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Taco Soup

Taco Soup

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Yield: 6

NY Times

A cozy mash-up of tacos and hearty chili, this soup fills the spot on those days when you’re in need of a quick bowl of comfort. You can use a taco seasoning packet from the store, but it’s very easy to make your own blend to suit your taste (and whip up extra, if you like, to have on hand for other dishes). If using a packet, it will also include salt, so adjust accordingly when seasoning. You can easily make this soup vegetarian by omitting the meat and using an extra can of beans or subbing in a meat substitute. Set up a colorful toppings bar and be sure to squeeze on a little lime to brighten up all the flavors.

For the taco seasoning: (equivalent to a 1-oz Packet)

  • 1-2TBS chili powder, to taste
  • 2tsp ground cumin
  • 1tsp smoked paprika
  • ¼tsp garlic powder
  • ¼tsp onion powder
  • ¼tsp dried oregano

For the soup:

  • ¼cup extra-virgin olive oil
  • 1large yellow or red onion, finely chopped, plus more for serving
  • Kosher salt (such as Diamond Crystal) and black pepper
  • 4garlic cloves, finely chopped
  • 1lb ground beef, (or pork, turkey or chicken)
  • 1-2jalapeños, finely chopped, to taste, plus more for serving
  • 1TBS tomato paste
  • 24-oz cans diced green chilis (see Tip)
  • 115-oz can pinto beans, drained and rinsed
  • 115-oz can black beans, drained and rinsed
  • 215-oz cans diced fire-roasted tomatoes
  • 2½cups low-sodium chicken or vegetable broth, or water
  • 2cups frozen corn
  • Handful cilantro leaves and tender stems, roughly chopped

For serving:

  • chopped avocado, pickled red onion, grated Cheddar, pickled jalapeños, sour cream, tortilla chips and/or lime wedges, for serving (optional)

If making your own taco seasoning: Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder and dried oregano in a small bowl. Set it aside.

Make the soup: In a large pot or Dutch oven, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 8 to 10 minutes. Sprinkle with a little salt, reduce the heat to medium-low, stir in the garlic and cook until fragrant, about 1 minute.

Increase the heat to medium, add the ground beef, breaking it up with a spoon, and brown until all the pink is gone, about 5 minutes. Season with salt (about 1 tsp) and black pepper. Add the jalapeño and the taco seasoning and stir for 1 minute. Push the meat to the sides of the pan, making a little space in the center, and add the tomato paste. Cook to deepen its color, about 1 minute, then stir everything together.

Add the green chilis and their liquid, and the pinto and black beans. Season with salt (about 2 tsp). Stir in the tomatoes and their juices, and the broth. Increase the heat to medium-high and bring to a boil. Reduce to medium-low and simmer, covered, stirring occasionally, until the flavors meld, about 20 minutes.

Taste for seasoning, adding salt, pepper, and chili powder, if desired. Stir in the frozen corn and cilantro. Cover and simmer until the corn has heated through, about 10 minutes. Serve with toppings of choice. Thin out with stock or water when reheating, if necessary.

Tip:

If your fire-roasted tomatoes include green chilis, omit the 2 cans of green chilis.

Christmas Soup

Christmas Soup

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Yield: 4

Alton Brown

Sausage, potatoes, and kale make a hearty soup for a cold winter night.
Without fail, I make this Christmas Soup for the holidays every year. In other words, it’s a tradition.
Prep: 30 Cook: 1 hr 10

  • 1lb kielbasa, sliced ¼-inch thick, on the bias
  • vegetable oil, as needed
  • 8cloves garlic, minced
  • 1lb dried red kidney beans, soaked for at least 4 hours or overnight
  • 2quarts chicken broth
  • 1lb red potatoes, cut into ½-inch cubes
  • 6oz fresh kale, washed, rinsed, and torn into 1-inch pieces
  • ¼cup red wine vinegar
  • ½tsp freshly ground black pepper

Special equipment

  • 5-to 7-quart Dutch oven

Brown the kielbasa in a Dutch oven and set over medium-low heat until it has rendered most of its fat, about 15 minutes. Remove the kielbasa from the pot and set aside. If you do not have at least 2 tsp of fat, add enough vegetable oil to make 2 tsp.

Cook the garlic in the fat for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and chicken broth and cook, covered, for 45 minutes. After 45 minutes, stir in the potatoes, cover and cook for 15 minutes, stirring occasionally.

Toss the kale into the pot, cover and cook for an additional 10 minutes, or just until it is tender, but not mushy.

Sprinkle with the vinegar and pepper and stir to combine. Return the kielbasa to the pot and cook just until heated through. Taste and adjust seasoning.

