It’s no myth that chicken soup truly heals the body (and soul). Maybe that’s why this cold weather has me yearning for my rich and nutritious homemade soup. My favorite, incredibly easy to make soup base is bone broth.
Main Course
Crazy Easy Italian Chicken
Preheat oven to 350º F. Pound the chicken breasts to flatten. Generously sprinkle the herbs and spices on both sides of the chicken.
Collard Green Burrito
Wash collard green leaves well, trim off thick stem (will look like tortilla) and with a fork mash the center vein to make it more pliable.
Cod with Mustard-Caper Sauce
In a small bowl, stir together the mustard, capers, tarragon, 1 tsp olive oil and 2 T +/- water to adjust consistency to make it spoonable
Beef & Arugula Stir-Fry
Stir-fry the beef in a pan with 2 teaspoons of oil over medium-high heat for about 2 minutes or until browned. With tongs or a fork, remove beef, allowing excess oil to drip off, set aside.
Baked Salmon & Kale
Heat oven to 350ºF. Place salmon on a lightly greased Pyrex baking dish. Heat oven to 350ºF. Mix garlic, EVOO, basil, salt, pepper, lemon juice and parsley.
White Bean and Chicken Chili
In a large heavy-bottomed saucepan, heat the oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
Slow Cooker Jerk Chicken
Mix all the spices together in a bowl to make a rub for the chicken. Wash the chicken meat in cold water briefly.
Skillet Sausage with Onions & Peppers
Add sausage and 1/2 cup water and cook, turning occasionally, until all water is evaporated and sausage is cooked through. This should take at least 15-20 minutes. Add a little more water to avoid the sausages from becoming browned.
Pecan-crusted Trout
Preheat the oven to 450 degrees F. Combine all of the dry ingredients, seasonings, and herbs. Brush each trout fillet with olive oil.