Tuesday, February 13, 2024

Simply Marvelous White Chicken Chili




Perfect for a rainy day.  Heat it up to your taste with the Tabasco- I usually go for the maximum amount, but then, that's my preference.



1 Tbsp. Olive Oil
1 ½ tsp. Butter
1 C diced Onion
2 C diced Celery
2 C chopped Red, Yellow and/or Green Pepper
2 cloves minced Garlic
1 tsp. minced Jalapeño
1 -7 oz. bottle of Beer
1 can diced Tomatoes
1 can Pinto Beans
1 can Chicken Broth
1/2 lb. Chicken, cooked and diced (4-5 breasts)
1 ½tsp. Chili Powder
3 tsp. Sugar
2 tsp. Sea Salt
1 ½ tsp. Pepper
1 ½ tsp. Onion Powder
1 dash Tabasco (or two, or three)
1 tsp. Garlic Powder
¼ tsp. Celery Salt
½ tsp. Cayenne Powder
¾C Milk
1/3 C Half-n-Half combined with 3 Tbsp. Cornstarch

In a large stockpot, gently sauté the onion, celery, garlic, peppers and jalapeño in the oil and butter for about 15 minutes.  Add beer, tomatoes, beans, and chicken.  Then add the seasonings, broth, sugar, and Tabasco.  Bring to a gentle boil and add milk and the cornstarch mixture, stirring to combine well.  Lower heat to a low simmer for 20 to 30 minutes; stirring often.  Adjust the seasonings to taste, adding more broth if it gets too thick.  Be sure to serve with a wonderful loaf of bread!

Wednesday, December 13, 2023

Roasted Butternut Squash, Italian Sausage, and Kale Soup



I needed to bring soup to an event at church and had a few different cravings rumbling around in my mind. This is the result of what I had on hand paired with those cravings.

Ingredients:

1 butternut squash, seeded, peeled, and diced (medium dice)

Olive oil

Salt & freshly ground pepper

2 tsp. ground sage

2 lbs. bulk mild Italian sausage, browned and broken up, drain on paper towels

2 onions, diced

6-8 garlic cloves, minced

1 tsp. turmeric

2 tsp. dried Italian seasoning

2 tsp. dried oregano

1/2 tsp. dried red pepper flakes

8-10 C chicken broth

2-3 bay leaves

6-8 C chopped kale (I prefer Tuscan Kale, aka dinosaur kale)

shredded Parmesan for sprinkling on each serving, if desired


Toss the diced squash in a large bowl with 2 Tbsp. olive oil, salt and pepper, and sage. Transfer to rimmed baking sheet and roast in the oven at 375 degrees until softened and slightly browned, about 25-30 minutes.

In a large soup pan, sauté the onions over medium heat in 1 Tbsp. olive oil until just beginning to brown. Add garlic, stirring, and allow to cook for 2-ish minutes before adding the turmeric, Italian seasoning, oregano, and red pepper flakes, stirring until the spices become fragrant. Add the chicken broth, stirring and scraping the bottom of the pan to get all the good bits. Add bay leaves, cooked sausage, roasted squash, kale, and salt and pepper to taste. Raise the heat to high and bring to a light boil, then turn down to simmer and cook, stirring, for 20-30 minutes. Adjust seasonings to taste and serve with a sprinkling of parmesan cheese on each serving. 

Sunday, October 1, 2023

Marsha's Fish Stew



My sweet friend Marsha brought this stew to us for dinner one day when we were in need. I asked her for the recipe as soon as I finished my first serving. She said she's never written it out before, so, after making it twice, and adding some broth to make it a bit soupier, here's my recording of her delicious fish stew. I hope the collaboration does justice to her marvelous culinary ingenuity.

Tuesday, July 12, 2022

Hummingbird Cake

  



Easy to make and so very delicious! This recipe comes from Paula Deen, and I'm so very grateful to the friend who first made it for me and then shared the recipe.

Friday, December 17, 2021

Pepper Relish



From your harvest or from your grocery store, this easy and delicious recipe will create a condiment worth making again and again! The flavor profile will change with the variety of peppers you choose. Go for colorful and choose your heat! This also multiplies well, for the days when your pepper plants are producing like crazy.

Oven Baked BBQ Ribs

 


So easy and so delicious!

2 racks pork ribs, spare or baby back

Heavy duty aluminum foil

Dry Rub of your choice (or see recipe below)

1 jar of your favorite BBQ sauce

Thursday, December 16, 2021