My recipes - Keyingredient

By johnwhorfin

1. If you are using yellow beets and want to preserve their color, be sure to keep them separated throughout this p...

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By johnwhorfin

How to Make It Step 1 Cook bacon in a large Dutch oven over medium heat 4 minutes or until crisp

2 center-cut bacon slices, chopped
3 /4 cup chopped onion
1 /2 cup chopped green bell pepper
1 /2 cup chopped celery
2 large garlic cloves, minced
4 cups unsalted chicken stock (such as Swanson)
1 /2 cup chopped yellow bell pepper
3 /4 teaspoon kosher salt
6 ounces andouille sausage links, thinly sliced
1 (14.5-ounce) can unsalted diced tomatoes, undrained
1 (10-ounce) package sliced frozen okra
1 /4 cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
9 ounces cooked skinless, boneless turkey breast, shredded (1 1/2 cups)
2 teaspoons filé powder
4 cups hot cooked rice
Nutritional Information
Calories 251
Fat 4.7g
Satfat 1.7g
Monofat 1.9g
Polyfat 0.9g
Protein 20g
Carbohydrate 31g
Fiber 4g
Cholesterol 41mg
Iron 2mg
Sodium 477mg
Calcium 69mg
How to Make It
Step 1
Cook bacon in a large Dutch oven over medium heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon.
Step 2
Chef's Notes
www.choosemyplate.gov

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By johnwhorfin

How to Make It Step 1 Cut corn kernels from cobs using a sharp knife

14 ears fresh yellow corn (about 3 lb.), divided
2 1/2 cups chicken stock
2 medium-size russet potatoes (about 1 1/2 lb.), peeled and chopped
1 small yellow onion (about 5 oz.), chopped
4 thyme sprigs
3 garlic cloves, smashed
2 teaspoons kosher salt
1 teaspoon black pepper
4 thick-cut bacon slices, cooked and crumbled
1 /2 cup finely chopped red onion (from 1 small onion)
2 tablespoons chopped fresh chives
2 tablespoons fresh lime juice (from 1 large lime)
1 cup heavy cream
How to Make It
Step 1
Step 2
Cover and cook on LOW until potatoes are very tender and chowder has thickened slightly, about 6 hours.
Step 3
Meanwhile, stir together reserved 1 cup corn kernels, bacon, red onion, chives, and lime juice in a small bowl. Chill until ready to serve, up to 6 hours ahead.
Step 4
Chef's Notes
To make this dish vegetarian, simply replace chicken stock with vegetable stock and skip the bacon.

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By johnwhorfin

How To Make It Step 1 Cook sausage in a medium nonstick skillet over medium, stirring occasionally, until bro...

1 /2 pound andouille sausage, cut into 1/4-inch-thick slices
1 /2 cup canola oil
1 /2 cup (about 2 1/8 oz.) all-purpose flour
1 cup chopped sweet onion (from 1 onion)
1 cup chopped green bell pepper (from 1 bell pepper)
1 cup chopped celery (from 3 stalks)
2 teaspoons minced garlic
1 1/2 teaspoons Creole seasoning
5 1/2 cups Our Best Turkey Stock
4 cups shredded roast turkey
2 cups fresh or frozen cut okra
1 (14.5-oz.) can diced tomatoes
2 teaspoons Worcestershire sauce
1 cup hot cooked rice
How to Make It
Step 1
Cook sausage in a medium nonstick skillet over medium, stirring occasionally, until browned, 7 to 8 minutes. Remove from skillet, and drain on paper towels.
Step 2
Heat oil in a large Dutch oven over medium-high; gradually whisk in flour, and cook, whisking constantly, until flour is a deep caramel color, 7 to 10 minutes. (Do not burn mixture.)
Step 3