, including the chicken. Bring to a boil, lower heat, and simmer for 20 minutes, stirring occasionally. Taste and adjust seasonings.
Top with your favorites:
pickled jalapenos
green onions
tomatoes
avocado
shredded cheese
tortilla strips
Enjoy!
Chicken Enchilada Soup
Ingredients:
2 Rotisserie chicken breasts, diced or shredded
2 tsp olive oil
1/2 yellow onion, chopped
kosher salt
black pepper
3 cloves garlic, minced
1 can mild Rotel tomatoes, with juice
1 can smoked green chilis, drained
1 can low sodium chicken broth
1 can reduced sodium pinto beans, drained
1 can enchilada sauce
1 tsp cumin
1 tsp smoked paprika
1 tsp dried Mexican oregano
In a large soup pot over medium heat, add the olive oil, onions, kosher salt, and pepper. Cook onions until tender, about 7 minutes. Add the garlic and cook another minute. Add the chicken, Rotel tomatoes with juice, green chilis, chicken broth, pinto beans, enchilada sauce, cumin, smoked paprika, and Mexican oregano. Bring to a boil, lower heat, and simmer for 20 minutes. Top with reduced fat shredded cheese and chopped scallions. (The sour cream topping was not good in this soup, but looks pretty in my dark night time pictures) Enjoy!
2 Rotisserie chicken breasts, diced or shredded
2 tsp olive oil
1/2 yellow onion, chopped
kosher salt
black pepper
3 cloves garlic, minced
1 can mild Rotel tomatoes, with juice
1 can smoked green chilis, drained
1 can low sodium chicken broth
1 can reduced sodium pinto beans, drained
1 can enchilada sauce
1 tsp cumin
1 tsp smoked paprika
1 tsp dried Mexican oregano
In a large soup pot over medium heat, add the olive oil, onions, kosher salt, and pepper. Cook onions until tender, about 7 minutes. Add the garlic and cook another minute. Add the chicken, Rotel tomatoes with juice, green chilis, chicken broth, pinto beans, enchilada sauce, cumin, smoked paprika, and Mexican oregano. Bring to a boil, lower heat, and simmer for 20 minutes. Top with reduced fat shredded cheese and chopped scallions. (The sour cream topping was not good in this soup, but looks pretty in my dark night time pictures) Enjoy!
Light Mushroom and Spinach Soup
Ingredients:
1 tsp EVOO
1/2 yellow onion, chopped
8 oz. button mushrooms, sliced
2 cloves garlic, minced
2 cups low sodium chicken stock
1/2 cup skim milk
3 oz. fresh spinach leaves (2 handfuls or 1/2 small bag baby spinach), stems removed
kosher salt, to taste
black pepper, to taste
dash of garlic powder
pinch of dried thyme, or 1 stem fresh thyme
In a medium sauce pan over medium heat, add olive oil. Add onions and sprinkle with kosher salt and black pepper. Let them saute while you slice the mushrooms. Add the mushrooms and garlic to the pan, stir, and cover. This will help them cook without burning since you are using very little oil. It also creates this amazing mushroom stock that will add lots of flavor. When the mushrooms have softened, remove the lid and add the chicken stock, milk, spinach, thyme, and garlic powder. Bring to a boil, lower heat and let simmer for 10 minutes. Taste and adjust seasonings. Enjoy!
1 tsp EVOO
1/2 yellow onion, chopped
8 oz. button mushrooms, sliced
2 cloves garlic, minced
2 cups low sodium chicken stock
1/2 cup skim milk
3 oz. fresh spinach leaves (2 handfuls or 1/2 small bag baby spinach), stems removed
kosher salt, to taste
black pepper, to taste
dash of garlic powder
pinch of dried thyme, or 1 stem fresh thyme
In a medium sauce pan over medium heat, add olive oil. Add onions and sprinkle with kosher salt and black pepper. Let them saute while you slice the mushrooms. Add the mushrooms and garlic to the pan, stir, and cover. This will help them cook without burning since you are using very little oil. It also creates this amazing mushroom stock that will add lots of flavor. When the mushrooms have softened, remove the lid and add the chicken stock, milk, spinach, thyme, and garlic powder. Bring to a boil, lower heat and let simmer for 10 minutes. Taste and adjust seasonings. Enjoy!
