i feel that this post needs to be redone.
1. the link in the original post doesn’t work any longer
2. if you follow the link’s recipe and then go back to mine, you may miss the tweaked steps that i feel make the recipe worthwhile…
so, here goes.
2 tbsp olive oil
2 tbsp butter — BUTTER. DON’T USE MARGARINE… that’s horrible
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 large red potatoes, diced, (not peeled, peeled, it’s up to you – i keep my skin on b/c nutrients baby…)
1 leek, diced (make sure you rinse this REALLY well, you don’t want dirt/sand throughout your entire dish)
1 bag frozen corn
2 cans cream corn (you could keep this out and just use 2 bags of frozen corn, but i feel that it makes the creaminess of the dish)
4 slices bacon
2 chicken breasts – cut into small chunks
2 plum tomatoes, seeded and cut into small chunks
1 cup half and half
5 cups veggie/chicken broth
3 tbsp flour
1/2 cup thinly slivered fresh basil leaves
1/4 tsp pepper
1/4 tsp salt
1/4 tsp smoked paprika
cook your bacon to desired crispness, set aside – do not drain pan
take your cut up leeks, onions and peppers and brown them in the bacon grease
set your veggies aside and throw your chicken into the oil…
while that’s cooking, crumble up your bacon
in a large pot, throw the onion and leeks in with the butter and olive oil. i know they are already cooked, but bear with me here…
allow the oil and butter to coat them and then throw the flour in and let cook for 3 – 5 minutes, stirring constantly
add the broth, chicken, bacon and potatoes, bring to a boil. reduce the heat to medium and cook, partially covered ((what is that?!?! i just put the lid on it and stirred it occasionally)) for 10 – 15 minutes until potatoes are tender. then add the corn, peppers, spices, and half and half. cook over low heat for about 10 minutes. throw in the tomatoes and basil and stir. let sit for about 3 minutes.
serve and enjoy! 🙂
so a few weeks ago, we made this soup.
it was pretty good.
last night i decided to make it again — with some modifications…
you know how i like to modify things…
so . . . . that’s what i did…
IT WAS AMAZING!!!!
SO MUCH BETTER THAN BEFORE!!!
1 sweet potato – peeled and cut into 1/2 inch cubes
1 large chicken breast – cut into bite size pieces
1/2 onion – cut into 1/2 inch pieces
1 medium zucchini – cut into 1/2 inch cubes
1 cup snow peas ((these are the flat peas normally used in asian dishes…not to be confused with snap peas, which are delicious too… but i don’t know if they’d work here))
1 red chili pepper chopped
5 cloves garlic, minced ((roughly 4 1/2 tsp)
2 1/2 cups water
1 – 20 oz can pineapple chunks
5 tbsp soybean paste
1 green onion stalk – chopped
1/2 cup cashew pieces (dry roasted, not salted)
2 inch bundle of rice noodles… i know that’s not very specific, but honestly – i just grabbed a handful, i think it was 2 inches in diameter and then i broke them in half…
1/2 cup chicken broth – or water
combine first 8 ingredients in large pot.
make sure that the water only just covers the ingredients. (if it takes less than 2 1/2 cups that’s fine…)
bring to a boil (should take about 10-15 minutes), add in the soybean paste, green onion, pineapples, and cashews and stir well. cook for another 10-15 minutes… stir occasionally. . . and then add in the rice noodles and broth (or water)… the rice noodles don’t take too long to cook – so let it go for about another 10 minutes so the flavors mix together well
serve and ENJOY!!!
