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Cheddar Cheese and Ale Soup

Cheddar Cheese and Ale Soup
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Rich and creamy with the bold flavor of craft brewed ale.
Servings
6
Servings
6
Cheddar Cheese and Ale Soup
Print Recipe
Rich and creamy with the bold flavor of craft brewed ale.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Heat a large soup pot over medium heat. Add the bacon and cook until lightly crisp. Remove from the pan and drain on paper towels.
  2. Add the chicken to the pot and cook, stirring occasionally until cooked through, 7 -10 minutes. Remove from pot and drain on paper towels. Remove all drippings except a scant tablespoon.
  3. Add the onions and garlic and cook stirring frequently until the onion is softened and the garlic is fragrant but not brown. Add a small amount of the chicken stock to the pan to de-glaze it, scraping up any brown bits.
  4. Add the butter to the pot and allow it to melt. Add paprika, salt, pepper, chipotle and Worcestershire sauces. Stir to combine. Add the flour a little at a time. Stirring to combine after each addition. Once the flour is all incorporated, Allow to cook over low heat for a minute or two, stirring frequently.
  5. Add the chicken stock stirring to prevent lumps. Add the beer stirring as with the stock. Bring mixture just to a boil, Reduce the heat and simmer stirring occasionally until mixture thickens, 5-8 minutes.
  6. Add the bacon and chicken back into the pot. Simmer for a few minutes. Add the half & half and continue to cook over low heat until everything is hot and happy. Add the cheese a little at a time stirring until each addition melts.
  7. Ladle into bowls and serve.
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Cream of Chicken and Wild Rice Soup

Cream of Chicken and Wild Rice Soup
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A classic comfort soup. Forget about getting it at a restaurant..A little time and a few ingredients and you've got rich and creamy love in a bowl.
Servings
6
Servings
6
Cream of Chicken and Wild Rice Soup
Print Recipe
A classic comfort soup. Forget about getting it at a restaurant..A little time and a few ingredients and you've got rich and creamy love in a bowl.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a large soup pot. Add the carrots, celery, onions, and garlic and sweat until the vegetables begin to soften about 5 minutes or so.
  2. Add the stock, water and the rice part of the rice mix to the pot. Bring to a full boil. Cover, remove from heat and let sit while you prepare the rest of the soup
  3. In a medium saucepan, melt the butter. Add the seasoning packet of the rice mix and stir to blend completely. Slowly add the flour (about 1/4 cup at a time), stirring to blend each addition. Once all the flour is blended in, cook the roux over medium heat for 1-2 minutes stirring frequently.
  4. Slowly add the milk/cream mixture to the roux. Continue to stir so that the mixture remains smooth. Cook and stir the cream mixture for 5 minutes or so. It should be very thick. Remove from the heat and keep warm.
  5. Return the pot with the stock and rice to the heat and add the chicken. Heat to just below boiling. Add the cream mixture in three parts, stirring well after each addition. Continue to cook, stirring frequently until the mixture is thickened. This may take 10 minutes or so.
  6. Check the soup for needing salt and/or pepper. If it seems too thick, add a little more milk. If it seems a little thin, add some instant mashed potato flakes.
  7. Ladle into soup bowls and enjoy.
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Italian Sausage Stuffing Skillet

