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Showing posts with label Stews. Show all posts
Showing posts with label Stews. Show all posts

Sunday, October 18, 2015

Hearty Chicken, Pumpkin and Black Bean Chili

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.

Wednesday, October 29, 2014

Double Cheese Tuna Casserole

A casserole?  On day 29 of Soup Month 2014?  That's not a soup, stew or chili!  Well, when life gets crazy busy, and you are the chief mode of transportation for 3 teenagers, AND you have a new puppy who is driving you insane...well, sometimes you have to give up and make a quick casserole in place of a soup.  On the good side, I have been craving tuna casserole and this new twist turned out great!


This casserole incorporates creamy ricotta cheese with an extra sharp cheddar cheese that adds lots of flavor to this classic dish.  The ricotta adds such a nice creamy texture and then there are the Durkee onions!  These little onions are everyone's favorite at Thanksgiving time when they make Green Bean Casserole, and we use them in our own version of Asparagus Casserole.  But these little onions can add flavor to many dishes all year long, so I always keep some on hand.  And they were the perfect crunchy topping to this casserole.

This casserole only takes about 25 minutes to prepare and everyone loved it, including our picky eater, which is a true sign of a successful meal.  Enjoy!!

4 cups  Dry Pasta Twists (or another shape)
8 oz  Part-Skim Ricotta Cheese
1 10-3/4 oz can  Campbell's Cream of Celery Soup
3/4 cup  Milk
1 cup  Frozen Peas
3 5-oz cans  Tuna in Water, drained
2 cups  Durkee French Fried Onions
8 oz  Extra Sharp Cheddar Cheese, shredded
Salt and Black Pepper to Taste

Preheat oven to 375 degrees.

Cook the pasta in salted water until just al dente, but not fully cooked.  Drain the pasta and place in a deep ovenproof casserole dish.  Add the ricotta cheese to the pasta and stir gently to coat the pasta.

In a medium saucepan, combine the celery soup, milk, and peas and cook over medium heat until warm, about 6 minutes.  Add the tuna and 1 cup of Durkee onions and stir to combine.

Pour the mixture over the pasta and stir to combine, then sprinkle the top with grated cheddar cheese and the additional 1 cup of Durkee onions.  Bake for 12 - 15 minutes until golden on top and serve.  Makes about 8 servings.

Saturday, October 11, 2014

Mexican Pork, Poblano and Serrano Stew

So far this month we've worked our way through several new soups and one new chili, so it's time to add a stew to the mix.  For day 11 of Soup Month 2014, we made a quick and easy Mexican Pork, Poblano and Serrano Chili Stew.  This is a great way to make something different than the usual tacos for a Mexican dinner night and, it won't take very long to prepare.  This meal can be ready to serve in less than an hour.


My favorite part of this recipe is the mix of the mild poblano peppers and the spicier Serrano peppers, and the way they come together to create such a bright pop of flavor.  Some people have told me they hesitate to buy fresh peppers at the grocery because they see a price $3.99 per pound for Serrano peppers and they think this is too much to spend.  The reality is, since you only use 2 or 3 Serrano peppers, and they weigh very little, those peppers are going to cost you around 60 cents.  Very little cost, but lots of fresh flavor.  That's a bargain.

We served our Mexican Pork Stew with a scoop of steamed white rice, or you could use brown rice, and a squeeze of fresh lime juice over the top.  We even tried a spoonful of Spicy Guacamole with this and it was delicious.  Serve with warm corn tortillas on the side and Enjoy!!

2 TB  Olive Oil
2 lbs  Pork Tenderloin, cut into 3/4-inch cubes
Salt and Ground Black Pepper
1 large  Yellow Onion, thinly sliced
3 large  Poblano Peppers, seeds removed and thinly sliced
2 or 3  Serrano Pepper, remove seeds for mild flavor or leave in for more spice, thinly sliced
3 TB  Minced Garlic
1 TB  Chili Powder
1-1/2 tsp  Cumin
2 cups  Chicken Broth
Lime Wedges, Corn Tortillas and Steamed Rice for serving

In a large soup pot, heat the olive oil over high heat until shimmering.  Season the pork with salt and pepper and add the pork to the pot.  Cook the meat over high heat, stirring occasionally, until browned on the edges, about 5 minutes.

Add the onion, peppers, garlic, chili powder and cumin to the pot and stir.  Continue to cook the vegetables over high heat until softened, about 5 minutes.

Add the broth to the pot and bring to a boil.  Reduce heat to medium-low, cover the pot with the lid slightly ajar, and simmer until the pork is tender and the broth is reduced by about half, about 20 minutes.

Season the stew with salt and pepper, if needed, and serve with steamed rice, lime wedges and warm corn tortillas.

Thursday, October 2, 2014

Andouille Sausage and Mussel Stew

For our second day of Soup Month 2014 we made a spicy Andouille Sausage and Mussel stew.  Mussels are one of my favorite varieties of shellfish and this dish is a great way to highlight their delicate flavor.

Andouille sausage, which is a type of smoked sausage, is becoming quite popular and is available in a variety of flavors at most supermarkets.  We chose a Cajun variety but any type of Andouille or spicy smoked sausage would work well.


This stew has a rich, flavorful broth similar to the classic San Francisco Cioppino, and is accented with the spices from the sausage and the slight sweetness from the mussels.  We chose Yukon gold potatoes for this stew because they tend to hold their shape and not crumble while cooking and they helped turn this into a hearty one-pot meal.

