Chicken Veggie Soup

Fall is upon us...and what better way to kick off soup season than with my favorite Chicken Veggie Soup.

Growing up my mom always made this soup but I never appreciated the vegetables as a kid. Now, the more zucchini the better! Add any vegetables you like!

Enjoy this soup with a slice of French bread and butter.

Ingredients

For the Chicken/Broth

4 bone in chicken thighs

1/2 yellow onion, halved

3 garlic cloves, smashed

1/2 Tbsp oregano

1 bay leaf

1 tsp chicken bouillon (optional)

For the Soup

1/4 yellow onion, diced

1 can diced tomatoes

1 can corn, drained

2-3 carrots, diced

2 celery stalks, diced

1/2 small head cabbage, cubed

2 zucchini, quartered

1/2 tsp oregano

salt and pepper to taste (or substitute chicken bouillon for the salt)

In a pot add the rinsed chicken thighs and fill the pot almost full with water. Add the remaining chicken/broth ingredients. Bring pot to a low simmer and cook for at least 3 hours. You will need to add more hot water to keep the pot at least 3/4 full (this will be the broth for your soup)

After 3 hours remove the chicken to a plate to cool (it should be falling apart). Strain everything else out of the broth and pour the broth back into the pot. 

Turn the heat to medium and add the onion, diced tomatoes, corn, carrots, celery and oregano. Let cook for about 15 minutes.

Shred the cooled chicken and add to the soup. Make sure to remove the bones and fat.

Add the cabbage, zucchini, pepper and salt/chicken bouillon. Bring to a simmer and let cook until the zucchinis start to get soft, about 20 minutes. If you want more broth, add more water to your liking.

*I like to cook broken up spaghetti noodles on the side to add to my bowl of soup. You can add the uncooked pasta to the soup if you'd like, just remember they will soak up some of the broth and when reheating any leftover soup, will be soggy

**You can also add cubed potatoes to the soup when you add the carrots

Frito Corn Salad

  Came across this summer side dish on tik-tok and have to put my own spin on it! This dish is perfect for BBQ side dish, poolside on a hot summer day. This recipe serves about 4, so double it for a BBQ and also wait to add the chips until you are ready to serve so they don't get soggy. 

When it comes to the spices, be sure to add the chili powder or cayenne pepper to your liking. You can always add more later if its not spicy enough.

Ingredients

1 can corn, drained

1/2 C mayonnaise

1/2 C - 1 C shredded cheese

1/4 C bacon bits

2 green onions, diced

1/2 red bell pepper, diced

1/4 C cotija cheese (optional)

1 tsp chili powder or cayenne pepper

1/8 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 tsp black pepper

1/8 tsp salt

2 C chili cheese Fritos crushed

In a mixing bowl combine all ingredients except the Frito chips. Place in the fridge for at least 30 minutes. When ready to serve, stir in the crushed chili cheese Fritos.

Taco Pasta

 This creamy, spicy, taco pasta is great for any day. Super simple to put together and full of flavors. 

Add your favorite taco toppings like sour cream, lettuce, salsa, hot sauce, avocado, etc.!

Ingredients

2 C rotini pasta, cooked al dente

1/2 C reserved pasta water

1 tsp oil

1/4 yellow onion, diced

1/2 Tbsp garlic, minced

1/2 lb. ground beef

2 Tbsp taco seasoning

1/2 can petite diced tomatoes

2 Tbsp heavy cream

1/2 C chicken broth

1 jalapeno, seeded and diced

3/4 C shredded cheese

Cilantro for garnish

In a large pan over medium high heat, add the oil. When hot add the onion and cook until softened. Add the garlic and cook for another minute.

Add the ground beef and cook until no longer pink.

Stir in the taco seasoning and jalapeno, and cook for a few minutes to incorporate the flavors.

Add the chicken broth and heavy cream. Stir in the cheese.

If sauce is too thick, add more chicken broth or pasta water.

Stir the pasta into the sauce until fully coated. Garnish with cilantro and serve.

