Tomatillos are plentiful this year so I’m always up for trying a new recipe. I love my standard Posole recipe with pork, but liked this idea with chicken and tomatillos. Tomatillos have almost a citrus-like taste to them so it pairs well with chicken and pozole.
The soup was great fresh and I’ve frozen a large batch for a cold winter’s night!
CHICKEN POSOLE WITH TOMATILLOS
1 pound tomatillos
6 cups chicken stock
2 cups chopped onion
1 pounds chicken, skinned (I used 2 cups of cooked, chopped chicken vs. raw)
4 garlic cloves, chopped
2 jalapeño peppers, seeded and quartered
1 (30-ounce) can white hominy, drained
1 teaspoon salt
1/2 teaspoon dried cilantro
1/2 teaspoon crushed red pepper (or more to taste)
1/2 cup chopped fresh cilantro (optional)
1/4 cup reduced-fat sour cream (optional)
8 lime wedges (optional)
Discard husks and stems from the tomatillos.
Cook whole tomatillos in boiling water 10 minutes or until tender; drain.
Place tomatillos in a blender; process until smooth; set aside.
Place chicken stock, onion, chicken, garlic, jalapeño and hominy in a large stockpot and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done.
Remove chicken from bones; shred.
Stir in pureed tomatillos and salt; cook for 5 minutes or until heated.
Stir in chicken, and serve with cilantro, sour cream, and lime wedges.
My daughter, Megan, told me this was a great recipe. As mentioned in my Roasted Fennel post of last Friday, we garnished the soup with bits of the fennel and loved it. From now on, it will be a traditional side served with the soup, and a slice of hearty Italian bread.
The original recipe called for heavy cream, but we liked the soup without the cream and without the extra fat. Next time I would add chopped carrots and celery.
ZUPPA TOSCANA…COPYCAT OF OLIVE GARDEN RECIPE
1 lb. Italian sausage
2 large russet baking potatoes, peeled and diced
1 large onion, chopped
1/4 cup bacon, chopped (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream (I omitted)
Chop or slice uncooked sausage into small pieces.
Brown sausage in your soup pot.
Add chicken broth and water to pot and stir.
Place onions, potatoes, and garlic in the pot.
Cook on medium heat until potatoes are done.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add cream (optional) and heat.
Tear pieces of kale into bowl and pour steaming soup over the top.
Seafood Chowder is so easy and so delicious! I love recipes that are easy to prepare and contains items in your pantry and freezer. This Chowder fits the bill. My friend and former co-worker, Cyndi, shared this with me a few years ago and it’s a regular on my winter menu.
Hope you enjoy as much as I do!
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1 large potato chopped small (or 10 or 12 red new potatoes)
1 teaspoon thyme
1/2 teaspoon salt
Fresh ground pepper to taste
2 tablespoons Worcestershire sauce
2 cups chicken broth (equals 1 can plus some water)
1/2 cup cream (or evaporated milk)
1 can corn (drained)
1 can chopped clams with juice
1/2 lb. Tilapia – cut into bite size pieces (
1/2 lb. Shrimp peeled and cut into bite size pieces
Sauté onion, celery, potato in butter for 5 min. Season with salt and pepper.
Add chicken broth, Worcestershire, and thyme and cook until potatoes are tender (about 15 min)
Add clams with juice, fish and shrimp. Cook over med heat about 10 min
Add can of corn and cream, season with pepper to taste, heat to serve immediately.
It serves 4 smaller serving bowls or 2 large servings as main meal.
Turkey and Dressing baking the morning of Thanksgiving is such a sensory experience, bringing back fond memories of Thanksgivings past while creating new memories.
This photo of my Uncle George carving our Thanksgiving turkey in the 1960s while my Dad and Aunt Wilma watched (or snitched pieces of turkey) transported me back to the Smaha farmhouse and large family gatherings.
Traditionally, my family made the dressing from only white bread. When I married, Karl introduced me to cornbread dressing and I’ve become a big fan. The texture and flavor of the cornbread are a great addition.
ROAST TURKEY AND DRESSING
1 bag dried bread cubes 1 pan cornbread, crumbled
Chicken or turkey broth
1 egg, beaten
Sprinkle of sage & poultry seasoning
salt & pepper
Put bread cubes and crumbled cornbread in large bowl and saturate with broth.
Add onion, egg, salt & pepper, sage & poultry seasoning. Season to taste. Add chopped celery leaves.
Make sure stuffing is moist!
Stuff mixture in and around the turkey or chicken.
Cover with aluminum foil tent until last 2-3 hours of roasting. (Note for stuffing as a side dish, cook a minimum of 1-1.5 hours at 350 degrees.)
My Mother grew up in the depression and had a knack for making the most out of everything. Every year, she would make a large pot of Turkey Vegetable Soup after the big day. The aroma of the soup allowed us to relive Thanksgiving Day all over again. I love to add caraway seed (if you are Czech…it’s a true passion). Yum!
TURKEY VEGETABLE SOUP
1 Turkey Carcass (leftover from holiday meal)
Diced Red or Green Peppers
Bits of leftover dressing
(Whatever you feel like throwing in the pot!)
Pinch of oregano, parley, thyme, dill, caraway seed
Salt & pepper to taste
Remove carcass/meat/skin from broth. Strain broth. Return bits of turkey to the broth. Chill overnight.
Skim fat from broth. Bring broth to slight boil.
Add vegetables, herbs, and seasoning. Simmer until vegetables are tender.
The soup freezes so well and provides you with a taste of Thanksgiving long into the winter.
Do you have a favorite turkey soup that is tradition in your family?