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Shelley Says...

on October 29, 2012

Autumn Brunswick Stew

Fall is officially upon us here in middle Tennessee. We got off the bus this morning at 7am and it was QUITE BRISK to say the least - quite a change from the sunny and 70 degrees we enjoyed yesterday in Florida. We sang at a church in Fruitland Park, Florida called New Life. They were some of the sweetest and most giving people in the world! We loved being there - and we were so excited to get over 20 kids sponsored for Compassion!! Thank you to all of you who took home a sweet child to sponsor.

Now, on to food. It always goes back to food doesn't it…

Once a year, always in the fall, I make what is probably my favorite homemade soup. I have been making it since 2006 when I found the recipe in Paula Deen's magazine…I carefully save the recipe each year, tucking it back in my recipe box… and I always have a little fear that when I go to get it it will be gone…

This takes a little extra work because you have to cook and shred a Boston butt roast before you get started…. but it makes a huge pot. I'm going to make it for Halloween night. The Cappillinos are coming over to trick or treat, and I know I can count on Dana to make a good dent in it -

Leigh is very very very pregnant at this point, so I'm sure she will enjoy no cooking! :0)
The girls are going to dress up as Rocky and CeCe from Disney's "Shake it Up", and they have had their costumes for months now…

If you make this - let me know how it turns out!!


Autumn Brunswick Stew

3 large split chicken breasts
2 1/2 quarts of water
3 medium potatoes, peeled and coarsely chopped
1 large onion
1/2 cup chopped celery
1 (4 pd.) Boston butt roast, cooked and shredded
2 (15.25ounce) cans white corn, drained
2 (14.75ounce) cans creamed corn
1- 28oz. can crushed tomatoes
1- 26oz bottle of ketchup
1/2 cup Worcestershire sauce
1/2 stick of butter
2 tablespoons of liquid smoke
2 tsp. of hot sauce or to taste

In a large Dutch oven, combine chicken breasts and water. Bring to a boil over medium-high heat; cover, reduce heat, and simmer 35 to 40 minutes, or until chicken is tender.
Remove chicken, reserving broth in a pan. Let chicken cool slightly. Discard bones and skin; cut chicken into bite-size pieces, set aside.
Add potatoes, onion, and celery to reserved broth. Bring to a boil over medium-high heat; reduce heat and simmer, uncovered 25 to 30 minutes, or until vegetables are tender. Stir in chicken, roast, and remaining ingredients. Simmer, uncovered, one hour.

This soup is even better the next day!! I always make it a day ahead then reheat.
Also, it's really good served with Mexican Cornbread. Just sayin'…

Happy Monday!


Oh this looks so comforting, on a cold wet day in Michigan. thanks for sharing!