Tag: BANANA CREAM

Chicken Tortilla Soup

  

I feel like I’ve been posting an overabundance of desserts lately – that was definitely due to a very poorly planned editorial calendar for this month. I have a few more sweets planned for next week but I have some great savory recipes planned for early October. (And I promise, what I have in store for next week is definitely worth it!)

But for today, let’s eat soup. I took a quick facebook poll to see what people wanted me to post next and soup won by a landslide. I love that you all love soup as much as I do! This chicken tortilla soup is one of my new favorites. It’s rich, spicy, and super satisfying.

It’s also the easiest soup I’ve ever made. (Seriously, you might laugh when you see how easy it is compared to how delicious it is. I certainly did!) The trick is to use SALSA instead of tomatoes, onions, garlic, etc. It’s basically the best shortcut ever! The second trick is poaching the chicken right in the soup. It adds depth to the flavor of the store-bough broth and saves you from having to dirty a second pot. If your chicken is frozen, you don’t even need to worry about defrosting it first – just throw it right in.

(I haven’t mentioned it in a while, but I also write for the ShopRite Potluck blog. I originally created this recipe for them but since I love it so much I wanted to share it here too. Definitely check out the Potluck blog though too. There are some great recipes over there, including some that I don’t post here – like my chicken riggies and sauerbraten meatballs.)

Chicken Tortilla Soup

To make crispy tortillas for the top of your soup, cut 2 corn tortillas into thin strips, then cut in half crosswise. Heat 1 inch of vegetable oil in a heavy pot to 350*F. When the oil is hot, add the tortillas and cook for 2 minutes. Drain on paper towels. The tortillas will continue to crisp as they cool.

Author: Lauren Keating

Serves: 4

Ingredients

  • 1-1/2 cups salsa
  • 1 carton chicken stock
  • 1 can black beans, rinsed and drained
  • 1 boneless, skinless chicken breast
  • 2 corn tortillas, diced
  • 2 Tablespoons chipotle chile powder
  • 1 Tablespoon cumin
  • 1 Tablespoon oregano
  • 1 lime, juiced
  • ¼ cup fresh cilantro, chopped
  • Optional toppings: sliced avocado, fried tortilla strips, and cheddar or Monterey Jack cheese

Preparation

  1. Combine first seven ingredients in a soup pot. Bring to a boil, reduce heat and simmer for 20 minutes.
  2. Remove the chicken breast and place it on a cutting board. Use two forks to pull it apart into shreds. Return it to the pot, along with the lime juice and cilantro. Cook 5 minutes.
  3. Divide between four bowls and top with avocado, tortilla strips, and cheese.

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Spicy Korean Tacos with Kimchi

Albany is so far behind the times when it comes to food trends. I think the FroYo trend finally hit its peak here this summer – what, five years late? Food trucks are just starting to gain popularity, but there are still no Korean tacos in sight. At the going rate, I figure we still have two years or so before they start making an appearance. (Korean in general is tricky to find, although there is a decent place to get bi bim bap.)

Luckily I’m pretty good at reverse engineering the flavors that I’ve had when I’ve visited other, more on-the-ball places. Sometimes I even get paid to do it. (Yup, this is another one of the recipes I put together for Old El Paso.)

These spicy Korean tacos are incredibly easy to make – perfect for a weeknight. Even a Monday.

Start by giving some beef a bath in a spicy combo of chili-garlic sauce, soy sauce, and rice vinegar. A half an hour is long enough, so you’ll still be able to get dinner on the table at a decent hour. Of course, if you’re feeling on the ball, you can also start the steak the night before.

The beef is cut up nice and small, so it cooks super quickly. You’re really just looking to get a nice sear on it. Then pile it into your shells and top it off with some fiery kimchi and cucumber slices to balance out the heat.

I used the new Stand ‘N Stuff Soft Taco Shells for these. I can’t even tell you how many times I said that these should exist, so I’m pretty stoked that they finally make them! Gone are the days of struggling with a flat tortilla and accidentally overfilling it. These have tons of room for fillings and their rounded shape means everything doesn’t fall out of the end while you eat. Good stuff!

