Tuesday, July 11, 2017

Chicken, Salsa and Black Bean Soup with Tortilla Chips

Another recipe for a chopped virtual event :)

2 flour tortillas, (10-inch or burrito-size)
1 tablespoon olive oil

2 chicken breasts, cubed
2 green peppers, chopped
1 onion, diced
1 jalapeno, diced
3 mini peppers, yellow/orange/red, diced
1 small zucchini, diced
1 large garlic clove, minced
1 large jar of salsa
2 cups chicken stock
1 small can chipotles in adobo sauce

1 can black beans, drained and rinsed
2 tbsp chili powder
2 tbsp cumin
2 tbsp chipotle powder
2 tbsp fresh oregano
Salt and pepper to taste
Shredded cheddar cheese or cotija cheese as garnish

Preheat oven to 425 degrees. Stack 2 tortillas; slice in half. Cut crosswise into 1/2-inch strips; place on a rimmed baking sheet. Toss with olive oil; season with salt and pepper. Spread in a single layer; bake until golden brown and crisp, turning halfway through, 8 to 10 minutes. Let cool.

In a pot, add a tbsp. of olive oil and the chicken cubes and about 1 tbsp of the chili powder, cumin and chipotle powder. Brown the chicken and set aside. Add the onion and sauté until translucent for about 5 minutes. Add all of the peppers and continue sautéing until soft for about 7 minutes. Add the zucchini, garlic and the adobo sauce and sauté for about 5 – 7 minutes until the zucchini starts to soften. Add the chicken stock and salsa. Stir in the chicken and black beans and bring to a boil. Cook for about 10 more minutes or until the chicken is cooked all the way through. Serve with shredded cheddar cheese or cotija cheese as a garnish.  

Shrimp and Quinoa stuffed Poblano

Wow old friend. It's been a while. I haven't felt inspired. I know. Kind of sad. Life has just been...busy. No excuses. Just busy. Last night however, I was inspired and prepared a meal I was impressed by. I hope you enjoy. I know I did. 

1 cup quinoa, cooked
2 ½ cups seafood stock (or chicken stock if you don’t have seafood)½ lb shrimp, deveined, peeled, tail off, cooked and chopped4 poblano peppers, halved, de-seeded3 mini peppers, diced½ onion, diced1 clove garlic, diced1 large jalapeno, diced1 jar diced tomatoes1 tbsp chili powder1 tbsp cumin1 tbsp smoked paprika1 tbsp chipotle1 tbsp oregano1 small can enchilada sauce½ cup shredded cheddar cheese2 tbsp cojito Mexican cheese

In 2 cups seafood stock, cook 1 cup of quinoa until cooked. Set aside. In a large oven proof skillet, saute the onions, garlic, peppers, jalapeno peppers and garlic until soft, about 7 – 10 minutes. Deglaze with about ½ cup of the seafood stock. Add the jar of diced tomatoes and let simmer until most of the liquid has evaporated. Stir in the cooked and diced shrimp and the cooked quinoa and mix thoroughly. Transfer to a bowl. In the oven proof skillet (you just used to saute the vegetables, coat with olive oil or cooking spray. Pour the can of enchilada sauce on the bottom. Place the poblano peppers face side up on the bottom of the pan. Fill the poblano peppers with the shrimp quinoa filling. Top with the shredded cheddar cheese and the cojito cheese. Bake for 35 minutes. Serve.

Tuesday, September 27, 2016

Red Wine Braised Short Ribs

My husband and I went to Redstone a couple weeks ago and he initially ordered ribs. He LOVES ribs. Unfortunately they were out of ribs, so he decided to get the next best thing, braised short ribs. Now, I am by nature not a huge meat eater, I prefer more veggies to meat. When this dish came to the table, and he tasted it, I swear he was almost in tears. The flavor was heavenly. I tasted it, and I have to say. OMG. So we set out to find a recipe that was as close as possible. We found one and made it. One thing though. Next time, we will definitely use the same recipe but substitute the short ribs for a roast. Short ribs are very fatty, which leads to a very greasy dish. With that said though, this dish was oh so yummy. It will definitely be in our repeat list!


5 pound bone-in beef short ribs, cut crosswise into 2" pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 bottle dry red wine, we used a Cabernet Sauvignon
2 tbsp dried parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock


Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Roulade of Beef a’la Brianna

Briannas Salad Dressing is having a recipe contest. Challenge accepted! #BRIANNASMysteryCart What can I make using goats cheese, eggplant, red bell pepper and the newest family member in Brianna's, their Italian Vinaigrette.  You can use other ingredients when you create your masterpiece, but those four have to be included.  After tossing a couple of ideas around, I came up with the recipe below. I Hope you enjoy!


