Category Archives: Soup

Dijon & Brown Sugar Glazed Chicken

Chicken dishes aren’t a frequent occurrence around here. In my mind, chicken is kind of boring and when thinking of what to make for dinner, it’s never my go-to protein. But sometimes… sometimes… (like when it’s not overcooked into a dry, crispy, pulp) chicken can be a shining star!

Dijon & Brown Sugar Glazed Chicken in an Oven-Ready Skillet

Dijon & Brown Sugar Glazed Chicken in an Oven-Ready Skillet

The chicken breast here is quick, juicy and delicious!

Enjoy!

Dijon and Brown Sugar Crusted Chicken

Dijon and Brown Sugar Glazed Chicken 

Dijon & Brown Sugar Glazed Chicken

Makes 4 breasts

Ingredients

2 tablespoons olive oil
4 chicken breasts
4 tablespoons dijon mustard, divided
4 tablespoons brown sugar, divided
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Kosher Salt and Freshly Ground Pepper
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Directions

Preheat oven to 350 degrees.
1. In an oven-ready skillet, on medium high, heat olive oil.
2. Salt and pepper both sides of the chicken breast.
3. Place chicken breast into hot skillet. Let cook for 3-4 minutes. Flip over and let cook for another 4-5 minutes.
4. Flip so that the “smooth” side of the breast is up. Smother 1 tablespoon of dijon onto each chicken breast. Sprinkle 1 tablespoon of brown sugar onto each breast and gently pat it down.
5. Place skillet into the oven, about 7-10 minutes until cooked through (an internal thermometer should read 165 degrees).
6. Be careful not to over-bake the chicken, otherwise it will be dry and rubbery…
7. Enjoy!!
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Eat, Drink & Be Yummy!
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Lamb Solyanka (Солянка из баранины)

A few months ago, I blogged a recipe for Beef Borscht and I spoke about the controversies of writing down traditional Russian recipes. The reality is that tradition varies from region to region and also family to family. I often get emails and comments on my most popular blogged dishes (Lamb Plov, Lemon Ricotta Syrniki and Pelmeni) indicating that while my recipe was yummy, this is *not* how their mother/grandmother/aunt made the dish. I have a feeling that I’m going to receive similar reaction to this soup recipe.

Lamb Solyanka

Lamb Solyanka

When my mama made Solyanka, it kind of felt like she was taking all of these random orphan ingredients and pulling them together into a salty, soupy goodness.  So while I write specific ingredients for this recipe, know that it’s very flexible. If you don’t like lamb and prefer beff, swap it out. If you have leftover cold cuts or sausage, throw them in! Everything will stand to boost the flavor of this forgiving soup.

Enjoy!

Solyanka Ingredients

Solyanka Ingredients

Everyone into the pot!

Everyone into the pot!

solyanka3

Solyanka is often enjoyed with vodka 🙂

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Lightly garnished with dill, this Solyanka is delicious!

 

Lamb Solyanka (Солянка из баранины)

Makes 12-16 bowls of soup

Ingredients

2 tablespoons olive oil
1 boneless leg of lamb (about 3.5 pounds) cut into bite size pieces
2 Spanish onions, diced
3 large carrots, shredded
3 celery stalks, finely diced
4 garlic cloves, minced
1 28oz can of pureed tomatoes
1 package all beef uncured hot dogs, cut into coins
6 ounces pitted black olives, halved
1 24oz jar Trader Joe’s Dill Pickles (or any other variety) dice pickles, reserve pickle juice
4 “cans” of water (I’ll explain later)
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Kosher Salt and Freshly Ground Pepper
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For serving:
Dill Sprigs

Directions

1. In a large heavy bottomed pot (7.25 quart), on medium-high heat, add olive oil. Working in batches, sear lamb pieces adding a bit of salt and pepper to each batch. Don’t cook through. Remove lamb pieces and any juices. Set aside and repeat with remaining lamb.
2. After all of the lamb has been cooked and set aside (along with all of the rendered lamb juice), wipe the pot “clean” with a paper towel and add remaining 2 tablespoons of olive oil.
3. Heat for a few minutes and add the diced onion, shredded carrots and finely diced celery. Saute for 7-10 minutes, on medium heat, until onions are translucent.
4. Add the meat and rendered juices back to the pot. Stir to combine.
5. Everyone else into the pot! Diced pickles, half of the pickle juice, hot dog coins, halved olives, and tomato puree.
6. Using the can from the tomato puree, add 4 cans of water to the pot. This will be about 14 cups of water.
7. Bring to a boil and then turn down to a low simmer. Let simmer for at least an hour.
8. Taste. It should be a little briny without being overpowering. If necessary, add remaining pickle juice, some kosher salt or freshly ground pepper.
9. Enjoy!!
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Cooks note: The soup tastes best after it’s been cooled and reheated… so go ahead and enjoy it tomorrow for dinner!
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Eat, Drink & Be Yummy!
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Double Turkey Bacon Lentil Soup

Turkey bacon isn’t so bad. Turkey bacon isn’t so bad. Turkey bacon isn’t so bad. 

