Fall is my favorite time of year, especially so because I can get back to cooking. With the weather finally cooling off, this is also the time of year I start thinking about making soups and chili. And for the past 4 years, October has also been Soup Month here at HowDoYouCook.com.
For each of those 4 years my family and I would create 31 new soup, stew and chili recipes during the month of October. So far we've compiled a pretty good archive of yummy recipes. This year however, since my schedule has not allowed me the time to create a new soup each day, we are going to keep the soup tradition going with at least one or two new soups each week throughout the fall and winter months. So fear not, the soup, stew and chili recipes will keep coming, just not all in one month! lol Yes, I admit, I love soup!
To get us started we made a Hearty Chicken, Pumpkin and Black Bean Chili that brings several healthy ingredients together in one pot. But before you think pumpkin = pumpkin pie, wait! This is a savory pumpkin chili, no cloves or cinnamon at all. Many people do not realize the delicious flavor of a savory pumpkin dish, so this is a great way to try this tasty squash in a different way. And to make things even easier, this chili is made in the crock pot and the recipe is super simple!
The pumpkin creates a creamy, but healthy background for this soup, then the chicken, black beans and vegetables add the heartiness of a chili. All of this comes together for a great meal. Enjoy!!
3 cups Chicken Stock
1 medium White Onion, chopped
1 large Yellow Bell Pepper, chopped
2 TB Olive Oil
3 cloves Minced Garlic
2 cans Black Beans, rinsed and drained
2-1/2 cups Cooked Chicken, cut into bite-sized pieces
1 can Solid-Pack Pumpkin
1 can Petite Diced Tomatoes
2 tsp Dried Parsley
2 tsp Chili Powder
1-1/2 tsp Dried Oregano
1-1/2 tsp Ground Cumin
1/2 tsp Salt
In a medium skillet saute the onion and yellow pepper in the olive oil over medium heat until just tender, about 5 minutes.
Add the garlic to the skillet and saute 1 minute longer.
Transfer the vegetables to a 5-quart slow cooker, add all of the remaining ingredients, cover and cook on LOW for 4 to 5 hours.
Sunday, October 18, 2015
Hearty Chicken, Pumpkin and Black Bean Chili
Friday, July 3, 2015
Asian Wings with Chili-Garlic Sauce
When it comes to chicken wings, many people think the hotter and spicier the better. But that doesn't work for everyone! My kids are the perfect example. The oldest likes foods on the mild side, the middle child loves spicy foods and the youngest? Well, she's one picky eater, so it's always up in the air whether she will like a new food or not. But guess what? All three of them loved these wings!
Full of sweet chili and garlic flavor, these Asian inspired wings are sure to be the favorite for people who don't like hot and spicy.
Instead of deep frying, the wings are lightly seasoned with salt and pepper, coated with a bit of oil and baked until golden brown. The wings are then coated in a bold chili and garlic sauce that has just a hint of sesame oil and a Korean chili powder, both of which add a bright flavor to the wings.
If you do like foods that are on the spicy side, you can easily increase the heat in the sauce by increasing the chili powder to 1 tablespoon or by adding a teaspoon of crushed red pepper flakes.
All of these seasonings can be found in the Asian section of your local market, so they are not difficult to find. We served these wings with steamed edamame and fried rice. Enjoy!!
3 lbs Chicken Wings (about 12), tips discarded and wings split
2 TB Lee Kum Kee Chili Garlic Sauce
2 tsp Korean Chili Powder (or regular chili powder)
1 TB Sugar
1-1/2 tsp Dark Sesame Oil
2 tsp Water
1 tsp Rice Vinegar
1 TB Soy Sauce
1 tsp Minced Ginger
2 tsp Minced Garlic
Preheat oven to 450 degrees.
Line a large baking sheets with heavy duty foil and spray with nonstick cooking spray. Set aside.
In a large bowl combine the wings, canola oil and salt and pepper. Toss the wings to evenly coat, then transfer the wings to the foil lined baking sheet, placing them skin side up. Bake the wings for 40 - 45 minutes, turning once, until golden brown and crispy.
In a medium glass bowl, whisk all of the sauce ingredients together, then set aside.
