Tag: chicken broth

Spicy Roasted Red Pepper and Tomato Soup

by Pam on September 19, 2013

It was cool enough to have a little fire burning yesterday morning… I love Autumn! I decided to make soup for dinner and I was craving some sort of tomato soup. I came across this recipe by Culinary Colleen^[1] and new immediately it was exactly what I was looking for. It was easy to make, smelled amazing while it simmered and we all enjoyed it. My daughter liked it a lot and so did my husband. My son said it had too much roasted red pepper flavor so he only kind of liked it. I, on the other hand, thought it was excellent. I loved the flavor and sweetness from the roasted peppers and the tang from the vinegar. I served this soup with a hot loaf of crusty bread and my House Salad^[2] with Fran’s Vinaigrette^[3] for a delicious and healthy meal.

Preheat oven to 450 degrees. Coat a baking sheet with tin foil then coat with cooking spray. Drizzle a tablespoon of the olive oil over the sliced bell peppers.

Place the peppers in the oven and cook until the peppers are soft and charred in some spots, about 30-35 minutes. Remove from the oven and place the peppers into a ziplock bag then seal. Wait for 5 minutes then carefully peel the charred skin off of each pepper. Discard skin.

Heat the remaining olive oil over medium heat in a dutch oven. Add the onion and chili flakes. Cook, stirring often, until the onions are soft and tender, about 5-7 minutes; add the minced garlic and cook, stirring constantly, for 1 minute. Add the roasted peppers, canned tomatoes and their juices, chicken broth, and sea salt and freshly cracked pepper, to taste.

Simmer for 20 minutes, breaking apart the tomatoes as they cook. Add most of the fresh basil (reserve some for garnish) then using an immersion blender, puree the soup. Add the sugar and red wine vinegar as well as additional sea salt and freshly cracked pepper, to taste, if needed.

Serve some fresh basil on top. Enjoy.

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Spicy Roasted Red Pepper and Tomato Soup

Yield: 4

Ingredients:

2 tablespoons olive oil, divided
2 large red bell peppers, seeds removed and thickly sliced
Half of a small onion, roughly chopped
3 cloves garlic, minced
Pinch of red chili flakes (or two)
1 (28 oz) canned whole tomatoes
1 1/2 cups chicken or vegetable broth
Small handful of basil leaves, chiffonade (divided)
1/2 tsp sugar
1/2 teaspoon red wine vinegar

Directions:

Preheat oven to 450 degrees. Coat a baking sheet with tin foil then coat with cooking spray. Drizzle a tablespoon of the olive oil over the sliced bell peppers.

Place the peppers in the oven and cook until the peppers are soft and charred in some spots, about 30-35 minutes. Remove from the oven and place the peppers into a ziplock bag then seal. Wait for 5 minutes then carefully peel the charred skin off of each pepper. Discard skin.

Heat the remaining olive oil over medium heat in a dutch oven. Add the onion and chili flakes. Cook, stirring often, until the onions are soft and tender, about 5-7 minutes; add the minced garlic and cook, stirring constantly, for 1 minute. Add the roasted peppers, canned tomatoes and their juices, chicken broth, and sea salt and freshly cracked pepper, to taste.

Simmer for 20 minutes, breaking apart the tomatoes as they cook. Add most of the fresh basil (reserve some for garnish) then using an immersion blender, puree the soup. Add the sugar and red wine vinegar as well as additional sea salt and freshly cracked pepper, to taste, if needed.

Serve some fresh basil on top. Enjoy.

Adapted photos and recipe by For the Love of Cooking
Original recipe by Culinary Colleen

References

^{^} Culinary Colleen (www.culinarycolleen.com)
^{^} House Salad (www.gordon-ramsay-recipe.com)
^{^} Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Chicken Cutlets with Tarragon-Mushroom Sauce

by Pam on June 24, 2013

I was looking for a quick and healthy chicken dish to make for dinner when I came across this Cooking Light^[1] recipe. Luckily I had everything I needed on hand so dinner couldn’t have been easier. I loved the flavor of the sauce with the tender and juicy pieces of chicken. The onions and mushrooms made this tasty sauce extra special. My husband and I really loved this chicken and both of my kids liked it a lot too although they left the mushrooms on their plates.

