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Nick’s Cafe Minestrone With Pesto

By 29 Comments

Topping a steaming hot bowl of Italian Minestrone Soup with a dollop of fresh homemade pesto proves to be the secret to a special recipe. This recipe is made famous by Nick’s Italian Cafe in McMinneville, Oregon. Let’s take a look.

Italian Minestrone soup in an Italian lattice bowl.

A visit to Nick’s Italian Cafe means a taste of Oregon Wine Country at it’s finest. And a chance to slurp their famous Italian Minestrone Soup topped with pesto.

Hands down, the best classic minestrone soup we’ve ever had, and perhaps the best in the world.

 Nick’s Italian Cafe is just one of those great restaurant experiences. Just something about good times, good food with good friends make for good memories.  They’ve been feeding Oregon wine country since 1977 and serve up entrees that compliment the state’s signature wines of Pinot Noir and Pinot Gris.   You can check out the menu by clicking  Nick’s website

A visit to Nicks Italian Cafe and their famous recipe for Minestrone Soup

We visited Nick’s on our recent trip to Oregon Wine Country and the IPNC Conference.

We arrived 30 minutes early so that we could enjoy Nick's backroom experience. Saveur Magazine did an article on Nick’s a few years ago, I took this photo of the article proudly framed and displayed on the wall.

The magazine article is also where I found this recipe for Nick’s Italian Minestrone Soup.

Nick's Italian Cafe
Nick’s Italian Cafe Saveur Magazine

After a toast to celebrate the beginning of this year's Oregon trip, we moved main dining room and began the arduous task of studying the menu and making difficult decisions on what to order.  Incredible menu.

Everything was interesting, delicious, and adventurous.  I'd have to say we voted our favorites as the Dungeness Crab and Pine Nut Lasagna and the Lamb Three Ways.  Mmmwaaaa - big kiss to Nick's, we love, love, love this restaurant.

I love this quote from the owner, Nick Peirano, who thinks that simple connections are at the center of everything. “Cooking is a craft, not an art,” he says. “It’s fuel for the body and, hopefully, for the spirit. It’s like the difference between pottery and fine art. Food should always think of itself as pottery. Architectural food drives me nuts. Food has to recognize it’s serving a basic need.”

Since that article was printed Nick’s daughter, who has been in culinary training in San Francisco, has now taken over the kitchen.  I think she’s gradually sneaking in a little bit of that art 😉

Authentic Minestrone With Pesto

A bowl of Nick's Italian Cafe Minestrone Soup.

This recipe was included in the Saveur article and  I made this classic minestrone soup this weekend. Somewhat of an extravaganza, but well worth the time.

Serve this Italian Minestrone soup with fresh grated parmigiano-reggiano cheese and a dollop of pesto.

Here’s the full recipe:

This soup, a longtime fixture on the prix fixe menu at Nick’s Italian Café in McMinnville, Oregon, is served table side from a tureen and topped with a generous spoonful of fragrant, freshly made pesto. “The heat,” Nick explained, “makes the aroma rise.” After the bowls are filled, the vessel is left on the table so that guests can help themselves to more, if they like.

More Soup Recipes You Might Like

Looking for even more soup and stew recipes? Don’t miss my Soup Category. You’ll find lots of great recipes, including the most popular on my website for Hatch Green Chile with Pork.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Italian Minestrone soup in an Italian lattice bowl.
Print Recipe
5 from 1 vote

Nick’s Cafe Minestrone with Pesto

Nick's Italian Cafe Famous Minestrone with Pesto
Prep Time1 hour
Cook Time3 hours
Total Time4 hours
Course: Soup, Stews and Chilis
Cuisine: Italian
Diet: Gluten Free
Servings: 6
Calories: 422kcal
Author: Lea Ann Brown

Ingredients

  • FOR THE SOUP:
  • 3 carrots peeled and trimmed
  • 1 medium yellow onion peeled and coarsely chopped
  • 1 rib celery coarsely chopped
  • ½ green bell pepper cored, seeded, coarsely chopped
  • 6 cloves garlic peeled and coarsely chopped
  • ¼ bunch parsley chopped
  • ½ pound salt pork lean, or a ham hock
  • 1 14 ½- ounce diced tomatoes canned, undrained
  • ½ cup tomato paste
  • ¼ cup beef stock base
  • ¼ cup dried basil
  • 1 tablespoon dried oregano
  • Freshly ground black pepper
  • ½ pound string beans trimmed and cut into 1" pieces, or canned green beans
  • 1 ¼ cups frozen peas
  • Salt
  • FOR THE PESTO:
  • ½ bunch fresh basil
  • ½ bunch parsley
  • ¼ cup parmigiano-reggiano grated
  • ¼ cup pecorino romano grated
  • 1 teaspoon pine nuts
  • 1 teaspoon extra-virgin olive oil
  • Salt and freshly ground black pepper

