French Onion Soup

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French Onion Soup with a dollop of sour cream and homemade croutons.

French Onion Soup with a dollop of sour cream and homemade croutons.

I decided to make my version of French Onion Soup the other evening and it got me to thinking about the many variations of this tantalizing dish.

I’ve seen recipes in numerous cookbooks and each one is a bit different. And if you Googled for a recipe, I’m sure you could find enough information to keep you reading for days.

I like my version for this soup because the onions turn a golden brown, the onions still have enough texture you can bite into them, and it just plain taste good!

I start with a 6 quart stock pot (you could use a 4 quart if you prefer). I put in 1/4 cup Canola oil and 1/4 cup butter or margarine. Meanwhile, I take 2 pounds of white onions, cut them in half and then cut them into 1/4-inch slices.

I place the onions in the pot on medium heat, stir them a bit and then put the lid on I cook the onions down until they caramelize before I add any water. After the onions have cooked for about 10 minutes, I stir them good and turn my stove eye down to 4 (5 is medium on my stove). After another 10 minutes and another good stir, I turn the stove down to 3.

After the onions have cooked 30 minutes, I add 1 tablespoon of sugar, 1 tablespoon of minced garlic (I use Spice World), and 1 tablespoon of beef bouillon paste (sometimes I use chicken bouillon).

Onions cooking down for French Onion Soup

Onions cooking down for French Onion Soup

I let the onions continue to cook slowly keeping a close watch not to let them burn or scorch. When the onions cook slowly it lets them develop more sugar naturally giving the soup a sweeter flavor without having to add so much sugar.

While the onions are cooking slowly I remove the lid allowing more of the liquids to escape and the onions to cook down more. During this time the onions begin to turn a golden brown and the smell coming out of the pot will make your mouth water. My method may seem like it takes a long time, but it’s well worth the effort. Just remember to keep a close eye on the onions stirring often to keep them from burning as they caramelize.

Once they reach that golden brown consistency (about another 20 minutes), I add 7 cups of water and cook for an additional 2 minutes.

A bowl of French Onion Soup will hit the spot anytime of the season

A bowl of French Onion Soup will hit the spot anytime of the season

When the soup is ready, ladle it into bowls, add a dollop of sour cream and serve with homemade croutons. Hmmmmm….now that’s good.

This is a savory dish that is great for movie night with the family or Sunday lunch with friends.

Thanks for stopping by today. What’s your favorite onion soup recipe? Do you have a special time of the year you serve it? If you try this recipe, come back and tell us what you think or tag it with #thesurprisedgourmet. I’d love to know hot it was.

Cucina Felice!

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French Onion Soup

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 7-8 servings

This savory dish will be a hit with family and friends no matter the season.
Ingredients
  • ¼ Cup Canola oil
  • ¼ Cup butter or margarine
  • 2 Pounds white onions, cut in half and then cut into ¼-inch slices
  • 1 Tablespoon sugar
  • 2 Tablespoons minced garlic
  • 1 Tablespoon beef bouillon paste
  • 7 Cups of water
Instructions
  1. Start with a 6 quart stock pot (you could use a 4 quart if you prefer). Put in ¼ cup Canola oil and ¼ cup butter or margarine. Meanwhile, take 2 pounds of white onions, cut them in half and then cut them into ¼-inch slices.
  2. Place the onions in the pot on medium heat, stir them a bit and then put the lid on. Cook the onions down until they caramelize before adding any water. After the onions have cooked for about 10 minutes, stir them good and turn stove eye down to 4 (if 5 is medium). After another 10 minutes and another good stir, turn the stove down to 3.
  3. After the onions have cooked 30 minutes, add 1 tablespoon of sugar, 1 tablespoon of minced garlic and 1 tablespoon of beef bouillon paste (chicken bouillon can be used).
  4. Let the onions continue to cook slowly keeping a close watch not to let them burn or scorch. When the onions cook slowly it lets them develop more sugar naturally giving the soup a sweeter flavor without having to add so much sugar.
  5. While the onions are cooking slowly remove the lid allowing more of the liquids to escape and the onions to cook down more. During this time the onions begin to turn a golden brown and the smell coming out of the pot will make your mouth water. My method may seem like it takes a long time, but it's well worth the effort. Just remember to keep a close eye on the onions stirring often to keep them from burning as they caramelize.
  6. Once they reach that golden brown consistency (about another 20 minutes), add 7 cups of water and cook for an additional 2 minutes.
  7. When the soup is ready, ladle it into bowls, add a dollop of sour cream and serve with homemade croutons.

