I am a sucker for a good bowl/plate of dumplin’s, with chicken or without, they are a one of my favorites. If I could only find a way to keep them from from effecting my waist line they might appear on my menu with a little more frequency… The great thing about this recipe if it […]
This has been one of my favorite chowder/soup recipes since my mother in law first made it when I was over at their house a few years back.
After spending the summer up in the mountains on Pennsylvania where the high temperature is regularly 65-70 degrees and the lows in the 40’s I have been craving warm soups and warm wintery things… After all these are colder temps that we normally have in the winter!!
Now that we are turning the corner into Fall temperatures in most of the country I figured it would be a great time to share this new favorite of mine.
I am a lover of heavy, filling soups. Ones that are easily a filling meal by themselves. I got on this kick back in college when I ordered a cup of steak stew rather than a salad at a steakhouse one time and was instantly in love.
There are two versions of this stew that I make, with and without chicken. With the rising cost of food, and everything in general being more expensive down here in Puerto Rico, I have been using only the scraps and bones from the steak for flavor, and then using a precooked rotisserie chicken for the main protein. This is another one of those meals that you can make with a $5 chicken and really stretch it to get your moneys worth.
This is the first post in a series where I am going to share easy recipes that you can make with a rotisserie chicken, found at your local grocery store. Here in Puerto Rico I can get a pre-cooked, hot-off-the-spit-chicken from Sam’s club for just under $5. I can’t even get a frozen chicken for that price! I have been trying to get creative with how I serve it, so that we do not get burned out on this great money saving dinner staple.
Here is what you will need to make the enchiladas.