What's for Dinner??? Soup Week!
I wrote this in November...but forgot to post!
Cover four boneless chicken breasts with water in a stock pot (you should add about two quarts of water or at least have the water about three inches above the chicken breasts).
Once the chicken is done remove the breasts and pour four cups of rice into the boiling water (again...this recipe is for 8 servings so depending on your needs cut it in half...or fourths).
I was at a very nice restaurant a few years ago and ordered the tomato bisque. I begged, pleaded, cried for the recipe...and the chef came out and very unselfishly told me how to make this. Ready......you're gonna die!
Since losing my job, after 24 years with the same company might I remind you, I've sat here for five months not doing much of anything except watching (and hating) Hoda and Kathy Lee...wondering why in the H Oprah gave Dr. Oz his own show (it's really pathetic - every man and woman in America now has some illness that he's convinced them they have)...and missing Rachel, Ross, Phoebe, Joey, Monica, Chandler and Will and Grace terribly!!!
Cleaning house...I don't even want to think about it. Waking and trying to motivate yourself to clean toilets or the tile doesn't hold an interest for me although at some point in time I'm going to have to do that...if not...the dogs will pack up and move to a shelter. In fact, I've seen them wishfully eyeing the door everytime someone enters or leaves.
Cooking seems to be the only thing I like doing these days...I find I really enjoy cooking! Who knew? Certainly not my family because the only real meals they were given was on Thanksgiving and Christmas...and yes...I did make breakfast on Christmas, too. Where this came from, who knows...but I've decided to post some recipes. All are inexpensive...and easy to make. Trust me, I wouldn't be doing this if it took a lot of my money or time! It's just that I really like doing this...plus if I don't keep records I'll forget what I've made and how to make it!!!
This week I'm making soup, and soup, and soup again. The climate's getting cooler and I know frosty weather is right around the corner...perfect for soup! So, I'll make it and freeze it for those days when I don't want to do anything except curl up under a blanket and watch 'Ellen' and 'Days of Our Lives.'
Mexican Chicken and Rice Soup
Tonight's soup is Mexican Chicken and Rice. The quantity of the ingredients depend on how many people you're serving. For me it's just the two of us, but I'm making enough to freeze about six more servings. Jason's asked for this several times - it's his favorite - and he rarely compliments anything....
Cover four boneless chicken breasts with water in a stock pot (you should add about two quarts of water or at least have the water about three inches above the chicken breasts).Once the chicken is done remove the breasts and pour four cups of rice into the boiling water (again...this recipe is for 8 servings so depending on your needs cut it in half...or fourths).
Finely (and I mean finely) dice one small onion and one jalapeno pepper...and add it to the rice as it's cooking. Shred the chicken breasts and add to the rice mixture...pour in a can of chicken broth...add salt and pepper and let it simmer on low heat for at least an hour (this will make the onions and jalapeno's tender).
Once the soup has simmered, ladle it into a bowl, top with diced avocado... then serve with a lime wedge. Before eating squeeze the lime into the soup and top with fried tortilla chips. Of course salt and pepper to your own taste. Delicious!
This soup freezes very well but DO NOT freeze with the avacado or lime. When you are ready to reheat the soup from the freezer add those two ingredients at that time...fresh.
Tortilla chips - slice corn tortillas into 1/2 in strips and fry in a small amount of oil in a skillet. Takes about 3 minutes (if you cook longer they'll burn...like mine did).
++++++++++++++++++++++++++++++++++++++++++++++++++++
Roasted Red Pepper and Corn Chowder
Finely chop one small onion, 1/2 green pepper, and two cloves of garlic. Melt a couple of tablespoons of margarine (or real butter if you dare) in a skillet and saute the chopped 
veggies. Put two cans of sweet corn (packed in water) into a cuisinart or blender and puree for a few seconds. Chop one large, or two small, roasted red peppers into small pieces and add these with corn to the butter/veggie mix and stir. Then...add a small carton of cream. Add chicken stock if the soup thickens too quickly. Of course salt and pepper to your own taste. Serve with breadsticks...this is sooooo good!
veggies. Put two cans of sweet corn (packed in water) into a cuisinart or blender and puree for a few seconds. Chop one large, or two small, roasted red peppers into small pieces and add these with corn to the butter/veggie mix and stir. Then...add a small carton of cream. Add chicken stock if the soup thickens too quickly. Of course salt and pepper to your own taste. Serve with breadsticks...this is sooooo good!++++++++++++++++++++++++++++++++++++++++++++++++++++++
Best and Easiest Tomato Bisque Ever!
I was at a very nice restaurant a few years ago and ordered the tomato bisque. I begged, pleaded, cried for the recipe...and the chef came out and very unselfishly told me how to make this. Ready......you're gonna die!Take a jar of marinara sauce (yes...a purchased jar of marinara sauce), and puree it in the blender or cuisinart until it's semi smooth. Put the mixture into a pan on low heat and add a small container of cream. Ladle the soup into a bowl and add a few pieces of chopped smoked gouda cheese (or parmesan or whatever you prefer). That's it... and I ate this Godly concoction at a five star restaurant. It is to die for and people will think you slaved over the stove for days....weeks even! This is fabulous!!!
Comments