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Month: February 2020

EASY DIRTY RICE

EASY DIRTY RICE

Dirty rice is a Cajun classic usually served as a side dish.  This version is hearty enough to serve as a main course. I like to make this a spicy meal by serving this Cajun classic with Extra Flavorful Jalapeno Poppers, a few Southern Hush…

Keeping Up With a Healthy Diet in 2020

Keeping Up With a Healthy Diet in 2020

Now that the holidays are over and New Year parties have come to an end, it’s time for you to buckle up and get back on your fitness track. In this blog we’ve listed down some delicious and weight-friendly meals that are easy-to-make, quick, and…

ITALIAN WEDDING SOUP

ITALIAN WEDDING SOUP

A classic Italian recipe that is hearty enough to be a full meal with a loaf of crusty bread. This soup recipe is a delicious way to warm up on a chilly day.  I like to serve this with a Fennel and Orange Salad With Champagne Vinaigrette and a few Savory Roasted Garlic and Parmesan Palmiers.

Growing up in Pittsburgh, Wedding soup was a winter meal staple.  We had it at least a couple of times a month. I loved everything about it – the rich broth, the meatballs, the pasta, and cheese.  What’s not to love about that?

Hot bowl of Italian Wedding soup with shredded chicken, metballs, broth, and Parmesan cheese.

It would serve as dinner for a night or two and lunches for the remainder of the week.  I remember picking out the little meatballs from my bowl first before eating the rest of the soup.  This is still my favorite soup. It’s worth the effort o making the little meatballs and reducing the chicken stock.

TIPS ON MAKING THIS CLASSIC ITALIAN RECIPE

  • Take the time to reduce the chicken stock.  It condenses the flavor and thickens the soup.  It makes a huge difference in the taste.
  • Use a wine that you enjoy drinking.  Don’t use cooking wine – it’s full of salt.
  • Also increasing the taste of the soup is browning the meatballs before adding to the soup to finish cooking.  Those little browned bits from the bottom of the skillet will add to the richness of the soup.
  • Making the meatballs small is important.  1-inch meatballs are a perfect size.
  • Small pasta is also important.  Acini di pepe is traditional, but I have also used ditalini or pastina in a pinch.  
  • Don’t skimp on the garlic in the meatballs – again for the flavor.
  • The same holds true for the grated Parmesan cheese.  This is an Italian soup. Good Parmesan is a necessity.

Hot bowl of Italian Wedding soup with shredded chicken, metballs, broth, and Parmesan cheese.

EQUIPMENT USED IN MAKING THIS SOUP

Looking for a few other soup recipes?  Here are a couple of suggestions:

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ITALIAN WEDDING SOUP


  • Author: Eats By The Beach
  • Prep Time: 45 minutes
  • Cook Time: 2 1/2 hours
  • Total Time: 3 hours, 15 minutes
  • Yield: Serves 6 - 8 1x

Description

When you need a bit of comfort food, this Italian classic recipe is just what the doctor ordered.  Rich chicken broth, meatballs, shredded chicken, and Parmesan cheese make for a satisfying and nourishing soup.


Scale

Ingredients

For the broth:

1 pound boneless, skinless chicken breasts

1 tablespoon olive oil

12 cups No sodium chicken broth

12 cups water

3 or 4 extra-large chicken bouillon cubes (I like Knorr’s low sodium)

1 large onion, skin on, quartered

2 stalks celery, roughly chopped

2 large carrots, roughly chopped

4 sprigs fresh sage

4 sprigs fresh thyme

4 sprigs fresh rosemary

1 tablespoon black peppercorns.

For the meatballs:

1 small onion, grated

¼ cup minced fresh parsley

1 extra-large egg, beaten

4 large garlic cloves, minced

1 teaspoon salt

1 slice white bread, torn into small pieces

¾ cup grated Parmesan cheese

½ pound lean ground beef

½ pound ground pork

1 link Italian sausage, casing removed

For the Soup:

1 cup acini di pepe

10 cups reduced chicken broth

2 cups dry white wine

1 pound baby spinach, chopped roughly

1 cup freshly grated Parmesan cheese


Instructions

Poach the chicken.  In a large stockpot, add the oil over medium-high heat.  Add the chicken breasts and brown on all sides, about 15 minutes.

