With it being so cold lately, I’ve been craving some Taco Soup. You know, that recipe that has been around forever? I decided to try to make some in my Instant Pot here at work, and it turned out great! I used this recipe as a base, leaving out the meat. You could easily brown some beef in the IP before adding all of the other ingredients, but I was mostly craving the spices and beans.
2 (15 oz) cans Black Beans
1 (15 oz) can Chili Beans w/seasoning
1 (14.5 oz) can petite Diced Tomatoes
1 can of Rotel Diced Tomatoes
1 small can Tomato Sauce (optional)
1 (15 oz) can Sweet Corn
1 (14 oz) can Chicken Broth
1 (1.25 oz) packet Taco Seasoning (I used Chili-O)
1 teaspoon ground Cumin
1 teaspoon ground Chili Powder
1 teaspoon ground Garlic Powder
1/4 teaspoon ground Black Pepper
1 teaspoon ground Smoked Paprika
1 (1 oz) packet Ranch Seasoning mix
- Add all ingredients into your Instant Pot. Close the lid and make sure the knob is on sealing, NOT venting. Push the manual button, and set the timer for 4 minutes. Once the timer is done counting down, you can turn your knob to venting.
- Serve with shredded cheese, sour cream, diced avocados, and tortilla chips.
Makes approximately 8 servings.
This recipe turned out GREAT! And it made so much that I shared with anyone and everyone who wanted some. Everyone who tried it loved it, and I shared the above recipe with anyone who asked. The one thing I messed up was that I did not add enough water. Normally when I make this in the crockpot/slowcooker or stove top, I rinse all the cans out with a bit of water and add that to the mixture. I didn’t do that this time. It was a bit too thick and burned a little, so next time I will definitely add a bit more liquid. Otherwise, it was perfect! 🙂
One of the great things about crockpot recipes is that you can cook a decent amount of food all at once and have plenty of leftovers. Remember that Slow Cooker Sesame Chicken I made? I had about half of that left over and I found myself wondering whether to just freeze them to eat later or use them for something else. I took half of it and added some chili beans and taco seasoning for a sweet chicken burrito filling. I combined that with some sharp cheddar cheese, lettuce, fresh tomato, and sour cream. That covered another two meals and they were fantastic!
The last couple of days I’ve been craving some chili. I thought I’d try using what was left of the sesame chicken to make a slightly sweet chili. Using the Taco Soup recipe as a base, I combined the sesame chicken mix into my crockpot with a large can of diced tomatoes, two cans of chili beans, a can of black beans, about a cup of whole kernel corn (from the freezer), a packet of taco seasoning, a packet of Ranch seasoning, and a mix of the following to taste: Tabasco sauce, ground chili pepper, ground white pepper, ground cumin, garlic powder, smoked paprika, sea salt.
It was delicious! I do not have any “starting” images, but here’s the end result:
I served a bowl of the chili topped with a mix of white and mild cheddar cheese and sour cream, with cinnamon rolls which were soaked in vanilla bourbon just before baking. They were very sweet and I found complemented the meal nicely. 🙂
Ok, so I ran across this recipe on one of my favorite food blogs, Yammie’s Noshery. Her pictures that accompany the recipes always look soooooo good, and this recipe sounded so tasty I just had to try it!
So here’s the recipe as she posted it:
Creamy Cheesy White Chicken Chili
Recipe Source: yammiesnoshery.com
1 Rotisserie Chicken, shredded
1/2 of a white onion, chopped
5 cloves garlic, minced
1/2 of a red bell pepper, chopped
7 oz. can of green chiles
8 oz. frozen corn
2 15.5 oz. cans white kidney beans (cannellini beans)
32 oz. chicken stock
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/2 teaspoon salt
1/2 cup sour cream
4 oz. cream cheese
1/4 cup cornstarch
2 1/2 cups shredded cheese (I used a combination of pepperjack and monterey jack)
Cilantro and limes for serving
In a large pot, saute the onion, garlic, and red bell pepper in a little bit of oil on medium heat until softened. Add the chicken, chiles, corn, beans chicken stock, cumin, chili powder, garlic powder, salt, and pepper and continue cooking until it comes to a simmer (if you prefer a non-creamy soup, it’s great at this point too!). Add the sour cream and cream cheese. Toss together the cornstarch and cheese and add to the pot. Continue cooking and stirring until thickened. Serve with cilantro and lime wedges.
