I make this soup a lot! Either on a Sunday or after I get home from work. I pick up a rotisserie chicken from my local store and can make this soup in under an hour. Lately I throw in a 1/4 cup rice. Love it!
Chicken Vegetable Soup
2 Tablespoons olive oil
1# rotisserie chicken, chopped
1 stalk celery, chopped
1-2 carrots, chopped
1 potato, diced (If I add 1/4 cup rice I don’t put in the potato. You can though!)
1 onion, chopped
1 garlic, chopped
2 Tablespoons chopped parsley
32 ounce chicken broth (or use Chicken Better Than Boullion. I love that stuff!)
Salt and pepper
1. Add 2 Tablespoons of olive oil to stock pot. Add onion, celery and carrot. Add 1/4 teaspoon salt. Saute until onions are opaque.
2. Add garlic and let saute for 30-60 seconds
4. Add the chicken with potatoes (or rice) and chicken broth. Simmer for 30 minutes.
5. Add parsley, let simmer 5 more minutes. (No parsley? That is fine too)
6. Serve with salad and rolls.
Simple and Delicious, wouldn’t you agree?
Rachel saw this recipe on Food Network and asked me to make it for our Sunday dinner. I enjoy doing new recipes so I was happy to do it. This is a little time consuming but I have lots of time on Sundays so here it is:
Roasted Tomato Basil Soup
(Courtesy of Ina Garden)
3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 Tablespoons olive oil
1 Tablespoon Kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions
6 garlic cloves, minced
2 Tablespoons butter
1/4 teaspoon crushed red pepper flakes (If you don’t like a touch of heat, do not use. I like heat, Rachel not so much)
1 (28 ounce) can whole tomatoes, with their juice
4 cups fresh basil leave, packed (I would use fresh basil for this recipe. I used a 2 ounce package)
1 teaspoon fresh thyme leaves (you could use 1/2 teaspoon dried)
1 quart chicken stock or water
- Preheat oven to 400 degrees. Toss together the tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes, flat side down, in 1 layer on baking sheet. (I used parchment paper, you don’t have to.) Roast for 45 minutes.
- In a large stockpot over medium heat, add 2 tablespoons olive oil. Add the onions and saute until golden brown (8-10 minutes), add garlic and mix until fragrant (about 1 minute).
- Add the canned tomatoes, basil, thyme and chicken stock. Stir together.
- Add the oven roasted tomatoes, including the liquid on the baking sheet.
- Bring to a boil and simmer uncovered for 40 minutes.
- The recipe from Ina suggests using a food mill fitted with the coarsest blade. I don’t have a food mill so I used my immersion blender. If you don’t have either of these items you can take a potato masher and mash up the tomatoes. They will be kind of chunky but that is perfectly fine too!
That’s it. Serve hot or cold. How about a Grilled Cheese Sandwich? Top with some grated parmesan cheese.
It has been awhile since I made this chili. Thought I would make some for our Friday instead of pizza this week. Going to make some grilled cheese sandwiches too! Looking forward to our Friday evening and the weekend!!
3 Tablespoons Vegetable Oil
2 pounds pork butt or shoulder, cut into 1/2 cubes (I have also used County Style Spare Ribs)
1 medium onion (red or white, whatever you got!)
3 cloves garlic, minced
1/4 cup flour
2-10 ounce cans Ro-tel tomatoes and chilies or 2 -15 ounce cans diced tomatoes
**14 ounces roasted peppers (see below) OR 2 – 7 ounce cans of green chilies (I roast the peppers. It is easy and even more flavorful!)
1 jalapeno pepper, seeded and minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
1 cup chicken broth (you could add another cup of broth. I thought 1 cup was enough.)
- In a large saucepan, heat oil over medium heat.
- Add pork and saute until browned. (Do it in batches. You want to brown the meat not steam it. If you overcrowd your pan, the meat steams.)
- Stir in onion and garlic. Add flour and stir until all is blended together.
- Add tomatoes, green chilies, jalapeno, salt, pepper and sugar. Stir until blended.
- Add chicken broth. Cover, reduce heat and simmer about 2 hours or until pork is tender.
**NOTE: Roasting the peppers – I had 3 Poblano, 2 Anaheim and 1 Jalapeno. Roast all the peppers, whole in the oven at 500 degrees for 20 minutes. Took out of oven, placed in paper bag for 5 minutes. Removed from bag, peeled skin, removed seeds, diced into small pieces.
This is Simple and Delicious. ENJOY!
A friend made a similar recipe at work for us one day last week. I thought it was quite tasty and decided to try it at home. Here is what I ended up doing. Simple and Delicious!
Baked Oatmeal with Berries and Nuts
(This is a single serving. You can double it and make more!)
1/2 cup whole milk (Use any milk you like.)
