March 27th, 2015

Rehoboth Beach Eats, Mexican Meatball Soup, Easy, Crowd Pleaser, Delaware Beaches, Southern Delaware

A rainy day is the perfect time for Mexican Meatball Soup.  It is simple, savory, soothing and satisfying….eat it in front of a fire wishing Summer would please hurry up!!

Remember that recipes are made to be adjusted to your needs.  For this recipe I did not use cans of beef broth.  I used an unsalted broth.  If you so desire….add some salt later on.  The recipe calls for diced tomatoes in juice.  I used stewed tomatoes…like them better.  Just chop them up.

MEXICAN MEATBALL SOUP

2 tablespoons olive oil

2-3/4 cups chopped onion (divided use)

4 garlic cloves, minced (divided use)

2 small bay leaves

7 1/4 cups of beef broth (I used unsalted beef broth.)

1 (28 ounce can diced tomatoes in juice (I used 2 cans of stewed tomatoes.)

1/2 cup chunky salsa (medium or hot) I used hot.

1/2 cup chopped fresh cilantro (divided use)  Some people do not like cilantro…it is so good though.  You know what to do.

1 pound of lean ground beef

1/4 bulk pork sausage (Your choice.)

6 tablespoons yellow cornmeal

1/4 cup whole milk (I used cashew milk.)

1 large egg

1/2 teaspoon salt (optional)

1/2 teaspoon ground black pepper

1/2 teaspoon ground cumin

1/2 cup long-grain while rice

A couple of ripe avocados for garnish.

It is easier to prepare ahead of time the ingredients.  Then, you don’t have to be running around the kitchen.

Heat oil in a large heavy pot over medium-high heat.  Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; saute 5 minutes.

Add broth, tomatoes with juice, salsa and 1/4 cup cilantro.  Bring to a boil.  Cover and simmer 15 minutes.

Meanwhile, combine ground beef, sausage, cornmeal, milk, egg, salt, pepper, cumin, remaining onions, 2 garlic cloves and 1/4 cup cilantro in a bowl.  Mix well.

Shape meat mixture into 1 1/2 inch meatballs. Measure a well rounded tablespoon.

Add rice and meatballs to soup and bring to a boil, stirring occasionally.  Reduce heat, cover and simmer until rice and meatballs are tender, which is about 20 minutes.

Stir occasionally…Season with salt and pepper if you want to.

Ladle into bowls, garnish with avocado, serve and enjoy!!

Note:  This recipe can easily be doubled.

December 22nd, 2011

What’s Cooking? Lemon Chicken, Recipe, Easy, Fast, Perfect for a Large Crowd; Delicious

Some wanted chicken breasts and other wanted chicken thighs; everyone got what they wanted.  This recipe comes courtesy of the Barefoot Contessa.  Her recipes are so easy and always delicious.

I made it my own, as I usually do.  A combination of chicken parts; a little bit of this and not too much of that.

Lemon Chicken

1/2 cup of olive oil

5 or 6 tablespoons of minced garlic

2/3 cup of dry white wine

4 tablespoons grated lemon zest

6 tablespoons of freshly squeezed lemon juice

3 teaspoons of dried oregano

2 teaspoons minced fresh thyme leaves

Kosher salt and freshly ground black pepper

chicken (I got a combination; 4 breasts with ribs and skin and 4 thighs)

2 lemons

Pre-heat oven to 400 degrees.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute, but do not allow the garlic to brown.

Take it off the heat and add the white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt (optional).  Pour into a baking dish.

Pat the chicken dry and place them skin side up over the sauce.  Brush the chicken with olive oil and sprinkle them liberally with salt and pepper.  Cut the lemons in wedges and tuck them among the pieces of chicken.

Bake for 1 hour, depending on the size of the chicken breasts, until the chicken is done and the skin has browned.  Baste it a few times while cooking.  If the chicken has not brown enough, put it under the broiler for a few minutes, which is what I did.

Serve the chicken with a vegetable.  I chose sauteed spinach. Rice with toasted pine nuts is a great addition.  Make sure you serve plenty of pan juices.

Note:  To toast the pine nuts just place them on a low heat, dry skillet; watch it so they don’t burn.

All you have to do is enjoy it.  This dish looks good, it is so easy, and perfect for a large crowd.