Sunday Supper | Beef & Veal Osso Buco Soup with Barley

17109_l

Happy Happy New Year!!!

It’s hard to believe we are already almost a week into 2015. Time is flying, isn’t it??

On Friday night, my husband and I had a wonderful — as always– dinner with our  good friends the Andersons at one of our favorite Richmond staples: Mamma’Zu. Yes, the wait was predictably long (1h45, translating to roughly 3 bottles of Sangiovese), the service was predictably gruff, and the food was predictably out-of-this-world amazing. I ordered the Osso Buco, which is large enough to serve a table of four. It was amazing.

I decided to make a CrockPot Osso Buco soup with the leftovers today, and it turned out really well! I had a little help from the leftover Osso Buco – so you can start from scratch with this great recipe from Giada de Laurentiis.

Here’s what made the rest of the soup so delicious. Make your Osso Buco ahead, toss it in the CrockPot with the other ingredients for about 6 hours, and enjoy for dinner!

Ingredients

-Leftover Osso Buco (or half of this recipe)

-3 cups of low-sodium beef broth

-1 packet Knorr homestyle beef stock packet

-1 onion, diced

-4 heads of garlic, diced

-1 bay leaf

-1 lb. beef brisket

-2 cups dried barley

Directions

Put first 5 ingredients in CrockPot on high for six hours. One hour before serving, add barley.

Enjoy!

sign

Advertisements

Sunday Supper | Paul’s Thai Peanut Chicken with Udon Noodles

photo credit: everyday food storage

 

Greetings, friends!

I’m so excited to share today’s Sunday Supper recipe with you! I’ve been dying to share it since my hubby, Paul, made it last weekend. This Thai Peanut Chicken with Udon Noodles is super easy, oh-so-tasty, and economical, too!

Paul is more of an “eye-baller” when it comes to measuring out ingredients. So, if you’re a stickler for exact measurements, you may want to check out this recipe from Taste of Home instead.

Ingredients

  • 2 pounds boneless chicken breasts
  • Soy sauce
  • Garlic powder
  • Garlic Salt
  • Sesame Oil
  • 2 bunches of green onions
  • 6 cloves of garlic
  • Ginger, diced
  • Cilantro
  • 1/4 cup chunky peanut butter
  • Hoisin sauce
  • Garlic Chili Paste
  • Szechuan Peppers
  • Rice Vinegar
  • Udon Noodles

Directions

  • Dice 2 pounds of chicken breast
  • Marinate chicken in bowl with soy sauce, garlic powder, garlic salt, and sesame oil for 30 minutes.
  • Dice and set aside:
    • 2 bunches of green onions
    • 6 cloves of garlic
    • ginger, cilantro
  • In bowl, mix 1/4 cup chunky peanut butter, scoop of Hoisin sauce, soy sauce, garlic powder, garlic chili paste, ground Szechuan peppers, and rice vinegar.
  • Boil 2 bunches of Udon noodles, drain
  • Fully cook chicken with peanut oil, add green onions and garlic
  • Combine chicken, noodles, and sauce.
  • “Eat”

(That last instruction is my favorite).

Let us know how your Thai Peanut Chicken turns out!

sign

Sunday Supper // Hearty + Healthy Chicken, Mushroom, and Zucchini Fettuccine

Sundays are a great day to push the “reset” button for healthy meals, especially after fall football weekends, filled with not-so-healthy chicken wings, beer, and loaded nachos!

I made this dish for lunch today, but it’s an easy, delicious, healthy and hearty meal that is perfect for a cozy Sunday dinner at home, too. Enjoy for dinner tonight, and save the leftovers for lunch tomorrow! The zucchini ribbons trick your brain into thinking you’re having twice the pasta you are actually eating – with 1/3 the calories!

Hearty + Healthy Chicken, Mushroom, and Zucchini Fettuccine

Yield: 4 Servings

Ingredients

  • 5 chicken breast tenderloins
  • 2 medium-sized zucchini
  • 1 package sliced mushrooms
  • 1 package spinach fettuccine
  • Shredded Parmesan
  • Pasta sauce of your choosing
  • Salt and pepper, Italian seasoning to taste
  • EVOO for sauteing

[Read more…]

%d bloggers like this: