White Bean & Chicken Soup (White Chili)

3 pounds skinless boneless chicken thighs, cut into 1-inch dice

Kosher salt and freshly ground pepper

2 tablespoons vegetable oil

2 medium onions, diced

3 garlic cloves, minced

1 jalapeño, minced

2 tablespoons all-purpose flour

2 tablespoons chile powder blend

2 teaspoons ground cumin

1 teaspoon dried oregano, crushed

1/2 teaspoon cayenne pepper

8 cups chicken stock or low-sodium broth

Three 15-ounce cans navy beans, drained

Tortilla chips, sour cream, shredded Monterey Jack cheese, cilantro and diced avocado, for serving


Season the chicken with salt and pepper. In a large enameled cast-iron casserole, heat the oil until shimmering. Add half of the chicken at a time and cook over moderately high heat until lightly browned all over, about 8 minutes per batch. Using a slotted spoon, transfer the chicken to a plate.


Add the onions to the casserole and cook over moderate heat, stirring, until tender, 5 minutes. Add the garlic and jalapeño and cook until fragrant. Add the flour, chile powder, cumin, oregano and cayenne and cook, stirring constantly, until fragrant. Add the stock, navy beans and chicken and bring to a simmer. Cover and cook over low heat until the chicken is very tender, 30 minutes.


Uncover and simmer the soup over moderate heat until slightly thickened, about 30 minutes longer. Season with salt and pepper and serve with the tortilla chips, sour cream, Jack cheese, cilantro and avocado.

Original Recipe: http://www.foodandwine.com/recipes/white-bean-and-chicken-soup

Bubba Gump's Shrimpin' Dippin' Broth

• This is not the original recipe.   I, of course, have slightly modified it.   I have made this several times and it is always a big hit.   It's quite spicy, so if you want, you may want to reduce or eliminate the cajun seasoning used on the shrimp.   The broth will be spicy enough.
  
  
  Always serve this in a bowl over a 1/2 cup of white rice and with a 2-3 inch piece of a fresh baguette!   The fresh bread makes this soup, so don't skip it!
  
  
  INGREDIENTS FOR THE BROTH:
  
  
  1/2 tablespoon butter
  1 teaspoon minced garlic
  1/2 teaspoon Tony Cachere's Cajun Seasoning
  1/2 teaspoon pepper
  1 can of Cento White Clam Sauce
  2 cups of water
  1 teaspoon Worcestershire sauce
  1 chicken bouillon cube
  1/4 teaspoon sugar
  
  
  Sauté pepper, Cajun seasoning, and garlic in butter for approximately 5 minutes over medium heat.  Add remaining ingredients and bring to boil.   Allow broth to simmer approx 15 minutes.  Cook shrimp while broth simmers.
  
  
  INGREDIENTS FOR SHRIMP:
  
  
  1 lb medium shrimp, peeled and deveined (frozen is okay, should be thawed)
  2 tablespoons butter
  1/2 tablespoon Worcestershire sauce
  1 teaspoon black pepper
  1 teaspoon Tony Cachere's Cajun Seasoning
  1/2 tablespoon minced garlic
  lemon wedge (optional)
  1 cup cooked white rice
  1 fresh baguette
  
  
  Melt butter in pan.   Add shrimp, Worcestershire, black pepper, cajun seasoning and garlic.   Cook until half done.   (Shrimp will finish cooking in broth.)
  
  
  Reduce broth to low and add shrimp.  Turn off heat.   Allow shrimp to finish cooking in hot broth (approx 3-4 mins).   Serve immediately.   Add 1/2 cup of rice to bowl.  Ladle shrimp broth over rice.  Serve with fresh baguette. 
  
  
  
  

Original Bubba Gump Shrimpin Dippin Broth Recipe

Scalloped Potatoes

Ingredients:

4 cups thinly sliced potatoes

3 tablespoons butter

3 tablespoons flour

1 1/2 cups milk

1 teaspoon salt

1 small pinch of cayenne pepper

6 slices of american cheese

1/2 cup grated cheese, to sprinkle on top

paprika

Directions:

Preheat oven to 375F.  In a small sauce pan, melt butter and blend in flour.  Cook over medium heat for 3-4 minutes to a light blonde.  While CONSTANTLY WHISKING, add all of cold milk in small increments.   Season with salt and cayenne.  Cook sauce on low until smooth stirring frequently.   Stir in cheese.   Continue to cook while stirring/whisking frequently until cheese is completely melted and incorporated.  Layer half of sliced potatoes in a lightly greased one quart casserole.  Pour half of cheese sauce over potatoes.   Repeat with second layer of potatoes and cheese sauce.  Bake at 375F for 45 mins.  Top with 1/2 cup of shredded cheese and a dash of paprika.  Return to oven and bake until cheesy is bubbly and slightly browned.Original Scalloped Potatoes Recipe

