Brisket and Black Bean Chili

I cut this recipe from Southern Living recently and Jason really enjoyed it.  Brisket isn't a cheap cut of meat, so I think these same flavors could be developed with stew meat.  I asked the butcher to cut just the right size I needed instead of buying way more meat than I needed.

Brisket and Black Bean Chili

3 Tbsp. flour
2 Tbsp. chili powder
1 Tbsp. cumin
1 Tbsp. salt
1 tsp. dried oregano
2 lb. beef brisket, trimmed and cut into 1 inch cubes
4 Tbsp. olive oil, divided
2 (16 oz.) cans black beans, drained and rinsed
1 (14.5 oz.) can fire roasted diced tomatoes, drained
1 (orange, red or yellow) bell pepper, chopped
1 small red onion, chopped
3 garlic cloves, minced
1 to 1 ½  c. beef broth

Combine first 5 ingredients and toss brisket cubes in mixture until coated.  In Dutch oven, heat 2 Tbsp. oil and brown half of the brisket cubes until browned on all sides.  Remove to a plate.  Repeat with remaining oil and brisket cubes.  Remove to a plate.  Pour half a cup of beef broth in and scrape the bottom of the pot clean.  Add onions and pepper and cook until tender.  Add minced garlic and stir until fragrant.  Add beans, tomatoes, remaining broth and brisket into pot.  Simmer on low about 4 hours until brisket is tender.

This chili tasted even better the second day.

The Best Pot Roast

For years, this is the only pot roast I've ever made.  It was easy and very tender.  I decided to give another one a try that I felt like was more work.  The truth is, it is still super easy to make, it just takes some planning ahead to have it ready when your family is ready to eat supper.

The Best Pot Roast

Salt and ground pepper
1 (3-5 lb.) chuck roast
2 or 3 Tbsp. olive oil
2 whole onions, peeled and halved
8 to 10 whole carrots, peeled, cut into 2 inch pieces
1 c. red wine
3 c. beef broth
3 sprigs fresh rosemary

Preheat oven to 275.  Generously salt and pepper the chuck roast on both sides.  Heat the olive oil in large pot or Dutch oven over medium-high heat.  You want the pan HOT!  Add the halved onions to the pot, browning them on both sides.  Remove the onions to a plate.  Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so.  Place carrots on same plate as reserved onions.

Add more oil, if necessary and get the pan really hot again.  Sear the roast on both sides for about a minute until nice and brown all over.  Remove the roast to a plate.  Deglaze the pan with red wine (can use beef broth as an alternative) scraping up all the bits on the bottom of the pan.  Place the roast back in the pot and pour enough beef broth over the roast to cover halfway up.  (I did a little more.)  Add onions and carrots back to the pot.  Cover and place in the preheated oven.  Bake a 3 lb. roast for 3 hours and a 5 lb. roast for 5 hours until fall apart tender.  Serve with mashed potatoes.

You could also add potatoes to the pot to cook along with the roast.

Crockpot Jambalaya

"Goodbye Joe, me gotta go..."  Do you always think of Steel Magnolias when you hear that song?  It is my very most favorite movie and I always do.  I thought this turned out pretty good and SUPER easy.  I've learned this is a Creole jambalaya since it uses tomatoes.  I read where the other jambalaya version is Cajun and seems a little more dry than this soupy-er variety.  The Dish Washer said it wasn't spicy enough for him, but I don't like too spicy so it was just right for me.  We compromised by giving him a bottle of hot sauce to dump on his until he got it where he liked it.  I've really been trying to use the crockpot more, especially for Sunday lunch after church.  Such a smart invention!

Crockpot Jambalaya

2 boneless, skinless chicken breasts (good size), diced
1 lb. andouille sausage, sliced into rounds
1 (28 oz.) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 c. chicken broth
2 tsp. dried oregano
2 tsp. creole seasoning (Tony Chachere)
1 tsp. hot sauce
2 bay leaves
2 c. cooked rice

In crockpot, combine chicken, sausage, tomatoes, onion, bell pepper, celery, broth, oregano, creole seasoning, hot sauce and bay leaves.  Stir all together.  Cook on low for 8 hours.  Stir in cooked rice just before serving to warm through.  Or spoon over rice, whichever you prefer.

