Recipe: Slow-Cooker Chicken Tortilla Soup

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What You Need:

  • 1 lb. boneless skinless chicken breasts
  • 1 15-oz. can Black Beans, rinsed
  • 1 c. frozen corn
  • 2 bell peppers, chopped
  • 1 white onion, chopped
  • 1 15-oz. can fire-roasted tomatoes
  • 1/4 c. freshly chopped cilantro, plus more for garnish
  • 3 cloves garlic, minced
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • 1 tsp. kosher salt
  • 2 c. low-sodium chicken broth
  • 1 c. Shredded Monterey Jack
  • 1 tbsp. extra-virgin olive oil
  • 3 small corn tortillas, cut into strips
  • Sliced avocado, for serving
  • Sour cream, for serving
  • Lime wedges, for serving

How To:

  1. In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
  2. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
  3. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
  4. Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
  5. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.
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Recipe: Shredded Beef Enchiladas

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What You Need:

  • 1 1/2 lb. beef shoulder roast
  • 2 tbsp. Taco Seasoning
  • 2 tsp. chili powder
  • 1 15-ounce can green enchilada sauce
  • 1 tbsp. corn starch plus 3 tbsp. cold water
  • 12 flour tortillas
  • 2 c. shredded Mexican blend cheese, divided
  • Salsa, onions, cilantro, chopped tomatoes, avocado, for garnish

How To:

  1. Pour 1 cup water into your slow cooker. Add beef roast, then sprinkle taco seasoning and chili powder over the beef. Cover and cook on low until fall-apart tender, 8 hours. Shred with two forks.
  2. In a medium saucepan, bring enchilada sauce to a boil. Stir together cornstarch and water until dissolved in a small bowl, then add to enchilada sauce and reduce heat to medium-low, stirring until thickened. Remove from heat.
  3. Preheat oven to 350º and grease a large casserole or baking dish. Spread half of the enchilada sauce in the bottom of the dish.
  4. Arrange tortillas on a clean flat surface. Divide 1 cup cheese among tortillas. Top with shredded beef. Roll tightly and place side by side in baking dish. Top with remaining half enchilada sauce and cheese.
  5. Cover dish with foil and bake until cheese is melted, 10 to 12 minutes. Uncover and bake 4 to 5 minutes more. Top enchiladas with desired toppings and serve.

Recipe: Jamaican Jerk Steak Tacos

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What You Need:

For the Jerk Seasoning:

  • 1 tbsp. garlic powder
  • 1 tbsp. dried Italian blend seasoning
  • 2 tsp. sugar
  • 2 tsp. kosher salt
  • 2 tsp. onion powder
  • 1 tsp. ground allspice
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. cayenne pepper
  • 1 tsp. smoked paprika
  • 1/2 tsp. Freshly ground black pepper
  • 1/4 tsp. ground cinnamon

For the Tacos:

  • 2 tbsp. jerk seasoning
  • 1/4 c. plus 2 tbsp. canola oil, divided
  • 1 1/2 lb. flank or skirt steak
  • 10 small (taco-sized) flour tortillas
  • 1 c. diced pineapple
  • 1/2 c. diced onion
  • 1/4 c. freshly chopped cilantro
  • Juice of ½ lime, plus lime wedges for serving
  • 1/4 tsp. kosher salt
  • 1 avocado, sliced
  • Crumbled cotija cheese, for serving (optional)

How To:

  1. Make jerk seasoning: In a small bowl, whisk together spices until combined. (If using store-bought jerk seasoning, move to step 2.)
  2. Make tacos: In a small bowl, whisk together jerk seasoning and ¼ cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat the steak in the marinade, then chill for 1 hour or up to 24 hours.
  3. In a large skillet over medium-high heat, add remaining 2 tablespoons oil. Add steak and cook until nicely seared but slightly pink in center, 6 to 8 minutes per side. Remove from heat and let rest 5 minutes.
  4. In a small bowl, stir together pineapple, onion, cilantro, lime juice, and salt.
  5. Thinly slice steak across the grain. Serve in tortillas with pineapple salsa and avocado. Top with cotija cheese if desired and serve with lime.

