Hearty Soups and Stew Recipes


Rezich Family Kitchen

Can you tell we’re anxiously waiting for spring and summer?  Like most of the country our temperatures in Michigan are unbelievable cold.  At 3:00 p.m. in the afternoon, with the sun shinning we are at -2 degrees F.

Snow Storm January 2014

Great day for staying indoors and making a hearty soup or chili that will warm you from the inside out.  Today we’d like to share with you the link to our Chili, Soup and Stew Recipe page.

Visit our Chili, Soup and Stews Page at Rezich Family Kitchen

https://rezichfamilykitchen.wordpress.com/chili-soups-and-stew-recipes/

 

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Cocoa Chili

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Another Snow Storm Expected In Michigan….Soups On!

The holidays are over I’m done with snow and cold weather, completely over it.  I’m ready for sunshine and warm weather. Unfortunately, living in Michigan means that I have roughly 75 days until the official first day of spring and 168 days until the first day of summer.  Our current forecast is calling for single digit temperatures and snow anticipated to start later tonight continuing into late Sunday night, early Monday morning leaving.  We’ve been told to expect an additional 6-10” of snow.  That’s 6-10” of snow on top of what we already have.  I’ll just have to suck it up and find ways to take my mind off the inevitable, the cold and snow are here for a while. 

In anticipation of the snow and cold I decided to make this a “foodie” weekend and try a couple of new recipes.  The first was “Hearty Chicken Noodle Soup” which I found through “The Country Cook” blog.  I have to say the house has smelled wonderful all afternoon as the soup simmered on the stove.  Of course I had to have a sample to make sure it was seasoned enough and Walt has been picking up the lid and peeking in commenting on how great it looks and smells.  I must say that I think this recipe may just replace my Dzia Dzia’s chicken soup!!

Of course I had to make a few changes, it wouldn’t be me cooking if I didn’t right?  The original recipe calls for 32 oz. of chicken stock or broth.  *I measured out 8 cups of water and then added three of the tubs of Knorr’s Homestyle Chicken Stock to the pot.  I brought that to a boil and then added the chicken and spices.

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 HEARTY CHICKEN NOODLE SOUP 

What You’ll Need:

2 (32 oz.) cartons chicken stock  (*NOTE:  I used 8 cups of water and added three tubs of Knorr’s Homestyle Chicken Stock)

1/2 tsp. poultry seasoning

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 lb. boneless chicken (breasts, thighs or tenderloins)

1 cup diced carrots

1/2 cup diced celery

1 can condensed cream of chicken soup (undiluted)

3 cups water

3 cups egg noodles, uncooked (I used Mrs. Millers Old fashioned Medium Homemade Egg Noodles)

salt & pepper, to taste

Directions:

The rest of the recipe go to:  

http://www.thecountrycook.net/2013/11/one-pot-chicken-noodle-soup.html

Catching Up to Monday

WoW!!  I feel like I have been away from my blog forever, the last time I wrote was last Thursday and for one reason or another something else came up or needed attention and by the time I knew it and 255 e-mails later, I discovered that I am way behind in reading my favorite blogs (and missed out on some good stuff!), finding new blogs to follow and of course writing my for my own blog.

I am having one of those days today, not feeling 100%, headache in my nose (almost sure that it’s yet another sinus infection starting), but it was so bright and sunny earlier today that I just had to go out, I just couldn’t waste the sunshine!!  Wouldn’t you know it though, today would be the day that the “Wrongerologists” get it right.  On the noon news broadcast the local weatherman said that the sun would not last and would give way to overcast skies and increasing winds.  Sure enough, about 2 hours into enjoying my bright sunny afternoon….the clouds moved in and the winds picked up.  Doesn’t really matter though, when I noticed the change the most I was already in the drive through at the bank which was my last stop for the day.

