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21 Sep

This week, please welcome Rachel Knecht and her meal plans! Rachel is a recipe tester here on Simply Recipes and the blogger behind Baking with Rachel.

Before diving in, we wanted to highlight the ultimate way to save time in your week: having your groceries delivered right to your door. Click on the red “Add to Shopping List” button at the bottom of any recipe (or meal plan) and check it out! We call this feature “Relish” and we’re into it because, really, dinner can be simpler.

We all know that making dinner every night takes more thought than, “What do I want to eat?” Oh, how I wish it were that simple!

In reality, many aspects must be taken into consideration. This is where a solid meal plan comes in handy. I like to plan meals on Sundays so I can get ideas from the rest of the family. (Though I know they will always say “pizza!”)

It also gives me a chance to take a good, hard look at the upcoming week’s schedule and see what meals I realistically have time to cook. Lastly, I like to take an inventory of what I already have and use it first. This is where freezer meals make me so happy!

Now, of course, no plan is perfect. I still run to the store for milk and somehow we never have quite enough fruit to last a whole week. Yet, it feels good knowing that at least we’ll have dinner.

The meals this week are perfect for busy evenings. Quick, make-ahead, or freezer-friendly meals—now that’s a solid plan!

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21 Sep

When thick slabs of cauliflower, called steaks, are roasted until golden, they become the stars of this vegetarian sandwich.

How to Turn Cauliflower into a 5-Star Sandwich

When cauliflower steaks are baked at high heat, they take on a sweet, irresistible succulence in the center, with crispy golden edges. You hardly need anything else, but of course, there’s more.

A red pepper aioli (read: garlicky mayonnaise) guilds the lily, and layered with tomatoes between two slices of tangy sourdough toast, these steaks give you a sandwich to cheer about.

Easy Cauliflower Steak Sandwich - open faced sandwich with sliced tomatos, crusty sourdough bread and red pepper aioliEasy Cauliflower Steak Sandwich - open faced sandwich with sliced tomatos, crusty sourdough bread and red pepper aioli


To cut cauliflower steaks, use a large chef’s knife to carve off the bottom leaves and base of the head so it stands upright.

Stand it on a cutting board, and starting at one side of the head, cut it into slices that are about 1/2-inch thick. Some of the cauliflower florets will not be attached to the base—I call them scraps—they are still good to roast or to make cauliflower rice.

Flat, smaller pieces, can also be roasted with the large steaks—they can be used to build your sandwich. If the head is very large, cut it in half, lay it with the flat side down, and slice across it to make large half-steaks.


In the old French tradition, aioli simply meant a hefty amount of garlic mashed within an inch of its life in a mortar, with droplets of olive oil added painstakingly to form a fluffy paste.

Egg yolks and lemon juice came along more recently. Now you have an emulsion akin to mayonnaise. Aioli is commonly thought of as simply garlicky mayo, sometimes with different flavorings, though you’ll get lots of arguments about its origins and local variations (regions of Spain and Italy being fierce contenders).

Easy Cauliflower Steak Sandwich arugulaEasy Cauliflower Steak Sandwich arugulaEasy Cauliflower Steak Sandwich arugulaEasy Cauliflower Steak Sandwich arugula


This aioli is made with roasted sweet red pepper and a hint of hot red pepper flake to give it a little spice.

Rather than starting with garlic and egg yolks to make a mayonnaise-like aioli, I’ve taken a few shortcuts to make your life (and mine) easier, specifically by using store-bought mayonnaise. This means you can substitute dairy-free mayonnaise if you are vegan or lactose intolerant.

I’ve provided instructions on how to roast a pepper for this aioli, but you can skip that step and substitute peppers from a jar if you like. All the ingredients for the aioli are whirled in a food processor to make a creamy sauce, slightly thinner than mayonnaise.

I advocate using only one clove of garlic, because the flavor intensifies as it sits, but if you are a true garlic lover, you could add more. You will most likely have some sauce left over, so save it to drizzle over fish, hard-boiled eggs, grilled chicken, or roasted vegetables.


If you have extra aioli, you can store it for up to a week in the refrigerator. Like store-bought mayonnaise, it should keep well, but not as long as a jar of mayonnaise, because you have added red pepper and garlic. Like mayonnaise, aioli doesn’t do well in the freezer, because it tends to separate.


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20 Sep

Homemade Simple Syrup can be used in cocktails, iced coffee, lemonade, and iced tea. You can also add flavorings to it, and it’ll keep in the fridge for a month!

Photography Credit:
Sally Vargas

It’s five o’clock somewhere! Simple syrup is made from just two ingredients—sugar and water—and it’s the thing to have around when it’s cocktail time. You can buy simple syrup, of course, but it’s so much easier and cheaper to make it yourself.

What Cocktails Can You Make With Simple Syrup?

There are so many! You can use simple syrup in whiskey sours, mojitos, daiquiris, and even margaritas (made from scratch, without the mix).

how to make simple syrup for iced coffeehow to make simple syrup for iced coffee

how to make simple syrup for iced coffeehow to make simple syrup for iced coffee

What Non-Alcoholic Drinks Can You Make with Simple Syrup?

Once you have a bottle of simple syrup in the fridge, you’ll find so many uses for it. Iced coffee is my special pick-me-up on a sleepy afternoon. (I never put sugar in my coffee, but iced coffee with a little sugar is almost like ice cream!) A few drops of this syrup in my glass give me the boost I am craving.

Simple syrup is also great in homemade iced tea and lemonade!

Other Ways to Use Simple Syrup 

How about that bowl of strawberries or a citrus salad? Simple syrup is the key to making a quick dessert, since there’s no waiting for the sugar to dissolve. Add some whipped cream and boom – you’re in business.

Flavored simple syrupsFlavored simple syrups

Flavored simple syrupsFlavored simple syrups

Can You Make Flavored Simple Syrup?

Yes, you can! Flavored syrups are fun as well. Here are a few flavoring options:

  • Cinnamon: Add a few sticks of cinnamon to the syrup when it’s hot, and let steep for a few hours or overnight. Strain and store.
  • Herbal syrup: Springs of rosemary, lemon thyme, lemon verbena, sage, mint, and/or lemon balm leaves all make wonderful additions to simple syrup. Add a small handful of the fresh herbs to the hot syrup, steep for about 30 minutes, then strain and store.
  • Vanilla syrup: Add a split vanilla bean to the simmering syrup. Let the vanilla bean cool in the syrup. Strain and store.
  • Ginger syrup: Cut slices from a 3-inch piece of ginger root and add to the simmering syrup. Let the ginger slices cool in the syrup. Strain and store.
  • Honey or Demerara (raw) sugar: Use the same 1 to 1 one formula of honey or sugar to water. Honey offers a light floral quality while demerara sugar (partially refined light brown cane sugar) brings a deeper, richer note than a syrup made with granulated sugar.

Use Simple Syrup in These Recipes:

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20 Sep

A French 75 looks fancy, but it’s actually quite easy to make. Take a gin sour (gin, lemon, and simple syrup), add Champagne, and voila! You have a French 75.

It’s great for parties since you can make it ahead of time, and a good excuse to drink gin at brunch. What’s not to like?

Why Is It Called a French 75?

The French 75 first appeared in print in 1927 and was named for a field gun popular during World War I, supposedly because it packed a similar punch.

The French 75 is not a particularly strong drink, but it’s so light and refreshing – with the herbal flavors of the gin and the grape flavors of the Champagne complementing one another so beautifully – that you might be tempted to finish yours very fast. (Also, try this Blood Orange French 75!)

Champagne sparkling wine cocktail with gin simple syrup lemon juiceChampagne sparkling wine cocktail with gin simple syrup lemon juice

Which Champagne Should I Use?

The Champagne takes this gin drink to the next level and accounts for its brunch-friendliness. Although many recipes call specifically for Champagne, any kind of sparkling wine, Prosecco, or Cava will do.

Mixing it with the gin and lemon knocks out a lot of the nuances of a more expensive wine, so a reasonably priced sparkling wine is a good choice here.

