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My wife recently had surgery and she asked for a soothing meal that warmed her up. Soup and sandwich always makes me feel better and relaxes my mind and body.
I grilled a couple chicken breasts seasoned with olive oil and rosemary pepper. The chicken is used in both the chicken noodle soup and sandwich.
The soup is started with a carrot, onion and celery base. Potatoes and chicken stock are added. Once the potatoes start to soften up add broken up linguine noodles and the cooked chicken. Add salt and pepper for seasoning.
The sandwich uses a foccacia bread and honey mustard spread. Add chicken and cheddar cheese. It’s cooked until the cheese starts to melt.
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I love making batches of stock and storing it in small containers for later use. It’s a great way to use all the parts of a chicken, turkey or cut of beef. This recipe is for turkey stock and the stock can be interchanged with recipes that call for chicken stock.
- turkey carcass + neck
- 5 carrots, rough chopped
- 1/2 onion, sliced
- 1/2 cup dried parsley
- 2 tablespoons peppercorns
- 12 cups water.
Directions:
- Put all ingredients in large pot and bring to a boil.
- Reduce heat to low and cook for 4 hours.
- Pour through a strainer and remove fat. I use a fat separator
to remove the fat.
- Store in freezer in 1,2, and 4 cup containers for later use.
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Killer Chili
Cooking Chili is one of my favorite things to do in the winter months — & it’s also perfect for cooking on Sunday’s. I have been tweaking my recipe for many, many years now and I’m sure that I will continue to do so. Here is really tasty recipe with lots of deep flavor that you can make as spicy or mild as you like. This recipe makes 8 servings and is perfect for leftovers. If you don’t want to make so much just cut all the ingredients in 1/2 for 4 servings. Total prep & cooking time is about 3 hours.
Ingredient list:
- 1 medium sized yellow onion
- 4 cloves garlic
- 1 green pepper
- 1 jalapeno ( omit for mild; add more hot peppers for spicy)
- 1 anaheim or other green colored pepper
- 2 lbs round steak
- 1 can tomato sauce
- 1 can beef broth
- 1 pint dark beer
- 1 can black beans
- 1 can kidney beans
- 1 can pinto beans
- 3 heaping tablespoons masa
- 1 tablespoon molasses
The instructions are pretty simple. Cook the veges, cook the meat, combine the two, and add all the rest. Here’s some more detail:
- Saute the veges (onion, garlic & peppers ) until onions are translucent.
- Trim steak fat and cut into cubes.
- Season steak with salt, pepper and some of your favorite southern spices. I like to add some chili & cilantro powder.
- Brown steak in hot skillet. I actually use a big soup pot to brown my steak and then pour in the veges and other ingredients for putting the chili together.
- Combine browned steak and cooked veges in large soup pot.
- Add 1 can tomato sauce, Add 1 can beef broth, add 1 pint dark beer
- Cook on low for 1 hour. Stir every 15 minutes.
- Add beans ( i rinse the beans in a strainer to remove all sauce) 1 can black beans, 1 can kidney beans, 1 can pinto beans.
- Add masa & stir until mixed.
- Stir in molasses ( you can substitue honey or chocolate )
- Cook on low until meat is tender — approx: 1 more hour. Stir every 15 minutes
- Serve with grated cheese & sour cream.
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