Tag Archives: chicken stock

Roasted Tomato Soup

1 Oct

Roasted Tomato Soup IMG_2701

I tried to make my Moms tomato soup and it didn’t taste the same so I went hunting for another recipe.

Tyler Florence always has great recipes.

He cooks a lot like my Mom but I liked this recipe better than hers.

Sorry Mom.

I changed a couple of things but the basic recipe is the same.

This soup is delicious but requires a little time

It is well worth it.

Roasting the vegetables brings out so much flavor but make sure you make extra because I can eat the entire pan before the soup is made.

Get your big pizza pan out and fill it with cut tomatoes.

I used a mixture of grape, plum and garden big boy tomatoes.

Use whatever you have.

I had about 12 tomatoes and two baskets of grape tomatoes.

Two chopped big onions

Ten cloves of garlic

1/2 cup olive oil

1 1/2 teaspoon salt and 3/4 teaspoon black pepper

One teaspoon sugar

Mix everything together and roast at 450 degrees till you see a char on the vegetables. This takes about 35 to 40 minutes.

Pour everything into a pot

Add 32 ounces of chicken stock

2 bay leaves

4 tablespoons butter

Let everything come to a boil then let it simmer till it is reduced slightly.

This is just to evaporate some of the water from the tomatoes.

Put everything in batches in the food processor then strain

You should have a creamy soup.

Add 1/2 cup fresh chopped basil. Only use fresh.

One cup of half and half.

Adjust the salt and pepper

Serve this with a big steak and cheese grinder.

Garnish with a dollop of whipped cream.

Don’t say, ‘yuck’. It is delicious.

You can also add roasted whole tomatoes on the stem, sliced jalapeno or croutons.

Take the bay leaf out before you puree the soup.

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Buffalo Chicken Soup

2 Apr

Buffalo Chicken Soup

I love buffalo chicken.

So when I saw a recipe on Pinterest for the soup I had to try it.

After testing a few recipes I simplified the one I like.

One tablespoon butter

One tablespoon oil

One large diced onion

3 cloves chopped garlic

2 diced potatoes

3 diced carrots

3 stalks diced celery

1/2 head diced cauliflower

4 cups chicken stock

3 cups cooked diced chicken or pork

1/2 cup Franks Red Hot Sauce

1/4 cup Blue cheese dressing

Toppings

Diced cilantro

Diced scallions

Crumbled blue cheese

Optional add ins; corn, chopped red peppers, chips

Melt the butter in the oil.

Add the onion and garlic for two minutes

Add all the vegetables and cook slowly till they are soft

Add the chicken, soup, hot sauce and blue cheese salad dressing.

Let everything  simmer for 15 minutes.

Use your immersion blender to a chunky pureed state.

A little rough consistency is great.

Simmer for another ten minutes.

Serve in a bowl with any of the toppings

I also serve it with carrot and celery sticks.

Chicken with lemon and capers

16 Oct

 

Chicken with lemon and capers

Chicken with lemon and capers

This is one of my favorites.

Three pounds of skinless, boneless, thin sliced chicken breasts.

Two eggs

1/2 teaspoon garlic salt

olive oil

One cup of seasoned bread crumbs

One cup of panko crumbs

Four tablespoons minced fresh parsley

3 cloves of smashed  garlic

The zest of two lemons

The juice of one lemon

3/4 cup white wine

One small can of chicken stock

3 to 4 tablespoons capers

3 tablespoon of the caper brine

4 tablespoons butter

One cup of pasta water

One pound of angel hair pasta

Parmesan cheese, red pepper flakes and extra lemon juice for toppings.

Cook the pasta in water, salted with one tablespoon of salt.

Scramble the eggs and mix with the garlic salt.

Mix the bread crumbs, panko and parsley

Heat a non stick skillet with about a 1/4 inch olive oil on medium high heat

Dip the chicken in the egg and garlic salt mixture

Then coat with the breadcrumb mixture

Drop in the hot oil and fry till golden brown

Cook in batches and don’t overcrowd the pan

Add extra oil if needed

Set the cooked chicken aside

Add the garlic to the pan for about one minute.

Add the lemon zest

Add the wine to deglaze the pan

Stir all the brown bits off the bottom of the pan

Let the wine cook off till about half the wine has evaporated

Add the chicken broth and bring to a boil

Add 1/2 cup of pasta water. Save the other 1/2 cup if the pasta looks dry.

Add the capers. lemon juice and butter and cook till everything is mixed

Add the cooked chicken and cover each piece with the broth

Then add the pasta and mix well

Sprinkle with red pepper flakes, cheese and extra lemon

Serve with steamed broccoli.