Monday, May 30, 2016

7-Up Biscuits

7-UP Biscuit
I saw this recipe on my Facebook page.  The biscuits looked so good and the recipe was easy - I had to make them.  There are 4 ingredients used to make these biscuits:  Bisquick or your own Baking Mix, sour cream, 7-Up, and butter.  All of the ingredients except the butter are combined together.  The recipe states the dough will be sticky and it is.  As I was working with this dough, a little voice kept telling me to dust the work surface and my hands with flour.  I kept ignoring the voice  - there was nothing in the recipe about dusting the work surface and your hands with flour.  Finally, I decided  to listen to the voice and I dusted my hands and work surface with flour.  The dough was so much easier to work with.   You pat the dough out and cut the biscuits with a biscuit cutter.  I used a 3-inch diameter biscuit cutter.  The biscuits are placed on top of the melted butter in a 9x13-inch baking dish.  Bake at 425 degrees F for 12-15  minutes or until the biscuits are a golden brown.  These biscuits are very tender and fluffy.  I really liked them.

7-Up Biscuits


4 cups Bisquick or your own Baking Mix
1 cup sour cream
1 cup 7-Up
1/2 cup melted butter


1. Preheat oven to 425 degrees F.
2. Mix Bisquick or baking mix, sour cream, and 7-Up.  The dough will be very soft - don't worry.
3. Knead and fold dough until coated with your baking mix.  *Lightly flour the work surface and your hands.
4. Pat dough out and cut biscuits using a round biscuit/cookie cutter.
5. Melt butter in bottom of cookie sheet pan or a 9x13-inch baking dish.
6. Place biscuits on top of melted butter and bake for 12-15 minutes or until golden brown.
Baking Mix, Sour Cream, 7-Up


Makes 11 Biscuits
*My modification to the original recipe.

Friday, May 27, 2016

Breakfast Cookies

Breakfast Cookies - Don't  They Look Good
What could be tastier than cookies for breakfast?  In my home, according to my youngest - nothing.  He has been a Cookie lover from the moment he could eat solid food.  So this morning when I told him I had cookies for breakfast he was delighted and somewhat suspicious.  I have never let him eat a cookie before for breakfast.    These cookies, however were different.  They were breakfast cookies.  I found this recipe in the latest issue of "Cook's Country" magazine.  These cookies have all of your basic breakfast foods, cereal, egg, orange juice, and bacon. This cookie recipe is a drop cookie one - which are my favorites to make.  The recipe was easy to follow and the cookies were not difficult to make.  The only suggestion I would make, is to refrigerate the dough for about 1 hour.  This will make the dough easier to work with. As the cookies are baking, they emit  a wonderful orange aroma mixed with a hint of bacon.     I was amazed at how delicious these cookies were.  The cookies were soft, chewy, and slightly nutty from the Grape-Nuts. I wish I had found this recipe sooner.  We will be having more of these cookies for breakfast or anytime.

Breakfast Cookies
From Cook's Country Magazine


8 slices bacon
1 1/4 cups (6 1/4 ounces) all- purpose flour
1/2 cup (2 ounces) Grape-Nuts cereal
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
8 tablespoons unsalted butter, softened
1 cup (7 ounces) granulated sugar
1/3 cup packed (2 1/3 ounces) light brown sugar
1 large egg
2 tablespoons frozen orange juice concentrate, thawed
1/2 teaspoon grated orange zest


1. Cook bacon in a 12-inch skillet over medium heat until crispy, 8 to 10 minutes.  Transfer to paper towel-lined plate.  Once cool, crumble coarsely; set aside.  Adjust oven rack to middle position and heat oven to 325 degrees.  Line 2 rimmed baking sheets with parchment paper.
2. Combine flour,  Grape-Nuts, salt,  baking powder, and baking soda in bowl.  Using stand mixer fitted with paddle, beat butter, 2/3 cup granulated sugar, and brown sugar on medium-high speed until pale and fluffy, about 1 minute.  Add egg, orange juice concentrate, and orange zest and beat until combined, about 30 seconds.  Reduce speed to low, add flour mixture in 3 additions, and mix until just incorporated.  Add bacon and mix until just combined, about 30 seconds.
3. Place remaining 1/3 cup granulated sugar in shallow dish.  Working with 2 tablespoons dough at a time, roll into 16 balls, then roll balls in granulated sugar.  Space balls on prepared sheet in staggered pattern.  Using bottom of drinking glass, flatten balls to 2 1/2 inches in diameter.  Sprinkle each sheet with 1 1/2 teaspoons granulated sugar from dish.

