corn

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.*

Black Bean, Corn and Avocado Rice Salad

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)