Tag: Comfort Food

Ginger Black Refried Beans (Chino Bandito style)

Published on by richb2 Comments
  • 1 cups of dry black beans soaked overnight
  • 1 tbsp fresh grated ginger
  • 3 cloves garlic
  • 1 tsp of Caldo de pollo (dry bouillon)
  • 1/4 tsp of white pepper
  • 1/4 tsp of dry mustard
  • 3 tbsp brown sugar
  • 1 teaspoon salt
  • 3 tablespoons of olive oil
  • Enough water to cover beans 1/2″

Place the beans in a pot, and fill with enough water to cover with 2 inches or so. Add in all other ingredients, bring to a boil and then let simmer for 3 hours or so, stirring occasionally. Put immersion  blender in and blend beans. Add the bouillon powder and other ingredients. Simmer for a while to the right thickness

Leftover Turkey Stew

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This is a great meal to use up the leftover turkey. Tastes great and is pretty healthy.

Ingredients

  • 1 tablespoon of butter + 1 tablespoon of olive oil
  • 2 – 3 tablespoons of flour (add for desired thickness of sauce)
  • 5 cloves of garlic minced
  • 2 carrots sliced about 1/4″
  • 2 potatoes cut to a small dice
  • 2 stalks of celery diced to desired size (I prefer small dice)
  • 1 med. sized onion chopped into about 1/2 inch pieces
  • 32 oz of chicken broth (I used low sodium)
  • 1.5 pounds of chopped cooked turkey
  • 2 – 3 tablespoons of flour (add for desired thickness of sauce)
  • 1 teaspoons salt (approx 1 tsp. add 1/2 tsp and add more salt to taste)
  • 1 teaspoon curry powder
  • 1 teaspoon of dried minced sage (or 1 tablespoon of fresh minced)
  • 1 teaspoon of black pepper

Directions

Add butter into pan over medium high heat, then add olive oil. When hot add garlic and lightly fry (don’t brown). Add in carrots, celery and onions and fry about 1 minutes more. Add in flour and stir and fry for another 2 minutes. then add in chicken broth slowly stiring and mixing with rue until smooth. Add potatoes, turkey,  about half the salt, sage, curry powder and black pepper. Cook until vegetables are tender. Add as much additional salt until seasoned to your preference. Serve and enjoy.

Instant Pot Ribs

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Ingredients

  • 1 Rack of Baby Back Ribs
  • Your favorite BBQ sauce
  • Rub
    • 4 tbsp of brown sugar
    • 1 1/2 tbsp kosher salt
    • 1/2 tsp ground black pepper
    • 1/4 tsp cayenne pepper
    • 1/4 tsp old bay seasoning
    • 1/4 tsp thyme
    • 1/4 tsp onion powder
    • 1/2 tsp smoked paprika
  • Braising liquid
    • 1 cup of water
    • 2 tbsp white wine vinegar

Directions

Apply rub to both sides of ribs, then wrap tightly in saran wrap and refrigerate as little as a hour or overnight to cook the next day. Take out from refrigerator and cut into serving size portions (about 4 ribs). Add braising liquid to Instant pot and then put in the rack that came with the instant pot. Add ribs so there is a little space between them put lid on and cook on high pressure for about 20 mins. When Instant pot is done, quick release pressure and brush with BBQ sauce and put on rack and broil in oven till BBQ sauce is carmelized to your liking. You can also finish on the grill if you prefer.

Spicy Chipotle Chicken Mac and Cheese

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This is a great tasting and filing comfort food. This will make enough to feed a crowd and they will love it. (Serves 10 – 12)

Ingredients

  • 1 16oz box of elbow macaroni
  • 2 Boneless Skinless Chicken Breasts diced into 1/2″ cubes
  • 2 tablespoons of Olive Oil
  • 2 cups of shredded or cubed Monterey Jack cheese
  • 1 cup of shredded or cubed Pepper Jack cheese
  • 3 cups of Half and Half cream
  • 1 cup of 2% milk
  • 2 tablespoons of Chicken Bouillon powder
  • 3 cloves of Garlic
  • 2 Chipotle peppers (from can in adobo sauce)
  • 2 tablespoons of Corn Starch
  • 2 tablespoons of water
  • 1 tablespoon of Onion powder
  • 1 teaspoon of ground White Pepper (black can be used also)
  • 1 teaspoon of salt
  • 1 teaspoon of Red Pepper flakes (optional if you like it a little spicier)
  • 1/2 cup shredded Medium Cheddar cheese for topping (optional)