Had we not eaten King's Hawaiian French Toast this morning, I would have served some bread alongside.

**Also, my jambalaya is shrimp-less since I don't care for shrimp.  If you'd like to include shrimp, add 1 lb. of peeled and cooked shrimp with the rice at the end to warm through.

Sausage Gumbo with Roasted Potatoes

Before Christmas. this was one our "Friday Night Soups".  I first noticed this recipe in Southern Living and saved it as a "to make" recipe.  I finally got around to trying it and it was very good.  The original recipe called for chicken, but I decided to just double the sausage and skip the chicken.  Of course, I used Conecuh!!

Sausage Gumbo with Roasted Potatoes

2 lbs. Conecuh sausage, cut into 1/4-inch thick slices (or andouille would work)
1/2 c. oil
3/4 c. flour
1 large onion, coarsely chopped
1 c. thinly sliced celery
2 garlic cloves, minced
2 tsp. Cajun seasoning
1/8 tsp. ground red pepper (optional)
6 c. chicken broth (or 48 oz. container)
small bag of red potatoes
olive oil
salt
pepper

In a large skillet, cook sliced sausage until browned.  Remove sausage.  Drain and pat dry with paper towel.  In large Dutch oven, heat oil over medium heat.  Gradually whisk in flour and cook, whisking constantly, for 15-18 minutes or until roux is light chocolate brown in color.  Be careful not to burn.  Stir in onion, celery, Cajun seasoning, and red pepper.  Stir for 3 minutes.  Gradually stir in chicken broth, keeping a smooth consistency.  Add sausage.  Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.

Meanwhile, dice potatoes and coat in olive oil.  Season with salt and pepper and roast at 425 degrees for 30-40 minutes or until golden brown.

Serve warm gumbo over potatoes.

**We at this as leftovers the following day and I served it with rice.  I think I may prefer it with rice, which is surprising since I am such a potato girl.  The rice just sops up the juices better.  Also, the flavors were stronger the next day after they had some time to sit together.  You may consider making it the day before you plan to serve.  Has a kick, but not too spicy if I am able to eat it.

White Chicken Chili Soup

It's all at the bottom, but believe me there is a lot of chicken in this!  I've made it both with and without beans.  The two cans of beans definitely added bulk to it.  I've made a white chicken chili before several years ago and it wasn't very good.  This one was great and the flavors are similar to the Pork Green Chili that we love so much.  My only complaint is I like to make big batches of soup and eat it as leftovers throughout the weekend.  This made enough for one bowl as a leftover, so you may want to double the recipe if you are serving a large crowd or hope for plenty leftovers.

White Chicken Chili Soup

1 lb. chicken breast, cubed
1 medium onion, chopped
1-1/2 tsp. garlic powder
1 Tbsp. vegetable oil
2 (15.5 oz.) cans white beans, rinsed and drained (optional for low carbers)
2 c. chicken broth
2 (4 oz.) cans chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. whipping cream

In a dutch oven, stir chopped chicken and onion in vegetable oil until cooked through.  Stir in garlic powder and heat through being careful not to burn.  Immediately add beans, chicken broth, green chilies, salt, cumin, oregano and peppers.  Bring to a boil, reduce heat and simmer for 30 minutes, uncovered.  Just before serving, stir in sour cream and whipping cream.  Warm through.

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Lasagna Soup

When Mom was visiting last week, I also made this soup and thought it was delicious and tastes just like lasagna.  I actually used turkey in the recipe and I really didn't miss the beef.  Use whichever you prefer.  

Lasagna Soup

2 lbs. ground beef

1 large onion, diced

4 garlic cloves, minced

2 tsp. oregano

1/2 tsp. crushed red pepper flakes

2 Tbsp. tomato paste

1 (28 oz) can diced fire roasted tomatoes

6 c. chicken stock

2 bay leaves

8 oz. lasagna noodles, broken into small pieces

salt and pepper to taste

Cheese Mixture:

8 oz. ricotta cheese

1/2 c. Parmesan cheese

salt and pepper to taste

Mozzarella cheese

In a Dutch oven, brown beef and onion until onion is tender.  Stir in garlic, oregano, red pepper flakes and tomato paste.  Cook for 1-2 minutes stirring constantly.  Add in tomatoes, chicken stock and bay leaves.  Simmer for 30 minutes.  Remove bay leaves.  Add broken lasagna pieces and continue simmering until tender.  

In a separate bowl, mix ricotta cheese, Parmesan cheese and salt and pepper.  To serve, spoon cheese mixture into bottom of bowl.  Top with mozzarella cheese and ladle soup on top.

Creamy Chicken Divan Soup

I have decided that Friday will be soup day at our house through the cold weather season.  It works out because it is great to eat for lunch after church.  Just a quick reheat and lunch is served.  This is soup number two and, in case you can't tell from last week and this week, I am all about soup recipes that are originally entrees right now.  This is really good.  It is pretty much a glorified broccoli soup with meat.  The Dish Washer thinks that it isn't an official meal if there is no meat involved.  Don't tell him I have a tomato soup recipe that my eye is on.  This soup whipped up in no time, especially with the help of a $4 rotisserie chicken from the grocery store.  Those things make life so easy!!  (And you can't beat the price for pre-cooked)

**UPDATED:  The original recipe called for 2 c. shredded cheddar cheese which I left out when I made my original batch of soup.  When I reheated a bowl later, I added some cheddar cheese to it and it made it so much more delicious!  Definitely add the cheddar cheese.

Creamy Chicken Divan Soup

2 Tbsp. butter
1 medium onion, chopped
1 clove garlic, minced
1/2 tsp. dried crushed red pepper
6 c. chicken broth (48 oz. can)
2 (12 oz.) packages fresh broccoli, cut into florets (about 12 cups)
1 (8 oz.) pkg. cream cheese
4 c. chopped cooked chicken
2 c. shredded cheddar cheese
salt and pepper to taste

Melt butter in Dutch oven.  Saute onion until tender.  Add garlic and red pepper and cook 2 more minutes.  Add broccoli florets and chicken broth.  Cover and bring to a boil.  Reduce heat and simmer 10 to 15 minutes or until tender.  Stir in cream cheese until melted.

Process mixture with handheld blender until smooth.  (Or use food processor in batches with cooled liquid to process.)  Once processed, add chicken.  Season with salt and pepper and serve immediately.

Stuffed Cabbage Soup

I can't help myself.  The first signs of fall and all I want to do is make soup!  I have had this one marked in my list all summer and today was the day.  I really enjoy stuffed cabbage but have never attempted to make it at home, so I thought this would be the perfect lazy alternative.  It was all the flavors of traditional stuff cabbage.  The only difference was that really thick tomato sauce taste that is always so good on top of the stuffed cabbage.  It worked out great because we had a surprise visit from my in laws on their way back home and it makes a HUGE pot of soup.  In fact, I am sure I will still have plenty for the freezer.

Stuffed Cabbage Soup

olive oil
1 onion, chopped
2 ribs celery, chopped
1 clove garlic, minced
1 lb. ground beef
1 lb. ground pork
1/2 c. rice
4 c. beef broth
2 cans petite diced tomatoes
1/2 can water
2 Tbsp. tomato paste
1 small head of cabbage, shredded
2 bay leaves
salt and pepper to taste

Bring 1 cup of water to a boil.  Once boiling, pour over 1/2 c. rice and allow to soak for 10 minutes.  In a very large pot (no smaller than 5 quarts), saute onion and celery in olive oil.  Once tender, add garlic until fragrant.  Drain rice.  Add beef, pork and rice to pot and cook until browned.  Drain.  Add beef broth, tomatoes, can of water, tomato paste, cabbage, bay leaves and salt and pepper.  Bring to a boil.  Reduce heat, cover and simmer for 1 hour or until rice and cabbage is tender.  (I let mine go 2 hours and then sit on warm all day.)