Serve hot.

Chili’s Cajun Pasta CC

Chili’s Cajun Pasta CC

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Yield: 2

Heavily adapted from the Recipe Critic

A Chili’s favorite. Their new Ultimate version has grilled chicken, shrimp, penne in Alfredo sauce, topped with chili spices, shredded Parmesan, tomatoes, green onions. Served with garlic toast.

  • 1boneless skinless chicken breasts
  • 1221-25 shrimp, peeled and deveined
  • 1tsp Cajun seasoning, divided (recipe follows)
  • 2TBS butter
  • 1TBS cooking oil
  • 1½cups heavy cream
  • ¼tsp lemon pepper seasoning
  • ½tsp salt
  • ½tsp black pepper
  • ¼tsp garlic powder
  • 6oz penne pasta
  • 1Roma tomato, seeded and diced
  • ¼cup parmesan cheese fresh shredded, to taste
  • 1green onions, cut into ¼-inch lengths

Pasta:

Bring one gallon of water to boil in a large pot. Add 1 TBS salt and penne. Cook until just al dente, a minute or two less than manufacturer’s directions. Drain and set aside.

Chicken:

Slice the chicken into bite sized pieces about 1/4-inch thick. Put the chicken in a large resealable bag. Add half of the Cajun seasoning and shake to coat thoroughly.

In a large skillet, melt the ½ TBS of butter ½ TBS oil over medium heat. Add the chicken and turn when needed. Make sure to check with a knife to make sure it is no longer pink. Remove to a cutting board. Wipe out pan.

Shrimp:

Season the shrimp with remaining Cajun seasoning. Toss to mix. In the same pan used for the chicken, heat ½ TBS oil and add shrimp. Sauté until almost done.

Sauce:

In the large pan used for the pasta, combine the heavy cream, 1 TBS butter, lemon pepper, salt, black pepper, and garlic powder. When the cream mixture just starts to bubble, add the pasta, mix and cook until the pasta is done. Remove from pan from heat.

Assembly and finish:

Add the chicken, shrimp, and diced tomato into the pasta. Mix well to combine.

Transfer to a serving dish and top, green onions and parmesan.

Serve with a side of Texas garlic toast.

Tips:

Thicken or thin the sauce if necessary.

Cajun Seasoning

Yield: 1 PKT, 4½ tsp

1½ tsp paprika
1 tsp onion powder
½ tsp garlic powder
½ tsp dried oregano
½ tsp dried thyme
¼ tsp cayenne
½ tsp salt

Pear-Stuffed Pork Chops

Pear-Stuffed Pork Chops

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Yield: 2

Adapted from: Cuisine At Home

For a classic comfort dish, stuffed and roasted pork chops hang out with potatoes, onions, green beans, and tomatoes for a sheet pan meal we’re sure you’ll return to often.

  • 4strips bacon
  • 2bone-in pork chops or boneless cutlets, 1-inch thick
  • ½Bartlett pear, peeled, cored, and diced, or ½ can pears, drained and diced.
  • ¼cup crumbled blue cheese
  • 1TBS diced shallots
  • salt and black pepper to taste
  • 12oz baby red or yellow potatoes, halved
  • 6-8oz green beans
  • ½cup chopped red onions
  • 1TBS Dijon mustard
  • as many grape tomatoes as you want

Bacon:
Set broiler shelf to 6 inches from heat and second on middle rack.

Preheat oven to 425°F.
Bake bacon on a baking sheet until crisp, transfer to a paper-towel-lined-plate and reserve 1 oz drippings. Chop 1 strip bacon for filling and remaining strips for topping chops and vegetables.

Prep pork:
Cut a 3-inch-long slit on the side of each chop, inserting the knife blade into, but not through, the other side. Keeping blade parallel to cutting board, carefully sweep it back and forth to enlarge pockets. Arrange chops on a baking sheet.

Filling:
Combine pear, 1 strip chopped bacon, cheese, and shallots.
Divide pear filling among pockets. Brush tops of chops with 1 TBS drippings, season with salt and pepper.

Vegetables:
Toss potatoes, green beans, onions, and Dijon with remaining TBS drippings, season with salt and pepper, then arrange around chops.
Roast chops and vegetables 20 minutes. Remove from oven.

Broil:
Heat broiler to high with rack 6 inches from element.
Add tomatoes and remaining chopped bacon to baking sheet.
Broil chops and vegetables until a thermometer inserted into the thickest part of chops, but not touching bone, registers 145°F, 5–6 minutes. Remove and rest for 5 minutes.
Serve.

