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Cheesy Chicken Chowder

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On Thanksgiving Day, we had this soup.  Since we were going to be eating two turkey dinners over that weekend I decided to go a different direction.  Perfect on a cold day, the soup is cheesy and full of chicken and veggies.  I adapted the recipe from an old Southern Living recipe. [Read more…] about Cheesy Chicken Chowder

Beef Bourguignonne

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beef bourguignonne done

Is there a food blogger out there who has seen the movie Julie and Julia who has not felt a burning desire to whip up a pot of Beef Bourguignonne? And no wonder!  This was amazing!

It made me very happy to see that this is the recipe for the last Beef. It’s What’s for Dinner challenge.  The recipe the NCBA shared with us can be found here.  I combined several recipes in cooking up my version.  Ever since seeing the movie, Julie and Julia, I’d wanted to adapt this recipe for the crockpot.  Stephanie O’dea beat me to it on her blog, A Year of Crockpotting.  I thought about using the slow cooker anyway, but ran out of time today to do it.

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Virus Killing Soup

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Two of my four kids have the flu. Flu A, whatever that is. All I know is that it lasts 7-10 days and I don’t want it! Enter this recipe for Virus Killing Soup, which was shared on the Sonlight Forums by Chloe.

The soup tastes fantastic. It really should have a different name, because Virus Killing isn’t real appetizing. However, that is the point of the soup so we’ll go with it.

You’ll need:
one whole chicken
15-30 cloves garlic, minced or crushed (I used about 1 1/2 bulbs)
1 Tbs. salt
3-4 fresh thyme sprigs
fresh rosemary sprigs
cayenne pepper, about 1 tsp.
ground black pepper
Throw all of that in a big pot. See all that garlic? That’s going to kill those viruses. Don’t worry about the amount of garlic being too strong. It really isn’t when the soup is done and it smells fantastic while it cooks. Don’t worry about the cayenne pepper either. It provides warmth that will clear your sinuses, but it’s not spicy at all.
Pour a couple boxes or cans of chicken broth over the top, then top it off with water so that the chicken is completely covered. You can also use only water if you like. Cook it on the stove top until the chicken starts to fall apart. Then remove the chicken and strain the broth a bit, getting out the long stems from the spices and all the chicken bones. Set the chicken aside to cool a bit.
Now you’ll want to add some veggies. I used some carrots, onion, a stalk of celery and a fennel bulb. You can also add leeks and red pepper, but I didn’t have any of those. Chop the veggies and saute them in oil until tender. If you have it add 1/2 cup of good white wine and some salt and pepper. Add the veggies into the pot of broth and simmer for a while. I added about 6 cups of water to the broth at this point. It had really cooked down and was very rich.
Take the chicken off the bones and chop it up. Add it back into the soup. Add in a can or two of diced tomatoes. You can also add frozen green beans, peas, zucchini, flat leaf parsley.
I don’t know if this will heal my kids faster or prevent the rest of us from getting the flu, but it tasted great. I ate 3 bowls for dinner. Yum!

Crockpot Chicken Soup

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There’s nothing like coming home to hot chicken soup. I made this soup up on the spot last week with ingredients I had on hand. Substitute as needed.

The ingredients I used:

chicken tenders or boneless chicken breasts (the amount just depends on how chickeny you like it and how many people are in your family)

onion, chopped

potatoes, chopped

carrots, chopped

1 can corn or cream style corn

2 boxes chicken stock

thyme

ground red pepper, just a shake to give a little flavor

salt and pepper

Combine all the ingredients in the crockpot and cook on high all day.