WHITE CHICKEN CHILI

4 15-oz. cans rinsed and drained cannelini beans

1 16-oz. jar picante sauce

1 16-oz. bottle Pace Green Taco Sauce

4 cups roasted chicken, diced

1 tbsp. cumin (or to taste)

shredded cheese

sour cream

Combine beans, sauces, chicken, and cumin and bring to a boil; reduce heat, cover and simmer 20 minutes.  Garnish with shredded cheese or sour cream, if desired.

SLOW COOKER TACO SOUP

1 lb. grown beef, turkey, or chicken

1 onion, chopped

1 can chili beans, with liquid

1 can kidney beans with liquid

1 can whole kernel corn, with liquid

1 small can tomato sauce

2 c. water

2 cans diced tomatoes

1 small can diced green chiles

1 pig. Taco seasoning mix

In a medium skillet, cook the ground beef over medium heat until browned.  Drain and set aside.  Place the ground beef, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chiles, and taco seasoning mix into a slow cooker.  Mix to blend and cook on LOW setting for 8 hours.

DIANA’S BRUNSWICK STEW

2 whole chickens (I’ve used roasted chickens from the grocery!)

1 pound ground round

1 pound ground pork or turkey

2 cans tiny butter beans, drained

2 cans white shoe peg corn and liquid

2 cans chopped tomatoes

1 large bottle Heinz ketchup

1 tablespoon butter

Sugar to taste

If using fresh whole chickens, cover chickens with plenty of water and cook thoroughly. Drain and reserve water. (I usually strain through sieve to get little pieces and other weird looking stuff out of broth.) When chicken is cool enough, remove meat from bone and reserve to add later.  If using prepared roasted chicken from the grocery, remove chicken from bone, shred and reserve to add later.

Brown ground beef, pork and/or turkey and drain excess fat. Add cooked meats, cooked chicken, cans of vegetables, including liquid from corn, and drained butter beans; heat to simmering.  Skim off foam.  Add ketchup and keep simmering. Add the butter and a little sugar to taste. Simmer on low for a few hours until thickened. Serves lots or freezes well in sealed airtight containers.  Reheat in microwave or over low heat on stove, so it doesn’t burn on the bottom of the pot.  This makes a huge pot of stew, which can be served with cornbread, or as a side dish with North Carolina barbecue, fried chicken, slaw, potato salad and hushpuppies!

CHICKEN POSOLE

2 14 1/2-ounce cans hominy, drained

1 4-ounce chopped green chiles with liquid

1 medium onion, chopped

2 cloves garlic, minced

1 pound boneless chicken breasts cut into 1-inch pieces

1 14 1/2-ounce can tomatoes with liquid, chopped

2 14 1/2-ounce cans chicken broth

1 teaspoon dried oregano

1/2 teaspoon ground cumin

2 tablespoons fresh cilantro, chopped

Place hominy, chiles, onion, garlic, chicken, tomatoes, chicken broth, oregano and cumin into large crockpot.  Cover and cook on low setting for 5 to 6 hours, or on high setting for 2 1/2 to 3 hours.  Stir in cilantro.  Garnish with sour cream before serving.  Makes 8 servings.

CHICKEN ENCHILADA SOUP

3 boneless chicken breast halves

1 tablespoon vegetable oil

1/2 cup onion, diced

1 clove garlic, minced

1 quart chicken broth

1 cup masa harina

3 cups water

1 cup Pace Red Taco Sauce

1 pound Velveeta cheese, cubed

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon cumin

Garnish – cheddar cheese, corn tortilla chips, sour cream

Place chicken breasts on lightly greased baking sheet and bake in a 350 degree oven until just cooked through.  Set aside to cool.  In a large heavy pot, sauté onion in oil for about 2 minutes over medium heat until translucent; add garlic and continue to cook for 1 minute.  Add chicken broth.  In a medium bowl, combine masa harina with 2 cups of water and whisk until blended.  Add the masa mixture to the pot and stir to blend.  Add remaining 1 cup water, taco sauce, and cheese to pot and continue to stir until mixture comes to a boil.  Shred the chicken into small, bite-size pieces and add it to the pot.  Reduce heat and simmer soup for 30-40 minutes or until thick.  Serve soup in cups or bowls and garnish with shredded cheddar cheese, crumbled corn tortilla chips and sour cream.  Makes 10 servings.

