Chicken Lime Tortilla Soup

Chicken Lime Tortilla Soup

INGREDIENTS:

1 Tbs olive oil

1 onion, chopped

1 fresh, seeded and chopped poblano chili pepper (or pasilla)

1 tsp garlic, minced

32 oz chicken broth

1 ½ c chopped tomatoes or one can diced tomatoes with juice

1 tsp ground cumin

½ tsp salt

¼ tsp black pepper

4 corn tortillas cut in ½” strips

1 ½ - 2 c shredded chicken

1 c corn

½ lime, juiced

¼ c cilantro

2 chopped avocados

Cheese, sour cream 

 

DIRECTIONS:

• Preheat oven to 375.

• Heat Instant Pot to saute.  Add oil and peppers.  Saute about 4-5 min or until tender.  Add garlic, then chicken broth, tomatoes, cumin, salt, and pepper.

• Set to 5 min with vent closed.  Let release naturally.

• Add chicken and corn.  Heat through.  Add the ½ lime juice and cilantro

• Top each serving with avocados, tortillas, cheese, and sour cream.

• While cooking, place tortilla strips on baking sheet.  Bake 10 min or until crisp.

 

Stove:  After sauteing, simmer ingredients 15 min uncovered, stirring occasionally.  Add chicken, corn, until heated through.  Add cilantro and lime.

Slightly adapted from Better Homes and Gardens Magazine

Sauted Apples

 1/4 c butter, cubed

6 medium golden delicious apples, peeled and thinly sliced

1/4 c water

1/3 c sugar (brown/white)

1/2 tsp cinnamon 

In a large skillet, heat butter over medium-high heat; sauce apples for 1 minute.  

Add water, bring to a boil.  Stir in sugar and cinnamon.  

Reduce heat; simmer, covered, until apples are tender, 10-12 minutes, stirring occasionally.

Ghosts in the Graveyard

 2 pkg (3.9 oz) chocolate pudding

3 c cold milk

12 oz cool whip, thawed, divided

15 Oreos

Decorations:  pumpkins, milanos or cut the sides of Oreos for gravestones, pumpkins, etc

Directions:

• Whisk pudding and milk together.  Wait 5 min.
• Add 3 c Cool Whip and half the crushed Oreos
• Pour into 9x13 pan
• Top with remaining Oreos
• Refrigerate at least an hour
• Before serving add decorations

Thai Chicken

 Combine and bring to a boil:

1/2 c hoisin sauce

1/2 c peanut butter

3 Tbs light soy sauce

1/4 c low-sodium chicken stock

3 Tbs honey

2 Tbs sesame oil

2 Tbs minced ginger

2 Tbs red wine vinegar

2 Tbs minced garlic

1 Tbs sugar (can leave out)

1 Tbs asian chili sauce

Serve over rice, chicken, cole slaw mix and sauce over the top.

Delicious, very similar to Emily's Thai Haystacks

Asian Pasta

Cooked spaghetti/fettuccini/linguini noodles

1 1/2 lbs cooked chopped chicken

stir fry veggies- broccoli, cauliflower, green beans, peas, carrots, onion, pepper, mushrooms, zucchini etc

Bring sauce to a boil:

• 1/4 c honey
• 1/4 c soy sauce
• 1/4 c PB
• 1 Tbs oil
• 2 Tbs vinegar
• 1 Tbs hoisin sauce
• 1 tsp red curry paste
• 2-4 garlic cloves
• 2 tsp grated fresh ginger (1/8 tsp ground ginger)

Layer pasta, veggies, chicken, and sauce.  

Garnish with green onions and chopped peanuts or slivered almonds.

Delicious!

From Kyla

Korean Beef - Kyla (Haven't tried yet)

1/2 c reduced-sodium soy sauce

1/3 c brown sugar

5 cloves garlic, minced

2 Tbs sesame oil

2 Tbs rice vinegar

2 Tbs freshly grated ginger

1 chopped onion

1/2 tsp pepper

3-4 lb boneless beef duck roast

1-2 Tbs cornstarch (depending on desired thickness)

Place all in crockpot.  

Last 30 min add a little water to the cornstarch for the last 30 min.

Serve over rice with green onions and toasted sesame seeds.

