Sausage Beans Roasted Vegetable Soup

What makes this sausage, beans and roasted vegetable soup so delicious?  Red bell peppers, tomatoes and garlic are roasted, then blended with a vegetable broth and seasoned with a herb bouquet garni--creating a beautifully rich yet subtle flavor-filled soup base.  Sweet Italian sausage and a Vidalia onion add a layer of sweetness and texture along with cannellini beans.

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Fresh Seafood Salad With Pineapple Vinaigrette

This wonderfully light seafood salad with shrimp, scallop and pineapple can be served as entree or a side salad.  The ingredients are charred on a grill pan, laid on a bed of arugula and then highlighted with a pineapple vinaigrette and blue cheese.  

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White Chili With Salsa

This white chili recipe is spicy with a hot salsa, then mellowed a bit with Monterrey Jack cheese. Ground chicken and cannellini beans are the main ingredients, making this a delicious chili alternative to the classic ground beef and red beans.
 

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The Recipe:
Serves 4

Ingredients for White Chili:

  • 1 Tbsp vegetable oil

  • 1 small onion, chopped

  • 1 pound ground chicken

  • 1 large garlic clove, minced

  • 1/8 tsp cayenne pepper

  • 1 tsp chili powder

  • 1 tsp cumin

  • 3/4 tsp oregano

  • 1/2 tsp salt

  • 1/2 tsp ground black pepper

  • 1/2 to 1 whole jalapeno pepper, seeded and diced

  • 1/2 cup salsa (medium or hot)

  • 1 - 15 oz can of cannellini white beans, juice drained

  • 4 cups chicken stock (or 2 - 14 oz cans)

  • 1/2 cup shredded Monterrey Jack cheese

See just how easy it is to make white chill. 

Preparation for white chilli:

In a heavy stock pot, heat vegetable oil over medium high heat.  Stir in onions and garlic.  Saute until translucent.  Mix in ground chicken, stirring and breaking it up with a wooden spoon.  When chicken is cooked (about 5-10 minutes), add cayenne pepper, chili powder, cumin, oregano, salt, and black pepper.  Stir in seasonings.  Then add salsa, cannellini beans and chicken stock.  Bring to a boil then turn heat down to simmer the chili for about 20 minutes.  Stir in Monterrey Jack cheese and turn off heat.

Garnish with sour cream and chopped spring onions.   


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Enjoy!

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Corn Chowder Bacon And Sun-Dried Tomatoes

Anytime of the year is a good time for a hearty corn chowder!  But it seems particularly tasty in the fall as we adjust to cool days and nights. This corn chowder is seasoned with crispy bacon, extra sharp cheddar cheese and then spiked with bits of sun-dried tomatoes.  

 Corn Chowder With Sun-Dried Tomatoes

Corn Chowder With Sun-Dried Tomatoes

 

A bowl of hearty corn chowder is then garnished with lots of delicious crispy chopped bacon.


The Recipe
Serves 6-8

Tool:  4-5 quart dutch oven, preferably cast iron

Ingredients:

  • 7 slices of fried bacon, diced 
  • 2 small yellow onions, chopped
  • 3 garlic cloves, minced 
  • 2 Tablespoons of butter
  • 3 Tablespoons of flour
  • 3 cups of chicken stock
  • 1 teaspoon of salt, preferably Kosher salt
  • 1 teaspoon of fresh ground black pepper (or add fresh ground white pepper at serving)
  • 1 large white potato, diced (russet or Yukon gold, whichever is available)
  • Sun-dried tomatoes, chopped 2.5 ounces (73 grams)
  • 2 pounds frozen corn (453 grams each). If you use fresh corn, you'll need 10 ears.  You can also use a mixture of small white corn and yellow corn.  
  • 2 cups of half-and-half milk
  • 1 cup (83 grams) of white sharp cheddar cheese, shredded
  • Optional:  3/4 cups of white sharp cheddar cheese, shredded for additional garnish
  • Optional:  If you like a little heat, add cayenne pepper to taste.

Preparation:

In a 5 quart stock pot, fry bacon to a brown crisp.  Leaving about 1-2 tablespoons of the oil in the pot, remove bacon to a plate lined with a paper towel.  Add onions and cook to almost translucent, about 4 minutes.  Add garlic and cook for 1 minute.  Push onions and garlic to one side of the pot.  

Melt butter to just a few bubbles.  Add flour and stir to create a roux.  Add salt and pepper.  Add chicken stock and bring back onions and garlic back into the mixture. Add potatoes, bring to a boil and simmer for 10 minutes.  Add corn, sun-dried tomatoes and cook for about 5 minutes.  Add half-and-half milk and cheese.  Cook for about 5 minutes until cheese melts. 

While chowder is cooking its last 5 minutes, chop the bacon.  Serve chowder in a soup bowl or soup cup.  Garnish with bacon.  For a more cheesier flavor,  garnish with the additional shredded cheese.


This corn chowder recipe serves 6-8 people, so there is plenty to share with friends and freeze to eat another day.

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Enjoy!

 Corn Chowder

Corn Chowder

 

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Chunky Chicken Salad Sandwich

This chunky chicken salad is made for a sandwich.  But it doesn't have to stop there, the chicken salad can simply be eaten as just that--a salad on a bed of lettuce.  