4. Bake cookies, 1 sheet at a time, until slightly puffy and light golden brown, 15 to 18 minutes, rotating sheets halfway through baking.  Let cookies cool on sheet for 5 minutes, then transfer to wire rack.  Let cookies cool completely before serving.

Makes 16 cookies

Wednesday, May 25, 2016

Philly Cheesesteak

I was looking at my March-April 2012 copy of "Cook's Illustrated" magazine and I ran across this recipe for Philly Cheesesteaks.  What a  quick and easy  Saturday night dinner, I thought:-)  You start with skirt steak, add salt, pepper, two cheeses, a sub roll, and you have a great sandwich.     The meat was seasoned to perfection and the cheese was oh so good melted and mixed in with the meat.  I like the use of white American cheese in this recipe - it melted perfectly and mixed in coating the meat evenly.   The recipe states you could top the sandwiches with chopped pickled hot pepper, sauteed onion or bell peppers, sweet relish, or hot sauce.  The sandwich was so delish by itself, I opted out of the toppings.

Philly Cheesesteaks
From "Cook's Illustrated" March-April 2012

2 pound skit steak, trimmed and sliced with  grain into 3-inch wide strips
4 (8-inch) Italian sub rolls, split lengthwise
2  tablespoons vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese
8 slices white American cheese (8 ounces)

1. Place steak pieces on large plate or baking sheet and freeze until very firm, about 1 hour.
2. Meanwhile, adjust oven rack to middle position and heat oven to 400 degrees.  Spread split rolls on baking sheet and toast until lightly browned, 5 to 10 minutes.
3. Using sharp knife, shave steak pieces as thinly as possible against grain.  Mound meat on cutting board and chop coarsely with knife 10 to 20 times.
4. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until smoking.  Add half of meat in even layer and cook without stirring until well browned on 1 side, 4 to 5 minutes.  Stir and continue to cook until meat is no longer pink, 1 to 2 minutes.  Transfer meat to colander set in large bowl.  Wipe out skillet with paper towel.  Repeat with remaining 1 tablespoon oil and sliced meat.
5. Return now-empty skillet to medium heat.  Drain excess moisture from meat.  Return meat to skillet (discard any liquid in bowl) and add salt and pepper.  Heat, stirring constantly, until meat is warmed through, 1 to 2 minutes.  Reduce heat to low, sprinkle with Parmesan, and single slices of American cheese over meat.  Allow cheeses to melt, about 2 minutes.  Using heatproof spatula or wooden spoon, fold melted cheese into meat thoroughly.  Divide mixture evenly among toasted rolls.  Serve immediately.

Monday, May 23, 2016

White Cheddar Broccoli Soup

About 6 months ago, I had some great tasting Broccoli Cheese Soup at Panera  Bread.  It was delicious.   I enjoyed the flavors and the fact one bowl was a satisfying meal.   I was very excited when I found their soup recipe on the web. This soup is a rich and hearty and chocked full of veggies.
I did some very slight modifications to the original recipe.  I did not puree my soup because I like have a little texture to my soup, but feel free to blend.   This recipe serves 4.  

White Cheddar Broccoli Soup
 Adapted from Panera Broccoli Cheese Soup


1 tablespoon melted butter
½ medium onion chopped
¼ cup melted butter
¼ cup flour
2-cups half-and-half
2 cups chicken stock
4 cups broccoli florets finely chopped
1 cup finely chopped carrots
½ teaspoon salt
¼ teaspoon white pepper
Pinch ground nutmeg
2 cups finely shredded white cheddar cheese
Salt and Pepper
Grated Cheese for topping


1. Sauté the onion in the butter.  Set aside.
2.Stir melted butter and flour until incorporated in a heavy-bottom saucepan over medium heat.  Whisk constantly for 3-5 minutes.
3. Slowly add the half and half and stir until combined.  Repeat with chicken stock.
4. Cover and simmer for 20 minutes. 
5. Add the broccoli, carrots, onions, salt, pepper, and nutmeg to the broth mixture.   Stir, cover and cook at a simmer for 20 minutes or until veggies are tender.
6. Add cheese slowly stirring constantly until melted.
7. If desired you can puree the soup in a blender *or leave as is.  Re taste and add more salt and pepper if needed.  Top with grated cheese and serve.

*If puréeing soup in a stand blender, let the soup cool for about 5 minutes and process in small batches.  You may need to reheat the soup.

Makes 4 servings

Friday, May 20, 2016

Blackberry Lemon Thyme Muffins

I have been seeing a lot written in the cooking world about the combination of blackberries and thyme.  One recipe that caught my eye was in Bon Appetit magazine -Blackberry, Lemon, and Thyme muffins.  You have nice plump blackberries - fresh or frozen, mixed with  fresh thyme and lemon zest baked in a delicious batter consisting of butter, cake flour, regular flour, sugar, vanilla and buttermilk.    Top this batter with a delicious crumble, bake, and you have one moist great tasting muffin.

Blackberry, Lemon, and Thyme Muffins
From Bon Appetit


1 cup cake flour
1/4 cup sugar
1 teaspoon chopped fresh thyme
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4" cubes
1 large egg yolk


1 cup plus 2 tablespoons all-purpose flour
1 cup cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 tablespoons finely grated lemon zest
1-1/2 cups fresh (or frozen, thawed, drained) blackberries (about 6 ounces), halved lengthwise
1 teaspoon chopped fresh thyme

Special Equipment: Eight 4-ounce paper muffin molds (optional)
Note:  I used my Texas size muffin molds.  You can also use standard-size muffin molds

Crumble Whisk first 5 ingredients in a medium bowl.  Add butter.  Using your fingertips, rub in butter until pea-size lumps form.  Add egg yolk; stir to evenly distribute and form moist clumps. (Crumble should resemble a mixture of pebbles and sand.)  Chill for at least 1 hour.  Do ahead: Can be made 3 days ahead.  Cover and keep chilled.

Muffins Preheat oven to 325 degrees.  If making standard-size muffins, line 16 1/3-cup molds with paper liners. Note: I lightly sprayed my muffin molds with cooking spray.
Whisk 1 cup all-purpose flour and next 4 ingredients in a medium bowl.  Using an electric mixer, beat butter until pale and creamy, about 2 minutes.  Add sugar and continue to beat until well incorporated, 2-3 minutes longer.  Whisk eggs and vanilla in a small bowl to blend; gradually beat into butter mixture.  Continue beating until light and fluffy, 3-4 minutes.  Combine buttermilk and lemon zest in a small bowl; gradually beat into butter mixture.  Add dry ingredients; beat just to blend (do not over mix).
Toss blackberries and thyme with 2 tablespoons flour in another small bowl; fold into batter, gently crushing berries slightly to release some juices.  Spoon about 2/3 cup batter into large paper muffin molds, or divide between prepared muffin pans.  Top each large muffin with 2 tablespoons crumble or each small muffin with 1 rounded tablespoon crumble.
Bake until tops are golden brown and a tester comes out clean when inserted into center, about 50 minutes for large muffins and 40 minutes for standard-size muffins.  Let cool in pan at least 20 minutes, then transfer muffins to a wire rack to cool.  Serve warm or at  room temperature.
Do Ahead: Can be made 1 day ahead.  Store cooled muffins airtight
at room temperature.

Makes 8 large muffins or 16 small  muffins.

