Author: QuiltLady

CRISPY POTATO BALLS

CRISPY POTATO BALLS adapted from REE makes 3 dozen

1 1/2 cups COLD mashed potatoes
3 strips bacon, cooked crisp, cooled and crumbled
1/4 cup WONDRA flour 
1 LARGE egg 
1 tablespoon FRESH chopped parsley, plus more for garnish 
1/4 cup grated Parmesan, plus more for garnish 
1/2 cup shredded mozzarella 
FRESH ground sea salt and black pepper
1/4 + 3/4 cup dried breadcrumbs 
Peanut or Avocado oil, for frying 
Finishing salt 

  • Mix together the Mashed Potatoes, flour, egg, parsley, 1/4 cup bread crumbs, bacon pieces, Parmesan cheese, mozzarella cheese and FRESH ground black pepper in a bowl.
  • Place the 3/4 cup breadcrumbs on a large plate.
  • Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so I use clover hands to roll the balls.
  • Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well.
  • Put the bread crumbed balls on a plate.
  • Cover and freeze for 45 minutes.
  • Heat 2 inches of oil in a dutch oven to 375°.
  • Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. DO NOT CROWD THE PAN.
  • Remove to a paper towel-lined plate and sprinkle immediately with salt.
  • Garnish with more Parmesan and parsley.

MASHED POTATOES
5 pounds Red OR Yukon gold potatoes
3/4 cup salted butter
8 ounces cream cheese, softened 
1/2 cup half-and-half OR buttermilk
FRESH ground sea salt and black pepper

  • Peel and cut the potatoes into pieces of approximately the same size.
  • Bring a large pot of water to a simmer and add the potatoes.
  • Bring to a boil and cook until a fork easily slides into the potatoes with no resistance.
  • Drain the potatoes in a large colander.
  • Place them back into the dry pot and mash the potatoes, allowing all the steam to escape.
  • Add the butter, cream cheese and milk and cream together.
  • Season to taste.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 12 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

It’s been a super lazy weekend here. I had a fairly severe reaction mid Saturday that ruined my plans for the weekend and the end of Saturday so I took it easy yesterday which worked well with being on a Winter Storm Advisory and not wanting to go outside anyway. We did watch the NASCAR races yesterday and got caught up on most things in the DVR.

Our county is one of only 2 counties in our state that have extended the “pause” which prevents us from going anywhere anyway. Ironically, they do know where the new cases arose from, but have chosen to close down everything else too. 🙁 I PRAY for an end to all this soon!

Today and tomorrow are supposed to be mostly cloudy with highs in the mid 40’s and lows in the high 20’s, but even though the temps go up slightly at the end of the week (50’s and 30’s), the rain returns with it.

Hot water and Carrot Apple Pineapple toddler squeeze.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I need to de-clutter a bit and do a little vacuuming, but everything looks pretty good besides that.
  • GROCERIES & ERRANDS I have an appointment in town later this morning so will also be doing my WHOLE list while I’m there. Our state has gone to a strictly age hierarchy for getting vaccines instead of recognizing compromised health which extended my ability to get the vaccine into next month.  BUT, I found a facility with a cancellation list that is offering doses that would otherwise expire to those with compromised immunities and they called me for an appointment this week YAY! 🙂
  • PAPERWORK & PHONE CALLS I’m beginning to get caught up on the backlog of recipes to post and little pieces of paper notes! 🙂
  • RECIPE RESEARCH & MENU PLANNING I need to start researching what I’ll be doing for April, but I will also be participating in the April A to Z photo challenge with the theme #RailArt and I’ve been researching my old photos for that.

WHAT’S ON THE DVR/TV
  • NETFLIX We’re still working on Stargate SG! reruns
  • CABLE – Great American Food Truck Race, Easter Baking Challenge, GGG, DDD, Beat Bobby Flay, Ellen’s Game of Games, Spring Baking Challenge, Tournament of Champions, Clarice, Bull, New Amsterdam, The Good Doctor, 911, 911 Lone Star, FBI, FBI Most Wanted, Young Sheldon, The Unicorn, Last Man Standing, MOM, Call Your Mother, NCIS, NCIS New Orleans, NCIS LA, Magnum PI, MacGyver, Blue Bloods, The Resident, Chicago series, Law & Order SVU – I can’t wait for the new Law & Order with Elliott’s return.

