BEEF, TOMATO AND ACINI DI PEPE SOUP

Beef, Tomato and Acini di Pepe Soup (Instant Pot, SC + Stove)

 

INGREDIENTS:

  • 1 lb 90% lean ground beef
  • 1- 1/2 teaspoon kosher salt
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 28 oz can diced tomatoes
  • 32 oz beef stock*
  • 2 bay leaves
  • 4 oz small pasta such as Acini di pepei*
  • grated parmesan cheese, optional

*check labels for gluten-free.

DIRECTIONS:

  1. In a large pot or Dutch oven, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and saute 3 to 4 minutes.
  2. Add the tomatoes, stock and bay leaf, cover and cook low until the beef and the vegetables are tender, about 1 to 1 1/2 hours (you may need to add more broth or water if it evaporates too much).
  3. Add the pasta, stir and cook according to package directions.

Greek Tzatziki Chicken Salad

Easy Greek Tzatziki Chicken Salad

  • ¾ cup reduced fat greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 3 cloves garlic, minced
  • 1 medium cucumber, chopped
  • 4 cups shredded rotisserie chicken
  • 6 cherry tomatoes, quartered
  • ½ medium onion, chopped
  • 3 oz feta cheese, crumbled
  • ¼ cup kalamata olives, chopped
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons parsley, chopped
  • Kosher salt, to taste
  • 6 pitas, for serving

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Mexican Chicken Soup

http://barefootcontessa.com/recipes.aspx?RecipeID=239&S=0

4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2½ quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
¼ to ½ cup chopped fresh cilantro (optional)
6 (6-inch) fresh white corn tortillas

Preheat the oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in half, then cut them crosswise into ½-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Bloody Mary

Bloody Mary

Ingredients:

  • Celery salt
  • 1 Lemon wedge
  • 1 Lime wedge
  • 2 oz Premium Vodka
  • 4 oz Tomato juice
  • 2 dashes Tabasco Sauce
  • 2 tsp Prepared horseradish
  • 2 dashes Worcestershire sauce
  • 1 pinch Celery salt
  • 1 pinch Ground black pepper
  • 1 pinch Smoked paprika

Pour some celery salt onto a small plate. Rub the juicy side of the lemon or lime wedge along the lip of a pint glass. Roll the outer edge of the glass in celery salt until fully coated. Fill with ice and set aside. Squeeze the lemon and lime wedges into a shaker and drop them in. Add the remaining ingredients and fill with ice. Shake gently and strain into the prepared glass. Garnish with a celery stalk and a lime wedge.