Tex Mex

This is the easiest tex mex soup in the world. Big flavor in such a short time. I love it and everyone is always asking me to make it. It also freezes well and heats up so nice. It's a good one for the crock pot. 

 

Truly Tex Mex Soup

1 medium onion

1/4-1/2 tsp chili powder

1/2 tsp cumin
2 tbsp oil
4 cups low sodium chicken broth (GF)
12 oz shredded rotisserie chicken breast meat
1 cup frozen corn
2 tbsp lime juice
2 tbsp finely chopped fresh cilantro
1 ripe avocado + a spoonful of salsa, chips

 

n 5-quart sauce-pot, cook onion, cumin and chili powder in oil on medium-high for 5 minutes, or until onion starts to brown. Add chicken broth. Heat to simmering; stir in rotisserie chicken breast meat, corn, lime juice, and cilantro. Simmer 5 minutes. Garnish with chopped avocado and a scoop of salsa and tortilla strips.

 

If you want to use a slow cooker, literally just drop everything in and save avocado for the end and a scoop of salsa and tortilla strips.

 

 

Tex Mex Stuffed Peppers

2 Bell Peppers, tops sliced off and hollowed

1/2 cup prepared taco meat

1/4 cup cotija cheese

1/4 cup cheddar or blended cheese 

1 small can of green chillies chopped small

1/2 cup mashed black beans or re-fried beans 

In a baking dish, lightly spray the bottom of the pan or place peppers atop non stick tinfoil. Pour in 1 tablespoon water. 

In the bottom of each pepper start with refried beans, then taco meat, a scoop of green chillies and then top with cheese mixture. Back at 350o for about 20-25 minutes. The edges of the pepper should start to curl. If the cheese looks like it's starting to get to brown, place a little bit of tinfoil over the top. 

When they come out of the oven, let them sit for about 5 minutes. 

Top with:

 Sour Cream, Salsa, Tomatoes, Onion, Avocado, Olives, shredded lettuce or whatever your favorite toppings are.

The Deep South

Hot Jambalaya anyone?

Jambalaya originated in southern Louisiana by the Cajuns around the bayou where food was scarce, as opposed to the richer part of Louisiana.

The word is said to be a compound word of Jambon from the French meaning ham, and Aya meaning rice in African, as there were many slaves in the Louisiana at the time.

Common belief is that it originated from the Spanish Paella, which has also transformed in the United States to a dish called Spanish Rice. Jambalaya is a bit different many times as it incorporates seafood , ham, link sausage rounds and chicken, although it doesn't have to have all those ingredients. 

Food is life in Louisiana and the deep south. Their culinary exploits are what make up their national identity. While there are many ways of making this time honored dish, you'll hear the "experts" claim a their own way. But remember all versions are delicious, and one is about as authentic as another. So the next time you hear somebody declare dogmatically that a proper jambalaya always has to contain such-and-such, you can either roll your eyes and keep your own counsel or you can hold up your hand and say, “Not so fast there, my friend.”

Jambalaya

2 tablespoons oil

1 large onion, chopped 

1 green bell pepper, chopped

8 green onions, chopped 

1 clove garlic smashed 

2 celery ribs, chopped 

1 package of beef kielbasa

6 chicken thighs with rib meat (or you could do 2 bone in breasts)

1 (8-ounce) can tomato sauce

1/2 teaspoon salt 

1/2 teaspoon ground black pepper

1/2-1 tablespoon creole seasoning. I used Tony Chachere's Hot creole blend

5 cups water
2 cups rice

Brown sausage in pan on medium until they are browned, then add chicken into the sausage fat and brown on both side. Remove and set aside. Saute onion and pepper in oil for about 5 minutes on medium. Add green onion and garlic and celery and coat with oil and other veg. Lay chicken back on top with sausage. Mix creole seasoning into tomato sauce and then pour mixture over everything. Add water and rice and stir making sure the rice is covered by the water. Cook on medium/low until rice is tender and chicken is fully cooked, usually about 45 minutes.

You can also use a traditional creole seasoning blend in place of the Tony Chacere's. You can store this blend for up to a year, to extend it's life put it in the fridge.

Creole Seasoning Blend
2 T each
          Onion powder
          Garlic powder
          Dried Oregano
          Dried Basil
1 T each
          Dried Thyme
          Black Pepper
          White Pepper
          Cayenne Pepper
5 T Paprika

3 T Salt 

This recipe comes from catholiccuisine. It's such a classic and yummy treat. You can cut the shrimp small and use it as a dip for crackers or serve high up on rice. It's really versatile and you'll really love it.