Chock-Full-of-Veggies and Chicken Chili
Ingredients:
1/2 lb boneless, skinless chicken breasts
2 tsp EVOO (extra virgin olive oil)
1 green bell pepper, chopped
1 yellow onion, chopped
8 oz. mushrooms, sliced
3 garlic cloves, minced
2 T chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika
dash of cayenne pepper
1 can no salt added diced tomatoes, with juice
1 15 oz. can pinto beans, drained and rinsed
1 cup low sodium chicken stock
kosher salt
black pepper
In a large deep skillet, heat olive oil over medium heat. Add the green peppers, onion, and mushrooms. Cook until veggies soften, about 7 minutes. Add the garlic and cook another minute. Add the diced tomatoes with juice, chili powder, oregano, cumin, paprika, and cayenne pepper. Cook for another 3 minutes. Add the beans and chicken stock. Bring to a gentle simmer, lower heat, and continue to cook for 25 minutes, stirring occasionally.
Season the chicken breasts with salt, pepper, ground cumin, and paprika. Grill on outdoor or indoor grill until cooked through. Cut into bite size pieces and add to the chili after the 25 minutes. Taste and add kosher salt and pepper. Cook together for another 5 minutes. Top with reduced fat shredded cheese and/or sour cream if desired. Enjoy!
1/2 lb boneless, skinless chicken breasts
2 tsp EVOO (extra virgin olive oil)
1 green bell pepper, chopped
1 yellow onion, chopped
8 oz. mushrooms, sliced
3 garlic cloves, minced
2 T chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika
dash of cayenne pepper
1 can no salt added diced tomatoes, with juice
1 15 oz. can pinto beans, drained and rinsed
1 cup low sodium chicken stock
kosher salt
black pepper
In a large deep skillet, heat olive oil over medium heat. Add the green peppers, onion, and mushrooms. Cook until veggies soften, about 7 minutes. Add the garlic and cook another minute. Add the diced tomatoes with juice, chili powder, oregano, cumin, paprika, and cayenne pepper. Cook for another 3 minutes. Add the beans and chicken stock. Bring to a gentle simmer, lower heat, and continue to cook for 25 minutes, stirring occasionally.
Season the chicken breasts with salt, pepper, ground cumin, and paprika. Grill on outdoor or indoor grill until cooked through. Cut into bite size pieces and add to the chili after the 25 minutes. Taste and add kosher salt and pepper. Cook together for another 5 minutes. Top with reduced fat shredded cheese and/or sour cream if desired. Enjoy!
Sausage and Cannellini Bean Chili
Ingredients:
16 oz package ground Italian sausage
1 white onion, chopped
2 cloves garlic, minced
8 button mushrooms, sliced (or more!)
29 oz can tomato sauce
1 can diced tomatoes, with juice
2 - cans Bush's Cannellini beans (my favorite brand of beans), drained and rinsed
1 T chili powder
1 tsp smoked paprika
1 tsp Mexican oregano
1/2 tsp ground cumin
dash cayenne pepper or pinch of red pepper flakes
kosher salt to taste
black pepper to taste
shredded cheese - for topping
In a large soup pot, brown sausage. Add onions and mushrooms and cooked until onions are translucent. Add garlic and cook another minute. Add the tomato sauce, diced tomatoes, Cannellini beans, and spices. Stir well, bring to a boil, and lower heat to medium low. Simmer for 20-30 minutes, or until sauce has reduced and thickened. Serve up in big soup bowls and top with shredded cheese. This is great with some corn bread or crackers on the side. Enjoy!
16 oz package ground Italian sausage
1 white onion, chopped
2 cloves garlic, minced
8 button mushrooms, sliced (or more!)
29 oz can tomato sauce
1 can diced tomatoes, with juice
2 - cans Bush's Cannellini beans (my favorite brand of beans), drained and rinsed
1 T chili powder
1 tsp smoked paprika
1 tsp Mexican oregano
1/2 tsp ground cumin
dash cayenne pepper or pinch of red pepper flakes
kosher salt to taste
black pepper to taste
shredded cheese - for topping
In a large soup pot, brown sausage. Add onions and mushrooms and cooked until onions are translucent. Add garlic and cook another minute. Add the tomato sauce, diced tomatoes, Cannellini beans, and spices. Stir well, bring to a boil, and lower heat to medium low. Simmer for 20-30 minutes, or until sauce has reduced and thickened. Serve up in big soup bowls and top with shredded cheese. This is great with some corn bread or crackers on the side. Enjoy!