I deviated a bit from the recipe:
- I had only one can of cannellini beans, so I drained and rinsed a can of black beans too. I figured this would give it a bit more color, and I love them so. 🙂
- I added 1/2 can of petite diced tomatoes that I had saved in the freezer from the last time I made chili. Doing this made it a bit darker in color, so it wasn’t really a true ‘white’ chili, but I love tomatoes and I was making this for me! 🙂
- I used not quite all of the 32 oz. container of chicken stock so that the chili will be a bit thicker.
- I omitted the onion, bell pepper, and chiles. I have weird food issues, this is one of them. 😛
- I didn’t have any fresh garlic, so I doubled up on the garlic powder — this made it a bit TOO garlicky. I love the taste of garlic, but it was very strong.
- Lastly, I omitted the cream cheese. It probably would have added to the “creamy factor” but I hate the taste. I may try substituting some velveeta next time.
This was my result:
All in all, this was a very good recipe. Leaving the chiles out left me wanting more kick, so I added some hot sauce when I served my bowl. The flavor was very good, I will try a bit more chili powder and add some white pepper next time to give it a bit more heat.
This was a nice thick chili. In fact, I’ve had its leftovers for breakfast this morning, and over tortilla chips as a snack! I think I may pair it with some refried beans in a chicken burrito for lunch tomorrow. This is definitely a chili I will fix again soon!
This recipe was originally based on a friend’s arroz con pollo recipe, it has since evolved into a pseudo-succotash and chicken mixture served over steamed rice, which became affectionately referred to as “Ricotash”
Note: Adjust the measurements as needed. This recipe as-is serves 3-4.
1 cup of each:
sweet whole kernel corn (drained if from a can)
kidney beans (drained if from a can)
1 1/2 to 2 cups cooked chicken
Adjust the following to taste:
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp Cajun or Creole seasoning (low salt preferred!)
First get your rice going. I use a rice cooker and leave it to cook while I cook my chicken.
In a small saucepan mix tomato sauce, chicken, corn, and beans. Next, add your spices. Mix thoroughly and simmer about 10-15 minutes over medium/low heat.
Serve sauce mix over rice.
Note: unfortunately I didn’t take pictures the last time I made this, but I do have a picture of leftovers. 😉
This is by far my FAVORITE holiday treat! My grandmother used to be a lunchroom worker (aka “lunchroom lady”) at Dixie Junior High (Alabama). This is one of the recipes that she used for years, then my mother used for years, and now I am continuing the tradition.
This is a photo of the recipe card that my mother has:
Little by little, I’m trying to get digital copies of the recipes that my mother has that I love …
Recipe Source: Dixie Junior High School lunchroom, by way of my grandmother
1 cup Karo white corn syrup
1 cup sugar
2 cups creamy peanut butter
12 cups (plain) corn flakes
Mix syrup and sugar and bring to a boil, then cool and add peanut butter. In a large bowl, cover corn flakes with mixture, then stir until well mixed. Using your hands, scoop and shape into balls a little larger than a walnut onto a large sheet of wax paper.
Yields approximately 75 peanut butter balls.
Over the years, I have found it helpful to grease my hands with margarine before attempting to roll these out! Also, these will have to be done quickly — as the mixture cools, it will harden!
Recipe Source: Gert Meyers, by way of Cookie at The Cook Shack Gab & Grub
Marinated Chicken for grillin’ or BBQin’…
This makes a lovely marinade with a slightly sweet yet tangy flavor, ideal for grilled or barbecued chicken. It’s my own recipe, loosely based on a book-recipe, now long lost…
Mix together using a spoon or blender:
juice of a small lemon
4 tbsp of runny honey
1 tbsp of toasted sesame oil (or equivalent)
3 tbsp of vegetable oil (peanut or sunflower)
3 tbsp of light soy sauce
1 tsp of balsamic vinegar (optional)
a few drops of Tabasco(TM)
some finely, freshly ground black pepper
a small pinch of ground cayenne pepper
a small pinch of fenugreek or ginger powder
It’s often believed that increasing the time of marinating to overnight improves the result but in my view that’s not entirely true. A marinade can only penetrate the meat almost no more than skin-deep and so it’s my experience that a couple of hours (even shorter) works quite well. For an instant marinade, I recommend adding a little cornflower to the marinade, which will make it more clingy: then you can simply brush your meat with the mix, minutes prior to cooking.