Shrimp Remoulade Salad 

2lbs cooked shrimp

1 1/2 cup mayo

1/4 cup celery chopped fine

2 tbsp garlic minced

1/2 cup green onion chopped fine

1/2 tsp lemon juice

1/4 cup parsley chopped

1/4 cup creole mustard

1/2 cup ketchup 

1 tbsp Worcestershire sauce

1/4 tsp cayenne

1/4 tsp paprika

salt and pepper to taste

Mix your remoulade sauce ingredients together and toss with your shrimp. Pile them up high on your favorite greens, with a lemon wedge dipped into some creole seasoning. 

As a child, one of my favorite things was that famous red and white with the gold seal label condensed soup. Chicken gumbo was by far my favorite soup. I always figured it was kind of complicated to make so I just never did. This recipe below is one of the closest to that childhood favorite. It's pretty easy too! I did modify it slightly to meat my needs, so I hope those people over at copykat don't mind.

Chicken Gumbo Soup

2 whole, boned chicken breasts (cut into 1/2" strips)
         Cornstarch for dredging chicken 
6 strips of bacon, cut into 1" pieces
2 tablespoon coconut oil
4 cup chicken broth (gluten free)
6 plum tomatoes, chopped
1 1/2 cup frozen or fresh okra
1 large bell pepper, chopped
1 large onion, chopped
3 stalk of celery, chopped
1/3 cup instant rice
5 cup water
Seasonings: hot pepper sauce, black pepper, Cajun spices, and parsley

In a large pot, fry the bacon. Remove the bacon and set aside. Discard bacon drippings, but don't clean the pot. Add your coconut oil or whatever oil works best for you. Dredge the chicken in corn starch and brown them in the pot. This may have to be done in several batches. Pour the chicken broth over browned chicken and simmer. Add all remaining ingredients, but save the rice for a bit later and simmer for 30 minutes. Once the veg is soft, add the rice. The okra will thicken the soup, but if it's not as thick as you want, just keep simmering until it's cooked down a bit. Taste and season before serving. You may add the bacon to the soup, if desired, but I didn't.

• 1½ Cup Mayonnaise
• ¼ Cup Celery (chopped fine)
• 2 Tablespoon Garlic (minced through a garlic press)
• ½ Cup Green Onions (chopped fine)
• ½ Teaspoon Fresh Lemon Juice
• ¼ Cup Parsley (chopped fine)
• ½ Cup Creole Mustard (I used TABASCO Coarse Ground Mustard)
• ½ Cup Ketchup
• 1 Tablespoon Worcestershire
• ¼ Teaspoon Cayenne Pepper
• ¼ Teaspoon Paprika
• Salt & pepper to taste

In a glass bowl, combine all ingredients and mix well. Cover and refrigerate for at least 4 hours so all of the flavors meld.
- See more at: http://www.batonrougeliving.org/crawfish-salad/#sthash.P4pNvG1y.dpuf

• 1½ Cup Mayonnaise
• ¼ Cup Celery (chopped fine)
• 2 Tablespoon Garlic (minced through a garlic press)
• ½ Cup Green Onions (chopped fine)
• ½ Teaspoon Fresh Lemon Juice
• ¼ Cup Parsley (chopped fine)
• ½ Cup Creole Mustard (I used TABASCO Coarse Ground Mustard)
• ½ Cup Ketchup
• 1 Tablespoon Worcestershire
• ¼ Teaspoon Cayenne Pepper
• ¼ Teaspoon Paprika
• Salt & pepper to taste

In a glass bowl, combine all ingredients and mix well. Cover and refrigerate for at least 4 hours so all of the flavors meld.
- See more at: http://www.batonrougeliving.org/crawfish-salad/#sthash.P4pNvG1y.dpuf

Bell Peppers

Ring My Bell!

 What do you do with your bell peppers? My peppers are just coming on strong in my garden and if I don't use them for pasta sauce or salsa, I can tend to struggle with how to use them. My family doesn't care much for peppers unless they are pureed in soup or sauce. I, however love them so much and find myself just eating them raw with hummus. I really want to make the most out of my garden this year so I've been on the search for really tasty recipes for my bells. 

