Category: Weeknight Supper

Chicken Pot Pie Soup with Puff Pastry Croutons

Fall is sharing her last glimpse of color and the calendar is inching ever closer to Thanksgiving. Soon we will be decking the halls. Where has this year gone? It has been a good one, even if I haven’t shared much here. There has been lots of time with the “Littles” who are quickly growing out of that nickname. There has been a bit of traveling and some adventures closer to home. I confess that most of my sharing has been on Facebook and you can check it out there :

https://www.facebook.com/MamaDisKitchen/

https://www.facebook.com/jolynn.brunodiehl

Now, for a recipe. Once the weather starts to turn cooler, the kitchen turns to making soup. I love the warmth of a bowl of soup. It can feel like a hug that warms the body and soul. This is a simple soup that uses simple ingredients, most coming out of the pantry or refrigerator. Stock in a box and cooked chicken combine with frozen vegetables and milk to create a creamy yet light soup that can be considered to be on the side of healthy.

You can use Rotisserie Chicken or cook your own (to be shared in a future post), substitute other vegetables and add herbs of your choice. Make it richer with cream or leave the dairy out. Whatever you do, please make the Puff Pastry Croutons. As soup toppers go, it may change your life.

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Chicken Pot Pie Soup with Puff Pastry Croutons
Prep Time
1 hr 45 mins
 

This is a wonderfully comforting soup, perfect for those cooler evenings. It is a more or less healthy version of a classic that can be made more luxurious by substituting heavy cream for the milk. As always, make it your own and please add, subtract or substitute as you wish.

Course: Main Course, Soup
Servings: 4
Calories: 400 kcal
Author: binner216@comcast.net
Ingredients
  • 1 Cup Chopped Onion
  • 2 Cloves Garlic, finely chopped
  • 1-1/2 Cups Cremini Mushrooms, Sliced
  • 1-1/2 Cup Yukon Gold Potatoes 1/2 - 3/4 inch dice
  • 1 Tbsp. Butter
  • 1 Tbsp. Olive Oil
  • 1 Quart Chicken Stock
  • 1 Small Bunch Fresh Thyme
  • 2 Cups 2% Milk
  • 2-3 Tbsp, Cornstarch
  • 2 Cups Cooked Chicken Breast
  • 2 Cups Frozen Mixed Vegetables Thawed
  • 1 Tbsp. Seasoning Blend of your choice I used Montréal Chicken
  • 1/3 Cup Parsley, chopped
Puff Pastry Croutons
  • 1 Sheet Puff Pastry
  • Olive Oil Cooking Spray
  • Salt and Pepper To taste
Instructions

  1. Heat a soup pot over medium heat. Add the butter and olive oil. Once the butter has melted, add the onions. Sweat the onions until they begin to wilt. Add the potatoes, garlic, and mushrooms and continue to cook until everything is softening and smelling wonderful. This whole step should take around 10 minutes or so.

  2. Add the stock and the small bunch of Thyme. Bring up to a simmer and cook for about 5 minutes. Add the milk and return to a simmer.

  3. Make a slurry out of the cornstarch with a little water. Add to the pot and bring just to a boil. Reduce the heat and stir frequently until the soup begins to thicken. If you want a thicker soup, add another batch of the slurry.

  4. Add the chicken, mixed vegetables, and the seasoning. You could also add chopped fresh herbs along with or instead of the seasoning blend. Let everything simmer for a few minutes. Stir in the parsley and serve. Pass the croutons at the table.

  5. Puff Pastry Croutons: Cut the pastry sheet into 1 inch squares (or whatever size you want) Lay on a parchment lined baking sheet (make sure they are not touching). Spray lightly with the Olive Oil spray and sprinkle with Coarse Salt and Freshly Ground Pepper. Bake in preheated 400 degree oven until puffed and golden, 9-10 minutes. Serve as a topping for the soup.

Upscale Tortellini Soup

Tortellini soup has been a part of our family for many years. When my sons were little it was a favorite request. Simple and easy to make, all it required was some stock, a few vegetables, and store bought tortellini. It was a permanent fixture on our week day menu and when the boys moved out on their own it was the first recipe they wanted to make themselves. This is the recipe I gave them constructed to be novice cook fool proof. It might also have been attached to a care package of the ingredients.

