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Chicken Tortilla Soup

February 25, 2019

Chicken Tortilla Soup is one of my husbands favorites, and since it was a gloomy Sunday yesterday I decided I would make it.  Nothing better than comfort food in the winter!

Chicken Tortilla Soup

If you want the soup to be more low fat, just don’t put the fixings on top (tortilla chips, cheese, avocado, sour cream)!  In this picture I did add plain Greek yogurt to my soup which tones down how spiciness of the soup.

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 Chicken Tortilla Soup
You will love this easy and yummy chicken tortilla soup recipe!
Course Dinner, Lunch
Cuisine Mexican
Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Course Dinner, Lunch
Cuisine Mexican
Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Heat 1/4 cup of olive oil over medium heat in a large pot. Add onions, garlic, jalapenos and red Fresno peppers. Cook until onions are translucent.
  2. Add the enchilada sauce, chicken broth and crushed tomatoes first, then add all the other ingredients.
  3. Simmer on low for about 20 to 30 minutes.
  4. Serve soup with tortilla strips or chips, shredded cheese and/or avocado. You can also add plain Greek yogurt instead of sour cream.
Recipe Notes

I added plain Greek yogurt to mine and it helps with the spiciness of the soup and is healthier than sour cream.

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Apple Gruyere Cheese Salad

April 4, 2018

Apple Gruyer Salad

This salad is one of my newest creations.  It’s really yummy and is great if you are trying to be low-carb or gluten-free!  You can also switch up the ingredients to make it your own.

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 Apple Gruyere Salad
This is a great spring and summer salad that will wow guests and is great if you are trying to eat low-carb or gluten-free!
Course Brunch, Dinner, Lunch, Sides
Cuisine American Food
Prep Time 20 minutes
Servings
people
Ingredients
Course Brunch, Dinner, Lunch, Sides
Cuisine American Food
Prep Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Lemon Vinaigrette Dressing: Mix 1/2 cup olive oil, 3 tablespoons fresh lemon juice and zest of lemon, 1 1/2 teaspoons Dijon mustard, 1 tablespoon minced shallots, 1 garlic clove minced. Whisk together and refrigerate.
  2. Chop the apples and put lemon juice over them so they do not turn brown.
  3. Mix all the other ingredients into the bowl with the apples, and then mix the lemon vinaigrette in and serve.
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Dinner, Entrees, Lunch, Soup

Spicy Corn & Potato Chowder

November 1, 2017

Corn & Potato Chowder

It’s that time of year to start experimenting with new soup recipes, and I thought I would try to merry corn and potato chowder because I couldn’t decide which one I wanted to make.  And of course if you follow my food blog, you will see I like to spice things up a bit on occasion!

Corn & Potato Chowder

If you are not into spicy food, I would recommend only using 1 red fresno pepper, or none at all.  This soup will still have tons of flavor without the peppers.

 

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 Spicy Corn & Potato Chowder Recipe
Spicy corn and potato chowder with bacon and chives.
Course Dinner, Lunch, Main Dish
Cuisine American Food
Prep Time 20 minutes
Cook Time 30-40 minutes
Servings
people
Ingredients
Course Dinner, Lunch, Main Dish
Cuisine American Food
Prep Time 20 minutes
Cook Time 30-40 minutes
Servings
people
Ingredients
Instructions
  1. If you want to speed up the process for the soup, cook the diced potatoes in the microwave for about 5 to 8 minutes, or put in the oven for about 20-30 minutes at 400 degrees.
  2. Cook the bacon in the over or in skillet and place on paper towels to get all the grease out and set aside.
  3. In a large pot, cook the chopped onions with a bit of olive oil on medium heat and cook until onions are translucent.
  4. Add the chicken or vegetable broth and chopped potatoes; bring to a boil and let simmer for about 10 minutes. If you did not pre-cook the potatoes, you will want the potatoes to simmer another 10 minutes or so.
  5. In a cup whisk the milk and flour together and pour into the potato mixture.
  6. Add the corn, red fresno peppers, pepper jack cheese, heavy cream, bacon, salt and pepper and stir. Then let simmer for another 10 to 20 minutes before serving. You can add some of the chives into the soup while simmering and use the rest as garnish.
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Dinner, Entrees, Lunch, Side Dishes, Soup

