This quick chicken stock is one of my very favorite things to make – and use.
Did you know you can make rich, super flavorful chicken stock in an hour? And with almost no work from you? That’s right. It pretty much does everything itself.
Let’s get started!
Well. This is right about the time I’m done with winter.
We’ve had a couple of good snows, a few days off of work (thanks to the snow), but now it’s just cold. I’m ready for spring, anytime.
I really love lazy, snowy days when we’re cooped up inside and have to catch up on movies or books and / or naps. And I love winter citrus and my comfy sweaters and boots. But after a few weeks of this, I’m ready for some warmer weather. Maybe not 90-degree summer days, but something other than dreary, gray, freezing cold winter days.
But we’re still in the thick of it, or so it seems.
So! To cheer us up, we’re making a new twist on risotto.
Are you already thinking I’m crazy with this one? I promise, if you like traditional risotto, you will love this.
If you love oats as much as we do, then you know how fun it is to find new ways to use it. And savory options are my favorite. Everyone always thinks you can only make breakfast with oats, but I’m here to tell you that you can do MUCH much more.
With a classic risotto, you slowly cook arborio rice, adding broth little by little, until the rice has released its starches and is tender and creamy. With these Bob’s Red Mill Steel Cut Oats, it’s the same process! Easy.
I’m not sure if you noticed, but during the month of January, members of Sabra’s Tastemaker team shared a ridiculous amount of SuperBowl-level Appetizers featuring hummus, guacamole, salsa, and Greek yogurt dips from Sabra. I mean…just check out this huge list!
I am so excited to work with Sabra and with all of these bloggers – get ready to bookmark all of these and add them to your list for the big game!
And if you missed mine, here’s the Pepperoni Pizza Hummus Palmiers we made! These are so easy to make and so much fun. Little pizza bites, with a twist!
Buffalo Chicken Hummus Taco Cups from Carla of Chocolate Moosey
Cheese Stuffed Mexican Hummus Bites from Taylor of Food Faith Fitness
Merguez and Hummus Flatbreads from Lauren of Healthy. Delicious.
Crispy Potato and Hummus Balls from Anita of Hungry Couple
Hummus Sauce Chilaquiles from Elise of Hungry Hungry Hippie
Pizza Hummus Taquitos from Shawn of I Wash You Dry
Hummus Topped Irish Nachos from Tanya of Lemons for Lulu
Hummus Avocado Cups with Spicy Greek Salad from Ericka of Nibbles and Feasts
Chicken Hummus Sliders from Fabiola of Not Just Baked
Buffalo Hummus Chicken Waffle Bites from Gina of Running to the Kitchen
30-Minute Roasted Garlic Cauliflower Chowder from Alyssa of Simply Quinoa
Bloody Beer Blitzes with Hummus Cheese Breadsticks from Noelle of Singers Kitchen
Cheesy Jalapeno Hummus Spring Rolls from Dan of The Food in My Beard
Hummus Flatbread Pizzas with Fattoush and Feta from Liz of The Lemon Bowl
Hummus Pizza Pockets from Nick of Macheesmo
Whipped Roasted Garlic Feta Hummus from Rebecca of Foodie with Family
Sriracha Hummus Chicken Wings from Susan of Girl in the Little Red Kitchen
Southwestern Egg Rolls from Meagan of A Zesty Bite
Greek Totchos from Megan of Country Cleaver
Jalapeno Popper Turnovers from Dani of The Adventure Bite
Chicken Bacon Ranch Wontons from Heather of Basil Momma
Ranch Gyro Sliders from Angie of Big Bear’s Wife
Cheesy Bacon Ranch Chicken Egg Rolls from Meghan of Cake n Knife
Healthy Buffalo Shrimp with Blue Cheese Ranch Dip from Marnely of Cooking with Books
Ranch Chicken Strips from Rose of Half Her Size
Cheddar Ranch Chicken Tenders from Emily of Emily Bites
Cheddar, Bacon, Ranch Pasta Salad from Jennie of One Sweet Mess
Twice-Baked Loaded Ranch Potatoes from Julie of Table for Two
Grilled Shrimp with Chipotle Ranch Dipping Sauce from Jane of The Heritage Cook
Chicken Bacon Ranch Mini Pizzas from Danae of Recipe Runner
Cheesy Baked Black Bean Flautas from Jenn of Peas and Crayons
Salmon Croquettes from Matt of Thyme In Our Kitchen
Baked Firecracker Cheesy Chicken Taquitos from Megan of With Salt and Wit
Chicken Shawarma Sliders from Suzy of The Mediterranean Dish
Guacamole Stuffed Potato Skins from Julia of A Cedar Spoon
Easy Guacamole and Spiced Shrimp Crostini from Dara of Cookin’ Canuck
Spicy Guacamole Sandwiches or Sliders from Jenni of Pastry Chef Online
Guacamole Plantain Cups from Melissa of Hungry Food Love
Creamy Tuna Cucumber Boats with Guacamole from Olga of Mango Tomato
Blackened Chicken Guacamole Bites from David of Spiced Blog
Teriyaki Chicken Sliders with Guacamole and Pineapple Salsa from Scarlett of Made It, Taste It, Loved It
Slow Cooker Carnitas Taco Bites from Laura of A Beautiful Plate
Easy Chicken Skillet Nachos from Melissa of Bless This Mess Please
Loaded Skillet Biscuits with Bacon and Pimento Cheese Gravy from Lauren of Climbing Grier Mountain
Loaded Taco Style Nachos from Gerry of Foodness Gracious
Mini Cheesy Chicken, Black Bean, and Corn Fillo Cups from Katie of Katie’s Cucina
Baked Southwestern Chicken Egg Rolls from Brandy of Nutmeg Nanny
Salsa Chicken Nacho Bites from Lynda of Me and My Pink Mixer
Chipotle Stuffed Sweet Potatoes from Amanda of Nutritionist Reviews
Sabra Super Bowl Lunch from Becky of Food for Harper
Fajita Black Bean Burger Sliders from Becky of The Cookie Rookie
Vegetarian Baked Taquitos from Rachel of Rachel Cooks
Gluten-Free Japanese-Style Crab Cake Bites from Debra and Rod of Smith Bites
Welcome back, soup season!
I try to make soups as often as possible during the winter for lots of reasons.
Nick isn’t the biggest fan of soups, so I try hard to make ones that I think he’ll like. This usually means that they need to be super hearty (not thin and brothy) and I try to have some type of carb-y addition to the soup OR some bread / roll / crackers / sandwich on the side.
Some tortilla soups I’ve had in the past are pretty thin, so I knew I wanted this one to be different. I packed a lot of flavor into the meat itself and tried to add as much flavor into the soup without having to use too much liquid.
