Recipe of the Week: Home-style Chicken Soup

Ingredients:

3-4 lbs bone-in chicken (use a whole chicken or just breasts and thighs)
Water (approximately 4 quarts)
1 onion, rinsed, roots and skin removed, onion chopped
The skin and top layer from an onion, rinsed, (remove the paper sticker from the grocers!!)
1 handful of parsley, rinsed, left whole
2 whole cloves (or use add 1/8 t of ground cloves with the thyme)
2 t whole pepper corns
2 bay leaves
6 large carrots, peeled and sliced
3 celery stalks, trimmed and sliced
1/4 cup celery leaves, minced
2 t dried thyme, crushed
Kosher salt to taste
Pinch of rubbed saffron threads

For the directions, click here.




Jambalaya with Chicken and Pecan Smoked Sausage

Jambalaya WM

Ingredients:

2 T olive oil
1 T butter, unsalted
12 oz pecan or garlic smoked sausage, sliced into 1/2 inch pieces
1/2 lb tasso diced
1 lb boneless skinless chicken breasts, cut into 1/2 inch pieces
2 cups onion, chopped
1 cup celery, chopped
1 large green bell pepper, chopped
1 large shallot, minced
1 T garlic cloves, minced
2 bay leaves
2 t paprika
1 1/2 t granulated onion
1 1/2 t granulated garlic
1 1/2 t dried basil
1 t chili powder
1 t dried oregano
1/2 t dried thyme
1/4 1 ground black pepper
1/4 t ground white pepper
1/4 t celery seed
1/4 t cayenne pepper, more or less to taste
1 (8 oz) can tomato sauce
1 (14.5 oz) can tomatoes, diced
2 1/2 cups chicken stock
1 1/2 cup rice

Garnish: green onion, sliced Read More



Thai Dipping Sauce

ThaiDippingSauceIngredients:

1/2 cup rice vinegar
1 T plus 1 t sugar
1 hot pepper, minced (red jalapeno, serrano, cayenne, or Thai chile)
1 T cilantro leaves, minced

Spoon Mage™ Note:

Be careful while mincing the pepper. If you have sensitive skin, put the hand that holds the pepper inside Read More




Veloute Sauce

VelouteLight to medium tan in color, Velouté is the second sauce in the series of five colorful Mother Sauces.

Like so many recipes, this sauce begins with a roux. Before making the sauce, assemble everything you need. Never leave a roux unattended.

The following recipe makes about 2 cups – the perfect amount for many recipes, including Anything Leftover Casserole. It is easily doubled or tripled.

Velouté Ingredients:

3 T butter
3 T all-purpose flour
2 cups veal, chicken, or fish stock
1/8 t ground white pepper Read More


Savory Seared Chicken and Vegetable Salad

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Ingredients:

1 1/2 lb chicken breast, cut into chunks
1 t salt
1 t ground black pepper
1 t garlic powder
1 t onion powder
1 t smoky paprika
1 T olive oil
12 cups mixed salad greens, torn
1/4 cup white onion, sliced
24 cherry tomatoes, halved
1 red bell pepper, cut into strips
1 large avocado, cut into chunks
1 broccoli crown, cut into pieces
2 T aged balsamic vinegar
2 T extra virgin olive oil Read More