Spicy Chicken Soup
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.
Tuesday, May 12, 2015
White Chicken Chili
White Chicken Chili
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.
Chicken & Hominy Soup
Chicken & Hominy Soup
1 tablespoon canola oil
2 teaspoons ground cumin
1 teaspoon paprika
1 (49.5 fluid ounce) can chicken broth
1 (29 ounce) can hominy, undrained
4 cooked skinless, boneless chicken thighs, chopped
1 (14.5 ounce) can diced tomatoes in juice
1 (14.5 ounce) can water
6 green onions, sliced
1 lime, juiced, or to taste
1 dash hot sauce, or to taste
1 cup chopped fresh cilantro
Heat oil in a large pot over medium heat; stir cumin and paprika into hot oil until fragrant, about 1 minute. Add broth, hominy, chicken, diced tomatoes and juice, water, green onions, lime juice, and hot sauce to seasoned oil; bring to a boil. Reduce heat and simmer until flavors have blended, about 15 minutes. Garnish soup with cilantro just before serving.
1 tablespoon canola oil
2 teaspoons ground cumin
1 teaspoon paprika
1 (49.5 fluid ounce) can chicken broth
1 (29 ounce) can hominy, undrained
4 cooked skinless, boneless chicken thighs, chopped
1 (14.5 ounce) can diced tomatoes in juice
1 (14.5 ounce) can water
6 green onions, sliced
1 lime, juiced, or to taste
1 dash hot sauce, or to taste
1 cup chopped fresh cilantro
Heat oil in a large pot over medium heat; stir cumin and paprika into hot oil until fragrant, about 1 minute. Add broth, hominy, chicken, diced tomatoes and juice, water, green onions, lime juice, and hot sauce to seasoned oil; bring to a boil. Reduce heat and simmer until flavors have blended, about 15 minutes. Garnish soup with cilantro just before serving.
Hot & Sour Chicken Soup
Hot & Sour Chicken Soup
3 cups chicken broth
1/2 cup water
2 cups sliced fresh mushrooms
1/2 cup sliced bamboo shoots, drained
3 slices fresh ginger root
2 cloves garlic, crushed
2 teaspoons soy sauce
1/4 teaspoon red pepper flakes
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon sesame oil
2 green onions, chopped
1/4 cup chopped fresh cilantro (optional)
3 tablespoons red wine vinegar
2 tablespoons cornstarch
1 egg, beaten
In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients. Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside. Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.
3 cups chicken broth
1/2 cup water
2 cups sliced fresh mushrooms
1/2 cup sliced bamboo shoots, drained
3 slices fresh ginger root
2 cloves garlic, crushed
2 teaspoons soy sauce
1/4 teaspoon red pepper flakes
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon sesame oil
2 green onions, chopped
1/4 cup chopped fresh cilantro (optional)
3 tablespoons red wine vinegar
2 tablespoons cornstarch
1 egg, beaten
In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients. Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside. Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.
Tuesday, May 5, 2015
PHILLY CHEESE STEAK DIP
PHILLY CHEESE STEAK DIP
1½ cups grilled and small chopped thin cut shoulder steak
2 Tablespoons olive oil
1 cup diced onion
1 cup diced green pepper
8 oz. cream cheese, softened
½ cup mayo
4 oz. shredded or chopped provolone cheese
Saute onion and green pepper in olive oil over medium heat. Set aside. In medium bowl, mix cream cheese, mayo, provolone, and chopped steak. Stir until well combined. Add sautéed onion and green pepper to bowl and bake at 350 degrees F for 20-25 minutes. Serve with chips or toasted baguettes.
1½ cups grilled and small chopped thin cut shoulder steak
2 Tablespoons olive oil
1 cup diced onion
1 cup diced green pepper
8 oz. cream cheese, softened
½ cup mayo
4 oz. shredded or chopped provolone cheese
Saute onion and green pepper in olive oil over medium heat. Set aside. In medium bowl, mix cream cheese, mayo, provolone, and chopped steak. Stir until well combined. Add sautéed onion and green pepper to bowl and bake at 350 degrees F for 20-25 minutes. Serve with chips or toasted baguettes.