The stew can be ready to serve in just over 30 minutes and the only things you need to complete this meal are a loaf of crusty French bread, for soaking up all of that delicious broth, and a nice glass of white wine.

14 oz  Andouille Sausage (we used a Cajun variety), casings removed, sausage diced
1 TB  Minced Garlic
1 small  Onion, finely diced
3 cups  Chicken Broth
1-1/4 cups  Dry White Wine
5 - 6 medium  Yukon Gold Potatoes, peeled and diced
14.5 oz can  Diced Tomatoes with Onion and Garlic
1 tsp  Red Pepper Flakes
1 tsp  Salt
1 tsp  Ground Black Pepper
2 lbs  Fresh Mussels, cleaned and beards removed

In a large pot over medium-high heat, brown the sausage for about 5 minutes or until it is beginning to brown.

Add the garlic and onion to the pot and saute 4 minutes until tender.

Add the broth and wine to the pot and stir, then add the potatoes, tomatoes, red pepper flakes, salt and pepper.  Continue to cook the stew over medium-high heat until the potatoes are just barely fork tender, but not fully cooked, about 8 minutes.

Add the mussels to the pot, pushing the mussels gently down into the stew, cover and simmer for about 6 minutes or until the mussels are opened.  Uncover the stew and remove any mussels that did not open and discard.

Ladle the stew into wide soup bowls and serve with lots of crusty French bread.  Enjoy!!

Saturday, April 26, 2014

San Francisco-Style Cioppino

Cioppino, also know as Italian Fish Stew, is by far my favorite dish.  A combination of fish, shellfish and vegetables in a rich broth of tomato and Merlot wine, the taste is simply remarkable.  

San Francisco's Italian immigrants are credited with creating this delicious stew and there are many variations.  Some versions of this recipe use white wine in place of the Merlot, and there are some changes in the amounts of peppers, onion, garlic or tomatoes that are used.  But what is consistent for this recipe is the need for fresh, high-quality seafood.  So for your best results, try to get the freshest ingredients possible.


For our version of this dish we used large chunks of cod, but you could also substitute halibut or another firm-fleshed fish.  Next we included a generous amount of fresh clams and mussels, along with a few dozen large shrimp with the shells on.  The shrimp are butterflied down the back and deveined, but the shells is left on so they can add lots of flavor to the stew.  Lastly, the beautiful king crab legs and cleaned, cracked and quartered before being added to the pot.

This recipe is made in two steps.  First a pepper sauce base is slowly simmered to create a wonderful  base with lots of oregano and garlic, then the second step you will add the seafood which will cook pretty quickly.  This dish might seem a bit intimidating but it is actually quite fun to prepare.  Having all of your ingredients prepped and ready to cook makes the recipe very easy.

Cioppino is a hearty and delicious meal and is wonderful to serve for Thanksgiving or Christmas.  If you are tired of serving the traditional turkey or ham, your guests will love the change.  Be sure to serve with lots of crusty French Bread, a few bottles of good red wine and lots of napkins. Enjoy!!

3 TB Olive Oil
1 large  Red Bell Pepper, seeded and diced
1 large  Green Bell Pepper, seeded and diced
1 cup  Sliced Onion
3 TB  Minced Garlic
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
2 TB  Fresh Basil, chopped
1-1/2 tsp  Dried Oregano
32 oz can Diced Tomatoes
1  8 oz Bottle Clam Juice
1 cup  Italian Merlot Wine
2 cups  Chicken Stock  or  Water
12 Little Neck Clams
4 Alaskan King Crab Legs, cleaned, cracked and quartered
12 - 18 Fresh Mussels, scrubbed and beards removed
1 1/2 pounds Large Shrimp, in the shell - butterflied down the back and deveined..leave the shells on
1 pound Sea Scallops, trimmed, rinsed and patted dry
1 pound Firm-Fleshed Fish such as Halibut or Cod

First make the Pepper Sauce base:

Heat the olive oil in a large stew pot over medium heat. Add the peppers, onions, garlic, salt and pepper and saute until tender, about 6 minutes.  Add the basil, oregano, tomatoes, clam juice, wine and broth or water, and bring the mixture just to a simmer.  Adjust the heat to medium-low and simmer with the lid slightly ajar, for 30 - 40 minutes.

Finish the Cioppino:

The steps of adding the seafood goes very quickly so have all of your seafood ready to go.

With the pepper sauce at a simmer, increase the heat to medium-high, then add the clams, and cook covered over medium-high heat for 4  minutes or just until the clams begin to open. Add the crab legs, replace the cover and cook 2 minutes. Next, add the mussels, shrimp, scallops and fish, and gently push the seafood into the broth. Give the pot a little shake to settle the seafood into the broth, cover the pot and simmer for 5 minutes.  Check  to see if  until the mussels are open, the shrimp are pink and the scallops are just firm.  You might need to add about 3 minutes or so depending on the seafood you are using, but once the shrimp are pink and the fish is opaque you are ready to serve.

Ladle the Cioppino into large heated bowls, making sure to include a generous ladle of broth with each serving of seafood.  Serve with lots of crusty French bread and a bottle of Chianti or a rich Merlot.  You will also want a few large empty bowls around the table for your guests to discard their shells. Makes about 6 generous servings.  Enjoy!!

