The Houston Livestock Show & Rodeo is known for innovative carnival food. Fried food king Chicken Charlie (Charlie Boghosian) invented fried items like: pickles, s’mores, peanut butter and jelly sandwiches, Oreo cookies, Twinkies, frog legs, White Castle cheeseburgers and more. Chicken Charlie shows restaurant journalist and diva of dish Cleverley Stone how he prepares his fried favorites including three different types of batter.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show on Saturdays at Noon on KIKK-CNN 650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)
Guests will enjoy visiting with many vendors, gourmet food, Texas wine concessions, cooking demonstrations, health and nutrition seminars, entertainment and an olive buffet featuring olives from around the world to sample and compare. Tickets cost $10 per person.
Proceeds benefit scholarships and community outreach programs. For complete event activity listing visit: http://www.ldeisanantonio.org.
Debbie Wheeler of Mahatma Rice, shows the diva of dish and radio talk show host, Cleverley Stone, how to make a cool and crisp paella salad using olives and olive oil. Debbie also demonstrates how to make a brown rice olive bread and fresh herbed brown rice Texas ‘caviar.’
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show on Saturdays at Noon on KIKK-CNN 650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)
Cool and Crisp Paella Salad
Serves 6
Submitted by Debbie Wheeler
Mahatma Rice
Ingredients
3 tbsp white wine vinegar
3 tbsp olive oil
1 garlic clove, minced
salt and pepper
1 pkg Mahatma® Saffron Yellow Rice or Spicy Yellow Rice mix
1 cup cooked, cubed chicken
1 cup cooked shrimp
1 tomato, diced
1 small red onion, chopped
1/2 cup green peas
1/3 cup black olives, sliced
lettuce leaves
Directions
1. Combine vinegar, olive oil, garlic, salt and pepper. Set aside.
2. Prepare rice mix according to package directions.
3. In a large bowl, combine remaining ingredients (except lettuce). Add cooked rice and reserved dressing and toss to coat.
4. Serve on lettuce leaves.
Brown Rice Olive Bread
Serves About 12 Slices
Submitted by Debbie Wheeler
Mahatma Rice
Ingredients
2/3 cup water
1/3 cup Mahatma® Whole Grain Brown Rice
2 tbsps olive oil, divided
2 tbsps olive leaf jelly. Or substitute with your favorite jelly.**
1 1/2 tsps active dry yeast
warm water (105-115° F)
3 cups bread flour
1 tsp salt
1/2 cup olives, pitted
**We used olive leaf jelly from Sandy Oaks Olive Orchard. www.SandyOaks.com
Directions
To bake bread in an oven:
1. Bring water to a boil in a small saucepan. Add rice, reduce heat to low. Cover and simmer 15 minutes.
2. Place rice, 1 ½ tablespoons olive oil, jelly and yeast in a two-cup glass measuring cup. Add enough warm
water to measure 1 ½ cups.
3. In a large bowl combine flour and salt. Combine rice and flour mixture; stir to incorporate. When dough comes together, turn out onto a floured surface and knead dough about 2 minutes, or until smooth and elastic.
4. Place dough back into bowl and rub with a little of the remaining olive oil. Cover bowl and let rise in a warm place until double in size, about 1 hour. Turn dough onto floured surface and sprinkle with olives. Knead dough again for 2 minutes, incorporating olives.
5. Place dough in loaf pan and rub top with remaining olive oil. Allow to rise again until doubled in size (about 30 minutes).
6. Preheat oven to 350° F.
7. Place loaf pan in oven and bake 20-25 minutes, until top is golden brown and crusty. Remove from oven and let rest 5 minutes. Remove bread from pan and cool on a wire rack.
To make in a bread machine:
1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes.
2. Place cooked rice, 2 tablespoons olive oil, jelly and yeast in a two-cup glass measuring cup. Add enough warm water to measure 1 ½ cups.
3. Place cooked rice mixture and all remaining ingredients except olives into bread machine. Select regular cycle; press Start. Add olives after first kneading, or when machine signals to add extras. Turn out of pan on cooling rack when done.
