Turkey Chili Soup

Diced cooked turkey breast (or chicken, I was going to get a rotisserie chicken but they also had a turkey breast in the same place so I did that)

1 medium onion diced

2 garlic gloves, minced

olive oil for frying onions and garlic

2 cans great northern beans, rinsed

1 can original rotel

4 cups chicken broth

1 can (4 ounces) green chilis

1/2 can (4oz) diced jalapeños with some of the juice

1 tsp salt

1 tsp cumin

2 tsp oregano

1/2 tsp pepper

1/4 tsp cayenne pepper (optional)

toppings:

shredded cheddar cheese 

sour cream

In a pan cook onions in olive oil until soft.

Add garlic for 30 seconds on low heat.

Add all other ingredients (except toppings) to a crockpot

Cook on high for 2 hours, then lower it to keep warm.

Enjoy a  bowl and top it with cheddar cheese and sour cream.

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Italian Pinwheels

I found this recipe on the internet.  Try making them, they are easy and delicious for a party. 

3 Large burrito soft shells

8 ounce softened cream cheese

1/4 cup italian bread crumbs

1/4 cup parmesan cheese (you could substitute cheddar cheese)

2/3 cup diced banana peppers from a jar, dry most of the liquid

2/3 cup diced roasted red peppers from a jar, dry most of the liquid

9 slices of provolone cheese

1/2 lbs Genoa salami (from the deli, I have them slice it thin)

pepperoni slices (I buy one pack you will have leftovers)

romaine lettuce

Mix softened cream cheese, italian bread crumbs, parmesan cheese, banana peppers and roasted red peppers together. divid in 3rds.

Take 1/3rd of the cream cheese mixture and spread on one soft shell. Repeat with the other 2 soft shells.

Put 3 slices of provolone cheese in the center from left to right.

Layer genoa salami around the entire soft shell.

Next layer pepperoni. Don't layer them side by side. spread them out so the soft shell does get too fat to roll.  That is why I have the deli slice the genoa thin. 

Last, add some romaine lettuce on the bottom half of the soft shell only.  Make sure you split the ribs so it isn't too bulky.

Start to roll up the soft shell closest to you. Make sure you roll it tight and don't push out the filling. 

Wrap the 3 roll ups in plastic wrap and put in the refrigerator for at least one hour to have the cream cheese get hard for easy cutting.

Then cut off the ends and cut slices to equal 8 slices.  Don't cut them too thin or they will fall apart and not too large.  

Best to make them the day you are going to eat them. They did still taste good and weren't too soggy the next day. 

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 you cut the ends off. but I save them for later to eat. 

Parmesan Basil Tomato Soup

2 Tbls butter

1 c diced onions

2 diced carrots

2 Tbls minced garlic from a jar

1 (15 ounce) can tomato sauce

2 (28 ounce) cans san Marzano tomatoes

1/4 cup sun-dried tomatoes packed in oil, drained

1 Tbls sugar

1/4 tsp dried basil

1/2 tsp Italian seasoning

4 cups vegetable broth

1 parmesan rind (I put it in and it all melted. so you could probably put in a 1/4 cup parmesan)

1 bay leaf

3 Tbls basil pesto (good quality)

2 Tbls balsamic vinegar

1 cup packed fresh basil leaves

1 cup heavy cream(next time try coconut milk)

In a large soup pot, add 2 Tbls butter, onions and carrots. Cook until soft on low. 

Add garlic for 15 seconds (don't burn it)

Add tomato sauce, san Marzano tomatoes, sun dried tomatoes, sugar, dried basil, Italian seasoning, vegetable broth, parmesan rind, bay leaf, basil pesto, balsamic vinegar.  

Simmer in the soup pot for 2 hours, stirring occasionally.

Add 1 cup fresh basil.

Add 1 cup heavy cream or coconut milk. 

Blend with an immersion blender until smooth and blended. 

Enjoy!

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Dip Pickle Dip

16 oz sour cream, full fat

4 oz whipped cream cheese (or softened cream cheese)

2 Tbls dried dill weed

1 tsp garlic powder

1/2 tsp onion powder

1 Tbls dried onions

dash of salt and pepper

1 cup diced small dill pickles

Mix everything in a bowl. 

You can eat it immediately or it gets better if you refrigerate 1-2 hours.

