We had a cold wave here in San Antonio & that means my hubs will ask for this chicken soup. I got this recipe from a friend’s mom over 10 years ago. Ok, I’m lying…it was way further back than that. This soup requires stretchy pants, a fire & a comfy chair. Enjoy!
Old Fashioned Chicken Soup
- For Chicken Stock:
- 2 boneless chicken breasts and 4 boneless chicken thighs
- 1/2 onion, 1 celery stalk, 1 carrot, 2 bay leaves, salt
- For Soup:
- 1/2 onion, chopped
- 3 ribs of celery, chopped
- 3 carrots, chopped
- 4-5 potatoes, chopped
- 1 (14.5 oz) can petite diced tomatoes
- 1/2 16 oz package of extra wide egg noodles
- Italian parsley for garnish
- Cover chicken and vegetables with salted water in a large stock pot. Water should be about an inch over chicken. Cook on medium heat, until chicken is tender.
- Remove chicken and let cool. Remove vegetables used to make the stock and discard. Strain broth and return to stock pot with one bay leaf. Continue to simmer.
- Add the chopped vegetables and tomatoes (the entire can of tomatoes - no need to drain) to the broth. Add salt and pepper to taste. Simmer on low heat for 20-25 minutes. This should give the vegetables time to cook & soften a bit.
- Now, add your noodles. Simmer on low heat for an additional 20-30 minutes.
- While the noodles are cooking, shred the cooled chicken. Add to pot continue simmering.
- Soup is done when veggies and noodles are soft and tender.
- Serve soup with a bit of chopped parsley on top.
This recipe has been a family favorite for years. I first found it in my 1989 Southern Living Annual Cookbook. I’ve made a few tweaks over the years for ease of preparation. This chicken is flavorful, rich and impressive. I served it with Mustard Roasted Potatoes and a simple salad. You will love this recipe!
Original recipe from Southern Living 1989 Annual Recipes. I have made changes to the original recipe for ease of preparation.
- 3/4 cup butter
- 2 cups flour
- 1 heaping cup of pecans
- 1/8 cup sesame seeds
- 1 TBS smoked paprika
- 1 tsp sea salt
- 1 tsp white pepper
- 1 egg
- 1 1/2 cups buttermilk
- 8 chicken breasts
- Preheat oven to 350 degrees. Melt butter on large baking sheet as oven comes to 350 degrees. Once melted, remove from oven and set aside.
- While butter is melting, combine flour, pecans, sesame seeds, paprika and salt & pepper in a food processor. Pulse until pecans are finely chopped. Place mixture on a large plate.
- In a large bowl, mix the egg and buttermilk.
- Dip chicken in egg mixture and then dredge in flour mixture. Place each one, breast side down, on the baking sheet (in the butter) and turn once to coat with butter. You want the pretty side of the breast facing up.
- Bake at 350 degrees for 30 minutes or until done.
If you’re looking for a fancilious holiday dinner idea, I highly recommend this easy meal. I promise you can do it! The hardest thing is peeling & deveining the shrimp. I sautéed the shrimp with a homemade tomato sauce, but you could certainly use store bought. To make it extra special I topped it with lightly browned Italian chickpea crumbs and lemon zest. Amazing flavors and so festive!
Creamy Saffron Linguine & Prawns
- 1 lb linguine prepared according to package directions (minus 1 minute)
- 4 TBS water
- 1 tsp saffron threads
- 1 1/3 cups heavy cream
- 2 TBS grated Parmesan
- 1 tsp lemon zest
- 2 egg yolks
- Sea salt & cracked pepper, to taste
- 12 large prawns, deveined with tails left on
- 1 cup marinara sauce
- 1 cup Italian bread crumbs or chickpea crumbs mixed with 1 TBS lemon zest
- Prepare pasta according to package directions. If the package says to cook 10-12 minutes, subtract 1 minute (cooking for 9 minutes. Reserve 1 cup of cooking liquid and drain.