 

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Side Dishes: Guacamole & Cole Slaw

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Guacamole dip makes a delicious side dish

Guacamole dip makes a delicious side dish

With summer quickly drawing to an end and fall activities gearing up, it’s always good to have a couple of tasty side dishes you can prepare at a moments’ notice.

Today I want to share two dishes that are hits at our house. One is a longtime favorite and the other is one I came up with when I started out to make a salsa.

The longtime favorite is cole slaw and the new favorite is a delicious take on guacamole.

The guacamole dip came about this way. I had 2 avocados that weren’t as ripe as I had hoped, but I decided to use them anyway. I seeded, peeled, chopped and mashed them.

Next I added 1 teaspoon of onion powder, 3 teaspoons of lime juice, 1 teaspoon of Lawry’s Garlic salt, 1/4 cup of mayonnaise and 1/2 teaspoon cumin. These ingredient amounts came about a little at a time as I added, tasted and then added a little more.

Using a hand-held immersion blender I pureed all the ingredients together into a smooth and creamy mixture. This became perfect for a dip. In fact, the texture of the mixture is so creamy you could use it on sandwiches, hamburgers or hot dogs to replace mayonnaise or mustard if you wanted to.

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Guacamole Dip

Rating 

This dip is great as a side dish or tasty as a snack
Ingredients
  • 2 Large avocados
  • 1 Teaspoon onion powder
  • 3 Teaspoons lime juice
  • 1 Teaspoon Lawry's Garlic Salt
  • ¼ Cup mayonnaise
  • ½ Teaspoon Cumin
Instructions
  1. Take 2 large avocados - seed, peel, chop and mash them.
  2. Added 1 teaspoon of onion powder, 3 teaspoons of lime juice, 1 teaspoon of Lawry's Garlic salt, ¼ cup of mayonnaise and ½ teaspoon cumin.
  3. Using a hand-held immersion blender, puree all the ingredients together into a smooth and creamy mixture. This becomes perfect for a dip. In fact, the texture of the mixture is so creamy you can use it on sandwiches, hamburgers or hot dogs to replace mayonnaise or mustard if you desire.

 

Homemade Cole Slaw as a side dish - The Surprised Gourmet

Homemade cole slaw is always good

Cole slaw is a great side dish that goes well with hamburgers and hot dogs. But is also makes a tasty side dish for full meals.

Taking a half of a medium head of cabbage, I chopped it up into pieces that would fit into the chute of my food processor. Next I peeled one large carrot. I put the cabbage and carrot through the shredding disc of the food processor creating a fine looking texture similar to angel hair cole slaw you would find in a grocery store.

Placing the cabbage and carrot mixture in a large bowl, I added 1 tablespoon of dried parsley and 2 teaspoons of celery seed.

Using a jar with a lid, I mixed 2 tablespoons of sugar, 3 tablespoons of apple cider vinegar and 1 cup of mayonnaise shaking the jar until the ingredients were well blended. Then I poured the dressing mixture over the cabbage ingredients until I got the desired moisture consistency I wanted, stirring well as I added. By mixing the dressing separately, you can adjust it to make the cole slaw as moist or dry as you prefer. The cole slaw comes out with a creamy, tangy taste.