Muffin Batter With Crumble

Out of the Oven Cooling

Wednesday, May 18, 2016

Black Forest Waffles

Waffles are great for breakfast, lunch, brunch, even dinner.  I  like making waffles because they are easy, inexpensive, and quick.  You can add a variety of different "waffle"  ingredients and toppings for a tasty meal.
Today, I made Black Forest  Waffles.   If you are a fan of Black Forest Cake,  you are going to like these waffles.     They get their rich  chocolate flavor  from the cocoa powder and semi sweet chocolate chips.  The dried cherries add a nice sweet tart flavor to the waffles. Before serving, I  garnish the waffles with confectioner's sugar, maple syrup and whipped cream.

                                                    Black Forest Waffles

Special Equipment:  Waffle Iron

1-1/2 cups all-purpose flour
¼ cup sugar
½ cup cocoa powder
1-teaspoon baking powder
1-teaspoon salt
½ teaspoon baking soda
½ teaspoon chili powder
3 eggs, beaten
¼ cup melted unsalted butter, cooled
1-teaspoon pure vanilla extract
2 cups buttermilk, room temperature
½ cup  semi sweet chocolate chips
½ cup chopped dried cherries
Confectioner’s Sugar
Maple Syrup
Whipped Cream

1. Preheat the waffle iron according to manufacturer’s directions.
2. Whisk together in a medium mixing bowl, the flour, sugar, cocoa powder, baking powder, salt, baking soda, and chili powder.
3. Beat together in another mixing bowl the eggs, melted butter and vanilla extract.  Add the buttermilk and beat until combined.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5.  Fold in the chocolate chips and dried cherries.
6. Rest the batter for 5 minutes.
7. Ladle the manufacturer’s recommend amount of batter onto the center of the iron.  Close the iron top and cook until the waffle is crispy and easily removed from the iron.  Repeat with remaining batter.
8. Serve immediately with confectioner’s sugar, maple syrup, and whipped cream.

Note: You can keep the waffles warm in a 200-degree oven (F) until ready to serve.

Makes approximately 9 (7-inch) round waffles

Dry Ingredients
Wet Ingredients


Monday, May 16, 2016

Beef Stew With Mushrooms, Rosemary And Tomatoes

I have been in the mood for beef stew lately.  This urge started when I saw a recipe in the March 2012 issue of "Family Circle" magazine.  They had a beautiful picture of the yummiest looking stew.  I could not wait to try it.  As I was reading over the ingredients list I noticed there were no potatoes in the stew - in fact there weren't many veggies at all in the stew.  To me stew isn't stew unless it is loaded with veggies. Still, it did look yummy.  I decided I was going to make the stew with no modifications - make it as written.

The stew was rich, hearty, and delicious.   Beef simmered  in dry red wine, beef broth, herbs, onions, garlic, carrots, and mushrooms in a crock pot on low for about 8 hours.  I served the stew with Saint-Germain- des- Pres Onion Biscuits.

Beef Stew With Mushrooms, Rosemary And Tomatoes
From "Family Circle Magazine" March 2012


4 pounds boneless beef chuck, well trimmed and cut into 2-inch pieces
1/2 cup all-purpose flour
Salt and freshly ground pepper
1/4 cup olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 tablespoon tomato paste
1 cup dry red wine
2 cups beef broth
4 medium carrots, peeled and sliced 1/4 inch thick
1 cup chopped canned tomatoes
1 fresh rosemary sprig
1 bay leaf
2 tablespoons unsalted butter
1 pound white button mushrooms, quartered
2 tablespoons chopped fresh flat-leaf parsley


1.  Pat beef dry with paper towels.  In a bowl, combine flour with salt and pepper to taste.  Add beef, a few pieces at a time, and toss until lightly coated.
2. Heat oil in a large skillet.  Add beef in batches and cook until browned on all sides, about 20 minutes total.  Place meat in a large slow cooker.
3. Add onions to skillet and cook until softened, about 5 minutes.  Stir in garlic and tomato paste. Add wine and cook, scraping the pan, until liquid comes to a simmer.  Pour contents of skillet over meat.  Add broth, carrots, tomatoes and herbs to slow cooker.  Cover and cook on LOW for 8 hours or until beef is tender when pierced with a fork.
4. When beef is almost ready melt butter in a medium skillet over medium-high heat.  Add mushrooms and salt and pepper to taste.  Cook, stirring often,until mushrooms are golden, about 10 minutes.
5. Stir mushrooms into stew and discard bay leaf.  Serve hot, sprinkled with parsley.

