Sunday, December 11, 2011

Chicken & Spinach Soup

  • 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
  • 1/2 cup carrot or diced red bell pepper
  • 1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
  • 1 large clove garlic, minced
  • 5 cups reduced-sodium chicken broth
  • 1 1/2 teaspoons dried marjoram
  • 6 ounces baby spinach, coarsely chopped
  • 1 15-ounce can cannellini beans or great northern beans, rinsed
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup lightly packed fresh basil leaves
  • Freshly ground pepper to taste
  • 3/4 cup plain or herbed multigrain croutons for garnish (optional)

  1. Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
  2. With a slotted spoon, transfer the chicken pieces to a plate to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
  3. Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
  4. Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.

Friday, December 2, 2011

Garlic fries

One of hubby's favoret American "things" The garlic looses it's pungent taste for a sweeter more sooth flavor once it's brown and crispy.

What ya need...

3-4 large potatoes Yukon gold or Idaho. ( gold is better )
1/2 stick real butter or a few teaspoons of ghee
2 whole heads of fresh garlic skinned and sliced
1/2 cup Parmesan cheese ( optional )

What ya do...

slice the potatoes into fries. I keep the skin on. and fry until just brown. While the fries are cooking in a wok ( I love using a wok for everything but it really helps get the potatoes coated well with this) melt the butter and add the garlic, cook the garlic until it is lightly brown and crispy, be careful not to burn it.
Once both the garlic and the fries are cooked toss the fries with the garlic in the wok and add the cheese. Salt is not normally added as the butter or ghee is usually sufficiently salty. 

Thursday, December 1, 2011

Black and Blue burgers.

Black and blue burgers are hands down my fav. burger! Hubby never had them until he came to the USA but loves Blue cheese and now these burgers.

1 pound lean ground beef
1 cup blue cheese crumbles for the meat mix
1/4 cup blue cheese crumbles to top the burgers after cooking
blackening mix season, wither homemade or store bought,
3 or 4 buttered and toasted kyser rolls.
Condiments of your choice.

I don't put egg and bread crumbs in my burgers, I think it's odd.... If I wanted fillers and oddness I would go get a fast food burger.

Mix the meat and the blue cheese up and form into 3 or 4 patties. Either pan fry or grill the burgers. When they are done top with the rest of the blue cheese and allow to melt before putting on the buns.  Sometimes I throw on some mild cheddar and turkey bacon as well.

Blackening Spice Mix

It's great of fish, chicken or meat. It's a must with a Blue cheese burger.

Mix everything together and store in the cabinet with other spice.

  • 2 teaspoons ground paprika
  • 4 teaspoons dried leaf thyme
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 teaspoon ground cayenne pepper, or to your taste
  • 1 teaspoon dried leaf oregano
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg