Peruvian Chicken Soup

Boil 4 quarts of chicken broth and two chicken breasts until cooked- remove and shred and set aside.  Add half a cup of uncooked white rice and three cubed potatoes and boil until cooked. Then add in puréed combination of cilantro (entire bunch- stems and all), white onion and 4 cloves of garlic. Cook an additional 5 to 10 minutes & top with avocado. Soooo simple & so delish!!!

Pollo Rosa Maria

 

Ingredients listed below but summary is: butterfly chicken breasts adding prosciutto and cheese- fold back closed-sprinkle with grill seasoning & grill until cooked. In separate pan melt butter mushrooms onions and garlic and add in white wine. I added in a little flour mixed with water to thicken sauce but that was a personal choice recipe didn't call for that.

Sauce ingredients:

2 tbsp of chopped onion

2 minced garlic cloves

1/4 cup of white wine ( I used 1/2)

3 tbsp of lemon juice (approx 1 whole lemon)

Chicken ingredients: 

1 tbsp of butter 

10 oz of mushrooms sliced 

4 boneless chicken breast 

4 slices of prosciutto 

4 slices of Gruyere cheese 

2 tbsp EVOO

grill seasoning: equal parts of salt, garlic, onion, oregano and double black pepper

Prime Rib Soup

This recipe is originally from Closet Cooking but he used a pot roast and I used leftover prime rib and in my opinion waaaaay better!!

2 cups of chopped prime rib

2 cloves of garlic 

8 ounces of mushrooms 

1 tbsp of fresh parsley 

1 tbsp of fresh thyme

4 cups of beef broth 

1/4 cup of flour

3 tbsp of butter

Melt butter add onions and mushrooms and cook until moisture evaporated (about 15 minutes) add garlic and thyme cook about one minute - mix in flour and cook additional three minutes - add wine and de-glaze the pan add the broth and beef and boil -reduce heat and simmer 15 minutes. Add parsley and serve!

Cajun Pasta Salad

In an attempt to copy a pasta salad recipe from my favorite local diner I came up with this and i love it! Tastes pretty similar and you could adjust amount of cajun seasoning depending on if you like salty and spicy. 

Box of pasta

5-6 tsp Emiril's cajun seasoning

1/2 tub fat free feta (put in blender to            

      make super fine)

5 diced and seeded tomatoes

I container fresh diced chives

1/2 cup EVOO

couple splashes red wine vinegar

Barefoot Contessa's 1770 House Meatloaf

We already have a house favorite meatloaf recipe from America's Test Kitchen but I decided to switch it up and try a new recipe I found on Pinterest originally stemming from my one of favorite cooks Barefoot Contessa & boy am I glad i did! It was truly so delicious and I'm not even a fan of meatloaf but the boys in the house are so it tends to get made alot! I took my own pictures but somehow they got deleted from my cell phone so unfortunately this is not an original picture...but I swear I made it and it was so good. FYI - I used only ground beef and ground pork not veal. 

1 pound of ground veal

1 pound of ground pork 

1 pound of ground beef 

1 tablespoon of chopped chives +1 teaspoon for the sauce 

1 tablespoon chopped fresh thyme leaves +1 teaspoon for the sauce

1 tablespoon of chopped Italian parsley +1 teaspoon for the sauce

3 large eggs 

1 1/3 of a cup of  Panko 

2/3 cup of a cup of whole milk 

1 tablespoon of salt 

1 1/2 teaspoons of ground pepper

EVOO

2 stalks of diced celery 

1 large diced onion 

2 cups of chicken stock

8 to 10 cloves of garlic chopped minced smashed ;)

3 tablespoons of butter

Sauté celery and onion in olive oil let cool- then add to bowl of meat, chives, thyme,parsley, eggs, Panko,milk, S&P and mix. Place in greased baking pan or on wire rack bake in 350° oven for 40 to 50 minutes or until internal temperature is 155 to 160°. Remove from oven and let rest 10 minutes. Meanwhile, for sauce combine broth garlic and butter over medium high heat and simmer 15 minutes until thickened. Add 1 teaspoon of the thyme,chives and parsley the sauce will eventually thicken and butter will eventually slightly brown. Enjoy!!