Hatch Chile Corn Chowder

 4 T butter

1 c. chopped sweet onion

2 garlic cloves, minced

3 T rice flour (wheat flour is okay too)

1 tsp each salt and pepper

1 tsp Trader Joe's Elote Seasoning or chili powder

14.5 oz can low sodium chicken broth (or vegetable broth)

1 tsp liquid smoke

1/2 c water

1 cup chopped zucchini

2 cups red potatoes, peeled and chopped

2 roasted hatch chiles, enough to make 1/3 to 1/2 cup

3 cobs sweet corn, roasted and cut off the cob, approximately 2 cups

2 cups 2% milk

14.5 oz can creamed corn

1/4 cup cilantro, chopped, plus more for serving

1 cup Monterey jack cheese or cheddar cheese

broken corn chips (use leftover from bag)

 

In a large stock pot, melt butter, onion, and garlic. Saute until soft. Add rice flour until incorporated into the butter. Add the salt, pepper, and Elote seasoning or chili powder. Mix on medium heat for about 30 seconds, stirring constantly.

 

Add chicken broth, liquid smoke, and water and bring to a boil.  Add zucchini and potatoes and simmer until zucchini and potatoes are soft, but not falling apart (about 15-20 minutes), stirring occasionally to keep mixture from burning. Add the milk and bring to a simmer.

In the meantime, oil the hatch chiles and corn and roast them on a grill to char them. Make sure corn is turned so as not to burn the corn. The chiles will probably be done in 5 minutes, the corn will take 10-15 minutes. Remove both from grill and allow to cool to the touch.

Once cool enough to handle, take the outside "skin" off the chiles and chop into small pieces and remove corn from the cobs using a knife and a deep bowl to catch the kernels. 

Add the corn, chiles, canned cream corn, and cilantro to th chowder. The potatoes should be soft, but still firm. If too thin, allow the chowder to simmer longer. If chowder is too thick, add a little milk or water to thin. Adjust seasoning. 

Serve chowder with cheese, fresh cilantro and broken tortilla chips. This makes 5-6 generous helping and is delicious as leftovers. You can also make this ahead and reheat it. It's a great summer weekend meal. Serve with some fresh tomatoes or a cucumber, tomato salad. This does have some heat, but if you like it very spicy, you can also add some hot sauce to it.

 

Shrimp and Scallop Bisque

4 Tablespoons butter

1/2 c chopped onion

1/2 c chopped carrots

1 c chopped celery

1/2 Tablespoon minced garlic

1/4 cup + 2 Tbsp all purpose flour

1/2 tsp salt

1/2 tsp pepper 

2 oz dry sherry

14.5 oz can low-sodium chicken broth

1 tsp sugar

1 tsp Old Bay seasoning 

1/4 tsp ground nutmeg

1 pint (2 cups) half and half

12 oz peeled and deveined shrimp, cut into 1/2 inch pieces

1 pound bay scallops, cut larger scallops into 1/2 inch pieces

Directions

1. Melt butter in a large stock pot. Add onion, carrots and celery and saute until vegetable are tender (about 10 minutes). Add garlic and saute for 30 seconds.

2. Add flour and salt and pepper. The add the sherry and scrape up any brown bits from the pan,

3. Slowly add the chicken broth to flour and veggies, stirring to make a thick sauce.

4. Add sugar, Old Bay, and nutmeg and stir. Then add the half and half and stir until just heated.

5. Mix in the raw shrimp and scallops and cook until seafood is cooked through, stirring so mixture doesn't stick to the pan or boil too hard (use low heat).

6. Taste to adjust seasonings and serve with additional Old Bay sprinkled on top. Add chopped parsley, if desired.

This makes 4 generous bowls of soup. (Approximately 500 calories per serving)
Serve with a crispy salad on the side and some toasty bread, if desired.

Old fashioned Chicken and Fluffy Dumplings

My mom made dumplings on top of stews and were always so fluffy! It wasn't until I moved farther south that I ever had dumplings made like pasta. These dumplings are like drop biscuits and I use a recipe I found in my mom's Betty Crocker cookbook (not original to me). I also use a rotisserie chicken for this recipe so it is a quick meal. If you want to cook your own chicken or use leftover turkey or chicken from another meal, that works too. I usually love to use homemade bone broth, but, again, this meal is meant to be quick. I hope it brings back some childhood memories. I know, it did for me!

1 rotisserie chicken, meat removed and cut or shredded into bite-sized pieces*

6 Tbsp butter

1 medium to large onion, chopped (about 1 1/2 cups)

3 stalks celery, chopped (about 1 1/2 cups)

3 medium carrots, peeled and chopped into 1/4 inch pieces (about 1 1/2 cups)

1/4 cup flour

6 cups (48 oz) chicken broth

salt and pepper to taste

1 cup frozen peas

1/2 cup chopped parsley**

 

Dumplings

1 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

3 Tbsp soft butter

3/4 cup milk

3 Tbsp minced parsley**

 

Before starting, remove the meat from the chicken and shred or cut into bite-sized pieces. You should have about 4 cups of cooked chicken.

