Wednesday, October 26, 2011

Buffalo Chicken Soup!

Y'know, it's much faster taking photos...honest, I WILL do sketches again when I catch my breath!  Meanwhile, here's Joseph's delicious


Buffalo Chicken Soup



  • 1/4 cup butter
  • 3 stalks celery, diced
  • 1 small onion, diced
  • 1/4 cup tapioca or arrowroot flour
  • 3/4 cup milk or cream
  • 3 cups chicken broth
  • 1 teaspoon Better Than Bullion Chicken Flavor
  • 2 boneless chicken breasts or 4 boneless thighs, cut in bite size chunks
  • 1/4 C. of your favorite hot sauce, more or less...we use Cholula
  • 1 1/2 cups shredded sharp Cheddar cheese
  • salt and pepper to taste
  • Bleu cheese/gorgonzola crumbles


You can start with cooked chicken breasts, (if you do, skip this step) but it’s even better if you start with raw. Melt a tablespoon of the butter in a large pot over medium heat, sprinkle the chicken chunks with salt & pepper, and sauté them until just done. Once done, set them aside. This leaves nice chicken gooey bits in the pot – leave them there, add the rest of the butter to the pot, add the celery and onion and cook over medium-high heat until tender. 

This part is kind of tricky – sprinkle the flour and fully coat the onion & celery, ensuring all the butter is absorbed. Then slowly stir the milk into the mixture, stirring briskly with a fork as though you were making gravy. It’s easy for this to turn lumpy if you’re not careful.

Add the bouillon and stir until it’s dissolved, then slowly add the chicken broth, stirring constantly.
Cube the chicken and add it to the pot along with the buffalo wing sauce, and cheddar cheese. Reduce heat to low, stirring occasionally. Allow the soup to simmer until the cheese has melted completely, but do not allow to boil. 

Serve with a sprinkling of bleu cheese crumbles on top.

While this is just spicy enough for Kate, I usually add a little more wing sauce or Cholula Hot Sauce (which can be done after it’s been served) to liven it up a bit. [Hey, it was PLENTY lively.  Yum...]

And yep, I had to have it with a nice green salad...yum...
Fresh and crunchy, with celery hearts, romaine lettuce, onion, cherry tomatoes, and  fresh basil--with extra virgin olive oil and a splash of red wine vinegar...luscious!

Wednesday, October 12, 2011

Italian Egg Brunch

OK, as I mentioned, I finally realized one reason I haven't been doing this as much is because I don't always take time to do art first!  So, since I JUST finished a lovely Italian Egg Brunch and it's a lovely, lazy Sunday morning, I'm going to share it with you anyway!  (Hey, cooking itself is an art!)

We like Victoria Marinara Sauce, but haven't been able to find it locally.  Happily, Bertolli Organic with Olive Oil, Basil and Garlic certainly takes its place with style, AND it's organic! 

I aim for that whenever I can, even though much commercial organic isn't like buying from the farm or growing your own...according to a lot I've read, you just get more from the food you eat if you go organic.  More vitamins, more minerals, more LIFE.  Maybe even fewer doctor visits!

Seems like a good use of our food dollars, to me...

So.  Let me know what you think?


1 cup of the Italian sauce of your choice--home made and organic is marvelous, of course!

2-4 eggs (we get the most wonderful orange-yolked, farm-raised, organic eggs through my best friend's food coop, or from the organic section of our grocer's.  They stand up and salute in the pan!)

1 T. extra virgin olive oil OR butter

1-2 T. grated cheese (if we buy the commercial stuff, we like the Parmesan, Romano, Asiago mix)

or (and?) 1 slice of Provolone cheese, diced

1/2 sweet Vidalia onion, if possible (any sweet yellow onion will do, of course), sliced like this and sautee'd till golden:

Add squash, mushrooms, green pepper, whatever, if you have it, and saute till soft.

I went for butter to grease the pan--luscious, though...

Put the tomato sauce into the same skillet and bring it to a simmer, then drop in the eggs.  Sprinkle with cheese and herbs, if you like (we got some fantastic Tuscan Herb mix from Penzey's Spices.  Oh, yum...)

You can sprinkle on some bread crumbs if you like--I'm avoiding gluten, so I didn't! n

Cover the pan, turn the heat to low, and let the eggs poach till the whites are, well, white instead of transparent.  Check it occasionally, I like this with the yolks still soft...if you want, spoon some of the hot tomato sauce up over the eggs to speed their cooking.

This is SERIOUSLY good, and just filling enough...great brunch for a chilling winter morning!
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