Avgolemono Soup

Happy New Year Everyone!

I have thoroughly enjoyed the holidays and time off from my usual obligations! But, it is time to get back to work and putting up new recipes and ideas as you prepare to head back for the semester and off-campus living!

After all the excitement, and Hallmark movie marathons, have passed, we settle back into our usual routines...and to some degree we need to, right? Life goes on, class assignments are due, term papers need to be written, bills to be paid, and New Year's resolutions to tackle (and survive the cold winter days until Spring).

To counter 'the routine' of the upcoming months, I will be sifting thru the many cookbooks I received this Christmas, having friends over to try new flavors, and looking for recipes most compatible with college living, cooking skills and budgets!

Check out this awesome recipe of the classic Greek Chicken & Lemon Soup, or Avgolemono, that will warm your soul as you head into January 2015! Jon (my son) and I always ordered this at the Greek Restaurant in our neighborhood; and, when it recently closed...well, had to find another option!!

(Adapted from This Is A Cookbook by the Sussman brothers)

Avgolemono

Equipment:
5 quart stock pot

Lemon juicer

Ingredients:

10 cups Chicken broth

2 1/2 cups long grain white rice

1 rotisserie chicken, meat removed

4 egg yolks

Juice of 3 lemons

Salt & Pepper

Instructions:

1. Wash your hands. 

2. Bring broth to a boil and add rice. Reduce heat to a simmer.

3. Simmer rice until rice tender, approx 20 min.

4. Remove 2 cups of broth to cool slightly. Set aside.

5. Add the chicken meat to broth and rice. Stir to combine.

6. Whisk the egg yolks in a small bowl, and very, very, very slowly, begin adding warm (not piping hot) broth to egg yolks.

TIP: If you do not take this slow, you will have scrambled, curdled eggs.

7. You should have a beautiful light yellow liquid in front of you!

8. Add the egg-mixture to the soup.

9. Squeeze lemon juice, approx 1/2 cup, and add to soup. I suggest doing this slowly to balance the lemon to your taste!

10. Season to taste with salt and pepper! 

Tell me you can't find your comfort zone with this soup and a good book or movie!

Spicy Sticky Chicken Lettuce Wraps

Loved this recipe the minute I watched grillmaster and iron chef, Bobby Flay,  make this on his new show 'BBQ Addiction'.  Talk about a budget-friendly, mouth-watering meal! This is about as simple as it gets to making something good even better:

1. Make a terrific sauce. 15 min. 

2. Add to grilled meat. 13 min.

3. Wrap in lettuce. 1 min.

It can be that simple.
Or, you can "complicate" matters by adding extras:, i.e. water chestnuts, sprouts, green onions, sautéed mushrooms, siracha sauce, and rice.  A lettuce burrito if you will. 

I marinated the meat in a little sesame oil, soy sauce, ginger and garlic while I prepped the sticky-spicy sauce and cooked the rice--just to add more Asian flare!

If you are feeling up to it…go for it!  But if time is of essence, keep it simple!

Tip:  The spicy chicken is also fantastic over rice and a little more satisfying!

Spicy Sticky Chicken Lettuce Wraps

Equipment:

Grill or Grill-skillet

Mixing Bowl, if marinating meat

Whisk

Medium sauce pan

Ingredients:

8 boneless, skinless chicken thighs

Canola oil, for brushing chicken

Salt & Pepper

Green Onions

Butter Lettuce

Sticky Spicy Marinade:

1 cup orange juice

1/2 cup ketchup

1/4 cup light brown sugar

2 Tbls white wine vinegar

1 Tbls Worcestershire sauce

Pinch of red pepper flakes

1 clove garlic, coarsely chopped

Instructions:

1. Wash your hands frequently while handling any raw meats!

---If you are choosing to marinate the meat or serve with rice, now is the time to prep for both of these.

---Remember white rice takes 15 minutes, but brown rice 45 minutes.

2. Combine marinade ingredients into a medium saucepan and bring to a boil.

3. Reduce heat to low and simmer, stirring occasionally, until thick--about 15 min. Set 1/2 cup aside.

4. Preheat your grill or grill skillet to 'HIGH' heat.

5. Remove chicken from marinade, pat dry, and brush with canola oil, then salt & pepper.

6. Grill smooth-side down, covered until a good sear / char develops. Approx 3-4 minutes, untouched!

7. Flip each thigh and lather with the marinade, cover and cook until seared, approx 4-5 minutes.

8. Flip again, lather with marinade and cook another 1-2 minutes uncovered.

9. Remove thighs and allow to rest x 5 min before slicing into thin strips.

10. Fill your lettuce cups, butter or ice-berg, add your extras and a little extra drizzle of marinade.

Chicken Pepperoncini Hoagies

Hoagies are a great meal for the last few weeks of the semester.  They're like a meal in a sub roll and easy to throw together after a night of studying. If you are making chicken during the week, plan to make a few extra pieces for left-overs--when you are ready for the 'Chicken Pepperochini Hoagie', all you have to do is assemble and toast.

Even if you have not planned ahead, this is an easy recipe to have any given day in college, and I have listed the simplest way to get there below if you are starting from ground zero. 

Time Saver Tip:

Use prepackaged spice mixes from McCormick's Recipe Inspirations to avoid purchasing expensive spices you may not use frequently. 

Equipment:

Large non-stick skillet

Knife 

Mixing bowl, for marinating meat

Toaster oven or regular oven

Ingredients:

3-4 chicken breasts, sliced into thin strips

McCormick's Recipe Inspirations 'Garlic Lime Chicken Fajitas' packet, plus:

1/4 cup lime juice

1/4 cup orange juice

1/4 cup of olive oil

1 tsp of salt 

1 tsp of pepper

Pepperochini, sliced

Pepperjack cheese (or whichever you prefer)

Mayonnaise

Instructions:

1. Wash your hands.

2. Prepare the McCormick's marinade in a medium mixing bowl or Ziplock bag.

3. Slice the chicken into strips and marinate x 30 minutes or longer.

4. Drain the chicken when ready to cook.

5. Heat a large non-stick skillet with olive oil and/or butter.

6. Sear the chicken in a single layer until the strips begin to turn golden brown.

7. If you notice the skillet seems "soupy" and "wet", then drain off the excess liquid.

8. Once the meat is browned, add some fresh lime, and set aside.

9. Prep your hoagie roll or soft baguette with mayonnaise.

10. Add your chicken, pepperochini, and cheese.

11. Place in toaster oven until cheese begins to melt, broil for a few minutes.

12. Sit back and relax cuz' it's time to eat!