 

Make the dumplings by stirring the flour, baking powder and salt together in a medium bowl. Cut the butter into the flour mixture to resemble cornmeal (I use a pastry blender, but a fork also works). Add the parsley and stir. Pour the milk into the bowl and stir until all the dry ingredients are wet. Do not overstir or the dumplings won't be fluffy. Set the mixture aside until ready to use.

 

In a large Dutch Oven, melt the butter. Add onion, celery and carrots and cook until onion and celery are softened. Add the flour and make a roux, adding more butter or some olive oil if it's too dry.  Cook for about a minute, then slowly add the broth, scraping up bits of the flour from the pan until incorporated. Salt and pepper to taste. Add the frozen peas, parsley, and chicken. Bring to a boil, then turn heat so that the brother is simmering. 

Now drop the dumplings into the top of the pan, covering the entire top with small scoops (I use a one tablespoon scoop that I use to make cookies). If you keep the dumplings small, then the timing below will work. If they are larger, you need to adjust. 

One you have all the dumplings in the chicken stew, set a timer for 8 minutes and cook without a cover. DO NOT STIR the stew! Then cover the pan for another 8-10 minutes or until the dumplings are cooked through (use a toothpick to poke the center and if it comes out clean is is likely done. You might need to cut a dumpling in half and taste it to make sure it is completely cooked and no longer doughy. If you make larger dumplings, you will need to cook them for 25 minutes or more.

Uncover and serve (do not stir, but leave the dumplings on top). Serve in large bowls, taking a few dumplings and some broth. If you want it more brothy, use an additional 2 cups of broth at the beginning. If you like it more like stew, this should be the right consistency.

*You can substitute leftover turkey if you have it!

 

**You can substitute the parsley in the dumplings and the stew with fresh thyme instead (use about 1/4 cup though in the stew and 1-2 tablespoons in the dumplings. You can also use fresh chives in the dumplings instead of parsley or you might try adding fresh rosemary to the stew. Fresh herbs make this dish! Use what you have, but use them. 

Enjoy!

 

Nacho Soup

 Easy peasy, and cheesy!

1 Tbsp olive oil
1 medium onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, chopped (with or without seeds)
1 Tbsp ground cumin
2 Tbsp Mexican seasoning (I buy mine at Frontier Spices)
1 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
15 oz can fire-roasted diced tomatoes (Meir Glen)
4 cups low-sodium chicken broth or stock (homemade is best)
14 oz can of corn, not drained
15 oz can black beans, drained and rinsed
3-4 cups of cooked chicken (I used rotisserie chicken), chopped
1 cup Mexican blend cheese, shredded
8 oz. package of pepper jack cheese, shredded
1 cup milk or Half and half
sour cream
cilantro
chopped grape tomatoes (about 10)
tortilla chips (lime flavored are great)
Doc Habenero pepper sauce from Pepper Palace (any smoky, hot pepper sauce may be substituted)

In a Dutch oven, heat oil and saute' onion, garlic, and jalapeno peppers until soft. Add spices and blend well, toasting slightly. Add tomatoes, chicken stock, corn, beans and cooked chicken. Bring to  a boil and simmer 15 minutes. Stir in cheeses and milk until melted and creamy.

Serve topped with sour cream, cilantro, tomatoes, and tortilla chips. Add pepper sauce for extra smoky flavor and additional heat. You could also chop up additional jalapeno peppers for the top. Think of this as chicken nachos in soup form.

Very filling -- makes enough for at least 6 servings.

Chicken Pot Pie Soup

Tastes just like chicken pot pie in soup form. Can make pie crust dippers or biscuits to make it more like a deconstructed pot pie. I put noodles in mine (cooked separately from the soup).
Extreme comfort food for a cold fall or winter night's meal.

 1 rotisserie chicken*
2 Tbsp butter
1 medium onion, chopped
2 stalks celery, chopped
3 larger carrots, cut into 1/2 inch coins
4 cloves garlic, minced
2 Tbsp flour
salt
pepper
1-2 tsp. Old Bay Seasoning
1 tsp paprika
1/2 tsp cayenne pepper
4 cups low sodium chicken broth (or homemade bone broth from the bones from the rotisserie chicken)
5-6 small potatoes (Idaho, red or Yukon gold), chopped
2 cups frozen peas
1 cup frozen green beans
1 cup frozen corn
1 cup milk
1/4 cup chopped fresh parsley
Grated Parmesan Cheese

Remove all meat from rotisserie chicken and chop up. Set aside (should be about 3-4 cups). Make chicken stock from the bones and skin of the chicken (need 4 cups), if desired. Freeze leftover stock for another recipe.

In a large stock pot, melt butter and saute' onion, celery, carrots, and garlic until soft. Add flour to make a roux. Add salt, pepper, Old Bay, paprika and cayenne pepper. Slowly add the chicken broth and bring to a boil. Add potatoes and simmer for 10 minutes (or until almost done). Add peas, green beans, frozen corn and chicken and bring back to a boil. Simmer until veggies are cooked, adding milk at the very end to warm. Top with fresh parsley and adjust seasonings. Serve with cooked noodles if desired, baked pie crust dippers or biscuits and a sprinkle of Parmesan Cheese.