 Chunky Chicken Salad Sandwich

Chunky Chicken Salad Sandwich


The Recipe
Yields 3 cups

Ingredients for a Chunky Chicken Salad Sandwich:

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  • 2-1/2 to 3 cups of chicken cutlets or breast, roasted cut into 3/4" chunks
  • 1 tablespoon tarragon
  • 1 tablespoon fresh extra virgin olive oil
  • 1 tablespoon crushed whole black peppers.  Salt to taste.
  • 1 fresh celery stalk, diced
  • 1/2 cup whole walnuts, roasted and then broken or roughly chopped (See notes.)
  • 1/3 cu spring onions (about 3), diced or sliced depending upon the size of onions
  • 1/3 cup of dried cranberries (This is optional but HIGHLY recommended.)
  • 2/3 cup of light Miracle Whip (TM made by Kraft).  You can of course make your own creamy dressing
  • Romaine lettuce
  • Muenster cheese
  • Fresh Alfalfa sprouts, preferably radish sprouts
  • Pumpernickel bread (other bread options:  sour dough and wheat)

Preparation:

Mix raw chicken with olive oil, tarragon and black pepper.  Let sit for about an hour (Or you can even marinade it over night).  If you are using chicken breasts, cut them into strips to ensure all sides are covered with oil and seasonings.  Spread chicken on a baking pan under a broiler, cook for about 4 minutes.  Turn chicken over and cook for 3 minutes.  Allow the chicken to cool, then cut into chunks.  While waiting, roast the walnuts.

Take care not to cook to long or the chicken will be dry.  (Optional:  use a grill pan to cook chicken, cooking in the same length of time.)  You can get even more creative to try a different flavor, such as on-the-grill left over chicken or even whole roasted left over chicken.  Lightly but thoroughly mix all ingredients.  

Serve on pumpernickel, wheat bread or sour dough bread with a layer of dressing on both slices.  Layer sandwich with lettuce, chunky chicken salad, 1-2 slices of Munster cheese and top with alfalfa sprouts.

Notes:

How to roast walnuts.  Preheat oven to 350 degrees.  Spread whole walnuts on baking pan.  Place it on the middle rack. Roast 5-8 minutes or until walnuts turn a little darker and are very fragrant.  

Here's how I built this delicious sandwich:


Enjoy!

 

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Nine Vegetables Summer Soup With Sun-Dried Tomato Pesto

This summer soup is loaded with vegetables, nine to be exact, plus haricot and broken fettuccine.  An excellent chicken stock provides the seasoning, and a sun-dried tomato pesto makes every bite just pop right in your mouth.  Serves 10-12.

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The Recipe

Ingredients for the nine vegetable soup:

  • 1 tablespoon vegetable oil
  • 2 medium or 1 large yellow onion, coarsely chopped
  • 2 large garlic cloves, smashed and finely chopped
  • 1 - 16 oz whole tomatoes, drained and chopped
  • 1-1/2 quarts chicken or vegetable stock (The stock is the seasoning for this soup.  So be sure to use an excellent stock or make your own.)
  • 4 carrots, thinly sliced
  • 2 white potatoes, diced
  • 4 leeks (white parts only), thinly sliced
  • 2 large stalks celery with leaves, thinly sliced
  • 2 cups (10 oz) sliced green beans
  • 1 medium zucchini, cut into 1/2 inches
  • 3/4 cup broken spaghetti or fettuccine (about 2-1/2 inches)
  • 1 cup dried navy beans, soaked and then cooked until tender and drained.

Ingredients for sun-dried tomato pesto

  • 3 garlic cloves
  • 2 cups fresh basil leaves
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup pine nuts
  • 1/2 cup extra virgin olive oil (or 2 tablespoons olive oil if you choose the option to add the hot soup liquid)
  • 1/4 cup hot soup liquid (Optional!  Note to reduce olive oil when using this method)
  • 1/2 cup sun-dried tomatoes, chopped
  • Salt and fresh ground pepper to taste

Preparations for the soup:

Pour vegetable oil in a frying pan to a moderate heat.   Add onions, stir and cook for about one minute.  Add garlic, stir and cook for another minute.  Add tomatoes, cook and stir for about 8 minutes.

In a soup pot, bring stock to a boil.  Add carrots, potatoes, leeks, celery and the onion and tomato mixture.  Simmer for 15 minutes.  Add green beans and fettuccine.  Continue to simmer for about 5 minutes.  Then add zucchini and simmer until slightly tender (about 3-5 minutes). Take care not to overcook the zucchini or you will have mushy zucchini!

Preparation for the sun-dried tomato pesto (options also listed):  

In a food processor, add all ingredients, except the sun-dried tomatoes, and blend until smooth.  Add the sun-dried tomatoes.  Adding the sun-dried tomatoes at the end makes the pesto chunky with bits of the tomatoes.  If a totally smooth pesto is desired, add the sun-dried tomatoes at the step for blending.

For a quick pesto sauce, you can of course purchase from such places as Costco.  In which case, just add the sun-dried tomatoes.   


Enjoy!

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