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Mexican Lime Soup

Monday, May 24th, 2010

When its chilly outside and all you want to do is to stay in bed, curl up with a good book and have a delicious soup that reminds you of what your mother used to make. This delicious soup is homey and hearty to satisfy your cravings for a home-cooked meal. What makes this recipe more interesting is the crunchy tortillas at the bottom, the interesting toppings of avocados, tomatoes and cilantro as well as a bit of spicy flavor from the jalapeños. Squeeze in some lime and you’ll have a fantastic meal.

Ingredients

  • 2 tablespoons olive oil
  • 6 garlic cloves, sliced
  • 6 small skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
  • 1 1/2 teaspoons dried oregano
  • 9 cups canned low-salt chicken broth
  • 1/3 cup fresh lime juice
  • 1 1/2 cups coarsely crushed tortilla chips
  • 2 avocados, peeled, pitted, diced
  • 3 tomatoes, chopped
  • 3 green onions,
  • sliced fresh cilantro,
  • chopped jalapeño chilies,
  • minced lime slices/wedges

Direction

  1. In a large soup pot heat oil
  2. Saute garlic in oil
  3. Add in chicken strips and seasoned with salt, pepper and oregano
  4. Saute them all together until chicken is slightly cook
  5. Mix in lime juice and broth and simmer in medium heat
  6. When it starts to simmer, reduce heat to low until chicken is fully cooked
  7. Add salt and pepper if needed Tortilla
  8. Crush tortilla chips and pale them in bowls
  9. Ladle in the soup into each bowls
  10. Squeeze in some lime into the soup
  11. Garnish the top it with tomatoes, green onions, avocados, jalapeños, cilantro
  12. Add some lime wedges at the side
  13. Serve hot with crusty garlic bread

About the Author

Mateo Gomez is a Mexican food enthusiast, and the founder of Allaboutmexicanfood.com. Check out http://allaboutmexicanfood.com for history-of-mexican-cooking recipe.

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Delicious Mexican style Chicken and Rice with Jalapenos

Monday, May 17th, 2010

Eating healthy nowadays is a must. We try to find ways to lessen the fat intake in what we eat without sacrificing the taste and flavor. Making a delicious and healthy meal for your family and friends will show how much you care for them and that you want the best for them. Chicken is a good source of protein and has low cholesterol and saturated fat and chicken breast is the leanest part of the chicken. Rice on the other hand is grain that is rich in fiber and good source of energy. Chillies like jalapeños contain Capsaicin that fights cancer, relieves pain and is good for the heart. Combine these ingredients together and you’ll have a fantastic and healthy meal with a South-of-the-border flavor. For Mexican food lovers here is a chicken recipe that will surely spruce up any dinner table and leave your friends and family wanting more. In just 30 minutes or so you will have an easy and yummy dinner whipped up packed with flavorful spices with less effort and lots of time to spare.

Ingredients

  • 4 pieces boneless chicken breast
  • 1 tablespoon olive oil
  • 1 teaspoon of minced garlic
  • 2 cups chicken broth
  • 1/2 tsp teaspoon of ground cumin
  • 1 can of beans
  • 1-2 tsp of freshly chopped jalapeno
  • 1 pack ready to cook rice
  • fresh cilantro

Direction

1. Defrost the chicken, either in the microwave or in cold water.

2. Heat 1 tbs of olive oil in a big non-stick pan. Saute a tsp of freshly chopped garlic in the oil.

3. Set the pan in the medium heat then add the chicken breast. Let the chicken cook until slightly brown.

4. When the chicken slightly brown add in 2 cups of chicken broth, 1 can of beans already rinsed and drained ahead of time, 1-2 tsp of freshly chopped jalapeno, and 1/2 tsp teaspoon of ground cumin. Stir all the ingredients in the pan.

5. Cover the pan and let it simmer until the liquid becomes clear.

6. When the liquid is clear, add 2 cups of the ready to cook rice, cover pan again and let it simmer.

7. Let the dish cool on its own.

8. Before serving garnish this dish with fresh cilantro for color and flavor. For a real Mexican fiesta zesty lime wedges and hot salsa goes great this meal. This dish serves 4.

About the Author

Mateo Gomez is a Mexican food enthusiast, and the founder of Allaboutmexicanfood.com. Check out allaboutmexicanfood.com for introduction-to-mexican-cooking [http://www.allaboutmexicanfood.com/history-of-mexican-cooking/] recipe.

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Dirty Rice Can Be Served Separately or With Chicken Fricassee

Monday, May 10th, 2010

Dirty Rice

This takes a short time to prepare, is best served hot. Can be made ahead and served the next day.

Ingredients:

  • 1 cup rice per person
  • Any kind you want Long cooking or instant, this is your choice
  • 1 bunch of fresh parsley, washed and cut with scissors
  • 1 green pepper
  • 1 bunch of green onions
  • 1 medium onion
  • 1 Jalepino pepper without seeds
  • 1 tablespoon garlic
  • 1 teaspoon Hungarian paprika (this add flavor not heat)
  • salt and pepper to taste
  • 1 package of chicken livers (if you do not tell anyone they will not know, you can say meat)
  • 1 teaspoon of margarine

Cut green pepper, green onions, and med. Onion into small chunks about 1/4 inch (small is best, because this is going into the rice mixture) Cook the veggies until soft, and onion is clear. Low to medium heat

Take the margarine melt in a frying pan. Add the chicken livers. You will want to smash them. Either with a fork or a hand held mixer would work. (There will be things that look like veins, remove them.) When it is done, it should look like small chunks, like oatmeal flakes.

