4 large poblano peppers
2 tbsp olive oil
1 jalepeno pepper, seeded and finely chopped
4 garlic cloves, finely chopped or grated
salt and pepper
1 bottle Mexican beer
2 (15 ounce) cans black beans (I would recommend 3, actually, but we LOVE black beans.)
2 tbsp chili powder
1 1/2 tsp smoked paprika
1 1/2 tsp ground cumin
1 (15 ounce) can fire roasted tomatoes (diced or crushed)
2 cups vegetable stock
1 lime, halved
Preheat the broiler to high.
Char the poblanos under the broiler to blacken their skins evenly all over, 12-15 minutes, turning as needed. Place the charred poblanos in a bowl, cover with plastic wrap, and let stand at least 10 minutes, until cool enough to handle. Peel and seed them, then coarsely chop and reserve.
Heat the olive oil in a medium pot over med-high heat. Add the jalepenos, onions, and garlic to the pan, season with salt and pepper, and cook until tender, 6-7 minutes. Stir the beer into the post, scraping up any brown bits from the bottom of the pan. Boil the beer until reduced by half, 1-2 minutes, then add 1 can of black beans. Mash them into the onions with a potato masher or wooden spoon, then stir in the second can of beans, leaving them whole. add the chopped poblanos to the chili and season with the chili powder, paprika, and cumin. Stir in the tomatoes and stock. Bring the chili up to a bubble, add salt to taste, then reduce the heat to a simmer and cook the chili for 8-10 minutes to thicken. Squeeze in the lime juice and remove the chili from the heat to serve.
Note-- I had to add a CRAZY amount of sour cream to this in order to eat it, it came out really spicy. On the other hand, my hubby said it was perfect. So, it just depends on your own particular taste buds, I guess.
Posted by: Erika
Showing posts with label soups and stews. Show all posts
Showing posts with label soups and stews. Show all posts
Friday, May 20, 2011
Creamy Curried Pumpkin Soup
* 1 Tbsp. olive oil
* 1 small onion, finely chopped
* 1 can (29 oz.) pumpkin
* 2 cups vegetable broth/you can also use chicken broth
* 2 cups water
* 3 Tbsp. brown sugar
* 3/4 tsp. curry powder or paste
* 1/2 tsp. salt
* 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
HEAT oil in large saucepan on medium heat. Add onion; cook and stir 3 min. or until crisp-tender. STIR in remaining ingredients except cream cheese until well blended. Bring to boil. Reduce heat to medium-low. ADD cream cheese; cook until cream cheese is completely melted and mixture is well blended, beating constantly with wire whisk.
**This recipe does come out a little thick,I like it that way but you can always adjust..just an FYI
**I also added some fresh corn (uncooked from the cob) to the soup today & it was delish! Enjoy!
Posted by: Jenny
* 1 small onion, finely chopped
* 1 can (29 oz.) pumpkin
* 2 cups vegetable broth/you can also use chicken broth
* 2 cups water
* 3 Tbsp. brown sugar
* 3/4 tsp. curry powder or paste
* 1/2 tsp. salt
* 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
HEAT oil in large saucepan on medium heat. Add onion; cook and stir 3 min. or until crisp-tender. STIR in remaining ingredients except cream cheese until well blended. Bring to boil. Reduce heat to medium-low. ADD cream cheese; cook until cream cheese is completely melted and mixture is well blended, beating constantly with wire whisk.
**This recipe does come out a little thick,I like it that way but you can always adjust..just an FYI
**I also added some fresh corn (uncooked from the cob) to the soup today & it was delish! Enjoy!
Posted by: Jenny
Chicken and Dumplings
~ ~ ~ Broth ~ ~ ~
2 chopped onions
2 bay leaves
1 1/2 tsp salt
6 cups of water
2 chicken boullion cubes * Or you could use 6 cups of boxed stock *
3 bone-in chicken breasts(or however much chicken you want/need for the dinner)
Combine all ingredients and simmer for an hour to two hours until chicken is done. Remove chicken from stock then drain and discard solids reserving the stock. You can also remove the fat from the stock if you wish but I left it. Once chicken has cooled remove fat and bones and chop/shred chicken into bite size pieces.
