Saturday, August 10, 2013

Tortilla Soup


1 TBS olive oil
1 medium to large onion, chopped
1 (4 oz.) can of chopped green chilies, drained
1 tsp. chili powder
1 tsp. ground cumin
1 large clove garlic, minced (or use garlic powder
½ tsp. oregano
¼ tsp. cayenne or red pepper
6 cups of chicken broth
1 (16 oz.) can of diced tomatoes (with juices)
1 cup frozen corn
4-5 chicken breasts, cooked and chopped or shredded*
1/3 cup chopped cilantro
1 1/3 cups Monterey Jack cheese, grated
Tortilla chips

Heat oil in a large heavy saucepan over medium-low heat.  Add onion and sauté for about 4-5 minutes or until clear.  Add chilies, chili powder, cumin, garlic, oregano, and pepper.  Stir for 1 minute.  Mix in chicken broth and tomatoes.  Bring just to a boil and add chicken and corn.  Bring back to a boil and check seasonings.  (The soup may need salt.)  Add cilantro just before serving.  Serve in bowls and top with cheese and tortilla chips.

*To cook the chicken:  place trimmed and rinsed breasts in cold water and bring slowly just to the boiling point.  Try to keep the water from boiling hard.  Add carrots, onions, and celery to the pot, if desired.  Cook slowly covered for 30-45 minutes.  Allow to cool before chopping.  You may also sauté the breast in 1 TBS of oil and butter until just done, cool, and then chop. 

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Monday, August 5, 2013

Black Bean Salsa with Citrus Dressing


2 (15 oz.) can black beans, rinsed and drained
1 (16 oz.) can mandarin oranges, drained
½ small purple onion, chopped
1 red bell pepper, chopped
1 cup frozen whole kernel corn, thawed
1-2 TBS chopped pickled jalapeno pepper
Dressing:
1/8 – ¼ cup of vegetable oil
¼ cup of red wine vinegar
½ cup of orange juice
¼ tsp. salt
1 TBS sugar

Gently mix the salsa ingredients (beans through jalapeno pepper).  Combine the ingredients for the dressing and pour over the bean mixture.  Allow to “rest” or marinate for several hours.

This recipe is from Southern Living and has been slightly changed.  This is a favorite at every party and especially when my girlfriends have pool days.

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Sunday, August 4, 2013

Barbecue Green Beans


3 cans green beans, drained
¾ cup brown sugar
½ cup ketchup
1/3 cup corn syrup
¼ - ½ tsp. liquid smoke
1 small onion, chopped
4-6 slices bacon, cooked and crumbled

Drain green beans and set aside.  Combine all other ingredients in a casserole and add green beans.  Bake at 325 degrees for 1 hour.

Katie C. shared this recipe with us years ago.  We now call it Katie’s Green Beans.  

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Wild Rice Chicken Supreme


1 (6 oz.) package of Uncle Ben’s Long Grain and Wild Rice Original Recipe
2 cups chicken, cooked and cubed
1 (8ounce) package of mushrooms, sliced
Sauce:
¼ cup butter or margarine
1/3 cup onion, chopped
1/3 cup flour
1 teaspoon salt
pepper
1 cup half and half or substitute sour cram and milk, mixed
¾ cup chicken broth
1 (2 ounce) jar chopped pimentos
1/3 cup fresh parsley, chopped (optional)

Cook rice with seasonings according to package directions.  While rice is cooking, pound about 3 chicken breasts to tenderize and season with Season All or salt and pepper.  Brown in a small amount of olive oil and margarine or butter.  When just done, place aside and cover to cool before chopping. 

Add mushrooms to pan and sauté.  Set aside and make sauce.  Melt butter in skillet or saucepan, add onion and cook until tender.  Stir in flour and salt and pepper and cook for 1 -2 minutes.  Gradually stir in half and half and chicken broth.  Cook, stirring constantly, until thickened.  Stir in chicken, pimientos, mushrooms, and parsley.  Pour into a greased 2-quart casserole.  Bake uncovered for 30 minutes at 350 degrees.

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Friday, August 2, 2013

Sweet Potato Fries


Cooking spray
3 sweet potatoes
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper

Preheat oven to 400 degrees.  Lightly spray a baking sheet with the cooking spray.
Cut sweet potatoes in strips.  (I peel mine first.)  Put potatoes in a medium bowl or plastic bag.
In a small bowl stir together the remaining ingredients.  Sprinkle over the potatoes and toss.
Bake for 40-60 minutes until golden brown on the outside and tender.  Turn the potatoes once when they are halfway done.
Serves: 2-3 (The potatoes shrink while cooking.)

This delicious and healthy recipe was shared by Andrea C.  We never tire of this dish!
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