Tuesday, October 4, 2011

Tex-Mex Chicken Soup

Tex-Mex Chicken Bean Soup

Take a whole chicken with the skin on. Wash and remove "extras" that may be left inside of bird cavity. Put in large pot and put in just enough water or chicken stock to cover it. Add some salt, pepper, chicken/poultry seasoning, and 1 and a half Tablespoons of Tex-Mex Seasoning. (recipe will follow). Boil on low-med. for 3-4 hrs. covered. Remove chicken from pot and shred it. (You can also use frozen tenderloins, breasts, or whatever you have on hand.) To the flavored stock add:

handful of diced celery

2 chopped carrots

1 whole onion, chopped

1 jalapeno pepper, chopped and de-seeded

1 small can of diced tomatoes

Add back the shredded chicken and add 1/2 c. of rice. Continue on low boil until rice is fully cooked.

At the very end, add 2 cans of black beans that have been drained and 5 bouillon cubes.

You MUST garnish this with sour cream and shredded cheddar cheese or it won't be the same......ok???!!!!???!!!!

Tex-Mex Seasoning Mix

1/4 c. dried chili powder

4 t. paprika

2 t. salt

2 t. ginger

1 t. black pepper

1 t. cumin

1 t. onion powder

1 t. garlic powder

1/4 t. thyme

1/4 t. cayenne pepper

Mix all ingredients and store in airtight container.

**Also great on grilled meats, in chili, bbq sauces, soups, casseroles etc. ***

Cheesy Garlic Bread

Cheesy garlic bread

1 loaf french bread
1 c. shredded asiago cheese
1 c. shredded jack cheese
1/2-3/4 c. mayo (start with 1/2)
chopped green onions, to taste
2 cloves garlic (or equivilent from jar)
3-4 T. melted butter

Split french bread in half horizontally. Mix all ingredients well. Spread over both halves of bread. Bake at 350 degrees for 7 min, then place under broiler until golden and bubbly. Watch carefully!!! Slice and serve. This stuff is really dangerous.... you've now been properly warned!

Philly Cheesesteaks

Who doesn't love a good Philly Cheese steak sandwich?  Seriously, I crave these all the time and haven't been able to find a good recipe, but that all changed a couple weeks ago.  This sandwich was super easy to make and tastes AWESOME! 

Philly Cheese steak
2-3 Tbs. Butter
1 lb. ground beef
1 softball sized onion (chopped)
1 green bell pepper (I left this out)
2 Tbs. steak sauce (I used A1)
1 cup beef stock (I used beef consume' & also beef broth, both were good)
Salt & Pepper to taste
Cheddar or Provolone Cheese (I tried both but preferred the cheddar)
French rolls or French Hoagies

I also usually saute some onions & mushrooms in butter and worchestershire sauce to put on top of the sandwiches for John. 

In a large skillet over medium-high heat.  Add oil and then brown the ground beef for about 5-6 min.  Add the onion and green pepper and cook another 3-4 min. until the vegetables start to get tender.  Stir in the steak sauce, beef stock and season with salt and pepper.  Bring to a bubble and cook for an additional 2 min.

Split rolls/hoagies and butter both sides and place under the broiler until they are toasted.  Spoon in meat and top with your choice of cheese, then put back under the broiler until cheese has melted.

Mayonnaise is a MUST!  It is the cherry on top.  John doesn't like mayo so he eats them without it but I am telling you that you are missing out if you don't add lots of mayo to your sandwich.  ENJOY!

Let me know what you think when you try it.

Saturday, June 18, 2011

Tender Grilled Pork Chops

The flavor on these pork chops were perfection! I found this recipe on Mel's Kitchen Cafe Blog and decided to try it. This same marinade would be good on a steak too.

4 boneless pork loin chops
1/4 cup olive oil
2.5 Tbs. soy sauce
1 tsp. Montreal Steak Seasoning

Mix olive oil, soy sauce and steak seasoning ingredients in a gallon ziplock bag. Add pork chops and marinate in the fridge for 3-8 hours, flipping bag over halfway through marinating time. Heat grill to medium and grill for 6-8 minutes per side (depending on how thick they are) until they are no longer pink in the center. Remove chops from grill and tent them with foil and allow them to rest for 5-7 minutes. Slice the chops in 1/4 to 3/8 inch slices across the grain and serve. And there you have it, the best pork chops I have ever had!

Baked Potato - rub with olive oil and garlic sea salt and bake at 400 for 50 minutes

Copycat recipe for Montreal Steak Seasoning
2 Tbs. paprika
2 Tbs. freshly ground black pepper
1 Tbs. kosher/coarse salt
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs. coriander
1 Tbs. dill
1/2 Tbs. crushed red pepper flakes

combine all the spices in a small bowl.  Store in an airtight container and use as needed.