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Dinner Menu: Grilled Pork Chops w/Peach Chutney

 

peaches2

It has been a crazy week. First it began with my birthday plans expanding from an afternoon of fun, to several days of fun (I have awesome friends) to a call from the puppy breeder to hear more about my boy and learned that pick up date had been moved up. Am I ready? No idea. Puppy is a new concept for me. All my other Danes were rescued at 6 months or older, came fully housebroken and with few issues. But I am beyond excited…

Here is a repeat of the very first recipe I posted for Thursday Night Menus years ago.  This recipe was my first time making a chutney and we threw it on pork because that is what we were cooking that night. It was a perfect match. That started the whole peach week idea a year later when peaches were in season again.

Last year, weather and disease limited the peach crop in Colorado, so I didn’t do much peach cooking, but this year looks like a bumper crop. Once I’m done just eating them straight from the ‘peach bowl’ I’ll start cooking with them again.

On the board tonight:

  1. Grilled Pork Chops
  2. Peach Chutney
  3. Green beans in Butter
  4. Couscous

Grilled Pork Chops w/Peach Chutney

  • 4 pork chops, medium thickness
  • ½ tsp crushed garlic
  • salt & pepper to taste
  • 2 tsp olive oil
  • ½ cup Peach Chutney

Mix together garlic, salt, pepper and oil and brush over both sides of chops.  Grill over medium-high coals for 5 to 7 minutes on one side, turn and top with ¼ of chutney on each chop.  Grill additional 5 to 7 minutes, until cooked to desired doneness.  Serve immediately, with additional chutney if desired.

Peach Chutney

  • 2 large peaches, peeled, pitted and chopped
  • 4 green onions, chopped
  • ½ cup golden raisins
  • ¼ cup brown sugar
  • ¼ cup apple cider vinegar
  • ¼ tsp ground ginger or 1 tbsp minced fresh
  • ¼ tsp chili powder
  • salt to taste

small sauce pan

Add all ingredients to sauce pan, heat to boiling – stirring constantly, reduce heat and simmer for 30 minutes, uncovered, until slightly thickened.

Shopping list:

  • 4 boneless pork chops (medium thickness)
  • 2 large peaches
  • 4 green onions
  • 4 oz golden raisins
  • 16 oz green beans, or whatever veggie might be fresh from the garden
  • couscous (usually a 6 oz box works fine)

Also: crushed garlic, olive oil, brown sugar, apple cider vinegar, ground ginger, chili powder

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Thursday Night Menu: Tropical Nights Edition

Had a little trouble deciding what to post tonight. We’ve been pretty busy at work and we are all a bit tired, when I asked the guys what I should post, ordering pizza instead of cooking won out.

I pulled three different menus before I decided on a little taste of Sanibel Island. I like the fresh flavors in this menu and I really enjoy tuna and swordfish.

The Butter Pecan Turtle Bars are as decadent as they sound, and a breeze to make.

On the board tonight:

  1. Fish Tacos
  2. Black Bean Tropical Salad
  3. Butter Pecan Turtle Bars

Fish Tacos

  • 1 large mango, peeled & chopped
  • ½ large tomato, chopped
  • 1 small cucumber, chopped
  • ¼ cup chopped fresh cilantro
  • 3 green onions, chopped
  • 1 jalapeño, chopped
  • 2 tbsp limejuice
  • 8 taco size flour tortillas
  • 1 lb halibut, swordfish or tuna, 1” thick
  • ½ tsp Jamaican jerk seasoning
  • 2 cups shredded lettuce

bowl, foil, platter

Combine mango, tomato, cucumber, cilantro, green onion, jalapeno in bowl. Toss with 1 tbsp limejuice and set aside.  Wrap tortillas in foil and warm in the oven or on the grill (keep away from coals) Drizzle remaining limejuice over fish, sprinkle with jerk and grill or broil for 5 to 9 minutes, until fish flakes easily. Cut fish into chunks, fill each tortilla with 1/8 of the fish, fruit mixture and lettuce. Serves 4

Black Bean Tropical Salad

  • 1 red pepper
  • 1 yellow pepper
  • 1 avocado, cubed*
  • 1 to 2 jalapeños
  • ½ large tomato, chopped
  • ½ head red leaf lettuce, washed
  • 14 oz can black beans, drained

serving bowl

Seed & slice peppers & jalapenos. Add everything to serving bowl and toss with dressing.

