Paella

3 cups of rice
4.5  cups of chicken broth (1.5 cups of brother per cup of rice)
Red bell peppers cut into thin strips
1 onion chopped
4 garlic cloves chopped
2 tomatoes cut into thick wedges
chunks of chicken 2″
Sweet sausage cut

Spices:
Tumeric 2tsp
Paprika 2 tsp
Oregano 1 tsp
Salt
Pepper
Green Onions
1 Bay leaf

Chicken breast is cut in 2 inch cubes and marinated in olive oil, soy sauce, garlic, paprika, onion, salt

Wash rice grains

Cook chicken with onion, red peppers.  Remove mixture

Heat 3 tablespoons olive oil in a large skillet or paella pan over medium heat. Sautee chicken and sausage under medium heat for 5 -10 min.  Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in tumeric 2 tsp  and paprika 2 tsp, 1 bay leaf, oregano , chicken stock (boil to warm temp). Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.  add green onions for 5 min.

Peel shell and devein shrimp.

These will go in last.

Place wedged tomatoe in olive oil, and add salt.  Put on cooking tray.  Heat oven to 400 and place tomatoes inside for 15 min

Place lemon wedges, tomato and shrimp in the pan and serve.

Best French Soup

Ingredients:

  • 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (Make sure you get Yellow)
  • Table salt
  • 2 cups water, plus extra for deglazing
  • 1/2 cup dry sherry
  • 4 cups low-sodium chicken broth (They recommend Swanson Certified Organic Free Range Chicken Broth )
  • 6 sprigs fresh thyme , tied with kitchen twine
  • 1 bay leaf
  • Ground black pepper

Directions

  1. Use olive oil in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
  2. Mix chicken broth, and red wine into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
  3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
  4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, add mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
  5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!