Main dish

Clams in White Bean Sauce

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Clams in White Bean Sauce
No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 15-ounce can baby lima or cannellini beans or other medium white beans, rinsed
  • ¼ cup olive oil, plus more for drizzling
  • Kosher salt, freshly ground pepper
  • 1 fennel bulb
  • 3 garlic cloves
  • 1 sprig rosemary
  • 1 lemon
  • Handful of parsley leaves
  • 36 littleneck or Manila clams, scrubbed
  • 4 thick slices country-style bread, toasted
Instructions
  1. Toss beans in a medium bowl with a drizzle of oil; season with salt and pepper. Set aside.
  2. Halve fennel and remove fronds (don’t toss the fronds!). Thinly slice one half of fennel and transfer to a medium bowl along with fronds. Place a damp paper towel directly on fennel to help prevent browning and set aside. Finely chop remaining half of fennel, then thinly slice garlic.
  3. Heat ¼ cup oil in a large heavy pot over medium. Add chopped fennel, garlic, and rosemary sprig and cook, stirring often, until fennel is translucent and tender but still has some bite, about 5 minutes.
  4. While that’s happening, remove 2 wide strips of zest from lemon with a vegetable peeler. Halve lemon and pick out seeds. Coarsely chop parsley.
  5. Add clams and lemon zest to pot, squeeze in juice from a lemon half, cover pot, and cook until some clams start to open, 5–7 minutes. Toss and stir clams; use a slotted spoon to transfer any open ones to a medium bowl. Cover pot and cook until remaining clams open, checking sporadically and transferring them to bowl as they are done, 7–9 minutes; discard any clams that don’t open. Add reserved seasoned beans to pot and stir to combine; loosen sauce with water if it looks too tight. Return clams to pot, add half of parsley, and toss well.
  6. Add remaining parsley to bowl with reserved sliced fennel and squeeze remaining lemon half over. Season fennel-herb salad with salt and pepper and toss to coat. Drizzle with a very small amount of oil and toss again.
  7. Serve clams topped with salad and toasted bread for dipping into sauce.

Watch the recipe video here:

Pretty much mandatory to serve these clams with crusty bread.GET THE RECIPE: http://bonap.it/bQyIEVK

Posted by Bon Appétit Magazine on Friday, May 31, 2019

Dessert

Here’s How To Make The Best Macarons At Home

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Here's How To Make The Best Macarons At Home
Next step: Open your very own macaron shop.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Macarons
  • 1¾ cups powdered sugar
  • 1 cup finely ground almond flour
  • 1 teaspoon salt, divided
  • 3 egg whites, at room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 2 drops pink gel food coloring
Vanilla Buttercream
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons heavy cream
Instructions
  1. Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  2. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out). Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
  3. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
  4. Transfer the macaron batter into a piping bag fitted with a round tip.
  5. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
  6. Pipe the macarons onto the parchment paper in 1½-inch circles, spacing at least 1-inch apart.
  7. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
  8. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
  9. Preheat the oven to 300˚F (150˚C).
  10. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
  11. Transfer the macarons to a wire rack to cool completely before filling.
  12. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
  13. Transfer the buttercream to a piping bag fitted with a round tip.
  14. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
  15. Place in an airtight container for 24 hours to “bloom”.
  16. Enjoy!

Watch the recipe video here:

These are the most fool-proof macarons you'll ever make!For step by step directions: https://bzfd.it/2zYHqDI

Posted by Tasty on Friday, May 31, 2019

Dessert

Award Winning Peaches and Cream Pie

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Award Winning Peaches and Cream Pie
I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 (3 ounce) package non-instant vanilla pudding mix
  • 3 tablespoons butter, softened
  • 1 egg
  • ½ cup milk
  • 1 (29 ounce) can sliced peaches, drained and syrup reserved
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup white sugar
  • 1 tablespoon white sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
  2. In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
  3. In a small mixing bowl, beat cream cheese until fluffy. Add ½ cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
  4. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Watch the recipe video here:

