Classic Potato Salad

Ingredients :
8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1 cup onion, minced
 5 hard-boiled eggs paprika

Directions :
1 Boil peeled potatoes in salted water until done.
Cool to room temperature.
2 Place diced potatoes in large bowl.
3 Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
4 Add to potatoes.
5 Add celery and onions and mix well.
6 Stir in eggs. 
7 Sprinkle a little paprika on top.



Total Time : 15 mins

Prep Time : 15 mins

Cook Time :  10 mins

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Triple Chocolate Meltdown

Ingredients :

2 cups heavy cream
1 cup white chocolate chips
1 cup semisweet chocolate chips
1 pound bittersweet chocolate chips
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar
6 eggs
1 1/2 cups all-purpose flour
Vanilla ice cream, for serving

 How To Prepare :

1. In a small saucepan, bring 1 cup of the heavy cream to a simmer.

2. Remove the pan from the heat and whisk in the white chocolate chips. Whisk constantly until the chocolate is melted. Let the sauce cool, stirring occasionally, about 30 minutes.

3. Repeat the process with the semisweet chocolate chips--simmer the remaining 1 cup cream, whisk and melt the chips, and let cool.

4. Preheat the oven to 400°F. Butter six 6-ounce ramekins, thoroughly coating the bottom and sides.

5. Combine the bittersweet chocolate chips and softened butter in a medium bowl set over a pan of simmering water. Melt the butter and chocolate, stirring until well blended.

6. Remove the bowl from the pan and let the mixture cool for a few minutes.

7. In a separate bowl, beat the sugar and eggs with an electric mixer until foamy, about 2 minutes. Using a spatula, scrape in all of the chocolate-butter mixture and blend it into the egg mixture on medium speed.

8. Add the flour, 1/2 cup at a time, beating on medium speed after each addition, until it is completely incorporated. Do not overmix the ingredients.

9. Pour the batter into the prepared ramekins and place the ramekins on a sheet pan. Bake for about 18 minutes. The cakes should be slightly crusty on top and still liquid in the center when pierced with a clean knife. Let the ramekins rest on the  sheet pan for 2 to 3 minutes. Don't let them cool too much before  serving, as the butter that coats the ramekins will not release  the cakes if it is allowed to start hardening.

10. Invert each cake onto a dessert plate. Spoon some of each sauce around the cake, and drizzle a little more of each over the top. Serve with a scoop of ice cream on the side.

Service :  6

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Shrimp-Shitake Mushroom Fried Rice

Ingredients :

2 tablespoons of oil, for sautéing
5 cloves of garlic, minced
2 tablespoons of chopped onion
1 teaspoon of ginger minced
100 grams of Peeled Shrimps (8-10 medium shrimp)
5 pieces of fresh Shiitake mushrooms, chopped
2 cups of cooked rice
1 teaspoon of salt
1/2 teaspoon of pepper
2 tablespoons of soy sauce
1 teaspoon of instant chicken-flavored broth powder
3 tablespoons of peas
1 large red chilies, seeded , finely sliced

How To Prepare :

1. Heat oil, sauté garlic, onions, and ginger until they are fragrant. And then add shrimps and mushrooms then mix until the color of shrimps change.

2. Add rice then pour salt, pepper, soy sauce, salt, and broth powder. Mix again until well done and smooth.

3. Add the peas and red pepper, and cook briefly. Remove from heat.

4. Serve while hot with sprinkled fried onions and scrambled eggs.

Source - 99 Best Fried Rice Recipes

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Roasted Beets and Sauteed Beet Greens

Daily Recipe Roasted Beets and Sauteed Beet Greens !!!











Servings - 04

INGREDIENTS

• 1 bunch beets with
• greens
• 1/4 cup olive oil, divided
• 2 cloves garlic, minced
• 2 tablespoons chopped onion (optional)
• salt and pepper to taste
• 1 tablespoon red wine vinegar (optional)

DIRECTIONS

1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.

2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.

3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Daily Recipe Roasted Beets and Sauteed Beet Greens !!!

