Culinary knowledge just flows from her like river, and she loves sharing every bit of it in her classes. That’s what makes Chef Amy Barnes one of the best chefs at Sweet Basil Culinary Center. She started cooking classes as a child which set her up for a long career at The Hyatt’s in Scottsdale and Austin, Texas, The Princess Resort and The Impeccable Pig Restaurant in Old Town Scottsdale. Chef Amy is a great story teller and loves to pay tribute to some of the upscale restaurants that helped to shape her career. This Chorizo Chicken and Corn Risotto pays homage to her years at The Golden Swan at The Hyatt Regency Gainey Ranch, which she helped to open in 1986 and where she worked side by side with chefs from all over the world. It’s there that she says she was “Hyattized”, which means to carry high standards throughout her career. If you want to elevate, or “Hyattize” dinner this week, give Amy’s show-stopping dish a try!
I’m always looking for “the one.” You know, the one recipe that you can count on time and time again to be a crowd pleaser. Sometimes you’ll send me recipes with in-depth stories about the memories behind the meals, which I love. Sometimes I’ll simply get a recipe saying it’s a family favorite. I’ve come to know that if you believe the dish is good enough to pass along, more than likely it’s a winner, and I’m grateful that its landed in my lucky hands. Now you have another one in the Southwest cuisine category–a fabulously simple, incredibly tasty recipe for New Mexico Chili Verde. There’s a great technique in the recipe that really adds to the flavor of the chile verde, one that I have come to use often in stews and chili’s. It’s flour that you heat up in a dry skillet until it turns light brown and imparts an amazing toasted nut aroma. Get those flour tortillas warmed up and pour yourself a big bowl of New Mexico Chile Verde!
If you were to ask me what recipe I think everyone should have in their recipe box, it would have to be homemade chicken soup. It’s really kind of magical and the perfect comfort food. It makes people happy, brings them back to health and it’s the one pot of goodness I consider to be a gift from my kitchen when I drive it over to friends or family members. I’ve been making homemade chicken soup for decades, but recently I changed it up a bit; added some new techniques and ingredients that make it better than ever. What makes it so good? Well, I don’t just throw chicken and veggies in a pot anymore. I take the time to sauté the onions with the chicken first until the onions are a golden brown. I had no idea it would make such a difference. I’ve also added a few veggies that you don’t generally think about for chicken soup like a parsnip, rutabaga and leeks. Studies show that chicken soup is a great comforter for colds and flu. I love it because I know it will make you happy!
Watch my How to Video for Chicken Soup Here!
Allow me to introduce you to my new favorite dish! If you love lasagna, you’re going to absolutely be giddy over making this simple soup that tastes exactly like lasagne! I can’t stop making it for friends and family, and I sort of get a kick out of watching them come back for seconds….and thirds…and then holding their tummy because they’ve eaten too much! Be prepared for the same reaction! This Lasagne Soup is just scrumptious! I often hear that folks love lasagne but only order it in restaurants because it’s rather tedious to assemble. With Lasagne Soup, it’s a One Pot Wonder of deliciousness without the stress. In fact, you don’t even cook the lasagne noodles ahead of time. You simply throw the raw noodles into the soup! It’s just as delicious whether you use turkey, beef, Italian pork sausage or a combination of all three! One of the things that really makes it taste like lasagna is the ricotta mixture that you dollop on top of the soup when you plate it! If you like Italian cuisine, if you like easy, if you like to please people with a hearty dish that they will adore, then I hope you make Lasagne Soup soon!
Watch my How To Video for Lasagne Soup here!