Creamy White Chili

I had this at Bunco the other night and Molly was kind enough to share the recipe.  On the recipe she shared, it says it comes from "Terri."  Thanks Molly and Terri.  It was delicious and I can't wait to make it!

ingredients:
1 lb. chicken breasts cut into 1/2" cubes
1 medium onion, chopped
1 Tbsp. vegetable oil
2 cans great northern beans, rinsed & drained
1 can chicken broth
2 (4 oz) cans chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1/2 tsp. pepper
1/4 tsp. cayenne
1 cup sour cream
1/2 cup heavy cream
1 1/2 tsp garlic powder

directions:
1. In large saucepan, sauté chicken, onion & garlic in oil until not pink.

2. Add bean, broth, chilies, and seasonings.

3. Bring to a boil.  Reduce heat.  Simmer uncovered for 30 minutes.

4. Remove from heat.  Stir in sour cream and heavy cream.

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Crockpot Split Pea and Ham Soup

I love this recipe!  This is my "go to" for pea soups.  If you don't want ham in it, simply leave it out and add a little more salt (to taste).  Very yummy!

ingredients:
1 ham hock or shank*
1 onion, finely chopped
2 garlic cloves
2 carrots, diced
1 stick of celery, finely diced
3 bay leaves
500g dry split peas
1 1/2 litres water
1/4 tsp. ground pepper
1 tsp. salt (more to taste)

directions:
1.  Chop all the ingredients and place in your crock pot.

2.  Let cook on low for 8-10 hours or on high for 4-5 hours.  

3.  Remove ham hock/shank, let cool for apx 10 minutes.  Harvest the meat off the hock/shank, set aside.

4.  Peas and soup will be very soft and mushy.  With a potato masher, mash them to the desired consistency.  If you like a very smooth soup, you can use an immersion blender.  Add the ham back into the soup.  

Serve with a fresh loaf of bread, dinner rolls, crescent rolls, etc.

*Hocks or Shanks are sold in the store where you find the ham!  They are very inexpensive (under $3 for 2 hocks or shanks).  I have found shanks are meatier.  

*Shanks/Hocks can be found where you buy ham--there's usually a special ham case near the meat department.  Shanks/Hocks are very affordable $2-$3 for two!  I've found ham shanks have more meat than hocks do.  If you don't want to use a shank/hock, or if you like even more ham, add a small bag of the pre-diced ham you can buy in the deli or ham section of the store.  Yum!

 

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Zuppa Toscana Soup

I had this first up at a ladies retreat--delicious! At least as good as the Olive Garden's.  Mind you, this is not a quick recipe, but it is well worth it!  Thanks Lori for the delicious meal, and the recipe!  5-Star Soup!!

ingredients:
1/2 lb bacon, diced
1 onion, diced
5 cups chicken stock/broth
2 or 3 carrots, diced
1 cup pasta (precooked) - I used ditalini
1 tsp. thyme (opt) or rosemary or bay leaf
1 lb sausage
3-4 cloves of garlic, minced
3-4 large potatoes, large dice
2 large handfuls of spinach or kale
2 cups cream, 1/2 & 1/2, or whole milk
parmesan cheese

directions:
1.  In large pot, brown bacon, add sausage & onions when bacon is half done.  Add garlic.  Cook 2-3 minutes, drain fat.

2.  Pour chicken stock in pot with meat, then add vegetables (except spinach/kale), and herbs.  

3.  Simmer until vegetables are tender.  Add pasta and spinach.  Cook 2-3 minutes.

4.  Just before serving, stir in cream.  Heat but don't boil.  Serve with Parmesan cheese.

If you are doing this in a crockpot, follow step 1, and then put everything in the crockpot.  Cook on High for 4 hours or low 6-8 hours.  Add cream just before serving.

