CAN'T GET ENOUGH

I was watching food network today and this clearly means I'm about to post something that is out of the world and become a little bit of a thief. I usually make the food and then add a little "Daisha's" personal touch. I'm really exciting to share. My best even watched it and her and I together is crazy with the ideas (I knew this would be something she would like too.... Hope you enjoy. This is also cause I'm on a Soup Crave too..... Don't settle for anything less, use heavy cream and whole milk damn it... CHUNKY CHICKEN CHOWDER YUM Ingredients 4 chicken thighs, bone in, skin removed Kosher salt and freshly ground black pepper 4 tablespoons butter 1 tablespoon vegetable oil 1 large Vidalia or sweet onion, chopped 10 to 12 thyme sprigs, in a bundle 2 bay leaves 4 cloves garlic, roughly chopped 4 cups chicken stock 2 russet potatoes, peeled and cut into bite-sized cubes 8 ounces frozen white corn 2 tablespoons all-purpose flour 2 cups milk 1 cup heavy cream...

1 diced acorn squash; diced (left the green on) or butternut squash 2 parsnips; peeled diced 1 rutabaga; peeled diced 1 medium Yukon potatoes; diced 4 tablespoon of olive oil 1 teaspoon each of pepper/salt 2 carrots sliced; diced 2 cups of veggie broth/ bouillons 2 ribs of celery; chopped 2 ribs of kale leaf (greeny veggie and great source of vitamins and folate) 2 bay leaf Roast all veggies in a flat pan with a drizzle of olive oil and pinch or salt/pepper. Bake at 425 for one hour, or until cooked/soften. Add kale to a little drizzled olive oil in a pan to break it down. Half way through the roasting veggies time prepare broth. In a medium pot add bouillons (or chicken stock) and bring to a bowl; simmer with bay leaf , potatoes, and celery for about 10 mins then add kale for 5 mins. Prepare blender with all roasted veggies and blend for about 30 mins or until all veggies are at the consistency you like. Add the broth, take out the bay leaf and add mixture to the blended veggies (you ...

Today was a great day in Seattle, yet soup was something on my checklist. I decided to drive around town to get a few ingredients. I ended up looking up a few recipes Classic Minestrone, Vegan soups, and many others, until I found one that was perfect, but I added my OWN tasty ingredients. I hope you enjoy. I will be taking this soup to work, because there is enough to feed the army and my friends need to enjoy it too. * 1 (15-ounce) can low-sodium canellini beans, drained and rinsed * 1 tablespoon olive oil * 1 cup cauliflower diced * 1/2 large onion, diced (about 1 cup) * 2 carrots, diced (about 1/2 cup) * 2 stalks celery, diced, (about 1/2 cup) * 1 small zucchini, diced (about 1 1/2 cups) * 1 clove garlic, minced * 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried) * 2 teaspoons chopped fresh parsley leaves (or 1/2 teaspoon dried) * 1/2 teaspoon salt * 1 tablespoon of grated ginger * 1/4 teaspoon freshly ground black ...

1 diced acorn squash; diced (left the green on) or butternut squash 2 parsnips; peeled diced 1 rutabaga; peeled diced 1 medium Yukon potatoes; diced 4 tablespoon of olive oil 1 teaspoon each of pepper/salt 2 carrots sliced; diced 2 cups of veggie broth/ bouillons 2 ribs of celery; chopped 2 ribs of kale leaf (greeny veggie and great source of vitamins and folate) 2 bay leaf Roast all veggies in a flat pan with a drizzle of olive oil and pinch or salt/pepper. Bake at 425 for one hour, or until cooked/soften. Add kale to a little drizzled olive oil in a pan to break it down. Half way through the roasting veggies time prepare broth. In a medium pot add bouillons (or chicken stock) and bring to a bowl; simmer with bay leaf , potatoes, and celery for about 10 mins then add kale for 5 mins. Prepare blender with all roasted veggies and blend for about 30 mins or until all veggies are at the consistency you like. Add the broth, take out the bay leaf and add mixture to the blended veggies (you ...

