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Category: Poultry (Page 3 of 11)

Broccoli Onion Soup Recipe

Ingredients:
1/4 onions, chopped, about 3/4 ounce
1-2 tablespoons butter
16 ounces frozen broccoli
2 cups chicken broth
Salt and pepper, to taste
1 cup heavy cream
Pinch nutmeg, optional

Instructions:

Sauté the onions in the butter in a medium saucepan until tender.

Add the frozen broccoli, broth and a bit of salt and pepper. Bring to a boil; cover and simmer until the broccoli is very tender, about 10 minutes.

Puree in a blender or with a stick blender until smooth and thick. Stir in the cream and blend well. Adjust seasoning and add nutmeg, if desired.

Makes about 6 servings

Carb Count: 4 carbs per serving.


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Escarole Meatball Soup Recipe

Ingredients:
½ pound ground sirloin
½ cup grated Parmesan cheese
¼ cup pork rind “bread crumbs”
2 tablespoons minced parsley
¼ teaspoon salt
1 large egg, lightly beaten
3/4 cup minced onion
3 tablespoons olive oil
2 garlic cloves, minced
5 cups shredded escarole, rinsed and dried
4 cups chicken broth
Pepper to taste

Instructions:

In a mixing bowl combine the meat, half the cheese, the “bread crumbs”, parsley, salt, pepper, egg, and ½ cup of minced onion. Mix well with your hands and divide into little meatballs.

In a large pot, heat 1 tablespoon of the olive oil over medium-high heat. When it’s hot, add the meatballs—half at a time—and sauté until they’re golden brown all over. Remove the meatballs to a plate.

Add the remaining olive oil to the pot along with the additional ¼ cup of onion and cook over low heat, stirring frequently, until the onion is soft. Add the garlic and cook for another couple of minutes. Stir in the escarole, cover, and cook until it’s wilted, about 3 minutes.

Add the broth and the meatballs, bring to a boil, then simmer uncovered for about 3 minutes.

Serve in warm soup plates, sprinkled with the remaining Parmesan and pepper flakes.

Carb Count: 2.6 carbs per serving. Serves 4.


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Cheddar Cheese Soup Recipe

Ingredients:
5 slices bacon, chopped
1 medium onion, chopped
1 clove garlic, minced
48 ounces chicken broth
1 cup heavy cream
3 ounces cream cheese
4 cups shredded cheddar cheese
1 teaspoon dry mustard
1/4 teaspoon pepper

Instructions:

In large sauce pot, cook bacon until crisp; remove and set aside. Drain drippings.

In same sauce pot, cook onion and garlic until tender. Add broth; cook 5 minutes. Add mustard and pepper, stirring to blend well.

Add cream, cream cheese, and cheddar cheese. Heat, stirring, until cheeses are melted. Do not boil. Sprinkle each serving with bacon.

Carb Count: 3 carbs per serving. Serves 8.


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Seven Happiness Soup Recipe

Ingredients:
4 cup chicken Stock
1 slice ginger
1 garlic clove, halved
1/2 cup shredded Chinese cabbage
1/3 cup coarsely chopped tofu
1/3 cup thinly sliced mushrooms
1/3 cup snow peas
1/3 cup slivered bamboo shoots
1/3 cup thin sliced water chestnuts
1/3 cup sliced carrots

Instructions:

Combine chicken stock, ginger and garlic. Simmer 15 minutes. Remove garlic and ginger.

Add remaining ingredients to flavored stock, simmer gently for 20 minutes.


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Chicken Soup Recipe

Ingredients:
2 cups chicken stock
1 tablespoon butter (optional)
2 tablespoons olive oil (optional)
1 cup raw, chopped broccoli
1/2 cup raw, chopped cauliflower (about 1-inch pieces)
1/2 cup chopped sweet green pepper
1/2 cup chopped zucchini
Salt to taste
Freshly ground black pepper to taste
1 cup diced, skinless chicken

Instructions:

Preparation Time: 10 minutes; Cooking Time: 30 minutes

Put stock in a medium saucepan. Add optional butter and/or olive oil. Add vegetables. Add salt and freshly ground pepper. Simmer until vegetables are tender. This is a clear soup. If you want the soup to be slightly thicker, you can mash some veggies (right in the pot) with a potato masher or put half of the veggies in a blender or food processor and puree briefly, then return to soup. Add the diced chicken last. Reheat if needed. Adjust seasonings and serve.

Variation: Creamy Chicken Soup
Add 1/2 cup of heavy cream to the soup shortly before serving it. Heat through and adjust seasonings. based on a 1/4 cup serving.


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Bacon Cheddar Cheese Soup Recipe

Ingredients:
4 strips of bacon
1 small onion, chopped
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
14 ounces chicken broth
4 teaspoons sour cream (or other thickener)
2 cups half-and-half
12 ounces shredded cheddar cheese
1/2 teaspoon paprika (optional)

Instructions:

In a large saucepan over medium heat, cook bacon 6 minute, until crisp. Remove and drain on paper towels. Crumble bacon.

Add mustard, pepper and broth. Bring to a boil. Reduce heat to low. Whisk in a thickener. Add half-and-half, cheese, and paprika, stir until cheese is melted. Ladle soup into heated soup bowls. Garnish with crumbled bacon.

Carb Count: 4.25 per serving. Serves 4.


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Jamaican Jerk Seasoning Recipe

Ingredients:
2 tablespoon onion powder
1 packet stevia
1 tablespoon salt
1 tablespoon ground thyme
1 1/2 teaspoon ground allspice
3/4 teaspoon ground cinnamon
3/4 teaspoon ground red pepper

Instructions:

Stir together all ingredients. Store in airtight container at room temperature.

Rub seasoning on meats or poultry before grilling or roasting.


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Taco Seasoning Recipe

Ingredients:
6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons ground cumin
3 teaspoons onion powder
2 1/2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

Instructions:

Stir together and store in air tight container.


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Cajun Seasoning Recipe

Ingredients:
1/2 cup Salt
3/4 cup Garlic,chopped
1/4 cup Black pepper
1/4 cup Cayenne pepper
Cajun Seasoning Mix
1 tablespoon dried basil leaves
1 tablespoon dried oregano
1 tablespoon paprika
2 teaspoon salt
2 teaspoon dried thyme
1 teaspoon ground allspice


Instructions:

Combine together. Store in sealed glass jar. Shelf life unlimited.

Use to season tender cuts of meat before grilling. Makes enough to season 2-4 pounds of meat (depending on personal taste).


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Caribbean Jerk Rub Recipe

Ingredients:
1/2 pack Stevia
1 tablespoon onion powder
1 tablespoon dried thyme
2 teaspoon dried allspice
2 teaspoon ground black pepper
1 teaspoon cayenne peper
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Instructions:

Blend all the above ingredients well. Rub over meat, poultry or seafood at least 2 hours before grilling. Grill as usual.


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