BBQ Chicken Soup

 A great soup to make with leftover rotisserie chicken or BBQ chicken.

I added egg noodles to this batch, just because I made too many for the chicken noodle soup I made.

BBQ CHICKEN SOUP 

(serves 6)

Ingredients:

*2 cups cooked chicken, shredded or cubed

*1/2 pound bacon

*4 tablespoons of your favorite dry BBQ rub

*4 cups Roma tomatoes or cherry tomatoes chopped

*1 medium yellow onion, chopped

*3-4 garlic cloves, minced

*1 Chipotle pepper in adobo sauce (optional)

*1 cup of beer 

*4 cups chicken stock

*2 cups tomato sauce or puree

*1/8 cup dijon mustard

*1/2 cup apple cider vinegar

*1/4 cup light brown sugar

*3 tablespoons Worcestershire sauce

*1 (ounce) bag frozen corn (or 2 cups of fresh corn removed from cob)

*1 ( ounce) can black beans, rinsed and drained

*1 teaspoon ground black pepper

Directions:

~Cut bacon into small pieces.

~In a large pot or dutch oven,  cook 1/2 pound bacon over medium heat until crispy.

~Remove from pan and set aside.

~Add 4 tablespoon BBQ dry rub into hot grease and cook, stirring constantly until you start to smell the spices (about 1-2 mintues).

~Add 1 chopped yellow onion and cook another 1-2 minutes, stirring often.

~Add in 1 chipotle pepper and onion, stir until well mixed.

~Add in 4 cups of Roma tomatoes and stir until well mixed.

~Add in 1 cup beer, and stir to deglazed bottom of pan.

~Cook for 1-2 minutes.

~In a large bowl, whisk 2 cups tomato sauce, 1/8 cup dijon mustard, 1 cup brown sugar, and 3 tablespoons Worcestershire sauce until well combined

~Add tomato sauce mixture and 4 cups chicken stock to pan.

~Turn heat down to medium-low and simmer soup for 30-40 minutes.

~While soup is simmering, cut tomatoes in half and place on a cookie sheet.  Roast in 400 degree oven for 20 minutes (optional, but adds so much flavor).

~Using a blender, blend soup from the dutch oven until smooth.

~Simmer another 30 minutes.

~Add 2 cups Roma tomatoes, drained and rinsed black beans, 2 cups corn, cooked bacon, and 2 cups cooked shredded chicken.

~Simmer until heated through and serve.

Greek Sous Vide Lemon Roasted Potatoes

 Super easy to make.   

GREEK SOUS VIDE LEMON ROASTED POTATOES

(serves 4)

Ingredients:

*4 garlic cloves, minced

*3 tablespoon olive oil

*2 pounds of small red or yellow potatoes

*1 teaspoon sea salt

*1/2 teaspoon ground black pepper

*1 teaspoon dried oregano

*1/2 teaspoon dried dill weed

*1 teaspoon smoked paprika (or sweet paprika)

*2 teaspoon fresh squeezed lemon juice

Directions:

~Preheat water in a large container or pot to 195 degrees.

~In a small skillet, heat up 3 tablespoons olive oil over medium heat.

~Add 4 minced garlic cloves and sauté until it starts to brown, stirring often.

~Remove from heat and set aside.

~Wash potatoes and cut in half.

~Place potatoes into a large bowl.

~Add garlic oil, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon dried oregano, 1/2 teaspoon dried dill weed,  1 teaspoon smoked paprika, and 2 teaspoons fresh squeezed lemon juice, an mix until potatoes are well coated.

~Pour into a vacuum seal bag.

~Add potatoes into water bath making sure they are completely submerged, for 1 hour.

~Preheat oven to 425 degrees.

~Remove potatoes from bag and excess liquid off with a paper towel.

~Place onto a greased cookie sheet.

~Bake on top rake until potatoes crisp up (5-10 minutes)

~Serve.  I like to add either some tzatziki sauce or a garlic sauce.