Creamy Corn Herbed Orzo

With the temperature getting hotter, I wanted to make a simple pasta dish. I came across a dish where someone had used laughing cow cheese wedges as the pasta sauce. I ran to the store to get all the ingredients, but saw the Boursin cheese and came up with a better idea!

Ingredients

1 cup orzo pasta

1 Tbsp butter

1 C corn (fresh off the cobb, canned or frozen)

3/4 block of Boursin garlic & fine herbs

1/4 C parmesan cheese

5 leaves fresh basil, sliced thin

Salt and pepper to taste

In a small pot, heat water until boiling. Add the orzo and cook 9 minutes. (Reserve some pasta water)

In a skillet over medium high heat, melt the butter and add the corn. Cook until just slightly golden. Remove from heat.

Add the cooked orzo to the pan of corn.

Stir in the Boursin cheese with a little bit of pasta water and combine. Add more pasta water until you reach your desired consistency.

Add in the parmesan, basil, salt and pepper. Stir until creamy and smooth. 

Beef Stroganoff

Beef Stroganoff is probably my favorite pasta dish. It is simple, hearty and delicious. You can also serve this over rice instead of egg noodles. 

Ingredients

1 lb egg noodles, cooked al dente

1/2 lb chuck roast, cubed

1 Tbsp oil

1/2 yellow onion, diced

1 Tbsp minced garlic

Water

1 lb mushrooms, diced

1 tsp crushed red pepper flakes

1 Tbsp kitchen bouquet

1/2 C sour cream

1 can cream of mushroom soup

salt and pepper to taste

In a large pan over medium high heat, add the oil. When hot add the cubed meat and onion. Cook until meat is browned and onions are soft. Add in the garlic and red pepper flakes and cook for another minute.

Cover the meat with water and simmer until water is almost gone. Cover with water and continue simmering again. Repeat this process another two times until your meat is tender.

When water is almost completely gone, add the mushrooms and cook until they begin to soften. Cover with water again and cook until 1/3 of the water is left. Stir in the salt, pepper, sour cream, cream of mushroom soup and kitchen bouquet. Let simmer for a few minutes. 

Stir in the cooked pasta or serve over steamed rice.

Broccoli Salad

Summer is just about here and what better cool refreshing side dish than broccoli salad! Bring it to your next event, BBQ or poolside get together.

Ingredients

For the Salad

3 C broccoli florets

1/4 red onion, chopped

3/4 C shredded carrots

1/4 C shredded cheese

3 Tbsp bacon, crumbles

2 Tbsp sunflower seeds

2 Tbsp pumpkin seeds

For the Dressing

Base: Greek yogurt, mayonnaise, cottage cheese, ranch dressing

Lemon juice

Ranch seasoning powder

In a small bowl combine the dressing mixture and set aside. (If you are using ranch dressing, you will only want to add the lemon juice to it.)

In a large bowl combine the salad ingredients.

Toss in the dressing and refrigerate for 1 hour before eating.

Shrimp Scampi

A super easy and flavorful pasta. This meal is great with noodles or zoodles. Such a light refreshing pasta dish!

Ingredients

1/2 lb. thin spaghetti

1 Tbsp olive oil

1/2 yellow onion, diced

2 cloves garlic, minced

1 lb shrimp, deveined and cleaned

3/4 C chicken broth

3 Tbsp butter

1/4 C lemon juice

1/2 tsp salt

1/2 tsp pepper

1/2 tsp red pepper flakes (optional)

1 tsp parsley

3 Tbsp parmesan cheese

In a pot of salted water, cook pasta until al dente.

In a medium pan, heat the oil and add the onion and garlic. Cook until soft.

To the pan, add the chicken broth, lemon juice, better, salt, pepper and red pepper flakes. Simmer until sauce begins to reduce.

Add the shrimp and continue to simmer until shrimp are cooked through. Stir in the parsley and parmesan cheese.

Add the cooked pasta to the pan and stir to combine. Add pasta water until you've reached your desired consistency.