What would you bring to an all day buffet?
We're having this all day holiday buffet at work this week, everyone is bringing something and, of course, the easiest things to bring "sweets" are covered. I'd like to make something savory that can safely be left out all day for grazing and so I'm thinking something in the crockpot, that can be served from the crockpot. Someone is already bringing cocktail meatballs and I was thinking some kind of taco soup or possibly chili. Does anyone here have a great chicken taco soup recipe? I've seen so many "rave" reviews for Paula Deen's taco soup but hell, it's got a packet of taco seasoning AND a packet of ranch dressing mix in it, sodium city! I can make my own turkey chili but am leaning towards the taco soup idea more. (I thought of curry of some kind but the folks I work with are, well, ethnic-challenged, shall we say? And am already aware of one co-worker who loathes curry of any kind.) Thanks, chow-amigos!
How about Chicken Gumbo Soup? You will have an easier time finding recipes for Chicken Gumbo soup that Taco soup. Just a thought!
I usually just make them up. Whatever appeals at teh momnet. Choriao, green chilis and cheese? I usually use a stale baguette , half & half let it all soak over night and bake off while i am showering and getting dressed. Bulk Italian sausage browned first of course layered with the bread, Muir Glen Fire Raosted chopped tomaotes, drained, smoked provolone is another combo. I just go with what I am feeling at the time.
When I do savory bread puddings, I'll often use alcohol instead of half & half.
I do a "ploughman's lunch" bread pudding that's bread, Guiness (or other dark ale), sharp cheddar, mustard and onion if I have it. Its always quite popular. There are other ones where I'll use white wine, I think it balances the flavors better when going savory.
Candy & Babette,
Here's my notes on the dish, it really changes every time I make it. It's based on an essay I read in one of John Thorne's books (Outlaw Cook?)
Ploughman's Lunch Soufflé / Ploughman's Bread Pudding
This recipe is based on the traditional English ploughman's lunch that consisted of bread, cheese, onion and beer.
8 slices of bread (1/2 a loaf?), torn into bits
8 ounces of cheddar, grated
1 small onion, minced
1 bottle of beer/ale (Newcastle works well)
1 teaspoon cayenne
2 Tablespoons butter
Grate the cheese into a large bowl, add the eggs, stir in the onion and ale.
Season with cayenne, salt and pepper to taste.
Add the bread and mix it all together.
Let sit 30 minutes or so to allow the bread to soak up some of the liquid.
Pour into a buttered dish (soufflé or casserole)
Dot the top with butter.
Bake at 375 for about 45 minutes.
Separate the eggs & whip the whites to make it more soufflé-like. (You may want to up the eggs to three if you do this.)
Use of mix of cheeses - I frequently use this dish to finish up all the cheese bits in the fridge.
Sauté the onions before adding them in – I almost always to this.
Vary the bread – this is a great way to use up stale bread so it doesn't have to be one specific type
Toast the bread – I rarely do this but it does cause the bread to soak up more liquid, which is nice.
Add veggies or meat – every now and then, I'll toss in something I want to use up, chopped ham, chicken breast, roasted veggies, etc.
Caveat: These are really just notes in recipe format so I'm not swearing to the amounts - if its too wet for you, more bread; if its too cheesy, cut back and so on. Its a very forgiving dish.
I like stuffed cherry peppers.
Take a jar of pickled cherry peppers, cut the tops off, and stuff the pepper with a meatball mixture. The mixture I use has ground turkey, italian sausage, bread crumbs, a bit of egg, minced onion, garlic, parmesan cheese and rosemary. Bake the stuffed peppers at 325 until the meatballs are cooked through. They have a bit of a kick, but aren't super spicy and taste good hot and at room temp.
Chicken Tortilla Soup
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
shredded Monterey Jack
chopped green onions
1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.