Radio Given Recipes October

Oct. 7  Oct. 14  Oct. 21  Oct. 28

NO SHOW 10-7-17 Top of page

FOUR BEAN CHILI 10-14-17 Top of page

1 1/2 lbs. hamburger
1/2 lb. ground pork
1 small onion, chopped
1 small green pepper, chopped
1 can chili beans
1 can black beans
1 can kidney beans
1/2 bag frozen lima beans
2 cans diced tomatoes
8 oz. tomato sauce
1 can ro-tel chilies

In a dutch oven, brown meat with onions and peppers until well cooked. Add remaining ingredients. Stir. Bring to a boil, then reduce heat to simmer until serving. May top with cheddar cheese and sour cream when serving..


1 lb. dried pinto beans, sorted and washed
3 cups water
1 large onion, chopped
4 to 8 oz. cooked ham, chopped
3 cloves garlic, minced
1/2 cup chopped green pepper
1 tbsp. chili powder
1 tsp. pepper
1/2 tsp. ground cumin
1/4 tsp. dried oregano
1 tsp. kosher salt, or to taste

Put the beans in a large bowl and cover them with water to a depth of about 2 inches above the beans. Let stand overnight; drain. Put beans in a large Dutch oven or stockpot; cover with fresh water, and simmer 20 to 30 minutes, or until just tender. Drain. Place the beans in a 5 or 6 quart slow cooker with the water and remaining ingredients, except salt. Cover the slow cooker and cook on low setting for 4 to 6 hours, or until beans are soft. Stir a couple of times during cooking and add more water if necessary. Add salt, to taste.


1 large bag frozen meatballs
1 can cream of mushroom soup
1 jar jalapeno wheels, juice and all

Put into crockpot and cook all day.


8 Granny Smith apples
8 Wooden skewers
2 cups sugar
1 cup light corn syrup
1/2 cup hot water
1/2 cup red hot cinnamon candies

Line baking sheet with foil and spray. Wash and dry the apples thoroughly. Combine water, corn syrup and sugar. Stir over medium high. Bring to 250° on a candy thermometer. Wipe down inside of pan occasionally to push the crystallization. Add candies and stir briefly to incorporate. When it reaches 285° remove from heat.  Immediately start to dip the apples. Twirl to remove excess and set on baking sheet.

STEAK FRIES 10-14-17

garlic powder
onion powder
chili powder
smoked paprika

Combine spices and put into shaker. When fries are just out of the oil, shake the spices over fries.

Tips, hints and helps: Revive soggy fries by melting butter in a frying pan and adding the fries. Cook to desired crispness.

NO SHOW 10-21-17 Top of page

JJs CHICKEN SOUP 10-28-17 Top of page

1 tbsp. oil
2 carrots, chopped
1 medium onion, chopped
1 small potato, chopped
1 radish, chopped
2 ribs celery, diced
8-10 cups chicken broth
1/2 tsp. basil
pepper to taste
3 1/2 cups egg noodles
4-5 cups cooked rotisserie chicken

Saute veggies in oil. Bring broth to a boil. Add veggies. Stir in noodles and cook for 10-12 minutes. Add the chicken and simmer for just a few minutes.


2 lbs. small round white potatoes
6 tbsps. sugar
1 cup water
25 grams of butter

Boil potatoes until tender then rinse in cold water. Peel and let cool completely. Mix sugar with water and warm in pan until it becomes a light brown caramel color. Do not let it get too dark. Add the potatoes to pan and move around until evenly coated and glazed. Add all the butter and fry until golden brown.


1 tbsp. olive oil
1/2 onion, diced
1/2 jalapeno, minced
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 garlic clove, minced
1 tsp. chili powder
1 tsp. ground cumin
1 1/4 tsps. salt
1/4 tsp. cayenne pepper
1/2 cup frozen corn kernels (no need to thaw)
2 (15 oz.) cans white beans (such as Great Northern or cannellini), drained and rinsed
1 3/4 cups chicken broth, store bought or homemade
1/4 cup heavy cream

Optional toppings:

Chopped cilantro
sour cream
grated Monterey Jack cheese
diced avocado
corn tortilla strips

In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeno and cook, stirring until the onion has softened, 2 to 3 minutes. Add the chicken and cook, stirring occasionally until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes. Add minced garlic and spices to the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes. Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve.


1/2 cup chopped onion
3 garlic cloves or 1 tsp. garlic powder
2 tsps. vegetable oil
1 can (14.5 oz.) chicken broth
1 can (14.5 oz.) diced tomatoes
1 1/2 cups water
1 can (15 oz.) garbanzo beans
3/4 cup sliced carrots
1 tsp. Italian seasoning
1/4 tsp. salt
1 cup whole wheat pasta, dry
1-2 cups zucchini or peas for color

Heat oil, add onions and garlic. Saute. Add broth, tomatoes and water. Boil. Add beans, carrots and seasoning. Add pasta and vegetables. Cook until pasta is tender. Can be frozen.
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