White Chicken Chili (Whitney) 6-8 servings

3 cups cooked shredded chicken

4 c chicken broth 

1 cup of water

3 cans(15 oz) white northern or cannellini beans rinsed and drained

1 T salted butter

1 T olive oil

1 medium onion, chopped

2 Jalapenos, finely chopped, remove membranes and seeds adjust to how much heat you can tolerate.( i omitted these all together)

4 cloves of garlic minced

8 oz of minced diced green chilis ( I used only 1 can)

1 cup corn (I used whole can) drained

juice of 1 lime

1 1/2 t cumin

1/2 t ancho chili powder

1/2 t dried oregano

1/2 t kosher salt

1/2 t black pepper

1/4 t smoked paprika

1/4 t cayenne pepper (I omitted)

1/2 c sour cream or plain greek yogurt

Toppings (optional)

sour cream

shredded monterey Jack cheese

chopped cilantro

sliced avocado

green onion chopped

corn chips

INSTRUCTIONS:

Place 1 cup of beans in blender with 1/2 cup of chicken broth and blend until smooth.  Set aside

Melt butter with olive oil

Add onions and jalapenos saute until soft and onions are translucent 2-3 minutes. Add garlic and cook 30 seconds.

Add pureed bean broth remaining chicken broth, diced green chilis, corn and rest of spices. Bring to a boil then turn down to simmer 

Cook for 15-30 minutes. remove from heat and stir in sour cream/yogurt and chicken.   You can see where I made it not so spicy. 

Top with your favorite toppings

 Kindra's Chicken Pot Pie

I have had this at Kindra's and it is amazing.  She served it with precooked pie crust in squares.  So it was like soup and you add the amount of crust you like to your bowl.  Crust stays crunchy.  So good!

Corn Chowder with Sausage

Ingredients

 1 1/2 c butter

1 1/2 c flour

8 c milk

6 cubed potatoes

4 stalks celery chopped

4 shredded carrots

2 c corn 

1 onion chopped

1 lb. browned and drained pork sausage

salt and pepper to taste

Boil vegetables 10-15 minutes until potatoes are tender.  Drain water off vegetables.   Make a white sauce with the butter, flour then add milk. Add to whte sauce. Add corn and sausage.  Salt and pepper to taste.  Thin with milk if needed. Serve with Chew Bread.

Hamburger soup #2

 Because our family was large I stretched this recipe making it so it would feed all of the kids. Here is my alternate version.

1 lb. browned hamburger(drained and rinsed)

8 c water

4 beef bullion cubes

1/2 chopped onion

4 chopped  peeled carrots

4 potatoes peeled and diced

1 c chopped celery

1 bay leaf

1 t oregano

1 t salt 

1 t pepper

1 T sugar

1 can tomato soup

Boil all ingredients for 30 minutes.  Then  add 1 can of tomato soup.  Serve with chew bread.

Creamy Chicken Noodle Soup (Reams Classic)

 Kindra made this for us and it is amazing. She served it with Chew Bread. Creamy deliciousness.

Ingredients

• 12 cups chicken broth
• 1 package (24 ounce) Reames® Homestyle Egg Noodles
• 1/2 teaspoon thyme, dried
• 2 cups onion, chopped
• 2 cups carrots, shredded
• 1/2 cup flour
• 2 cups heavy cream or half and half
• 2 bay leaves
• 2 teaspoons parsley, dried
• 1 teaspoon black pepper
• 2 cups celery, chopped
• 8 tablespoons butter
• 1 pound chicken, precooked, boneless and skinless
   Substituted for celery and carrots, Kindra used 1 bag frozen green beans and 1 bag of frozen carrots and peas.
  Directions:Bring chicken to a boil with Bay leaves.  Or pan fry. Add  frozen noodles and cook for 20 minutes.  Stir often.
  Add parsley, thyme, black pepper, onions, celery, carrots.( or substitute  frozen vege bags.)Simmer 10 minutes until done.
  Melt butter in skillet, Add flour and cook 1-2 minutes.  
  Add cream to soup and bring to a simmer then add flour/butter mixture.
  Discard Bay leaf and add  cooked chicken.
  Heat through and serve.

Pasta e Fagioli Olive Garden Style

Olive Garden is one of our favorites with their soups, salad, and breadsticks.  McKenzie began making this for us while she was still in high school.

1 c ditalini pasta or mini shells
2 T olive oil
1 lb hamburger
3 cloves garlic
1 onion diced
3 carrots peeled and diced
3 stalks celery diced
3 cups chicken broth
1 16 oz can tomato sauce
1 15 oz can diced tomatoes
1 teaspoon dried basil
1 teaspoon oregano
3/4 teaspoon dried thyme
salt and pepper to tast
15 oz can kidney beans, drained and rinsed
15 oz can of Great northern beans , drained and rinsed



Cook pasta  drain and set aside.

Saute  ground beef in oil in large 10 qt pot until brown.  Add onions, carrots, celery  and garlic and cook for 3-5 minutes.
Whisk in chicken broth , tomato sauce, basil, oregano thyme, Hamburger and 1 c water.  Season with salt and pepper.  Bring to boil, reduce heat and simmer covered until vegetables are tender.

