Something to warm the bones – Chicken Tomato Basil Soup

It’s not cold here in SoCal right now.  In fact, it’s down right hot!  But that wont stop me from making soup.  It’s perfect for taking for lunch! This one takes a while to prepare but it’s well worth it. So tasty!

3 tablespoons of extra virgin olive oil

1 small chicken (2-3 pounds)

1 medium yellow onion, peeled and chopped

2 portobello mushrooms, wiped clean, dark gills scraped out, coarsely chopped

4 garlic cloves, peeled and crushed

2 large heirloom tomatoes, coarsely chopped

1 cup red wine (cabernet sauvignon works well)

3 cups chicken stock

1 bay leaf

1 tbsp dried basil

1 cup broccoli florets

1 cup cauliflower florets

IMG_2072Heat two tablespoons of the oil in a large pot over medium-high heat.  Place the chicken in the pot on its back and cook for 5 minutes.  Flip the chicken over and cook another 5 minutes on its breast.  Remove from the pot and set aside on a plate.

Add the remaining tablespoon of oil to the pot.  Add onion and mushrooms.  Cook until browned, 5 to 8 minutes, stirring occasionally.

Add the garlic and cook 1 minute longer.

Add the tomatoes, wine, and stock.  Turn heat to high and bring to a boil

Return the chicken to the pot and add the bay leaf.  Reduce heat to medium.  Cook, covered, stirring and basting occasionally for 1 1/2 hours.

Add the basil, broccoli, and cauliflower and cook for 5 to 10 minutes longer until the vegetables are tender.

Remove the chicken and cut into serving pieces.  Remove and discard the bay leaf.

Serve the chicken, vegetables, and stocks in bowls with basil sprinkled on top.

Chicken tomato basil soupThis is a super yummy soup!  I’ll definitely make it again.  Happy cooking!

 

 

Summer Love – Basil Corn on the Cob

Who doesn’t love grilled corn on the cob?  I don’t have a grill but I still wanted to do corn on the cob for Memorial Day so I did it in my oven.  It turned out deeeeelish!  Here’s the recipe:

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6 large ears of corn

6 tablespoons raw butter, softened

1/2 teaspoon dried basil

1/4 teaspoon rapadura

Dash sea salt

Dash garlic salt

1 cup fresh basil leaves

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Carefully peel back corn husks to within 1 inch of bottoms: remove silk.  In a small bowl, combine the butter, dried basil, rapadura, salt, and garlic salt; spread over the corn.  Place basil leaves over the butter mixture.  Re-wrap corn in husks.  Place in a stock pot; cover with cold water.  Soak for 20 minutes; drain.

Grill corn in an oven set to broil for 25-30 minutes or until tender (or on a grill over medium heat for the same amount of time) turning often.

IMG_1800Peel and serve!  I got this recipe from tasteofhome.com and reworked it so it was a little healthier.  Let me know if you like this one.  I loved it!  Happy cooking!