Italian Chicken Soup!

 It's fall! Time for soup. Yummy.

Italian Chicken Soup

2              Chicken breast cubed.

1 tbsp.     Olive oil  

2              Jalapeño chopped/diced

1/2 LG    Onion

3 cloves  Garlic

2             Red potatoes cubed.

2 lbs       Prova on the vine tomatoes quartered

2             Carrots Cubed

1 qt.        Chicken Broth (use less if you'd like thinner

1 tsp.      Thyme

1 tsp.      Rosemary  

2 tsp.      Basil  

2 tsp.     Oregano

Salt and pepper to taste

A couple of dashes of Turmeric.

This is the easiest soup. If you can't find the prova tomatoes, you can use medium tomatoes. 

 

Add the chicken to a pot and brown in the olive oil. Then add all the veggies and spices, half of the broth and bring to a rolling boil for 15 minutes. Turn to medium low for an hour or until the potatoes and carrots are tender. Stir occasionally adding the broth as needed to the thickness you want. 

 

To change it up, you can add cannellini beans or kidney beans. Also, if you have leftovers, but not enough for a meal, you can add shredded cabbage, zucchini, celery, or spinach. More broth if needed. 

In this picture I have added shredded cabbage and peas.

Crockpot Chile Verde

Crockpot Chile Verde 

2 to 3 lbs.        Pork Tenderloin.

1 bag               Hatch Chile peppers.

1 4 oz.             Green chiles.

1                      Yellow onion.

1 Tbsp.            Olive oil.  

1                      Red bell pepper.

2 cups              Chicken broth

3 cloves           Garlic

1 Tsp.               Pepper

1/2 Tsp.            Sea salt  

1 Tsp.               Garlic Powder

1 Tsp.               Ground cumin*

1 Tsp.               Cayenne pepper*

1 Tsp.                Chili powder*

*Or to taste.

Either the night before or the early morning, start with the Hatch chiles and the pork. Pre-heat the oven to 425 degrees.  Line a baking pan with foil. Rince the chiles, dry them off, place them on the foil, do not crowd them. Brush them with olive oil and lightly salt. Bake for 10 minutes until they start to blister, turn them with tongs and bake another 10 to 15 minutes. When they are blackened and blistered remove them and add to a bowl, cover with foil and let them steam until they are cool enough to touch. 

Place the roasted chiles on a clean cutting board or a flat surface and grab the stem area with your non dominant hand. With your dominant hand, start peeling away the skin from the top of the pepper and work your way down. The skin should come off effortlessly, revealing the vibrant green flesh beneath. Chop and put in a bowl to store overnight or place in the crockpot. 

While chiles are baking, pour the olive oil into a pan and put on medium heat. Cut the pork into cubes

and brown them. Then place in bowl to store overnight in the fridge or place in the crockpot. 

Chop the garlic, onion, and red bell pepper, add to the pork and chiles in the crockpot. Mix the broth and seasonings in thoroughly. Cook for 8 to 9 hours on low and 4 to 5 hours on high. 

Serve with white rice, refried beans, and tortilla's. Enjoy!

The best turkey meatloaf around!

The Best Turkey Meatloaf 

1 1/4 pound      Ground turkey

1 4 oz.              Green chili's

3/4 cup             Marinara sauce 

2                       Eggs 

1/2 bulb            Shallot chopped. 

1 Tsp.               Olive oil 

1/2 cup             Cracker crumbs or bread crumbs. 

2                       Sprigs of thyme chopped

1 Tsp.               Pepper

1/2 Tsp.            Salt 

1 Tsp.               Dried chili flakes (optional)

1 Tsp.               Italian seasonings.

Heat the oven to 425. 

In a large mixing bowl, mix the turkey, chili's, 1/4 to 1/2 cp. marinara, eggs, oil, and shallots thoroughly. In a small bowl
add the spices and blend and add to meat mixture and stir thoroughly. Add the crumbs and mix through evenly. 

Line a baking pan with foil. Shape it into an oblong loaf and place on the foil. Right before putting the meatloaf in the oven lower heat to 350 and cook for 35 minutes and then spread the rest of the  marinara over the top cook another 10 to 20 minutes.

Potatoes and gravy, or buttered potatoes goes well. 

PULPETA: THE CUBAN MEATLOAF - Repost from July of 2019

This was so delicious I had to repost it. 

We recently had a meatloaf cook off at my home. They were all delightful. I thought I would share the recipe for the one I made. A Pulpeta: The Cuban Meatloaf. I found it on Meatloaf recipes around the world. Of course, I took liberties.

No need to heat the oven. You'll need a deep pot.

