Mexican Chicken Soup

This spin on chicken soup came to me this chilly winter day after peering into my pantry and spotting a can of fire roasted tomatoes with roasted garlic, a jar of salsa verde and a can of green chilies.  I knew right then that I wanted to make a soup with Mexican flavors in it.  I had just gone to the market yesterday and picked up a package of chicken tenders, so I decided I should make a Mexican twist on good old fashioned chicken soup to warm us up.  This soup has deep smoky undertones of cumin and a hint of beer in its broth.  I really wished I had had some tortillas, because I think that toasting some in the oven with some cumin, salt, pepper and cayenne would be lovely.  Also, if you have a ripe avocado and some fresh cilantro, I highly recommend adding both of these accompaniments.   Promise you won’t be disappointed!   This recipe can also be made in the Crockpot by reducing the amount of garlic by half and combining all ingredients in your slow cooker and cook on low for 6 hours.  This soup freezes extremely well.  Serve with chopped avocado, thinly sliced green onion, sharp shredded cheddar cheese, Greek yogurt, minced cilantro and hot sauce.

What You Need:

1 lb chicken rinsed and cut into bite sized pieces
1 – 14.5 oz can diced fire roasted tomatoes with roasted garlic
4 cups ( 1 – 32 oz box) chicken stock (broth would work also)
1 cup salsa verde (I used Henry’s Store brand – Sun Harvest)
¾ cup beer (I had a Bass on hand)
2 cups cooked pinto beans
1 cup corn kernels (canned, fresh or frozen)
1 – 4oz can green chilies
1 medium brown onion (about 2 cups), ½“dice
6 cloves garlic, minced (or to taste)
1 Tbs extra virgin olive oil
½ tsp cumin
¼ tsp salt and pepper plus a pinch of each

What To Do:

Heat the oil over medium high heat in a large soup pot. Once the oil is hot, add the chicken and season with ¼ tsp salt, 1/4 tsp pepper and ½ tsp cumin.

Brown the chicken for 4-5 minutes stirring occasionally.  Remove from pan. 

Turn heat down to medium and sauté onions for 8 minutes adding the garlic during the last minute of cooking. Season the onions and garlic with a pinch of salt and pepper.

Add chicken to the onions and garlic, then deglaze pan with beer by turning up the heat to medium high and slowly adding the beer, scraping browned bits off the bottom of the pan with a  wooden spoon. Simmer over medium heat for 2 minutes. During this time, the alcohol will burn off.

Next, add all remaining ingredients and simmer covered, over low heat for about 15 minutes.












Makes 4 (2 cup) Servings


Bon Appétit!
Mary

Mary’s Lemony Tuna Salad

My tuna salad is (you guessed it) light and lemony. Why lemon you ask? Because I am not a fan of ‘fishy’ fish and canned tuna is just that. In order to make this salad sing, I add both lemon zest and juice to brighten the flavor. You can easily make this into a more robust meal by mixing it with a couple servings of cooked whole wheat pasta. You could also serve on toasted whole wheat bread with lettuce and tomato or on crackers.

What You Need:

1 – 7 oz can tuna, drained

¼ cup red onion, small dice
1 small carrot, small dice

¼ tsp garlic powder

1 Tbs mayonnaise

Juice and zest of ½ a lemon

Freshly cracked black pepper to taste

What To Do:

Combine all ingredients in a bowl and mix well. Serve on toasted bread or crackers.

Serves 2

Bon Appétit!

Mary

Garden Salad with Mango Pineapple Vinaigrette

As my sister and I debated about where we should go for lunch today, I realized I’d much rather throw together a salad at home than drive somewhere and pay 10 bucks. I learned from Rachel Ray that if you combine your favorite jam with a little olive oil and vinegar, you can make a million different variations of white wine vinaigrette. While browsing the wall-o-jam at Mother’s Market last week, I saw mango pineapple jam for the first time and the gears instantly started turning. I added beans to this salad to crank up the protein just a bit. If you’re not a big fan of beans, leave them out or substitute cooked shrimp. If I had an avocado handy, I’d have thrown that on there also for some added creaminess.

What You Need:

1 head romaine, cut into thin strips

1 can mandarin oranges, drained
½ cup beans, rinsed and drained
1 med shallot, thinly sliced
½ cucumber, thinly sliced
½ cup alfalfa spouts
1 carrot, peeled and sliced
4 oz crumbled goat cheese
1 recipe mango pineapple vinaigrette, recipe follows



What To Do:
Divide all ingredients between two plates and serve immediately.


Serves 2 (entrée portions)


Bon Appétit!
Mary





Mango Pineapple Vinaigrette

What You Need:

2 Tbs white wine vinegar

1 Tbs extra virgin olive oil
2 Tbs 100% fruit mango pineapple jam
Salt and pepper to taste

What To Do:

Combine all ingredients in a small food processor and whirl away until smooth or wisk together by hand. If you find that your dressing is a little too thick, add vinegar ½ tsp at a time until desired consistency. Set aside.

Green Salad with Orange Vinaigrette

This simple salad is great for a light lunch or on a warm summer day. It makes two entrée sized portions or enough for four side salads. I like using Trader Joe’s pre-roasted beets to save time and to avoid heating up the kitchen with the oven. The vinaigrette is very light and tangy. I originally didn’t use the yogurt, but after taste testing, it needed a bit more creaminess. If you’re not big on onions, feel free to leave that out completely or for a more mild onion flavor you could substitute minced shallots. To make this a heartier meal, add some left over roasted chicken or shrimp.

What You Need:

1 head romaine, cut into thin strips

8 pieces asparagus, cut into 1 inch pieces
¼ small red onion, thinly sliced
2 roasted beets, cut into bite sized chunks
12 cherry tomatoes, halved
2-4 oz goat cheese, crumbled
1 recipe orange vinaigrette, recipe follows



What To Do:
Divide all ingredients between two plates and serve immediately.

Serves 2


Bon Appétit!
Mary


Orange Vinaigrette

What You Need:

¼ freshly squeezed OJ (juice from 1 orange)

1 tsp orange zest (optional, but highly recommended)

1/8 cup extra virgin olive oil
1-2 Tbs minced red onion
1 Tbs plain yogurt (2% Fage Greek yogurt recommended)
Salt and pepper to taste
Optional: 1 tsp honey

What To Do:

Combine all ingredients in a small food processor and set aside.  If you don't have a food processor, mince onions as small as possible and combine everything in a bowl with a wisk.