Tag Archives: chicken broth

Soup obsession continues…

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For all you haters who think soup isn’t a meal, wait till you try this one. It’s so filling I can guarantee you wont need anything else! There is a starch, a protein, some veggies, etc. Its a meal in a bowl so save your judgments for something else.

Yo on a real tip- grab a big soup pot/pan! Ideally, like a dutch oven type cookware move. Don’t pull a me and start in something too small for all the ingredients and have to transfer to a bigger item half way through. Its going to mess up your whole soup making mojo. Trust me.

  • Chop a medium to large yellow onion into small pieces
  • 3 tbsp. of minced garlic
  • 2 tbsp. of grated parmesan cheese
  • 4 tbsp. of light cream
  • salt & pepper to taste
  • 1 can of diced tomatoes
  • 1 box of low sodium chicken broth
  • 1 package of uncooked, raw, store bought cheese tortellini
  • 1 bag of kale
  • 1/2 bag of spinach
  • 1 package (about 1-1.5 lbs.) of spicy Italian chicken sausage (remove meat from casing and create mini meatballs so they can cook evenly in the broth).

Anyway, once you have figured out your cooking vessel, sweat the onions and garlic with salt, pepper and some olive oil for about 10-15 min on high heat. Add the can of diced tomatoes (whole can, with liquid) and the chicken broth. Once the liquids are brought to a boil, reduce heat and add cheese & cream while stirring add in “meatballs”. Raise heat back to high to bring liquids to a boil again and add the greens. Simmer for 10-15 min (greens will be wilted and meat will be cooked) before adding the tortellini, let that cook for 5-7 min (once they rise to the top of the soup, cut the heat & serve).

Total cook time should be about 45 min, prep is very short max 5 min.You will have multiple meals out of this recipe so its worth the time.

Happy Eating, XO.

Wonton Soup

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So one of our blog readers brought to our attention that we have a good variety of cuisines (Latin empanadas, Indian curries, Persian koftas, Italian rollatini) on the blog, but we’re seriously lacking the Asian food representation. So I thought to myself about what I usually order when getting take out. And although my number one item on Chinese menus is an egg roll, I don’t own a deep fryer and I am coming down with a bit of a cold, so I thought of my second favorite appetizer: wonton soup would be best! I love it so much, I usually order soup dumplings, wontons, or some variation at dim sum restaurants too. I figured its a light and refreshing broth (read: also extremely easy to make) so why not give it a whirl? Luckily, I found out I don’t need to be an origami expert to pull together these yummy packets (wontons) from scratch either. Although in a pinch I heard (you know word on the street) if you make your own broth and just boil the frozen dumplings you get at Trader Joe’s you can shave off a ton of time, not that I would dare take such a blatant shortcut. #justsaying.

  • 7  oz. shrimp, peeled and finely chopped
  • 10 oz. ground pork
  • 1/2 egg white
  • 1 tablespoon corn starch
  • 3 tablespoon rice vinegar (1 tbsp. for wonton and 2 for soup)
  • 1 teaspoon sesame oil
  • 1 splash of soy sauce
  • 1 splash of sambal sauce or chili oil
  • 1 teaspoon ginger, grated
  • 1 teaspoon sugar
  • 1/4 teaspoon table salt
  • 1 package wonton wrappers
  • 6 cups chicken broth – low sodium
  • 1/2 pound baby bok choy (I like some leafy greens in my soup, the original recipe doesn’t call for it so I will just leave it as optional)
  • Green Onion/Scallions, thinly sliced

In a large mixing bowl combine shrimp, pork, egg white, corn starch, rice vinegar, sesame oil, ginger, sugar, and salt. Allow the mixture to “marinate” for at least 30 minutes in the refrigerator. Line a baking sheet with parchment paper, and lightly dust with cornstarch. To assemble wontons, fill each skin with about a teaspoon of filling, and fold either in half, into flower blossoms, or into nurse’s caps (don’t know what either mean, but basically you are wetting the sides and pinching to create seams, photo). Place each finished wonton on the baking sheet. Then, drop the wontons in a large pot of boiling water and cook until they float, 5-6 minutes. Slowly, over low heat, warm the chicken broth, vinegar, chili oil, and scallions. Place a few boiled wontons into each bowl, and ladle with the warm chicken broth. Top with thinly sliced scallions & drizzle of soy sauce.

Happy Eating, XO.

Firehouse Chili

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Football season is in full swing. However, as much as I love me some pizza and wings during NFL Sundays, I am trying to conserve some money. I figured chili is just the way to cook at home, eat yummy Fall food, and still have enough leftovers for the Monday night game. So fire up the crockpot when you wake up next Sunday and have a delish serve your self “buffet” set up for all day game watching. Your wallet will thank you and you can always check out the cute delivery guy next Sunday.