The basic recipe stayed the same for 20 years…why change something that worked so well. A couple of years ago I was looking through my old recipes for some new inspiration and there in its unassuming glory was the recipe. I must have been feeling fancy that day because I somehow knew that this modest little recipe was capable of bigger and better things…it could go “Upscale.”

How does one do that? Will it ruin something so enshrined in our family’s culinary history? Am I selling out? After a bit of thought and some soul searching, I realized that, NO, it would not be any of those things and it would be fun to make a new variation. Here’s how I took that recipe “uptown”.

As with any good soup recipe upscale or otherwise you need a pot and some olive oil. I decided to use chopped up pancetta that I browned lightly allowing it to render some of that yummy fat. The starting line up still had garlic and carrots but I used shallots instead of onions. I added some other players; artichoke hearts, cremini mushrooms, sun dried tomatoes, spinach and in this go round some cooked chicken Italian sausage (chicken could also work here and whichever you choose it won’t hurt to brown it in the drippings before adding the veg and set it aside until later). I used homemade stock and refrigerated tortellini.

The results were outstanding and while it  is a little more sophisticated, it still pays homage to the original.

Upscale Tortellini Soup
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Servings
4
Servings
4
Upscale Tortellini Soup
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat a soup pot over medium high heat. Add the olive oil and swirl to coat the bottom of the pot. Add the pancetta and cook until it is lightly browned and has rendered some fat.. Remove the pancetta and leave about a tablespoon of oil/fat in the pan.
  2. Add the chicken or chicken sausage to the pan and brown . Remove from the pan and set aside with the pancetta.
  3. Add the shallots, garlic, cremini, carrots, and artichoke hearts to the pot. Cook over medium heat until everything begins to soften and becomes fragrant, stirring often. Add about 1/4 cup of stock to the pot and stir to loosen any brown bits. Add the rest of the chicken stock along with the Italian seasoning(s) of your choice.
  4. Bring to a low boil. Reduce the heat and simmer for 10 minutes or so. Add the spinach, chicken, pancetta, and sun dried tomatoes and simmer for another 10 minutes. While the soup simmers cook the tortellini.
  5. Cook the tortellini in a separate pan following the directions on the package. Drain and divide the tortellini between 4 soup bowls. Spoon the soup over the tortellini, again dividing among the bowls. Serve with shredded parmesan or romano cheese.
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What is White Chili?

I made “White Chili” this week. As I was making it, I wondered why it was called that. It isn’t white, at least not the way I make it. The chilies I used are actually green and the hint of red comes from the ancho chili powder that I lovingly sprinkled in at the beginning. The only actual white was the Chicken Breast. So what is White Chili?

I asked the all knowing Google and found out that it is an American invention, possibly with origins in the south (not Southwest). It is called white because it uses chicken or turkey as its anchor. I also took a look at some of the competition and the images ran from creamy white to a rosy glow much like how mine turned out. What I came away with was that “White Chili” is whatever you want it to be. The constants are poultry and green chilies and it can go whiter with the addition of dairy or pinker with the addition of red chili powder. Oh, and it is really delicious with crumbled tortilla chips and pepper jack cheese.

My recipe began with bacon…never a bad start and followed with chicken breast, onions, garlic and that blush of ancho chili. Three green chilies joined in; jalapeno, green (canned), and poblano. I used cannellini beans, but any white bean would work. Chicken stock provided the liquid and I used Masa Harina to lightly thicken everything up. I ended it all with a good squeeze of lime juice and added Pepper Jack cheese and Tortilla chips to each bowl. delicious, quick and perfect for the fall like days we have been having.

