Brunswick Stew

Soup does not get easier than this, folks. Give it a try on a night when you work late!

From Paula Deen

~4 slices bacon, chopped
~1 large onion, chopped
~1 rotisserie chicken, meat chopped
~1 28oz. can diced tomatoes
~1 16oz. can creamed corn
~10oz. frozen lima beans (I do not like lima beans, so we used a can of Northern beans instead)
~1 cup chicken broth
~1/2 cup barbecue sauce (I recommend smoky rather than sweet. I used a sweet one and the smoky flavor would make more sense)
~1 tbs. distilled white vinegar
~1 tsp. Worcestershire sauce
~1/2 tsp. celery salt
~black pepper

1. In a large saucepan (I used my soup pot), cook the bacon over medium-high heat until almost crisp, about 5 minutes. Add the onion and cook until softened, about 5 more minutes.
2. Add the chicken, tomatoes, corn, beans, barbecue sauce, vinegar, Worcestershire, celery salt, and black pepper to taste. Bring to a boil.
3. Reduce to a simmer, cover, and cook until the lima beans are tender, about 5 to 7 minutes.
4. Serve and enjoy!

Simple Balsamic Vinaigrette

This is an easy and flavorful vinaigrette. Try it over a simple salad of mixed greens, feta cheese, and olives.

From Emeril Lagasse

~1/4 cup balsamic vinegar
~2 tsp. dark brown sugar
~1 tbs. chopped garlic
~1/2 tsp. salt
~1/2 tsp. freshly ground pepper
~3/4 cup olive oil

Place all ingredients in a screw-top jar and shake to combine. I used a mason jar I had leftover from jam-making. Keep refrigerated.

Mandy Forester's White Chicken Chili

Our friends Dave & Stef introduced us to this yummy chili. The recipe calls for you to cook it quickly in your crockpot on the high setting, but we actually cook it low and slow all day long. Instructions for both are included.

Featured on Rachael Ray's website.

Ingredients:
~1 32oz. box chicken stock
~3 cans white beans, left undrained
~5 cups cooked chicken*
~1 16oz. jar salsa (I think a black bean and corn salsa adds a nice flavor and texture)
~1 8oz. block pepperjack cheese, grated
~2 teaspoons ground cumin
~2 cloves garlic, minced
~black pepper to taste
~1/2 cup crushed Frito chips (optional - it helps thicken the soup)
~sour cream and extra cheese, for garnish

*If cooking on high for the quick method, use cooked chicken. If cooking low and slow, you can use uncooked chicken. I use 1 and 1/2 lbs. fresh chicken tenderloins when cooking all day.

1. Place all ingredients but corn chips in crockpot and cook on high until cheese is melted. If cooking all day, cook on low for 7-8 hours.
2. When chili is ready, add corn chips and cook 10 more minutes to thicken. Serve into bowls and top with more chips, sour cream, and cheese.