Chicken and Brown Rice Soup

Freezes well!!

Today, The Bun and I took dinner to a lady from church who recently had some surgery.  I had been waiting for the perfect opportunity to make some new recipes that Tossie had emailed me a while back she had at BUNKO and today was the day.  We made this soup, Sour Cream Muffins, and Peanut Butter Bars.  Tos also sent me a recipe for Blueberry Banana Cobbler, but since I was only needing single serving items, I decided against it.  This soup is some good stuff!  I had to use 2 cans of cream of chicken since mushrooms were one thing mentioned as a dislike and it was good, but next time I will make it with the mushroom soup just to see the difference.  I made it yesterday and when I went after it today, the rice must have soaked up a lot of the moisture overnight.  To fix that, today I added almost 4 more cups of chicken broth to return it to it's "soupy" state.  Just a heads up that you may have to do that. 

Chicken and Brown Rice Soup

5-6 chicken breasts, diced and cooked
2 cans cream of mushroom
4 c. water
1 pint half and half
30 oz. chicken broth
4 Tbsp. butter
2 c. brown rice
salt and pepper, to taste

Simmer 45 min-1 hour or until rice is done

Baked Bean Soup

LET SOUP SEASON BEGIN!!  I'm so excited for the cooler weather!  It just makes me feel better!  I couldn't wait to share this recipe with you, so you are getting two in one day!  Don't let the weirdness of this recipe title get to you.  If you like baked beans, this soup is for YOU!  I'm so excited for The Dish Washer to get home and try it.  I suspect he will love it!

Baked Bean Soup

1 lb. ground sausage (I used maple)
1 onion, chopped
1 clove garlic, minced
2 Tbsp. butter
1 (32 oz.) can of baked beans or leftover baked beans
half-n-half*

In a large saucepan, saute onion and garlic in butter until tender.  Add sausage and brown.  Drain off grease.  Add baked beans and simmer until warmed through.  Next, stir in half-n-half until it reaches the consistency you like.

*On the half-n-half, I used the whole 16 oz. carton.

Chicken Tortilla Soup

Sitting around waiting on The Bun has not been easy. My to do list is complete, bags are packed and literally all I am doing is waiting for him now. And the gates aren't even beginning to open for his arrival! I'm trying to stay busy, so I got in the kitchen and made a soup because I love to freeze soup and this will give us something to pull out after his arrival. Or maybe before if I am 42 weeks pregnant and don't feel like cooking!! :) I've got my other household chores on a schedule now that I am a full time "homemaker." Today is washing sheets and going to the grocery store. That transition from full time worker to full time housewife hasn't been as easy as I expected it to be, even though that is all I have ever wanted to be! It was tough giving up something that I had worked so hard at, but I am learning to release control.

This soup was so easy because everything was out of a can. And honestly, I have tasted better versions of this soup but can't argue with easy!

Chicken Tortilla Soup

1 (10 oz.) can chicken, drained
1 onion
olive oil
cumin, to taste
chili powder, to taste
2 cans cream of chicken soup
1 can Rotel
1 can black beans
1 can white corn, drained
1 (14.5) oz. can chicken broth

In a pot, heat olive oil and add onion. Cook until tender. Add chicken to onions and season liberally with cumin and chili powder. Next add the other cans and stir. I did have leftover chicken stock I saved from last week, and not really sure how much I ended up adding. Add as much as you want until your soup reaches the consistency that you would like it to be. Simmer on low until heated through. Serve with tortilla chips.

To freeze: Allow to cool and place in freezer safe container (I use ziploc bags.) and freeze up to three months.

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Bacon Cheeseburger Soup

Last night we hosted our supper club and had so much fun! I have been making soups for the past month for The Dish Washer and I to narrow down our favorites to two that we would make. Of course he chose Pork Green Chili. After doing a little more research on how to season that one up better, I came across the Tim Love REAL DEAL recipe. It wasn't available when I originally went hunting for it, so I was thrilled to see it. I didn't have everything that he calls for so I mixed his version and the version I have already posted to season mine up a little better. It turned out a little "kickier" than I would have liked, but it made him happy so I guess it is a fair trade.

