Friday, January 13, 2017

Chicken Tortilla Soup (No Beans)

There is a Mexican restaurant by us and it has delicious Chicken tortilla spup.  I looked for recipes like it but all the recipes have beans and no potatoes. This recipe has the right flavor profile but also no potatoes. It is delicious!  Very quick to make and can be adapted for the slow cooker! Plus it is a one-pot meal!

1lb chicken breasts or thighs, cut into small chunks
32ox chicken broth
1 28oz can diced tomatoes
1 lb carrots cut into rounds
2 ears corn, kernels removed
1 jalepeno, ribs and seeds removed, diced
1 onion, diced
4 cloves garlic, minced
2T tomato paste
1 tsp cumin
1 tsp ancho chili powder
Olive oil
1/2 bunch cilantro

For Serving:
Lime wedges
Shredded cheese
Tortilla chips

1. In a large pot over medium heat add olive oil and then sauté pepper, onion, carrot and garlic until onion is soft.
2. Add spices and stir on the bottom of the pot vigorously for 30 seconds
3. Add all other ingredients except cilantro
4. Bring to a boil and then reduce to a simmer for at least 20min or until chicken pieces are cooked through but longer is fine
5. Add cilantro just before serving
6. Top with desired toppings

Spaghetti & Quick Meat Sauce

We used part of a can of crushed tomatoes for pizza sauce and then scrambled around to find other recipes for the rest of the can. I decided on spaghetti and meat sauce. I even had ground beef in the freezer! (We never use what we have in the freezer).  This meat sauce is really quick to come together and pretty tasty too.  You can make this in that 20 minute period where you realize you have nothing for dinner while the pasta is boiling!

1 28oz can crushed tomatoes
3 carrots, shredded (I shredded mine on a cheese grater because I didn't want big chunks of carrots in the sauce)
1 onion, chopped
2T olive oil
3/4lb ground beef
2 cloves garlic, minced

1 box long pasta of your choice
parmesan cheese for serving

1. Prepare pasta according to instructions
2. Meanwhile, heat olive oil in a medium saucepan over medium heat.
3. Add garlic, onion and carrots and cook until soft
4. Add beef and brown breaking up with a spoon
5. Add salt, pepper and tomatoes
6. Bring to a boil and then reduce to a simmer. Simmer at least 10 minutes or until ready to serve
7. Serve sauce on pasta with parmesan on top

Sunday, January 8, 2017

Cross Rib Roast

This Christmas season, I came across a cut of beef called cross rib roast. It was on sale and very red in color so I bought one. Amazing! It cut like butter and could almost be compared to the very expensive Beef Tenderloin in texture and flavor. The next day, I went to the store and bought another. Then we sliced the leftovers thinly for French dip sandwiches. Now I have made this roast four time and will keep it up as long as I find it in the store!

Celery salt
Garlic powder
One onion, sliced in thick rounds*
Cross rib roast

Preheat oven to 450
1. Season roast all over with celery salt, garlic powder, salt and pepper.
2. Place roast on top of onion slices on a rimmed baking sheet
3. Insert oven-safe thermometer if you have one and set to 125
4. Roast 15 min then reduce heat to 350 and roast until internal temperature reaches 125.  A two pound roast takes about 1 1/2 hours.
5. Remove from oven and let rest a few minutes before slicing

*I use an onion to mimic a roasting pan to hold the meat up from the tray. You could instead use a roasting pan or a rimmed baking sheet with built in tray. The onions are pretty good after though..