Savory Smoked Turkey Soup


Recipe courtesy of Chef Bren Ankrum – Culinary Editor A couple of posts ago I presented a recipe for slow smoked whole turkey. Considering the size of the bird and that only two of us would be partaking for the initial meal a good deal of turkey would be left for future consumption. A really…

Roasted Red Pepper, Sundried Tomato, Chipotle Bisque


Recipe courtesy of Chef Bren Ankrum – Culinary Editor I usually have on hand in the pantry dried chiles, roasted peppers and sundried tomato paste among other storable goodies. I like to have ingredients stored that I can throw together quickly for lunch or a quick appetizer round for friends and family that drop in…

ItalianTomato and Fresh Basil Soup


Recipe courtesy of Chef Bren Ankrum – Culinary Editor There is lots of basil available in the yard this time of year in containers and random plants throughout the yard from seeds that have blown around. You can never have too much basil and a quick lunch that is really tasty and easy to make…

Hearty Chicken Soup


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a relatively easy and quick recipe for a large batch of chicken soup that can be stored in smaller quantities, frozen and heated up later. One of my favorite reheats is to add whole wheat pasta, noodles or elbows to the soup when reheating…

Green Chilies and Corn Chowder


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, mixing bowl, large sauce pot. Ingredients: 4 oz. corn cut fresh or from roasted ears. Approx. 3 ears of corn 4 oz. green chiles. Roasted, peeled and chopped to medium