Slow Cooker Chili

Today is one of those days when the fire should be on (haha, I mean lit), you should curl up with a good book and a cup of tea or hot chocolate and enjoy one of life’s pleasures of a lazy cold day.  I just bought such a book, and with the forecast saying that the days will get colder and rainier, I think I bought it just in time.  However, I did not just buy any book, I bought Barefoot Contessa Back to Basics.  A friend and I recently used the book to make Pappa al  Pomodoro (tomato soup thickened with bread).  The soup was outstanding; therefore, I used my Christmas money and bought myself a copy.  When I make it again, I will post it!!

While you are reading this fabulous novel, captivating mystery, or yummy cookbook, what better time to be cooking a pot of chili.  The day is just right, and with only a couple of minutes in the morning, you will have a delicious meal by the time you need a break or finish the book.  I actually made this dish while I was working; my love affair with my slow cooker started this past year with this recipe.  Every since then, I have searched for recipes that will be wonderful and little effort for working days.  The chili was easy and satisfying, especially with my Mexican Cornbread!!  The recipe will need to be tweeked to your own tastes, but here is the pot of chili I made. Enjoy.

The Ultimate Chili (not quite but I should change the name.)
Adapted from Allrecipes.com

1 tablespoon olive oil
1/2 pound ground turkey
1/2 pound ground sausage
1 medium yellow onion, chopped
1 green bell pepper, chopped
salt and pepper to taste
3 (15 ounce) cans dark red kidney beans
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can crushed tomatoes (if you want a more soupier chili, use another can)
1/4 cup red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
1/2-1 teaspoon cayenne pepper
1/2 teaspoon garlic power
dash of cinnamon
1 dash Worcestershire sauce
1/2 can beer

Heat the oil in a large skillet (I used cast iron) over medium high heat.  Cook ground meat, onion, and bell pepper until evenly browned.  The onion and bell pepper will only be slightly cooked.  Drain off grease, and season to taste with salt and pepper.
In a slow cooker, combine the cooked mixture, kidney beans, tomatoes, beer, and red wine vinegar. Season with chili powder, cumin, cinnamon, cayenne pepper and Worcestershire sauce.  Stir to distribute ingredients evenly.
Cook on High for 6 hours, or on Low for 8 hours.

Serves 6.

Read Full Post »

Crawfish Bisque

I am currently watching Giada make “easy” lunch meals.  Pretty much, the idea is one should plan ahead their meals and fix something awesome for themselves.  I truely believe it is important to have a lunch one wants to eat during busy days at work.  It is still food. Please enjoy what you are eating.  The day may be extremely stressful and busy, but your lunch can be a get away.  Fast food is good on occasion, but I am talking about lunches one cannot wait to get in the breakroom to eat.  Some of my most exciting meals are: smoked salmon, cream cheese, and crackers; hummus; left overs from a fabulous resturant; and this recipe (I had it last night).

My husband gave me this recipe from a co-worker.  He raved and raved about it, then when we had tons of crawfish leftover from a Crawfish Bowl, we make it that weekend.  I think we made it the next weekend as well.  Of course I put my own twist to it.  When crawfish is not in season or you do not feel the need to peel the crawfish, use shrimp.  All of the seasonings is according to your own taste.  We like it spicy.  The second time we got a bit carried away with the spice and ended up drinking about three big!! glasses of water each at the dinner table.  The picture here is not very good due the the fact we ate it so fast!  Yum!!

Crawfish Bisque

4 Tablespoons butter
1 pound shrimp or 2 pounds crawfish
1/2 cup onion, diced
1 c mushrooms, roughly chopped
1/2 cup white wine or beer
2 can corn, drained
1 8 ounce package of cream cheese, softened
2 cans (10 1/2 ounce) cream of mushroom soup
1-2 tablespoons Cajun seasonings (I used Tony Charere’s)
1 cup half and half
Seasonings: Salt, Pepper, Cayenne pepper, Italian seasoning
Optional: 1 can of Diced tomatoes, drained

Heat the butter over medium high heat.  Add the shrimp or crawfish, and barely cook, about 1-2 minutes.  Remove from pan.  Saute the onions for about 3 minutes, until getting soft, then add the mushrooms. Saute these until soft.  Add the white wine or beer, scraping the brown bits off the bottom, and heat for about 2 minutes.  Add the corn and heat throughly.  Season with half the seasonings, salt and pepper.  Stir in the softened cream cheese, soup, and cream.  Finally add in the shrimp (slightly chopped) or crawfish and all their juices.  Bring to a simmer.  Add the rest of the seasonings, and the optional seasonings to taste.  Thin the soup out to taste with milk or more half and half.  Reduce to low and simmer for 20-30 minutes.  Serve with biscuits and cheddar cheese.

Serves 6-8.  (Depending on how much you allow one to eat!!)

Read Full Post »

Emily’s Chicken Tortilla Soup

I truly love recipes that remind you of a specific moment in time.  This is the reason I ask people for their recipes.  If we are still not as close as we used to be because of time, distance, or differing life circumstances, I will always remember them and our friendship when I cook the recipe they willingly gave to me.  I believe that the memories foods hold is the central appeal of cooking.

This particular dish is one I ate during my engagement period.  My mentor and Sunday school teacher had whipped this up and offered me a bowl.  During our lunch together, we talked about life, marriage, and the issues both held for me in the future.  Every time I get out the piece of paper she wrote the recipe on, I remember that special time and deeply miss our conversations together.  I feel that I honor her every time I make the dish.  I hope you enjoy it as much as I, and share a bowl with a friend.

Emily’s Chicken Tortilla Soup
Courtesy of Emily Smith

1 teaspoon olive oil1 cup chopped onion
2 cloves of garlic, minced
1 cup frozen kernel corn
1/4 cup dry white wine
1 Tablespoon chopped jalapeno (or more if you prefer)
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1 teaspoon chili powder
2 cups chicken broth
1 (14 1/2 ounce) can of diced tomatoes, undrained
1 (10 3/4 ounce) can tomato soup
1 lb chicken (uncooked* or 2 cans of chicken)

Heat the oil in dutch oven over medium high heat.  Add the onion and saute until translucent.  Add the garlic, and saute until fragrant.  Stir in all other ingredients, one at a time.

*Add the chicken in last.  If the chicken is uncooked, then boiling the soup and simmering it will cook the chicken.  After the hour of simmering, take out the chicken and shred.  Then place back in the soup.

Bring to a boil.  Reduce heat and simmer for 1 hour.

Top with crushed tortilla chips, cheese, and or sour cream.

Serves: 8

Read Full Post »