To make the dressing mixture I used a mayonnaise jar, but a mason jar with a lid will work too. The cole slaw (covered tightly) will keep well in the refrigerator for several days.

Do you have any favorite side dishes that you can prepare at a moment’s notice? Do you have a favorite guacamole dip recipes?

Thanks for dropping by.

Cucina Felice!

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Cole Slaw

Cole Slaw

Homemade cole slaw goes great with hamburgers and hot dogs or a full meal.

Ingredients

  • Half a Medium Cabbage
  • 1 Large Carrot
  • 2 Teaspoons celery seed
  • 1 Tablespoon dried parsley
  • 1 Cup mayonnaise
  • 3 Tablespoons apple cider vinegar
  • 2 Tablespoons sugar

Instructions

  1. Take a half of a medium head of cabbage, chop it into pieces that will fit into a food processor chute. Next peel one large carrot. Run the cabbage and carrot through the shredding disc of the food processor for an angel hair-type texture.
  2. Place the cabbage and carrot mixture in a large bowl, Add 1 tablespoon of dried parsley and 2 teaspoons of celery seed.
  3. Using a jar with a lid, mix 2 tablespoons of sugar, 3 tablespoons of apple cider vinegar and 1 cup of mayonnaise shaking the jar until the ingredients are well blended. Then pour the dressing mixture over the cabbage ingredients until you have the consistency you want, stirring as you go. Covered tightly the cole slaw keeps well in the refrigerator for a couple of days.
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Smoked Sausage Scramble

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Smoked Sausage Scramble is a tasty meal for the entire family

Smoked Sausage Scramble is a tasty meal for the entire family

Meals in our house tend to be a combination of ingredients put together because they are foods that we enjoy thus the creation of Smoked Sausage Scramble.

What may start out as a simple dish of fried potatoes quickly evolves into a full meal with savory results.

I began by washing and drying 4 medium potatoes. I then diced them into 1/4-inch cubes leaving the skins on. The potatoes were placed in a hot skillet with about 1/4 cup Canola oil (enough to completely cover the potatoes) and fried on medium high until they were golden brown tossing occasionally to make sure all sides were brown. I added 1/4 teaspoon of Lawry’s Garlic Salt over the potatoes as they cooked Depending on your stove’s temperature, this should take about 10 minutes.

While the potatoes cooked, I removed the casings from a pound of fully cooked smoked pork sausage and then I diced them into 1/2-inch cubes.

Smoked pork sausage and potatoes cooking together

Smoked pork sausage and potatoes cooking together

When the potatoes were ready, I added the smoked sausage. This only needs to cook 2 to 3 minutes, just long enough to heat the sausage through as it’s already cooked. Next I added 1/4 teaspoon fresh ground black pepper, 1/4 teaspoon fresh ground kosher salt, 1 tablespoon minced garlic (I use Spice World), and 1/2 medium sweet onion (like Vidalia) finely chopped.

In a small bowl I mixed 4 large eggs, 1/4 cup milk, 1/2 teaspoon chopped fresh basil, 1 teaspoon chopped fresh oregano, and 1/4 cup sour cream.

When the sausage and potato mixture had cooked for that extra 2 to 3 minutes, I added the egg mixture, stirring to combine and then cooked until the egg was set (about 2 minutes).

When the egg was set, I removed the scramble from the heat. Placing it in plates, I topped the mixture with shredded sharp cheddar cheese (about 1/2 cup total) sprinkled over the top. Finishing off the dish, I added garlic toasted French bread as side.

Sometimes a side dish can quickly become a full meal if you just add the right ingredients. In the case of the Smoke Sausage Scramble, it was just ingredients that struck my taste buds that night.

Smoke sausages are quite versatile and can be adapted to enhance various dishes. Do you have a favorite smoked sausage recipe you’d like to tell us about?

Thanks for checking us out today!

Cucina Felice!