Hearty Chili with Beef, Beans, and Roasted Poblano Peppers
Ingredients:
2 poblano peppers, seeded and cut in half
1 lb lean ground beef (93/7)
1 yellow onion, chopped
3 cloves garlic, minced
2 - 15 oz cans tomato sauce
1 - 15 oz can Hunt's seasoned diced tomato sauce for chili
1 - 15 oz can petite diced tomatoes
1 - 16 oz can Bush's dark kidney beans
1 - 16 oz can Bush's pinto beans
2 T chili powder
2 tsp smoked paprika
1 tsp sugar
1 1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp cayenne pepper
kosher salt, to taste
black pepper, to taste
Preheat oven to 375 degrees. Line a baking sheet with foil. Prepare the poblano peppers by cutting the top off, cut in half lengthwise, and removing the seeds. Place on baking sheet and drizzle with olive oil, salt, and cumin. Bake for 20 minutes, or until tender and darker in color.
While the poblanos are roasting, you can make the Chili. In a large soup pot over medium high heat, add the ground beef and cook until no longer pink. Add the onion and cook until translucent. Add the garlic and cook another minute. Add the remaining ingredients and stir well. Bring to a boil, reduce heat to medium low, and simmer for 30-45, stirring occasionally.
When the poblanos are finished roasting, chop into large dice and add to the chili so they can finish simmering in the sauce.
The chili will be really thick when it's ready. Serve up and add your favorite toppings. We used chopped onion and shredded cheddar cheese. Serve with cornbread or crackers. Enjoy!
2 poblano peppers, seeded and cut in half
1 lb lean ground beef (93/7)
1 yellow onion, chopped
3 cloves garlic, minced
2 - 15 oz cans tomato sauce
1 - 15 oz can Hunt's seasoned diced tomato sauce for chili
1 - 15 oz can petite diced tomatoes
1 - 16 oz can Bush's dark kidney beans
1 - 16 oz can Bush's pinto beans
2 T chili powder
2 tsp smoked paprika
1 tsp sugar
1 1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp cayenne pepper
kosher salt, to taste
black pepper, to taste
Preheat oven to 375 degrees. Line a baking sheet with foil. Prepare the poblano peppers by cutting the top off, cut in half lengthwise, and removing the seeds. Place on baking sheet and drizzle with olive oil, salt, and cumin. Bake for 20 minutes, or until tender and darker in color.
While the poblanos are roasting, you can make the Chili. In a large soup pot over medium high heat, add the ground beef and cook until no longer pink. Add the onion and cook until translucent. Add the garlic and cook another minute. Add the remaining ingredients and stir well. Bring to a boil, reduce heat to medium low, and simmer for 30-45, stirring occasionally.
When the poblanos are finished roasting, chop into large dice and add to the chili so they can finish simmering in the sauce.
The chili will be really thick when it's ready. Serve up and add your favorite toppings. We used chopped onion and shredded cheddar cheese. Serve with cornbread or crackers. Enjoy!
Tortellini, Turkey Sausage, and Veggie Soup
Ingredients:
1 T olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 zucchini, cut into bite size pieces
1 package Hillshire Farms smoked turkey sausage, cut into bite size pieces
1 - 15 oz. petite diced tomatoes, with juice
1 - 32 oz. carton chicken stock
2 tsp Italian seasoning
1 bay leaf
kosher salt to taste
pepper to taste
1 small package fresh whole wheat cheese tortellini
2 handfuls of fresh spinach, stems removed
In a large soup pot, heat olive oil over medium high heat. Add onion and cook until translucent. Add the garlic and cook another minute. Add the zucchini, sausage, diced tomatoes with juice, chicken stock, and seasonings. Stir well and bring to a boil. Reduce heat to medium and cook for 8 minutes. Add the tortellini and cook another 7 minutes. Toss in 2 large handfuls of fresh spinach and stir. Remove from heat and serve. Enjoy!
