It Inspired Me

1 onion, chopped 1 (16 ounce) can chili beans 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn, drained 1 (8 ounce) can tomato sauce 1 (12 fluid ounce) can or bottle beer 2 (10 ounce) cans diced tomatoes with green chilies, undrained 1 (1.25 ounce) package taco seasoning 3 whole skinless, boneless chicken breasts shredded Cheddar cheese (optional) sour cream (optional) crushed tortilla chips (optional) 1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. 2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chip...

I was in a mood to clear the refrigerator so was in search of a recipe that would use up the rutabagas and parsnips I had in the refrigerator. I did not follow the recipe to a tee but did follow most of it. I did not use the cabbage as I did not have any int he house. I used the entire rutabaga. I used a package of parsnips, oh how I love parsnips. I used beef stock instead of bouillon as I feel the bouillon makes recipes very salty. This turned out to be a hearty minestrone-like soup. Hope you enjoy on one of these cool fall days. 2 pounds ground venison 1 onion, chopped 1 parsnip, sliced 3 potatoes, cubed 3 carrots, sliced 1/2 rutabagas, peeled and cubed 1 (16 ounce) can whole peeled tomatoes, with liquid 3 cubes beef bouillon cube 3 cups water 1/2 medium head cabbage, coarsely chopped 1 bay leaf 1/2 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon ground black pepper Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutab...

I bought a large bag of potatoes from Sam's Club and had to use them up.  I searched online for soup recipes using potatoes.  I found this one.  It is very good.  I blended it all, leaving very few chunks.  You could probably shred potatoes with a cheese grinder but it seemed like a lot of work.  Grab some bread and enjoy this heavy but good soup.  4 cups chicken broth 4 cups peeled and cubed potatoes 1/4 cup minced onion 1/2 teaspoon seasoning salt 1/4 teaspoon white pepper 1/4 teaspoon ground red pepper 1 (8 ounce) packages cream cheese, cut into chunks Combine broth, potatoes, onion, and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts.

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes) 6 cloves of garlic , peeled 2 small yellow onions, sliced Vine cherry tomatoes for garnish, optional 1/2 cup extra virgin olive oil Salt and freshly ground black pepper 1 quart chicken stock 2 bay leaves 4 tablespoons butter 1/2 cup chopped fresh basil leaves, optional 3/4 cup heavy cream, optional Preheat oven to 450 degrees F. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or un...