We had a few weeks of cold and rainy weather. I wish I had made this soup back then. For some reason I was all about making heavy and filling stews. This soup is nice change from the stews. Light enough for lunch or add a salad or some cornbread and make it a filling dinner. Feel free to use a rotisserie chicken if you want to make things even easier. I’m all about shortcuts and making things easy.
- 2-3 whole boneless, skinless chicken breasts or 3 cups shredded rotisserie chicken
- 2 Tablespoons Olive Oil, divided
- 1-1/2 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1/2 teaspoon Salt
- 1 Tablespoon Olive Oil
- 1 cup Diced Onion
- 1/4 cup Orange Bell Pepper
- 1/4 cup Red Bell Pepper
- 3 cloves Garlic, Minced
- 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
- 32 ounces, fluid Low Sodium Chicken Stock
- 3 Tablespoons Tomato Paste
- 4 cups Hot Water
- 2 cans (15 Oz. Can) Black Beans, Drained
- 1 cup corn kernels
- 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
- Preheat oven to 375 F degrees.
- Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
- Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
- Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, orange pepper, red pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
- Pour in Rotel, chicken stock, tomato paste, water, black beans and corn kernels. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
- Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
- Optional: Ladle into bowls, then top with sour cream, diced red onion, diced avocado, cilantro, pico de gallo, and grated cheese or whatever you like!
The hardest part of this recipe for me was finding somewhere that sold Jerk seasoning. I looked up and down the spice aisle. Then I tried the international aisle of my local grocery store. Still couldn’t find it. I tried the store across the way from my favorite grocery store. Still couldn’t find it. I found every other type of seasoning spices. Finally I did an internet search. I found it on Amazon of all places. Finally! This recipes is actually very tasty and not as spicy as I like since my son can’t handle spicy foods. So feel free to adjust the amount of seasoning you use according to your tastes.
- 1 pound Gemelli pasta (or Penne pasta will work too)
- 3 boneless skinless chicken breasts
- 4 tablespoons Jamaican Jerk seasoning (divided)
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1/3 cup sliced green onions, plus more for garnish
- 3 cloves garlic, minced
- 1 cup low sodium chicken stock
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Cook pasta according to package instructions to al dente. Drain and set aside.
- . Season chicken breasts all over using 1 tablespoon jerk seasoning per chicken breast.
- In a large skillet over medium heat, add 1 tablespoon olive oil. Cook chicken until golden and no longer pink, 8 minutes per side. Remove from pan and set aside to rest.
- Add remaining oil and cook peppers until mostly tender, 4 to 5 minutes.
- Add green onions and garlic until fragrant, 1 minute. Season with remaining tablespoon jerk seasoning.
- Add chicken stock and heavy cream and let simmer until thickened, 5 minutes.
- Meanwhile, slice prepared chicken.
- Add Parmesan and stir until melted and creamy, then add pasta and chicken and toss until completely combined.
- Garnish with green onions and more Parmesan and serve.
It’s almost Halloween. I thought I’d share an easy and fun recipe to make with the kids or to make for the kids at heart. The unbaked peppers look so cute, but the baked ones look perfectly scary for Halloween with their shrinking skins and their (unintentional) burnt tops. Feel free to stuff your peppers with rice, quinoa and other vegetables if you want to go vegetarian. I just thought the macaroni and cheese resembled the pumpkin innards which made this more fun.
- 3/4 pounds of lean ground beef (or turkey or chicken)
- 1/2 of a red onion. diced
- 1/2 a cup of spaghetti or tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 box (7.25 ounces) Kraft macaroni and cheese (or any other brand)
- 4 tablespoons butter
- 1/4 cup milk
- 6 orange bell peppers
- Preheat oven to 350 F degrees.
- Foil line a small baking sheet.
- In a large skillet, brown the ground meat over medium high heat. Drain excess fat.
- Add onions and cook until almost translucent.
- Add spaghetti/tomato sauce, garlic powder and Italian seasoning. Stir until well mixed and turn off heat.
- Prepare macaroni and cheese according to package using the butter and milk.
- Meanwhile, cut the bell peppers into jack-o-lanterns. Discard the seeds and white membranes. Be sure to leave enough of the top to use as a lid. I like to make sure there is enough opening in the mouths I carve so you can see the noodle mixture coming out like pumpkin guts.
- Once your macaroni and cheese is ready, combine in your large skillet with your meat mixture. Mix well.
- Stuff your peppers with the noodle and meat mixture. Put them on your prepared foil lined baking sheet.
- Bake for 25-30 minutes until bell peppers are tender.
What’s that? I’m posting a vegetarian dish? Yes, believe it or not, I actually like a lot of vegetarian dishes. It’s just hard to find a vegetarian dish that my picky “meat and potatoes” son will enjoy as well. So I have to take baby steps with him and made a vegetarian soup. And slow cooker recipes are the best. Just prep your ingredients, put into your slow cooker and let it do all the work! Hopefully, my friend, Sue T. will approve. This recipe makes 6-8 servings.
- 1 1/2 cups lentils (green or red)
- 4 carrots, peeled and chopped
- 2 celery ribs, chopped
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and diced
- 1/2 onion, diced
- 1 red bell pepper, chopped
- 2 russet potatoes, peeled and chopped
- 1 bag (5 ounces) baby spinach
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1 teaspoon parsley
- 1/2 teaspoon paprika
- 6 1/2 cups vegetable stock
- salt to taste
- Place all ingredients but the baby spinach, in your slow cooker. And pour in the vegetable stock.
- Cook on high for 5 hours or on low for 8 hours.
- Stir a few times throughout the cooking.
- Add the baby spinach during the last 10 minutes of cooking cycle.
