Soups/Stews/Gumbo//Chili

i love this Delicious Louisiana Seafood Gumbo

February 14, 2026 by Becky Spoon Leave a Comment

This Seafood Gumbo is fantastic! My version includes shrimp, sausage, and crab. Oysters would also make a wonderful addition. As for okra, it’s definitely a great ingredient. While this recipe includes okra, it’s still tasty even without it for those who aren’t fans of it.

To truly appreciate this Seafood Gumbo, it’s essential to understand its roots and the culinary traditions of Louisiana. The dish is a melting pot of cultures, influenced by French, Spanish, African, and Native American cooking techniques and ingredients. This fusion is what makes gumbo so unique and flavorful. As you savor each spoonful, you can taste the essence of what makes Louisiana cuisine so celebrated around the world.

Every trip to New Orleans feels like a culinary adventure, with street vendors and local restaurants offering the best of Creole and Cajun dishes. From the bustling French Market to the historic French Quarter, the aromas of spices and freshly cooked seafood fill the air, enticing you to stop and try something new. Don’t miss out on the chance to enjoy a bowl of gumbo from a local chef who has perfected the art over generations.

Making seafood gumbo….

When making your gumbo, consider the importance of layering flavors. Start with the holy trinity of Cajun cooking: onions, bell peppers, and celery. This aromatic base sets the stage for deeper flavors. As the vegetables soften, add garlic and spices like thyme, bay leaves, and cayenne pepper to elevate the dish. Each ingredient plays a pivotal role in building that signature gumbo flavor profile.

I actually love all the flavors of Louisiana, Louisiana Creole Cuisine and I especially love to go to New Orleans and taste those amazing flavors. Those folks can cook! Creole food for breakfast, lunch, and dinner in New Orleans! Heavenly!

Be patient with your roux; it’s the heart of your gumbo. Achieving the perfect color is not just about aesthetics; it influences the flavor greatly. A darker roux adds a nutty taste, while a lighter roux offers a more subtle base. Experimenting with different roux colors can yield various results, so don’t hesitate to adjust based on your preference and the specific flavor you are aiming for.

If you decide to use store-bought roux, make sure it’s of high quality to maintain the integrity of your gumbo. However, there’s nothing quite like the satisfaction of making it from scratch. When you master your roux, you’ll unlock the possibility of creating various other dishes that require this essential component, like etouffee or even certain sauces.

The vibrant spices and fresh ingredients truly bring the dishes to life. Each bite tells a story of the rich cultural heritage and culinary traditions of the region. I can’t resist trying new variations whenever I visit, whether it’s jambalaya or a classic po’ boy. The lively atmosphere of the local eateries adds to the overall experience, making every meal unforgettable. I always leave craving more of that authentic southern flavor!

If you’ve attempted creole cooking, especially a gumbo you know it takes a while to develop flavors. The roux does take a few minutes to get to the desired color, and you have to remember not to have your burner cranked to high because this roux can scorch easily and you’ll have to start over. Don’t skimp on time on this task because the darker the roux without burning the better flavor your gumbo will have.

Gathering the right ingredients is crucial for this Seafood Gumbo. Besides fresh seafood, consider adding fresh herbs like parsley and green onions as garnishes to enhance the presentation and flavor. Pairing your gumbo with some rice or a side of cornbread can make it a hearty meal that’s perfect for family gatherings or special occasions.

You definitely don’t want to leave while you’re making your roux because a fairly constant stir is required. I cook mine on a medium-low until I am right there stirring constantly and I’ll increase the heat, then lower a little again. Do what suits you. I actually saw a jar of already made roux in the grocery store the other day. I’ve never tried it, but I think I will so I can report about the store bought roux.

What you need for this seafood gumbo

Serving gumbo can also be a delightful experience. Imagine a large pot in the center of the table, filled to the brim with steaming gumbo, surrounded by bowls of rice, hot sauce, and crusty French bread. Encourage your guests to serve themselves and customize their bowls with their favorite toppings. This communal aspect of the meal allows everyone to bond over delicious food and creates a memorable dining experience.

After enjoying your gumbo, think about the possibility of leftovers. Gumbo often tastes even better the next day, as the flavors continue to meld. Just be sure to store it properly and reheat it gently to preserve the seafood’s texture. Additionally, consider experimenting with what you do with leftovers; you could make a gumbo pasta or even a gumbo pizza for a fun twist on the classic dish.

