yield: 8 to 10, active time 30 minutes, total time 120 minutes

Ingredients

• 6 ounces hot Italian turkey sausage (2 or 3 links), casings removed
• 2 medium onions, chopped medium (about 2 cups)
• 1 large green bell pepper, chopped medium (about 1 cup)
• 8 garlic cloves, finely minced or grated on a microplane (about 8 teaspoons)
• 1 pound ground sirloin
• 1 jalapeño pepper, finely chopped
• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 bay leaves
• 1 1/4 cups Merlot or other fruity red wine
• 2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
• 2 (15-ounce) cans kidney beans, drained
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Procedures

1. Heat a large pot or Dutch oven over medium-high until hot (about 1 minute). Add sausage, onion, bell pepper, garlic, sirloin, and jalapeno. Cook, stirring frequently and breaking up meat with back of wooden spoon until meat is browned and onions are translucent, 8 to 12 minutes.
2. Add chili powder, brown sugar, cumin, tomato paste, oregano, black pepper, salt, and bay leaves. Cook until fragrant, stirring constantly, about 1 minute. Add wine, tomatoes, and beans. Increase heat to high and bring to a boil. Reduce to a simmer, cover, and cook until flavors have blended and liquid has reduced, about 1 hour, stirring occasionally to prevent it from sticking to bottom of pan.
3. Remove cover and cook an additional 30 minutes, stirring occasionally. Remove bay leaves. Scoop into bowls and sprinkle with graded cheddar. Serve with remaining wine.

Ingredients

• 10 cups chicken broth, homemade or reduced-sodium canned
• 3 medium carrots, peeled and diced
• 1 large stalk celery, diced
• 3 tablespoons minced fresh ginger
• 6 cloves garlic, minced
• 4 ounces dried egg noodles (3 cups)
• 4 cups shredded cooked skinless chicken (about 1 pound)
• 3 tablespoons chopped fresh dill
• 1 tablespoon lemon juice, or to taste

Directions

Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes. Add noodles and chicken; continue cooking until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice. http://www.foodnetwork.com/recipes/eating-well/chicken-noodle-soup-with…

Ingredients

• 2 tablespoons vegetable oil
• 1 1/2 lbs ground beef (for the diet conscious you can also use ground turkey)
• 1 large onion, chopped
• 1 fresh garlic clove, minced
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground oregano
• 2 tablespoons chili powder
• 2 (8 ounce) cans Ro-Tel tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 2 (16 ounce) cans dark red kidney beans, undrained
• 5 1/2 ounces tomato juice

Read more at: http://www.food.com/recipe/firehouse-chili-46596

Directions

1. Heat oil in a large pot. Brown together ground beef, onion and garlic; drain well.
2. Add all the spices along with the Ro-tel tomatoes, tomato sauce, kidney beans and tomato juice. Mix well and bring to a boil.
3. Simmer 1/2 hour uncovered and 1-1/2 hours covered. (If too thick you can add additional tomato juice or water).

Ingredients

• 2 1/2 lbs ham (smoked, bone-in picnic ham)
• 4 bay leaves
• 1 lb split peas, rinsed and picked through
• 1 teaspoon dried thyme
• 2 tablespoons extra virgin olive oil
• 2 medium onions, chopped medium
• 2 medium carrots, chopped medium
• 2 medium celery, chopped medium
• 1 tablespoon unsalted butter
• 2 medium garlic cloves, minced (about 2 teaspoons)
• 1 pinch sugar
• 3 small red potatoes, scrubbed and cut into 1/2 inch dice (about 3/4 cup)
• black pepper (freshly ground)
• red onion, minced
• balsamic vinegar

Directions:

1. Place ham, bay leaves, and 3 quarts water in large stockpot or Dutch oven.
2. Cover and bring to a boil over medium-high heat.
3. Reduce heat to low and simmer until meat is tender and pulls away from bone, 2 to 2 1/2 hours.
4. Remove ham meat and bone from pot and set aside.
5. Add split peas and thyme to stock.
6. Bring back to boil, reduce heat, and simmer, uncovered until peas are tender but not dissolved, about 45 minutes.
7. Meanwhile, when ham is cool enough to handle, shred meat into bite-sized peas and set aside. Discard rind and bone.
8. While peas are simmering, heat oil in a large skillet over high heat until shimmering.
9. Add onions, carrots, and celery and saute, stirring frequently, until most of liquid evaporates and vegetables begin to brown (5 to 6 minutes).
10. Reduce heat to medium-low and add butter, garlic, and sugar.
11. Cook vegetables, stirring frequently, until deeply browned, 30 to 35 minutes and set aside.
12. Add sauteed vegetables, potatoes, and shredded ham to pot with split peas.
13. Simmer until potatoes and peas dissolve and thicken soup to consistency of light cream, about 20 minutes more.
14. Season with pepper to taste.
15. Ladle soup into bowls, sprinkle with red onion, if using, and serve, passing balsamic vinegar separately.

