I realize that Halloween was on Monday and that we have all moved on to Thanksgiving and Christmas baking, but please indulge me. I have this one last post from the Halloween Birthday Party!! This was a big hit and can be served anytime. No scary holiday needed…. I named it Ghost Chili for the party. This has a great southwest flavor to it. I used styrofoam cups that I painted themed words on with puffy paint. The styrofoam not only helped to keep the chili warm but it was a super easy clean up for after the party!
1 onion chopped
2 garlic cloves chopped
4 boneless skinless chicken breast
3 cups water
14 oz chicken stock
salt and pepper
2 tsp cumin, chili powder
1 tsp marjoram
4 cans drained and rinsed white beans
1 16 oz package of frozen corn
2 cans green chiles
juice of one lime
Salt and pepper the chicken breast and cook in a saute pan approx 5 min on each side. Remove from pan and let cool. In a dutch oven heat 1 tbs olive oil and saute the onion and garlic. Add all the remaining ingredients except the lime juice. Bring to a boil and reduce to a simmer. Shred the chicken breast with 2 forks and add to the pot. Simmer for 1 -2 hrs. Just before serving add the lime juice to brighten the flavors.
With the days getting cooler and the nights are actually cold now, a glass of a rich red wine and a hot cheesy soup just seem perfect for dinner! I make this soup every fall and sometimes in late winter. The rich beef stock and sweet onions and creamy cheese are just perfect!
4 sweet onions diced
1/2 stick of butter
2 tbs flour
salt and pepper
1 tbs fresh thyme or 2 tsp dried
2 bay leaves
1 cup red wine such as Cabernet or Merlot
4 cups Beef Stock
slices of stale french bread
slices of Swiss cheese
Melt the half stick of butter in a dutch oven and add the diced onions and a pinch of salt to help release the juices in the onions. Cook for approx 30 min stirring every now and then. Half way through the cooking add the 2 tbs flour and cook thoroughly through. This will thicken the onions and ultimately the whole soup. When done they will look like this.
Nice and caramelized! Add the cup of wine and bring to a boil for 5 min. Then add the beef stock, salt and pepper and thyme and bay leaves.
Cover and reduce to a simmer for 1 hr. If you really want a great punch of flavor chill overnight and serve the next day. Just like spaghetti this soup taste better the next day after all the flavors have really blended together.
Toast the stale french bread slices in the oven. They need to be nice and crisp so they do not turn to mush in the soup. If you have chilled the soup over night place back on the stove and heat back up.
ladle the soup into oven proof bowls. Float a slice of cheese on top and then layer the Swiss cheese so it drapes over both sides a bit.
Place the bowls on a cookie sheet and place under the broiler till the cheese is melted and bubbly!
After a week of super ridiculous easy recipes I thought it was time for something with a bit more substance. This dish is by no means hard, I don’t do hard, but it does have quite a few steps. Don’t be intimidated though, this is worth every bit! I am talking show stopping you will want everyone you know to taste it! I adapted this from Light and Delish. As the summer winds down and we are quickly approaching cooler weather it is time to grab up the last of summers bounty! Corn and Hatch Chile’s are the main ingredients in this dish. If you read my How to Roast Hatch Chile’s post you will know how much I love these!
8 cups fresh or frozen corn (I have to confess I used frozen. 8 cups of corn is an awful lot of ears to strip)
1 roasted and diced Hatch Chile see this link on how to roast How to Roast Hatch Chiles
if you can not get your hands on these chiles 2 4oz cans of drained green chiles will work
1 cup onion diced
1/2 tsp each of Cumin, Mexican Oregano, Marjoram, Salt and Pepper
2 tsp minced garlic
3 cups Chicken broth
1/2 c half and half
1 can diced fire roasted tomatoes well drained and 1/4 cup cilantro minced (not pictured because, well I forgot)
In a dutch oven drizzle olive oil to coat bottom of pan and cook corn, chile, onion, garlic, and seasonings for 8 min on med high.
Add the chicken broth, bring to a boil and reduce to a simmer. Cover pot and cook for 15 min. Stir in a large pinch of the diced cilantro. If you have an immersion blender you can blend till creamy. If like me you don’t then transfer to a blender and puree till creamy. Hey Steve here is another good Christmas gift idea!
Return the soup back to the dutch oven and add the 1/2 cup half and half and another large pinch of cilantro. Cook over low for 5-8 minutes. At this point I do a tasting and add any seasonings it may need.
In a mixing bowl stir the fire roasted tomatoes and the remaining cilantro with salt and pepper to taste.
Plate up the chowder and garnish with the tomato mixture. I promise that you will love it and this will become a family favorite!