Italian Sausage Stuffing Skillet
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Imagine an Italian sausage sandwich on garlic bread that you can eat with a fork.
Italian Sausage Stuffing Skillet
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Imagine an Italian sausage sandwich on garlic bread that you can eat with a fork.
Ingredients
Servings:
Instructions
  1. Heat oven to 400 degrees. Line a small baking sheet with foil and spray with cooking spray. Spread the drained tomatoes on the sheet and sprinkle with 2 teaspoons of the garlic, the red pepper flakes, and 1/2 tablespoon of the olive oil. Roast in the oven for about 15 minutes, stirring half way through. Set aside.
  2. Place the sausage links in a large skillet. Add water to a depth of about 1/4 inch. Bring to a boil. Reduce the heat and cook until all the water has evaporated, turning occasionally. Raise the heat and add a little of the olive oil to the pan. Cook the sausages until they are browned on all sides, turning often, about 5 minutes.
  3. Remove the sausage from the pan and cut the sausage into 1 inch chunks when it has cooled slightly. Set aside. Add two tablespoons of the oil to the pan and add the onions and peppers. Cook until tender but not browned, 5 minutes or so. Remove from the pan and add to the sausage.
  4. Add a little of the chicken stock to the pan and stir to remove the browned bits. Melt two tablespoons of butter in the pan. Add the flour and stir until completely incorporated. Cook for another minute stirring often. Slowly add the remaining chicken stock stirring to keep things smooth. Cook for three minutes or so. Add the reserved tomatoes to the sauce and stir to blend. Add the sausage, peppers, and onions to the skillet and heat gently.
  5. Slice the bread in half lengthwise. Melt the remaining butter and olive oil. Add the remaining garlic and brush on the cut sides of the bread. Allow it to soak in a bit. Cut the bread into one inch cubes. Arrange on a baking sheet and bake until browned, about 5 - 7 minutes.
  6. Place the bread cubes in a large shallow serving bowl or divide among four individual pasta bowls. Top with the sausage, pepper and onion mixture. Sprinkle with half of the cheese. Pass the remaining cheese at the table
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Linguine with Salami and Zucchini

Linguine with Salami and Zucchini
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A quick and easy pasta dish that you can whip up after a day in the (Wine) country or a long day of work.
Servings
4
Servings
4
Linguine with Salami and Zucchini
Print Recipe
A quick and easy pasta dish that you can whip up after a day in the (Wine) country or a long day of work.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook linguine in salted boiling water until Al Dente. While the pasta is cooking, heat a large frying pan and add the salami, zucchini, and garlic. Cook, stirring frequently until the zucchini is soft and the salami is slightly frizzled. 7 minutes or so
  2. Add the cream and capers and bring to a hard simmer, stirring frequently. This will prevent scorching. Continue to simmer and stir until slightly reduced. 5 - 8 minutes.
  3. Reserve 1-2 ladles of the pasta water then drain the pasta. Add the drained pasta to the fry pan. Toss to combine the pasta and sauce. Cook for about 3 minutes until the sauce comes together. Add in some of the reserved pasta water if the sauce seems tight.
  4. Add pepper to taste and serve topped with the grated cheese.
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Rice Torta

Rice Torta
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This makes a wonderful appetizer but, it works well as a side dish or light main dish as well.
Servings
16 Appetizer Servings
Servings
16 Appetizer Servings
Rice Torta
Print Recipe
This makes a wonderful appetizer but, it works well as a side dish or light main dish as well.
Servings
16 Appetizer Servings
Servings
16 Appetizer Servings
Ingredients
Servings: Appetizer Servings
Instructions
  1. Combine cooled rice and spinach in a large mixing bowl and set aside. Heat a small fry pan and add one tablespoon of the olive oil. Add the onion and garlic and cook 3 - 4 minutes until soft but not browned. Remove from pan and allow to cool slightly.
  2. Add the chopped mushrooms to the bowl along with the cooled onions and garlic, stirring to combine. Reserve two tablespoons of the olive oil and add the remaining oil to the bowl. Stir to coat everything evenly with the oil.
  3. Separate one egg and set the yolk aside. Place the egg white in a small bowl and add the other four eggs. Beat lightly and add to the spinach mixture. Stir to blend. Add 2/3 cup of the cheese to the bowl and stir to combine
  4. Pour mixture into a greased rectangular glass baking dish. Smooth the top. Beat the reserved egg yolk with a little water and brush over the top of the torta. Sprinkle with the remaining cheese and drizzle with the reserved olive oil.
  5. Bake in a 375 degree oven for 30-35 minutes. It should feel firm to the touch, and the edges should be lightly brown.
  6. Remove from oven allow to set for 10 minutes before cutting into large or small squares depending on how you are serving it. Serve warm or at room temperature.
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