Easy Potluck Chili

Photo courtesy of the Cooking Corner.

     This is the mildest, most user-friendly chili that I make. That's why I call it Potluck Chili. It's perfect for taking to any event because it will please even the most delicate eaters. It's not hot, spicy or too over powering. This simple chili has a lot of flavor and is pleasantly filling. I brought this to a carry-in at work and it went over very well, (like there was none to take home). Try it and you'll see why.

Easy Potluck Chili
2 lb. ground beef, browned and drained
1 (15 oz.) can hot chili beans
1 (15 oz.) can diced tomatoes with onion, chili-ready
1/2 can diced green chilies with juice
1 tsp. roasted garlic, chopped
1 cup Spicy V-8 juice
1 (6 oz.) can tomato paste
1 T. chili powder (or more to taste)
1 tsp. cumin
1 tsp. smoked paprika
1 tsp. salt
1 tsp. pepper
 
Combine all ingredients into a slow cooker. Mix well to combine.
Cook on low 8-10 hours or high 4-5 hours.

Serves 10-12.

Optional toppings - chopped onion, shredded cheese, oyster crackers

Oyster Soup

    One weekend we stopped in to visit my sister-in-law while her hubby was cooking up a pot of oyster stew. I had a serious flashback to childhood - of oysters. Since my mother was part of such a large family (she's one of eight), their side of the family did a soup dinner a few weeks before Thanksgiving. It was vegetable soup, chili and oyster stew. As a child I tried oysters, but couldn't get past the thought of slimy little snot balls.
   Over the years I've deducted that in the Midwest, raw oysters only seem to be available during the holiday season. I've looked and could've missed them previously, but when I noticed them at the grocery store lately, it got me to thinking of trying oyster soup myself. This would prove to be a bold new adventure.
   I envisioned a milk-based, buttery soup with tender bits of oysters floating between crackers. What I got was a gritty, clumpy white soup that smelled a little fishy. The problem had to be either - 1) I didn't incorporate the flour into the milk well enough and/or 2) the milk got too hot and came to a boil thereby separating into something that resembled the beginnings of cottage cheese.
   Since my ability to replicate oyster soup is in question, I went back to the source, my brother-in-law. This oyster soup is based on an old recipe found in a Junior League cookbook and is well worth the adventure.

Oyster Soup
 Recipe courtesy of Phil Hofman
3 T. butter
3/4 cup diced celery
1/4 cup finely chopped onion
2 T. flour
2 cups milk
2 cups Half and Half
1 pint oysters
1 tsp. salt
1/8 tsp. black pepper

Over medium heat, melt butter and cook celery and onion until tender. Shake in flour, stirring constantly.  

Pour in a little milk and stir until smooth, then slowly add reminder milk and Half and Half.

Add dry seasonings and cook until boiling point is reached. Add oysters. 

Serve as soon as oysters are thoroughly hot and plump.  Serves 4-6.

 [Adapted this from a recipe in the Charleston Receipts Cookbook (America's oldest Junior League cookbook in print); the original recipe is from a Mrs. Louis T. Parker (Josephine Walker] The history of this cookbook was interesting and worth the read.

Italian Turkey Soup

Photo courtesy of the Cooking Corner.

     After the last holiday I was looking for ideas on how to recycle turkey and came upon an idea for Italian soup. This recipe uses the flavors of Italy to give a fresh new flavor to those leftover tidbits. We were pleasantly surprised at the transformation of that traditional bird. I used holiday leftovers, white beans, Italian tomatoes and spices topped with Parmesan to make recycling leftovers interesting. This would be perfect served with garlic bread.
 
Italian Turkey Soup
based on Italian Style turkey soup from Fresh Market 1115
1 T. olive oil
1 large carrot or 4 baby carrots, chopped
1/2 small onion, chopped
1 stalk celery, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
Kosher salt and cracked black pepper
1 tsp. roasted garlic
1/4 cup white wine
1 can Italian chopped tomatoes, not drained
1 can great northern (or Cannelini) beans, rinsed and drained
2 cups cooked turkey, chopped or cubed
2 tsp. chicken base
3 cups water (add more to desired consistency)
1/4 tsp. thyme
1/2 tsp. rosemary
1 tsp. basil and oregano blend (or 1/2 tsp. each)
1/4 cup Parmesan

In a large pot, heat olive oil. Add carrots, onion, celery and peppers. Sprinkle with salt and pepper, cooking about 10 minutes until tender, stirring often. Add garlic and cook 2 minutes more.