Pour in the chicken broth, water, bouillon cubes, onions, celery, carrots, sage, thyme, rosemary, and black peppercorns.  

Bring the pot up to a boil and then reduce the heat to a simmer and poach the chicken breasts for 15 – 20 minutes.  Remove the chicken to a bowl and set aside to cool.

Increase the heat under the stockpot to high and boil the liquid until it reduces by almost half.

In a large, fine mesh strainer, strain the reduced broth and discard the vegetables and peppercorns.

Measure the amount of liquid.  You should have at least 10 cups of chicken broth.  If not, add enough water to equal 10 cups.

Pour the broth back into the stockpot.  Next, add the wine and place the pot over medium heat.  Bring to a low boil and allow to simmer for at least 10 minutes to evaporate the alcohol in the wine.

Meanwhile, make the meatballs.  In a large bowl, stir together the onion, parsley, egg, garlic, salt, bread, Parmesan cheese, beef,  pork, and Italian sausage together until well combined.

Using a small cookie scoop (about 1 ½ teaspoons) shape the meat mixture into 1-inch meatballs.  Place on a baking sheet and chill until ready to use.

In a saucepan, boil water.  When the water is at a full rolling boil, add the acini di pepe pasta and cook as per the package directions – about 5 minutes.  Drain and set aside.

In a skillet over medium heat, add the meatballs in a single layer.  Don’t crowd the pan, and work in batches if necessary. Brown the meatballs on all layers.  Remove to a plate and continue with the rest of the meatballs. When all meatballs are browned, pour in ½ cup of the reserved chicken stock and scrape up all of the browned bits on the bottom of the skillet.  Add this flavor to the pot of chicken stock.

Make the soup.  Bring the reduced stock and the white wine up to a slow simmer, almost boil over medium-high heat.  Add the chilled meatballs and simmer until almost done – about 10 minutes.

Toss in the chopped fresh spinach and cook for about 20 minutes until wilted.  Stir in the cooked pasta and grated parmesan cheese.  

At this time, stir in the shredded chicken.  Allow the mixture to fully warm and take on the flavors of the stock – about 15 minutes.  

Taste and season the soup, and if necessary with salt and pepper.

Ladle the hot soup into bowls and garnish with shavings of Parmesan.


Notes

This Italian classic recipe will become a family favorite.  This hearty soup has a rich chicken broth full of tiny pasta, meatballs, shredded chicken, and Parmesan cheese is so satisfying.

  • Category: Starters - Soups
  • Method: Simmer
  • Cuisine: Italian

Keywords: soups, Classic Italian recipes, wedding soup, chicken soup, comfort food

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Welcoming Spring with Food

Welcoming Spring with Food

The air is finally beginning to feel a little and this means that our favorite season is right around the corner! The temperatures are beginning to rise have us eager to make the shift from winter foods to the colorful spring-y meals. From crisp asparagus…

FILIPINO ADOBO PORK

FILIPINO ADOBO PORK

Tender and succulent pork cubes are simmered to perfection in a sweet and savory sauce for an easy to make and very delicious Filipino recipe.  I like to serve this dish with Basic Biryani RIce, Easy Sugar Snap Peas, and  Creamy Matcha Lychee Ice Cream.…

Must-Try Recipes to Try if You’re New to Cooking

Must-Try Recipes to Try if You’re New to Cooking

You may possess an eternal love for food and cooking, but that’s not enough to become a pro at it.

Cooking is a skill that you learn overtime as your spend more and more time in the kitchen surrounded by different ingredients.

You go through a process of countless trials, failed attempts, burnt food, and wasted ingredients before you are able to present a mouth-watering dish on the table.

If you’re enthusiastic about cooking and you’ve just taken the first step on your journey to becoming a master chef, polish your skills on these easy-to-make and delish recipes!

The Classic Chicken Caesar Salad Recipe

Must-Try Recipes to Try if You’re New to Cooking 2

This can be your all time go-to recipe to satisfy your mid-day cravings for chick and veggies.

