Chicken Tortilla Soup

Okay so this might actually be the best recipe I have ever created! It has a lot of ingredients, but is super easy and one of the most delicious things I have ever tasted! It makes a pretty big batch, so you will have plenty of leftovers to enjoy!!!

Ingredients:
4 large tomatoes
2 poblano chilis (optional, 1 for less spicy)
1 1/2 onions
5 garlic cloves
4 corn tortillas
2 32oz containers chicken broth
2 chicken breasts
1 taco seasoning packet
2 cups frozen corn
1 cup monterey jack cheese
1 6 oz can tomato paste

Toppings:
Cheese
Avocado
Crushed Tortilla chips or homemade tortilla strips
Lime

Directions:
In a large skillet, char the tomatoes, onions with the skin, poblano peppers, and garlic with the skin for about 5 minutes on each side or until brown.  Don't worry if it gets very dark.  This is flavor!

Remove all of the vegetables and remove the skin of the onion and garlic.  Cut the vegetables up into smaller pieces.  A few cuts should do the trick.  No need to finely dice!  Put these in a large pot with 2 32 oz containers of chicken broth, half of the taco seasoning packet, and the tomato paste.  Stir and allow to cook on medium high heat for 45-50 minutes or until vegetables become very soft.  After about 30 minutes, chop up the 4 corn tortillas and put them into the soup! I know this sounds weird, but you are thickening the soup this way!

In another pot, put the chicken breasts and fill with water so that the chicken is just covered.  Stir in the second half of the taco seasoning packet.  Cook on medium heat for about 30 minutes, or until chicken becomes tender.  After 30 minutes, shred the chicken and put it back in the pot of seasoned water on medium low heated until needed.

In the same large skillet you charred the vegetables before, char the corn now.  Cook for about 5-7 minutes or until corn begins to turn brown.  Set aside.

After about 50 minutes of the vegetables cooking in the chicken broth stir to check for tenderness.  If they are tender, in small batches, blend them in the blender.  Once everything is blended, but it back in the pot and allow it to cook for another 10 minutes.

After 10 minutes, not you can add your corn, shredded chicken, and one cup of monterey jack cheese.  Allow this to cook for another 20-25 minutes.

While the soup is cooking you can get your toppings ready.  Cheese is always great on the top.  I also like avocado! Don't forget to squeeze some lime on the avocado so it does not turn brown.

You can also crush up tortilla chips, but I made my own tortilla strips.  Slice a couple of corn tortillas into strips while a pot of hot oil is coming up to temperature.  About 375 degrees is a good temperature to fry at. Toss in the corn tortillas and cook for about 2-3 minutes or until golden.  Drain on a paper towel and season with salt as soon as they come out of the fryer.

Once the soup is ready, pour a big ladle full into a bowl and top with cheese, avocado, and those delicious tortilla strips! Enjoy!

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Roasted Broccoli

Ingredients:
2 heads of broccoli, cut into florets
3 garlic cloves
1 cup plain bread crumbs
1 cup parmesan cheese
1/2 cup olive oil
salt
pepper

Directions:
Preheat oven to 400 degrees.

Pour 1/4 cup olive oil into bottom of a glass pan.  Place florets into pan with flowery parts up.  Finely chop the garlic cloves and sprinkle over the broccoli. Sprinkle liberally with salt and pepper.  Then sprinkle the bread crumbs over the top of the broccoli tops.  Top with the parmesan cheese.  Lightly drizzle the remaining olive oil over the breadcrumbs and parmesan cheese.

Bake in the oven for 20-25 minutes or until golden brown.  Serve and Enjoy!

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Spinach Ricotta Flatbread

Ingredients:
1 pizza dough (homemade or store bought)
1/4 cup olive oil
1 cup ricotta cheese
1 cup fresh baby spinach leaves
4 garlic cloves
1 tsp crushed red pepper flakes
2 fresh basil leaves
2 tablespoons parmesan cheese

Directions:
Preheat oven to 450 degrees.  Roll dough out extremely thin.  About 1/8 inch thick.  You should almost be able to see through it.  I used a rolling pin and then stretched it further with my hands.