Friday, October 4, 2013

Autumn Pork and Apple Stew

For day four of Soup Month 2013, we have a hearty autumn soup complete with sweet potatoes, juicy apples, baby carrots, lean pork sirloin and to top it off, a bottle of apple ale.  All of the ingredients combine to create a perfect blend of fall flavors.

What's great about a hearty stew like this is that the flavor gets even better as it sits.  All of those distinct flavors combine and intensify and create a wonderful broth.  Leftovers, if there are any, are delicious, so this is a great weekend meal that you can enjoy for lunch during the week.  Serve with a loaf of crunchy French bread and a cold bottle of Redds Apple Ale or a glass of good crisp Chardonnay like a Rodney Strong Chalk Hill Reserve 2009.


Preparation time for this stew is just about an hour, and this is a really easy recipe to make.  For the beer we chose a Redds Apple Ale, but you could use any good ale or cider beer.  The next time I make this I'd like to try it with Angry Orchard Hard Cider or maybe Strongbow Cider, both of which sound excellent.  Enjoy!!

3 TB  Unsalted Butter
1-1/4 lb  Pork Sirloin, cut into 1-inch cubes
2 stalks  Celery, chopped
1 small  Onion, chopped
1 cup  Baby Carrots
1 tsp  Cumin
1  Rosemary Sprig  (or use 2 tsp Dried Rosemary)
1 tsp  Ground Black Pepper
1/3 cup  Flour
3 medium  Sweet Potatoes, peeled and cubed
2  large  Baking Apples
3 cups  Chicken Stock
1 bottle  Redds Apple Ale Beer

In a large pot melt the butter over medium heat, add the pork to the pot and cook until browned.

Add the celery, onion and carrots to the pan, stir, then add the cumin, rosemary and black pepper to the pot.  When vegetables are just tender, add the flour and stir to evenly coat all of the vegetables.

Add the potatoes, apples, stock and beer to the pot and bring to a simmer.  Lower the heat and cook uncovered until the potatoes are soft and the meat is tender, about 20 minutes.

Remove the pot from the heat and let stand for 10 - 15 minutes before serving.  This will allow the stew to thicken slightly.  Ladle into soup bowls and serve.

Saturday, August 17, 2013

Braised Chicken with Potatoes and Red Wine

I can't believe we have come to the end of another summer.  The kids are ready to go back to school and that means it's time for me to get back into the kitchen to work on some new recipes.  And this meal is a great way to ease back into those family dinners.

If you have a meat and potatoes fan in your family, they will love this dish.  This rustic, peasant-food style dish gets its incredible flavor from a combination of dark meat chicken, red wine, and slow roasted vegetables. It's almost a chicken version of a classic pot roast.  It's that good!


The dish starts off with a dozen or so pieces of dark meat chicken, that have been lightly seasoned with salt and pepper.  A quick sear in olive oil seals the flavor and juices inside the chicken.  Next we added some chopped veggies, a sprinkle of smoky Spanish paprika, and a healthy dose of dry red wine.  All of these flavors are simmered for 30 minutes, to create a delicious gravy.  (Be sure to have some French bread on hand to serve with this meal.)


The last ingredient that brings this dish together is the addition of crispy sautéed potatoes.  By cooking the potatoes separately in a skillet, the potatoes have a nice seared edge before they are added to the cooking liquid. (No mushy potatoes here.) A quick 10 minutes later, you have this beautiful meal of what some people might call peasant food, but we call, exceptional.  This is one dish you really have to try.  Enjoy!!

10 - 12 pieces  Dark Meat Chicken
Kosher Salt
Freshly Ground Black Pepper
3 TB  Olive Oil
2 TB  Dried Parsley
1-1/2 tsp  Smoked Spanish Paprika
2 TB  Minced Garlic
1 medium  Sweet Onion, finely chopped
4 - 5  Carrots, peeled and chopped
1 medium  Red Bell Pepper, seeds removed, then finely chopped
1-1/2 cups  Dry Red Wine
3 TB  Olive Oil
6 medium  Potatoes, peeled and cut into 1/2-inch cubes

Rinse the chicken pieces under cool water, pat dry with paper towels, then season the chicken generously with salt and pepper.

In a large roasting pan, heat 3 tablespoons of olive oil over medium-high heat.  Place the chicken pieces skin-side down in the pan, and sauté until browned.  Turn the chicken over, sprinkle with the parsley and paprika, then continue to brown for about 8 minutes, or until the outside of the chicken is golden brown, but not fully cooked through.

Add the garlic, onion, carrots, and pepper to the pot, arranging the vegetables around the chicken pieces, and sauté for 5 minutes over medium heat until the vegetables have softened.  Pour the red wine over the chicken, cover the pot and simmer over medium-low heat for 30 minutes.

While the chicken is cooking, heat the remaining 3 tablespoons of olive oil in a large skillet, over medium-high heat. Add the potatoes, season with salt and pepper, and stir to coat the potatoes with the oil.  Continue to sauté the potatoes for about 10 minutes, stirring frequently, until golden but not quite fully cooked.

Add the potatoes to the chicken and wine, and simmer for 10 minutes over medium-low heat.  Serve with crusty French bread to soak up the red wine gravy.