Award Winning Peaches and Cream Pie: https://trib.al/4QaRYAy

Posted by Allrecipes on Thursday, August 22, 2019

Main dish

Easy Tex-Mex Shepherd’s Pie

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Easy Tex-Mex Shepherd’s Pie
Shepherd's pie just got easier. This comfort dish takes advantage of a few shortcuts that don’t lesson the flavor or quality of the meal, like refrigerated mashed potatoes and pico de gallo, so you can get dinner on the table fast. Make sure to brown your meat nicely, since it builds flavor. Substitute cheddar cheese for pepper jack, if you prefer it.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon canola oil
  • 2 pounds ground sirloin
  • 1½ cups chopped red onion (from 1 medium-size onion)
  • 1 tablespoon chopped garlic (from 2 large garlic cloves)
  • 1 (15-oz.) can whole kernel corn, drained
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1 teaspoon kosher salt
  • 1 tablespoon ground cumin
  • 2 cups pico de gallo, drained
  • ½ cup ketchup
  • 2 tablespoons chopped chipotle chiles in adobo sauce
  • 1 (8-oz.) block pepper Jack cheese, grated (about 2 cups)
  • 4 cups refrigerated mashed potatoes (such as Bob Evans)
  • ½ cup salsa verde Cooking spray
  • 2 tablespoons chopped fresh cilantro
  • ¼ cup thinly sliced scallions
Instructions
  1. Preheat oven to 450°F. Heat oil in a 12-inch cast-iron skillet over medium-high. Add sirloin, and cook, stirring often to break up meat with a wooden spoon, until meat is no longer pink, about 8 minutes. Add onions and garlic, and cook, stirring often, until softened and aromatic, about 3 minutes. Drain beef mixture. Stir in corn, black beans, salt, and cumin; cook, stirring often, 2 minutes. Stir in pico de gallo, ketchup, and chopped chipotle chiles. Top mixture with grated cheese, and remove from heat.
  2. Stir together mashed potatoes and salsa verde in a medium microwavable bowl. Microwave on HIGH until hot, about 3 minutes. Spread potato mixture in an even layer over cheese in skillet, covering entire surface. Spray lightly with cooking spray, and place skillet on a rimmed baking sheet.
  3. Bake in preheated oven until potatoes are lightly browned on top, about 25 minutes. Remove from oven, sprinkle with cilantro and scallions, and serve hot.

Watch the recipe video here:

Weeknight Shepherd's Pie just got so much easier. GET THE RECIPE: https://trib.al/LxEMory

Posted by MyRecipes on Thursday, August 22, 2019

Main dish

PHILLY CHEESESTEAK STUFFED PORTOBELLO MUSHROOMS

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PHILLY CHEESESTEAK STUFFED PORTOBELLO MUSHROOMS
It doesn't get much better than a low-carb, Philly Cheesesteak Stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 ounces thin sliced sirloin steaks
  • ⅛ teaspoon kosher salt
  • black pepper to taste
  • cooking spray
  • ¾ cup diced onion
  • ¾ cup diced green pepper
  • ¼ cup light sour cream
  • 2 tablespoons light mayonnaise
  • 2 oz light cream cheese, softened
  • 3 oz shredded mild provolone cheese, or cheese of your choice
  • 4 medium portobello mushrooms, with no cracks
Instructions
  1. Preheat the oven to 400F. Spray a baking sheet with oil.
  2. Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with ⅛ tsp salt and fresh pepper.
  3. Season steak with salt and pepper on both sides.
  4. Spray a large skillet with cooking spray and heat on high, let the pan get very hot then add the steak and cook on high heat about 1 to 1½ minutes on each side, until cooked through.
  5. Transfer to a cutting board and slice thin, set aside.
  6. Reduce the heat to medium-low, spray with more oil and saute onions and peppers 5 to 6 minutes, until soft.
  7. Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about ½ cup each.
  8. Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.

Watch the recipe video here:

Philly Cheesesteak Stuffed Portobello Mushrooms are LOW-CARB, cheesy and delish! 7 Smart Points • 256 caloriesPrint recipe: https://www.skinnytaste.com/philly-cheesesteak-stuffed-portobello-mushrooms/

