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Showing posts from February, 2019

Chicken Soup

It's always a good day for soup. This is a great recipe for cold weather, or dealing with the common cold. Assemble the ingredients and let them simmer until you are ready to eat.

Ingredients:
2 boneless skinless chicken breasts
2 stalks of celery
1 cup sliced rainbow carrots
1/4 cup green onions finely diced
1 32 ounce container low salt chicken broth
3 packets Herb-ox no salt added chicken bullion
1/2 teaspoon dried basil
1/2 teaspoon parsley
1/4 teaspoon pepper

Begin by dicing the chicken breast into 1/2 inch cubes.  Pre-heat a large stock pot over medium heat for several minutes. Add the chicken, onions, and olive oil to your pot.
Cook until the chicken is white and 165 degrees. Add the rest of the ingredients, cover and simmer for half an hour. Stir occasionally. If you would like noodles, prepare them according to the package directions.

When ready to serve, add noodes to bowl and top with soup. Enjoy.

Chili Time

It's getting cold here in Florida , and that means chili time. If you have the time, nothing beats home made chili. Today is not one of those days. Today I start with my go to chili mixes, Carroll Shelby's Chili Fixin's. I do add a few ingredients, but if you are pressed for time, this is a great mix as it is.

Ingredients;

1/2 package of Carroll Shelby chili mix
2 pounds ground beef
1/4 cup roasted Hatch green chilies
1/4 cup baby Vidalia sweet onions, diced
1/4 cup yellow and/or orange bell peppers, diced
1 can diced tomatoes
1 12 ounce can tomato paste
1/2 teaspoon molasses
1/4 teaspoon brown sugar
1/4 teaspoon dark chocolate infused sea salt

Start by browning the ground beef in a large pot. When the meat is brown, add the onions and peppers. Roast for several minutes until the vegetables soften and turn translucent. Add the rest of the ingredients. Simmer for one half hour. Hatch chilies have a smooth but intense heat. The brown sugar and molasses add a nice balance  t…

Sous Vide Sweet Corn

If you are lucky enough to own a sous vide cooker, this is a quick recipe to produce great corn on the cob. Sous vide cooking can be used for much more than just meat. Vegetables can benefit from this cooking method too. 
Ingredients: 2 ears of fresh corn on the cob 1 teaspoon butter Pinch of salt (optional)
Shuck the ears, then place the corn in the vacuum bag. Add a teaspoon of butter, I like to slice it in several thin pieces. Add salt, if desired, then vacuum seal the ears of corn. Set you cooker for 30 minutes. If the corn floats, weigh it down. I find you don't need much weight, I use a Pyrex measuring cup filled with water. When the timer hits zero, CAREFULLY  remove the bag. Remember the water is 185 degrees, use tongs so you don't get burned. Let rest a few minutes, then cut open the bag and plate the corn. Enjoy.