Creamy Chicken Rigatoni, Instant Pot

 Ingredients 

• 1 tablespoon olive oil
• 1 pound chicken cut into bite size pieces
• salt, pepper, garlic powder to taste,
• 24 oz marinara sauce keep jar to fill half way with water
• 1 bell peppers, diced
• 1 yellow onion, diced
• 1/4 teaspoon red pepper flakes, optional
• 1/2 pound rigatoni pasta
• 3/4 cup half and half or heavy cream
• 1/2 cup parmesan cheese
• 2-3 tablespoons fresh basil (or just sprinkle on some dried)

Instructions

1. Heat Instant Pot to Saute. Add olive oil. Once pot says HOT, add chicken. Sprinkle with salt, pepper, garlic powder, and then let cook till brown on one side, about 2-3 minutes. Stir and make sure no chicken pieces are sticking to the bottom. Hit cancel.

2. Add peppers and onions on top of the chicken. Add red pepper flakes and pasta. Add marinara sauce and then fill jar halfway and add water.   Push any noodles that are above the sauce into it.

3. Put lid on the Instant Pot and turn to sealed. Use the manual function and change the timer to 5 minutes. Let cook. Once finished, do a quick release then add the half and half and parmesan cheese. Stir to distribute. Add additional seasonings to taste. Add basil and serve.

From HERE

Roasted Baby Potatoes

 4 lbs baby potatoes
1/4 c oil

course salt

pepper

3 tsp minced garlic (forgot to add)

1 Tbs Italian seasoning (opt)

parmesan cheese

Bake at 400 about 35 min.  Flip every 10-15 min.

Recipe from HERE

Zucchini Banana Muffins

 

Zucchini Banana Muffins

Preheat your oven for a family favorite recipe for extra-moist Zucchini Banana Muffins starring overripe bananas and shredded zucchini.

5 from 1 vote

PREP TIME 15 mins

COOK TIME 26 mins

TOTAL TIME 41 mins

SERVINGS 44 muffins

Ingredients  

• ▢ 4 cups all-purpose flour
• ▢ 1 1/2 cup sugar
• ▢ 1 1/2 teaspoon baking soda
• ▢ 2 teaspoon ground cinnamon
• ▢ 1 teaspoon kosher salt
• ▢ 6 very ripe, darkly speckled large bananas, mashed well (about 1 1/2 cups)
• ▢ 1/2 cup buttermilk or buttermilk substitute
• ▢ 4 large eggs, beaten lightly
• ▢ 12 Tablespoons butter, melted and cooled (can do some oil/applesauce)
• ▢ 3 teaspoons vanilla extract
• ▢ abt 4 medium zucchini
• ▢ 2 cup chopped nuts, such as walnuts or pecans or choc chips (optional)

Instructions 

• Preheat the oven to 350ºF. Line 4 muffin tins with a total about 44 paper cups. (Or, grease muffin cups with cooking spray.)
• In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
• In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla. Stir the banana mixture into the dry ingredients.
• Shred the zucchini on the small hole of a box grater. Measure out 3 cups of shredded zucchini then squeeze it in a dish towel to ring out excess moisture.
• Fold the zucchini and chopped nuts/chips (optional) into the batter. 
• Divide the batter among the muffin tin cups, filling each about 3/4 full. 
• Bake the muffins for 22 to 26 minutes until a toothpick inserted comes out clean. Remove the muffins from the oven and let them cool slightly before serving.

From Just a Taste

Thai Haystacks

THAI HAYSTACKS

Rice -

2 ½ c raw rice, cooked (or a mix with quinoa is really good)

Chicken -

Mix sauce ingredients together and cook in crockpot (high 3-4 hours, low 6-8 hours)

2 lbs chicken 

3 cloves minced garlic 

1/2 t ground ginger

1/4 c soy sauce

1/2 t Sriracha sauce

1 T ketchup

1/3 c coconut milk 

juice of 1-2 limes

12 oz coke or other soda similar (opt)

2 Tbs brown sugar (opt)

Toppings -

Julienned cucumber (cut in small strips, then about 1” pieces)

Colorful bell peppers, cut in strips then about 1” pieces

Shredded carrots

Mung bean sprouts (if you can find fresh)

Chopped cilantro

Peanut Sauce -

Heat all ingredients together in a saucepan.  Pour over rest.