1 T olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 zucchini, cut into bite size pieces
1 package Hillshire Farms smoked turkey sausage, cut into bite size pieces
1 - 15 oz. petite diced tomatoes, with juice
1 - 32 oz. carton chicken stock
2 tsp Italian seasoning
1 bay leaf
kosher salt to taste
pepper to taste
1 small package fresh whole wheat cheese tortellini
2 handfuls of fresh spinach, stems removed
In a large soup pot, heat olive oil over medium high heat. Add onion and cook until translucent. Add the garlic and cook another minute. Add the zucchini, sausage, diced tomatoes with juice, chicken stock, and seasonings. Stir well and bring to a boil. Reduce heat to medium and cook for 8 minutes. Add the tortellini and cook another 7 minutes. Toss in 2 large handfuls of fresh spinach and stir. Remove from heat and serve. Enjoy!
Mexican Chicken Tortilla Soup
Ingredients:
1 lb boneless, skinless chicken breasts
kosher salt
pepper
garlic powder
smoked paprika
cumin
1 T Olive oil
1 Yellow onion, chopped
1 Poblano pepper, seeded and chopped
2 Cloves garlic, minced
1 - 15 oz can petite diced tomatoes, undrained
1 - 15 oz can corn, drained
1 - 15 oz can black beans, drained and rinsed
3 Cans low sodium chicken broth
1/2 tsp Ground cumin
1/2 tsp Dried Mexican oregano
1 tsp Smoked paprika
1 tsp Chili powder
kosher salt and pepper, to taste
Toppings: chopped avacado, shredded cheese, crispy tortilla strips
Season both sides of washed chicken with salt, pepper, garlic powder, cumin, and smoked paprika. Grill on outdoor grill or indoor grill pan on both sides until cooked through. You get a lot of flavor from those little grill marks. See, I can grill too!
While the chicken is grilling, you can prepare the soup. In a large soup pot over medium heat, saute the onions and poblano peppers in olive oil until tender and onions are translucent. Add the garlic and cook another minute. Add the canned tomatoes with juice, corn, black beans, chicken broth, and remaining spices. Bring to a boil, lower heat, and simmer for 15 minutes.
This is a good time to cook your tortilla strips. Preheat the oven to 400 degrees. Cut 5-6 corn tortillas into long strips, then in half. Place on a baking sheet in a single layer. Spray with olive oil cooking spray and sprinkle with kosher salt. Cook until crispy, about 7-8 minutes. Set aside.
When the chicken is cooked through, remove from the heat and let rest for a few minutes. Cut up into bite size pieces and add to the soup. Taste and reseason. It's that easy! It's time to eat! Top with chopped avacados, shredded monterey jack cheese, and crispy tortilla strips. Enjoy!
1 lb boneless, skinless chicken breasts
kosher salt
pepper
garlic powder
smoked paprika
cumin
1 T Olive oil
1 Yellow onion, chopped
1 Poblano pepper, seeded and chopped
2 Cloves garlic, minced
1 - 15 oz can petite diced tomatoes, undrained
1 - 15 oz can corn, drained
1 - 15 oz can black beans, drained and rinsed
3 Cans low sodium chicken broth
1/2 tsp Ground cumin
1/2 tsp Dried Mexican oregano
1 tsp Smoked paprika
1 tsp Chili powder
kosher salt and pepper, to taste
Toppings: chopped avacado, shredded cheese, crispy tortilla strips
Season both sides of washed chicken with salt, pepper, garlic powder, cumin, and smoked paprika. Grill on outdoor grill or indoor grill pan on both sides until cooked through. You get a lot of flavor from those little grill marks. See, I can grill too!
While the chicken is grilling, you can prepare the soup. In a large soup pot over medium heat, saute the onions and poblano peppers in olive oil until tender and onions are translucent. Add the garlic and cook another minute. Add the canned tomatoes with juice, corn, black beans, chicken broth, and remaining spices. Bring to a boil, lower heat, and simmer for 15 minutes.
This is a good time to cook your tortilla strips. Preheat the oven to 400 degrees. Cut 5-6 corn tortillas into long strips, then in half. Place on a baking sheet in a single layer. Spray with olive oil cooking spray and sprinkle with kosher salt. Cook until crispy, about 7-8 minutes. Set aside.