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Garlic Mashed Potatoes

Delicious Recipe Garlic Mashed Potatoes










Service - 100

INGREDIENTS
• 50 pounds unpeeled red potatoes, quartered
• 8 pounds butter, room temperature
• 3 pounds Romano cheese, grated
• 3 cups chopped garlic
• 1/2 cup salt
• 1/2 cup dried oregano

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.

Delicious Recipe Garlic Mashed Potatoes

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Cheesy Chicken and Vegetable Rice

Ingredients :

1 lb. boneless skinless chicken breasts, cut into chunks

1 can (14-1/2 oz.) chicken broth

2 cups Minute White Rice, uncooked

1 pkg. (16 oz.) frozen vegetable blend, thawed

3/4 lb. (12 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up

How To Prepare : 

1. Spray large skillet with no stick cooking spray. Heat skillet on medium-high heat. Add chicken; cook and stir 3 minutes or until browned.

2. Add broth; stir. Bring to boil.

3. Stir in rice, vegetables and prepared cheese product; cover. Cook on low heat 5 minutes or until chicken is cooked through. Stir until prepared cheese product is melted.

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Tortas de Camaron

Ingredients :
•    2 dried ancho chilies, stemmed and seeded
•    6 eggs, beaten
•    1/4 cup shrimp powder
•    1 cup vegetable oil for frying
•    1/2 white onion, coarsely chopped
•    2 cloves garlic, minced
•    1 cup water, or more as needed
•    1 1/2 chicken bouillon cubes
•    1 (16 ounce) jar nopales (cactus), 

      drained and rinsed
•    1/2 cup chopped fresh cilantro, or to taste (optional)

Directions :
1.    Soak ancho chilies in a bowl of warm water until tender, about 20 minutes. Drain.

2.    Whisk eggs and shrimp powder together in a bowl.

3.    Heat oil in a skillet over medium heat; pour egg mixture into small 2-inch circles in the hot oil. Fry until golden brown, about 3 minutes per side. Transfer to a plate. Repeat with remaining egg mixture.

4.    Blend ancho chilies, onion, garlic, and water in a blender until smooth. Add more water if needed to make a soup consistency. Pour chile mixture into a pot over medium heat; add chicken bouillon and egg patties. Cook and stir until bouillon is dissolved, about 5 minutes. Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes. Garnish with cilantro.
 

Servings : 06

Prep Time :15 Min

Cook Time :25 Min

Ready In :1 Hr

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Humble Chef's On The Lamb

Yikes. Has it been a week since my last recipe? I'll keep them coming as much as I can. I realize some of these recipes are not for everyone so I'll keep the volume up to expand the variety. Most of what I've given have been fairly simple one-pot syle meals. Here's one that involves a little preperation but great pay off. It is one I'm planning for an upcoming dinner party so this is a good way to refresh myself. Also, if the guests enjoy the dinner, there is access to the recipe for them to make and enjoy.

Braising is simple yet time consuming technique. Braising refers to "cooking in liquid" for an extended amount of time. The idea behind braising is to take a tough, usually inexpensive cut of beef or poultry and slowly cook it to make the meat tender. Cooking is often a trade off; you can purchase expensive cuts of meat(steaks, chicken breasts, rack of lamb, salmon) that cook quickly, easily and make them taste pretty good. On the flip side, braising requires patience and planning but are usually pretty easy on the wallet.

This is not a new recipe. This is a classic, home style french cuisine. Yet can be flipped to something unique to you by adding little things you have at home. You can buy frozen lamb shanks at most major grocers, but fresh can be purchased at local butchers.

Braised Lamb Shanks

6 Lamb Shanks, dredge in flour
1 Carrot, roughly cut in cubes
1 Large White Onion, large dice
4 Stalk of Celery, large dice
2 Bay leaves
2 l stock (beef, chicken, veg, lamb, whatever)
500 ml Red Wine
10 g Seasoned Flour for Dredging
2 Sprigs of Rosemary, Thyme
50 ml maple syrup
15 ml vegetable oil
Salt and Peppet to Taste

Preheat oven at 375 Celsius.

