- The Lazy Gastronome
-
https://www.lazygastronome.com
-
Rotisserie Chicken Soup
Posted By
HelenFern
On
In
Main dish,Soup |
39 Comments
Looking for a quick soup for dinner that’s hearty and delicious? Stop by the deli and get a rotisserie chicken. Add some broth and frozen vegetables – easy! This soup can be done in an hour – quick prep, gently simmer – It’s Dinner! Who doesn’t like chicken noodle soup[1]?
Here’s How to Do it:
Using a rotisserie chicken that has cooled, pull the meat off the bones.
In a 2 quart sauce pan, add 1 cup of the chicken (save the rest for another dish or freeze it for later) and all the other ingredients except the pasta. You can even add them while they are still frozen! The simpler the better. Use the whole sprig of thyme. Don’t have fresh thyme? Add 1/8 teaspoon dried thyme leaves.
Bring to a boil, then reduce the heat and simmer for about 20 minutes.
Add the pasta and simmer another 10 to 15 minutes, or until the pasta is done.
Add salt and pepper to taste, then remove the thyme stems.
Using a rotisserie chicken that has cooled, pull the meat off the bones.
In a 2 quart sauce pan, add 1 cup of the chicken (save the rest for another dish or freeze it for later) and all the other ingredients except the pasta. You can even add them while they are still frozen! The simpler the better. Use the whole sprig of thyme. Don't have fresh thyme? Add 1/8 teaspoon dried thyme leaves.
Bring to a boil, then reduce the heat and simmer for about 20 minutes.
Add the pasta and simmer another 10 to 15 minutes, or until the pasta is done.
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
I love salad, especially spinach salad[6]. With summer coming up on our heels, salads are on my mind. I can’t wait to harvest some spinach and lettuce for fresh to the table meals!
This one is tasty, but the dressing is so good you’ll use it on many more salads!
Here’s How to Make this Spinach Salad:
Make the vinaigrette first. Juice the orange and grate off the zest. Put all the ingredients into a small bowl and whisk hard until it’s starts to emulsify. Set it in the refrigerator to chill. It will be somewhat runny.
Cook the bacon until it’s crisp. You can either fry it, or you can put it into the oven at 350 degrees and bake it for about 20 minutes. Drain it well.
Next let’s make that salad! Remove the stems from the spinach and tear it into small pieces. I used baby spinach so it was already small. At this point you can make individual salads or put it all in one big bowl for the table.
Toss the spinach with the dressing, making sure every leaf is coated.
1/3cupfresh squeezed orange juice (about 1 large orange)
1/4cupolive oil
3teaspoonsorange zest
2Tablespoonsred wine vinegar
2teaspoonshoney
Instructions
Make the vinaigrette first. Put all the ingredients into a small bowl and whisk hard until it's starts to emulsify. Set it in the refrigerator to chill.
Cook the bacon until it's crisp. You can either fry it, or you can put it into the oven at 350 degrees and bake it for about 20 minutes. Drain it well.
Next let's make that salad! Remove the stems from the spinach and tear it into small pieces. I used baby spinach so it was already small.
Toss the spinach with the dressing, making sure every leaf is coated.
Add the goat cheese and bacon to the top. Serve it up cold and enjoy every bite!
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
I love the flavor of sundried tomatoes. They are tart and sweet at the same time. I prefer to cook with the ones that are in oil. The others are too dry and brittle. The flavor gets lost. Here is a delicious, low fat recipe that will fill your mouth with flavor!
Here’s How to Do it:
Make the stuffing first. Add some of the oil from the tomatoes to about 2 tablespoons of olive oil and heat the pan.
Lightly sauté the mushrooms until they are starting to brown. Remove from the pan.
Cut up the tomatoes.
Add the spinach and cook until it’s fully wilted.
When the spinach cools, cut it into smaller pieces and add to a bowl with the mushrooms, sundried tomatoes, bread crumbs
and salt and pepper to taste. I like to use fresh ground sea salt and peppercorn mix. Mix well.
Cut the breasts in half vertically.
Add some salt and fresh cracked pepper to both sides.