Double Turkey Bacon Soup

Double Turkey Bacon Soup

I’ve been trying to repeat this mantra for many years now. But making the switch from pork bacon to turkey bacon has been difficult. It’s just not the same. So we’ve made a compromise. Breakfast bacon remains regular bacon, but when a recipe calls for bacon, I’ll substitute turkey bacon. In this recipe, I actually use two different kinds of turkey bacon. The two different types add to the depth of flavor.

Enjoy!

Double Turkey Bacon & Lentil Soup

Double Turkey Bacon & Lentil Soup

Double Turkey Bacon Lentil Soup

Makes 12-16 servings

Adapted from Martha Stewart

Ingredients

3 tablespoons olive oil
4 ounces turkey thigh bacon, cut into slivers
4 ounces peppered turkey thigh bacon, cut into slivers
1 large onion, small dice
3 carrots, small dice
2 celery stalks, tiny dice
8 sage leaves, tiny slivers
4 garlic cloves, minced
2 packages Trader Joe’s Steamed & Fully Cooked Lentils
8 cups chicken or vegetable stock
4 cups water
Kosher Salt & Freshly Ground Pepper to taste

Directions

1. In a large heavy bottomed case iron pot on medium/high heat, heat the olive oil.
2. Add both types of slivered turkey bacon and saute about 3 minutes.
3. Add onions, carrots, celery and sage. Saute until softened. Approximately 5 minutes.
4. Sprinkle 1 teaspoon of kosher salt.
5. Add garlic and saute for about a minute, until lightly browned and fragrant.
6. Add lentils, stock and water. Bring to a simmer.
7. Taste and add kosher salt and pepper to taste.
8. Simmer on low heat for 15-20 minutes.
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Eat, Drink & Be Yummy!
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Roasted Sugar Pumpkin Soup with Pumpkin Seeds

Pumpkin season usually means sweet treats for us. Just to name a few: Pumpkin bread with zucchini, pumpkin pancakes and the most traditional: pumpkin pie. I realized that I don’t often make savory dishes with pumpkin.

Roasted Sugar Pumpkin Soup

Roasted Sugar Pumpkin Soup

That all changes now. I’m going to substitute pumpkin wherever I’ve used butternut squash in the past. With pasta, in stews and definitely in soups! This soup doesn’t use spices that are traditionally associated with pumpkin dishes. No cinnamon, cloves or nutmeg. The mushrooms in the soup add a lovely earthiness. All of the flavors that you’re used to in a light yet hearty squash soup! This soup is great year-round treat!
Roasting pumpkin, onions. garlic & onions

Roasting pumpkin, onions. garlic & onions

Roasted Sugar Pumpkin Soup with Pumpkin Seeds

Roasted Sugar Pumpkin Soup with Pumpkin Seeds

Roasted Sugar Pumpkin Soup with Pumpkin Seeds

Makes 12 servings

Adapted from Martha Stewart

Ingredients

48 ounces Trader Joe’s sugar pumpkin cubes
1 large sweet onion, peeled and quartered
2 large garlic cloves
10 ounces white mushrooms, rinsed
1/4 cup olive oil
8 cups vegetable (or chicken) broth
4 cups water
Optional: 1 teaspoon ground ginger
Kosher salt & freshly ground pepper
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Trader Joe’s roasted & salted pumpkin seeds

Directions

Preheat oven to 450 degrees.
1. In a large bowl, toss pumpkin cubes with onions, mushrooms and garlic with olive oil, 1 tablespoon of kosher salt and 10 turns of the pepper grinder.
2. Spread out on a large riimmed baking sheet. Roast until pumpkin is tender and golden, about 30 minutes.
3. Transfer vegetables to a stockpot over medium heat.
4. Add the broth and water.
5. Using an immersion blender, puree.
6. Bring to a simmer and taste. If using ginger, add now. Adjust for salt and pepper.
7. Pour into bowls and sprinkle with pumpkin seeds right before serving.
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Eat, Drink & Be Yummy!
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