Saturday, October 8, 2011

Brunswick Stew

Atlanta? Georgia? Peaches? Peach Cobbler Soup?? Nah...not so much! Here's where I went with this one...Brunswick, Georgia for some Brunswick Stew. There is some debate on the true origination, but most agree that there are various versions of the stew. So, I went with the "Georgian" version.

Here's the recipe:

2 cups cooked, diced chicken

2 cups pulled pork

1 can whole tomatoes

1 cup onion, diced
2 stalks celery, chopped

3 yellow potatoes, diced

1 can creamed corn

2-3 garlic cloves

1/2 cup bbq sauce

2 tbls butter

Worcesterchire Sauce to taste

Sweet Chili Sauce to taste

Cayenne Pepper to taste

1/2 tsp salt

1/4 tsp black pepper

vegetable broth

2 bay leaves
Saute onions, celery, and potatoes in butter until tender; puree tomatoes and garlic in a food processor, add to onion mixture along with the creamed corn. Simmer for about 5 minutes. Add pork and chicken. Simmer for about an hour. Transfer mixture to a slow cooker, add seasonings and sauces to taste. Add enough vegetable broth to reach your desired consistency. Throw in the bay leaves, set on low, and enjoy throughout the day! Serve with Fried Green Tomatoes and you'll take a trip down south!

Roasted Chicken Tortilla Soup

In honor of our Southwest opponents, the Arizona Cardinals, I adapted this recipe from Cooking Light Magazine. It was good and definitely a repeater! There was a bit too much heat for my kids, so next time I will go a little easier on the cayenne!

Here's the recipe:

4 chicken breasts, seasoned with garlic powder, paprika, cumin, chili powder, cayenne, salt and pepper; broil, rest then dice
1 red and 1 yellow bell pepper, roasted and peeled
1 onion, sliced and roasted
2 ears of corn, roasted and kernals removed
1 large can of green enchilada sauce
32oz chicken broth
1 can southwest style diced tomatoes
1 can black beans
Throw it all together in a pot or slowcooker
Season with paprika, cumin, cayenne, garlic powder, salt and pepper

I like to serve it with sour cream, cilantro, and avocado. I also prefer homemade tortilla strips, but tortilla chips work just as well!

Chicken Tetrazzini Soup

So, apparently the woman who created the dish known as Chicken Tetrazzini lived in San Francisco. http://http//

Well, of course I was going to turn this delicious meal into a soup! Turns out, it is a favorite in our house and I can't wait to make it again!
Here's the recipe:
2-3 chicken breasts, seasoned with garlic powder, salt, and pepper-broil and let rest, then dice

2 tbls butter

1-2 tbls olive oil

1 onion, diced

5 garlic cloves, minced

1/2 cup dry sherry or white wine


3-4 tbls fresh herbs-lemon thyme, oregano, flat leaf parsley

1 cup heavy cream

1 can cream of chicken soup

32 oz chicken broth

zest and juice of 1 lemon

Saute onions in butter and olive oil. When soft and transparent, add garlic and cook about 1 minute Add about 1/2 cup of dry sherry or white wine, reduce for about 10 minutes.
Add heavy cream and cream of chicken soup to onion mixture. Bring to a low boil and add a few dashes of nutmeg. Add fresh herbs and diced chicken. Bring to a boil. Transfer mixture to a slow cooker and add 32 oz of chicken broth and the zest and juice of a lemon. Turn to low and enjoy whenever!

Souptastic Sundays

I've decided to start a new tradition in my home during football season. Since my husband loves football and I love food, I figure there's no better way to join forces than to combine the two. How does that work, you ask? Well, I take an original dish from the team we (the Seattle Seahawks) are playing and turn it into soup. Why soup? Because it's the perfect meal to have ready to go on those chilly, football Sundays. I don't plan a big get together, no formal invitations, just the warmth of goodness soup brings for anyone who shows up at our door! I want my children to grow up and know that if there is a football game on, Mom's got soup to serve! My hope is that they will continue to come home and enjoy the beauty of family, the fun of football, and goodness of soup!