• Leftover Smoked Beef/Brisket Chili

    Ingredients:

    • Olive oil
    • 1 red onion, chopped
    • 1 1/2 tsp. oregano
    • 2 1/2 tsp. cumin
    • 1/2 tsp. salt, and to taste
    • 1/2 tsp. black pepper
    • 2 tsp. smoked paprika
    • 3 tsp. chili powder
    • 1 TBSP garlic cloves, minced
    • 1-2 jalapenos, seeded and minced
    • 6 oz. tomato paste
    • 1 – 1 1/2 lb. leftover smoked beef/brisket, chopped into bite size chunks
    • 2 14 oz. cans fire roasted tomatoes
    • 1 14 oz. can pinto beans, drained
    • 1 14 oz. can kidney beans, drained
    • 2 1/2 c. beef stock
    • 1 TBSP Worcestershire sauce
    • Serve topped with cheese, Fritos, green onions, and/or sour cream

    Directions:

    1. Heat a Dutch oven over medium to medium low heat; then add olive oil and saute the onion until tender. Add more olive oil if the onions are dry, and then add the oregano through the chili powder to toast the spices.
    2. Add the garlic and jalapenos and saute until fragrant; and then add the tomato paste and toast until melted and incorporated.
    3. Add the smoked beef/brisket and toss to combine, and then add the tomatoes, beans, beef stock, and Worcestershire sauce and toss to combine.
    4. Simmer for 30 – 60 minutes or more; taste and adjust seasoning as necessary.
    5. Serve topped with cheese, Fritos, green onions, and/or sour cream.

    Leftover Smoked Beef/Brisket Chili:

  • Instant Pot Butternut Squash Soup

    Recipe adapted from Damn Delicious.

    Ingredients:

    • 1/2 medium sweet onion, diced
    • 3 garlic cloves, minced
    • 4 sage leaves, minced
    • 3 sprigs fresh thyme
    • 2 1/2 lb. butternut squash, peeled, seeded, and cubed
    • 3 large carrots, cut into 1 inch pieces
    • 1 celery stalk, but into 1 inch pieces
    • 1 Granny smith apple, cored and chopped
    • 4 c. chicken stock
    • Kosher salt and freshly ground black pepper, to taste
    • 1/3 c. heavy cream
    • 2 TBSP chopped fresh chives

    Directions:

    1. Set Instant Pot to the saute setting. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
    2. Stir in butternut squash, carrots, celery, apple, chicken stock, 1 tsp. salt and 1/2 tsp. pepper. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; remove and discard thyme sprigs.
    3. Stir in heavy cream. Puree with an immersion blender until desired consistency is reached; season with salt and pepper, to taste.
    4. Serve immediately, sprinkled with chives and a little extra cream.

    Instant Pot Butternut Squash Soup:

  • Roasted Tomato Soup

    Recipe adapted from Abby Thome.

    Ingredients:

    • 13 vine ripe tomatoes, halved
    • 3 garlic bulbs, tops cut off
    • 2 white onions, quartered
    • 1 red pepper, quartered
    • 4 or more thyme sprigs
    • Olive oil
    • Salt
    • Pepper
    • 1 tsp. smoked paprika
    • 2 c. vegetable or chicken broth
    • 2 TBSP pesto
    • 1/2 c. heavy cream
    • Parmesan cheese, shredded
    • Basil, chiffonade

    Directions:

    1. Preheat oven to 425F.
    2. Roast Veggies: On a 9×13 baking sheet, place tomatoes skin side down and season with olive oil, salt, and pepper. Then flip the tomatoes over. Nestle the garlic bulbs, onions, red pepper, and thyme in and around the tomatoes. Drizzle with more olive oil, salt, pepper, and smoked paprika. Bake for 45-50 minutes.
    3. Blend Soup: Remove thyme sprigs and dispose. Add half of the tomatoes, onions, and red pepper to blender; then squeeze out the garlic cloves from the roasted bulbs into the blender; add 1 c. of broth to the blender and blend until smooth. Add soup to a Dutch oven and repeat in the blender with the remaining ingredients. (Alternatively, add all roasted veggies and broth to the Dutch oven and use an immersion blender).
    4. Once all the soup is in the Dutch oven, add the pesto and stir in the cream, and bring to a simmer.
    5. Serve topped with Parmesan cheese and basil.

    Roasted Tomato Soup:

  • Chicken Wontons in Spicy Chili Sauce

    Recipe adapted from Pinch of Yum.

    Ingredients:

    • 2 TBSP sesame oil, divided
    • 14 oz. shiitake mushrooms, sliced or 8 oz. spinach
    • 1 garlic clove, grated
    • one 12-oz. bag frozen chicken wontons
    • 2 c. chicken broth
    • 1/2 c. teriyaki sauce
    • 1–2 TBSP chili crisp
    • Toppings: sliced green onions and sesame seeds

    Directions:

    1. Heat 1 TBSP sesame oil in a large nonstick skillet over medium heat. Add mushrooms or spinach; sauté until softened. Add garlic for the last minute or two of sautéing. 
    2. Add the frozen wontons, chicken broth, and teriyaki sauce. Simmer for 5 minutes, with a lid on, until the wontons are heated through.
    3. Finish with remaining 1 TBSP sesame oil, chili crisp, and top with green onions and sesame seeds. 