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Smoked Sausage Scramble

Rating 

Serves: 4 servings

Smoked pork sausage cooked with potatoes, fresh herbs and spices makes a delicious dish
Ingredients
  • 4 medium potatoes, diced into ¼-inch cubes
  • 1 Pound fully cooked smoked pork sausage, remove casing, diced into ½-inch cubes
  • ¼ Cup Canola oil
  • ¼ Teaspoon Lawry's Garlic Salt
  • ¼ Teaspoon fresh ground black pepper
  • ¼ Teaspoon fresh ground kosher salt
  • ½ Medium sweet onion, finely chopped
  • 1 Tablespoon minced garlic
  • 4 Large eggs
  • ¼ Cup milk
  • ¼ Cup sour cream
  • ½ Teaspoon finely chopped fresh basil
  • 1 Teaspoon finely chopped fresh oregano
  • ½ Cup shredded sharp cheddar cheese
Instructions
  1. Wash and dry 4 medium potatoes. dice them into ¼-inch cubes leaving the skins on. Place the potatoes in a hot skillet with about ¼ cup Canola oil (enough to completely cover the potatoes) and fry on medium high until golden brown tossing occasionally to make sure all sides are brown. Add ¼ teaspoon of Lawry's Garlic Salt over the potatoes as they cook. Depending on your stove's temperature, this should take about 10 minutes.
  2. While the potatoes cook, removed the casings from a pound of fully cooked smoked pork sausage and dice into ½-inch cubes.
  3. When the potatoes were ready, add the smoked sausage. This only needs to cook 2 to 3 minutes, just long enough to heat the sausage through as it's already cooked. Next add ¼ teaspoon fresh ground black pepper, ¼ teaspoon fresh ground kosher salt, 1 tablespoon minced garlic, and ½ medium sweet onion (like Vidalia) finely chopped.
  4. In a small bowl, mix 4 large eggs, ¼ cup milk, ½ teaspoon chopped fresh basil, 1 teaspoon chopped fresh oregano, and ¼ cup sour cream.
  5. When the sausage and potato mixture has cooked for that extra 2 to 3 minutes, add the egg mixture, stirring to combine and then cook until the egg is set (about 2 minutes).
  6. When the egg is set, remove the scramble from the heat. Place it in plates, top the mixture with shredded sharp cheddar cheese (about ½ cup total) sprinkled over the top. Finish off the dish, add garlic toasted French bread as a side.

 

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Banana Johnnies for Breakfast

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Banana Johnnies make a tasty alternative to traditional pancakes for breakfast

Banana Johnnies make a tasty alternative to traditional pancakes

Have you ever gotten up in the morning with the taste for pancakes for breakfast only to find you don’t have any pancake mix or any other ingredients to make traditional pancakes in your kitchen?

Well, I have an alternative recipe you can make that might just hit the spot. It’s simple and has a nice sweet taste all on its own without even adding syrup. I call it Banana Johnnies.

The secret ingredient is a ripe banana. This gives you the sweetness without having to add a lot of sugar or syrup.

I begin by peeling the banana, putting it in a bowl and mashing it up with a fork. Next, add 3 tablespoons of sugar, 1 large egg, 1/2 cup of sweet milk (I use whole) and a 1/2 teaspoon vanilla flavoring. I mix this together and then add the twist to the traditional pancake mix – 1 cup self-rising corn meal mix. That’s right, I’m using corn meal mix instead of flour or a Bisquick mix. Combining the corn meal mix with the banana mixture, I make sure it’s well incorporated.

I heat up a non-stick skillet on medium high and add about a tablespoon of Canola oil to cook the Johnnies in.

When the pan is hot, I carefully spoon the pancake batter into the skillet. You can make the pancakes any size you want. This can also be cooked on a griddle, if you prefer.

Banana Johnnies are sweet and good for breakfast

Adding a banana makes these pancakes sweet on their own

I cook the pancakes for about 2 to 3 minutes until they’re golden brown and not coming apart when I lift an edge up. Then I flip them over and cook for another 2 to 3 minutes on that side until it is golden brown.

