How To make Black Bean and Smoked Chicken Soup Daley
1/2 c Dried black beans
2 c Water
1 Bay leaf
Light vegetable oil cooking Spray 1/2 c Broccoli -- Peel &
Dice-stems 1/2 c Carrot
cubed
(1 medium carrot) 1 c Celery :
cubed
(2 med stalks) 1 c Chopped onion (1 medium)
1 tb Dried thyme
1 tb Dried basil
1/2 c Dry white wine
8 oz Chicken breasts without
Skin 4 tb Barbecue sauce :
(no oil
Type) 1 c Chicken stock fat
Skimmed 12 oz Evaporated skim milk
2 c Broccoli flowerets
1 tb Cornstarch dissolved in 2 tb
Cold water 1 tb Liquid smoke
1 tb Worcestershire sauce
1 t Tabasco sauce
1/4 c Fresh cilantro :
chopped
Pick over and rinse the beans. Put them into a large bowl and cover completely with cold water. Let the beans soak overnight (or for at least 8 hours). Drain the beans and transfer them to a medium saucepan. Add the 2 cups water and the bay leaf. Bring to a boil over medium heat and cook for 15 minutes. Reduce the heat to lowand simmer, uncovered, for about 20 minutes, until the
beans are tender. Drain the beans and discard the bay leaf. Preheat the oven to 400 degrees. Place a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil. Add the broccoli stems, carrot, celery, and onion. Cover, reduce the heat to low, and cook for 5 minutes, stirring once or twice. Stir in the thyme, basil, and wine. Simmer, uncovered, for about 15 minutes, until the wine has been reduced by half.
In the meantime, coat the chicken thoroughly with the barbecue sauce and bake for 10 minutes on the top shelf of the oven. Remove the chicken from the oven and allow it to cool just long enough to handle. Cut the chicken into small cubes. Add the chicken, chicken stock, and beans to the stockpot. Cook over low heat for about 3 minutes, until thoroughly heated. Stir in the evaporated milk and the broccoli florets. Cook for 5 minutes, stirring if needed to keep the soup from coming to a boil. Add the dissolved cornstarch and cook for 2 minutes more, stirring constantly. Stir in the liquid smoke, Worcestershire sauce, and Tabasco sauce. Garnish with chopped cilantro. Fat per serving?.6 grams Calories per serving?68 IN THE KITCHEN WITH ROSIE by Rosie Daley Recipe By :
How To make Black Bean and Smoked Chicken Soup Daley's Videos
Beans & Rice Week Recipe: Chef Sean Daly (National Exemplar)
#beansandriceweek
crossroads.net/beansandriceweek
Ingredients
1 tablespoon olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup mixed bell peppers, chopped
1 tablespoon chopped garlic
1 pound black-eyed peas(beans), soaked overnight and rinsed
1 quart chicken stock
Bay leaf
1 teaspoon dry thyme leaves
Salt, black pepper, and cayenne
3 tablespoons finely chopped green onion
3 cups steamed white rice
2 cups cooked crispy bacon
Directions
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions and bacon. Serve over rice.
The twist at the end for fried hoppin John was to purée the beans and fold the other ingredients. form into disks and chill for one hour. Then fry at 375* in canola oil until golden brown.
Episode 30 | Green Chili Chicken
Ingredients
2-1/2 to 3 lb (1134 to 1361 grams) boneless, skinless chicken thighs
2 tsp cumin
1-1/2 tsp sea salt
1 tsp ground coriander
1 tsp black pepper
3 to 4 tomatillos, husked and diced
1 medium onion, diced
½ lb (227 g) Hatch chiles, diced*
3 cloves garlic, chopped finely
Fresh lime wedges and chopped cilantro, for garnish
* If you can't get hatch chilies, grab one of the small containers of green chiles in the mexican foods section.
Directions
1. Lay the chicken thighs into the bottom of a slow cooker.
2. Sprinkle with the cumin, salt, coriander and black pepper. Toss the chicken to coat with the seasonings.
3. Add the tomatillos, onion, green chiles and garlic.
4. Cover the slow cooker and set on low for 5 hours.
5. When the time is up, remove the lid and shred the thigh meat with two forks.
GREEN CHILE CHICKEN SOUP
HOW TO MAKE GREEN CHILE CHICKEN SOUP
2 tablespoons of butter
2 tablespoons of flour
½ of an onion chopped
2 russet potatoes
2 bay leaves
1 teaspoon of salt
½ teaspoon of black pepper
¼ teaspoon of cumin
½ teaspoon of oregano
½ teaspoon of garlic powder
1 cup of chicken stock
1 cup of water
2 7ounce cans of green chile
1 lime
1 14.5 ounce can of Mexican stewed tomatoes
½ cup of whole kernel corn
1 rotisserie chicken shredded
Never Rush Chicken - This Morning
Phil takes us through the perfect way to cook chicken meals with the right ingredients.
Quick Middle Eastern Meals I Eat ALL THE TIME
These are the quick middle eastern recipes I make when I'm really busy. The first is a 5 minute Labneh Sandwich. The second is a 10 Minute Ful Medames (Fava beans). And the third is a 20 minute Quick Chicken Shawarma served with a tahini sweet potato. The recipes are quick and delicious, and perfect for busy weeknights
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Ful Medames video:
Chicken Shawarma Video:
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Food Thermometer:
Citrus Juicer:
Stainless Steel Cookware:
Pyrex Jugs:
Stick blender:
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Sony a7c:
Tamron 28-75mm F2.8
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0:00 My Quick Middle Eastern Meals
0:12 5 Minute Labneh Sandwich
2:18 10 Minute Ful Medames
4:36 20 Minute Chicken Shawarma
5:00 Chicken Shawarma Spice Mix
5:50 Shawarma Marinade
6:54 Sweet Potato Side
8:03 Quick Tahini Sauce Recipe
8:27 My Chicken Shawarma Plate
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Labneh Sandwich:
1 Thin Pitta bread
1-2 Tbsp Labneh
1/2 Tbsp Za’atar
1/2 Cucumber
1/2 Tomato
Olives
Mint
Ful Medames:
2 Eggs
1 Tomato
1 Green Chilli
1/2 Red onion
400g Can of Fava beans
Tahini Paste
Aleppo Pepper flakes
Ground Cumin
Salt
Lemon Juice
White Vinegar
Extra virgin olive oil
Chicken Shawarma Spice mix:
4 Tsp Salt
2 Tsp Ground Cumin
2 Tsp Garlic Powder
2 Tsp Boharat or 7 Spice
2 Tsp Onion Powder
1 Tsp Chilli Flakes
1 Tsp Ground Coriander
1 Tsp Cinnamon
1 Tsp Smoked Paprika
1 Tsp Turmeric
1 Tsp Black Pepper
1 Tsp Ground Ginger
1 Tsp Ground Cloves
1/2 Tsp Ground Nutmeg
1/2 Tsp Ground Cardamom
1/2 Tsp Ground Bay Leaves
Shawarma Marinade Marinade:
4 Tbsp Yoghurt
2 Tbsp Tomato Paste
1 1/2 Tbsp Lemon Juice
1/2 Tbsp White Vinegar
1/2 Tbsp Olive Oil
2 Tsp Shawarma Spice Mix
500g Chicken (Thighs preferred)
Tahini Sauce:
75g Yoghurt
50g Tahini Paste
20ml Lemon Juice
50ml Water
1/4 Tsp Salt
1/4 Tsp Black Pepper
1/4 Tsp Chilli Powder
1/4 Tsp Ground Cumin
The Controversial Scene that took 'The Beverly Hillbillies' off the Air
The Beverly Hillbillies is an American sitcom television series broadcast on CBS from 1962 to 1971. The show had an ensemble cast featuring Buddy Ebsen, Irene Ryan, Donna Douglas, and Max Baer Jr. as the Clampetts, a poor backwoods family from the Ozarks region of Arkansas[1] who move to posh Beverly Hills, California after striking oil on their land. The show was produced by Filmways and was created by writer Paul Henning. It was followed by two other Henning-inspired country cousin series on CBS: Petticoat Junction and its spin-off Green Acres, which reversed the rags-to-riches, the country-to-city model of The Beverly Hillbillies.
The Beverly Hillbillies ranked among the top 20 most-watched programs on television for eight of its nine seasons, twice ranking as the number one series of the year, with 16 episodes that remain among the 100 most-watched television episodes in history. It accumulated seven Emmy nominations during its run. The series remains in syndicated reruns, and its ongoing popularity spawned a 1993 film remake by 20th Century Fox.
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