Here's some helpful information first. Do you think they are a fruit or a vegetable? You'd be right if you said fruit. They are in the same family as the tomato. eggplants and potatoes. The colors we are use to seeing are the tri color, red, yellow, orange and the most popular choice is the green bell. Bells come in even more colors too, including purple, white, and brown. Bell Peppers are very versatile. Your green bell pepper is simply any one of the other varieties of bell pepper that is just unripe.Green peppers are much more sharp in flavor and it's quite distinct. The tri color varieties are much sweeter. Bells have twice the amount of vitamin C than an orange and are also a significant source of vitamin A and folate. If you're looking to lose a little around the middle, bell pepper is a great source to go to. Many nutritionists fill a dieters menu full of them. The amount of fiber in the bell helps with the dieters plan for success. Because the bell is such a dense fruit, your body burns more calories while digesting the bell as well as aiding your digestion. Bells in clinical testing have shown that they help you lower cholesterol and risk for heart disease. They contain a great amount of water, very little calories and just taste really good. If you haven't given one a try lately, give it another chance. Find a way to enjoy them, because they are worth it.

Stuffed Peppers

1 lb extra lean ground turkey (you can substitute 1 can northern white or cannellini beans)

4 bell peppers (I have also used orange, yellow and red)
1 med onions, diced 

1 med carrots, diced
2 cloves garlic, minced
1 can diced tomatoes in juice
1/2 T. olive oil 

1/4 cup dry couscous
1 chicken bullion cube
1/2 tsp salt (optional)

Season to taste with black pepper, cayenne or chipolte, chili

1/2 tsp. lemon juice 

1/2 T. parsley
1/2 cup jack cheese 

Preheat oven to 4000. Saute carrots, onion, garlic until soft over med-high heat. Remove from pan; brown turkey, breaking up as it cooks. After turkey is browned, add veggie mixture, can of tomatoes (with juices), bullion, couscous and cook for 10 more minuets, or until mixture is thick. Chop off top of bell peppers and remove membranes and seeds. Fill with cooked mixture, arrange in baking dish. Add some water to the bottom of the dish to maintain moisture. Cover with aluminum foil and bake for 45 min. Remove, uncover and top with cheese. Bake for an additional 15 minuets, until desired tenderness of peppers. Makes 4-6 servings.

If you want to extend this recipe you can cut the bell pepper in half and use two sides to stuff it. I do this when I have excess stuffing mix. You could simply add a bit more of couscous or beans to stretch it. 

Turkey Club Wrap

Sun Dried Tomato Tortilla or Regular Flour Wrap
1-2 Tbl Lowfat Whipped Cream Cheese
1/2  Red Bell Pepper, sliced thin or diced up

1-2 Tbl of Crumbled Bacon

Sliced Roma Tomato (Very Thin)
Baby Spinach Leaves
Iceberg or Romaine lettuce leaves
2 Thin Slices of Baby Swiss Cheese
Thinly Sliced Turkey Breast to Cover Filling

  *Other options: sprouts, slivers of carrot, smashed goat cheese with basil pesto.

Place wax paper on the cutting board, smear cream cheese over the tortilla, sprinkle bacon, sliced tomato and bell pepper, lay out your Swiss cheese, then lettuce and spinach and the last layer should be the turkey. Tightly roll the tortilla  and then wrap the wax paper around and twist both ends like a tootsie roll and refrigerate for about 20 minutes before you cut it in half or in small pinwheels.

I found this recipe a while back and everyone in our house has really loved it. It's our go to dinner when I've been too busy to think about what to cook. I even keep a little jar filled with a minced bell pepper, oregano, olive oil, shallot mixture in my fridge and it lasts for quite a while. All you do from there is sauté the mixture, or even better you can microwave it. *when I have a bit of half and half or creme, I sometimes splash a bit in too. It's naughty, but it does taste good.

photo and recipe courtesy of geekcookery.com   

Cream of Pepper Pasta

1 yellow bell pepper, diced
1 red bell pepper, diced
1 shallot, finely chopped
1 tbsp. oregano

1/4 Parmesan, grated
4 tbsp. extra virgin olive oil
400g/14 oz Penne Rigate

1. Place oil and shallots in a frying pan and sauté gently making sure shallots don’t brown (as they become bitter).
2. Add the peppers and sauté until very tender; if the mix becomes too dry add some boiling water (a glass will do).
3. Season to taste (please remember that extra salt will go in with the Parmesan, so don’t overdo it).
4. Place the sauce in a food processor and blitz to a cream, then add the oregano.
5. To cook the pasta, use a large capacity pan and bring to the boil 4 liters/1 gallon of water, add salt and then the pasta.
6. Place the sauce on the drained pasta, stir well and add plenty of grated Parmesan. You may wish to add a splash of extra virgin olive oil.