For those interested in exploring more about this cuisine, joining a cooking class in New Orleans can provide hands-on experience and insider tips from local chefs. Learning from experts can enhance your skills and deepen your appreciation for the art of cooking gumbo and other Louisiana specialties.

To complement your newly acquired gumbo skills, try making a side dish that pairs well, such as a zesty coleslaw or a refreshing cucumber salad. These sides can balance the richness of the gumbo and provide a delightful contrast in textures and flavors, ensuring a well-rounded meal.

In addition to the following list, a high-quality seafood stock is crucial for this recipe. As mentioned in my Shrimp & Grits recipe, a flavorful seafood stock is key. I prepare my Basic Shrimp Stock and store it in freezer bags until I’m ready to use it. I also keep several homemade stocks in my freezer; it’s a great practice that saves time. The Instant Pot is an excellent device for creating stocks in just an hour that have the depth of flavor you’d expect from an 8-hour cooking process. Here’s a link for my basic seafood stock: http://basic seafood stock

For the Gumbo
1 cup lard
1 cup flour
2 large onions, diced
3-6 blue crabs
1 lb spicy smoked sausage links, sliced 1/2 inch thick
1 stalk celery, diced
1 green pepper, seeded and diced
2 cloves garlic, minced
1 cup sliced fresh okra ( leave out if you some that don’t like okra)
3 qts Basic Seafood Stock
Basic Creole Spices
2 tbsp celery salt
1 tbsp sweet paprika
1 tbsp coarse sea salt
1 tbsp freshly ground black pepper
1 tbsp onion powder
2 tsps cayenne pepper
1 tsp ground allspice
For the Basic Louisiana White Rice
1 tbsp chicken fat, extra-virgin olive oil, or butter
1 small onion, minced
1 1/2 cups long grain white rice
3 cups chicken stock
1 bay leaf
1-2 pinches salt

Ultimately, making Seafood Gumbo is not just about preparing a meal; it’s about celebrating the vibrant culture and history of Louisiana. Each ingredient, each technique tells a story, and by cooking and sharing this dish, you’re part of that ongoing narrative. So gather your friends and family, and enjoy the delicious journey of creating and savoring this wonderful Seafood Gumbo.

Louisiana Seafood Gumbo

This is another recipe I got from John Besh’s Cookbook – “My New Orleans” the cookbook. Here’s the link:https://amzn.to/4kzPGg0.

My Shrimp & Grits. Here’s the link!this is amazing – louisiana shrimp and grits.

A side note is that if I have a lot of the sauce leftover, I strain and freeze the leftover sauce for the next time I want to make gumbo.

Delicious Louisiana Seafood Gumbo

The best Seafood Gumbo! Rich and absolutely delicious, full of flavors from Louisiana.

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Servings: 10 servings

Course: Appetizer, dinner, Lunch, Main Course

Cuisine: cajun, creole, louisiana

Ingredients Method

Ingredients

For the Gumbo

1 cup lard
1 cup flour
2 large onions, diced
3-6 blue crabs
1 lb spicy smoked sausage links, sliced 1/2 inch thick
1 stalk celery, diced
1 green pepper, seeded and diced
2 cloves garlic, minced
1 cup sliced fresh okra ( leave out if you some that don't like okra)
3 qts Basic Seafood Stock

Basic Creole Spices

2 tbsp celery salt
1 tbsp sweet paprika
1 tbsp coarse sea salt
1 tbsp freshly ground black pepper
1 tbsp onion powder
2 tsps cayenne pepper
1 tsp ground allspice

For the Basic Louisiana White Rice

1 tbsp chicken fat, extra-virgin olive oil, or butter
1 small onion, minced
1 1/2 cups long grain white rice
3 cups chicken stock
1 bay leaf
1-2 pinches salt

Method

For the Basic Creole Spices

Using this spice blend is truly the easiest way to consistently achieve the flavors of Louisiana. Once combined, the spices will last for six months in an airtight container. (this recipe is for several dishes, you'll just add in "pinches" to this recipe until you get your desired flavor.