Using a meat tenderizer, gently pound the breast meat to flatten it out a little.
Place 1/4 of the stuffing mixture on the top of each breast half.
Carefully roll the meat around the stuffing and place in a deep baking dish.
Next, mix the mushroom soup and shredded shredded cheese in a bowl. If there is any stuffing left, stir that in too.
Mix well, then add the smoked paprika and cream. Again, add some salt and fresh cracked pepper to taste.
Spoon the mixture over the chicken and
bake at 350° for about 40 to 45 minutes, until the chicken is no longer pink anywhere.
Remove from the oven and allow to rest for about 5 minutes before serving.
Sundried tomatoes and Spinach Stuffed Chicken Breast
I love the flavor of sundried tomatoes. They are tart and sweet at the same time. I prefer to cook with the ones that are in oil. The others are too dry and brittle. The flavor gets lost. Here is a delicious, low fat recipe that will fill your mouth with flavor!
12halvessundried tomatoes packed in oil, chopped (about 1/2 cu)
12ozspinach (cooks down to about 1-1/2 cups cooked
1-1/2cupsfresh bread pieces (I used a stale sourdough)
2canscondensed cream of mushroom soup
1cupshredded pepper jack cheese
2teaspoonssmoked paprika
4Tablespoonsheavy whipping cream
salt and fresh cracked pepper to taste
Instructions
Make the stuffing first. Add some of the oil from the tomatoes to about 2 tablespoons of olive oil and heat the pan.
Lightly sauté the mushrooms until they are starting to brown. Remove from the pan.
Add the spinach and cook until it's fully wilted.
When the spinach cools, cut it into smaller pieces and add to a bowl with the mushrooms, sundried tomatoes, bread crumbs and salt and pepper to taste. I like to use fresh ground sea salt and peppercorn mix.
Cut the breasts in half vertically. Add some salt and fresh cracked pepper to both sides.
Using a meat tenderizer, gently pound the breast meat to flatten it out a little.
Place 1/4 of the stuffing mixture on the top of each breast half. Carefully roll the meat around the stuffing and place in a deep baking dish.
Next, mix the mushroom soup and shredded shredded cheese in a bowl. Mix well, then add the smoked paprika and cream. Again, add some salt and fresh cracked pepper to taste.
Spoon the mixture over the chicken and bake at 350° for about 40 to 45 minutes, until the chicken is no longer pink anywhere.
Remove from the oven and allow to rest for about 5 minutes before serving.
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
On
In
Fish,Main dish |
2 Comments
Who loves a good piece of fish? I do!! Flounder is a delicate, sweet flavored fish that goes well with so many things. This delicious poached fish is stuffed with crab and spinach, then topped with a lemony cheese sauce. But enough said, lets see how easy it is to make!
Here’s to Make the Stuffed Flounder:
It’s easiest to get everything ready before you even start.
Put the spinach in a pan with a little bit of water. Bring to a boil, cover, then turn down heat and simmer until the spinach is tender.
Remove from the heat and allow to cool. Drain well.
Place the spinach, crab, breadcrumbs, melted butter (2 Tablespoons), 1/2 teaspoon lemon zest, 1/2 teaspoon salt and about ten turns on a peppermill (fresh cracked pepper).
Mix this up and set aside.
Place the wine and garlic cloves in a shallow pan and start heating it. Bring it to a low boil on medium, then reduce the heat to low.
Melt 4 Tablespoons of butter in a small pan and set it aside.
Now the process –
Lay the flounder fillets on a cutting board. Put 1/4 of the stuffing mixture in the center of each and carefully roll. Hold the ends with toothpicks.
Gently lower the roll fillets into the poaching liquid
and cover the pan.
While the fish simmers (for about 10 minutes), heat the butter in the saucepan and stir in the flour.
When the flour is a golden brown, add the cream and lemon zest.
When the sauce is thickened, stir in the pepper jack cheese and continue to simmer and stir until it’s smooth and creamy. Remove from heat.
Add salt and fresh cracked pepper to taste.
