This chili has become a household favorite. Even my pickiest son requested this for his birthday dinner. If that doesn't say something great about this chili, I don't know what will.
Ingredients:
*2 cans black beans
*2 cups browned and drained ground beef
*1 onion, chopped
*1 cup frozen corn
*1 can diced green chilies
*1 28 oz can diced tomatoes
*2 cloves garlic, minced
*3/4 tsp black pepper
*1 tsp salt
*2 tbsp chili powder
*1 tsp cumin
*1 bay leaf
*1 cup water
*1 beef boullion cube
Procedure:
1. Dump all ingredients into your slow cooker.
2. Cook on low for 6 hours, or on high for 3 hours.
3. Serve with whatever your heart desires. I usually serve this chili over a bed of lettuce with sour cream, cheese, and tortilla chips...or with Shawn's Corn Bread (that recipe is around here on the blog somewhere).
*NOTE: I double this recipe for my large family.
Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts
Thursday, January 2, 2014
Monday, November 5, 2012
Wild Rice and Chicken (or Turkey) Soup
The first time I made this soup for my family, my kids told me that it looked like vomit, but that it tasted good. I was offended and pleased at the same time. I hope your family likes this soup. FYI...I double this recipe to feed my village of 8.
What you'll need:
*1 6.2-ounce package quick-cooking long grain and wild rice mix
*2 TBSP butter or margarine
*4 oz. mushrooms, stems removed and sliced (about 1.5 cups)
*2 stalks celery, sliced (1 cup)
*2 14-ounce cans chicken broth
*1/4 tsp. black pepper
*2 cups chopped, cooked chicken or turkey
*1 cup whipping cream
What you'll do:
1. Prepare the rice (using the seasoning packet) according to package directions. Omit the butter it calls for.
2. In a large saucepan, melt butter over medium heat. Add the mushrooms and celery. Cook for about 5 minutes, or until the veggies are almost tender and most of the mushroom liquid has evaporated; stir occasionally. Add broth and pepper. Bring to a boil; then reduce heat. Simmer, covered, for 5 minutes. Stir in the rice, chicken (or turkey), and cream. Heat through.
What you'll need:
*1 6.2-ounce package quick-cooking long grain and wild rice mix
*2 TBSP butter or margarine
*4 oz. mushrooms, stems removed and sliced (about 1.5 cups)
*2 stalks celery, sliced (1 cup)
*2 14-ounce cans chicken broth
*1/4 tsp. black pepper
*2 cups chopped, cooked chicken or turkey
*1 cup whipping cream
What you'll do:
1. Prepare the rice (using the seasoning packet) according to package directions. Omit the butter it calls for.
2. In a large saucepan, melt butter over medium heat. Add the mushrooms and celery. Cook for about 5 minutes, or until the veggies are almost tender and most of the mushroom liquid has evaporated; stir occasionally. Add broth and pepper. Bring to a boil; then reduce heat. Simmer, covered, for 5 minutes. Stir in the rice, chicken (or turkey), and cream. Heat through.
Thursday, December 29, 2011
Creamy Potato Soup
"Easy and very creamy soup with taste! Great served with grilled cheese sandwiches. Will satisfy even the meat lovers in your family." ~Karen from Colorado.
This recipe is #15165 on Recipezaar's web-site. I came across this recipe almost a year ago and I am sad to say that I have made this soup only twice. It is DELICIOUS! Here in Texas we have very few days that I consider "soup weather" (yes, even in the winter). I guess I'd better hurry up and make this again...before it gets too warm to enjoy it!
What you'll need:
*5-6 large potatoes, peeled and cut into bite-sized pieces
*1/2 lb. bacon (cut into bacon bits...I'll tell you how to do this in a bit)
*1/4 cup all-purpose flour
*3 cups chicken broth
*2 cups heavy cream
*3/4 cup frozen corn kernels (or canned, drained)
*1 medium onion, diced
*6 garlic cloves, minced
*1/4 cup butter (optional)
*salt and pepper, to taste
What you do:
1. Fry bacon until crisp. Remove to paper towels to drain. Reserve bacon grease. (Don't worry...I will post how to make perfect bacon bits)
2. Meanwhile, boil potatoes in a large Dutch oven or stock pot in water until tender (but not falling apart)...do NOT add salt! Drain.