1.5 lb flank steak
1 bottle of Brianna’s Italian Vinaigrette

1 eggplant, peeled and diced
2 tbsp of goat’s cheese
½ cup of spinach, chopped
5 large mushrooms, chopped
½ an onion, diced
1 small can of diced tomatoes
2 cloves of garlic, minced
1 tsp oregano and thyme
½ tbsp. crushed red peppers
1 ½ tbsp. of Brianna’s Italian vinaigrette
¼ cup white wine
Salt and pepper to taste

2 red bell peppers, roasted and peeled
2 cups beef stock, but can use chicken or veggie
½ cup heavy whipping cream
¼ cup red onion, chopped
1 clove of garlic, minced


If the flank steak is very thick, with a very sharp knife, butterfly the flank making sure not to tear the meat. Marinade the flank steak in a bottle of Brianna’s Italian vinaigrette dressing for at least an hour but can go up to a day.

On a grill, in the oven, or on the stove top, roast the red peppers until they are charred on all sides. Put into a brown paper bag to help in removing the skin. Remove the stem, seeds and skin and make sure you are left with just the flesh part of the pepper. Set aside.

Peel the eggplant. Dice into small bite sized pieces. In a large saute pan, heat up a tbsp. of extra virgin olive oil. Add the onion, and saute for about 5 – 7 minutes or until tender. Add the mushrooms and garlic, and saute for about 7 more minutes. Add the eggplant, saute for about 7 – 10 minutes depending on how small you diced the pieces, you want them to be just tender. Stir in the thyme, oregano diced tomatoes and spinach and 1 ½ tbsp. of Brianna’s Italian Vinaigrette.  Continue sauteing until the spinach has wilted, about 2 – 3 more minutes. Remove from heat.

Pull out the flank steak, and discard the marinade. Lay out the flank steak on a cutting board, pound thin. Take the eggplant filling and place it towards the end of one side of the flank steak. Sprinkle the 2 tbsp. of goat cheese over the top. Very gently roll into a “log” making sure that all of the filling is secured. If you choose, secure with cooking twine. Preheat a cast iron skillet or a pan that is oven safe. When the pan is hot, sear all sides of the flank steak, about 2 – 3 minutes per side. Place the pan in the oven and bake at 350 for 1 hour or until the flank steak reaches 145 degrees in its internal temperature. Remove from oven and let stand for 5 minutes before slicing.

While the flank steak is baking, in a sauce pan, heat up a tbsp. of extra virgin olive oil. Add the ¼ cup red onion and sauté until tender. Add the flesh of the roasted red pepper. Let cook for about 5 minutes. Add the beef stock. Bring up to a simmer and cook for an additional 10 minutes. Remove from heat. Being careful not to burn yourself, puree the roasted peppers until smooth, with a hand wand, blender, or food processor. Put back on the stove; simmer until thickens. Stir in the goat’s cheese and the heavy whipping cream. Add salt and pepper to taste.

To serve, slice the steak into 1 inch pieces. Lay on the plate. Drizzle the roasted red pepper sauce on top and garnish with parsley. Serve with buttered noodles, rice, or cauliflower rice.

Saturday, March 5, 2016

Slow Cooker Greek Lemon Chicken Soup

I wanted something light, but hot! Although it hasn't been a particularly cold winter this year, rather mild actually, I feel as if I am always cold. I was perusing pinterest as I think we all have been known to do from time to time, and happened upon a recipe for Slow Cooker Greek Lemon Chicken Soup. I thought to myself, self, do you have all of the ingredients?

Chicken (check)
eggs (check)
Garlic (check)
Celery (check)
Onion and celery (check check)
Pasta (check)
Lemon juice (check)
Homemade chicken stock (doubly check!)

Well now...where is my slow cooker!  I altered a few of the ingredients and the result was a creamy, light, refreshing soup that my hubs was oohing and aahing over. I hope you all agree!


1 lb. boneless, skinless chicken breast
1 medium yellow onion, chopped
2 large stalk celery, chopped
2 clove garlic, minced
½ cup small pasta, orzo if your have it
6 cups low sodium chicken stock
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup fresh lemon juice
4 eggs

salt and pepper, to taste


Season the chicken with salt and pepper. Place the chicken, onion, celery, garlic, stock, water, 1 tablespoon, and ½ teaspoon pepper in your slow cooker. Cook about 5 hours on low. Since I didn't have orzo, when the soup had about 30 minutes left to cook, I stirred in my pasta. The orzo would have held up much better, but definitely don't try this with regular pasta. It will disintegrate. 

When the chicken is done, remove it from the slow cooker and allow to cool slightly. Chop into chunks and place back in the slow cooker. Place the eggs in a medium bowl and beat lightly. Whisk in the lemon juice until combined. Place about 1 cup of hot soup broth in a measuring cup, and add a few droplets at a time to the egg-lemon mixture whisking constantly to temper the eggs. Continue adding the hot broth in a slow, steady stream while whisking constantly. After all the stock has been added, add the egg-lemon mixture to the soup in the crock pot and stir to combine. Season with salt and pepper to taste, serve, and enjoy!