~ ~ ~ Sauce ~ ~ ~
7 T butter
3 ribs of celery diced
4 carrots peeled and diced
1 large onion diced
7 T flour
2 tsp each of garlic powder,salt,pepper,paprika,cayenne,thyme,rosemary,oregano *this is just a rough estimate as I don't measure out seasonings*
1/4 C dry white wine
reserved chicken broth
1/4 C heavy cream
In a dutch oven melt butter then add the celery,carrots & onions and cook until softened. Add flour and continue cooking until golden brown. Once browned, whisk in white wine to deglaze pan then add the broth and all the seasonings. Let flavors simmer for a few minutes then add the cream.
~ ~ ~ Dumplings ~ ~ ~
2 C Bisquick mix
2/3 C milk
Mix the two ingredients until a dough forms. Then drop by the spoonfuls into the pot. Cook uncovered for about 10 min then cover and cook for an additional 10 min on low.
2 chopped onions
2 bay leaves
1 1/2 tsp salt
6 cups of water
2 chicken boullion cubes * Or you could use 6 cups of boxed stock *
3 bone-in chicken breasts(or however much chicken you want/need for the dinner)
Combine all ingredients and simmer for an hour to two hours until chicken is done. Remove chicken from stock then drain and discard solids reserving the stock. You can also remove the fat from the stock if you wish but I left it. Once chicken has cooled remove fat and bones and chop/shred chicken into bite size pieces.
~ ~ ~ Sauce ~ ~ ~
7 T butter
3 ribs of celery diced
4 carrots peeled and diced
1 large onion diced
7 T flour
2 tsp each of garlic powder,salt,pepper,paprika,cayenne,thyme,rosemary,oregano *this is just a rough estimate as I don't measure out seasonings*
1/4 C dry white wine
reserved chicken broth
1/4 C heavy cream
In a dutch oven melt butter then add the celery,carrots & onions and cook until softened. Add flour and continue cooking until golden brown. Once browned, whisk in white wine to deglaze pan then add the broth and all the seasonings. Let flavors simmer for a few minutes then add the cream.
~ ~ ~ Dumplings ~ ~ ~
2 C Bisquick mix
2/3 C milk
Mix the two ingredients until a dough forms. Then drop by the spoonfuls into the pot. Cook uncovered for about 10 min then cover and cook for an additional 10 min on low.
Tortilla Soup
Sautee in oil:
1 onion ( I use red)
1 chipotle in Adobo sauce chopped(i buy a small can,use 1 pepper & freeze the rest..lasts forever)
some Kosher salt
Once browned, add too:
2+ quarts of vegetable broth or Chicken broth
1 can of corn ( I like frozen so I just eyeball it...around 2+ Cups)
2 cans cooked black beans (I buy my beans in the bulk, I use around 3+ Cups)
2 limes (squeezed)
Once close to eating:
2 or more chopped tomatoes
1/2 or 1 bunch of cilantro leaves
Top with cheese and chips (for tortillas) can go in bowl before soup or after on top.
*I use corn tortillas instead of actual tortilla chips,both work great!
*I am a vegetarian but my friend adds shredded chicken when she makes this.
Posted by: Jenny
1 onion ( I use red)
1 chipotle in Adobo sauce chopped(i buy a small can,use 1 pepper & freeze the rest..lasts forever)
some Kosher salt
Once browned, add too:
2+ quarts of vegetable broth or Chicken broth
1 can of corn ( I like frozen so I just eyeball it...around 2+ Cups)
2 cans cooked black beans (I buy my beans in the bulk, I use around 3+ Cups)
2 limes (squeezed)
Once close to eating:
2 or more chopped tomatoes
1/2 or 1 bunch of cilantro leaves
Top with cheese and chips (for tortillas) can go in bowl before soup or after on top.
*I use corn tortillas instead of actual tortilla chips,both work great!
*I am a vegetarian but my friend adds shredded chicken when she makes this.