- While the pasta is cooking, bring 4 TBS of filtered water to boil in a small dish in the microwave. Place saffron in the water. Let steep for several minutes.
- Add the cream to the saffron & water. Cook over medium heat until it is at a simmer. Add the Parmesan & lemon zest. Lower heat & simmer for 3-4 minutes.
- Heat 1 TBS of olive oil in a sauté pan on medium heat. Add the prawns & cook on both sides. Add marinara & cook until it bubbles a little. Toss the shrimp and sauce together. Turn heat to a low simmer for 2-3 minutes.
- Remove cream from heat. While whisking, add the eggs yolks. Return the saucepan to the stove & turn heat to low simmer. Simmer for 1-2 minutes, until mixture begins to thicken.
- Add the drained pasta to cream mixture and toss. Use cooking water to thin, if needed. The pasta is going to soak up the sauce.
- Heat the bread or chickpea crumbs & lemon zest in a sauté pan, until lightly browned.
- Place portions of the creamy linguine in pasta bowl. Place 3 of the prawns on the side of the pasta. Sprinkle a couple of tablespoons of prepared bread crumbs on top. Garnish with Italian parsley.
It’s cold outside! This spicy soup is both comforting and fresh! From the rich red broth, the crisp toppings, to the tender shredded chicken, this hearty soup will warm your soul.
- For Chicken and Stock:
- 2 chicken breasts and 4 chicken thighs (on the bone & w/skin)
- 1 carrot
- 1/2 onion (save other half for later use)
- 1 celery stock
- Salt & Pepper to taste
- For Finishing Soup:
- Other half of onion, chopped
- 2 minced garlic cloves
- Olive oil
- 1 14.5 oz can of Mild Enchilada Sauce
- 1 small can of chopped green chilies
- 1 tsp each of chili powder & cumin
- Dash of cayenne
- 1 - 2 TBS Better than Bouillon Chicken has
- Salt to taste
- 30 oz can of White Hominy
- 1 tsp of Mexican oregano
- 1 cup roughly chopped cilantro
- 3-4 thinly sliced radishes
- 1/2 red onion, chopped
- 1-2 avocados, sliced
- Cover chicken & veggies w/salted water & boil until tender (about 30 minutes). Remove chicken and let cool. Strain broth and discard vegetables.
- Sauté 1 cup of chopped onion, 2 minced garlic cloves and can of green chilies in olive oil until tender. Add to broth.
- Add a 14.5 oz. can of mild red enchilada sauce and the chili powder, cumin & cayenne to the broth
- Shred the cooled chicken while the broth simmers
- Add the shredded chicken, 1 tsp of Mexican oregano and a 30 oz. can of white hominy. Add salt & chicken bouillon, to taste. Continue simmering for 30-40 minutes.
- Prepare roughly chopped cilantro, thinly sliced radishes, chopped red onion and sliced avocado for garnish
- Serve in a bowl & squeeze a quarter lime on top & indulge!
Remember the Shawarma White Sauce I posted about the other day… Well, here is the chicken they made on the Today Show to go with that sauce. It was shared by Ayesha Nurdjaja, the executive chef of Shuka in NYC. This chicken has an incredible flavor and was very easy to prepare. We really enjoyed eating this chicken in butter lettuce leaves. Yum!
This was adapted from the original recipe shared by Ayesha Nurdjaja, the executive chef of Shuka in New York, on the Today Show.
- 3 garlic cloves
- 3/4 cup olive oil
- 2 teaspoons sea salt
- Juice of 1 large lemon
- 1 TBS turmeric
- 1 TBS cinnamon
- 1 TBS freshly ground black pepper
- 1 TBS cumin
- 1 TBS smoked spicy paprika
- 10 – 12 boneless, skinless chicken thighs
- 2 medium white onions, sliced
- To Serve:
- Bibb lettuce leaves
- Sliced red cabbage
- Cilantro, parsley and mint
- Harissa sauce
- Add garlic to a blender with 1 teaspoon of olive oil and a pinch of salt and process until smooth.