I spent the rest of my afternoon catching up the 255 e-mail notifications, discovering some really great new recipes I want to try like chocolate cupcakes with white chocolate frosting and then very sad to hear that I somehow missed Margarita day!  That is tragic!!  Love strawberry Margarita’s!!  At this age I don’t recover so well from a night of Margarita’s but I love them just the same.  How is it that with age the ability to handle a night out on the town with strawberry Margarita’s doesn’t get easier??  Somehow this does not seem fair to me. I am not joking when I say that now, just one large Margarita can make me woozy, so sad.

Walt and I have a little restaurant close to home that we like to go to.  My mom was the first one to discover it, many, many, many years ago.  I started going there when I moved here in 2001.  It’s Michelle’s Restaurant and Sweetheart Bakery, it’s a restaurant and bakery, candy shop combined.  You walk in the front door and the smell of fresh bread, chocolate and sweets envelope you and pull you deeper inside.  You are warmed by all the detailed cherry wood that frames the walls, doors and windows.

Walking in the restaurant you would think that it costs a small fortune to eat there but it doesn’t.  They have a very limited menu, from prime rib to salad, the Michigan Cherry salad is the best.  Tuesday is Polish Day, the specials are all Polish foods and every dinner gets a paczki for dessert.   Our only complaint is the service.  The wait staff is very, very slow, which is why we don’t go as often as I like, it’s the one thing that drives Walt crazy and the reason he doesn’t like going there.

They have great breads and rolls baked fresh in the bakery.  What’s great about the bakery and restaurant being one is that after dinner you can go over to the bakery counter and take home some fresh dinner rolls or my favorite, the Cherry nut Coffee bread………love it.

One of my favorite things to order when I go to Michelle’s is the Chicken Pepperpot Soup.  Yes I know, traditional Pepperpot soup is made with tripe, but Michelle’s makes this thick, creamy, spicy soup filled with chicken and veggies.  It has just a little kick to it and it’s fantastic.  It is not always on the menu, it doesn’t have a specific day assigned to its appearance.  If’ I’m lucky when I go in they have it and I can enjoy a big bowl along with a slice of my favorite Cherry Nut Coffee Bread.

I have searched the internet and cookbooks looking for a recipe that sounds even remotely close to what Michelle’s makes and I have failed.  Last week I decided it was time to conjure up something that I was hoping would come close and although it’s not exactly Michelle’s, it’s close.  I combined a few of my favorite veggies, chicken breast from a rotisserie chicken and made my soup base from the spicy corn chowder.  I crossed my fingers, closed my eyes and I have to say, I came up with a decent knockoff!

I served this with corn bread muffins (recipe previously posted here) and it was delicious!!

 

NANCY’S CHICKEN PEPPERPOT SOUP

 

Nancy's Chicken Pepperpot Soup

Ingredients

1                  Rotisserie Chicken – shredded  (I used the breast meat only)

2 Tbsp       Butter

1 Cup          Frozen Corn (thawed)

1 Cup          Frozen Green Beans (thawed)

3 Cup         Potatoes Diced

1 Cup          Chopped Onion

1 Cup          Carrots – peeled and sliced

1 Can          14.5 oz Cream Corn

2 Cans        14. 5 oz Chicken Broth

1 Can          4 oz. Chiles – Do not drain

1  Pkt.         2.5 oz McCormick Country Style Gravy Mix

2 Cups       Heavy Cream

8 oz             Kraft Pepper Jack Cheese Cubed

Directions

  • Saute onion in butter
  • Add 2 cans chicken broth, potatoes and carrots, bring to a boil, let cook for 25 minutes until vegetables are softened
  • Add thawed corn and green beans, bring to boil and let cook an additional 5 minutes
  • Add cream corn and green chiles –  mix well – bring to boil
  • Add shredded chicken breast  
  • Mix the Country Gravy to heavy cream,  then add to boiling soup, mix well.
  • Add Pepper Jack Cheese and stir contantly until melted.
  • Continue cooking until cheese is melted and soup thickens.
  • Serve with corn bread or crusty bread.