Which Gin Should I Use?

You don’t need to spring for a very expensive gin for this drink; any mid-range gin (like Broker’s or Boodles) will do nicely.

That said, I am a particular fan of a French 75 made with Nolet’s Silver, a really beautiful gin with notes of rose and peach. And while I don’t usually recommend Hendrick’s gin for cocktail mixing (its cucumber flavors can throw things off), that gin is actually quite refreshing in this drink.

Champagne flute with French 75 brunch cocktail ingredientsChampagne flute with French 75 brunch cocktail ingredients

Champagne flute with French 75 brunch cocktail ingredientsChampagne flute with French 75 brunch cocktail ingredients

What Kind of Glass Should I Use?

This drink is perfectly sized for a 7- to 8-ounce Champagne flute. Mine are the Nattie from Crate & Barrel, which are really elegant and cost just $4 each, so you never need to stress if someone breaks one.

If your glass falls into that volume range, you can just drop in the gin/lemon mixture and then top with the Champagne. Otherwise, measure out the Champagne to make sure you’re getting the right proportions.

Make-Ahead and Batch Instructions

This drink is a great candidate for making ahead. Mix the gin, lemon juice, and simple syrup in advance and save it in the fridge for up to a day. When you’re ready to drink, just add Champagne and go.

If you want to make a big batch of this ahead of time for a party, just turn the ounce measurements into cups. (A cup is eight ounces, so each cup means eight drinks.) Mix a cup of gin and half a cup each of simple syrup and lemon juice in a pitcher with a handful of ice. Stir well, and keep in the fridge until you’re ready to mix with the Champagne.

More Fun and Fancy Cocktails to Enjoy!

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20 Sep

Here’s our roundup of all good things, good advice, good feelings. It’s the literally the happy hour of blog posts! Up this week… Prom fails, ginger juice, “Good Omens”, and so much more.


Welcome to The Friday Buzz, our roundup of all good things, good advice, good feelings. It’s the literally the happy hour of blog posts! Up this week… Prom fails, ginger juice, “Good Omens,” and so much more.

Are you an early bird or a night owl? I tend to be a night owl, but with the new school year upon us and school starting so darn early, I am having to quickly adjust my schedule to wake up earlier than I’d ever like to.

Once I’m awake, I do okay… it’s just those first 10 minutes are absolutely brutal! I really do admire those who are chipper and ready to go first thing in the morning! If you have any tips on how to become a morning person, SEND THEM MY WAY! I beg of you!

Let’s see what the Simply Recipes Team is sending your way this week, shall we?


  • Need a snack? Emma is ALL ABOUT this Salt and Vinegar Popcorn from our very own contributor, Nick!
  • Need a laugh? These prom fails are the best way to end the week. You won’t be able to stop reading. Promise!
  • Need to feel inspired? Summer shared this article about a University of Tennessee t-shirt and it gave us all the feels.
  • Need some zing? Emma discovered the magic of ginger juice splashed into kombucha, homemade sodas, and cocktails, and she’s in love.
  • Need a new show? Carrie and her twin boys love watching the show Good Omens. Wildly imaginative, sly, and British. ‘Nuff said.
  • Need to give a gift? Claudia is putting this game on her Christmas wish list and is absolutely positive that it would make the perfect gift for anyone.


Lots of opinions and different ways on you all bake your potatoes! Take a look at the many ways readers are baking them or come see how we bake them!


Our reader, Deearr, had some great tips for serving our Fresh Basil Pesto:

We make this every year and stock our freezer with it. We don’t add cheese so we can serve it to our vegan friends. When we serve it, we add the cheese!

As always, cheers to the weekend!

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19 Sep

1 Sauté the mushrooms: Place mushrooms in a large (6 to 8 quart) sauté pan on high or medium high heat. Stir them with a wooden spoon or shake the pan from time to time. You may hear them squeak.

Sprinkle salt over the mushrooms. The mushrooms will sizzle and then start to release water. (Note that you are not adding fat at this point to the pan; this method of cooking mushrooms in their own moisture is called “dry sautéing.)