*easiest way to slice an avocado is to cut in half, remove pit, cut cubes with a knife, then scoop out.

Dressing:

  • 3 tbsp lemon juice
  • 2 tbsp limejuice
  • ¼ cup light olive oil
  • ¼ tsp crushed garlic

In jar or mixing cup, mix all ingredients together well.

Butter Pecan Turtle Bars

  • 2 cups unbleached flour
  • ¾ cup brown sugar, packed
  • ½ cup butter, softened
  • 1 ½ cups pecan halves

Topping:

  • ½ cup brown sugar, packed
  • 2/3 cup butter
  • 12 oz milk chocolate chips

well oiled 9×13 baking dish, bowl, saucepan

Combine flour, brown sugar and 1/2 cup butter; blend until crumbly. Pat mixture firmly onto bottom of pan. Sprinkle pecan halves over the unbaked crust.

Topping: In small saucepan, combine brown sugar & butter. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil for one minute, stirring constantly. Drizzle caramel over pecans and crust. Bake at 350° for 18-20 minutes or until caramel layer is bubbly and crust is light brown. Remove from oven and immediately sprinkle with chocolate chips. Spread chips evenly as they melt. Cool completely before cutting.

Shopping List:

  • 1 large mango
  • 1 large tomato
  • 1 small cucumber
  • 1 bunch cilantro
  • 3 green onions
  • 3 jalapeños
  • 8 taco size flour tortillas
  • 1 lb halibut, swordfish or tuna, 1” thick
  • 1 head red lettuce
  • 1 red pepper
  • 1 yellow pepper
  • 1 avocado
  • 14 oz can black beans, drained
  • 2 cups unbleached flour
  • 2 cups brown sugar
  • 2 sticks of butter
  • 1 ½ cups pecan halves
  • 12 oz milk chocolate chips

Also: lemon juice, limejuice, Jamaican jerk seasoning, light olive oil, crushed garlic

Copyright 2014 What’s 4 Dinner Solutions Cookbook: Summer Edition

Dinner Menu: Crispy Pecan Fish, Broccoli in Wine Sauce, and Shortbread

I thought I might post a grilling recipe this week, but our weather has been unsettle with thunderstorms, hail and tornado warnings that means grilling is out at the moment. This is a good menu if you’re stuck inside. I’ll have a grilling theme for the recipe exchange tomorrow. On the board tonight:

  1. Crispy Pecan Fish
  2. Hearty Bread
  3. Broccoli w/Garlic Wine Sauce
  4. Shortbread

Crispy Pecan Fish

  • 4-6 oz fish fillets –you’ll want a firm fish such as: red snapper, catfish, tilapia or haddock
  • ½ cup flour
  • ¼ to 1 tsp cayenne pepper
  • ½ tsp thyme, crushed
  • 1 tbsp paprika
  • salt & pepper to taste
  • ¼ cup olive oil
  • ½ cup milk
  • ¼ cup butter
  • 2/3 cup finely chopped pecans
  • 2 tbsp lemon juice

2 bowls, skillet Mix together in a bowl: flour, ½ of each: cayenne, thyme, paprika, salt & pepper in large bowl. Heat oil in skillet. Put milk in separate bowl. Dip fish in milk, dredge in flour mixture and add to pan. Cook over med-high heat, turning once until golden brown on both sides. About 5-6 minutes. Remove fish, keep warm. Drain oil and then add butter to skillet, melt and add pecans, remaining half of spices, cook over medium heat, stirring frequently until pecans are lightly browned, 3-5 minutes. Add lemon juice, spoon evenly over fish portions & serve. Broccoli w/Garlic Wine Sauce