I serve them hot right out of the skillet with a tab of butter on top. The pancakes have just a hint of sweetness on their own from the banana. If you like your pancakes sweet, you may want to add a splash of syrup on top. This makes about 6 or 7 pancakes depending on the size you desire.

These are called Johnnies after the old-fashion Johnnycakes that use corn meal instead of flour. I remember eating Johnnycakes in my youth. In searching the web, I learned Johnnycake is prepared from Newfoundland to Jamaica. New England cuisine still features a modern Johnnycake, while in the South (where I live) the cakes are sometimes referred to as hoecakes. To find out more about Johnnycakes, click HERE.

Have you eaten Johnnycakes before? Are they called something else where you live? Okay, now what’s your favorite item to pair with pancakes?

Thanks for stopping by.

Cucina felice!

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Banana Johnnies for Breakfast

Prep time: 

Cook time: 

Total time: 

Serves: 6 to 7 pancakes

This is a tasty alternative to traditional pancakes.
Ingredients
  • 1 Banana, ripe
  • ½ Cup Milk
  • 3 Tablespoons sugar
  • 1 Tablespoon Canola oil
  • 1 Large egg
  • ½ Teaspoon vanilla flavoring
  • 1 Cup self-rising corn meal mix
Instructions
  1. Peel the banana, place in a bowl and mash with a fork. Add 3 tablespoons sugar, 1 large egg, ½ cup of milk, and ½ teaspoon vanilla flavoring. Mix well and add the twist to the traditional pancake recipe - 1 cup self-rising corn meal mix. Combine the corn meal mix with the banana mixture making sure to incorporate all the ingredients well.
  2. Heat a non-stick skillet on medium high. Add 1 tablespoon Canola oil and when the skillet is hot carefully spoon the batter into the skillet making them the desired size you want. This batter can also be cooked on a griddle.
  3. Cook the pancakes for about 2 to 3 minutes or until you can lift the edges without them coming apart and they are golden brown. Flip pancakes and cook 2 to 3 minutes on the other side until golden brown.
  4. Remove from pan. Add butter on top, if desired. These pancakes will be a bit sweet on their own so you may want to try them before pouring syrup over them.

 

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Popeye the Sailor Muffins

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Delicious breakfast dish includes spinach

Delicious breakfast dish includes spinach

One ingredient that probably doesn’t quickly come to mind when you think of breakfast is spinach, unless of course you’re Popeye the Sailor.

Am I right? Tell your family they’re having spinach for breakfast and I don’t think you’ll get a lot of “Oh, yummy!” or “Can’t wait” replies from them.

Its how you present the spinach and what you prepare it with that’ll make the difference. In fact, this dish can be served for any meal of the day (or night). That’s just one of the reasons it’s enjoyed so in our house. We call it Popeye the Sailor Muffins because it features fresh spinach, a favorite of the cartoon character from our youth.

First I began by seeding and finely dicing 2 Roma tomatoes, then I took 6 slices of deli-style ham (I used Buddig Original Ham) and julienned it. I put 1 tablespoon of butter (you can also use margarine) and 1 tablespoon of Canola oil in a skillet on medium heat. Once the skillet was hot, I put the tomatoes and ham in, stirred it about and reduced the temperature down to medium low. I added a couple of turns of fresh ground black pepper and kosher salt. You can season to your taste.

While that was cooking, I julienned 1/3 cup of fresh spinach and finely chopped 1 tablespoon of fresh oregano and 1 tablespoon of green onion tops. It makes the recipe go smoother if you prepare all your ingredients before you start cooking. Since I decided on new ingredients as I cooked, I chopped and julienned as I went.

All the ingredients come together in a creamy mixture

All the ingredients come together in a creamy mixture

I added the spinach, oregano and onions to the tomato mixture and cooked for a couple of minutes more. Taking another skillet, I added a splash of Canola oil (about 1 tablespoon) and browned the halves of 3 English muffins.