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Crockpot Kielbasa Potato Soup

Our family really enjoys this meal...it does take some time to prepare--probably close to 40 minutes, maybe more. Get help pealing the potatoes! It is SO worth it though. We get 2 meals out of this. Yum!  I found this recipe at justapinch.com, and adapted it better to our liking.


ingredients:
8 cups water
2 pkgs polska kielbasa sausage (I use beef)--sliced & cut pieces in 1/2
1/2 onion, diced finely
1 tsp garlic powder
2 tsp celery salt
2 tsp parsley flakes
2 tsp salt
1 tsp black pepper
4-5 lbs. potatoes, pealed and cubed

1 stick butter
8 Tbsp flour
1 cup milk

directions:
1.  Put 8 cups water into crockpot (if you have a larger crockpot, use it).

2.  Add to water: kielbasa, onion, seasonings, potatoes,   

3.  Place crockpot on high and let simmer.

4.  Meanwhile, melt butter.  Once the butter is melted, add the flour all at once.  Whisk it constantly over medium-high heat for apx 5 minutes.

5.  Whisk in the cup of milk until it forms a sort of paste.  Remove from heat and stir it into soup well--the heat of the soup will eventually melt the roue and thicken the soup.

6.  Cook on high for 4-6 hours...stirring only once or twice.  When the potatoes are tender (enough) it is done!  Enjoy!

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Crock Pot White Beans & Ham

I found a version of this on Pinterest, and the first time, the flavor was a bit strange.  I tweaked it a bit this

time, and it was much more pleasing.  I love how easy this is to make--it took 10 minutes to get it into the crock pot and it smelled divine within an hour of starting it.  This is perfect to use the left over bones of ham after your Easter ham is done with.  Delish!

ingredients:

1 lb. bag of dried white northern beans

6 1/2 cups water

ham bone, shanks, hocks or diced ham

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. salt

1/4 tsp. pepper

directions:

1.  Sort and rinse the beans, removing any small pebbles.  

2.  Placing the beans in the crock pot, add the water, ham and spices.  Set on low to cook 8 hours, or high for 5-6 hours, or until the beans are tender.

3.  When the beans are soft enough, remove the ham bone from the crock pot.  Take off all of the ham meat and discard any fat, skin or bones.  Gently stir the good ham back in with the beans.  

You're ready to eat this delight!  It was quite tasty when served with corn bread.  This recipe here is quick easy and delicious for corn bread!  Enjoy!

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Crock Pot Lasagna Soup

This was a HIT with the whole family!  They loved it, and I therefore loved it.  When they don't complain, and actually like something new, it's a keeper!  It was indeed, easy to make and delicious to eat.

ingredients:
1 lb. ground beef or sausage
3 cups beef broth (or vegetable broth)
1 cup water
2 cups V8
4 cloves of garlic, minced
1 Tbsp. dried parsley
1 Tbsp. dried basil
1/2 cup finely chopped onion
1, 28 oz. can diced tomatoes
1/2 tsp. salt
1/4 tsp. pepper
2 cups uncooked shell pasta
shredded mozzarella (for serving)

directions:
1.  Brown the meat, drain the fat.  
2.  Combine all ingredients in the crock pot, except for the pasta and mozzarella.
3.  Cook on Low for 4-8 hours.  1/2 hour before serving, stir in the shell pasta.  Put lid back on and continue to cook for 15-30 minutes.  
4.  Serve and sprinkle with shredded cheese.

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Broccoli Cheese Soup

My friend, Lori, made this for us up at our Girls Weekend in Winter Park.  We all take turns making meals, and this was simply delicious.  I made it tonight for the family, and it was just as delicious as I remembered it!  Thanks Lori!

servings: 9    
prep time: 15 min.    
ready in: 45 min.

ingredients:
9 Tbsp. butter
1/2 cup + 4 Tbsp. flour
4 1/2 cups chicken broth
4 1/2 cups milk
1 tsp. salt
1 tsp. pepper
3 cups fresh broccoli
3/4 lb. Velveeta, cut into small cubes
1 1/2 cups cheddar cheese, shredded

directions:
1.  Cook/Steam broccoli until it is tender, but not mushy. At this point, you can use a food chopper to make into very small bits of broccoli, or leave as larger florets.  Set aside.