CURRIED CHICKEN SALAD

2 c. cooked skinless chicken breast, cubed

1 stalk of celery, sliced

1 medium unpeeled apple, cored and diced

1/4 c. golden raisins

1/2 c. chopped walnuts or pecans

1 tsp. lemon juice

1/4 c. low-fat yogurt

1/4 c. light mayonnaise

1 tsp. curry powder

Place chicken cubes in a medium bowl along with sliced celery, diced apple and raisins. In a small bowl, whisk lemon juice, yogurt, mayonnaise and curry powder. Pour yogurt mixture over chicken and toss to coat.  Refrigerate to use as a sandwich filling on whole grain bread or a salad served on a bed of lettuce.  Makes 6 servings.

ROBIN’S GRILLED CHICKEN

1/2 cup gold tequila

juice from 6 limes (1 cup)

juice from 2 oranges (1/2 cup)

1 tablespoon chili powder

1 seeded jalapeno pepper, minced

3 cloves garlic, minced (1 tablespoon)

2 teaspoons kosher salt

1 teaspoon black pepper

6 boneless chicken breast halves, skin on

Mix all ingredients except chicken in a large bowl.  Add chicken breasts and place mixture in a covered glass dish or large Ziploc bag.  Marinate overnight in the refrigerator.  Heat grill and brush with oil, so chicken won’t stick.  Remove chicken from marinade and place, skin side down, on the grill for about 5 minutes, or until browned.  Turn chicken and cook for about 10 minutes, or until cooked through – 165 degrees internal temperature.  Remove chicken from grill, place on platter and cover tightly with foil to allow chicken to rest for about 5 minutes.  Can be served hot or at room temperature.  

MARINADE SUGGESTION FOR MEAT, FISH OR VEGETABLES

We just love a marinade called Veri Veri Teriyaki, made by a company called Soy Vay.  It is based in Felton, CA and the website is www.soyvay.com.  It can be used on virtually anything from meat to fish to vegetables!

Robin Baysinger Siegfried

HERB & CITRUS ROASTED CHICKEN

1 whole chicken

olive oil

kosher salt

freshly ground black pepper

1 fresh lemon and/or orange 

sprigs of fresh thyme, rosemary and/or sage

  (or use a total of 2 teaspoons of the same dried herbs)

3 cloves of garlic, peeled

Preheat oven to 400 degrees. Remove any giblets from the chicken and reserve for another use.  Wash and dry the chicken, inside and out.  Rub the chicken inside and out with olive oil, salt and pepper.  Roll lemon and/or orange under palm on the counter to loosen the juices.  Using the tip of a sharp knife, pierce the fruit about 20 times.  Insert garlic, herbs, and fruit inside the cavity of the chicken and secure the flap of skin with a toothpick to keep them in place.  Place chicken in a roasting pan, breast side down.  Roast at 400 degrees for 10 minutes and then reduce temperature to 350 degrees.  Continue roasting until the internal temperature of the chicken is 180 degrees – about an hour.  Remove chicken from the oven, cover with foil and let rest for 10-15 minutes before carving.

Notes:  

Pan drippings can be made into a sauce or gravy, if desired – be sure to add some lemon or orange juice for extra flavor!  

For a great chicken salad – use leftover chicken, toasted nuts (almonds, pecans or walnuts), dried cranberries, and celery mixed with mayonnaise and a small amount of lemon or orange zest.

