prep time: 15 minutes      cook time: 6-8 hours      total time: 6-8 hours + 15 minutes quick-and-easy-chicken-taco-soup-3-683x1024      serves 8

ingredients
6 c low-sodium chicken broth
4 boneless, skinless chicken breasts (about 2 lbs)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced tomatoes
1 15-oz. can corn
1 red bell pepper, chopped
1 onion, chopped
1 jalapeno, seeded and finely chopped, plus sliced for serving
2 T ground cumin
2 T chili powder
1 tsp kosher salt
1/2 tsp black pepper
3 T fresh lime juice (from 1 lime)
shredded cheese, sour cream, and hot sauce, for serving

directions

  1. combine broth, chicken, beans, tomatoes, corn, bell pepper, onion, chopped jalapeno, cumin, chili powder, salt, and pepper in a 4-6 quart slow cooker.
  2. cover and cook on low until chicken is very tender, 6-8 hours.
  3. remove chicken and, using 2 forks, shred into bite-size pieces.
  4. stir chicken and lime juice into soup and serve topped with cheese, sour cream, hot sauce, and sliced jalapeno.

source – real simple magazine, sept. 2017, pg. 148
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shrimp boil

July 20, 2017

prep time: 30 minutes      cook time: 1 hour       total time: 1.5 hours      yields 6-8 servingsr18luumt9anhfwu8d8l6_boil320120of201

personal notes

  • double the recipe for 18 people (13 adults, 5 kids)
  • marinate potatoes for at least 1-2 hours
  • collect large trash bags and newspaper to cover the tables for easy clean-up
  • use your fingers to eat the finished product, so dishes and silverware don’t have to be used

ingredients
water
2 lemons (can slice some extra to be used when serving)
3 bay leaves
2 tsp salt
1/4 c crab boil seasoning (recommended: old bay seasoning)
1/2 bunch thyme, tied together (i just used dried thyme and it worked fine)
1 onion, sliced
red pepper flakes, add to desired spiciness
1 head of garlic, halved
1 lb 5 oz red new potatoes, cut in eighths
4 ears of corn, cut in thirds
1 lb smoked sausage (andouille or kielbasa) cut into 1-inch pieces
2 lbs jumbo shrimp (with heads and tails)
kosher salt

directions

  1. fill a huge stockpot, 1/3 of the way, with water. keep in mind that when you add the solid ingredients, the water level will rise, so don’t fill the pot up more than halfway.
  2. squeeze the lemons into the water.
  3. add the bay leaves, salt, old bay seasoning, thyme, onions, red pepper flakes, and garlic.
  4. throw the potatoes into the water to marinate for at least an hour or two: the longer you let the potatoes marinate, the more tasty the potatoes will be.
  5. bring the broth to a boil over medium-high heat and simmer the potatoes for 20 minutes.
  6. you want a very aromatic broth with plenty of salt and spices. taste it every so often: don’t be afraid to make it strong so some of the flavor can penetrate and get absorbed by the other ingredients. adjust seasoning with salt.
  7. after the potatoes are just about cooked through, add the corn and sausage. cook for another 5 minutes, making sure everything stays covered with liquid.
  8. toss in the shrimp and shut off the heat. cover the pots and let the shrimp steep in the flavor for 15 minutes.
  9. drain and spread the shrimp, sausage corn, potatoes, and onions out on a newspaper-covered table.
  10. serve with lemons and plenty of napkins !

source

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prep time: 10 minutes      cook time: 15 minutes       total time: 25 minutes      serves 3 bowlscoconut-curry-noodle-soup-8

ingredients
2 T oil
3 cloves garlic, minced
1 T fresh ginger, grated
3 T red (or yellow) curry paste
8 oz. boneless chicken breast or thighs, sliced
4 c chicken broth
1 c water
2 T fish sauce (or soysauce as a substitute)
1 c coconut milk
6 oz. dried rice vermicelli noodles (maifun rice sticks, orange package)
1 lime, juiced (or lemon juice as a substitute)
scallions to garnish

directions

  1. in a large pot over medium heat, add the oil, garlic, ginger, and curry paste. fry for 5 minutes, until fragrant. add the chicken and cook for a couple of minutes, just until the chicken turns opaque.
  2. add the chicken broth, water, fish sauce/soysauce, and coconut milk. bring to a boil. at this point, taste the broth for salt and adjust seasoning accordingly (it should be a little on the salty side since the noodles will help curb the saltiness at the end).
  3. squeeze lime juice and add some scallions, saving some to top for garnish.
  4. bring to a boil and then add the noodles. turn heat off and noodles should be ready to eat in about 3 minutes.

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tomato florentine soup

January 24, 2016

prep time: 10 minutes       cook time: 40 minutes       total: 50 minutesimg_2853edit

yields 6 servings

ingredients
1 T olive oil
2 c chopped onion
1 c celery, chopped
3 cloves garlic, minced
1 c water
2 cans (14 oz each) chicken broth
1 can (14 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 c small shell pasta, uncooked
2 c fresh spinach
salt & pepper
grated parmesan cheese, for topping

directions

  1. heat oil in large soup pot over medium heat.
  2. add onion & celery; cook for 7 minutes until tender, stirring often.
  3. add garlic, cooking for 1 minute & stirring often.
  4. pour in water, broth, tomatoes, & sauce.
  5. bring to a simmer and cook for about 20 minutes, stirring often.
  6. stir in uncooked pasta and cook for 8 minutes.
  7. add spinach, cooking for a couple of minutes, until leaves wilt and pasta is al dente.
  8. season with pepper and salt.
  9. serve topped with parmesan cheese.

source – kroger, mymagazine, january 2016

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makes 6 servings       prep time: 20 minutes      cook time: 7-8 hours

ingredients
1 zucchini, sliced
1 green pepper, chopped
1 carrot, sliced
1/3 c chopped onion
1 garlic clove, minced
1 package spicy andouille sausage, cut into half coins (could be regular smoked sausage instead)
3 roma tomatos, chopped (could use 1 can of diced tomatoes instead)
1/3 c tomato sauce
1/4 c tomato paste
1 3/4 c beef (or chicken) broth
1 1/4 c water 3.5 c water
1/3 c dry red wine
1/4 tsp basil
1/4 tsp oregano
2 T parsley
salt and pepper to taste
red pepper flakes (optional)
1 (9 oz.) package cheese tortellini

directions

  1. in this order, add zucchini, green pepper, carrot, onion, garlic, sausage, tomatoes, tomato sauce, and tomato paste.
  2. add all the liquids next: broth, water, red wine.
  3. next, add the seasonings: BOP (basil, oregano, & parsley), salt and pepper, and red pepper flakes.
  4. cook in slow cooker on LOW for 7-8 hours until vegetables are soft.
  5. about 20 minutes before eating, boil the tortellini until al dente.
  6. drain pasta and serve.
  7. scoop soup into bowls and then add the tortellini separately to each bowl. tip: store soup and tortellini separately, so tortellini doesn’t get soggy.

source

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