When the chicken is cooked through, remove from the heat and let rest for a few minutes. Cut up into bite size pieces and add to the soup. Taste and reseason. It's that easy! It's time to eat! Top with chopped avacados, shredded monterey jack cheese, and crispy tortilla strips. Enjoy!
Grandma's Chicken and Noodles
Ingredients:
1 whole chicken
kosher salt
Noodles:
2 C flour
1 T salt
2 large eggs
water
Cook the chicken in salted boiling water for 1 hour. While the chicken is cooking, you can make the noodles.
In a bowl, mix the flour, salt, and eggs. Add enough cool water to make a stiff dough. Divide dough into 2 parts. Roll out on floured surface (fairly thin as it will cook up thicker). Use plenty of flour to keep dough from sticking. Cut dough into long, thin strips lengthwise, then use a knife to cut into smaller pieces if desired (I did this step backwards and it made my work more difficult). Let the dough dry while the chicken is cooking.
When the chicken is cooked through, remove from the water and let cool enough to handle. Leave the broth simmering. Remove the skin and bones from the meat. Cut or shred the meat into smaller pieces and set aside.
Drop small handfuls of noodles into the broth, stirring after each addition. This will keep them from sticking together. Cook noodles for about 20-25 minutes.
Add the chicken back to the pot. Taste and season with salt and pepper. My mom always thickens her chicken and noodles by using a slurry of corn starch and water (I forgot because I was trying to get dinner on the table quickly) Enjoy!
1 whole chicken
kosher salt
Noodles:
2 C flour
1 T salt
2 large eggs
water
Cook the chicken in salted boiling water for 1 hour. While the chicken is cooking, you can make the noodles.
In a bowl, mix the flour, salt, and eggs. Add enough cool water to make a stiff dough. Divide dough into 2 parts. Roll out on floured surface (fairly thin as it will cook up thicker). Use plenty of flour to keep dough from sticking. Cut dough into long, thin strips lengthwise, then use a knife to cut into smaller pieces if desired (I did this step backwards and it made my work more difficult). Let the dough dry while the chicken is cooking.
When the chicken is cooked through, remove from the water and let cool enough to handle. Leave the broth simmering. Remove the skin and bones from the meat. Cut or shred the meat into smaller pieces and set aside.
Drop small handfuls of noodles into the broth, stirring after each addition. This will keep them from sticking together. Cook noodles for about 20-25 minutes.
Add the chicken back to the pot. Taste and season with salt and pepper. My mom always thickens her chicken and noodles by using a slurry of corn starch and water (I forgot because I was trying to get dinner on the table quickly) Enjoy!
Mom's Cream of Mushroom Soup
Ingredients:
16 oz. fresh mushrooms, sliced
1/2 yellow onion, diced
1 clove garlic, minced (optional)
4 T butter
1/4 C flour
1/2 tsp salt
1/4 tsp pepper
1 can (2 Cups) low sodium chicken broth
1 C half 'n half
garlic powder (optional)
In a large soup pan, melt the butter over medium heat. Add the mushrooms and onions and cook until tender, about 10 minutes. Add the flour, salt, and pepper. Cook over low heat for 1 minute while stirring. Add the chicken broth and bring to a boil. Lower the heat and simmer for 3 minutes, stirring constantly. Turn off the heat and stir in the half and half. Taste and adjust the seasonings. I added some garlic powder to mine! Enjoy!
16 oz. fresh mushrooms, sliced
1/2 yellow onion, diced
1 clove garlic, minced (optional)
4 T butter
1/4 C flour
1/2 tsp salt
1/4 tsp pepper
1 can (2 Cups) low sodium chicken broth
1 C half 'n half
garlic powder (optional)
In a large soup pan, melt the butter over medium heat. Add the mushrooms and onions and cook until tender, about 10 minutes. Add the flour, salt, and pepper. Cook over low heat for 1 minute while stirring. Add the chicken broth and bring to a boil. Lower the heat and simmer for 3 minutes, stirring constantly. Turn off the heat and stir in the half and half. Taste and adjust the seasonings. I added some garlic powder to mine! Enjoy!