What You’ll Need

  • Torn Romaine lettuce – 6 cups
  • Skinless chicken breasts – 1 pound
  • Seasoned croutons – 2 cups
  • Parmesan cheese – shredded, 3/4thcup
  • Salt – ½ tsp
  • Olive oil – 6 tbsp
  • Lemon nectar – 1/3rdcup
  • Grinded garlic cloves –  6 to 7
  • Black pepper powder – ¼  tsp

What To Do

Cut the boneless chicken breast into strips and stir fry them. Add the cooked chicken strips, lettuce, seasoned croutons, parmesan cheese and salt into a salad bowl. For salad dressing, take a separate bowl and add oil, lemon, garlic cloves, and pepper in it. Whisk these ingredients and garnish salad with the prepared dressing. Your Homemade chicken Caesar salad recipe is ready to be eaten!

Roasted Piri Piri Chicken Recipe

Nothing can beat the classic roasted Grilled PIRI PIRI Chicken recipe with crisp vegetables and mashed potato as sidelines. Here’s how you can impress your family and friends on the next gatherings!

What You’ll Need

  • 1 whole skinless chicken –  1 to 2 kg
  • Fresh red chilies – chopped, 6 to 12 (depends on your preferred spice level)
  • Garlic paste – 1 tbsp
  • Salt – 1 tsp
  • Oregano – ½ tsp
  • Paprika powder- ½ tbsp
  • Olive oil – 6 to 7 tbsp
  • Red wine vinegar – 3 to 4 tbsp

What To Do

  1. For the piri piri marinade, roast the fresh chilies in a pre-heated oven at 180 C on a roasting tray.
  2. Boil the roasted red chilies, red wine vinegar, garlic paste, paprika, oregano, salt, and olive oil in a pan. When it begins to bubble, remove the pan from heat and let the mixture cool.
  3. Put the mixture in a food processor, and blend till it takes the form of a purée.
  4. Score at least 1 cm deep cuts all over the chicken and thoroughly spread the piri piri sauce on the chicken. Make sure the sauce gets deep into the cuts.
  5. Seal the chicken in an airtight zip bag and let it refrigerate for at least two to four hours for proper marination.
  6. After an hour, place the marinated chicken on a deep roasting dish and place your choice of vegetables on the sides.
  7. Place the dish in a pre-heated oven at 180 C and let it roast on the same heat for an hour. Then increase the heat up to 220 C and let the chicken roast for another 30 to 35 minutes, until you begin to see a crusty layer on the chicken.
  8. Take your roasted chicken out from the oven and serve with a sidelineof French fries, baked potato wedges or a homemade creamy broccoli salad!

If you’re still a beginner in the kitchen, find out more tantalizing recipes for breakfast, starters, main dishes, side dishes at Eats By the Beach. We’ll help you step-up your cooking game in no time!

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STRAWBERRY SHORTCAKE MARTINI

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Pink, fruity, sweet, and creamy, this Valentine’s Day cocktail is the perfect libation for the holiday. I am probably the least romantic person on the planet.  It’s bad. I’m not a flower person. I’m never going to wait for hours to get into a restaurant…

RED VELVET CUPCAKES

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Moist, buttery, slightly tangy, and beautiful in color, this classic cupcake recipe is the perfect ‘little bite’ to share with your sweetie on Valentine’s Day. Red velvet anything is a favorite of mine – cake, cupcakes, pudding, pancakes, even a red velvet martini.  So delicious.…

VEGETARIAN MIGAS TACOS

VEGETARIAN MIGAS TACOS

This Tex-Mex recipe starts the day off right.  It is spicy, cheesy, full of protein and both crunchy and soft tortillas.  What could be a more delicious eye-opener?

Migas is definitely a Texan thing.  In Spanish, Migas means ‘crumbs’, but in terms of food, it refers to eggs that are cooked with tomatoes, onions, jalapenos, and leftover fried tortillas.  It can be eaten as-is or stuffed into a tortilla and folded up like a taco. And I have to admit that they are amazing.

