CASHEW CHICKEN

Ingredients

• 2 Tbsp. cornstarch
• 6 Tbsp. water or chicken broth
• 2 Tbsp. hoisin sauce
• 1 tsp. Siracha
• 1 Tbsp. white wine vinegar
• 2 Tbsp. soy sauce
• 1 Tbsp. olive oil
• 4 garlic cloves, minced
• 1/2 cup roasted, unsalted cashews
• 1 pound boneless, skinless chicken breasts, chopped into bite-size pieces
• salt and pepper, to taste
• red bell pepper, cut into strips
• 3-4 green onions, thinly sliced
• Rice, for serving

Directions
1. Cook rice according to package directions.
2. Meanwhile, in a small bowl, combine cornstarch and water/chicken broth and whisk until smooth. Stir in hoisin, vinegar, Siracha and soy sauce and set aside.
3. Add oil to wok or large skillet and set over medium heat.  Season chicken with salt and pepper, then add to wok. Cook until chicken is no longer pink and remove from skillet with a slotted spoon and set aside.
4. Add garlic and cashews to the now empty skillet and stir until garlic is golden and fragrant.  Then add pepper strips and cornstarch mixture. Continue cooking, stirring frequently, for 5-7 minutes or until sauce has thickened.  Return the chicken to the skillet and stir to combine and coat with sauce.  Stir in all but 2 tablespoons of the green onions.
5. Serve with rice and top with remaining green onions.

GREEK CHERRY TOMATO SALAD

Ingredients

• 2 pints cherry tomatoes , ripe, halved (about 4 cups)
• Table salt
• 1/2 tsp. sugar
• 2 medium garlic cloves , minced
• 1/2 tsp. dried oregano
• 1 shallot , minced
• 1 Tbsp. red wine vinegar
• 2 Tbsp. extra-virgin olive oil
• Ground black pepper
• 1 small cucumber , peeled, seeded, and cut into 1/2-inch dice
• 1/2 cup chopped pitted kalamata olives
• 4 ounces feta cheese , crumbled (about 1 cup)
• 3 Tbsp. chopped fresh parsley leaves

Directions
1. Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes.
2. Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds, stirring to redistribute tomatoes several times during spinning. Return tomatoes to bowl and set aside.
3. Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.
4. Bring 1/2 cup tomato liquid (discard any extra), garlic, oregano, shallot, and vinegar to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 6 to 8 minutes.
5. Transfer mixture to small bowl and cool to room temperature, about 5 minutes.
6. Whisk in oil and pepper to taste until combined. Taste and season with up to 1/8 teaspoon table salt.
7. Add cucumber, olives, feta, dressing, and parsley to bowl with tomatoes; toss gently and serve.

PAD THAI

Ingredients

• 2 tbsp. tamarind paste
• 3/4 cup water (boiling)
• 3 tbsp. fish sauce
• 1 tbsp. rice vinegar
• 3 tbsp. granulated sugar
• 3/4 tsp. cayenne pepper
• 4 tbsp. peanut oil or vegetable oil
• 8 ounces dried rice noodles
• 2 large eggs
• 1/4 tsp. table salt
• 1 lb. boneless skinless chicken, cut into thin strips (or 12 oz. shrimp or tofu)
• 3 cloves garlic , minced
• 1 medium shallot , minced
• 6 tbsp. chopped unsalted roasted peanuts
• 3 cups bean sprouts
• 5 medium scallions , green parts only, sliced thin on sharp bias
• 1/4 cup fresh cilantro leaves
• lime wedges

Directions
1. Soak tamarind paste in 3/4 cup boiling water for about 10 minutes, then push it through a mesh strainer to remove the seeds and fibers and extract as much pulp as possible.
2. Stir fish sauce, rice vinegar, sugar, cayenne, and 2 tablespoons oil into tamarind liquid and set aside.
3. Cover rice sticks with hot tap water in large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside.
4. Beat eggs and 1/8 teaspoon salt in small bowl; set aside.
5. Heat 1 tablespoon oil in 12-inch skillet (preferably nonstick) over high heat until just beginning to smoke, about 2 minutes.
6. Add chicken and sprinkle with remaining 1/8 teaspoon salt; cook, tossing occasionally, until completed cooked though, about 3 minutes. Transfer chicken to plate and set aside.
7. Off heat, add remaining tablespoon oil to skillet and swirl to coat; add garlic and shallot, set skillet over medium heat and cook, stirring constantly, until light golden brown, about 1 1/2 minutes.
8. Add eggs to skillet and stir vigorously with wooden spoon until scrambled and barely moist, about 20 seconds.
9. Add noodles to eggs; toss with 2 wooden spoons to combine.
10. Pour fish sauce mixture over noodles, increase heat to high, and cook, tossing constantly, until noodles are evenly coated.
11. Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup scallions, and cooked shrimp over noodles; continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes.
12. Transfer noodles to serving platter, sprinkle with remaining scallions, 2 tablespoons peanuts, and cilantro; serve immediately, passing lime wedges separately.

FRESH HOMEMADE STRAWBERRY MARGARITA

Ingredients (for 2 margaritas)

• 1/2 pint of fresh strawberries, plus 2 for garnish
• 1 lime, juiced
• 2 tbsp. caster sugar
• splash orange juice
• 8-10 ice cubes
• 3 ounces tequila
• 2 ounces triple sec
• coarse salt, to rim glasses

Directions
1. Clean strawberries and remove stems.  Reserve two for garnish.
2. In a blender combine the strawberries, lime juice, sugar, orange juice, ice, tequila and triple sec.
3. Blend until smooth, adding more ice if needed. 
4. Rub the rim of the glass with lime juice and dip in salt.
5.  Pour in strawberry margarita and garnish with lime wedge and strawberry.

CHICKEN CHILI

Ingredients

• 2 boneless, skinless chicken breasts
• Salt and pepper
• 4 cups chopped yellow onion (2-3 onions)
• 2 tbsp. olive oil
• 2 cloves garlic, minced
• 3 bell peppers
• 2 tsp. chili powder
• 2 tsp. ground cumin
• ¼ tsp. red pepper flakes
• ½ tsp. cayenne pepper
• ½ tsp. dried oregano
• 1 chipotle chili in adobo sauce, finely diced
• 2 tsp. kosher salt
• 2 (28 oz.) cans whole peeled tomatoes in puree, not drained
• 2 (15 oz.) cans beans, drained and rinsed (I used 1 can black and 1 can pinto beans)

Directions 1. Preheat the oven to 375 degrees F.  Line a baking sheet with foil.  Place the chicken breasts on the foil, and season with salt and pepper.  Fold the foil over the chicken breasts to make a “packet”.  Roast 30-40 minutes, or until the chicken is cooked through (about 165 degrees internal temp).  Allow to cool enough to handle, then shred or chop into bite-sized pieces.
2. Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. 
3. Sauté the onions 10-15 minutes, or until tender and translucent. 
4. Add the garlic to the pot and sauté just until fragrant, about 1 minute. 
5. Mix in the chopped bell peppers, chili powder, cumin, red pepper flakes, cayenne, oregano, chipotle, and kosher salt.  Cook 5 more minutes. 
6. Using clean kitchen shears, cut the tomatoes in the open can roughly.  Add the tomatoes with the puree to the pot and bring the mixture to a boil.  Reduce to a simmer and cook for 30 minutes, uncovered, stirring occasionally.
7. Stir in the shredded chicken and the beans, and allow to simmer for another 20 minutes.

MEXCIAN LASAGNA

Ingredients

• 1 cup rice, uncooked
• 2 cups chicken broth
• 2 tbsp. canola oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 -14.5 oz. can diced tomatoes
• 1 - 15 oz. can black beans, rinsed and drained 
• 5 tbsp. taco seasoning
• 1/2 tbsp. chili powder
• 1 lb. ground beef
• 1 chipolte peppper in adobo
• 1 tbsp. reserved adobo sauce
• 1 cup frozen corn
• 3 tbsp. water
• 2 cups mexican shredded cheese
• 2 - 7 oz. cans of salsa verde
• flour tortillas
• 1 - 10 oz. can enchilada sauce
• sliced green onion, for garnish

Directions

1. Prepare rice with chicken broth.

2. In a large saute pan, heat oil until shimmering.  Then add onion, garlic and diced tomatoes and cook until onions have softened. 

