Souper Bowl Special .::. Episode 23

With the Super Bowl set, it’s time for Jim and Marilyn’s “Souper Bowl” episode with a delicious Spinach and Orzo preparation and some great ideas for your big game party.


In a soup pot bring to boil 8 cups chicken or vegetable stock
Add 1 cup of orzo pasta, cook for 10 minutes
Add 1 chicken breast cut into 2 inch cubes, cook for 2 minutes
Strain, reserve chicken and orzo

Reheat the stock
In a bowl whisk 3 eggs, 1/3 cup of fresh lemon juice, 1 tablespoon of lemon zest
Add 1 cup of hot stock in a stream whisking
Turn stock to low
Whisk in egg lemon mixture, stir until it starts to thicken
Add 8 once cleaned and washed fresh baby spinach
Add orzo and chicken
Season with salt and pepper and serve
Garnish with dry dill


Heat 2 tablespoon of canola in a skillet
Add 2 chopped onion, 1 chopped jalapeno pepper 1 teaspoon of chili powder, 1/2 teaspoon dry oregano
Cook for 3 minute
Transfer to slow cooker
In a skillet heat in canola oil 2 pounds of boneless short ribs or chuck cut into 1/2 inch pieces
Season with salt and pepper
Slowly brown and transfer to slow cooker
Add to the slow cooker 3 cups of beer or beef broth, 1 28 ounce can of diced tomatoes
2 cans rinsed and drained pinto beans
Cook 8 to 10 hours
Add chopped cilantro
Condiment bar:
shredded cheddar, sour cream, chopped onion, pickled jalapeno, hot sauces, tortillas


Saute in 1 tablespoon of canola oil 1 chopped onion, 1 minced green pepper, 3 minced garlic cloves
Cook for 3 minutes
Add: 1 pound of ground beef, and 1 pound of Italian sausage out of the casing
Cook for 5 minutes, remove the fat
Add 11/2 cups of your favorite bottled salsa, 1 cup of frozen corn,1 can of diced tomatoes,
1 teaspoon ground cumin, 1 tablespoon of chili powder, 1 cup of shredded cheddar
salt and pepper to taste
Place in a casserole dish
Mix a boxed corn bread mix, pour over mixture
Bake at 375 degrees for 40 minutes
You could add canned beans and or canned pesole


Mix in a small bowl, 2 teaspoons ground black pepper, 1 tablespoon of kosher or sea salt,1 teaspoon dry oregano
Rub mixture into 6 pounds of pork shoulder with bone left in, wrap in plastic wrap refrigerate over night
Place in crook pot 1 28 ounce can of diced tomatoes 2 bay leaves, 2 tablespoon of red wine vinegar,
1/2 cup sliced pepperoncini, 2 cloves of garlic, 1 onion sliced in 1/8 inch strips
Cook for 10 hours
Remove pork, let cool, remove bay leaves, degrease,
Remove fat and bones from the pork: discard: shred the pork
Puree with a emulsifier, heat in a saucepan, reduce till gravy like consistency
Add shredded pork to the sauce
Serve over crusty Italian bread
Top with pulled pork, shredded provolone cheese and cole slaw.


In a large pot heat:
9 cups of water or stock, 1 cup of brown or white rice
1 teaspoon salt, 11/2 piece of ginger, 1 smoked ham hock or smoke turkey drum stick
Bring to a slow boil, cover and cook for 11/2 hours
Discard the ginger, remove hock or turkey drum stick
Serve with condiments: minced scallions, minced parsley , minced cilantro, meat of the ham hock or drum stick, cubed smoke ham steak
soy sauce, garlic, chili sauce