Thursday, July 27, 2017
Slow cookers are a busy person's best friend and chili in the slow cooker is a favorite. This is especially great during the summer because slow cookers emit very little heat, unlike the stove top or oven. This white ground turkey version is full of flavor and gets a little extra kick topped with fried green onions.
Slow Cooker White Turkey Chili
Hands-On Time: 20min
Ready In: 4h 20min
Yield: 4 - 6
4 tablespoon oil, (divided)
1 pound ground turkey
1 small onion chopped
1 small green pepper chopped
1 can (4 ounces) diced green chiles drained
2 can cannellini beans (drained)
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon ground cayenne pepper
1 small bunch green onions
sour cream for garnish
1. Cook ground turkey, onion and green pepper in 2 tablespoons oil until turkey is no longer pink and vegetables begin to soften -- about 10 minutes. Drain well.
2. Stir in green chiles, beans and seasonings until well blended.
3. Pour into a slow cooker and lid tightly. Cook on LOW setting for 4 hours.
4. Slice green onions thinly (white and green parts) and cook in remaining 2 Tablespoons oil until crisp and just beginning to brown. Remove with a slotted spoon and spread on paper toweling to drain.
5. Serve chili topped with sour cream and fried green onions.
Friday, July 14, 2017
One of the most-loved soup and sandwich combos of all time is tomato soup and grilled cheese. In this recipe, I've combined the two in one bowl, and the result is spectacular. The cheese is even gooier and the toasted bread soaks up all that tomato-ey goodness.
You can use whatever tomato soup you like, and the bread and cheese could be anything, as well. My favorite is rye with Swiss, but the kids like white bread and cheddar. Go with what you love! I also make grilled cheese using garlic butter - oh my let me tell you, it just takes it to another level.
Tomato Soup with Grilled Cheese Croutons
1 to 2 quarts tomato soup (this depends on how much you will eat - recipe below)
12 slices bread
Butter as needed - about 6 tablespoons
6-12 slices of cheese (again, this depends on what you like and how cheesy you want your croutons)
1. Butter all slices of bread on one side only.
2. Lay bread slices, buttered side down, in a hot frying pan or griddle over medium-high heat.
3. Add cheese on top of the unbuttered sides of bread.
4. Top with remaining slices of bread, buttered side up this time.
5. Cook for several minutes until the bread on the bottom starts toasting to a golden brown. Turn over and continue cooking until cheese is melted and both sides of sandwich are toasted well.
6. Cool sandwiches slightly and cut into small squares about 1/2 inch each. Drop over hot tomato soup.
2 Tablespoons olive oil or unsalted butter
1 medium onion - chopped
1 can (28 ounces) whole tomatoes (I prefer San Marzano)
2 cups vegetable or chicken stock
1/2 cup heavy cream or half and half
1/2 Tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1. In a heavy bottomed pot heat oil or butter over medium-high heat until melted.
2. Add onions and cook, stirring frequently, until translucent - don't brown.
3. Add tomatoes with juice and break up with a wooden spoon.
4. Pour in stock and simmer for 20 minutes.
5. Blend soup with an immersion blender until smooth.
6. Add cream and stir well - season to taste with salt and pepper.
Wednesday, July 12, 2017
This was made for Super Bowl 50, and originally posted on Cooking with Anne. This is a regional specialty with many variations. This version was so good, we've had it several times since the original development!
Colorado Style Chile Verde
4 cups shredded pork shoulder (see recipe for Carolina Pulled Pork Barbecue)
1 large onion chopped
3 cups Hatch green chiles roasted, peeled, seeded and diced
8 cups chicken stock
1 can roasted and peeled tomatillos - pureed
2 cloves garlic - minced
2 Tablespoons ground cumin
1 Tablespoon Kosher salt
1 teaspoon dried oregano
1/2 cup finely chopped fresh cilantro
1. In a large heavy bottomed pot, cook onion in oil until translucent.
2. Add pork, chiles, garlic and tomatillos. Stir well.
3. Add stock and seasonings. Simmer for 45 minutes until slightly thickened.
4. Serve with flour tortillas.