3.  Add in beans, 2 tbsp. taco seasoning and chili powder - stir to combine. 

4.  In a separate bowl - combine cooked rice with bean/onion/tomato mixture - set aside.

5.  In the same pan, brown the ground beef until completely cooked.

6. Once cooked add in chopped chipolte pepper, adobo sauce, corn and 3 tbsp. taco seasoning and 3 tbsp. water.   Cook until sauce has thickened. 

7. In a 9 x 13 inch pan begin layering the lasagna as follows:

• 1 - 7oz. can of salsa verde in the bottom
• flour tortillas (may have to cut them to size)
• 1/2 of the rice mixture
• 1 cup of mexican cheese
• more flour tortillas
• 10 oz. can of enchilada sauce
• beef mixture
• 1/2 of the rice mixture
• more flour tortillas
• 1 -7oz. can of salsa verde
• 1 cup of mexican cheese

8. Bake in a 375 degree F oven for 30 minutes - or until completely heated through. Top with sliced green onions.

Adapted from the Pioneer Woman

CAJUN CHICKEN PASTA

Ingredients

• 1 lb. Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 tsp. Cajun Spice Mix
• 1 pound Fettuccine pasta
• 2 tbsp. Olive Oil
• 2 tbsp. Butter
• 2 whole Red, Orange or Yellow Bell Pepper, Seeded And Sliced
• ½ whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 4 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Broth
• ½ cup White Wine
• dash Cayenne Pepper
• Freshly Ground Black Pepper
• Salt
• Chopped fresh Parsley

Directions

1. Cook pasta according to package directions. Drain when pasta is still al dente.
2. Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. 

3. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.  Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
4. Add remaining olive oil and butter.  When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. 

5. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
6. With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze.  Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste.
7. Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. 

8. Add drained fettuccine and toss to combine.
9. Top with chopped fresh parsley. 

Source: adapted from the Pioneer Woman 

HOMEMADE PEACH WINE COOLER

Ingredients

• 1 pound fresh peaches, peeled and chopped
• 2 ounces peach schnapps
• generous pinch of kosher salt
• 2 750-mL bottles dry Riesling, Pinot Grigio, or Sauvignon Blanc (I used Riesling)
• ice, for serving

Directions
1. Combine the peaches, peach schnapps, salt, and 2 cups of wine a food processor or blender.  Puree until smooth and frothy, about 1 minute.
2. Strain through a fine-mesh strainer, or transfer directly to a pitcher or bowl.  Refrigerate at least 2 hours.
3. To serve, fill a large wine glass with ice, then fill about halfway with the peach mixture.  Top off glass with reserved wine.
Source: Pink Parsley Catering

MEXICAN RICE

Ingredients

• 1 large ripe tomato, cored and quartered
• 1/2 medium onion, peeled and trimmed
• 1 cup long, grain white rice
• 2 Tbsp. canola oil
• 2 garlic cloves, minced
• 1 jalapeno, seeded and minced (optional)
• 1 cup low-sodium chicken broth
• 2 tsp. tomato paste
• 1 tsp. salt
• 1/4 minced fresh cilantro
• lime wedges, for serving

Directions
1. Preheat oven to 350 degrees F.
2. Process tomatoes and onions in the food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary.
3. Transfer the mixture a liquid measuring cup; you should have 1 cup (if necessary, spoon off excess or add water so that the volume equals 1 cups).  
4. Place the rice in a large fine mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes.  Shake rice vigorously in strainer to remove all excess water.
5. Heat the oil in a heavy-bottomed oven-safe straight-sided sauté pan with a tight-fitting lid over medium-high heat, 1 to 2 minutes. 
6. Add the rice and fry, stirring frequently, until it is golden and translucent, 6 to 8 minutes. 
7. Reduce the heat to medium; add the garlic and minced jalapenos; cook, stirring constantly, until fragrant, about 1 1/2 minutes. 
8. Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt; increase heat to medium-high and bring to a boil. 
9. Cover the pan an transfer to the oven; bake until the liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
10. Stir in cilantro and serve with lime wedges. 
Source: Annie’s Eats, originally from Cook’s Illustrated