Saturday, October 20, 2012

Pork and Black Bean Chili

October is just flying by and for day 20 of Soup Month 2012, we bring you a spicy, pepper-infused Pork and Black Bean Chili.  This chili incorporates the flavorful, but not-too-spicy poblano pepper with the much spicier chipotle pepper, which is actually a slowly smoked jalapeno.  Chipotles that are packed in adobo sauce combine very well with any type of beans, especially black beans, and are a great product to keep on hand in your pantry.  If you open a can of chipotle peppers, then use just one or two, spoon the remaining peppers and sauce into a glass jar, cover and refrigerate for up to a week.

This is also a very lean chili. By using pork loin there is very little fat, but just enough that the end result is a bowl of fork-tender pork, with a zesty sauce and a healthy serving of black beans.  It's also great for leftovers!

This recipe is pretty quick to put together, with prep time of only 15 minutes and cook time of just over an hour.  Serve with cornbread on the side and Enjoy!!

  
 
1 lb  Boneless Pork Loan Roast, trimmed and cut into bite-sized pieces
1 TB  Olive Oil
1 medium  Yellow Onion, chopped
1 large  Poblano Pepper, finely chopped
1/2 tsp  Chili Powder
1/2 tsp  Cumin
1 tsp  Salt
1/2 tsp  Black Pepper
1 1/4 cups  Beef Stock
1 14-oz can  Black Beans, drained and rinsed
1 14-oz can  Hunt's Fire-Roasted Diced Tomatoes
1  Chipotle Pepper in Adobo Sauce, chopped
2 tsp  Adobo Sauce
2 TB  Ground Cornmeal (to thicken chili, optional)

Heat olive oil in a soup pot over medium-high heat.  Add the pork, onion, and poblano pepper to the pot and stir to combine.  Sprinkle the chili powder, cumin, salt and pepper over the meat and veggies, stir and saute for about 8 minutes, or until the pork is no longer pink.

Add the beef stock, beans, tomatoes, chipotle pepper and adobo sauce to the pot, stir and reduce heat to medium-low.  Cover the pot and simmer for 45 minutes, stirring occasionally.

If a thicker consistency is preferred, add the cornmeal to the chili and stir.  Simmer for 15 minutes longer, until the cornmeal is fully cooked into the chili.  (Cornmeal can also be used if the chili is too spicy and you would like a more mild flavor.)

Garnish with a dollop of sour cream, if desired and serve.  Serves about 6.

Friday, October 19, 2012

Chicken and Chorizo Stew over Saffron Rice

For day 19 of Soup Month 2012, we have a spicy Chicken and Chorizo Stew served over Saffron Rice.  This is a delicious stew that's a bit of a modern twist on the classic slow-roasted French Cassoulet.  This is truly peasant food at its best! The best part is, this recipe is a lot less work than making a real Cassoulet.  Been there, done that and it takes forever! Try this instead.

The zesty chorizo sausage is a great backdrop to the chicken, vegetables and navy beans, and the fire roasted tomatoes add a layer of flavor that makes this dish taste like it's cooked for hours. 

This recipe is also a great way to use up leftover baked chicken.  TIP: If possible, I always buy a larger chicken than I think I will need for one meal.  For the 5 of us, I try to buy at least a 5 pound chicken and 6 pounds if I can find one.   By doing this I know I will have cooked chicken left over to make dinner for at least one more meal later in the week.  This is a major time saver!

Prep time for this delicious meal is less than 10 minutes, with total cooking time around 45 minutes.  The saffron rice is actually a short cut version from Par Excellence, available through local retailers.  It's a quality product that has great flavor and saves a lot of time while cooking.



1 medium  Yellow Onion, chopped
1 medium  Green Pepper, chopped
2 tsp  Minced Garlic
1/2 lb  Fresh Bulk Chorizo (if using links remove casings)
1 tsp  Dried Oregano
1/2 tsp  Paprika (reduce to 1/4 tsp for less spice)
1/2 tsp  Cayenne Pepper (reduce to 1/4 tsp for less spice)
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
1 14-1/2 oz can  Hunt's Fire-Roasted Diced Tomatoes with Garlic
1 8 oz can  Hunt's Tomato Sauce with Garlic
3/4 cup  Dry White Wine
2 cups  Cooked Chicken, white and dark meat (leftover chicken works great!)
1 TB  Cornmeal (optional)

Using a large soup pot over medium-high heat, add onion, green pepper, garlic and chorizo.  Use a spoon to break the chorizo into small pieces and stir to combine with the vegetables.  Cook for 5 - 7 minutes or until the vegetables are tender and the chorizo is browned.

Add the oregano, paprika, cayenne, salt and pepper to the pot and stir.  Add the tomatoes, tomato sauce and white wine to the pot, stir and cook for 5 minutes.  Add the cooked chicken to the pot, stir to combine and cook over low heat for 20 minutes.

If needed, add the 1 tablespoon of cornmeal to the stew to thicken the sauce, stir and cook over low heat for 10 minutes longer.  If you prefer a thinner sauce, feel free to skip the cornmeal.  Serve the stew over a scoop of Saffron Rice. Enjoy!!

Friday, October 12, 2012

Shrimp and Kielbasa Gumbo

As we continue along into Soup Month 2012, for day 12 we made a Shrimp and Kielbasa Sausage Gumbo that was remarkably light.  The Cajun-inspired flavors of the sausage and shrimp combined with vegetables and just a touch of cayenne powder, launched this dish into an instant family favorite.

