Tomato soup is a personal fav and topped with croutons is absolute heaven. This one was just made today. Working on writing the recipe and then posting it. Potato soup is another one. Making it creamy can be tricky for beginners, but there's a secret ingredient that really takes it up a notch!

It's cold outside you guys! Craving white chicken chili has become a thing in our house! Here's the recipe we love and have cooked many times over. This recipe uses canned precooked beans, and we use a whole rotisserie from Sams Club, but if you like the beans cooked fresh, you will have to slow cook them for 3-4 hours prior to adding the chicken and other ingredients. You can absolutely cook this over the stove, slow simmer, but using a Crock pot or slow cooker is always better and like traditional chili, it reheats even better the next day!

Ingredients:

• Chicken & Beans
• 1 ½ lbs shredded chicken (rotisserie or poached)
• 2 cans (15 oz each) Great Northern beans (drained + rinsed) or butter beans (Lima beans)
• 1 can (15 oz) white cannellini beans, undrained (for thickening)

Broth Base:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1–2 jalapeños, seeded + diced (or 1 can diced green chiles)
• 1–2 tsp ground cumin
• 1 tsp oregano
• ½ tsp chili powder
• ½ tsp smoked paprika
• ½ tsp black pepper
• ½ tsp sea salt (add more later to taste)

Liquids:

• 4 cups chicken broth
• 1 cup heavy cream or half-and-half
• 4 oz cream cheese, softened (optional but highly recommended — makes it silky)

Finishing:

• 1 cup frozen or canned corn (optional)
• ½ lime, juiced
• Fresh cilantro
• Shredded Monterey Jack or Pepper Jack
• Crushed tortilla chips

Instructions:

1. Build the flavor base: Heat olive oil in a pot over medium. Add onion + jalapeño and sauté 3–4 minutes until softened. Stir in garlic. Cook 1 minute until fragrant.

2. Add shredded chicken, beans, and broth + all the spices. Stir, bring to a simmer, and cook 15 minutes.

3. Make it creamy Reduce heat to low. Add: Heavy cream or Half and Half. Cream cheese (break into small chunks). Stir until melted and smooth.

4. Add corn + lime Stir in corn and let cook an additional 5 minutes. Finish with lime juice to brighten the flavor.

5. Adjust seasoning to taste: adjust salt, pepper, and cumin to your preference.

Serve with the extras listed above: Cilantro, Monterey Jack or Pepper Jack, Avocado slices, Tortilla strips/chips and A dollop of sour cream

Variations:

Spicy: Add ½ tsp cayenne or leave seeds in the jalapeño.

Thicker: Mash ½ cup of beans before adding OR simmer longer.

Healthier: Swap cream for coconut milk (it actually works!).

Crock Pot or Slow cooker: Dump all except cream/cream cheese → cook 4–6 hrs low → add cream + cream cheese last 20 minutes.

Introduce Your Pup or Furbaby!

join the community! !Pawsitivity@lemmy.world

This is the a space for the happiest dog community on Lemmy — a place for dog lovers, show dog handlers, trainers, rescues, new puppy parents, and those looking for a furry addition to their home and anyone obsessed with dogs.

Drop a pic of your dog below and tell us:

• Name
• Breed or mix
• Age
• Personality
• A fun fact
• Your goals (training, showing, ESA, rescuing, or just being adorable)

Thanks for joining — let’s build a pawsitive corner of Lemmy together!

**Ever tried making cranberry sauce at home?

** Pro tip: Prepare this 24-48 hours in advance and you can store it in mason jars in the fridge or freeze in zip-loc bags then thaw on Thanksgiving or Christmas Day!

**Safety tip: Make sure the sides of the sauce pan are high enough to prevent splattering.

Ingredients:

• 12 oz fresh or frozen cranberries
• 1 cup organic cane sugar
• ⅓ cup organic light brown sugar
• 1 cup water
• 1 teaspoon of lemon zest or orange zest from the peel
• 1 tablespoon lemon juice
• ¾ cup orange juice from 2 large oranges
• Pinch of Sea Salt
• 1 cinnamon stick

Healthy Option:

• 1 cup monk fruit sweetener with erythritol for 1:1 substitute (If it's without the erythritol it will not be a 1:1 substitute measurement, you will need to season to taste)
• ⅓ cup golden monk fruit sweetener
• all other ingredients are the same

Directions:

Add all of the ingredients to a medium sauce pan. Bring to a simmer and cook for 10-15 minutes, stirring often, until all the cranberries have popped. The cranberry sauce should be ‘thick’ on the fork. It should not be runny or drip through the prongs.

