Soups On!!! When I think of comforting pleasures nothing quite says it better than an irresistible bowl of homemade potato soup. My ideal version is loaded with big chunks of real potatoes, slow cooked in chicken stock with onions, celery, savory herbs and spices and bacon baby….Then finished with a little cream for extra richness. Yep, you read it correctly….. The Seasoning Blend of choice is none other than our No Moosteak Grill n’ Rub! This one packs in the flavor. There is no cheese in this soup, and you won’t miss it either! Oops…The recipe wasn’t written down the first time we made it. “You will make the soup again, and this time, I’ll be paying attention.” ~from the movie “Ratatouille” ~ Who might the little chef be and whom shall I give credit to for this delightful dish? My mother of course, so it is only fitting that we would call it Mom’s Hearty Potato Soup!
Mom’s Hearty Potato Soup
• 8 large potatoes, peeled and cubed *
• 4 C. Chicken broth (equal to 1 32oz. box)
• 3 cloves garlic, minced
• ¼ C. green onion, chopped (equal to 3 green onions)
• ½ C. yellow onion, chopped
• 1 C. celery, diced (equal to 3 ribs)
• 3 T. unsalted butter
• ¼ C. flour
• 2 C. heavy cream or milk, or substitute 1 C. of each
• 1-2 T. Zesty Moose No Moosteak Grill n’ Rub Seasoning
• 3 T. olive oil
• 1 ½ to 1- lb. of bacon 6-8 slices pre-cooked & chopped (optional)
Pre-Cook The Bacon:
Line a baking sheet with aluminum foil and place the bacon slices vertically across. Place the bacon into the oven and bake for 25 minutes. Remove from oven and wrap in a paper towel to absorb excess fat.
Allow to cool, and then chop into bite size pieces.
In a heavy duty skillet, add the olive oil and sauté the celery and onion over medium heat until onion is clear.
Add garlic and continue cooking 1-2 minutes.
In a large stock pot, add the bacon, celery, onion, garlic and diced potatoes.
Cover with chicken broth and simmer until potatoes are almost done.
In the same skillet, over medium heat, melt butter and add flour.
Gradually add heavy cream or milk and bring to a boil, stirring constantly until thickened.
Pour into the potato mixture and add The Zesty Moose Steak Seasoning. Continue to simmer on low for an hour.
*Potato Tip: Peel and chop potatoes and place directly into a bowl of ice water before cooking to keep them firm and crisp. This also prevents the potatoes from browning and being exposed to the air while prepping remaining ingredients. Pour out water before placing into a stock pot.
Total Time: 2 Hours
Prep Time: 1 Hour
Cook Time: 1 Hour
You simply can’t go wrong with chicken, but I think it is as equally easy to routinely prepare it the same way every time. I’m always looking for new ways to jazz up chicken dishes and this is one of them. The ingredients are healthy, and the preparation is so simple, you can make this several hours in advance. This is one of our “Time Saver” recipes and it has a very mild mix of flavors with a southwestern flare. I usually serve this over rice (see recipe for Mexican Rice) but if you are watching your carbs, it makes a warm and hearty soup all by itself! An additional can of chicken broth may be added for a soup.*
Southwest Santa Fe Chicken
2-3 large chicken breasts 1 ¼ to 1 ½ lbs.
1 14.5 oz. can diced tomatoes
1 15oz. can black beans (rinsed & drained)
1 8 oz. bag frozen corn
¼ cup fresh cilantro, chopped
1 14.5 oz. can fat free chicken broth *
3 green onions chopped
5 tsp. The Zesty Moose Twigs n’ Stix Southwest Seasoning. Plus additional seasoning for chicken preparation (see below)
1 ½ C. Rice (optional)
Drizzle olive oil and lightly season both sides of chicken using the Twigs n’ Stix Southwest Seasoning.
Cover and bake in the oven for 2 hours at 250 degrees. Let chicken cool completely.
Using two; forks shred the chicken.
Combine all ingredients into a slow cooker and add 5 tsp. of Southwest Seasoning. Cook on high heat for 2 ½ hrs. Serve over rice or add crushed tortilla chips for a tasty soup!
Yield: 6 servings
Total Time: 5 Hours
Prep Time: 30 Min.
Cook Time: 4 1/2 Hours
On a crisp Fall day, there is nothing better than a bowl of hot chili. This is one of my favorite slow-cooker dishes to make. The nights are starting to get cooler and I’m craving a big batch! According to What’s Cooking America, the first recorded batch of Chili Con Carne in America was made in 1731 by a group of women who had emigrated from the Spanish Canary Islands, which historians noted not as “Chili” but as a “Spicy Spanish Stew.” The International Chili Society says that chili was popularized during the Gold Rush of the mid-1800’s. The first chili cook-off took place in 1967 in Terlinga, Texas. It ended up in a tie between a native Texan, and a New Yorker, and chili cook-offs are still held there today! There are many variations and widely used ingredients that have become popular over the years. One of the main ingredients often used is Chili Powder. Our Chili Seasoning does not contain any Chili Powder, which is why so many people claim they can enjoy a bowl of chili using our blend. Our unique selection of spices will give a “Kick” to your favorite recipe or simply use the recipe below. The following recipe has been entered in several chili cook-offs and we took second place in the local Firemen’s Chili Cook-Off. It’s understood that No One beats the “Fire Chief’s Recipe!
Cow Kickin’ Chili
1 lb. ground beef
1 medium onion, chopped
3 garlic cloves, minced
1 8oz. can tomato sauce
1 14.5oz. can petite diced tomatoes
1 4 oz. can green chilies, diced
1 4.25 oz. can black olives, chopped
1 15 oz. can pinto beans, drained and rinsed
1 C. water
1 package of Zesty Moose Cow Kickin’ Chili Seasoning
In a skillet, over medium heat, brown 1 pound of ground beef.
Add the onion and garlic and cook 1-2 minutes or until onion is translucent. Drain off any fat and set aside.
In a slow cooker, add the tomato sauce, diced tomatoes, green chilies, black olives, water and the entire package of The Zesty Moose Cow Kickin’ Chili Seasoning. Add the completely cooked ground beef onion and garlic mixture into the slow cooker and stir until blended.
Cook on high heat for 2 hours, then turn the temperature to low heat and continue to simmer until ready to serve. Drain and rinse the pinto beans and add them during the last 30 minutes of cooking. This will prevent the beans from getting too soggy. Serve and top with sliced black olives, grated cheese and a dollop of sour cream.
Yield: 6-8 depending on size of bowl
Total Time: 3 Hours
Prep Time: 30 Min.
Cook Time: 2 Hours 30 Min.