Fresh Herbed Brown Rice “Caviar”
Serves 6 to 8
Submitted by Debbie Wheeler
Mahatma Rice
Ingredients
2 cups Mahatma® Whole Grain Brown Rice, cooked
2 fresh garlic cloves, chopped
1 cup yellow onion, chopped
2 tbsps black olives, chopped
2 tbsps fresh basil leaves
2 tbsps fresh mint leaves
2 tbsps fresh parsley leaves
1/4 cup red bell pepper, chopped
1/4 cup lemon juice
1 tsp dry Italian seasoning
1/2 tsp salt
1/2 cup plain yogurt
Directions
1. In a large bowl combine cooked rice, garlic, onion, olives, basil, mint, parsley, and red bell pepper.
2. In a small bowl combine lemon juice, Italian seasoning, yogurt and salt.
3. Fold dressing into rice mixture, blending gently but well. Serve room temperature or chilled with
toasted brown rice bread slices, endive spears, or radicchio leaves.
Helpful Hints: For a creamier texture, stir in additional yogurt. For a smoother dip, pulse briefly in a
food processor to desired consistency.
Rio Star grapefruit is a very sweet and very red grapefruit varietal from the Texas Rio Grande Valley. They are juicy and tree-ripened, stored on the tree until ripe. This is the reddest variety of grapefruit. It has an overall blush on the exterior peel with a deep red interior.
Blanca Aldaco, chef and owner of Aldaco’s Mexican Cuisine, also serves as the spokeswoman for Texas Rio Star Grapefruit. Aldaco shows the diva of dish and radio talk show host Cleverley Stone how to make some recipes with Texas Rio Star Grapefruit.
For more information about food, wine and dining in Houston, catch Cleverley’s radio show on Saturdays at Noon on KIKK-CNN 650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)
Texas Grapefruit are:
•Fat free
•Saturated fat free
•Sodium free
•Cholesterol free
•Contain dietary fiber
•High in vitamin A
•High in vitamin C
•Contains Lycopene
•Contains dietary fiber
How to Select a Texas Grapefruit
. Choose a grapefruit with a red blushed skin that feels heavy for its size. Heavy fruit means lots of juice.
. “Tropical Beauty Marks” or blemishes are caused by gentle breezes and don’t affect the fruit inside.
. Store citrus in a cool area for up to 2 weeks or in your refrigerator for up to 6 weeks.
. Look for a Texas Sticker on the fruit
Texas Citrus Salsa
Excellent when served on top of grilled fish or chicken.
Makes 2 cups
Ingredients
1 Texas Red Grapefruit, peeled, sectioned and chopped
1 large Texas Orange, peeled, sectioned and chopped
1 medium tomato
1 cup diced green, red, and yellow bell pepper (use a mixture of all three peppers for best color contrast)
1 jalapeno pepper, seeded and minced
3 tablespoons chopped red onion
1 tablespoon chopped fresh cilantro
1 ½ teaspoons sugar
¼ teaspoon salt
Preparation
1. Mix grapefruit, orange, peppers, onion, cilantro and seasonings.
2. Seed and chop the tomato.
3. Combine all the salsa ingredients in a medium mixing bowl.
4. Drain juice before serving. !
Nutrition per cup: Calories-130; Fat-0.5g; Cholesterol-0mg; Sodium-300mg; Carbohydrates-33g; Protein-3g
Texas Rio Rita Margarita
Ingredients
. 2 oz. tequila
. 2 oz. strong orange liqueur
. 2 oz. sweetened lime juice
. 1 cup Texas Red Grapefruit juice, freshly squeezed
. Margarita salt
Preparation
1. Mix above ingredients together.
2. Rub rim of glass with fresh lime and rotate in margarita salt.
2. Pour liquid in glass, over ice, and stir.
3. Garnish with a slice of Texas Red Grapefruit.
Yogurt, eggs, honey, beets — ingredients for a delicious dish? Probably, but celebrity hair stylist Ceron has other ideas and he shows the diva of dish and radio talk show host Cleverley Stone how to use natural food ingredients to make your hair look fabulous, dahling!
For more information about food, wine and dining in the Houston area, listen to Cleverley’s radio show on
Saturdays at Noon on KIKK-CNN 650 AM. (By the way, she gives out free restaurant gift certificates on every radio how!)