Dip with potato chips

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Butternut Squash Sausage and Wild Rice Soup

1 large sized Butternut squash ( I grow mine in my garden and they are larger than the ones at the grocery store, so if you have to buy 2)

olive oil

salt and pepper (I also put on my squash a homemade seasoning but I don't remember what I put in it.  I have it in a pepper mill.  Just salt and pepper is fine)

1 lbs hot ground sausage

3 medium carrots, chopped

1 medium onion, chipped

4 cloves garlic, minced

2 tsp ground sage

1 tsp salt

1/2 tsp black pepper

1/2 tsp ground nutmeg

vegetable broth 1 cup at a time until thick soup consistency (or chicken broth or water, I used water and it tasted good)

1/2 of a can of coconut milk

1 can  (15 oz) of cooked wild rice, drained

Cut butternut squash in half the long way, clean out seeds.  Rub with olive oil and salt and pepper or seasonings. 

400 degree oven roast for 1 hour, remove from oven and let cool.

While the butternut squash is roasting, in pan brown sausage in crumbles.  

Drain sausage and keep in a bowl.

In sausage fat, cook carrots until brown and soft.

Add onion to carrots and cook until soft.

Add garlic to carrots and onions, cook 1 minute.

Add sage, salt, black pepper and nutmeg to carrot mixture, cook 1 minute. 

Take carrot mixture off the heat and cool until butternut squash is done.

When butternut squash is cool, scoop out insides and add to a soup pot along with the carrot mixture. Add vegetable broth (or chicken broth or water) to the squash/carrot mixture until soup consistency.  

Cook in pot for about 20 mins on low heat.  

Take an emulsion blender and blend up squash/carrot mixture until smooth.

Add in half the can of coconut milk and blend until smooth.

add in cooked wild rice. 

Now at this point you can eat it like this if you are a vegetarian (my daughter is a vegetarian, so I take out a couple bowls full for her, and add the meat to the rest of the soup.)

Add the cooked sausage to the rest of the soup or the entire soup.  If you took some soup out for vegetarians you might not use the entire pound of sausage. Just put in as much as you would like.  

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 This picture above is the carrots, onions, garlic, and spices

 This picture above is the roasted butternut squash

 This picture above is the butternut squash blended with the broth and coconut milk. there is no rice or sausage in it yet.

 This picture above is the coconut milk and wild rice I used.

This picture above is the blended soup with just the wild rice in it. 

Chili with Beef Tips

Chili with Beef Tips

2 lbs beef tips (I bought the beef already diced up, but you can get a roast and dice it yourself)

4 Tbls olive oil 

1 large onion, chopped

1 green pepper, chopped

2 jalopeno peppers, chopped

4 cloves garlic, minced

1/4  cup chopped parsley

3 Tbls chili powder

2 tsp cumin

1 tsp sugar

1 tsp oregano

1 tsp salt

1 tsp black ground pepper

1/4 tsp cayenne pepper

46 oz tomato juice (I used V8 original)

2 (14 oz) cans fire roasted diced tomatoes with garlic

15 oz can tomato sauce

2 (15 oz) cans dark red kidney beans, rinsed

1 (15 oz) can pinto beans, rinsed

Topping: shredded cheddar cheese, sour cream, crackers, or corn chips

Add a little oil to a large soup pot and brown the beef tips. Remove from the pan.

Add more oil to the soup pot and add onion, green pepper and jalopeno. Cook about 5 minutes. 

Add the garlic, parsley and cook a few more minutes. 

Add spices and the rest of the ingredients except the toppings.  

Simmer on stove top for 1 1/2 -2 hours until beef is tender, stir frequently.  

If cooking in a crockpot, after browning the beef and cooking the onions, green peppers, jalopenos, garlic and parsley, add all the rest of the ingredients to the crockpot on low for 7-8 hours or high for 4 hours.  

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Buffalo Chicken Chili

I saw this recipe on the internet from slow cooker gourmet, I changed it just a little. It was delicious. 

1 lbs ground chicken

1 can cannelloni beans (white kidney beans), rinsed and drained

1 can 14.5 oz fire roasted diced tomatoes

1 can 15 oz yellow corn, drained

4 cups chicken broth

1/3 cups Franks red hot sauce (I used original, next time I will try buffalo sauce)

1 package dry ranch dressing mix 

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp celery salt

1/2 tsp dried cilantro

1/4 tsp salt

8 oz cream cheese

Add some olive oil in a pot, cook the ground chicken until done. I added some pepper.

Add everything else to the pot except for the cream cheese. 

Cook in a pot on low for a couple of hours. Stir every once in awhile. 

20-30 mins before eating, add the cream cheese in chunks. Stir until melted.

Enjoy

You can use a crockpot on high for 4 hours or low for 8 hours. Fry ground chicken in a pan, add to crockpot along with everything else except the cream cheese.  when ready to eat, stir in cream cheese. 

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