Posted by Skinnytaste on Thursday, August 22, 2019

Dessert Pie

BA’s Best Coconut Cream Pie

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BA's Best Coconut Cream Pie
Think of this like a Samoa cookie in pie form. It's perfect with whipped cream on top, but if you want to use up the extra egg whites, make a marshmallow topping. Bonus: you can torch it, for even more drama. This is part of BA's Best, a collection of our essential recipes.
Author:
Cuisine: American
Recipe type: Pie
Ingredients
Coconut Graham Crust
  • 1¼ cups unsweetened finely shredded coconut
  • 4 ounces graham crackers (about 7), lightly crushed
  • 2 tablespoons sugar
  • ¼ teaspoon kosher salt
  • ¼ cup (½ stick) unsalted butter, melted, cooled
  • 1 large egg yolk
Coconut Caramel
  • ⅓ cup sugar, divided
  • ¼ cup heavy cream
  • 2 tablespoons virgin coconut oil, melted
  • ½ teaspoon kosher salt
Coconut Custard and Assembly
  • 3 tablespoons virgin coconut oil, room temperature
  • 1 vanilla bean, split lengthwise
  • 1 13.5-ounce can unsweetened coconut milk, shaken
  • 1 cup half-and-half
  • 1 large egg
  • 4 large egg yolks
  • 3 tablespoons cornstarch
  • ¼ teaspoon kosher salt
  • ½ cup plus 2 tablespoons sugar
  • 1½ cups heavy cream
  • Toasted coconut flakes (for serving)
Special Equipment
  • A 9-inch deep pie dish; a candy thermometer
Instructions
Coconut Graham Crust
  1. Preheat oven to 350°. Arrange coconut in a thin, even layer on a rimmed baking sheet and bake, stirring halfway through, until golden brown, 5–8 minutes; let cool. Set aside ½ cup toasted coconut for the coconut caramel.
  2. Pulse graham crackers, sugar, salt, and remaining ¾ cup toasted coconut in a food processor until crackers are coarsely ground. With the motor running, stream in butter, followed by yolk. Do not overprocess; you should have fine crumbs that are the texture of wet sand.
  3. Transfer mixture to pie dish and press firmly and evenly up sides and across the bottom. Place pan on a rimmed baking sheet and bake until crust is set and edges are brown, 12–18 minutes. Let cool.
Do Ahead:
  1. Crust can be baked 1 day ahead. Let cool, wrap in plastic, and store at room temperature, or freeze up to 2 weeks.
Coconut Caramel
  1. Sprinkle a thin, even layer of sugar into a small heavy saucepan. Cook, undisturbed, over medium heat until mostly melted, about 3 minutes. Sprinkle another layer of sugar over and cook, stirring to incorporate granular sugar into melted sugar with a heatproof spatula, until melted, another minute or so. Repeat until you’ve used all sugar. Continue to cook, swirling saucepan (do not stir), until caramel is dark amber, about 30 seconds longer. Remove from heat and carefully pour in cream, stirring to combine (caramel will sputter and seize up, but don’t worry).
  2. Return saucepan to low heat and cook, stirring, until any hardened bits of caramel are dissolved. Stir in oil until mixture is smooth, then fold in salt and reserved ½ cup toasted coconut. Let caramel cool in pan, then scrape into cooled crust and use an offset spatula to spread in an even layer. Cover with plastic and chill.
Do Ahead:
  1. Caramel can be made 4 days ahead. Transfer to an airtight container and chill. Rewarm over low heat before pouring into pie crust.
  2. Coconut Custard and Assembly
  3. Place oil in a medium bowl and set a fine-mesh sieve over top; set aside. Scrape vanilla seeds into a heavy medium saucepan. Add vanilla pod and coconut milk. Bring to a simmer over medium heat and cook, stirring occasionally, until coconut milk is reduced to about 1 cup, 10–15 minutes. Add half-and-half and bring to a gentle simmer.
  4. Meanwhile, briskly whisk egg, yolks, cornstarch, salt, and ½ cup sugar in another medium bowl until pale and thick, about 1 minute. Whisking constantly, slowly pour about ½ cup hot milk mixture into egg mixture. Go back to whisking milk mixture in saucepan, then slowly pour tempered egg mixture into saucepan. Cook over medium heat, whisking constantly, until foam has subsided and custard holds the marks of the whisk, about 2 minutes.
  5. Immediately scrape custard into sieve and use a spatula to press mixture into bowl with oil; pluck out vanilla pod. Whisk strained custard until oil is incorporated and mixture is glossy and smooth.
  6. Set bowl inside another large bowl of ice water. Whisk occasionally until custard is cool, about 3 minutes. Scrape custard into chilled pie crust and smooth top. Press a piece of plastic directly onto surface of custard to prevent a skin from forming, and chill until set, at least 3 hours.
  7. Using an electric mixer on medium-high speed, beat cream in a large bowl until soft peaks form. Whisk in remaining 2 Tbsp. sugar.
  8. Remove plastic from surface of pie and dollop cream over set custard. Top with coconut flakes.
Do Ahead:
  1. Pie can be filled with custard 1 day ahead. Wrap in plastic and chill. Top with whipped cream and toasted coconut just before serving.