Instructions

  • For the soup: Coarsely chop 1 of the carrots and put into a food processor. Add onions, celery, peppers, and garlic, pulse until vegetables are finely chopped, then transfer to a large heavy-bottomed pot. Add parsley, salt pork, and 3 quarts water and bring to a boil over medium heat. Reduce heat to medium-low and simmer, covered, for 6 hours.
  • Using a slotted spoon, transfer salt pork to a food processor, then process until fat liquefies and meat turns into a paste, about 30 seconds. Pass salt pork through a sieve back into pot, using a rubber spatula to press as much paste through the sieve as possible. Skim off and discard fat from broth. Add tomatoes, tomato paste, beef stock base, basil, and oregano to pot. Season to taste with 1 tsp. pepper and simmer over medium-low heat, covered, for 2 hours.
  • Add 4 cups water to pot, increase heat to medium-high, and bring to a boil. Meanwhile, thinly slice remaining carrots crosswise, then add to pot. Add green beans and peas, reduce heat to medium, and simmer soup, partially covered, until carrots, beans, and peas are soft, about 30 minutes more. Season to taste with salt and pepper.
  • For the pesto: Put basil, parsley, parmigiano-reggiano, pecorino romano, pine nuts, and oil into a food processor and process until smooth. Season to taste with salt and pepper.
  • Put soup into a warm tureen, if you like, and spoon pesto into soup. Serve soup in warm bowls garnished with some freshly grated parmigiano-reggiano and pecorino romano, if you like.

Nutrition

Calories: 422kcal | Carbohydrates: 21g | Protein: 10g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 40mg | Sodium: 1367mg | Potassium: 767mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6758IU | Vitamin C: 50mg | Calcium: 184mg | Iron: 3mg

Nick’s Cafe Minestrone with Pesto  …It’s What’s For Dinner

Church Supper Sloppy Joes For a Crowd, Serves 60

By 47 Comments

Sloppy Joes for a crowd. This is a recipe from our old Church cookbook for Sloppy Joes to serve a large group. This recipe from the book is titled Sloppy Joes for 60. So if you’re looking for a recipe for Sloppy Joes for a crowd for your next party, this will fit that bill. Let’s take a look.

Sloppy Joes on a bun with potato chips on the side.

Where did this Sloppy Joe Recipe Come From?

This old fashioned sloppy joe recipe is from my church cookbook.  The church that I attended when I was growing up in the middle of Kansas.  

You’ll find Sloppy Joes for 60 along with Baptist Punch for 100, which is an odd combination of ginger ale, Kool-Aid, Hawaiian Punch and 7-Up.  I was surprised to see they didn’t add five cups of sugar, I wonder if it’s sweet enough.  Do they even make Hawaiian Punch anymore?  

Church ladies often published these types of recipes serving large groups because of Church socials or Church suppers. And most of these church dinner ideas are cheap recipes for large groups.

This is a great recipe to keep on hand in case you’ve invited 58 friends over for dinner, or if you’re the Osmonds and have 58 of your great grandchildren over for lunch  (hey, I–am–not–making–that–up,  it was on Oprah on Friday). 

Or if you’re empty nesters like us it will yield you 30 Sloppy Joes each. 🙂

For tonight’s dinner we weren’t all that hungry, so I decided to scale the recipe down from 60 servings to 2. 😉  

But below you’ll find the original recipe. 

The flavor of this recipe is perfect sloppy joe flavor in our books. Sweet tangy and savory. 

Ingredients to Make Sloppy Joes for A Crowd

Ingredients to make sloppy joes for a large crowd
  • Hamburger Buns: Not all hamburger are created equal. There are some very large buns available for sale. Choose the smaller 3 ½ inch buns for this recipe to accommodate the number of servings.
  • Apple Cider Vinegar
  • Brown Sugar: Dark or light brown sugar will work for this recipe.
  • Mustard: Plain ol’ yellow mustard. Keep in simple with good old fashioned flavor.
  • Ketchup
  • Onion: Chopped sweet or yellow onion is best for this recipe. A red onion will add too strong of flavor and may compromise the overall flavor.
  • Celery: Chopped
  • Ground Beef: Save the 80/20 blend of ground beef for those burgers on the grill. Buy lean or extra lean ground beef for this recipe, 90% lean is a good guideline. You can use 80-20 but you’ll need to drain the grease before adding ingredients and the yield of final beef amount will lessen.
  • Flour: We’re adding just a little all-purpose flour to the mix to thicken the consistency. If you need to make gluten-free Sloppy Joes, omit the flour.