- If you like a more brothy soup, add in 1-2 cups additional stock.
- If you like a more creamy soup, carefully ladle out 1/3 of the soup into your blender and puree. Add back blended soup to slow cooker and mix well.
- Salt to taste and garnish with chopped parsley.
If you took a quick glance at my most recent posts, you might think I’m all about sweets and chicken. While I’m not going to confirm or deny that may be true, I do make other recipes as well. You might even say somewhat healthy ones every once in a while too. So for my vegetarian friends out there, I have not forsaken you. (Yes, I’m looking at you Sue T.!)
This soup recipe can be altered to whichever vegetables you have or that are in season. It is called vegetable soup afterall. I used what I had on hand. The flavor of the soup was reminiscent of a chicken tortilla soup without the chicken or tortillas. And be forewarned, this recipe makes a lot of servings (6-8) for you to share on a cold winter’s day.
- 1 tablespoon olive oil
- 1 1/2 bell peppers, diced (I used 1/2 each of an orange, red and yellow bell peppers)
- 2 carrots, diced
- 1/2 red onion, diced
- 3 cloves minced garlic
- 2 tablespoons ground cumin
- 1/4 teaspoon ground cayenne pepper
- 2 cups diced roma tomatoes
- 2 cups corn kernels (fresh or frozen or 1 can of corn)
- 1 can black beans
- 1 can (4 ounce) diced green chile peppers
- 6 cups vegetable or chicken stock
- 1-2 zucchinis, sliced
- avocado slices
- lime wedges or lime juice
- Mexican crema or sour cream
- shredded cheese
- tortilla chips
- Heat olive oil over medium heat in a large soup pot.
- Add bell peppers, carrots and onions to pot. Cook for 5 minutes or until tender. Stir occasionally.
- Add in minced garlic, cumin and cayenne. Stir and cook for a minute.
- Add in tomatoes, corn, black beans, diced green chiles and vegetable stock.
- Turn the heat up to high and bring to a boil.
- Lower the heat, cover, and simmer for 15 minutes.
- Add in zucchini.
- Re-cover and simmer for another 10 more minutes, or until the zucchini is tender.
- Serve immediately with optional toppings.
Who needs take-out when you can make it yourself? I’m always finding myself looking at various dishes at restaurants thinking I could probably make it. And if you have been following my blog, you know I’m all about quick and easy recipes. For my vegetarian friends, just omit the beef and you should have a tasty vegetable stir fry dish.
- 1 teaspoon vegetable oil
- 1 teaspoon light soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon cornstarch
- 12 ounce sirloin or flank steak, sliced into thin strips
- 3 tablespoons vegetable oil for cooking, separated into 2 tablespoons and 1 tablespoon
- 1 pound of asparagus, sliced in an angle into thirds
- 1 small bell pepper, sliced into small strips
- 1/2 red onion, sliced
- 1 teaspoon minced garlic
- 3 tablespoons Shaoxing wine (Chinese cooking wine)
- 1/4 teaspoon sugar
- 2 teaspoons light soy sauce
- 1 teaspoon oyster flavored sauce
- 1 teaspoon sesame oil
- 1/2 cup chicken stock
- cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water)
- In a bowl mix together marinade ingredients and add beef strips. Set aside.
- In another small bowl prepare the sauce by combining sugar, soy sauce, oyster sauce, sesame oil, and the chicken stock. Mix well. Set aside.
- Heat up wok or skillet on high heat. Swirl in 2 tablespoons vegetable oil to coat wok or skillet.
- Quickly spread the beef slices around the pan in an even layer. Let it sear for 15-30 seconds without stirring. Then give it a quick stir to sear the other side. The meat should be browned and no sticking should happen if you got the pan hot enough. Take the meat out of the pan and set aside.
- Keep the wok/skillet on high heat and add one tablespoon oil.
- Add in asparagus, bell peppers, onions and minced garlic.
- Stir for about 10 seconds and add the shaoxing wine. Cover, leaving the heat on high. Let it cook for 20 to 30 seconds. Remove the cover. Add the beef back to the pan.
- Add the sauce mixture. Stir vigorously and let the liquid bubble up.
- Stir up your cornstarch slurry to make sure the starch is dissolved and pour in about half of it. Stir for a few seconds. If the sauce is still thin, add more slurry. If it’s too thick, add a little water or stock.
- Plate with rice and serve immediately!
Okay. I admit it. I am a picky eater. You will not find green bell peppers or yellow onions in my fajitas. I love every type of bell peppers except green. I will always substitute whenever a recipe calls for green bell peppers. As for red onions, they just happen to be my favorite type of onion. I always have them on hand. Don’t get me wrong, I like yellow onions too. But I ALWAYS have red onions. So feel free to substitute your favorite colors of the rainbow for this dish. You can even omit the chicken and use sliced portabella mushrooms and add other vegetables to make a fantastic vegetarian fajita.
- 1 large onion sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 4 boneless, skinless chicken breasts sliced into strips
- 4 tablespoons olive oil
- 4 tablespoons Mexican seasoning (chili powder, crushed red peppers, cumin, garlic powder, oregano and paprika)
- 1 lime, juiced
- tortillas and your favorite fajita sides for serving
- lime wedges for garnish
- Preheat oven to 400 F degrees.
- Place onions, peppers and chicken in 9×13 baking pan or dish.
- Drizzle and coat with olive oil. Sprinkle Mexican seasoning over dish. Top with lime juice. Toss to coat.
- Bake in the oven for 30-35 minutes, stirring halfway.
- Serve with tortillas and your favorite fajita sides. Add lime wedge to each plate for garnish and extra lime juice if wanted.
Makes 3-4 servings.