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Soups, Salads & Sides

Soups, Salads & Sides

Bacon and Cheddar Grits

Bacon and Cheddar Grits

Ingredients

4 slices bacon
4 1/2 cups water
1 cup quick-cooking grits
kosher salt
ground black pepper
1 1/2 cups grated sharp Cheddar cheese

Instructions

In medium saucepan, cook bacon (finely chopped)over medium heat. Stir occasionally until bacon is browned. With slotted spoon, transfer bacon to small bowl. Remove pan from heat and add water.

Bring to a boil over high heat and whisk in grits. Whisk until mixture begins to thicken, then reduce heat to low and gently simmer. Stir occasionally and cook for 25 minutes or until creamy.

Season with pepper and salt. Whisk in 1 cup cheese and 3/4 bacon mixture. Pour into a 2-quart serving dish and top with 1/2 cup cheese and the remaining bacon.

https://bakedchicago.com/bacon-cheddar-grits/

Soups, Salads & Sides

Mashed Potato Pancakes

Mashed Potato Pancakes

Ingredients

2 cups mashed potatoes
1 large egg
1/4 cup shredded Parmesan cheese
kosher salt
ground black pepper
1 teaspoon vegetable oil

Instructions

In large bowl, mix mashed potatoes, egg and Parmesan cheese. Season with salt and pepper and mix well to combine.

In large nonstick skillet, heat vegetable oil over medium-high heat. In batches, drop heaping tablespoonfuls of potato mixture into skillet, pressing with spatula to flatten slightly.

Cook until golden brown on bottom, about 3 minutes. Repeat with remaining potato mixture. Serve warm with sour cream as condiment, if desired, and a side dish of chunky apple sauce.

https://bakedchicago.com/mashed-potato-pancakes-2/

 

Soups, Salads & Sides

mardi gras chicken andouille gumbo

Ingredients:

  • 12 cups water
  • 3 pounds chicken breast parts
  • 1/2 cup plus 2 tablespoons vegetable oil, divided
  • 1 1/2 pounds okra
  • 1/2 cup all-purpose flour
  • 1 pound andouille sausage, sliced
  • 28 ounces Italian-style whole peeled tomatoes
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon file powder

Combine water and chicken in large pot.  Bring to boil.  Reduce heat and simmer until chicken is tender (about 1 hour).  Using tongs, transfer chicken to strainer and cool.  Save cooking liquid.  Remove meat from bones in pieces.

Heat 2 tablespoons oil in heavy skillet over medium heat.  Add  okra and cook until no longer sticky, stirring frequently, about 20 minutes.  Set aside.

Stir flour and remaining 1/2 cup oil in heavy large Dutch oven.  Cook over medium heat until deep golden brown.  Stir frequently for about 6 minutes.  Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper.  Cover partially and simmer until thickened (about 90 minutes).

Spoon off any fat from surface of gumbo.  Add chicken and file powder to gumbo and simmer gently for 15 minutes.  Mound rice in shallow bowls and ladle gumbo over rice, then serve.

Soups, Salads & Sides

Chicken Andouille Gumbo

Chicken Andouille Gumbo

Ingredients

12 cups water
3 pounds chicken breast parts
1/2 cup plus 2 tablespoons vegetable oil, divided
1 1/2 pounds okra
1/2 cup all-purpose flour
1 pound andouille sausage, sliced
28 ounces Italian-style whole peeled tomatoes
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon file powder

Instructions

Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender (about 1 hour). Using tongs, transfer chicken to strainer and cool. Save cooking liquid. Remove meat from bones in pieces.

Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes. Set aside.

Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown. Stir frequently for about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened (about 90 minutes).

Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently for 15 minutes. Mound rice in shallow bowls and ladle gumbo over rice, then serve.

https://bakedchicago.com/chicken-andouille-gumbo/

Soups, Salads & Sides

Triple Pepper-Corn Chowder

Triple Pepper-Corn Chowder

Ingredients

1 cup chopped onion
5 cups frozen whole kernel corn
28 ounces chicken broth
1 red sweet pepper, chopped
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
fresh chives, snipped or ground, for garnish

Instructions

Coat large Dutch oven with non-stick spray. Preheat over medium heat for one minute. Add onion and cook for 5 minutes until tender. Stir occasionally.

