Melissa The Confused's Tortilla Soup

Submitted by Melissa The Confused

{Here's the soup, with a dollop of sour cream}

Ingredients

1-2 tbspn. Olive Oil 1 Yellow Onion, diced 3 cloves chopped garlic 1 Zucchini, diced 1 Russett Potato, diced (unpeeled) 1 Jalapeno Pepper, diced (for more heat, leave seeds) 1 Serrano Pepper, diced (for more heat, leave seeds) 1 can Diced Tomatoes, drained ¾ c. frozen corn 1 tspn. Kosher Salt 2 tspn. Black Pepper 1 tspn. Ground Cumin 1 tspn. Dried Oregano 1 tbspn. Chili Powder Juice of 1 lime *1 Bottle Mexican Beer (Pacifico, Corona, etc.) 4 cups Vegetable or Chicken Stock Handful Cilantro Shredded Monterey Jack Cheese 1/4-1/2 c. Grapeseed Oil Corn Tortilla Strips

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Directions

In a Dutch Oven heat Olive Oil over medium heat.

Add chopped onion and saute until translucent.

Add garlic, zucchini, potato and peppers and stir.

Add drained tomatoes, salt, pepper, cumin, oregano and chili powder.

Stir and let sit for about 3-5 minutes to incorporate flavors.

Add Vegetable or Chicken stock, lower heat slightly and cover.

Let sit for about 25 minutes, allowing a steady boil.

During this wait, slice corn tortillas in 1” strips. Heat grapeseed oil in fry pan, or saute pan with sides.

Gently add tortilla strips.

Once the strips begin to brown place them on a paper towel lined plate. Sprinkle with Kosher Salt, or Seasoning Salt.

Once chips are done, add lime juice to soup and stir. Taste for seasoning and add salt and pepper, if necessary.

Ladle into bowls and top with tortilla strips, a handful of Monterey Jack Cheese, and a sprinkling of fresh cilantro. Enjoy!

*For extra flavor, I add a bottle of Mexican Beer. I add the beer before adding the tomatoes, to deglaze the pan a bit. I stir the beer into the veggies, then add the tomatoes and continue following the recipe. The beer is optional, so don't worry if you don't have any or if you want to omit it.

Broccoli Apple and Almond Salad

Submitted by Veritable Virgo 

Originally posted at http://chefrecipesmagazine.com/

Ingredients
Salad2 heads broccoli, florets only, chopped1 large red apple, diced1 cup raw almonds, chopped1 cup sliced green olives½ cup raisins¼ cup dates, chopped (about 10)4 slices crispy bacon Vinaigrette Dressing2 cloves garlic, mincedthe juice of 2 limes (about 1/4 cup)¼ cup avocado oil (or extra-virgin olive oil)2 tbsp Dijon mustard1 tbsp white wine vinegar2 tbsp unpasteurized honey½ tsp Himalayan salt½ tsp freshly cracked black pepper1 tbsp fresh rosemary, chopped_________________________________________
Directions
The previous night, or at least several hours ahead of time, steam the broccoli over salted boiling water or cook it in the microwave in about a quarter of a cup of slightly salted water for 2-3 minutes, until it turns bright green and is slightly softened.Plunge the cooked broccoli in icy cold water to stop the cooking process and set it in a colander covered with a paper towel to drain and dry.When the broccoli is completely cooled and dry, toast the almonds in a dry skillet set over medium heat, until golden and fragrant. Set aside to cool slightly.In a separate pan, cook the bacon strips until nice and crispy. Remove to a plate lined with a paper towel to absorb excess fat. Reserve.In a small food processor, add all the ingredients for the vinaigrette and process until smooth and creamy. Set aside.In a large mixing bowl, add broccoli, green olives, raisins, chopped dates and vinaigrette and mix until thoroughly combined. Break the bacon into pieces and mix it right in.Serve immediately or leave in the fridge for a few hours to allow flavors to develop. This salad will keep in the fridge for 5 to 6 days in an airtight container.

Blueberry Stuffed French Toast

Submitted by Marq-Ed Smith-Candelaria

Ingredients
The French Toast

12 slices of thick bread (Texas Toast)


2- 8 ounce packages of cream cheese


1 cup of fresh or frozen blueberries


10 eggs


⅓ cup maple syrup

2 cups milk

¼ cup brandy (optional)

1 teaspoon almond extract

The Sauce

1 cup water or orange juice


1 cup sugar

2 tablespoons corn starch


2 cups fresh or frozen blueberries (added to the recipe 
one cup at a time)

1 tablespoon butter

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Directions

The French Toast

Remove the crusts from the bread and cube.

Spray the bottom of a 9x13" glass baking dish with vegetable spray and place half the cubes of bread in the pan.

Cube the cream cheese and put on top of the bread.

Distribute one cup of fresh or frozen blueberries over the cream cheese.

Place remaining bread over the blueberries.

Beat the eggs, add the maple syrup, extract, milk and brandy (optional).

Pour mixture over bread and cheese.

Place plastic wrap over dish and refrigerate overnight.