How many pounds of hamburger do I need for 50 Sloppy Joes? 7 – 8 pounds of hamburger is am ample amount for 50 – 60 Sloppy Joes, depending on the bun size. The celery, onion, and liquid ingredients bulk up the hamburger weight to make enough fill a smaller burger bun.

How To Make Sloppy Joes for 60

Once you’re done chopping the onions and celery, this recipe is very easy to throw together.

Browning ground beef for sloppy joes to serve 60.
  • Step 1: Brown the ground beef. Find the largest fry pan you can and brown hamburger meat in three batches. Once the first batch is about half way browned, add ⅓ of the onion, ⅓ of the celery and ⅓ of the flour. Once the meat is browned, move the mixture to a big soup pot and repeat with two more batches.
Cooking ground beef for sloppy joes for 60
  • Step 2: Use an 8 quart soup pot. I have used a 6 quart, it works but a little tight on space.
Sloppy joes for a large crowd cooking in a big soup pot
  • Step 3: Once all of the ingredients are in the big soup pot, add remainder of the ingredients and simmer for at least 30 minutes. If the mixture seems dry, or needs a little punch of flavor, I add a little bit of your favorite bottled bbq sauce.

Important Note: Please make sure to check the notes in the recipe card below, depending how the amount served per bun, this recipe can be a recipe for Sloppy Joes for 50, if using ½ cup servings per bun, or ⅓ cup servings will give you a Sloppy Joes Recipe for 60. And then there’s always that Sloppy Joe Sliders equasion.

The History of Sloppy Joes

When I decided to prepare this recipe, I wondered about the origin of the name “Sloppy Joe”, so I Googled “Where did the name Sloppy Joe come from”  sure enough I was rewarded with answers:

One web site claims:   The Original Sloppy Joe Sandwich was invented at Sloppy Joe’s Bar in Key West. The original is still available and consists of ground beef in a sweet rich tomato sauce, with onions, peppers and spices.

Hence the sandwich was named for the establishment, not the consistency, as suggested by the Manwich recipe people.

(Ok now this really bothers me, what’s up with those Manwich “people” starting ugly rumors?)

Another web site suggests that it was named after a Green Bay Packer team member Joe Krzrwinski … aka “Sloppy”, a nickname given to him for his inconsistent play on the field. The first creation was made with ground sausage during 1930.

According to another story, the sandwich was named after the Sloppy Joe’s Bar in Havana, Cuba which was the first to serve a sandwich of this variety.

So depending on if you’re a Cheese Head, or a Parrot Head you’ve got your answer.

Even James Beard, the 20th Century Godfather of American cooking wrote about Sloppy Joes: “This is a product of the modern age, and though it is not a palate-tingling delight it has a large public.”

Perhaps Beard’s generous use of a ¼ cup of Worcestershire sauce in his version of Sloppy Joes had something to do with his unenthusiastic view.  Plus I think it’s a slap in the face to white-trash food.  Just who does he think he is???  (Oh, that’s right, he’s the 20th century godfather of American Cooking.)

Sloppy Joes for large group gatherings are an easy way to feed that crowd. 

Sloppy Joe Recipe For Large Crowd

A sloppy joe sandwich recipe to feed 60 people.

These Sloppy Joes are a super easy way to serve a main course to a large group.

I made these for a block party a few years ago, and I can’t tell you how many times I was asked for the recipe.

I hope you give this Sloppy Joe Recipe a try next time you’re hosting a large group. And if you do, please come back and give the recipe a star rating and leave a message about your experience with the recipe.

And if you have a recipe for feeding a large group, let me know, I’d love to give it a try. I host our yearly block party and am always looking for recipe ideas.

What Side Dishes Go With Sloppy Joes?

Looking for side dish recipes to serve a crowd with these Sloppy Joes? Just double or triple these recipes. Pioneer Woman’s Best Pasta Salad, Classic Potato Salad, or a big pot of Calico Beans.

More Recipes To Feed A Crowd

If you’re looking for cheap recipes for large groups take a look at these. You’ll need to double or triple these recipes, depending on the size of the crowd.

And if you’re in the sandwich mood, don’t miss my Sandwich Category. You’ll find lots of fun ideas. Including the most popular sandwich recipe on my site for my Party Sub Club Sandwich. A party sandwich that’s big on flavor and popularity.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Sloppy joes for a crowd. A sloppy joe served on a plate with potato chips.
Print Recipe
5 from 36 votes

Church Supper Sloppy Joes for 60

Sloppy Joe Recipe For Large Crowd, Church Cookbook Recipe.
Prep Time30 minutes
Cook Time30 minutes
Course: Main Course Beef
Cuisine: American
Servings: 60
Calories: 263kcal
Author: Lea Ann Brown

