• 1 teaspoon coconut oil, olive oil, or butter
• 1/4 cup onion, diced
• 1/2 cup carrots, diced
• 1-2 stalks of celery, diced
• 1-2 cloves garlic, minced
• 1 teaspoon Marjoram
• 2 tablespoons flour
• 1 box Long Grain & Wild Rice with Flavor Packet
• 4 cups chicken broth
• 3 cups water
• 3/4 cup heavy cream
• 1/4 cup milk
• 1 cup cooked and shredded chicken
• salt, to taste
• 1/4 teaspoon black pepper

Instructions:

1. Melt oil or butter in a large pan over medium heat. Add onion, celery, and carrots and cook until softened. Add dried marjoram, flour, and seasoning packet from the rice; stir to combine.
2. Add rice, chicken broth, and water; bring to a boil. Cover, lower to a simmer, and let cook for 15 minutes.
3. Heat heavy cream and milk in a small saucepan over low heat. Stir into the soup. Stir in the shredded chicken.
4. Cook about 30 minutes or until the rice is cooked. Season with salt and pepper to taste.

Cook rice in the rice cooker. Meanwhile cook chicken and chop. Set aside. Dice vegetables and saute until tender. In a pot, melt butter, add in the flour and salt, then add in the milk. Stir until thickened. Add in the broth, chicken, and sauteed vegetables to the pot. Simmer on low. Add pimento and parsley for color if desired. Server over rice.

Preheat the oven to 350 degrees.

Heat olive oil in a Dutch oven.  Add bacon and cook over medium about 10 minutes, stirring a bit until it is brown.  Remove with a slotted spoon to a large plate (but leave bacon grease in the pot).

Dry the beef cubes with a paper towel and season with salt and pepper.  In single layer batches, sear the beef cubes on all four sides in the olive oil/bacon grease (about three to five minutes).  Remove the cubes to the plate with the bacon and keep this up until all the beef is browned.

Add carrots, onions, a tablespoon of salt, and two teaspoons of pepper to the pot.  Cook for ten to fifteen minutes, stirring occasionally.  Add the garlic and cook for another minute. Put the meat and bacon back in the pot.  Add the bottle of wine plus enough beef broth to cover the meat.  Add the tomato paste and thyme.  Bring to a simmer.

Once simmering, cover the pot with a lid, and slide in the oven for about two hours until the meat and vegetables are fork-tender.

Take the pot out of the oven and onto the stovetop. Combine 2Tb of butter and the flour with a fork.  Stir the product into the stew to thicken.

Sauté the mushrooms in two more tablespoons of butter until lightly browned, and add to the stew.  Bring to a boil, then lower the heat and simmer for fifteen minutes.  Season to taste.

To serve, toast thick slices of bread, then rub them with a cut clove of garlic.  The garlic melts into the hot bread like magic.  For serving, spoon the stew over a slice of bread and sprinkle with parsley.  (You could also serve over mashed potatoes or egg noodles) Serve in shallow bowls.

*Leave out the wine and it’s beef stew. You can even add some cubed red potatoes near the end. 

Ingredients:

•    2-1/2 Quarts Chicken Stock
•    1/2 Pound Onion, quarters
•    5-2/3 Ounces Leek, chunks
•    1-1/8 Ounces Garlic Clove
•    3-3/8 Tbsp Olive Oil
•    1-2/3 Cups Half and Half
•    1/4 Cup Heavy Cream
•    5/8 Ounce Chicken Base
•    1-1/4 Pounds Pumpkin Puree, roasted
•    Salt and Pepper to taste
•    Dash Nutmeg

Directions:

1. Roast onions, leeks and garlic cloves in olive oil in a preheated oven at 300 degrees Farenheit for 30 to 45 minutes. Remove and puree in blender.
2. Bring stock, pumpkin puree, pureed vegetables and chicken base to boil. Simmer for 45 minutes.
3. Add Half & Half and simmer.
4. Season with salt & pepper.
5. Finish with heavy cream.
6. Top with nutmeg.

This recipe serves 15 people.

INGREDIENTS

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
onion, chopped
1 (4 ounce) can chopped green chile peppers
1 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn or can of mexi-corn
1 tablespoon chopped cilantro
tortilla chips
shredded cheddar cheese

DIRECTIONS

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. To serve, sprinkle tortilla strips and shredded cheese over soup.

Directions:
Put all ingredients (besides cheese) in a crock pot. If desired, add more water if you want a thinner consistency. Cook on medium heat for at least two hours-good all day. Top warm soup with cheese, and let it melt. (Really good in a sourdough or french bread bowl.) Serves about 6-8.

Chop onions, peppers, carrots, and celery. In a soup pot cook vegetables in chicken broth until tender. Add the butter. In a small bowl, mix the flour with a small amount of water to make a paste. Gradually mix the flour mixture to broth mixture, stirring constantly. Simmer until thickened. Stir in the milk, pimento, parsley, and chicken. Heat but do not boil. Serve over rice.

Brown and drain onion and pepper. Add all ingredients and simmer