Frizz Control Conditioner for all hair types
Ingredients
4 teaspoons plain yogurt
1 egg
2 tablespoons honey
Directions
Mix ingredients together and massage into freshly shampooed hair.
Leave for 10 minutes and rinse.
Chamomile Leave-In Treatment for Golden Blondes for Brightening and Conditioning
Ingredients
A handful of chamomile flowers
2 cups of water
3 tablespoons of olive oil
Directions
Boil flowers in water until they are reduced. Let cool.
Mix boiled flowers with olive oil.
Apply to dry hair and leave for 15 mins and rinse.
Rosemary Treatment for Brunettes for Condition & Shine
Ingredients
1/2 cup boiling water
1 teaspoon rosemary
1 cup strong coffee, cooled to lukewarm
1/4 cup vinegar
2 vitamin E capsules
Directions
1. Steep rosemary leaves in boiling water and let cool to lukewarm for about 1/2 an hour.
2. Mix rosemary solution with the lukewarm coffee and vinegar in a spray bottle.
3. Break open the vitamin E capsules and squeeze their contents into the bottle.
4. Close the cap and shake.
5. Wrap a towel around your neck and spray the mixture completely over hair.
Be sure to penetrate liquid down to the roots.
7. Let sit for 30 minutes.
8. Rinse.
9. Shampoo and condition.
Beet Treatment for Red Heads & Brunettes for reviving color & conditioning
Ingredients
1 beet
2 cups of water
3 tablespoons of olive oil
Directions
Peel beet and chop up. Wear gloves due to staining.
Boil beets in water until they are reduced. Let cool.
What would a famous French chef cook at a barbecue? The Houston Livestock Show & Rodeo is coming up soon and that means barbecue. Chef Albert Roux has been invited to cook at the World’s
Championship Bar-B-Que Contest in late February.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show on Saturdays at 12 p.m. on KIKK-CNN 650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)
Cajun Braised Pork Cheeks (Serves 8 people)
Ingredients
3 lbs pork cheek
2 TBS of Cajun spice mix
2 carrots, cut into chunks
2 medium sized onions, cut into chunks
2 stick of celery, cut into chunks
2 TBS tomato paste
1 bay leaf
8 ounces of white wine
3 quarts of veal stock or chicken stock
Cooking oil
Salt and pepper to taste
Directions
1. Trim and clean the pork cheeks, removing any fat.
2. Season the meat with Cajun spice and leave to marinate for an hour.
3. Meanwhile, sweat the carrots and onion with a little oil until golden.
4. Add the tomato paste and cook for a few minutes.
5. Add the wine and bring to a boil. Cook for a few minutes to evaporate by half.
Remove from heat and set aside.
6. In a hot pan, sear the pork cheeks on all sides with a little oil. You may have to do this in batches, based upon the size of your pan.
7. Place the meat with the vegetables mixture and add the stock.
8. Bring to a simmer. Skim the surface and simmer for 1 hour 15 minutes, or until the meat is tender. Remove from heat and let cool.
9. Remove the meat from the pan and strain the sauce through a fine sieve.
10. Return the sauce to a clean pan and reduce to a syrupy consistency. Check the seasoning and season to taste.
11. Serve with cassoulet beans. Recipe below.
Cassoulet Baked Beans (Serve between 8 and 10 people)
Ingredients
1 pound of dry cannellini beans
1 carrot, finely chopped
1 medium size onion, finely chopped
4 cloves of garlic, minced
2 TBS of tomato puree
1 quart of chicken stock or water
4 oz of streaky bacon, cut into chunks
Cooking oil
Salt and pepper to taste
Directions
1. Soak the beans in cold water over night.
2. Next day, place the beans in a sauce pan and cover with cold water. Bring to a boil.
3. Drain and refresh the beans.
4. Sweat the carrot and onions with a little oil until just golden.
5. Add the tomato paste and cook for a few minutes, stirring from time to time.
6. Add the garlic and cook for a few minutes.
7. Add the beans, stock, bacon, bring to a simmer.
8. Cover the pan with grease proof paper, place the pan in oven and cook for 1 hour.
If the liquid evaporates too much add a little more water to keep the beans moist.
9. Remove from heat and leave to cool for 30 minutes.
10. Season to taste.
Note: For people who like beans to have a smoky flavor, add some bottled hickory smoke flavoring.