Bake the "French toast," covered with foil, in the middle of a preheated 350F. degree oven for 30 minutes, remove the foil, and bake the French toast for 30 minutes more, or until it is puffed and golden.  Cooking times have varied from time to time.

The Sauce

Cook the water or orange juice, corn starch, sugar, and 1 cup blueberries until it thickens. Then, add one more cup of blueberries and the butter. Pour over individual pieces, slice and twist a lemon slice over the top for garnish, and serve. (Note, it is best if you let the Blueberry Stuffed French Toast sit for about 10 minutes before slicing). You can substitute raspberries for the blueberries or use a combination.

Serve the French toast with the sauce.

Mexican Pulled Chicken

Submitted by Jim AKA No1funkyhomo

Ingredients

4 or 5 Boneless Skinless Chicken Breasts
28 oz Can of Crushed Tomatoes 
2 Mdm Spanish Onion Chopped 
7 Green Bell Peppers Chopped 
3 Red Bell Peppers Chopped 
5 Cloves of Garlic chopped 
1 24 oz jar of Salsa 
1 ½ tsp cumin 
1 ½ tsp onion powder
¼ tsp paprika
¼ tsp cayenne pepper
¼ tsp chilli powder
1 tsp vinegar
1/2 tsp black pepper

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Directions

Baking or grilling the chicken first will
reduce the amount of cooking time.

if chicken is cooked :
Place all ingredients in the crock pot
and cook until the chicken is tender
enough to pull apart with two forks. 

If chicken is uncooked:
Cook chicken in crock pot with tomato
and garlic until cooked through.
Then add remaining ingredients and simmer 
until chicken is able to be pulled apart easily.

Beef Rendang

Submitted by Scotty the Little Aussie Battler

Ingredients

1kg beef, diced or cut into strips (2.2 lbs)

2 onions, chopped

1 tbsp chopped fresh ginger

3 cloves garlic, chopped

1tsp turmeric

2tsp ground coriander

2 ½ tbsp. sambal oelek

100ml oil (3.5 oz)

400ml coconut cream (14 oz)

6 fresh curry leaves

1 stem lemongrass, bruised

100ml tamarind paste (3.5 oz)

4 kaffir lime leaves

1tsp brown sugar

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Directions

Place the onion, ginger, garlic, turmeric, coriander and sambal oelek in a blender and blend until smooth.  Add a little water if necessary.

Heat the oil in a large saucepan, add the spice paste and cook over medium heat for 5 minutes or until fragrant.  Add the beef, stir to coat in the spices and cook until just browned.

Tip the beef and spice mix into the slowcooker and add the coconut cream, curry leaves, lemon grass, tamarind puree, lime leaves and a cup of water.  Cook for 4 hours on high, or 8 hours on low, adding a little more water if necessary. 

Remove the lemongrass and leaves then stir through the brown sugar just before serving.

Mom Major's Sweet Wings

Submitted By Jimmybear

Get the biggest, plumpest chicken wings you can find for this recipe. Also try switching the maple syrup with honey

Ingredients

3 pounds of chicken wings

1/2 cup maple syrup 1/4 cup soy sauce 4 Tbsp brown sugar 1 clove garlic, minced 1/4 cup ketchup

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Directions

Preheat oven to 400 degrees.

Prepare chicken wings: Cut off wing tips (save for a stock), cut the wings in two at the joint. Place wings in a single layer in a glass (easier to clean) baking dish (make sure it has at least a 1 inch side so that the juice does not overflow into oven). Use more than one dish if needed, do not overcrowd pan. season wings with salt & pepper.

Mix together maple syrup, soy sauce, brown sugar, garlic & ketchup.

Pour over wings, toss to coat, rearrange in single layer.

Bake uncovered for about 1 hour turning and basting every 20 minutes.

This may seem like a long time to cook wings but it will make the meat fall off the bone, render out most of the fat, and give it a great dark color. If the wings are really big you may need to cook for up to 1 1/2 hours. These are good hot or cold.

Waylon's Lemon Chicken Orzo Soup

Ingredients

6 oz Boneless skinless Chicken Bazooms 

2 Tsp Olive Oil

1 Medium Carrot (pealed and julienned)

1 Stalk Celery (diced)

1 Small Onion (diced)

1/2 Cup Spinach (roughly chopped)

1 Cup Orzo

1 Tsp Fresh Chopped Oregano

8 Cups Chicken Stock

Salt & Pepper

Zest and Juice of one Lemon

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Directions

In a large pot heat olive oil over medium heat.

Stir in carrot, celery and & onion.

Cook about 3 minutes stirring occasionally.

Add chicken, oregano, spinach, orzo and broth.

Cover and bring to a boil.

Reduce heat and half cover.

Simmer for about 30 minutes or until orzo is al dente.

Remove chicken from soup, let cool and flake apart.

Add chicken back onto soup and add lemon zest and juice.

Stir and serve.

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Alternative BFO Style

Double all ingredients except orzo and use a whole bag of spinach.

Use the meat from a whole rotisserie chicken.

Use the zest and juice of 3 lemons.