Dinner Inspirations: SOUP!

Nothing is more comforting in cold, rainy weather than a nice bowl of soup. A can of chicken noodle is fine, if you're sick and can't possibly find your way to make anything else. But what if you had a better alternative of heat and eat soup?

The recipe I'm sharing today is very versatile, easy to freeze, and an excellent source of vitamins. One basic soup, numerous ways to mix it up.

Basic Chicken Base Soup Mix

1 large onion -- chopped
4 cloves garlic -- minced
2 tablespoons olive oil
2 large carrots -- chopped
2 small celery stalks -- chopped
1 medium turnip -- chopped
1 leek (or you can substitute a half head of cabbage)
6 cups chicken broth
1/2 teaspoon thyme
salt and pepper to taste
2 small russet potatoes -- peeled and chopped
1 chicken breast -- diced into bite sized pieces

In a large soup pot, heat the olive oil over medium high heat. Add the onion and cook till nearly translucent, now add the garlic. Don't let the garlic brown and saute another couple of minutes.

Add chopped chicken breast and saute. Because the pieces are small, it shouldn't take very long and the remainder of cooking will occur in the simmer.

Add the rest of the chopped veggies, sauteing for just a minute or two. You're not cooking them, just sauteing for the wonderful flavor this quick step will infuse in your soup. Add the thyme and salt and pepper while sauteing.

Add the chicken broth. Simmer about 30-40 minutes or until you can't stand waiting any longer to dig into a bowl. Just before serving, gently mash some of the potato chunks against the side of the crock-pot to thicken the soup, give it a stir and serve.


Variations on the Basic Soup:

Now remember, don't do this to the whole pot of soup! Divide into portions, mix in the alternative ingredients and you've got a deliciously different meal.

Tex Mex style: Add some canned black beans (drained and rinsed), a small amount of frozen corn, a little bit of cumin and chopped cilantro. After heating, top with some tortilla chips and shredded cheese.

Tuscan style: Add some white beans (drained and rinse), a little bit of Italian seasoning and some chopped kale. Cook till heated through and the kale is tender.

Minestrone style: Add some cooked pasta, a little dried basil and top with a fresh grating of Parmesan cheese.

Autumn Comfort: Add some diced acorn squash or butternut squash, some cooked brown rice, a sprinkling of nutmeg and some chopped parsley.

With a little imagination, a few leftovers, and an open mind, the possibilities are endless. Happy Souping!

Dinner Inspirations: Chicken Fajitas

Due to a brief illness, we've been running past episodes of the webcast. Though I know the reruns would have most likely been new recipes for your kitchen, there wasn't enough staff available to post the recap. BUT, we're up and running again, and without further delay, we present today's recipe inspiration.

The producers of Perdue chicken are packaging individually wrapped fresh boneless skinless chicken breasts, sold in a quantity of five per bag. While it might be less expensive to purchase chicken breasts in bulk and store according to serving size, these treasures are worth the extra expense. Each individual portion offers an easy open tab and can be cooked from a frozen state in only ten minutes. The uses are endless, and without the delay of waiting for thawing, you never need to worry about a quick, delicious meal from scratch in less time then it takes to get in the car and go to your local drive-through fast food place. I'm in no way a paid spokesperson for the company, but I know a good thing when I find it, and these... as Martha YouKnowWho would say... are a very good thing.

From homemade chicken noodle soup to chicken cordon bleu, the ideas for chicken creations are endless. The following is one of our kitchen's raving faves:

Chicken Fajitas

2 boneless chicken breasts
1 teaspoon olive oil
1/2 teaspoon red wine vinegar
1/2 teaspoon lime juice
1 teaspoon salsa
1/4 teaspoon chopped garlic
1 ounce sliced sweet onion (I use Vidalia, is there any other?)
2 slices pepper jack cheese
2 approx 10 round flour tortillas

If you want to make the recipe in an authentic manner, slice the chicken breasts into strips before cooking. Personally, I leave the chicken breast whole in preparation for two reasons: It's easier because you aren't expending the extra time with cutting, and secondly, it isn't as likely to fall apart when you're eating it. Do what works best for you, but for purposes of sharing in my kitchen adventures, I'm leaving the chicken as it comes out of the package.

In a skillet, heat olive oil and brown chicken on both sides. Add red wine vinegar, lime juice, salsa, and garlic. At this point, you've got a kitchen aroma that will rival any Mexican restaurant. Next, add sliced onions to pan.

Typically, fajitas include strips of green bell pepper, something I cannot eat due to an allergic reaction, but if you like them, feel free to add them in with the onions. I think it's tasty as is and not lacking one thing in delicious.

Lower heat and cook for about five more minutes before removing contents to a plate and giving your pan a quick swipe to remove any residue. While the pan is still hot, place a flour tortilla on surface and flip over after 20-30 seconds. Place one chicken breast on half the tortilla, top with slice of pepper jack cheese, then add half of the sauce mixture. Fold the empty half of the tortilla over the chicken and heat only one minute until cheese is melted. Transfer to plate and repeat process for remaining chicken breast. Serve and enjoy!