1/4 cup steel cut oats (You can use regular oatmeal)
2 large strawberries, diced
1/4 cup mix of fruit (I used blueberries and blackberries. Ran out of raspberries! How about a nice, ripe banana? Apple with cinnamon? What do you like? )
1-2 Tablespoons nuts (I used walnuts for Kent’s. No nuts for me! You can use whatever type of nut you like!)
1 teaspoon honey
1 teaspoon brown sugar
1/8 teaspoon salt
- Preheat oven 375 degrees
- Using a 16 ounce baking dish (I used my trusty pyrex bowl) place fruit on bottom.
- Add honey, brown sugar and salt to fruit. Mix together.
- Add milk and oatmeal to separate bowl or pyrex cup, stir together.
- Pour oatmeal mixture over fruit.
- Place in oven for 30-45 minutes. (This will depend on the oatmeal you use. I used Steel Cut Oats so it took 45 minutes.)
- If the bowl seems too full, place it in oven on a baking sheet lined with parchment paper. I am not a fan of messes!!
This is one of Martin’s favorite soups. Since he has moved to NYC I am moving some recipes he enjoyed at home to the front of my blog. Simple and Delicious!
1 cucumber, peeled, deseeded and diced or grated. (I generally grate)
2 garlic cloves, minced
1/4 teaspoon salt
2 cups whole milk greek yogurt (not low fat or no fat, use the real stuff please)
1 – 2 cups water (depends on the consistency you like. I generally use 1 cup)
2 Tablespoon fresh dill, chopped
1 Tablespoon oil (I use vegetable, olive or sunflower oil depending on what is in the pantry)
1. Mash the garlic and salt together in a large bowl.
2. Add grated cucumber to the garlic and salt mixture. Mix together.
3. Add yogurt to above and mix together
4. Add water. It should be the consistency of whole milk.
5. Add dill and season with more salt to your taste.
6. Serve chilled.
I have been making this recipe for years. Martin is the one who enjoys salmon in our family. I figured I better get this recipe posted when he told me he checked our blog and he couldn’t find it. YIKES!! His new diet craze thought of the moment is Pescetarian. What’s that you ask? Yeah, I did too. A Pescetarian is someone who eats fish and no other meat. Whether you eat meat or just fish you will enjoy this recipe;
Salmon with Sesame-Soy Glaze
Ingredients for Glaze
1/4 cup of soy sauce
1 Tablespoon rice vinegar
2 Tablespoons mirin
1 1/2 teaspoons cornstarch
1 teaspoon vegetable oil
2 teaspoons minced fresh ginger (Don’t have on hand? Use 1 teaspoon ginger spice.)
1 Tablespoon sesame seeds, toasted (I do this if I am in the mood or should I say – not often)
1 teaspoon sesame oil
1 filet, salmon
- Mix the soy sauce, rice vinegar, mirin and cornstarch together in a small bowl.
- Heat the vegetable oil in a small saucepan over medium high heat until hot.
- Add the ginger and cook until fragrant but not browned (30 seconds).
- Give the soy mixture a quick stir and pour it into the saucepan. Bring to a light boil and reduce the heat to low; cook another minute or until the glaze is thick and clear.
- Remove the pan from the heat and transfer the mixture to a heatproof bowl.
- Stir in sesame oil (and the seeds if you toasted them.)
- If you decide to toast the sesame seeds; place them in a small skillet over medium heat and toast for 7-10 minutes, or until the become golden and fragrant.
Cook your salmon anyway you want; grill, pan fry, bake. Add the glaze, both sides at the last couple of minutes. Serve.
Helpful tip – Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. After 6-8 minutes of cooking, check for doneness, by taking a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done. It should not however, look raw. Internal temperature should be 145 degrees.
Simple and Delicious! Enjoy!!
I love soup. Especially when it is January in Green Bay WI! This soup takes under an hour. You can serve it as is or top with crushed tortilla chips and taco cheese. Whatever works for YOU!
1 pound ground beef
1 large onion, chopped
1 15 ounce can diced tomatoes
1/2 cup chunky salsa or 1 small can of Rotel tomatoes and chilies
1 15 ounce can kidney beans, undrained (or whatever you have in your cupboard)
1 can corn, undrained (You can use frozen but you may need to add water later)
1 envelope taco seasoning
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper
- Brown ground beef and onions until meat is no longer pink.
- Add remaining ingredients.
- Simmer 30 minutes, stirring occasionally. If it seems too thick add some water to your liking.
Also, I added the cumin and chili powder for a little more zip. You don’t need to add if you don’t want to. The taco seasoning envelope may be all you need.
It can’t get any easier than that. I love those quick recipes after a busy day at work, don’t you?!
Everyone loves Chili. I make it quite a lot this time of year. One thing I have been doing lately is grinding the meat. I buy a 3# chuck roast. I then have Kent grind it with the accessory for my stand up mixer. We take 1/2 of the ground meat for hamburgers and other 1/2 for chili. He likes to use the coarse grind. Here is a very Simple and Delicious Chili that I make for a quick family meal.