Remove from heat and let cool. Pour into Mason glass jars leaving space from the top. Place lids onto jars.

If the sides of your saucepan aren't high enough and there is a lot of splattering, put the lid on and remove it once the cranberries have stopped popping, then allow to simmer.

**For the Flexitarians I also posted this in Vegan Kitchen

Ever made cranberry sauce at home?

** Pro tip: Prepare this 24-48 hours in advance and you can store it in mason jars in the fridge or freeze in zip-loc bags then thaw on Thanksgiving or Christmas Day!

**Safety tip: Make sure the sides of the sauce pan are high enough to prevent splattering.

Ingredients:

• 12 oz fresh or frozen cranberries
• 1 cup organic cane sugar
• ⅓ cup organic light brown sugar
• 1 cup water
• 1 teaspoon of lemon zest or orange zest from the peel
• 1 tablespoon lemon juice
• ¾ cup orange juice from 2 large oranges
• Pinch of Sea Salt
• 1 cinnamon stick

Healthy Option:

• 1 cup monk fruit sweetener with erythritol for 1:1 substitute (If it's without the erythritol it will not be a 1:1 substitute measurement, you will need to season to taste)
• ⅓ cup golden monk fruit sweetener
• all other ingredients are the same

Directions:

Add all of the ingredients to a medium sauce pan. Bring to a simmer and cook for 10-15 minutes, stirring often, until all the cranberries have popped. The cranberry sauce should be ‘thick’ on the fork. It should not be runny or drip through the prongs.

Remove from heat and let cool. Pour into Mason glass jars leaving space from the top. Place lids onto jars.

If the sides of your saucepan aren't high enough and there is a lot of splattering, put the lid on and remove it once the cranberries have stopped popping, then allow to simmer.

**For the Flexitarians I also posted this in Carnivore Kitchen

What's the one vegan dish you make or bring every year that even meat eaters in your family love! Or at least they love you enough to try it!

Drop your menu or recipe!

cross-posted from: https://lemmy.world/post/39156560

Are you going full beast mode with ribeyes, brisket, smoked turkey legs, lamb racks, fish or something wild like venison or duck?

Join the community here to share some of your favorite dishes! !CarnivoreKitchen@lemmy.world

Drop your menu — photos are even better! 🥩 📸

Are you going full beast mode with ribeyes, brisket, smoked turkey legs, lamb racks, fish or something wild like venison or duck?

Drop your menu — photos are even better 🥩 📸

It's Soup Season!

With wintertime upon us, soup just sounds, feels and tastes so good! What better to top them with than these easy Homemade Croutons!

These are really fast and simple to make. I promise anyone can do this, you might never go back to store bought again once you made them yourself for the first time!

Ingredients:

• Cubed Texas toast or thick brioche
• Olive oil
• Italian seasoning
• Garlic powder
• Parsley
• Sea salt (fine)
• Black pepper
• Cinnamon

Directions:

In a bowl, add the cubed bread, olive oil, Italian seasoning, garlic powder, parsley, salt, and black pepper, cinnamon, tossing everything together until bread is fully coated.

Add the cubes onto a baking sheet lined with parchment paper (spread out evenly) and bake at 350°F to 375°F for 10-15 minutes or until the croutons are golden and crisp. Remove and let cool. These are not just great for salad and soup topping, they are excellent for snacking! And you can make them whenever you want!

Here's the Golden Rule With A Fried Turkey: Get the best frier you can, that's safe and allows for a high temp thermometer while cooking. If you have those two things, you can't go wrong!

Cook Time: 1 Day

Note: We created our own version of this recipe to suit our tastes and our likes last year. It was delicious. So it's definitely worth sharing.

