Saturday, September 6, 2014

Chicken Rice Soup

While it is almost 90F… fall is coming! I swear it! So here is a quick and easy chicken soup recipe that you can quickly assemble for those cool evenings. The roux will create a creamer thicker broth for the soup.

If you are cooking for picky kids puree the onion, garlic, and celery in the food processor. You’ll get the flavor but none of the texture. Rice can be substituted for pasta. Left over chicken would work too. And any veggies that may be having a slow death in your crisper drawer could be included in this as well! Flavors that would be tasty would include a few slices of ginger in the broth while cooking (remove before serving) or lemon juice in the broth.

This soup freezes well, just omit the rice/pasta. When you are ready to eat make the pasta/rice when the soup is heating up and then combine. This prevents the rice/pasta from being gummy and mushy.

Chicken Rice Soup
Makes 4-6 servings

2 tbsp oil
Small Onion, diced
3 garlic cloves, minced
3 carrots, sliced
3 stalks of celery, sliced
4 tbsp flour
2 tbsp butter
1 tbsp seasoning (oregano, Italian seasoning, or parsley)
1 can of corn (optional)
4-5 cans of chicken broth (it seems like a lot of broth but it will absorb and thicken as then soup sits in the fridge)
3 chicken breasts (cooked)
1 cup brown rice (uncooked)
Salt and pepper

To Cook Chicken:
Preheat oven to 350F. Season chicken with salt and pepper. Cook for about 30 minutes. When it is done take it out and let it cool. Shred and put aside.

To Cook Rice:
1 cup rice in 1 ½ cups of liquid (I do a split between water and chicken both). Bring to a boil then reduce to a simmer. When liquid is mostly absorbed (after approx. 25 minutes) turn off the heat and put aside.

To Make Soup:
While the chicken and rice are cooking, start making the soup! Heat large pot. Add a little oil and add in the garlic, onion, carrots, and celery. Season with salt and pepper. Let it sauté 5 minutes. Add butter and stir into the veggies. When melted add in the flour. Stir to coat the veggies. Add in seasoning of your choice. Season with salt and pepper. Add ½ can of broth and stir so the broth doesn’t become lumpy. When broth is smooth add in rest of the broth. Add chicken and rice when they are done cooking.

Friday, September 5, 2014

Roasted Lemon Broccoli

Here is a recipe for a fast and easy dinner veggie! The broccoli shrinks a lot when it gets roasted so we can eat 3-4 broccoli crowns for 2 people.

Update 12/20 - Finally had some left over and remembered to take a picture. This is also tasty with a little Parmesan cheese sprinkled over the top!

Roasted Lemon Broccoli
serves 2-4

2+ Crowns of Broccoli
1 Lemon
2-3 tsp Olive Oil
1-2 tsp Garlic powder

Preheat oven to 400F or 450F. Line cookie sheet with foil or use a silpat mat.

Wash and cut broccoli. Squeeze the lemon for the juice, drizzle olive oil, and spring garlic powder, over the broccoli. Toss to combine. Spread over the broccoli across the cookie sheet

Roast for 10-15 minutes. Take out when tender and crisped to your preference.

Wednesday, September 3, 2014

Mr. Tom's Grilled Chicken

Mr. Tom (aka my dad) made this grilled chicken when we were on vacation in Hilton Head. Everyone loved it so much I've made it almost every week since then! It is moist, light, and flavorful. Best part? It is 2 ingredients.

This chicken has also been used as the base for taco meat (shred and add taco seasoning), sandwiches (grilled chicken and cheese panini!), and salads.

Mr. Tom's Grilled Chicken
One pound of meat = 2-4 servings

Chicken breast and Chicken thighs
Italian Vinaigrette Salad Dressing

Clean up the chicken (pick off any fatty pieces you don't want). Then pour the salad dressing over the chicken. It doesn't have to soak/be submerged, but the chicken should be coated. Let it marinade for 4-5 hours.

When it is dinner time...turn the grill up to medium high. It is about 5-6 minutes per side for the breast (they are super thick and I forget I wanted to thin them until after they are on the grill). And it is 3-4 minutes per side for the thighs.