Stir in pasta and beans until heated through
Serve immediately.

Cheese Tortellini Soup

Kerry and I went to a little restaurant in Yreka and had this soup with garlic french bread toast.  Kerry  recreated this recipe.  One of our family's favorites.

Ingredients:


Saute
2 T butter
1 T diced onion
2 minced cloves of garlic
Add:
6 t chicken bullion
1 T dried basil
1 T dried parsley
1 t salt
10 C water

Add tortellini and cook 10-12 min
Add:
3 T tomato paste
1/2 bag chopped spinach or 1/2 bag frozen peas

Potato Soup with Yummy Noodles

If ever your budget is tight this soup is a yummy delight.

Ingredients

5 large potatoes peeled and cut into chunks
1 C flour
1 egg
Salt
Pepper
1/4 c butter
1 C milk
1 T cornstarch
1/2 C water

Boil potatoes in salted water.  While boiling, mix 1 c plain flour, 1 egg and salt and pepper(noodle mixture) and  before potatoes are done drop noodle mixture by small spoonfuls into boiling  potato soup. When potatoes are done , drain some of the water off if you think there is to much, and add 1/4 c butter, 1 c milk, and thicken with 1 T cornstarch that has been mixed with 1/2 warm water.

If you love the noodles feel free to double the noodle mixture.

Best EVER Chunky Beef Stew

CHUNKY BEEF STEW

4.9 from 11reviews

CHUNKY BEEF STEW

SAVEPRINT

PREP TIME

15 mins

COOK TIME

1 hour

TOTAL TIME

1 hour 15 mins

Total Cost: $10.38

Cost Per Serving: $1.73

Serves: 6

INGREDIENTS

• 1 to 1½ lbs. boneless stew meat 
• ¼ cup all-purpose flour 
• 2 Tbsp olive oil
• 1 medium onion
• 4 cloves garlic
• 3 oz. tomato paste 
• 3 cups beef broth* 
• 1 whole bay leaf 
• ¾ tsp dried thyme 
• ¾ tsp dried rosemary 
• to taste freshly cracked pepper 
• ½ lb. (about 3) carrots 
• 1 lb. potatoes 
• 1 cup frozen peas 
• 1 Tbsp worcestershire sauce 
• ¼ bunch parsley (optional) 

INSTRUCTIONS

1. Cut the beef into smaller, bite-sized chunks. Add the beef and flour to a small bowl and toss the beef in the flour until it is well coated.
2. Heat the olive oil in a large pot over medium heat. When it is hot, add about half of the beef chunks and cook until golden brown. Once browned, remove the beef, add the second batch, and cook until browned again. Try not to stir the beef as it is browning, that will make it take longer. Adding all of the beef at once will over crowd the pot and cause moisture to build up, which will also prevent browning. The beef does not have to be fully cooked at this point, just browned on the outside.
3. While the beef is browning, chop the onion into wedges and mince the garlic. After the beef has browned, add the onion and garlic to the pot, and saute it for 2-3 minutes. If the browned bits on the bottom of the pot become very dark or look like they will burn, move on to the next step immediately. The onions do not need to be fully cooked.
4. Add the tomato paste and beef broth to the pot. Stir the pot until all of the browned bits have dissolved off of the bottom. Return the browned beef to the pot and also add the bay leaf, thyme, rosemary, and a generous dose of freshly cracked pepper. Stir to combine.
5. Place a lid on the pot and allow it to come up to a simmer. Once it reaches a simmer, turn the heat down to low and let it continue to simmer for 30 minutes. If it stops bubbling (simmering) at any point, turn the heat up just slightly.
6. While the pot is simmering, peel and slice the carrots. Wash the potatoes well and cut them into ¾ inch cubes. Once the pot has simmered for 30 minutes, add the carrots, potatoes, and peas. Cover the pot again and let simmer for another 15-20 minutes or until the vegetables are tender.
7. Stir the worcestershire sauce into the stew. Taste the stew and adjust salt and pepper if needed. Roughly chop a handful of parsley and sprinkle it over top. Serve hot.

NOTES

*I use concentrated beef broth (bouillon) + water to make broth, which is less expensive than canned broths.

Tortellini Soup

Tortellini Soup

Tortellini Soup

1 lb Italian sausage
1 onion, diced small
1 cup sliced carrots
2 T garlic, minced
4 c chicken broth
1 can Italian stewed tomatoes, chopped or blended
1 - 8oz can tomato sauce
20oz cooked tortellini*
2 c fresh spinach
1 c provolone or mozzarella
1/4 c parmesean cheese
4 t thinly sliced fresh basil

Brown sausage. Add onions and carrots for 3 minutes. Add garlic for another minute. Add broth, tomatoes and tomato sauce to a boil. Add pasta; boil until tender. Add spinach before serving. Garnish with parmesean, basil and mozzarella.

*If you want to boil the tortellini in the soup, increase your broth from 4cups to 6cups. Boil as long as package indicates.