   

1/2 c brown sugar 

1/2 c soy sauce

1/2 c peanut butter

2 t minced garlic

1 t ground ginger

1/2 t curry paste 

*From Emily

Snickerdoodles

 Cream together:

1 c crisco

1 c butter

3 c sugar

Then Add:

4 eggs

1 tsp vanilla

2 tsp cream of tartar

2 tsp soda

1/2 tsp salt

5 1/2 c flour

Roll into 1" balls.  Roll in sugar and cinnamon.  

Bake at 375 for 11 min

From Marissa Redder

BBQ Chicken, Crock Pot

• Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 1 cup BBQ sauce
  • 1/4 cup Italian dressing
  • 1/4 cup brown sugar
  • 1 tbsp Worcestershire sauce
  • salt to taste

  Instructions

  • Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.
  • In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
  • Pour over chicken, cover and cook on HIGH for 3-4 hours
  • Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.
  • Serve on buns, over rice, in wraps, on a salad or eat a plateful as is! Our favorite way is on fresh rolls, topped with coleslaw.

  
  
• INSTANT POT
• Frozen chicken:  Place sauce ingredients in instant pot.  Add chicken and mix to cover the chicken a little.  Cook about 18 min.  After, separate chicken a little, then slow cook an hour or two to finish tendering.

Turkey Breast, Instant Pot

 

Ingredients

• 7 lb bone-in skin-on turkey breast
• 2 cups chicken broth
• 1 medium onion chopped into large slices
• 4 garlic cloves
• 2 celery stalks
• 3 Tablespoons olive oil
• 3/4 tsp paprika
• 1/2 tsp each: rosemary, sage and thyme
• 1 tsp salt
• 1/2 tsp ground black pepper

Instructions

1. Add chicken broth to Instant Pot insert. Place trivet inside. Place half of the onions, garlic and celery on and around.
2. In a small bowl or measuring cup, mix oil, paprika, herb mix, salt and pepper.
3. Rinse the turkey breast and remove gravy pocket. Brush turkey breast with olive oil mixture. Place in the trivet, breast side up.
4. Place lid on Instant Pot. Set valve the sealing. Press "manual." Set timer to 35 minutes High Pressure.
5. When the IP is done, let the pressure release naturally for at least 20 minutes. It will keep the turkey juicy.
6. When pressure is released, open lid carefully, away from your face.
7. Using large fork, remove turkey from pressure cooker onto a large platter.  Rest while you make gravy.

8. To make the gravy, drain the pan drippings and let separate.  Measure 2 cups of the liquid and place back in the Instant Pot insert. Add a mixture of 4 Tbs cornstarch with 1/2 cup of cold water and whisk well. Saute until thickens.

   
   

   https://www.crunchycreamysweet.com/instant-pot-turkey-breast-recipe/

Thai Chicken and Quinoa

 

THAI-STYLE CHICKEN AND QUINOA SALAD

YIELD:  6 SERVINGS

 

PREP TIME:  25 MINUTES

 

COOK TIME:  10 MINUTES

 

TOTAL TIME:  35 MINUTES

INGREDIENTS

SALAD:

•  1 1/2 cups uncooked quinoa, rinsed well
•  2 cups cooked chicken
•  1/2 cup chopped carrots
•  1/2 cup shelled edamame
•  1/2 cup chopped red pepper
•  4 green onions, chopped
•  1/2 cup chopped roasted peanuts
•  1/2 cup freshly chopped cilantro
•  Salt and pepper to taste

SAUCE:

•  4 tablespoons sweet chili sauce
•  2 tablespoons rice vinegar
•  2 tablespoons canned coconut milk
•  1 tablespoon packed light brown sugar
•  2 teaspoons creamy peanut butter
•  2 garlic cloves, finely minced
•  1 lime juiced, about 2 tablespoons
•  Pinch of ground ginger

INSTRUCTIONS

1. Prepare quinoa according to package directions. I usually cook quinoa in low-sodium chicken broth: 1 1/2 cup quinoa to 2 1/2 cups liquid.
2. While quinoa is cooking, combine all of the sauce ingredients together in a liquid measure and whisk to combine (or pulse in a blender). 
3. When the quinoa finishes cooking, scoop it into a large bowl. Stir in the sauce and mix well. 
4. Stir in the chicken, carrots, edamame, red pepper, green onions, peanuts and cilantro. Add salt and pepper to taste. 
5. Serve warm, room temperature or chilled.

HTTPS://WWW.MELSKITCHENCAFE.COM/THAI-STYLE-CHICKEN-AND-QUINOA-SALAD/