Cioppino

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If cioppino is on a restaurant menu, it will be ordered! T.W.O. absolutely loves this dish, but has not yet experienced making a pot of their own. So we decided to take a stab at it – it was a success! This cioppino recipe is simple, full of flavor and is definitely a favorite recipe to file in the book!


Cioppino

Ingredients:

-3 tablespoons olive oil
-1 large fennel bulb, chopped
-1 sweet onion, chopped
-3 large shallots, chopped
-4 large garlic cloves, minced
-3/4 teaspoon crushed red pepper flakes, plus more to taste
-1 small can tomato paste
-2 cans diced fire roasted tomatoes, in juice
-2 cups dry white wine
-4 cups chicken broth
-1 teaspoon dried basil
-Salt & Pepper
– Mixed seafood (mussels, shrimp, calamari, rockfish)

Directions:

  1. Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes.
  2. Add the garlic and pepper flakes and saute 2 minutes.
  3. Stir in the tomato paste. Add tomatoes, wine and chicken stock. Season with salt, pepper and basil. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
  4. Add the mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.
  5. Add the shrimp, calamari and fish. Simmer gently until the fish and shrimp are just cooked through, and the mussles are completely open, stirring gently, about 5 minutes longer.
  6. Season the soup, to taste, with more salt and red pepper flakes.
  7. Ladle the soup into bowls and serve.

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Chicken Pozole Soup

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It’s soup time! And T.W.O. is featuring the sister soup of the well-known Chicken Tortilla…..Chicken Pozole!   Not very many people have had or even know about pozole soup, so T.W.O. wants to share this delicious recipe with you! The staple ingredient of the soup is hominy, which are dried maize kernels. Hominy almost tastes like tiny corn tortilla balls- yum! There are different variations of the soup- pozole verde, pozole rojo, chicken, beef, vegetarian- the list goes on! But, the most important part is what you put on top-avocado, salsa, radishes, cabbage, sour cream, cheese, hot sauce, etc. The soup is definitely a crowd pleaser and makes for a great dish to serve for many people like…. Super Bowl! Touchdown!

Ingredients

-7 cups of chicken stock, low-sodium
-2 cups water
-4 chicken breasts
-1 lb Tomatillos, husked and halved
-1 Small onion, quartered
-2 Poblano chilies, cored, seeded and quartered
-2 Jalapenos, seeded and quartered
-4 Large garlic cloves, smashed
-1/2 cup chopped cilantro
-1 Tablespoon oregano leaves
-Salt and freshly ground black pepper
-1 Tablespoon olive oil
-3 15-oz cans of hominy, drained
– 1 lemon, juiced

Finely shredded lettuce or cabbage, sliced radishes, chopped onion, diced avocado, sour cream, hot sauce, cheese, tortilla chips, and lime wedges for serving. Set aside.

In a large pot, bring the chicken stock and water to a boil. Add the chicken breasts to the stock and season with salt, pepper, and hot sauce.

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Cover and simmer over very low heat until the chicken is tender and cooked through- about 25 minutes. Transfer the chicken to a plate and shred or dice the meat. Skim away any fat from the broth.

In a food processor, combine the tomatillos with the onion, poblanos, jalapenos, garlic, cilantro, lemon juice and oregano. Pulse until the mixture is all chopped, making sure to scrap down all the sides. Season the tomatillo puree with salt and pepper.

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In a large deep skillet, heat up the olive oil. Add the tomatillo puree and cook over moderate heat, stirring often, until the sauce turns a deep green- about 10 minutes.

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Pour the green sauce into the broth that is in the pot. Add the hominy and bring to a simmer over moderate heat.

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Next add the chicken and season with salt and pepper. Cook for about another 20 minutes on low heat.

We also made our own tortilla strips. First cut  the corn tortillas into long strips and place onto a greased cookie sheet. Bake at 350°F  for about 5-10 minutes or until brown.

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Serve the pozole in deep bowls and top with anything your heart desires!

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Enjoy!

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French Onion Soup

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French Onion Soup

There are only a couple places that we like to go for French Onion Soup, but we can assure you that nothing beats T.W.O.’s French Onion Soup! It’s savory, light and healthier than most recipes! Every minute cooking it will be worth it in the end!

Ingredients:
– Beef broth*
– 5 sweet onions, sliced
– 1 bottle dark beer
– ¼ cup balsamic vinegar
– 3 cloves garlic, minced
– Salt
– Pepper
– Olive oil
– Baguette, sliced
– Mozzarella, sliced

*The secret to this recipe is the broth.  T.W.O. used the broth from their seven-bone roast they cooked a couple nights before.  The meat was seasoned with Montreal Steak seasoning and onion soup mix.  Make sure to strain the broth before using it for your French Onion Soup!

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Sautee the onions and garlic in olive oil for 8-10 minutes or until soft.  Add salt and pepper to taste.

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In a pot, bring the beef broth to a boil.  Add the garlic and onions.  Slowly stir in the beer, balsamic vinegar and fresh pepper.  Cook on high heat for 1 minute.

Bring the temperature down to low and cover the soup.  Cook for about 40 minutes to 1 hour.

Once the soup is ready, ladle some into an oven safe bowl.  Turn the oven on broil or 500°F.  Put the bread in the oven and broil until a little toasted.  Once toasted, put the bread in the soup and top with a slice of mozzarella.

Place the soup in the oven and broil for about 3 minutes or until the cheese browns a bit.  Remove from the oven and place on a plate so you don’t burn your hands!

Ready to serve! Happy cooking.

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Chicken Vegetable Soup

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It’s getting colder outside, so let’s get warmer inside by making a large pot of soup! T.W.O. loves to cook soup during the chilly, winter nights- especially this Chicken Vegetable soup we grew up eating. We felt a little nostalgic and decided to cook it up one rainy night. It’s simple, tasty and makes for great leftovers! Give your tummy a little warmth and give this recipe a try! You won’t be disappointed.

Ingredients

-1 whole chicken, uncooked
-1 can of stewed tomatoes
-5 to 6 carrots, peeled
-2 to 3 cups spinach, chopped
-2 potatoes, cubed
-Lawry’s seasoning
-Italian seasoning
-Salt & Pepper

 First, wash and clean the chicken. Butterfly the chicken by cutting down the along the backbone of the chicken. Place chicken into a large pot and season chicken with some Lawry’s season, Italian seasoning, salt and pepper. Fill pot with enough water just to cover the chicken and bring to a boil.

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Once the water is boiling, turn down to a medium-low heat. Chicken should cook for about 1-1.5 hours or until the chicken meat pulls away from the bone.

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While the chicken is cooking, begin chopping the carrots, spinach, and potatoes. You also might want to cut up the tomatoes into smaller pieces if they are too large.

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Once the chicken is cooked, take the chicken out of the pot and allow it to cool. Strain your broth by running it through a sieve or colander.

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Next, cut up the chicken into chunks. Bring the broth to a boil and throw in the vegetables, potatoes and chicken. Once to a boil, reduce to a medium-low heat. Allow the soup to simmer for about 20-40 minutes.

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Time to serve!

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