Friday, September 25, 2015

Chicken Corn Soup

I'm from Lancaster County.  A place where going to the farmer's market meant hitting the corn stand at the end of your street for whatever was fresh.  My husband and I were able to stop at home to grab some veggies and I made sure to get fresh corn.  We made corn on the cob and ate a ton of the leftovers but still had a decent amount left. 

I have also been roasting small chickens to make other meals with.  I know those rotisserie chickens from the grocery store are convenient, but I find it's cheaper and better tasting to roast my own.  Which is very simple.  350 degrees, slow roast for 2.5-3 hours.  Bast with plenty of broth.  Add celery, onion, and carrots to the bottom of the pan to roast with the broth. 


Chicken Corn Soup

10 minutes of Prep
30 minutes of Cook time
6 Servings

·       4 ears of Corn, boiled and cut off
·       2 Large Carrot chopped
·       2 Large stalks of Celery chopped
·      1 Large Onion chopped
·       2 Cups Chopped Cooked Chicken
·       3 Tbsp. Flour
·       2 Tbsp. Olive Oil
·       1 tsp. Salt
·       1 tsp. Garlic Power
·      1/2 tsp. Pepper
·      8 Cups Chicken Broth

Saute your onions in olive oil first under medium heat.  After they start to look translucent, add the carrots and celery. Saute until they start to soften.



Add the chicken, salt, pepper, and garlic powder. Cook 1-2 minutes together constantly stirring. Add the broth and turn heat up to simmer for 20 minutes or so.


Ladle out a cup of broth into a bowl.  Add flour to create a slurry.  (I may get some crap about this.  I know I should've create a rue, but whatever I went with a slurry instead.) Add back to soup, whisk in and simmer together.



















Right before it's finished cooking, add the corn.



Stir to mix evenly.  Serve immediately.   

Friday, September 18, 2015

Veggie Tacos

It's a wonderful time of year. Tons of vegetables are available this time of year. I got the chance to visit my home town's farmer's market Roots last week. After dragging my poor husband and daughter all I was able to bring home lots of veggie goodness. I've been looking for recipes for vegetables ever since, and have a few good ones coming up.

I just sort of threw these together and they turned out to be delicious.  I made them to be a bit more of a tostada than a taco, but you can easily allow the corn tortillas to be cold or balance them on a muffin tin to make them a specific shape. 


Veggie Tacos

10 minutes of Prep
30 minutes of Cook time
10 minutes of Bake time
8 Servings

·       1 Zucchini
·       1 Small Eggplant
·       1 Medium Tomato
·       1/3 Cup Olive Oil
·       1 tsp. Salt
·      8 Corn Tortillas
·      1/3 Cup Jack Cheese
·      1 Large Onion
·      Sour Cream
·       1 tsp. Cayenne Pepper
·       1 tsp. Garlic Power
·       1 Tbsp. Soy Sauce

Preheat oven to 350 degrees.



Chop up Zucchini, Eggplant, Onion, and Tomato.  Season the onions, zucchini, and eggplant separately with salt, pepper, cayenne, and garlic power.


Saute the onions, zucchini, and eggplant in a saute pan.  (I also added a little soy sauce to the eggplant to deepen the color and give it some extra flavor.)




Set out the corn tortillas on a cookie sheet. Bake in the oven for 5 minutes to make crunchy.


When tortillas are done, add the vegetables to each tortilla and sprinkle a little cheese on each one.  Bake for another 5 minutes.


Pull out and garnish with sour creme and tomatoes.