Use skinless pieces of chicken: chunks or strips of breast meat for instance, although turkey would also work well. You can be fancy and create skewers with some yellow or orange pepper, some red onion and some cherry tomatoes or even pineapple pieces, for a great presentation and a bit of Wow!-factor…
Alternatively, simply marinate the strips or chunks together with the pepper etc, then cook and serve on a preheated serving dish. Tuck in!
I suggest cooking these on low heat barbecue (make sure it’s cooked through and through) or a ribbed skillet (I usually put a good dollop of salt on my skillet, which acts as an anti-adhesive ).
Recipe Source: Naiveray / allrecipes.com
Prep/Cooking Time: approx 1 hour
1/2 cup chopped onion
3 stalks celery, chopped
2 tablespoons margarine
1 fresh poblano chile pepper, seeded and diced
1 quart heavy cream
1 quart half-and-half cream
1/3 cup white sugar
1 tablespoon lobster base (optional)
1 pinch ground dried chile de arbol
1 teaspoon ground black pepper
1/2 cup margarine
1/2 cup all-purpose flour
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn, drained
1/2 pound shrimp, peeled, deveined, and diced
salt to taste
white sugar to taste
In a blender or food processor, puree the onion and celery; drain.
Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half-and-half cream, sugar, and lobster base. Season with chile de arbol and black pepper. Stirring often, bring to a gentle boil.
Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened.
Mix cream-style corn and whole kernel corn into the large saucepan mixture. Stir in the shrimp, and cook 2 minutes, or until opaque. Season with salt and sugar.
Recipe Source: From the Cookbook, “Cajun Clark’s One Inch from the Top”
Like most recipes, the amount of ingredients you need is in direct proportion to the number and size servings you want to wind up with, including any leftovers. This once again being the case, you can estimate how far the following amounts will go. But, do yourself a favor and cook the entire package at one time; you can then make a larger salad or have what you don’t use for another meal the next day. Makes sense to da ol’ mon Caj, especially if you’re cookin’ One Inch From the Top.
2 boneless chicken breasts, seasoned to your liking, cooked–broiled, fried, grilled, you name it; it’s your decision–and sliced in 1 inch chunks.
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1/2 head iceberg lettuce, chopped
1/3 cup finely chopped red onion
1 medium to large tomato, chopped
1/2 bottle Catalina dressing
Tabasco: brand Pepper Sauce
Mix chicken, beans, corn, lettuce, onion and tomato together. Add Catalina dressing and hot sauce to taste. Serve over Tortilla chips. Can’t get much easier than this, no way.
Recipe Source: cooks.com
1 1/4 lbs. boneless, skinless chicken breast
2 tbsp. sesame oil
2 tbsp. corn oil
1/4 c. dry sherry
1/4 c. soy sauce
2 tbsp. lemon juice
1 1/2 tsp. minced garlic
1/2 tsp. powdered ginger
1/4 tsp. salt
Cut chicken into 1/2 inch wide strips. Combine remaining ingredients, except peanut sauce, and marinate in the refrigerator for 1-2 hours.
4 teaspoons corn oil
2 teaspoons sesame oil
1/2 cup minced red onion
2 tablespoons of minced garlic
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1/3 cup peanut butter
1/2 teaspoon ground coriander
3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon lemon juice
1/2 teaspoon pepper
Heat oils in saucepan. Saute onions and garlic until they are softened. Add sugar and vinegar, cooking until sugar dissolves. Remove from heat and stir in remaining ingredients.
Preheat oven to 375 degrees. Thread chicken strips onto small skewers and arrange on baking sheets. Bake approximately 10 minutes or until just cooked through. Serve hot with sauce which is at room temperature.
Also known as “Lowcountry Stew” and “Beaufort Boil”
Recipe Source: www.co.beaufort.sc.us
2-3 long links smoked beef sausage
3-4 dozen ears shucked, cleaned corn on the cob (best if cut in half)
1 1/2 pound shrimp, headed
Several heaping tablespoons of seafood seasoning (to taste)
Fill a big pot halfway with water. Add seafood seasoning, cover pot and bring water to a boil. Add corn, cover pot and cook for ten minutes at full boil. Cut sausage into 2″ pieces and add to corn in the pot. Cook for five minutes at full boil. Add shrimp all at once. Cover pot and bring back to full boil. Cook until shrimp are reddish and completely done (sample one).
Pour contents pot into a colander and let the liquid drain into a sink for a minute. Put cooked sausage, corn, and shrimp on plates and serve hot!
NOTE: Some people like to add potatoes to the recipe. If you do, add several medium potatoes, unpeeled and quartered, five minutes after the corn.
Serves 3-4 people.