Caribbean Pork Chili

Cooking with Mary
Aug. 22, 2018

1 ½ lbs boneless Pork Loin Roast cut into 1 inch pieces
1 tbs Chili Powder
2 cloves Garlic, minced
½ tsp ground Chipotle Chile Pepper (optional)
½ tsp ground Cumin
¼ tsp Salt
1 tbs Canola Oil
2 14.5 oz cans unsalted Diced Tomatoes, undrained
1 15 oz can unsalted Black Beans, rinsed and drained
1 8 oz can unsalted Tomato Sauce
1 cup frozen whole kernel  Corn
1 medium Mango, halved, seeded, peeled and chopped
¼ cup fresh Cilantro
¼ cup Red Onion slivers (optional)

In a medium bowl combine pork, chili powder, garlic, ground
chile pepper, cumin and salt; toss to coat meat. In a large
nonstick skillet heat oil over medium-high heat. Cook half
the pork in hot oil until browned on all sides, stirring
occasionally. Transfer pork to a 3 1/2 or 4 quart slow cooker.
Cook remaining pork and place in slow cooker.

Add tomatoes, beans, tomato sauce, and frozen corn to pork in
slow cooker. Cover and cook on low-heat setting for 4 to 5
hours or on high-heat setting for 2 to 2 ½ hours.

For topping, combine mango, cilantro and onion and spoon
over each serving.


Mushroom Tortellini Soup

2 tbs Olive Oil
1/2 lb sliced,fresh Mushrooms (may use 2 cups Chicken, cut up)
2 Garlic cloves, minced
4 cups Chicken or Vegetable Broth
1 can diced Tomatoes with Basil, Oregano and Garlic (undrained)
1, 19 oz package frozen Cheese Tortellini
2 cups fresh Baby Spinach, course chopped
1/4 to 1/2 tsp Pepper
shredded Parmesan Cheese (optional)

In a Dutch oven, heat oil over medium-high heat. Add mushrooms. Cook and stir for 6 to 8 minutes or until tender. Add garlic and cook one more minute. Add broth and tomatoes and bring to a boil. Add tortellini and cook, uncovered 3 to 4 minutes or just until tortellini float. (Do not boil) Stir in spinach and pepper, cooking until spinach is wilted.
Serve with cheese if desired.

Baked Potato Soup

Cooking with Mary
January 10, 2018

2 large Baking Potatoes (about 8 oz each)
1 tbs Butter
6 tbs thinly sliced Green Onions (about three)
1 tbs All Purpose Flour
1 tsp snipped Fresh Dill or Chives (may use dried herbs)
1/4 tsp Salt
1/4 tsp Pepper
4 cups Milk
1 1/4 cup shredded American Cheese (may use half Cheddar)
4 slices Bacon, cooked crisp, drained and crumbled

Preheat oven to 425 degrees. Scrub potatoes and pat dry. Pierce several times with a fork. Bake for 40 to 60 minutes or until tender. Cool and cut lengthwise. Gently scoop out pulp, breaking up large pieces. Discard skin.
Melt butter in a large saucepan over medium heat. Add half green onions, cook until tender. Stir in flour, chives or dill, salt and pepper. Gradually add milk. Cook and stir 12 or 15 minutes or until thick. Add potato pulp and one cup of cheese, stirring until cheese is melted.
Ladle soup into bowls. Top with remaining cheese, green onion and bacon.

Gnocchi Soup (Olive Garden Italian Soup)

1 cup diced onion
1/2 cup diced celery
1/2 cup diced or finely grated carrot
1 TBSP butter
1/4 to 1/2 tsp garlic powder
1/2 tsp thyme
2 14 oz cans chicken broth
1 TBSP parsley
1 quart half and half
2 cups diced cooked chicken
1 16 oz package frozen gnocchi, cooked according to package directions; drain & set aside
1/3 cup flour
1/2 stick of butter

Saute onion, celery, and carrot in 1 TBSP butter until crisp tender and set aside. Melt butter, add flour, and stir. Using a wire whisk, gradually add half and half; whisk until smooth. Heat chicken broth and add the butter/flour/half and half mixture, stirring constantly. when it all starts to thicken, add celery, onion, and carrot. Add chicken and spices, plus salt and pepper to taste.  Garnish with parsley or stir some in. (Optional – add frozen spinach)

Served with garlic bread or bread sticks and salad. Enjoy!