 
The base for this gumbo begins with what Cajun cooks call the Holy Trinity, bell peppers, onions and celery.  These 3 simple ingredients are the starting point for many Cajun dishes, especially Gumbo. 

To keep the dish as healthy as possible, try to find nitrate-free kielbasa or smoked sausage or you could substitute turkey sausage.  The Gumbo is served over a bed of brown rice for a delicious complete meal.  Total prep time for this meal is only about 15 minutes and cooking time is around 25 minutes.  This dish also makes great leftovers!  Enjoy!!

2 TB  Vegetable Oil
1 Medium  Green Bell Pepper, chopped
1 Medium  Onion, chopped
1  Celery Rib, diced
1 TB  Minced Garlic
1/4 tsp  Cayenne Pepper
1/2 tsp  Dried Thyme
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
1 lb  Nitrate-Free Kielbasa Sausage, cut lengthwise then into 1/2-inch thick slices
3 TB  Flour
4 cups  Chicken Stock
1 lb  Shrimp, shelled and deveined
Brown Rice, cooked

In a large soup pot, heat oil over medium-high heat.  Add the pepper, onion, celery, garlic, cayenne, thyme and salt and pepper.  Stir to evenly coat the vegetables and cook over medium-high heat for 3 - 5 minutes or until softened.

Add the sausage to the pot, stir, and cook for 5 minutes until the sausage begins to brown around the edges.  Sprinkle the sausage and vegetables with the flour, stir to coat, then add the chicken stock and simmer for 10 minutes.

Add the shrimp to the pot and simmer for about 3 minutes or until the shrimp are pink and cooked through.  Serve over a scoop of brown rice.

Sunday, October 7, 2012

Swai and Shrimp Creole Chowder

For day #7 of Soup Month 2012, we bring you a quick version of Swai and Shrimp Creole Chowder.  This mildly spicy seafood and vegetable mixture is served over brown rice and makes a delicious and complete meal, and can be ready in about an hour.


We started this recipe with the basic Cajun/Creole ingredients known as the "holy trinity", bell peppers, onion and celery.  (Using the yellow and green peppers adds beautiful color to the dish.)  Next, we added lightly seasoned shrimp and pieces of Swai fish fillets to the chowder.  If you are not familiar with Swai, it is a type of catfish that has a light, sweet flavor.   It is also ideal for this type of seafood chowder because it absorbs the flavors of the soup nicely and it holds together very well while cooking.  If you cannot locate Swai at your local market, you can also substitute catfish or another firm type of fish.

We did keep this chowder a little on the "mildly spicy" side since the kids were eating this also, but if you prefer a bit more spice, just add a little cayenne pepper and paprika to the shrimp seasoning.  You could also add just a dash of Tabasco Sauce to give it even more zing.

Be sure to serve some crusty French bread on the side so you can soak up all of the juices!  Enjoy!!

1 lb  Swai Fish Fillets, thawed and cut into 2-inch pieces
1 lb  Medium Shrimp, thawed, peeled and deveined
2 TB  Lemon Juice
2 TB  Cajun Seasoning Mix
2 tsp  Olive Oil
1 medium  Onion, chopped
1/2 large  Green Pepper, chopped
1/2 large  Yellow Pepper, chopped
2 stalks  Celery, chopped
2 TB  Minced Garlic
1 14.5 oz can  Diced Tomatoes with Garlic and Basil
1 4 oz can Tomato Sauce with Roasted Garlic
1 cup  Dry White Wine
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
2 tsp  Dried Thyme
1 TB  Dried Parsley
2 tsp  Worcestershire Sauce
Diced Green Onions or Chopped Fresh Parsley for Garnish
Cooked Brown or White Rice

Prepare Swai fillets and set aside.  Place shrimp in a small bowl and coat with the lemon juice and Cajun seasoning and set aside. (**Note:  For a spicier batch add a 1/4 tsp of cayenne pepper and 1/4 tsp paprika to the shrimp along with the Cajun seasoning mix.)

Heat olive oil in a large soup pot, over medium heat.  Add onion, peppers, celery and garlic and saute 5 minutes.  Add the seasoned shrimp to the pot and saute for 5 minutes, stirring frequently.

Add tomatoes, tomato sauce, white wine, salt, pepper, thyme and parsley to the pot, bring the mixture to a boil, then reduce heat to a simmer and cook for 10 minutes.  Add the Worcestershire sauce to the pot and stir, then carefully place the Swai fillets on top of the soup, gently pressing the pieces down into the juices.  Cook for about 8-10 minutes over medium-low heat or until the fish is cooked through and opaque in color.

Ladle soup over a scoop of cooked brown rice and garnish with chopped green onions and fresh parsley. Serve with a loaf of crusty french bread and a glass of red wine.

Wednesday, October 3, 2012

Oktoberfest Beef Stew

Nothing tastes better on a chilly fall night than a bowl of Beef Stew, and for day 3 of Soup Month 2012, we bring you Beef Stew with a hearty fall twist. 