  • 3 tbsp olive oil
  • 1-2 tsp crushed garlic
  • 16 oz broccoli crowns
  • 1 cup dry white wine (non-alcoholic ok)
  • salt & pepper to taste

skillet w/cover Heat oil, add garlic & broccoli, sauté 3-4 minutes. Add wine and let it boil for 1-2 minutes, stirring frequently. Cover, lower heat to medium-low and cook for 2-3 minutes. Uncover, increase heat to medium and let remaining liquid simmer away, about 5 minutes more. Keep a close eye; you don’t want it to scorch. What you’re doing with this method is reducing the liquid until it is absorbed completely by the vegetables. Salt & pepper to taste. Serve immediately. Shortbread

  • 1 cup butter
  • ½ cup sugar
  • 2 ½ cups flour

baking sheet Cream butter and sugar until fluffy. Stir in flour. Chill for an hour. Divide in half. Place each half on baking sheet and pat each into approx. 7 inch circle. Prick each with a fork to make 16 wedges (total of 32). Bake for 30 minutes at 300°

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Friday Recipe Exchange: Quick Pasta Meals

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Nothing beats pasta for a quick dinner. Friend of blog, LFern, often does pasta and olive oil, tossed with fresh vegetables when she needs a quick meal. I always keep a pint of frozen Garden Fresh Pasta Sauce for quick dinners. And if you need gluten-free, there many choices now in gluten-free pastas. I usually go for a nice brown rice pasta or whole wheat pasta, for added flavor to any pasta dish.

I thought for tonight’s recipe exchange it would nice to explore a diversity of flavors in quick pasta meals, moving away from the more traditional tomato or cheese sauces.

Pictured above, JeffreyW does a quick and simple pasta, sauce and cheese. I have my version of that, Hot & Sweet Penne here, which spices things up a bit.

Butternut Squash Pasta (recipe here) is one of my favorite hearty dinners that blends the sweetness of butternut squash with spicy Italian sausage.

Slow-cooker Beef and Pasta Soup, (recipe here) is a nice soup to come home to on a rainy spring evening.

Family favorite, Portuguese Beef and Pasta, recipe here, so simple, with just a few ingredients, but tastes amazing.

For a real taste treat, try this week’s complete dinner menu (and shopping list) Pasta Jambalaya  recipe here.

What’s on your menu this weekend? Do you have a favorite, quick and easy pasta recipe? Anyone make their own fresh pasta? Hit the comments and share.

For tonight’s featured recipe, I went with a flavorful vegetarian pasta dish. The recipe calls for green and red peppers, but you can use any variation. When they’re on sale, I usually buy one of each color for a really pretty dish.

Linguine w/Garlic & Peppers

  • 3 tbsp olive oil
  • 2 tsp crushed garlic
  • ¼ to ½ tsp red pepper flakes
  • 1 green pepper, seeded and thinly sliced
  • 1 red pepper, seeded and thinly sliced
  • 2 oz fresh basil leaves
  • 14 oz can diced tomatoes*
  • salt & pepper to taste
  • 4 oz fresh Parmesan cheese, grated
  • 9 oz pkg. fresh linguine (there are some really good gluten-free pastas out there if needed)

saucepan and skillet

In skillet heat oil, add garlic, red pepper flakes, green & red peppers and sauté for 5 minutes on medium heat. Add fresh basil, tomatoes, salt & pepper let simmer while pasta cooks. Cook pasta according to package directions and drain well. Toss with pepper mixture & cheese.

* you can use fresh tomatoes, about 2 large, but I couldn’t find any decent ones this time of year.