White Chicken Chili
Print Recipe
Quick, easy, and not too spicy
Servings
4
Servings
4
White Chicken Chili
Print Recipe
Quick, easy, and not too spicy
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat a soup pot over medium high heat. Add 1 tablespoon olive oil and let it get hot. Add the bacon and chicken Sprinkle with the garlic & pepper seasoning and cook, stirring occasionally until the bacon and chicken are lightly browned, about 7 minutes. Remove from pot with a slotted spoon and drain on paper towels. Remove the drippings in the pan, but leave the brown bits
  2. Add the remaining tablespoon of olive oil to the pan. Add the onions and cook until they are translucent 5 minutes or so. Add the drained chilies and the garlic and continue to cook for another 3 or 4 minutes.
  3. Heat poblanos under the broiler until well browned on all sides. Place charred peppers in a bowl and cover with plastic wrap. Allow to rest for 10 minutes or so. Remove the skin, stems and seeds and chop into small pieces. Add to pot with the canned chilis.
  4. Add the herbs and spices and cook for an additional minute or two. Add about 1/2 cup of the stock and stir to deglaze the pot. Return the bacon and chicken to the pot and add the rest of the stock and bring to a boil. Lower the heat and simmer 15 minutes.
  5. Add the drained beans and cook until heated through. If the chili seems a little thin, mix the masa harina with a little of the chili liquid and stir back into the pot. Simmer until the chili thickens slightly and everything is happily hot. Serve topped with the cheese and tortilla chips.
  6. To make Tortilla Chips: Heat oven to 350 degrees. Spray a large cookie sheet with olive oil cooking spray. Tear or cut 3-4 tortillas of your choice into strips. Lay in a single layer on the cooking sheet and spray with the olive oil cooking spray. Sprinkle lightly with coarse salt. Bake 10 - 12 minutes, turning half way through. The chips should be golden brown and crisp.
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Melrose Peppers – A Most Wonderful Time of the Year

I have talked at length both here and on my Face Book page about the summer glory of Melrose Peppers. They are one of my home town’s claims to fame and a source of joy to Italian cooks in the Chicago area. I grew up eating these in the summer and I anxiously await their arrival now. The waiting was excruciating this year. I came home empty handed twice, before I finally hit the jackpot as always at Caputo’s. Finally these wonderful Italian frying peppers are here. It seems that they arrived later than usual, but looking at past posts, mid-August is about right. They are only around for a short time each summer so we lovers of the pepper must take advantage. I have… Quite a lot… Papa D may be getting close to his capacity for them…

They are wonderful fried and then scrambled with eggs  and mounded  onto crusty bread to create a totally yummy sandwich. They are also wonderful grilled with or without  Italian sausage. Always the crowning touch  to  a one (grill) pan meal in the summer.

This year I found a new ingredient that seems to go with Melrose Peppers as well as sausage or eggs. That my friends, is the potato. Now, this is not earth shaking news, but it is an idea I had never thought of before, so to me it was a minor revelation. The simple addition of potatoes gave more body and a heartiness to a light summer side dish. Somehow the starchiness of the potatoes enhanced the flavors of the peppers and onions.

This has become a frequent “sider” as it has a special affinity to grilled proteins. It is perfect with pork, chicken, beef, and sausage (tried them all) and I do not doubt that it would be quite comfortable next to fish or seafood.

The ingredients are simple. Peppers, Melrose of course, but another frying pepper like Cubanelle could be used. The thinner flesh of frying peppers cooks a little faster and takes to light caramelization well. For potatoes, Yukon Gold work well here because they hold their shape as they fry. As far as onion goes, yellow are fine and as always if you like another variety, please use what you love. Now for seasoning. Garlic just goes without saying, but I find that granulated or powder work better than fresh. The frying time is relatively long and if you don’t watch the pan carefully the garlic may burn and your side dish will wind up one step away from the garbage. I am very generous with the salt and also use a good amount of pepper. Dried Italian herbs or red pepper flakes can be added if you like. All of this comes together in a large fry pan containing a good amount of olive oil. This could easily be a Non-Recipe, Recipe, but since I’m working on getting back in the blog saddle here is a recipe that will serve 2 people generously.