Once the mushrooms start to release water into the pan, stir in the chopped onions. Cook until the mushrooms are no longer releasing moisture and the mushroom water has boiled away, about 5 minutes more.

2 Make the sauce: Add the olive oil to the mushrooms and stir to coat. Sauté the mushrooms and onions for about a minute. Add the garlic and cook for another minute.

Stir in the tomato paste, cook for a minute longer. Reserve 1 cup of the tomato sauce (it will go in the bottom of the casserole dish), and put the remaining cup of tomato sauce into the pot with the mushrooms.  Add the large can of crushed tomatoes and one cup of water.

Stir in the thyme, sugar, and red pepper flakes. (If you are using dried basil instead of fresh, add it now.) Bring to a simmer, then lower the heat and simmer on a low simmer, for 20 minutes.

3 Boil and drain the lasagna noodles: Once the sauce is simmering, salt the boiling pasta water, and add the dry lasagna noodles to the boiling water.  (The water should be at a vigorous, rolling boil.) Stir gently, making sure that the noodles are not sticking to each other. Set the timer for 8 minutes, or however long is indicated on the package of the noodles. Cook uncovered on a high boil.

When the noodles are ready (al dente, cooked through but still firm to the bite), drain the noodles in a colander, and rinse them to cool them with cold water.  As you rinse them, gently separate them with your fingers so they don’t stick to each other.

Prepare a couple large cookie sheets or baking sheets by spreading a tablespoon of olive oil over the baking sheets.

Place the lasagna noodles on the sheets, gently coating them with a bit of that olive oil, and spreading them out. This will help keep them from sticking to each other while you finish the sauce and prepare the layered casserole.

4 Assemble the lasagna: Turn off the heat on the stovetop for the sauce. Preheat the oven to 350°F.

Spread the one cup of reserved tomato sauce over the bottom of a large (preferably 10×15-inch) casserole dish. (If your casserole dish is smaller, you may need to add another layer as you go through this step.)

Place a layer of lasagna noodles down over the tomato sauce, slightly overlapping. (For our 10×15-inch dish, we ultimately fit 3 layers of 6 noodles each, with 2 extra noodles on which to nosh.)

Sprinkle half of the ricotta cheese over the noodles, and half of the defrosted, drained, and squeezed out spinach over the ricotta.

Sprinkle half of the mozzarella cheese over the spinach, and just a quarter of the pecorino cheese.

Then spoon 1/3 of your mushroom sauce over the mozzarella. Sprinkle half of the fresh basil over the sauce.

5 Repeat layers: Repeat the layering process. Place a second layer of noodles over the sauce. Spread the remaining ricotta, spinach, and mozzarella over the noodles. Sprinkle another quarter of the pecorino along with the mozzarella. Top with another third of the mushroom sauce and the remaining fresh basil.

Layer your final layer of lasagna noodles over the sauce. Spread the remaining sauce over the lasagna noodles, and sprinkle with the remaining pecorino or parmesan cheese.

6 Cover with foil and bake: Pull out a sheet of aluminum foil large enough to cover the casserole dish. Spread a little olive oil over the inside of the piece of foil (the side that will have contact with the lasagna). Place the foil over the casserole dish and crimp the edges.

Bake at 350°F for 25 minutes, then remove the foil and bake uncovered for an additional 25 minutes.

Take the lasagna out of the oven when done and let it rest 10 minutes before cutting to serve. Once made, the lasagna will last a week in the fridge.

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19 Sep

Bread crumbs add a pop of color, a bolt of flavor, and a crunch that immediately elevates any dish. These easy-to-make savory, crunchy crumbs are a great way to use up bread and add a little pizzazz to weeknight dinners.

Photography Credit:
Sally Vargas

Toasted bread crumbs add texture, flavor, and an extra something special, taking dinner from drab to delicious. You can use store-bought breadcrumbs (like Panko), but it’s also really easy to make your own.


Tasty breadcrumbs can come from any kind of leftover bread or roll. I store bread that is going stale in the freezer. When I have enough odds and ends, I make breadcrumbs and either toast them right away or refreeze them for a rainy day.