For the Basic Louisiana White Rice

The recipe will work with most long-grain rices, including Popcorn Rice. Save some of the fat skimmed from your chicken stock to perfume the rice with many wonderful flavors.
Put the fat, oil, or butter and the onions into a medium saucepan and sweat the onions over moderate heat until they are translucent, about 5 minutes. Pour the rice into the pan and stir for 2 minutes. Then add the chicken stock and bring to a boil. Add the bay leaf and salt.
Cover the pan with a lid, reduce the heat to low, and cook for 18 minutes. Remove the pan from the heat, fluff the rice with a fork, and serve

For the Gumbo

Prepare shrimp stock, if using (recipe below.
Prepare homemade Basic Creole Spices, if using (recipe below).
Make sure all of your vegetables are cut, diced, chopped, minced and ready to go before beginning the roux. You must stand at the stove and stir the roux continuously to prevent it from burning.
In a large cast-iron or heavy-bottomed pan, heat the lard or beef tallow over high heat. Whisk the flour into the hot oil – it will start to sizzle. Reduce the heat to moderate, and continue whisking until the roux becomes deep brown in color, about 15 minutes.
Add the onions. Switch to a wooden spoon and stir the onions into the roux. Reduce the heat to medium-low, and continue stirring until the roux becomes a glossy dark brown, about 10 minutes.
Add the blue crabs and smoked sausage and stir for a minute before adding the celery, bell peppers, garlic, and okra. Increase the heat to moderate and cook, stirring, for about 3 minutes. Add the thyme, shellfish stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Stir occasionally, skimming off the fat from the surface of the gumbo every so often. Add the shrimp, oysters, crabmeat and green onions to the pot and cook for 15 minutes. Make sure everything is ready to serve before adding the shellfish to the gumbo. DO NOT OVERCOOK your shellfish.
Season with salt and pepper, Creole Spices, Worcestershire, and Tabasco. Serve in bowls over the rice.

Who doesn’t love a delicious pozole rojo with pork?

February 5, 2026 by Becky Spoon

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Who doesn’t love a delicious pozole rojo with pork? This mouth-watering pork and hominy stew is a staple in Mexican homes. There are different types of pozoles, like white pozole and pozole verde. I lean towards the red because I love the chiles of Mexico. Their flavors are reminiscent of New Mexico Hatch Red Chile, of course, and even the TexMex that I grew up loving in Texas that was made from dried chile. Pozole has a rich history in Mexico, dating back to pre-Hispanic times, and it brings people together for celebrations and family gatherings. Making pozole rojo is not just about the food; it’s about sharing warmth and tradition with loved ones.

What ingredients do you need for this Pozole Rojo?

Pork ribs
Pork shoulder
onion
bay leaves
precooked hominy
guajillo chile
ancho chile
chicken bullion
Mexican orgegano
cumin seeds

For the garnishes:

Shredded lettuce or cabbage
diced white onion
chopped cilantro
lime wedges
sliced radishes
Mexican oregano

If you are not able to locate the chile in your area, here is a link What tools I use to make the red sauce:https://amzn.to/4rjviCF

I use a Nutribullet because it really pulverizes the chile which omits the necessity to strain the sauce. Here is the link for the model I use because it’s multi purpose: https://amzn.to/4r29Fqd

Here is an additional recipe I think you will love:a favorite – authentic carne con chile colorado.

Here’s the recipe for this delicious bowl of goodness!

Pozole Rojo

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Servings: 6 servings

Course: dinner, Lunch, Main Course

Cuisine: Mexican, new mexico

Ingredients Method Notes

Ingredients

1 lb pork ribs
2 lbs pork shoulder, cubed
tbsp salt
2-4 large garlic cloves, peeled
1/2 white onion
2-3 14oz cans white hominy, drained
3-4 quarts of water adding more as needed

For the Red chile Sauce

2 ancho chile
8 guajillo chile
2 garlic cloves
1/4 onion
1 tbsp chicken bullion
1 tsp Mexican oregano
1 tbsp cumin seeds

For the condiments

shredded lettuce or cabbage
sliced radishes
fresh cilantro
lime wedges
dried mexican oregano

Method

For the pork and broth

To a large pot add the water and the salt. Add the pork and bring to a boil. Skim off all of the im[urities from the meats and discard. Add the onion, garlic and bay leaves. Reduce the heat to medium low and allow to cook for about an hour and a half or until the pork is tender.
After the meat is tender, add your hominy and your chile pods. Allow the chile pods to cook a couple of minutes then remove them and place in your blender. Blend until smooth. Add the sauce to the broth, strain if necessary. Continue to cook for about 30 minutes.
At this point, ladle into bowls and garnish as desired. Enjoy!