Add the cooked rice and the veggies to the livers. Mix well.

Serving Suggestions:

I serve this with Chicken Fricassee and cover with the gravy (RUE)

It can be served with any food, and compliments anything. It is well loved by my family and asked for a lot. I hope your family loves it as we do.

About the Author

Brandy Keller loves home decorating, and has been decorating for a very long time, one of her other passions, is fine food. These are some of her best and favorite recipes using perfect items in her recipes Kitchen Design If you want to see nice things for your kitchen click the link. www.decorforhouses.com

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Creamy Scallop Chowder

Monday, May 3rd, 2010

Give this hearty and tasty soup a go this winter to keep you warm.

Servings

4

Ingredients

  • 3 cups chicken broth
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 onion, chopped
  • 3 potatoes, cubed
  • 1/2 teaspoon dried thyme
  • 2 tablespoons dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound fresh mushrooms, sliced
  • 1 pound bay scallops
  • 2 tablespoons margarine
  • 1/2 cup white wine
  • 1 egg yolk
  • 1 cup whipping cream

Instructions

  1. In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.
  2. In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.
  3. In a separate small bowl, combine the egg yolk and double cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.

About the Author

The InterBuildingSocieties.co.uk site gives you information about building societies and the nationwide building society [http://www.interbuildingsocieties.co.uk/building-societies/nationwide-building-society.html].

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Roasted Garlic Soup

Monday, April 26th, 2010

This is a real favorite in our family and I’m sure will be with yours too.

Servings

4

Ingredients

  • 4 bulbs garlic
  • 1/4 cup olive oil
  • 6 tablespoons unsalted butter
  • 4 leeks, chopped
  • 1 onion, chopped
  • 6 tablespoons plain flour
  • 4 cups chicken broth
  • 1/3 cup dry sherry
  • 1 cup whipping cream
  • 1 tablespoon lemon juice, or to taste
  • salt to taste
  • 1/4 teaspoon freshly ground white pepper
  • 2 tablespoons chopped fresh chives

Instructions

  1. Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 175 degrees C until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
  2. Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
  3. Puree soup in batches in a blender or food processor.
  4. Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.

About the Author

The InterISA.co.uk site gives you all the information you need about ISAs and the best rate ISA [http://www.interisa.co.uk/best-isa-rates.html] available.

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Asian Chicken Noodle Salad

Monday, April 19th, 2010

This Asian style noodle salad is extremely easy to make and sure to be a big hit with your guests.

Total Time

25 Minutes

Servings

4

Ingredients

  • 1 (3 ounce) package ramen noodle pasta, crushed
  • 2 tablespoons butter, melted
  • 1/2 cup sunflower seeds
  • 1/2 cup pine nuts
  • 3 cups shredded bok choy
  • 5 spring onions, thinly sliced
  • 1 cup diced, cooked chicken breast meat
  • 1 (5 ounce) can water chestnuts, drained
  • 12 pods sugar snap peas
  • 1/2 cup vegetable oil
  • 1/4 cup rice wine vinegar
  • 1 tablespoon soy sauce
  • 1/4 cup white sugar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 175 degrees C. In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
  2. Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
  3. In a large bowl toss together the noodle mixture, bok choy, spring onions, chicken, water chestnuts, and sugar snap peas.
  4. Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.

About the Author

The InterAirports.co.uk site gives information on airports in the UK and abroad.

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Asian Chicken Salad

Monday, April 12th, 2010

Total Time

35 Minutes

Servings

6

Ingredients

  • 2 tablespoons brown sugar
  • 2 teaspoons soy sauce
  • 1 tablespoon sesame oil (optional)
  • 1/4 cup vegetable oil
  • 3 tablespoons rice vinegar
  • 1 (8 ounce) package dried rice noodles
  • 1 head iceberg lettuce – rinsed, dried, and chopped
  • 4 boneless chicken breast halves, cooked and shredded
  • 3 spring onions, chopped
  • 1 tablespoon sesame seeds, toasted

Instructions

  1. Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
  2. To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
  3. In a large bowl combine the iceberg lettuce, cooked and shredded chicken, spring onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a suitable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

About the Author

The InterDongle.co.uk site gives information on all the different types of dongle available in the UK and abroad.

