1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
1 cup frozen corn
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
FOR THE GARNISHES
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Preheat oven to 375 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 2 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green 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, bay leaf, water, and black beans and corn. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. 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.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese
To save time, use store bought rotisserie chicken or leftover chicken that you have on hand. Of course you can roast your own chicken if you want.
OMG. Peaches Lennox came to Thanksgiving and brought a beautiful pot of Gumbo. Evilly, she cackled as she threw the live crab in the pot to be boiled alive. I wonder if it suffered? Anyhow, it was real tasty.
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
1 cup chopped celery stalks plus chopped celery leaves for garnish
1 cup chopped carrots
2 garlic cloves, chopped
4 cups (or more) vegetable broth
1 1/4 cups lentils, rinsed, drained
1 14 1/2–ounce can diced tomatoes in juice
1 teaspoon cumin
Balsamic vinegar (optional)
Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 12-13 minutes. Add cumin and cook another minute. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
Day 2 brings us a Creamy Mushroom Soup. Cream of mushroom soup is a simple type of soup. It is well known in North America as a common type of condensed canned soup, but this recipe is so much better.
Day 3, a fragrant Carrot Ginger Soup. Carrot soup has been described as a “classic” dish in French cuisine. The soup was eaten by King Edward VII every year on August 26th to commemorate the 1346 Battle of Crécy.
Day 4 Vietnamese Pho. Pronounced Pho, this noodle soup originated in the early part of the 20th century and one of the most popular street foods in Asia today.
Day 6 Chicken and Rice Soup. This hearty meal in a bowl is sure to satisfy any hungry man.
Day 7 Pan Fusion Soup? I totally made this up, but it turned out really well. Similar to pho, with a different flare.
Day 8 Broccoli Cheddar Soup. I love this “Copy Cat” Panera Bread recipe. If you don’t want all that cheese, you might like this recipe instead.
Day 9 Chicken Tortilla Soup. This zesty fiesta of flavor is so good. It makes enough that you could probably stash some away in the freezer for those nights when you just want to pull something out quick for dinner
Day 10 Salmon Bisque. An elegant, creamy soup, this recipe is sure to impress!
Day 12 Potato Leek Soup. Must try! This recipe is from the Queen of the Kitchen herself.
Day 13 Gumbo. Ewww weee. I love some good Cajun food. I still have nightmares Peaches!
Day 14 Of course everyone loves Tomato Soup with a nice grilled cheese sandwich. This recipe includes how to make Parmesan Crisps if you want a grown-up twist on the classic combo.
Day 15 Moroccan Beef Stew. I love making this for a dinner party. The exotic flavors you will taste remind me of the food I ate while in Egypt, during Desert Storm.
Day 16 A Hearty Winter Minestrone and some fresh Garlic Bruschetta is such a nice meal for a busy week night.
Day 17 Spicy Paleo Chili This recipe uses buffalo because it is high in protein and rich in flavor. Bison meat is also lower in calories and cholesterol than beef, pork, turkey, skinless chicken. It is more expensive, so feel free to use the other meats.
Day 18 Matzo Ball Soup Honestly, most of us have never tried this traditional Passover Soup, but a while back, one of my clients taught me how to make it.
Day 22 Classic French Onion Soup. Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in Paris, France in the 18th century.
Book now to take back your holiday! No need to spend all day in the kitchen. Relax and enjoy your time with family or friends, by having Christmas Dinner prepared and delivered by your own personal chef. You may also pick up your meals at Kitchen 66, downtown Tulsa!
This year we are proud to have 3 delicious menus to choose from. Orders must be made by 11:59 p.m., Wednesday, December 21, 2016. Meals will be delivered on Friday, December 24, 2016.
Nothing is better on a cool fall day than a warm bowl of soup. Let’s get ready for Fall by making three awesome soups, starting with a Creamy Tomato-Basil soup, then everyone’s favorite, Chicken Noodle soup. To finish off the night, learn to make a hearty Minestrone that is sure to make any brisk evening better. And you have to have bread with soup right? You will also make Myrtle Allen’s Brown Bread, a quick, one-rising wheat bread.
I love the tastes of the Middle East and North Africa. I love the tastes of many cultures, as a matter of fact, but having been in the Air Force, stationed in Cairo, Egypt, during Desert Storm, my love for the exotic started there. Several years ago, a friend bought a tajine and made Moroccan Chicken. I fell in love with that dish. I make it all the time and it is even the face of my business cards.
In early May, a very nice family in Owasso asked me to make a themed, exotic dinner in appreciation for his sales team. He liked the pictures of the Moroccan Chicken on the website and asked me to make that and to provide a beef dish as well. After a little research, I found this recipe on epicurious.com It had the same flavor profiles as the chicken, but was more like a stew with fresh carrots, Kalamata Olives and chickpeas.
This is so simple to make and you cook it as you would a stew. A nice simmering boil for a about an hour made all the difference. I serve this over rice with Naan and hummus then top it with fresh cilantro. Enjoy!
1 3/4 pounds beef tenderloin, cut into 1-inch cubes
1 large onion, chopped
1 large carrot, chopped
2 garlic cloves, chopped
1 tablespoon paprika
2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
2 cups beef broth
1/2 cup halved pitted Kalamata olives
1/2 cup golden raisins
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup chopped fresh cilantro
1 teaspoon orange peel
Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 10 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.
2 pounds boneless pork shoulder, cut into rough 1-inch chunks
Kosher salt and freshly ground black pepper
1 teaspoon whole cumin seeds
1 medium yellow onion, cut into small dice
1/2 cup finely chopped fresh cilantro with tender stems
6 cloves garlic, minced
1 tablespoon all-purpose flour
1 pound tomatillos, quartered
4 cups chicken stock
Tortilla chips and lime wedges, for serving
Preheat the oven to 400 degrees F. Coat the Anaheim chiles in 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chiles from the oven and allow to cool. Once cooled, stem and seed the chiles, keeping the skin on (if there is some charring on the skin it's ok). Chop.
Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chiles, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve over rice or with tortilla chips and lime wedges.