Recipes

Chipotle Beef and Butternut Squash Stew

Chipotle Beef and Butternut Squash Stew

Chipotle Beef and Butternut Squash Stew is a savory and satisfying dish that serves 6.
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Ingredients

  • 2 1/2 pounds top sirloin cut into 1-inch pieces
  • 2 teaspoons dried ground chipotle chile divided
  • 2 tablespoons olive oil divided
  • 1 medium onion cut into 1-inch pieces
  • 1 medium-size green bell pepper cut into 1-inch pieces
  • 1 2-pound butternut squash, peeled and cut into 1-inch pieces
  • 2 10 1/2-ounce cans condensed beef broth, undiluted
  • 1 14 1/2-ounce can diced tomatoes
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground cumin
  • 2 tablespoons all-purpose flour
  • Flour tortillas optional

Instructions

  • Place the beef in a bowl and sprinkle with 1 teaspoon of dried ground chipotle chile, tossing to coat.
  • In a Dutch oven, brown the beef in 1 tablespoon of hot oil over medium-high heat.
  • Stir occasionally, and this should take about 10 minutes.
  • Remove the beef with a slotted spoon.
  • Add the onion and green bell pepper to the Dutch oven, and cook, stirring occasionally, for 3 minutes.
  • Return the beef to the Dutch oven, and stir in the remaining 1 teaspoon of dried ground chipotle chile, butternut squash, and the next 4 ingredients.
  • Bring the mixture to a boil.
  • Cover the pot, reduce the heat, and simmer, stirring occasionally, for 30 minutes.
  • Cook flour in the remaining 1 tablespoon of hot oil in a small skillet over medium heat, stirring constantly with a wooden spoon, for 5 minutes or until it turns golden.
  • Add the cooked flour to the stew, stirring well.
  • Cook for an additional 10 minutes.

Notes & Wine Advice

Serve with flour tortillas if desired.
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Course; Beef / Stew

Game-Day Chili

Game-Day Chili

Game-Day Chili is a flavorful and spicy dish perfect for game day or any cold day.
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Equipment

  • Dutch oven

Ingredients

Instructions

  • In a Dutch oven, cook the ground chuck, chopped onion, and minced garlic over medium heat.
  • Stir until the meat crumbles and is no longer pink.
  • Drain well.
  • Combine the cooked meat mixture, pinto beans, and the next 11 ingredients in the Dutch oven.
  • Bring to a boil, then reduce heat and simmer for 3 hours or until the chili thickens.
  • Garnish with pickled jalapeño peppers if desired.
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Course; Chili

Triple Bean Delight

Triple Bean Delight

Couverts10
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Ingredients

  • 2 pounds ground chuck
  • 1 large yellow onion chopped
  • 1 large green bell pepper chopped
  • 2 14 1/2-ounce cans diced tomatoes with garlic and onion, undrained
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can black-eyed peas, rinsed and drained
  • 2 1.6-ounce envelopes chili seasoning
  • 2 cups water
  • 1/4 teaspoon ground red pepper
  • 1 tablespoon sugar optional

Toppings:

Instructions

  • Cook the ground chuck, yellow onion, and green bell pepper in a large Dutch oven over high heat for 10 minutes, stirring until the beef crumbles and is no longer pink.
  • Drain the excess fat and return the mixture to the pan.
  • Stir in diced tomatoes, tomato sauce, kidney beans, black beans, black-eyed peas, chili seasoning, water, and ground red pepper.
  • Add sugar if desired.
  • Cook over medium-high heat for 20 minutes.
  • Serve with desired toppings like shredded cheese, chopped green onions, sour cream, and corn chips.
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Course; Chili

Savory Southern Classic

Savory Southern Classic

Brunswick Stew
Couverts8
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Equipment

  • Dutch oven

Ingredients

  • 3 cups chicken broth
  • 2 cups chopped cooked chicken
  • 1 24-ounce container barbecued shredded pork
  • 1 16-ounce package frozen vegetable gumbo mixture
  • 1 10-ounce package frozen corn
  • 1/2 10-ounce package frozen petite lima beans
  • 1/2 cup ketchup

Instructions

  • In a Dutch oven, combine all the ingredients.
  • Bring the mixture to a boil over medium-high heat, stirring often.
  • Once it comes to a boil, cover the pot, reduce the heat to low, and simmer for 25 minutes or until the stew is thoroughly heated.
  • Stir occasionally.
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Course; Chicken / Stew

Wild Rice-Clam Chowder

Wild Rice-Clam Chowder

Wild Rice-Clam Chowder is a hearty soup that’s perfect for a chilly day.
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Equipment

  • Large Dutch oven

Ingredients

This recipe yields 10 to 12 servings.