In a small saucepan, heat the olive oil, red pepper flakes, basil, and garlic cloves until the garlic begins to turn brown.  This will take about 5-10 minutes.  Don't let the garlic burn.

Lightly spray a nonstick baking sheet.  Put the dough on the sheet.  Bake the dough in the oven for about 3 minutes or until the top turns golden.  Then flip it over and bake for another 2 minutes.

Take it out of the oven and brushed the crust with the olive oil mixture.  Spread the ricotta cheese over the top and then sprinkle with parmesan.  Return to the oven for about 3 minutes.  Then sprinkle the top with the fresh spinach leaves and bake for another 5 minutes or until spinach begins to wilt.  Cut and enjoy!

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Carmelized Onion and Bleu Cheese Crostini

Ingredients:
2 large onions
1 garlic clove
1 tsp crushed red pepper flakes
1 loaf of italian or french bread
1/2 cup diced pancetta
1/2 slivered almonds, toasted
2 tablespoons fresh parsley
1 tablespoon balsamic vinegar
salt
pepper
4 ounces bleu cheese

Directions:
Heat a large skillet on medium heat. Put the slivered almonds in for about 3 minutes or until they are toasted.  Then remove them and set them aside. 

Cook the pancetta for about 7-8 minutes or until it browns up.  Take the pancetta out with a slotted spoon, leaving the grease in the pan. 

Sprinkle in a pinch of crushed red pepper flakes.  Then add a chopped garlic clove.  Thinnly slice the two large onions and put into the pan.  Cook for 20-25 minutes on low heat, stirring occasionally until the onions turn golden colored.

While the onions carmelize, get the other ingredients ready.  Slice the bread thinnly on an angle and toast in a 350 degree for about 6 minutes.  Keep checking it in intervals of 2 minutes because ovens may vary. 

Now add the balsamic vinegar to the pan and stir.  Add back the pancetta.  Then stir in the chopped parsley. 

Once the bread it toasted, put the bread on a platter.  Then sprinkle with a few bleu cheese crumbles or a very thin slice of bleu cheese.  Top with a little of the onion and pancetta mixture.  Then sprinkle the top with a few toasted almonds.  Enjoy!

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Pasta con Aglio e Olio (Pasta with garlic and oil)

Here is an easy, easy recipe that you can make using things you probably have around.  Ease doesn't always mean not very delicious, and here is a perfect example of this.  Enjoy!

Ingredients:

5 cloves of garlic

1/2 cup olive oil

pinch of red pepper flakes (optional)

1 lb long pasta (linguine or spaghetti work best)

1/2 cup parmesan cheese (about 2 handfuls)

salt

pepper

1 cup reserved pasta water

2 teaspoons chopped fresh parsley

1 whole fresh mozzarella (optional)

Directions:

Bring a large pot of water to a boil.  This will be for the pasta to cook in.

In a very large skillet, heat 1/2 cup of olive oil.  Chop garlic very fine.  The finer it is the more flavorful it will become.  Once oil is hot pinch in the red pepper flakes.  Be careful, these are very hot.  Then add the garlic.  Stir constantly so the garlic does not burn.  Once he begins to turn light brown lower the heat to low.  Burnt garlic is bitter and will ruin your dish. 

After water begins to boil, add a handful of salt to the water.  Add your pasta and stir.  Pasta will take about 8-10 minutes.  One minute before pasta is done, take out one cup of pasta water and reserve.  This water is a great thickening agent because of its high starch content.  Drain the pasta and pour into the garlic and oil.  Make sure the heat it still on low.  Using tongs, toss the pasta around while adding parmesan cheese and then pasta water.  Continue adding a little bit at a time of each until it is all gone and you see a thicker sauce.  Now you can add the parsley and 1/2 inch cubes of mozzarella cheese.  Continue tossing for about 1-2 minutes or until cheese slightly melts.  Finish with ground pepper.  Serve immediately and enjoy!

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