Read more at: http://www.food.com/recipe/americas-test-kitchen-chunky-ham-and-split-p…

• 200g cannellini or borlotti beans, fresh, or dried and soaked overnight
• 1 bay leaf
• 1 tomato, squashed
• 1 small potato, peeled
• sea salt and freshly ground black pepper
• olive oil
• 4 rashers smoked pancetta or bacon, preferably free-range or organic
• 2 small red onions, peeled and finely chopped
• 2 carrots, peeled and chopped
• 2 sticks of celery, trimmed and chopped
• ½ a head of fennel, chopped
• 3 cloves of garlic, peeled and finely chopped
• a small bunch of fresh basil, leaves and stalks separated
• 2 x 400g tins of good-quality plum tomatoes
• a glass of red wine
• 2 small courgettes, quartered and sliced
• 200g chard or spinach, washed and roughly sliced (including stalks)
• 565ml chicken, ham or vegetable stock, preferably organic
• 55g dried pasta
• a block of Parmesan cheese, to serve

starter | serves Serves 4 to 6

Add your fresh or dried and soaked beans to a pan of water with the bay leaf, squashed tomato and potato – this will help to flavour the beans and soften their skins. Cook until tender – check by tasting. They must be soft. Dried beans can take up to an hour, but check fresh ones after 25 minutes. Drain (reserving about half a glass of the cooking water), and discard the bay leaf, tomato and potato. Now season with salt, pepper and a splash of oil. While the beans are cooking, make your soffrito. Heat a good splash of olive oil in a saucepan and add the chopped pancetta or bacon, onions, carrots, celery, fennel, garlic and the finely sliced basil stalks. Sweat very slowly on a low heat, with the lid just ajar, for around 15 to 20 minutes until soft, but not brown. Add the tomatoes, courgettes and red wine and simmer gently for 15 minutes. Now add the chard or spinach, stock and beans. Put the dried pasta into a polythene bag, squeeze all the air out and tie the end up. Bash gently with a rolling pin to break the pasta into pieces. Snip the end off the bag and empty the contents into the soup. Stir and continue to simmer until the pasta is cooked. If you think the soup is looking too thick, add a little more stock or some of the reserved cooking water to thin it down a bit. Then taste and season with salt and pepper. Serve sprinkled with the torn-up basil leaves and with some extra virgin olive oil drizzled over the top. Put a block of Parmesan and a grater on the table for everyone to help themselves. Heaven! http://www.jamieoliver.com/recipes/other-recipes/early-autumn-minestron…

Two hours Ingredients * 2 whole chickens * 3 pounds ground spicy sausage * 2 pounds bacon, chunked * 5 pounds onions, chopped * 3 pounds celery, chopped * 2 1/2 gallons green and red bell peppers, seeded and chopped * 1 pound garlic cloves, peeled * Salt * Freshly ground black and white pepper * Cayenne pepper, for seasoning * Oregano * Basil * Bay leaves * Thyme * Paprika * Hot sauce * 1 gallon canned whole peeled tomatoes * 1 gallon canned crushed tomatoes * 1 gallon canned whole kernel corn * 1 1/2 gallons canned mushrooms * 2 pounds butter * 3 pounds hot and spicy smoked sausage, sliced * 3 pounds ham, chunked * 3 pounds shrimp * 3 pounds rice Directions In a large pot over medium-high heat add chickens and cover with water. Bring to a boil. Reduce heat and simmer until the chickens are cooked through. Remove the bones, setting aside the chicken meat and broth. In a large saucepan, fry the ground spicy sausage until cooked through. Set aside. In a large pot over medium heat, fry the bacon until crisp. Add the onions, celery, green and red peppers, and garlic cloves. Cook until the vegetables sweat. Add all seasonings and the hot sauce, to taste. Stir together. Add the chicken broth as needed and bring to a boil. Add the tomatoes, corn, and mushrooms. Add additional spices, to taste. Add the reserved chicken meat, reserved ground sausage, butter, smoked sausage, and ham. Add additional chicken broth as needed and return to a boil. Add the shrimp and continue to cook. When the shrimp are cooked through, determine that there is enough liquid to cook the rice. Add additional chicken broth, if needed. Add the rice and bring to a boil. Turn the heat down to low. The jambalaya is finished when the rice is fully cooked. Serve in large bowls.

