Spring chicken soup before spring is over!

I saw this awesome spring chicken soup recipe while browsing my Facebook and I HAD to make it!

https://www.delish.com/cooking/recipe-ideas/a19992009/spring-chicken-soup-recipe/

Ingredients: (of course, as y’all know, I modified the recipe.)
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
1/2 lb. asparagus, trimmed and cut into 1″ pieces
2 cloves garlic, minced
1 tsp. dried oregano
1 tsp. dried thyme
Kosher salt
Freshly ground black pepper
6 c. low-sodium organic chicken broth
1 whole chicken, shredded
2 sprigs thyme
1/4 c. lemon juice
2 cans of Southwest corn
Lemon slices, for garnish
My ingredients for this awesome soup!
Directions:
  1. In a large pot over medium heat, heat olive oil. Add onion, carrots, celery, and asparagus, and cook until soft. Add garlic and cook until fragrant, then add oregano, salt, and pepper.
  2. Pour in chicken broth and thyme. Bring to a boil then add chicken and lower heat. Let simmer until chicken is cooked through, 10 minutes.
  3. Remove chicken from pot and shred with two forks. Add chicken, lemon juice, and corn to pot. Cook until warmed through, 5 minutes. Garnish with lemon slices and parsley to serve.
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This soup was amazing! It lasted my family and I for three days!

I made pesto grilled cheese sandwiches to go along with the hearty soup.

The homemade pesto recipe is super simple:

  • Basil (Thai basil is also fine to use)
  • Pine nuts
  • Olive oil
  • Garlic cloves

Blend ingredients in a food processor or blender. It is so good! The best pesto I’ve ever eaten!

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I wanted to try Muenster cheese. It reminds me of Swiss. It was very yummy!

Shanks, shanks, baby!

The other weekend, I was at the grocery store and saw some lamb shanks on sale. I love lamb, especially shanks. I hadn’t had it in a long time and decided to cook them for dinner. There’s so much meat and it’s so tender. This was a meal to savor!!!!

The shanks were very easy to cook. I drizzled them with extra virgin olive oil and lemon olive oil, and seasoned it with: lemon juice, Chardonnay white wine, Italian seasoning, thyme, Hawaiian salt, garlic salt, and pepper. I sliced some garlic cloves and threw them into the dish as well. Baked it in a casserole dish, covered with foil, at 400º for about an 80 minutes or so. The baking time varies, due to how rare you want the meat to be. I turned down the temperature and let the dish sit in the oven until it was ready to grindz!

I made a pasta dish to go alongside this delicious entrée. Got to have pasta! My all-time comfort food.

 

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I used a mix of collard greens and spinach. I’ve never cooked with collard greens before and have been curious to finally try it. It’s very similar to spinach. It shrinks when cooked. Haha! Best to add it in last, as it cooks quickly.

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I boiled egg noodles (love them to death!). The sauce included: Chardonnay white wine, lemon juice, and extra virgin olive oil. A very simple, and healthy sauce. Sprinkled with chili flakes and shaven Parmesan cheese. Yummy!

Oooh whee, I am getting hungry for lamb again! Is it time to eat?

~FS

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