Quick Chicken Posole

Ingredients

• 2 large poblano chiles
• 1 rotisserie chicken
• 2 tbsp. olive or safflower oil
• 1 large onion, chopped
• 3 large cloves garlic, crushed and chopped
• 1 large jalapeño chile, chopped
• Salt and pepper
• 1 tbsp. (a scant palmful) ground coriander
• 1 tbsp. (a scant palmful) ground cumin
• 1 tsp. (1/3 palmful) dried oregano
• 3 cups chicken stock
• 2 bags (14.5 oz. each) fire-roasted tomatillos (I like Frontera brand) or 2 cans (14 oz. each) tomatillos, drained
• 1 can (28 oz.) hominy, rinsed
• 1 lime, juiced (about 2 tbsp.)
• 1 tsp. honey, to taste

For Topping

• Fresh cilantro leaves, thinly sliced scallions or chopped red onions, shredded Monterey Jack or pepper Jack, lightly crushed tortilla chips, sour cream or Mexican crema, and/or sliced radishes
  
  

  Preparation

  1. Under a broiler or over the open flame of a gas burner, using tongs, char the poblanos, turning occasionally, until blackened all over, 6 to 7 minutes. Transfer to a bowl; cover with plastic wrap. Let stand until cool enough to handle, about 15 minutes.

  2. While the poblanos are cooling, shred the chicken into bite-size pieces. (Reserve the skin and bones for stock.)

  3. In a Dutch oven or soup pot, heat the oil, two turns of the pan, over medium-high. Add the onion, garlic, and jalapeño. Season with salt, pepper, the coriander, cumin, and oregano. Cook, stirring often, until the vegetables soften, 7 to 8 minutes.

  4. Peel the poblanos, then chop or slice them and add to the pot. Add the stock, tomatillos, hominy, and chicken. Bring to a rolling simmer. Add the lime juice and honey; season. Serve in shallow bowls with your choice of toppings.

  
  

  https://www.rachaelraymag.com/recipe/quick-chicken-posole-recipe

  
  
  
  

Leftover Steak Fajitas

Leftover Steak Fajitas

½ lb. leftover steak, chicken, pork or shrimp thinly sliced

1 red bell pepper, sliced

1 med. onion, sliced

1 jalapeno, seeded and diced

Marinade:

1 t. garlic powder                 1 t. onion powder

½ t. cayenne pepper              1 t. cumin

1 t. paprika                    1 t. chili powder

1 t. pepper                             1 t. salt

2 T. olive oil

Combine marinade with meat and vegis.  Cover and refrig for at least 2 hours. 

Heat 2 T. olive oil in skillet. Add meat and vegis and cook to desired consistency. 

Serve in warm tortillas and avocado

OMG Delicious!!!!

Buffalo Chicken Chili

 Buffalo Chicken Chili    

Heat in soup pot: 
2 Tbsp olive oil 
2 Tbsp butter

Add and brown: 
2 lb. ground chicken

Then add:  
2 garlic cloves - minced
2 celery stalks - chopped fine
1 onion - chopped
2 carrots - chopped 
1 large jalapeno - chopped
2 tsp kosher salt
1/4 tsp pepper
2 tsp cumin   

Cook 10 - 15 minutes 

Then add:   
8 oz beer 
4 oz hot sauce
1/4 tsp sugar
15 oz tomato sauce
12 oz tomato juice
8 oz chicken broth  

Reduce heat and simmer 20 minutes   
Drizzle hot soup with ranch dressing 
OR blue cheese dressing or I just sprinkled blue cheese crumbles in it!   

Super bowl dinner.........yummmmm   

Italian Sausage Soup

Italian Sausage Soup

In large kettle brown:    

1  1/2 lb. Italian Sausage

Drain most of the fat and add

2 large diced onions

2 cloves minced garlic

Saute until onions are tender and then stir in:  

28 oz canned Italian style tomatoes

42 oz beef broth

1  1/2 cups dry red wine

1/2 tsp basil 

Simmer 30 minutes.  

Cool, refrigerate overnight and then skim fat from surface

Return soup to heat and stir in: 

3 c bow tie (or shell) pasta

2 medium zucchini - cut into small pieces

3 Tbsp chopped parsley

Simmer covered 25 minutes or until vegetables are tender crisp

Sprinkle each serving with grated Parmesan cheese  

Creamy Mexican Turkey Soup

This soup was amazing!!!!!!!!!!!!!!!!!!!!!!!!!!

Creamy Mexican Turkey Soup

1 T. veg oil

1 large carrot, peeled and chopped

1 stalk celery, chopped

1 c. chopped yellow onion

2 cloves garlic, minced

3 c. chicken or turkey stock

1 can diced green chilies

2 c. 1 % milk

¼ c. flour

1 t. salt

1 t. chili powder

½ t. ground cumin

2 c. shredded turkey

¾ c. corn

3 T. chopped cilantro

1 c. grated Monterey jack cheese

In a large stockpot, heat oil over medium heat.  Add vegetables and garlic.  Saute for 5 minutes.  Add broth and bring to a boil.  Reduce heat to med-low and simmer, covered, for about 10 minutes.  Add chilies.

In a bowl combine flour, salt, chili powder and cumin.  Whisk in milk. Add milk mixture into soup.  Stir until thick and bubbly, about 5 min.  Reduce heat to low.  Add turkey, corn, cilantro and cheese.  Stir until cheese is melted and soup is hot.

Sweet Potato Soup

Sweet Potato Soup

(From Meredith – Paleo recipe)

Serves 6

2 lbs. sweet potatoes, halved (about 2 large)

¼ c. water

2 t. olive oil

1 c. onion chopped

½ t. ground cumin

¼ t. crushed red pepper (Meredith used cayenne pepper)

4 c. unsalted chicken stock

¼ t. salt

6 bacon slices, cooked and crumbled

1 oz. fresh parmesan cheese, shaved (about ¼ c.)

2 T. flat leaf parsley leaves (optional)

Place potatoes, cut side down, in a glass microwave safe dish. Add ¼ c. water, cover with plastic wrap. Microwave on high for 15 min. or until potatoes are tender.  Cool and peel away skin.

In medium pot, heat olive oil, swirling to coat.  Add onion, saute 1 minute or until translucent.  Stir in cumin and red pepper.  Add stock, bring to a boil.  Using an immersion blender, blend to puree soup.  Stir in salt. 

To serve garnish with bacon and parmesan cheese

Chicken with Brussel Sprouts and Mustard Sauce

Chicken with Brussel Sprouts and Mustard Sauce

(I served this with rosemary smashed potatoes)

Ingredients

• 2 tablespoons olive oil, divided
• 4 (6-ounce) skinless, boneless chicken breast halves (I pounded to make thinner for my preference)
• 3/8 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup fat-free, lower-sodium chicken broth, divided
• 1/4 cup unfiltered apple cider (I also think you could sub in white wine)
• 2 tablespoons whole-grain Dijon mustard
• 2 tablespoons butter, divided
• 1 tablespoon chopped fresh flat-leaf parsley
• 12 ounces Brussels sprouts, trimmed and halved (green beans would also be good)

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Nutritional Information 

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.

Step 3

Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.