Ingredients

• 4 split (2 whole) chicken breasts, bone in, skin on
• Good olive oil
• Kosher salt and freshly ground black pepper
• 2 cups chopped onions (2 onions)
• 1 cup chopped celery (2 stalks)
• 2 cups chopped carrots (4 carrots)
• 4 large cloves garlic, chopped
• 2 1/2 quarts chicken stock, preferably homemade
• 1 (28-ounce) can whole tomatoes in puree, crushed
• 2 to 4 jalapeno peppers, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
• 6 (6-inch) fresh white corn tortillas

Directions

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips Preheat the oven to 350 degrees F. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside. Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips. http://www.foodnetwork.com/recipes/ina-garten/mexican-chicken-soup-reci…

Originally from http://allrecipes.com/recipe/after-thanksgiving-turkey-soup/

Ingredients

• 1 leftover turkey carcass
• 3 medium onions, chopped
• 2 large carrots, diced
• 2 celery ribs, diced
• 1 cup butter, cubed
• 1 cup all-purpose flour
• 2 cups half-and-half cream
• 1 cup uncooked long grain rice
• 2 teaspoons salt
• 1 teaspoon chicken bouillon granules
• 3/4 teaspoon pepper

Directions

1. Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
2. In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

INGREDIENTS

• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 medium garlic clove, minced
• 3 tablespoons butter
• One 14.5-ounce can low sodium chicken broth
• 1 cup uncooked peeled and diced potatoes
• 1 cup shredded carrots
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh dill (+ more for garnish)
• One 14.75-ounce can cream-style corn
• 2 cups half and half cream
• 1 3/4 to 2 cups fully cooked salmon chunks

INSTRUCTIONS

• In a large saucepan, sauté the celery, onion, green pepper and garlic in butter until the vegetables are tender. Add the broth, potatoes, carrots, salt, pepper, and dill; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. 
• Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through.

Source: https://www.recipegirl.com/salmon-chowder/

Ingredients for 6 portions:

For the sage brown butter:

• 4 tablespoons unsalted butter
• 6-8 large sage leaves (or a lot of tiny leaves like I used in the video)

For the soup:

• 3 1/2 pound butternut squash
• 1 tablespoon olive oil
• 1 chopped onion
• 1 cup sliced carrots
• 6 garlic cloves, peeled
• sage-infused brown butter
• 2 teaspoon kosher salt, or to taste
• 6 cups chicken broth, plus more if needed
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar (or other vinegar)
• cayenne to taste
• creme fraiche and chive to garnish

Directions:

• Heat olive oil in a pan, add chopped onion and carrot. Sweat until onions are transparent
• Transfer onions and carrots to a baking pan (bonus if your sweating pan is also a baking pan!), tuck in the 6 peeled garlic cloves. Slice the squash in half, remove the guts and place, unskinned and inside up, on top of the onions, carrots and garlic. Bake until very tender, 50-60 minutes at 400F.
• Brown unsalted butter in a sauce pan, remove from heat and toss in half a dozen large sage leaves or a handfull of smaller leaves.
• Scoop out the squash into a soup kettle, add the baked vegetables and sage infused butter. If you want it a little sweet, add 2 tablespoons maple syrup or honey and the 6 cups broth. Bring to a boil then simmer for about an hour.
• Use the stick blender to break everything up then run it through a sieve to pull out the fiberous bits.
• Adjust thickness with additional water or stock. Probably won't need to reduce it, but go ahead if you do.
• Add 2T apple cider vinegar, salt to taste and cayenne pepper to taste and you're ready to eat!

Serve with hard rolls or in a sourdough bowl.