Ingredients

  • 8 pounds ground beef extra lean
  • ⅓ cup flour
  • 2 ½ cups celery diced
  • 2 ½ cups onion diced, about 2 medium onions
  • ½ cup mustard or more to taste
  • ½ cup vinegar
  • ½ cup brown sugar light brown, or dark brown
  • 28 ounces catsup 3 ½ cups
  • 2 cups water
  • 60 Hamburger buns small ones, but not slider buns

Instructions

  • In a very large fry pan, brown hamburger meat in three batches. Once the first batch is about half way browned, add ⅓ of the onion, ⅓ of the celery and ⅓ of the flour. Once the meat is browned, move the mixture to a big soup pot and repeat with two more batches.
  • Use an 8 quart soup pot. I have used a 6 quart, it works but a little tight on space.
  • Once all of the ingredients are in the big soup pot, add remainder of the ingredients and simmer for at least 30 minutes. If the mixture seems dry, or needs a little punch of flavor, I add a little bit of your favorite bottled bbq sauce.
  • Adjust seasonings to taste and serve on hamburger buns.

Notes

Important Note: if using ½ cup serving of sloppy joe mix per bun, this will make 50 Sloppy Joes. ½ cup makes an ample serving per bun with a little spillage off the sides of the bun. Like we all expect a sloppy joe to look.
Using ⅓ cup serving per bun will yield 60 Sloppy Joes with a smaller about of meat per bun.
If you’d like to Sloppy Joes using slider buns, this should yield about 80 – 100 Sloppy Joe Sliders.
Hamburger Buns: Not all hamburger buns are created equal. There are some very large buns available for sale. Choose the smaller 3 ½ inch buns for this recipe to accommodate the number of servings.
Make Ahead:
Make these sloppy joes ahead of time and freeze. Use gallon zip lock bags. Just push the air out of the bags, once you put meat in and they'll lay flat in the freezer for easy storage. Let them thaw overnight in the fridge, then reheat when ready.
 
 

Nutrition

Calories: 263kcal | Carbohydrates: 28g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 393mg | Potassium: 241mg | Fiber: 1g | Sugar: 8g | Vitamin A: 84IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 2mg

Sloppy Joes for a Crowd …It’s What’s For Dinner

Rustic Great Northern Bean Soup with Bacon

By 31 Comments

Rustic Great Northern Bean Soup with Bacon is the kind of meal I turn to when I want something honest and unfussy. Creamy white beans, smoky bacon, and a broth that turns silky after a long simmer is simple food. The good “comfort food” kind that fills the kitchen with savory aroma.

Great northern bean soup topped with bacon bits and two slices of cornbread.

What Makes This Soup Rustic?

A rustic soup can be defined by its simple ingredients, hearty and unpretentious nature. Usually thick, chunky it features common chopped vegetables like carrots, celery and onion. A base broth with rich aromatics. Rustic soups are often prepared in one pot. In my opinion, this Colorado inspired soup, using thick cut smoked bacon and the humble Great Northern Bean defines rustic. It’s pure Classic all-American Comfort Food.

Here in Colorado, we cook for altitude and appetite. You’ll feel both in this recipe. With smoky bacon and a rich broth, you’ll feel like you’ve just prepared a recipe you’d find in a mountain lodge. And that’s exactly where I got the inspiration to make this in my own kitchen.

It’s not fussy, a bit “stick to your ribs” in nature, without being heavy. Perfect for chilly Fall evenings or snowy days. Inspired by my stay at a lodge in the Sawatch Mountain Range let’s take a look.

Why Are Great Northern Beans a Good Choice for Soups?

I love cooking with white beans, Navy Beans, Great Northern Beans, Cannellini Beans. They’re easy to cook and creamy by nature. For this soup recipe I chose Great Northern Beans. They’re a bit larger than Navy Beans but smaller than Cannellini beans, medium-sized Great Northern beans are known for their mild, nutty flavor and firm flesh.

Great in soups and stews, they hold their shape better than Navy beans, take on the flavors of the foods they're cooked with, and are commonly used in French cassoulets.

Why Use A Crock Pot To Make This Soup

Whenever I’m cooking with dried beans, I rely on my crockpot for easy hands-off meal. You may picture a big cast iron soup pot, hanging over an open flame to make this recipe, but I find my slow-cooker a reliable method to infuse flavor and turn out creamy beans every time.

Key Ingredients

Ingredients to make Great Northern Bean Soup with Bacon.
  • Smoky thick cut bacon. We’ll fry it up, chop it up and add it to the soup for some deep flavor. Don’t skimp, this is the backbone of the recipe.
  • Bay Leaf and Lard: Whenever I cook dry beans, I always add a scoop of lard and a bay leaf to the slow cooker. The lard makes those beans even creamier.
  • Chicken Broth: Rather than using straight water to cook the beans, I love using chicken broth. It simply brings more flavor.
  • Soup Seasoning: I highly recommend you make and use my recipe for Soup Seasoning Mix to make this recipe. It’s a mix of herbs and spices that really brings the “wow” factor to bean soups.
  • Vegetables: A traditional mix of celery, onion and carrot … a rough chopped Mirepoix.

