Everyone’s got a secret recipe stashed away somewhere…

For all you faithful readers, here is the place where you can share your greatest and favorite recipes!

Popular recipes, or perhaps even requests, will be tried out by yours truly. Nothing is too strange or out of the world for S.S.Munchies so give us your best shot. =) In fact, we dare you to~

The following are links to recipes brought to you by the few brave souls who were confident enough to share their secrets with us. Enjoy and have fun cooking!

~ AJ ~

Chili con Carne

Leftover Roasted Chicken Soup

Shepherd Pot Pie

One Comment

  1. Dec-5-2012

    Here’s a new one for you fine ladies. :)

    Tri-pepper Chicken Stew

    Featuring more than just tri-peppers, but I find the peppers add the most noticeable flavor to it. Also, I suck with names, no lie.

    So, what we need is three cups of chicken broth/stock (home made or store bought, whatever works)
    About three tablespoons worth of small dice onion
    One third each of a red, yellow, and orange bell pepper
    Three medium or two large potatoes
    About four ribs of celery
    Two carrots
    About three ounces of potato flakes
    Spices (optional)

    Small dice your vegetables, and bring the stock up to a roiling boil. Add the vegetables, and potato flakes, and bring back to boil, reduce to simmer. It’s as simple as that. It takes about half an hour for prep time, and half an hour to cook it, making this an easy soup, in my opinion.

    In the end, you have a chicken soup with plenty of nutritious vegetables, and the bell peppers provide just a touch of heat, but a sort of sweetness that really compliments the chicken. Adding the potato flakes doesn’t detract from the flavor of the stew, and thickens it up quite nicely. The net result is a hardy dish that it’s a meal on its own, or with some crusty bread. This recipe’ll help keep you warm in the winter, and give you the energy you need to get stuff done.

    You can add whatever spices you like to this to make it better. I recommend a bit of garlic powder (or some fresh garlic is even better), and just a touch of any sort of Italian herb blend,

    Do make sure not to scrape the bottom of the pot! Their’s always a bit of burnt vegetable on the bottom, and you don’t want that burnt flavor ruining the delicate flavor balance.