Cooking foods on low heat and at a slower pace adds depth and character to any dish and it worked great for this meal. For this stew we combined tender cuts of beef with the rich flavor of Sam Adams Octoberfest Beer and the tanginess of whole cranberries, then let the flavors cook slowly for a bit over 2 hours.  The result was a rich, beefy broth, with just a hint of sweetness from the cranberries, and the pearl onions and mushrooms rounding out the dish with a bit of rustic flavor.  This is without a doubt the best beef stew I've ever tasted and I hope you enjoy it as much as we did!


2 lb  Boneless Shoulder Roast, cut into 3/4-inch pieces
1 TB  Canola Oil
1 tsp  Dried Thyme
1 tsp  Kosher Salt
1/2 tsp  Freshly Ground Black Pepper
1 Small Onion, chopped
1 cup  Beef Broth
2  Bay Leaves
1  Bottle Sam Adams Oktoberfest Beer (or your favorite Oktoberfest beer)
1 cup  Frozen Pearl Onions, thawed
1 8 oz pkg  Mushrooms, cleaned and quartered
1/2 cup  Water
4 TB  Flour
3/4 cup  Whole Berry Cranberry Sauce
1 lb  Cooked Egg Noodles

In a large soup pot heat oil over medium-high heat.  Add beef to pan and cook 6 - 8 minutes, stirring to brown on all sides.  Add onion, broth, bay leaves and beer and bring mixture to a boil.  Cover, reduce heat to low and simmer for 2 hours, stirring occasionally.

Add pearl onions and mushrooms to the stew, cover and cook 15 minutes.

Combine flour and water in a small cup.  Add mixture to the stew and stir, then add the cranberry sauce, stirring to fully combine.  Cook 10 minutes longer, discard bay leaves and serve over cooked noodles.  Enjoy!!

Thursday, February 2, 2012

Chicken and Chorizo Jambalaya

This dish was inspired by a new product I came across that I had to try. It's a white wine and herb broth from College Inn, and it has an amazing flavor and fragrance.  I've been trying to think of a good experiment for this broth and this turned out delicious.

The chicken and chorizo in this dish are a match made in culinary heaven!  You might notice the lack of tomato in this jambalaya, which is due to having one child with a tomato allergy, but with the combination of flavors you won't even miss the tomato.  Another twist to this recipe would be to add a dozen or so peeled and deveined raw shrimp in place of the ham.  The shrimp steams nicely on top of the chicken and will add a more Cajun/creole factor. Directions for this alternate version are included.

My favorite part of this meal? It's all cooked in a single pot and start to finish it takes less than 1 hour. Enjoy!

  
1 tsp  Garlic Powder
1 tsp  Kosher Salt
1/2 tsp  Dry Mustard
1 tsp  Dried Thyme
1 1/2 tsp  Ground Cumin
1/2 tsp  Ground Black Pepper
1/2 tsp  Ground Cayenne Pepper
3 TB  Olive Oil
6 pieces Bone-In  or  Boneless Chicken (I used 3 leg quarters and 3 boneless breasts)
1/2 lb  Chorizo Sausage
1 cup  Diced Ham  (or substitute 1 lb Raw Shrimp, peeled & deveined)
1 small Onion, diced
1  Rib of Celery, diced
1  Red Pepper diced
4 Cloves Garlic, minced
1 1/4 cups  Jasmati Rice (or other long grain rice)
2 cups  College Inn White Wine & Herb Broth

Combine the 7 dry herbs in a small bowl.  Rinse chicken pieces and pat dry, then sprinkle with the dry rub mixture and set aside.

Heat the olive oil in a large pot or dutch oven over medium-high heat.  Add the chicken to the pot and cook about 5 - 7 minutes, turn and cook 5 minutes longer. (*Note: Cooking time for chicken may be a bit less if you are using boneless chicken. Just adjust your cooking time down a few minutes.)

When chicken is nicely browned on all sides (it does not need to be fully cooked yet), add the chorizo to the pan and crumble, cooking for about 2 minutes. Next add the ham and cook 2 additional minutes.

Add the onion, celery, pepper and garlic to the pot, stirring gently to combine around the chicken and let the veggies saute for 2 minutes.

Using a pair of tongs, move 3 of the chicken pieces atop the other 3 pieces, add the rice to the pot, then add the broth.  Gently blend the veggie/rice and broth mixture, then reposition the chicken pieces so that all 6 are nestled into the broth.  (** See Note below for adding optional shrimp at this point.)

Reduce heat, cover and simmer for 15 - 20 minutes or until nearly all of broth has been absorbed by the rice.  Do not stir while it is simmering.

Remove the pot from the heat and let stand about 5 minutes to allow the broth to fully absorb.  Serve with crusty french bread and a bottle of Old Vine Zinfandel.

** Note:  If you choose to substitute the shrimp in place of the ham, just after you add the rice and broth, reposition the chicken then add the shrimp to the pot, pushing them down into the mixture.  We made this same recipe using 6 chicken drumsticks plus 1 lb of shrimp in exchange for the ham, and left the rest of the recipe the same.  The results were outstanding!!  The rice was tender and full of flavor from the chorizo and spices and the shrimp and chicken were perfectly cooked.

Tuesday, January 31, 2012

Creole Jambalaya

Sometimes for an event like a Super Bowl party, you might want to serve a dish that is a bit more "substantial".  With lots of beer and cocktails flowing it's a good idea to have something for guests to eat that will balance out the drinks.  This hearty dish will do just that and, to make things easier, it's all cooked in one pot.