Watch the recipe video here:

Put your hands in the air if you're a true coconut lover.Recipe: http://bonap.it/awLG1e3

Posted by Bon Appétit Magazine on Tuesday, May 7, 2019

Main dish

Vegan Black Rice Sushi Rolls

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Vegan Black Rice Sushi Rolls
Vegan Black Rice Sushi Roll recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
SUSHI
  • ⅓ cup organic tempeh (55 g), cut into thin strips
  • ⅓ cup soy sauce (80 mL)
  • 1 medium carrot, grated
  • ¼ head purple cabbage, grated
  • 3 sheets toasted nori
  • black rice, cooked according to package directions, and cooled
  • ½ cup avocado (75 g), thinly sliced lengthwise
  • ⅓ cup english cucumber (50 g), seeded, cut into thin strips
  • ⅓ cup cashews (45 g), coarsely chopped
  • water, for sealing
SESAME MISO SAUCE
  • 3 tablespoons olive oil
  • ¼ cup lime juice (60 mL)
  • 3 tablespoons maple syrup
  • 2 teaspoons white miso paste
  • 2 teaspoons black sesame seeds
  • 1 teaspoon fresh ginger, grated, optional
SPECIAL EQUIPMENT
  • bamboo sushi mat, optional
Instructions
  1. In a medium bowl, pour the soy sauce over the tempeh. Set aside to marinate for at least 25 minutes. While the tempeh marinates, prepare the rest of the ingredients.
  2. Heat a medium nonstick pan over medium-high heat. Add the marinated tempeh strips. Cook for 1-2 minutes on each side, until golden brown and lightly charred. Remove from the pan and set aside to cool.
  3. In a medium bowl, toss together the carrot and cabbage.
  4. Build the sushi rolls: Lay a sheet of toasted nori, shiny side down, on the bamboo mat or clean work surface. Pat about ¼ of the rice evenly over the nori, leaving about a ½ inch (1 ¼ cm) of space at the top. Layer a few slices of avocado over the rice toward the bottom of the nori sheet. Top with a few pieces of cucumber, some of the carrot-cabbage mixture, a couple of pieces of tempeh, and about 1 tablespoon of chopped cashews.
  5. To close the sushi roll, brush a bit of water across the empty edge of the nori. Using both hands, roll the filled end of the nori sheet over onto itself, carefully tucking all of the ingredients inside. Continue rolling until the nori sheet covers the rice and seal with the damp edge. Repeat with remaining nori sheets and fillings.
  6. With a sharp knife, cut each roll into 6-8 pieces, depending on preference. Pro tip: If you wet the knife before slicing, it will cut through the nori more cleanly. But be careful!
  7. Make the sesame miso sauce: In a small bowl, combine the olive oil, lime juice, maple syrup, miso, sesame seeds, and ginger, if using. Whisk to combine.
  8. Serve the sushi rolls with the sauce for dipping.
  9. Enjoy!

Watch the recipe video here:

"It's like a little bit of Hawaii in your own home."Recipe: https://tasty.co/recipe/vegan-black-rice-sushi-rollsGet…

Posted by BuzzFeed Food on Tuesday, May 7, 2019

Main dish

BUFFALO CHICKEN GRILLED CHEESE

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BUFFALO CHICKEN GRILLED CHEESE
BUFFALO CHICKEN GRILLED CHEESE recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 rotisserie chicken breasts
  • 1⁄2 cup buffalo, chicken sauce
  • 1⁄4 cup sliced scallion
  • 8 sliced Texas toast thick bread
  • 1 cup shredded cheddar cheese
  • 1 cup shredded monterey jack cheese
  • 2 celery ribs, thinly sliced
  • 1 large carrot, thinly sliced
  • 1⁄4 cup crumbled blue cheese
  • 6 tablespoons unsalted butter, softened
  • 1 cup blue cheese dressing
Instructions
  1. Remove the skin and bones from the chicken and shred into a large bowl. Toss together with the buffalo sauce and scallions.
  2. To assemble the sandwiches, lay out 4 bread slices in a single layer. Brush the bread with 3 tablespoons of the softened butter, then turn the bread over. Top each bread slice with ¼ cup shredded cheddar cheese, ¼ cup shredded Monterey Jack cheese, buffalo chicken, sliced celery, carrots, and a tablespoon of blue cheese. Top each with a slice of bread and brush with remaining butter.
  3. Heat a skillet or griddle over moderate heat. Working in batches, cook sandwiches until bread is golden and crisp and cheese has melted, about 3 minutes per side. Transfer to a cutting board and cook the remaining sandwiches. Cut each in half and serve with blue cheese dressing for dipping.