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Burrito Fiesta

Monday, April 5th, 2010

A burrito is one versatile dish, it literally means “little donkey’ in Spanish. This wrapped dish is quite popular in the United States than any other places, even in Mexico. To simplify what it is, it’s any protein dish wrapped in a starchy casing. Chicken, pork, or beef inside a soft tortilla shell along with veggies and other filling to make it all good and thick. Beans, rice, avocados, salsa are usually what you find inside a burrito, but you an really put anything you want in it. You can even go vegetarian and have a really healthy dish. What to do with leftover rice, cheese and beans? Simple, make an awesome burrito. With some spices and vegetable,you can have a healthy and delicious meal. Anything goes with making a it, you can add your favorite ingredients like grilled chicken strips, peas, beans or even nuts, it’s everything under the sun and your heart’s desire. Here are two quick and easy recipe you can make at home, remember sharing a burrito with your love ones makes it more scrumptious.

Green Chili Chicken Burritos

Ingredients

1 pound chicken thighs

1 tablespoon olive oil

3 tomatoes, chopped 2 garlic cloves, minced

1 onion, chopped 1 green bell pepper, chopped

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 green chili or to taste, minced

Salt and pepper

1 can re-fried beans

4 pieces large wheat flour tortillas

1 cup of shredded cheese

Directions

1. In a medium heat pan, cook chicken until slightly brown.

2. Saute in garlic, onions, bell pepper, oregano, chili, cumin, seasoned with salt and pepper.

3. Simmer for 45 minutes.

5. Using a fork shred the cooked chicken.

6. In a pan heat the re-fried beans. You can heat the tortillas in the microwave for 30 seconds, use a damp paper towel to keep it moist and soft.

7. To assemble the burrito, spoon beans, chicken and cheese at the center.

8. Fold in the sides and roll the tortilla. Make it nice and tight and serve.

Vegetarian Rice and Beans Burrito

Ingredients:

1 15 ounce can black beans, drained

1 1/2 cups prepared salsa

1/2 tsp cumin powder

1 3/4 cup leftover pre-cooked rice

1 cup grated cheddar cheese

Shredded iceberg lettuce

1/2 cup sour cream

Avocado slices

6-8 pieces flour tortillas

Directions

1. In a pan over low heat saute together beans and salsa, season it with cumin powder

2. Add the rice and mix well together.

3. Heat the tortillas in the microwave for 30 seconds, don’t forget to wrap it in a damp paper towel before popping it in the microwave.

4. Spoon rice and bean mixture at the center of the tortilla, add in avocados, shredded lettuce and sour cream.

5. Fold the sides before rolling the tortilla. For extra spicy touch you can add jalapenos and chilies.

About the Author

Mateo Gomez is a Mexican food enthusiast, and the founder of Allaboutmexicanfood.com. Check out allaboutmexicanfood.com for more on mexican cooking and how to prepare an amazing mexican burrito recipe.

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Chicken Dumpling Soup

Monday, March 29th, 2010

Total Time

1 Hour 45 Minutes

Servings

16

Ingredients

  • 3 cups chopped cooked chicken breast
  • 2 eggs
  • 4 3/4 cups chicken broth, divided
  • 1 cup plain flour
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon dried tarragon
  • 1/4 cup butter
  • 2 cups chopped onion
  • 1 1/2 cups thinly sliced celery
  • 2 cloves finely chopped garlic
  • 1/2 cup plain flour
  • 2 quarts chicken broth
  • 1 1/2 teaspoons salt
  • 1 1/2 cups chopped carrots
  • 3 cups chopped cooked chicken breast

Instructions

  1. In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth.
  2. In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.
  3. In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.
  4. Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.

About the Author

The InterSolicitors.co.uk site gives information on solicitors in lincoln [http://www.intersolicitors.co.uk/uk-directory/england/lincolnshire/lincoln.html] and solicitors in UK [http://www.intersolicitors.co.uk/uk-directory.html].

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Chicken Soup Tete Style

Monday, March 22nd, 2010

This is a lovely recipe for a soup that’s full of flavor and sure to please all your family, or friends who are lucky enough to be served it.

Servings

5

Ingredients

  • 1 (2 to 3 pound) whole chicken
  • 3 stalks celery, with leaves
  • 4 carrots
  • 2 onions
  • 5 cloves garlic
  • 10 whole cloves
  • 3 cinnamon sticks
  • 2 tablespoons chopped fresh coriander
  • 10 whole black peppercorns
  • 1 bay leaf (optional)
  • 2 cups white rice
  • salt and pepper to taste

Instructions

  1. Place chicken, celery, carrots, onions, garlic, cloves, cinnamon, coriander, peppercorns, and bay leave in a large stock pot and fill with cold water, (it is not necessary to peel the garlic or onion, just wash the outside.) Using low heat cook for 4 hours after boiling begins or until water line is an inch or two from the top.
  2. Using a colander drain broth into another pot. Reserve chicken meat and discard the rest.
  3. In a bowl put rice and 1 cup of water to soak. While it is soaking skim fat off the top of broth and remove usable meat from chicken.
  4. Add rice to chicken broth and salt and pepper to taste. Boil at least 20 minutes and then add shredded chicken. Remove from heat and let sit until soup thickens.
  5. Once soup has reached desired thickness heat through and serve.

About the Author

The InterSolicitors.co.uk site gives information on solicitors in southampton [http://www.intersolicitors.co.uk/uk-directory/england/hampshire/southampton.html] and solicitors in UK [http://www.intersolicitors.co.uk/uk-directory.html].

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