Makes 8 servings

Friday, May 13, 2016

Hummingbird Bundt Cake

I was  checking out my old magazines  awhile back, and I saw an issue of "Southern Living Magazine".  On the cover was a recipe for Hummingbird Bundt Cake.  It had been years since I had  Hummingbird cake.  Years ago, there was a bakery in Albuquerque  named "Panache. "  This bakery made the best Hummingbird cake I ever tasted.  It did not matter what kind of a get together my friends and I were having we always had to have Hummingbird cake.  Sadly, the bakery went out-of-business.
When reading over the recipe for the cake, the delicious flavors in the cake returned to my memory - bananas, pineapple, pecans, cream cheese frosting, just to name a few.  This cake was not a disappointment.  It was moist, flavorful, and as as individual so eloquently put it, "Makes you hum with delight with each bite."

Hummingbird Bundt Cake
From Southern Living Magazine

Ingredients for Cake Batter

1-1/2 cups chopped pecans
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs, lightly beaten
1-3/4 cups mashed ripe bananas (about 4 large)
1 (8 ounce) can crushed pineapple (do not drain)
3/4 cup canola oil
1-1/2 teaspoons vanilla extract

Ingredients for Glaze

4 ounces cream cheese, cubed and softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk


Prepare Cake Batter:
1. Preheat oven to 350 degrees (F).  Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened.  Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan.  Spoon batter over pecans.
3. Bake at 350 degrees (F)  for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.  Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
4. Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 tablespoon milk in a food processor until well blended.  Add remaining 1 tablespoon milk, 1 teaspoon at a time, processing until smooth.  Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.

Makes 10-12 servings

Ready To Eat


Thursday, May 5, 2016

Happy Cinco de Mayo: Slow Cooker Carne Adovada

Carne Adovada is a favorite New Mexican dish of mine.   Pork that has been cut into chunks cooked in a rich red chili sauce.  Delicious:)    You can eat Carne Adovada with a flour tortilla or corn tortilla, use it as filling for  tacos, burritos or by itself served over rice.

I have never made Carne Adovada in a slow cooker before, so I was delighted when I found a recipe using a slow cooker.  In reading over the recipe, I found some ingredients I haven't used in my traditional recipes.  Soy sauce, brewed coffee, and raisins.  Hmmm - I had to think about that.  I remembered reading somewhere when you are first trying a recipe follow the recipe as instructed.  So I did and  I was very pleased with the outcome.

The result was more than delicious than I could have imagined.  This was the best Carne Adovada I have ever made or eaten.  Being from New Mexico I have eaten alot.   The sauce was rich and thick so it coated the meat perfectly.  The pork was very tender and flavorful.   The lime used in the recipe brought out the flavors in the recipe and added an extra "pop" to the dish.

The family loved this dish.  The first night I served it over rice with a lime wedge for garnish.  The next day I used it in breakfast burritos.  The flavor was actually better the second day.  Try some - it is easy and delicious:)

Slow-Cooker Carne Adovada
From Cook's Country 


1 (4-to-5 pound) boneless pork butt roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces
Salt and pepper
3 tablespoons soy sauce
2 onions chopped
1/2 cup chili powder
6 garlic cloves, minced
3 tablespoons vegetable oil
1 tablespoon minced canned chipotle chile in adobo sauce
2 teaspoons dried oregano
3/4 cup chicken broth
1/2 cup brewed coffee
1/3 cup all-purpose flour
1/4 cup raisins
1/4 cup minced fresh cilantro (parsley can be used in a pinch)
1 teaspoon grated lime zest plus
1 tablespoon lime juice

