Archive for May, 2010

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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