2.  Melt butter in a large pot over medium heat, and mix in the flour.  Reduce heat and cook, stirring constantly for about 2 minutes.

3.  Mix in the broth and milk.  Add the salt and pepper.  Bring to a boil, reduce heat to low and simmer, for about 10 minutes.

4.  Slowly, mix in the Velveeta and cheddar until melted.

5.  Add in the broccoli and continue cooking for about 5 minutes. 

**Serve with your favorite rolls or fresh home made bread!  Yum!

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Crock Pot Chicken & Dumplings

I found a variation of this on a fun Facebook page "Crock Pot Girls" and I tweaked it just slightly.  It's very easy and delicious.  I kept thinking "my mom would really like this" and her chicken and dumplings were my favorite. 

ingredients:
5-6 boneless skinless chicken tenderloins (or 2 cans canned chicken)
2 cans cream of chicken (I used 98% fat-free)
1 can cream of celery (I used 98% fat-free)
3 1/2 c. chicken broth or stock
1/2 onion finely chopped
3 celery stalks, diced
3 carrots, diced
2 tsp. chicken bouillon or 2 cubes
salt (several shakes)
pepper (several shakes)

2 pkgs. refrigerated Jumbo biscuits (like Grands), cut into fourths


directions:
1.  Place all the ingredients into your LARGE crock pot, except the biscuits.  Cook on low for 6-8 hours, or high for 4 hours. 

2.  1 hour before serving, open the crock pot and shred up the chicken.

3.  For the last hour before serving, put in the cut up biscuits, making sure they are dunked into the broth/soup.  Cook on HIGH for 1 more hour.

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Potato Soup

On this anniversary of the 1st time we had this recipe, I thought I would post the recipe for everyone to enjoy. It was about 3 years ago, a friend had us over for some warm soup before heading out to trick-or-treat. It was great, so of course, I got the recipe! We had it again tonight (a Halloween favorite)--and actually, it is great for any time of year, but especially when it is brisk outside and when you want to feel warm inside. YUM! Thanks Shauna!

ingredients:
5 or 6 medium to large potatoes, pealed & chopped into small pieces
1 1/2 cups cubed ham (you can also buy cut up/cubed ham in packages--this works great!)

6-8 slices of bacon, cooked crisp & crumbled
1 medium onion, finely chopped
1 pint cream
4 chicken bullion cubes
1 tsp. pepper
salt to taste
2 Tbsp. cornstarch
1/2 cup milk
2-3 cups shredded cheese (cheddar is great)

directions:
1. In pot, add potatoes and just enough water to cover the potatoes (if you want a thinner soup, add just a bit more water--thicker, less). Cook until tender. Mash the potatoes once cooked (keeping all of the water with the potatoes).

2. Cook bacon. Reserve bacon drippings. After cooling, crumble the bacon.

3. In the bacon drippings, sautee onion until clear.

4. Whisk together milk and cornstarch and add to the soup. Add additional milk for a thinner soup. Crush the bullion cubes and add to the soup.

5. Add onion, cut up bacon, cream and ham to the potatoes. Salt and pepper to taste.

6. Add 1 cup of the shredded cheese into the soup and whisk together well.

7. Sprinkle cheese over soup while serving.

We love having crescent rolls with this soup...they are perfect for dipping into the soup. Enjoy!

CrockPot Option:
1. Into the crockpot: potatoes, water, ham, bacon, sauteed onions, bullion, salt, pepper. Let cook on low for 6-8 hours, or High for 4-6.