What is Mirepoix? (pronounced Meer-pwah) is a classic French aromatic flavor base, commonly used in soups and sauces. It’s made by lightly cooking a mixture of two parts chopped onion, one part chopped celery and one part chopped carrot. For instance, 2 cups onion, 1 cup celery and 1 cup carrot. The vegetables are cooked slowly in butter or oil to bring out thier flavors without browning or caramelizing.

Do You Have To Soak Great Northern Beans?

The short answer is no. But you probably should. I cook a lot of beans and probably soak only 50% of the time. If I’ve planned ahead for a meal the next day, I rinse and then soak in water overnight. No need to refrigerate. Drain the next morning and then proceed with the recipe. Soaking will help the beans cook quicker. If you haven’t soaked, they’ll cook up just fine.

Flavor Variations

  • Green chile twist: Add a Southwestern spin and stir in roasted Colorado or New Mexico green chile peppers near the end. A little smoky flavor, a bit of heat will jazz things up.
  • Ham hock swap: Use a ham hock instead of bacon for a deeper pork flavor. Just remove it at the end of cooking and when cool enough shred the meat from the bone and add back into the soup. Old school with rich flavor.
  • Creamy version: Blend a cup or two of the beans and stir back in to thicken the soup.
  • Vegetarian spin: Skip the bacon and add a teaspoon or more of smoked paprika, or even a splash of liquid smoke.

Step By Step Instructions

Step 1: Cooking great northern beans in a crock pot to make great northern bean soup.
Step 2: Cooking bacon to make great Northern Bean Soup.
  1. Step 1: Place beans in a crock pot, along with the lard and bay leaf. Cover with 4 cups of chicken broth. Cook on low for 5-6 hours or until tender. Check crock pot periodically to make sure beans don’t go dry. Add more stock if necessary.
  2. Step 2: In the meantime, cook the bacon, turning, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.
Step 3: Cooking vegetables to make Great Northern Bean Soup.
Step 4: Finishing great Northern Bean Soup using the crock pot.
  1. Step 3: Heat a tablespoon of the bacon fat in a skillet. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in garlic and cook until fragrant, about 40 seconds.
  2. Step 4: Once the beans are tender, add the cooked vegetables, remaining 4 cups broth and soup seasoning mix to the crockpot. Cook for one hour.
Step 5: Chopping bacon to finish Great Northern Bean Soup.
  1. Step 5: Use a knife to rough chop the bacon. Add half of it to the crock pot and let it cook for another 30 minutes.
A bowl of great northern bean soup topped with bacon bits and two slices of cornbread.
  1. Step 6: To serve, ladle some of the soup into soup bowls and garnish with crumbled bacon.

Presentation Tip: I love shallow wide bowls to serve any soup, it just shows off the ingredients in a perfect way.

What To Serve With Great Northern Bean Soup

  • Bread: Rustic crusty bread. Nothing says comfort food like tearing off a chunk and dipping it in the broth.
  • Cornbread: Homemade Cornbread is another traditional side to serve with bean soups. I happen to love the sweetness it adds to the soup. I crumble a little in with each bite.
  • Salad: a simple salad. Greens with a sharp vinaigrette, like my recipe for Sweet Red Wine Vinaigrette, to balance the richness.

Storage Freezing and Reheating

  • Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to four days.
  • Reheating: Gently reheat stovetop in a saucepan until warm. Or use your microwave oven. The 50% power feature is your best friend. Place individual servings in a microwave safe bowl and reheat in 30 second increments until warm enough to eat. This lower setting helps avoid those splattering microwave food explosions.
  • Freezer: Place any leftovers in a freezer safe zip-lock style bag. Fill the bag while it’s standing up, then press air out and seal well. You can store the bag laying down to optimize freezer space. Label with date and contents and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQ’s

Can I Use Navy Beans Instead?

Yes, they’re a bit smaller, a bit softer once cooked and still delicious. Kidney Beans and also Cannellini Beans (White Kidney Beans) can be toxic when cooked in the crock pot. They contain toxic levels of lectin which can cause stomach and gut illness. To eliminate this threat, you need to boil these beans for 30 minutes before adding them to a crock pot meal like this soup.

Why Are My Beans Still Hard?

More than likely they need to be cooked longer. Older beans do need a longer cooking time.

Can I Make This Ahead For Meal Prep?

Absolutely, these types of soups are perfect for meal prep. It's even better the next day. I make a big pot on Sunday and have leftovers for a few days. Then freeze any leftovers if I’m tired of having the same thing several days in a row.