^^^ this is where i got my inspiration for dinner tonight…
actually … husband found it last night but it was after we had already eaten … he was just still hungry and he actually almost made it last night… but it was too late and he didn’t feel like cooking…
so we had it tonight.
except. of course. with modifications…
b/c — anchovies and shrimp are just not my thing… no way . . . no how…
and while i’d be willing to try the tofu – we don’t have any in the house…
but – we do have soybean paste and we have to figure out how to use it … before it goes bad…
so here’s what we did –
1 large chicken breast – cut into small pieces (ours weighed in probably around 12 oz)
1 med/large potato – peeled and cut into 1/2 inch cubes
1 medium zucchini – cut into 1/2 inch pieces
1 red chili pepper – chopped
1/2 large onion – cut into 1/2 inch pieces
5 garlic cloves – minced or put through your garlic press
2 1/2 cups water
5 tbsp soybean paste
1 green onion stalk – sliced
put all of the ingredients except the soybean paste & green onions into a large pot – make sure that the water only just covers the ingredients. (if it takes less than 2 1/2 cups that’s fine…)
bring to a boil (should take about 10-15 minutes), add in the soybean paste and stir well. cook for another 20-25 minutes… stir occasionally. . . ((it might not take this long — ours didn’t and our chicken was cooked all the way through … keep in mind the bites were very small though))
stir in the chopped green onion and serve with rice ! 🙂
it was pretty good.. husband didn’t like the zucchini aspect — but then again – he never likes zucchini in the first place…
it was kind of mushy.. so next time we make it we were thinking about the following modifications –
it definitely would work with cashews… and we were thinking of adding carrots, snap peas, and possibly pineapple. . .
i’ll let you know how it goes next time!! but until then — enjoy!!
1 medium/large spaghetti squash
1 medium onion
1 small red pepper
1 cup fresh broccoli
½ cup fresh basil
½ cup whole black olives
1 can fire roasted tomatoes
2 tbsp. minced garlic
2 tbsp. butter
2 tbsp. flour
1 1/2 c almond milk
1 package shredded cheese – Sargento Italian 6 Cheese Mix
12 oz chicken – cut into small pieces
1 c fresh kale
1 tbsp. olive oil
salt, pepper to taste
preheat oven to 400*F
cut your spaghetti squash in half and scoop out the seeds.
take a jelly roll pan and line with foil, coat with olive oil, brush both halves of spaghetti squash with olive oil – inside and out
pop into the oven for 35 minutes
there are SEVERAL ways to get the squash to it’s ready point, I just choose this one… it works for me, and it doesn’t leave my veggie mushy inside… nothing worse than mushy spaghetti squash. . . totally ruins the dish.
Pull out your food processor – throw in the broccoli, onion, olives, basil and pepper and chop it up pretty fine
throw your butter in a pan and melt it — and after it is melted throw in your processed paste and garlic.
sauté that up until desired done-ness.
take your kale and toss that into your pan
cook a few minutes more, mainly until the kale is nice and steamed
throw in your flour… stir very well, let cook for another minute or so, lower heat and add your almond milk (or whatever milk you choose to use)
make sure to stir that very well also.
throw in your shredded cheese and stir it up while it’s melting… after it’s melted, add your can of fire roasted tomatoes and stir well…
add in the spices you wish – salt, pepper, this, that, the other… I added some crushed basil leaves (because I didn’t have any fresh)
cook your chicken to your choosing – I cut mine up and seasoned with a garlic herb seasoning
shred your spaghetti squash into a casserole dish, cover with the sauce, put some chicken on there, and then throw some fresh kale and broccoli on top
bake at 400 for 10 minutes
so, yesterday i decided i wanted to make some quesadillas…
i love my quesadillas.
yesterdays were nothing short of amazing
and i wish i had a picture of them…
but they went into our bellies much to quick to do that… oops… plus i didn’t think i’d blog about them, but hey
i’m bored. . . thus. blog.
let me preface this by saying that i didn’t use 1 lb of chicken… i used a single chicken breast… and i didn’t weigh it beforehand, but it was pretty large… and it was enough toppings for 4 super stuffed quesadillas with the soft taco tortilla shells that i had… i think from Mission
super. super stuffed… but soooooo good
and also — as per norm, i didn’t measure… kind of a visual measurement… throw in what you think you need
1 large chicken breast – cut into very small pieces
1 onion – diced
1 green pepper diced
2 tbsp minced garlic
1 tsp coconut oil
pace chunky garden salsa
1 tsp sugar
4 tortilla shells (or more)
shredded cheese (i used cheddar)
preheat your oven to 400°F
heat your coconut oil and throw in the peppers, onion, and garlic
season with the taco seasoning and let saute some more.