I went back to the tomato mixture and added 1 cup of cottage cheese, stirring it in.

I had some of the julienned spinach leftover (about 2 tablespoons) so I sprinkled it over the English muffin halves (putting 3 halves to a plate). I topped that with the tomato mixture and sprinkled shredded Mexican Blend cheese over all of that.

The cottage cheese and the tomatoes blend together creating a creamy, smooth texture similar to melted Velveeta cheese. The ingredients come together in a burst of flavor and you forget you’re eating spinach for breakfast.

This dish, like many others, is very versatile and can be made using additional or less ingredients as you desire. As I mentioned earlier, it can also be served for any meal of the day.

Do you enjoy dishes that can be adapted for any meal of the day? Do you enjoy preparing dishes that work just as well with or without additional ingredients depending on your taste at the time?

Thanks for stopping by.

Cucina Felice!

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Popeye the Sailor Muffins

Rating 

Serves: 2-3 servings

A delicious way to introduce spinach into your breakfast without a lot of fuss
Ingredients
  • 2 Roma tomatoes, seeded and diced
  • 2 Tablespoons Canola oil
  • 1 Tablespoon butter
  • 6 Slices deli-style ham
  • ⅓ Cup julienne spinach (+ 2 tablespoons)
  • 1 Tablespoon fresh minced oregano
  • 1 Tablespoon fresh finely chopped green onion tops
  • 3 English Muffins
  • 1 Cup cottage cheese
  • Shredded Mexican Blend cheese to sprinkle on top (optional)
  • Fresh ground black pepper (to taste)
  • Fresh ground Kosher salt (to taste)
Instructions
  1. Begin by seeding and finely dicing 2 Roma tomatoes, then julienne 6 slices of deli-style ham. Put 1 tablespoon of butter (or margarine) and 1 tablespoon of Canola oil in a skillet on medium heat. Once the skillet is hot, add the tomatoes and ham, stirring and reduce the temperature to medium low. Add a couple of turns of fresh ground black pepper and fresh ground kosher salt seasoning to your taste.
  2. While that cooks, julienne ⅓ cup (plus 2 tablespoons) of fresh spinach and finely chopped 1 tablespoon of fresh oregano and 1 tablespoon of green onion tops. It makes the recipe go smoother if you prepare all your ingredients before you start cooking.
  3. Add the spinach, oregano and onions to the tomato mixture and cook for a couple of minutes more. Taking another skillet, add a splash of Canola oil (about 1 tablespoon) and browned the halves of 3 English muffins.
  4. Go back to the tomato mixture and add 1 cup of cottage cheese, stirring it in.
  5. Sprinkle the 2 tablespoons of julienned spinach over the browned English muffin halves. You can serve it for 2 with 3 halves each or for 3 with 2 halves each. Top that with the tomato mixture and sprinkled shredded Mexican Blend cheese over all of that.
  6. The cottage cheese and the tomatoes blend together creating a creamy, smooth texture similar to melted Velveeta cheese. The ingredients come together in a burst of flavor and you forget you're eating spinach for breakfast.

 

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My Take on Chicken Gumbo

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My take on Chicken Gumbo

My take on Chicken Gumbo

Do you sometimes find your refrigerator is filled with the past week’s leftovers, but not enough of any one thing to really make a meal?

As long as the leftovers are fresh, you don’t want to throw them out. That’s not only a waste of food, but a waste of money too.

If your family tires quickly of leftovers then it’s time to get a little creative and see what you can prepare from what you’ve got left. With a little imagination and the leftovers, you soon have a new dish to serve your family.

I gave this a try recently when I found a leftover chicken croquette in the refrigerator, but not enough for a complete meal. Checking further I found I had my usual stock of staple ingredients: minced garlic, celery, and onions. I also had a small portion of leftover mashed potatoes.

