This chili recipe is adapted from Rachael Ray. I loved the idea of a spicy buffalo chicken chili but it was lacking something. With a few adjustments and a little tweaking, It is a hearty delicious meal great for a chilly evening. It is also great to serve on game day over tortilla chips, garnished with blue cheese and extra hot sauce on the side.
I am not quite sure where Spring went yesterday. It was rainy, cold and a blustery 47 degree F. My 4 year old daughter was home with a fever and I was busy putting back the pieces after a pipe in the wall started leaking water into our bathroom. The day was filled with phone calls, contractors, plumbers and appointments; not to mention that my eyes are having horrific allergies. So, to me, soup was just the thing for dinner; just what Dr. Mom ordered! Here is what I created with what I found in the fridge.
4 cups of chicken stock
12 frozen Asian Chicken Potstickers (I like the ones from Trader Joes but wontons or dumplings will do)
1/2 cup frozen spinach
1 tablespoon fresh grated ginger ( I love using the ginger in the prepackaged tubes in the produce section of the grocer.)
2 cloves of minced garlic
2 green onions diced
3 tablespoons of soy sauce
1/2 cup fresh sliced mushrooms
In a large stockpot, bring the chicken stock to a gentle simmer. Add all ingredients and simmer on low for 20 minutes.
I typically serve this soup with a salad with homemade Asian dressing.
You can find all of the recipes featured on Tilly’s Nest in our very own cookbook on Tastebook
Its a rainy day on Cape Cod. Not as chilly but certainly gray and gloomy. My husband is still out of town and the kids have swimming this morning and tennis in the afternoon. I am thinking about making something yummy for dinner tonight. Something that will warm me up and take the chill off. I’m thinking about my sister’s southwest soup. It is so incredibly easy and delicious. I love it when meals transport me to different places. This one certainly does!
A cold snap has blown over Cape Cod again. I thought that it would be another great week for soup. This one is easy and has a wonderful blend of spices. I do not make soups very much in the Spring or Summer. I mostly reserve them for Fall and Winter. So, I am taking advantage of the cold before we warm up for good.
1 tablespoon of olive oil
1 onion-finely chopped
1 teaspoon garam masala
5 cup chicken stock
1 (14.5 oz.) can of diced tomatoes
2 (15.5 oz.) canned chick peas
2 zucchini- cut into bite size pieces
1/2 cup plain uncooked couscous
1 rotisserie chicken-skin discarded, meat removed and cut into bite size pieces
salt and pepper to taste
1. Heat olive oil in a large stock pot. Over medium heat, saute onions until slightly caramel color. Stir in garam masala and cook about 30 seconds until fragrant.
2. Add remainder of the ingredients. Simmer covered over low heat for about 20 minutes.
3. Serve with warm crusty bread.
I discovered this recipe in our local supermarket courtesy of Cook’s magazine. I have also put the recipe on Tastebook for your convenience as well.
8 cups of chicken stock
2 tablespoons olive oil
1 onion, finely diced
2 bay leaves
1 leek, cleaned and cut into bite size pieces
1 carrot, peeled and cut into rounds
2/3 cup uncooked rice
2 large eggs
1/2 cup fresh lemon juice
salt and pepper
2. Add the chicken stock, uncooked rice and bay leaves. Simmer on low for 40 minutes.
3. In a separate bowl, whisk together the egg and lemon juice. Remove 2 cups of broth from the soup and slowly combine it with the egg mixture while whisking continuously. Once well combined, add back into the chicken soup. Stir well to combine. Salt and pepper to taste.
I lived in Southern California for about 15 years and during that time, I fell in love with some of the most fantastic Mexican food out there. I even became pretty good at cooking Mexican food. Since, I am in Southern California right now, how fitting for me to warm up my East Coast friends with this yummy soup. I won’t mention that the sunshine is glorious and it is about 80 right now.
Yes, we do eat chicken. We just don’t eat our pet chickens. Here is a quick and yummy recipe for tortellini soup that is terrific for another fantastic fall weekend. It is a quick one pot meal that your family is sure to love. Try it on Halloween night if you are short for time before trick or treating. It is a Tilly’s Nest original that I’m sure you will love!