by: Susan Bandel
2 cups cubed chicken (aprox. four breast. cook in pan before hand)
1 14.5 oz can chicken broth
1 11.52 oz can vegetable juice
1 can "mexi" corn (has green and red pepper already in it)
1 cup salsa
1 can chopped green chili's
1/4 cup chopped fresh cilantro
Combine all ingredients in a large pot. Simmer for 10-20 minutes. Serve topped with Monterrey Jack cheese and tortilla chips.
Audrey's Note: I usually double the recipe and use one can regular and one can zesty, you could just use half a can of each if you only did a single recipe.
Super easy and yummy. Good anytime of the year.
Sunday, June 7, 2009
Tuesday, January 27, 2009
Roasted Banana Mash
Don't let the ingredients fool you...this is hands down yummy! Even my very discerning food critic Chris requested it for special dinner guest over the weekend. I learned how to make this recipe when I took some cooking classes by Josh Alkire in San Diego. It was complimented by a yummy white fish dish that I'll add another time but it's great served with other things. I served it with stake and green beans this weekend.
2 lbs. red potatoes, cut into 1-2 inch pieces
4-6 garlic gloves
2-3 shallots peeled and quartered
1/4 c. olive oil
2 Tablespoons chopped fresh Thyme (2 tsp. dried)
salt and pepper
2-3 bananas peeled and chopped 1 inch long
1/2c. heavy cream (I use 1/3 cup skim milk on occasion)
1/2 c. butter (I use about 1/4 cup butter)
1 Tablespoon chopped Italian parsley (if desired)
1-2 Tablespoons chives chopped for garnish (if you really want to be fancy)
Pre-heat over to 450 degrees. Heat a heavy bottomed pan inside the over at least 15 minutes to get good and hot. (Make sure the pan is oven proof.)
In a bowl toss together the potatoes, garlic, shallots, thyme and olive oil, then season with salt and pepper. Place in the hot pan and roast in the oven for 30 to 45 minutes, tossing every 15 minutes. Toss the banana in a bit of oil and through on top of the potatoes. Cook until color forms on the bananas. Remove from oven and transfer to a bowl with the butter and parsley (if desired). Add cream. Mash by hand until all the butter and cream is incorporated, being sure to leave lumps. Season to taste, and garnish with chives.
2 lbs. red potatoes, cut into 1-2 inch pieces
4-6 garlic gloves
2-3 shallots peeled and quartered
1/4 c. olive oil
2 Tablespoons chopped fresh Thyme (2 tsp. dried)
salt and pepper
2-3 bananas peeled and chopped 1 inch long
1/2c. heavy cream (I use 1/3 cup skim milk on occasion)
1/2 c. butter (I use about 1/4 cup butter)
1 Tablespoon chopped Italian parsley (if desired)
1-2 Tablespoons chives chopped for garnish (if you really want to be fancy)
Pre-heat over to 450 degrees. Heat a heavy bottomed pan inside the over at least 15 minutes to get good and hot. (Make sure the pan is oven proof.)
In a bowl toss together the potatoes, garlic, shallots, thyme and olive oil, then season with salt and pepper. Place in the hot pan and roast in the oven for 30 to 45 minutes, tossing every 15 minutes. Toss the banana in a bit of oil and through on top of the potatoes. Cook until color forms on the bananas. Remove from oven and transfer to a bowl with the butter and parsley (if desired). Add cream. Mash by hand until all the butter and cream is incorporated, being sure to leave lumps. Season to taste, and garnish with chives.
Wednesday, January 21, 2009
Sweet Potato Soup with Lime
1 1/3 cups thinly sliced leeks (white only)
3 1/2 cups vegetable or chicken broth (or more as needed) I've used up to 6 cups to get the consistency I like.
4 lbs. sweet potatoes, peeled and cut into 1 inch cubes
Fresh lime juice to taste (or bottled)
Salt and Pepper
1/4 cup chopped cilantro (optional)
Put leeks and 1/2 cup broth in a pot. Bring to a simmer over moderately high heat and cook 1 minute. Add sweet potatoes and cook 4 minutes more. Add 3 1/4 cups vegetable broth, reduce heat to medium, and cook until sweet potatoes are soft (about 25 minutes).
Transfer mixture to a food processor or use a mixing wand and blend until the batch is smooth, adding additional broth as needed to make a soup consistency. Return to pot (if removed) and stir in lime juice, salt and pepper to taste.
Garnish with a little cilantro if desired.
This is a really yummy soup!!!!!
3 1/2 cups vegetable or chicken broth (or more as needed) I've used up to 6 cups to get the consistency I like.
4 lbs. sweet potatoes, peeled and cut into 1 inch cubes
Fresh lime juice to taste (or bottled)
Salt and Pepper
1/4 cup chopped cilantro (optional)
Put leeks and 1/2 cup broth in a pot. Bring to a simmer over moderately high heat and cook 1 minute. Add sweet potatoes and cook 4 minutes more. Add 3 1/4 cups vegetable broth, reduce heat to medium, and cook until sweet potatoes are soft (about 25 minutes).
Transfer mixture to a food processor or use a mixing wand and blend until the batch is smooth, adding additional broth as needed to make a soup consistency. Return to pot (if removed) and stir in lime juice, salt and pepper to taste.
Garnish with a little cilantro if desired.
This is a really yummy soup!!!!!
Monday, January 12, 2009
Raspberry-Balsamic Glazed Chicken
1 tsp. vegetable oil
cooking spray
1/2 cup chopped red onion
1 1/2 tsp. minced fresh or 1/2 tsp. dried thyme
1/2 tsp. salt, divided
4 (4-ounce) skinless chicken breast
1/3 cup seedless raspberry preserves (or with seeds if you don't mind)
2 tablespoons balsamic vinegar
1/4 tsp. pepper
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot.
