Olla-Podrida: fall recipe

Tuesday, November 13, 2018

Chicken Soup au Gratin

There are many reasons why I love my readers, the least of which is that they tend to remember things that I don’t. Case in point, recently a reader mentioned that I had posted a recipe from the cookbook of the old Peace 'n Plenty restaurant at Lake of the Ozarks. She had enjoyed their Chicken Soup au Gratin, and asked me if I had that recipe in my cookbook. As it turned out, I did, and sent it to her. This brought to my attention that I had never had that soup in the restaurant, nor had I made it myself. Because I well remember P'nP for having excellent soups, I decided that I was going to make it. So, Sandy, thank you for requesting this recipe, it’s a good one!

As I tend to do, I changed the original up a bit. Below is my version. Yes, it does call for a can of cream soup. Just use it and be done with it. The recipe calls for cream of chicken soup, I didn’t have it, so used cream of mushroom. I can’t imagine there’s that big of a difference. If you only have cream of celery, use that instead. This was a great soup to enjoy this November day with snow falling (can you believe it?!), and a fire in the fireplace.

Chicken Soup au Gratin
Adapted from Peace ‘n Plenty, Lake of the Ozarks, MO

1 whole boneless, skinless chicken breast
½ teaspoon salt
2 cups water
½ cup chopped scallions
½ cup chopped carrots
½ cup chopped celery
¼ cup chopped parsley
1 small Melissa’s shallot, minced
1 10.5-ounce can Cream of Chicken soup
½ cup milk or half-and-half
Few gratings freshly ground cracked pepper

1 cup grated sharp cheddar cheese (grate it yourself)

Simmer chicken in a medium saucepan in salted water until tender; reserve water. Remove chicken and dice. Add vegetables to broth and boil until tender, 8-10 minutes. Gradually stir in soup, milk (or half-and-half), pepper, cheese, and chicken. Heat and stir until cheese melts. Serve.

Serves 4

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Another exceptional recipe from Peace ‘n Plenty is this one for Ham and Cheddar Rolls. So good!

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Tuesday, August 15, 2017

Inspirational Sloppy Joes

Facebook friend Alycia of the Tablescapes at Table 21 blog recently posted a blurb and photo that had my mouthwatering. She had decided to make homemade Sloppy Joes, adapting her recipe from four or five recipes that she had found on Pinterest, playing with it until it tasted right. She added that they were so delicious that her husband didn't stop at two of them.

I couldn't remember the last time I had made Sloppy Joes, so was intent upon doing just that. She told me that her basic recipe was one from Pioneer Woman, but that she added a number of extra ingredients. I took the same recipe and, like she did, made it my own with numerous additions and deletions. They were so good, undoubtedly the best Sloppy Joes that I had ever eaten. Because I cut the original recipe in half as it would have made way too many for my interest, you can feel free to double this one if you like.

I think one of the reasons why I liked this version so much is because I used one of my favorite Melissa's products, yup, you guessed it, Fire Roast Sweet Red Bell Peppers instead of the called for fresh green pepper. There is a need, I think, to have peppers in a Sloppy Joe, but I have always found that green peppers tend to overwhelm the taste. These complemented rather than overwhelmed, and I will never make another Sloppy Joe without them. You have to try this recipe. With fall coming up it will be a mealtime staple, and is perfect for gatherings for football season.

Inspirational Sloppy Joes

1 Tablespoon butter

1-1/4 pounds ground chuck

1 medium onion, diced

1/2 cup Melissa's Fire Roast Sweet Red Bell Peppers, diced

1 teaspoon minced garlic

3/4 cup ketchup (I used equal portions of regular and Sriracha ketchup)

1/4 cup barbecue sauce (I used Stubbs)

1/2 cup beef broth

1 Tablespoon brown sugar

1 teaspoon chili powder (more or less, to taste)

1/2 teaspoon dry mustard

Pinch red pepper flakes (more or less, to taste)

1/2 teaspoon Worcestershire Sauce (more or less, to taste)

1 Tablespoon tomato paste (optional)

Salt and freshly ground black pepper (more or less, to taste)

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain fat on a paper towel-lined plate.

Add onions, red peppers, and garlic. Cook for a few minutes, or until onion begins to soften.

Stir in ketchup, barbecue sauce, brown sugar, chili pepper, dry mustard, and broth. Stir to combine and simmer for 15 minutes. Add tomato paste, Worcestershire, and salt and pepper, to taste. Adjust seasonings as needed.

Serve on toasted buns.

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