Wednesday, November 28, 2018

Smoked Turkey and Wild Rice Soup

Thanksgiving isn't over until we've made our Smoked Turkey and Wild Rice Soup.  This is a recipe that I got from my mother years ago, and we've made it our own.  It takes your leftover turkey and surrounds it in this velvety and hearty soup.

I know that you've probably already used up your Thanksgiving leftovers but tuck this one away for Christmas leftovers or use a rotisserie chicken instead. This also freezes well, so if you are tired of turkey, you can save it for later.  This soup rocks on a cold, dreary Winter's day.

Smoked Turkey and Wild Rice Soup
Servings:  8 cups or 4 bowls

  • 1 stick unsalted butter
  • 1/2 cup finely diced carrot, about 1 large carrot
  • 1/2 cup all-purpose flour
  • 7 cups turkey stock
  • 6.2-ounce package Uncle Ben's Wild Rice 
  • 1/2 tsp ground black pepper
  • 1/4 tsp red pepper flake
  • 2 cups diced smoked turkey
  • 1/4 cup finely chopped green onion, about 3 onions
  • 1 cup half and half
  • 2 teaspoons NMT BaCock! Poultry Rub recipe or another poultry seasoning
  1. Saute the carrot. Preheat a stock pot over medium-high heat.  Melt the butter and saute the carrot for three minutes.
  2. Make a volute.    Sprinkle in flour while whisking to combine.  Cook for 1-2 minutes, whisking continuously.  Slowly add the stock while whisking.  It seems like a lot of work, but it's worth the whisk (sorry, couldn't help myself).   
  3. Add the rice, seasoning packet, black pepper, and red pepper flake.  Bring to a simmer and let cook for 30 minutes, stirring occasionally. 
  4. Stir in the smoked turkey and green onions.  Cook until heated through, about 10 minutes.
  5. Remove from heat and stir in the half-and-half.  
  6. Season to taste.  Add the poultry seasoning, starting with 1 teaspoon and add until you reach the taste you like.  For us, that was 2 teaspoons of NMT BaCock! Poultry Rub but your mileage may vary.

Monday, November 12, 2018

Creamy Southwestern Chicken, Tomato, and Rice Soup

After an Indian Summer the temperatures, cold wet weather has rolled across Eastern Tennessee.  We made this velvety soup to warm the chill off of our bones.

It is a creamy chicken soup loaded with Southwestern seasoned tomatoes and wild rice.  Comfort food at its finest.

Creamy Southwestern Chicken Tomato and Rice Soup

This is more of an idea than a recipe, I wasn't writing things down.  But here's the nexus of it.
  1. Make a veloute sauce.  Make a roux with flour and butter, then whisk in chicken stock.  
  2. Add about 1/2 cup of dry wild rice, 1/2 cup of Southwestern dried tomatoes, and season with NMT BaCock! poultry seasoning.  You could use sun-dried tomatoes instead.  Cook on a low simmer for 20 minutes.
  3. Fold in heavy cream.  Taste for seasoning and adjust with more NMT BaCock! poultry seasoning.
  4. Top off with dried parsley and Olde Virden's Super Fine Grind Red Hot.  

Creamy Southwestern Chicken Tomato and Rice Soup

We made some croutons out of extra dinner rolls.  We tossed them into butter in a skillet and sprinkled them with some Albukirky Seasonings Green Chile Rub.  

This was so rich, smooth, crazy good and had just the right kick of spicy heat.  It almost made me wish that I had a cold because this will be AWESOME when you have the sniffles.

Saturday, November 10, 2018

Chicken Scratch and Whitebird Sauce Wings

[FTC Standard Disclaimer]  This is not a sponsored post.

College basketball season is underway and we fire roasted these wings for last night's Carolina-Elon game.

I was craving these after having some made by Trace Scarborough, owner/operator of Thunderbird, just 2 weekends ago at the Scenic City Eggfest near Chattanooga.  They were the best thing I ate all day.

Trace slow smokes his wings with a healthy dose of pecan wood.  I was in a hurry, so I cooked mine hot and fast.  It's all good, I like cooking wings in several different ways.

Thursday, November 8, 2018

Event: 2018 Scenic City Eggfest Recap

[FTC Standard Disclaimer] This is not a sponsored post, although we do have a sponsorship with the Certified Angus Beef® Brand.

Team Nibble Me This had fun cooking and teaching a grilling class at the 2018 Scenic City Eggfest two weekends back.  For the uninitiated, an Eggfest isn't a food festival serving omelets, scrambled eggs, and eggs Benny.  An Eggfest is a food festival that features all sorts of food cooked on Big Green Egg kamado-style grills.

Here are some pictures from our perspective as a cook team so you can see what it is like to cook at one of these events.  They are a lot of fun and you get to meet plenty of great folks.

This new home for the Eggfest is Founder's Hall at The Commons in Collegedale, TN.  This beautiful, brand new facility is probably one of the most excellent Eggfest venues that I have attended.  It is second only to the Pensacola Eggfest (THIS COMING WEEKEND) which is held in the Blue Wahoos stadium, right on the water. 

I was so impressed when we walked into the venue.  It is also great seeing local companies like First Tennessee Bank supporting the event.

This event was hosted by Elder's Ace Hardware Stores, and they had an event store set up. I think the reason they have the best selection of grills, accessories, seasonings, and sauces in East Tennessee is that their leadership loves grilling and actually uses the products that they sell.  

Saturday, November 3, 2018

Southwestern Dried Tomatoes

[FTC Standard Disclaimer]  We received no compensation for this post; however, the link for our dehydrator is an Amazon Affiliate link.  

We had a good bit of leftover tomatoes from last weekend's Scenic City Eggfest.  We didn't want them to go bad so we broke out the handy-dandy dehydrator and created a batch of Southwestern Dried Tomatoes.

How to dehydrate tomatoes seasoned with Albukirky Seasoning's Green Chile Rub.

The possibilities for using these have my mind spinning.
  • Turbocharge your rice - Chop some of these up and throw them in with rice when you add the liquid.
  • Add color and pop to seasonings - Grind these up into a powder to add to your seasonings for a boost of red and a depth of flavor.
  • Reconstitute them by steeping them in hot water and toss with oil, black olives, cilantro, fire roasted corn, roasted poblanos, sliced grilled chicken and hot pasta.
  • Spectacular stone ground grits - Chop and mix in with your slow-cooked grits, add some Chihuahua cheese at the end for killer New Mexican Cheese Grits.

The process is simple and easy.  Not quick, but it's just 8-12 hours of ignoring it so still simple and easy.