Jen Wilson’s White Chicken Chili

This recipe is from a gal who won first place in our Phoenix ward’s Chili Cook-off.  Yum!  We tracked down the recipe to make and freeze at our “cook-a-thon” where three friends and I cooked and froze meals all day to use for several weeks.  It is a very spicy chili, so season with care J

1 can rotelle (diced tomatoes and chilies) available in spicy or   regular (mild) 

1 can great northern beans, drained and rinsed

1 can corn or mexicorn unrinsed (mexicorn is spicy)!

1-1 and 1/2 cups shredded cheddar cheese

Tony Chacharas seasoning (optional - very spicy)!

Salt and Pepper

3 boneless, skinless chicken breasts

About 2 cups of water

McCormick White Chicken Chili Mix Packet (available at Wal-Mart around here)

Cube chicken and fry, seasoning with Tony's and salt and pepper.

Add all the other ingredients together and mix in.

Add water.   Pour into bags to freeze flat.

Thaw and bring to a boil, and simmer 10 minutes.

Great with cornbread!

Much of this is to taste. Also, the chili mix seasoning is in a red packet and costs about  $1.  This stuff is HOT if you add mexicorn and Tony Chacharas so if you’d like, tone it down by using mild rotelle, plain corn, and very little spice.  Yummy!

Super Easy Tortilla Soup

1 Can Pinto Beans
1 Can Black Beans
2 cups Salsa
1 can Chicken Broth
Cooked diced chicken (or I just use my own canned chicken with the broth in it - 1 pint)
1 cup water (optional)
Dump into pot and simmer for 20-30 min.

Serve with crushed tortilla chips, cheese and sour cream!
Easy, easy, easy!

Jessica's Soup!

*Note: Season between every layer that you add with TJ Pasta Seasoning (onion, garlic, basil, lemon peel, paprika, fennel, oregano, black pepper, giner, thyme, lemon oil). It looks like it can be bought on www.spicehunter.com (although pricey).

2 cups carrots, onions, celery (all together)
Saute on Med. High heat with a little olive oil
salt veggies
Add Sweet Italian Pork (sausage links from TJ) - open the casing and break up and toss it in.
Add 1/2 lb. of ground turkey
Add granulated garlic, salt & pepper
Cook meat until done
Add 2 cans diced tomatoes (crushed also ok)
Add diced zuchini (does not have to be pealed)
Add Marinated Bean Salad from TJ (1.09 a can)
Add chicken broth (however much you want) - usually 2 cans or so will do it
Simmer for a little while
Add noodles or cook separately and serve

Variation: Add only 1 can of diced tomatoes & add no broth and serve over rice

French Onion Soup

To serve

• Thaw completely, this can be done in the refrigerator or on the stove.
• Add Worcestershire sauce (to taste) I knew I forgot something, this is it.
• If desired add a little garlic powder or fresh garlic.
• Simmer for 10- 20 minutes.
• You will thank me later. I can't believe I forgot that Worcestershire!
• Turn on oven broiler.
• Pour servings into oven safe bowls.
• Top with a slice of french bread.
• Top the bread with grated cheese: Swiss, provolone, Gruyere, a mixture of these or whatever you happen to have.
• Put the bowls on a cookie sheet in the oven.
• Brown the cheese.
• Take out and let cool before serving to your family.

Vegetable Jambalaya

Yield: 6 servings
3 tb Canola oil
1 c Diced onion
2 lg Cloves garlic minced
3/4 c Diced celery
1/2 c Diced carrots
1 tsp Dried thyme
2 tsp Paprika
1/2 tsp Salt
pinch of Cayenne pepper
1 Bay leaf
1 Red bell pepper *
1 Green bell pepper *
1 c Cooked blackeyed peas
1 cn Plum tomatoes 28 oz., -chopped
3 1/4 c Defatted vegetable broth (we're using chicken broth)
2 md Zucchini 1/2″ diced
1 1/2 c Uncooked long-grain-white rice
2 tb Chopped parsley
* seeded and chopped

Heat oil in a large, heavy pot. Add the onion and cook over low heat to wilt for 10 min, stirring. Add the garlic, celery, and carrots. Cook, stirring, 1 minute longer. Mix in the spices and herbs. Add the bell peppers, black-eyed peas, tomatoes with juices, and vegetable broth. Bring to a boil. Reduce heat to medium-low and cook, partially covered, for 10 min. for flavors to blend. Adjust seasonings. One-half hour before serving, add zucchini and bring mixture to a boil. Stir in the rice, cover, reduce heat to low and cook for 20 min. Stir in the parsley and serve immediately. Notes: After adding the rice, cook this dish no longer than the 20 min. called for. Be sure to add the exact amount of broth called for.

Serving Ideas: Serve with fresh cole slaw, tomatoes, catfish (ya right), crab cakes.
Recipe By: The New York Times

Lentil Soup

Ingredients:
1 pound French green lentils
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, or canned broth
1/4 cup tomato paste
Freshly grated Parmesan, for serving

Directions:
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Serve drizzled with olive oil and sprinkled with grated Parmesan.

TIP: When cooling off soup to freeze, place frozen bottles of water into the soup pots. This allows the soup to be divvied up more quickly!
This recipe makes a LOT.

Irish Stew

4 pounds chuck roast -- cut into 2" cubes
flour
1 tablespoon salt
1/2 teaspoon pepper
4 onions -- sliced
2 tablespoons sugar
1 cup red wine
8 ounces tomato sauce
1 package onion soup mix
1 1/2 teaspoons basil
1 teaspoon thyme
2 teaspoons orange rind -- grated
juice from orange
3 cloves garlic
2 cans beef broth
2 pounds carrots -- cut 3/4 inch thick
5 potatoes -- cut in 1" cubes
baby onions (canned or frozen)

Dry meat thoroughly. Dredge in flour which has been mixed with salt and pepper. Heat
oil in large pan. Saute meat in batches over med. heat, one layer at a time, until
browned on all sides. Remove meat as it browns.

In same pan add onions and sugar. Saute, stirring constantly, until glazed and lightly
browned. (Add more oil if pan is too dry). Pour off excess fat. Add the wine to the pan.
Over moderate heat, stirring constantly, scrape up all residue which has accumulated in
the bottom of the pan. Cook for 2 minutes; stir in tomato sauce, beef broth, onion soup
mix, basil, thyme orange rind and garlic.

Return meat to casserole. Cover and bring to a slow boil. Bake at 325 degrees,
stirring occasionally for 3+ hours, or until fork tender. If sauce bubbles rapidly, reduce
temperature to 300 degrees, so the juices will not evaporate. Remove from oven and if
not serving immediately, place a damp dish towel directly on top of the meat. This will
prevent it from drying out as it cools. (can be refrigerated for 4 days, or frozen)
Before serving, cook carrots in boiling water for 10 minutes or until almost tender;
drain. Remove all fat from stew. Add carrots, baby onions, and mushrooms and simmer
on top of the stove or in the oven at 325 degrees, stirring occasionally, until heated
through and carrots are tender (about 30 minutes). Cool and freeze.

Easy Potato Soup

Potato Soup (Clam Chowder)

• Chop 5-6 russet potatoes into 1 inch or less cubes
• Dice ½ brown onion
• Dump potatoes and onion into a large pot
• Barely cover with salted water and boil until soft.
• When potatoes are soft drain most of water off.
• Cover potatoes with milk and cream (if desired)
• Add about 4 tablespoons butter to pot.
• Cook on low until thickens a little.

Serve with garnishes- cheddar cheese, clams, bacon

Easy Bean Soup

Easy Bean Soup

• 1 ½ tsp oil
• ½ cup onion finely chopped
• 2 cloves garlic finely chopped
• 1 can refried beans
• ¾ cup salsa (any kind)
• 2 cups chicken broth or stock
• 2 tsp lime juice (more or less to taste- we like it limey!)
• ¼ tsp cayenne (depending on taste and spice of salsa, can also be left out completely.)

Heat oil

Sauté onions and garlic until soft and caramelized

Add rest of ingredients

Bring to a boil then reduce heat

Cook until soup reaches desired consistency