Pour wine into pan and stir. Let cook, stirring occasionally, about 5 minutes.

Dissolve chicken base into water. Add tomatoes, beans, turkey and spices. Slowly stir in chicken base.

Cover pot and heat to simmer at least 30 minutes.

Top with Parmesan cheese before serving.

Serves 4-5.

Veggie Soup

Photo courtesy Taste of Home

    When I first started cooking, my version of vegetable soup consisted of some ground beef combined with a can of mixed vegetables. Agh! It was very lame. Unfortunately, I've not gotten much better. I can do stews of many varieties and different soups, but every time I try a veggie soup it's just too bland and boring for me. One of the guys at work shared his mom's recipe which he claims is "the bomb." That says a lot for a guy who doesn't like veggie soup.

Veggie Soup

Recipe courtesy Diana Spear

2-1/2 lb. beef rump roast

browned on all sides in virgin olive oil

2 qts. cold water

1 tsp. salt

Place the beef in a large soup kettle and cover with cold water. Add salt, cover and bring to a boil. Simmer for about 3 hours, until beef is tender.

Remove meat and trim off fat. Cut into serving size pieces and return to the beef broth water.

Add the following - 

2 qt. Campbell's tomato juice

1 can beef broth

1 or 2 cans cut green beans, drained

1 can corn niblets

6-7 medium potatoes (peeled and cubed)

1/2 qt. hot water

1 1/2 tsp. dried basil

3 T. chopped parsley

1 1/2 tsp. Italian seasoning

salt and pepper to taste

Cook for about 30-45 minutes until potatoes are fork tender.

 Makes about 1 1/2 gallons.

Optional veggies

2 cups frozen lima beans

1 small onion, diced

2 stalks celery, diced

1 cup carrots, sliced or cubed

1 small can of tomato juice if needed.

*Leftovers may be refrigerated

Creamy Chicken Tortilla Soup

Photo courtesy of the Cooking Corner.

     There are a few variations of chicken tortilla soup that I've tried to make over the years, but none has suited me until this one. At first glance, the ingredients might make you think that this would be very thick, however the broth and salsa thin the soup nicely. The chicken remains the star of the dish, but the corn and beans add good taste and texture variety. Topping it with cheese and chips at serving gives it a good crunch but adds the creaminess of cheese. The family gave this one a big thumbs up.
 

Easy ingredients.

Creamy Chicken Tortilla Soup
1 can cream of chicken soup
1 can cream of celery soup
1 can nacho cheese soup
1/2 jar salsa
2 cups chicken broth
1 can corn, drained
1 can red or black beans, drained and rinsed
2 cups cooked chicken, shredded
tortilla chips
shredded cheese

Combine all ingredients except chips and cheese in slow cooker and heat on low heat for 3-4 hours.

To serve, top with crushed chips and shredded cheese.

Serves 6-8.

Note - This recipe was passed on to me from a friend's husband's friend, that I changed a bit. Thanks for sharing to start it all. This is what happens when those who cook hang together.

Slow Cooker Ham and Lentil Soup

Photo courtesy of the Cooking Corner.

     Lentils are not something that I often cook with, like ever. But when a friend of mine gave me a bag of these little bean-type things, I was up for the challenge. So just after the holidays, when there was extra ham to go around, I experimented with lentils. This is after all a New Years tradition.

     I found these little beans tender and absorbed the flavors well. They were easy and faster to cook with than more standard beans and multiplied like little rabbits. A little goes a long way. This combination worked out very well and the cumin added a nice edge.

Slow Cooker Ham and Lentil Soup

1/2 bag (8 oz.) dry lentils, rinsed and sorted

Soup ingredients.

1 cup chopped ham
8 baby carrots, chopped

1 stalk celery, chopped

2 cloves garlic, chopped

1/2 medium onion, chopped

4 cups chicken broth

1/2 can tomato paste (optional)

1/4 cup sherry, broth or beer (optional)

3/4 tsp. cumin

1/2 tsp. thyme

1 bay leaf

ground cracked pepper

Kosher salt

Combine all ingredients in slow cooker and cook on low 8-10 hours.

Serves 6-8.

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Roasted Garlic and Chive Potato Soup

Photo courtesy of the Cooking Corner.

