I would love to say I am getting ready for the big game later today, don’t get me wrong I am super pumped and looking forward to it. I just am bummed that my husband and I are both sick, mostly now just congestion and a persistent cough; so we can’t have friends over, I have to call my in-laws and tell them to stay home and I feel so bad but I will not be the one to get them sick. I am going to have one of my kids bring them over a portion of our Super Bowl spread that I am serving to just us. GO PATS!!!!
What is on your menu today? We are having meatball grinders, wings of some sort, jalapeno popper dip that I had for the first time a couple of weeks ago and loved it. I was originally going to share that recipe with you but will need to wait on that since I wasn’t able to make it and take pictures for you. I will work on that!
I hope you forgive me for posting another soup recipe but tis the season and there really isn’t anything more comforting than a bowl of homemade warm soup. One day last week my daughter offered to grab me soup from somewhere up town, she mentioned a few places that have soup and while they are OK I went over in my fever induced head each one and knew they were all going to be a disappointment – apparently I have become a soup snob. Which is why I made my own last night for dinner.
You can build so much flavor in your own kitchen plus add ingredients you like and have on hand. I had 8 cups of turkey broth in my freezer from Thanksgiving, a package of turkey cutlets in the fridge and always have vegetables on hand. Here is how I made this particular soup but feel free to use the concept and use your own ingredients.
Turkey rice soup
8 cups turkey broth
4 turkey cutlets
1/4 cup Jasmati rice
2 small onions – diced
3 carrots – diced
2 ribs celery – diced
Salt and pepper
Olive oil
Using the same pot, so you can build flavors. season both sides of the cutlets and brown in a little bit of olive oil. remove once browned on both sides and set aside.
Add the onions, celery and carrots, if needed add a small amount of oil. Cook for a minute or two. Add broth and rice plus any of the juices from the cutlets.
bring to a boil and simmer for 20-30 minutes.