What makes this summer classic side dish the best you've ever tasted? It starts with the broth. Cook your macaroni salad noodles in Zoup! Good, Really Good broth to make the best mac salad ever.
- 16 oz elbow macaroni
- 6 hard boiled eggs
- 2 pieces of celery chopped
- 1 cup of red onion chopped
- 1 bell pepper diced
- 4 tbsp pickles chopped
- Salt and pepper to taste
- 2 cups mayonnaise
- 2 tbsp pickle juice
- 2 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 4 tsp garlic powder
- 2 tbsp sugar
Boil the elbow macaroni according to the package in your Zoup! Good Really Good Chicken Bone Broth. Drain, rinse with cold water and set aside.
While the elbow macaroni is boiling, prepare your hardboiled eggs. Once you peel the eggs, separate the egg yolk into a separate bowl.
Chop the egg whites and combine them in a bowl with the chopped celery, red onion, bell pepper, and pickles. Then add the cooked macaroni and stir until well combined.
Mash up the egg yolks with a fork. Then stir in the mayonnaise, pickle juice, red wine vinegar, dijon mustard, garlic powder, sugar, salt and pepper. Stir until smooth.
Pour the dressing over the macaroni mixture until well combined. Serve immediately or let chill until ready to serve. Enjoy!
We hope you enjoy your Macaroni Salad cooked with Zoup! Good, Really Good Chicken Bone Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.
Heading into the 4th of July weekend, we're going to let you in on a little secret to our favorite BBQ Brats. Yeah, you guessed it, we make them with Zoup! Good, Really Good broth.
- 10 Bratwurst
- 1 ½ cup Zoup! Good Really Good® Chicken Broth
- 1 cup BBQ sauce
- 10 Hot Dog Buns
Grill bratwurst for 10 minutes.
In a crockpot, add the bratwurst, broth and BBQ sauce. Cook on low for 3 hours.
Once finished, serve on hot dog buns with mustard and enjoy!
We hope you enjoy your BBQ Bratwurst made with Zoup! Good, Really Good Chicken Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.
Creamy Parmesan Lemon Salmon
This pan-seared salmon with lemon cream sauce and couscous is sure to make it to your weekly dinner menu. Made with rich Zoup! Good, Really Good Seafood Broth and cream, it's delicious to the last bite.
- 2 Salmon Fillets
- 1 tbsp olive oil
- ¼ finely chopped onion
- 1 ½ minced garlic cloves
- 1 tsp crushed red pepper
- ½ cup heavy cream
- ½ cup Zoup! Good Really Good® Seafood Broth
- ¼ cup shredded parmesan cheese
- 3 tbsp lemon juice
- 1 cup couscous
- ¼ cup Zoup! Good Really Good® Chicken Broth
- Fresh dill and chives for garnish
- Lemon slices for garnish we grilled them to give a smoky flavor
In a medium pot, prepare couscous per directions but swap the water for Zoup! Good, Really Good® Chicken Broth to give it a richer taste.
While the couscous is cooking, heat the pan over medium-high heat until the pan is very hot. Add olive oil and then grill salmon, skin side down, for 4-5 minutes. Carefully flip salmon and cook for another 4 minutes.
Remove the salmon from pan and set aside. In the same pan, saute the chopped onion and garlic until softened. Then add crushed pepper, cream, Zoup! Good, Really Good® Seafood Broth, parmesan and lemon. Cook until well combined and parmesan is melted.
Return the salmon to the sauce and cook for a few more minutes.
Add prepared couscous to the salmon dish. Garnish with chopped chives and fresh dill and enjoy!
We hope you enjoy your Creamy Parmesan Lemon Salmon made with Zoup! Good, Really Good Seafood Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.
Nothing says a three day weekend quite like fresh salsa. We’re whipping up some Salsa Verde made with roasted tomatillos and finished off with none other than Zoup! Good, Really Good chicken broth.
- 8 medium tomatillos
- 3 garlic cloves
- 1 small onion
- 3 jalapeños
- ¼ cup cilantro
- ½ tsp sugar
- Salt to taste
- 2 tbsp olive oil
- 1 cup Zoup! Good, Really Good® Chicken Broth
- 4 tbsp lime juice
On a grill pan or BBQ over medium heat add garlic cloves, tomatillos, onion (chopped in quarters), and jalapeños. Grill until brown spots form. Remove and let cool.
Peel garlic and scrape burnt skin off chiles. Chop onions, jalapeños and garlic.
Transfer tomatillos and all vegetables to a blender. Add the cilantro and sugar. Blend until smooth. Season with salt to taste.
Add olive oil to a large saucepan over medium heat. Add the blended mixture and stir until slightly thickened. Add broth and lime juice. Bring to a boil.
Reduce heat and simmer for 10 minutes. Season to taste with more salt, sugar and/or lime. If you are making ahead, let chill in fridge.
We hope you enjoy your Salsa Verde made with Zoup! Good, Really Good Chicken Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.