3. Pour reserved bacon grease into large empty pot; saute onion and garlic in reserved bacon grease until onion is lightly browned.
4. Add flour to the sauted onion and garlic, stirring until evenly browned; add cream and stir constantly until mixture thickens. Add chicken broth and stir until bubbly.
5. Stir potatoes, corn, and crumbled bacon into the soup; add butter, salt, and pepper to taste. Simmer until butter is melted and stirred into soup.
6. Add milk a little at a time if the soup is too thick for your taste.
*Some side notes...I don't use the butter. Also, this soup will be THICK! I don't add milk at the end to thin it out. Instead, I add 2 whole cans of chicken broth (which ends up to be 4 cups instead of 3).
This recipe is #15165 on Recipezaar's web-site. I came across this recipe almost a year ago and I am sad to say that I have made this soup only twice. It is DELICIOUS! Here in Texas we have very few days that I consider "soup weather" (yes, even in the winter). I guess I'd better hurry up and make this again...before it gets too warm to enjoy it!
What you'll need:
*5-6 large potatoes, peeled and cut into bite-sized pieces
*1/2 lb. bacon (cut into bacon bits...I'll tell you how to do this in a bit)
*1/4 cup all-purpose flour
*3 cups chicken broth
*2 cups heavy cream
*3/4 cup frozen corn kernels (or canned, drained)
*1 medium onion, diced
*6 garlic cloves, minced
*1/4 cup butter (optional)
*salt and pepper, to taste
What you do:
1. Fry bacon until crisp. Remove to paper towels to drain. Reserve bacon grease. (Don't worry...I will post how to make perfect bacon bits)
2. Meanwhile, boil potatoes in a large Dutch oven or stock pot in water until tender (but not falling apart)...do NOT add salt! Drain.
3. Pour reserved bacon grease into large empty pot; saute onion and garlic in reserved bacon grease until onion is lightly browned.
4. Add flour to the sauted onion and garlic, stirring until evenly browned; add cream and stir constantly until mixture thickens. Add chicken broth and stir until bubbly.
5. Stir potatoes, corn, and crumbled bacon into the soup; add butter, salt, and pepper to taste. Simmer until butter is melted and stirred into soup.
6. Add milk a little at a time if the soup is too thick for your taste.
*Some side notes...I don't use the butter. Also, this soup will be THICK! I don't add milk at the end to thin it out. Instead, I add 2 whole cans of chicken broth (which ends up to be 4 cups instead of 3).
Sunday, September 11, 2011
Nacho Cheese Chicken Chowder
I made this for dinner tonight. It didn't go over too well. I think it may have been due to the fact that it's still pretty warm where we live. This is an excellent chowder on a chilly day.
What you'll need:
*1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
*2 14-oz. cans Mexican-style stewed tomatoes, undrained
*2 11-oz. cans condensed nacho cheese soup
*1 10-oz. package frozen whole kernel corn
* Tortilla chips
What you do:
*In a 3 1/2 - 4-quart slow cooker combine chicken, undrained tomatoes, soup, and corn.
*Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2-3 hours.
*Serve with tortilla chips.
What you'll need:
*1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
*2 14-oz. cans Mexican-style stewed tomatoes, undrained
*2 11-oz. cans condensed nacho cheese soup
*1 10-oz. package frozen whole kernel corn
* Tortilla chips
What you do:
*In a 3 1/2 - 4-quart slow cooker combine chicken, undrained tomatoes, soup, and corn.
*Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2-3 hours.
*Serve with tortilla chips.
Thursday, March 24, 2011
Sea Island's Famous Shrimp Gumbo
Oh. My. Word. This is the very first time I have ever even wanted to attempt to make gumbo. Why? Well...I just never thought to make it.