sprinkle your sugar over that after a few minutes and cook to desired doneness
throw in the chicken
i’m sure you could set aside your onion mixture at this point, however, i just added my chicken to it and it was an amazing mix …
while it’s cooking pour in some salsa… and let the chicken finish up…
spread your tortillas on a baking sheet **make sure to nonstick spray or cover with foil**
fill and then cover with cheese
fold in half and bake for 20 minutes
serve with salsa and sour cream and enjoy heaven in your mouth 🙂
i served this with some jasmine rice that i made with chicken broth instead of water and then after it was done i added some chopped tomatoes & cilantro
and topped with cheese… cuz i love cheese…
I don’t have a picture of this… I haven’t made it in awhile.. however, I was searching and searching for it b/c I am going to make it in an hour or so for tonight 🙂
and i’m posting it b/c I almost couldn’t find the version that I wrote down…
now I can find it whenever I need it 🙂
I absolutely love this version of chili…
I created it the first time I ever made chili and someone asked for my recipe so I just guesstimated on the amounts and it works…
mmmm so good…
T’s Chili —
1/2 c bbq sauce
1/2 c brown sugar
1 green pepper, diced
1 onion, diced
2 roma tomatoes, diced
1 tbsp minced garlic
1 small can tomato paste
1/2 tsp garlic powder
1 lb ground meat (I use chicken or turkey) browned and drained
1 tsp tandoori masala (http://www.whitejasmine.com/tandoorimasala.html — I don’t know where else you might get this… and you can totally leave this spice out… but I LOVE THIS blend!! on TONS of stuff!!)
2 tsp chili powder
1/2 tsp cayenne pepper
2 tbsp. cocoa powder ((yeah.. chocolate. in chili. love it)
1 tsp salt
1 tsp pepper
2 cans chili beans ( I cheat and use Bush’s beans… one can medium, one can hot)
throw your ingredients into a crockpot on low for 8 hours and voila
it’s sweet and smoky and spicy and mmm… so good!! 🙂
so . . . i needed something for dinner this evening that i could make quite easily since i worked at 7:30 . . . and i knew d had things planned for tonight… so i knew i wouldn’t have time to actually cook things…and i know it’s summer… kinda…barely… but… the crockpot — painless… and doesn’t heat up the kitchen like an oven does – altho it’s pretty damn cold in my apartment… ALL THE TIME…d keeps it at 72.. which sounds great right?!? but. no, sometimes it’s freeeeezing !!!!!!!!!!
bbq chicken?? yes!
but most of them called for beer… and right now i don’t have any except the one i’m saving to make beer bread… annnnd i was too lazy (honesty) to run to the store and get some…
besides if i got some, i’d want to drink it… and since i worked tonight i couldn’t.. .(insert sad face)
so i found a recipe that didn’t have any!
but you know meeeeee, i gotta modify
so here goes:
Crockpot BBQ Chicken (shredded)
1/2 green pepper – diced
1 med onion – diced
1 6oz can tomato paste
4 tbsp (which is 2 oz) orange juice
2 tbsp worcestershire sauce
2 tbsp balsamic vinegar
3 cloves garlic – minced ((ummmm i definitely use the pre-minced garlic in the jar… so much easier — that’s 1 1/2 tbsp)
1 tbsp smoked paprika
2 tbsp honey
1/4 c brown sugar
3 tbsp apple cider vinegar
1 tsp salt
1 tsp pepper
1 tsp chili powder
2 pounds boneless chicken breast (i’m sure you could use whatever your heart desires,,, but i don’t like dark meat…)
mix all ingredients except chicken into your crockpot . . .
add chicken and make sure it is covered…
put crock pot on low,cook for 5 hours…
after your 5 hours are up – shred your chicken, –how you do this is up to you… but awhile back when i got my kitchenaid my bestest told me that you could shred chicken with the paddle attachment… or dough attachment, i don’t know what it’s called… and i haven’t tried it until today…HOLY MOLY IT’S SO EASY AND QUICK!!! just throw your chicken in, turn it on (not super high speed) and watch it go — takes a total of maybe 30 seconds!!!
