Soups

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Sweet Turkey Chili

January 1, 2010 in Entrees, Slow Cooker, Soups | 7 comments

 

Happy 2010!!  Jav and I had a lot of fun ringing in 2010 at the Micky and the Motorcars concert.  Maybe too much fun… this morning was a tad rough.  We felt like it was the perfect day to watch football and make a big pot of chili.  Here is Jav enjoying the chili.

Not just any chili.  Our family friend Peggy makes the greatest chili ever!  It is sweet and acidic and absolutely wonderful.  Since, we have been indulging a smidgen too much this holiday season (see all previous posts from December), I thought I would adapt it to be a bit healthier by using ground turkey instead of beef.  This will most likely be unlike most chili’s you have had, but it always seems to be a crowd pleaser and I just love it!  We were too hungry to wait for the slow cooker, but this recipe certainly works in the slow cooker.   

I made my cheddar jalapeno cornbread muffins to accompany the chili. You can find the recipe here.


Sweet Turkey Chili

2 Pounds ground turkey

1 Green Pepper chopped

1 White onion chopped

2 Celery stalks chopped

2 Cloves garlic chopped

1 ¼ Cup Ketchup 

28oz Canned tomato juice

4 Tablespoons brown sugar

1 Teaspoon salt (more to taste)

3 Teaspoons chili powder

½ Teaspoon oregano

3 Tablespoons fresh lemon juice

2 Teaspoons Worcestershire sauce

1 ½ Teaspoon White Vinegar

3 Teaspoons yellow mustard

2 Bay leaves

1 30oz  Can Chili Beans in Sauce

1 ½ Teaspoon Tabasco

Avocado (garnish)

Plain Yogurt (garnish)

Cheddar Cheese (garnish)

Brown turkey, pepper, onion, celery and garlic in a large saucepan on medium.


 Breakup turkey into small pieces.  Add all other ingredients into saucepan.  Simmer for 1 hour on medium low. 


Serve garnished with avocado, yogurt and cheese.  I like to crumble the cornbread muffins on top.


I hope 2010 is your best year yet!!  Adios 2009 – don’t let the door hit you in the ass on the way out.

Love,

Lindzee

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Sherried Mushroom and Apple Chicken Pot Pie

December 10, 2009 in Entrees, Soups | 2 comments

Sherried Mushroom and Apple Chicken Pot Pie

Mmmmmmm…Nothing like a warm hearty chicken stew covered in flakey puff pastry on a cold-ass freezing day.  Since it was 1 whole degree here outside last night, I figured we needed some warm comfort food.  Mavie was so cold!

 We had some apples and mushrooms on hand and I remembered a dish served at Campbell’s Resort on Lake Chelan, Washington.  Campbell’s has been on the shores of Lake Chelan since 1901 and is the quintessential vacation spot for Seattle peeps to visit throughout the summer. Growing up, we would always visit a few weeks during the summer and eat in the main dining room for a special occasion. 

I never failed to order the Country Chicken – Our famous breast of chicken dusted with seasoned flour, sautéed with golden delicious apples, shallots & mushrooms, simmered in sherry and cream. (description from their website).  It is sooooooooo freakin good!!!   If you are ever anywhere near Campbell’s, please try this dish.  Then order an extra plate and bring it to me in Boise.  Thanks for your cooperation in advance of this matter.

I thought this combination of flavors would be great as a pot pie.  It certainly was!  The leftover filling could even be eaten as a very rich and creamy soup – unquestionably not low-fat/calorie, but worth it! 

Sherried Mushroom and Apple Chicken Pot Pie

Serves 8 plus lots of leftover filling

 

What you’ll need:

6 Cups Chicken Stock

2 Teaspoons Chicken Base or 2 Cubes Bouillon

2 Tablespoons Olive Oil

1 Onion Chopped

1 Shallot Chopped

5 Carrots Chopped

4 Celery Stalks Chopped

2 Cups Sliced Crimini Mushrooms (any kind will do)

¾ Cup Dry Sherry

2 Apples Chopped (I used Golden Delicious)

4 Sprigs of Lemon Thyme Chopped

½ Chopped Parsley

½ Cup Butter

½ Cup Flour

2.5 Cups Cubed Herb Roasted Chicken (I used a store-bought (the horror!) roasted chicken)

¾ Cup Heavy Cream

Salt and Pepper

2 Packages Pepperidge Farm Puff Pastry Sheets (Thawed. Must be Thawed.  I tried to do it frozen.  Trust me, it doesn’t work.)

Directions:

Heat oven to 375 degrees after prepping veggies etc.

In a medium saucepan heat chicken stock and chicken base until boiling.  Once boiling turn down to simmer.    

Over medium heat in a large skillet sauté onion, shallot, carrots, mushrooms and celery in olive oil.

