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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Chicken Tortilla Soup

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Whenever it turns out to be a gloomy day, I get this huge craving for a hot bowl of soup. My Chicken Tortilla Soup with all its wonderful toppings fits the bill perfectly.

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Tuscan Soup (6)

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Cilantro

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Diced Fire Roasted Tomatoes

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Chicken Broth

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Limes

Red Onion

Diced Red Onion (2)

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Prep Time: 40 minutes (this includes the garnish and toppings for the soup)
Cook Time: 48 minutes
Total Time: 1 hour 28 minutes
Yields: 4 to 6 servings
Equipment: 2 rimmed baking sheet pans, 6-quart Dutch oven with a lid, mesh sieve, 2-cup measuring cup, measuring spoons

Ingredients For Roasted Chicken:
2 bone-in, skin-on, chicken breasts
4 tablespoons of olive oil, divided
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper

Ingredients For Tortilla Strips:
1 package of corn tortillas
some non- stick cooking spray
2 tablespoons of Kosher salt

Ingredients For the Soup:
2 tablespoons of vegetable oil
2 quarts of chicken broth, unsalted
2 cups of water (reserve 1/2 cup for cornmeal)
1 red bell pepper, seeded, large dice
1 green bell pepper, seeded, large dice (substitute green bell pepper)
1 onion, large dice
1 Fresno chili, seeded and minced
3 cloves of garlic, minced
1 cup of green onions, sliced, (the white and light green parts)
1 (11-ounce) can of Ro*Tel (tomatoes with green chilies)
1 (15-ounce) can of fire-roasted tomatoes with juice
1 (15-ounce) can of black beans, low sodium, drained and rinsed
1 (11-ounce) can of white shoepeg corn, drained and rinsed
2 tablespoons of tomato paste
3 tablespoons of cornmeal
1 tablespoon of chili powder
1 tablespoon of ground cumin
2 tablespoons of dried oregano
1 1/2 tablespoons of Kosher salt
1 teaspoon of fresh ground black pepper
1 bay leaf

Toppings:
1/2 cup of cilantro, roughly chopped
1 cup of green onions tops, thinly sliced
1 lime, cut into wedges
1 (8-ounce) package of shredded Colby Jack cheese
1/4 cup of red onion, finely diced

Directions:
Preheat oven to 375-degrees F.
Start by spraying both sides of the corn tortillas with non-stick cooking spray. Stack the tortillas on top of each other slicing them into strips. Divide the strips in half giving you two equal portions. Arrange the tortilla strips into a single layer on each baking sheet pan. Sprinkle with Kosher salt. Bake for 12 to 15 minutes. Allow the tortilla strips to cool for 15 minutes before placing them into a large resealable bag.

Adjust oven temperature to 350-degreed F.
On a rimmed baking sheet pan place two chicken breasts. Rub the top of each breast with olive oil. Sprinkle each one with Kosher salt and fresh ground black pepper. Bake for 35 to 40 minutes. Allow the chicken to cool for 30 minutes before removing the skin and chicken from the bone. Use your hand to shred the chicken. Transfer to a large platter. Set aside.

In the meantime, while the chicken is in the oven, prep all the vegetables, open all the cans, drain the corn and black beans for the soup.

In a preheated Dutch oven, over medium-high heat, add vegetable oil. To the oil, add dried oregano, ground cumin, chili powder, and tomato paste, stir to combine. Stirring frequently, cook for 1 minute to allow the spices and tomato paste to bloom. Next, add the onions, diced peppers, Fresno chili, garlic, bay leaf, Kosher salt, and freshly ground black pepper, stir to combine.

Stirring occasionally, cook for 5 to 7 minutes giving everything a chance to marry and soften. Next, add the fire-roasted tomatoes with juice, Ro*Tel, black beans, and corn, and cooked shredded chicken, stir to combine. Add chicken broth and water, again stir to combine. Bring the soup up to a boil, reduce the heat to medium-low, simmer for 35 to 40 minutes.

During the last 15 minutes of cooking, in a measuring cup, add 3 tablespoons of cornmeal to 1/2 a cup of water, mix well. Pour this mixture into the simmering hot soup, stir to combine.

Turn the heat off, remove the bay leaf.

To serve, ladle the Chicken Tortilla Soup into a porcelain serving bowl. Add all or any combination of the green onions tops, chopped cilantro, finely diced red onion, cheese, and crispy tortilla strips. Serve with a lime wedge.

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Monday Night Football Burgers With Roasted Sweet Potato Wedges

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Next, to having pizza or wings, burgers are really another great choice to have when you’re watching the Monday night game.

I came across these amazing pretzel buns, at the grocery store. They’ll make the perfect vessels for my burgers. These are my Monday Night Football Burgers With Roasted Sweet Potatoes.

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Today I’m using ground beef for my burgers. You could substitute, ground pork, chicken, or turkey for this recipe, any choice you make will be delicious.

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Flat Leaf Italian Parsley

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Monday Night Football Burgers On Prezel Buns With Roasted Sweet Potatoes

 

 

 

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yields: 4 servings
Equipment: 12-inch cast-iron skillet, 2 rimmed baking sheet pans, large mixing bowl

Ingredients:
2 pounds of ground beef (80% lean to 20% fat ratio)
2 tablespoons garlic powder
2 tablespoons Kosher salt
1 tablespoon fresh ground black pepper
8 to 10 dashes of Worcestershire sauce
1/4 cup of barbecue sauce (favorite brand)
2 tablespoons of grilled steak seasoning blend
2 tablespoons of dried parsley
10 tablespoons of butter, unsalted (1 stick plus 2 tablespoons)
1  cup of Monterey Jack cheese, shredded
1 large heirloom tomato, sliced thick
1/2 red onion, thinly sliced
2 cups of mixed greens

Ingredients For Roasted Sweet Potatoes:
2 large sweet potatoes, peeled and cut into thick wedges
2 tablespoons of vegetable oil
2 tablespoons light brown sugar
1 tablespoon Kosher salt
1 teaspoon of fresh ground black pepper

Directions:
Preheat oven to 450-degrees F.

Start by adding to a large mixing bowl, ground beef, garlic powder, Kosher salt, fresh ground black pepper, Worcestershire sauce, barbecue sauce, grilled steak seasoning blend, and dried parsley.

Using a fork, mix all the ingredients together without over mixing. You just want everything to be combined evenly through the meat. Gently pat the mixture down into the bowl, using your hands to score the meat into 4 sections. This helps to ensure the burgers are relatively the same size. Take one of the sections, making a nice patty with your hands. Using your thumb push down in the center forming a dimple. This will ensure they will cook evenly.

In a preheated cast-iron skillet over medium-high heat, melt and swirl 2 tablespoons of butter all over the bottom of the pan. The objective is to form a nice crust on the outside of both sides of the burgers.

Set all 4 patties into the cast-iron skillet. After about 6 minutes, (these burgers are pretty thick) flip them and add 2 more tablespoons of butter in the center of the pan to help form the crust on the other side of the burger patties. Remember you only flip the burgers one time. Cook the burgers on the other side for another 5 to 6 minutes. Transfer the cooked burgers to a sheet pan and cover with foil to stay warm.

Start by covering a sheet pan with foil. Before using the same skillet, take a paper towel and wipe out some of the burnt bits on the bottom of the pan. On medium heat, melt 2 tablespoons of butter swirl the butter all over the skillet. Once the butter has melted add the pretzel buns to the skillet. Allow them to absorb the butter and toast for 1 to 2 minutes. Transfer the toasted buns to the covered sheet pan. Repeat the process for the remaining two buns.

While the burgers are cooking, rub 2 tablespoons of vegetable oil all over the bottom of a rimmed baking sheet. In a small mixing bowl, add 2 tablespoons of brown sugar, 1 tablespoon of Kosher salt, and 1 teaspoon of black pepper.

Spread the sweet potatoes wedges onto the baking sheet pan sprinkling them with the seasoning blend, toss to evenly coat all the wedges.  Roast for 20 to 25 minutes, turning them halfway (15 minutes)through the cooking process until caramelized on the outside and fork-tender. Remove the pan of potatoes from the oven, transfer the potatoes to a large serving bowl. While hot, sprinkle the sweet potatoes with Kosher salt.

Set the oven to the broil position:
Evenly divide the shredded Monterey cheese between the four burgers. Place under the broiler to melt the cheese. Keep a close eye on them, 1 to 2 minutes.

I sliced up some of my favorite toppings, mixed greens, sliced heirloom tomatoes, and thinly sliced red onions. It’s time to build the burgers. Nice toasty buns, delicious perfectly cooked burgers, then the toppings. Finally the roasted sweet potatoes. These are my Monday Night Football Burgers With Roasted Sweet Potatoes.

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Cajun-Style Fajitas With Citrus Marinated Onions And Peppers

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I want to say, I love watching food shows. The shows give me a chance to keep learning new things. All types of chefs throughout the U.S. are always coming up with innovative ways to take classic dishes and make them their own.

I love to take what I’ve learned and put my own spin on the dish. The star of my dish is Andouille sausage. This type of sausage is widely used in New Orleans cuisine, for example; Jambalaya. It’s really flavorful, but it does have some heat.

These are my Cajun-Style Fajitas With Citrus Marinated Peppers And Onions.

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Cilantro

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Prep Time:
Inactive Prep Time: 2 hours minimum
Cook Time:
Total Time:
Yields: 6 servings
Equipment: 12-inch sauté pan, 10-inch sauté pan, 2 large mixing bowls, large Tupperware container, 2 rimmed baking sheet pans, non-stick cooking spray

Ingredients For Andouille Marinade:
10 links of Andouille sausage (about 1 1/2 pounds/2 packages), sliced on the bias
1 packed cup of light brown sugar
1 cup of molasses
2 tablespoons of water

Ingredients:
1/4 cup of olive oil
1 1/2 tablespoons plus 1 teaspoon of Kosher salt
2 teaspoons of freshly ground black pepper
2 large sweet onions, quartered and roasted
2 red bell peppers, roasted, seeded and julienned
1 yellow bell pepper, roasted, seeded and julienned
12 ounces of orange juice
1/4cup of soy sauce, low sodium
1/4 cup of packed light brown sugar
6 limes, 2 juiced, 4 cut into wedges for garnish
2 large cloves of garlic, freshly grated
1 teaspoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 cups of Monterey Jack cheese, freshly grated
2 cups of Queso Fresco, crumbled
6 (6-inch) flour tortillas
6 (4-inch) corn tortillas
Cilantro for garnish

Directions:
Preheat oven to 425-degrees F.
In a large bowl add equal parts brown sugar and molasses. Add 2 tablespoons of water, mix to combine. Add the sliced Andouille sausage to the marinade, toss to coat. Cover with plastic wrap, refrigerate for a minimum of 2 hours, overnight’s even better.

After quartering the onion place them into a large mixing bowl along with the bell peppers. Add olive oil, 1 1/2 tablespoons of Kosher salt, and 1 teaspoon of freshly ground black pepper, toss to coat. Arrange the onions and bell peppers on a rimmed baking sheet pan as seen in the picture above.  Roast for 40 minutes, turn the peppers halfway through to all them to char on all sides.

A Good Tip: When you open the oven to retrieve the roasted peppers, stand back for just a second so you don’t get a pepper facial.

Allow the onions to remain on the baking sheet to cool while preparing the roasted peppers for peeling. Using a pair of tongs grab the hot roasted peppers, transfer them to a large bowl and tightly cover with plastic wrap. This will cause the peppers to steam, while in the bowl, and this will ensure their skins will peel off easily. Give it around 30 minutes, before taking off the plastic wrap. Remove the skins and seeds. Slice the peppers into thin strips (julienne) placing them back into the bowl along with the roasted onions.

In a large Tupperware container add orange juice, low sodium soy sauce, light brown sugar, the juice of 2 limes, freshly grated garlic, 1 teaspoon of Kosher salt, and 1 teaspoon of freshly ground black pepper, whisk to combine. Add the roasted peppers and onions to the marinade, mix to combine and set aside.

The next step is to grate the Monterey Jack cheese and crumble the Queso Fresco. Transfer the cheeses to a plate and set aside.

In a large sauté pan over medium heat, add the marinated sliced Andouille sausage. Cook for 20 minutes, stirring occasionally until the sauce thickens and sausage becomes caramelized. Add the roasted peppers, onions, and the citrus marinade to the pan. The marinade will help to deglaze the pan by using your wooden spoon to scrape any bits that may be stuck to the bottom. Frequently stirring the sausage, peppers, and onions together, cook for another 5 minutes or until the marinade’s reduced and the sauce has thickened, then turn off the heat

Preheat open to 400-degrees F.
I’m using both corn and flour tortillas for this dish. For the corn tortillas, I sprayed both sides with cooking spray and arranged them onto a rimmed baking sheet pan to crisp up in the oven, around 5 minutes.

The flour tortillas place on at a time into a dry hot sauté pan over medium heat. Cook for about 30 to 60 seconds, or until browned, then flip and cook for another 30 seconds.

Place a little of the marinated Andouille with the roasted peppers and onions on one of each type of the tortillas. Top with a combination of the Queso Fresco and the Monterey Jack cheese. Garnish with a kiss of very finely chopped cilantro. Serve with a couple of lime wedges. There you have it, my Cajun-Style Fajitas With Citrus Marinated Onions And Peppers

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