*Feel free to cook your own whole chicken or add 3-4 cups of cooked chicken of your choice.

Beer cheese soup with roasted cauliflower and crispy bacon

It was a cold January day....it was my sister Dru’s 62nd birthday to be precise. She was in Florida and I was in Indiana. She was warm, I was cold and in need of a warm bowl of soup to go with the homemade pretzels I just baked. My son, Joshua, wanted beer cheese dip for the pretzels, but I wanted to make dinner. So, I set out to make beer cheese soup. But I had a head of cauliflower in my fridge just waiting to be used and five strips of thick cut bacon from Trader Joe’s dying to be eaten. So, maybe I’m exaggerating just a little. It doesn’t really matter because in the end, I came up with this concoction and it turned out pretty tasty.

6 Tbsp butter
1 large onion, finely chopped
3 large cloves garlic, finely minced
1 large jalapeño, seeded and finely chopped
6 Tbsp flour
1/2 tsp. cayenne pepper
1/2 tsp. freshly ground black pepper
12 oz. lager beer (I used Corona), don’t used a light beer
1 1/2 cups whole milk
3 cups low sodium chicken broth or stock
1 Tbsp Dijon mustard
20 oz. (4 1/2 cups) shredded sharp or extra sharp cheddar cheese
5 strips extra thick smoked bacon
1 head cauliflower, washed and cut into small florets
Olive oil
Salt and pepper

Heat oven to 400 degrees. Cover a large baking sheet with foil. Lay strips of bacon in a single layer and place on top rack of the oven. Bake until bacon is crisp and brown, but not burnt. This can take 15 to 20 minutes. While this is baking, prep your soup ingredients and wash and cut up the cauliflower. When bacon is done, remove from pan and drain on paper towels and set aside.

In a large stockpot, melt butter. Add onion and jalapeño and cook on medium heat until onion and pepper are very soft and slightly brown. Add garlic and cook about 30 seconds so as not to burn. Add flour to make a thick paste, stirring constantly so as not to burn. Add the cayenne and black peppers.

Slowly pour in the beer, it will foam, but stir in the flour mixture until you have a thick slurry. Add the milk, broth, and mustard. Stir well and bring to a boil. Turn down the heat and simmer for 20 - 30 minutes, stirring to keep it from burning. It may be foamy, but it will eventually settle down.

Meanwhile, place cauliflower on a baking sheet. Sprinkle with olive oil, salt and pepper to taste (we like it with a generous amount of black pepper). Roast in the 400 degree oven, stirring once, for 20 minutes or until cauliflower is brown and tender, but not burnt.

Cut up or crumble bacon and place into a serving dish. Place roasted cauliflower in another serving dish. Remove soup from burner and stir in the shredded cheese until melted and totally incorporated into the soup. Taste and adjust seasoning as needed.

Serve soup in deep bowls, topping it with a scoop of cauliflower and a spoonful of bacon. You can also sprinkle a little extra cheese on top and optionally add a sprinkle of fresh diced chives if you have them.

Serve with bread or freshly-made pretzels.

Easy Hot and Sour Soup

16 oz. package of firm tofu, drained
4-6 cups low-sodium chicken broth (can also use vegetable broth)
1/4 c. white vinegar, plus a splash if you use 6 cups of broth
1/4 c. soy sauce
1 Tbsp finely chopped, fresh ginger root
3 large crimini mushrooms, sliced (about 1/3-1/2 cup)
1 large garlic clove, finely minced
2 tsp natural cane sugar
1 tsp. black (or white) pepper, freshly ground (used a lot to make it more "hot")
2 1/2 Tbsp cornstarch
1/4 c. cold water
1/2 cup bamboo shoots, drained and cut into julienne strips
1 large egg, beaten
1/3 cup sliced green onion tops (green part only)
1 Tbsp sambal oelek (hot chili sauce), don't use or use less if you don't like spicy food

Remove tofu from package and place on several layers of paper towel, top with more paper towels and place a heavy pan (like an iron skillet) on top. This will squeeze most of the moisture out of the tofu and keep it together when you add it to the soup. Set aside and assemble the soup.

Pour the broth into a large stockpot. Add vinegar, soy sauce, ginger, mushrooms, garlic, sugar, and pepper. Bring to a boil, then simmer for about 10 minutes until the mushrooms begin to get soft.

Cut tofu into 1/2 inch cubes. Combine cornstarch and water and stir until smooth. Add the cornstarch mixture, bamboo shoots, and tofu and boil gently for about 1 minute or until the soup begins to thicken. Meanwhile, beat the egg in a small bowl.

Remove soup from heat and swirl the egg in a circle into the soup. DO NOT STIR. Place the soup back on the heat and cook for about a minute until the egg firms up. It should create strands of egg (like egg drop soup), but if you have large chunks, just break it apart with a spoon. Stir in green onion tops and the sambal oelek.