The diva of dish and radio talk show host, Cleverley Stone, has some suggestions on where to watch the big NFL Championship game on Sunday.
Molina’s Cantina on Washington Avenue was recently named “Best Guy Food in America” by Men’s Health Magazine. The menu features great cheese enchiladas with chili con carne.
Christian’s Tailgate Bar & Grill on Bagby Street in midtown Houston is best known for their burgers and the restaurant also has a kids menu.
Little Woodrow’s, also in midtown Houston, is known for frozen mimosas and micheladas.
Stag’s Head Pub on Shepherd Plaza is well known for serving “The Great British Sunday Lunch” which includes “The Roast of the Day.”
Pennison’s, with two locations in Sugar Land and the Copperfield subdivision, is owned by former Houston Oilers player Jay Pennison, who wore jersey number 52. The pub will host a Super Bowl party with free gumbo at 5:30 p.m.
Rookies Sports Bar in The Woodlands features a beer buffet with more than 30 different beers, both domestic and imports. Cigars are also available ranging in price from $3 up to $20.
Armadillo Palace in the Greenway Plaza area has Cleverley’s favorite hamburgers in the city. The restaurant is
easy to find, has a huge mirrored armadillo sculpture in front and is owned by the Goode family from Goode Company BBQ.
Radio personality Outlaw Dave will host a party during the big game at Texas Rock Tavern in the FM 1960 area which will live entertainment and 25 cent wings all day.
For more information about food, wine and dining in Houston, catch Cleverley’s radio show,
Saturdays at Noon on KIKK 650 AM. (PS: She gives out free restaurant gift certificates on every radio show!)
The Houston Livestock Show and Rodeo is a charity which benefits the youth of Texas. Since the Show’s beginning in 1932, the Houston Livestock Show and Rodeo has contributed more than $250 million to scholarships, research, endowments, calf scramble participants, junior show exhibitors, the Rodeo Institute for Teacher Excellence, School Art participants, and other educational and youth programs. Currently, 1,934 students are on Show scholarships. Enrolled students are attending 88 different Texas colleges and universities. The value of these scholarships is nearly $24.8 million.
The Best Bites event is on Feb. 21 and will feature announcement of winners of the International Wine Competition, a wine & food tasting and culinary competition between restaurants and catering companies.
Ronnie Killen, chef and owner of Killen’s Steakhouse in Pearland, won the 2009 Best Bites Competition. On Feb. 21 he defends his crown at the 2010 event. Killen shows the diva of dish and radio talk show host, Cleverley Stone, how to make his award-winning killer crab cake. Stephanie Baird, chairman of the Houston Livestock Show & Rodeo Wine Competition Committee tells us about the winning wines that guests can sample at the event.
For more information about food, wine and dining in Houston, catch Cleverley’s radio show, Saturdays at Noon on KIKK 650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)
Killen’s Crab Cakes with Beurre Blanc Sauce
(Yields 6 cakes)
Source: Ronnie Killen, ownerand chef, Killen’s Steakhouse
Ingredients
1 pound jumbo lump crabmeat
1/3 cup fresh toasted bread crumbs
3 green onions (green and white parts), finely chopped
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1 rib celery, finely chopped
1 egg
Dash of cayenne pepper
Panko bread crumbs, for coating
½ cup oil (plus 1 tablespoon for vegetables)
Beurre Blanc Sauce (see recipe below)
Directions
1. In medium pan sweat whites of onions, celery and peppers in 1 tablespoon of oil, until soft.
2. In a large bowl, mix together sweated vegetables, toasted bread crumbs and dash of cayenne pepper. Fold in egg, then fold in crab, (be careful not to break up the crabmeat pieces).
3. Shape mixture into patties and dredge in Panko bread crumbs.
4. Heat ½ cup of oil in a large skillet over medium heat till 325 degrees. When oil is hot, carefully place crab cakes, (in batches), in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
5. Serve warm with beurre blanc or other preferred sauce.
Beurre Blanc
Ingredients
½ pound unsalted butter, ice cold
2 tablespoons minced shallots
2/3 cup of dry white wine
1/3 cup lemon juice
Salt and white pepper to taste
Directions
1. Cut the cold butter into small cubes and put back in the fridge.
2. Put the shallots, white wine and lemon juice in a small pan and bring to a boil. Reduce liquid by two-thirds. Allow it to cool for about 5 minutes.