Instructions

  • In a large Dutch oven, melt the butter over medium-high heat.
  • Add the chopped onion and mushrooms, and sauté for 5 minutes or until they become tender.
  • Add the cubed red potatoes, chicken broth, lemon juice, freshly ground pepper, and bay leaf.
  • Bring the mixture to a boil, then reduce the heat to medium and simmer for 10 minutes or until the potatoes are tender.
  • Stir in the chopped clams and cooked wild rice.
  • Reduce the heat to medium-low.
  • Whisk together the half-and-half and all-purpose flour.
  • Gradually add this mixture to the soup, stirring occasionally.
  • Cook for 25 minutes or until the soup slightly thickens.
  • Remove and discard the bay leaf before serving.
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Course; Rice / Soup

Mirliton-Corn Chowder

Mirliton-Corn Chowder

Mirliton-Corn Chowder is a delightful dish featuring mirlitons, also known as chayote squash, and sweet corn. This recipe serves 14 and is perfect for a comforting meal.
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Ingredients

Instructions

  • In a Dutch oven, melt the butter over medium-high heat.
  • Add the mirlitons, onions, red bell pepper, jalapeño peppers, and garlic.
  • Sauté for about 5 minutes or until the onions become tender.
  • Sprinkle the flour over the sautéed vegetables and cook, stirring constantly, for 2 minutes.
  • Gradually add the chicken broth, continuing to stir constantly.
  • Stir in the frozen corn, green chiles, milk, salt, cumin, and chili powder.
  • Cook for approximately 45 minutes, stirring occasionally.
  • Finish by adding the lime juice.
  • Ladle the chowder into bowls and optionally garnish each serving with shredded Cheddar cheese and chopped bacon.

Notes & Wine Advice

If mirlitons are unavailable, you can substitute 4 large yellow squash or zucchini, seeded and chopped.
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Course; Soup

Mexican Chicken-Corn Chowder

Mexican Chicken-Corn Chowder

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Equipment

  • Dutch oven

Ingredients

Serves 6 / Preparation Time: 20 minutes / Cooking Time: 30 minutes

Instructions

  • In a Dutch oven, melt the butter over medium-high heat.
  • Add the chicken pieces, chopped onion, and minced garlic.
  • Sauté for 10 minutes.
  • Stir in the half-and-half, shredded Monterey Jack cheese, cream-style corn, chopped green chiles, hot sauce, salt, and ground cumin.
  • Cook, stirring often, over low heat for 15 minutes.
  • Stir in 2 tablespoons of chopped cilantro.
  • Garnish with additional chopped cilantro and Anaheim chile pepper if desired.
  • Enjoy your Mexican Chicken-Corn Chowder!
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Course; Chicken / Soup
Cuisine; Mexican

Seafood Gumbo

Seafood Gumbo

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Ingredients

Serves 36 / Preparation Time: 20 minutes / Baking Time: 20 minutes / Cooking Time: 1 hour 27 minutes

Instructions

  • Sprinkle the flour evenly in a 15×10-inch jelly-roll pan.
  • Bake the flour at 400°F, stirring often, for 20 minutes or until it becomes caramel colored (do not burn).
  • Let it cool.
  • Pour the olive oil into a 12-quart stockpot and place it over medium heat until hot.
  • Add the chopped celery, chopped green bell pepper, chopped onion, chopped green onions, and pressed garlic.
  • Cook, stirring constantly, for 5 to 7 minutes or until the vegetables are tender.
  • Add the toasted flour, low-sodium fat-free chicken broth, salt, black pepper, ground red pepper, and hot sauce.
  • Bring the mixture to a boil and add the frozen cut okra.
  • Simmer for 30 minutes.
  • Peel and devein the shrimp, if desired.
  • Drain and flake the crabmeat, removing any shell bits.
  • Add the shrimp, crabmeat, crawfish meat, and fresh oysters to the stockpot.
  • Cook for 15 to 20 minutes, or just until the seafood is done.
  • Stir in additional filé powder if desired.
  • Enjoy your Seafood Gumbo!
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Course; Fish

Corn and Crab Soup

Corn and Crab Soup

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Ingredients

Instructions

  • In a heavy saucepan, melt the butter over low heat.
  • Add the flour and stir until the mixture is smooth.
  • Cook for 1 minute, stirring constantly.
  • Gradually add the chicken broth and cook over medium heat, stirring constantly, until the mixture thickens.
  • Stir in the half-and-half, fresh lump crabmeat, drained whole kernel corn, salt, garlic powder, and pepper.
  • Cover and reduce the heat, simmering for 20 minutes.

Notes & Wine Advice

Enjoy your Corn and Crab Soup!
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Course; Fish / Soup