Combine the chicken broth, carrot, celery, onion, bay leaf, and garlic together in a saucepan; bring to a boil. Cook 10 minutes or until reduced to 1 1/4 cups. Remove solids with a slotted spoon; discard.

Cut chicken breast halves in half horizontally to form 4 cutlets then cut them in half. Season both sides of the chicken pieces with sea salt and freshly cracked pepper, to taste. Place flour in a shallow dish; dredge chicken in flour. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 teaspoon butter to pan; swirl until butter melts. Add 4 cutlets to pan; cook 2-3 minutes on each side or until golden. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets. Set the cutlets aside on a plate loosely covered by a tin foil tent.

Return skillet to medium-high heat. Add mushrooms and onions; cook 5 minutes or until browned, stirring occasionally. Add stock mixture; bring to a boil, scraping pan to loosen browned bits. Combine 1 tablespoon water and cornstarch in a small bowl. Stir cornstarch mixture into stock mixture; cook 1 minute or until sauce thickens. Taste and season with sea salt and freshly cracked pepper, to taste. Add the fresh tarragon mix until evenly combined. Place the chicken and it’s juices back into the pan and smother in the sauce.

Serve each piece of chicken with the sauce drizzled over the top. Enjoy.

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Chicken Cutlets with Tarragon-Mushroom Sauce

Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.

Ingredients:

2 cups chicken stock
1 small carrot, diced
1 celery stalk, diced
1/4 onion, diced
1 bay leaf
1 garlic clove, chopped
2 skinless, boneless chicken breast halves
Sea salt and freshly cracked pepper, to taste
3 tablespoons flour
2 tbsp olive oil, divided
2 tsp butter, divided
1 1/2 cups of mushrooms, quartered
1/2 sweet yellow onion, sliced
1 tablespoon water
2 1/2 tsp cornstarch
1 tbsp chopped fresh tarragon

Directions:

Combine the chicken broth, carrot, celery, onion, bay leaf, and garlic together in a saucepan; bring to a boil. Cook 10 minutes or until reduced to 1 1/4 cups. Remove solids with a slotted spoon; discard.

Cut chicken breast halves in half horizontally to form 4 cutlets then cut them in half. Season both sides of the chicken pieces with sea salt and freshly cracked pepper, to taste. Place flour in a shallow dish; dredge chicken in flour. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 teaspoon butter to pan; swirl until butter melts. Add 4 cutlets to pan; cook 2-3 minutes on each side or until golden. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets. Set the cutlets aside on a plate loosely covered by a tin foil tent.

Return skillet to medium-high heat. Add mushrooms and onions; cook 5 minutes or until browned, stirring occasionally. Add stock mixture; bring to a boil, scraping pan to loosen browned bits. Combine 1 tablespoon water and cornstarch in a small bowl. Stir cornstarch mixture into stock mixture; cook 1 minute or until sauce thickens. Taste and season with sea salt and freshly cracked pepper, to taste. Add the fresh tarragon mix until evenly combined. Place the chicken and it’s juices back into the pan and smother in the sauce. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light

References

^{^} Cooking Light (www.myrecipes.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Rice and Mushroom Stuffed Chicken Breasts with a Lemon Mustard Sauce

by Pam on December 3, 2013

I was craving a comforting meal without it being too heavy. I decided to make up a box of rice and combine it with sauteed mushrooms and onions. I stuffed it into a couple of chicken breasts and baked it in a lemony mustard sauce. The chicken was juicy, tender, and so delicious. The sauce was tangy and flavorful and tasted great with the chicken. I served this dish with some Roasted Grape Tomatoes^[1] and Steamed Artichokes^[2] for a healthy and tasty meal that we all enjoyed.

Prepare the rice per box instructions. Side Note: I cook the rice in chicken broth instead of water for extra flavor.

While the rice is cooking, heat 2 teaspoons of olive oil in a skillet over medium heat. Add the onion and mushroom and cook, stirring occasionally, for 10 minutes or until tender. Season lightly with sea salt and freshly cracked pepper, to taste. Once the rice has cooked and cooled a bit, add the mushroom mixture and mix well. Scoop out a few tablespoons of the rice mixture to stuff into the chicken. Side Note: Serve the remaining rice mixture on the side with dinner.