 Serve immediately in small soup bowls and eat with a Chinese ceramic spoon. Can add crunchy chow mein noodles on top if you want. Soup will be very hot, so eat slowly and enjoy the hot and sour flavor. This is a great appetizer soup or it can be served as a light meal.

OPTIONAL: Can add meat (such as pork, chicken, beef) or shrimp to make it heartier, but it tastes good and has plenty of protein with the tofu alone.

Quick and Easy Rojo Pozole

This recipe came about because of a leftover boneless pork loin I had cooked in the crock pot for pork BBQ sandwiches. If you don't have cooked pork, you can use chicken or beef (cooked), but the pork really made this dish very tasty.

2-4 Tbsp olive oil
1 cup chopped onion
4 large garlic cloves, pressed (or finely minced)
1 large poblano pepper, chopped
2 Tbsp flour
1-2 tsp salt
3 Tbsp chili powder
1/2 Tbsp cumin
1/2 tsp cayenne powder
6 oz tomato paste
2 cups water
4 cups homemade chicken stock (or low sodium broth)
4 cups cooked boneless pork (see note above)
3 can golden hominy, drained
2 4-oz cans green chilies
Juice of one lime

Toppings
lime wedges
cilantro
avocado, chopped
sour cream
cheese
corn tortillas

Heat 2 Tbsp olive oil in a large Dutch oven. Add onion, garlic cloves and poblano pepper. Cook until soft. Add flour and additional olive oil to make a thick paste. Add seasoning (salt, chili powder, cumin, and cayenne pepper). Continue stirring mixture until brown (may burn slightly, but don't worry). Add tomato paste and combine well. Add water and scrape up bits on the bottom of the pan. Mixture should thicken and make a very red "gravy" that looks a lot like a dark enchilada sauce. Adjust seasoning (make it spicy or add more salt at this point).

Add chicken stock, pork, hominy and green chilies. Stir well and bring to boil. Turn down heat and simmer. Add juice of one lime and continue simmering. Stir periodically so it doesn't burn. You can serve it at any time, but you can also let it simmer for up to a half hour or more. It will thicken up as you simmer it. If you want it thinner, add more stock or water.

Serve pozole  in a large bowl with desired toppings, but make sure you add more lime juice and cilantro to give it a fresh flavor. You can also top with shredded cabbage or lettuce, fresh radishes for additional "crunch."

This is not authentic, but it tastes wonderful. Serve with additional hot sauce. I recommend you also serve this with cheese quesadillas as pictured below

Yum!

Makes 6-8 large servings.

Chicken and Wild Rice Soup

1 Tbsp olive oil
1 medium onion, finely diced
3 carrots, small dice
2 stalk celery, small dice
3-4 cloves garlic, minced
1 1/2 pounds boneless, skinless chicken breast, finely diced
1/2 tsp  pepper
1 tsp oregano
1/2 tsp salt
1 large bay leaf
6-7 cups low sodium chicken broth
1 package Lundberg Farms wild rice-brown rice blend with seasoning packet
1 cup half and half
1/2 cup flour
1 cup milk

Heat olive oil, add onion, carrots, celery and cook until tender. Add garlic and cook 1 minute more. Add chicken, spices and stir until well mixed. Add chicken broth and bring to a boil. Reduce to a simmer and add wild rice-brown rice blend and seasoning packet.

Simmer 30 minutes (or until rice is tender). Whisk flour into half and half until well-blended. Slowly incorporate flour mixture into the soup. Add the milk and continue cooking until soup thickens and soup is completely hot.

Enjoy!

Crock Pot Chicken and Wild Rice Soup

2 lb thawed chicken breasts
1/2 medium onion, chopped
1 large shallot, diced
4 carrots, sliced
3-4 stalks celery, chopped
5 cloves garlic, chopped
2 packages of Lundberg Farms wild rice-brown rice blend with seasoning packets
1 tsp salt
1 tsp. Old Bay seasoning
1/2 tsp celery seed
2 tsp black pepper
1 Tbsp fresh thyme (or 1 tsp dried)
1 Tbsp fresh sage (or 1 tsp dried)
1 Tbsp fresh rosemary (or 1 tsp dried)
2 Tbsp fresh parsley (or 1/2 Tbsp dried)
2 large bay leaves
3 Tbsp butter
10-12 cups chicken broth

Place all ingredients in order listed, give it a good stir. Cook on high for 3 hours or low for 4-5 hours. Remove chicken breasts and shred. Add more chicken broth to make it more soup-like or you can add milk or heavy cream to make it a creamy soup. Warm any additional liquids you add before adding it to the rest of the soup. I ended up adding more salt and garlic powder.

Note: You can make this stove top and used cooked chicken. I substituted about 2 pounds of leftover turkey (for a half recipe) from Thanksgiving for the chicken and homemade turkey broth for the chicken broth. I also added 4 oz of sliced baby portabello mushrooms. 

This makes enough for about 8 people. Serve with a salad and bread.

Meatball Minestrone

I combined two different recipes I found on the Internet to come up with this winner. It is a hearty soup, perfect for those cool fall evenings or winter nights.

