Soups Around the World!

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Last week I had a cooking Event at one of our stores, my sponsor was College Inn Broth.

Plus I wanted to add some seasoning from a local company that is exclusive in our stores, Colonel De’s Seasonings.

So here are the soups that I did and the recipes, I hope you will enjoy and make them 🙂

Irish Garlic Potato Soup

Irish Garlic Potato

Irish Garlic Potato Soup

  • Servings: 6
  • Difficulty: easy
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2.25 lb. Klondike Goldust Potatoes, sliced
.75 lb. sweet onion, sliced
3 – 14.5 oz. cans College Inn Chicken Broth
2 Tbsp. butter4 tsp. Colonel De’s Garlic Goodness
1 cup half and half
½ tsp. kosher salt or to taste

In stockpot add butter and onions, cook over med-high heat for about 5 minutes.
Add sliced potatoes, onions and chicken broth, cover and bring to a boil. Reduce heat to a simmer, add Garlic Goodness and cook until potatoes are tender.
Remove from heat, with an immersion blender blend until smooth or leave a little chunky.  If using a blender, blend in batches, just make sure the center of the blend lid is removed, place a towel over top of the lid.
Once blended add back to pot, add salt and add half and half, warm on low and serve.
Optional – Add onions straws and chives for a garnish.

Paired with Guiness Draught Beer

Mexican Pozole Soup

Pozole

Mexican Pozole

  • Servings: 6
  • Difficulty: easy
  • Print

2 – 15.5 oz. cans hominy
3-4 – 14.5 oz. cans College Inn Beef Broth
3-4 cups shredded pork
3 tsp. Colonel De’s Chipotle Seasoning

Add to a large stock pot broth, hominy, pork and seasonings, bring to a boil and serve with garnishes below:

Shredded cabbage
Radish slices
Chopped onion
Chopped hot peppers
Avocado slices
Lime wedges
Tortilla chips
Chopped Cilantro

Paired with Negra Modelo Beer

 

Avgolemono (Greek Lemon & Chicken Soup)

Avgolemono

Avgolemono

  • Servings: 6
  • Difficulty: easy
  • Print

64 oz. College Inn Chicken Broth
Shredded chicken breast from whole chicken
2 tsp. Colonel De’s Greek Seasonings
1 cup instant rice
4 eggs
2 tsp. cornstarch
2 Tbsp. water
ÂĽ – ½ cup lemon juice, per your taste
salt to taste

In a large stock pot over med-high heat bring broth to a boil, covered, then add rice, chicken and seasonings, cover and reduce to low until rice is cooked.
In a medium bowl add water and cornstarch and whisk, then add eggs and beat until completely blended, whisk in lemon juice.  Take 4 cups of the hot soup and slowly add to the egg mixture while whisking constantly so that the mixture will not break.  Stir mixture into the rest of the soup.  Season to taste and serve immediately, garnish each bowl with a lemon slice and a few baby spinach leaves.

Paired with Leffe Beer

 

Pho Bo (Vietnamese Soup, this picture was taken before broth was added)

Pho Bo

 

Pho Bo

  • Servings: 6
  • Difficulty: easy
  • Print

8-10 cups College Inn Beef broth
1 Colonel De’s Pho soup pouch
1 pkg. rice noodles
sirloin steak, trimmed and thinly sliced, kept raw

Green onions, tops thinly slice
fresh cilantro leaves

Add broth and pho pouch to a medium pot and bring to a boil, then let simmer for 3 hours.

Cook rice noodles as directed and drain.  Place portion of noodles in a large individual soup bowls, sprinkle of green onions and cilantro leaves.

Top that with a few thin slices of raw sirloin, set bowls aside.

Make each garnish plate with below

Bean sprouts, Thai basil leaves, hot sliced peppers, some sriracha and hoisin sauce.

Before serving bring broth up to almost a boil, ladle broth in to your bowls.  And add garnishes to your bowl as you wish. 

Paired with Kirin Ichiban Beer

Hope you Enjoy!!!  Cheers – Chef Amy!!

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Mango Avocado Salad with Balsamic Poppy Seed Dressing

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salad 1

This is “Part Two” of my previous blog
“Mango Wrapped Coconut Macadamia Nut Crusted Tilapia”

I served this salad with it and I must say it just went perfectly together.

Now like I have said in a past blog I work for a local grocery chain (Remke bigg’s), and I will get products from time to time from our merchandisers.  I recently got this product, that is not out yet, but it’s

Hellmann’s  – Creamy Balsamic Mayonnaise
mayo jar

So I’ve been trying to think of something to do with it, I do like it a lot, I’ve already made tuna salad with it and it gave it great flavor.  So I was thinking about this salad that I have had before but used a creamy store bought poppy seed dressing.  And thought well why not make a “Balsamic” Poppy Seed Dressing instead…

And you know, it was really, really good I must say, along with this salad my family got to partake in the eating of the fish recipe as well, when I was putting these couple of blogs together.