throw back into pot, stir.
serve how you wish…
in a sandwich…
or… as i did – over baked sweet potatoes with a sprinkling of cheese on top
husband DEVOURED it… seriously he was done with his before i had even finished plating mine… granted i still had to cut up my potato and such… but… he inhaled it… and loved it!
so. . . we had never had pho (supposedly pronounced fuh) before… we moved to Virginia and saw these Pho restaurants EVERYWHERE…
seriously — they are ALLLLLL OVER…
we like to try new things… sometimes…
sometimes we’re very hesitant… and sometimes we do and wish we hadn’t… so it took us a few months to try one of these pho restaurants…
but once we did — definitely one of our best choices!
if you aren’t aware pho is a Vietnamese broth-y soup served with rice noodles, a type of meat (usually) beef, green onions, sometimes cilantro, and garnished with mung bean sprouts, basil, lime, and served alongside hoisin sauce and chili paste or sriracha sauce…
the beef ones are served in beef broth, some restaurants even have their chicken version served with beef broth…
seeing as I don’t like red meat, I always choose the chicken in chicken broth . . . pho ga
but, times are tough financially . . and going out to eat is put on hold…
but I wanted to try my hand at making it . . .
so I researched recipes from foodgawker.com — I love this site btw… definitely my favorite food porn site!
I decided to base my recipe off of 3 different ones, actually 4… but I can’t find the other one that told me to char the veggies!
here are my bases:
when I was shopping I only thought to buy chicken BROTH not stock…
so I improvised… here we go:
2 cartons of reduced sodium chicken broth
1 onion cut into chunks
2 – 1 inch pieces of ginger
1 carrot – chopped into chunks
splash of fish sauce
1 cinnamon stick
1 lb of chicken breast cut into thin pieces
rice noodles (enough to serve however many people you are serving)
1/4 cup green onions sliced
1/2 cup mung bean sprouts per person
sriracha sauce or chili paste
jalapeno – sliced (optional)
cut your onion (SKIN ON)into chunks and throw it along with your ginger and throw them into the oven on broil setting
I put mine in for ten minutes I think, 5 first and then I moved them around and did it another 5 minutes
throw the chicken broth into a large pot, and add the carrot, ginger, cinnamon stick, onion and fish sauce and let boil for about an hour…
I brought it to a slow boil…in my mind this means I started it on a lower setting and just let it boil from there…
while that’s boiling – cook your chicken… in order to cook mine – I sliced it very thin and threw it in a pan with some sesame oil… when it was about 3/4 the way done – I threw in 1/2 cup of water to let it cook slower… and to be super tender. . .
take your rice noodles and begin preparations… I used these:
I got them b/c they said pho on them…
when I do this the next time I will definitely make them a little differently… all I did was put them in some really hot (not boiling) water . . . and let them sit… that’s all it called to do…
next time I will use boiling water… they were a little underdone
after your broth has boiled for about an hour – taste it and make sure it’s delicious…
now here comes the tedious part…
grab a bowl and strain your broth so that all you have IS broth…
and do whatever you want with the veggies…
your broth is still hopefully boiling hot. . . throw it back into the pot, and take your mung bean sprouts and throw them in for a couple minutes… strain them out . . . yeah I know . . . tedious and a crazy extra step…
set them aside. . .
take your bowls and layer in the noodles, sprouts, chicken, cilantro, and green onion… (I definitely layered them wrong… I put the noodles in on top and they should have gone in the bottom… )
ladle your broth in over the n/s/c/c/go…
take your lime and squeeze it into your bowl and top with some basil…
throw some jalapeno on there if you dare…
and top it with hoisin or sriracha depending on your taste… I skip the sriracha, but at one restaurant we went to – they had some sort of chili paste that I mixed with the hoisin and it was amazing…
husband tried it before I did and said it tasted just like the restaurant version!! 🙂
back in the day – I used to frequent St. Louis Bread Company (a.k.a. Panera Bread Company) a lot… it was just down the street from my work and was just so GOOD!!!