INGREDIENTS

• 2 tablespoons vegetable oil
• 2 cups chopped yellow onions, from 2 medium onions
• 1 red bell pepper, diced
• 6 medium garlic cloves, minced
• 2 pounds ground chicken (preferably not labeled "lean")
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1/4 teaspoon red pepper flakes (omit for milder chili)
• 1 teaspoon dried oregano
• 1/8 teaspoon cayenne pepper
• 2 teaspoons salt
• 2 (26 oz.) cartons Pomi chopped tomatoes or two 28 oz. cans chopped or diced tomatoes
• 2 cups low sodium chicken broth
• 1 teaspoon sugar
• 1 (15 oz.) can Cannellini beans, drained and rinsed

DIRECTIONS

1. Heat the oil in a large nonreactive pot over medium heat. Add the onions and red bell pepper and cook, stirring frequently, until softened, 8 to 10 minutes. Add the garlic and cook, stirring to prevent garlic from burning, about two minutes more.
2. Increase the heat to medium-high. Add the ground chicken, chili powder, cumin, coriander, red pepper flakes, oregano, cayenne pepper, and salt. As the chicken cooks, use a wooden spoon to break the meat into very small clumps; cook until no longer pink, about 5 minutes.
3. Add the tomatoes, chicken broth, and sugar. Bring to a boil, then reduce the heat to low and simmer, partially covered with lid ajar, for about one hour, stirring occasionally.
4. Stir in the white beans and simmer, uncovered for about 50 minutes more, or until the meat is tender and the flavors are well combined. For a soupier chili, you can add additional water. For a thicker chili, simmer uncovered until desired consistency is reached. Taste and add more salt if necessary.
5. Note: Pomi boxed tomatoes are available at some regular grocers, Whole Foods and gourmet food shops.
6. Note: A nonreactive pot is made of a material that will not react negatively with acidic ingredients. Stainless steel, enamel, glass and nonstick (as long as there are no scratches in the nonstick coating) are all safe to use. Do not use cast iron or aluminum.
7. Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The chili will thicken up some when frozen, so you’ll likely need to add some broth when reheating.)

Source: https://www.onceuponachef.com/recipes/chicken-chili-with-white-beans.html

Ingredients

• 1 1/2 cups dry red beans or kidney beans or 2 cans beans, drained
• 1 tablespoon vegetable oil
• 1 large onion, quartered, sliced
• 1 green bell pepper, chopped
• 1 pound ground round
• 1 can (14.5 ounces) tomatoes
• 1 can mild green chile peppers
• 1 can (8 ounces) tomato sauce
• 1 tablespoon chili powder
• 1 1/2 teaspoons salt
• dash cayenne pepper, or to taste
• 2 whole cloves
• 1 small bay leaf

Cooking

Prepare beans unless using cans. Rinse dry beans, cover with cold water, and let soak overnight. Drain, transfer to a large saucepan, and cover with fresh water. Cover and simmer for about 1 hour, or until tender. Drain. In a large skillet, brown the onion, pepper, and ground beef in oil. Add the tomatoes, chile peppers, tomato sauce, and seasonings. Cover and simmer for 1 1/2 hours, adding a little water if needed to keep from sticking. Check and stir frequently. Add the cooked or canned beans and heat through. Serves 6. From: http://southernfood.about.com/od/groundbeefchili/r/50716b.htm

Ingredients

• 1/4 cup (60ml) mayonnaise
• 1/4 cup (60ml) sour cream or Mexican crema
• 1/2 cup (110g) finely crumbled Cotija or feta cheese, plus more for serving
• 1/2 teaspoon ancho or guajillo chili powder, plus more for serving
• 1 medium clove garlic, finely minced (about 1 teaspoon)
• 1/4 cup finely chopped cilantro leaves and tender stems
• 4 ears shucked corn
• 1 lime, cut into wedges

Directions

1. Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

2. While coals heat, combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogeneous and set aside.

3. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.

4. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

Source: https://www.seriouseats.com/recipes/2013/07/mexican-street-corn-elotes-recipe.html

Ingredients

• 2 lb ground beef (I use 97/3)
• Salt and pepper to taste
• 1/2 cup beef of vegetable broth
• 1 cup onion, finely chopped
• 1 cup green pepper, chopped into small cubes
• 6 cloves garlic, minced
• 4 cans (15.5 oz each) red kidney beans, 15.5 oz each red kidney beans, undrained
• 4 cans (8 oz each) tomato sauce
• 2 cans (14.5 oz each) petit diced tomatoes
• 2 tablespoons granulated sugar (optional)
• 6-8 tablespoons chili powder see notes

Toppings:

• Shredded cheddar cheese
• Sour cream
• Sliced jalapeño
• Chopped cilantro

Instructions

1. Turn the pressure cooker on and select “Sauté” mode, adjust to more. Add ground beef to the pot and cook until browned and no longer pink, about 10 minutes. Remove excess of grease with a spoon, if necessary. Season with salt and pepper to taste. Add onions, peppers, and garlic, sauté for about 3 more minutes.

