If you enjoy robust and fire roasted flavor with just the right amount of heat… this chicken soup recipe is utterly satisfying!
PREP TIME: 10 MIN
COOK TIME: 30 MIN
4 tablespoons extra virgin olive oil
2 pounds boneless skinless chicken thighs
1 red onion, small dice
4 garlic cloves, minced
4-5 carrots, medium dice
4-5 celery stalks, medium dice
3 pickled cherry peppers, minced
28 ounces diced fire roasted tomatoes
7 cups low sodium chicken broth
3 handfuls fresh cilantro, minced
1 tablespoon unsalted butter
crushed red pepper, to taste
paprika, to taste
salt, to taste
freshly ground black pepper, to taste
aged parmesan, for garnish
12 ounces medium egg noodles, cooked al dente and set aside
Warm olive oil in a large sauce pot over medium-high heat. Season chicken generously with salt and pepper and saute until caramelized, about 3-4 minutes on each side. Remove chicken, cool, and dice into 1-inch cubes. Set aside on a plate.
Add carrots, onion, celery, and garlic to the same oil, that’s where all the flavor is! Saute until fragrant and softened, 3-4 minutes. Add cherry peppers and chicken. Season with salt, pepper, crushed red pepper, and paprika. Add tomatoes, chicken broth, and fresh herbs, and simmer over medium heat for 20 minutes. Add the butter toward the end of cooking.
Taste and adjust seasonings how you’d like. Serve with egg noodles and garnish with parmesan.
A simple recipe for oven baked fries, is what I have for you today. The addition of a few herbs and Parmesan cheese gives these beauties a fabulous flavor. They are very simple to make and go well with all kinds of things like the French Onion Burger Of Wonder, Sloppy Joes or Grilled Chicken Caesar Wraps.
Dip them in some ketchup, or stir some mayo and BBQ sauce together to make a handy dip. Make them for lunch, make them for dinner or make them at 9 PM while you watch the Olympics.
Which are pretty spectacular, by the way. Watching a man with artificial legs run the 400 meter dash is really something, wouldn’t you say? Very commendable, indeed.
Have a great day, everyone. Hope you come back soon.
Crispy Parmesan Oven Fries
Time: 10 minutes hands on + 20 minutes baking
Yield: 7-8 servings
Recipe from Jamie Cooks It Up!
PRINT RECIPE WITH PICTURE
6 russet potatoes
2 T olive oil
1/2 t oregano
1/2 t thyme
4 T Parmesan Cheese (I used Kraft)
Salt and Pepper
1. Preheat your oven to 425 degrees.
2. Wash your potatoes well. Slice them into 5 or 6 half inch pieces.
3. Divide the slices in half and lay each half face down in a stack. Slice each stack into 4 or 5 half inch slices.
Cutting your potatoes this way will make them even in size (for the most part, don’t get a ruler out or anything) allowing them cook evenly.
5. Take a large pair of tongs and toss the fries around, making sure they all get a bit of oil on them.
6. Add a bit of salt and pepper
and then sprinkle 4 tablespoons of Parmesan cheese over the top.
7. Toss it all together, making sure every potato gets some of the coating.
8. Spray 2 large cookie sheets with cooking spray and lay the potatoes out evenly.
9. Bake for about 20 minutes, stirring once or twice while they cook. When they are crispy on the outside and soft on the inside they are done.
If you have had the pleasure of ordering the Chicken Enchilada Soup at Chili’s Restaurant, then you are well aware of its deliciousness. It has a nice thick base (not too brothy and not too creamy, but a happy spot between the two) and is loaded with spicy enchilada flavor. I have been looking for a great copy cat version to make at home and have finally made one that I love. Not only is it super similar to the restaurant version, but it only takes 30 minutes to prepare! That’s something to be happy about, yes?
Hope you get a chance to try it, friends. It a great little recipe to help keep you warm this winter.
Ingredients3 Tb olive oil1 medium onion, chopped3 cloves garlic, minced1 C Mesa Harina Mix6 C hot water8 tsp chicken bullion granules2 (14 ounce) cans black beans, drained2 (10 ounce) cans red enchilada sauce1 (4 ounce) can green chilis2 (14 ounce) cans mexican stewed tomatoes2 tsp salt1 tsp sugar1 1/2 tsp chili powder2 1/2 tsp cumin1 Tb butter3 C cooked chicken, chopped4 C sharp cheddar cheeseTortilla strips
Instructions1. Heat a large, deep pot over medium high heat. Add 3 Tb olive oil and allow it to heat through. Add 1 medium onion (chopped) and 3 cloves garlic (minced). Cook until the onions are translucent and a bit golden.2. Grab some Masa Mix. This is a corn-based dough mix that can be found easily on the Mexican food aisle of your grocery store. It really gives the soup a nice, authentic flavor. Add 1 C Mesa Mix to the onion mixture. Give it a nice stir and allow it to cook for 1-2 minutes, stirring constantly.3. In a separate bowl combine 8 tsp of chicken bullion granules and 6 cups of hot water.4. Add 3 cups of the chicken broth to the soup pot and stir to combine, making sure all of the masa mix has been incorporated. Add the remaining 3 cups of chicken broth and stir to combine.5. To the pot add 2 (14 ounce) cans of black beans (drained), 2 (10 ounce) cans red enchilada sauce and 1 (4 ounce) can green chilis (un-drained).6. You’ll want to add 2 (14 ounce) cans of Mexican tomatoes as well. However, it’s a good idea to chop the tomatoes up a bit with a pair of kitchen scissors, then add the whole can (juices included) to the pot.7. Add 2 tsp salt, 1 tsp sugar, 1 1/2 tsp chili powder, 2 1/2 tsp cumin and 1 Tb butter. Stir to combine.8. Add 3 C cooked chicken, chopped into bite sized pieces. I used rotisserie chicken. Allow the soup to simmer for 10 minutes.9. Add 4 C freshly grated sharp cheddar cheese and stir. It should melt pretty quickly for you.10. Remove the pot from the heat and serve with tortilla strips and more cheddar cheese if you so choose.