Add onion; saute 5 minutes.
Combine thyme and 1/4 tsp. salt; sprinkle over chicken. Add chicken to skillet; saute 6 minutes on each side or until done.
Remove chicken from skillet; keep warm.
Reduce heat to medium-low. Add 1/4 tsp. salt, preserves, vinegar, and pepper, stirring until the preserves melt.
Spoon raspberry sauce over chicken. (4 servings)
I took this recipe from Cooking Light Jan/Feb 1998 issue. I still use it all the time and now I don't even refer to the recipe. (There is a funny story about that too)
You can serve this with brown rice, rice pilaf, cous cous, and any yummy vegi like broccoli, or asparagus.
Enjoy!
cooking spray
1/2 cup chopped red onion
1 1/2 tsp. minced fresh or 1/2 tsp. dried thyme
1/2 tsp. salt, divided
4 (4-ounce) skinless chicken breast
1/3 cup seedless raspberry preserves (or with seeds if you don't mind)
2 tablespoons balsamic vinegar
1/4 tsp. pepper
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot.
Add onion; saute 5 minutes.
Combine thyme and 1/4 tsp. salt; sprinkle over chicken. Add chicken to skillet; saute 6 minutes on each side or until done.
Remove chicken from skillet; keep warm.
Reduce heat to medium-low. Add 1/4 tsp. salt, preserves, vinegar, and pepper, stirring until the preserves melt.
Spoon raspberry sauce over chicken. (4 servings)
I took this recipe from Cooking Light Jan/Feb 1998 issue. I still use it all the time and now I don't even refer to the recipe. (There is a funny story about that too)
You can serve this with brown rice, rice pilaf, cous cous, and any yummy vegi like broccoli, or asparagus.
Enjoy!
Thursday, August 14, 2008
Grilled Peaches
There is no specific amounts to this....you just do it and it's yummy!
You need one peach per person. This ensures that each person gets two halves because one is not enough. You want the peaches to be ripe enough that when you cut in half you can remove the seed.
Preheat grill. Cut peaches in half and pit.
In a microwave safe bowl mix butter and brown sugar. Melt and stir until it makes a liquidy mixture.
Please peaches face down on grill and brush with brown sugar butter mixture. Cook for 3-4 minutes. Turn and brush peaches again and fill the pit hole with the mixture.
Cook until the skins start to come off. Skins could start to look dark brown.
Serve hot with vanilla ice cream.
Orzo with Roasted Vegetables
1 Box Orzo Pasta
1 red bell pepper, 1/2-1 inch diced
1 yellow bell pepper, 1/2-1 inch diced
1 orange bell pepper, 1/2-1 inch diced
1 red onion, peeled and diced
2 garlic cloves, minced (or jarred equivalent)
1/3 cup good olive oil
1 1/2 tsp. kosher salt
1/2 tsp. ground pepper
Dressing
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup cup good olive oil
1 tsp. kosher salt
1/2 tsp. ground black pepper
TO ASSEMBLE
4 scallions, minced (green and while parts)
1/2 cup pine nuts, toasted
3/4 lb. crumbled feta (If you can find the tomato basil feta that is really yummy)
15 fresh basil leaves, cut into chiffonade
Preheat over to 425 degrees. Toss the peppers, onion, and garlic with olive oil, salt and pepper on large baking sheet. Roast for 45 minutes, until browned, turning once with a spatula.
Meanwhile, cook orzo according to box directions. Drain and transfer to a large serving bowl.
Add the roasted vegetables to the pasta, scraping the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt and pepper, and pour on the pasta and vegetables. Let cool to room temperature, then add scallions, pine nuts, feta and basil. Check the seasonings and serve at room temperature.
Can be refrigerated and eating for several days. You can also add more vegetables, nuts, dressing. It's up to you!
1 red bell pepper, 1/2-1 inch diced
1 yellow bell pepper, 1/2-1 inch diced
1 orange bell pepper, 1/2-1 inch diced
1 red onion, peeled and diced
2 garlic cloves, minced (or jarred equivalent)
1/3 cup good olive oil
1 1/2 tsp. kosher salt
1/2 tsp. ground pepper
Dressing
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup cup good olive oil
1 tsp. kosher salt
1/2 tsp. ground black pepper
TO ASSEMBLE
4 scallions, minced (green and while parts)
1/2 cup pine nuts, toasted
3/4 lb. crumbled feta (If you can find the tomato basil feta that is really yummy)
15 fresh basil leaves, cut into chiffonade
Preheat over to 425 degrees. Toss the peppers, onion, and garlic with olive oil, salt and pepper on large baking sheet. Roast for 45 minutes, until browned, turning once with a spatula.
Meanwhile, cook orzo according to box directions. Drain and transfer to a large serving bowl.
Add the roasted vegetables to the pasta, scraping the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt and pepper, and pour on the pasta and vegetables. Let cool to room temperature, then add scallions, pine nuts, feta and basil. Check the seasonings and serve at room temperature.
Can be refrigerated and eating for several days. You can also add more vegetables, nuts, dressing. It's up to you!
Friday, May 16, 2008
Ummm, Yummy!
I'm usually looking for a chocolate fix, and if it's not that I'm looking for something that is chewy and fruity like Swedish fish or gummies. But, when you need a salt fix this is a great choice and as chips go it they are on the healthier end of the spectrum.
These sweet chili brown rice chips are divine. You can't have just one. They have a little kick but not to much. They hit the salty spot and make you want to come back for more...
You can find them at Costco. They are around the front isles with all the other snacks.
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