A few weeks ago, in the Taste section of the local newspaper, there sat this glorious recipe. I like gumbo, my husband LOVES it! So I decided to cut it out of the paper and hang on to it. I decided to make it for dinner tonight. And man-oh-man did it turn out GREAT!
What you'll need:
*6 Tbsp. canola oil (you can use vegetable oil too)
*1/4 cup flour (I used a roux, jarred, that I found at the grocery store)
*1 (14.5 oz.) can whole, peeled tomatoes; crushed by hand
*1 (14.5 oz.) can diced tomatoes
*1 large green bell pepper, chopped
*3 stalks celery, chopped
*1 large yellow onion, peeled and chopped
*2 Tbsp. chopped, fresh parsley (I used bottled, dry parsley)
*2 Tbsp. garlic salt
*2 tsp. sugar
*1 tsp. black pepper
*1/2 tsp. oregano
*1/2 tsp. gumbo file powder (pronounced fee-lay...I found it by the Zatarain's box dinners)
*1 1/2 quarts water
*1/2 cup long-grain white rice
*6 oz. frozen okra pieces
*1 pound frozen shrimp (I used the little guys...pre-cooked and shelled)
*Smoked sausage
How it's made:
*Heat oil in a 6-quart pot. Add flour (or roux) and stir briskly to remove any lumps. Stir frequently to avoid burning the flour. Cook until mixture thickens and turns light brown - the color of a penny.
*Add whole crushed tomatoes, diced tomatoes, green pepper, celery, onion, parsley, garlic salt, sugar, black pepper, oregano, gumbo file, and water. Stir to combine. Bring the mixture to a boil over high heat and cook for 10 minutes.
*Reduce heat to medium-high. Add rice, smoked sausage, and okra; cook for 30 minutes, stirring frequently. The gumbo will thicken.
*Stir in the shrimp and simmer gently for an additional 5 minutes. Serve hot!
There you have it! A scrum-diddly-umptious recipe for some kick-ass gumbo! Enjoy!
A few weeks ago, in the Taste section of the local newspaper, there sat this glorious recipe. I like gumbo, my husband LOVES it! So I decided to cut it out of the paper and hang on to it. I decided to make it for dinner tonight. And man-oh-man did it turn out GREAT!
What you'll need:
*6 Tbsp. canola oil (you can use vegetable oil too)
*1/4 cup flour (I used a roux, jarred, that I found at the grocery store)
*1 (14.5 oz.) can whole, peeled tomatoes; crushed by hand
*1 (14.5 oz.) can diced tomatoes
*1 large green bell pepper, chopped
*3 stalks celery, chopped
*1 large yellow onion, peeled and chopped
*2 Tbsp. chopped, fresh parsley (I used bottled, dry parsley)
*2 Tbsp. garlic salt
*2 tsp. sugar
*1 tsp. black pepper
*1/2 tsp. oregano
*1/2 tsp. gumbo file powder (pronounced fee-lay...I found it by the Zatarain's box dinners)
*1 1/2 quarts water
*1/2 cup long-grain white rice
*6 oz. frozen okra pieces
*1 pound frozen shrimp (I used the little guys...pre-cooked and shelled)
*Smoked sausage
How it's made:
*Heat oil in a 6-quart pot. Add flour (or roux) and stir briskly to remove any lumps. Stir frequently to avoid burning the flour. Cook until mixture thickens and turns light brown - the color of a penny.
*Add whole crushed tomatoes, diced tomatoes, green pepper, celery, onion, parsley, garlic salt, sugar, black pepper, oregano, gumbo file, and water. Stir to combine. Bring the mixture to a boil over high heat and cook for 10 minutes.
*Reduce heat to medium-high. Add rice, smoked sausage, and okra; cook for 30 minutes, stirring frequently. The gumbo will thicken.
*Stir in the shrimp and simmer gently for an additional 5 minutes. Serve hot!
There you have it! A scrum-diddly-umptious recipe for some kick-ass gumbo! Enjoy!
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