  • 2 yellow onions, chopped
  • 3 tablespoons butter
  • 3 tablespoons of minced garlic (fresh not powder)
  • 1/2 teaspoon salt
  • 2 pounds Hot  (or Mild) Italian Johnsonville Sausage crumbled (and then 1 pound ground beef, or turkey or even all 3 lbs. sausage, you pick!)
  • 2 cans of diced tomatoes with green chilies (I used Rotel)
  • 2 packages McCormick Chili Seasoning Mix (any flavor)
  • 2 –  15 oz. cans Bush’s dark or light red kidney beans
  • 2 green bell peppers chopped small
  • 2 cans yellow corn
  • Pinch of cumin & red pepper flakes to taste (I ended up just throwing in a jalapeno instead of red pep flakes)
  • chicken broth, as desired for thinner consistency chili. It can also be stirred in at end.

Dump all ingredients in the order listed above and cook for 6-8 hrs. in crockpot. (I stirred half way through to make sure the meat was cooking evenly). I served with a platter of “garnishes” such as: shredded cheese, sour cream, pea shoots (or shredded lettuce), diced green onion, chopped avocado with a side warm baked corn bread. (don’t hate, but I cheated and used the store bought mixes vs. making from scratch). You can even skip the cornbread and crush up some tortilla chips as a topping as well. That’s why I love chili, its so versatile. Spicy, mild, whatever meat, veggies, and toppings galore, just eat and enjoy how you like it best!

photo

Happy Eating, XO.

Chicken and Dumplins’ Y’all

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Dust off the crockpot guys, this is a Northerner’s solution to the Southern classic.
  • 4 frozen chicken breasts (I love this, I always forget to defrost my meats and then am stressed out that I don’t have food to make, this can go straight from freezer to crockpot, no defrosting needed)
  • 1-2 cups of the mirepoix mix (See its used for things other than the meatloaf recipe. p/s I added some frozen corn too because I love it and can’t put it enough recipes, Id say 1/2-1 cup)
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup (if you’re like my sister and hate mushrooms, just use another can of chicken soup)
  • 1 can biscuits (I usually just dice up 4-5 biscuits into small pieces since they expand when cooking, but shit use the whole can if you want, I don’t judge)
  • 1 can of low sodium chicken broth (you can use water instead, but I like the flavor of broth)
  • Italian seasoning, garlic powder, and black pepper (all to taste, no measurements, just eyeball it. I also add a dash of hot sauce to this as well)
Layer the chicken and seasoning at the bottom of the pot. Then toss in the veggie mix and soups. Stir and let cook on HIGH for 6 hrs, yes for that long, remember how the chicken is frozen, remember how undercooked chicken is deathly. However, at about 5 to 5.5 hours in, add the chopped up biscuits (take the biscuit and cut into quarters) throw on top & re-cover with lid for the remaining 30-45 minutes. Yup, total time on high for 6 hrs. take a nap, clean, watch a movie, do whatever you want for those 6 hrs 🙂
Happy Eating, XO.

Ragin Cajun

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My roomie is from Louisiana so I have these moments in which I just want to sit down with a mason jar of sweet tea and eat some good old finger licking Cajun food. Now I would never dare attempt to make some crawfish or authentic creole cooking, but I wanted to do a quick weeknight homage to a girl from Houma, LA.

P/S I hate okra, but would love a kick a$$ gumbo or jambalaya recipe if any of you NOLA girls would like to hook a Philly girl up. Send to damndelish@gmail.com and the winner will get posted on the blog and will also be eligible to win a groceries tote!

  • 1/3 cup of half and half (original calls for heavy cream but its healthier this way)
  • 1-2 tbsp. butter (ok seems like a lot but, its delish!)
  • 1 tbsp. flour
  • 1 tbsp. Cajun seasoning
  • 2 tsp. of smoked paprika
  • 2 tsp. of cayenne pepper
  • 1 tbsp. of crushed garlic
  • 1 tsp. of dried parsley flakes
  • 1 tbsp. of fresh lemon juice
  • 1/2 cup of chicken broth (again do the healthier option-low sodium)

On medium to high heat in a non-stick sauté pan create a roux (fancy French word alert: butter & flour mixture). That will be the base and thickening agent for your sauce. Slowly add in the garlic and spices. Once dissolved in the roux, add the liquids (both the half & half, as well as, the chicken broth). Stir the liquids to combine with the roux. Lower heat and toss in diced chicken or shrimp (cooking times will vary but any protein of choice will work. I did 1lb. of shrimp for 2 people) Now add the lemon juice and parsley flakes. Continue stirring, if the sauce is too thin add more roux (make another flour/butter combo). However, once completely mixed & you lower the heat, it should be fairly creamy and not watery. I served over cappellini noodles, but this would be very good over some dirty rice. Oh and I sprinkled with some chopped green onion for a traditional touch!

Check out our Instagram for the yummy creation!

Happy Eating, XO.