- Transfer the mixture to a large bowl and add the rest of the olive oil, lemon juice & spices. Whisk to combine well.
- Add chicken and onions to the bowl and mix until covered well with the spice mixture. Cover and refrigerate for a minimum of 12 hours or up to 48.
- Preheat oven 425°F.
- Place chicken on a foiled & parchment paper lined baking tray (do not overcrowd the tray; use two if needed). Place in oven for 30-40 minutes and cook until chicken is cooked through & edges are crispy.
I recently had the opportunity to participate in a CIA Plant-Forward Cooking Boot Camp at the San Antonio location. Over the 5-days of cooking amazing foods, I also learned many new techniques. I actually made major improvements in my elliptical cutting skills & so much more. I also used products, such as the tofu in this dish that I have been curious about, but have never been brave enough to try.
This particular dish was a bit labor intensive, yet so worth it. I found all the ingredients easily at my local grocer. I encourage you to try out this type of cooking!
Pad Prik King by The Culinary Institute of America
I made a few adjustments to the original recipe.
- 2 dry ancho chiles
- 2 dry New Mexico chiles
- 1 (14 oz) package of extra-firm tofu
- 1 large shallot, rough chopped
- 8 garlic cloves, coarsely chopped
- 1 (2 inch) piece of lemon grass, tough layers removed & chopped
- 1 (1 inch) piece of ginger, peeled & coarsely chopped
- 1 TBS cilantro stems
- 2 tsp lime zest
- 1 tsp sea salt
- 1 tsp fresh cracked pepper
- 10 kaffir lime leaves, finely chopped (optional)
- 1/4 cup canola oil
- 2 lbs fresh green beans, trimmed
- 1/4 cup fish sauce
- 2 TBS turbinado sugar
- Brown jasmine rice for serving (optional)
- Toast the chiles. Then bring the chiles & 4 cups of water to a boil in a medium saucepan. Remove from heat, cover and set aside for 30 minutes.
- On a large plate, lay out paper towels and put the drained tofu on top. Cover with another paper towel & plate. Weigh down with a cast iron skillet or other heavy object, and let drain for about 30 minutes. Cut into 1/2 inch cubes & set aside.
- Drain chiles and reserve chile liquid.
- Blend chiles, shallots, garlic, lemongrass, ginger, cilantro stems, lime zest, S & P, half of kaffir lime leaves and 1/4 cup chile liquid. Blend until you have a smooth paste. You will need to scrape the sides every so often. You will also likely need to add a bit more liquid, until you reach the desired consistency. Set aside.
- Heat oil oin a large skillet on medium-high heat. Add tofu & cook until browned all over, about 5 minutes,
- Add green beans & 1/2 cup reserved chile cooking liquid. Cover pan for 2-3 minutes. You do not want to over cook your beans.
- Now add 3/4 cup of your prepared paste. Continue cooking and stirring until the beans & tofu are coated and the liquid is reduced by half. Stir in fish sauce, sugar & remaining kaffir lime leaves. Cook until fragrant – about 1 minute.
- Optional: Serve over rice.
Fresh, easy and delicious! This pasta is great in its own or as a side dish. I serve this with salmon or other fish, and it is a wonderful compliment. It was also an awesome opportunity for me to use basil from my herb garden. Another hint: Keep a small block of Parmesan in your freezer & you’ll always have it in hand, when needed. Enjoy!
Lemon Spaghetti w/Parmesan & Basil
- 1/2 lb spaghetti, prepared according to directions (reserve 1 cup of pasta liquid)
- 1/3 cup olive oil
- 1/3 cup fresh grated Parmesan
- Lemon zest from 1 lemon
- Juice of 1-2 lemons
- Sea salt & cracked pepper
- Fresh basil chiffonade (about 1/3 cup)
- Fresh Parmesan to shave for garnish
- Prepare pasta and return to the cooking pot.