Here are a few breads that make great crumbs.

  • Sourdough
  • French bread
  • Rye
  • Whole wheat or white sandwich bread
  • Leftover hot dog and hamburger buns

How to Toast Breadcrumbs in the Oven - two jars filled with toasted breadcrumbsHow to Toast Breadcrumbs in the Oven - two jars filled with toasted breadcrumbsHow to Toast Breadcrumbs in the Oven - two jars filled with toasted breadcrumbsHow to Toast Breadcrumbs in the Oven - two jars filled with toasted breadcrumbs


Bread crumbs are a great way to reinvent those last few slices of bread that have gone a teensy bit stale.

To make breadcrumbs quickly in a food processor, take any bread you happen to have around (thawed if frozen), tear the bread into pieces, and pulse in a food processor until they form coarse crumbs. When using bread with thick crusts like French or sourdough bread, I like to trim the crusts, but that is entirely up to you.


Once you’ve turned your bread into crumbs, slip the crumbs into a plastic bag, and keep them in the freezer. They will last almost indefinitely, but I think they lose some flavor after three months.

If you want to use breadcrumbs within a week or so, then feel free to season and toast some in a skillet. They will keep in an airtight container on your counter so they are ready when you need them.


You can take your breadcrumbs straight from the freezer to the oven or skillet for toasting.

If I’m toasting large batches of bread crumbs (more than 1 1/2 cups), I prefer to spread them on a baking sheet and toast them in a 350°F oven for 10 to 12 minutes. I toss them once or twice during the baking time. I feel like this gives me an even toast and color across all crumbs.

If I’m toasting less than 1 1/2 cups of breadcrumbs, a large skillet and burner set over medium-high will do the trick.


Bread crumbs add a pop of color, a bolt of flavor, and a textural crunch that immediately elevates any dish.

  • Sprinkle them over pasta dishes
  • Use them as a salad topping
  • Add them to macaroni and cheese just before serving
  • Spread them with reckless abandon across a skillet dinner
  • Mix them into meatballs or meatloaf
  • Mix them into fish cakes – you don’t even have to toast them!
  • Use as a topping for stuffed vegetables, vegetable gratins
  • Dust your salad with little crispy crumbles.


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18 Sep

Sweet potato soup balances the sweet and savory with onions, garlic, onions, and leeks, along with a bit of nutmeg and cinnamon. Creamy and satisfying!

Photography Credit:
Elise Bauer

Looking for a special soup to serve this holiday season? Consider this creamy sweet potato soup!

How to Make Sweet Potato Soup

We adapted this recipe from one in an old issue of Bon Appétit, changing it up slightly—ditching the maple syrup the original called for (the sweet potatoes are sweet enough), and cutting back on the cream.

We start the soup by cooking a base of onions, celery, and leeks in butter. Then we add sweet potatoes, chicken stock and spices, simmer for 20 minutes, and purée until smooth. At the end we stir in some milk and cream, and add a swirl of sour cream to serve. Easy!

The holiday spices of cinnamon and nutmeg give the soup hints of pumpkin pie and glazed yams, as if someone slipped a little of each into the blender when the soup was being puréed.

What if I Don’t Do Dairy?

Feel free to use another cup of stock instead of the milk and cream, or use coconut milk (canned) or soy milk instead of the milk and cream.

What to serve with this soup

I love creamy soups served with some crusty bread on the side for dipping. Serve the soup as a main on its own, or alongside beef, pork, chicken, or black beans. Because it’s rich and creamy, the soup would do well served with a side salad of fresh lettuce greens tossed in a light vinaigrette.

How to Keep, Freeze and Reheat This Soup

This soup should keep in the fridge for several days, covered.

Typically, soups with cream don’t do well with freezing and reheating. If you want to make the soup ahead of time and freeze it, make it through step 3, leaving out the milk and cream. Freeze the soup, defrost it in a saucepan over low heat until warm, and then add the milk and cream.


Updated September 18, 2019 : We spiffed up this post to make it sparkle! No changes to the original recipe.