CHICKEN CHIMICHANGAS

Ingredients

• 2 Tbsp. unsalted butter
• 4 Tbsp. vegetable oil
• 1 white onion, chopped
• 3 cloves garlic, chopped
• 1 jalapeno pepper, seeded and diced 
• 1 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/4 tsp. ground cinnamon
• Kosher salt
• 1 small tomato, chopped, plus more for topping
• 2 Tbsp. chopped fresh cilantro
• 2 cooked boneless, skinless chicken breasts or 2 cups cooked rotisserie chicken 
• 1 15-ounce can refried beans
• 4-6 10-inch flour tortillas
• 1 cup shredded Monterey jack cheese, plus more for topping

Green chile sauce, for topping

• 1/2 cup chopped yellow onion
• 2 garlic cloves, minced
• 1 Tbsp. canola oil
• pinch each of chili powder, cumin, sugar and salt
• 2 – 4 oz. cans diced green chiles
• 1 cup chicken broth
• 1/4 cup chopped fresh cilantro

for serving

• Shredded lettuce
• salsa
• Mexican rice
• sour cream
• refried beans

Directions
1. Preheat the oven to 450 degrees F.
2. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a small bowl and set aside.
3. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes.
4. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds.
5.  Add the tomato and cilantro and cook until slightly dry, about 2 minutes.
6. Stir in the chicken and warm through. Remove from the heat.
7. Brush a rimmed baking sheet with some of the butter-oil mixture.
8. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
9. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip.
10. Make the green chile sauce:  Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil.  Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree in a food processor or blender. Stir in 1/4 cup chopped cilantro.
11. When chimichangas are done baking - top with the sauce, more cheese, lettuce and salsa. Serve with rice and the remaining beans.
Source: The Food Network Magazine

MEXICAN CROCK-POT CHICKEN

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into small chunks
• 2 jars (16 oz.) salsa - your favorite kind
• 1 cup frozen corn kernels
• 1 large yellow onion, chopped in chunks
• 1 red pepper,diced
• 2 tbsp. taco seasoning
• 1 can (16 oz.) black beans, drained and rinsed

for serving:

• Cheddar cheese, shredded
• Green onions, sliced
• Rice - white or brown

Directions

1.  Combine chicken, salsa, corn, onion, pepper, taco seasoning and black beans in your crockpot and stir to combine. 

2.  Heat in HIGH for 2 hours or LOW for 3-4 hours. 

3.  Prepare rice for serving.  Garnish with cheese and green onions.

Source: adapted from Heather Drive

CHICKEN ENCHILADAS

Ingredients

• 3 tbsp vegetable oil
• 1 1/2 pounds boneless, skinless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 3 cloves garlic, minced
• 1 cup frozen corn, thawed
• 1 (4 oz. can) diced green chilies
• 4 canned chipotle chilies in adobo, seeded and minced
• 1 (14-ounce) can stewed tomatoes
• 16 corn tortillas (I've also used flour - but they don't freeze as well as corn)
• 3 (15 oz cans) enchilada sauce
• 2 cups shredded Cheddar and/or Jack cheeses
• Garnish (optional): chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions 

1. Coat large saute pan with oil. Season chicken with salt and pepper.  Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin and Mexican spices before turning. Remove chicken to a platter, allow to cool. 

2.  Saute onion and garlic in chicken drippings until tender. Add corn and both types of chilies. Stir well to combine. Add canned tomatoes, saute 1 minute. 

3. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables.

4.Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. 

