Lime and Chicken Soup

February 28, 2015 Leave a Comment

 

Lime and Chicken Soup

Lime and Chicken Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 

 Lime and Chicken Soup Recipe

 

Lime and Chicken Soup

3 limes

1 jalapeno chili

1 Tbsp. minced cilantro, plus 6 sprigs

1 tomato

1 red onion

¼ (4 oz.) mild yellow cheese

2 corn tortillas

½ lb. (8 oz.) uncooked chicken breast

5 cups Kitchen Basis chicken broth

1 tsp. oregano

1 tsp. basil

1 bay leaf

Freshly ground black pepper

Salt

 

Juice 2 of the limes and cut the remaining lime into thin slices.  Mince the jalapeno and the cilantro.  Chop the tomato and the red onion.  Cube the cheese.  Cut the tortillas into strips.

Place the chicken in a large saucepan.  Cover with water, bring to a boil, and cook for 5 minutes (blanching the chicken).  Remove it to a plate and slice it into very, very thin strips or shred it.

In soup pot, combine the broth, lime juice, oregano, basil jalapeno, bay leaf and pepper.  Bring to a boil, reduce to a simmer and cook for 10 minutes.

Add the chicken, tomato, red onion, cilantro and salt to taste.  Bring chicken to a boil, then reduce to a simmer and cook for 10 minutes.  Remove bay leaf.

Garnish with cheese cubes, slices of tortilla and lime and cilantro sprigs.          6 serving

 

(Recipe for Lime and Chicken Soup, was in The Everything Soup Cookbook, 2002, 2015)

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Enchilada Casserole

January 20, 2015 Leave a Comment
Enchilada Casserole

Enchilada Casserole

 

This recipe, Enchilada Casserole, came to me in a mailing from Family Circle.    I hope you enjoy it.

Enchilada Casserole Recipe

 

Enchilada Casserole

½ lb. lean ground beef

½ cup chopped onion (1 medium)

1 tsp. Chili powder

½ tsp. ground cumin

1 can (15 oz.) pinto beans, rinsed and drained

1 can (4 oz.) diced green chili peppers, undrained

1 carton (8 oz.) dairy sour cream or light sour cream

2 Tbsp. flour

¼ tsp. garlic powder

8 corn tortillas (6 inch)

1 can (10 oz.) enchilada sauce or 1 can (10.5 oz.) tomato puree

1 cup shredded cheddar cheese (4 oz.)

Chopped tomato and sliced green onion

 

In a large skillet, cook the ground beef, onion and cumin over medium heat until onion is tender and meat is no longer pink.  Drain off fat.  Stir in pinto beans and chili peppers; set aside.

In small mixing bowl, stir together sour cream, flour and garlic powder; set aside.

Place Half of the tortillas in the bottom of a lightly greased 2 quart rectangular baking dish; cut to fit if necessary.  Top with half of the meat mixture, half of sour cream mixture, half of the enchilada sauce, and ½ cup cheese.  Repeat layers, except reserve remaining ½ cup cheese.

Preheat oven to 350 F.  Cover dish with foil.  Bake 35 to 40 minutes or until bubbly.  Sprinkle with reserved ½ cup cheese.  Bake, uncovered, about 5 minutes more or until cheese melts.  Top with tomato and onion.          6 servings

(Recipe for Enchilada Casserole was in www.tasteofhome.com, 2015)

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Shrimp Enchiladas with Green Sauce

March 31, 2014 Leave a Comment

 

Shrimp Enchiladas with Green Sauce

Shrimp Enchiladas with Green Sauce

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I started making these enchiladas last year during lent.  The meatless recipe lets my family observe the season and still eat Mexican food.  When I took them to school, my co-workers couldn’t get enough.

             Mari Acedo                                                                        Chandler, Arizona

 

Shrimp Enchiladas with Green Sauce Recipe

Shrimp Enchiladas with Green Sauce

16 corn tortillas (6 inch)

½ cup plus 1 Tbsp. olive oil, divided

2 medium tomatoes, chopped

2 medium, finely chopped

4 garlic cloves, minced

½ tsp. ground cumin

1 ½ lbs. uncooked small shrimp, peeled and deveined

2 pkg. (10 oz. each) frozen chopped spinach, thawed and squeezed dry

2 cups (8 oz.) shredded part-skim mozzarella cheese, divided

2 cans (10 oz. each) green enchilada sauce

Fresh salsa, optional

Preheat oven to 350 F.  In a skillet, heat ½ cup oil over medium-high heat.  In batches, fry tortillas 10 seconds on each side or until pliable (DO NOT ALLOW TO CRISP).  Drain on paper towels.  Cover with foil.

In a large skillet, heat remaining oil over medium-high heat.  Add tomatoes, onion, garlic and cumin; cook and stir 3-4 minutes or until onion are tender.  Add shrimp; cook 3-4 minutes or until shrimp turn pink, stirring occasionally.  Stir in spinach; heat through.

Place ¼ cup shrimp mixture off-center on each tortilla; top with 1 tablespoon mozzarella cheese.  Roll up and place in greased 13 x 9 inch baking dish, seam side DOWN.  Top with green enchilada sauce; sprinkle with remaining cheese.

Bake enchiladas, uncovered, 25-30 minutes or until heated through and cheese is melted.          8 serving

(Recipe for Shrimp Enchiladas with Green Sauce was on www.tasteofhome.com, 2014)

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