- Mix olive oil, lemon juice, lemon zest and grated Parmesan. Add to cooked pasta and toss.
- Add 1/4 cup pasta cooking liquid to the pasta to moisten. Add more, if needed.
- Place in a serving bowl and sprinkle with salt and pepper.
- Garnish with shaved Parmesan & the basil chiffonade.
This yummy meal has all the required elements – grilled beef, a creamy avocado and this awesome chickpea pasta. The rich meat was perfect with this light, yet flavorful pasta! I’m gonna squeeze every last minute out of this summer & this al fresco meal hit the mark!
Rotini w/Boursin Cheese, Peas & Mushrooms
- 1 box pasta (I used the 8 oz. Banza rotini)
- 1/4 cup reserved pasta cooking liquid
- 1 package Garlic & Herb Boursin cheese (5.2 oz.)
- 1 cup frozen peas
- 2 cups sliced mushrooms, sautéed & browned
- Zest of 1 lemon
- Sea salt and fresh cracked pepper.
- Prepare pasta according to package directions. Reserve 1/4 cup pasta liquid and then drain cooked pasta. Return to cooking pot.
- Brown mushrooms and set aside.
- Add cheese, pasta water & lemon zest to prepared pasta. Mix well.
- Add browned mushrooms and toss.
- Season with sea salt and pepper. Serve warm.
This super easy pasta dish is made from chickpea penne pasta, a jar of your favorite marinara, lean ground beef and plenty of cheese! This is one of my family’s most requested meals. My granddaughter has asked for it for two years straight for her first day of school dinner. Enjoy!
Creamy Chickpea Pasta Bake
- 16 oz chickpea penne pasta (I used 2 (8 oz) boxes of Eat Banza penne), prepared according to package directions
- 1/2 jar of your favorite marinara (Most smaller jars of marinara come in the 15.5 oz size – I use half & freeze the rest. For this recipe I used Rao’s)
- 3/4 lb lean ground beef
- 1/2 cup chopped white onion
- Salt and pepper, to taste
- 1/2 cup pasta water
- 4 cups shredded Monterrey Jack & Cheddar
- Cook the pasta in a large pot. Drain the pasta, and reserve 1/2 cup pasta water.
- Brown ground beef and onion in the same pot you used to cook the pasta. Break apart into to small pieces. Drain excess liquid.
- Add the marinara to beef mixture. Mix thoroughly.
- Add 1 cup of the cheese, the reserved pasta water and the drained pasta to the beef mixture. Fold together.
- Grease a 9 x 13 glass baking dish. Place mixture in the dish and top with remaining cheese. Refrigerate, if making ahead. Can be store for 1-2 days.
- Preheat oven to 350 degrees. If baking immediately, bake for 20 minutes covered. Remove cover and bake for 10 more minutes, or until top is slightly browned. If making after it is refrigerated, let it sit out for 30-45 minutes and then bake. You may have to bake it a bit longer if refrigerated.
Originating in Campeche, Mexico, this shrimp cocktail is gonna change your life! I had my first version of this yumminess at a legendary Mexican restaurant in San Antonio. All you need is your fav Bloody Mary mix, salsa, cubed avocado & cucumber, chopped cilantro, cooked shrimp & lime. Enjoy!
Campechana (Spicy Shrimp Cocktail)
You can also add crab or octopus to this dish. It’s really up to your taste and imagination!
- 1 cup Bloody Mary mix
- 1/2 cup fresh salsa
- 1/4 cup rough chopped cilantro
- Juice of 1/2 lime
- 1 cup cubed cucumber
- 1 cubed avocado
- 8 large cooked shrimp ( cut 6 into large chunks/set aside 2 for garnish)
- Sea salt and cracked pepper
- Saltine crackers
- Place all ingredients in a bowl and toss. Serve in chilled glasses.
- Garnish with cilantro, lime & shrimp.
- Serve with saltine crackers.