24 or more homemade meatballs thawed (walnut size)
1 Tbsp olive oil
3 carrots, diced
2-3 stalks celery, diced
1 cup onion, diced
3 cloves garlic, pressed through a garlic press or minced
2 tsp. dried Italian seasoning
2 tsp. dried oregano
1 tsp. red pepper flakes
1 tsp. black pepper
salt to taste
1 bay leaf
1 Tbsp. tomato paste (I use double strength from a tube)
14.5 oz can petite diced tomatoes
1 large zucchini, diced (about 2 cups or so)
1 rind from Parmesan cheese (I store these in my freezer and use in soups)
8 cups low sodium (or homemade) beef broth
15 oz can white kidney or northern beans, drained and rinsed
2-3 cups baby spinach leaves
1 cup cooked ditalini pasta
2 heaping Tbsp fresh basil (chopped)
Handful of chopped fresh parsley
Freshly grated Parmesan cheese

If you haven't homemade meatballs in the freezer to thaw, make fresh ones using this recipe.

In a large Dutch oven, heat olive oil. Add carrots, celery and onion and cook until onion is soft. Add garlic, spices and tomato paste. Stir until garlic is fragrant and everything is mixed together. Add diced tomatoes and stir. Then add the MEATBALLS, Parmesan cheese rind, beef broth, beans and heat to boiling.

Simmer for about 25-45 minutes or until zucchini is cooked to your liking. Meanwhile, heat a pan of hot water and cook the pasta, drain and keep warm.

Adjust seasoning, then add spinach and basil and cook until spinach is wilted. Turn off soup and add the pasta and fresh parsley and give it a good stir. (optional -- only add 6 cups of beef broth and don't add the pasta to the soup -- but put the pasta in the bowl and ladle soup over pasta. By keeping the pasta separate, it doesn't soak up as much of the broth, keeping noodles al dente.)

Serve in shallow bowls with crusty bread and a nice sprinkle of freshly grated Parmesan cheese (saving the rind in the freezer for the next time you make this soup!).

Enjoy!

Black Bean, Butternut Squash and Kale Chili

A vegetarian meal with all the flavors of chili and all the goodness of wholesome fall harvest! I made this up on my own.

1 Tbsp olive oil
1 large onion, chopped
1 green pepper, seeded and chopped
1 roasted jalapeno pepper (or fresh), chopped (seeded if you don't like spicy)
3-4 cloves of garlic, minced or use garlic crush
1-2 Tbsp chili powder
1 tsp cumin
1 bay leaf
1 tsp freshly ground black pepper
1 tsp ground cinnamon
1 1/2 tsp salt
14 oz can petite diced tomatoes with green chilies
1 small (2-3 cups) butternut squash, peeled and diced into 1 inch chunks
3 cups vegetarian broth (might need more if you like it soupier)
2 14-oz cans black beans, drained and rinsed
4 cups of kale, torn into smaller pieces, rinsed and spun dry
1 large shake favorite hot sauce (if you like spicy, try this  Chile De Ocho)

In a large Dutch oven, heat olive oil. Add onion and green pepper and cook until tender. Add jalapeno pepper and garlic and cook another minute. Add spices and coat vegetables well. Add tomatoes and stir.

Heat to boiling and simmer about 5 minutes to reduce liquid. Add squash and vegetarian broth and bring to a boil. Cover and simmer about 15 minutes. Meanwhile prepare black beans and kale. Add black beans and heat to boiling (again cover and simmer).

Test squash for doneness. When just fork tender, add the kale in two batches, covering the kale to wilt and cook. Uncover chili and simmer until kale and squash are tender and chili is thick. If too thick, you can add more vegetable broth. If too thin, continue to simmer until thickened.

Adjust seasoning and add your favorite hot sauce if you like spicy food.

Serve topped with cheese, sour cream, avocado and salsa or eat just plain. Serve with corn tortillas and scoop chili with tortilla like a spoon.

Zucchini, Corn, Bean and Chicken Chili

This recipe is adapted from a Pampered Chef recipe. It is quick to make and yummy tasting too!

1 pound boneless skinless chicken breast, cut up
olive oil
salt & pepper
 2 Tbsp. chili powder
2 large cloves garlic, minced or pressed
1 tsp. ground cumin
1 tsp. dried oregano
16 oz jar of salsa (I used Trader Joe's Chipotle)
4 cups (32 oz) chicken stock, prefer homemade - low sodium or no sodium
8 oz can tomato sauce
16 oz can black beans, drained and rinsed
16 oz can red beans, drained and rinsed
2 cups frozen corn
2 medium zucchini squash, cut into 1/2 inch pieces
1-2 tsp. hot sauce (I use Pepper Palace chocolate habanero sauce)

Toppings:
shredded cheese (pepperjack or sharp cheddar)
diced avocado
sour cream
cilantro
chopped fresh cilantro
hot sauce
blue corn chips

Heat olive oil in a large stock pot. Salt and pepper chicken and stir fry it until done. Add chili powder, garlic, cumin and oregano and stir about 1 more minute or until garlic starts to cook, but not burn. Add salsa and stir to get brown bits from bottom of the pan. Stir in chicken stock and tomato sauce and give it a good stir. Turn burner to high. Add beans, corn, zucchini and hot sauce. Bring to a boil.