Salted Caramel Bars

Just a small piece will cure any sweet craving.  Sometimes I like to melt about 1/2 cup chocolate chips and then drizzle it over top of the bars when they come out of the oven.  Also, sprinkling 1/2 cup coconut over top of the caramel (before you put the crumb topping on) is veery good.

SALTED CARAMEL BARS

(servings 24)

 

Crust Ingredients:

*1 cup butter, softened

*1 cup granulated sugar

*1 1/2 cups powdered sugar

*1 tablespoon vanilla extract

*3 cups all-purpose flour

Filling Ingredients:

*1 cup butter

*1 cup granulated sugar

*4 tablespoons light corn syrup

*1 tablespoon vanilla extract

*1 (14 ounce) sweetened condensed milk

*1 tablespoon flaky sea salt

Crust Directions:

~Preheat oven to 325 degrees.

~Grease a 9x13 inch baking dish and line with parchment paper.

~In a large bowl, mix 1 cup softened butter, 1 cup granulated sugar, and 1 1/2 cups powdered sugar together until smooth and creamy.

~Stir in 1 tablespoon vanilla extract until well incorporated.

~Stir in 3 flour (about 1 cup at a time) until well mixed.

~Press half of the dough evenly into prepared pan.

~Bake for 15-20 minutes, or until edges are a light golden brown.

~Allow to cool for about 5-7 minutes.

Filling Directions:

~In a medium saucepan, melt 1 cup butter over medium heat.

~Stir in 1 cup granulated sugar, 4 tablespoons light corn syrup, and 1 tablespoon vanilla extract.

~Cook over medium heat, stirring constantly until mixture begins to boil.

~Reduce heat to low and stir in 1 (14 ounce) can sweetened condensed milk.

~Continue cooking over medium heat, stirring constantly for 10-15 minutes or until mixture thickens and turns a golden caramel color.

~Pour mixture evenly over crust.

~Sprinkle with sea salt.

~Crumble remaining dough evenly over caramel, pressing down lightly on dough.

~Bake for another 25-30 minutes, or until topping turns a light golden brown. 

~Allow to cool completely.

~Cut into 24 pieces.

Cheesy Potato Hamburger Soup

 A very hearty tasty soup.   I cook in the slow cooker, but you can cook it on the stove.

CHEESY POTATO AND HAMBURGER SOUP

(serves 6-8)

Ingredients:

*1 1/2 pounds ground beef

*1 medium yellow onion, diced

*2 garlic cloves, minced

*1 teaspoon salt

*1 teaspoon ground black pepper

*6 cups chicken stock

*6 cups russet potatoes, peeled & cut into bite size pieces (about 4-6 potatoes)

*1 ( ounce bag) mixed veggies 

*3 teaspoons dried basil

*1 tablespoon dried parsley flakes

*1 teaspoon dried oregano 

*1 teaspoon Worcestershire sauce

*1 cup whole milk

*1/2 cup heavy cream

*2 tablespoons cornstarch

*1 (8 ounce) container Velveeta cheese, cubed

Directions:

~In a large skillet, cook medium heat, add 1 1/2 pounds ground beef, 1 medium chopped yellow onion, and 2 minced garlic cloves,  until ground beef is browned.

~Drain any excess grease and add to slow cooker or to a stock pot.

~Add 6 cups chicken stock, 6 cups potatoes peeled and cut into bite size pieces,  1 8 ounce bag frozen veggies,  3 teaspoon dried basil, 1 tablespoon dried parsley flakes, 1 teaspoon dried oregano, and 1 teaspoon Worcestershire sauce. 

~Stir until mixed.   Cook on low for 6-8 hours in slow cooker (or until potatoes are fork tender or cook over low heat in a covered stock pot for 40-45 minutes or until potatoes are for tender.

~In a small bowl, whisk 1 cup milk, 1/2 cup heavy cream and 2 tablespoons cornstarch until smooth.

~Add mixture to soup along with 8 ounces cubed velveeta cheese and stir until cheese is melted.