chicken (my mom's recipe calls for a cooked chicken; I used 3 breasts)
1 medium onion, chopped
1 medium green pepper, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chopped Rotel tomatoes
1 1/2 Tbsp. chili powder
1 dozen corn tortillas
2 cups grated cheddar cheese
Boil chicken until tender and retain stock. Dice chicken.
Saute onion and pepper until tender. Dip tortillas in chicken stock and line a 13x9 baking dish. Place diced chicken on tortillas, then spread onion and peppers over chicken; sprinkle with chili powder. Mix both soups and pour over chicken. Sprinkle with grated cheese, then spread tomatoes with their juice over the top. Spoon a couple of ladles of broth over the top for moisture.
Bake at 350 for about 40 minutes, until bubbly.
Chicken Fajitas
4 boneless skinless chicken breasts
1/4 stick butter
1 cap full Mrs. Dash (regular or chipotle)
1 large onion
1 green pepper
1/4 brown sugar
lettuce, tomato, sour cream, guacamole, cheese, tortillas
Slice chicken into long strips, place in pan with half of the butter and Mrs. Dash. Cook until done and lightly browned. Stir in a small amount of water or chicken broth and the brown sugar. Cook until caramelized.
Chop the pepper and onions into strips and rings, sauté in a separate skillet with the remaining butter. Cook until onions are caramelized and peppers have crispy edges.
These fajitas are really easy to make and a little different because they're sweet and spicy.
1/4 stick butter
1 cap full Mrs. Dash (regular or chipotle)
1 large onion
1 green pepper
1/4 brown sugar
lettuce, tomato, sour cream, guacamole, cheese, tortillas
Slice chicken into long strips, place in pan with half of the butter and Mrs. Dash. Cook until done and lightly browned. Stir in a small amount of water or chicken broth and the brown sugar. Cook until caramelized.
Chop the pepper and onions into strips and rings, sauté in a separate skillet with the remaining butter. Cook until onions are caramelized and peppers have crispy edges.
These fajitas are really easy to make and a little different because they're sweet and spicy.
Italian Escarole Soup
Soup
1 lb. escarole
8 cups chicken stock
1 lb. cooked white kidney beans
3 cups cooked brown rice
1 T tomato paste
Salt and pepper to taste
Meatballs (optional, but recommended!)
1 lb. ground beef
½ t chopped parsley (optional)
¼ to ½ cup wheat germ
¼ to ½ t salt
Dash of pepper
Combine meatball ingredients. Shape into very small balls (not more than 1 T of meat each) and brown in skillet. Set aside. Cook escarole in small amount of water for about 5 minutes. Drain and cut in small pieces; add to chicken broth with beans, rice, tomato paste and meatballs. Simmer about 1 hour. Serve with parmesan cheese to sprinkle on top.
1 lb. escarole
8 cups chicken stock
1 lb. cooked white kidney beans
3 cups cooked brown rice
1 T tomato paste
Salt and pepper to taste
Meatballs (optional, but recommended!)
1 lb. ground beef
½ t chopped parsley (optional)
¼ to ½ cup wheat germ
¼ to ½ t salt
Dash of pepper
Combine meatball ingredients. Shape into very small balls (not more than 1 T of meat each) and brown in skillet. Set aside. Cook escarole in small amount of water for about 5 minutes. Drain and cut in small pieces; add to chicken broth with beans, rice, tomato paste and meatballs. Simmer about 1 hour. Serve with parmesan cheese to sprinkle on top.
Italian Wedding Soup
Meatballs:
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
Soup:
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
Directions
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
Recipe courtesy Giada de Laurentiis :)
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
Soup:
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
Directions
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
Recipe courtesy Giada de Laurentiis :)
Escarole Pizza with Pine Nuts and Cheese
This is the basic recipe, with room for creativity.
Saute ONION and GARLIC in olive oil.
Add one head of chopped and washed ESCAROLE and cook until just wilted.
Roast WALNUTS in a little oil in the oven at 350, 5-6 minutes OR saute PINE NUTS on stove top.