    Chicken Wontons in Spicy Chili Sauce:

  • The Best Minestrone Soup

    Recipe adapted from Ambitious Kitchen.

    Ingredients:

    • 1 TBSP olive oil
    • 1 onion, diced
    • 2 stalks celery, diced
    • 2 large carrots, sliced
    • 1 zucchini, diced
    • 1 medium (or 2 small) yukon gold potatoes, diced into ½ inch cubes (about 1 cup diced potatoes)
    • 2 (14 oz.) can fire roasted tomatoes, crushed/blitzed in food processor
    • 1 (15 oz.) can kidney beans, rinsed and drained
    • 6 c. vegetable broth
    • 1 tsp. Italian seasoning
    • 1/2 tsp. red pepper flakes, optional
    • 3/4 tsp. salt, plus more to taste
    • Freshly ground black pepper
    • 12 oz. green beans, trimmed and cut into 1 inch pieces
    • 6 oz. spinach
    • Pasta: elbow noodles, small shells or fusilli, cooked separately
    • Freshly grated parmesan for serving

    Directions:

    1. Add olive oil to a large pot or Dutch oven and place over medium high heat. Add in diced onion, celery, sliced carrots, zucchini, and potatoes. Sauté for 3-5 minutes or until onions soften.
    2. Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes, and salt and pepper. Cover and cook on medium low for 10-15 minutes.
    3. Next add the green beans to the soup and simmer uncovered for 8-12 minutes or until green beans are tender. Once green beans are tender, add spinach and simmer until spinach has wilted.
    4. Meanwhile cook pasta in a separate pot, and drain when al dente.
    5. Add pasta to a bowl and ladle soup over the pasta. Top with parmesan cheese.
    6. Leftovers are amazing. The soup thickens, so add additional broth to your liking (I added 2 additional cups for the leftovers).

    The Best Minestrone Soup:

  • Curry Lentil Soup – Instant Pot

    Recipe adapted from Eating Instantly.

    Ingredients:

    • 1 TBSP coconut oil or olive oil
    • 2 yellow onions, diced
    • 4 cloves garlic, minced
    • 1 TBSP minced fresh ginger
    • 4 stalks celery, diced
    • 2 carrots, diced
    • 1 TBSP curry powder
    • 1 TBSP turmeric
    • 1 tsp. cumin
    • 1 tsp. salt
    • 1/2 tsp. pepper
    • 1 c. red lentils
    • 1 c. green lentils
    • 1 (14 oz.) can coconut milk
    • 1 (14 oz.) can diced tomatoes
    • 4 c. vegetable broth
    • 4 c. (6 oz. bag) spinach, chopped
    • 1 lime, juiced

    Directions:

    1. Add oil through broth to Instant Pot in order that they are listed. Place lid on Instant Pot and make sure valve is set to seal.
    2. Press the pressure cook button and set to high, then cook for 11 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 11 minutes.
    3. Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
    4. Remove 1 cup of the soup and blend in a blender once cooled, then add back to pot of soup (this is an optional step that makes the dish more creamy and delicious). Stir in spinach and lime juice, and mix until spinach is wilted. Taste and adjust seasoning as necessary.

    Curry Lentil Soup – Instant Pot:

  • Chili Mac

    Ingredients:

    • Olive oil
    • 2 lb. ground chicken or turkey
    • 1 onion, chopped
    • 4-6 garlic cloves, chopped
    • 2 Taco seasoning packs (about 1/2 c.)
    • 1 Chili seasoning pack
    • 2 cans Rotel tomatoes
    • 2 cans red, pinto, black, or kidney beans
    • 4 8oz. cans of tomato sauce
    • 3 c. water
    • 1 lb. elbow macaroni
    • Toppings: cheddar cheese, chipotle, avocado, and/or sour cream

    Directions:

    1. Heat olive oil in skillet or Dutch oven over medium heat and then add ground meat, onion, and garlic.
    2. When the meat is cooked add seasoning through water. Bring to a simmer and cover and simmer for at least 2 hours.
    3. Prepare pasta according to package and add desired toppings.

    Chili Mac:

  • Chicken and Dumplings

    Recipe from The Novice Chef.

