Scrappin’ Recipes

This is a great recipe from the Neely’s of Memphis and I have made it many times.  It’s so good with my Mexican Cornbread Recipe.

Pat’s Famous Beef and Pork Chili

Ingredients

* 6 slices of bacon, chopped
* 4 cloves garlic, finely chopped
* 2 medium onions, finely chopped
* 1 red bell pepper, chopped
* 1 yellow bell pepper, chopped
* 3 tablespoons chili powder
* 1 tablespoon ground cumin
* 1 tablespoon chipotle chili powder
* 2 teaspoons dried oregano
* 1 tablespoon smoked paprika
* Salt and freshly ground black pepper
* 1 pound 85 percent lean ground beef
* 1 pound ground pork
* 1 cup beer (recommended: Budweiser)
* 1 (15-ounce) can black beans, drained and rinsed
* 1 (15-ounce) can kidney beans, drained and rinsed
* 1 (24-ounce) can crushed tomatoes
* 1 (24-ounce) can diced tomatoes, with juice
* Lime wedges, for garnish
* Sour cream, for garnish
* Shredded Cheddar, for garnish
* Sliced scallions, for garnish

Directions

In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

Crock Pot Black-Eye Pea Chili

2 Cups Onion, finely chopped
1½ Cups Carrots, finely chopped
½ Cup Celery, finely chopped
1 ½ Cups Red or Green Pepper, finely chopped
2-3 Cloves Garlic, minced
8 Tsp. Chili Powder
2 Tsp. Ground Cumin
¼ – ½ Tsp. Crushed Red Peppers or Ground Cayenne Pepper
¼ Cup Fresh Cilantro or Fresh Parsley, chopped
1 14.5 oz. Can of Diced Tomatoes, undrained
1 14.5 oz. Can of Mexican Diced Tomatoes with Peppers, Undrained (if you don’t want the heat, use 2 cans regular)
4-15 oz. Cans of Black-Eyed Peas, drained
2 4 oz. Cans of Chopped Green Chiles
3 Cups Low Sodium Chicken Broth and Beer
13 oz. Pkg. Of Fully Cooked Smoked turkey Sausage, chopped
2 Tbs. Cornstarch
4 Tbs. Water
Garnish: Shredded Cheddar or Jack Cheese, Chopped Cilantro, Sliced Green Onions, Sliced Hot Peppers

Combine all ingredients except the cornstarch, water, and garnishes in your slow cooker. Cover. Cook on low 6-8 hours or on high for 4 hours.

Dissolve cornstarch in water. Stir in chili 30 minutes before serving to thicken.

I love my crock pot and this is a great recipe just for it.

Taco Soup

1 ½ lbs lean ground beef, browned and drained
OR 2 C diced cooked chicken / ground turkey
1 16oz can black beans, undrained
1 16oz can pinto beans, undrained
2 14oz cans diced tomatoes, undrained
1 14oz can whole kernel corn, drained
1 package taco seasoning mix, dry
1 package ranch dip mix, dry
1 c water
1 TBS minced garlic
a couple dashes of hot sauce

Combine all ingredients in a crock pot and simmer on low for 6 hours OR heat thoroughly to blend flavors and simmer until serving

Place crumbled tortilla chips, bite size corn chips, or soft flour tortillas in individual bowls.

Cover w/ meat mixture.

Top w/ : sour cream, shredded cheese, sliced black olives, chopped green onions.

If you love southern cooking, you will love this stew recipe.  Its a staple in the south and we love cooking it during football season. 

Brunswick Stew

1 (3 pound) pork loin BBQ
1 1/2 cups chopped onion
1 cup chopped green bell pepper
3 (16 ounce) cans whole peeled tomatoes, undrained and chopped
1 (8 ounce) can tomato sauce
1/4 cup sugar
3/4 cup white vinegar
1/4 cup all-purpose flour
1 cup water
1 1/2 teaspoons salt
1/2 teaspoon ground turmeric
1/2 teaspoon pepper
2 tablespoons hot sauce
1 (16 ounce) package frozen shoepeg corn

SAUTE onion and bell pepper in hot oil in Dutch oven until tender. Add pork, tomato, and next 4 ingredients.
COMBINE flour and 1 cup water, whisking until smooth. Stir into mixture. Add next 5 ingredients.
COVER and cook over medium heat, stirring occasionally, 20 to 30 minutes. Add corn and cook 10 minutes.

