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Archive for January, 2012

I was staring at yet another package of chicken a while back (it was on sale at Publix – package of leg quarters – for $3 – yeah – I’ll take that!)  thinking – what can I do DIFFERENT?  Little of this and a  little of that later and anew kid favorite in my house was born.  Hope you like it!

  • 1 package chicken leg quarters (sometimes I just use a package of thighs and a package of legs – but you can use whatever you like!)
  • 1 stick of butter melted
  • 1 tablespoon Crystal hot sauce
  • 1/4 cup lemon juice
  • 1/4 cup white wine
  • 1 tablespoon garlic
  • 1/4 cup grated Parmesan Cheese
  • salt & pepper to taste

Heat oven to 350 degrees.  Combine all ingredients other than chicken in small pot and place on low.  Whisk thoroughly until hot, the remove from  heat.  Place chicken pieces on a large baking sheet.  Drizzle half of the liquid over chicken, salt and pepper to taste.  Place chicken in oven for 45 minutes.  Baste with other half of liquid, continue cooking for another 30-40 minutes or until chicken is cooked through and very tender.

The Zesty Lime Chili Corn makes a great side for this dish!

 

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Back when I was maybe 10 or 11 I was tinkering in the kitchen and wanted to make soup for dinner.  It became a staple and for some reason, instead of chicken soup Julie's Soupor some version of that title — it was dubbed “Julie’s soup” and stuck!

Got a call from my sister the other day who said, “I am heading to the store – looked at the blog first for Julie’s soup and it’s not there!  What’s up with that?”  Thanks for calling me out on my slackerdom there sis!  Love you!  Here it is!  (I’ll have to make it now so I can get a real picture here!)  🙂

Ingredients:
1/2-1 lb chicken tenders – cubed
1 medium onion – chopped
4 stalks celery – chopped
1 zucchini – cubed
2 small potatoes cubed
1 cup cabbage, shredded
1 cup frozen crinkle cut carrots (or 1 cup fresh cut up)
1 cup frozen cut green beans
1 cup frozen kernal corn
1 cup frozen baby peas
4 packets Goya chicken bouilliion (I like Goya but you can use other brands)
1 cup white wine — any dry variety
1/2 cup lemon juice
1 can (14.5 oz) diced tomatoes  (if you like your soup spicier – use a can of Rotel tomatoes with green chilis)
1 can great northern beans (cannelloni)
1 small can garbonzo beans (chick peas)
1/2 cup low-fat grated parmesan cheese
8 cups of water
butter
salt & pepper to taste
In a large stock pot – put 2 tablespoons butter, minced garlic and chicken pieces, salt and pepper to taste – saute until chicken is browned on all sides (about 8-10 min) and remove.  Add 1 more tablespoon butter (or teaspoon olive oil) and add onions, celery, potato, cabbage & zuchinni and saute for about 6 minutes, stirring regularly.  Add water, frozen veggies, (except peas), tomatoes, beans, bouillion, wine & lemon juice and put heat on medium-low to simmer for about an hour and a half.  When potatoes are tender, add peas, and cheese and let simmer additional 5-10 minutes.
Here are some additional things you can add if you want:
  • 1 Andouille sausage chopped (adds spice)
  • cooked egg noodles or datalini noodles – or whatever noodles you like!  I add them in to the indivdual bowls not the pot because they absorb all the broth and my kids LOVE the broth – so putting them in at the end gives you the noodles without taking away from the soup!
  • 1/4 cup finely chopped spinach – sounds gross – but it’s really good and gives you lots of iron!
  • 1 small can of green chilis if you want to make it more like a tortilla soup – then you can top each bowl with cracked tortilla chips and shredded jack cheese
I hope you like it —  I serve it with crusty bread (which I watch the kids eat – lol) or biscuits or all by itself – in fact that’s what we’re having tonight! 🙂

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