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.

Carmel Apple Sangria

Tailgate worthy, I believe!!!!!   

1 chopped apple
4-6 cups apple cider
1 bottle pinot grigio   (or I used sauvignon blanc, because that's what I had on hand! )  
1 cup carmel vodka

VOILA!!!!    Serve over ice   

Slow Cooker Garlic Parmesan Chicken

2 + T. olive oil
2 lb. bone-in chicken thighs
kosher salt
pepper
1 lb. baby red potatoes, cut up
2 T. butter
5 cloves garlic, minced
2 T fresh thyme, chopped
freshly grated parmesan for serving

In a large skillet over med high heat, heat a few tablespoons olive oil.  Season chicken with salt and pepper. Add chicken to skillet, cook about 3-4 min per side to sear.

In slow-cooker, toss in potatoes with remaining 2 tablespoons oil, butter, garlic and thyme.  Season generously with salt and pepper.  Add chicken to slow-cooker and toss gently. Cover and cook on high for 4 hours and low for 8 hours.

Garnish with freshly shaved parmesan.

Grilled Tuna with Herbed Aioli

1/4 c. olive oil

2 T. red wine vinegar

2 T. chopped fresh basil

2 t. chopped fresh thyme

2 large cloves garlic, finely chopped

1/3 c. mayonnaise

4 - 7 oz. tuna steaks (about 1" thick)

Whisk together first 6 ingredients to make aioli.  

Grill tuna steaks, sprinkled with salt and pepper, on med-high heat, 3 minutes each side for medium.  

***This recipe actually was supposed to go differently . . . marinade the tuna etc. I messed up and ended up with this. Delish!!!!

Romaine Wedge Salad with Hearts of Palm Dressing

Romaine Wedge Salad with Hearts of Palm Dressing

• 8 slices bacon or pancetta
• 2 cans (14 oz. each) hearts of palm, drained
• 1/4 cup plain yogurt
• 2 limes, zested (about 2 tsp.) and juiced (about 1/4 cup)
• 1/4 cup canola oil
• 1/2 tsp. kosher salt
• 3 hearts of romaine, quartered lengthwise
• 10 oz. cherry tomatoes, halved or quartered (about 2 cups)
• 1/2 red onion, thinly sliced (about 1 cup)
• 1/4 cup toasted sunflower seeds

1. In a medium skillet, cook the bacon, turning occasionally, until crispy, 6 to 8 minutes. Transfer to a paper towel– lined plate. Let cool; coarsely crumble. 

2. In a blender, puree the hearts of palm, yogurt, lime zest and juice, oil and salt until creamy, about 2 minutes. Transfer the dressing to a pint-size jar or bowl with a lid and thin with water by the tablespoonful until still thick but pourable. Season with pepper; seal.

3. To transport, place the romaine quarters, tomatoes and onion in a large storage container, and the bacon and sunflower seeds in two small sealed storage containers.

4. To serve, arrange the romaine, tomatoes and onion on a platter, drizzle with the dressing and sprinkle with the bacon and sunflower seeds.

https://www.rachaelraymag.com/recipe/romaine-wedge-salad-with-hearts-of-palm-dressing