Enjoy. I made some soup, but I do have to say I have eaten it once and shared it and there is still a lot. Ingredients Servers: 5 people 2 tablespoons olive oil, plus extra for drizzling ½ medium onion, chopped 2 carrots, peeled and chopped ¼ of zucchini, chopped 2 yukon golden potatoes, peeled and chopped 2 celery stalks, chopped 2 garlic cloves, chopped Salt and freshly ground black pepper 1 (14 1/2-ounce) can diced tomatoes 1 pound lentils (approximately 1 1/4 cups) 6 cups low-salt chicken broth 4 to 6 fresh thyme sprigs 2/3 cup dried elbow pasta (replaced with potatoes) 1 cup shredded Parmesan Directions Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery, zucchini, and potatoes if you want to use instead of pasta. Add the garlic, salt, and pepper and sauté until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes sauce ( use pure tomatoes sauce instead) with their juices. Simmer until the juices evaporate a little and the tomat...

Prep Time: 10 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 8 Ingredients 2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller) 2 Tablespoons Butter 1-½ whole Yellow Onion, Diced 5 ears Corn, Shucked (about 4 Cups) 2 whole Chipotle Peppers In Adobo Sauce, Finely Diced 1 whole 4-ounce Can Diced Green Chilies 32 ounces, fluid Low Sodium Chicken Broth 1-½ cup Heavy Whipping Cream ½ teaspoons Kosher Salt (more To Taste) 3 Tablespoons Corn Meal OR Masa ¼ cups Water Preparation Instructions (Carefully) slice the corn kernels off the cob. Set aside. Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir. Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low. Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and coo...

Cauliflower Soup Prep Time: 30 Minutes Cook Time: 30 Minutes Difficulty: Easy Servings: 6 Ingredients 1 stick Butter, Divided ½ whole Onion, Finely Diced 1 whole Carrot Finely Diced 1 stalk Celery, Finely Diced 1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped) 2 Tablespoons Fresh Or Dried Parsley (chopped) 2 quarts Low-sodium Chicken Broth Or Stock 6 Tablespoons All-purpose Flour 2 cups Whole Milk 1 cup Half-and-half 2 teaspoons To 4 Teaspoons Salt, To Taste 1 cup (heaping) Sour Cream, Room Temperature Preparation Instructions In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer. In a medium saucepan, melt 4 tablespoons butter. ...

"This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will)." Prep Time: 10 Min Cook Time: 25 Min Ready In: 35 Min Original Recipe Yield 6 servings Ingredients 2 tablespoons butter 1 onion, chopped 1 stalk celery, chopped 3 cups chicken broth 8 cups broccoli florets 3 tablespoons butter 3 tablespoons all-purpose flour 2 cups milk ground black pepper to taste Directions Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. In small saucepan, over medi...

4 Slices thick-cut bacon, cut into 1/2-in. pieces 1 lg. shallot, finely chopped 3 c. fresh corn kernels 1 lg. Yukon gold potatoes (8oz.), peeled and shredded 1/8 tsp. smoked paprika plus additional for garnish 2/3 c. water 4 c. low-fat (1%)milk Salt and pepper 1/4 c. packed fresh cilantro leaves In 12-in skillet, cook bacon on medium 6 to 8 minutes or until crisp and browned. With slotted spoon, transfer to paper towels to drain. If making ahead, cover and refrigerate up to overnight. Drain and discard all but 1 tablespoon fat from skillet. Add shallots and cook on medium 2 minutes or until golden and tender, stirring occasionally. Add 2 1/2 cups corn, shredded potato, and paprika. Cook 2 minutes, stirring, then add water and cook 7 minutes or until liquid evaporates and vegetables are tender. Remove skillet from heat and transfer corn mixture to blender. Add milk and 1/8 teaspoon salt and puree until mixture is very smooth. Cover and refrigerate until soup is very cold,at least 3 hou...