Zuppa Toscana

Zuppa Toscana

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Olive Garden CC (Improved)

Yield: 4

Jean-Pierre

This recipe takes the beloved elements of Olive Garden’s Zuppa Toscana and elevates them with a focus on achieving the perfect balance of flavors and a satisfying texture. The inclusion of fresh herbs and the adjustment of the soup’s thickness ensure a dish that dances on the tongue and remains memorable long after the meal is over. Enjoy this hearty, comforting soup with family and friends!

  • ½lb bacon
  • 1lb spicy Italian sausage, casing removed
  • 1large onion, diced
  • 2TBS 6 cloves garlic minced
  • 1TBS fresh thyme, rosemary, or oregano, to taste
  • 80oz about chicken stock
  • 3large potatoes, cut into ½ inch dice
  • 3cups kale, stems removed, leaves torn and chopped
  • 1cup heavy cream
  • ¾cup grated parmesan cheese, for serving
  • salt and pepper, to taste
  • cornstarch slurry, optional, for thickening

Start by cooking the bacon in a large pot over medium heat until it’s crispy and has rendered its fat.

Add the Italian sausage to the pot and cook until browned, breaking it apart with a spoon as it cooks. In the same pot, add the diced onion. Cook until the onion is soft and starting to caramelize, about 5 minutes.

Then add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the fresh thyme (or your herb of choice) for additional flavor.

Pour in the chicken stock and bring to a simmer.

Add the potatoes, kale and cook about 30 minutes or until the potatoes are fully soft and the kale has wilted.

Reduce the heat to low and stir in the heavy cream.

If a thicker soup is desired, mix a small amount of cornstarch with water to create a slurry and stir into the soup. Heat until the soup thickens to your liking, adjusting the seasoning with salt and pepper as needed.

Serve hot with a sprinkle of grated Parmesan cheese on top.

Texture and flavor: The thickness of the soup can be adjusted to your preference using the cornstarch slurry. Remember, the texture can enhance the flavor of the soup.

Serving suggestion: This soup pairs wonderfully with crusty bread or garlic bread for a complete meal.

Leftovers: Zuppa Toscana can be stored in the refrigerator for up to 3 days and reheats well, making it a great option for meal prep.

Sunchoke Soup

Sunchoke Soup

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Yield: 4

CKBK

This soup is a specialty of Café Lomi chef Mardi Hartzog. A favorite menu item on a winter day at the café, this is also an easy soup to prepare at home.
Jerusalem artichokes aka Sunchokes have a wonderful creamy texture, and an earthy, nutty flavor that blends perfectly with luxurious truffle oil.

Note: I have no idea what the floater is.

For vegetable stock:

  • 1TBS extra-virgin olive oil
  • 1yellow onion, peeled and halved
  • 1medium carrot, washed and halved
  • 1stalk celery, peeled and halved
  • ½leek, coarsely chopped
  • 9cups water
  • 2tsp fine sea salt
  • 1tsp black pepper

For soup:

  • 2TBS butter
  • 1medium onion, chopped
  • 1clove garlic, diced
  • 2lb sunchokes, peeled and chopped (quickly blanching sunchokes before peeling them makes the skin much easier to remove)
  • 6cups vegetable stock
  • salt and pepper
  • few drops truffle oil


Prep:

Bring a large stock pot of water to a boil. Blanch sunchokes for 30-60 seconds. Remove, set aside to cool. Discard water.

Vegetable stock:

Heat olive oil in the large stock pot. Sauté onion until translucent; add other vegetables, and sauté until they are sweating and cooked, 8-10 minutes. Add water and bring to a boil. Add salt and pepper and cook on medium heat for another 5-10 minutes, until broth has taken on the flavor of the vegetables. Strain and set liquid aside to use in soup.

Soup:

In a medium-sized pot over medium heat, melt butter and sauté onion and garlic until barely translucent, about 5 minutes.

Add sunchokes and vegetable stock. Let simmer about 30-40 minutes or until sunchokes are soft when you poke them with a fork.

Remove and reserve 2 cups of stock.

Blend with an immersion blender until smooth. Check the texture. Add and blend in reserved stock until the desired consistency is obtained.

Add salt and pepper to taste and serve immediately.

Lemony Shrimp and Bean Stew

Lemony Shrimp and Bean Stew

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Yield: 4

NY Times

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a few directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be welcome.
Time: 30 minutes

Note: Samantha recommended this.