Add corn and cook 5 minutes more. Stir occasionally. Add half chicken broth and bring to a boil. Reduce heat and cover, let simmer for 20 minutes. Remove from heat and cool slightly.

Transfer half corn mixture to blender. Cover and blend until smooth. Return pureed corn mixture to Dutch oven. Add remaining broth, the sweet pepper, black pepper, and cayenne pepper. Heat through. Top with chives, if desired, and serve.

https://bakedchicago.com/triple-pepper-corn-chowder/

Soups, Salads & Sides

Potato Soup

One of my fondest childhood memories is getting “snowed in” so I didn’t have to go to school.  Back in grade school, that kind of weather event felt heaven-sent.  No school, no homework, and none of the daily school grind.

I remember having so much fun not having to be anywhere but home.  I’d build a snow fort with my younger brothers or throw snowballs until one of us got hit in the head.  That usually ended the sport if one of us went inside complaining to Mom.

One of my mom’s best lunch recipes was her potato soup.  It wasn’t fancy – just baking potatoes, a small bit of onion and water.  Her special ingredient was adding a bit of milk to make the soup creamy.  The simplicity is was made this recipe so good and delicious.

Potato Soup

Ingredients

6 cups chicken broth
2 tablespoons olive oil
3 cups coarsely chopped onion
1 cup chopped carrot
2 cloves garlic, minced
2 cups peeled, cubed potatoes
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt

Instructions

Bring broth to boil in large stock pot over medium-high heat. In dutch oven, heat olive oil over medium-high heat. Add onion, carrots, and garlic. Cover and cook 20 minutes or until vegetables are tender. Stir occasionally.

Add hot broth and potatoes. Return to boil. Cover and reduce heat. Simmer for 10 minutes or until potatoes are tender. Stir in pepper and salt. Serve chunky or puree with immersion blender.

https://bakedchicago.com/potato-soup/

Soups, Salads & Sides

chorizo cornbread stuffing

Ingredients:

  • 2 packages cornbread mix, store-bought
  • 2/3 cup buttermilk
  • 1/4 cup butter
  • 2 eggs
  • 1 pound chorizo sausage
  • 1 large onion, chopped
  • 3/4 cup chopped celery
  • 12 ounces frozen corn, thawed
  • 5 ounces chopped green chiles
  • 3 teaspoons poultry seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 cups chicken broth

Preheat oven to 4o0F degrees.  Spray 15×10 baking pan with non-stick spray.  In large bowl, stir cornbread mix, buttermilk, butter and eggs just until moistened.  Spread batter in pan.  Bake 10 to 12 minutes or until toothpick inserted comes out clean.  Cool in pan for 10 minutes.

Cut warm cornbread into 1/2-inch cubes.  Leave in pan.  Stir cubes.  Bake for 10 minutes more.  Stir cubes again; bake 15 minutes longer or until golden brown on top.  Dump cubes into large bowl.  Reduce oven to 350F degrees.

Meanwhile in large skillet, cook sausage, onion and celery over medium-high heat for 7 to 10 minutes.  Stir frequently until sausage is no longer pink.  Stir in corn, chiles, poultry seasoning, salt and pepper.

Stir sausage mixture into cornbread cubes.  Gradually stir in just enough broth to moisten stuffing without being mushy.  Spoon mixture into un-greased 3-quart glass baking dish.  Cover with foil and bake for 25 minutes.  Uncover and bake for 15 minutes more.

Soups, Salads & Sides

roasted balsamic potatoes

Ingredients:

  • 3 tablespoons olive oil
  • 1 1/2 teaspoons dried thyme leaves
  • 1 teaspoon dried rosemary leaves, crushed
  • 1/8 teaspoon ground nutmeg
  • 4 cloves garlic, finely chopped
  • 2 pounds small red potatoes
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Preheat oven to 375F degrees.  In measuring cup, mix olive oil, thyme, rosemary, nutmeg and garlic.  Cut potatoes in half.  Spread on non-stick 15×10 baking pan.  Drizzle with olive oil mixture; toss to coat.