DEAN’S FAMOUS CHICKEN

6 boneless chicken breast halves

1 cup flour 

1/2 teaspoon nutmeg

1 cup breadcrumbs 

1/2 cup grated Parmesan cheese

3 eggs

1 stick unsalted butter

1/2 cup white wine

2 tablespoons flour

1 cup chicken broth

2 tablespoons lemon juice

1 tablespoon capers (optional)

Combine flour with nutmeg in a plate or flat bowl.  Beat eggs in a second plate of flat bowl. Combine breadcrumbs with Parmesan cheese in a third plate or flat bowl.  Melt butter in a large frying pan over medium heat.  Dredge each chicken breast in flour, then dip in beaten egg, then coat in breadcrumbs.  Sauté in frying pan until golden brown on both sides.  Remove breasts to an oven safe plate or pan, covered loosely with foil and keep warm until serving.  

Remove all but two tablespoons of butter from the pan and deglaze pan with white wine; simmer for a minute.  Add flour to pan and stir to form a roux.  Add chicken broth to roux and stir to blend until bubbly.  Add lemon juice and capers.  Serve warm lemon sauce with chicken. 

Note:  This chicken is excellent even without a sauce, or with any sauce of your choice.

CROCK POT CASSOULET

2 tbsp. olive oil

1/2 lb. smoked sausage links, cut into 1/2” thick slices 

1 lb. boneless chicken thighs, cut into 1” pieces

2 leeks, thinly sliced

2 carrots, cut into 1/2" pieces

3 cloves garlic, crushed

3 tbsp. chopped fresh parsley

1 tsp. chopped fresh thyme

1/2 tsp. kosher salt

1/4 tsp. ground red pepper

2 15-oz. cans cannelini beans, drained

1 can Italian tomatoes

1 1/2 c. chicken broth

1/2 c. dry white wine

Heat olive oil in a large skillet; sauté smoked sausage until it begins to brown.  Add chicken pieces to the skillet and brown lightly. Combine leeks, carrots, garlic, parsley, thyme, salt, red pepper, beans, and tomatoes to the meat mixture and pour into the crockpot.  Add chicken broth and wine.  Cover and cook on LOW for about 6 hours, or until chicken is tender.

CHICKEN POT PIE

2 refrigerated pie crusts

1 batch Master Chicken Casserole Mix

1 small bag frozen mixed vegetables

1/4 teaspoon thyme

1 egg

1 tablespoon water

Preheat oven to 350 degrees. In a 9-inch pie pan, prepare one crust as directed on package.  Blend Master Mix, frozen mixed vegetables and thyme; pour into the pie crust.  Cover pot pie with second crust; crimp to seal edges and cut six small slits in top with the point of a sharp knife.  In a small bowl beat egg and water.  Brush egg mixture over top crust.  Bake pot pie until top crust is brown, about 35-45 minutes.  Cool slightly before cutting to serve.

Master Chicken Casserole Mix

1 can cream of chicken soup

8 ounces sour cream

4 cups cooked and cubed chicken breast

In a large bowl, mix cream of chicken soup, sour cream, and cubed chicken.  Use one batch of Master Chicken Casserole Mix to for each of the following recipes.

LA BREA TAR PIT CHICKEN WINGS

– from Best American Recipes 2005-2006 by Fran McCullough and Molly Stevens

4 lbs. chicken wings, split at the joint and wing tips discarded – or drumettes

1 c. soy Kikkoman sauce

1/2 c. dry red wine

1/2 c. plus 1 tbsp. sugar

1/4 tsp. ground ginger

Place a rack in the center of the oven and preheat to 400 degrees.  Arrange the wings in a single layer in a large roasting pan.  Combine the remaining ingredients in a small saucepan and stir over medium-low heat until the sugar is dissolved.  Pour evenly over the wings.  Bake for 45 minutes.  Turn the wings over and bake until the sauce is thick and sticky, 1 hour more or a little longer.  Serve hot with plenty of napkins.