Taco Soup

1 lb lean ground beef
1 lg. onion chopped3 (16-oz.) cans chili beans, drained
16 oz. whole kernel corn, drained
16-oz. can chopped tomatoes, drained
15-oz. can tomato sauce
1 1/2 c. water
4-oz. can green chilies
1 1/4 pkgs. taco seasoning mix
1 pkg. Ranch-Style salad dressing mix

Tortilla chipsShredded lettuce
Shredded cheese
Chopped tomatoes
Sour cream
Chopped avocado

Brown and drain meat with onion in a large stockpot. Add beans, corn, tomatoes, tomato sauce, water, chilies taco seasoning and Ranch mix. Bring to a boil. Reduce heat and simmer 15 minutes. Serve with desired toppings.

Gary Scott’s Minestrone Soup

1 lb lean ground beef
1/2 tsp salt
1/3 c chopped celery
1/3 c chopped onions
1/4 c diced green peppers
28 oz can tomatoes puree in blender

Brown ground beef…add rest of ingredients…simmer covered for ten minutes.

In a large pot, combine the following beef and tomatoes…1 can drained green beans, on can light red kidney beans…1/2 tsp garlic powder, 1 T basil, t tsp oregano, 1 T sugar, 1 can beef broth…Simmer for 3/4 hours…add Manicotti (smaller tubular pasta)  Last 10 minutes.  Sprinkle top with fresh Parmesan and service with warm buttered Italian or french bread.


1 T oil
1 onion
1/2 lb turkey sausage
Andoui or Kielbasa, sliced
1/2 c instant rice, uncooked
4 c water
2 cubes chicken boullion
16 oz can pinto beans
15 1/2 oz can black beans
141/2 oz can diced tomatoes
1/2 t dried oregano
1/2 t dried thyme
1/2 t pepper
2 T Cajun seasoning
1/4 lb shrimp, peeled and cooked

Saute onion and kielbasa in oil until onion is tender.  Add remaining ingredients.  Bring to a boil; reduce heat and simmer for 30 minutes.  Makes 4 servings.


Chicken Tortilla Soup

2 c cooked chicken breasts (bone in)…produces broth
4 cans (small cans) diced tomatoes
1 can chopped green chilis (can use 2)
4 c chicken brothe
1 med onion, chopped fine and sauted in olive oil for about 5 minutes
1/2 tsp or more Oregano
1/2 tsp cumin
1 tsp chili powder
1/4 to 1/2 tsp fresh ground pepper

Cook chicken breasts in one cup water to which 1 tsp instant chicken bouillon has been added at 350 for one and one half hours or until juices run clear and there is no pink.  Let cool.  The cut chicken in bite size pieces.

Mix tomatoes, chicken broth, chilis, onion and seasonings together…bring to a boil…then simmer for 30 to 40 minutes.  Add bite size pieces of chicken when the soup begins to simmer.

Serve with tortilla chips, grated cheddar cheese and possible a dollop of sour cream if desired.

Asparagus Potato Soup

2 c diced peeled potatoes
1/2 lbs fresh asparagus, chopped
1/2 c chopped onion
2 chopped celery ribs
1 T chicken boullion granules
4 c water
1/4 c butter
1/2 c all purpose flour
1 c whipping cream
1/2 c milk
1/2 c salt
dash pepper
12 bacon strips, cooked and crumbled
3/4 c shredded chedder cheese

In a large saucepan or soup kettle combine potatoes, asparagus, onion, celery, boullion granules and water.  Bring to a boil; reduce heat cover and simmer for 15 minutes or until vegetables are tender.  Stir in butter.  In a bowl combine flour, cream, milk, salt and pepper until smooth…add vegetable…bring to a boil.  Cook and stir for 2 minutes or until thickened.  Garnish with bacon and cheese.

Chicken and Sausage Stew

3 T all-purpose flour
2 T Olive Oil
2 c onion, chopped
1 c green bell pepper, chopped
1 c celery, chopped
1/4 tsp dried thyme
4 ozs diced chicken andouille sausage
4 garlic cloves, minced
1/4 tsp ground red pepper
12 ozs skinless boneless chicken…cut into 2 inch pieces (thighs suggested)
1 1/2 c low sodium marinare sauce
1 1/2 c fat free, low sodium chicken broth
1/2 c green onions, chopped
3 c hot cooked rice

Heat flour and oil in a dutch oven over medium low heat…cook for 5 minutes or until lightly browned…stirring frequently with a whisk.  Add onion, bell pepper, celery, thyme, sausage and garlic;  increase heat to medium-high and cook 5 minutes, stirring often.  Add ground red pepper and chicken, cook 1 minute.  Stir in Marinara sauce and chicken broth; bring to a boil, stirring frequently.  Cover, reduce heat and simmer 20 minutes or until chicken is tender.  Remove from heat, stir in green onions.  Serve over rice.