Recipes – Page 25 – Seven Plates

Chicken Rice Soup defines “classic comfort food”. We think about it on a sick day, but it is a great meal any day because we all could a lean, hearty meal packed with vegetables and protein.

Ingredients:

6 cups of homemade chicken stock (see recipe)

1 yellow onion, diced

4 stalks of celery, diced

5-6 carrots, diced

1 Tbsp of thyme

1 Tbsp of parsley

2 tsp of ground black pepper

1 Tbsp of kosher salt

2 cups of rotisserie chicken, shredded

2 cups of cooked white rice

In a large stock pot, bring chicken stock to a boil.

Add onion, celery, carrots and spices. Cook for 30 minutes over medium heat or until vegetables start to soften.

Bring to a boil. Add rice and chicken. Cook 20 more minutes. Serve in soup bowls with saltine crackers.

Take that slow cooked chuck roast that you made for tacos the other night and make it the star of this Mexican Pizza. You’ll only need a few new ingredients: pizza dough, sour cream, hot sauce, cilantro and the recipe for black bean mash.

Ingredients:

2 cups of seasoned slow-cooked chuck roast (see recipe: Double Decker Tacos)

1 pizza dough

1 can of black beans

2 cloves of garlic, minced

1/2 cup of diced red onion

1/1/2 cups of shredded Mexican Blend Shredded Cheese

1 cup of salsa

1 cup of sour cream

2 Tbsp of hot sauce

shredded lettuce

diced tomatoes

sliced avocado

cilantro

Preheat oven to 425 degrees.

Stretch pizza dough and lay out on a greased cookie sheet. Partially bake the dough for 10 minutes to make sure the crust gets fully cooked later.

Meanwhile, in a small pot over medium heat, add black beans, spices, garlic and red onion. Cook for 10 minutes. Cool.

Place bean mixture in a blender and puree.

On the partially cooked pizza crust, spread black bean mash and top with meat and cheese. Return pizza to the oven and cook another 25-30 minutes. Cheese should be melted and bubbly.

Top with shredded lettuce, diced tomatoes, red onion and jalepenos. Drizzle salsa over top.

In a small bowl, whisk sour cream with hot sauce and chili powder. Place in a plastic bag and cut the corner so the sour cream can be squeezed over the pizza. Finish with fresh cilantro.