I found a couple new titles yesterday, but haven’t actually started either one yet. Ladies Lunch Club Murders by David Bishop which sounds like a good mystery and Above and Beyond by Kathryn Shay.

I think I finished my last Christmas Gnome in a snowstorm painting. 😀 I’m still not completely happy with his beard.

I’m still working with the Food Network Recipes I found last week.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
Orange Chicken ala JET TILA
Hamburger Strioganoff Skillet ala FOOD NETWORK KITCHEN
Lemon and Herb Marinated Grilled Chicken Thighs ala ANNE BURRELL
Shepherd’s Pie ala MELISSA D’ARABIAN
MONTE CRISTO SANDWICHES with RASPBERRY CHIPOTLE JAM
Beer Braised Chicken ala FOOD NETWORK KITCHEN
Sweet Heat Chicken Thighs ala REE
DESSERT
CHOCOLATE CHIP SCONES

  • CRISPY POTATO BALLS
  • SMOTHERED PORK CHOPS
  • RANCH PORK CHOP SHEET PAN SUPPER
  • PUB STYLE SHEPHERD’S PIE with WHITE CHEDDAR & THYME MASHED POTATOES

ADOBO CHICKEN

ADOBO CHICKEN adapted from Bobby Flay

1 tablespoon ancho chile powder*
1 tablespoon New Mexican chile powder*
1 tablespoon dried Mexican oregano (or Italian dried oregano is fine)*
1/2 teaspoon ground cumin*
1/2 teaspoon garlic powder*
1/2 teaspoon onion powder*
1/2 cup orange pineapple juice 
1 limed, juiced 
FRESH ground sea salt and black pepper 
2 tablespoons avocado oil 
2 boneless skinless chicken breasts, about 8 ounces each 

  • Preheat 2 cast-iron grill pans over medium heat.
  • Whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice and season with salt and pepper in a medium bowl.
  • Add the oil and whisk.
  • Put the chicken in the marinade, turning the chicken to coat both sides. 
  • Grill the chicken until golden brown and slightly charred on one side, about 4 minutes.
  • Flip and cook the other side until the chicken is cooked through, about 4 more minutes; the juices should run clear and the meat thermometer should read 165°.  

NOTE: *These are the ingredients from Bobby Flay’s recipe.  I have replaced them with a combination of equal parts Pampered Chef’s Chile Lime seasoning and Organics Adobo seasoning.

ROMAN CHICKEN

ROMAN CHICKEN adapted from GIADA
4 skinless chicken breast halves, sliced in half so you have 4 thin chicken steaks
rice flour, for dredging
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
2 tablespoons butter
1 each red, orange and yellow mini peppers, sliced
1 SMALL bunch green onions, sliced
3 ounces prosciutto, chopped
2 cloves garlic, minced
15-ounce can petite diced tomatoes
1/2 cup CRISP white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers (optional)
1/4 cup chopped fresh flat-leaf parsley leaves

  • Generously season the chicken with FRESH ground sea salt and black pepper.
  • In a heavy, large skillet, heat oil and butter over medium heat.
  • When hot, add chicken breast JUST until browned on both sides.
  • Remove chicken from the pan and set aside.
  • Keeping the same pan over medium heat, add the onions, peppers and prosciutto sautéing until the peppers have browned and the prosciutto is crisp, about 5 minutes.
  • Add the garlic and cook for 1 minute.
  • Add the tomatoes, wine, and herbs, blending and making sure to scrape the browned bits off the bottom of the pan.
  • Add chicken stock, and bring the mixture to a boil.
  • Reduce the heat and simmer, covered, about 10 minutes.
  • Return chicken to pan, turning to coat, simmering a few minutes to heat completely through.
  • Add the capers (if using) and the parsley, stirring to combine.
  • Serve with buttered fettuccine immediately.