Spicy Korean Tacos

Korean Tacos are a food truck classic. Now, you can make them at home with this easy recipe.

Author: Lauren Keating

Serves: 8

Ingredients

  • 2 tablespoons chili-garlic sauce
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon sugar
  • 1 tablespoons rice vinegar
  • 1 pound chuck steak, trimmed and cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 package Old El Paso Stand ‘N Stuff Soft Taco Shells, warmed
  • 2 cups kimchi
  • 1 cucumber, thinly sliced

Preparation

  1. In a shallow dish, combine chili-garlic sauce, soy sauce, sugar and rice vinegar. Add the beef, turning to coat. Marinate at least 30 minutes or up to overnight.
  2. Heat oil in a large skillet. Add the beef. Cook 3 minutes, or until cooked though.
  3. Serve the beef in the tortillas. Top with kimchi and sliced cucumbers.

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 This post was brought to you in partnership with Old El Paso. I received compensation for recipe development purposes. All opinions are my own. 

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Sauteed Green Beans and Tomatoes

A delicious vegetable side dish that is as simple as it is healthy. Combine tomatoes with green beans and some other good stuff and you have a health green bean dish that will kick that green bean casserol with the canned soup perminately off the table.

The lowly green beans are grossly misunderstood and underestimated. Probably because it is usually cooked into mush. When cooked properly, it is juice and tender.

Inspired by a Trisha Yearwood recipe on her show and foodnetwork.com. I simplified a little but not much. But it is a really versatile idea and you could use this with lots of different veggies, just adjust some cooking times.

Rating:

A nice side dish.

Notes: the following day, I sauteed some chicken cut into small cubes to add to this and it make a great complete meal and would be excellent on some rice.

Start by prepping veggies. Clean 1 pound of fresh green beans and cut into 1 inch pieces. Dice one red pepper. Mince or crush 2 cloves of garlic. Grate one medium carrots. Dice one medium onion.

Heat 2 t oil over medium high heat. When hot add onion, garlic and red pepper. Cook until tender and onion clearing some. About 7 minutes.

Add 1 – 15 oz can diced tomatoes (you could use 2-3 diced fresh tomatoes if you have them), one can of RoTel, 1 t dry basil and 1/3 cup ketchup. Decrease heat to medium and simmer for 10 minutes.

Add the beans, 1/2 t salt and 1/4 t pepper.

Continue to simmer until beans are tender. About 30 minutes more.

Sauteed Green Beans and Tomatoes
by DrDan at 101 Cooking for Two July-30-2013

A delicious vegetable side dish that is as simple as it is healthy. Combine tomatoes with green beans and some other good stuff and you have a health green bean dish that will kick that green bean casserol with the canned soup perminately off the table.
Ingredients
  • 1 pound green beans
  • 1 medium onion
  • 1 medium carrots grated
  • 1 red pepper diced 1/2 inch
  • 2 garlic cloves
  • 1 – 15 oz can dice tomatoes (or 2-3 fresh)
  • 1 – 10.5 oz RoTel
  • 1/3 cup ketchup
  • 1/2 t salt
  • 1/4 t pepper
  • 1 t dry basil
Instructions
1) Start by prepping veggies. Clean 1 pound of fresh green beans and cut into 1 inch pieces. Dice one red pepper. Mince or crush 2 cloves of garlic. Grate one medium carrots. Dice one medium onion.2) Heat 2 t oil over medium high heat. When hot add onion, garlic and red pepper. Cook until tender and onion clearing some. About 7 minutes.3) Add 1 – 15 oz can diced tomatoes (you could use 2-3 diced fresh tomatoes if you have them), one can of RoTel, 1 t dry basil and 1/3 cup ketchup. Decrease heat to medium and simmer for 10 minutes. 4) Add the beans, 1/2 t salt and 1/4 t pepper. 5) Continue to simmer until beans are tender. About 30 minutes more.
Details

Prep time: 10 mins Cook time: 50 mins Total time: 1 hour Yield: 8 serving

Updated

July 30 2013

Dan Mikesell

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