Directions

Cook macaroni and set aside. Fry chicken in olive oil till cooked through with 1/2 teaspoon of salt sprinkled over and set aside. Add 1 cup of the half and half cream, the chipotle peppers, and the garlic cloves to a food processor or blender and process till chipotle is blended. Add this to pan on medium high heat along with remaining 2 cups of half and half and the 1 cup of 2% milk. Mix the cornstarch with the water and add to the pan then add in the pepper, salt, onion powder, and red pepper flakes. Heat till it boils stirring constantly, then turn heat to low and gradually add in the Monterey and Pepper Jack cheeses gradually, continuing to stir until it is integrated. Now add in the chicken, continuing to stir, then add in the macaroni and stir till mixed. You can serve it like this or put it in a 9×13 baking pan, sprinkle with the shredded cheddar and put under the broiler to melt it and slightly brown the top of the mac and cheese.

Creamy Delicious Clam Chowder

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This is a great comfort food, and is especially when it is cold and snowy or rainy out. Here is the recipe:

Ingredients

  • 4 bacon strips
  • 2 celery ribs chopped finely
  • 1 large onion chopped finely
  • 2 large garlic clove minced finely
  • 2 med to large potatoes peeled and cubed into 1/3″ cubes
  • 2 cups water
  • 1 bottle (8 ounces) clam juice
  • 2 tablespoons chicken bouillon granules
  • 1 tablespoon white pepper
  • 1/4 teaspoon dried thyme
  • 1/3 rounded cup of all-purpose flour
  • 2 1/2 cups half-and-half
  • 2 cans (10 oz) baby clams (add with juice)
  • 1 teaspoon of salt

Directions

Fry bacon in dutch oven pan over medium heat until crispy, then remove bacon and set aside. In bacon fat add onions and celery and fry for about 2 minutes, then add garlic and fry another 2 minutes, then add in potatoes and flour and fry for another three minutes. Add in clam juice, water, and bouillon and stir until the flour is dissolved. Add in rest of ingredients and stir gently till mixed. Simmer till it reaches a boil stirring occasionally then reduce heat to low and simmer for about 20 minutes till the flavors blend. Taste and season with additional salt if needed. Serve with a little of the bacon crumbled over each bowl.

Spicy Green Chili Chicken Soup

Published on by richbLeave a comment

The weather is rainy and a little cooler, so I wanted to make something warm,  comforting, spicy, and with great flavor. Here is what I came up with:

Ingredients

  • 2 boneless skinless chicken Breast
  • 32 oz of chicken broth
  • 1 – 4 oz can of hot green chilis (I used hatch brand)
  • 2 tablespoons of flour
  • 1 1/2 tablespoons of butter
  • 4 cloves of garlic (these were medium to small size)
  • 3 tablespoons of cream cheese
  • 1 teaspoon of cumin
  • 1/2 teaspoon of chili powder (I used New Mexico Hot, others can be used)
  • Optional: Finely diced Jalapeno
  • Salt (if needed, taste at end to determine)
  • Optional: Chopped green onion for topping

Directions

Cook chicken in a covered bowl in the microwave for about 10 – 15 minutes on 40% power till done, but not overcooked. Let cool, then cut across the grain into 1 inch pieces and roughly shred, set aside. Now in a large saucepan on high heat, add butter and garlic. Saute for 1 minute then add flour and make a roux (stir together) let cook for about 2 – 3 minutes, then add the chicken broth slowly while stirring to eliminate lumps. Now add in the chicken along with the rest of the ingredients and let cook for 20-30 minutes stirring till cream cheese is dissolved and chicken is as soft as desired. If you like it spicier, you can added add some jalapeno if you want it spicier. Taste and end and add salt if needed. Top with green onions and serve.