- 1 pound of bacon, cut into 1′ pieces
- 1/4 cup bacon grease
- 1 cup onion, chopped
- 1/4 cup flour
- 1/4 teaspoon thyme
- 3 cups low sodium chicken broth
- 3 cups milk
- 2 pounds of potatoes, cut into 1/2′ pieces
- 1 cup shredded sharp cheddar cheese
- 8 ounces sour cream
- In a large pot, fry bacon until crispy and reserve 1/4 cup of the bacon grease.
- Take the bacon out and drain on a paper towel.
- With the grease in the pot, sautee the onion and thyme until soft.
- Sprinkle the flour in and whisk together for about 1 minute.
- Add the chicken broth and stir to combine.
- Add the potatoes and milk.
- Let come to a boil and then reduce to a simmer.
- Simmer about 15 minutes or until the potatoes are soft.
- Stir in the sour cream and cheese.
Adapted from: http://sugarapron.com/2015/11/02/creamy-potato-soup/
- 1 pound ground beef
- 2 eggs
- 1/4 cup breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons dried basil
- 3 tablespoons minced onion
- 2 teaspoons pepper
- 2 teaspoon salt
- 3 quarts chicken broth
- 1 bag frozen spinach, well drained
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup small pasta
- In a bowl, combine ground beef, eggs, cheese, basil, onion, pepper and salt.
- Mix well with your hands.
- Using a tablespoon, scoop out meatball mixture and form into balls.
- In a large pot, bring the chicken broth to a boil.
- Once boiling, add in the meatballs, spinach, carrots and celery.
- Cook until the meatballs are done through.
- Add in the pasta and cook according to package directions.
Adapted from: http://allrecipes.com/recipe/13434/mamas-italian-wedding-soup/
- 1 gallon vegetable broth (not low sodium)
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tablespoon whole black peppercorns
- 1/2 tablespoon all spice berries
- 1/2 tablespoon candied ginger
- Combine all ingredients in a large stock pot and bring to a boil. Boil long enough for the sugar and salt to be dissolved.
- Cool to room temperature.
- Refrigerate until ready to use.
- When you’re ready to brine the turkey, pour into a large, clean bucket. Add 1 gallon of heavily iced water.
- Place the turkey breast side down.
- Brine for 4-6 hours, turning the turkey once so the breast is up.
Good Eats “Romancing the Bird”
- 1 ounce dried mushrooms
- 1 cup boiling water
- 3 tablespoons olive oil
- 1 shallot, minced
- 1 cup Arborio rice
- 1 cup chicken stock, heated
- 1/2 cup dry white wine
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 8 ounces fresh crimini mushrooms, chopped
- Place mushrooms in a bowl and pour the boiling water over them.
- Cover and let sit for 10 minutes.
- Heat the oil in a large saucepan over medium heat.
- Add the shallots and sweat until they start to turn translucent in color.
- Add rice and stir until all the grains are covered with oil.
- To the rice, add the stock and wine.
- Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly.
- Add the mushrooms with their liquid to the pot.
- Add salt, raise heat to medium-high, and bring to a simmer.
- Stir well and reduce the heat to low.
- Cover and cook for 20 minutes, stirring once more after 10 minutes.
- Remove from heat and stir in the butter and cheese.
Adapted from: http://www.foodnetwork.com/recipes/dave-lieberman/creamy-mushroom-risotto-with-rosemary-grilled-pork-tenderloin-recipe.html
- 2 pounds chicken thighs
- 4 cups chicken broth
- 1 large onion, chopped
- 1 16 ounce container sour cream
- 1/4 cup paprika
- In a large pot, combine the chicken, chicken broth and onion.
- Cook until done.
- Remove the chicken from the broth and shred.
- Return the chicken to the pot and add the paprika.
- Cook for another 10-15 minutes.
- Before serving, whisk in sour cream.
- Serve over noodles or spetzle.
Source: Elek family recipe
- 1 cup yellow mustard
- 4 tablespoons Worcestershire sauce
- 4 tablespoons brown sugar
- 1 teaspoon minced garlic
- 5 pounds chicken legs and thighs
- Chicken rub (we like Weber’s Kickin’ Chicken”)
- 2 cups chicken broth
- 4 tablespoons soy sauce
- 5th bottle of bourbon
- Preheat the grill to 250.
- In a small mixing bowl, combine the mustard, Worcestershire sauce, garlic and brown sugar and whisk to mix.
- Coat the chicken on all sides with the mustard slather sauce
- Season with the chicken rub.
- In another bowl, combine the beef broth, soy sauce, and bourbon, then pour into a clean spray bottle.
- Place the meat directly on the grill grate.
- Cook for about 1 hour, or until the internal temperature 140, spraying with the bourbon sauce every 20 minutes.
- Transfer the meat to a large sheet of heavy-duty aluminum foil.
- Bring up the edges of the foil and add whatever remains of the bourbon sauce.
- Bring the opposite sides of the foil together and fold several times, tightly enclosing the meat.