Honestly, this Rustic Great Northern Bean Soup with Bacon is one of those back-pocket recipes I lean on again and again. It's simple but not boring. Cozy without trying too hard. Creamy beans, smoky bites of bacon, broth that somehow tastes richer the next day. Make a big pot for dinner and the leftovers will taste even better the next day. It's the kind of straightforward, real-deal comfort food that never lets you down. And sometimes, that's exactly what you need.

Explore More Colorado Style Comfort Food Soups

If you love cozy, mountain-style cooking, stick around. I've got more where this came from. Hearty and straightforward, the kind of food that feels like home.

Love homemade comfort style soups? Don’t miss my Soup Stews and Chile Category, you’ll find lots of slurp worthy recipes. And this Colorado inspired favorite for Porter Beer Bison Stew. The broth is spiked with an ale from Breckenridge Brewery in Breckenridge, Colorado, for a robust bowl of stew.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A bowl of great Northern bean soup topped with corn bread and bacon.
Print Recipe
4.60 from 5 votes

Great Northern Bean Soup with Bacon

A soup perfect for a crisp Fall night.
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 10
Calories: 434kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound Dried Great Northern Beans rinsed and sorted
  • 8 cups chicken stock divided
  • 1 scoop Lard
  • 1 bay leaf
  • 1 pound thick-sliced bacon cooked until crispy
  • 1 sweet onion finely chopped
  • 3 large carrots chopped, about 1 ¼ cups
  • 3 large celery ribs chopped, about 1 ¼ cups
  • 4-5 garlic cloves minced
  • 1 Tablespoon Soup Seasoning Mix 1 teaspoon each dried thyme and rosemarry
  • Salt and freshly ground pepper

Instructions

  • Wash beans and pick out any misfits. Place beans in a crock pot, along with the lard and bay leaf. Cover with 4 cups of chicken stock. Cook on low for 5-6 hours or until tender. Check crock pot periodically to make sure beans don't go dry. Add more stock if necessary.
  • Cook the bacon, turning, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.
  • Heat a tablespoon of the bacon fat in a skillet. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in garlic and cook until fragrant, about 40 seconds.
  • Once the beans are tender, add the cooked vegetables, remaining 4 cups broth and soup seasoning mix to the crockpot. Cook for one hour.
  • Add half the cooked, chopped bacon to the soup. Let it cook for 30 minutes.
  • Discard the bay leaf, spoon soup into bowls, garnish with some of the remaining chopped bacon and serve.

Notes

This recipe can easily be cooked stove top. Use a 6-quart Dutch oven to cook the beans, covered. Then follow the recipe from there. Easy!

Nutrition

Calories: 434kcal | Carbohydrates: 41g | Protein: 21g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 600mg | Potassium: 1037mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3643IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 3mg

Great Northern Bean Soup with Bacon …It’s What’s For Dinner

Ina Garten’s Creamy Dijon Vinaigrette

By 8 Comments

This Dijon vinaigrette recipe is one of the simplest variations on the basic vinaigrette formula and a delicious salad dressing in its own right. Ina Garten’s Dijon Vinaigrette is our go-to vinaigrette.

Dijon vinaigrette on a leaf of romaine lettuce.

I hardly ever buy bottled dressings anymore.  Years ago, I discovered that one can lead a perfectly normal life without a bottle of  Wishbone in the refrigerator. 

Homemade dressings are so easy, so delicious and so fresh and most will keep in the fridge for about a week and sometimes longer.

What Is Dijon Vinaigrette?

Dijon Vinaigrette is a salad dressing made from a combination of oil, vinegar and Dijon mustard. Dijon adds a tangy and sharp flavor and it’s creamy acidic makeup helps stabilize the dressing. It’s a classic French style salad dressing.

Ina Garten’s classic small batch Dijon Vinaigrette recipe is my go-to for a quick simple dressing. A big-time family favorite for us. Predictable with vinegar, and bright Dijon mustard, it becomes creamy with the use of an egg yolk. The end result is a luscious, beautifully colored homemade vinaigrette that becomes irresistible.

Simple ingredients, simple in procedure, let’s take a look. All you need to know is how to make a good emulsion.

What Is An Emulsion?

An emulsion is a blend of two liquids that normally don’t play well together. In this case olive oil and vinegar. When adding oil to dressings, it’s added at the end, it’s added slowly and whisked or beaten vigorously to blend well with the other ingredients. You can create an emulsion in several ways:

  • Use a whisk to vigorously blend the ingredients while slowly adding the oil.
  • I’ve used a Mason or Ball style canning jar and just used good old fashioned elbow grease to shake the heck out of it.
  • Use a blender, food processor or even an immersion blender.