The second winner in the soup contest for us was this recipe from Paula's most recent magazine. It came just in the nick of time!! It is extremely easy to make. The Dish Washer reminds me of my grandmother, so we now have plenty of soup to put away in the freezer because he just can't stand the thought of not having enough food for everyone! I forgot about a picture, so I'll have to take that next time we eat it.

Bacon Cheeseburger Soup

10 slices bacon, but into 1/2 inch pieces
2 lbs. ground chuck
1 onion, chopped
2 tsp. minced garlic
1 (32 oz.) box low-sodium chicken broth
1 (14.5 oz.) can petite diced tomatoes
1 (10.75 oz.) can cheddar cheese soup
1/4 c. dill pickle relish
2 Tbsp. Worcestershire sauce
Garnish: french-fried onions

In a large Dutch oven, cook bacon until crisp; remove from pan, and drain on paper towels. Add ground chuck, onion, and garlic; cook for 6 to 8 minutes, or until beef is browned and crumbly. Drain well. Add chicken broth, tomatoes, soup, relish, bacon and Worcestershire sauce. Cook for 10 to 15 minutes, or until soup is heated through. Garnish with french-fried onions.

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Stay tuned because I am planning to make some pork chops tonight using a very unique recipe that caught my eye. I'm hoping it will be so good!! I've also stocked up recently at a great Winn Dixie sale on my Chex cereal in preparation for the holidays and good ole White Trash.

Chicken Corn Soup

Well, Buttercream is simmering away on the stove and I couldn't be happier. If I could share the way the house smells, I would! It isn't the coldest of nights, but this soup has been calling my name ever since I read it's recipe on Monday.

A high school friend recently started a new blog about their move from all things Southern to the cold North! She makes some yummy looking things and BAKES the most incredible breads, pies and cookies, all the while staying connected to home with her recipes.

Here's her blog...check it out!

Belle of the Kitchen

I knew I had to try this soup when I read the recipe. It seemed so quick and easy and has all the tastes that The Dish Washer and I love. I'm just sorry he isn't here to try it. I've helped myself to a sample bowl tonight and MAN it is good! I'm having company tomorrow night for dinner and wanted to have it ready so that all I have to do is come home and warm it up! I even bought some crusty bread at her suggestion.

Chicken Corn Soup

Click on the link for her recipe and pictures!! Mmmmmmmmmmmm!

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In other news, we have been busy! I recently started off the soup season with Pork Green Chili. Last weekend we tailgated and had grilled chicken thighs using the Cha Cha Cha marinade, I doubled us a recipe of Spinach Dip because we were putting it away quick and I made cake balls that (hopefully) looked like pumpkins.

I used carrot cake, cream cheese frosting and colored the vanilla almond bark orange and green. I even took some to My Buddy when I met the whole gang for a train ride to the pumpkin patch.

Liz's Black Bean Chowder

Happy Groundhog's Day! I don't have anything "Groundhoggy" to post today. But since we can expect to be cold for six more weeks, here's something to keep us warm...

I had printed this recipe off of The Pioneer Woman's blog a while back. She had a cooking challenge and asked folks to post recipes that she would make and then pick a winner. This chowder was one of the winners and sounded so good. It made a huge pot so I thought it would be great for the Super Bowl, but then with our unexpected addition to the family we packed up the chowder and headed south. Now I can't find it on her site to be able to link, so I will type the whole thing out. The full recipe (which I will give you) includes a yogurt-cilantro relish that I had to make to at least try, but didn't like at all.

Liz's Black Bean Chowder with Yogurt-Cilantro Relish

1 (32 oz.) pkg. dried black beans

1 medium onion, chopped

3 cloves garlic, pressed

olive oil

1 small ham hock

1 (4 oz.) can diced green chilies

6 c. chicken stock

6 c. milk

2 Tbsp. butter

3 c. shredded mild cheddar cheese

4 Tbsp. flour

1 tsp. liquid smoke

2 Tbsp. chili powder

1 tsp. cumin

1 tsp. mild curry powder

1/2 tsp. cayenne pepper

salt and pepper to taste

Relish:

1 c. plain yogurt

2 c. chopped cucumber, peeled and seeded

1 c. chopped cilantro (which is why I didn't care for this!)