 Once onions are translucent add sherry, apples, thyme and parsley.  Season to taste. Sauté for one minute more.  Set aside.

In a large stockpot, melt butter over medium heat then whisk in a flour to make a rue.  Constantly whisk for 2-3 minutes until flour cooks. The flour might clump up but that is ok.  Do not let burn. 

 Slowly add chicken stock whisking constantly until there are no flour lumps.  Add in chicken and sautéed vegetable/apple/sherry mix.  Stir.  Add in heavy cream.  Stir Salt and Pepper to taste.

Use 8 oven-safe ramekins. Fill ¾ of the way full.

 I made the mistake of filling up too far and the oven was a mess! Take thawed (very important) puff pastry sheets and cut roughly into squares with a knife into squares just larger than your ramekins.  Cover each ramekin with a square. Trim and crimp edges. I am bad at this part as evidenced by the photos. You will most likely have leftover filling!

Bake for 25-30 minutes until pastry is puffed, flakey and brownish. 


Enjoy!

Love,

Lindzee

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Chicken Enchilada Stoup with Jalapeno Cheese Cornbread Muffins

September 29, 2009 in Breads and Baked Goods, Slow Cooker, Soups | 3 comments

finished-soup

It was pouring yesterday in Boise. All day long.  Additionally, I was recovering from a brutal hangover as a result of too much celebrating during the football game (Go Vandals!).  I just wanted to curl up on the couch and watch Lifetime all day.   I suggested this to Javier and he seemed appalled at the notion, so I acted like I was only joking and instead spent the entire day doing errands (craft store, oil change, grocery store, blah, blah, blah) and getting drenched running from the car to my different destinations.  

Before I left for errands, I put the ingredients for Soupendous Chicken Enchilada Stoup in the slow cooker so it would be waiting for me upon my return.  I was thrilled to break out the slow cooker!  All summer I missed that bad boy and have been waiting patiently for the weather to turn so I could bust out some stoup. This stoup is really hearty and can be eaten alone as a meal or as a side to your favorite southwest inspired salad.  Sort of like a chili, but not, there is no set recipe for this stoup; you can tweak it to your liking, swapping the spices, lessening the heat, adding different vegetables .  Have it your way!  (Will I get in trouble for stealing the Burger King tagline?) 

Soupendous Chicken Enchilada Stoup

1 lb Skinless/Boneless Chicken breast chopped into 1” pieces.

2 Tablespoons of Olive Oil

1 White Onion Chopped

1 Green Pepper Chopped

1 Red Pepper Chopped

4 Cloves Garlic (I LOVE GARLIC!)

1 14.5oz Can of Chopped Tomatoes

1 14.5oz Can of Black Beans

½ Bag of Frozen Petite White Corn

1 Can of Red Enchilada Sauce

1 Tablespoon Chipotle Chile Powder

1 Tablespoon Chile Powder

Salt and Pepper to tasted

2 Cups Jalapeno Cheese or Pepper Jack

½ Cup of Milk  (or Heavy Cream if you are feeling frisky)

3 Sprigs Oregano Chopped

Cilantro, Fresh Lime and Sour Cream for Garnish

 Start out by heating the oil in a large skillet.  I never just throw the raw chicken in the slow cooker because it doesn’t taste as good without the browned bits!  

pan

While you are waiting, season the chicken with salt and pepper.  Throw in the onion and garlic.  Saute a few minutos.  Add the chicken and peppers and cook until done and browned.  Throw the chicken mixture into the slow cooker on low heat. 

chickenandpeppers

 Add the tomatoes, black beans, corn, enchi sauce, spices and a cup of water. Go run errands or sit on the couch and watch Lifetime all day.  Come back 8 hours later (this is approximate, the slow cooker is forgiving, I let mine cook longer if I am busy). 

slowcookerenchi

 Add the cheese. Add the milk.  Stir.  Wait 10 minutes.  Stir.  Taste.  Add more salt and pepper to please your taste buds.  Add garnish and enjoy!

 You really can’t have a bean/mexi/southwest inspired stoup without the sweetness of cornbread on the side.  I made some Jalapeno Cornbread Muffins to accompany the soup and even crumbled mine on top of my bowl.  The cornbread crumbs soaked up all of the Soupendous juices from the stoup and even made it thicker.

 Jalapeno Cornbread Muffins

 1 box of Jiffy Cornbread muffin mix (only $.45 holla!!) made following instructions on box.

2 cups shredded Jalapeno Cheese or Pepper Jack

1.5 Tablespoons of Honey

Chopped Fresh or Pickled Jalapeños to taste

Pinch of Kosher Salt

 corningredients

Mix all ingredients together and pour into greased muffin tins.  Bake according to instructions on box.  Enjoy with lip smacking juices from chili.

 finished-soup