SLOW COOKER CHICKEN NOODLE SOUP

1 quart chicken broth or stock
1 can cream of chicken soup
1/2 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup leeks, sliced and chopped
1/2 cup green onions, sliced
Salt and Pepper to taste
1 rotisserie chicken, meat removed from bone and shredded
1 8-oz. bag of Amish-style egg noodles (such as Essenhaus Thin Homestyle Noodles or Mrs. Weiss' Kluski)

Add the broth, soup and chopped vegetables to the slow cooker and cook on Low for 3-4 hours. Add the shredded chicken and egg noodles and raise heat to High; continue to cook for 1 more hour. Serve hot. Makes 6-8 meal-size bowls of soup.

Add the broth, soup and chopped vegetables to the slow cooker and cook on Low for 3-4 hours. Add the shredded chicken and egg noodles and raise heat to High; continue to cook for 1 more hour. Serve hot.
Makes 6-8 meal-size bowls of soup.

SALLY'S BLACK BEAN SOUP

(adapted from The Silver Palate Cookbook)


3 1-lb. bags of dried black beans, soaked in water overnight
1 c. olive oil
6 cups onions, diced
8-10 cloves garlic, crushed
1 meaty ham bone (or 4. diced ham)
6 qts. canned chicken broth
2 – 3 tablespoons ground cumin, to taste
1 tbsp dried oregano
3 bay leaves
2 tsp. black pepper
salt to taste
pinch of cayenne pepper
6 tbsp. fresh parsley, chopped
1 tbsp. brown sugar
1 tbsp. lemon juice
1/2 c. dry sherry (or more to taste)

Heat oil in a large, heavy pot. Add onions and garlic; cook until tender. Rinse and drain beans and add to the pot. Add the ham bone, chicken broth, cumin, oregano, bay leaves, black pepper, cayenne pepper, parsley, brown sugar and lemon juice. Bring to a boil; reduce heat and simmer over low heat, uncovered for several hours. Add the sherry about 30 minutes before serving. Remove the bay leaves before serving! Make a day ahead for the best flavor. Makes a lot! Can be frozen and reheated.

Optional Garnishes for Black Bean Soup:
Chopped Onion or Sliced Green Onions
Sour Cream
Grated Cheese
Chopped Tomatoes
Diced Avocado
Salsa
Jalapenos
Hot Sauce (like Cholula)

DIANNA’S TORTILLA SOUP

8 c. water
6 chicken breasts
4 chicken bouillon cubes
1 c. chopped onion
2 cloves minced garlic
2 tbsp. vegetable oil
6 medium zucchini, sliced and quartered
16 oz. stewed tomatoes, undrained
1 can Rotel tomatoes and chiles
15 oz. tomato sauce
2-12 oz. cans whole kernel corn, undrained
3 tsp. cumin
2 tsp. garlic powder
1/4 t. black pepper
Salt to taste
Tortilla chips
Shredded Monterey Jack cheese

To make broth, boil chicken breasts in 8 c. water until chicken is done. Remove chicken and allow to cool. When cooled, shred chicken. Add bouillon cubes to broth.
Sauté onions and garlic in oil. Add zucchini, sautéed mixture, chicken and all remaining ingredients (except tortilla chips and cheese) to chicken broth. Bring to a boil. Cover, reduce heat and simmer 30 minutes. Ladle soup into bowls and garnish with chips and cheese.

DIANNE’S TURKEY CORN CHOWDER

2 c. turkey, diced
2 c. turkey or chicken broth
1/4 c. butter
1 c. onion, chopped
1 red bell pepper, seeded and diced
2 c. new potatoes, diced
1 c. celery, diced
2 c. carrots, diced
1-16 oz. can cream-style corn
2 c. half & half
2 tsp. fresh parsley, minced
Salt and pepper to taste

Melt butter; add onion and pepper and cook until tender. Add 1 c. broth, potatoes, celery, and carrots. Cook about 10 mins. or until potatoes are tender. Add turkey, corn, cream, and parsley and remaining 1 c. broth. Salt and pepper to taste. Heat throughout. Serves 6-8. (Great use for leftover turkey!)