I was lucky to grow up with many ladies around me that canned and preserved really great things. My wonderful second Mom Barbara across the street from me had the most amazing pepper jelly. I think that is why I'm hooked today. There is just something unique about it and I just can't get enough. I serve it over chicken, over a block of cream cheese with crackers. I even enjoy it mixed in to meatloaf...no really, the possibilities are endless with pepper jelly.

Jalapeno Jelly
Yields: about 5 half pints
3/4 lb jalapeno peppers
2 pouches liquid pectin
2 c. cider vinegar (divided)
6 c. sugar

Wash peppers; drain. Remove stems and seeds. Puree peppers and 1 c. vinegar, then add mixture to a large pot. Add the remaining vinegar, sugar and bring to a boil and boil for 10 minutes. Stir constantly.

Stir in liquid pectin and return to a rolling boil. Boil hard for 1 minute, while continuing to stir.

Remove from heat and skim foam if necessary. Stir in a few drops of food coloring of choice, but it's not imperative. Ladle hot jelly into jars in a boiling water canner.

NOTE: When cutting and seeding the peppers, wear double rubber gloves to prevent hands from being burned. I happen to have very sensitive hands and there is nothing worse than the pepper sting in your fingernail beds and on the tips of your fingers...nothing gets it out, not even the old wives tail home remedies. Be safe!

This red bell pepper sauce goes on everything from fish to chicken to hamburgers and drizzled over corn cakes or hush puppies. Try it!

Red Bell Pepper Sauce

1 large red bell pepper
1 cup mayonnaise ( I have used yogurt as well, tastes even better)
1 tablespoon red wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper 

Roast bell pepper over open flame and char skin. (if you don't have a gas burner, place your bells on a piece of tinfoil under the broiler in your oven, watch closely and turn the bell with tongs as it chars. I actually prefer this method because it's more even and tastes better to me.  Once skin is charred all over, place in a paper or plastic bag. Allow to sweat for a few minutes. Remove skin. Slice bell pepper in half and remove seeds. Place in a blender together with the rest of the ingredients. Puree until smooth. Adjust seasoning according to taste.

Micro Greens, Oh Those Little Things

Micro Greens are everywhere these days. For the last 8 or so years, they have become quite the trend. Who doesn't like a pile of sweet, pretty, little interesting looking greens on their dinner plate? you probably haven't been to an upscale restaurant without seeing them lately. In a nutshell, micro greens are just early shoots of lettuces, herbs and veggies. To be considered a micro green, they are approximately 1 in tall. They are the most simple, easy things to grow around. You could have an endless supply available at your fingertips all year round. I'm currently on my second crop of these lovelies and they just take so good.

Why so special you ask?

Because these micro greens are the smaller versions of your oh so tasty regulars, their flavor profile is intensified. They are a tender powerful punch of flavor. Micro greens have been produced here in the United States since the early 1990's beginning in the early Southern California healthy food diet craze. It's quite an expensive product to produce commercially, but they are healthy and require no pesticides. They are considered a live green, but must be consumed within hours to be considered live. After harvest they begin to rapidly stretch, become soft and loose their color and flavor. It's better to clip, rinse and serve right away. It's important to understand that micro greens are no more healthy than their larger version. Just because they're small doesn't mean they are more powerful or contain more nutrients. They are good source of vitamins and minerals when adding them to smoothies or freshly blended drink and sauces, but they are mostly produced for flavor. They are more easily digestible are much more tender.

*Note: Micro greens are not the same as sprouts. Sprouts are simply germinated seeds, produced in water alone, they are not planted. They are typically produced in dark, moist containers and bags which lends to the proliferation of dangerous bacteria. It's my personal opinion that you shouldn't consume sprouts without cooking them or observing very strict guidelines of safety. Pregnant women, children and those with auto immune deficiencies should be advised of the health risks associated with them. Salmonella and E coli are a huge problem in the commercial production of sprouts. The FDA has rigorous guidelines in combating these food-borne illnesses. Sprouts are often sold in the containers they are produced in. I myself love a square container of bean sprouts, but very sparingly. It's also helpful to know that mung beans used in Asian cooking are typically safe to consume because they are grown in a deep rich soil, but still be advised and careful. They aren't as tasty out of  can, but they are safer. 