2. Mash up the potatoes and add the remaining liquids (cream, milk w/ cornstarch, additional milk) and cheese.

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Taco Soup

My friend made a variation of this when we went camping--right there on the camp stove in her large stock pot. It was fabulous. Today, I'm making it in the crock pot. It smells great! Thanks Shauna for the idea!

ingredients:

1 lb. ground beef or ground turkey

2 cans pinto beans (un-drained)

1 can kidney beans (drained)

1 can black beans (drained)

1 can corn (un-drained)

2 cans tomatoes with chilies (Rotel-type)

1 taco seasoning packet

1 ranch dressing packet

serve over:

Frito Scoops or Tortilla Chips

garnish with:

sour cream

shredded cheese

directions:

1. Ground the beef or turkey and drain fat off.

2. Open all the cans (drain the kidney and black beans). Empty everything into your slow cooker or stock pot.

3. Add ground beef/turkey into pot as well as the taco seasoning and ranch dressing packets. Mix together and let cook.

4. If you are cooking this in your crock pot, cook on low for at least 4 hours--up to 8 hours. If you are cooking this on your stove, bring to a boil, turn down and let simmer for 10 minutes.

5. Serve over chips and garnish with sour cream and shredded cheese. Enjoy!

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Chili

This Chili was awesome. I actually found it on the internet a while ago and finally tried it last night. They say that it's "Wendy's" chili recipe. I made a few minor changes to it. This is probably the best chili I've ever eaten, and especially ever made.


ingredients:
1 lb. ground beef
1 lb. browned sausage
2, 15-oz. cans tomato sauce
2, 15-oz. cans kidney beans (with liquid)
2, 15 oz. cans pinto beans (with liquid)
1 cup diced onion (I minced mine up to smithereens as we're not fans of big onion chunks)
1/2 cup diced green chilies (2 chilies) OR 1 small can diced green chilies
1/4 cup celery stalk (1 stalk)
3 medium tomatoes, chopped
2 tsp. cumin powder
3 Tbsp. chili powder
1 1/2 tsp. black pepper
2 tsp. salt
1 1/2 cups water

directions:
*You'll need a 6 qt. pot, dutch oven (LeCreuset type--not camping type), or crock-pot to make this. It makes a huge amount! Feed a crowd or freeze half for another meal.

1. Brown the ground beef and sausage. Drain off the fat.

2. In your large pot/dutch oven/crock-pot, combine all of the remaining ingredients.
*Crock Pot: place on high for 2 hours and low for the remaining cooking time (3-4 hours). Stir a few times .
*Pot/Dutch Oven: Bring to a simmer over low heat. Cook for 2 to 3 hours, stirring every 15 minutes.

*Serve with corn bread, crackers, or over a baked potato.

*Leftovers can be frozen for several months.

The Adults & the Kids LOVED it. Even my toddler gobbled it up!

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Sausage Tortellini Soup

A very thoughtful friend brought this over last night for my family, as I've been a bit under the weather. It was so yummy, I thought I'd share it. I'm excited to have another meal to add to our family-meal-rotaion. The recipe comes from my ward cookbook...by Melinda Thompson. Thank Liv!

ingredients:
2 lbs. ground Italian sausage
2 cloves minced garlic
1 med. chopped onion
6 c. beef broth
6 c. canned pureed tomatoes
3 large carrots, chopped
2 Tbsp. oregano
3 1/2 c. tomato sauce
2 tsp. basil
2 Tbsp. parsley
1 bay leaf
2 (10-oz.) pkgs. tortellini

directions:
Brown sausage and drain. Saute onion and garlic in a large pot. Add all ingredients except tortellini. Simmer 2-3 hours. Add tortellini the last 45 minutes of cooking time.

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Tami’s Creamy Chicken Soup

(my friend made this for a holiday party one year and it was rather tasty. I just made it last Sunday and threw everything into the crock-pot before church--and it was great that way too)

2 big cans (26 oz each) cream of chicken soup (you can use 98% fat-free)
1 can evaporated milk
1-2 Tbsp. Mrs. Dash’s seasoning
3 Tbsp. chicken bullion

Put on stove and heat (not boiling). Turn down to lowest setting and add:
2-3 cups milk

In meantime boil:
frozen pack peas
frozen pack carrots

Boil:
6 cubed potatoes

Boil & Shred:
5 chicken breasts (I used a rotisserie chicken--all de-boned and cut up)

Throw all in a pot together.
Add some water from chicken and potatoes. Simmer.
Put cheese on top when you serve.

This makes a huge serving for a crowd--you can get at least 2 meals from it, or you can halve the recipe.

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