Chicken Poblano Tortilla Soup

Chicken Poblano Tortilla Soup

(6 servings)

Ingredients:

2 tbsp. Olive Oil

1½ cups Yellow Onion, chopped

1 cup Carrot, chopped

1 Poblano Pepper, diced

4 cups Chicken Broth

¾ tsp. Kosher Salt

½ tsp. Black Pepper

1 can (14.5 oz.) Diced Tomatoes

4 oz. Tortilla Chips, divided

½ cup Fresh Cilantro, chopped

12 oz. Cooked Chicken, shredded

1 large Avocado, diced

1 large Fresh Lime, cut into 6 wedges

Directions:

In a Dutch oven over medium-high heat, add oil and when ready add onion, carrot and pepper.  Sauté these for about 8 minutes.  Next add broth, salt, black pepper and diced tomatoes.  Bring mixture to a boil.  Crush half of the tortilla chips and add to the mixture.  Cover, reduce heat to a simmer and cook until carrots are tender (about 8 minutes).  Stir in cilantro and chicken and heat through.  Divide among 6 bowls and evenly top with the avocado and remaining tortilla chips, crushed.  Serve each with a lime wedge.

Note:               Try making your own tortilla chips.  Use 4 6-inch tortillas (corn or flour to your taste).  Cut them in 1/2 -inch strips and bake in a pre-heated 375-degree oven for about 10 minutes.  Let them cool and then crush half for in the soup and leave the rest for topping the soup.

Note:               Because the Poblano pepper varies in heat, you may want to add some crushed red pepper flakes to spice it up.

Ideas for Future Efforts

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Stuffed Pepper Soup

Stuffed Pepper Soup

(8 servings)

Ingredients:

2 lb. Ground Chuck

6 cups Water

1 can (28 oz.) Tomato Sauce

1 can (28 oz.) Diced Tomatoes

2 cups Green Pepper, chopped

¼ cup Brown Sugar, packed

2 tsp. Kosher Salt

2 tsp. Beef Bouillon Granules

1 tsp. Black Pepper

2 cups Long Grain Rice, cooked

Directions:

In a Dutch oven over medium heat, cook ground chuck until no longer pink.  Grain.  Add the remaining ingredients except the rice and combine.  Bring mixture to a boil, then reduce heat to a simmer and cook uncovered for 30 minutes or until peppers are tender.  Now add the rice and continue another 10 minutes before serving.

Note:               Soup can be made the day before and then reheated when needed.  This actually helps bring out the flavor.

Ideas for Future Efforts

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Warming New Year's Soups

As we get through the holiday season, the weather is coming into its coldest time of the year.  January and February are usually the coldest months of the year, at least in the USA.

So one start looking for some warming and comfortable foods to make and eat.  Soups are one of the dishes near the top of the list.

We have all the standard soups to eat but there are times when we look for something a little different.

I’ve got a couple for you this week.  Let’s try “Stuffed Pepper Soup” on Wednesday and then “Chicken Poblano Tortilla Soup” on Thursday.

The stuffed pepper will remind you of just that, stuffed peppers.  Which is a great comfort food.

The Poblano soup gives you a little bit of Mexico and can be adjusted for spiciness to suit your taste.

Hope you all had a great Christmas and wishing you a great new year too.

“Happy Cooking” and please share the link and the recipes with family and friends.  Thanks.

We’ll start off the new year next week with some more gluten-free recipes for those who need them.

Spicy Cranberry Dip

Spicy Cranberry Dip

(3-3½ cups)

Ingredients:

1 (12 oz.) pkg. Fresh Cranberries, halved

1-2 medium Jalapeno Peppers, seeded and diced

2 tsp. Dried Cilantro

1 cup Sugar

1 tbsp. Fresh Lemon Juice

2 (8 oz.) pkg. Cream Cheese, room temperature

Crackers, Pita Chips or Fresh Cut Vegetables

Directions:

Combine all ingredients through lemon juice and refrigerate overnight.  An hour before serving, whip cranberry mixture with the softened cream cheese and put in a serving dish.  Let sit out at room temperature until serve time.

Note:               The amount of jalapeno and with or without the seeds is dependent on your desired heat level for the dish.

Note:               You could also try just spreading the cranberry mixture over the cream cheese after it’s been spread out on a platter.  You could also try it hot.  Put in a small slow cooker for a couple of hours before service.

Ideas for Future Efforts

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Sweet Onion Dip

Sweet Onion Dip

(3½ cups)

Ingredients:

2 cups Mayonnaise

1 (8 oz.) pkg. Italian Style Cheese Crumbles

1 large Vidalia Onion, chopped (about 2 cups)

Directions:

In a large bowl, combine the ingredients and then spread into a 1-quart baking dish.  Place in a pre-heated 375-degree oven for 30 minutes or until golden brown.  Cool for 15-30 minutes and serve with crackers, bagel chips and/or fresh cut vegetables.

Note:               Kraft makes the cheese crumbles.  But you can use other cheeses.  Go with what meets your palate.

Ideas for Future Efforts

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Holliday Party Dips

The end of year holidays are fast approaching.  That usually means holiday parties of one kind or another.

If you are hosting or just attending, you may need a new dish or two to supply for the festivities.  I have two slightly different or not your usual dips to offer up this week.

Wednesday’s recipe is “Sweet Onion Dip” and it only has 3 ingredients.  Then we have “Spicy Cranberry Dip” on Thursday since they are in season.

Both dips can be served with assorted crackers, pita chips, bagel chips or fresh cut vegetables such as carrots, celery, any color bell pepper and cucumbers.  And that is only a sampling of the vegetables you could use.

Keeping it short this time of year as I have plenty of other things going on to get ready for the holidays.

So “Happy Cooking” and “Happy Holidays” from the Cabana Boy Cooks.

Eggs Benedict Casserole

Eggs Benedict Casserole

(12 servings)

Ingredients:

12 oz. Canadian Bacon, chopped

6 English Muffins, split and cut into 1-inch pieces

8 large Fresh Eggs

2 cups Milk

1 tsp. Onion Powder

¼ tsp. Paprika

4 large Egg Yolks

½ cup Heavy Whipping Cream

2 tbsp. Fresh Lemon Juice

1 tsp. Dijon Mustard

½ cup Unsalted Butter, melted

Directions:

Place half the Canadian bacon in a sprayed 9x13 baking dish.  Top this with the English muffins and then the remaining bacon.  In a large bowl, whisk eggs, milk and onion powder.  Pour over muffin mixture, cover and refrigerate overnight.  Baked dish in a pre-heated 375-degree oven for 35 minutes covered.  Uncover and bake an additional 10-15 minutes or until knife comes out clean.  For the Hollandaise sauce, use a double boiler.  Whisk egg yolks, cream, lemon juice and mustard until blended.  Cook until mixture is just thick enough to coat back of a spoon, whisking constantly.  Reduce heat very low and slowly drizzle warm melted butter into mixture, whisking constantly.  Serve immediately with casserole.

Note:               If you desire, use a Hollandaise mix like Knorr instead of making it from scratch.  If you do this, forget the last 5 ingredients above.

Ideas for Future Efforts

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