Savory Chicken Soup with Mini Chicken Meatballs

 

 

 

 

 

 

 

 

 

 

 

 

 

 It’s that time of year when the weather is chilly and you need a sweater. I love to put on a pot of my favorite soup and enjoy the perfect lunch.  I make a lot of soups and freeze them for days like today. This is one of my favorites.  It’s a fantastic combination of a flavorful broth with tiny chicken meatballs, carrots, celery, and little pearl pasta that come together perfectly on a cold day.

Savory Chicken Soup with Mini Chicken Meatballs

2 tablespoons extra virgin olive oil

2 tablespoons butter

3 cloves of garlic finely chopped

1 medium yellow onion

1 cup chopped carrots (2 large)

1 cup chopped celery (2 ribs)

1 teaspoon salt

1/2 teaspoon pepper

4 boneless skinless chicken thighs

4 cups low sodium chicken broth

3 cups water

3/4 cup dry Pastina pasta or Dry Pearl Cous Cous

1 tablespoon dried Italian seasoning

NOTE:  If you can’t find Pearl Cous Cous, you can use Orzo, or Ditalini pasta

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Meatballs

 

1 pound ground chicken

1 small onion

1 egg, beaten

1/2 cup Italian parsley chopped

¼ cup Pecorino Romano or Parmesan Cheese, grated

½ cup Italian breadcrumbs

2 cloves garlic minced

1 tablespoon dried Italian seasoning

¼ teaspoon salt

⅛ teaspoon black pepper

 

In a medium bowl combine ground chicken, chopped Italian parsley, grated cheese, breadcrumbs, minced garlic, salt, pepper, and egg. Form into tiny to small-sized meatballs. Refrigerate until ready to add to soup.

 

 

 

 

 

 

 

 

 

 

 

Soup

In a Dutch Oven over medium heat, add butter, olive oil until melted.  Add in the carrots, onion, and celery and sauté until softened, about 7 minutes. Add garlic and continue to sauté until tender and fragrant.

Add chicken thighs, water and broth to the pot and bring to a boil. After about 5 minutes, reduce heat to a simmer and cook for 15 minutes uncovered.  As the chicken thighs cook there will be some white foam that will rise to the top. Skim that off with a spoon.

 

 

 

 

 

 

 

 

 

 

 

 

When the chicken thighs have simmered for 15 minutes, transfer them to a plate but keep the broth simmering on the stove. Dice the chicken thighs into bite sized pieces and set aside.

Bring the broth to boiling once again, and begin to carefully drop the meatballs into the broth. Do not disturb them for about 5 minutes then reduce heat to low.

Once you have added all of your meatballs to the simmering pot, you can now add the diced chicken thighs.  Add Italian seasoning, salt and pepper to taste. Continue to cook on low heat for about 15

Add the pasta or couscous and stir.  Continue simmering the soup for about 15 minutes. At this point the pasta should be fully cooked and you can add fresh parsley and ladle into serving bowls. Enjoy!

 

 

Photography is the property of and copyrighted to Welcome Home.

Coconut Cream Pie Bites

Coconut Cream Pie Bites

Coconut Cream Pie Bites

I love coconut cream pie.  It might be one of my favorite summer time desserts.  It’s just perfect in so many ways….cold and creamy and so delicate.  So one day I thought, why make a whole pie when you can just make these dreamy little coconut cream bites?  They are perfect snack when you don’t want to eat a whole slice of pie…..

Coconut Cream Pie Bites

Start off by putting mixing bowl and beaters in freezer. You will want them very cold when you make your whipped topping.

Preheat your oven to 350 degrees.  Line a 9 x 13 inch baking dish with foil allowing extra to hang over all sides so you can lift the bars out later.

Topping 

1/2 cup sweetened coconut flakes

Spread coconut flakes out on a baking sheet and bake in the oven for 3-6 minutes, stirring every minute or so, until the coconut is a light golden brown. Spread it out on a plate to cool completely. Set aside

Crust

1 cup butter

2 cups all-purpose flour

1/2 cup powdered sugar

Cut the butter into the flour and powdered sugar and press into the baking dish. Bake for 18-20 minutes or until light golden brown. Set aside on a wire rack.

Coconut Cream Filling

3 cups half-and-half

3 cups coconut milk

4 eggs, beaten

1 1/2 cups sugar

2/3 cup cornstarch

1/2 teaspoon salt

3/4 teaspoon coconut extract

1/2 teaspoon vanilla extract

3/4 cup sweetened flaked coconut

Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan. Bring to boil over medium heat, whisking constantly until it’s thick and just starting to bubble. Add the two extracts and 3/4 cup of un-toasted coconut and stir. Pour the filling over your cooled crust. Refrigerate for about 3-4 hours until firm

Whipped cream topping

2 cups heavy whipping cream

1 tablespoon cold water 

1 teaspoon gelatin powder 

3-4 tablespoons powdered sugar

1 cup coconut, for toasting

Pour 1 tablespoon cold water in a small bowl and sprinkle the gelatin evenly over the top and set aside for about 2 minutes.  Whisk the gelatin and then microwave it for 30 seconds until dissolved.

Pour 2 cups of heavy cream in your chilled bowl. Using your chilled beaters, whisk with the powdered sugar until the cream just begins to thicken. Add the gelatin mixture and then continue to whisk until you have stiff peaks.