  • 1tsp fresh lemon zest and 2 TBS juice
  • 1teaspoon sweet or smoked paprika
  • 2garlic cloves, grated
  • Kosher salt and black pepper
  • 1lb peeled, deveined large shrimp (tails removed)
  • 4TBS unsalted butter (½ stick)
  • 2large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise ½-inch thick (or 1 large onion, minced)
  • 115-oz can cannellini beans or other white beans, rinsed
  • 2cups chicken stock or vegetable stock
  • 2TBS finely chopped fresh parsley (optional)
  • Toasted bread, for serving (optional)

Combine lemon zest, paprika, garlic, ¾ tsp salt and ¾ tsp pepper in a medium bowl. Add shrimp and toss to coat.

In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate, set aside.

Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper.

Serve with toasted bread.

Zucchini Noodles

Zucchini Noodles

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Yield: 2 to n Servings

Meghan & Samantha

Who would have imagined that this would be good? Goes well with any spaghetti sauce.

  • 1fresh straight zucchini per 2 servings.
  • ½TBS olive oil
  • salt and pepper
  • Special Equipment: Vegetable Spiralizer.

Wash zucchini. Cut ends off zucchini. This works better with straighter zucchini.

Use the spiralizer to turn zucchini into noodles.

Do not season zucchini before cooking.  It will turn them mushy.

Heat skillet over medium high heat and add olive oil. When it is shimmering, add zucchini noodles and sauté for 1 to 2 minutes, turning and mixing often.

Season only after cooking is complete. Serve.

Whip-Flop-Glop (Pork)

Whip-Flop-Glop (Pork)

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with Onion, Carrots, and Broccoli

Yield: 4 Servings

Scott Nowell

A quick Pork Stir-Fry with Fresh Vegetables.  This version uses a technique called “velveting” on the pork.  The pork is coated with a mixture of corn starch, egg white and oil and set aside for a bit before cooking.  This can form a bit of crust on the pork as it cooks that absorbs and holds the sauce.

  • For Pork:
  • 8-12oz boneless pork cutlets, sliced thin, and cut into matchsticks.
  • 1-2heaping TBS corn starch
  • 1pinch white pepper
  • 1egg white
  • 1tsp soy sauce
  • ½TBS oil
  • Vegetables:
  • 1onion, julienned
  • 2medium carrots, sliced thin on diagonal
  • 1small to medium bunch broccoli, cut into florets and stem thinly sliced on diagonal
  • 1heaping tsp garlic, minced
  • 1heaping tsp ginger, minced
  • Sauce:
  • 1cup chicken stock
  • 2-3TBS hoisin sauce
  • 1TBS oyster sauce
  • 1TBS corn starch mixed with 2 TBS water for slurry
  • 2TBS oil
  • 2scallions chopped to ¼ inch rings (optional)


Velvet Pork:
Add pork to a medium bowl. Sprinkle on corn starch, white pepper. Add egg white and mix well. Add oil and mix. Set aside

Premix Sauce:
Mix sauce ingredients and set aside.

Make Slurry:
Mix slurry and set aside.

Blanch Broccoli
In a 6 qt pot add broccoli to salted boiling water blanch for 2 minutes. Drain and cool in ice water.

Stir Fry Pork:
Heat 2 TBS oil in a wok or large frying pan until very hot. Add pork and stir-fry until cooked through, separating the pieces as it cooks. Remove pork to bowl. Leave any oil in pan.

Stir Fry Vegetables:
If needed add another TBS oil to wok. Add onion and carrots to wok. Stir fry for 2 minutes. Add ½ cup water to wok and cover. Cook for 2 minutes. Remove cover stir fry until tender. Add blanched broccoli, garlic and ginger and stir fry for a minute.

Sauce:
Add sauce mixture to wok, bring to a boil. Add slurry and mix to desired consistency.
Return pork to wok and stir to coat.
Adjust seasoning. Add optional scallions.
Serve.

Steak Marinade

Steak Marinade

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Yield: 1½ cups

https://therecipecritic.com/worlds-best-steak-marinade/

World’s Best Steak Marinade (so says the author, I tested it. World’s best? Not likely, but darned good) adds so much flavor to your juicy steak. It helps to tenderize and infuse the steak with flavor and creates the best steak ever!

  • ⅓cup soy sauce
  • ⅓cup lemon juice
  • ½cup olive oil
  • ¼cup Worcestershire sauce
  • 1TBS minced garlic
  • 2TBS Italian seasoning
  • 1tsp pepper
  • ½tsp salt
  • pinch of red pepper

In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper.

Use a Jaccard to tenderize steak by going over entire surface on both sides.

Add steaks and marinade to a resealable zip lock bag or place in a large bowl and pour the marinade on top. Marinate for 2 hours or overnight.