Friday Recipe Exchange: Gyros with Tzatziki Sauce

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Tonight is a bit hodgepodge. While I was away, faithful contributor, Joshua D (Yutsano) sent me two tasty recipes to share. I was grateful, because lately I feel like I’m walking on ice and cannot get my feet under me long enough to cook, much less blog about cooking. I’m sitting on a folder full of great vacation pictures and some fun food stories that I can’t seem to find the time to blog about. I struggled with tonight’s featured recipe, finally settling on lamb, but not sure where I wanted to go from there and then I remembered that JeffreyW has been working for quite a while on perfecting his gyros.

And there it was, I knew what I’d feature tonight. What’s on your menu this weekend? Anything new and fun cooking in your kitchen? Be kind and share your inspiration, so I can find mine.

Moving on to tonight’s recipes, starting with Joshua D and Cilantro Lime Hummus, recipe here.

From Ruemara, thoughtfully shared by Joshua D, Cauliflower and Broccoli Cheese Soup, recipe here.

And if making a gyro loaf seems a bit too labor intensive, this Spicy Lamb Burger (click here) would work as well with pita and Tzatziki sauce.

Now the featured recipe, inspired by JeffreyW (pictured above):

Gyros with Tzatziki Sauce

  • 1 medium onion, finely chopped
  • 2 pounds ground lamb
  • 1 tbsp crushed garlic
  • 1 tbsp dried marjoram
  • 1 tbsp dried rosemary
  • 1 tsp cumin
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper

Food processor, loaf pan, baking dish

Ok, these are the general directions, but JeffreyW has been playing with perfecting the preparation, so click here and here for lots of step-by-step photos and his tweaks to make the perfect loaf.

In a large bowl, combine ingredients until well mixed and refrigerate 1 hour or overnight. Remove to food processor and process until a fine paste. Preheat oven to 325 degrees F

Place meat mixture into a loaf pan, pressing down on all sides. Place the loaf pan in the baking dish and add water to the baking dish to create a water bath. Bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove and rest covered with foil for 30 minutes. Slice and serve

Serve with:

  • Tzatziki Sauce (recipe below)
  • 4 to 6 pieces soft pita (not pocket pita)
  • Chopped fresh tomato
  • Finely sliced onion
  • Cubed peeled seeded cucumber
  • Mint sprigs

Tzatziki Sauce

  • 16 ounces plain Greek yogurt
  • 1 medium cucumber, peeled, seeded, and finely chopped
  • salt to taste
  • 2 to 3 tsp crushed garlic
  • 1 tbsp olive oil
  • 2 tsp red wine vinegar
  • 5 to 6 mint leaves, finely minced

Can I just say, thank goodness for Men Who Cook here at What’s 4 Dinner Solutions, I don’t know what I’d do without you  – TaMara

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Guest Recipe: Cilantro Lime Hummus

I have been so busy, I’ve barely been in my kitchen to eat, much less cook, and I’m holding onto several items to post, which hopefully I’ll get to eventually. But until then, once again Joshua D comes to the rescue with another recipe. Thanks Joshua!!!

This is an oldddd dust-off recipe from the long-forgotten files! It’s inspired by a restaurant in Spokane, Washington called Niko’s that serves great Greek food. If you’re one of those unfortunates for whom cilantro tastes like soap, just use Italian parsley. The effect won’t be the same, but I understand the why. This can also be spiced up with a chile if desired.

Cilantro-Lime Hummus

  • 1 can garbanzo beans, drained
  • Juice of 2 limes
  • 1 tbsp sesame seeds
  • 2 cloves garlic
  • 1/2 bunch cilantro
  • 1/2 cup olive oil

Break up beans in the food processor. Add in lime juice, sesame seeds, garlic, and cilantro. Blend until well-ground. Pour in olive oil slowly through the feeding tube until it’s the consistency you want. A wonderfully different take on a Mediterranean classic!