In a large soup pot, on medium-high heat, preheat vegetable oil. Sear all sides of lamb and remove from pot. Reduce heat and throw in mirepoix (onion, carrot, celery, bay leaves) and cook until bottom of pan is golden brown. Add a little oil if needed. Deglaze the pan with red wine. Reduce by half. Add stock and lamb shanks. Stir pot until it comes to boil. Remove from heat. Add fresh herbs. Cover with a lid and place in the oven.

Cook for approximately 2 hours occasionally removing from oven and stirring.

To check for doneness, half the lamb should be a clean bone. Tear a piece of the lamb and it should tender and juicy. When braised through remove shanks and cover to keep hot. Strain the stock and discard leftover vegetables and herb sprigs. On the stove top, bring to a boil. The stock should coat the back of a spoon. Season with salt, pepper and maple syrup.

Serve shanks with jus, mashed potatoes and freshly steamed green vegetables.

Serves 5.

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Barbecue Meatballs

Ingredients :
2 pounds ground beef
1 cup bread crumbs
1 teaspoon garlic powder
2 packages onion soup mix
2 teaspoons Worcestershire sauce
2 eggs

Sauce :
2 onions, chopped
2 cans tomato paste (12 ounces total)
2 cloves garlic, minced
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
1/2 cup brown sugar
1/2 cup sweet pickle relish
1/2 cup beef broth
2 teaspoons salt
2 teaspoons dry mustard

How To Prepare : 

1. Combine first 6 ingredients and mix well. Shape into meatballs and brown in a skillet with 1 tablespoon of oil. Drain on paper towels.

2. Add all sauce ingredients to Crock Pot and stir well.

3. Add meatballs and cook, covered, on low for 5 to 6 hours (high for 2 to 3). Serve from the Crock Pot.

Service : 60 meatballs.
 

Source - Set It & Forget It Crock-pot Recipes

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Healthy Creamy Tomato Basil Soup

Ingredients:
2 oz Butter
1 ea Diced Red Onions
2 cup(s) Dry White Wine
3 cup(s) Canned Diced Tomatoes
2 cup(s) Heavy Cream
1 oz Chopped Fresh Basil
Salt (to taste)
Black Pepper (to taste)


How To Prepare:

1. In a heavy 2 quart sauce pan melt butter and saute red onions until tender, 5 minutes.

2. Add white wine and reduce by 3/4.

3. Add tomatoes and heavy cream and bring to a simmer and reduce by 1/2.

4. Puree soup in a food processor.

5. Stir in chopped basil, salt and pepper.

6. Garnish with chopped fresh basil and tomatoes.

Service    : 04
Pre Time : 05 minutes
Cook       : 12 minutes

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Grilled Cheese With Shallots

Ingredients :
2 large shallots
3 tablespoons unsalted butter, divided
1/2 teaspoon thyme leaves
Salt, pepper
2 slices country white bread, sliced 1/2 -inch thick
5 ounces Cantal cheese, sliced 1/8-inch thick


How To Prepare:

1. Preheat the oven to 400 degrees F.

2. Cut the shallots in half lengthwise and peel them. Place the shallots cut-side down. Slice lengthwise into about one-eighth-inch wedges. In a small sauté pan, melt 1 tablespoon of the butter over medium heat. Add the shallots and thyme and season lightly with salt and pepper. Reduce the heat to medium-low and cook gently, stirring often until the shallots are caramelized, about 10 to 15 minutes. Remove from the heat and set aside.

3. Heat a cast iron or heavy-bottomed sauté pan over medium heat. Add the remaining butter and swirl in the pan until it is melted. Place the two slices of bread in the pan and toast for a minute or two until just beginning to color. Divide the cheese evenly between the two pieces and top with the shallots.