For Safety perform a FILL TEST:

(Amended thanks to @jordanlund@lemmy.world) Make sure the power is off and always fill your fryer with water first and then lower the turkey in BEFORE you remove it from the store bought packaging to TEST if the water will fully submerge the turkey without overflow. Jordan suggests you mark your fryer to 1/2 of that water line on the outside of your fryer with a sharpie due to "boilage" of the hot oil. Clean out your fryer, make sure it's dry and fill the cooking oil up to that line. This will prevent piping hot oil spillage which causes fires and injury! You can always add more oil to make sure the turkey is fully submerged.

If you want to avoid the fill test all together, purchase an oil-less turkey fryer.

Frying Tip: Always Use Heat Protection Gloves For Placing And Removing The Turkey From The Frier! Nothing Is Worse Than Burns From Grease Splatter

Ingredients For The Marinade

Worcestershire sauce garlic powder onion powder sea salt Meat Injector lemon juice olive oil and water melted butter thyme rubbed sage

Ingredients For The Rub

seasoning salt garlic powder onion powder sea salt smoked paprika chili powder and fresh ground pepper

You literally could just use salt and pepper and it will have enough flavor, but our tweak to the original recipe called for smoked paprika, instead of just regular paprika and for adding sea salt because it's is a healthier alternative to regular table salt. Yes, it's a fried bird and that's unhealthy enough, but you gotta cut corners somewhere, right?

Directions Perform the FILL TEST before you fry your turkey!

1. Once thawed, pat your turkey dry and mix the marinade.
2. Inject your turkey in multiple places to get all the marinade in the meat.
3. Rub the entirety of the turkey so it's fully seasoned throughout
4. Use clingwrap to seal the bird and let it marinate for at least 12 hours. So prepping the night before Thanksgiving will work.
5. Pre heat your turkey frier to 275 F with frying oil (peanut or canola is preferred for it's high smoke point)
6. Remove the cling wrap from the turkey, add any extra seasoning if the cling wrap removed some.
7. Lower the turkey (SLOWLY) into the fryer with a hanging hook and safety gloves.
8. Insert the thermometer and increase the cooking temp to 325 F.
9. Fry the turkey until the thermometer reaches an internal temp of 165 F.
10. Once removed let it rest for 20 minutes before carving!

Link To The Original Recipe Is Here: https://ohsodelicioso.com/how-to-fry-the-best-in-the-world-turkey/

Please visit their website and give them a like, comment and share!

Who's fried a turkey before? Do you plan to this Turkey Season?

We found it! The perfect grilled cheese recipe!

Note, the vegan cheddar cheese contains a blend of cashews for those with a nut allergy!

Here's the recipe: https://minimalistbaker.com/the-best-vegan-grilled-cheese-sandwich/

**Be sure to give them a like and a follow on their website!

Cook Time: 15 min

Ingredients:

1. Thick sour dough bread
2. Vegan butter
3. Vegan cheddar cheese

Tip: A cast iron skillet would be best for this to get those crispy sides on the bread and those golden edges. But cast irons take time to preheat. The recipe may take longer if you haven't prepared the vegan cheese yet. Once the cheese is blended and you have a vegan butter of your choice cook time should be only 15 minutes.

The Butter: Most favored by all is Miyoko's Creamery European Style cultured vegan butter -"with a hint of sea salt" flavor. You can find it at most Trader Joe's. You can put this stuff on anything! If you can't get ahold of that, second option: Monty's Plant Based Butter

The Cheddar Cheese: Here's the recipe: https://minimalistbaker.com/easy-vegan-cheddar-cheese-spread--sauce/

According to the recipe it's made with a base of cashews and carrots. Then blended with tapioca starch, nutritional yeast, apple cider vinegar, sea salt, and spices. Once blended enough it's the consistency of a thick spreadable cheese sauce! Versatile for mac 'n cheese, casseroles & just about anything else you need cheddar cheese for.

Instructions: Simple! Heat the pan, butter the bread, layer the cheese spread. Cook on both sides until the bread is crispy and the cheese is heated all the way through. Don't burn your mouth on the first bite!

What are your thought's about this one guys? Would you try it?

We are honestly so grateful for how fast this community has grown — 100 members already! When we launched Vegan Kitchen, we just wanted to create a positive space to share plant-based recipes, support, and ideas without judgment or Reddit's toxicity. Seeing this many people join so quickly means a lot!

Here’s to more good food, good vibes, and a healthy community. 🌿💚

— Zero Dark Media