On a PIZZA CRUST (home-made or purchased): brush it with olive oil, distribute all but a couple tablespoons grated CHEESE (Mozzarella or Fontina), about one cup grated
Cover with ESCAROLE, NUTS, and rest of grated CHEESE.
Bake at 350 for 8-12 minutes
Saute ONION and GARLIC in olive oil.
Add one head of chopped and washed ESCAROLE and cook until just wilted.
Roast WALNUTS in a little oil in the oven at 350, 5-6 minutes OR saute PINE NUTS on stove top.
On a PIZZA CRUST (home-made or purchased): brush it with olive oil, distribute all but a couple tablespoons grated CHEESE (Mozzarella or Fontina), about one cup grated
Cover with ESCAROLE, NUTS, and rest of grated CHEESE.
Bake at 350 for 8-12 minutes
South Beach Gazpacho
2 1/2 cups tomato or vegetable juice
1 cup peeled, seeded, finely chopped fresh tomatoes
1/2 cup finely chopped celery
1/2 cup finely chopped cucumber
1/2 cup finely chopped green pepper
1/2 cup finely chopped green onion
3 Tbsp. white wine vinegar
2 Tbsp. EV olive oil
1 large clove garlic, minced
2 tsp. finely chopped fresh flat-leaf parsley
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/2 tsp. freshly ground black pepper
Combine the juice, tomatoes, celery, cucumber, bell pepper, onion, vinegar, oil, garlic, parsley, salt, Worcestershire sauce, and black pepper in a large glass or stainless steel bowl. Cover and refrigerate overnight. Serve cold.
1 cup peeled, seeded, finely chopped fresh tomatoes
1/2 cup finely chopped celery
1/2 cup finely chopped cucumber
1/2 cup finely chopped green pepper
1/2 cup finely chopped green onion
3 Tbsp. white wine vinegar
2 Tbsp. EV olive oil
1 large clove garlic, minced
2 tsp. finely chopped fresh flat-leaf parsley
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/2 tsp. freshly ground black pepper
Combine the juice, tomatoes, celery, cucumber, bell pepper, onion, vinegar, oil, garlic, parsley, salt, Worcestershire sauce, and black pepper in a large glass or stainless steel bowl. Cover and refrigerate overnight. Serve cold.
Chunky Chicken Picadillo Chili
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. salt
1/4 tsp. cinnamon
1 lb. boneless skinless chicken breasts, in 1 inch chunks.
1 T. vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 (14.5 oz) cans Mexican-style diced tomatoes, undrained
1/2 cup chipolte salsa
3/4 cup golden raisins
1 (16 oz.) can red or black beans, drainedd
Combine cumin, chili powder, salt, and cinnamon. Coat chicken evenly with seasonings.
Heat oil in a large sauce pan over medium heat.
Add onion and cook 5 minutes, stirring occasionally.
Add chicken and garlic. Cook 3 minutes, stirring occasionally.
Stir in tomatoes, salsa, and raisins. Bring to a simmer.
Cover and simmer 10 minutes.
Stir in beans. cover and continue to simmer 5 minutes.
Serve topped with chopped cilantro, shredded cheddar cheese, or sour cream.
Yields about 8 cups chili.
2 tsp. chili powder
1 tsp. salt
1/4 tsp. cinnamon
1 lb. boneless skinless chicken breasts, in 1 inch chunks.
1 T. vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 (14.5 oz) cans Mexican-style diced tomatoes, undrained
1/2 cup chipolte salsa
3/4 cup golden raisins
1 (16 oz.) can red or black beans, drainedd
Combine cumin, chili powder, salt, and cinnamon. Coat chicken evenly with seasonings.
Heat oil in a large sauce pan over medium heat.
Add onion and cook 5 minutes, stirring occasionally.
Add chicken and garlic. Cook 3 minutes, stirring occasionally.
Stir in tomatoes, salsa, and raisins. Bring to a simmer.
Cover and simmer 10 minutes.
Stir in beans. cover and continue to simmer 5 minutes.
Serve topped with chopped cilantro, shredded cheddar cheese, or sour cream.
Yields about 8 cups chili.
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