Hamburger Soup

This soup doesn't seem like anything special but it may surprise you. As a child, I would ask for this soup and chew bread on my birthday for my "special dinner." I have made it for my family and friends and have gotten positive feedback. Bottom line, we have to include it on our family cooking blog. What Thackeray doesn't love hamburger soup? Yummm....


Hamburger Soup
Printable Version

1lb ground beef
1c. chopped onion
4c. water
1c. diced carrots
1c. diced celery
1c. diced potatoes
1t. salt
1/2t. pepper
2 beef bullion cubes
1T sugar
1t oregano
1 bay leaf
2 cans tomatoes, blended
1 8oz can tomato sauce

In a stock pot, heat ground beef and onion until beef is cooked through. Add water, carrots, celery, potatoes, salt, pepper, bullion, sugar, oregano and bay leaf. Cook for approx 30min or until veggies are tender. Remove bay leaf and add blended tomatoes and tomato sauce. Serve with bread or crackers.

You can brown your beef and onions, throw in rest of veggies raw and let it cook in the crockpot 8-10hrs on high.

OR

You can brown the beef and onions. Add water, carrots, celery, potatoes, salt, pepper, bullion, sugar, oregano and bay leaf. Boil for approx 30min or until veggies are tender. THEN, put in crockpot to keep warm until ready to serve. It keeps well in the crockpot until ready to serve.

YUM!

Recipe by Jeanne Thackeray

Green Chicken Chili

I have made this chicken chili for our ward chili cook off several years in a row. It's never won an official award, but has had many compliments. You can make it as spicy as you like, depending on heat of green salsa you buy. If you wanted to add more heat per bowl you could sprinkle pepper jack cheese on top. I think it is quiet good. It's different than your average pot of chili. Enjoy.



Green Chicken Chili
Printable Version

1 quart chicken broth
1-1/4 pounds skinless, boneless chicken breast halves
4 large handfuls tortilla chips, plus more for serving
2 tablespoons vegetable oil
1/2 bunch scallions, thinly sliced (about 1 cup)
2 teaspoons dried oregano
2 teaspoons ground cumin
One 15-ounce can small red beans, drained
1 cup jarred green salsa


In a deep skillet, bring the chicken broth and chicken breasts to a simmer over medium heat. Reduce the heat slightly and poach the chicken, turning occasionally, until just cooked through, about 10 minutes. Using a slotted spoon, transfer the chicken to a plate and let cool. (If you like shredded chicken, follow this step as listed. I like small chunks of chicken personally. I either use leftover chicken from something else cut into cubes or cut raw chicken into bite size pieces and cook up in a bit of EVOO.)

Crumble the 4 handfuls of tortilla chips into a food processor and add 3 cups of the hot broth; let sit to soften. Reserve the remaining 1 cup broth.

In a large saucepan, heat the oil over medium heat and add the scallions, oregano and cumin; cook until the scallions are softened, about 2 minutes. Pour the remaining cup of broth into the scallion mixture, then stir in the beans and salsa and bring to a simmer.

Puree the chips and broth in the food processor until smooth, then whisk the chip mixture into the bean mixture. Shred the chicken, add to the chili and cook over medium-low heat, stirring, until heated through. Serve with extra tortilla chips.

Recipe by Rachael Ray

Lasagna Soup

Lasagna Soup

Lasagna Soup
Printable Version

1 lb Italian sausage
1 onion, diced small
1 cup sliced carrots
2 T garlic, minced
4 c chicken broth
1 can Italian stewed tomatoes, chopped or blended
1  8oz can tomato sauce
1 c mafalda pasta, or any small, bite sized pasta
2 c fresh spinach
1 c provolone or mozzarella
1/4 c parmesean cheese
4 t thinly sliced fresh basil

Brown sausage. Add onions and carrots for 3 minutes. Add garlic for another minute. Add broth, tomatoes and tomato sauce to a boil. Add pasta; boil until tender. Add spinach before serving. Garnish with parmesean, basil and mozzarella.

Taco Chili

Taco Chili
Printable Version

1 can of kidney beans
1 can pinto beans
1 1.25oz pkg taco seasoning mix
1 1oz pkg ranch salad dressing mix
3 T dried minced onion
1 t chili powder
1/4 t ground cumin
2 c water
1 can diced tomatoes with green chiles
1 16oz can tomato sauce
1 lb ground beef

Brown and drain beef. Add seasoning packet, water, diced tomatoes and green chiles, tomato sauce, and drained beans. Heat. Serve with corn or tortilla chips.

Spice Level 6 Option: For the taco seasoning mix use "HOT Taco Seasoning Mix".

Aunt Amy's Chili

Aunt Amy's Chili
Printable Version

1-2 lb. ground beef
2 cans chili beans
1 can kidney beans
1 can black beans
2 cans diced tomatoes
2 teaspoons cumin
2 teaspoons chili powder
1 Tablespoon vinegar
1 Tablespoon sugar

Do Not Drain Beans! Brown beef, add remaining ingredients. Heat 15 min or until warm. You can use any kind of beans. Serve with sour cream, green onions, cheese, avacadoes, chips, crackers etc.