Greek Chicken Salad Sandwich
Greek Chicken Salad Sandwich
4 boneless, skinless, chicken breast
1 cup Greek yogurt, plain
4 cloves garlic, minced
1 tablespoon olive oil
1/2 lemon, zested, juiced
1/2 tablespoon creole seasoning
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon oregano, crushed, dried
For the Salad Dressing:
1 cup mayonnaise
1 cup Greek yogurt, plain
1 cup feta cheese, crumbled
1/2 cup red onion, minced
1 cucumber, seeded, grated
1/2 lemon, zested, juiced
1 1/2 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon oregano, crushed, dried
pinch of crushed red pepper
tomato to garnish
lettuce to garnish
toasted ciabatta bread
Rinse chicken, pat dry, place in bowl. Mix seasoning blend together and top chicken with seasonings and remaining ingredients. Mix well and marinate at least 4 hours or overnight if desired. Preheat oven to 400 degrees. Place chicken on a baking pan and bake for 30-40 minutes are until the temperature reaches 165-F on an instant read thermometer. Remove chicken from oven and allow to cool. Chop chicken into pieces and place in a food processor to ground. Add chicken and all remaining ingredients to a bowl and mix well. Serve on toasted with sliced tomato and lettuce.
4 boneless, skinless, chicken breast
1 cup Greek yogurt, plain
4 cloves garlic, minced
1 tablespoon olive oil
1/2 lemon, zested, juiced
1/2 tablespoon creole seasoning
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon oregano, crushed, dried
For the Salad Dressing:
1 cup mayonnaise
1 cup Greek yogurt, plain
1 cup feta cheese, crumbled
1/2 cup red onion, minced
1 cucumber, seeded, grated
1/2 lemon, zested, juiced
1 1/2 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon oregano, crushed, dried
pinch of crushed red pepper
tomato to garnish
lettuce to garnish
toasted ciabatta bread
Rinse chicken, pat dry, place in bowl. Mix seasoning blend together and top chicken with seasonings and remaining ingredients. Mix well and marinate at least 4 hours or overnight if desired. Preheat oven to 400 degrees. Place chicken on a baking pan and bake for 30-40 minutes are until the temperature reaches 165-F on an instant read thermometer. Remove chicken from oven and allow to cool. Chop chicken into pieces and place in a food processor to ground. Add chicken and all remaining ingredients to a bowl and mix well. Serve on toasted with sliced tomato and lettuce.
BBQ Chicken Dip
BBQ Chicken Dip
3 grilled chicken breast, chopped finely
1 1/2 cup sharp cheese, grated
1 1/2 cup monterey jack cheese, grated
1 cup cream cheese, room temperature
1 cup BBQ sauce
1 cup pickled jalapenos, chopped
green onions to garnish
Preheat oven to 350 degrees. Grind chicken in a food processor or blender. Add chicken to large bowl, mix in remaining ingredients. Reserve a little cheese for the top if desired. Bake for 20 minutes. Add more cheese, garnish with green onions and bake 5 minutes more. Serve with crackers, chips, and or toasted bread.
3 grilled chicken breast, chopped finely
1 1/2 cup sharp cheese, grated
1 1/2 cup monterey jack cheese, grated
1 cup cream cheese, room temperature
1 cup BBQ sauce
1 cup pickled jalapenos, chopped
green onions to garnish
Preheat oven to 350 degrees. Grind chicken in a food processor or blender. Add chicken to large bowl, mix in remaining ingredients. Reserve a little cheese for the top if desired. Bake for 20 minutes. Add more cheese, garnish with green onions and bake 5 minutes more. Serve with crackers, chips, and or toasted bread.
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