Creamy Sweet Potato Soup Recipe

If you want to make this soup without dairy, feel free to substitute either additional stock, which will result in a thinner soup, or soy milk or coconut milk for the cream and milk in this recipe. Omit the sour cream or yogurt topping, and use olive oil instead of butter.



1 Cook the onions, celery, leeks, and garlic: Melt the butter in a large, thick-bottomed pot over medium-high heat. Add the chopped onions and sauté for 3 to 4 minutes, then add the celery and leeks and sauté for 5 more minutes until softened. Add the garlic and cook a minute more.

2 Make and simmer the soup: Add the sweet potatoes, chicken stock, cinnamon stick, and nutmeg. Increase the heat to high and bring to a boil. Reduce to a simmer, and simmer uncovered until the sweet potatoes can be easily pierced with a fork, about 20 minutes.

3 Blend the soup: Remove the cinnamon stick. Use an immersion blender to purée the soup or work in batches and purée the soup in a standing blender.

4 Finish the soup: Add the cream and milk to the soup. Heat on medium until the soup is heated through. Add salt and pepper to taste.

Sprinkle with more black pepper and swirl some water-thinned sour cream or plain yogurt over the soup to serve.

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18 Sep

It’s Hatch green chile season here in Colorado, so because my kids love soup (and because I’ve found that’s a good way to introduce them to new flavors!), I decided to make a big pot of green chicken chili to give them a taste of Hatch chiles!

Roasted green chiles don’t have to be spicy. I used mild Hatch chiles, so the soup was kid-friendly but still rich and savory—and with a great chile flavor!

Hatch green chicken chili recipeHatch green chicken chili recipe

Why Is It Called Green Chili?

Nothing too complicated here: It’s called “green” chili because it calls for (surprise!) green chiles, as opposed to your standard “red” chili, which is made with beef and tomatoes.

I also added a green bell pepper and a few big handfuls of herbs to really play up the “green” factor!

What Kind of Chicken Should I Use?

You can certainly poach your own chicken for this if you want. If you do, use the poaching liquid to make a stock and then use that in the chili. You’ll end up with a really rich and delicious soup.

But perfect is the enemy of good in the kitchen, so I used rotisserie chicken for this quick weeknight chili recipe. A small-to-medium rotisserie chicken will give you about 2 1/2 to 3 cups of shredded chicken meat, which is the perfect amount for this recipe.

A bag of mild chopped Hatch green chilesA bag of mild chopped Hatch green chiles

A bag of mild chopped Hatch green chilesA bag of mild chopped Hatch green chiles

The Best Green Chiles for This Soup

There are a lot of options out there for Hatch chiles, especially this time of year. Here’s the hierarchy of chile choice:

  1. Freshly roasted Hatch chiles: If you live in an area where you can find freshly roasted green chiles, those are far and away the best and should always be your first choice where possible. You can also roast your own chiles at home!
  2. Frozen roasted Hatch chiles: If you can’t find freshly roasted chiles, opt for frozen roasted chiles, which still have great flavor. Look for them with the other frozen vegetables, especially at Mexican grocery stores or stores that have a good selection of Mexican ingredients.
  3. Canned or jarred green chilies: If you can’t find either of those two options, then a jar of green chiles is the way to go. You need a lot of green chiles for this recipe, so go for a big 16-ounce jar if you can find it! If you are using canned green chiles, look for Hatch green chiles, but also Old El Paso makes a great canned mild green chile.

A bowl of green chili soup with crispy tortilla chips and avocadoA bowl of green chili soup with crispy tortilla chips and avocado

A bowl of green chili soup with crispy tortilla chips and avocadoA bowl of green chili soup with crispy tortilla chips and avocado

How to Make Green Chili In a Slow Cooker

This recipe is meant to be a fast weeknight recipe, but it can also work in a slow cooker.

If you’re doing it this way, place a whole (3ish-pound) raw chicken in the slow cooker. Add the water, onion, garlic, and 1/2 cup each chopped carrot and celery. (The carrot and celery are only called for if you make this in the slow cooker, since I find it helps with the stock’s flavor. It’s not needed if you make the chili on the stove.)