As I was putting the food out on the counter to see what I could pull together, I decided to add a can of diced tomatoes and a can of mixed vegetables. Looking over the ingredients I wasn’t sure what I was going to put together and then it came to me — my own take on Chicken Gumbo.

I started by crumbling the chicken croquettes I had into small pieces. Next I cut up a rib of celery into large dices about 1/2 inch or so and a 1/2 cup of onion. The onion dices were about 3/8-inch each. I put a skillet on medium heat and added about 2 tablespoons of Canola oil. I sautéed the celery about a minute and then added the onion and sautéed for another three minutes. I added a pinch of fresh ground kosher salt to the onions and celery while it was sautéing.

Delicious served with toasted cheese bread

Delicious served with toasted cheese bread

Next I added a tablespoon of minced garlic (I use Spice World brand), a can of diced tomatoes (I didn’t drain these), a 1/2 teaspoon fresh ground black pepper and the crumbled chicken croquette. I gave all that a good stir and added 1/2 cup mashed potatoes, 2 cups of water, 2 teaspoons of powdered chicken bouillon, a can of mixed vegetables (didn’t drain these either), and a tablespoon of balsamic vinegar.

I stirred all this together, making sure it was well incorporated and then I let it simmer for about 20 to 25 minutes. I checked it often and gave it a stir. It ended up cooking for about 30 minutes total.

I poured the gumbo into bowls and topped it off with shredded Mozzarella cheese. Shaved fresh Mozzarella would have been great on it, but unfortunately there wasn’t any in the refrigerator. I also served it with a couple of slices of toasted cheese bread, about 1/2 inch thick. The bread really isn’t necessary, but we found that it was a great way to make sure we got every last drop of the gumbo.

This recipe of mixed leftovers is a good way to use what’s in your refrigerator and have a delicious meal too. You take a few leftover items, combine them and ‘awesomize’ a new dish.

Do you have a gumbo recipe you’d like to share? What do you do with your leftovers or do you even have leftovers?

Thanks for stopping by.

Cucina Felice!

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My Take on Chicken Gumbo

Rating 

Serves: 4 servings

This is my take on the traditional chicken gumbo recipe with a few new added ingredients using leftovers for a delicious meal in a hurry.
Ingredients
  • 1 Cup chicken croquette, crumbled
  • ½ Cup mashed potatoes
  • 2 Tablespoons Canola oil
  • 1 Rib of celery, diced into large cubes
  • ½ Cup chopped onion (approximately ⅜ inch)
  • 2 Cups water
  • 1 Can (14½ oz) mixed vegetables
  • 1 Can (14½ oz) diced tomatoes
  • 1 Tablespoon minced garlic
  • ½ Teaspoon fresh ground black pepper
  • Pinch of fresh ground kosher salt
  • 2 Teaspoons powdered chicken bouillon
  • Shredded Mozzarella Cheese
  • 1 Tablespoon Balsamic vinegar
Instructions
  1. Crumbling the chicken croquette into small pieces. Next I cut up a rib of celery into large dices about ½ inch or so and a ½ cup of onions in ⅜-inch dices. Heat a skillet on medium heat and added about 2 tablespoons of Canola oil. Sauté the celery about a minute and then add the onion and sauté for another three minutes. Add a pinch of fresh ground kosher salt to the onions and celery while it sautés.
  2. Next add a tablespoon of minced garlic, a can of diced tomatoes (don't drain), a ½ teaspoon fresh ground black pepper and the crumbled chicken crochets. Give all that a good stir and add ½ cup mashed potatoes, 2 cups of water, 2 teaspoons of powdered chicken bouillon, a can of mixed vegetables (don't drain), and a tablespoon of balsamic vinegar.
  3. Stir all this together, making sure it is well incorporated and then let simmer for about 20 to 25 minutes. Check often and give it a stir. Can take up to 30 minutes depending on stove temperature.
  4. Pour into bowls and top with shredded Mozzarella cheese and serve with toasted cheese bread.

 

 

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