I kinda fell in love with their corn chowder, which only runs very limitedly . . . i’m guessing (by the name of the post and recipes I found -) that it’s a summer thing…
I decided to create my own… and honestly, I don’t remember how well I followed this recipe back when I first made it… or if I just created something and this was closest to it… *Shrug* it was long ago…
and the next time I made it, I probably semi-followed this recipe, b/c it was printed out in my cache of recipes…
so, here’s my base:
(((here is the recipe… i found out the link doesn’t work…))
Summer Corn Chowder
Panera Bread Recipe
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, cut into 1/4-inch diced
3 tablespoons flour
5 cups vegetable broth
2 russet potatoes, cut into 1/4-inch dice
4 cups fresh corn kernels
1/2 cup diced (1/4 inch) red bell pepper
1/2 cup diced (1/4 inch) green bell pepper
Salt, to taste
1/4 teaspoon freshly ground black pepper
1 cup half-and-half
2 ripe plum tomatoes, seeded and cut into 1/4-inch dice, for garnish
1/2 cup thinly slivered fresh basil leaves, for garnish
Place the oil and butter in a pot over low heat. Add the diced onion and wilt for about 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes. Add the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally. Add the corn, red and green bell peppers, salt, pepper, and half-and-half; cook over low heat for 8 minutes, stirring occasionally.
Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.
and if you’ve read my blog at all – you know I like to tweak things to my liking.
so . . . my tweaks are this:
I have to make sure my peppers are good and cooked or they make bear sick.. so I added them in with the onions… and instead of just throwing them in the pot and wilting them — I did the following:
cook up 3 – 4 slices of bacon… throw your onions and peppers ( I used the entire pepper (red & green) and a medium onion) into the remaining bacon fat after bacon has been cooked to a crisp
when they are good and caramelized, add it to the melted butter & oil mixture
don’t drain that fat tho – cut up a couple pieces of chicken into really small pieces and cook that in the remaining bacon fat/veggie sweat
save the bacon and chicken for later
instead of 4 cups fresh corn I use 2 cans of cream corn and the same amount of frozen corn (thawed)
then I threw in some “fresh” (from the store) green beans when I threw in the potatoes
after it’s done boiling and doing whatever that step says… – throw in your chicken and crumbled up bacon.. (btw – crumble up your bacon after it cools down!)
add your salt and pepper, and I also added some smoked paprika.
it was yummmmmm
the past few nights I’ve been having issues determining what to make for dinner.
the other night I cut up some chicken (of course)
and I browned it with some fennel seed and thyme and balsamic vinegar, but then I was like, ummmm what do I do with this now, what will I serve with it…
so I cut up some onions
and then I steamed some spinach (in the bag)
threw the onions, some minced garlic, and the spinach into the pan with the chicken and threw a small can of coconut milk in there and let it simmer together for awhile.
I was very hesitant about how this might taste.
OMG IT WAS SO GOOD!!!!
I wanted more when I finished it…
but unfortunately, the amount I made only served the two of us…
*sigh* soooo yum
the second creation was tonight
I took about a quarter cup of frozen blueberries ((fresh blueberries would have been SO much better)) and mixed it with some barbecue sauce… probably the same amount — a quarter cup…
I put the two of them into my little food processor and blended away
I threw the chicken in the pan and sprinkled about a tablespoon of brown sugar on top and then poured in 2 tablespoons of balsamic vinegar ((I think… I don’t measure, i’m guessing))
and then I threw the blueberry bbq sauce on top of it and let it cook away
served that with some diced potatoes sautéed with onions, garlic, lemon juice and dill
and some green beans seasoned with tarragon and a slight amount of butter.
it was pretty yummy
husband decided he needed some rice with his chicken, but I chose to go without, it was still so good!!!
sorry I have no pictures!!
but, try them out!! let me know 🙂 enjoy 🙂