Category Archives: Categories

Mexican Grilled Chicken

Mexican Grilled Chicken

1 package chili seasoning mix or taco seasoning mix
1 (15 ounce) can tomato sauce
2 tablespoons vegetable oil
1 teaspoon garlic salt
2 tablespoons lemon juice
1/2 cup water
3 pounds chicken pieces

Combine all ingredients except chicken, mixing well. Add chicken pieces; cover and marinate in refrigerator 2 or 3 hours, turning occasionally.

Grill chicken over medium coals, turning and basting with marinating sauce frequently. Cook 45 minutes or until done. While chicken is cooking, heat remaining marinating sauce in heatproof pan on back of grill. Serve hot sauce with grilled chicken.

Italian Sausage Soup

Italian Sausage Soup

2 large onions, chopped
2 cloves garlic, minced
5 cups beef broth
1 pound Italian sausage
1 1/2 cups dry red wine
28 ounces Italian-style tomatoes, broken up
1 tablespoon basil
1 tablespoon sugar
1 medium green pepper, seeded and chopped
2 medium zucchini, sliced 1/4-inch thick
2 cups dry bow tie pasta, 1 1/2-inch size
1/2 cup chopped parsley
salt and pepper

In a 5-6 quart pan, combine onions, garlic and 1 cup broth. Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, 10-14 minutes.

To deglaze, stir in 3 Tbsp. water to release browned bits. Cook, uncovered until liquid evaporates and mixture begins to brown again, about 1 minute. Repeat deglazing step 3 more times until mixture is richly browned.

Add sausage and 1/2 cup more water. Stir gently until liquid evaporates and meat begins to brown, 8-10 minutes.

Add remaining 4 cup broth. Stir to loosen browned bits then add wine, tomatoes and their liquid, basil, sugar, green pepper, zucchini and pasta. Cover and bring to boil over high heat. Simmer until pasta is just tender to bite, about 15 minutes.

Serve hot, with parsley, salt and pepper. If made ahead, let cool, then cover and chill up until the next day. Reheat to simmering.

Servings: 6

Southern Italian Cauliflower Soup

Southern Italian Cauliflower Soup

6 tablespoons pine nuts
1 pound cauliflower florets
1/4 cup chopped parsley
3 tablespoons extra-virgin olive oil
3 to 5 garlic cloves, peeled
1/2 cup dry white wine
5 to 6 cups chicken broth
6 tablespoons golden or dark raisins
Salt and freshly ground black pepper
Juice of 1/2 lemon, or to taste
1/2 cup grated Parmesan cheese for serving
Preheat the oven to 375 degrees F. if you don’t have a toaster oven. Spread
the 6 tablespoons pine nuts on a baking tray and toast them for about 5
minutes, until golden. Meanwhile, cut the 1 pound cauliflower florets into
small pieces; chop enough parsley to measure 1/4 cup and reserve. Heat a
soup pot over medium high-heat until hot. Add the 3 tablespoons olive oil
and the 3 or more garlic cloves. When the garlic begins to color, add the
chopped cauliflower and 1/2 cup white wine. Cook for 1 minute and add the 5 cups chicken broth. Add the 6 tablespoons raisins and bring soup to a boil.
Cover the pot, lower the heat to a simmer, and cook until the cauliflower is
tender, about 5 minutes.

French Onion Soup

French onion soup

Makes 4 servings

3 medium onions, peeled and thinly sliced
3 tablespoons butter
1 tablespoon flour
2 cups beef broth
1 cup dry white wine
Salt and pepper to taste
Croutons: 1/2 pound French bread, cubed
3 tablespoons melted butter
1/2 cup grated Swiss or Gruyere cheese

1. In a medium stock pot, over low heat, saute onions in butter until
golden and soft, about 1 hour. Stir in flour. Add broth, wine, salt
and pepper. Simmer over low heat for 1 hour.

2. Bake bread cubes in a preheated 350-degree oven until brown, about
10 minutes. Toss with melted butter.

3. To serve: Divide croutons among 4 individual oven-proof bowls,
mounding in the center. Ladle soup over croutons and sprinkle cheese
on top. Set bowls under the broiler until cheese has melted and
begins to turn brown, about 2 to 3 minutes. Serve immediately.

Chicken Beer Bake

Chicken Beer Bake

1 whole chicken, cut up (OR) 3 large chicken breasts
3 teas. soy sauce
1 (3 oz.) can sliced mushrooms, drained
1/2 cup beer
2 cans cream of chicken soup

Place chicken in pan. Pour beer over chicken. Mix soy sauce and soup together and pour over chicken. Bake 350 degrees for 60 minutes.