3. Briskly beat in the butter. You may strain out the shallots, if you like.
The Sacher Torte, the cake of love, is a delicious dessert that is perfect for St. Valentine’s Day.
Owner Josh Tortorice and head baker Julio Chavez from Rao’s Bakery show the diva of dish and radio talk show host, Cleverley Stone, how to make a quick and easy Sacher Torte, that will look like it took hours to make.
For more information about food, wine and dining in Houston, catch Cleverley’s radio show on Saturdays at Noon on KIKK-CNN 650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)
Easy Sacher Torte (Serves eight)
The original Sacher Torte was created in 1832 by Franz Sacher, from the famous family of Viennese hoteliers and restaurateurs.
Ingredients
2 8 inch round, baked chocolate cakes
(can be store bought, or made from cake mix)
6 oz to 12 oz Raspberry Jam
1 cup Whipped Cream
11/2 cups Chocolate Ganache
1/2 cup White Chocolate
Directions
1. Brush crumbs from cake layers
2. Spread jam on one layer. Put second layer on top.
3. Spread whipped cream over top and sides of cake.
3. Ice cake with chocolate ganache & white chocolate (white chocolate can be store bought)
Chocolate Ganache
Ingredients
2 1/2 cups heavy cream
20 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped in a food processor
Preparation
1. Bring cream to a simmer in a 3- to 4-quart saucepan and remove from heat.
2. Whisk in chocolate until smooth. Transfer ganache to a bowl and chill, covered,
stirring occasionally, until thickened but spreadable, about 4 hours.
(If ganache becomes too thick, let stand at room temperature until slightly softened.)
Late January is the middle of king cake season, a tradition that comes from New Orleans.
Josh Tortorice, owner of Rao’s Bakery, which is famous for its King Cakes, tells the our diva of dish and radio talk show host, Cleverley Stone, why people eat King Cakes, when they eat them and why three different colors of icing are used. Rao’s head baker, Julio Chavez, shows how to braid and decorate a traditional king cake.
Remember that a store-bought coffee cake ring can be used in place of a king cake and people can decorate it themselves by placing the toy baby in it.
For more information about food, wine and dining in Houston, catch Cleverley’s radio show on Saturdays at Noon on KIKK-CNN 650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)
King Cake
Makes 3 cakes
Ingredients
5 lbs Danish Flour
1 quart of water
1/3 oz instant yeast
Preparation
1. Mix ingredients thoroughly in a bowl.
2. Scrape bowl, removing dough
3. Divide dough in 3 equal sections.
4. Take one section and roll it flat onto lightly floured cutting board
5. Spread filling on it.
6. Use pizza cutter to cut flat dough into 3 long strips.
7. Braid 3 strips then form into a circle.
Repeat with remaining 2 sections of dough.
8. Let circles rest so that yeast can rise.
9. Bake at 325 degrees for 15 minutes.
10. Remove from oven and let cool before icing.
Filling
Ingredients
10 pounds of chopped up coffee cake, Danish or other pastries
3.5 lbs of butter
3.5 lbs sugar
1 gallon water
2 lbs cinnamon
Preparation
1. Mix all ingredients thoroughly in a bowl.
2. Spread onto prepared dough, as above.
Decoration
Ingredients
3 Five lb boxes of granulated sugar
One each tubes of gel food coloring: yellow, green, purple
Preparation
1. Mix one box of sugar with one gel color.
Add color to intensity of your choice.
You should have 3 separate bowls, each with its own color.
2. On cooled cake, spread each color equally in 3 sections on top of cake.
3. If desired before decorating cake, you may insert a small toy baby.
Gently turn cake over and insert baby from the bottom of cake.
Turn cake right side up, and decorate.
Before eating be sure to notify guests that there is a toy baby in the cake and they should use caution when biting into cake.
Guest who gets the baby is named King or Queen for the day.
It is important to know where foods come from. Dun Gifford, founder & president of Oldways, an internationally-respected non-profit organization dedicated to educating people about food, sustainability and practical programs grounded in science and tradition and Ellen and Humphrey Keyes, Eskimo fishers from Emmonak, Alaska, show the diva of dish and radio talk show host, Cleverley Stone, how to cook wild Alaskan salmon and how to use the traditional Eskimo ulu knife.