Notes

Perfect Comfort Food- Loaded Baked Potato Soup

December 8, 2025 by Becky Spoon

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Whenever I indulge in this Loaded Baked Potato Soup, it transports me back to my childhood. As a grown-up, I am reminded of the times when my mother would whip up a potato-based soup for us whenever we fell ill. Although it was a simpler version compared to what we have now, it consisted of a delightful mixture of potatoes, milk, butter, and a touch of salt and pepper. This humble concoction always served as the ultimate comfort food, magically working its wonders to make us feel better, regardless of the ailment we were facing.

Just like a loaded baked potato, this loaded baked potato soup starts with a baked potato, there’s sour cream added at the end, AND I topped my bowl with all your favorite toppings for a baked potato like cheese, bacon bits, green onions.

Similar to a baked potato that has been loaded with toppings, this indulgent baked potato soup begins with a baked potato. Towards the end, sour cream is incorporated, and my bowl is garnished with beloved baked potato toppings such as cheese, bacon bits, and green onions.

Many recipes for Loaded Baked Potato soup involve dicing and boiling the potatoes. It’s interesting how they still call it Loaded Baked Potato Soup when the potatoes aren’t actually baked. I’m not criticizing, just find it amusing! However, in my version, I actually bake the whole potatoes, peel them, and then dice them. This extra step of baking really enhances the creaminess and flavor of the russet potatoes.

The lusciousness of a baked potato surpasses that of boiled potatoes. I genuinely enjoy potatoes in various forms, especially fried and baked. I also love scalloped potatoes and potato au gratin, to name a few. I consider myself quite knowledgeable about potatoes. Planning ahead a bit to bake the potatoes is definitely worth it.

What ingredients do you need for the Loaded Baked Potato soup?

russet potatoes
unsalted butter
shallot or onions
flour
whole milk
heavy cream
chicken stock
sour cream
salt and pepper
cheese, I use cheddar
bacon bits for garnish
green onions for garnish

How do you prepare the soup?

Preheat oven to 350˚F. Prick potatoes all over with a fork or knife and place onto the center oven rack.Bake potatoes until fork tender, 1 hour to 1 hour 15 minutes.
Remove potatoes from oven and cool. Peel potatoes and dice.
Place a large pot over medium heat and melt butter. Add shallots and saute for 2 to 3 minutes. Season with salt and pepper.
Add flour and continue to cook for 3 to 4 minutes.
Stir in milk, heavy cream and stock until no lumps remain and continue to simmer until mixture thickens enough to coat the back of a wooden spoon.
Stir in potatoes, season with salt and pepper and simmer for 5 to 6 minutes.
Using an immersion blender, blend soup but still leave some whole potatoes. If you don’t have an immersion blender, you can use a hand held potato masher or break some u with the back of your spoon
Stir in sour cream and adjust seasonings. (If soup is too thick, stir in an extra 1/2 cup to cup of milk). Add a pat of butter if you like.

Great tools I keep in my kitchen!

This is a nice set up if you’re interested in a an immersion blender. I use mine often,

https://amzn.to/47Oprv3

This soup is heaven in a bowl. It taste like a loaded baked potato. You taste the baked potato, the butter, the sour cream, the cheese and it has milk and heavy cream. I know you’ll love this too.

I love soup bowls and here are some of my favorites:

https://amzn.to/3C9VDP4

https://amzn.to/40va5dH

I like dinnerware that is solid colors usually, and in neutral colors unless you are making a soup from a part of the world that has amazing bowls and dishes they use like serving Ramen from Japan! I love these ramen bowls:

https://amzn.to/4hbtnKP

Need another soup recipe?

This is a delicious vegetable beef soup!

homemade vegetable beef soup

Well I hope you try both of these soups. They are both delicious. Here’s the Loaded Baked Potato Soup recipe! Enjoy!

Loaded Baked Potato Soup

Cold weathers coming!! You need this soup! Here’s the recipe! Enjoy!

