Chicken Tortilla Soup

January 8, 2013 by 2 Comments

This has to be one of my favorite things to eat.  Growing up in Texas, I’ve had my share of very good chicken tortilla soup, which is the reason I wanted to make this dish once I moved out of state.  It’s definitely a crowd pleaser and a great meal to cook ahead.  This is honestly the only thing my husband knows how to cook since he feels all he has to do is “Cut up everything and mix”.  From a girl who cooks most nights, a break in the kitchen is a gift from the heavens.  Hope you enjoy this as much as I do!

Ingredients

  • 1 store bought rotisserie chicken (skin off/chopped)
  • 4 – 5 carrots, diced
  • 3 celery stalks, diced
  • 1 large onion, diced
  • 4 garlic, minced
  • 1 small Anaheim Pepper (unseeded)
  • 3 corn on the cob
  • 2 tbsp cilantro
  • 1 can tomato sauce
  • 1 can small diced tomatoes
  • cornstarch mix (1tbsp of corn starch and 2 tbsp of cold water)
  • 64 ounces (2boxes) chicken stock
  • 2 tbsp olive oil

Spices

  • salt (to taste)
  • 1/2 tsp black pepper
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 bay leaf
  • 1 tsp chili powder
  • 2 tsp paprika

Toppings

  • sour cream
  • tortilla chips
  • Monterey Jack Cheese
  • avocado
  • lime

Directions

Cube into small pieces your carrots, celery, Anaheim pepper, onion and garlic.  Depending on the size of each cut 4 to 5 but only 1 large onion and 1 small Anaheim pepper.  When everything is in the pot make sure the colors are evenly distributed.  You don’t want something to out way the other so this is a good indicator that you have enough for your base.  Don’t be stingy you can even add more if you like.  I put enough olive oil to coat the bottom of the pot, about 2 tbsp.  Let cook on medium heat for 15 minutes or until veggies are tender.  Once all veggies are tender add tomato sauce, dice tomatoes, chicken broth and all spices.  Bring to a boil and turn heat down to allow mixture to simmer for 30 minutes.  After 30 minutes add the cornstarch mixture and wait a few minutes before adding cilantro, corn, and chopped chicken.  Turn off the heat and stir well.  Make sure to add all the toppings!

                           *A tip when cutting corn on the cob, is to use a bunt pan as shown below.*

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Baked Salmon with Brown Sugar and Chili Topping

January 3, 2013 by Leave a Comment

Salmon is a crowd pleaser that’s easy to entertain with.  The best dinner parties I’ve attended have featured salmon as the main dish.  Every host appeared to be relaxed with a drink in one hand and a big smile to greet you at the door.  Life, like food should be pleasurable, relaxed and easy.

Making a simple marinade, setting it aside and getting the rest of your meal together is the way to go.  I’ve tried my share of salmon recipes but settled on trying my own marinade with the flavors I love.  The topping for this recipe was suggested to me from a girlfriend whose husband loves his fish sweet and spicy.  I serve it with just about anything, but mash potatoes or greens continue to be the repeating favorite.

I highly recommend purchasing wild caught seafood instead of farm raised.  If you purchase your fish at the seafood counter and have no plans to cook it within a day, buying frozen is the better option.  In some cases, the fish you see at the counter has been previously frozen.  You can find this out by reading the label next to the price tag where the seafood is displayed, or asking your fishmonger.

Ingredients

  • 1 1/5 pounds of salmon
  • 1/2 cup of orange juice
  • 2 tablespoons lemon
  • 2 tablespoons olive oil
  • 1/3 cup sliced green onions
  • 1 teaspoon salt

Topping

  • 1 tablespoon brown sugar
  • 2 teaspoons of chili powder

Directions

In a ziploc bag, prepare marinade by mixing orange juice, lemon, olive oil, green onions and salt.  Marinade in the refrigerator for 1 hour, turning occasionally. Preheat oven to 375 degrees.  Place salmon in a baking dish with the marinade and topping mixture.  Bake for 15 minutes, and broil for another 5 minutes.

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Black Bean, Corn and Avocado Rice Salad

December 30, 2012 by Leave a Comment

I try to keep salads in the fridge during the work week that my family and I can snack on between meals or take for lunch.  This salad is definitely one of them and contains one of my very favorite ingredients, fresh corn.  During the summer months, I really try to incorporate corn in a lot of my dishes.  Fresh ingredients really make food taste better and are definitely the way to go.  It’s very important to use your produce within a few days of purchase to not lose nutrients and flavor.  I learned early on that cooking becomes enjoyable when you start to make recipes your own.  I’ve never been one to follow a recipe so I hope this can be a blueprint for your very own salad.

One of my main goals is to introduce my readers to good quality products. Koch’s Organic Turkey Bacon is one of them. Made from turkey thighs, it really taste great and doesn’t have much, if any grease. I’ve only been able to buy this at Whole Foods so if you happen to see it give it a try. I’ve attached a link to the company’s website if you are interested to learn more about their philosophy

(http://www.kochsturkey.com/Fresh.html)

Ingredients

  • 4 cups of cooked rice
  • 1 cup of black beans (drained)
  • 2 tomatoes chopped
  • 1 cup of corn
  • 1 avocado diced
  • ¼ cup of red onions
  • 4 slices of bacon diced
  • 2 tbsp cilantro
  • Salt & pepper to taste

Vinaigrette

  • Juice of 2 – 3 limes
  • 1/3 cup of olive oil
  • 1 tbsp of honey
  • Salt & pepper to taste
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