For more information about food, wine and dining in Houston, catch Cleverley’s radio show on Saturdays at 12 p.m. on KIKK-CNN 650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)
Yukon River Salmon with Soy & Brown Sugar
Source: Dun Gifford, The Oldways Table Cookbook
Ingredients (Serves 6)
6 (4-ounce) 1-inch-thick wild salmon fillets, such as from the Yukon River
2 Tbs extra virgin olive oil
1 cup reduced-sodium soy sauce
½ cup dark brown sugar, loosely packed
Directions (recipe can also be prepared in a skillet)
1. Place the salmon fillets about 1 inch apart on a rimmed baking sheet, lightly brushed with olive oil.
Brush both sides of the salmon liberally with soy sauce. Cover the fillets with waxed paper or foil. Let marinate for 30 minutes.
2. 15 minutes before cooking, preheat oven to 450 F. Set oven rack so that the top of the fillets will be positioned 4-inches away from the heat source.
3. Removed the waxed paper or foil from the salmon and brush their tops again generously with soy sauce. Turn on the broiler and place the baking sheet in the oven.
4. After 3 minutes remove the pan, carefully turn the fillets over with a spatula, brush the tops with soy sauce again, and return to the oven.
5. In a small bowl, add the brown sugar to the remaining soy sauce and stir together until the sugar is dissolved.
6. After 3 minutes, remove the pan, brush the tops of the fillets liberally with the soy and brown sugar mixture, return to the oven and close the door.
7. After 3 minutes, remove the fillets and, using the tines of a fork test to see if they are done. If the tines go through the fillets easily, the salmon is cooked. If they do
not, return to the oven and cook for another 2 minutes and check again. Repeat as necessary.
8. Serve immediately.
Many people are in the dark when it comes to eating oysters. Chef Scott Tycer has opened an oyster bar at his restaurant, Gravitas, and he shows the diva of dish and radio talk show host, Cleverley Stone, how to select, store, open, clean, and eat an oyster along with other oyster etiquette.
For more information about food, wine and dining in Houston, catch Cleverley’s radio show on Saturdays at Noon on KIKK-CNN 650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)
Chef Scott Tycer, chef/proprietor of Gravitas and Textile restaurants in Houston
The small town of Fanny Bay, Baynes Sound, British Columbia, has produced some of the world’s best oysters since the 1950s. This region is known for its sustainable aquaculture.
Many chefs say you never get a bad Fanny Bay oyster. Their plump, firm flesh is salty and sweet because the waters are very cold, yielding substantial saltiness, copper undertones and a refreshing aftertaste similar to cucumber.
Charles Thee of Auntie Pasto’s Restaurant, shows the diva of dish and radio talk show host Cleverley Stone how to make his award-winning soup. Auntie Pasto’s will be defending its crown at the 9th Annual Chicken Soup Cookoff, organized by Keith Solomon, on Sunday, Jan. 24 at 11:30 a.m. until 3 p.m. at 1500 Sunset Boulevard, Houston, Texas.
For more information about food, wine and dining in Houston, catch Cleverley’s radio show on Saturdays at 12 p.m. on KIKK-CNN 650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)
Auntie Pasto’s Cream of Spinach with Chicken Soup
Submitted by Charles Thee
Ingredients (Serves 4)
1 chopped medium yellow onion
2 tablespoons finely chopped fresh garlic
4 tablespoons butter
1 cup flour
4 cups chicken broth
3 tablespoons chicken base
1 quart heavy cream
1 heaping handful of lightly chopped fresh spinach, washed thoroughly
4 cooked boneless chicken thighs, fork shredded
1 teaspoon salt
1 teaspoon pepper
Preparation
Over medium heat, sauté onions, garlic and butter in a large pot. Then slowly stir in flour until the sauce thickens.
Add the chicken broth, chicken base, salt, pepper and fork shredded chicken. Stir continuously.
Lastly add the heavy cream and bring to a boil. Stir continuously.
Once boiling, reduce the heat and simmer for 15 minutes.
Finally, add the spinach and simmer for a remaining 5 minutes.