1/2 tsp. salt

Place beans in a colander and rinse beans well. Place in an 8-quart Dutch oven (Buttercream was close to overflowing by the end of the recipe...she's not 8 quarts) and cover with water (about an inch over the top of the beans) and soak overnight. The next morning, prepare the relish by mixing all the ingredients together, then place in an airtight container in the refrigerator until ready to serve. Then drain the beans and rinse well.

Gently saute the onion and garlic in the stock pot with 2-3 Tbsp. olive oil, then add diced green chiles. Place beans back in the Dutch oven and add chicken stock, ham hock, liquid smoke, chili powder, cumin, curry powder, cayenne, and salt and pepper. Stir well and bring to a boil. Boil for 1 minute, then reduce heat to medium and simmer for 1 hour, stirring occasionally. After one hour is up, add the milk and 2 Tbsp. butter and simmer another 30 minutes. While the chowder is simmering, place the shredded cheese in a large bowl and add the flour, toss to coat the cheese with the flour. Bring the chowder to a boil and stir in the cheese. Boil while stirring constantly until the chowder thickens to your desired consistency. Ladle the chowder into bowls and top with one or two Tbsp. of yogurt-cilantro relish*. Serve with warm tortillas.

*After realizing I didn't care for the relish, I decided to serve with sour cream and fritos!

The Dish Washer has demanded that next time I make this to figure out how to add some meat to it...suggestions? He says pulled pork!

French Onion Soup

I love going to the grocery store! It is my favorite store to go to. After this week's grocery store trip, I came home and got busy in the kitchen. I've been really excited to get cookin' in Buttercream! She didn't disappoint.

I made a pot of French Onion Soup, and I also made a double recipe of Chili. Everything is now in the freezer for those nights that I don't feel like cooking, but The Dish Washer feels like eating. You may remember me talking about how much I love the French Onion Soup at the Christmas Dinner Theater at my in law's church every year, so I knew I wanted to try a pot of this on my own. Of course, there is another very important step to all French Onion Soups (the croutons and cheese!) that isn't pictured above because I wasn't ready for that step. I'll include the whole recipe for you, though.

French Onion Soup

1/2 c. butter
6 large yellow onions, thinly sliced*
1 Tbsp. sugar
2 Tbsp. flour
5-1/2 c. beef broth
1 (10.5 oz.) can beef consomme
1/2 tsp. dried thyme leaves
salt and pepper to taste
Croutons (see recipe below)
Gruyere cheese (or Swiss!)

In a dutch oven (Buttercream!), melt butter over medium heat; add onions and sugar. Stirring often, cook for 45 minutes, or until golden brown. Stir in flour and cook for 2 minutes. Add broth, beef consomme, salt and pepper. Bring to a boil. Reduce heat and simmer for 30 minutes. Ladle into 6 oven safe bowls; top with croutons and shredded cheese. Broil 6 inches from the heat for 3 minutes, or until cheese is browned and bubbly. Serve immediately.

*I used Vidalia onions, and a co-worker pointed out that (although it is good) it was sweeter than the French Onion Soup she orders at her favorite restaurants. If you want a more savory soup, stick with the yellow onions! I will use yellow next time.

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Croutons

1/2 loaf French bread (or any bread, for that matter), cut into cubes
1/4 c. butter, melted
1/4 tsp. garlic powder
1/4 tsp. dried thyme leaves
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven to 425. Place bread cubes in a bowl. Pour in remaining ingredients and stir to coat. Place on a baking pan and bake for 15-20 minutes, stirring occasionally, or until bread is lightly toasted.

**If I am making croutons for salad, I love to have them crunchy on the outside but soft on the insde. To accomplish this, you may have to add more melted butter. You can get creative with the herbs and seasonings that you add depending on what kind of crouton you want.

