Cooking with special guest chef, Terry Baumgartner, at the FOX 11 Fieldhouse, November 18, 2018 (WLUK/ Justin Steinbrinck)
(WLUK) -- Ahead of a chilly Packers game this Thursday night, we are searching for some recipes that will warm us up on this mid-November game day. Guest chef Terry Baumgartner joined us this morning at the FOX 11 Field House with some of her favorite ideas for a pre-game warm up for tailgating with her Green and Gold Curried Chicken Wraps, as well as her post-game chill-breaking slow cooker soup.
RECIPES:
Green and Gold Curried Chicken Wraps
1 lb. boneless skinless chicken thighs
2-3 tbsp. curry seasoning
3 tbsp. oil
1 green pepper seeded and sliced
1 yellow pepper seeded and sliced
1 onion sliced
1 lb. baby spinach
8 oz. feta cheese
8 spinach tortillas
8 squares tinfoil
cooking spray
Salt
• Add 2 tbsp. oil to a pan, heat until shimmering. Remove chicken from
package and pat dry. Season with curry powder and salt. Place
chicken in the pan, cook through, flipping halfway.
• Remove chicken from pan. Add 1 tbsp. oil to pan. Add peppers and
onions, cook until just softened.
• Remove peppers from pan. Add spinach and cook until wilted.
• Remove spinach from pan. Slice chicken into thin strips.
• To assemble: warm in the microwave the tortillas, wrapped in a moist
paper towel. Layer peppers, chicken, spinach, and cheese on tortilla.
Roll into a wrap.
• To assemble for travel: warm in the microwave the tortillas, wrapped
in a moist paper towel. Spray one side of tin foil with cooking spray,
this will keep the foil from sticking if reheated on a grill. Place tortilla
on top. Layer peppers, chicken, spinach, and cheese on tortilla. Roll
into a wrap. Wrap tinfoil around tortilla wrap.
Place all wraps in a warming container* to keep warm while traveling
to the game or destination. If you need to heat them a bit you can
place then on a grill, turning them to warm through.
Warming container note: Take 2 clean socks and fill with dried beans or
rice. Seal end off and heat in the microwave until hot. Place in a small
cooler and stack the wraps around them. This will keep your wraps warm
until you’re ready to eat.
Sausage, Potato and Bean Tuscan Soup
1 lb. ground Italian sausage or links(casing removed)
1 medium onion, chopped
8 oz. sliced mushrooms
1 tbsp. minced garlic
4 diced russet potato
1 can cannellini or great northern beans, undrained
4-5 cups chicken broth
3 cups kale (stems removed and chopped)
3/4 cup heavy whipping cream
1/4 cup shredded parmesan cheese
Salt and Pepper
• In a large skillet, brown Italian sausage. Add onion, mushrooms, and
garlic. Cook mixture until the onions begin to turn opaque. Salt and
pepper to taste.
• In crock pot, add cooked sausage mixture, potatoes, and beans with
the water from the can. Pour chicken broth on top to just cover
ingredients.
• Stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or
on HIGH for 3-4 hours.
• Remove lid from crock pot and add kale and heavy whipping cream,
stir to combine.
• Cover and cook on HIGH for another 20-30 minutes.
• Serve soup with shredded parmesan cheese sprinkled on top and
crusty bread.
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