SALTED CHOCOLATE BANANA BREAD

SALTED CHOCOLATE BANANA BREAD adapted from JET TILA
1/2 cup unsalted butter, at room temperature, plus additional for greasing
1 1/2 cups all-purpose flour 
1 tablespoon flaked sea salt, plus more for garnish 
1 teaspoon baking soda 
1/2 teaspoon QUALITY ground cinnamon 
1/8 teaspoon FRESH ground nutmeg 
1 cup sugar OR monkfruit 
1 1/4 cups smashed overripe bananas
1/3 cup currants 
1/2 cup sour cream 
2 LARGE eggs
2 teaspoons homemade rum vanilla extract (see recipe below) OR PURE vanilla extract 
3 1/2 ounces semisweet chocolate, roughly chopped 
1/3 cup finely chopped walnuts (OPTIONAL)

  • Preheat the oven to 350°.
  • Butter a 9-by-5-inch loaf pan.
  • In a medium bowl, whisk together the flour, salt, baking soda, cinnamon and nutmeg until well combined. Set aside.
  • In a small bowl soak the currants with the vanilla. Set aside.
  • Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream together until fully combined.
  • Add the bananas and mix another minute to make sure bananas are mashed thoroughly.
  • Add the sour cream and eggs.
  • Gradually add the flour mixture and mix until JUST combined. DO NOT OVER MIX!
  • Melt the chopped chocolate over a double boiler or microwave it in a glass or plastic bowl in 30-second intervals, stirring between intervals so the chocolate does not burn. Allow the chocolate to cool slightly.
  • In a medium bowl, mix 1 cup of the banana batter with the chocolate until well combined. Set aside.
  • Pour the banana batter into the prepared pan.
  • Pour the chocolate batter in the center of the batter and swirl throughout the batter with a spoon to create the marbling effect.
  • Bake 50-60 minutes until a toothpick inserted in the center of the loaf comes out clean.
  • Allow the loaf to cool in the pan for 5 minutes, then transfer it from the pan to a cooling rack to continue cooling to room temperature.
  • Slice, sprinkle with flaked sea salt and a touch of chili powder.

Making your own vanilla extract is easy too.  Most recipes call for vodka, but I find flavored rums work really well to as do whiskeys. Just make sure to use a good qaulity brand for the smoothest flavor.

VANILLA EXTRACT
6 whole Vanilla Beans
1 cup QUALITY ALCOHOL (Rum is my favorite) of your choice

  • Slice the vanilla beans in half lengthwise with scissors or a knife, leaving a bit intact at the end just to make it pretty. Cut the beans down to fit the height of your jar.
  • Place beans in jar.
  • Cover with alcohol.
  • Screw the lid on tight or cork it and give it a good shake.
  • Place in a cool, dark place for at least 2 months. The longer it sits, the stronger the flavor will be. Be sure and give the jar a shake every week or so.

SALMON TERIYAKI and SALT & VINEGAR CUCUMBERS

SALMON TERIYAKI adapted from JET TILA

SAUCE
2 ounces sake
3 ounces mirin
4 ounces Bragg’s liquid aminos
3 tablespoons (45 grams) sugar
1 tablespoon cornstarch combined with 1 tablespoon water

  • Mix all the ingredients in a small saucepan and bring to a simmer over medium heat; whisking 1 to 2 minutes until the sugar dissolves and the sauce bubbles and thickens slightly.
  • Set it aside to use on the salmon and store any leftovers in the refrigerator.

SALMON
2 pounds salmon filets, deboned and scaled
Salt and pepper
2 tablespoons avocado oil
3 scallions, sliced on the bias, for garnish
Steamed white rice, for serving

  • Pat the fish dry with a paper towel, cut into four 3-inch pieces, and season it with salt and pepper.
  • Heat the oil in a large heavy-bottomed skillet over medium-high heat. Once you start to see white smoke, lay the fish flesh-side down in the skillet. Move the fish around constantly while cooking to keep it from sticking. When the fish is medium, 4 to 6 minutes, turn with a spatula only once.
  • Cook the other side for another minute.
  • Add the teriyaki sauce to the pan and reduce the heat to low. The sauce will begin to simmer and reduce.
  • Tilt the pan around a few times and turn the fish until it’s well coated with the sauce.
  • Serve with rice on the side. 

