Chicken Broth

If you don't do this with your roasted chicken you buy from the grocery store then you had better start! It's so easy and will save you a few cans or a box of chicken broth. A whole roasted chicken is one of the few precooked items I buy because I can use it for 3 or sometimes even 4 meals (family of 4).  

First night we have just some chicken, veggies, fruit, and maybe some bread. Next meal would be chicken pulled from the bones and mixed into enchiladas, salad, or a casserole (makes that meal 50% easier). Then I have leftovers from that for lunch the next day. And last, I throw the bones in my crockpot to make broth for soup.

 One of the best purchases at a grocery store I think. I do avoid the lemon pepper and other spice varieties because it limits what I can do. I also choose NOT to salt the broth. I usually pick it up at Costco for, what, $5? So easy. 

*I was rushing to get dinner ready and completely spaced taking a picture of the finished broth. 

Chicken Broth

Makes 45 ounces give or take (about 5 1/2 cups)

Ingredients 

Bones of one roasted chicken, remaining skin and fat removed

1 carrot, broken in half

1 stalk celery, broken in half

3 dried bay leaves

Water

Directions 

Bones, carrot, celery, and bay leaves into a crockpot. 

Pour water in until covered. 

Set to low for 8 or 9 hours (I do it over night).

Remove bones, carrot, celery, and bay leaves.

Pour broth through a strainer or sieve into a bowl. 

Place in the fridge for a few hours to allow the fat to solidify on the top. 

Skim the fat and it's ready to be used. If it will be a while until you use it it can be frozen (I use smaller containers, about 2 cups per container). 

Market Street Grill Clam Chowder

I am loving fall in the desert so far. Almost every year my husband asks for this clam chowder for his birthday because it's during "jacket weather", as he calls it. Well now where we live it's still "shorts weather" but the clam chowder still prevailed. 

It's nice we still get a taste of one of our favorite restaurants up north, without leaving our perfect weather. My mom got this recipe from the newspaper forever ago. I'll assume Market Street actually posted it themselves since it tastes the same (I actually prefer my family's at home version than at the restaurant). 

I made this bread to go with it and I would recommend it over and over. 

Market Street Clam Chowder 

Serves a lot, haha I use my biggest pot so probably 8 to 10. It's easily halved

Ingredients 

4-6 cups diced potatoes 

1 cup chopped onion

1 cup chopped green pepper

1 cup chopped celery 

1 cup chopped leeks (about 2 small)

3/4 cup unsalted butter

1 cup flour

2 quarts whole milk or half and half

2 cups water

2/3 cup white wine (cheapest you can get, will keep in the fridge for a long time for other cooking, not interested in preserving the alcohol just want the flavor) 

3/4 cups chopped clams and juice, about 2 cans (I chop them even smaller)

6 bay leaves

1 1/2 tablespoons salt

3/4 tablespoon pepper

A few splashes of Tabasco 

Directions 

In a large pot over medium heat melt the butter

Add flour and whisk, cooking the roux well stirring occasionally for maybe 10 minutes.

Pour in milk and whisk well.

Add water and wine.

Add vegetables, clams and juice, bay leaves, salt, pepper, and Tabasco. 

Stir occasionally keeping the bottom from sticking to the pan. 

Cook until the potatoes are soft, about 30 minutes. 

Salt and pepper to taste.

Serve with bread and add another splash of Tabasco to your bowl if you'd like :)

Mexican Stewed Chicken

Trust me on this one. Sounds weird and looks weird but it's really good. Promise. My husband reminded me tonight it's one of his favorite meals that I make. I wish I had come up with it but we have Rachel Ray to thank for that. I have made this a few different ways and they have all turned out good. She originally uses chorizo but I have never been a big fan of it, or I have never had good chorizo. Who knows. But, a butcher suggested kielbasa to be a good substitute so that is what I have always used (yes, "hot dogs" again for my 3 year old. Gotta use up what's in the fridge :)).

I have a hard time deciding whether to eat this with a spoon or a fork. I guess you could shred the chicken after you cook it, or start with it cut up. But I like the rustic feel of having a whole thigh, or breast in my stew so I guess the the battle will continue. My husband likes this with rice while I prefer a big chunk of crusty bread to soak up all the good juices, so I try to have both on hand when I make it. I love having this as leftovers mmmm. Bless you Rachel Ray. 

Mexican Stewed Chicken adapted from Rachel Ray

Serves 6

Ingredients 

7 oz kielbasa diced

6-8 boneless skinless chicken thighs (I've used breasts as well)

2 tablespoons oil

1 cup white wine OR chicken broth 

1/2 onion diced

1 large red OR green bell pepper diced 

1 1/2 cups celery diced (same amount as onion combined with pepper)

1 carrot diced - optional

1 jalapeño sliced, (usually take half the seeds and ribs out to tone the heat down for my 3 yr old)

14.5 oz can diced tomatoes

1 can chicken broth

~3/4 cup green olive with pimentos OR black olives

Salt and pepper

Toppings: cilantro, avocado 

Eat with: rice, and/or crusty bread

Directions

Heat oil in a large deep pan over medium high heat.

Salt and pepper and brown chicken on both sides and remove to a medium bowl.

Brown kielbasa and remove to the bowl. 

Turn heat to medium.

Add all veggies to the pan and allow them to sweat and soften.

Pour in white wine to deglaze pan. 

Add chicken broth, tomatoes, and olives. 

Add a bit more salt and pepper to taste. 

Also add back to the pan the kielbasa and chicken to cook through- about another 5 min or so. 

Serve with rice and/or bread. 

Top with cilantro and/or avocado.

Basic Chili

I got this recipe a few years back from a college roommate of mine (Thanks Emily!).  It's her mom's recipe, but I don't think I have it exactly how she makes it because I didn't write it down.  It is delicious and versatile.  I frequently make taco salad with this or just eat it as is with a side of corn bread and honey.  I may have once made a little something called "travelin' tacos" also.  My elementary school would serve them using a bag of Fritos with a scoop of chili inside.  From grade school on, whenever I eat Fritos I always think of that haha.  

Chili 

serves about 4

Ingredients

1 lb Ground Beef

1/2 Yellow Onion, finely chopped

1/2 Green Pepper, chopped

1/2 Red Pepper, chopped

1, 28 oz Can of Diced Tomatoes

2 Cans of Beans, rinsed and drained (kidney and/or black)

1 to 1 1/2 Tbs Chili Powder

1/2 tsp Cumin

Couple dashes of Worcestershire

Salt and Pepper to taste

Directions

Brown the beef over medium-high heat, adding the onions and peppers when it is about half way cooked through.  

When the meat is browned and the onions soft, pour in the tomatoes and beans.

Season with spices and worcestershire.

Simmer, covered, on low for at least 20 minutes.

Cream of Asparagus Soup

If you don't have a lot of time but want to make something that tastes like you put hours into it, this is the soup to make.  I found a pretty large bag of asparagus at Costco and I got excited.  This recipe calls for 2 lbs of asparagus and their bag was 2.25 lbs so I saved some of the stalks for another recipe.  Also, it started to snow today (I sure am getting sick of the cold) and I wanted something warm to sip on while I watched the Olympics.  This soup was perfect for the occasion.  

Adapted from Gourmet Magazine 2001

Cream of Asparagus Soup

Ingredients

2 lbs Asparagus
1 Chopped Medium Onion
5 Cups Chicken Broth 
2 Tbs Butter
Salt and Pepper
1/2 Cup Heavy Cream or Milk
1 tsp Lemon Juice


Directions

Chop asparagus stalks into 1 inch segments.
In a large heavy pot, saute onion over medium heat until soft. 
Stir in asparagus chunks and salt and pepper.  Cook for about 5 minutes.
Add chicken broth, cover and simmer for about 15 minutes or until the asparagus becomes soft.
Transfer in batches to blender to blend smooth. (careful it's hot)
Return to the pot and add the cream and lemon juice.
I finish blending the soup together with an immersion blender because my blender doesn't seem to get it completely smooth.  If you don't blend it completely smooth is has the texture of slimy boogers (gross I know, but that's what I think of).
Serve with crusty bread.  Yum.

Chorizo Vegetable Soup

I found a tortellini soup on Epicurious (originally published in Bon Appetit in 1993) but this here is what I actually made with what was on hand, and my it was good.  I was very wary when starting the soup, but both the husband and I were pleasantly surprised.

One morning, about a week ago, my husband went to the store and made me breakfast. Isn't that sweet? There was leftover chorizo that needed to be used, and since I have never used the stuff, I went searching for a recipe.  I found one that intrigued me. Although, I had to alter it quite a bit because I did not have a lot of things it needed. The result? Great! Nothing like warm soup on a cold day.


Chorizo Vegetable Soup

Ingredients

1/2 lb Chorizo or Italian Sausage, or heck- even turkey sausage
1/2 small chopped Yellow Onion
1 clove smashed and chopped Garlic
3 cups Chicken Broth
1/4 cup White Wine
2 cans diced Tomatoes
2 diced Potatoes (normal size, not the giant ones)
~1 cup chopped Celery
~1/2 chopped Red or Green Pepper
~1 medium Chopped Carrot
1 tsp Dried Oregano
1 tsp Dried Basil
Parmesan for topping (I think this is the best part!)

Directions

Over medium high heat, brown the chorizo or sausage in a large pot. Drain, set meat aside in a bowl. Remove all but 1 Tbs fat from the pan.
Over medium heat, saute the onions and garlic in the pot with the remaining fat. Allow them to become translucent.
Add the meat back to the pot, along with the broth, wine, tomatoes, potatoes, celery, pepper, carrot, oregano, and basil.
Let simmer for about 40 minutes or until the vegetables are soft.
To serve, ladle into a bowl and sprinkle freshly grated Parmesan cheese. Serve with warm crusty bread or crackers.

Enjoy!