Joshua De Mers

Dinner Menu: Linguine w/Peppers and Italian Asparagus

It’s the time of year that I begin to crave fresh, light dinners. I’ve tired of stews, hearty soups and the other staples of the mid-winter gloom. As I start to believe spring will arrive again, I want meals that reflect that belief. Lots of fresh veggies, fresh fruits, light sauces and simple, full flavors.

This menu includes items that are plentiful at my local grocery this week. All the peppers are on sale right now, so I use red, yellow. orange and green. Lots of fresh berries, too. And asparagus is everywhere.

On the board tonight:

  1. Linguine w/Garlic & Peppers
  2. Italian Asparagus
  3. Mixed berries & whipped cream

Linguine w/Garlic & Peppers

  • 3 tbsp olive oil
  • 2 tsp crushed garlic
  • ¼ to ½ tsp red pepper flakes
  • 1 green pepper, seeded and thinly sliced
  • 1 red pepper, seeded and thinly sliced
  • 2 oz fresh basil leaves
  • 14 oz can diced tomatoes*
  • salt & pepper to taste
  • 4 oz shredded Romano-Parmesan cheese
  • 9 oz pkg. fresh linguine

saucepan and skillet

In skillet heat oil, add garlic, red pepper flakes, green & red peppers and sauté for 5 minutes on medium heat. Add fresh basil, tomatoes, salt & pepper let simmer while pasta cooks. Cook pasta according to package directions and drain well. Toss with pepper mixture & cheese.

* you can use fresh tomatoes, probably 2 large, but I couldn’t find any decent ones this time of year.

Italian Asparagus

  • 1 bunch (approx. 16 oz) fresh asparagus spears
  • 1 tbsp olive oil
  • 1 tsp oregano, crushed
  • salt & pepper to taste
  • 2 oz shredded Romano/Parmesan

saucepan & steamer

Gently scrub asparagus, cut in half and place in steamer. Add enough water to saucepan to come in the bottom of the steamer. Steam for 5 to 8 minutes, until the stalks are tender. Remove and toss with oil, oregano, salt, pepper & cheese.

Shopping List:

  • 1 green pepper, seeded and thinly sliced
  • 1 red pepper, seeded and thinly sliced
  • 2 oz fresh basil leaves
  • 14 oz can diced tomatoes*
  • 4 oz shredded Romano-parmesan cheese**
  • 9 oz pkg. fresh linguine
  • 1 bunch (approx. 16 oz) fresh asparagus spears
  • 2 oz shredded Romano/Parmesan
  • 16 oz mixed berries
  • Whipped Cream

Also: oregano, olive oil, salt, pepper, crushed garlic, crushed red pepper flakes

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Dinner Menu: Valentine’s Day Dishes

Since Valentine’s Day falls on a Friday this year, I thought it was a good time to repeat my annual holiday menu. I prefer this to going out to a crowded restaurant. Easy to fix, but looks and tastes quite elegant. From 2010:

JeffreyW shoots a cornish game hen, served with broccoli and rice

JeffreyW shoots a cornish game hen, served with broccoli and rice

Every year around this time, one of my local grocers offers Cornish Game Hens in packages where they are cut in half. I decided I needed to do something with this idea, so the Valentine’s menu was born. When they are cut in half, it reduced cooking time enough for the recipe to be workable on a week night. Since Valentine’s falls on a Sunday this year, using whole game hens seems reasonable, too. Longer cooking time, but worth it. In case you’re feeling really ambitious, click here for JeffreyW’s wonderful stuffing recipe.  And if you’re looking for a more elegant dessert for Valentine’s Day try this recipe for Raspberry-Chocolate Cupcakes in Raspberry Sauce.