JOANN’S CHICKEN AND WILD RICE SOUP

1 box Uncle Ben's Long Grain and Wild Rice, Original Recipe, cooked as directed on box
1 lb. chicken, cooked and chopped
1 can sliced mushrooms, drained
1 can chicken broth
1 can cream of mushroom soup
1 pkg. Hidden Valley Ranch dry dressing
2 c. milk
1/2 c. shredded carrots
3 chopped green onions
1 c. shredded cheddar cheese

Mix all and cook until cheese is melted. If too thick, add extra broth or milk.

RENEE’S LENTIL SOUP

adapted from Everyday Food magazine

3 strips bacon, diced
1 large onion, chopped
1 c. shredded carrots, chopped roughly
3 garlic cloves, minced
2 tbsp. tomato paste
2 - 3 c. cooked lentils
1/2 tsp. dried thyme
2 cans (14.5 oz each) reduced-sodium chicken broth
1 tbsp. red-wine vinegar
1 1/2 tsp. coarse salt
1/4 tsp. ground pepper

In a 5-qt. Dutch oven, cook bacon over medium-low heat until browned and crisp, 8 to 10 mins. Pour off all but 1 tbsp. fat. Add onion and carrots, cook until softened, about 5 mins. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute. Add lentils, thyme, and broth. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes. Stir in vinegar, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Serve immediately.

DONNA’S CHICKEN & SHRIMP JAMBALAYA

1/4 c. butter
1 c. celery, sliced
1 c. green bell pepper, chopped
1 c. onion, chopped
1 tsp. finely chopped fresh garlic
2 1/2 c. chicken stock
2 c. cubed cooked chicken
1 c. uncooked long grain rice
1 can diced tomatoes
1 lb. cooked smoked sausage links, cut into 1/4-inch slices
1 tsp. paprika
1/2 tsp. ground red pepper
1/4 tsp. dried thyme leaves
1 bay leaf
1 lb. raw frozen shrimp, thawed, peeled and deveined
Hot pepper sauce
Cooked rice

Melt butter in 6-quart saucepan or Dutch oven until sizzling; add celery, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, until vegetables are tender (6 to 8 minutes). Add all remaining ingredients except shrimp and hot pepper sauce. Cook over medium-high heat until mixture comes to a full boil (5 to 6 minutes).
Reduce heat to low. Cover; cook until rice is fork-tender (20 to 25 minutes). Add shrimp; continue cooking until shrimp turn pink (4 to 5 minutes). Serve in a bowl over rice with hot pepper sauce. Makes 12 servings.

DEBRA’S SHRIMP AND ARTICHOKE BISQUE

8 c. chicken stock
2-14 oz. cans artichoke hearts, drained and quartered
2 c. chopped scallions, divided
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 c. unsalted butter
1/4 c. plus 1 tbsp. flour
3/4 lb. medium shrimp, peeled and deveined
2 c. cream
2 c. half and half
1 tbsp. chopped parsley

Pour chicken stock into a large pan, bring to a boil and then lower temperature to simmer until stock is reduced by half. Add artichoke hearts, 1 c. scallions, thyme, salt and cayenne pepper. Bring to a boil, reduce heat and simmer for 12 mins. In a smaller pot, melt butter; add flour and cook a few minutes on low. Slowly add about 1 1/2 c. liquid from the first pot; stir to thicken mixture. Return all to the first pot. Add shrimp; simmer just a couple of mins. so the shrimp are pink, but not overcooked. Remove shrimp; set aside. Stir in cream and half and half. Simmer 8-10 mins. To serve: divide cooked shrimp among bowls, ladle soup over shrimp and sprinkle with remaining 1 c. scallions and parsley. Soup can also be served chilled.