When the flounder is done,
gently lift out of the pan. Lay on a bed of rice or pasta and cover with 1/4 of the sauce. Serve hot – and enjoy!!
Who loves a good piece of fish? I do!! Flounder is a delicate, sweet flavored fish that goes well with so many things. This delicious poached fish is stuffed with crab and spinach, then topped with a lemony cheese sauce. But enough said, lets see how easy it is to make!
It's easiest to get everything ready before you even start -
Put the spinach in a pan with a little bit of water. Bring to a boil, cover, then turn down heat and simmer until the spinach is tender.
Remove from the heat and allow to cool. Drain well.
Place the spinach, crab, breadcrumbs, melted butter (2 Tablespoons), 1/2 teaspoon lemon zest, 1/2 teaspoon salt and about ten turns on a peppermill (fresh cracked pepper). Mix this up and set aside.
Place the wine and garlic cloves in a shallow pan and start heating it. Bring it to a low boil on medium, then reduce the heat to low.
Melt 4 Tablespoons of butter in a small pan and set it aside.
Lay the flounder fillets on a cutting board. Put 1/4 of the stuffing mixture in the center of each and carefully roll. Hold the ends with toothpicks.
Gently lower the roll fillets into the poaching liquid and cover the pan.
While the fish simmers (for about 10 minutes), heat the butter in the saucepan and stir in the flour.
When the flour is a golden brown, add the cream and 1/2 teaspoon lemon zest.
When the sauce is thickened, stir in the pepper jack cheese and continue to simmer and stir until it's smooth and creamy. Remove from heat.
Add salt and fresh cracked pepper to taste.
Lift the flounder gently out of the pan. Lay on a bed of rice or pasta and cover with 1/4 of the sauce. Serve hot - and enjoy!!
Are you looking to cut down on carbs? I’m trying to watch the simple carbs, things like white pasta or rice, white bread, etc. I tried lasagna with whole wheat noodles and we didn’t like it – they were too dense. So I tried portabella mushrooms. And it worked!!
Here’s How to Do it:
Start by giving the portabella mushrooms a quick steam. This will help release some of the moisture so you don’t get a watery sauce. Place them on a dry dish towel and let them cool and drain.
Once they are cooled, slice them to about 1/4 inch thick.
Cut the sausage into slices. I used a combination of Better than Sausage (Italian) and an Italian chicken sausage.
Heat a heavy skillet with just a tad of oil and sauté the sausage until it starts to brown.
Remove the sausage from the pan and set aside.
In the same pan, add the spinach
and cook until it starts to wilt.
When the spinach is cooled off, mix it with the ricotta cheese, sundried tomatoes, garlic and basil.
Lightly oil a casserole dish and layer the ingredients.
Start with one layer of mushrooms, ricotta, sausage, 1/3 cup mozzarella.
Add a second layer of the same.
Top with the sauce and the last of the mozzarella.
Add the parmesan and bake at 350° for about 30 minutes. The top should be bubbly and starting to brown.
Remove from the oven and allow to rest for about 10 minutes.
Serve hot! Goes great with a green salad on the side!
Start by giving the portabellas a quick steam. This will help release some of the moisture so you don't get a watery sauce. Place them on a dry dish towel and let them cool and drain.
Once they are cooled, slice them to about 1/4 inch thick.
Cut the sausage into slices. I used a combination of Better than Sausage (Italian) and an Italian chicken sausage. Heat a heavy skillet with just a tad of oil and sauté the sausage until it starts to brown.
Remove the sausage from the pan and set aside.
In the same pan, add the spinach and cook until it starts to wilt.
When the spinach is cooled off, mix it with the ricotta cheese, sundried tomatoes, garlic and basil.
Lightly oil a casserole dish and layer the ingredients.
Start with one layer of mushrooms, ricotta, sausage, 1/3 cup mozzarella.
Add a second layer of the same.
Top with the sauce and the last of the mozzarella.
Add the parmesan and bake at 350° for about 30 minutes. The top should be bubbly and starting to brown.
Remove from the oven and allow to rest for about 10 minutes.
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
[3]