1. Season pork with salt and pepper. Combine pork and soy sauce in slow cooker.  Combine onions, chili powder, garlic, oil, chipotle, oregano, and 1 teaspoon salt in bowl.  Microwave, covered, until onions have softened and mixture is fragrant, about 7 minutes, stirring halfway through microwaving.
2. Puree broth, coffee, flour, raisins, and onion mixture in blender until smooth, about 1 minute.  Stir sauce into slow cooker, then scrape down any sauce from side of cooker with rubber spatula.  Cover and cook until pork is tender, 5 to 6 hours on high or 6 to 7 hours on low.
3. Turn off slow cooker, let stew settle for 5 minutes, then remove fat from surface using large spoon.
Stir in cilantro and lime zest and juice.  Let sit for 15 minutes to thicken slightly.  Season with salt and pepper to taste.  Serve.

Serves 6 to 8

Wednesday, May 4, 2016

Countdown To Cinco de Mayo: Chiles Rellanos Casserole

Chili Rellanos Casserole
Chili Rellenos are one of my favorite Mexican dishes. This casserole is super easy to make and ever sooo good. It can be a main course, served for a brunch, or cut the casserole into small squares and use as a hot appetizer.  The possibilities are endless.   In this recipe, you can use fresh  green chilies, or canned.  Start by whisking together the eggs, milk, and taco seasoning.  Next place a layer of green chilies in the bottom of  baking dish.  Sprinkle with cheese (mmm cheese) and repeat the chili and cheese layers.  Once you have finished your layers, pour the egg mixture over the chilies and cheese.  Place the baking sheet in a rimmed baking pan.  Fill the rimmed baking  pan with 1/2-inch of water.  Bake for 40 minutes.  Cool the casserole about 10 minutes before serving.
The casserole has a mild spiciness to it and a wonderful chili cheese flavor.  For a spicier casserole add a little more Taco seasoning and/or  use hotter green chilies.

Chiles Rellenos Casserole


5 large eggs
2 cups whole milk
1 teaspoon Taco seasoning
8-10 whole Roasted, peeled, and seeded Green Chilies about 1 (27-ounce can) whole chilies
2 cups shredded Mexican cheese


1. Preheat oven to 325 degrees F.
2. In a medium bowl whisk together the eggs, milk and taco seasoning.  Set aside.

3. Cut chilies in half and add a single layer on the bottom of a 9x13-inch baking dish.
4. Sprinkle one cup of the cheese over the chilies.  Repeat chili and cheese layer.
5. Pour the egg mixture over the top of the chilies and cheese.
6. Place baking dish in a rimmed baking sheet.  Pour ½-inch water into the rimmed baking sheet.
7. Place in a 325 degree F oven and bake for 40-45 minutes or until the casserole is completely set.
8. Remove from oven and cool 10 minutes before serving.

Makes 8 servings

Tuesday, May 3, 2016

Count Down To Cinco de Mayo: Green Chili Dip

I like things that are easy, quick, and great tasting.  This dip fits the bill.  You just need some sour cream, spices, and of course green chili.   You mix everything together and you have a great tasting dip.  I not only use this as a dip for chips, but also for baked potatoes and as a substitute for sour cream when making Beef Stroganoff.

                                           Green Chili Dip

1- (16 ounce) container sour cream
2 (4 ounce) cans diced green chili
2 tablespoons onion powder
2 teaspoons garlic powder
1-teaspoon ground cumin
1-teaspoon salt
½ teaspoon ground white pepper
½ teaspoon chipotle chili powder
1 tablespoon shredded Mexican cheese

1. Mix all ingredients together in a medium bowl
2. Put the dip in an airtight container and refrigerate for at least 2 hours before serving
3.  Garnish dip with shredded Mexican cheese and serve with chips.

