Tag Archives: easy

Hominy and Jalepeno Chicken Soup

Hominy & Jalepeno Chicken Soup, from the January/February 2013 issue of EveryDay with Rachel Ray Magazine.

SAMSUNG
I pulled this recipe from Rachel Ray’s Magazine as noted above. When I was flipping through this issues, this recipe popped at me. It sort of reminded of a combination of menudo and pozole, both popular mexican soups that I love. I was pleasantly surprised by this soup.

I’m completely biased when it comes to trying mexican recipes I find online or in magazines. Sometimes I can’t help but feel like no one can make the dishes as well as my mom, nana or aunt.  But this soup was good, and don’t be scared of the jalepenos! It wasn’t spicy.   If  I was to make this soup again, I would just change one thing – I would take the skin off the chicken before cooking it.

Ingredients
2 TBS of olive oil
3 lbs of chicken thighs, bone in
1 onion, chopped
2 jalepeno chiles, stemmed seeded and thinly sliced
1 clove of garlic,  smashed and peeled
1 tbsp of chile powder
1 1/2 cups of chicken broth
1 cup of canned hominy, drained
1 small bunch of cilantro, stems discarded
1 lime

Directions
1. In a large pot, or dutch oven, heat the olive oil over high heat. Season the chicken pieces salt and pepper. Working in batches if necessary, add the chicken pieces to the pot in a single layer. Cook, turning once, until browned on both sides about 8 minutes.  Transfer to a plate.

2. Lower the heat to medium and discard all but 1 tbsp. of fat from the pot. Add the onion, half of the jalepenos and the garlic. Cook, stirring occasionally, until softened, about 5 minutes.  Add the chili poweder, then stir in the chicken broth, scraping up any browned bits from the bottom of the pan.

3. Return the chicken and any accumulated juices to the pot. Add the hominy and enough water  to just cover (about 2 cups). Bring to a simmer over medium low heat, cover and cook for 40 minutes. Remove the chicken pieces and let cool slightly. Shred the meat and return it to the pot. (discard the skin and bones)

4.  Ladle the soup into bowls and top with the remaining jalepenos and the cilantro. Serve with the lime wedges, sour cream and an extra sprinlling of coarse salt and pepper.

Green Chili Cheesy Potato Soup

I made this soup for dinner last night.  Yummy yummy in my tummy.

Green Chili Cheesy Potato Soup

Ingredients:
5-6 Potatoes
Can of Green Chilis
Cheese
Garlic Clove
Salt
Pepper
Garlic Salt
Bay Leaf
water
1 tablespoon of Chicken bouillon

Directions
Peel the potatoes and cut into small pieces. Add the potatoes to a medium-sized sauce pan and fill with enough water to cover the top of the potatoes.  Add the rest of the ingredients. Let it get to boil, then take to a medium heat. Let cook for 20 minutes, stirring it every now and then to make sure it’s not sticking and to help break up the potatoes. Add 2 more cups of water to create a creamier base. Stir, add salt, pepper and garlic salt. Let cook for 5-10 more minutes and taste it.  Add more water if you would like it more soupy. Add shredded sharp cheddar cheese. Stir it up.

Serve and eat.
Tis the season for soups. :)

Recipe:Whole Wheat Banana Muffins

Whole Wheat Banana Muffins
Yay for banana muffins, double-yay for a simple five-step recipe.

Ingredients:
1 cup whole wheat flour
1/2 cup of ground oats
1/4 cup ground flax seeds
1 teaspoon baking soda
1 teaspoon baking power
1/2 teaspoon salt
a sprinkle of cinnamon
2-3 large ripe bananas
1 large egg
1/3 cup applesauce
1/4 cup of brown sugar

Prep:
Preheat oven to 375 degrees. Grease muffin pan or use muffin tins

Directions:
1. Mix together the dry ingredients in a large bowl.  (Flour, oats, flax seeds, baking powder, baking soda, salt, cinnamon)
2. In a bowl mash up the bananas. Add brown sugar, egg and applesauce.
3.  Add the banana mixture into the dry ingredient mixture. Mix it up.
4.  Divide the mixture evenly into the muffin tins, filling about 3/4 full.
5.  Bake for 17-20 minutes, depending on your oven.  Do the toothpick test to ensure done-ness.

This recipes yields 11 muffins. :)
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