Chicken · Crock Pot · Potato · Soup · Uncategorized

Zesty Chicken Soup

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The weather lately here has been so all over the place.  On Saturday it was sunny and nice, like nice enough to do a long run in short sleeves, but then Sunday was cloudy and then rainy.

I was glad I decided to start this in the crock pot Sunday morning cuz by the time dinner rolled around I was ready for soup!

This recipe calls for the Stubb’s chicken marinade, but I only had the beef kind so I used that instead.

It’s got a kick, you’ve been warned!

Zesty Chicken Soup

Ingredients:

  • 5 russet potatoes, peeled and cubed into 1″ dice
  • 5 cups chicken broth
  • 1 14.5 oz can crushed tomatoes {fire roasted if you can find it}
  • 2 stalks celery, diced
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 1/2 cup Stubb’s Chicken Marinade
  • 1 tsp salt, or to taste
  • 1/4 tsp pepper, or to taste
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 2 bay leaves
  • 1 large chicken breast

Directions:

  1. Place all ingredients in your crock pot.
  2. Turn to low heat and cook for 7-8 hours.
  3. After 8 hours, remove the chicken breast with a slotted spoon and place in a bowl.
  4. Shred meat with two forks then add the shredded meat back into the stew.
  5. Season with additional salt and pepper to taste.
Breakfast · Potato

My Favorite Way to Use Leftover Roasted Potatoes

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Remember the roasted potato recipe I posted a while ago? Well, I saved a Tupperware of them before I took them to the get together solely so I could make this delicious dish pictured above.

I love breakfast more than any other meal and a lot of the time I’ll make breakfast for dinner since I just don’t have enough time to make good breakfast food in the morning.  Potato and egg scrambles have always been a favorite of mine but recently I started putting spinach and black beans with potatoes and putting an over easy egg over the top.  I love the runny yolk running all over everything!

Since I’m sure everyone is drowning in Thanksgiving leftovers right now, this is a great way to use up any of those leftover roasted potatoes!

My Favorite Leftover Potatoes Recipe

Ingredients:

  • 1 tsp olive oil
  • 5-6 whole roasted baby potatoes
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 cup black beans, drained and rinsed
  • 1 handful baby spinach
  • red pepper flakes to taste
  • 1 egg + 1 egg white
  • 1/4 cup salsa

Directions:

  1. Heat the olive oil in a skillet.  Add the garlic, onion, and pepper flakes and saute a few minutes until the onion becomes translucent.
  2. Cut up some potatoes, add them into the skillet. Cook for a few minutes to warm them up.
  3. Add in black beans and spinach. Cook until spinach is wilted.  Remove from pan onto a plate for serving.
  4. Cook the egg + egg white over easy in the skillet.
  5. Top the potatoes with salsa and the egg and serve with a side of toast.

 

I got a notification from WordPress on Thanksgiving notifying me that I have had this blog for a year.  Already?  Actually, it seems much longer than that….

I’ll be back on Sunday with a weekly recap, it’s been a busy week!

 

Food Network · Potato

Roasted Garlic Rosemary Potatoes

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So I bought this cookbook last week….I blame Meghan for my new obsession with the Pioneer Woman.  She is hilarious and I enjoy reading about all her antics.  Plus all of her food looks amazing!

I’ve been really busy lately (I sound like a broken record) and haven’t really been cooking that much with the exception of grilling garden burgers for dinner. I’ve been working through my stock of freezer meals so I’m thinking I might need to do some cooking this weekend.  But again, my schedule is packed! I’ll survive somehow.

On Wednesday night’s I go to small group for my church and we always do dinner before bible study.  Yesterday our dinner theme was “favorite food” and since I have about a half an hour of time between getting home and leaving for small groups I thought I would just grab something at Safeway and call it good. Well, I ended up finishing all my projects for my rotation on Tuesday so I got to go home early yesterday!  So I had enough time to make some potatoes, because they are my favorite food.

I adapted this a little bit but it’s such a simple recipe you almost don’t need one.

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Roasted Garlic Rosemary Potatoes

Adapted from the Pioneer Woman Cooks: A Year of Holidays

Serves 12-18, depending on how many potatoes everyone wants 🙂

Ingredients:

  • 4.5 lbs medley potatoes (I found 1.5 lb bags of them at the grocery store)
  • 1/2 cup olive oil
  • 6 cloves garlic
  • 2 sprigs fresh rosemary or 2 tsp dried

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Wash your potatoes and cut off any weird spots. If they are large, cut them in half. You want all your ‘taters to be roughly the same size.  Place the potatoes on a baking sheet with a lip.
  3. In a large skillet, heat the oil on medium heat.  Add the garlic and rosemary and stir for 5-10 minutes to infuse the oil.  Make sure you don’t get your oil too hot or it’ll start to break down.  I would also use some caution on a gas stove because of the open flame.
  4. Pour your oil mixture over the potatoes and mix them all up.  The oil is hot, so use tongs or another utensil to coat them.
  5. Cook them for 35-45 minutes. Check for doneness by poking them with a fork.
  6. Let them cool off a tad so you don’t burn your mouth and then enjoy!

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I’m glad I saved some for myself because there were none left when I left small group last night.

I used dry rosemary, because I had it, but fresh would be so much better in this!

Enjoy!