With that said …

Standard Ratio To Make A Vinaigrette

Culinary School taught us that no matter what aromatics and flavors you’re choosing for any vinaigrette, the best vinegar-to-oil ration is to follow the 3:1 rule. Three parts oil to one part acid. In this case, for the acid we’re using vinegar and Dijon mustard. However, all rules can be broken, depending on the flavor profile and the sharpness and brightness you’re looking for you can switch things up to a 2:1 ratio.

Ingredients To Make Dijon Vinaigrette

Ingredients to make Dijon Vinaigrette
  • Champagne Vinegar: Champagne vinegar is a mild floral vinegar typically made from Chardonnay or Pinot Noir grapes. Like other vinegars, it’s allowed to age and ferment. It will bring a bright tangy taste, without the harshness of some other vinegars. If you don’t have Champagne vinaigrette, you can substitute with Seasoned Rice Vinegar or Apple Cider Vinegar.
  • Olive Oil: It may not seem like a big deal, but using a high quality extra virgin olive oil can make all of the difference in a good vinaigrette. Using the same high production olive oil that you cook with will compromise the texture and bring a heavy over all flavor balance.
  • Egg Yolk: Adding a raw egg yolk to a vinaigrette will serve as an emulsifier to bind ingredients and keep the oil from separating. It will also create a thicker and creamier texture.
  • Shallot: Ina’s Dijon Vinaigrette recipe calls for chopped garlic. I didn’t have any on hand so substituted a shallot. Either will work well here.
  • Sugar: Adding sugar will balance acidity and mellow flavors.

Step by Step Instructions – It’s Easy

Step 1 to make Dijon vinaigrette.
Step 2 to make Dijon Vinaigrette.
  • Step 1: In a small bowl, whisk together the vinegar, mustard, garlic (or shallot), egg yolk, salt, and pepper.
  • Step 2: While whisking, slowly add the olive oil until the vinaigrette is emulsified.

Tips for Success

  • We’re using a raw egg yolk to make the Champagne Vinaigrette a very luxurious dressing. Use a very fresh egg. Ina instructs that if you’re afraid of raw egg yolk, simply omit. But please note, you’ll be sacrificing that creamy texture.

Uses For Dijon Vinaigrette

  • Arugula: Arugula is a sturdy leafy green that’s a member of the mustard family and known for it’s peppery tangy flavor. It’s tough texture is good for any vinegary dressing, as it won’t wilt as easily as more delicate greens, such as butter lettuce.
  • Tossed Salad: I love using Dijon Vinaigrette on a Pickled Beet Salad. The tart and tangy flavors of the dressing work well with the sweet and tangy flavor of pickled beets and salty Feta cheese.
  • Marinade: Because it contains acid (vinegar) and oil, the main components of a marinade, it can be used to flavor and tenderize meats, poultry or even seafood. Try marinating bone-in, skin on chicken thighs in Dijon Vinaigrette for about 10 minutes. Drain excess liquid and grill.
  • Vegetables: Drizzle it on any oven roasted or grilled vegetables.

Storage – How Long Will Dijon Vinaigrette Last In The Fridge?

  • Most vinaigrettes will keep in the refrigerator for up to two weeks. Ina’s recipe includes a raw egg for creaminess, so to be safe, use this dressing within 2 – 3 days. If you omit the egg, this dressing will last longer.
  • Tip: I like to store any leftover homemade dressing in a Mason-style canning jar. Always remember to label and date. Masking tape works well here.
  • If the vinaigrette separates during storage, just give it a good shake before use.

Creamy Dijon Mustard Vinaigrette Recipe

Ina Garten’s Creamy Mustard Vinaigrette proves that simple ingredients can create extraordinary flavor velvety in texture, a tangy kick and effortless preparation, this versatile dressing elevates everything to crisp greens to roasted vegetables.

And if you’re salad lovers like us, don’t miss my Salad Category. You’ll find lots of salad side dishes and dressings. And you’ll find the most popular vinaigrette recipe on my site for Red Wine Vinegar Salad Dressing.

Here’s Ina’s incredible Creamy Dijon Vinaigrette recipe. I hope you give it a try.

Ina recipes are so reliable, you have to try Ina’s Gruyere, Arugula, Tomato and Onion Sliders. This is an OMG for sure.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Dijon Vinaigrette on a leaf of Romaine Lettuce.
Print Recipe
5 from 2 votes

Ina Garten’s Creamy Dijon Vinaigrette

This Dijon mustard vinaigrette recipe is one of the simplest variations on the basic vinaigrette formula and a delicious salad dressing in its own right
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salads, Salad Dressings and Vinaigrettes
Cuisine: French
Servings: 6
Calories: 173kcal
Author: Lea Ann Brown

Ingredients

  • 3 Tablespoons Champagne vinegar
  • ½ teaspoon Dijon mustard
  • ½ teaspoon minced fresh garlic or shallot
  • 1 extra large egg yolk at room temperature
  • ¾ teaspoon kosher salt
  • ½ teaspoon sugar
  • ¼ tablespoon freshly ground black pepper
  • ½ cup olive oil good quality
  • Salad greens or mesclun mix for 6 to 8 people

Instructions

  • In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.