Bake 30 to 35 minutes or until potatoes are golden and slightly crispy.  Drizzle with balsamic vinegar.  Toss to coat.  Bake 5 minutes more.  Sprinkle with salt and pepper.

Soups, Salads & Sides

Carrot Soup

Carrot Soup

Ingredients

2 tablespoons butter
3 tablespoons olive oil
1 large onion, coarsely chopped
1 quart vegetable broth
1 quart water
2 pounds carrots, sliced 1/3-inch thick
6 large scallions, thinly sliced
2 teaspoons poppy seeds
1/2 cup heavy cream
1/2 cup buttermilk
kosher salt
ground black pepper

Instructions

In large pot, melt butter in 1 tablespoon of olive oil. Add onion, cover and cook over low heat. Stir occasionally until onion is soft. Add broth and water along with carrots and bring to a boil over high heat. Cover and simmer over low heat until carrot are tender (about 30 minutes).

Meanwhile in small saucepan, heat remaining 2 tablespoons of olive oil. Add scallions and poppy seeds and cook over moderately high heat. Stir until scallions are soft (about 1 minute). Working in batches, puree carrot soup in blender until smooth. Transfer to clean saucepan. Stir in cream and buttermilk. Simmer over moderate heat and season with salt and pepper. Ladle into bowls and garnish with scallions and poppy seeds.

https://bakedchicago.com/carrot-soup/

Soups, Salads & Sides

cranberry sauce with honeycrisp apple

Ingredients:

  • 12 ounces fresh cranberries
  • 1 large Honeycrisp apple, peeled and cut into 1/2-inch dice
  • 1 cup granulated sugar
  • 3/4 cup water

Line 8×4-inch loaf pan with plastic wrap and spray with non-stick cooking spray.  In medium saucepan, combine cranberries with apple, sugar and water.  Bring to a boil and cook over moderately high heat.  Stir frequently until the cranberries are completely broken down and sauce is very thick (about 15 minutes).

Scrape cranberry sauce into prepared pan and refrigerate until chilled (about 3 hours).  Invert the jelly onto serving plate and remove plastic wrap.  Garnish with fresh cranberries.  Slice with serrated knife before serving.

Cranberry sauce can be covered in plastic and refrigerated for up to 2 weeks.

Soups, Salads & Sides

garlic sweet potatoes with cinnamon honey

Ingredients:

  • 5 tablespoons butter, melted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 2 teaspoons grated fresh lemon peel
  • 1/2 cup honey
  • 8 garlic cloves, peeled
  • 4 pounds medium-sized sweet potatoes, peeled and cut into 1-inch chunks

Preheat oven to 325F degrees.  Brush 13×9-inch glass baking dish with melted butter.  Add to the remaining butter in a medium bowl the cinnamon, salt, lemon peel and honey.  Stir and set aside.

Place the sweet potatoes in the baking dish.  Drizzle with half of the honey mixture.  Stir to evenly coat potatoes.  Insert garlic cloves among the potato chunks.

Cover tightly with foil, then bake for 30 minutes.  Remove foil and spoon remaining honey mixture on top.  Cover again with foil and bake for 20 to 30 minutes longer (or until potatoes are tender).

Soups, Salads & Sides

bacon, corn & squash chowder

Ingredients:

  • 12 bacon strips, diced
  • 1 medium onion, chopped
  • 2 tablespoons all-purpose flour
  • 15 ounces chicken broth
  • 6 cups mashed cooked butternut squash
  • 18 ounces cream-style corn
  • 2 cups half-and-half
  • 1 tablespoon minced parsley
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper

In large saucepan, cook bacon over medium heat until crisp.  Remove to paper towels. Drain, reserving 2 tablespoons drippings.  In drippings, saute onion until tender.  Stir in flour until blended.  Gradually stir in broth.  Bring to a boil.  Cook and stir for 2 minutes or until it becomes thickening.

Reduce heat to medium.  Stir in squash, corn, cream, parsley, salt, pepper and bacon.  Cook and stir until heated through.