This quick and easy salad is essentially just a big ol’ bowl of quick-pickled cucumbers, which is exactly why it’s so tasty. It makes a fresh, crunchy and acidic side to any main dish. Assemble it the night before and it will be even more perfect.

SALT & VINEGAR CUCUMBERS

1/4 cup rice wine or white vinegar
2 tablespoons avocado oil
2 teaspoons sugar
1 1/4 teaspoons flaky sea salt, plus more as needed
FRESH ground black pepper
4 medium cucumbers
1/4 cup chopped fresh dill 


  • Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine. 
Slice the cucumbers into 1/8-inch-thick rounds.
  • Place them in the bowl, add the dill, and toss to combine.
  • Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld together.
  • Taste and season to taste with more salt and pepper as needed before serving.

TOMATO SWEET POTATO BISQUE with BACON JALAPENO GRILLED CHEESE CROUTONS

TOMATO SWEET POTATO BISQUE adapted from CARLA HALL
1 tablespoon avocado oil
1 tablespoon butter
1 medium sweet potato 
2 medium carrots, peeled and diced 
1 rib celery, cleaned and diced 
1 sweet onion, FINELY chopped 
FRESH ground sea salt and black pepper, to taste
1/4 teaspoon cayenne pepper
4 cloves garlic, minced
2 tablespoons FRESH thyme leaves
14.5-ounce can fire-roasted diced tomatoes 
4 cups unsalted vegetable broth (or chicken broth)
1/4 cup heavy cream 
Micro greens or chopped green onions, for garnish 

  • Preheat the oven to 425°.
  • Place the sweet potato on a baking sheet and bake until soft, 35 to 40 minutes.
  • Allow to cool, then peel it and roughly chop it.
  • Heat avocado oil and butter in a large deep skillet over medium-high heat.
  • Add the carrots, celery, onions, salt and pepper, stirring occasionally, until the onions just turn translucent, about 5 minutes.
  • Add the garlic and thyme, stirring occasionally, until the vegetables are nice and brown, 5 to 7 minutes.
  • Stir in the cayenne pepper, tomatoes with their juices and the broth. Bring to a boil, then reduce the heat to maintain a steady simmer until the carrots are tender, about 15 minutes.
  • Add the roasted sweet potato.
  • Using an immersion blender, puree the soup until silky smooth.
  • Return the soup to the skillet and heat on low.
  • Stir in the cream.
  • Season to taste and serve hot with the micro greens or sliced green onions and
  • Croutons.

BACON JALAPENO GRILLED CHEESE CROUTONS
2 slices bacon per sandwich, cooked crisp
FRESH sourdough bread
1/2 cup whipped cream cheese
1 SMALL can diced jalapeños, drained well
QUALITY medium cheddar slices

  • Beat together the cream cheese and diced jalapeños.
  • Butter the outside of the bread slices.
  • Spread one slice with the cream cheese jalapeño mixture.
  • Lay bacon pieces on top of cream cheese mixture.
  • Top with cheddar cheese slice and other slice of bread, buttered side out.
  • Place the sandwich in a nonstick skillet and turn the heat to medium-low, cooking and turning occasionally, until the bread is toasted golden brown and the cheese is completely melted through.
  • Cut into croutons.

CREAM SPRING SOUP

CREAM SPRING SOUP
2 cups chicken stock
4-6 asparagus spears, trimmed and cut into 1 1/2 inch pieces
1 large carrot, peeled and diced
1 celery rib, cleaned and diced
2-3 green onions, sliced
1 clove garlic, minced
1 tablespoon FRESH chopped chives
1 teaspoon FRESH chopped rosemary leaves
FRESH ground sea salt and black pepper
1 teaspoon mushroom umami herb (I get Simple Organics at Kroger)

  • Combine the above ingredients, bringing to a SLOW boil.
  • Reduce heat and simmer 5-10 minutes until vegetables are tender.

1 cup cooked macaroni
1/2 cup heavy cream or 1 SMALL can of evaporated milk

  • Stir in heavy cream and macaroni, heating through.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 11 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

I hope everyone had a weekend full of sun and fun.  Did you do anything out of the norm? We took a drive on Saturday and then did the mundane things around the house on Sunday. I also got some recipes planned for the next couple weeks and was able to get some photo editing done.

It’s gray and dreary with the threat of rain anytime. This week is supposed to be carbon copies every day of the same with highs in the low 50’s and low’s in the low 30’s which isn’t too bad until the breeze kicks up.

AND LOL 😀 they are still throwing the threat of snow into the picture for later next weekend.

Hot water, peach yogurt and an apple

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Just a load of jeans and one of towels that I’ll get done this afternoon when I get back from groceries and errands.
  • GROCERIES & ERRANDS Fortunately this week’s lists are quite small and should take very little time to accomplish.
  • PAPERWORK & PHONE CALLS Lots to do with the whole nightmare SIL pulling her antics again. 🙁
  • RECIPE RESEARCH & MENU PLANNING:) Done for a couple weeks other than getting the ones I have chosen ready to publish on the blog.

WHAT’S ON THE DVR/TV
  • NETFLIX TV just doesn’t seem to be drawing me in this week.
  • CABLE The standard weekly shows

I’m not sure what I’m going to start next.

Last Monday we had a RARE sunny afternoon that led into an AMAZING sunset!! I just can’t believe that I was in the right place at the right time for this one! The reflection off the pond was just perfect!!

Then on Saturday we woke up to a break in the storm and a sunny morning so we took a drive up the river to see how things were progressing after last fall’s fire.  They’re still hauling out tons of burnt trees truck load after truck load, but we still had a nice lunch by the river and finished up at the falls.

The new storm was starting to move in as we headed for home and the guy on the radio was talking about how the new storm and the snow level were dropping.  We didn’t get any here on the valley floor, but all the mountains around us are pretty white again.

And I finished the highlights on the lilac painting 😀

I went recipe surfing on the Food Network’s page and these are the recipes I’m going to try for the week. I’ve made a few changes already to a couple of them. While I know they are great as they are, I did try to simplify ingredients to more common things on hand.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
JET TILA’S ORANGE CHICKEN
JALAPENO BACON GRILLED CHEESE SANDWICHES and CARLA HALL’S SWEET POTATO TOMATO BISQUE
JET TILA’S TERIYAKI SALMON and REE’S CRISPY FRIED POTATO BALLS
GIADA’S ROMAN CHICKEN and PASTA
BOBBY’S ADOBO CHICKEN and RICE
REE’S RANCH PORK CHOPS SHEET PAN SUPPER
TYLER FLORENCE’S SMOTHERED PORK CHOPS & MASHED POTATOES
DESSERT
JET TILA’S SALTED CARAMEL CHOCOLATE BANANA BREAD

  • BEEF YAKISOBA
  • MEXICAN MANICOTTI
  • PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY & FLUFFY BUTTERED MASHED POTATOES
  • NOT YOUR GRANDMOTHER’S PARMESAN CHICKEN
  • BLACKBERRY LEMON CHEESE PIE

AUNT SHARON’S CHOCOLATE BUTTERMILK CAKE, OR IS IT?

I’ve always called this Aunt Sharon’s Chocolate Buttermilk cake because I got the recipe from her when I was a teenager, but I have been making it from scratch with my own flourish (specialty quality ingredients as in the homemade rum vanilla, cocoa and cinnamon) for more years than I care to admit, so is it hers or is it mine now? I have tried other recipes over the years, always looking for that new PERFECT recipe, but ALWAYS come back to this one because it just works EVERY time!

CHOCOLATE BUTTERMILK CAKE

CAKE
2 cups KING ARTHUR all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup QUALITY buttermilk
1 teaspoon baking soda
1 teaspoon PURE vanilla extract
2 LARGE eggs
2 sticks butter, room temperature
4 heaping tablespoons QUALITY cocoa powder
1/2 teaspoon QUALITY cinnamon
1 cup boiling water

  • Preheat the oven to 350°.
  • If you are going to cut and layer this cake prepare the jelly roll pan with parchment paper and non-stick cooking spray, otherwise leave it un-greased.
  • In a large bowl, sift together the flour, sugar and salt. Set aside.
  • In another bowl, stir together the buttermilk, baking soda, vanilla and eggs. Set aside.
  • In a medium saucepan, melt the butter and add the cocoa.
  • Whisk together to combine.
  • Pour the boiling water in the pan and allow it to bubble a bit, then turn off the heat.
  • Pour the chocolate mixture into the flour mixture stirring together for a minute to cool the chocolate.
  • Pour in the egg mixture, stirring together until smooth, then pour into a jelly roll pan (rimmed baking sheet) and bake for 20 minutes.

