Tag Archives: garlic

Tequila Lime Chicken

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Tequila Lime Chicken

I have some catching up to do. A few weeks ago I made a few make-ahead meals, stuck them in my freezer, and forgot about them. Well .. I didn’t really forget about them, I made them, I photographed them, and then I never blogged about it. Which is a shame because they’re pretty good. So I have a few recipes to share with you today, and not much else :) Hope you enjoy!
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Valentine’s Day Tortilla Soup

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Since Sean was 12 hours late coming home .. I decided to try this soup recipe I found online (rather then the fancy filet mignon dinner I had planned). I LOVED IT .. very good stuff, and I still have a container of it in the freezer. It was super quick to make, and held up the extra 4 hours it took Sean to find his way home :)

Chicken Tortilla Soup

  • 1 onion chopped
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1 (28oz) can diced tomatoes
  • 1.5 – 2 boxes of chicken broth
  • 1 bag (16oz I think) of frozen corn (thawed)
  • 1 (4oz) can of chopped green chile peppers
  • 1 (15oz) can of black beans, rinsed and drained
  • 1 Mojo rotisserie chicken from Publix, shredded (or 2 cooked chicken breasts, cut into bite sized pieces or shredded)
  • Crushed tortilla chips
  • Shredded mexican cheese blend

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, cumin, tomatoes and at least 1 box of chicken broth. Add in more broth to make sure everything is covered. Simmer for 5 to 10 minutes.

2. Stir in corn, chiles, beans and chicken. This is a chunky soup, but you can add in more broth if you want some more liquid. Simmer for 10 minutes.

3. Ladle soup into individual serving bowls and top with crushed tortilla chips and cheese. (Avocado slices, chopped green onion and cilantro would also make good toppers, if you like those sort of things)

Enjoy!

Baked Sweet Potato Fries

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  • 1 small sweet potato, cut into “French fry” sticks
  • 1/2 teaspoon canola oil
  • Salt, pepper, garlic powder and paprika, to taste
  • Cooking spray

Preheat oven to 450 degrees. In medium bowl, toss sweet potato sticks with oil and seasonings. Put sticks in baking dish sprayed with cooking spray. Bake 30 minutes, turning after 15 minutes.

Makes 1 serving

Mom’s Beef Stew

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  • 6 Tbs shortening (I use 3 Tbs pnut oil)
  • 3 lb beef chuck, round, or rump, cut in 1.5 inch cubes (I use 1.5 to 2 lbs)
  • 2 med onions coarsely chopped
  • 1 cup red wine
  • 2 bouillon cubes (sometimes I use canned beef broth or even consommé)
  • 1 clove garlic, finely chopped (we put 2)
  • 2 Tbs finely chopped parsley (1 tbs dried)
  • 1 bay leaf
  • 1/8 tsp dried thyme
  • 1 1/2 Tbs salt (I use less)
  • 1/4 tsp pepper
  • 6 med potatoes (3)
  • 6 med carrots (3)
  • 10 small white onions (whatever we can find, usually yellow, 3)
  • 3 stalks celery
  • 2 med peppers (1 usually and sometimes a combo of red & yellow too)
  • 2 med toms; or 1 can 8 oz. Toms undrained
  1. Over medium heat, slowly heat shortening in Dutch oven. In it brown meat cubes well, turning on al sides. Remove, and set aside.
  2. In Dutch oven sautée onions until tender.
  3. Return meat to pan; add 4 cups water, the wine, bouillon cubes, garlic, parsley, bay leaf, thyme, salt and pepper, Cover; simmer 1.5 hours or until just tender.
  4. Meanwhile, prepare veggies: Peel potatoes and carrots; halve. Peel onions. Cut celery in 3-inch sections. Remove seeds and ribs from peppers; cut in chunks. Quarter fresh toms.
  5. When meat has cooked 1.5 hours, add potatoes, carrots, onions, and celery. Cook 1 hour. Or until meat and veggies are tender.
  6. Twenty minutes before end of cooking time add peppers and tomatoes.
  7. This is where I add the dumplings after the stew returns to a boil after adding peppers and toms. The recipe is on the Bisquick box.

Hot Spinach Artichoke Dip

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This is one of my favorite party snack foods to make. Its fantastic served in a bread bowl!

  • 1 (14 ounce) can artichoke hearts, drained
  • 1/3 cup grated Romano cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon minced garlic
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1/3 cup heavy cream
  • 1/2 cup sour cream
  • 1 cup shredded mozzarella cheese
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
  2. In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
  3. In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
  4. Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.