January 12th, 2012 by Chef Bill
Below is a a chicken soup recipe that I make for my 12 year old daughter. Like most parents it is a challenge to prepare meals that my daughter likes and does not complain about. As an added bonus my wife enjoy’s the soup also!
2 each, 1 quart boxes organic chicken stock (Imagine brand is good)
2 each, 8 ounce organic skinless, boneless chicken breast
5 carrots, peeled and chopped into small pieces
3 celery stocks, chopped into small pieces
1/2 onion, chopped, ¼” dice
3 cloves garlic, peeled but left whole
1 large handful of parsley, tied with kitchen string
1 cup of any or any combo of the following frozen peas, fresh or frozen corn, fresh or frozen broccoli chopped into bite-size pieces, zucchini chopped finely, or any other veggies you have on-hand that your kids might like.
1 cup of cooked macaroni elbow pasta (optional).
Salt and pepper, to taste.
Time: 30 minutes, from start to finish
In a large saucepan, add chicken stock, chicken breast, carrots, celery, onion, garlic and parsley. Bring to a boil and simmer until chicken is fully poached, about 20 minutes.
Remove chicken breast with a slotted spoon and place on a cutting board. Remove parsley and discard. Chop chicken into very small pieces and return to pot with vegetables. Simmer everything until veggies are cooked through. Add cooked macaroni elbows, salt and pepper to taste.
Happy Eating! Chef Bill
December 1st, 2011 by Chef Bill
I prepared this dish for one of my clients on Thanksgiving day. He commented to me after dinner was completed, that the candied sweet potatoes was the “Bell of the Ball”!
Below is the recipe that I used with a couple of Culinary Tweaks of my own. Enjoy!
Candied Sweet Potatoes:
5 pounds of unpeeled sweet potatoes
1.25 cups of unsalted butter
1.25 cups of light brown sugar
6 cups miniature marshmallows
Ground cinnamon to taste
Ground nutmeg to taste
1) Preheat oven to 400 degrees. Spray a 9” x13” baking dish with Pam.
2) Fill a medium pot with water and bring to a boil. Add the potatoes. Cover and reduce heat and simmer for 15 to 20 minutes or until potatoes are slightly under done – fork tender. Drain cool and peel.
3) Combine unsalted butter, brown sugar, 3 cups of marshmallows, nutmeg and cinnamon in stock pot. Place over medium heat. Cook, stirring occasionally until butter, sugar and marshmallows are melted and blended together like syrup.
4) Stir potatoes into marshmallow syrup. While stirring mash half the potatoes and break the others into bite size pieces. Pour into prepared baking dish.
5) Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Then place back in oven and bake until marshmallows are golden brown.
October 25th, 2011 by Chef Bill
Below is another one of my favorite Butternut Squash recipes. I use mashed butternut squash in place of mashed potatoes all the time. This item is an elegant side dish that goes well with roasted chicken.
2 medium butternut squash (4 to 5 pounds total)
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup half and half
Preheat the oven to 400 degrees.
Cut off and discard the ends of the butternut squash. Peel the squash, cut in half length wise and remove the seeds. Cut the squash into 3/4 inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. Toss all the ingredients together and spread in a single layer. Roast for 40 minutes, or until the squash is fork tender. While roasting, turn the squash once with a spatula to be sure it cooks evenly. Don’t let it brown. Place ingredients including pan liquids and half and half in bowl of a mixer, using the wire whip attachment mix on medium speed. Squash should have consistency of mashed potatoes.