4. Place the pan in the oven and cook 5 to 6 minutes until the cheese is melted and the bread is golden and crispy. Remove to a cutting board and carefully assemble the sandwich, placing together the two slices of bread. Cut in half on the diagonal and serve immediately.

Service :  1-2

Source: LA Times

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The Ultimate Paella

 Ingredients :
•    Spice Mix for chicken, recipe follows
•    1 (3-pound) frying chicken, cut into 10 pieces
•    1/4 cup extra-virgin olive oil
•    2 Spanish chorizo sausages, thickly sliced
•    Kosher salt and freshly ground pepper
•    1 Spanish onion, diced
•    4 garlic cloves, crushed
•    Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
•    1 (15-ounce) can whole tomatoes, drained and hand-crushed
•    4 cups short grain Spanish rice
•    6 cups water, warm
•    Generous pinch saffron threads
•    1 dozen littleneck clams, scrubbed
•    1 pound jumbo shrimp, peeled and de-veined
•    2 lobster tails
•    1/2 cup sweet peas, frozen and thawed
•    Lemon wedges, for serving Special equipment:
•    Large paella pan or wide shallow skillet

How To Prepare : 

1. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
 

2. Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

3. In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. 

4. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes.

5. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

Spice Mix for chicken:

•    1 tablespoon sweet paprika
•    2 teaspoons dried oregano
•    Kosher salt and freshly ground pepper
Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered

Total Time : 2 hr 30 min
Prep           : 30 min
Inactive     : 1 hr 0 min
Cook         : 1 hr 0 min

Service      : 4 to 6 servings

N.B : The ideal paella has a toasted rice bottom called socarrat.
Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

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Lobster Egg Stuffed

Ingredients :
•    1 whole lobster, about 1 1/2 pounds
•    1 dozen eggs, hard boiled
•    4 tablespoons mayonnaise
•    2 teaspoons white wine vinegar
•    1/2 teaspoon ground mustard
•    1 teaspoon finely chopped fresh chives
•    Pinch celery salt
•    Salt and freshly ground black pepper
•    2 stalks celery, thinly sliced
•    1/2 red onion, finely diced
•    Finely chopped fresh dill, for garnish
•    Paprika, for sprinkling

Directions :

1. Bring 3 to 4 inches of water to a boil in a large pasta pot. Add the lobster, cover and steam until fully cooked and the shell is bright red, 8 to 10 minutes. Remove the meat from the shell and dice into 1/2-inch chunks.

2. Halve the eggs and reserve the yolks. In a bowl, mash the yolks and add the mayonnaise, white wine vinegar, ground mustard, chives, celery salt, salt and pepper to taste, celery and onions. Mix all together so that the yolk mixture is creamy.

3. Fold in most of the lobster, reserving 24 small pieces. Add salt and pepper to taste, and then stuff the egg white halves with the filling. Garnish with a touch of fresh dill and a little piece of lobster. Sprinkle with paprika.

Total Time  : 40 min
Prep            : 30 min
Cook           : 10 min
Service       : 24 Halves

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Cucumber Pasta Salad

Ingredients :
•    1 (8 ounce) package bow tie pasta
•    1 large cucumber, thinly sliced
•    1 large onion, thinly sliced
•    1 1/2 teaspoons dried dill
•    3/4 cup white vinegar
•    1 cup white sugar
•    1 cup water
•    1 tablespoon vegetable oil
•    1 tablespoon prepared mustard
•    1/2 teaspoon salt
•    1/2 teaspoon ground black pepper

How To Prepare :
1. Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and rinse several times with cold water until pasta is cool.

2. Stir pasta, cucumber, onion, and dill in a salad bowl. Whisk vinegar, sugar, water, vegetable oil, mustard, salt, and black pepper in a separate bowl until sugar and salt have dissolved. Pour dressing over the pasta mixture and toss lightly to coat with dressing. Let chill for 2 hours before serving.

Serving : 08

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Fried Rice - Chinese Cuisine

Ingredients :
3 eggs
4 cups cooked rice
1 green onion
2 teaspoons salt
1/2 teaspoon MSG (optional)
1/2 teaspoon white pepper
2 teaspoons sesame oil
4 tablespoons vegetable oil

How To Cook :
1.Beat the eggs well, add 1/2 teaspoon of salt.