2# coarsely ground beef (you don’t have to do it yourself, you can buy coarse or regular ground beef. Also, I sometimes cut the chuck roast into bite size pieces instead of using ground meat.)
1 large onion, chopped
2 large red or green pepper, chopped
(One of each or you could throw in a jalapeno, poblano or whatever kind of peppers you want. Depends on what I have on hand.)
3-4 cloves garlic, minced
1 26 ounce can crushed tomatoes
1 15 ounce can diced tomatoes
2 cans kidney beans, drained (or any combo of beans)
1 Tablespoon cumin
1/4 cup chili powder
1 teaspoon salt
1 teaspoon black pepper
1. Using a Dutch oven (or a large pot) add 2 Tablespoons olive oil on medium high heat. When oil glistens add ground or bite sized pieces of meat in 2-3 batches. Brown meat, take out and set aside.
2. Add 2 Tablespoons olive oil. Add onions and peppers. Add garlic and stir into mixture.
2. Add cumin and chili powder along with the meat. Mix well.
3. Add tomatoes, beans (I use different beans each time I make it. 2 cans is enough.) Add salt and pepper.
4. Heat to boiling, turn down to low and simmer for 30 minutes. (If the chili is not “saucy” enough for you add a 15 ounce can of diced tomatoes. You could also not drain one of those cans of beans, or just add a little water or broth to thin to your liking. We like our chili chunky.)
That is it. Simple and Delicious!
Get some corn on the cob this weekend and make this Simple and Delicious chowder! I bought way too many ears last week. Decided to use them up with this recipe I found on Chowhound!
2 ounces bacon, diced small (I used 3 ounces)
1 medium onion, diced small
3 cups fresh corn or frozen corn (I used fresh. It was about 8 ears. It was about 4 cups of corn. Sliced kernels off cob.)
3 cups whole milk
1 pound russet potatoes, diced medium (bite size pieces. I had small salad potatoes and those worked fine.)
2 teaspoons kosher salt, plus more as needed
1/2 teaspoon ground pepper, more as needed
1/2 cup heavy cream
Finely chopped chives, for serving (I did not have any chives. Still DELISH!)
- Place the bacon in a large, heavy bottomed saucepan or Dutch oven over medium heat and cook, stirring occasionally, until crisp, about 7-10minutes. Remove with a slotted spoon to a small paper towel lined plate and set aside.
- Add the onion too the bacon fat left in the pan, season with salt and pepper and stir to combine. Cook, stirring occasionally until softened, about 5 minutes. Meanwhile, place 1 cup of the corn and 1 cup of the milk in a food processor or blender and blend until smooth, set aside.
- Increase the heat to medium high, add the corn milk puree, remaining corn and 2 cups of the milk, potatoes and measured salt and pepper. Stir to combine, then bring to a simmer. Reduce the heat to low and continue to simmer, stirring occasionally, until the potatoes are just cooked through and the soup has thickend slightly, about 10 minutes.
- Add the cream and stir to combine. Return to a simmer. Taste and season with salt and pepper, as needed. I added the bacon into the chowder. You could just top with bacon bits in your bowl or not use at all. Garnish with chives (if you have them!).
That’s it. If you don’t want to make this weekend. Slice the corn off the cob, place in freezer bags, place in freezer and use when the mood hits you on a nice fall or winter day. Bring a little late summer into your October or January day!!
I have been making this recipe for years. Not sure where I got the recipe. All I know is your house will smell fabulous while those onions are caramelizing. Way better than any restaurant.
French Onion Soup
1/4 cup butter
1 1/2 pounds yellow onions, thinly sliced (I like sweet onions like Vidalia. I usually use 4-5 onions.)
1 Tablespoon sugar
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 Tablespoon flour
1 – 32 ounce box/can beef broth
6 slices French bread
2-3 cloves garlic, split
2 -3 cups shredded Gruyere cheese (you can use mozzarella too. Any cheese that melts. Gruyere is delicious though.)
- Melt butter in large sauce pot over medium heat.
- Add next four ingredients. Cook over medium heat, stirring occasionally, 30-45 minutes or until onion is browned.
- Stir in flour and 2 Tablespoons broth. Cook 1 minute. Stir in remaining broth.
- Bring to a boil. Lower heat and simmer, covered for 30 minutes.
- About 15 minutes before serving, preheat oven to 375 degrees.
- Place break on baking sheet. Bake for 5 minutes or until lightly browned. Remove from oven. Rub each side of toasted bread with garlic.
- Ladle soup into six oven proof bowls or crocks. Place 1 slice of bread in each, sprinkle with cheese to cover. Bake 15 minutes or until cheese melts
That’s it. Simple and very delicious! Enjoy!!