5. Coat the bottom of 2 (9 x 13-inch) pans (make one for the freezer!) with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

6. Bake for 15 minutes in a preheated 350 degree oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. 

Source: Tyler Florence

BEEF CHILI

Ingredients

• 2 tablespoons canola or vegetable oil
• 2 medium onions, chopped fine (about 2 cups)
• 1 red bell pepper, cut into 1/2-inch cubes
• 6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
• 2 pounds 85 percent lean ground beef (I used 90% lean)
• 2 (15-ounce) cans red kidney beans, drained and rinsed
• 1 (28-ounce) can diced tomatoes, with juice
• 1 can (28 ounces) tomato puree
• 1/4 cup chili powder
• 1 tbsp. ground cumin
• 2 tsp. ground coriander
• 1 tsp. red pepper flakes
• 1 tsp. dried oregano
• 1/2 tsp. cayenne pepper 
• 1/2 - 1 tsp. table salt

Directions1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. 

2.  Add onions, bell pepper, garlic, and spices; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. 

3.  Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
4. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.

5. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. 6. Serve with lime wedges and desired condiments - diced tomatoes, cheese, cilantro, avocado, etc.  

Source: Cook's Illustrated

SOFT PRETZELS

Ingredients

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil spray, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt (I used sea salt - I could not find 'real' pretzel salt anywhere!)

Directions

1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. 

2. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. 

3. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil spray. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
4. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly spray with the vegetable oil. Set aside.
5. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan.
6. Turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
7. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula.

8. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.

9. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Source: Alton Brown

CHICKEN TORTILLA SOUP

We love this soup!  It has an authentic mexican taste - it's flavorful.  It's a really great soup if you or someone you love is not feeling well - it will definitely make them feel better :)  The homemade tortilla strips are fantastic and so easy to make.  Enjoy!

Ingredients
Tortilla Strips:

• 8 corn tortillas (6 inch), cut into 1/2 inch wide strips
• 1 tablespoon vegetable oil
• kosher salt

Soup:

• 2-3 large boneless-skinless chicken breasts (about 1.5 lbs)
• 8 cups low sodium chicken broth
•  1 large white onion, peeled and quartered
• 4 cloves garlic, peeled and left whole
• 8 to 10 sprigs fresh cilantro
• 1 sprig fresh oregano (I omitted this if not available)
• 1/2 teaspoon salt to taste
• 2 medium tomatoes , cored and quartered
• 1 small jalapeno pepper, seeded and halved
• 1 chipolte chile en adobo and up to 1 tbsp. of adobo sauce
• 1 tablespoon vegetable oil

Garnishes:

• 1 lime, cut into wedges
• 1 Hass avocado, diced
• shredded Mexican cheese blend
• fresh cilantro leaves
• sour cream 

Directions

Tortilla Strips:

1. Heat oven to 375 degrees. 

2. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 15-20 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. 

3. Season strips lightly with salt; transfer to plate lined with several layers paper towels.
Soup:

1. In a large pot, bring chicken breasts, broth, 2 onion quarters, 2 garlic cloves, cilantro, oregano and 1/2 teaspoon salt to boil over medium-high heat.

2. Reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate and allow to cool. Once cool, shred chicken into bite sized pices. Leave the broth in the pot with solids; set aside.

3. Place the tomatoes, 2 remaining onion quarters, 2 garlic cloves, jalapeño, chile and adobo in food processor until smooth.

4. Heat oil in Dutch oven over medium-high heat until shimmering; add tomato/onion puree and cook, stirring frequently, until mixture has darkened in color, about 10 minutes.
5. Place a large mesh strainer over the Dutch oven and carefully strain the chicken broth into the tomato mixture. Discard any solids caught in the mesh strainer. 

6. Bring the soup to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes.

7. Add the shredded chicken and simmer until heated through, about 5 minutes. 

8. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.

Source: Cooks Illustrated

BAKED CHICKEN EGG ROLLS

I've always wanted to make my own egg rolls - since they are so much healthier than the fried version you get from a Chinese restaurant.  I was really surprised at how similar the inside filling was to the actual filling inside a typical restaurant egg roll. 