Make a small slit in the side of each chicken breast to form a pocket. Stuff the chicken breasts with the rice mixture. Use a toothpick to hold the stuffing in. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste.

Preheat the oven to 375 degrees.

In a measuring cup, combine the lemon zest, lemon juice, and the chicken broth. Set aside.

Heat the remaining tablespoon of oil in a large OVEN-SAFE skillet or frying pan over medium heat. Add the chicken into the hot oil and cook 2 to 3 minutes or until it has turned golden brown. Flip the chicken then add the minced garlic and a dash of thyme to the pan and cook, stirring constantly, for 30 seconds. Add the lemon juice mixture and stir, making sure to scrape any of the browned bits off the bottom of the pan. Place the pan into the oven and bake 30 minutes, or until chicken is cooked through.

Remove pan from the oven then transfer the chicken to a plate and cover with an aluminum foil tent. Place the pan over medium heat and bring the liquid to a gentle boil.

In a small bowl, use your fingers to mix the butter and flour together, making a dry, crumbly paste. Whisk the flour and butter into the sauce. The sauce will thicken slightly and look glossy. Remove from the heat then whisk in the sour cream. Taste and season with sea salt and freshly cracked pepper, if needed. Place the chicken and it’s juices back into the pan and coat with sauce. Serve the chicken sprinkled with fresh parsley and feta cheese with the extra sauce on the side. Enjoy.

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Rice and Mushroom Stuffed Chicken Breasts with a Lemon Mustard Sauce

Yield: 2-4

Prep Time: 15 min.

Total Time: 60 minutes

Ingredients:

One 4 oz. package Farmhouse® Long Grain & Wild Rice Herb & Butter, prepared per instructions
1 tbsp + 2 tsp olive oil (divided)
1/2 sweet yellow onion, diced
1 1/2 cups mushrooms, sliced
1 tbsp feta cheese (more for garnish)
2 boneless, skinless chicken breasts
Sea salt and freshly cracked pepper, to taste

Lemon Mustard Sauce:

1 clove of garlic, minced
Dash of thyme
Zest and Juice from 1 lemon
1 1/4 cup of chicken broth
1 tbsp whole grain mustard
1 tbsp butter
1 tbsp flour
1 tbsp sour cream
Sea salt and freshly cracked pepper, to taste

Directions:

Prepare the rice per box instructions. Side Note: I cook the rice in chicken broth instead of water for extra flavor.

While the rice is cooking, heat 2 teaspoons of olive oil in a skillet over medium heat. Add the onion and mushroom and cook, stirring occasionally, for 10 minutes or until tender. Season lightly with sea salt and freshly cracked pepper, to taste. Once the rice has cooked and cooled a bit, add the mushroom mixture and mix well. Scoop out a few tablespoons of the rice mixture to stuff into the chicken. Side Note: Serve the remaining rice mixture on the side with dinner.

Make a small slit in the side of each chicken breast to form a pocket. Stuff the chicken breasts with the rice mixture. Use a toothpick to hold the stuffing in. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste.

Preheat the oven to 375 degrees.

In a measuring cup, combine the lemon zest, lemon juice, and the chicken broth. Set aside.

Heat the remaining tablespoon of oil in a large OVEN-SAFE skillet or frying pan over medium heat. Add the chicken into the hot oil and cook 2 to 3 minutes or until it has turned golden brown. Flip the chicken then add the minced garlic and a dash of thyme to the pan and cook, stirring constantly, for 30 seconds. Add the lemon juice mixture and stir, making sure to scrape any of the browned bits off the bottom of the pan. Place the pan into the oven and bake 30 minutes, or until chicken is cooked through.

Remove pan from the oven then transfer the chicken to a plate and cover with an aluminum foil tent. Place the pan over medium heat and bring the liquid to a gentle boil.

In a small bowl, use your fingers to mix the butter and flour together, making a dry, crumbly paste. Whisk the flour and butter into the sauce. The sauce will thicken slightly and look glossy. Remove from the heat then whisk in the sour cream. Taste and season with sea salt and freshly cracked pepper, if needed. Place the chicken and it’s juices back into the pan and coat with sauce. Serve the chicken sprinkled with fresh parsley and feta cheese with the extra sauce on the side. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Roasted Grape Tomatoes (www.gordon-ramsay-recipe.com)
^{^} Steamed Artichokes (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)