Loaded Baked Potato Soup

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Servings: 4 Servings

Course: Appetizer, dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

4 Russet potatoes (about 1 1/2 pounds), scrubbed clean
5 Tbsp Unsalted butter
1/2 onion, diced or shallot
1/4 Cup Flour
1 Cups Milk
2 Cups Heavy cream( you can use all milk, or half and half, but I like some cream)
1 Cup Chicken or vegetable stock
1/2 Cup Sour cream
Salt and pepper to taste
Garnishes Shredded cheddar cheese, crumbled crispy bacon, sliced green onions, crispy onions or shallots

Method

Preheat oven to 350˚F. Prick potatoes all over with a fork or knife and place onto the center oven rack.

Bake potatoes until fork tender, 1 hour to 1 hour 15 minutes.
Remove potatoes from oven and cool. Peel potatoes and dice.

Place a large pot over medium heat and melt butter. Add shallots and saute for 2 to 3 minutes. Season with salt and pepper.
Add flour and continue to cook for 3 to 4 minutes.
Stir in milk, heavy cream and stock until no lumps remain and continue to simmer until mixture thickens enough to coat the back of a wooden spoon. Stir in potatoes, season with salt and pepper and simmer for 5 to 6 minutes.

Using an emersion blender, blend soup but still leave some whole potatoes. Stir in sour cream and adjust seasonings. (If soup is too thick, stir in an extra 1/2 cup to cup of milk). Add a pat of butter if you like.

Ladle soup into bowls and top with a bunch of shredded cheese, crumbled bacon, sliced green onions, and crispy shallots or onions. Finish with more cracked black pepper.

I LOVE This. My #1 delicious Broccoli Cheese soup.

January 14, 2025 by Becky Spoon

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Broccoli Cheese Soup is another favorite of mine and I bet you have the ingredients in your refrigerator needed to make this delicious broccoli cheddar soup! It is the perfect cold weather soup or really anytime. It’s a perfect soup for spring with a homemade chicken salad or pimento cheese sandwich.

There is another Broccoli Cheese Soup out there that I make to. I think it’s Panera’s Broccoli Cheese soup. Why do I like this recipe more? Because the Panera recipe seems to be a little watery to me. I have made it many times and every time I feel it’s a little watery. It could be because it’s not pureed like I did in this soup. However the Panera Broccoli Cheese Soup recipe is delicious and by the way is very popular.

Maybe it’s just me, but when you use very similar ingredients and treat them differently like I did, a little pureed, it changes the texture, the mouth fill. When I am eating an intended cheesy soup with cream, I want it to not seem watery. I love the creamy texture in this recipe and its just gives you that feeling of a cup or bowl of creamy tomato soup .

I used my emulsion blender to puree the ingredients. Here is one I would recommend. I use mine all of the time not only to puree a soup but to beat eggs for the perfect scramble.

https://amzn.to/4jf77S4

This is very basic. I have had my KitchenAid Emulsion (Hand) Blender for probably 20 years and it still works beautifully! There are many that come with lots of attachments, but if you’re like me you will stuff them in a drawer or cabinet and never use them. You may want the additional attachments!

I do have a Vitamix though that I love to use for a pureed soup or anything actually. It is amazing. They are expensive and it took me a lifetime to be able to justify buying one…but it’s a workhorse. I bought mine from William Sanoma but this Amazon choice is comparable.

https://amzn.to/4gZmPPS

what you need for this Broccoli Cheese Soup?

extra virgin olive oil
butter
yellow onion
fresh thyme
carrots
all purpose flour
vegetable or chicken broth
bay leaves
smoked or regular paprika
cauliflower
broccoli florets
cayenne
salt and pepper
milk
heavy cream
sharp cheddar cheese

What would be good with this soup?

Although this soup is delicious on it’s on with just some crackers or a piece of sourdough or even garlic bread, it is also a delicious accompaniment to a simple sandwich like chicken salad or a delicious southern Pimento Cheese sandwich. My mouth is watering. Here’s the recipe for my Pimiento Cheese. I must make that tomorrow so expect a new post.

Always a Favorite – My Southern Pimiento Cheese

Yum! I have a new Chicken Salad Recipe that I love that I’ll post in a few days. I think a Chicken Salad or the Pimiento Cheese are the perfect accompaniment.

need more soup recipes:

This is another broccoli cheese soup I have on the blog that I love and I’m going to repost in a day or so and I just posted the Loaded Baked Potato Soup yesterday.