Makes approximately 2 ½ cups of dip

Monday, May 2, 2016

Count Down to Cinco de Mayo: Mexican Minestrone

Mexican Minestrone

Mexican Minestrone
When I received this recipe via email from Tori Ritchie, I knew I had to try it.  It has some yummy and healthy ingredients - garlic, chopped cilantro, a chipotle pepper, garbanzo beans, chicken rice, and a squeeze of lime juice.  Another plus for this soup is that it comes together quickly.  You start by cooking a chopped onion and  diced carrots in vegetable oil.  Add garlic, chopped cilantro, a chopped chipotle pepper. Stir and cook for 30 seconds.  Add some chicken broth, water and garbanzo beans.  Bring to a boil and simmer  for 20 minutes.  While the soup is simmering you cook up your rice.  After the soup has cooked for 20 minutes add your shredded cooked chicken from a rotisserie bird and heat it through.  Season the soup with salt to taste.  To serve the soup, place some cooked rice in a soup bowl.  Ladle some soup over the rice and garnish with avocado and cilantro leaves.  Be sure to add a lime wedge to each bowl. It is amazing the taste a squeeze of lime adds to the soup.

This soup is has a little heat to it but it is delicious.

Mexican Minestrone
From Tori  Ritchie


2 tablespoons vegetable oil
1 yellow onion, chopped
1 large carrot, diced
2 cloves garlic, minced
1/4 cup chopped cilantro, plus leaves for garnish
1 canned chipotle in adobo* chopped (or 2 teaspoons smoked pimenton "picante")
1 quart low-sodium chicken broth
2 cups water
1 can (15 ounces) garbanzo beans, drained and rinsed
1 cup shredded cooked chicken (from a rotisserie bird)
1 cup raw white rice
1 large avocado, diced
1 lime, cut into wedges


1. In a soup pot or Dutch oven, warm the oil over medium-high heat and add the onion and carrot.  Cook, stirring often, until vegetables soften, about 3 minutes.  Stir in the garlic, chopped cilantro, and chipotle and cool for 30 seconds.  Add the broth, water and garbanzo beans.  Bring to a boil, reduce heat, cover, and simmer for 20 minutes.  Stir in chicken at the end to heat it through.  Season to taste with salt.
2. Meanwhile, in a separate pan, bring 2 cups water to boil with a pinch of salt, stir in the rice, then cover and simmer until cooked, 18 to 20 minutes.
3. To serve, divide cooked rice among soup bowls.  Ladle soup over rice and garnish with avocado and cilantro leaves; add a lime wedge to each bowl to squeeze over the soup.

Note: Do not misread this as "1 whole can" chipotle in only want to use one of these fiery little beasts from the can; fish it out with a fork with some of the sauce clinging to it.

Serves 4

Sunday, May 1, 2016

Count Down to Cinco de Mayo: Crock Pot Chile-Chicken

Need a meat dish that if versatile and extremely flavorful?  Try this recipe for Crock Pot Chile-Chicken.  The chicken is shredded after it is cooked and you can use it for tacos, burritos, sandwiches, sliders, enchiladas, let it cool and use on salads.  The possibilities are endless.

This recipe is very easy and budget friendly.  Just takes 1 1/4 pounds of chicken breasts and sprinkle some taco seasoning over them.  Add a can of green chilies and pour some enchilada sauce over the breasts.

Cover and cook on low.  When the meat is cooked remove from the crock pot and shred with two forks.  Place the meat back in the crock pot and stir in the sauce until well coated.

I made some chicken tacos with the meat for dinner.   The leftovers I had, I heated up slightly and made some sliders.   Everything tasted delicious and had a wonderful southwestern flavor.

Crock Pot Chile-Chicken


1 1/4 pounds boneless, skinless chicken breasts
1 envelope  taco seasoning mix
1can (4.5 oz)  chopped green chiles
1 cup  enchilada sauce

1. Spray 3- to 4-quart crock pot with cooking spray. Place chicken breasts in crock pot.

Sprinkle with half of the taco seasoning.  Turn the chicken breasts and sprinkle with remaining taco seasoning.    Scatter  green chiles over the breasts. Pour  enchilada sauce over the breasts.
2. Cover and cook on Low for 6 to 7 hours.
3. Place chicken on cutting board; use 2 forks to pull chicken into shreds. Return chicken to cooker.  Cover and cook on Low for 15 minutes.
4.  Chicken is ready for use in tacos, enchiladas, burritos, salads, sandwiches, etc.