On the board tonight:

  1. Cornish Game Hens w/Stuffing
  2. Buttered Peas and Carrots
  3. Tossed Salad
  4. Peanut Butter Kiss Cookies

Cornish game hen

Cornish Game Hens

  • 2 pkgs. stuffing mix
  • 2 tbsp butter, melted
  • ½ cup boiling water or chicken broth
  • 4 Cornish game hens, cut in half *
  • ¼ cup butter
  • 1 tsp crushed rosemary
  • 2 tsp sage
  • 1 tsp crushed garlic
  • 1 tsp salt
  • ½ tsp pepper

9×13 glass baking dish

Add stuffing mix, 2 tbsp melted butter and boiling water to baking dish, stir & spread evenly over bottom of baking dish. Lay hens cut side down over stuffing (it’s a tight fit, but you should be able to get all 8 halves in the 13×9 pan). Melt remaining butter, add spices and mix well. Brush some over hens and continue to baste every 10-15 minutes while baking. Bake at 350 to 375° until internal temperature is 175 ° about 45 minutes. Remove, cover loosely with foil and let sit for 10 minutes before serving.  Serves 4

*Hens will have to thawed completely and you’ll need a sharp knife to cut them in half. You can check with your butcher to see if they’ll cut them for you. If you don’t want to cut them in half, cook them whole and allow 1 hour 10 minutes cooking time.

Peanut Butter Kiss Cookies

Preheat oven to 375°

  • ¾ cup chunky peanut butter
  • ½ cup butter (1 stick)
  • 1 ¼ cup packed brown sugar
  • 3 tbsp milk
  • 1 tbsp vanilla
  • 1 egg
  • 1 ¾ cup flour
  • ¾ tsp salt
  • ¾ tsp baking soda
  • 13-16 oz bag Hershey’s Kisses

2 bowls and baking sheet

Combine peanut butter, butter, sugar, milk and vanilla in bowl. Beat with mixer on medium speed until well blended. Add egg, beat until blended. In small bowl, combine flour, salt & soda. Add to creamed mixture at low-speed until just blended (don’t over mix). Scrape sides and bottom and make sure all flour is mixed. Drop by heaping teaspoon full onto baking sheet, unwrap kisses and press 1 into each cookie. Bake for 7-8 minutes. Remove to racks and cool.

Shopping List:

  • 2 pkgs. stuffing mix
  • 2 sticks butter
  • 4 Cornish game hens, cut in half if possible
  • chunky peanut butter
  • 1 ¼ cup packed brown sugar
  • 13-16 oz bag Hershey’s Kisses
  • 1 egg
  • 16 oz bag frozen peas and carrots
  • Tossed salad ingredients

Also: rosemary, sage, crushed garlic, salt, pepper, milk, flour, baking soda, chicken broth

Dinner Menu: Crispy Potato Chicken and Banana Foster Ice Cream

Shredded Potato Packet Final A while back I played around with Potato Encrusted Chicken and Fish. It is fairly easy to prepare, tastes great and looks very pretty on a plate. But it can be challenging and tonight’s menu offers a simpler version of the same style of chicken.  Perfect for a quick week night dinner. On the board tonight:

  1. Crispy Potato Chicken
  2. Steamed Carrots in butter
  3. Banana Foster Ice Cream

This recipe originally called for Dijon mustard, I am not a fan, so I always omit it, but I kept it in for this incarnation.  You can also add grated Parmesan or shredded cheddar to the potato mixture if you want to change things up a bit. Crispy Potato Chicken

  • 2-3 large potatoes, peeled
  • 4 tsp crushed garlic
  • 1 tbsp Dijon mustard (opt)
  • 4 boneless chicken breasts
  • ¼ tsp ea. salt & pepper
  • ½ tsp fresh parsley
  • 1 tsp dried rosemary
  • 1 tbsp olive oil
  • ice water

2 bowls & baking dish (8×8), lightly oiled Shred potato, transfer to bowl of ice water. Rinse & dry breasts, place in baking dish and spread with garlic and optional Dijon mustard. Drain potatoes, pat dry and mix with oil & seasoning in bowl. Spread mixture over the top of the chicken pieces. Bake at 425° for 35-40 minutes, until potatoes are golden brown and chicken’s internal temperature is 185° This is a quick and alcohol-free banana foster, if you want the real deal, try this Alton Brown recipe Banana Foster Ice Cream

