CUSTOM SEASONED HERB BLENDS AND SALTS FOR THE DISCERNING PALATE
(Serves 12 – 1-cup servings)
Ingredients:
· 5-6 lb chicken (fresh or thawed)
· ¼ or ½ cup Sandel Herbs Smoked Garlic & Chive Salt
· 1 large yellow onion
· 3 fresh peppers of choice, chopped (use 2 if you choose jalapeño peppers),
· 3 large stalks of celery, chopped
· 2 15oz cans black beans, rinsed
· 2 12oz bags frozen whole kernel corn
· 2 cups Greek yogurt (Fat free works great)
· 2 Tbs all-purpose flour
Boil the chicken in 12 cups of water with the Sandel Herbs Smoked Garlic & Chive Salt.
When chicken is cooked, remove from water to a separate bowl to cool, keeping the water in the pot for stock.
When cool, debone the chicken. At this point, most of the work is done. (You can refrigerate or freeze both the deboned chicken and the stock separately until you’re ready to make the chili.)
In a separate skillet, stir fry the onion, peppers, and celery. While your trinity of onion, peppers, and celery is cooking, in a separate soup pot heat your chicken stock which you made earlier.
When your stock is hot, add the sautéed trinity. Bring to a boil and add the Sandel Herbs Southwest blend. The amount you use determines the heat level of your chili.
Add the black beans. You can substitute your favorite beans.
Add the frozen corn.
Turn heat down and simmer.
In a separate bowl, place 2 cups Greek yogurt. Add the flour and whisk together. Slowly ladle small amounts of the heated stock into the bowl of the yogurt/flour mix and whisk between each addition. This seals the protein so that the yogurt won’t curdle or clump. After stirring in three ladles, it is time to add the yogurt into the chili. It is now ready to serve.
Suggested serving tips:
· chopped fresh green onions on top
· grated cheese of your choice on top
· sliced avocado on top
· serve on a bed of corn chips
(Original recipe by J Michael Sandel)
(Serves 16 1-cup servings)
Ingredients:
· 1 large yellow onion, chopped
· 2 stalks celery, chopped
· 1 carrot, chopped
· 4 cups chicken stock
· 2 TBS Sandel Harvest Blend Herb Seasoning
· 1 cup heavy cream
· 4 TBS butter
Salt & pepper to taste (Seasoning Blend does contain salt)
In a large pot, heat oil. Stir in potatoes, veggies and herb seasoning. Saute 3-4 minutes.
Cover with chicken stock and extra water if needed to cover veggies. Add butter. Simmer until tender, 20-25 minutes.
After the veggies are tender, partially mash with a potato masher leaving about half chunky. This provides the thickening. Stir in cream and simmer another 2 minutes. More Herb seasoning can be added to your desired taste.
(Original recipe by Pam Vance),