Tortellini Soup

September 21, 2017

tortellini soup

It’s that time of year for fall cooking!  Yesterday it was overcast and cool most of the day, and I was craving soup.  In looking at what I had in my kitchen, I decided to make Tortellini Soup which I love.  I never met a soup I didn’t like though.  Soups are comfort food to me, and they are easy to make.

tortellini soup

I always have white cannellini beans on hand which is a staple for Italian soups, and I use them often.  Of course, it’s hard to see from the pictures that they are in the soup.

I did not have carrots in the frig, but that is something I normally would put in this soup.  It tastes just as good without them, but if you had them I would definitely add them.  The great thing about soups, is that you can almost throw anything in a soup, and it will taste good.

 

Print Recipe
 Tortellini Soup
This Tortellini Soup is easy to make and tastes great!
Course Dinner, Lunch, Main Dish, Sides
Cuisine Italian
Prep Time 15 Minutes
Cook Time 20-30 Minutes
Servings
People
Ingredients
Course Dinner, Lunch, Main Dish, Sides
Cuisine Italian
Prep Time 15 Minutes
Cook Time 20-30 Minutes
Servings
People
Ingredients
Instructions
  1. In a large pot, cook the chopped onions and minced garlic on medium heat with a very small amount of olive oil.
  2. Add the zucchini and herbs, then cook for approximately 5 minutes or until onions are translucent.
  3. Add broth, diced tomatoes and white cannellini beans and the rest of the spices and stir.
  4. Add the tortellini and kale and cook at low heat covered for approximately 20 to 30 minutes.
  5. Serve with grated Parmesan cheese on top!
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Brunch, Entrees, Gluten Free, Healthy Cooking, Lunch, Pasta, Salads

Thai Noodle Salad with Almond Butter

September 7, 2017

Thai Noodle Salad with Almond Butter

Thai noodle salad with almond butter is my newest creation.  I make Thai noodle salad all the time and always switch up the different veggies I use.  This time I decided to try it using chunky almond butter instead of peanut butter and it turned out great.  Almond butter has less sugar and is healthier for you, but I still love the more traditional Thai noodle salad as well.  This is a great option for people who are allergic to peanuts!

Ancient-Harvest-Spaghetti

I also used my favorite gluten free pasta by Ancient Harvest made with quinoa.  You can usually find this pasta at any grocery store.

Thai noodle salad is also great with shrimp, chicken or beef!  Other vegetables that are great with this dish include, but are not limited to:  asparagus, snow peas, cilantro, radish, and greens.

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 Thai Noodle Salad with Almond Butter
Thai Noodle Salad made with almond butter instead of peanut butter
Course Dinner, Lunch, Main Dish, Sides
Cuisine Thai
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Dinner, Lunch, Main Dish, Sides
Cuisine Thai
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Cook spaghetti noodles per package instructions and place in large bowl with a bit of sesame seed oil and stir, then set aside.
  2. Whisk together the Braggs Amino Acid or soy sauce with the almond butter, chili garlic sauce, ginger paste, sesame seed oil and honey.
  3. Add the vegetables into the pasta dish and then slowly add the almond butter mixture while stirring until the pasta is completely coated and mixed well. There will be left over sauce, so safe that and use it later if needed after the pasta has been refrigerated.
  4. Refrigerate for at least 30 minutes and serve. Use some of the left over sauce if needed.
Recipe Notes

Thai noodle salad is also great with shrimp, chicken or beef!  Other vegetables that are great with this dish include, but are not limited to:  asparagus, snow peas, cilantro, radish, and greens.

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Brunch, Dinner, Entrees, Gluten Free, Healthy Cooking, Lunch, Salads, Side Dishes

Quinoa Curry Salad

September 6, 2017

Quinoa Curry Salad

This Quinoa Curry Salad is one of my newest recipes I created.  The curry flavor mixed with the sweetness of the cranberries and the tanginess of the lemon juice and zest all blend in together very nicely.