  • 2 large,firm bananas, sliced
  • 2 tbsp butter
  • ¼ cup brown sugar
  • ¼ tsp orange peel
  • dash cinnamon & nutmeg
  • 2 tbsp orange juice or pineapple juice
  • 6 oz sliced almonds
  • 4 cups vanilla ice cream

skillet and 4 dessert bowls Melt butter in saucepan, add bananas, sauté quickly until lightly brown. Add sugar, cinnamon, nutmeg, orange peel and juice. Boil until syrupy, stirring constantly to keep from burning. Add ice cream to dishes, top with ¼ of banana mixture each and garnish with almonds. Shopping List:

  • 1 lb carrots
  • 3 large potatoes
  • 4 boneless chicken breasts
  • 2 large, firm bananas
  • ¼ cup brown sugar
  • 2 tbsp orange juice or pineapple juice
  • 6 oz sliced almonds
  • 1 quart premium vanilla ice cream

Also: butter, garlic, salt & pepper, fresh parsley, dried rosemary, olive oil, orange peel, cinnamon, nutmeg, optional: Dijon mustard, Parmesan or cheddar cheese

Cream of Chicken Soup, Now with Recipe

Cream of Chicken Soup2

I have a pot of this simmering on the stove as I write this. I wanted to make it a second time to see if I could make the recipe a bit simpler. Really couldn’t, so I wrote it as I went, to make sure I didn’t miss a step. I really like this soup, it has a very rich flavor, like chicken and biscuits. Mmmm….

Because I have a vita-mix,  most of the soups I make start with a thick vegetable broth. It gives a great depth of flavor. It’s chocked full of nutrients and anyone who knows me well, knows I don’t eat enough vegetables, so I do what I can to up my daily veggies. But you may not want to go to that trouble, so you can substitute 4 cups of chicken broth for the vegetable broth in the recipe below.

Cream of Chicken Soup

  • 1/4 tsp rosemary
  • 1/4 tsp thyme
  • 1/4 tsp basil
  • 2 stalks celery (with leaves), rough chopped
  • 2 medium carrots, rough chopped
  • 1 cup cut green beans (I use frozen)
  • 4 cups of water
  • 2 chicken breasts (bone-in or boneless, doesn’t matter it will be shredded)

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  • 1/4 cup butter
  • 1/2 sweet onion, chopped
  • 1 clove garlic, crushed
  • 1/4 cup flour
  • 2 cups milk

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  • 1 cup diced carrots
  • 1 celery stalk, chopped
  • salt and freshly ground black pepper to taste
  • 2 tablespoons chopped Italian parsley

saucepan, dutch oven or large saucepan, blender

In the blender, add rough chopped carrots, celery and green beans, spices, 2 cups of water and blend until smooth. Add to dutch oven along with chicken breasts and 2 additional cups of water. Bring to a boil, reduce heat to medium and cover. Cook for 15-20 minutes until the chicken is cooked through. Remove the chicken to a plate to cool. Add diced carrots, celery, salt and pepper to the liquid and cover. Cook until vegetables are tender crisp.

While the chicken is cooking, melt butter in the saucepan, add onions and garlic, and sauté until the onions are translucent. Whisk in flour and cook about 2 minutes or more. Turn the heat up to medium-high, slowly stir in milk and bring to a low boil, whisking until thickened. Reduce heat to low. Cover and let simmer, stirring occasionally.

While the vegetables are cooking, shred the chicken. The easiest way to do this is to use two forks and pull across the grain of the meat in different directions. You can then use your fingers to break apart any large pieces.

Once the vegetables are tender crisp, whisk in the white sauce and then stir in the chicken. Cook an additional 10 minutes. Serve with parsley garnish.

Makes about 6 cups.

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