    Soup Ingredients:

    • 6 TBSP butter
    • 1 c. chopped yellow onion
    • 1 c. matchstick carrots
    • 1 c. diced celery
    • 4 cloves garlic, minced
    • 3 TBSP all purpose flour
    • 12 oz. (1 can) evaporated milk
    • 32 oz. (1 quart) chicken stock
    • 4 c. shredded cooked chicken
    • 1 TBSP fresh thyme (or 1 tsp. dried thyme)
    • 2 tsp. freshly cracked black pepper (or to taste)
    • salt, to taste

    Dumplings:

    • 2 c. all purpose flour
    • 1 TBSP plus 1 tsp. baking powder
    • 1 tsp. freshly cracked black pepper
    • 1 tsp. salt
    • 1 TBSP fresh thyme (or 1 tsp. dried thyme)
    • 3/4 c. (6 oz.) whole milk
    • 4 TBSP butter, melted

    Directions:

    1. In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat. 
    2. Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to wilt. Add garlic and cook for 1 minute more.
    3. Add flour and stir to combine. Cook for 1 minute.
    4. Add evaporated milk and chicken stock and quickly stir to combine. 
    5. Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, uncovered, while you make dumplings. 
    6. In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it. 
    7. Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk. 
    8. Using a large** sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place. 
    9. Once all dumplings have been added, gently press them down so the soup runs over just the tops of them. 
    10. Place the lid on your pot and lower the heat a little to a low simmer (you don’t want the bottom of the soup to burn but also want the soup to still be simmering to cook the dumplings). 
    11. Cook for 15 minutes, gently stir the soup/dumplings and then cut one dumpling in half to make sure they are cooked through.
    12. If the dumplings are cooked through, serve hot! If not, cook an additional 2-3 minutes and check again. 

    Chicken and Dumplings:

  • Instant Pot Chicken Noodle Soup

    Recipe adapted from Balancing Motherhood. Takes about 45 minutes – 1 hour from start to finish.

    Ingredients:

    • 3-4  chicken breasts (about 1.5-2 lbs.)
    • Water to cover chicken in the Instant Pot
    • 3 TBSP butter 
    • 3 carrots full size, chopped
    • 4 celery stalks, chopped
    • 1 small onion, chopped
    • 2 cloves garlic, minced
    • 2 inch knob of ginger, sliced
    • 1 TBSP Italian seasoning
    • Salt and pepper to taste
    • 64 oz. chicken broth
    • 8 oz. wide noodles
    • 1 bay leaf

    Directions:

    1. Place chicken in Instant Pot and cover with water; place lid on Instant Pot and set to manual cook for 8 minutes. When 8 minutes is up, quick release. Remove chicken and shred or chop and set aside. Rinse Instant Pot.
    2. Meanwhile, chop carrots, celery, onion, garlic and ginger.
    3. After the chicken is cooked and removed from the Instant Pot, turn the pot to saute, and when the pot says HOT, add the butter. Once the butter melts, add the carrots, celery, and onion, and saute for 5 minutes.
    4. After 5 minutes, add the garlic, ginger, Italian seasoning, and salt and pepper. Then add the broth, cooked chicken, egg noodles, and bay leaf. Set Instant Pot to manual for 4 minutes, and then quick release. Remove bay leaf and sliced ginger.
    5. Taste and adjust seasoning, as necessary.

    Instant Pot Chicken Noodle Soup:

  • Cincinnati Chili

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    • 1 TBSP olive oil
    • 2 lbs. lean ground beef, chicken, or turkey
    • 1 small onion, chopped
    • 1 TBSP chili powder
    • 1 TBSP smoked paprika
    • 1 TBSP unsweetened dark chocolate cocoa powder
    • 2 tsp. ground cumin
    • 1 1/2 tsp. ground allspice
    • 1/2 tsp. ground cloves
    • 1 1/2 tsp. salt
    • 1 1/2 tsp. cinnamon
    • 1/2 tsp. cayenne
    • 1/2 tsp. garlic powder
    • 2 c. chicken broth
    • 1 (28 oz.) can crushed tomatoes
    • 2 (8 oz.) cans tomato paste
    • 2 TBSP apple cider vinegar
    • 1 TBSP Worcestershire sauce
    • 2 bay leaves
    • Sugar to taste (about 1 TBSP)
    • Serve over pasta with: shredded sharp cheddar cheese, chopped onions, and kidney beans 

    Directions:

    1. Heat a large heavy bottom soup pot over medium heat and add the olive oil. Add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Use your hands to crumble the ground meat into the pot. Brown the meat, breaking up the meat as you go.
    2. Once the meat is browned, drain fat, if necessary, and then add in the chili powder, smoked paprika, cocoa powder, cumin, allspice, cloves, salt, cayenne, cinnamon and garlic powder. Give it a good stir and let cook about a minute or two. Add the chicken broth, tomatoes, tomato paste, vinegar, Worcestershire sauce, bay leaves, and sugar.
    3. Stir everything to combine. Simmer, covered for at least 3 hours or up to all day over low heat. The longer the better. Alternatively you can transfer the chili to a crockpot and cook on low all day.
    4. Serve over pasta with cheese, onions, and kidney beans.

    Cincinnati Chili: