It's spring right? With the weather being so inconsistent and everyone in quarantine what's a better comfort than something warm and soothing like a chicken noodle soup. My version is a little different but equally delicious. After a day of remote working, this food fave will surely make you feel pretty satisfied..
Here's what I used…
·1 tablespoon oil
·2 tablespoon garlic minced
·1 cup onion - small dice
·1 cup carrots peeled and sliced into rounds
·1 cup celery sliced
·1 sweet potato – cut into small cubes
·1 pound chicken breasts – shredded or cubed
·4 cup chicken broth better than bouillon chicken broth base
·2 cups egg noodles no yolks egg white noodles – any pasta noodle works
·4 handfuls of baby kale or baby spinach
·Salt and fresh ground black pepper
·1 tablespoon parsley chopped for garnish
Serves 4, Cooking Time 30 min
In a large pot, bring heat to medium and drizzle oil to coat bottom. Add in onions, garlic, celery, carrots, sweet potato and season with salt and pepper. Sauté for a few minutes 4/5 until onions are soft. Add in stock or water and chicken any, leftover chicken works great. Bring to a boil and let cook for 10 minutes. Once at a rolling boil you can add in any of your favorites too. Add in any pasta you have in the pantry, any shape works. You can add any favorite veg you have or spices and heat sources, now is the time to add, personalize and taste. Cannellini beans are great in this soup too. Cook another 5/7 minutes. Now add in your baby Kale or Spinach, stir and give a taste. Make sure to re-season if you need any salt or pepper. Let cook just another minute or too until greens are slightly soft. When ready to serve, you can top with a little parmesan cheese or squeeze of lemon and if you have any crusty bread feel free to pair the two! Serve nice and hot, Enjoy!
One of my favorite pasta dishes is a classic Bolognese with spaghetti. Its quick, easy and most important its filling and delicious. The best part of this dish is it versatility. I can swap for any meat and pastas you have in the pantry!
Here's what I used…
·¼ cup extra-virgin olive oil
·1 medium onion - small dice
·2 garlic cloves – mince
·1 carrot – small dice (optional)
·¼ tspn crushed red pepper
·1 pound ground beef – ground chicken/turkey/pork work well too
·One 28-ounce can crushed tomatoes – or favorite store brought brand
·¼ cup flat-leaf Italian parsley – small chop – its ok if you don’t have
·8 fresh basil leaves – small chop – its ok if you don’t have
·Salt and freshly ground black pepper
·¼ cup freshly grated Pecorino Romano or parmesan
·If you do not have fresh herbs you can use dried herbs too
·1lb of spaghetti or any pasta you have on hand
This recipe serves 3 to 4
In a large skillet heat the olive oil. When hot add the onion, garlic and crushed red pepper. Sauté over medium heat until the onions become very soft, about 8 minutes. Add the carrot and sauté for 5 minutes. Raise heat to high and add the ground beef. Sauté, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. I love using my whisk to break up any large pieces of ground meat. This little trick works very well. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. While this is working grab a large pot and fill with water, bring to a rolling boil. Add a good amount of salt. When cooking pasta you want to flavor your water with salt, this is the first step of seasoning your pasta. Follow the cook time on the package for best results! Once pasta is dojne strain and drizzle with a little olive oil to prevent noodle from sticking to one another. Taste your meat sauce and get ready to plate. Top off bolognese with Pecorino Romano or parmesan cheese and a little basil or parsley for garnish. Enjoy!!
It's a mother's day weekend and I want to share my favorite brunch recipe that will make any mom happy. You can make for mom or wife, family or just for yourself! MY spin on Eggs Benedict will certainly become a brunch favorite!
Here's how I did it…
·1 medium onion, peeled – small dice
·4 large russet or Idaho potatoes, peeled or 3 cups of frozen shredded potatoes
·2 large eggs
·2 tablespoons all-purpose flour
·6 tablespoons vegetable oil
·Salt and pepper to taste
·Any herbs or spices of choice
Preheat oven to 200. Place a nonstick baking sheets in oven. Using box grater or food processor coarsely grate potatoes, place in a bowl and rinse really well and then strain. You can also use frozen shredded potatoes. While potatoes are straining grab a skillet bring to medium heat, coat bottom with a little oil. When hot add onions and a caramelize. In large mixing bowl, lightly beat eggs, then whisk in flour. Press potatoes to extract as much liquid as possible, then add to egg/flour mixture. Once onions cool down add and mix very well. Season with salt and freshly ground black pepper. Feel free to add any herbs, spices that you have at home to personalize your dish. Using wooden spoon or hands, mix well, but do not overwork. In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 - 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes. Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain, season immediately with salt and pepper. Keep warm on baking sheet in oven while finishing up.
To top my potato pancakes I made a poached egg, but you can make your favorite style egg and top with my smoky hollandaise sauce… Here's my recipe:
·4 egg yolks
·1 tablespoon freshly squeezed lemon juice
·1/2 cup unsalted butter, melted (1 stick)
·Pinch smoke paprika
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water in the pot should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Heat should be low and water should only be a simmer. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in smoked paprika and salt whisk and taste. At this point you can add any heat source of your choice to spike it up even further. Cayenne pepper is good too. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Once done… Grab your potato pancakes, top with your egg of choice. Drizzle creamy hollandaise, and I always top off with a little fresh cracked pepper. Serves 2 - Enjoy!!