Turn to a simmer and simmer for at least 30 minutes or until the zucchini is tender. Soup should be thickened and have a chili color. If not, add more chili powder.

Serve with toppings. Makes around 6-8 servings. This is a quick meal that takes about 40 minutes to make from start to finish!

Gumbo with Shrimp and Andouille

Adapted from a recipe I found on the Internet, this recipe is full of flavor and medium heat. Be sure to use large Gulf shrimp and allow plenty of time to make this! Between chopping, cleaning the shrimp and making shrimp broth, allow at least 1 1/2 hours! If you have a sous chef, you can cut that time down by quite a bit. I recommend a spouse who can assist with cleanup too! :)

1 pound large Gulf shrimp in the shell
1/2 tsp (about 2) garlic cloves, crushed
1 tsp. dried or 2 tsp. fresh thyme leaves
salt & pepper (season well)

4 Tbsp. olive oil (or more)
1 1/2 cup diced onion
1 cup red chopped bell pepper
3/4 cup chopped celery (with some celery leaves mixed in)
2-3 cloves, minced
4 Tbsp flour
1 Tbsp tomato paste (from a tube)
1 tsp paprika
1/4-1/2 tsp cayenne pepper
1 heaping cup fresh tomato, seeded and chopped
12 oz. smoked andouille sausage (I use Chicken andouille from Trader Joe's), sliced into 1/2 to 1/4 inch round slices
6 cups shrimp broth OR low sodium chicken stock/broth
2 cups chopped okra, thinly sliced and fried in olive oil (see note below)*
file' powder (to taste)

Cooked white rice

Peel shrimp and save shells for broth. To make broth: heat 1 Tbsp olive oil in a 9-10 cup stock pot, add shells, 1 bay leaf, fresh thyme, 2-3 cloves garlic (sliced), and 1/2 onion roughly chopped, allow to sizzle for about 1-2 minutes, but don't allow to brown. Add 7 cups of water, salt and pepper and bring to a boil. Simmer for 30 minutes, Strain and refrigerate if making earlier in the day.

Devein shrimp and place in a bowl. Add crushed garlic, thyme and salt and pepper. Cover and refrigerate until later.

Now it's time to make the gumbo roux. Heat olive oil in a large stock pot (can use the same one you used for broth, but make sure it is dry and clean). Add onion, red bell pepper and celery. Stir fry until vegetables are soft and lightly browned. This will take about 8-10 minutes. Sprinkle flour in slowly and mix with oil and veggies. If too dry, add a bit more olive oil until you get a nice thick paste. Cook until well browned. A good roux takes time, so don't hurry this step. Flour will stick on the bottom of the pot, so stir well so it doesn't burn. Add tomato paste, paprika, cayenne and minced garlic. Stir fry about 1 minute. Add the chopped tomatoes and stir well. Season with salt and pepper.

Add the stock (shrimp or chicken) slowly, mixing the roux into the liquid and scraping up any brown bits on the bottom of the pan. Add the andouille sausages and then heat to a boil. The liquid might be foamy (this is natural). Give it a stir and simmer for about 25 minutes on low.

While gumbo base is simmering, prepare okra and rice.

Fresh okra is slimy, but don't worry, it won't be slimy in your gumbo! Wash, cut off ends of okra and slice it very thin. You will see the slime, but press on! If you love okra, you can add more than 2 cups, but be sure to do at least 2 cups of okra. Now take a large frying pan and add a small amount of olive oil. Add your okra and stir fry on medium heat for about 10-15 minutes or until the slime is gone. Okra will brown, but don't allow it to burn. Once cooked, add to the gumbo base and bring it up to a slow boil. Add shrimp and cook no more than 2-3 minutes or until shrimp is just pink.

To make rice fluffy, after rice is done cooking, remove lid and place an old flour sack dish towel on top and place lid on top to hold it in place. The towel absorbs the extra moisture and rice is not sticky or gooey that way.

Serve gumbo in a large bowl by adding rice to the bowl and then ladling gumbo on top. Top the gumbo with generous amount of file' powder. Adjust salt and pepper levels to taste and add hot sauce if you want it extra spicy.

*If you cannot find fresh okra, use frozen. No need to fry it first, just drop it in the pot and cook until done.

I cannot say enough good about this recipe. This is the first time I've made gumbo and the first time I prepared fresh okra. I'm a huge fan and plan to make this again. I cannot wait to eat the leftovers too!

Crock Pot Chicken Tortilla Soup

2-3 large boneless skinless chicken breasts
24 oz can whole peeled tomatoes, mashed
10 oz can enchilada sauce (any heat level you like)
1 medium onion, chopped (about 1 cup)
4 oz can chopped green chili peppers (undrained)
2-3 cloves of garlic, minced
4 cups chicken broth (low sodium if you have it)
1/4 cup cilantro, chopped
2 tsp. cumin
1 Tbsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
juice of small lime

Toppings
crumbled corn chips or freshly made tortilla strips*
sour cream
shredded cheese
avocado, diced
Salsa

1. For a freezer to crock pot meal, place chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, spices and cilantro into a freezer bag. Write on bag: Add 4 cups chicken broth.