Watch the recipe video here:

Buff chicken dip lovers, this one's for you ?? Save the Genius Kitchen recipe: https://genius.kitchen/2ORyuHl

Posted by Food Network on Saturday, June 29, 2019

Main dish

SMOKED SALMON BREAKFAST FLATBREAD

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SMOKED SALMON BREAKFAST FLATBREAD
These everything bagel flatbreads, which are great for breakfast or breakfast-for-dinner combine two of my favorite foods – lox and everything bagel seasoning!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup 5 oz all purpose or white whole wheat flour*
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup non-fat Greek yogurt, not regular, drained if there's any liquid*
  • olive oil spray
  • Everything Bagel Seasoning, store bought or homemade (see recipe above)
  • ½ red onion, peeled and sliced into thin strips
  • 1 tablespoon extra virgin olive oil
  • 2 ounces ½ cup ⅓ less fat cream cheese
  • 1 beefsteak tomato, sliced thin
  • 4 ounces smoked salmon or nova lox
  • 2 tablespoons capers, drained
  • fresh dill, for garnish
  • *For gluten free I suggest Cup 4 Cup flour.
Instructions
  1. Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
  2. In a medium bowl combine the flour, baking powder and salt and whisk well.
  3. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  4. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
  5. Divide into 4 equal balls about 3-3/8 oz each.
  6. Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.
  7. Spritz the dough with olive oil. Sprinkle everything bagel seasoning in a 1-inch boarder around the edge.
  8. Combine half of the red onion with olive oil, scatter the onion in the center of each.
  9. Transfer to the oven and bake 10 to 14 minutes, until the crust is golden and crisp.
  10. Remove from oven and dallop cream cheese in the center of each, leaving the edge clear.
  11. Top with tomato, then salmon and top with capers and dill.
Air Fryer Directions
  1. Preheat the air fryer to 400F.
  2. When the air fryer is ready, transfer the dough, to the basket and bake until firm and golden, 5 to 6 minutes turning once half way. Repeat with the remaining dough.

Watch the recipe video here:

These flatbreads are EVERYTHING! 6 Freestyle Points • 247 Calorieshttps://www.skinnytaste.com/smoked-salmon-breakfast-flatbread/

Posted by Skinnytaste on Sunday, June 30, 2019

Soup

Chicken Meatball Soup

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Chicken Meatball Soup
Chicken Meatball Soup recipe.
Author:
Cuisine: American
Recipe type: Soup
Ingredients
CHICKEN MEATBALLS
  • 1 lb ground chicken (455 g)
  • ½ cup panko bread crumbs (25 g)
  • 1 large egg
  • ½ cup grated parmesan cheese (55 g)
  • 2 cloves garlic, minced
  • ¼ cup fresh parsley (10 g), finely chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
SOUP
  • 2 tablespoons olive oil, divided
  • 1 cup white onion (150 g), diced
  • ½ cup carrot (60 g), diced
  • ½ cup celery (110 g), diced
  • 2 cloves garlic, minced
  • 8 cups chicken stock (2 L)
  • 1 bay leaf
  • 1 cup dry orzo pasta (145 g)
  • 4 cups swiss chard (400 g), roughly chopped
  • 3 tablespoons grated parmesan cheese
  • kosher salt, to taste
  • pepper, to taste
  • 1 tablespoon lemon juice
Instructions
  1. In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
  2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
  3. In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
  4. Add the chicken stock and bay leaf. Cover and bring to a boil.
  5. Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
  6. Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
  7. Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
  8. Ladle into bowls and serve.
  9. Enjoy!

Watch the recipe video here:

A little comfort food to keep you warm all night ??Get the recipe: https://tasty.co/recipe/chicken-meatball-soup

Posted by BuzzFeed Food on Sunday, June 30, 2019