The Best, Yet Easiest – Broccoli, with Potato & Cheese Soup

and, Perfect Comfort Food- Loaded Baked Potato Soup

Both of these soups are delicious. ,

Let me know if you make this!

Broccolli Cheese Soup

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Prep Time 20

Cook Time 2 30

Total Time 8 50

Servings: 6 servings

Course: Soup

Cuisine: American

Ingredients Equipment Method

Ingredients

2 tbsp extra virgin olive oil
2 tbsp butter
1 yellow onion, chopped
2 tbsp fresh thyme leaves or 2 teaspoons dried
2 carrots, chopped
3 tbsp all purpose flour (or gluten free)
6 cups vegetable or chicken broth
1 small head cauliflower, cut into florets
4 cups broccoli florets
1-2 cups water if needed
2 bay leaves
1/4 tsp smoked or regular paprika
1/4 tsp cayenne (optional)
kosher shalt and black pepper
1/2 cup half & half or heavy cream
1-2 cups sharp cheddar cheese, grated

Equipment

Handheld Blender or Blender

Method

Melt the butter in a large dutch oven over medium heat. Add the onion, carrots, and thyme, and cook about 10 minutes. Stir in the flour and cook until golden, about 2 minutes, then gradually whisk in the broth. Add the cauliflower and bring to a boil. Cover, and cook over medium heat for 10 minutes, until the cauliflower is tender.
Transfer the soup to a blender and purée until smooth. If you don't have a blender, use a hand blender. It will work beautifully. Return the soup to the pot if you pureed it in your blender. If needed add 1-2 cups water, then the broccoli, bay leaves, paprika, cayenne, and a large pinch each of salt and pepper. Bring to a simmer over low heat and cook, uncovered, until the broccoli is tender, about 10 minutes. If you think it's cooking down too much, add a lid and set it ajar on the pot.
Remove the bay leaves and blend the soup in batches until the broccoli is mostly pureed leaving small chunks.
Return the soup to the stove and set over low heat. Stir in the heavy cream or the half and half . Add the cheese and cook until melted and creamy. Taste, and add salt and pepper as needed. If the soup is thick, add broth to thin. Ladle into bowls and top with a little extra cheddar and more fresh thyme.

Beautiful Italian Wedding Soup

January 10, 2025 by Becky Spoon

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Wow! This Italian Wedding Soup was delicious. Chicken meatballs, lots of garlic, lemon, more lemon and garlic, spinach, carrots and homemade chicken stock! So good and perfect for January! This could actually serve as your essential chicken soup because we have the delicious stock and chicken meatballs along with carrots, celery and fresh spinach. If that’s not enough, there’s orzo pasta and parmesan cheese!

What is not to love about these loaded with flavor chicken meatballs? I mean this soup is healthyish! Isn’t that the word everyone is using today, healthyish? Actually I think Bon Appetite came up with the word and they say: “you probably already know what Healthyish is.

“At some point a while back, we at Bon Appétit came up with a word that sums up the way so many of us eat now: healthyish. As in, we like knowing where our food comes from, what’s in it, and who made it. We care about how food makes us feel. But, also, we’re not losing sleep over it. We’re not nutritionists. We don’t count calories or fret about our cholesterol levels (the good or bad kind).” I like that, healthyish.

What do you need to make this delicious Italian Wedding Soup?

For the Meatballs

1 lb ground chicken
1 large egg
1/2 cup grated parmesan cheese
2 tbsp dried parsley or 1/4 cup fresh parsley (substitute 1/4 cup fresh parsley)
2 tbsp chopped fresh oregano (substitute 2 tsps dried)
2 tbsp fresh basil, chopped
2 tsp smoked sweet paprika
salt and pepper

For the Soup

1 recipe meatballs above
1/4 cup extra virgin olive oil
1 medium onion, diced
4 tsp chopped garlic
4-6 carrots, medium sliced
2-4 celery stalks, medium sliced
8 cups chicken broth
pinch of red pepper flakes
4-6 fresh spinach
zest of 1 lemon
juice of 1-2 lemons
1 cup orzo

Here’s another dish I made with chicken meatballs that is delicious, Baked Chicken Meatballs with Broccoli Pesto Pasta: Excellent Baked Chicken Meatballs with Broccoli Pesto Pasta

Ok, here’s the recipe for the Italian Wedding Soup! I can’t wait for you to try it! Let me know what you think!