Beef and Noodle Vegetable Soup
Ingredients:
1 lb beef chuck mock tender steak, cut into large bite size pieces
1 T olive oil
1 large white onion, cut into large pieces
1 cup sliced mushrooms
4 cloves garlic, chopped
3 stalks celery, sliced
1 cup baby carrots, cut in half
1 can diced tomatoes with juice
4 cups beef stock
1 can low sodium beef broth (2 cups)
2 dried bay leaves
1 tsp dried thyme
1/2 tsp onion powder
1/2 tsp garlic powder
kosher salt, to taste
black pepper, to taste
1/2 lb egg noodles
Preheat oven to 350 degrees. In a large stock pot or dutch oven over medium high heat, add the olive oil. Season the beef with salt and pepper, and add it to the hot oil to brown it on all sides. Add the onion and mushrooms to the pot and cook for another 5 minutes. Add the garlic, celery, and carrots. Stir in the tomatoes, beef stock, beef broth, bay leaves, thyme, onion powder, and garlic powder. Cover and bring to a boil. Turn off the heat and transfer pot to the oven. Simmer in the oven for 1 hour, or until the beef is very tender. Put the soup back on the stove top on high heat. Add the egg noodles and boil until noodles are tender. Taste and add salt and pepper to taste. Remove the bay leaves and serve. I made mini corn muffins with our soup. Enjoy!
1 lb beef chuck mock tender steak, cut into large bite size pieces
1 T olive oil
1 large white onion, cut into large pieces
1 cup sliced mushrooms
4 cloves garlic, chopped
3 stalks celery, sliced
1 cup baby carrots, cut in half
1 can diced tomatoes with juice
4 cups beef stock
1 can low sodium beef broth (2 cups)
2 dried bay leaves
1 tsp dried thyme
1/2 tsp onion powder
1/2 tsp garlic powder
kosher salt, to taste
black pepper, to taste
1/2 lb egg noodles
Preheat oven to 350 degrees. In a large stock pot or dutch oven over medium high heat, add the olive oil. Season the beef with salt and pepper, and add it to the hot oil to brown it on all sides. Add the onion and mushrooms to the pot and cook for another 5 minutes. Add the garlic, celery, and carrots. Stir in the tomatoes, beef stock, beef broth, bay leaves, thyme, onion powder, and garlic powder. Cover and bring to a boil. Turn off the heat and transfer pot to the oven. Simmer in the oven for 1 hour, or until the beef is very tender. Put the soup back on the stove top on high heat. Add the egg noodles and boil until noodles are tender. Taste and add salt and pepper to taste. Remove the bay leaves and serve. I made mini corn muffins with our soup. Enjoy!
Taco Soup
Ingredients:
1 lb lean ground beef (97/3)
1 yellow onion, diced
2 cloves garlic, minced
1 can low sodium beef broth
1 can pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can corn
1 can diced tomatoes
1 can Rotel tomatoes, partially drained
1 package taco seasoning
1/2 package Ranch Salad Dressing Mix
1 tsp cumin
black pepper to taste
In a large soup pot over medium high heat, brown ground beef until cooked through. Add the onions and garlic and cook until tender, about 5 minutes. Add remaining ingredients and stir well. Bring to a boil, reduce heat to medium low, and simmer for 45 minutes, stirring occasionally. Serve up in big soup bowls and top with what you like. Enjoy!
Topping Choices:
Sour cream
Shredded cheese
Tortilla strips or tortilla chips
Diced tomatoes
Chopped green onions
1 lb lean ground beef (97/3)
1 yellow onion, diced
2 cloves garlic, minced
1 can low sodium beef broth
1 can pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can corn
1 can diced tomatoes
1 can Rotel tomatoes, partially drained
1 package taco seasoning
1/2 package Ranch Salad Dressing Mix
1 tsp cumin
black pepper to taste
In a large soup pot over medium high heat, brown ground beef until cooked through. Add the onions and garlic and cook until tender, about 5 minutes. Add remaining ingredients and stir well. Bring to a boil, reduce heat to medium low, and simmer for 45 minutes, stirring occasionally. Serve up in big soup bowls and top with what you like. Enjoy!