2.Finely chop the green onions.

3.Break up the rice so it is not all stuck together.

4.Heat oil to smoking point, add in the eggs.  Stir until all the eggs solidify.

5.Break the eggs into smaller pieces with the spatula.

6.Add the rice and mix well.

7.Add MSG, white pepper, sesame oil and 1 1/2 teaspoons of salt.

8.Stir for 2-4 minutes until everything is cooked well.  Mix in the green onion and serve.

Service :  4

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Apple Glazed Braised Cabbage

Like the Maple Glazed Carrots, here is a recipe that entitles you to add anything you like. It is a variation of a recipe I learned from school that is a good recipe for any novice or prefessional to practice. It is cheap, tasty and easy. And it also allows you to practice your braising abilities.

Apple Glazed Braised Cabbage
1 Small Red Cabbage, fine jullienne
2 Granny Smith Apples, grated
1 Small Red Onion, fine brunoise (dice)
250 ml apple juice or cider
50 ml Maple Syrup
Dab of Butter for saute
1 Sprig Fresh Mint, chiffonade
1 Lemon, juiced
Salt and Pepper To Taste

Preheat oven at 350 Celsius. On medium heat in a soup pot, melt butter until frothy. Add onion until translucent. Add apple until slightly brown. Add cabbage and cook for about 2 minutes. The cabbage should deflate as you cook. Deglaze with juice and maple syrup. Bring to boil and cover. Place in oven and cook for 1 hour. Remove from oven and taste, the cabbage should be sweet and tender. Add lemon, mint and seasoning. On stove top, bring to boil and serve.

Serves 8.

Variations are plentiful once again. Whatever you think goes with apples might just work. You can omit mint and add sage and bacon, or remove maple syrup and use rum or you can add leek and raisins.

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Baked Potato Soup

Ingredients :
1 1/2 pounds (2 cups, diced but unpeeled) baking potatoes
1/4 pound butter
2 cups yellow onion -- diced
1/3 cup flour
5 cups water
1/4 cup low sodium chicken base
1 cup instant potato flakes
3/4 teaspoon dried basil
1/2 teaspoon Tabasco sauce
1 cup heavy cream
1 cup milk
salt -- to taste
white pepper -- to taste



How To Prepare :
1. Preheat oven to 400 degrees F.

2. Prick washed potatoes & bake until a fork pierces to the center easily. Remove potatoes from oven & allow to fully cool. Remove skin & cut potatoes into 1/2" cubes. Set aside.

3. Melt butter in a large saucepan. Add onions & saute over low heat for 10 minutes or until onions are translucent. Don't allow onions to burn. Add flour to onions & butter and cook 4 - 5 minutes, stirring well until flour is absorbed.

4. In a separate container, combine water, chicken base, potato flakes & seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat & continue cooking until the soup begins to gently simmer. Add milk & cream, stirring until smooth & lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes & stir to combine.

5. Remove from heat & serve. Top each serving with grated cheddar cheese, sliced scallions & bacon pieces.

Service : 6

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Red Lobster Citrus Glazed

Ingredients :
1 tsp olive oil
1 tsp garlic, chopped (1 clove)
1/4 cup sweet chili sauce
1/2 cup orange marmalade
4 Mahi-Mahi fillets, skinless
Salt and pepper to taste
4 orange slices
2 cups cooked white rice
1/4 cup finely diced cilantro

  

How To Prepare :

1. In a small saucepan, over medium heat, sauté the olive oil and garlic for 3-5 minutes.
 

2. Mix in the sweet chili sauce and orange marmalade and stir often until a syrup is formed and all the marmalade is melted, remove from heat.

3.Adjust seasoning with salt and pepper as needed. Meanwhile, heat 2 tsp olive oil in a large non-stick sauté pan over medium high heat, season the mahi fillets and sear until a nice crust is formed, flip the fish and reduce heat to medium and cook the fish until desired doneness is achieved.