Add the cooked wings to the chili garlic sauce and stir to evenly coat the chicken. Transfer the wings to a platter, sprinkle with chopped green onions and serve.
Full of sweet chili and garlic flavor, these Asian inspired wings are sure to be the favorite for people who don't like hot and spicy.
Instead of deep frying, the wings are lightly seasoned with salt and pepper, coated with a bit of oil and baked until golden brown. The wings are then coated in a bold chili and garlic sauce that has just a hint of sesame oil and a Korean chili powder, both of which add a bright flavor to the wings.
If you do like foods that are on the spicy side, you can easily increase the heat in the sauce by increasing the chili powder to 1 tablespoon or by adding a teaspoon of crushed red pepper flakes.
All of these seasonings can be found in the Asian section of your local market, so they are not difficult to find. We served these wings with steamed edamame and fried rice. Enjoy!!
3 lbs Chicken Wings (about 12), tips discarded and wings split
2 TB Lee Kum Kee Chili Garlic Sauce
2 tsp Korean Chili Powder (or regular chili powder)
1 TB Sugar
1-1/2 tsp Dark Sesame Oil
2 tsp Water
1 tsp Rice Vinegar
1 TB Soy Sauce
1 tsp Minced Ginger
2 tsp Minced Garlic
Preheat oven to 450 degrees.
Line a large baking sheets with heavy duty foil and spray with nonstick cooking spray. Set aside.
In a large bowl combine the wings, canola oil and salt and pepper. Toss the wings to evenly coat, then transfer the wings to the foil lined baking sheet, placing them skin side up. Bake the wings for 40 - 45 minutes, turning once, until golden brown and crispy.
In a medium glass bowl, whisk all of the sauce ingredients together, then set aside.
Add the cooked wings to the chili garlic sauce and stir to evenly coat the chicken. Transfer the wings to a platter, sprinkle with chopped green onions and serve.
Wednesday, July 1, 2015
July 4th Foods
The 4th of July is a great day to kick back with a cool drink, throw a few burgers on the grill and just relax! But maybe this year you would like to cook something different, not just burgers. Maybe kabobs would be a tasty change, or a giant pot of Low Country Boil, or try a new side dish like Grilled Tomatoes with Mozzarella Cheese and Fresh Basil or Chipotle Slaw to add a spicy kick to your meal.
Whether your day includes lounging by the pool or staying inside and out of the heat, fix yourself a cool Caribbean Blue Iced Tea and enjoy this mid-summer holiday.
Here are some other cool menu suggestions for your July 4th feast.
Whether your day includes lounging by the pool or staying inside and out of the heat, fix yourself a cool Caribbean Blue Iced Tea and enjoy this mid-summer holiday.
Here are some other cool menu suggestions for your July 4th feast.
Smoked Chicken Quarters |
Country Style Pork Ribs with Mustard and Dry Rub Marinade |
Low Country Boil with Crab Legs, Shrimp, Red Potatoes and Corn on the Cob |
A Low Country Boil is an easy one-pot meal |
Smoked Pork Butt |
Caribbean Blue Iced Tea |
Thursday, June 25, 2015
Sonoma Chicken Salad
To save time, the dressing can be made several hours ahead of serving time. Enjoy!!
Dressing:
1 cup Light or Regular Mayonnaise
2 tsp Dijon Mustard
4 tsp Apple Cider Vinegar
5 tsp Honey
1 or 2 tsp Poppy Seeds, to taste
Salt and Ground Black Pepper, to taste
Salad:
3 boneless, skinless Chicken Breasts, thinly slices horizontally to create 6 pieces
1 cup Pecan Pieces, chopped
2 cups Red Seedless Grapes, rinsed
3 stalks Celery, thinly sliced
Chopped Romaine or Mixed Greens
Prepare the dressing by mixing the mayo, mustard, vinegar, honey, poppy seeds and salt and pepper in a bowl. Refrigerate at least 1 hour before you are ready to dress the salad.