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Fried Peppers with Potatoes and Onions
Course: Side Dish
Servings: 2
Author: binner216@comcast.net
Ingredients
  • 2 Medium Yukon Gold Potatoes Cut in thin wedges
  • 10-12 Melrose Peppers Cut in strips
  • 1/2 Medium Onion Cut vertically in thin wedges
  • 2-3 Tbsp Olive Oil
  • 1 Tsp. Garlic Powder To taste
  • Salt & Pepper To taste
  • Red Pepper Flakes Optional, to taste
Instructions

  1. Heat a large fry pan over medium heat. When the pan is hot, add the olive oil and swirl it around to coat the bottom of the pan.

  2. Add the potato wedges to the pan and cook, stirring occasionally for 3-5 minutes. They should just be picking up some color.

  3. Add the peppers and onions to the pan and mix with the potatoes. Add some salt and the garlic powder and toss again. Cover the pan and let everything steam for a few minutes.

  4. Continue to cook uncovered until the peppers are very tender and the potatoes and onions are nicely browned.

  5. Add additional salt, pepper, garlic powder, and the red pepper flakes if you are using them to your taste Serve immediately.

As I said earlier, this is a wonderful partner for whatever you are grilling. Our last perfect pairing was with grilled Sicilian Sausage (another great Caputo’s find). A little toasted sourdough was a nice garnish.

As this delicious season slowly fades away, I hope that if you can find these little beauties that you give them a try. If not, there’s always next year.

Caribbean Grilled Chicken Salad

Summer is upon us, and here in Northern Illinois it has been upon us with a vengeance. Grilling and salad suppers are the order of the day. Chicken, and in particular, chicken thighs are the most popular grilling item in my kitchen and on my grill. I love the bone in, skin on variety. Neatly trimmed, the small blanket of skin imparts added moisture and a cozy cover to hold in herbs and spices. Much as I love them, I am currently besotted with their boneless, skinless brethren. They are so versatile, forgiving on the grill, moist and delicious. They stand up to a hearty marinade that they can languish in for 24 hours. So, now that I have confessed my love, let me tell you how I used them this time around.

These chicken thighs were leftovers gifted to me by my son, “The Grill King.” He had made Caribbean and Jamaican marinated chicken thighs and had more leftovers than his leftover resistant family(???) could finish. I took one of each, the Caribbean being more sweet than spicy and the Jamaican being just the opposite. It was just the right amount of chicken and spice for a supper salad for two.

This is how I made mine, but as always, make it your own.

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Caribbean Grilled Chicken Salad
Course: Main Course, Salad
Servings: 2
Author: binner216@comcast.net
Ingredients
  • 2 Grilled Chicken Thighs Marinated as you choose
  • 4 Cups Chopped Romaine Lettuce
  • 1 Cup Sliced Mini Bell Peppers Slice into rings
  • 1/2 Cup Sliced Green Onions White and part of the green
  • 1 Cup Black Beans Drained and rinsed
  • 1-1/2 Cups Cherry Tomatoes, halved Any color you like
  • 1 Cup Mandarin Orange segments Well drianed
Honey Lime Dressing
  • 2 Tbsp. Honey More or less to taste
  • 1-2 Tbsp. Cider Vinegar
  • Juice of one lime
  • 1 Clove Garlic Grated
  • 1/4 Cup Canola Oil
  • 1 Tsp. Jamaican Jerk Seasoning More or less to taste
Instructions

  1. Slice the chicken into thin strips.

  2. Mix all of the dressing ingredients together in a jar with tight fitting lid. Shake until well blended. Can be made ahead and refrigerated. shake well before adding to the salad.

  3. Combine the lettuece, chicken, green onions, peppers, tomatoes,, and black beans in a large salad bowl. Pour the dressing around the edge of the salad and toss to combine.

  4. Add the orange sements and gently toss again. Serve.

Here are some ways to play with this recipe:

Use whatever marinade you want for the chicken. Make it yourself or buy a ready made one.

Don’t care for Romaine? Spring Mix or a spinach blend would be great, too.

Use pineapple instead of oranges or how about mangos, even a combination of any or all would be delicious.

Add more beans, leave them out, our try a different variety.

Substitute red onions for the green onions.

As far as the dressing goes, make any adjustments that make your palate sing.

There are many more ideas that you can think of and as always you have my blessing to use them.

Have a safe and happy summer filled with family, friends and delicious food.