4. Place rice in center of plate and top with seared mahi, glaze with citrus rum and garnish with chopped cilantro.

Service : 4

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Sesame Chicken Wings

 
Ingredients :
36 chicken legs & wings
2 teaspoons ground coriander
3 tablespoons soy sauce
2 cloves garlic
3 tablespoons fresh lemon juice
1 inch fresh ginger -- peeled
2 tablespoons sesame oil
1 onion -- quartered
2 tablespoons sugar
1 teaspoon red pepper flakes
1/2 cup sesame seeds (approx.)
2 teaspoons salt

How To Prepare :
1. Wash the chicken pieces and pat dry. Place in a  bowl.

2.Combine the remaining ingredients except the sesame seeds in a blender and puree. Pour the mixture over  the chicken and stir to coat all the pieces well.
3. Refrigerate for at least 2 hours.
4. Remove the chicken from the marinade and sprinkle with the sesame seeds.
5. Place on the grill or under the broiler for 5 to 6 minutes on each side, or until cooked through. Serve hot.

Service : 6 to 8 .

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CHICKEN SOUP FOR A SICK HOUSE

I haven't posted much lately because picky-picky husband and I have had the flu. Not just your every day "better in a week flu", but the old fashioned (don't even get out of your jammies) flu that has plagued us with lethargy and coughs for almost a month.

Our meals have been simple and mostly from the crock pot (or frozen food entree aisle) but then we haven't had much of an appetite either. Now that we are feeling a little better, I am venturing back into the kitchen.

This chicken soup has been a life saver for us during this time. I just keep it going in the slow cooker, adding a little more broth and veggies when necessary. It is a super simple recipe and if your family is coping with this ugly flu, like we are, I hope you will give this magic "elixer" a try.


6 large boneless-skinless chicken thighs (dark meat has the best flavor)
1 cup chopped onion (I like to use sweet onions)
1 cup chopped celery
1 cup chopped carrot
2 quarts of good chicken stock (I use the boxed kind)
1 tablespoon chicken bullion granules
1/2 teaspoon black pepper
1 teaspoon salt
pinch of dried thyme
pinch of poultry seasoning
2 cups favorite veggies (I use frozen mixed veggies)
spaghetti or fettuccine noodles (they hold up better than other noodles)

Cube and brown the chicken thighs in a tablespoon of oil until you get brown crusty spots on the chicken. Remove from pan and put it into the crock pot. In the same pan, saute the onion, celery and carrot until they get a little soft. Use a spatula and use the moisture in the veggies to de-glaze any crusty bits left in the bottom of the pan. Add this mixture into the crock pot ; those crusty brown bits in the pan are PACKED with chicken flavor.

Add the broth, 2 cups favorite veggies, bullion granules and salt and pepper. Stir and cook on high for about 6 hours, stirring once in a while. Half an hour before you serve this soup, break the noodles into 4" pieces and put into hot broth and stir. The noodles should be ready to eat in about 30 minutes.

NOTE: I have tried many different kinds of noodles in this soup. Spaghetti seems to hold up the best without turning to mush if you are cooking the soup for a long time or overnight. I also use rice instead of noodles, however, DO NOT put the rice into the soup (after a while, it will deteriorate and make your soup a mushy mess). Instead, make the rice separately and put a big spoon of it in your soup bowl and ladle the soup over the rice.

NOTE: Any cut of chicken will work in the soup, however, the dark meat gives the most flavor and after 6 hours, it will still be very moist and "fall apart" tender.


NOTE: Any kind of veggies can be used for the "favorite veggies" part. Just make sure you use veggies that will stand up to long cooking. I usually use a frozen veggie mixture that has peas, corn, green beans and carrots, but anything will work (just don't used canned veggies).

NOTE: Homemade chicken broth is best, but I never seem to have any when I want to make this soup, so I use a good quality BOXED chicken broth (just don't use bullion and water to make broth).

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