Ingredients

• 1 small boneless skinless chicken breast, cooked and roughly chopped
• Napa cabbage, enough for 2 cups shredded
• 1 medium carrot, peeled
• 2 tsp. canola oil
• 3 cloves garlic, finely minced
• 2 tsp. fresh grated ginger
• 1 tbsp. oyster sauce
• 1 tsp. fish sauce
• 1 cup fresh bean sprouts
• 2 tbsp. chopped fresh cilantro
• 1 package egg roll wrappers
• 1 egg white, lightly beaten
• Cooking spray

Directions
1. Combine the chicken breast in the bowl of a food processor.  Mince with brief pulses until chicken is finely chopped.  Transfer to a bowl; set aside.  

2. Replace the blade of the food processor with the shredding attachment.  Shred the cabbage to yield 2 cups.  Shred the carrot.  Transfer the cabbage and carrot to a bowl; set aside. 3. Heat 2 teaspoons oil over medium-high heat.  Cook garlic and ginger just until fragrant, about 30 seconds.  Add the shredded cabbage and carrot to the pan and sauté just until the carrot is slightly tender, about 3 minutes.
3. Add the chicken to the pan.  Mix in the oyster sauce, fish sauce and bean sprouts.  Stir until well combined.  Remove from the heat and stir in the chopped cilantro.
4. Preheat the oven to 400 degrees F.  On a work surface, orient an egg roll wrapper with a point toward you.  Place about 2 tablespoons of filling near the edge of the wrapper.  Flip the point up over the filling, rolling away from you to cover the filling.  Fold both sides in and continue to roll.  Use a dab of egg white on the loose point of the wrapper to help seal the roll completely.  Transfer to a baking sheet lined with parchment paper.  Repeat with the remaining wrappers and filling.
5. Spray the rolls lightly with cooking spray.  Bake until golden brown and slightly bubbly, about 15-20 minutes.

Source: adapted from Annie's Eats

PICO DE GALLO

There are not many things better than fresh pico de gallo to beat the winter blues.  Even with sub-par tomatoes since they are not in season right now - this is still delicious.   It is great to eat with tortilla chips or on fajitas. 

Ingredients

• 5-7 plum tomatoes, seeded, cored and diced
• 1 small red onion, diced
• 1 jalapeno pepper, ribs and seeds removed and diced
• 1 garlic clove, minced
• the juice of 1 lime
• 1 tbsp. extra virgin olive oil
• a handful of fresh cilantro, chopped (approximately 4 tbsp. but I don't measure this)
• 1 tsp. kosher salt

Directions

1. Chop tomatoes, onion, pepper, garlic and cilantro.

2. Combine all ingredients in a small bowl and allow flavors to meld for approximately 30 minutes (or overnight) before serving.

CHICKEN CHOW MEIN

Ingredients 

• 1 tbsp canola oil
• 2 yellow onions sliced
• 4 stalks of celery sliced diagonally 
• 2 cups reduced sodium chicken broth
• 2 cooked chicken breasts, diced in cubes
• 2 tbsp cornstarch dissolved in 2 tbsp water
• 1 package of fresh bean sprouts or 1 can of bean sprouts (drained)
• soy sauce
• chow mein noodles
• cooked white or brown rice according to package directions

Directions

1. Saute onions and celery in oil over medium heat in a 10-inch skillet until softened (approximately 5 minutes).
2.  Add the chicken broth and bring to a simmer. (5 - 10 mintues)
3.  Add cooked chicken and cornstarch.  Heat until thickened - another 5 minutes.  
4.  Add bean sprouts and a few dashes of soy sauce.  Cook until sprouts are softened.  
5.  Serve over rice and top with chow mein noodles and extra soy sauce.  

TEX MEX CHICKEN TACO SOUP

Ingredients

• 1/2 cup diced onions
• 1/2 cup diced green bell peppers
• 1 tablespoon minced garlic
• Vegetable oil
• 1 pound chicken breasts, boiled and shredded
• 1 package taco seasoning mix
• 1 (8-ounce) jar salsa
• 1 (14-ounce) can kernel corn
• 1 (14-ounce) can hominy
• 1 (16-ounce) can ranch style beans
• 2 (4-ounce) cans tomato paste
• 2 (14-ounce) cans chicken broth
• 1 (8-ounce) package cream cheese

Directions

Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.

Also, great on the second day over rice.