    Recently I was invited to attend a soup cook-off. I had planned on making a potato soup, which I have a few variations of, but I didn't realize that I was short a few ingredients. One version called for a can of cheese soup, which I didn't have and to make loaded potato soup it required sour cream, which I had used in a hash brown casserole. Since I'm adept at improvising, I used some roasted garlic and chives, plus a whole block of cream cheese to give this potato soup an edge that would please anyone's pallet.

Roasted Garlic and Chive Potato Soup
6 slices bacon
6 medium potatoes, Yukon preferably
4 tsp. chicken base dissolved in 4 cups hot water
1/2 cup onion, diced
1 tsp. each Kosher salt and white pepper
1/2 tsp. celery seed
7-8 cloves roasted garlic
2 T. butter
2 T. flour
1-8 oz. pkg. cream cheese, softened and cubed
1/2 cup half and half
1 cup milk
1 T. chives (dried)
1 cup Colby Jack cheese, shredded
(optional) toppings - crumbled bacon and shredded cheese

In large pot, cook bacon until almost crisp. Remove to paper towel-lined plate. Set aside.
Drain all but 3 T. bacon grease from pot. Increase heat to medium low and add onions.

Sprinkle with a pinch of salt and stir. Cook 3 minutes until onions are tender then add garlic. Smash garlic and cook 2 more minutes, stirring and being careful not to burn.

Add butter and stir well, then add flour, continue stirring just like making gravy. Slowly add chicken base and keep stirring.

Add potatoes, salt and pepper then heat to a boil. Cover and cook 15-20 minutes, just until potatoes are tender, but not mushy.

Pour in half and half and cubed cream cheese, stirring constantly. Reduce heat to low and add milk, shredded cheese and chives, continue stirring and then simmer 30 minutes, stirring often. Do not let boil.

Top with bacon or shredded cheese if desired before serving if desired.
Serves 12-15.

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Rib Gumbo

Photo courtesy the Cooking Corner.

     It's not often that there are leftover ribs at my house, but such was the case. Thanks to a local classic eatery, I had the idea of rib gumbo. If you take the flavors and basis of gumbo and combine it with tender pork ribs, you get a hearty dish with some Cajun kick. This is the perfect dish to warm your insides when it's chilly on the outside.

Rib Gumbo
3 pkg. (2 lb. each) boneless country style ribs
3 T. vegetable oil
kosher salt
cracked black pepper
3 beef hot links (Johnsonville), cut in slices
1 medium onion, cut in thin slices
3 green, yellow and/or red bell peppers, cut in thin slices
3 cloves garlic, chopped
1 tsp. celery salt
6 T. butter
1/2 cup flour
3-4 cups beef broth
1 can (12 oz.) diced tomatoes with green chilies and juice
3/4 cup corn
1/2 tsp. cayenne pepper
1-2 T. Cajun or creole seasoning
1 bay leaf
1 tsp. thyme
2 T. Worcestershire sauce
2 tsp. hot sauce (like Franks)
1-1/2 cups frozen cooked shrimp (thawed)

If making from scratch (uncooked meat) -
Pour vegetable oil in bottom of large skillet and heat to medium. Sprinkle ribs with kosher salt, cracked black pepper and Cajun seasoning. Brown ribs on all sides, working in batches. Remove to large slow cooker.

If making from leftover ribs start here -
Add sliced hot sausages to skillet and brown, about 5 minutes. Remove to slow cooker.
In same skillet, add onion and bell peppers, cooking 5 minutes until softened. Sprinkle with celery salt. Stir often and then add garlic, cooking just until softened, about 2 minutes. Remove to slow cooker.

Melt butter in same skillet. Add flour, a little at a time, stirring constantly. Over low heat, continue stirring and scraping sides for 20-30 minutes. The roux should look like a thin but not soupy peanut butter. Stir in Worcestershire sauce. Slowly add 1 cup broth, stirring constantly. 

Pour roux into slow cooker, stirring well. Add tomatoes, corn and spices. Stir well. Add remaining broth to desired consistency. 

Cook on low 6-8 hours for left over ribs and 8-10 for uncooked ribs. Before serving, add shrimp just to warm.
Serves about 16.

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Chicken Chili with Beans

Photo courtesy of the Cooking Corner.

