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Spicy Chicken, Kimchi, and Tofu soup

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Spicy Chicken, Kimchi and Tofu Soup

Jenn’s Recipes Made Easy!
Spicy Aisian Chicken Soup with tofu and kimchi
5 from 1 vote
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Course Dinner, Game Day, Holiday, Lunch
Cuisine Asian

Equipment

Dutch Oven

Ingredients
  

  • 3 boneless skinless chicken breasts
  • 4 cups Chicken Broth/Stock
  • 1 tbsp. Garlic Cloves minced
  • 2 tsp. Ginger peeled and minced
  • 4 Anchovies minced
  • 2 16 oz Kimchi (spicy) Drained (save ½ cup liquid)
  • 1 lb. Silken Tofu
  • 3 Green Onions white and light green parts only
  • 4 cups Water
  • ¼ tsp. Salt and Pepper
  • Salsa Diablo to taste
  • ¼ cup Cilantro chopped
  • ¼ Small Yellow onion Diced

Directions
 

  • Heat Dutch Oven to medium-high, bring broth, water, chicken, garlic, ginger, anchovies and salt to a boil.
  • Reduce heat and simmer until chicken is cooked through. About 15-20 minutes. Remove chicken and set aside to cool, then shred.
  • Meanwhile, Add kimchi and reserved kimchi liquid to pot of broth and add shredded chicken, turn to low heat. Slowly add in spoonfuls of the tofu to the pot, be careful not to break it apart.
  • Gently stir pot to submerge the tofu and chicken, bring to a gentel simmer and cook for 5-10 minutes to warm tofu through. Serve with cilantro, oinions and green oinions.Top with Salsa diablo and tortillas.
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Red-Eye Beef Stew

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Red-Eye Beef Stew

Jenn’s Recipes Made Easy!
5 from 1 vote
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Course Dinner, Game Day, Holiday
Cuisine American

Equipment

Dutch Oven

Ingredients
  

  • 4 Lbs. Top round Beef roast cut into 1 inch cubes
  • 2 Tbsp. Butter
  • 1 Lb. Ground Hamburger
  • 1-2 Jalapeños Cut in Half ( if you don't like spicy just use one pepper, if you are like me and love the spice use both peppers)
  • 1 Cup All Purpose Flour
  • 1 Large Onion Chopped
  • 1 Tbsp. Paprika
  • 6-8 Fresh Sage Leaves Whole
  • 1 ½ Cups Strong Brewed Coffee
  • 4 Cups Beef Broth
  • 5-10 Red Potatoes cut in half or in 4th's depending on how big they are
  • 1 small bag Baby Carrots whole
  • ¼ cup Dried Parsley
  • 4 Garlic Cloves minced
  • Salt and Pepper to taste
  • 2 tsp. Vegetable Oil

Directions
 

  • Preheat oven to 250° F. Season the beef cubes on all sides with salt and pepper.
  • In a large Dutch oven over medium-high heat, add the 1 tsp. butter. Add the hamburger and season with salt and pepper and cook until browned about 5-10 minutes, remove to a plate.
  • Working in batches, sear the cubes of meat and jalapeño halves on all sides until brown. about 10-12 minutes. Remove to a bowl and set aside. Leave all of the fat in the Dutch oven.
  • Toss the beef cubes and Jalapeno with the flour, lightly coating each piece on every side.
  • Add to the hot Dutch oven the onions, paprika and sage leaves, stirring until the onions are tender about 5-8 minutes. Add in the garlic, hamburger and cubed beef and jalapeños.
  • Add the beef stock and 1 cup of the coffee and season with a pinch of salt. Cover the Dutch oven and place into the preheated oven until the beef is tender about 4 hours.
  • Once the 4 hours are up, turn oven to 400° F, add in the potatoes and carrots and the other ½ cup of coffee. Cover and continue to cook for another 1 hour until the potatoes and carrots are tender. Sprinkle with dried parsley before serving.

Notes

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Sopa de flor de calabaza

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This is one of my families favorite soups! Tonight I made this soup especially for my dear friend Celine, in France. 🇫🇷

Sopa de Flor de Calabaza

Jenn’s Recipes Made Easy!
Squash Blossom Soup
5 from 1 vote
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Course Dinner, Game Day, Holiday, Soup
Cuisine Mexican

Equipment

Dutch Oven
Blender

Ingredients
  

  • 2 Tbsp. Butter
  • 2 Tbsp. Vegetable Oil
  • 1 Large Onion diced
  • 16 oz. Squash Blossoms rinsed, drained and chopped
  • ½ tsp. Pepper
  • 4 Poblano Pepper roasted, peeled and cut into ½ in. strips
  • 2 cups Corn fresh or thawed from frozen
  • 4 Medium zucchini diced into ½ inch pieces
  • 8 cups Chicken Broth/Stock can use Vegetable broth if you prefer
  • 2 cups Milk
  • Salsa Diablo Recipe below
  • queso fresco can substitue with Feta cheese

Directions
 

  • Heat Dutch oven over medium heat, add 1 Tbsp. oil and 1 Tbsp. butter until the butter melts and bubbles.
  • Add in the onion and cook until soften and translucent about 5-6 minutes.
  • Stir in the squash blossoms, sprinkle with the pepper and ½ tsp. of the salt and cook until the blossoms have wilted and become tender about 3-5 more minutes. Transfer to small bowl and set aside.
  • Heat the remaining 1 Tbsp. butter and 1 Tbsp. oil in same Dutch oven, until the butter melts. Add in the poblano peppers and cook for 3-5 minutes. Add in the corn and the zucchini cook for an additional 8-10 minutes. Until zucchini is tender but not mushy.
  • Add in the broth and the remaining 1 tsp. salt, bring to a simmer and cook 13-16 mintues.
  • Add ½ of the squash blossoms and milk to a blender a blender and blend until smooth
  • Reduce heat to low and stir in the squash blossom milk puree into the zucchini corn and poblano mixture. Keep on low as to not curdle the milk and simmer for 30 minutes. Taste for seasoning and add more salt and pepper as needed to taste.

Notes

I like to serve with Salsa Diabla and tortillas and queso fresco 😉

Or you can have it without if you don’t like spicy
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Chili con carne

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Rating: 5 out of 5.

Chili Con Carne

Jenn’s Recipes Made Easy!
Mexican style chili
5 from 1 vote
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Course Dinner, Game Day, Soup
Cuisine Mexican

Equipment

Dutch Oven

Ingredients
  

  • 1 lb. Bacon sliced into large pieces
  • 2 lbs. Ground Hamburger
  • 1 Large Onion chopped
  • 1 Green Bell Pepper chopped
  • 1 Red Bell Pepper chopped
  • 4 Garlic Cloves finely minced
  • Kosher Salt to taste
  • ¼ Ancho Chili Powder
  • 1 tbsp. Ground Cumin Powder
  • 2 Tsp. Paprika
  • 2 Tsp. Dried Oregano
  • 2 tbsp. Tomato Paste
  • 1 12 oz. Beer You can use light or dark
  • 2 tbsp. Unsweetened Cocoa Powder
  • 1 28 oz can Whole Plum Tomatoes crushed by your hands
  • 4 cups Beef Broth
  • 2 15 oz cans Black Beans Drained and rinsed
  • 2 tbsp. Hot Sauce
  • Shredded Cheddar cheese, sliced scallions, sour cream Optional

Directions
 

  • Cook the bacon in a large Dutch Oven over medium heat until crunchy. 6-8 minutes per side.
  • Drain bacon on paper towel lined plate and let cool, then crunch up or slice into pieces.
  • Pour of all but 2 tablespoons of the bacon drippings from the pan.
  • Reserve the bacon drippings
  • Increase the heat to medium high, add the beef and cook as you cook break up the meat with a spatula or spoon, until fully cooked and browned. 8-10 minutes
  • Move the ground meat to a plate using a slotted spoon and set aside to cool.
  • Heat 1 tablespoon of the bacon drippings you saved into the Dutch oven, over medium high heat. Add the onion and bell pepper and cook, stirring frequently until softened. about 5-6 minutes.
  • Add the garlic and 1 teaspoon salt and cook 3 minutes. add the chili powder, cumin, paprika and oregano and tomato paste. Cook until tomato paste is dark red in color about 6-7 minutes. ( if mixture seems thick, add a little splash of the beer) Add the rest of the beer and simmer about 3-4 minutes until reduced slightly.
  • Stir the beef and all juice's from your plate, add the cocoa powder, tomatoes, broth and beans, bacon and bring to a simmer over medium low heat. Stir occasionally until the chili thickens slightly about 1 ½ hours-2 hours
  • Stir in the hot sauce and season with salt and pepper. Add some beef broth if you feel it's too thick. Serve into bowls and top with the cheese, scallions and our sour cream

Notes

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