Italian Wedding Soup

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Course: dinner, Lunch, Main Course

Cuisine: American, Italian

Ingredients Method

Ingredients

For the Meatballs

1 lb ground chicken
1 large egg
1/2 cup grated parmesan cheese
2 tbsp dried parsley or 1/4 cup fresh parsley (substitute 1/4 cup fresh parsley)
2 tbsp chopped fresh oregano (substitute 2 tsps dried)
2 tbsp fresh basil, chopped
2 tsp smoked sweet paprika
salt and pepper

For the Soup

1 recipe meatballs above
1/4 cup extra virgin olive oil
1 medium onion, diced
4 tsp chopped garlic
4-6 carrots, medium sliced
2-4 celery stalks, medium sliced
8 cups chicken broth
pinch of red pepper flakes
4-6 fresh spinach
zest of 1 lemon
juice of 1-2 lemons
1 cup orzo

Method

Preheat oven to 350 degrees. Combine all the ingredients in a large bowl. Roll them into about 1 to 1/2 inch balls. Place them on a baking sheet. When you are finished rolling all of the chicken mixture, place the sheet pan in the oven and cook for about 10 to 15 minutes or until the meatballs have become a little firm to the touch. Remove them from the oven and set aside until needed to go into the soup.
Stovetop Instructions:
Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent. Add the garlic, carrots, celery, and a pinch each of salt and pepper. Cook about 5 minutes stirring to prevent the garlic from burning. Add the broth, the orzo and a pinch of red pepper flakes. Stir in the meatballs. Simmer over medium heat for 15-20 minutes. If you have a parmesan rind, you can add it to the soup for additional flavor.
Stir in the spinach, lemon zest and lemon juice and cook an additional 5 minutes. Remove the parmesan and adjust the salt and pepper. Add some fresh basil if you want.
Serve in bowls with extra parmesan and a crust bread. Enjoy!
Instant Pot Instructions:
Follow the instructions above for the meatballs.
Set your Instant pot for sauté. Add the olive oil. When heated, add the onion, carrots and celery and cook about 5 minutes stirring to prevent browning. Add your garlic and a pinch of salt and pepper and continue to cook an additional 2 minutes or so, continuing to stir. Add the broth, parmesan rind if you are using, the orzo and a pinch of red pepper flakes. Stir in the meatballs and set the instant pot on high for 8 minutes.
Allow the steam to release on it's on. Remove the lid and add the spinach, the lemon zest and the lemon juice. Allow the spinach to wilt a little. Remove the parmesan rind and adjust your salt and pepper. Add some fresh basil if you want.
Serve in bowls with extra parmesan and a crust bread. Enjoy!

I Love this Texas Chili.

January 6, 2025 by Becky Spoon

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Let’s make some Texas chili that we grew up with but with real dried chile that originated from Mexico! Although I could never duplicate the amazing flavors of Mexico, using some of their techniques like dried chiles just shows us how the spices should be prepared and taste.

This recipe for my Texas Chili is exactly what we all need these next few days with the frigid temperatures that we have coming our way. Plus, this recipe is with dried chiles from Mexico that you can find from your local grocery store. If you haven’t cooked with dried chiles but don’t understand how; this recipe will teach you so that you can start taking advantage of these beautiful ingredients of Mexico.

By the way, you don’t have to serve this with Fritos like I did. Just loved how beautiful it all came together for a delicious dish.

These are some of my favorite toppings for this Texas Chili.

Avocado
Cotjia cheese or cheddar cheese
Cilantro
Green onion
Red onion
Sour cream
Chopped Jalapeno
Crushed tortilla chips or crumbled cornbread or Fritos if you’re classy! Frito Pie for the win!
Did I miss anything?
Ketchup? I don’t know but a lot of folks love it.

What do you need to make this so good Texas chili!

