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
  • Print

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
¼ – 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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Tailgate Steak Taco!!!

14 Comments

It is that time again, football tailgating season and the die-hard fans are out there supporting their teams 🙂

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This recipe is something that very easy to make, you prep almost all of it the night before and the day of you can just grill it up, slice and serve 🙂

I love cilantro so this has a lot of cilantro in it, but I use angel hair cabbage and made a slaw, then use creamy goat cheese which just made this taco delicious!!

You can some “Roasted Hatch Chilies” I got some sent to me from my cousin’s living in Colorado, they add a wonderful smokey spicy richness to the taco 🙂

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Ingredients for streak marinade

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blend it all in the food processor

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pour all over steak, over night in fridge

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grill it up 

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slice

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Slaw ingredients

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cabbage, jalapenos, scallions and cilantro and mixed together

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 whisk together, cumin, lime juice, lime zest, mayo, milk, agave & sour cream

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pour over cabbage and mix, this can be made the night before

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serve with floured tortilla and top with goat cheese crumbles

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Tailgate Steak Taco

  • Servings: 4
  • Difficulty: easy
  • Print

Marinade

1/4 cup lime juice
1 bunch cilantro
1/4 cup oil
1 tsp. ground cumin
1 jalapeno, seeded if you don’t want it spicy

Place all in food processor and blend, pour all over steak and let marinate in fridge 6 hour to over night.

1 Flat Iron Steak

Grilled to medium rare. that is about 6-7 minutes each side over medium high heat.  Let rest for 10 minutes before slicing, slice against the grain.

Slaw

1/4 cup mayonnaise
1/4 cup sour cream
juice and zest of 2 limes
2 tbsp. milk
1 tsp. agave or honey
1-2 tsp. ground cumin (to your taste)
1/2 cup fresh cilantro, chopped
1 bunch scallions, tops with a little white only
1 jalapeno, minced (keep seeds if you like it spicy)
1 10-16 oz. package angel hair cabbage
salt and pepper to taste

In a large bowl toss cabbage, cilantro, scallions and jalapeno, set aside.

In a small bowl whisk together, mayo, sour cream, cumin, lime juice & zest, milk and agave, pour over cabbage and toss to mix, taste and add salt and pepper to taste.  Refrigerate up to overnight.

Small Flour tortillas
1 container crumbled goat cheese

Serve slaw on tortilla, top with streak slices and goat cheese.  You can have extra cilantro, sliced jalapeno or chiles for people to add.  Enjoy!!

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with the Roasted Hatch Chilies
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Italian Roasted Shrimp!!

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This dish is so easy and quick and its great over polenta, pasta or would be great just served as an appetizer with crostini’s.

We have this great “Red Argentine Shrimp” and it is simply delicious, I have cooked with it several times and its always a big hit 🙂

Ingredients

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in skillet add a little oil and shallots

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then add garlic & oregano

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then tomatoes (sorry the picture is blurry)

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top with the shrimp

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Mix panko, cheese and parsley together

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add oil

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mix again

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sprinkle over top shrimp and bake

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you can serve over polenta

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or over pasta

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Italian Roasted Shrimp

  • Difficulty: easy
  • Print

Red Argentine Shrimp (about 4-5 per person)

1 large can diced tomatoes with garlic & onion (about 4 cups)
1 large shallot, chopped
1 tsp. garlic, minced
1 tsp. oregano
1 tsp. agave or honey

3/4 cup panko breadcrumbs
1/2 cup grated fresh Parmesan cheese
2 tbsp. Italian parsley, chopped
3 tbsp. olive oil

In a large skillet add a little oil and shallots over medium heat, cook for 5 minutes, add garlic & oregano, stir to combine and add tomatoes, continue to cook for 2 minutes.  Add salt and pepper to taste.