CHOCOLATE FROSTING for sheet cake
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
4 heaping tablespoons cocoa powder
1/2 teaspoon QUALITY cinnamon
6 tablespoons WHOLE milk
1 teaspoon PURE vanilla extract
3 1/2 cups (1 pound bag) powdered sugar

  • Melt the butter in a saucepan over medium-low heat.
  • Add the cocoa powder and stir until smooth.
  • Add the milk, vanilla and powdered sugar, stirring together.
  • Immediately after removing the cake from the oven, pour the warm icing over the top. You’ll want to avoid doing much spreading, so try to distribute it evenly as you pour.

CHOCOLATE BUTTERCREAM for layer cake
1 pound butter, softened
7 cups (2-1 pound bags) powdered sugar
4 heaping tablespoons QUALITY cocoa powder
4 heaping tablespoons cocoa powder
1/2 teaspoon QUALITY cinnamon
1 teaspoon PURE vanilla extract
1 tablespoon WHOLE milk

  • Cream butter.
  • Sift together the cocoa, cinnamon and powdered sugar into the creamed butter and blend well.
  • Add vanilla, blending well. If too stiff add 1 tablespoon WHOLE milk to thin.

TUSCAN CHICKEN TOMATO SOUP

TUSCAN CHICKEN TOMATO SOUP serves 6

8 thick slices sourdough bread
2 tablespoons avocado oil, plus more for toasting bread 
Salad Supreme garlic bread sprinkle
2 tablespoons salted butter OR 2 seasoned butter cubes (see notes)
3 boneless, skinless chicken thighs, diced OR 2 cups diced rotisserie chicken pieces 
1 LARGE shallot, diced 
2-3 cloves garlic, minced 
2 tablespoons QUALITY tomato paste  (I use Classico sun dried tomato pesto)
14-ounce can QUALITY diced tomatoes 
14-ounce can QUALITY tomato puree 
2 cups low-sodium chicken broth 
One 15-ounce can cannellini beans, drained and rinsed
1 to 2 tablespoons honey 
2 teaspoons chopped fresh oregano, plus whole sprigs, for garnish 
FRESH ground sea salt and black pepper 
One SMALL 6.52-ounce jar marinated artichoke hearts, drained 
Mini QUALITY Mozzarella balls 

  • Preheat the oven to 425°.
  • Lightly coat the bread with oil on both sides and place on a baking sheet. Bake until toasted and browned, about 10 minutes.
  • Heat the butter and oil in a soup pot over a medium-high heat. When the butter has melted and the oil is hot, add the chicken (if you’re using the raw thighs otherwise rotisserie chicken pieces are added later), onion and garlic and cook until the onion starts to brown and the chicken is almost cooked through, about 5 minutes.
  • Add the tomato paste and stir until everything is well coated.
  • Add the canned tomatoes, tomato puree, chicken broth, beans, honey and oregano.
  • Add in rotisserie chicken pieces, if using.
  • Season to taste with FRESH ground sea salt and black pepper, stirring well and bringing to a simmer for 10 minutes or so until flavors are well blended.
  • Add the marinated artichoke hearts to the soup and stir to combine.
  • Tear the toasted bread into large chunks and place in the bottom of soup bowls OR use grilled cheese croutons for an extra yummy plus.
  • Ladle the soup over the bread.
  • Top each bowl with several mini Mozzarella cheese balls, chopped oregano and a drizzle of balsamic glaze.

NOTES: When I buy FRESH herbs (thyme, tarragon, oregano, basil…), I chop them up and make butter cubes in my lidded silicone trays to freeze and have on hand for recipes just like this. It adds another layer of flavor.