Chicken and Red Potato Soup with Onions and Sherry

Chicken and Red Potato Soup with Onions and Sherry

This is one of my all-time favorite winter soups. The caramelized onions and sherry impart an incredible richness to the broth, and the potatoes keep it feeling like comfort food.

2 lbs chicken, cut into tenderloins

10 red potatoes, washed and diced

Baby greens (such as spinach, kale, or chard)

5 cups chicken broth

1 sweet yellow onion, diced

3 cloves garlic, minced

1/2 c sherry

2 tsp smoked paprika

salt and pepper, to taste

Preheat the oven to 350 degrees. Pour several tablespoons of olive oil in a baking dish and add 2-3 tsp of Italian seasoning and some salt and pepper. Add the chicken tenderloins and toss to coat. Set aside.

IMG_4844Melt olive oil and butter in a large soup pan, then add the onions once hot. Once the onions have begun to get nicely colored, add the garlic and stir for about 45 seconds. Then deglaze the pan with 1/4 cup of sherry and stir till the sherry has soaked in/evaporated. Do the same with the remaining 1/4 cup.

As you continue stirring, the onion and garlic will caramelize beautifully. Add more butter to the pan while you stir if you really want to amp up the richness.

IMG_4845Add salt, pepper, and paprika, then add the chicken broth and the potatoes.

Place the chicken in the oven. Bring the broth to a simmer and set the timer for 15-18 minutes. Simmer until the potatoes are cooked through and soft. Check the chicken and if done, remove from the oven and place on a cutting board to cool.

At this point, you can puree a little bit of the soup to thicken the broth, or you can leave as is.

IMG_4846Dice the chicken and add to the pot. Taste the broth and season more if necessary.

To serve, place a handful of baby green in the bottom of each bowl and ladle the soup on top. The hot broth will wilt the greens just perfectly.

This is also really good with crusty bread and some nice Chardonnay.


Black Bean Soup


2 cans black beans

3 cups vegetable broth

1 red onion, diced

3 cloves garlic, minced

2 T cumin

1 T smoked paprika

1/8 tsp merken

salt and pepper, to taste

Saute the diced red onion in some olive oil until slightly carmelized, then add the garlic. Cook, stirring occasionally, for about 1 minute, or until the garlic is fragrant. Be careful not to burn. Add the spices and stir for another minute, then add the beans and the broth. Heat through and allow to simmer for about 15-20 mins to allow the flavors to come together. Puree about 2/3 of the soup in a blender and then add back to the pot. Top with diced avocado, artichoke hearts, and fire roasted red pepper pesto if desired.

Cinnamon-Apple Popcorn

An old favorite and a must-have for snacking while decorating the Christmas tree.

2 cups dried apples, chopped
10 cups popped popcorn
2 cups pecan halves
4 Tablespoons butter, melted
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 Tablespoons brown sugar
¼ teaspoon vanilla extract

Preheat oven to 250 degrees. Place apples in a large shallow baking pan.
Bake 20 minutes. Remove pan from oven and stir in popcorn and nuts. In a
small bowl, combine remaining ingredients. Drizzle butter mixture over popcorn
mixture, stirring well. Bake for 30 minutes, stirring every 10 minutes. Pour onto
waxed paper to cool. Store in airtight container.

Yield: 14 cups of snack mix

Homemade Granola

Preheat oven to 300 degrees.

Mix in large bowl:
4 cups old-fashioned oats
1 cup flaked coconut
1 cup coarsely chopped pecans or walnuts
½ cup unsalted sunflower seeds
½ cup wheat germ
½ cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon salt

Mix together in small bowl:
½ cup vegetable oil
½ cup water
2 Tablespoons honey
1 teaspoon vanilla

Pour liquid mixture over oat mixture; mix well. Lightly grease a 15 x 10 x 1 inch jelly roll pan. Bake for 1 hour, stirring every 15 minutes, until golden brown and slightly crunchy. Let cool. Stir in 1 cup raisins

Makes 9 cups