Mexican Potato Soup

Dug up this recipe from a stash of papers in the garage while the plumber was replacing the broken water heater (dont' even get me started on THAT).  I was so excited to make it, but I'll be completely honest, this was only a hit with the Hubs and myself. Berto made a valiant effort, D (who is usually my Mikey) wouldn't even try it. My corn bread, though, was a success, as usual. This is, however, a wonderful, filling soup for a cold winter night!  Because the kids were (in theory) going to be eating this too, I omitted the spicy ingredients.

Ingredients:

1 large baking potato, peeled and cubed
2 cups half-and-half (for a lighter version, use fat free)
1 cup corn
1 small red bell pepper, finely chopped
2 tsps minced jalapeño, seeds and veins removed (optional)
1/2 cup water
1 1/2 tsps Mexican Blend spice
1/2 tsp chili powder (optional)
Salt and pepper to taste
Tabasco to taste (optional)
1 cup fresh cilantro, chopped (optional)

Preparation:

Combine all ingredients in a medium sauce pan, except cilantro. Simmer, covered, until potatoes are done, 15 to 20 minutes. Add cilantro and serve.

Serves 4

*Derived from USA Weekend



Arroz con Pollo

What a hit this was (well, except with D, but that's because girlfriend skipped her nap and was falling asleep in the arroz)! The chicken was so moist, the rice tender, and the flavors so earthy and subtle. Definitely a wonderful family dinner for Sunday, but I can also see myself serving this to friends. I'll let you know later today how it reheats for lunch :-)  UPDATE:  Reheat for lunch the next day = WOW!!  So, so good!

Ingredients:

2 Tbs olive oil

6 boneless skinless chicken thighs

4 bone-in chicken thighs (original recipe called for 4 skinless drumsticks, but I already had the thighs in the freezer)

2 medium onions, chopped

3 cloves of garlic chopped

1 red bell pepper de-seeded and chopped

2 tsp Mexican Blend season (can use 2 tsp cumin instead)

1 tsp chopped fresh oregano (or 1/2 tsp dried)

1 (15 oz) can chopped tomatoes with juice

3 cups chicken broth (plus more, if needed)

1 cup white wine (can substitute additional cup of broth)

1 tsp paprika

1/2 tsp turmeric

2 cups white rice

1 cup defrosted frozen or freshly shucked peas

Garnish:

Cilantro

Sour cream

Preparation:

Heat oil in large casserole on medium. Sprinkle chicken with salt and brown, about 2 minutes per side. Transfer chicken to platter lined with paper towels. Pour off all but 2 Tbs fat from casserole.

Add onion and bell pepper, cooking until soft, 5-6 minutes, stirring occasionally. Add Mexican blend seasoning (or cumin), garlic, and oregano, until fragrant, stirring often. Next add chopped tomatoes, return chicken to casserole, stirring well to coat chicken with tomato mixture.

Add stock, wine (don't forget to pay homage to Julia Child, and have a sip for yourself!), spices, and rice. Bring to a boil and reduce heat to simmer. Cover and simmer about 20 minutes. If it starts to dry out and the rice is not quite done, add more broth. If it's too soupy, on cover and cook additional 5 minutes.

Stir in peas just before it's done, around the last 5 minutes. Garnish with cilantro. Serve with a side of sour cream.

Serves 6

*Courtesy of Kristin Uhrenholdt



Slow Cooker Jambalya

I have never made jambalaya before, and will make this one many more times.  The flavors were amazing, and that was even without the ground red pepper!  When I reheated it for lunch the next day, I couldn't get it in my mouth fast enough!

Ingredients:

1 lb lean turkey sausage, cut into 1-inch pieces
2 bell peppers, coarsely chopped
2 yellow onions, coarsely chopped
1 (14 1/2 oz) can diced tomatoes
1 cup sliced celery
2 lbs boneless, skinless chicken thighs
1 pkg McCormick Slow Cookers Savory Pot Roast Seasoning Mix
1 cup water
1/4 tsp ground red pepper (optional)
1/2 lb large peeled and deveined shrimp
1 1/2 cups instant rice

Preparation:

Place sausage, bell peppers, onions, tomatoes, and celery in slow cooker.  Top with chicken.  Mix seasoning mix, water, and red pepper until well blended.  Pour over chicken.  Cover

Cook 8 hours on low or 4 hours on high.

Gently stir in shrimp and rice.  Cover.  Cook 15 to 20 minutes longer on high or until shrimp turn pink and rice is tender.

Serves 12



*Derived from McCormick

Stir-Fried Beef & Broccoli

This dish seriously rivaled take-out and was made in about the same amount of time it would take to order in! Big thumbs-up from the hubs and small thumbs-up from the kids (though I think the kids were all about the Lo Mein egg noodles I made).