MY VERSION: I do let mine simmer on low for a few hours.

I just love this recipe and its just spicey enough to have a kick!  A great soup for a chilly day.

Slow-Cooker Beer-Braised Pork and Black Bean Soup

2 12-ounce bottles of beer (preferably lager)
1 tablespoon chopped canned chipotle chilies in adobo sauce, plus 1 tablespoon adobo sauce
1 teaspoon ground cumin
1 large onion, chopped
1 pound dried black beans, rinsed
1 1/2 pounds boneless pork butt (pork shoulder)
Kosher salt
1/2 cup sour cream
1/2 cup store-bought refrigerated fresh salsa
1/4 cup fresh cilantro

In the bowl of a slow cooker, combine the beer, 3 cups water, the chilies, adobo sauce, cumin, onion, beans, pork, and 1 1/2 teaspoons salt. Set the slow cooker to high and cook, covered, until the beans are tender and the pork pulls apart easily, 4 to 5 1/2 hours. Using a fork, separate the pork into large pieces. Divide among individual bowls and top with the sour cream, salsa, and cilantro.

MY VERSION:  I used a pork loin and I ended up putting the whole little can of chipotle chillies in the recipe.

I love this recipe and can’t wait for it to get cool enough to really enjoy it.  I also exchanged the sausage for turkey sausage and no one ever knew the difference.

Sausage Bean Soup  

1 pound bulk Italian sausage or Kielbasa — cut into pieces
1/2  cup chopped onion
2  cloves  garlic, minced
1 teaspoon dried basil leaves
1 16 oz can whole tomatoes undrained, chopped
1 14.5 oz can beef broth
1 15 oz can black beans undrained
1 15 oz can butter beans undrained
grated Parmesan cheese garnish

In a skillet, brown sausage, onion, and garlic. Drain fat. Transfer to Crock-
Pot. Stir in remaining ingredients except for the Parmesan cheee. Cover and c
ook on Low 6 to 8 hours or on High 3 to 4 hours. Ladle into bowls and top serv
ings with Parmesan cheese if desired.

MY VERSION:  I drain and wash the beans to get all the starch off them.

This is a wonderful soup and tastes so much like the real thing.  You will love and make this soup often.

Olive Garden Pasta e Fagioli

3 tsp. Oil
2 lb. Ground beef
12 oz. Onion; chopped
14 oz. Carrots; slivered
14 oz. Celery; diced
48 oz. Tomatoes; canned, diced
2 C. cooked Red Kidney beans
2 C cooked White kidney beans
88 oz. Beef stock
3 tsp. Oregano
2-1/2 tsp. Pepper
5 tsp. Parsley; (fresh chopped)
1-1/2 tsp. Tabasco sauce
48 oz. Spaghetti sauce
8 oz. dry pasta Shell macaroni; or other pasta

Sauti beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs!

A great soup recipe from Paula Deen.  Really hearty soup that warms the tummy on a cold day.

Tastes Like Lasagna Soup

1 pound ground chuck
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1 (32-ounce) box chicken broth
2 (14.5-ounce) can petite diced tomatoes
1 (15-ounce) can tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 cups broken lasagna noodles
1 (5-ounce) package grated Parmesan cheese
2 cups shredded mozzarella cheese

In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly

I love using my crock pot and this is a great soup to try with yours.  Start it in the morning and dinner is ready without a fuss.

CROCK POT BLACK BEAN SOUP

2 cans, 15 oz. each, black beans, drained and rinsed
2 cans,4.5 oz, each, chopped green chilies
1 can, 14.5 oz, Mexican Stewed tomatoes, undrained
1 can,14.5 oz, diced tomatoes, undrained
1 can,11 oz, whole kernel corn, drained an)
4 green onions, sliced
2 to 3 T. chili powder
1 tsp. ground cumin
1/2 tsp. dried minced garlic

Combine all ingredients in a 5 qt. slow cooker (I think it will fit in a 3 qt). Cover and cook on high 5 to 6 hours. Makes 8 cups. I have cooked mine on low all day.

I’ll serve it with shredded cheddar and sour cream.