Here’s a SUPER recipe!

Super Chicken Chili

Ingredients:

3 chopped yellow onions

3 Tablespoons olive oil

2 cloves minced garlic

2 red peppers cored, seeded, and chopped

2 yellow peppers cored, seeded, and chopped

1 teaspoon chili powder

2 teaspoons coriander

1 teaspoon ground cumin

1/4 teaspoon dried red pepper flakes

1/4 teaspoon cayenne pepper

salt and pepper to taste

2 (28-ounce) cans whole peeled plum tomatoes undrained

1/4 cup minced fresh basil leaves

4 split chicken breasts, bone in, skin on

2 (15 ounce) cans garbanzo beans, rinsed and drained

For serving:

 

Chopped onions, corn chips, grated cheddar, sour cream

 

Directions

1. Preheat the oven to 350 degrees F.
2. Rub the chicken breasts with olive oil and place them on a baking sheet. Season with salt and pepper.
3. Roast the chicken for 35 to 40 minutes, until just cooked.
4. While the chicken is roasting, saute the onions in a Dutch oven in olive oil over medium-low heat for 10 to 15 minutes, until translucent.
5. Add the garlic and cook for 1 more minute.
6. Add the bell peppers and spices. Cook for 1 minute.
7. Crush the tomatoes by hand and add to the pot with the basil.
8. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
9. Remove chicken from the oven and let it cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks.
10. Add chicken and beans to the chili and simmer, uncovered, for another 20 minutes.
11. Serve with the toppings, or refrigerate and reheat gently before serving.

Turkey Soup and Dumplings

Here’s my favorite Thanksgiving leftover recipe!

Turkey Soup:

1 turkey carcass

10-12 cups water

2 large onion, diced fine

12 ribs celery, diced fine

8 carrots, diced fine

4 Tbsp. olive oil

salt and pepper to taste

2 tsp. baking powder

1 cup flour

1 tsp. sugar

1 Tbsp. ice cold margarine

1/2 cup ice cold milk

Directions:

1.  Heat half of  the olive oil in a large soup pot. Add half of the vegetables, salt, pepper,  and saute until the onions are translucent.

2. Add the turkey carcass and cover with water.

3. Don’t let the water boil – allow it to simmer for at least an hour, but I usually let it go for 2-3 hours.

4. Strain, discarding the vegetables and carcass and saving the broth.

5. Heat the remainder of the olive oil. Add the remainder of the vegetables, salt, pepper, and saute until the onions are translucent.

6. Add the turkey stock.  Allow to simmer, adding whatever vegetables you want (I like zucchini, yellow squash, larger chunks of carrots) and all of your leftover turkey.

7.  In a separate bowl, mix together the flour, baking powder, sugar, and salt to taste.

8. Add the margarine and mix it into the flour with your fingers, breaking up the margarine by coating it with flour.

9. Add the milk and lightly stir to absorb the milk.

1o. Using a teaspoon, scoop some of the dumpling mixture  and drop it into the soup. Continue until all of the dumpling mixture is used.

11. Cover the soup. Allow it to simmer (don’t boil, or your soup will be cloudy!) for about 20 minutes.

12. Serve and enjoy!