- 1/2 brick of Velveeta (yuuuuuuup – if you don’t know what it is, please do not look it up…just skip this recipe- ha!)
- 1 container of fresh salsa or pico de gallo
- 1 bag of your fav tortilla chips
Dan (my bro-in-law) has been requesting Tortilla Soup so this was a perfect opportunity to have him over for dinner.
What you need:
In a large stock pot, heat olive oil on medium high heat and then add the garlic and shallot. Cook a few minutes, until translucent, then add the chicken broth and tomatoes – stir and heat until simmering. I didn’t use ALL 64 oz – you can use your judgement.
Then add your chicken, beans, 1/2 jalapeño, pepper to taste and turn to low heat. I actually had just over a cup of cooked brown rice from lunch, so I added that too.
Meanwhile, brush with canola oil and salt both sides of your tortillas- put them on a baking sheet. Pop them in the oven on broil until brown and crispy on both sides, flipping occasionally. When brown (or borderline burnt), remove from heat and thinly slice.
Prep your toppings – bell pepper, lime, sour cream, cilantro, salsa/pico and green onion, while adding about a handful of cilantro to your soup. Taste test your soup to make sure the flavors are right and serve!
Having a super productive week – feeling pretty good about my ability to turn one meal into two :0) although I must confess – I have been to While Foods 4 times in 2 days ;0)
So, the Tostadas- what you need:
Shred the chicken, set aside.
In a pan, heat olive oil on medium heat and throw in the shallot and garlic. Cook a few minutes, until translucent, then add the shredded chicken. Incorporate and then sprinkle the taco seasoning over the chicken mixture. Add the can of diced tomatoes, stir, and then add about 1/3 cup water. Turn to low heat, stir occasionally and start working on your tortillas.
In a pan, heat canola oil on high heat (very small amount). Add one or two tortillas at a time and place in pan, browning, flipping, etc until crispy. Feel free to salt, if you would like. Remove, set aside and repeat.
Make sure your lettuce is shredded, you have heated your black beans, chopped your cilantro/green onions/ jalapeño, and have your salsa ready to assemble. I thew in a yellow bell pepper too – I suppose you can also slice avocados or have a side of guacamole as well!
On a plat, lay the tortilla down, top with chicken and then layer on the rest to your liking!
It was just Mark and I for dinner so we had plenty of leftovers…stored everything in the fridge and then had a very hassle free Wednesday! To be continued….
Again, another easy one…perfect post-workout meal.
Rinse shrimp in cold water and place in a large ziplock bag or tupperware container.
In a bowl, whisk honey, soy sauce, hoisin, garlic, ginger and chili flakes.
Pour about 1/2-3/4 of the sauce over the shrimp and mix well. Set aside/refrigerate for at least 15 minutes and up to 2 hours, allowing the shrimp to marinate.
I have NEVER steamed broccoli so I had to actually do some research here – not sure what planet I have been living on….
Anyway, chop the 1-2 large bunches into small florets. In a saucepan, heat about 3/4” of salted water and bring to a boil. Then add the broccoli and cover. Reduce the heat to medium and let cook for about 5-6 minutes. Test the tenderness with a knife – better to have crunchy broccoli than soggy broccoli! Drain and put a little dab of butter on top!
AND another first. I typically buy the pre-made rice at Whole Foods, but today wanted to give it a try – plan on making Brown Rice Pudding with the leftovers ;0)
In a medium sauce pan, bring 1 cup of brown rice and 1.5 cup of water to a boil. Cover and reduce the heat to low for 10 minutes. Turn off and let sit 5 minutes before serving. If you need to drain water and add a dab of butter – go right ahead.
I had to time things perfectly so that dinner was plated and on the table by the time Mark and Dan got home from working out so here is the order:
(Mark and Dan approved)
We LOVE a fresh Greek Salad…personally, one of my favorites is served at Lola (http://www.lolaseattle.com/), downtown Seattle – so fresh, perfect spices and the feta is amazing!
Here is my version:
In a large bowl, mix cucumbers, tomatoes, shallot and kalamata olives.
Season with thyme, oregano, salt/pepper, olive oil and just a dash of vinegar – to taste.
Transfer to a serving platter if desired, and squeeze a lemon wedge over the top.
Tuck the feta wedges in sporadically and serve!
Literally start to finish – 20 minutes. Mark hates stir-fry (I shouldn’t say HATE but it is not the first thing he would choose to eat)…so I decided to make this while he was away on a business trip. He did, however, give this recipe a thumbs up as he devoured it- COLD, the next day ;0)
What you need:
First cube your chicken and sprinkle flour/salt/pepper over cubes, coating.
Coat your skillet with oil and heat. Drop chicken and brown.
In another skillet/pan, coat with oil and heat. Drop garlic, broccoli, mushrooms and ginger while stir-frying for about 4-5 minutes on medium high heat…just until the broccoli and mushrooms are softened- DON’T OVER COOK. I added a pinch of salt here too, along with some chili flakes.
Then pour the broth, hoisin and soy sauce over the veggies and bring to a boil while adding salt and pepper, if needed. Let simmer for another 2 minutes while adjusting flavors to taste and the sauce will somewhat thicken.
Add the chicken, turn the heat down and add the ramen. Cover. Let the Ramen soften and stir occasionally…you will be able to tell when the ramen is done – about 4 min.
Serve with a sprinkle of parmesan cheese on top. YUM and EASY.
Mr. Hayes (my dad) is known for his homemade apple pies, so I called the Hayes House today to get his favorite receipt. It just so happened, he was making an apple pie too – except instead of using the traditional pie dish, he was using his skillet. I had him give me the recipe he was using and it turned out delicious…will NEVER make an apple pie in glassware again!
In a 8″ round skillet, melt a cube of butter and add a cup of brown sugar. Mix until the sugar dissolves and add a tablespoon of vanilla (my twist). Remove from heat and sprinkle 3/4 cup of chopped walnuts on top (also my twist and I will add more next time). Set aside and start working on your apples.
Peel 7-10 apples (I used Honey Crisp) and slice them thinly. Place in a large bowl and squeeze juice from a 1/2 lemon on top.
In a small bowl, add 3/4 cup white sugar, two tablespoons of cinnamon, a dash of nutmeg and a dash of allspice. Mix well.
Evenly coat the apples with the sugar mixture.
Defrost your pie crust (2-3 hours prior) and roll both crusts out to ensure the correct size for your skillet. Place the bottom crust on top of the butter/brown sugar in the skillet and start arranging your apples.
Fill the skillet with apples and place the other pie crust on top – make sure to make 4-6 slits! Cut excess crust and pinch the edges.
Make an egg wash by separating the egg white from the yoke. Whisk the white until frothy and then brush on to coat the crust. You can sprinkle a little white sugar on top too!
Preheat the oven to 325 degrees and place the skillet on the middle rack. I placed a baking sheet on the lower rack to catch drips…
Bake for an hour to an hour and a half until golden brown. Remove and let it sit for at least 30 minutes before serving.
I ordered vanilla and salted caramel ice cream from Molly Moons to scoop on top – soooo good and soooo fitting for Fall!