This recipe is adapted from an Emeril dish. It includes chicken quarters that are seared on the outside before they finish cooking in the oven, smoked sausage (in place of andouille sausage which is quite pricey) and shrimp that is gently steamed in the same pot just before serving the dish.  The flavors are amazing!

First a little history! There are two primary methods of making jambalaya. The first and most common in Southeast Louisiana is Creole Jambalaya (also called "red jambalaya"), which originates from the French Quarter of New Orleans. The second style is Cajun Jambalaya, which contains no tomatoes, and is known as "Brown Jambalaya" in New Orleans. For another twist on this classic dish you might want to try our Chicken and Chorizo Jambalaya.

Since there are as many different recipes for Jambalaya as there are for chili, this is another dish that changes from one family to another to satisfy specific tastes. The Jambalaya can be adjusted by adding more or less shrimp or go heavier on the hot sauce and Cajun seasoning if you want a more spicy flavor. Try this recipe once and adjust to suit your own taste buds.  Serve with a loaf of crusty french bread and Olive Oil Dipping Sauce.  Enjoy!!

3 - 4 pieces Chicken Leg Quarters
2 TB Cajun Blackening Spice
1/2 tsp Salt
1/4 cup Olive Oil
1 cup Celery, chopped
1 cup Green Peppers, chopped
1 cup Onions, chopped
1 TB Garlic, minced
1 lb pkg Beef Smoked Sausage cut into 1/2 inch slices, then halved
2 cups Long Grain White Rice
2 cups Chicken Stock
1 - 14 1/2 oz can Diced Tomatoes
1 TB Tomato Paste
1 tsp Worcestershire Sauce
1/2 tsp Tabasco Hot Sauce
1/2 tsp Cajun Seasoning
4 Bay Leaves
1 tsp dried Thyme
1-1/2 lbs medium Shrimp (21-25 size), peeled and deveined

Preheat oven to 375.  Season the chicken quarters with Blackening Spice and salt. Heat the oil in a Dutch oven or large pot with a tight fitting lid. Add the chicken and cook until browned on all sides, about 8 - 10 minutes. Transfer the chicken pieces to a plate and set aside.

Add the celery, peppers and onions to the pot and cook until soft, about 2 minutes. Add the garlic and cook 2 more minutes. Add the sausage, cook 2 more minutes. Add the rice and stir well, cooking another 2 minutes. Add the chicken stock, tomatoes, tomato paste, Worcestershire, 1 teaspoon of the Blackening Spice, Tabasco, bay leaves and thyme. Stir to combine. Return the chicken quarters to the pan and nestle the pieces into the rice mixture.
Cover the pot and bake until the chicken and rice are tender, about 40 minutes.

Toss the shrimp with the remaining Blackening Spice. Remove the jambalaya from the oven and add the shrimp to the top of the pot, gently pressing the shrimp into the rice. Cover the pot and let stand for five minutes, undisturbed. The shrimp will be cooked through from the steam in the pot.

Monday, December 19, 2011

Irish Beef Stew with Guinness

This stew recipe has such great flavor it will quickly become a favorite.  Using Guinness Stout beer adds a rich flavor to this beef stew and then it's cooked the old fashioned way, low and slow.  At a low temperature of just 275 degrees and cooking the stew for 2 hours, the flavors blend into a creamy beefy gravy that will warm your soul on a cold winter night.   All you need is a loaf of Irish Soda Bread on the side to soak up all of the delicious gravy.


2 TB Olive Oil
3 Bay Leaves
1 1/2 lbs Beef Stew Meat, cut into 1 1/2 inch to 2 inch cubes (with some fat)
1 large Yellow Onion, peeled and cut into 1/4 inch slices
3 cloves Garlic, peeled and chopped
1 1/2 tsp Dried Thyme, whole
3 - 4 Heaping TB All Purpose Flour
1  15 oz can  Beef Stock
1 Guinness Stout Beer
1 TB chopped Parsley (optional)
6  Carrots, peeled and sliced
8  Small Red Potatoes, washed and quartered
Salt and Ground Black Pepper to taste


Heat a 6-quart stove-top and oven-proof pot over medium-high heat and add the oil and bay leaves. Heat the bay leaves for a few moments then add the beef, browning meat on all sides over medium-high heat. Add the sliced onion and cook until tender. Reduce heat to low and add garlic, thyme, and flour, adjusting the flour as needed to evenly coat the beef and onions; stir well until smooth.

Add the beef stock and Guinness; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients, stir and cover.

Place the pot in a 275 F oven for about 2 hours, stirring a couple of times. Season with salt and pepper before serving.   Serves 6.

Thursday, October 13, 2011

Beef Stew with Red Wine

For day #13 of Soup Month, we have a Beef Stew served inside a circle of creamy mashed potatoes.  Instead of including the potatoes in the stew, where the potatoes sometimes tend to get a little mushy, we decided to serve them mashed and the results were yummy.  It was a nice twist to a classic dish.