Ingredients:

1 Pkg brown gravy mix (I used a low sodium one)
1 cup water
1/4 tsp coarse ground black pepper
1 Tbs vegetable oil
3/4 lb flank or boneless sirloin cut into thin strips
2 cups broccoli florets (I used frozen)
Cooked rice or Asian noodles

Preparation:

Mix gravy packet, water, and pepper in small bowl and set aside. Prepare rice or noodles according to package directions.

Heat oil in large skillet to medium-high heat. Add beef, cook and stir 3-4 minutes. If using frozen broccoli, cook just enough so that is not still frozen, but not cooked entirely. Stir in broccoli and gravy mix. Bring to a boil and reduce heat to low; cover and simmer 5-8 minutes.

Serve over cooked rice or noodles.

Serves 4

*Derived from McCormick

Taco Bake

Every recipe I have that calls for taco seasoning gets substituted for Morton & Basset Mexican Spice Blend.  It's the closest I've been able to get to an authentic Mexican flavor and has been given the thumbs up by my Mexican husband.  If you do not have the Mexican seasoning blend, you can use 1 packet of taco seasoning mix.  This dish was super easy, and I had it on the table in about an hour!  The lettuce and tomato added a nice crisp texture and subtle flavor.

Ingredients:

2 lb lean (at least 80%) ground beef (can also use ground turkey)
1 16oz jar salsa (about 2 cups)
1 1/2 Tbs Mexican spice blend (or 1 1oz pkg taco seasoning mix)
1 15 oz can pinto or black beans drained and rinsed
1 3.8 oz can sliced black olives, drained
1 13.8 oz can Pillsbury refrigerated classic pizza crust
1 Tbs cornmeal
1 cup shredded cheddar cheese
2 cups shredded lettuce
1 cup diced tomato (about 1 medium)
1/2 cup sour cream

Preparation:

Heat oven to 400.  In large skillet, cook beef over medium-high heat until thoroughly cooked, stirring occasionally, about 5 - 7 minutes.  Drain.  Stir in salsa and seasoning.  Reduce heat; simmer uncovered 5 minutes.

Stir beans and olives into beef mixture.  Cook until heated through and bubbly.  Spoon into ungreased 13x9-inch glass baking dish.  Unroll dough over filling; sprinkle cornmeal over top.

Bake 13 - 17 minutes until golden brown.  Sprinkle cheese evenly over top; let stand 5 minutes to melt cheese.  Serve with lettuce, tomato, and sour cream.

Serves 8

*Derived from Pillsbury



Asian Sesame Salmon

The first bite of this salmon had the whole family saying, "Wow". Daniela, who is normally my Mikey, did not want to try it at first, but once the bribery kicked in, she discovered how much she liked it! What a super quick, healthy, and filling dish! I'll be making this again and again . . .

Ingredients:

2 tsp toasted sesame seeds

1 tsp minced garlic

1 tsp minced onion

3/4 tsp ground ginger

1/2 tsp crushed red pepper (optional)

1/3 cup of honey

1/3 cup sliced green onions (optional)

2 Tbs soy sauce
2 lbs salmon filet

Preparation:

Preheat oven to 375. Mix honey, green onions, soy sauce, and all of the spices ( with the exception of the red pepper, if using) in a small bowl until well blended. Add red pepper to taste.

Place salmon in foil-lined 13x9-inch baking dish. Spoon honey mixture evenly over salmon.

Roast salmon for 20 minutes, or until fish flakes easily with a fork. Baste with remaining honey mixture after about 10 minutes.

Serves 6

*Derived from McCormick recipes



Penne with Zesty Bolognese

I'm not Italian. I don't even think I have the tiniest bit of it in my family. Makes me wonder where my love for all things pasta and wine comes from. I try to cut back because we'd be eating pasta all the time. they tend to be some of my best "go to" dishes. This one has made it to the top of my list. I guarantee even your pickiest eaters will love it and you will be a dinner hero!

Ingredients:

1 small onion chopped (or about 1/2 to 1 cup prechopped, I buy frozen)

1/4 cup lite zesty Italian dressing
1 lb extra-lean ground beef (you could always use turkey or chicken)
1 15oz can tomato sauce
1 14.5oz can undrained diced tomatoes
3/4 lb of you favorite uncooked pasta
2 Tbs Neufchâtel cheese (or low fat cream cheese, maybe even ricotta)
Grated Parmesan to taste, for serving

Preparation:

In a large skillet over medium heat, cook and stir onions in dressing until crisp-tender, about 5 minutes. Add eat and cook on medium-high until browned, stirring frequently. Stir in tomatoes sauce and diced tomatoes. Bring to a boil. Reduce heat and simmer on medium low for 15 minutes, stirring occasionally.

While meat sauce is simmering, cook pasta according to package directions, omitting salt.

Add Neufchâtel to sauce and stir until melted. Drain pasta. Top pasta with sauce and Parmesan.

Serves 6

*Derived from Kraft recipes