1/3 cup beef tallow, lard, bacon fat of vegetable (if you must) I used lard.
3 dried ancho chiles, stems and seeds removed
3 dried pasilla chiles, stems and seeds removed
2 cups very hot water (I brought it to a boil on the stovetop)
1 tbsp salt, divided use
1 tbsp ground black pepper, divided use
4 lbs beef, either chili-grind beef or beef chuck roast cut into bite size pieces
1 cup stock (beef or chicken) or water (I actually just used water)
4 cloves garlic, peeled
1 small onion, peeled and quartered
1 15 oz can unsalted crushed tomatoes
2 tbsp sweet paprika (I used a sweet smoked paprika)
1 tbsp cumin
2 tsps dried mexican oregano
1-3 tsps cayenne (optional)
1/2 cup masa harina

Sometimes I make chili with spices, but this chili starts with dried chiles which I really like. There’s just something about using actual dried Chile that adds warmth and depth to the dish! If you aren’t familiar with these chiles, here’s a photo and a bundle on Amazon only if you can’t find chiles in your local grocery stores.

https://amzn.to/4gY99oh

Although I didn’t use Guajillo in this recipe, they are the sister (in my lowly opinion, they are similar) to the New Mexico Hatch Red Chile, just milder….not as bitter. I really like the Guajillo chile. So buy the bundle. I’ll show you how to use them.

Below is my Brisket Chili. I have so many mixed emotions about these recipes. The base that’s develped from the dried chile or the base that was develped from the cut of beef which happened to be brisket. Of Course.

That’s a later story but in the meantime, here’s the recipe. amazing texas smoked brisket beans.

But, All Hale to the Texas Chili that taste like what I grew up with made by my father who was a master cook in my mind. My Mom was a master cook also made a beautifully planned out Southern meal daily in the 1950’s.

Here you go! Let me know what you think.

Instant Pot Texas Chili

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Course: dinner, Lunch, texmex

Cuisine: American, Texmex

Ingredients Equipment Method

Ingredients

1/3 cup beef tallow, lard, bacon fat of vegetable (if you must) I used lard.
3 dried ancho chiles, stems and seeds removed
3 dried pasilla chiles, stems and seeds removed
2 cups very hot water (I brought it to a boil on the stovetop)
1 tbsp salt, divided use
1 tbsp ground black pepper, divided use
4 lbs beef, either chili-grind beef or beef chuck roast cut into bite size pieces
1 cup stock (beef or chicken) or water (I actually just used water)
4 cloves garlic, peeled
1 small onion, peeled and quartered
1 15 oz can unsalted crushed tomatoes
2 tbsp sweet paprika (I used a sweet smoked paprika)
1 tbsp cumin
2 tsps dried mexican oregano
1-3 tsps cayenne (optional)
1/2 cup masa harina

Equipment

Instant Pot or other Pressure Cooker

Method

Melt the tallow or lard in a large pan over medium-high heat either in the Instant Pot or in a separate skillet. Briefly fry the chiles until fragrant, about 10 seconds on each side. Remove the chiles to a blender or food processor (leaving the seasoned fat in the pan), cover with the very hot water, and let steep while you sear the meat. (Use a spoon or tongs to push the chiles down into the hot water if they’re not completely submerged.)
Season the beef with two teaspoons each salt and pepper. Sear the meat in the leftover chile oil over medium-high heat until well-browned, about 6 minutes total. (You may have to work in batches, depending on the size of your pan.) When all of the meat is browned, add it to the Instant Pot if you used a separate skillet up to this point.
Add the stock or water to the pan and use a metal spatula or a wooden spoon to scrape the browned bits off the pan. Add this liquid to the Instant Pot.
Add the garlic and onion to the blender and blend until nearly smooth. I wanted to strain the chile becasue sometimes there's skin left so I placed a strainer over the Instant Pot and poured the chili paste into the strainer and pressed with a back of a spoon, scraping the bottom of the strainer occasionally until there's nothing left in the strainer but the skin residue. Discard the residue.
Add the crushed tomato, 1 teaspoon salt, 1 teaspoon pepper, paprika, cumin, dried oregano, and cayenne (if using) to the Instant Pot. Seal the lid and run the high pressure setting for 40 minutes. Manually release the pressure.
Carefully open the Instant Pot and scoop out about a cup of the chili’s liquid into a heat-safe bowl. Whisk in the masa harina and add this mixture back into the Instant Pot. Stir to combine; the chili should thicken slightly.
Serve with whatever chili accompaniments you like best. I listed several we like in the body of this post!