Cook for four hours on high, then strain the stock and use it for your soup. Discard the veggies. Shred the chicken and return it to the slow cooker. Add all the remaining soup ingredients except the cilantro and cannellini beans.

Simmer the soup on low heat for two hours. Meanwhile, in a food processor, blend the cannellini beans with 1/2 cup cilantro and 1/4 cup water. After two hours, stir the blended beans into the soup to thicken it slightly. Done!

How to Store Leftovers

If you like this recipe, I recommend doubling it so you can have some for dinner and plenty to freeze for later! This chili stores well in the fridge for up to five days, and will freeze perfectly for up to three months if stored in a freezer-safe bag or airtight container. Reheat the soup gently on the stovetop.

Eat Your Food - Dad AddEat Your Food - Dad AddEat Your Food - Dad AddEat Your Food - Dad AddThe DAD ADD: Crispy Corn Chips

These are basically upgraded tortilla chips, but they add some delicious crunch to the chili! I like to add a pinch of sugar to the chips’ seasoning; the sweetness goes really well with the chili’s subtle heat. Make sure to pile them high in your bowl!

Kids eating Hatch green chili soupKids eating Hatch green chili soup

Kids eating Hatch green chili soupKids eating Hatch green chili soup

Eat Your Food - The Kid ReportEat Your Food - The Kid ReportEat Your Food - The Kid ReportEat Your Food - The Kid ReportREPORT CARD

My kids love soup, so I hoped this would be a winner. My only concern was that it might be too spicy, even with mild green chiles. Both of my kiddos picked out the chicken first and loved it. Then they slurped the soup a bit, but when they saw my Dad Add chips they proceeded to steal ALL OF THEM for dipping and eating. A dad’s sacrifice is real.

So, yes, kids like this soup! If you want more of a kick, spice up your own bowl with a bit of hot sauce, which I definitely did.

More Great Green Chile Recipes: 

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17 Sep

1 Trim and salt the chicken: Trim the chicken pieces of excess fat. Pat the chicken pieces dry with a paper towel. Sprinkle all sides with salt. Let the chicken pieces sit for 15 to 20 minutes to take the chill off.

2 Preheat the oven to 400°F (205°C).

3 Prep the chicken: Pat the chicken pieces dry with a paper towel. Rub olive oil over the chicken pieces and on the bottom of the roasting pan.

Sprinkle the chicken pieces all over with black pepper and a little more salt.

Arrange the chicken pieces in the pan so that all the pieces are skin-side up, and the largest pieces (the breasts) are in the center of the pan.

Don’t crowd the pan; allow room in between the pieces.

4 Bake the chicken: Bake (uncovered) in the oven for 30 minutes at 400°F (205°C). This initial high heat will help brown the chicken.

Then lower the heat to 350°F (175°C) and bake for and additional 10-30 minutes more until the juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F (74°C), and of the thighs is 170°F (77°C) when tested with a meat thermometer.

If the chicken isn’t browning well enough, place the chicken under the broiler for the last 5 minutes of cooking, until browned sufficiently.

Baked Chicken roast the chickenBaked Chicken roast the chicken

5 Let it rest: Remove from oven and transfer the chicken to a serving dish. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.

6 Make gravy: If you would like to make gravy with the drippings from the chicken, place the roasting pan with all its drippings on the stovetop and set the burner to medium heat.

Use a metal spatula to scrape up the stuck drippings from the bottom of the pan. When the pan is hot, pour in some white wine or chicken stock to help loosen the drippings from the pan.

Transfer the drippings and stock/wine mixture to a saucepan and heat on medium high until reduced to your desired thickness.

If you want the gravy even thicker, you can make a slurry with a little cornstarch (a teaspoon) and water (1/4 cup), and add that to the gravy while it cooks.

Best Baked Chicken Recipe make the gravy with a whiskBest Baked Chicken Recipe make the gravy with a whisk Baked Chicken Thighs finish the gravy in the saucepanBaked Chicken Thighs finish the gravy in the saucepan

7 Serve: Serve with steamed rice, mashed potatoes, or Spanish rice.

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