Guys! I'm testing a new series. Sunday's Made Simple. #101SSS Every Sunday, part of my New Year's resolution, I am committed to testing a new recipe in efforts to cook more wholesome meals for my family. It doesn't have to be souffle city - just something to warm their tummies. Anything to reduce wasted carry out dollars!
This past weekend I decided I wanted to learn how to make a basic soup really well. You know, the kind you master and pull out of the files in a pinch when you have a fridge full of leftovers. Turns out soup is not so hard! First time was a charm and the best news yet...it's even better 24 hours later. It's juicy and flavorful and oh-so-healthy.
Try it out and let me know what you think: The Easiest Chicken Soup Recipe
- Carcass and bones from one 4- to 5-pound roast chicken (or a mild-flavored rotisserie chicken!)
- 4 cups low-sodium chicken broth
- 2 medium carrots, sliced into 1/4-inch-thick rounds
- 2 celery stalks, sliced into 1/4-inch-thick slices
- 1 medium onion, chopped
- 1 bay leaf
- 1/2 cup white rice
- 2 tablespoons chopped parsley
- Kosher salt
Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.
From Food Network Kitchen
This recipe was shared with me by a dear friend after she learned that we had a successful apple picking adventure. It's simple, straightforward and deliciously Fall. Thank you Desa!
I asked my kids to participate with me but they were more interested in the finished product but the house smelled AMAZING!
This dip could not be easier to whip up. A total of 10 minutes prep time and a little refrigerator action is all you need. I made it for the first time yesterday and it was a crowd pleaser.
WARNING: this is not a healthy recipe. But hey, that's what Sundays are for...Fall + Football!
Despite the 90 degree temps, we're feelin' Fall in a major way. I also see 60 degree forecasts ahead so don't put those sweaters away just yet!
Last week I had the pleasure of collaborating with Chicago Parent in sharing our favorite pumpkin inspired recipe. There are SO many pumpkin recipes out there - it's enough to make your head spin and I truly prefer the less sugary, artificial taste that so many beverages leave you with. Yick! Instead, we create a new spin on our morning smoothie. I'd love to share it with you!
Sunday dinner is an event for us every weekend. As it should be. We run around like crazies all week long and it's our first real opportunity to relax and chat. Outside of this one hour it's birthday parties and errand running and special events...like every family in America. While we do spend a lot of time together as a family, it's not until a delicious dinner is in front of us that we actually pause and have conversation. Kind of crazy that it takes six days to get to that but I suppose that will be our new norm.
Cucina Paradiso is home to some of the best, authentic Italian cuisine here in Chicagoland.
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It's not uncommon for girlfriends to joke that I am no fun when we eat out or elbow me about eating like a bird. I don't take it personally. The reality is I eat quite a bit but all day long and rarely in one sitting. I eat with intention and I'm very aware of what I am putting in my mouth. This begs the question:
Why did you go gluten free?
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Anyone who knows me knows that I am rarely without a can of LaCroix in hand save for the hours of 5-9am when I am chugging back coffee and slapping myself awake. What you don't know is that I literally grew up on LaCroix. My parents didn't allow any pop in our house so the only way we could scratch that itch was by gulping down cans of flavored sparkling water.
In hindsight, it was a fabulous habit to enforce and now one of my daughters walks around with her own LaCroix. Yes, she's four years old and it could appear a bit ridiculous but hey...I know how to get her to consume more water!
Good morning ghosts + goblins! I'm making this a short and sweet post for three reasons: