I hope you all have a wonderful thanksgiving! I hope you have a lot to be thankful for this year. I have had so many blessings this year I can't even begin to count them all but I will certainly begin with the one I'm most thankful for - my husband. He brings so much joy and love to my life I can't begin to believe how lucky I am.
Off to watch the big parade and eat lots of goodies!
Tex Mex Tortilla Soup
Ingredients:
Vegetable or corn oil, for drizzling, plus 2 tablespoons -2 turns of the pot in a slow stream
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red bell pepper, split and seeded
1 pound chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1teaspoon cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped
1 can stewed tomatoes, 28 ounces
1 can tomato sauce, 8 ounces
3 cups chicken stock, available in re-sealable paper containers on soup aisle
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded cheddar or pepper jack cheese
1/2 cup sour cream
Optional garnishes:
1/4 red raw onion, chopped
2 to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon
Directions:
1. Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
2. While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
3. Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.
Baked Southwestern Egg Rolls
2 c. frozen corn, thawed
1 (15 oz) can black beans, rinsed and drained
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
2 C. shredded Mexican cheese blend
1 (4oz) can diced green chilies, drained
4 green onions, chopped
1 tsp. ground cumin
1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)
1. In a large bowl, combine everything but the egg roll wrappers. mix well to blend.
2. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place 1/4 cup of the filling in the center.
3. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner.
4. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
Preheat the oven to 425. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. serve warm with salsa.
Monday – Ross is on his own
Tuesday – Ross is on his own
Wednesday – Chicken and Rice (recipe to come, this is a new favorite!)
Thursday – Ross is going to grill for us
Friday – Hamburger Rice hotdish
Saturday – Cheesy Wild Rice Casserole
Sunday – Lasagna
