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Avgolemono Soup January 11, 2017

Filed Under: Recipe - Sue Fuirst @ 5:21 pm
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avgolemono soup

 

4 cups chicken broth (preferably homemade)

3 eggs (1 whole and 2 yolks)

1 1/2 cups cooked white rice

scant ¼ cup lemon juice, 1 small fresh lemon

1 cup cooked chicken meat, shredded into small pieces

½ cup cooked, diced carrot

 

In your favorite soup pot, heat chicken broth to a simmer.

 

Using a blender or a small bowl and immersion blender, combine 1 cup of simmering broth in pot, ½ cup rice, lemon juice and eggs and puree.  Stir the blended mixture into simmering chicken broth.  Add remaining rice, cooked chicken and carrots.  Lower heat and cook for a few minutes to thicken. Season with kosher salt and pepper.

 

Serves 4.

 

 

 

Avgolemono is fun to say…

Filed Under: Uncategorized - Sue Fuirst @ 5:21 pm
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avolemono…and delicious to eat.

avgolemono soup

4 cups chicken broth (preferably homemade)

3 eggs (1 whole and 2 yolks)

1 1/2  cups cooked white rice

scant ¼ cup lemon juice, 1 small fresh lemon

1 cup cooked chicken meat, shredded into small pieces

½ cup cooked, diced carrot

 

In your favorite soup pot, heat chicken broth to a simmer.

 

Using a blender or a small bowl and immersion blender, combine 1 cup of simmering broth in pot, ½ cup rice, lemon juice and eggs and puree.  Stir the blended mixture into simmering chicken broth.  Add remaining rice, cooked chicken and carrots.  Lower heat and cook for a few minutes to thicken. Season with kosher salt and pepper.

 

Serves 4.

 

 

 

It’s All About the Make-a-Head Bowl July 13, 2015

Filed Under: Chili seasoning - Sue Fuirst @ 12:18 pm
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Mexican bowls are all the rage.  And it’s another great make ahead meal.  All of the individual ingredients (sans avocado) can be cooked or prepped ahead of time and tossed together right before serving.  Makes a great lunch or dinner.

 Mexican Chicken Bowl

2 lbs ground chicken

1 Tb olive oil

1-2  Tb Basics Fuirst Chili Seasoning

1/2 large onion, diced

1 large clove garlic, minced or grated

2 Tb chopped fresh cilantro

1 head lettuce, something with a crunch like iceberg or romaine, cut into 1″ pieces

1 pint grape tomatoes, quartered

1 avocado, diced

1/4 small red onion, diced

1/2 cup shredded monterey jack cheese

1 15-oz can black beans, rinsed

2 ears of cooked corn, kernels cut from the cobb

Heat olive oil in a large sauté pan set over a medium flame. Add onion and garlic and stir.  Add the ground chicken and cook breaking up as it cooks.  Season with Basics Fuirst Chili Seasoning and continue cooking until no longer pink and chicken is cooked through. Can be made to this point and kept in refrigerator for up to 3 days ahead.

Toss everything together and serve.  The mingling of flavors are enough for me, but if you prefer, dress the salad with your favorite dressing.

 

Sweet and Sour Chicken Chili Wraps July 2, 2015

Filed Under: Recipe - Sue Fuirst @ 5:35 pm
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Sweet and Sour Chili Chicken Wraps

2 lbs ground chicken

1 Tb olive oil

1 tsp grated fresh ginger

1 large clove garlic, minced or grated

2 scallions, thinly sliced

3 tb rice wine vinegar

2 tb soy sauce

1/3 cup sweet chili sauce

2 Tb chopped fresh cilantro

1 head boston lettuce

4 brioche rolls

Garnish with pickled red onions, sweet pickles, cole slaw…

Heat olive oil in a large sauté pan set over a medium flame. Add garlic, ginger and scallions and stir.  Add the ground chicken and cook until no longer pink, breaking up as it cooks.  Season with salt and pepper.  When chicken is browned, add the rice wine vinegar and stir until evaporated.  Stir in soy sauce and sweet chili sauce.  Cook until sauce is reduced, stirring occasionally. Can be made to this point and kept in refrigerator for up to 3 days ahead.

Toss in fresh cilantro and serve in lettuce wraps or on brioche rolls. Garnish with pickled red onions, pickle chips, cole slaw.

Early Autumn Chicken and Corn Chowder October 1, 2013

Filed Under: Chili seasoning - Sue Fuirst @ 3:22 pm
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Here’s a great soup recipe to ease you into Fall.

Chicken and Corn Chowder

4 cups chicken stock

1 whole chicken breast, poached and shredded into bite-sized pieces

1 large Yukon Gold potato, halved

2 Tb butter

2 large carrots, diced

1 celery stalk, diced

1 medium onion, diced

I leek, diced

1/2 teaspoon Basics Fuirst Chili Seasoning

4 ears of corn, kernels cut from the cobs

½ cup whole milk

1Tb chopped fresh cilantro

 

 

Bring a large sauce pan of salted water to boil. Add the potato and cook until tender, 15-20 minutes. Remove potato from water. Let cool slightly and dice.

Place a large soup pot over a medium flame. Add butter. Place carrots, celery, leeks and onions in pan.  Stir in Basics Fuirst Chili Seasoning.   Cook for 10 minutes until the vegetables are tender. Add diced potatoes and half of the corn. Pour in chicken broth and simmer for 10 minutes.

Using an immersion blender or traditional blender, puree the soup.  Stir in milk.  Add remaining corn and diced chicken. Season with kosher salt and pepper. Garnish with cilantro.  Serves