Who says you have to save the best soup and chowder recipes for winter? This roasted corn and poblano chowder is awesome and a perfect summertime treat! Roasted Corn and Poblano Chowder 1 poblano peppers, halved lengthwise 3 Tablespoons oil 4 cups frozen (or fresh) corn 4 slices turkey bacon 1 onion, chopped 1 clove garlic, minced 7 cups chicken broth 1 pound red potatoes, cut into 1/2 inch cubes 1/4 cup half and half 6 corn tortillas 1 Tablespoon cilantro 1 lime, half sliced into wedges and half juiced crumbled queso fresco If the poblano brown before the corn, remove them from the tray, place them in a paper bag to rest for 10 minutes.
Heat 1 Tablespoon oil in dutch oven and add onion. Cook until softened. Add garlic and cook 30 seconds.
Remove from heat and stir in half and half. Add pureed mixture to chowder along with chopped poblanos 1 T. chopped cilantro and juice from 1/2 lime. Prepare topping ingredients: cilantro, lime wedges, queso fresco, bacon and tortilla chips. Serve chowder with toppings of your choice. I ate the leftovers of this chili for lunch for a solid week. It was DELICIOUS. It may be 100 degrees outside but that isn't going to stop me from turning down the air conditioner and heating up a giant bowl of chowder.
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While Mia and her new found friend played on the porch, I was busy getting lunch together in the kitchen. These chicken tacos were really tasty. They took a little more than 30 minutes prepare but it was definitely worth it. We all liked these tasty little tacos. Chicken Tacos 4 skinless chicken thighs 1 Tablespoon oil salt and pepper 1/2 onion, sliced thin 2 garlic cloves, minced 1 teaspoon cumin 14.5 ounce can fire roasted tomatoes 1/2 cup chicken broth 8 corn tortillas queso fresco cheese sliced avocado lime wedges
Remove chicken from skillet. Add onions and cook until softened.
Return sauce to pan. Shred chicken and add to sauce. Heat tortillas over gas flame. (Or warm in microwave.) Prepare taco condiments. Spoon chicken mixture into tortillas and serve with toppings. I gobbled up this delicious plate of chicken tacos in no time. The rest of my family made their tacos on flour tortillas. I prefer the corn tortillas but if you're family prefers flour - by all means - go for it. Either way, these tacos are delicious.
Ciao! Casseroles get a bad rap if you ask me. Mention the word casserole to someone and you'll likely see a them turn their nose up. Here's what I love about casseroles: 1. I can put them together ahead of time and pop them in the oven at dinner time. 2. I can sneak all kinds of healthy vegetables and whole grains into casseroles and they remain relatively undetected. 3. They're easy for me to make and hand out to family and friends who are in need of an extra meal. 4. Casseroles are an all in one meal. Protein, vegetables, whole grains - all in one pan. No sides necessary. Sometimes it's hard enough to get dinner on the table - forget preparing fancy side dishes. Chicken Quinoa Casserole 1 cup cooked quinoa 2 teaspoons olive oil 1 poblano pepper, chopped 1/2 cup onion, chopped 1 garlic clove, minced 1 Tablespoon flour 1 teaspoon cumin 1 teaspoon chili powder 1 cup chicken stock 1/2 can fire roasted tomatoes 1 can chopped green chilies 1 cup shredded, cooked chicken breasts 1 cup Monterrey jack cheese Heat oil in a dutch oven. Add poblano, onion and garlic. Saute 5 minutes. Stir in flour, cumin and chili powder. Stir in tomatoes, green chilies and stock. Bring to a boil. Reduce heat and simmer 8 minutes. Remove from heat. Stir in chicken and quinoa. Spread 1/2 of the chicken mixture in an 8 inch square pan. Sprinkle with cheese. Repeat layers. Bake 20 minutes at 400. My family gobbled this casserole up with multigrain tortilla chips. That little bit of crunch really helped put this casserole over the top. Help me bring casseroles back to the dinner table without the yucky faces.
Ciao! My watermelon plant has started to take off with all of the rain that we had last week and I'm super excited about all of the juicy watermelon that we are going to harvest from our garden this summer. So excited in fact, that I couldn't wait another 6 weeks for my watermelon to grow - sooo, I had to buy one at the grocery store to hold me over. A perfect summertime meal for me is a grilled chicken breast, a green salad and a slice of watermelon for dessert. YUM!!! I love this menu because it's simple and easy to prepare - perfect for busy summer nights. This no fuss chicken is delicious AND it pairs perfectly with a giant slice of ice cold watermelon. Grilled Chicken 3 Tablespoons canola oil 3 Tablespoons water 2 cloves garlic, minced 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 Tablespoon sugar 4 boneless, skinless chicken breasts
Remove chicken from bag and place on a hot grill. Cook until internal temperature registers 165. Remove from grill, cover and let rest 10 minutes. Serve with salad and watermelon for a perfect summertime meal. Summer grilling has never been easier. You and your family are going to love this meal.
Ciao! I found a recipe for Empanadas recently that caught my attention. I loved the idea of a non-yeast whole wheat dough stuffed with a delicious skirt steak and vegetable filling. What's not to like, right? I managed to rework the recipe into a unique Amy style empanada and they were DELICIOUS! Not bad for my very first attempt at a new recipe. This is the point where I need some help though. Since this was my first experience with empanadas, I have NO IDEA what to serve with them. I've never ordered them in a restaurant or even seen them served and I'm kind of at a loss as to what would compliment them nicely. Any suggestions? Empanadas 3/4 cup white flour 1/2 cup white wheat flour 1/2 teaspoon salt 1/4 cup + 2 Tablespoons white wine 1/4 cup oil 1/2 pound skirt steak 1 Tablespoon olive oil 1 small red onion, sliced 1/2 yellow bell pepper, sliced 1 plum tomato, diced 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon pepper 1 clove garlic, minced 1 carrot, sliced thin 3/4 cup chicken broth 1 egg 1 teaspoon water Wrap tightly in plastic wrap and let rest 1 hour. Heat oil in skillet. Add steak and sear on each side.
Transfer mixture to a bowl and chill at least 2 hours.
Place on a silpat lined baking sheet and place a spoonful of filling on each circle. Bake 25 minutes at 400. Serve. These savory little pockets are bursting with flavor. The tender steak and flavorful vegetables are the delicious gift hidden inside of a delicate, flaky pastry. Oh and if you've got any serving suggestions for my empanadas - send them my way.
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