 

 

 

 

 

 

 

 

 

 

A Fitting Birthday Dinner for Michigan!

Yesterday (1/26/12) Michigan celebrated its 175th birthday, the day we became th 26th state of America!

We are Michigan……56,954 square miles of land area; 1,194 square miles of inland waters; and 38,575 square miles of Great Lakes water area.

  • Boasting two peninsula’s, upper and lower Michigan, connected by the Mackinac Bridge one of the largest suspension bridges in the world
  • Home to the only people who know how to correctly pronounce “Mackinac”
  • The car capital of the world
  • Where you can stand anywhere in the state and you will be only 85 miles from any one of the Great Lakes
  • Home to Vernor’s Ginger Ale, Faygo, Better Made Potato Chips
  • Battle Creek, Cereal Capital of the World
  • Home to our 38th President, Gerald R. Ford
  • Home to 116 lighthouses
  • Boasting more than 11,000 in-land lakes and more than 36,000 miles of streams
  • In Michigan Hell does freeze over, Hell, MI
  • Where you can ski in the winter, hike in the spring, swim in the summer, and enjoy some of the most beautiful color combinations in the fall

Known for our “four seasons” we had a little taste of all four yesterday.  The day started out mild and then quickly became cold.  In the afternoon it rained, by late afternoon/early evening sleet moved in turning to snow by evening.  The perfect way for our great state to celebrate its birthday!

To celebrate our great states birthday (ok so it also happened to be the dreaded grocery shopping day), I made a good….no, the best……no wait, the GREATEST Cheesy Potato and Corn Chowder I have ever tasted.  I have many potato and corn chowder recipes which all turned out pretty bland and thin.  This chowder is thick like a good chowder should be, has just a little kick and is so tasty you can’t help but go back for more.

I served this with crumbled bacon bits (real bacon, not from a bottle), chopped green onions, crusty fresh French bread and a glass of wine.  This is going to be on our menu rotation at least a couple of times a month, it’s that good!!

If you want the original recipe, please go to allrecipes.com and look up “Cheesy Potato and Corn Chowder.”  I don’t know who the original author is, or where they found it, but I am grateful that I stumbled upon it.  Don’t be put off by the processed cheese or the chopped green chiles, I paused at first as well, not sure about adding processed cheese to a soup, but I have to admit these additions are what make this soup so tasty.

Following is that recipe with the slight moderations that I made based on a few of the suggestions by other people who have made this recipe and a few things I tried on my own.  I would also like to add that this makes a lot of soup, I was surprised by the amount of soup I had which is not a problem we are going to finish every last drop!

CHEESY POTATO AND CORN CHOWDER (Adapted from allrecipes.com)

Ingredients

 5 slices                                Cooked bacon – reserve the grease

 1 cup                                    Chopped onion (yellow or sweet)

 2 (14.5 oz.) cans              Chicken broth

 3 cups                                  Peeled and cubed potatoes

1 (15 oz) can                       Whole kernel corn – drained

1 (14.5 oz.) can                  Cream Style Corn

 1 (4 oz) can                        Diced green chiles

 1 (2.5 oz) pkg.                   Country style gravy mix (I used McCormick’s)

 1 cup                                     Milk

1 cup                                      Heavy whipping cream

8 oz.                                      Mexican-style processed cheese food – cut into cubes or shredded

3-4                                         Green onions – cut up for garnish

Directions

  • In large saucepan, transfer the bacon grease
  • Over medium heat add onion; cook and stir until tender, about 5 minutes.               
  • Add chicken broth; bring to a boil. 
  • Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.               
  • Stir in both cans of corn and the chiles; return to boiling. 
  • Dissolve (whisk) gravy mix into the milk and heavy cream
  •  Stir gravy/milk/cream mixture into boiling mixture. 
  • Add cheese; cook and stir over low heat until cheese is melted  

PS:  Now that the blog is done for the day……………I’m off to heat up a bowl of this fantastic soup for lunch!!!