     The hostess of our last girls card party came up with the idea of bringing a food item that was your school colors in high school. What a challenge! My school colors were red and white and all that I could think of was a stuffed radish. The hubby strongly suggested NO!
    One creative dish that the hostess offered was chicken chili that had white beans and red tomatoes. There you go! This soup had some big robust flavors and would be great for cool weather, football games and in a chili cook-off.

Chicken Chili with Beans
courtesy of Eva Payne

cooking spray
1 T. olive oil
1 lb. boneless skinless chicken breast, cut in 1/2-inch pieces
1/4 cup chopped onion
1-16 oz. can tomatillos, drained and diced
1 can Ro-tel tomatoes, diced with green chilies
1 1/2 cups chicken broth
1-4 oz. can chopped green chili peppers, not drained
1/2 tsp. dried oregano
1/2 tsp. coriander or caraway seeds
1/4 tsp. cumin
2 cans great northern beans, drained
3 T. lime juice
1/4 tsp. black pepper
1/2 cup shredded sharp cheddar cheese

Spray large skillet with cooking spray, add olive oil and heat on medium high until hot.

Add diced chicken and saute for 3 minutes or until done. Remove chicken from pan. Place all ingredients, except cheese, in a slow cooker for 8 hours.

Top each serving with some shredded cheese. Serve chili with chips, salsa or sour cream. Serves 6.

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Irish Beef Beer Stew

Photos courtesy of the Cooking Corner.

    In honor of St. Patrick's Day, I experimented in cooking with beer. I've made beer cupcakes, beer brats and even attempted the Irish, bangers and mash.
    My most successful Irish beer creation was a beef stew (sorry, I'm not doing lamb). It was rich and hearty with a nice flavor and perfect for the cold weather we've had to endure.

Irish Beef Beer Stew
 1-1/2 lb. beef (sirloin roast), cut in large cubes
1 T. olive oil
4 T. butter, divided
1/2 large onion, quartered and cut in half (1/8ths)
3 garlic cloves, diced

2 stalks celery, cut in half lengthwise and then chopped in 1/2-inch pieces wide
16-18 baby carrots cut in half (not lengthwise)
3 large potatoes, cut in 1/2-inch cubes
salt and pepper
1 bay leaf
1 tsp. thyme
1-12 oz. bottle Killians Red Irish beer
3 cups beef broth
1/8 cup flour

In large dutch oven, heat olive oil. Brown beef in hot oil, 1 batch at a time. Don't crowd meat so that it browns instead of steams. Sprinkle lightly with salt and pepper. Rotate meat

cubes to brown on all sides. Remove to plate and set aside while working on 2nd batch, sprinkling with salt and pepper. Cut potatoes while waiting.

Remove meat when brown and add 1 T. butter. When butter is melted, add carrots, celery and onion. Sprinkle lightly with salt and pepper. Stir and heat 5 minutes or so until they start to soften. Add garlic and cook for 1-2 minutes just until they start to change color and soften.

Pour beer and beef broth into pot, stirring sides and bottom to loosen browned bits. Add potatoes and cooked beef into the pot and cover. Cook over medium heat just until mixture starts to bubble, about 20 minutes. Reduce heat to low and simmer for 1.5 to 2  hours.

Melt 2 T. butter in small pan. Add 1/8 cup flour and stir to make a roux (or paste). Pour into pot and simmer another 30 minutes.

Serves 6.

Now, in all honesty, I was interrupted by company and a phone call from my Navy girl, so this simmered 3 hours and then at least 1 more after thickening. Oh well, the flavor was good and it was a rich and hearty dish on a cold night.

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Taco Soup

Taco Soup

 W.W. George

        Princeton Chief of Police
    
     There's nothing that quite warms you on a winter's day like soup. This taco soup that was served at a benefit is easy to make and full of flavor. With a low and slow simmer, the flavors blend as the house is kept warm, too.
 

Photo courtesy Taste of Home

1 lb. ground beef
1 onion, chopped
1-16 oz. can chili or pinto beans with liquid
1-15 oz. can kidney beans with liquid
1-15 oz. can Mexi corn with liquid
1-8 oz. can tomato sauce
1-14.5 oz. can can peeled and diced tomatoes
1-4 oz. can diced chili peppers
1-1.25 oz. pkg. taco seasoning mix
1 pkg. Ranch dressing mix
jalapeno peppers to taste
2 cups water

In medium skillet, cook the ground beef until browned over medium heat, drain and set aside.

Place the ground beef and all other ingredients in slow cooker. Mix to blend and cook on low setting for 8 hours.

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