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Buttercream is busy while we speak. Check back in (hopefully tomorrow) to see what we are having for SOUPer Bowl Sunday!

Pork Green Chili

When The Dish Washer and I went to Fort Worth, we had the best Pork and Hatch Green Chili at The Lonesome Dove. I've been looking and looking for a recipe that I thought was similar and found one. I made a few changes, and even though it isn't exactly what we had (not even close because his was incredibly good!), it is YYYYUUUUUMMMMMMMMMYYYYYY! I made the first batch Monday night and The Dish Washer just went on and on about it. It was such a big hit that when I was at the grocery store last night, I bought the ingredients again. I went home and made another pot of it and put it in the freezer.

It does have a kick to it, so you pregnant gals may want to watch out for that. You can add as much of the ingredients to it as you would like. This is a fun food reminder of that trip as well as our honeymoon in Santa Fe. Out there in New Mexico, they simply ask "red or green?" (Meaning color of pepper.) I always go green! Green seems milder to me than red. In fact, one day I will have to tell you about the best Huevos Rancheros we had on our honeymoon.

Pork Green Chili

1-1/2 pound ground pork
1 onion, chopped
2 Tbsp. olive oil
2 Tbsp. all-purpose flour
2 (4.5 oz.) cans of green chiles, drained
2 Tbsp. chopped jalapeno peppers (more or less depending on your heat level)
1/4 c. tomato sauce
2 c. water
garlic powder to taste

In a large pot, heat olive oil and add chopped onion. Cook until tender. Add in ground pork and brown. Once pork is completely cooked, add in the flour and stir well. Add chiles, jalapeno peppers and tomato sauce and combine. Once combined, gradually stir in water. Season to taste with garlic powder. Simmer for 10 minutes, stirring occasionally.

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This would be fun to make in a dutch oven...maybe I will go get one with Christmas money.

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You won't hear from me for a while. We have two little ones coming to stay the weekend with us while their mama and daddy enjoy some time away cheering on our favorite team. Wish us luck (with the kids - not the game)! I am already planning to make homemade chocolate chip cookies with them one day for "entertainment." My friend also shared her best dish...Tater Tot Casserole. I will post it later!

HAPPY NEW YEAR!!!!

Chicken Wing Soup

Yesterday, mom treated us girls (plus My Buddy) to an afternoon with these ladies! This was the most incredible show that I have ever seen. If you ever get a chance to see it...YOU MUST! The Smiler for Movies *inside joke* in our group referred to them as The Rockers. So funny! And if the most popular Christmas show in New York City is the Radio City Christmas Spectacular, where they remind us of the TRUE meaning of Christmas, then we should all be shouting "Merry Christmas" instead of this "Happy Holidays" politically correct mumbo jumbo!

It was so much fun to get to spend the afternoon with family. I knew they would be joining me for lunch, and I had already planned to make soup. I also made up a batch of Symphony Brownies for our sweet treat. I knew the little kids wouldn't care for soup, so they snacked on Cheesy Ranch Chex Mix and M&Ms. I offered them grilled cheese sandwiches, but they were much more interested in Christmas tree ornaments and my new gingerbread house. We then ate popcorn and pink cotton candy at the show, so I don't guess they went hungry.

This is such a simple soup. Tossie is pregnant so she is who I worried about with the hot sauce, but she said I should have added more. I added the minimum, but add as much as your taste likes. Here are the details (sorry the picture isn't that appetizing...it's the only one I have):

Chicken Wing Soup

3 c. shredded cooked chicken (I just boiled in some water)
3 cans cream of chicken soup
6 c. milk
1 c. sour cream
1/4 - 1/2 c. hot sauce (I use Frank's Red Hot)

Mix all ingredients very well in a crockpot. Cook on low 3-4 hours until heated through.

I served with some tortilla chips because I happened to have them. They got a little too soggy for me, so next time I might use Frito's because they are thicker.

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Hey SuperSW, like the name of the soup?? (Another inside joke...I can't stop myself tonight!)