Notes

Tips For Success
We’re using a raw egg yolk to make the Champagne Vinaigrette a very luxurious dressing. Use a very fresh egg. Ina instructs that if you’re afraid of raw egg yolk, simply omit. But please note, you’ll be sacrificing that creamy texture.

Nutrition

Calories: 173kcal | Carbohydrates: 1g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 298mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Calcium: 4mg | Iron: 1mg

Creamy Dijon Vinaigrette … It’s What’s For Your Next Tossed Salad

Chipotle Peach Salsa Recipe

By 11 Comments

Chipotle Peach Salsa. A very special spicy salsa for fresh peach season. The flavor is so addictive. Fresh tomatoes, juicy sweet peaches, sweet onion, cilantro and chipotle chiles. Everything you want in a robust salsa.

spicy peach salsa recipe served with tortilla chips

So What Makes This Spicy Peach Salsa So Good?

Lots of fresh chopped tomatoes, Chipotle Peppers, cilantro, sweet onion, lime juice and that all important splash of apple cider vinegar. The biggest reason: fresh juicy Colorado Peaches.

I received my case of Fresh Colorado Western Slope Peaches this week and have been enjoying every single sweet juicy peachy bite. 

For those of you who aren’t familiar with the state of Colorado, we live on the Eastern side of the Rocky Mountains, referred to as the front range.

Our Colorado peaches are grown in the western part of our state in the area of Palisade, Colorado near Grand Junction. The same area where our Colorado Wineries are located. We call this The Western Slope. And we call our peaches, Palisade peaches or Western Slope Peaches.

I call them “beyond exquisite”.

Hot days and cool nights give us exceptional fruit and some pretty decent wine if I don’t say so myself.

So, when there’s only two of us, how on earth do I manage to use up all of those peaches? One of my favorite way is to make this Spicy Peach Salsa Recipe.

This spicy peach salsa is not only delicious used as a typical salsa for dipping chips, but we love it over salmon fillets.

Spicy peach salsa served over a salmon fillet that's been seasoned with salt pepper and smoked paprika

The salmon fillets are simply seasoned with salt, pepper and smoked paprika. Roasted in the oven for 20 minutes at 400 degrees and you’ve got an easy and exciting main course salmon meal.

Pan seared pork chops with balsamic glaze and peach salsa.

This peach salsa also works very well with grilled pork. Seasoned with my Southwest Spice Blend and brushed with Balsamic Glaze Recipe, topped with a spoonful of my peach salsa recipe – delicious.

Spicy peach salsa on a dark gray plate served with tortilla chips and limes.

And of course, have some tortilla chips on hand. You’ll want to dip, dip and dip some more. And enjoy every beautiful fresh bite.

Spicy Peach Salsa Recipe

I hope you give this spicy peach salsa recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite fresh peach salsa recipe, let me know, I’d love to give it a try.

More Recipes with Fresh Peaches

More Salsa Recipes

And don’t miss the most popular salsa recipe on my site for Black Bean Corn Salsa Dip. It’s simply party perfect.

Love Mexican food as much as we do? Don’t miss my Category for Mexican Food Recipes. You’ll find lots of great recipes, including the most popular on my site for Mexican Casserole with Ground Beef and Corn Tortillas. It’s a crowd pleaser.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

spicy peach salsa recipe served with tortilla chips
Print Recipe
5 from 1 vote

Chipotle Peach Salsa

A traditional salsa made with peaches.
Prep Time20 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: Southwestern
Servings: 6
Calories: 51kcal
Author: Lea Ann Brown

Ingredients

  • 5 medium tomatoes chopped
  • 1 cup peaches heaping cup, peeled and diced
  • ½ sweet onion diced
  • 1 lime juiced
  • ¼ cup chopped cilantro
  • 1 Jalapeno chile seeded, veins removed and minced
  • 1 small poblano pepper roasted, minced
  • 2 chipotle chiles in adobo seeded and minced
  • 1 teaspoon adobo sauce from the can of chipotles in adobo
  • 1 garlic clove minced
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon apple cider vinegar

Instructions

  • In a medium bowl, combine all ingredients. Stir gently but well to combine. Will keep in the refrigerator for 1 week.

Nutrition

Calories: 51kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 408mg | Potassium: 336mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1269IU | Vitamin C: 26mg | Calcium: 19mg | Iron: 1mg

Spicy Peach Salsa Recipe …It’s What’s For An Appetizer