Vegetarian Migas tacos with eggs, onion, jalapeno, fried corn tortilla pieces, and cheese. A Tex-Mex recipe.

WHAT IS IN A VEGETARIAN MIGAS TACO?

  • First, are the eggs and they’ll be scrambled with some cream in them to gorgeous, soft curds.  Yum.
  • Second, both corn tortillas AND flour tortillas.  Both, you ask? Yep! The corn tortillas will be torn into shreds and fried till they are crunchy and golden and the flour will hold all the Migas as a taco.
  • Onion, jalapeno, and garlic, because why not?
  • More veggies like chopped tomato and avocado for topping
  • And last, but never least, cheese – because everything is better with cheese.

VARIATIONS TO A MIGAS TACO

  • Add bacon or sausage that has been cooked, drained, and crumbled.  And here is another tip: fry your corn tortillas in the fat for extra flavor.  Yep, you’re welcome.
  • Refried or black beans make a nice addition.
  • Short on time?  Use leftover tortilla chips and salsa instead of frying the corn tortillas and chopping the vegetables.  No one is going to know that you took a shortcut to whip this dish up on a weekday morning for the kiddos before school!

Vegetarian Migas tacos with eggs, onion, jalapeno, fried corn tortilla pieces, and cheese. A Tex-Mex recipe.

EQUIPMENT USED IN THIS RECIPE

Complete your Tex-Mex breakfast with a side of this recipe for Nicaraguan Gallo Pinto, a dish of Strawberries Romanoff for ‘dessert’ and a Fresh Peach Bellini to wash it all down.

More eggy recipes:

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Vegetarian Migas tacos with eggs, onion, jalapeno, fried corn tortilla pieces, and cheese. A Tex-Mex recipe.

VEGETARIAN MIGAS TACOS


  • Author: Eats By The Beach
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4 1x

Description

A Tex-Mex recipe that has all the flavors you crave.  Crunchy corn tortilla shreds, creamy eggs, spicy jalapenos, onions, and cheese all wrapped up in a fluffy, soft, flour tortilla.  The only thing that could make it better is a whopping of toppings!


Scale

Ingredients

3 corn tortillas

1 tablespoon vegetable or coconut oil

Kosher salt

1 tablespoon butter

2 tablespoons finely minced onion

1 medium jalapeno pepper, finely minced

4 extra-large eggs

1 tablespoon cream

½ teaspoon salt

½ teaspoon black pepper

8 cherry tomatoes, roughly chopped

½ cup grated Monterey Jack Cheese

46 flour tortillas

1 avocado, peeled, pitted, and chopped

1 lime


Instructions

Rip or cut the tortillas into small pieces.

In a large skillet over medium-high heat, pour in the oil.  Once hot, add the tortilla pieces and fry them until they are crispy.  Do a few at a time and when done, remove with a slotted spoon onto a paper towel-lined plate.  Sprinkle lightly with salt. Set aside.

In a medium bowl, beat the eggs and cream together until frothy and the eggs are pale yellow. Set aside.

In the same skillet that you used for the tortillas, melt the butter over medium-high heat.  Add the onions and jalapeno and cook, stirring often until the onions become translucent.

Pour the egg mixture over the vegetables and cook, stirring constantly, until the eggs are just starting to make curds.  Add in the tomatoes and continue to cook, stirring constantly until the eggs are almost set.

Add the tortilla pieces and stir until combined.

Remove from heat and sprinkle the cheese over top of the hot eggs.

Serve the egg mixture in a flour tortilla and top with chopped avocado.

Squeeze a lime wedge over top before serving.


  • Category: Breakfast
  • Method: Saute
  • Cuisine: Tex-Mex

Keywords: breakfast, Tex-Mex recipes, breakfast tacos, egg recipes,

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3 Aphrodisiac Ingredients to Make Your Valentine’s Day Dinner Special

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Valentine’s Day is just around the corner, which means it’s time to figure out plans to spark that romance between you and your beloved partner. Luckily, dining out on the day of love isn’t the only viable option to celebrate this perfect holiday opportunity; it can also be…

Top Recipes To Make With Barbecue Leftovers

Top Recipes To Make With Barbecue Leftovers

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