Terina’s Chili
1 Can of chili beans – lg can
1 Can of crushed tomatoes – lg can
2 cans (15oz) tomato sauce
4-5 tbsp brown sugar
3-4 tsp chili powder
1lb ground beef
1 onion chopped
Brown onion and beef. On low add the rest of ingredients. Simmer 30min – 1hr.
Portuguese Bean Soup
recipe credit: Laura James
2 Ham Hocks or as much ham and a bone as you want 🙂 cubed
1 12 oz pkg Portuguese Sausage a.k.a. Linguica/Chorizo cut into 1/2 inch pieces
1 8oz can tomato sauce
1 large onion cut into wedges
2 potatoes cubed
1 carrot cubed
Red pepper flakes to taste
Salt and Pepper to taste
Dash of pepper paprika
2 15oz cans of kidney beans
Simmer Ham and Sausage for 1-2 hours in water. Then heat until boiling add remaining ingredients and cook for 15 minutes until vegetables are done.
* 1 lb ground Italian sausage
* 1½ tsp crushed red peppers
* 1 large diced white onion
* 4 Tbsp bacon pieces
* 2 tsp garlic puree
* 10 cups water
* 5 cubes of chicken bouillon
* 1 cup heavy cream
* 1 lb sliced Russet potatoes, or about 3 large potatoes
* ¼ of a bunch of kale
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
Add chicken bouillon and water to the pot and heat until it starts to boil.
Add the sliced potatoes and cook until soft, about half an hour.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage and the kale, let all heat through and serve. Delicious!
Corn Chowder:
3 cans corn (plus juice)
1 can cream corn
2 cans chicken broth
1/2 onion, diced
…6 red potatoes, peeled & diced
1 Tbls. butter
2 Tbls. flour
2 cups milk (2% or whole)
salt/pepper (to your taste preference)
Garnish: bacon, asiago or cheddar cheese
* Melt butter on med. heat; add onion and saute; add flour and stir constantly for 30 sec.; add milk
* add remaining ingredients and simmer 1 hour (or until potatoes are tender)
OR
* put everything in crock pot and cook Low 5-6 hrs/High 2-3 hrs (or until potatoes are tender)
Brittany’s Amazing Chicken Tortellini Soup
recipe credit: Brittany Sparley
-2lbs Chicken Tenders
-2qts Chicken Broth or Stock
-1 family size pkg (or 2 small pkgs) of fresh cheese tortellini
-Dry Italian seasoning or fresh basil, thyme, sage and/or oregano, finely chopped
-Pepper, to taste
– Parsley, chopped (a couple handfuls)
-Freshly Shredded Parm Cheese
Chop chicken tenders into bite size pieces. Rub Italian Seasoning or fresh herbs into chicken. Boil chicken until cooked through. While chicken is boiling, bring broth/stock to a gentle boil in a soup pot. When chicken is cooked and broth/stock is boiling, add chicken to broth/stock. Cook for about 3 minutes. Raise heat on stock.
(Okay, I’m not sure how to word this for the recipe, but I strain the water that I boiled the chicken in, and add that to the soup as well. It totally adds to the flavor. The one time I didn’t add the water…the soup was disappointing!)
When stock is at a rolling boil, add tortellini. Cook according to package directions, usually about 9 minutes. Let soup cool, about 5 minutes. Add parsley for color. Add pepper to taste. Garnish with Parm cheese.
Krista’s Homemade Chili
recipe credit: Krista Farr
1 lb ground beef or ground turkey
1 medium onion, chopped
1 clove garlic, finely chopped (I like a lot of garlic, so I always do like 5)
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 Tbsp chili powder
3/4 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
1 can (15 or 16 oz) kidney or pinto beans, rinsed and drained
Cook beef until no longer pink. Combine all ingredients except beans into slow cooker. Cook on low 4-6 hours. Add beans in the last 30-45 minutes of cooking.
(For variety, I sometimes add a can of corn or a 1/2 cup of uncooked long grain rice.)
Top with:
onion
sour cream
shredded cheese
tortilla chips
Jessica Hyle’s Taco Soup
2 cans diced tomatoes – don’t drain
1 can kidney beans – don’t drain
1 can black beans – don’t drain
sm. bag of frozen corn
1 lb. ground beef, browned
1 pkg taco seasoning
Add all ingredients to a large pot and bring to a boil. Top with sour cream and fritos and serve!
Crab Soup
2 1/2 cans of crab meat (Or a package of imitation crab)
1 can clam Chowder (New England)
1 can tomato soup
1 can split pea
1 can beef boulion
1/2c. cooking sherry
1 1/2 c. evaporated milk (not eagles)
1 TB. instant onion
lemon slices
Cook all but the sherry until blended and thoroughly hot. Blend in sherry. Serve immediatly
Ingredients:
4 chicken breasts (bone-in or boneless)
1 onion
3 stalks celery
2 heads escarole (or kale, or bok choy)
salt
1 lb ground beef
3/4 c grated parmesan cheese
3/4 c Italian bread crumbs
1 egg
1 tsp salt
2 eggs
handful grated parmesan cheese
Directions:
Fill large pot half full with water. Cut celery in threes and peel skin off onion. Wash off chicken breasts with water. Put celery, onion and chicken in pot of water. Salt water (about 2 tsp). Bring to a boil, then lower to a simmer. Simmer for approx 1 hr, 15 mins.
Cut base off both heads of escarole. Wash thoroughly. Cut into small pieces. Steam down in a large pot for about 15-20 mins. Set aside. (Michelle’s note: I use the steamer attachment to my stock pot for this).
Mix ground beef, 3/4 cup grated parmesan, bread crumbs, 1 egg and salt together. Make sure all ingredients are well blended. Roll little meatballs the size of a dime. Set aside.
Beat 2 eggs and handful of parmesan and set aside.
When chicken is done, pull out and let cool. Remove celery and onion and discard. Put meatballs into the broth, they will cook instantly. Add escarole. Add egg/parmesan mixture and stir well. Finally, shred chicken and add to soup. Season as needed with more parm, salt or pepper.
Recipe credit: Paulette Adams’ mother
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips
Preheat the oven to 350 degrees F.
Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
Michelle’s Notes: I omitted the jalapenos (I am not a spicy food likin’ kind of gal) and actually shredded the chicken off a Costco roasted chicken instead of following the instructions. Everything else I did verbatim. THIS IS SOO GOOD! It is way better than the Tortilla Soup at Red Robin (who I think has probably the best Tortilla Soup around). Also, I followed Ina’s suggestion from the cookbook to make your own tortilla chips…Boy were they tasty too (and super easy). Also if you like cilantro, use it. It boosts the flavor big time.Recipe credit: Ina Garten (Barefoot Contessa)
mamasitas in the kitchen 