2. When ready to make, dump contents of freezer bag into cock pot plus the 4 cups of chicken broth. Cover and turn on high for 4-6 hours or low 6-8 hours. If possible, make sure the chicken is on the bottom of the crock pot and sitting in the broth.

3. When done, shred chicken and place back into the soup mixture. Add the juice of one lime and adjust seasonings. If desired, you can remove the chicken and then use a blender to blend the contents of the rest of the soup until smooth. Then return the chunks of chicken. If you need more "soup" - add more hot chicken broth.

4. To serve, top with desired toppings and enjoy!

If you do not want to make this a freezer to crock pot meal, just cook fresh ingredients in a large Dutch or in your crock pot oven until chicken is done. Follow instructions in steps 3 and 4.

*Homemade tortilla strips can be found on this tortilla soup recipe.

Thai-inspired Shrimp and Rice Soup

This is easy and so tasty. If you can't find green curry paste, you can use red curry paste instead.

2 cups cooked Jasmine rice (1 cup uncooked)
3 Tbsp. butter, divided
1 pound shrimp, peeled and deveined
Salt and pepper to taste
1 cup sweet onion, diced
1 medium red bell pepper, diced
1 jalapeno pepper, sliced (include seeds and ribs for extra heat, otherwise, remove seeds and ribs and dice the pepper instead
2 large garlic cloves, minced
1-inch fresh ginger, minced
1 small stalk fresh lemongrass, grated (optional)
2-3 Tbsp. green curry paste
2 (12-oz) cans coconut cream milk, unsweetened
1 quart vegetable broth or stock
1/4 c. chopped Thai basil
1/4 c. chopped cilantro
1 medium lime, juiced

Cook rice and set aside if done before you need to add it. Meanwhile, melt 2 Tbsp butter in a large stockpot. Salt and pepper shrimp to taste and cook on medium-high heat until shrimp turns pink, about 2-3 minutes. Remove shrimp to a bowl.

Melt 1 Tbsp. butter to pan, add onion, red bell pepper, jalapeno pepper, and cook until the onion is translucent. Add ginger and garlic and lemongrass if using, and cook about a minute or until fragrant. Add green curry paste to the pan and incorporate it into the vegetables until well-mixed. Add vegetable broth and stir well. Then whisk in coconut cream milk, one can at a time until blended.

Bring to a boil and simmer about 5 minutes. Add cooked rice and shrimp and heat an additional 5 minutes. Stir in cilantro, basil and lime juice. Serve in large bowls for a meal, or smaller bowls to go with a salad or sandwich.

Makes 4 hearty servings or 6 side-dish servings.

**I'm going to try substituting rice noodles for the rice for a Thai noodle soup.

Butternut Squash Soup

2 small (about 2-2 1/2 pounds each) butternut squash, peeled, seeded and diced into 1/2 inch pieces
1 yellow onion (about a cup) chopped into 1/2 inch pieces
1 granny smith apple (about 6-8 oz), peeled, seeded and diced into 1/2 inch pieces
1 Tbsp. olive oil
salt and pepper to taste
32 oz low-sodium chicken broth (use Vegetable broth to make this a vegetarian soup)
1/2 tsp. dried thyme
1 cup half and half
1/3 to 1/2 cup maple syrup
nutmeg and/or cinnamon to taste
 1/4 cup toasted pumpkin seeds

Preheat oven to 450 degrees. Mix squash and onion with olive oil and spread on a roasting pan. Roast for 20 minutes, then add the apple and roast 15 minutes longer or until everything is soft. Cool to touch.

Place vegetables and apple into a blender. Add chicken broth and thyme and blend until smooth. Remove from blender and place in a large saucepan. Stir in maple syrup (start with a little and add to taste) and half and half. Add nutmeg and cinnamon to taste. Adjust seasoning.

Heat to warm, but do not boil. Top with pumpkin seeds to serve.

Chicken Gnocchi Soup That's Better than Olive Garden's

If you like the gnocchi soup at Olive Garden, you will love this recipe. This is one of those recipes you must eat for a cold fall or winter meal. Super easy and super fast! Gnocchi used in this recipe is a small dumpling made with potatoes, flour, and egg. You can purchase pre-made gnocchi or make your own. This recipe uses small ones, but if you can only find large ones, cut them in half before cooking.