Place the chicken breasts in one layer in a large skillet and season generously with salt and pepper. Add 2 cups water to the pan and bring the chicken to a boil over medium-high heat. Reduce heat to a simmer and cook until the chicken is cooked through. Remove the cooked chicken from the pan and place on a platter to cool for 20 minutes. Refrigerate the chicken for about 30 minutes or until chilled.
Cut the cooled chicken into bite-sized pieces and transfer to a large bowl. Stir in the pecans, grapes, celery and dressing, adding salt or pepper, if needed. Place 2 cups of chopped romaine on a plate and top with 2 cups of the salad mixture. Serve about 6.
Monday, April 13, 2015
Lemon Lime Shrimp Fajitas
Fajitas are a quick and easy meal to prepare, especially on a busy weeknight, and Chicken Fajitas are a family favorite at our house. But this time, we wanted to try something a bit different and make seafood fajitas.
Using sliced green peppers and onions and a little cilantro, all we needed was a simple marinade for the shrimp and we were ready to cook. And get this, the cooking time was only about 7 minutes!
For the marinade we combined a lemon ponzu sauce, which is actually an Asian lemon-accented soy sauce, and lime juice to create a simple citrus mix that was a bit salty, sweet and tangy all at the same time.
Once the fajita mixture was ready to serve we tried several different toppings to find the ones we liked the most. By far the overall favorite was the addition of crumbled queso fresco cheese, with the salty cheese really adding a nice texture to the shrimp and vegetables. We also liked sour cream and Homemade Guacamole on the fajitas, both of which can be added to the fajitas or served on the side.
However you choose to build your own favorite Shrimp Fajita, it will quickly become you favorite quick and easy weeknight meal. Enjoy!!
2 lbs Medium Raw Shrimp, peeled and deveined
1 TB Minced Garlic
1 large Onion, thinly sliced
2 large Green Peppers, thinly sliced
2 TB Canola Oil
1 cup lightly packed Cilantro Leaves
1 cup Lemon Ponzu Sauce
2/3 cup Lime Juice
12 Flour Tortillas
Garnishes: Queso Fresco Cheese, Sour Cream, Guacamole
In a medium glass bowl combine the shrimp, garlic, Ponzu and lime juice. Stir to combine and let stand at room temperature for 20 minutes.
Heat oil in a large skillet over medium heat. Add onions and peppers to the skillet and saute for 4 minutes, or until tender. Add the shrimp and cook until the shrimp are pink. Add the cilantro and stir, then spoon the mixture into warm tortillas.
Garnish with crumbled queso fresco cheese, sour cream or guacamole.
Using sliced green peppers and onions and a little cilantro, all we needed was a simple marinade for the shrimp and we were ready to cook. And get this, the cooking time was only about 7 minutes!
For the marinade we combined a lemon ponzu sauce, which is actually an Asian lemon-accented soy sauce, and lime juice to create a simple citrus mix that was a bit salty, sweet and tangy all at the same time.
Once the fajita mixture was ready to serve we tried several different toppings to find the ones we liked the most. By far the overall favorite was the addition of crumbled queso fresco cheese, with the salty cheese really adding a nice texture to the shrimp and vegetables. We also liked sour cream and Homemade Guacamole on the fajitas, both of which can be added to the fajitas or served on the side.
However you choose to build your own favorite Shrimp Fajita, it will quickly become you favorite quick and easy weeknight meal. Enjoy!!
2 lbs Medium Raw Shrimp, peeled and deveined
1 TB Minced Garlic
1 large Onion, thinly sliced
2 large Green Peppers, thinly sliced
2 TB Canola Oil
1 cup lightly packed Cilantro Leaves
1 cup Lemon Ponzu Sauce
2/3 cup Lime Juice
12 Flour Tortillas
Garnishes: Queso Fresco Cheese, Sour Cream, Guacamole
In a medium glass bowl combine the shrimp, garlic, Ponzu and lime juice. Stir to combine and let stand at room temperature for 20 minutes.
Heat oil in a large skillet over medium heat. Add onions and peppers to the skillet and saute for 4 minutes, or until tender. Add the shrimp and cook until the shrimp are pink. Add the cilantro and stir, then spoon the mixture into warm tortillas.
Garnish with crumbled queso fresco cheese, sour cream or guacamole.
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