Dollop the whipped cream over the filling and using an offset spatula, spread it out evenly.  Sprinkle on topping of toasted coconut. 

Chill until ready to serve. Lift by using the foil overhang on the pan. Slice with a sharp knife into bites for all to enjoy! 

Photography is the property of and copyrighted to ©Welcome Home.

My Easy Lemon Bars

 

 

I love lemon desserts.  Not too tangy but just the right combination of sweet and tangy does it for me.  There are those times during the summer months when I find myself craving something light and refreshing after a meal and these are that perfect fit. These are so easy to make. The crust is soft and the lemon filling is so creamy.  This recipe makes about 24 bars.

 

My Easy Lemon Bars

 

For the Crust

1¾ cups all-purpose flour

⅔ cup powdered sugar, plus extra for decorating bars

¼ cup cornstarch

¾ teaspoon salt

¾ cup butter, at cool temperature, cut into 1-inch pieces

 

For the Filling

4 eggs, beaten lightly

1⅓ cups granulated sugar

3 tablespoons all-purpose flour

2 teaspoons grated lemon zest, from about 2 large lemons

⅔ cup lemon juice

⅓ cup whole milk

Pinch salt

 

     Preheat oven to 350 degrees F. Lightly butter a 9×13-inch baking  

     pan and line with parchment paper. Make sure the parchment   

     paper comes up the sides to create a sling to lift the bars out when 

     they are done.

      

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pulse flour, powdered sugar, cornstarch, and salt in a food processor. Add the butter and process for 8 to 10 seconds and then pulse until the mixture is pale yellow and resembles coarse meal, about three 1-second pulses. Sprinkle the mixture into the lined pan and press firmly into an even layer over the entire pan bottom and ½-inch up the sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes. Then reduce the oven to only 325 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meanwhile, whisk the eggs, sugar and flour in a medium bowl, then stir in the lemon zest, lemon juice, milk and salt to blend well.  Pour into warm crust and bake until filling feels firm when touched lightly, about 20 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Transfer the pan to a wire rack; cool to near room temperature, at least 30 minutes. Lift the bars from the pan using the ends of the parchment paper, then place on a cutting board to slice into squares. 

 Sift powdered sugar over bars, if desired. Leftover bars can be covered in plastic wrap and refrigerated for up to 2 days.

Notes

You can freeze these:  Once sliced, place lemon bars on a baking sheet and freeze until solid, about 2 hours. Wrap tightly in plastic wrap and place in a freezer-safe bag for up to 2 months.

You can prepare the crust by hand simply by whisking together the flour, powdered sugar, cornstarch, and salt. Then, cut in the butter with a pastry blender (or grate frozen butter into the mixture and rub together quickly with your fingers) until completely incorporated and resembles coarse meal.

The filling needs to be poured into a warm crust straight from the oven, so once the crust is in the refrigerator chilling, prepare the filling so it’s ready when the crust comes out of the oven.

 

Salmon and Rice in Puffed Pastry

 Salmon and Rice in Puffed Pastry 

Such a simple recipe yet so elegant and absolutely delicious! Seems the older I get the more I love salmon.  I can’t get enough of it lately. Especially when you wrap it in a buttery, flaky crust and add some creamy lemon dill sauce.  So good.

Salmon and Rice in Puffed Pastry 

1/4 cup basil leaves

3 cloves garlic

1 tablespoon lemon juice

1 teaspoon salt

pinch of sugar

1/2 cup of cold softened butter, cut into pieces

Place basil leaves and garlic in a food processor; pulse until chopped. Add lemon juice, salt, and sugar; pulse to combine.  Remove from processor to a bowl and stir in chopped butter until smooth. Set aside for recipe. Refrigerate any leftovers.

 

Rice Mixture

1 cup long-grain white rice

salt and pepper to taste

1 teaspoon dill weed  

Prepare rice as directed on package. It should be fluffy with no liquid left. Add salt and pepper to taste and a teaspoon of the dill weed.  Set aside until cool.

Salmon

pesto butter (see recipe above)

1 sheet frozen puff pastry (from 17 1/4-ounce package), thawed

1 large skinless salmon fillet, about 6-ounces

Salt and pepper

2 teaspoons dill weed 

1 egg beaten with 1 tablespoon water

Spray a large baking sheet with non-stick spray and line with parchment paper. Set aside.  Roll out 1 pastry sheet on a very lightly floured surface to large rectangle. Brush entire top of pastry with melted butter. Add rice mixture to center of the pastry.  

Pat salmon fillet dry with paper towels. Sprinkle both sides of fillet with salt, pepper and dill weed and lay fillet on top of rice. Spread pesto butter on top of each piece of salmon. 

Fold pastry dough over salmon to touch in the middle. Fold ends over salmon. Flip over, seem side down and move to baking sheet. Brush entire top with egg wash. Arrange salmon, seam side down. Cover and chill 30 minutes.

Remove pastry and salmon from refrigerator.  Make slits in top with a sharp knife so steam can escape. Preheat oven to 400 degrees.

 

Bake until golden brown and thermometer inserted into fish registers 145 degrees, about 30 minutes. 

 

Serve with additional lemon dill sauce on the side.

Photography is the property of and copyrighted to Welcome Home.