 

Recipe: Meatball Sliders

What You Need:

  • 28 oz. can crushed tomatoes
  • 4 tsp. minced garlic
  • kosher salt
  • Black pepper
  • 1/2 c. breadcrumbs
  • 2 tbsp. chopped fresh Italian parsley
  • 1/4 c. grated Parmesan cheese
  • 1/2 tsp. crushed red pepper flakes
  • 1 large egg
  • 1 lb. ground beef
  • 8 small slices mozzarella cheese
  • 8 Slider buns
  • 1 c. baby spinach

How To:

  1. In a medium saucepan, cook crushed tomatoes, 2 teaspoons garlic, 1 teaspoon salt, and 1/2 teaspoon pepper for 5 minutes; keep warm.
  2. Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper. In a medium mixing bowl, combine breadcrumbs, remaining garlic, parsley, Parmesan, crushed red pepper flakes, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and combine. Add ground beef until well incorporated; do not over-mix.
  3. Divide into 8 meatballs and place on baking sheet. Bake until golden brown, 10 to 15 minutes. Place piece of cheese on each meatball and return to oven until cheese melts.
  4. Serve meatballs on slider buns with tomato sauce, spinach, and meatballs.

Recipe: Chicken Soup with Parmesan Dumplings

What You Need:

  • 2 tbsp. extra-virgin olive oil
  • 2 medium carrots, peeled and thinly sliced
  • 2 celery stalks, thinly sliced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • 2 qt. organic chicken stock, homemade or store-bought
  • 4 sprigs fresh thyme, plus 2 tsp. thyme leaves, divided
  • 1 c. all-purpose flour
  • 1/4 c. freshly grated Parmesan, plus more for serving
  • 1/2 c. whole milk
  • 1 large egg, beaten
  • 1 1/2 c. rotisserie chicken, shredded
  • 5 oz. baby spinach

How To:

  1. In a large pot over medium-high heat, heat oil. Add carrots, celery, and onion and cook, stirring occasionally, until slightly tender, 4 minutes. Add garlic and cook, stirring occasionally, until fragrant, 1 minute, then season with salt and pepper.
  2. Add chicken stock and thyme sprigs and bring to a boil. Reduce heat to low and simmer, partially covered, 10 minutes.
  3. Meanwhile, make dumplings: In a large bowl, stir together flour, Parmesan, thyme leaves, milk, and egg with a fork until sticky dough forms, then season with salt and pepper. Drop dumpling mixture into soup 1 tablespoon at a time and let simmer until they rise to the surface, about 8 minutes. Stir in chicken and spinach and simmer until chicken is heated through and spinach wilted, 2 to 3 minutes.
  4. Remove thyme sprigs from soup and season with salt and pepper. Serve in bowls garnished with Parmesan.

Recipe: Caramelized Onion and Kielbasa Tarts

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What You Need:

  • 3 white onions, thinly sliced
  • extra-virgin olive oil
  • kosher salt
  • Black pepper
  • 1 package frozen puff pastry, thawed
  • 1 pre-cooked kielbasa, thinly sliced
  • grated Swiss cheese
  • fresh thyme

How To: 

  1. Preheat oven to 350 degrees. In large skillet, sauté onions in olive oil over medium heat until deeply golden and caramelized, about 20 minutes. Season with salt and pepper.
  2. Unroll two sheets thawed puff pastry. On floured work surface, roll out puff pastry until slightly thinner. Prick both sheets all over with fork, and transfer to parchment-lined baking sheet. Spread tops with onions, kielbasa, and Swiss, leaving half-inch border around all sides. Bake tarts until puffy and golden, and cheese is melty, about 25 minutes.
  3. Sprinkle with fresh thyme and season with salt and pepper. Slice into squares for serving

Recipe: Garlic Parmesan Pretzels

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What You Need:

  • 1 tube refrigerated French bread dough
  • 1 c. shredded mozzarella
  • 1/2 c. freshly grated Parmesan, plus more for topping
  • 1/4 c. baking soda
  • 3 c. warm water
  • 4 tbsp. melted butter
  • 1 tsp. garlic powder
  • 1 tbsp. chopped fresh parsley

How To:

  1. Preheat oven to 400° and line a large baking sheet with parchment paper.
  2. Divide dough into 6 pieces. Stretch and roll each piece into a long rectangle. Sprinkle mozzarella and a bit of Parmesan into the center of each rectangle. Roll the dough tightly, making sure no cheese is exposed, into a tight rope. Twist and shape the rolls into a pretzel shape and transfer to prepared pan.
  3. Add baking soda to a shallow bowl filled with warm water. Whisk until the baking soda is dissolved. Brush baking soda solution onto each pretzel. Let set until the pretzels have dried, about 10 minutes, then brush with melted butter. Sprinkle with garlic powder, more Parmesan and parsley.
  4. Bake until the pretzels are golden,18 to 20 minutes.