Spicy Boiled Peanuts

Ingredients

1 pound raw peanuts, in shells

1 (3 ounce) package dry crab boil (such as Zatarain's® Crab and Shrimp Boil)

2 jalapeno peppers

1 tablespoon garlic powder

1/2 cup salt

2 tablespoons Cajun seasoning

2 tablespoons red pepper flakes      

Directions

Place peanuts, crab boil, jalapenos, garlic powder, salt, Cajun seasoning, and red pepper flakes into a slow cooker. Pour in water to cover the peanuts and stir to combine. Cover and cook on Low until peanuts are soft, at least 24 hours. Stir occasionally, and add water as needed to keep peanuts covered. Allow peanuts to completely cool in cooking liquid.  Drain; serve hot or cold.

Link to Original Boiled Peanut Recipe

Chicken Nuggets

I made these nuggets last night for the boys.   It made plenty to feed three boys with VERY healthy appetites.  The nuggets remind me of Chick-Fil-A.   They have about the same amount of breading and a similar taste.   Maybe a little less sweet.  Juicy and DELISH!  (Sorry no pic... Will take one next time I make these.)

4 boneless skinless chicken breasts
1 1/2 Tbsp of Lawry's Season Salt
1/4 tsp white pepper, finely ground
1 cup of AP flour
1/2 cup of plain bread crumbs
Enough oil for frying (I used canola)

Rinse and pat dry the chicken.  Dice into 1" cubes.   Season with Lawry's and white pepper.   Toss to get even distribution of the seasoning.

Heat oil over medium-medium high heat.   (I have an electric stove and on a scale of 1-10, used 6 or 7.)  **Fabulous Tip**  When heating oil for pan frying, use a wooden spoon to test when the oil is hot enough.   Insert the tip of the handle in the oil, if it bubbles, you are ready to cook!


In a shallow dish, mix flour and breadcrumbs well.

Coat a small batch of nuggets in the flour mixture then fry.   Fry over medium heat until golden brown.   Turning as needed.   Probably 3-4 minutes total cooking time per batch.  Do not over crowd the pan.   Repeat coating and frying until you're done.   If you're like me, you won't be able to stay out of them while you are cooking.  ;)  Enjoy!  

Corn Chowder

CAUTION!  This stuff is addictive especially during the cold winter months. 

Emeril's Pennsylvania Dutch Corn Chowder


Serves: 6

Ingredients:
4 cups frozen shoepeg white corn kernels 
1/2 pound salt pork, diced
3 cups chopped yellow onions
1 teaspoon celery salt
1/2 teaspoon cayenne pepper
2 teaspoons minced garlic
1 bay leaf
3 cups peeled, diced baking potatoes, like russets
8 cups chicken stock, or more as necessary
1 cup milk
1 cup heavy cream
Salt
Freshly ground black pepper
1/2 cup chopped green onions (green tops only)
2 Baguettes / French Bread

Directions:
In a large saucepan, cook the diced pork over medium-high heat until golden brown and the fat is rendered. Add the onions, celery salt, and cayenne, and cook until onions are soft, about 4 minutes. Add the garlic and bay leaf and cook, stirring, for 30 seconds. Add the potatoes and drained corn, and cook, stirring, for 1 minute. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the potatoes are tender, 20 to 25 minutes. Add the milk and cream, and simmer for 5 minutes.

Remove from the heat and discard the bay leaf. Adjust the seasoning, to taste, with salt and freshly ground
black pepper. Ladle into soup bowls and garnish each serving with the green onions.  Serve with warmed baguettes.

Chimichurri Sauce

1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Curry Barbeque Sauce for Chicken

This will only make enough for about 2 or 3 boneless skinless breasts. Double or triple it, if you need more.

INGREDIENTS:
3 T sugar
3 T vinegar
2 T ketchup
1 T Worcestershire sauce
1 tsp mustard
1/2 tsp paprika
1/2 tsp curry powder
1tsp garlic powder
1/2 tsp salt
1/8 tsp pepper (or more if you like it hot, I added a lil cayenne.)

DIRECTIONS:
Whisk all ingredients together. Pour over chicken and marinate in the fridge for 1-2 hours. Drain and discard marinade. Grill the chicken, covered, over medium heat on each side or until juices run clear.