Micro greens are not grown in water. The seeds are planted and grown in soil or a soil substitute such as peat moss, or other fibrous materials. They are generally grown in high light conditions with low humidity and good air circulation.When the leaf is fully expanded and appear as a miniature version they are ready for harvest. Typically this is 1-2 weeks, some varieties about 3 weeks. 

 Open Face Egg and Asparagus Panini 

Photo and recipe courtesy of Mary Moran, Holy Mary Food of Grace

• 8 pieces of sliced whole grain bread, 1 inch thick
• 8 eggs
• 12 asparagus
• ½ c olive oil
• ¼ Parmesan cheese
• ½ micro greens for garnish
• Salt and pepper

Directions

1. Cut the asparagus lengthwise and blanch in salted water.
2. Preheat oven 350 degrees Fahrenheit
3. Slice whole grain bread into 1 inch slices and coat with olive oil and salt.
4. Toast in the oven for 3-6 minutes to a light golden brown or crisp, but not burned.
5. Fry eggs in a large nonstick sauté pan (cook 4 at a time max) and place a lid over the top to cook the eggs through. Salt and pepper the eggs before placing the lid.
6. Repeat step 5 for the remainder of the eggs.
7. Slide the eggs on to a cutting board and cut them to separate them.
8. Place three blanched asparagus per toast and slide an egg on top; add Parmesan and garnish with micro greens. 

Penne Pasta, Sun Dried Tomato and Goat Cheese Trifle

• 1 lb penne pasta
• 1 c goat cheese
• ½ c of ½ and ½
• ½ c pesto*
• 1 c sun dried tomatoes
• Salt and pepper
• Micro greens for garnish

Directions

1. Boil pasta in a pot of salted water.
2. Make pesto and set aside.
3. Whisk goat cheese and ½ and ½ together; set aside.
4. In a large bowl, toss the pesto and pasta together.
5. In a large casserole dish or bowl, first layer the pasta, then spread the goat cheese and top with sun dried tomatoes and garnish with micro greens.
6. Serve room temperature.

The Pink & Green Goddess

 Ingredients:
1 1/2 cup almond milk
1 banana
1/2 cup plain yogurt
1/2 cup frozen strawberries
1/2 cup frozen mango
1 Handful of lettuce Micro Greens
Admittedly when I first blended this up I gagged, but then I actually took a sip and it was so dang good.  It looks awful, but it tastes fresh and smooth and sweet. If you want to make it even sweeter, add some kiwi or raspberries too. It's a great cleanse. You can also use chocolate almond milk with banana, strawberry, raspberry and greens and it's good, I promise.

The most popular micro greens are these varieties.

Mustard, Kale, Endive, Arugula, Beet greens, Spinach, Tats-oi, Radish, Watercress, Mizuna, Peas, Cabbage, Basil, Lettuces like Oak-leaf, Mescalin, Radicchio, Boston Bib, etc.

Here are some helpful ideas where to add some micro greens...

• Grilled Cheese- liven up a grilled cheese sandwich with your oak leaf or mescalin greens and a tomato slice.
• Tacos and Wraps- use sunflower, any lettuce variety or radish greens instead of shredded lettuce.
• Hamburgers & Hot Dogs- any green can replace lettuce in these kid's favorites.
• Sandwiches, Subs, and Pitas- spinach, lettuce, cabbage or pea greens are a delicious addition to any of these.
• Salads- add fresh herb greens like dill, tarragon or lettuce radish greens to just about any salad, or create your own sprout salad. Radish sprouts are great in coleslaw or potato salad, or anyplace you would use radishes.
• Omelets- Add a half cup of greens to your omelets just before folding.Sunflower or mustard greens are awesome.
• Soups- a few greens added just before serving are great in many soups.
• Pile up greens on your grilled fish, you wont regret it.

Pick up a seed package the next time you're at the garden center, making sure it's an organic blend and plant in any container. I save the plastic take out containers and place them in my sunny windows. I currently have rows of vinyl guttering filled with these greens in my backyard as well. You can use anything to plant them. The plastic containers are easy because you can simply punch a few holes in the bottom for drainage, and because it's clear it acts like a green house. Scatter the seedlings and lightly cover with soil. Keep moist and watch your micro greens sprout within just a few days. When the leaves resemble the mini version of the plant, snip them just above the soil level, wash and enjoy. Spread across that same patch a free batch of seeds and in 10-12 more days you're ready to harvest again. There is no need to remove the roots of the previous growth, it adds great organic material for your new crop of greens. Enjoy!