Quinoa is one of my favorite go to’s because of the health benefits.  Botanically Quinoa is not classified as a grain, although nutritionally it is considered a whole grain.  Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium phosphorus, potassium, calcium, vitamin E, and fiber. It is one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids.

Quinoa

Most of the time I buy the organic quinoa in the frozen section at Trader Joe’s.  However, you can buy the kind you cook over the stove as well.

 

 

Print Recipe
 Quinoa Curry Salad
Quinoa Curry Salad with cranberries, sliced almonds, scallions, lemon juice, lemon zest, curry powder and olive oil. This salad goes great with any type of meat due to the complex flavors.
Course Brunch, Dinner, Lunch, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Brunch, Dinner, Lunch, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Heat up the Trader Joe's quinoa per package instructions, or cook other brand of quinoa per package instructions.
  2. Place quinoa in large bowl and let cool for at least 5 to 10 minutes.
  3. Add the juice and zest of both lemons as well as the curry and olive oil and stir.
  4. Then add the chopped scallions, dried cranberries and sliced almonds and mix well.
  5. Refrigerate at least 30 minutes before serving.
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Dinner, Entrees, Lunch, Side Dishes

Sweet Potato and Prosciutto Ravioli

August 1, 2017

Ravioli with sweet potatoes & prosciutto

I always love to experiment with ravioli fillings.  Last night I made this sweet potato and prosciutto ravioli, and I really loved it.  I made a quick homemade white Alfredo sauce with fresh rosemary.  The rosemary paired will with the sweet potatoes and prosciutto.

Ravioli Filling with sweet potatoes and prosciutto

The filling was very easy to make.  All you are doing is making mashed potatoes, but you don’t want to put the butter or cream/milk in it for a ravioli filling because it would be too moist.

Ravioli filling with sweet potatoes

I love to make homemade dough for the raviolis when I have time, but using wonton wraps are easy when you don’t have as much time.

Ravioli with wonton wraps

I like the round wonton wraps, but you can use the square ones too.

 

Print Recipe
 Sweet Potato and Prosciutto Ravioli
This Sweet Potato and Proscuitto Ravioli is sweet and savory!
Course Dinner, Lunch, Main Dish, Sides
Prep Time 40 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Ravioli Filling & Pasta
Alfredo Sauce
Course Dinner, Lunch, Main Dish, Sides
Prep Time 40 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Ravioli Filling & Pasta
Alfredo Sauce
Instructions
  1. Cut the Prosciutto into small pieces and place in a skillet with a small amount of olive oil and cook on medium heat for approximately 10 minutes or until done. Place on a paper towel to soak up some of the oil and set aside.
  2. Peel the sweet potatoes and cut in half. Place the peeled potatoes in a big pot with water and a bit of salt and boil until potatoes are soft.
  3. Drain the potatoes and place in a large bowl. Use a masher to mash the potatoes.
  4. Add the cheese, Prosciutto, salt and pepper and mix well. then add 2 egg whites and mix. This will help bond the ravioli filling.
  5. Use a round melon ball scooper or small spoon to scoop the ravioli filling and place it into the middle of the wonton wrap.
  6. Use a brush or your fingers to dab egg white around the edges of the wonton wrap and place another wonton wrap on top. Press the edges of the ravioli to ensure there are secure and that there are no bubbles.
  7. I like to place the raviolis in the freezer for a little before I cook them, but you do not have to do this step if you do not want to.
  8. In the meantime in a small to medium sauce pan, add the butter and melt on medium to medium low then add the flour to create a rue. Once you mix the flour and butter, add the milk, cheese, salt, pepper and rosemary. Cook on low heat for approximately 8 to 10 minutes.
  9. In a large pot, add water and salt and bring to a boil. Add the raviolis and cook until they float which is approximately 5 to 10 minutes. Be careful working with the wonton wrap raviolis because they are much thinner than regular ravioli dough.
  10. Once drained, plate the raviolis and add the Alfredo sauce. Top with pine nuts for garnish and added flavor. Chopped Italian parsley is also a great garnish for this dish.
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