2. Deglaze the pot by adding 1/4 cup of the broth and scraping the bottom of the pot with a wooden spoon to loosen the browned bits. NOTE: make sure to deglaze well the pot to avoid getting the burn message. Stir in canned beans (undrained), tomatoes (with juices), sugar and chili powder. Mix well. Press “Cancel”.

3. Secure lid and close pressure-release valve.

4. Select “Manual” or “Pressure Cook” and adjust time to 15 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to “Venting,” to release any extra pressure that might still be in there. Then remove the lid. Press “Cancel”.

5. Stir well, taste and add more salt and pepper, if necessary, to your taste. Serve with desired toppings.

Source: https://mommyshomecooking.com/easy-instant-pot-chili/

Ingredients:

• 1 cup diced celery
• 1 1/2 cups diced onion (about 1 medium onion)
• 2 cups chopped leek, white and light green parts only
• 2 cups diced carrot
• 1 1/2 cups diced zucchini (about 1 medium zucchini)
• 8 ounces cremini mushrooms, sliced
• 4 garlic cloves, minced
• 3 (15-ounce) cans cannellini beans, drained and rinsed well
• 1 (28-ounce) can diced San Marzano tomatoes
• 4 cups of vegetable or chicken stock
• 1 Tablespoon dried Italian seasoning herb mix
• 1 pound Italian sausage links, left whole (optional)
• 1 bunch Lacinato kale, shredded
• 1/2 bunch fresh Italian parsley, chopped
• thinly sliced rounds of lemon, chopped
• salt and pepper, to taste

Instructions:

1. Combine the celery, onion, leek, carrot, zucchini, mushrooms, garlic, beans, tomatoes, stock, dried Italian herbs, and whole Italian sausage links, if using.
2. Close and seal the Instant Pot, and set for five minutes on high of the “Manual” setting.
3. Let pressure release naturally. Remove sausage links, if using, and slice into bite-size pieces. Replace pieces into the soup.
4. Stir the shredded kale, parsley, and chopped lemon into the soup. Season to taste and serve hot.

Source: https://www.brit.co/instant-pot-tuscan-white-bean-soup-recipe/

Posole - BECAUSE I LOVE IT!!!! 

• 3 lbs boneless pork, cubed
• 2 medium white onions, chopped
• 2 garlic cloves, minced
• 4 cups water
• 16oz Frozen Bueno Red Chile (or Green Chile) 
• 1 bay leaf
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon mexican oregano (sometimes I use much more.. cause I love it!!)
• 1 Bag Frozen Posole Corn/Hominy (should be close to where the chile is in the frozen section) (you can use canned, make sure to drain the juice before incorporating)
• FOR EXTRA FLAVOR: you can add some pigs feet.. YUM YUM!!! best flavor profile EVER!!!! some don't care for them but .. they are wrong (hahaha

Throw it all into a crock pot overnight and wake up to heaven!!!!

NOTE: Hominy is fully cooked when it looks like it is about to crack in half, kinda pops like pop corn

Source: https://www.facebook.com/photo.php?fbid=10206452495660231&set=gm.957306…

Ingredients

• 2 (8-ounce) salmon fillets
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup butter
• 1 cup chopped onion
• 1/2 cup chopped celery
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 1/2 teaspoon salt
• 1 pound red potatoes, cut into 1/2-inch pieces
• 1 (9-ounce) package frozen corn, thawed
• (optional) Carrots
• 2 cups half-and-half
• 6 thick-cut bacon slices, cooked and crumbled

Preparation

• Sprinkle salmon with kosher salt and pepper; place on a foil-lined baking sheet. Bake at 400° for 15 minutes or until desired degree of doneness. Flake fish into 1/2-inch pieces; set aside.
• Melt butter in a large Dutch oven over medium heat. Add onion and celery, and sauté 5 minutes or until tender. Add flour; stir until mixture is smooth. Cook, stirring constantly, 1 minute. Gradually whisk in chicken broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 teaspoon salt.
• Add potato, reduce heat, and simmer 20 minutes or until potato is tender. Stir in corn and half-and-half. Cook 6 minutes or until heated. Add cooked salmon, stirring gently to combine. Spoon into individual bowls; top with crumbled bacon.

http://www.myrecipes.com/recipe/salmon-chowder-10000001589327/

Ingredients

• 1 tablespoon olive oil, plus more for serving
• 1 pound Yukon gold potatoes, peeled and sliced inch thick
• 1 red bell pepper (ribs and seeds removed), thinly sliced
• 1 medium onion, halved and thinly sliced
• Coarse salt and ground pepper
• 8 large eggs
• 1/4 cup chopped fresh parsley, plus more for garnish
• 1/2 teaspoon hot sauce