- Return the foil packet to the grill grate.
- Continue to cook the chicken until the internal temperature is 165, about 1 hour more.
- Let the meat rest for 15 minutes, still enclosed in the foil, then open carefully.
Adapted from: http://www.traegergrills.com/recipes/detail/298
- 6 boneless chicken breast halves
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 medium onion, sliced
- 4 ounces sliced mushrooms
- 1 rib celery, thinly sliced
- 1 egg, beaten
- 1 tablespoon chopped fresh parsley
- 2 tablespoons fine dry breadcrumbs
- 2 teaspoons grated Parmesan cheese
- 3/4 cup shredded mozzarella cheese
- salt and pepper
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1/2 sweet onion, chopped
- 8 ounces mushrooms, sliced
- 1/4 teaspoon cayenne pepper
- 1/2 cup semi-dry white wine
- 1 1/2 cups chicken stock
- 1 tablespoon all-purpose flour
- Place chicken pieces between sheets of plastic wax; gently pound with a meat mallet to flatten evenly.
- In a large skillet, heat vegetable oil and butter; sauté onion slices, mushrooms, and celery until tender.
- Add egg, parsley, bread crumbs, Parmesan cheese, and mozzarella cheese.
- Stir to blend well.
- Sprinkle chicken breasts with salt and pepper; fill with even portions of the filling mixture.
- Roll up and secure with toothpicks.
- Arrange chicken breasts in a shallow 3-quart baking dish, spooning any extra filling around the chicken rolls.
- To prepare the sauce, melt 2 tablespoons butter with olive oil.
- Add onion, mushrooms, and cayenne pepper.
- Sauté until onions are translucent and mushrooms are tender, about 8 minutes.
- Add wine and reduce until almost evaporated.
- Add chicken stock and simmer until reduced by 1/3.
- Pour sauce over chicken.
- Bake at 350, basting occasionally with sauce in the baking dish, for 55 minutes to 1 hour.
Sources: http://southernfood.about.com/od/chickenbreastrecipes/r/bl30627w.htm and http://www.delish.com/recipes/cooking-recipes/sunny-anderson-grilled-chicken-mushroom-sauce-recipe
- 10 ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
- 1 medium carrot, thinly sliced
- 1 1/2 cups sugar snap peas, halved crosswise
- 1 tablespoon margarine or butter
- 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
- 1 cup sliced fresh mushrooms
- 1/3 cup chicken broth
- 1 1/2 teaspoons dried oregano, crushed
- 2 teaspoons all-purpose flour
- 3/4 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 cup milk
- 1 8 ounce package cream cheese, cubed and softened
- 1 tablespoon lemon juice
- 1 cup quartered cherry tomatoes
- 1 small red or green sweet pepper, coarsely chopped
- 2 tablespoons grated Parmesan cheese
- Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
- Meanwhile, heat margarine or butter in a 12-inch skillet.
- Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink.
- Remove from skillet.
- Shake together chicken broth, oregano, flour, garlic, and pepper in a screw-top jar until smooth.
- Add to skillet along with milk.
- Cook and stir until thickened and bubbly; add cream cheese.
- Cook and stir until cream cheese is smooth.
- Remove from heat.
- Stir in lemon juice.
- Add pasta mixture, chicken mixture, tomatoes, and sweet pepper.
- Toss to coat.
- Turn into an ungreased 13x9x2-inch baking dish.
- Bake, covered, in a 350 degrees oven for 30 to 35 minutes or until heated through.
- Stir mixture and sprinkle with Parmesan cheese.
- 1 tsp extra virgin olive oil
- 1/2 of an onion, chopped
- 13 oz smoked turkey sausage, sliced
- 2 cloves garlic, minced
- 2 1/4 cups chicken broth
- 10 oz can Ro-Tel tomatoes & green chiles
- 1/2 cup half and half
- 1/2 tsp salt
- 1/2 tsp black pepper
- 10-12 oz uncooked bowtie pasta
- 4 oz pepper jack cheese, shredded
- 2 medium green onions, diced
- In a large skillet or sauté pan, add the olive oil and bring over medium heat.
- Add the onions and sausage to the pan and cook for 5-6 minutes until sausage is browned and onions are tender.
- Add the garlic and stir cooking for another 30 seconds until fragrant.
- Add the broth, Ro-Tel, half and half, salt, and pepper and mix together.
- Add the uncooked pasta and stir together until the liquid covers the pasta.
- Cover the skillet and bring the mixture to a boil.
- Reduce the heat to medium-low and keep covered.
- Simmer for 15 minutes or until the pasta is cooked.
- Set your oven to broil and make sure one of your oven racks is in the top 1/3 of the oven.
- Remove the pan from the heat and mix in half of the shredded cheese.
- Transfer the pasta into a baking dish.
- Sprinkle the remaining shredded cheese over the top of the pasta.
- Place the dish in the top 1/3 of the oven and broil for a few minutes until the cheese is melted and beginning to brown.
- Remove from oven and sprinkle the green onions on top.