Pulpeta: The Cuban Meatloaf

Ingredients:
1  lbs Ground beef
1 lbs Hot sausage
2 eggs 

2 cups plain breadcrumbs (1/2 cup for meatloaf mixture, and 1 1/2 cups for the breading)
6 mozzarella string cheese sticks 1 large onions1/2 green pepper6 cloves garlic1/4 cup and 3 tbsp. extra virgin olive oil
1 small can tomato sauce
1 can petite diced tomatoes2 tbsp. ketchup2 cups dry white wine1 tbsp. garlic powder1 bay leaf

Season to taste.

Mix the meat, eggs, garlic powder and 1/2 cup breadcrumbs. On a board roll together and spread out like a giant oblong burger patty. Then lay the 6 string cheese in the center. Fold the sides and ends over until the cheese snug inside. Make sure there are no seams.  

In a oblong baking pan or Tupperware container of the same size. Pour the rest of the bread cubs in it. Place the meatloaf on top and roll (carefully) until it's coated. 

In the pot add 1/4 cup oil and heat on medium. Place (carefully) the loaf in and brown, then turn and brown. About 5 minutes on each side, then remove to a cooking board. 

Add the rest of the oil and add chipped, onion, pepper, garlic and saute  until tender. Add wine, tomatoes, and ketchup and bay leaf. Cook for 10 minutes, then carefully place in the mixture and cook on medium for 40 minutes. DO NOT TURN DOWN. Even though you may be worried it will break down in the sauce, it won't. If you do not cook it properly it will not get done. It will boil that is okay.

I use an extra wide spatula to remove the loaf from the sauce. Scoop the sauce up and pour over the loaf. Serve with mashed potatoes and gravy. 

Enjoy. It pairs well with a Bordeaux or Cabernet Sauvignon. 

Italian Garlic Butter Beef

Italian Garlic Butter Beef

1/2 lb         Beef cubes 

1/2 stick     Butter

4 cloves     Garlic chopped

1/2             Onion sliced rings

1 tsp.          Paprika

1 tsp.          Onion powder

1/2 tsp.       Sea salt

1 tsp.          Black pepper

3 tsp.          Italian seasoning

1 tbsp.        Garlic olive oil

Add the oil to the frying pan let it heat to medium high. Add the beef, stir until browned on all side. Approx. 5 minutes. Then remove from the pan into a bowl. 

Add the butter once it is softened add the onion rings and sauté for 3 minutes. Then add the chopped garlic. Cook until the onion is translucent and the garlic is golden brown. Add the meat back in, cover and cook for another 5 minutes or more if you like your beef well done. 

Serve with steamed broccoli or other vegetable side dish. I also added roasted potatoes. 

Apple Cobbler

 Apple mixture

5 apples peeled and cubed.
1/2 tsp nutmeg
1 1/2 tsp cinnamon
1 tbsp water
1 tsp Vanilla
1/4 cup brown sugar
Batter
1 cups bisquick
1/4 cup sugar
3 tbsp melted butter
1/3 milk

Heat oven to 425 degrees and cook for 15 to 17 min. Or until the tips of the biscuits are brown. Easy! 

Chicken Jalapeno Sausage, Tomato Penne

 I love coming up with new recipes! And here is my latest. 

Chicken Jalapeno Sausage, Tomato Penne - serves about 2 2 links     Chicken spicy Jalapeno sausage cubed. 1/4 cp.    Chicken broth.  1/2 cp.    Onions, chopped.  1              Jalapeno peppers chopped small. 2 cloves. Garlic chopped. 1 tsp.       Garlic olive oil. (substitute with Olive oil) 1 cup       Cherry tomatoes sliced in half. 2 tbsp.    Parmesan cheese, shredded.  1 tsp.       Italian or your favorite mixed seasoning. Salt and pepper taste. Prepare all your ingredients first. Chop onions, jalapenos, and garlic. Slice the cherry tomatoes in half and cube your sausage. ** Add oil to a large frying pan. Sauté the veggies until the onions begin to turn translucent. When this is done, add sausage and cover to cook, once meat is starting to brown add broth and the tomatoes. Turn to medium low and let simmer until pasta and biscuits are done. Prepare pasta set timer for 12 minutes.  Add the pasta with the rest and stir until coated. Add the parmesan and lightly toss before serving.   **Sausage may be substituted with your favorite Italian sausage links. Jalapeno and Cheese Biscuits 1 cup      Bisquick Mix. 2 tbsp.   Melted butter. 1/4 cup  Shredded mixed cheese. 1             Jalapeno chopped.  1/4 cup   Milk. Put butter and chopped Jalapenos in a microwavable small bowl. Cook on high for 50 seconds. Then add the mix to the butter and Jalapenos and stir thoroughly. Add the cheese and add the milk a little at a time. You may need less or more. Stir until it is sticky and will form into a mound. Place on an ungreased baking pan and bake for 10 to 13 minutes or until the peaks of the biscuits are browned. Makes 5 to 6 depending on how big you make them. Best paired with a crisp white wine or prosecco.