Posted by: Jenny
Potato Soup
3 lb potatoes, diced
4-5 c chicken broth
6 slices bacon, chopped
2-3 c milk
1 can cheddar cheese soup
8 oz. shredded cheddar cheese
1/2 c flour
Brown the bacon in the bottom of a soup pot. When it's crispy, add 1/2 c flour and stir (if you don't want to use the bacon grease you can drain the bacon and add 1/2 c canola or olive oil to the pot). Cook 2-3 minutes. Mix together the cheese soup w/ milk (according to directions on soup can). Add to the pot. Mix well. Whisk in 4c chicken broth. Fold in the cheese, stir until it's melted in evenly. Add the potatoes, then enough milk or chicken broth that the potatoes are all covered. Add salt and pepper to taste. Simmer until the potatoes are cooked through, stirring occasionally.
Posted by: Erika
4-5 c chicken broth
6 slices bacon, chopped
2-3 c milk
1 can cheddar cheese soup
8 oz. shredded cheddar cheese
1/2 c flour
Brown the bacon in the bottom of a soup pot. When it's crispy, add 1/2 c flour and stir (if you don't want to use the bacon grease you can drain the bacon and add 1/2 c canola or olive oil to the pot). Cook 2-3 minutes. Mix together the cheese soup w/ milk (according to directions on soup can). Add to the pot. Mix well. Whisk in 4c chicken broth. Fold in the cheese, stir until it's melted in evenly. Add the potatoes, then enough milk or chicken broth that the potatoes are all covered. Add salt and pepper to taste. Simmer until the potatoes are cooked through, stirring occasionally.
Posted by: Erika
Slow-Cooker Potato Soup
8 C. cut up potato
1 small onion, chopped
1/2 lb crumbled bacon
1-8oz pkg cream cheese
2-14.5 oz Chicken broth
1 can cream of chicken
1 cup milk
Combing all ingredients in crockpot. Cook on high 4-5 hours or low 8-10. I serve it with cornbread and its so yummy! Enjoy :)
Posted by: Tonya
1 small onion, chopped
1/2 lb crumbled bacon
1-8oz pkg cream cheese
2-14.5 oz Chicken broth
1 can cream of chicken
1 cup milk
Combing all ingredients in crockpot. Cook on high 4-5 hours or low 8-10. I serve it with cornbread and its so yummy! Enjoy :)
Posted by: Tonya
Chicken and Dumplings
Chicken and broth:
3 lb whole chicken OR 3 lbs chicken pieces
Water
1 med. onion
3-4 cloves chopped garlic
salt
pepper
1 tbsp. dried rosemary
2 cans cream of chicken or cream of mushroom soup
Put the chicken in a pot and cover with water. Add whole, peeled onion, garlic, rosemary and salt and pepper to taste (1-2 tbsp each). Bring to a boil and let simmer 1-1 1/2 hours until chicken is cooked through. Remove chicken to cool, save cooking water. Once chicken is cooled enough to touch, remove the skin and bones and shred or chop the meat. Add back to the pot. Whisk together the cream soup w/ some of the cooking water until smooth, then add to the pot. Bring everything up to a boil.
Dumplings:
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3 tbsp. shortening, butter, or margarine
3/4 c. milk
Mix together the first three ingredients, then cut in the shortening (or butter or margarine). Stir in the milk. Drop by spoonfuls into the boiling pot. Simmer 10 minutes uncovered, then 10 minutes covered.
Recipe Posted by: Erika
3 lb whole chicken OR 3 lbs chicken pieces
Water
1 med. onion
3-4 cloves chopped garlic
salt
pepper
1 tbsp. dried rosemary
2 cans cream of chicken or cream of mushroom soup
Put the chicken in a pot and cover with water. Add whole, peeled onion, garlic, rosemary and salt and pepper to taste (1-2 tbsp each). Bring to a boil and let simmer 1-1 1/2 hours until chicken is cooked through. Remove chicken to cool, save cooking water. Once chicken is cooled enough to touch, remove the skin and bones and shred or chop the meat. Add back to the pot. Whisk together the cream soup w/ some of the cooking water until smooth, then add to the pot. Bring everything up to a boil.
Dumplings:
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3 tbsp. shortening, butter, or margarine
3/4 c. milk
Mix together the first three ingredients, then cut in the shortening (or butter or margarine). Stir in the milk. Drop by spoonfuls into the boiling pot. Simmer 10 minutes uncovered, then 10 minutes covered.
Recipe Posted by: Erika
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