1  2-lb  Boneless Beef Chuck Roast, trimmed, cut into 2-inch pieces
3 TB  Flour
1 tsp  Kosher Salt
1 tsp  Paprika
1/2 tsp  Black Pepper
2 TB  Canola Oil
3/4 cup  Red Wine  (a Cabernet works great)
24 oz  Beef Stock
1/2 tsp  Dried Thyme
1  Bay Leaf
1/2 tsp  Kosher Salt
4 oz  Mushrooms  (about 6-8 mushrooms, halved, portobello mushrooms are delicious in this dish)
6  Carrots, peeled and cut into 2 inch pieces
1 TB  Flour
1/4 tsp  Salt
Prepared Mashed Potatoes

To prepare beef:  Use a paper towel to pat the meat dry.  In a small bowl, combine 3 TB flour, salt, paprika and pepper.  Toss beef with flour mixture to evenly coat.

In a large soup pot or Dutch oven, cook beef in batches in oil over medium-high heat, stirring often 4-6 minutes or until browned.  Remove meat to a plate.  To the soup pot add wine, sitrring to loosen any browned bits from the bottom of the pan.  Return beef to pan;  add beef broth, thyme, bay leaf, and 1/2 tsp salt.  Bring to a boil, cover and reduce heat to low.  Cook 1 hour, stirring occasionally.

After cooking for the hour, add halved mushrooms and carrots to stew, cover and cook 60 - 90 minutes longer until the meat is fork tender.  (Cooking for the 90 minutes will get the most tender results.)

Whisk together 1 TB flour and 1/4 tsp salt then add 1 cup of hot broth to the flour mixture.  Whisk until completely smooth, then blend mixture into the stew.  Cook stew 20 minutes longer, stirring often, until stew is thickened. 

Place a scoop of mashed potatoes in the center of a soup bowl and make a hole in the center of the potatoes.  Add a generous scoop of stew to the center of the potatoes and serve.  Serves 6-8.

Tuesday, July 6, 2010

Low Country Shrimp Boil

Low-Country Boil? Frogmore Stew? Beaufort Stew? Shrimp Boil? The name given to this delicious meal will likely depend on your region, as each area of the country has its own name for this combination meal of seafood, potatoes, corn on the cob and kielbasa.  Regardless of the name you are most familiar with, this hearty meal is a family favorite, and nothing tastes more like summer than a huge pot of boiling seafood.  As a bonus, since this is a fairly messy meal, the kids seem to love it even more.

The main ingredients are adjustable according to your personal preferences. Add a little more shrimp or a little less crab or kielbasa, just add each ingredient to the pot in the same order, so all of the foods are cooked through, and finish cooking at the same time.

This recipe serves 10-12 adults.  Serve with lemon wedges, lots of napkins and a big bowl in the middle of the table so everyone can discard the empty shells.  Enjoy!!

 
 
 

Old Bay Seasoning, to taste ( we use approx. 1/3 cup for a large pot)
1 Whole Lemon
1 TB Tabasco Hot Sauce, more or less to taste
3 - 4 pounds small Red Potatoes, scrubbed, cut in half
3 (16 ounce) packages cooked Kielbasa, cut into 1 inch pieces
8 - 10 ears Fresh Corn, husks and silks removed, ears cut in half
5 pounds King Crab Legs, broken pieces work best (can substitute Snow Crabs, just use what is in season)
5 pounds fresh Shrimp, deveined, peeled or unpeeled

Heat a very large pot of water using an outdoor turkey pot, or over medium-high heat indoors. Add Old Bay and Tabasco to the pot, then squeeze the lemon juice into the pot and then place the whole lemon in the pot and bring to a boil.

Add potatoes and sausage, cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 - 5 minutes.

Drain off the water and pour the contants into large servings bowls. Be sure to have 2 -3 large empty bowls on the table to discard crab and shrimp shells. Serve with ice cold beer and lots of napkins.

Monday, June 21, 2010

Crock Pot Guinness Beef Stew

This is a hearty meal that you can make in the crockpot and it's ready to eat when you arrive home after work.

4 TB Olive Oil
1-1/2 - 2 pounds Boneless Beef Chuck, cut into 1" pieces
1/4 cup Flour
1 tsp Salt
1 tsp Freshly Ground Black Pepper
1 large Onion, chopped
1 - 2 Baking Potatoes or 5-6 Red Potatoes, chopped
3 large Carrots, coarsely chopped
3-4 cloves Garlic, minced
1 16-ounce Guinness Stout
1 TB Worcestershire Sauce
1 1/2 tsp Dried Thyme
1 Bay Leaf
1 15.5-oz can Beef Broth
3 TB Tomato Paste
Salt and Pepper to taste

Heat 2 tablespoons of olive oil in a large, heavy skillet over medium-high heat. In a bowl toss meat with the remaining 2 tablespoons of oil. Sprinkle with flour, salt, and pepper, tossing to coat all pieces. Arrange the meat in a single layer in the heated skillet. Cook about 2-3 minutes per side, just browning the outside.

Next, toss the onions, potatoes, carrots and garlic into a crockpot. Pour the Guinness and Worcestershire sauce over the veggies, sprinkle the thyme on top, and drop in the bay leaf. When all your meat is browned, place it in the crockpot, on top of the veggies.

Return the skillet to the stove and pour in the can of beef broth. Stir in the tomato paste, and use a wooden spoon to scrape the browned bits on the bottom of the pan into the broth. Those flavorful brown bits add a lot of flavor to this stew! Add the beef broth mixture to the crockpot, and top with a sprinkle of salt and pepper.Stir gently to combine.

Place the lid on the crockpot and set on LOW for 7 - 8 hours or on HIGH for about 5 hours. Remove bay leaf before serving.