Directions

1. Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
2. In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
3. Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

From http://www.marthastewart.com/317116/spanish-tortilla-with-bell-pepper?c…

Ingredients

• 2/3 cup mayonnaise
• 3 T fine chopped scallion whites
• 2 T chopped kimchi
• 1 1/2 T Gochujang or ketchup
• 2 t lime juice
• 1 1/2 t sriracha or other hot sauce
• 1/4 t kosher salt
• 2 lbs small waxy white or yellow potatoes, cut about the same size

Directions

• In a bowl, whisk together mayonnaise, scallion whites, kimchi, ketchup, lime juice, sriracha and salt
• Place whole unpeeled potatoes in a large pot with enough salted water to cover by one inch. Bring to a boil over medium-high heat and cook until potatoes are just tender. 15 to 20 minutes. Drain and cut potatoes into 1 1/2" chunks as soon as you can handle them.
• Transfer hot potatoes to a large bowl and toss with 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with remaining dressing. Adjust seasonally if necessary. Garnish with scallion greens and more lime juice to taste.

The recipe came from Josh and Sharon. They say use double or even triple the amount of kimchi and to use gochujang instead of ketchup. Perhaps try roasting the potatoes instead of boiling.

Source: https://cooking.nytimes.com/recipes/1017403-spicy-kimchi-potato-salad

Ingredients

2 teaspoons sesame oil 1 tablespoon minced fresh ginger 2 teaspoons red curry paste (such as Thai Kitchen) 1 (32-ounce) container fat-free, less-sodium chicken broth, divided 2 1/2 cups water 1 (13.5-ounce) can light coconut milk 1/2 cup fresh lime juice (about 6 limes) 3/4 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces 1 (8-ounce) package presliced mushrooms 3/4 cup chopped green onions (about 5 onions) 1/4 teaspoon salt 1/3 cup chopped fresh cilantro Lime wedges

Directions

Step 1 Heat sesame oil in a Dutch oven over medium heat. Add ginger; sauté 30 seconds. Add curry paste; sauté 30 seconds. Add 1 cup broth, whisking until curry paste dissolves; add remaining broth and water. Bring broth mixture to a boil; cover, reduce heat, and simmer 10 minutes. Step 2 Add coconut milk and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 3 minutes or until chicken is done. Stir in cilantro. Ladle soup into individual bowls. Serve with lime wedges. Source: http://www.myrecipes.com/recipe/thai-chicken-soup

Ingredients

• 1 cup prechopped red onion
• 1/3 cup chopped seeded poblano pepper (about 1)
• 1 teaspoon bottled minced garlic
• 1 1/4 pounds ground turkey
• 1 tablespoon chili powder
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (19-ounce) can cannellini beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (14-ounce) can fat-free, lower-sodium chicken broth
• 1/2 cup chopped fresh cilantro
• 6 lime wedges

Preparation

Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in cilantro. Serve with lime wedges. Note: Tip: To save time, chop off the top of a washed cilantro bunch rather than picking individual leaves. The thin stems toward the top are very tender. http://www.myrecipes.com/recipe/turkey-bean-chili-10000002010993/

Ingredients

• 2 lbs Ground Venison
• 2 15oz cans Kidney Beans, drained
• 2 15 oz cans Black Beans, drained
• 2 15 oz cans Diced Tomatoes
• 2 medium Onions, chopped
• 1 medium Green Pepper, chopped
• 4 Garlic cloves, crushed
• 1 tablespoon ground Cumin
• 2 tablespoons Chili Powder
• 1 tablespoon Hot Pepper Sauce
• 1 teaspoon Salt

Directions

Saute onions and garlic in a pan over medium heat. Add ground venison and brown. Add spices to mixture and transfer to crockpot. Place remaining ingredients in crockpot. Stir. Cook on low 8-10 hours, or high 4-6 hours. Enjoy! Source: http://www.id-rather-be-deer-hunting.com/crockpot-venison-chili.html

Ingredients Original recipe makes 6 servings

• 1 1/2 pounds skinless, boneless chicken breast halves - cubed
• 1 bunch green onions, thinly sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 4 fresh jalapeno peppers, seeded and minced
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon dried sage
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground white pepper
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 (14 ounce) cans great Northern beans, undrained

Directions

• In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
• Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
• In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
• Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.