Chicken Enchilada Soup

This is a picture of it bagged...for picture of it in a bowl, click on recipe link below.

I don't know what my problem is! I always seem to try new recipes whenever I am taking food to folks. You would think that I would have learned by now not to do this, but I just can't help myself. I try to think away from the typical casseroles and such. It was our turn to make dinner for our friends who just recently added a sweet baby girl to their almost two year old twin boys. I had come across this Chicken Enchilada Soup recipe and it sounded really good, so I made that for them. Once it was made, I scooped The Dish Washer and I some out to try, because obviously if it had been bad I wouldn't have given it to them. It had a great taste though, so it is sent...I hope they like those flavors! My only complaint about it was that something crazy was going on with the cheese when I added it. I don't know if I added it while it was still too hot or what, but it wanted to stick to my spoon or the bottom of the bowl instead of being really creamy. Maybe when they reheat it, it will all even out. Ashley is a reader, so she will have to let us know how it worked out. Hey, it's not my recipe so you can be honest!

I didn't think the boys would be too crazy about soup, and I know they like quiche so I made them some mini Christmas tree broccoli quiches using the mold that my mom gave me recently. I was tempted to add some food coloring to make them green and fun but I thought I would just let the broccoli be the only thing green. I made The Dish Washer try one of those too before we sent them off. He gave it the thumbs up, so off they went too.

I wrapped it up with Chocolate Chip Pound Cake for dessert. That recipe I wasn't concerned about! I've made it a dozen times or more and could even eat the whole thing myself!

Chili

The Dish Washer loves my chili. He says it is the best that he has ever had. He doesn't have a very sophisticated pallet if that is what he thinks. I sure hate to disappoint you all, but there is nothing exciting about my chili. Really. Nothing that I do to it and no secrets that I add to it. Ready in about 15 minutes. I hate to be this way, but I am loyal to certain brands. For instance, the only peanut butter I buy is Jif! Some might say that is all in my head, but this recipe will give specific brands.

Chili

1-1/2 lbs. ground beef
onion, chopped
1 pkg. McCormick Original Chili Seasoning Mix
1 (15 oz.) can Hunt's tomato sauce
1 can Bush's chili beans

Brown beef and onions in pot; drain. Add remaining ingredients and cook until warmed through.

THAT'S IT!! Tomorrow is the big family cook-out again. I'll post what we eat and take pictures of new things - if I can remember.

Black-Eyed Pea Gumbo

I'm not a fan of traditional gumbo because it usually has shrimp and okra; two things I am not likely to eat. I received a cookbook from The Former Roomy's mom when I went down for her wedding. It was the local town's Presbyterian Church cookbook. I flipped through many times and had my eye on this recipe. I made it one night last year when my friend came over for dinner - we are big fans of it with some Jiffy corn muffins and lots of butter. I'm going to post the recipe as it is given, but then I will tell you one slight change that I made.

Black-Eyed Pea Gumbo

1 stick butter
1/2 c. flour
1 lb. Conecuh sausage, cooked, drained and cut into small pieces (I keep it sliced in rounds)
1 (15 oz.) can black-eyed peas, drained
1 (15 oz.) can diced tomatoes
1 pkg. frozen McKenzie's Blend (onion, celery and bell pepper)
Minced garlic to taste (1 to 3 cloves)
4 c. chicken broth
parsley
1/2 tsp. cayenne pepper
1/2 tsp. paprika
2 bay leaves (remove before serving)
Tabasco sauce to taste

Saute the garlic in 1 Tbsp. olive oil. In an 8-quart saucepan over medium heat, melt the butter. Sprinkle and stir in the flour and let brown until a light brown color. (This is called a roux.) Then add chicken broth, stirring while adding a little at a time. Add all remaining ingredients and simmer for 20 minutes.

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I couldn't find the McKenzie blend anywhere, so I chopped fresh onion, celery and bell pepper and started by sauteing in butter until tender. I removed from pot and continued with the other directions, although I did allow it to simmer closer to an hour. It is great as leftovers because the flavor really comes out.

Last one for the week tomorrow is my super simple Chili.