Pre-heat oven to 450 degrees

Mix in a small bowl panko, cheese and parsley, add oil and thoroughly mix, add salt and pepper to taste.  Place shrimp on top of the tomato mixture and sprinkle breadcrumb mixture over top, and bake for about 10 minutes or until shrimp is done and breadcrumbs are golden brown.

Meanwhile make your pasta or polenta and serve shrimp right over top.

Which ever way you serve it Enjoy!!!

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Chicken Fettuccine…On the Lighter side!!

8 Comments

Looking for a healthier lighter Chicken Fettuccine?

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I used Almond Breeze unsweetened Coconut Milk. Coconut Milk! I know what some of you’re thinking ~ “What! Really it is good?” and before you ask I’ll answer ~ No it does not taste like coconut! 🙂

When you order this dish in a restaurant or search online a Chicken Fettuccine recipe they usually call for heavy cream, butter and lots of cheese!!Let me just say that 1 cup of Cream is like 800 calories vs. the coconut milk which is only 45 calories and if you noticed I did not use any butter either.

Now don’t get me wrong the stuff made with all the cream, butter and cheese is great, but maybe not so healthy for us, go give this a try I promise you like it 🙂

For the entire month of September, three of our Remke Market locations will have all of these items on sale.  So stop by our Hyde Park, Skytop or Highland area stores in Ohio.  Most of all the other locations may only have some of these one sale. Everyone loves a Great Sale!!

Oh and if you visiting my blog for the first time, please look to right side of this page and see where it says follow me via email, enter your email address in the box and click the “Follow Chef Amy” link to follow me, then every time I post a new recipe or talk about great products or places I might have been, you get an email about the new post.  Once you have added your email address, make sure to go to your email and confirm the link to ensure you will get my posts!!

Ingredients

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put pasta on

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in skillet add oil and shallots (or onions)

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cook until translucent

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finely chop your rosemary (my rosemary looks dark because I freeze it, when I buy herbs for recipes if I don’t use them all up, I will just put the container right in the freezer then whenever I need to something for a recipe I am cooking I have some.  I only use the herbs from the freezer when I use them in a cooking recipe not if I need it for fresh recipe like salads or on top of a dish)

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I grate my garlic cloves always it is just so easy, so add garlic and rosemary to skillet

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using cornstarch will help thicken the sauce (I forgot to add it to my picture above) 🙂

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add mixture to skillet and whisk often until it comes to a bubble and thickens

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once it bubble and thickens add cheese and whisk

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drain pasta (you might want to do this and have ready before you add your cheese to the sauce)

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add the sauce to pasta and toss to coat the pasta, pour pasta out onto a big platter or bowl, top with your chicken

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you can garnish with fresh chopped Italian parsley and some shredded or grated Parmesan cheese

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and done

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Lighter Chicken Fettuccine

  • Difficulty: easy
  • Print

1 lb. pasta, cooked & drained
1 – 2 large shallots (1/2 cup)
3/4 cup fresh Grated Parmesan
2 1/2 cups Almond Breeze unsweetened Almond Milk or unsweetened Coconut Milk
4 tsp. cornstarch
1 tsp. fresh rosemary, minced
4 garlic cloves, minced
2 tsp. olive oil
2-3 cooked chicken breasts,  or grilled chicken thighs sliced
2 tbsp. Italian parsley, chopped
salt and pepper to taste

Cook pasta as directed, meanwhile in a large skillet over medium heat add oil and shallots, cook until onions are translucent; add garlic and rosemary and continue to cook for 1 minute more.

Whisk milk and cornstarch together then add to skillet, whisk mixture until it starts to bubble, once bubbling and begins to thicken whisk in 1/2 cup cheese.

Drain pasta, add pasta to the skillet and toss with the sauce until well coated, plate pasta, add chicken on top and garnish with parsley and extra cheese.

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Enjoy!!!  Thank you for coming!!! Chef Amy

 

Herb Crusted……Prime Rib

7 Comments

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Do you like Prime Rib?!?!?

My family does, I fixed it for my Mom’s birthday dinner and it was delicious 🙂

I think some people are scared to make one but they really are easy to do, you can ask your butcher to help you out with the right size you need.  Our butchers in the Remke bigg’s stores are outstanding and will give you all the help you need.

They will also cut the bone off if you want and tie it up, I like the bone left on, I feel this will give you more flavor and it really is simple to remove the bone.

With our bone my Mom took it and added it to her stock pot and made vegetable soup, the flavor from the bone and the meat made for some mighty tasty soup 🙂

For this Prime Rib I went to Penzeys Spices to get some enhancements 🙂  We have a store in our area and I pass it every week and just never go in, a co-worker of mine loves going in there and trying all kinds of their spices and seasonings, so I finally made in there 🙂  So check your local area for a store or you can shop them online too at http://www.penzeys.com/

I used the Fox Point Seasoning, this is a combination of salt, shallots, chives, garlic, onion and green peppercorns , I also used the Horseradish Dip seasonings this had ground horseradish, salt, onion powder, lemon peel, dill weed, black pepper and chive.

Thought these would make a great crust for the prime rib 🙂

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Mix seasoning with black pepper and kosher salt

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add just enough olive oil to make a paste, I just eyeballed it
but start with 1 tablespoon and go from there

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when it looks like this

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I decide to lay the meat on a bed of baby carrots and sliced onions 🙂

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lay with bone side down, and crust the top, and you can rub some on the sides too

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Roast in oven and you have dinner 🙂

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Recipe

2 tbsp. heaping, Penzeys Fox Point seasonings
2 tbsp. heaping, Penzeys Horseradish Dip seasonings
1 tbsp. heaping, Ground Black Pepper
1/2 – 1 tbsp. kosher salt
1 – 2 tbsp. olive oil

3.50 – 5 lb. prime rib (if you have a bigger piece just make another batch of seasonings to cover)

Ask your butcher  to tie your prime rib, you can also have them detach the bone for you, but still tie the bone up with the meat.  If you did not, you can tie it yourself with butcher string, this is a good idea, it just holds it all together as it cooks.

In a small bowl add seasoning, salt and pepper, drizzle in oil mixing with your hand as you drizzle, only drizzle enough to make a paste, take the paste and make a crust on top of the beef and rub some onto the sides.

You can put the meat on a roasting rack, or make a bed of veggies to set it on, then you have some nice roasted veggies for your meal.

Roast in the oven at 400 degrees for 25 minutes then reduce oven to 325 degrees, cook until the internal temperature is *125(rare) – 130(med. rare)* degrees with a meat thermometer, this took about 45 mins. to an hour.  Remove from oven and place a tent of foil over top and let rest for at least 10 – 15 minutes.  

Take a pair of kitchen scissors or a sharp knife and cut the string off, if you kept the bone attached, take a very sharp knife and just follow the bone and slice it off, this is much easier with a smaller piece of meat (3-5 lb.), if you get a large piece I would have the butcher remove the bone and just tie up with the meat.

Slice and serve, your center pieces will be more rare to medium rare, as you move towards the outer edge the pieces will be medium, medium well and the outside piece being well done.  

***Note – even if you don’t like your meat rare or medium rare, remove from the oven once meat has reached 135 degrees, trust me!!
Your end pieces will still be tender, as for your center pieces, if you want them cook through a little more, just make an Au jus – take some of the beef juices from the roasting pan, add to a large skillet add a can or two of beef stock/broth, bring to a simmer, then add your slice of meat to the liquid cook 30 seconds to 1 minute each side.  You can serve some of this Au jus over the slices of meat as well.  

Some people like to serve a Horseradish sauce with this as well, just take some fresh prepared horseradish, add to a small bowl, add couple dollops of sour cream, mayo, a little cream or milk, stir and add until you get the flavor that you want.  (Consistency should be like a little looser than mayo)

ENJOY!!!

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