Ingredients for Dressing – along with a little sugar

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add mayo, balsamic, sugar and half n half in a bowl and whisk it together

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then add the poppy seeds and mix

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Prep Mango and Avocado

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Leftover Coconut Macadamia nut crusted topping
(from fish recipe, one right before this one) I toasted it until brown

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Put a little dressing in a large bowl
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Then add your lettuce and toss with tongs to coat leaves

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I place the tossed greens on a platter,
then topped it with the mango & avocado pieces

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You can certainly serve it just like that or use the topping
if you just make the salad you can add some toasted almond slivers,
pecans or whatever  you like

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Mango Avocado Salad with Balsamic Poppy Seed Dressing

Recipe

Dressing
1/4 cup Hellmann’s Balsamic Mayo
2 tbsp. half n half
1 1/2 tbsp. aged balsamic vinegar
2 tsp. sugar
1 1/2 tsp. Poppy seeds

In a small bowl add mayo, half n half, sugar & vinegar, whisk to combine then add poppy seeds.  This can be kept for up to a week in a container in the refrigerator.

1 mango
1 Avocado
1 Mixed greens
1/3 cup of crispy topping

Peel and chop mango, open avocado, take seed out and scoop out fruit, chop. You may not use all the mango or avocado, its up to you and how much you want to use.  This is what I use with a whole bag of mixed greens.

In a large bowl pour in about half of dressing, then add greens, toss to coat, if you need more dressing, pour it down the side of the bowl, and toss again, this just allows the greens coat evenly.

Place greens on a platter or individual plates, then top with mango, avocado and topping then serve!!  Enjoy!!!

Mango & Avocado Salad with Spicy Honey Chicken

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I really do love mangoes and avocadoes together, on salads, as salsa, I think that for most part mangoes are a lost fruit, if people just knew how good they are and can be a great addition to any dish.

I know that it may not be the easiest to obtain that delicious yellow orange-ish fleshy goodness, but the more you know how to cut it open the easier it is.

How do you cut a mango?

Mangoes have long flat seeds in the center and the best way to cut them is by cutting parallel to the seed.  Using a sharp chef’s knife, start just off the centerline and cut parallel to the seed.  If you come into contact with the pit, follow the contours of the pit and continue cutting. You’ll get three pieces: the pit and two so-called cheeks of mango pulp.  You can cut around the pit to get more, or do what I do, I peel that center piece and eat the flesh around the pit, like you do sometimes with a peach pit.

Take the tip of your knife cutting down in lines up and down as well as sideways of each so-called cheek, by pushing on the skin side popping the cubes upward, cut cubes off at base of the skin.

Spicy Honey Chicken

4 boneless chicken breast, trimmed
2 tbsp. olive oil
ÂĽ tsp. cayenne pepper
3 tbsp. honey
1 ½ tbsp. apple cider vinegar
salt and pepper to season

In a small bowl whisk together honey, vinegar and cayenne; set aside

In a large skillet over medium-low heat, add oil, season chicken both sides with salt and pepper, cook chicken just until light brown, then flip. Start basting chicken with honey mixture, flipping chicken to baste both sides often until chicken is cook through and juices run clear.

In the meantime make

Mango and Avocado Salad

2 mangoes, cubed
2 avocadoes, cubed
ÂĽ cup fresh cilantro, chopped
2 tbsp. honey
3 tbsp. mayonnaise (use Greek yogurt to make it healthier)
1 tbsp. lime juice
1 tbsp. honey Dijon mustard

In a medium bowl whisk together honey, mayo, juice and mustard, fold in mango, avocado and cilantro.

To serve place chicken on plate and top with Mango and Avocado salad, this dish is great with pecan rice, just make rice however you make rice and stir in a ÂĽ – ½ cup of chopped toasted pecans.

Another way of serving this summer dish would be to plate a bed of lettuce, top with sliced chicken, then Mango & Avocado salad…Which ever way you serve it…have fun with it and enjoy!!!

Shrimp and Avocado with Mango Vinaigrette

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Mango Vinaigrette

3 tbsp. mango nectar
3 tbsp. Extra Virgin Olive Oil
2 tsp. sugar
1/4 tsp. ground black pepper
pinch of salt
1/2 tsp. red pepper flakes (optional)
Add above ingredients to a blender or in a bowl and use a stick blender to emulsify. Set to the side.

2 mango’s, seeded and cubed
1 pound cooked med shrimp, peeled and tails off
2 avocados, cubed
2 tbsp. fresh cilantro, chopped
2 green onions, sliced

In a large bowl add shrimp, mangoes, avocados and cilantro, fold just to combine then add vinaigrette to coat.

Can be served in martini glasses for an appetizer, or over a bed of romaine lettuce.