1 tablespoon extra-virgin olive oil
1/4 cup (1/2 stick) butter
1/2 cup finely diced celery
1 cup finely diced onion
2 garlic cloves, minced
1/2 teaspoon salt, plus more if needed
Pepper to taste
1/2 teaspoon dried thyme or 1 tsp. fresh rosemary, chopped
1/4 cup flour
1 (14-ounce) can chicken broth
2 cups of half and half
2 cups milk
1 (12-ounce) package gnocchi*
1/2 cup finely chopped carrots
2 cups diced cooked chicken breast or chicken tenders
12 oz. package of fresh spinach
1-2 teaspoons dried parsley or 1-2 Tbsp. fresh parsley
Freshly grated nutmeg
Parmesan Cheese, grated

Directions:

Heat the olive oil and butter in a large saucepan over medium heat. Add the onion, celery, and garlic and sauté until the onion becomes translucent. Add salt and pepper. Whisk in the flour to make a roux. Let the flour mixture cook for about a minute.

Add the half and half  and milk. Heat until very warm, but avoid boiling it. Add the thyme or fresh rosemary, parsley, carrots, and chicken broth and heat to slow boil.

Add the gnocchi and cook until gnocchi is soft and soup is thickened (about 3-4 minutes). In the alternative, you can pre-cook the gnocchi and add the cooked dumplings at this point; however, the starch in the pasta will be drained and won't thicken the soup as the pasta does when you cook it in the soup.

Add the chicken and, if desired, stir in an additional cup of milk, additional half-and-half or more chicken broth (to desired thickness). Bring back up to a boil and add spinach; simmer the soup over medium-low heat until it is heated through and spinach is wilted. Taste and adjust the seasoning with more salt if needed. Sprinkle with nutmeg and Parmesan cheese.

Serves 6

DELICIOUS!!! Better than Olive Garden’s!!!

Ultimate Chili Mac

Nathaniel had a brilliant idea of combining a homemade mac & cheese with homemade chili con carne. This is what we made. Inspired by Alton Brown's stove top mac & cheese, we made this meal over two days. I made the chili con carne minus the beans the day before and put it in the fridge. Nathaniel made the mac & cheese which takes about 15 minutes to make -- just about the same time it takes to warm up the chili, so if you plan ahead, you've got dinner ready in under 30 minutes!

Chili Con Carne

1 lb ground chuck, cooked and drained (I rinse mine with water to take out the excess fat)
1 medium onion, chopped
1/2 green pepper, chopped
3 cloves of garlic, pressed
3 Tbsp. chili powder (I use Frontier which is salt-free)
1 tsp. salt
Pepper to taste
1 tsp. sugar
1/2 Tbsp. Worcestershire sauce
2 tsp. hot sauce (I used a Chocolate Habanero one from Pepper Palace)
14.5 oz can of petite diced tomatoes
14.5 oz. can of petite diced tomatoes with green chilies
14.5 oz can of crushed tomatoes
16 oz can of red kidney beans

Cook ground chuck in a large pot. Drain and rinse and set aside. Place the onion, pepper and garlic in the pot with a tiny bit of oil. Cook until onion becomes translucent. Add the ground beef back into the pot, then stir in the chili powder, salt and pepper making sure to coat the meat with the chili powder. Add the rest of the ingredients EXCEPT the beans and stir.

Cover and simmer on low about 45 minutes, stirring periodically to make sure it doesn't burn. Taste chili and adjust seasonings to your personal taste. At this point you can refrigerate or freeze the chili or add the beans and simmer uncovered for 15 minutes longer. If you refrigerate or freeze the chili, don't add the beans until your warm it up to eat.

Serve with toppings or make the Stove Top Mac & Cheese recipe and serve chili on top of the macaroni & cheese.

Homemade Creamy Tomato Soup with Garlic-Cheese Floaters

Soup Recipe
3 Tbsp. butter
1/2 - 3/4 cup minced onion
3 cloves garlic, minced
4 Tbsp. flour
1 tsp. dried Italian seasoning or dried oregano
pinch red pepper flakes
Salt & Pepper to taste
46 oz. can tomato juice (I used Red Gold)
3-4 Tbsp. tomato paste (I used the double strength from the tube)
2-3 Tbsp. sugar
For creamy version add 1 c. warmed milk or 1 Tbsp sour cream per serving

Alternative: use fresh basil in place of the oregano or Italian seasoning mix.

Melt butter in a large Dutch oven. Saute onion and add garlic and cook until soft. Add flour one Tablespoon at a time and stir. Add Italian seasoning red pepper, salt and pepper, then add the tomato paste. Stir until mixed. Then add the tomato juice all at once. When almost boiling, add sugar. Adjust seasonings. Warm milk slightly, then add to the tomato soup for a creamy version. If you don't like creamy tomato soup, you can skip the warmed milk. Do not boil, but keep warm. Instead of milk: swirl in 1 Tbsp sour cream once you put soup in your bowl.

Garlic-Cheese Floaters
1 large baguette, cut into fourths and then in half
Butter
Granulated garlic
Asiago cheese, grated
Parmesan cheese, grated.

Place sliced bread on a baking pan. Butter generously and sprinkle with garlic. Add cheese on top -- as much or as little as you'd like.

Broil bread for a few minutes until cheese is melted and bread is toasted. Watch carefully so it doesn't burn.

Cut bread into squares (I use a pizza cutter) and float on top of the soup (like croutons). If desired, sprinkle additional grated asiago cheese on top of soup.