And the Winner Is… Groundhog Celebration Winning Recipes

We’ve begun a culinary tradition in Mentone each February: The Groundhog Day Celebration Crock-Pot Cook-Off. Thanks to the Rhododendron Garden Club, the contest is well organized and quite exciting! This year’s judging panel, Valley Head Mayor Karen Vest, Fire Chief Joseph Lee, and I, faced a long line of piping-hot creations. We came hungry and slurped our way through something like 15 recipes, assigning them scores in categories such as flavor, aroma, and the like. It was one of the best freelance jobs I’ve ever had! All were delicious, and it was tough to choose winners. But there were only so many trophies.

The winners:

• First place, soups: Michele Smith’s velvety chicken noodle
• First place, chilies: Mary Shurett’s zesty white chicken chili
• First place, stews: Anne McLeod’s hearty boeuf bourguignon stew
• People’s choice: Shannon and Lulu Goshorn’s divine sweet potato and pear soup

 

Boeuf Bourguignon Stew

6 strips bacon

2 pounds beef, cubed

1 medium onion chopped

1 cup water

1 tablespoon tomato paste

2 cloves garlic, minced

½ teaspoon thyme

2 bay leaves

1 teaspoon salt

½ pound mushrooms

1 cup or more dry red wine (Burgundy, cabernet sauvignon, etc.)

4-6 potatoes in 1-inch cubes

¾ cup green peas

Crockpot Instructions:

1. Fry bacon and brown beef in bacon drippings.
2. Add onion, and cook until soft. Add garlic and cook for a minute more.
3. Add remaining ingredients, reserving peas and using 1 cup of wine. Cook on low for 8-10 hours.
4. Add peas about 30 minutes before serving. Adjust seasoning to taste with additional wine, salt, or thyme if desired.

Instant Pot Instructions:

1. Follow above recipe for Crockpot, but instead pressure cook the stew for 25 minutes.
2. Turn off multi-cooker, and quick-release pressure, allowing steam to escape away from you.
3. Stir in peas, and let sit until they are thoroughly heated. Adjust consistency with extra wine or substitute beef broth. Check seasoning and add additional salt or a sprinkle of thyme.

White Chicken Chili

5 cups chopped cooked chicken

3 (15-ounce) cans Great Northern beans, drained

1 (32-ounce) box chicken broth

½ (16-ounce) jar Ragu Chunky Garden Combination sauce

1 (8-ounce) package Monterey Jack cheese, shredded

2 teaspoons ground cumin

Garnishes: sour cream, shredded cheddar cheese, corn chips, jalapeños

1. In a 6-quart electric slow cooker, combine the chicken, beans, broth, garden sauce, shredded Monterey Jack cheese, and cumin.
2. Cover, and cook on high for 3 hours, stirring occasionally.
3. Reduce heat to low, and simmer 2 more hours, stirring occasionally.
4. Serve hot with desired garnishes.

Chicken Noodle Soup

This can also be made in a pot on stove top.

2-3 boneless, skinless chicken breasts

8 cups chicken broth

1 can cream of chicken soup

½ (16-ounce) package wide egg noodles

¼ cup flour

2½ cups milk

1 teaspoon salt

1 teaspoon black pepper

1. Add the chicken and broth to Crock-Pot, and cook on high until the chicken is fully cooked, about 3-4 hours. Remove the chicken, and shred it.
2. Stir the cream of chicken soup, noodles, and shredded chicken into the broth. Continue cooking until the noodles are tender, about 30 minutes.
3. In a separate bowl, whisk the flour with about 1 cup of the milk until smooth. Stir the mixture into the soup, and cook until it begins to thicken. Add the remaining milk, and continue cooking for 10-15 minutes. Season to taste with salt and pepper. Stir and serve.

Sweet Potato & Pear Soup

The people’s choice winner was cooked in a traditional pot.

1 tablespoon olive oil

1 large onion, chopped

3-4 large carrots, peeled and chopped

6-8 celery stalks, chopped

1.5 teaspoons ground turmeric

2 cloves garlic (minced)

1.5 tablespoons thyme leaves

7-8 cups chicken stock (or vegetable)

3 large sweet potatoes, peeled, chopped

3 pears, any variety, peeled, chopped

1 teaspoon salt

3 tablespoons honey

Juice of 1 lemon

1. Add olive oil to a heavy bottom soup pot over medium heat. Add onions, carrots, and celery, and cook until onions are soft, but other vegetables needn’t be soft.
2. Add turmeric, garlic, and thyme leaves. Cook an additional 30 seconds.
3. Add broth, sweet potatoes, pears, salt, and honey. Bring to a boil, then reduce to medium-low heat. Simmer for 30-40 minutes, or until vegetables have softened.
4. Remove from heat. Purée until smooth.
5. Stir in lemon juice. Enjoy!