Topping Choices:
Sour cream
Shredded cheese
Tortilla strips or tortilla chips
Diced tomatoes
Chopped green onions
Shrimp & Sausage JambaGumbo
Ingredients:
1 package Eckridge sausage, sliced into bite size pieces
1 lb large raw shrimp, peeled and deveined
1 yellow onion, chopped
1 green bell pepper, chopped
3-4 cloves garlic, minced
2 T olive oil
1 can petite diced tomatoes
3 cans low sodium chicken broth, 1/2 cup reserved
1-2 T corn starch
3 bay leaves
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt
1/2 tsp black pepper
dash Louisiana hot sauce
1 cup uncooked long-grain white rice (NOT instant)
In a large stock pot or dutch oven, heat olive oil over medium high heat. Add onions and green bell pepper. Saute until soft, about 10 minutes. Add garlic and cook another minute. Add sausage, canned tomatoes, chicken broth (reserve 1/2 cup to thicken later), and all spices. Bring to a boil and add the rice. Cover, reduce heat to low, and simmer for about 20 minutes. Stir, add shrimp, and cover. Continue to simmer until shrimp are cooked through and opaque, about 5 minutes. In a small cup, stir together cornstarch and remaining 1/2 cup chicken broth. Add 1/2 mixture to jambalaya. Stir and add more cornstarch mixture if needed to make it as thick as you like. Taste for seasonings and adjust. Serve with Louisiana hot sauce on the side so you can spice it up to your heat level! Enjoy!
1 package Eckridge sausage, sliced into bite size pieces
1 lb large raw shrimp, peeled and deveined
1 yellow onion, chopped
1 green bell pepper, chopped
3-4 cloves garlic, minced
2 T olive oil
1 can petite diced tomatoes
3 cans low sodium chicken broth, 1/2 cup reserved
1-2 T corn starch
3 bay leaves
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt
1/2 tsp black pepper
dash Louisiana hot sauce
1 cup uncooked long-grain white rice (NOT instant)
In a large stock pot or dutch oven, heat olive oil over medium high heat. Add onions and green bell pepper. Saute until soft, about 10 minutes. Add garlic and cook another minute. Add sausage, canned tomatoes, chicken broth (reserve 1/2 cup to thicken later), and all spices. Bring to a boil and add the rice. Cover, reduce heat to low, and simmer for about 20 minutes. Stir, add shrimp, and cover. Continue to simmer until shrimp are cooked through and opaque, about 5 minutes. In a small cup, stir together cornstarch and remaining 1/2 cup chicken broth. Add 1/2 mixture to jambalaya. Stir and add more cornstarch mixture if needed to make it as thick as you like. Taste for seasonings and adjust. Serve with Louisiana hot sauce on the side so you can spice it up to your heat level! Enjoy!
Pinto Beans & Ham
Ingredients:
1 bag dried pinto beans
1/2 package bacon (about 5 slices), sliced into pieces
1 white onion, diced
8 jarred sliced jalapeno peppers, diced
4 cloves garlic, minced
8 cups water
1 lb ham, cut into small chunks
pepper
kosher salt
Tabasco pepper sauce (optional)
Toppings:
diced white onion
diced tomatoes
cooked bacon
Rinse the beans and discard of any broken pieces or strange debris. Add beans to a large bowl and cover completely with water (at least 2 inches above beans). Let them sit on the counter for the day, at least 6-8 hours.
If you don't have all day to wait for them to soak, you can do the quick soak method, which only takes a little over an hour. Rinse the beans and discard of any broken pieces or strange debris. In a large stock pot over high heat, add the beans and cover with about 4 cups of water. Bring to a rapid boil and let boil for 2 minutes. Turn off the heat, cover, and let sit for 1 hour.
When you are ready to cook the beans, drain the water and rinse them again. Set aside. In a large dutch oven or stock pot over medium high heat, add the sliced bacon and cook until crispy. Remove the bacon and set aside for later. Add the onion, garlic, and jalapenos. Cook for a few minutes. Add the beans, diced ham, 8 cups water, and pepper to the pot. Bring to a boil and lower heat to medium low heat. Cook for about 1 to 1 1/2 hours until beans are nice and tender, stirring occasionally. Taste for seasoning (so you will know how much salt to add since ham is so salty). Add more salt and black pepper, if needed. You can also add the Tabasco pepper sauce now, if desired.
Ladle up some beans in a big soup bowl and top with diced onion, tomatoes, and crispy bacon...or not. It's completely optional, but that's the way I prefer it. Serve with some cornbread to help soak up all that good bean juice. Enjoy!
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