Is it Tuesday again? The weeks are just flying by...its almost February! I didn't post yesterday since I had a bit of a catastrophe. Well, catastrophe may be a bit strong, but dinner didn't go quite as planned. In honor of Chinese new year, I decided to make potstickers from scratch. They weren't the worst things ever but lets just say that I'll leave it to the pros from now on. So, lets move on to today's menu and a realm that I am MUCH more comfortable in.
Tonight we are not having tacos (shock! horror!). But its Taco Tuesday, you say? Calm down, we're having my Chicken Tortilla Soup. It combines all the best things about tacos into a delicious soup. I've been making this soup for years now and its one of my most favorite recipes and I'm happy to share it with you now. I think I am also going to make Cornbread Pudding to go with the soup tonight.
Chicken Tortilla Soup
1 T oil
1/2 medium onion chopped fine
1 garlic clove diced
1 small can chopped green chilis
1 box chicken broth
1 tsp cumin
1 tsp oregano
1/4 tsp cayenne
1-2 Cups shredded or diced pre-cooked chicken
1/2 Salsa or Rotel
1 14 oz can corn
1 14 oz can beans of your choice
Salt and Pepper
Heat oil in large dutch oven. Saute onion, garlic and chilis until onions are translucent and fragrant. Add the rest of the ingredients, cover and simmer until ready to serve.
Corn Pudding
1 box Jiffy Cornbread Mix
1 can creamed corn
1 can whole kernel corn
1 egg
6 T melted butter
8 oz sour cream or 4 oz cream cheese
Preheat oven to 350. Grease a round 2 qt baking dish (like Corning ware). Combine all ingredients well, and transfer to baking dish. Bake for 25-30 minutes until golden brown and pudding is set.
Hope you enjoy this easy, prep ahead dinner. It smells so good in my house right now! Can't wait to eat! Have a good Tuesday, and remember to watch the State of the Union address tonight. :)
Showing posts with label Taco Tuesday. Show all posts
Showing posts with label Taco Tuesday. Show all posts
Tuesday, January 24, 2012
Tuesday, January 17, 2012
Taco Tuesday!
Welcome to Taco Tuesday 2.0. Tonight I am making Chicken Tacos with a mango salsa. Its been so cold lately (even though today is in the 60s) that I have been craving something to remind me of summer. This is such an easy recipe to make that you can make it whenever you need that pick me up in the middle of winter.
I use chicken thighs in this recipe because I love how they stay moist even if you cook them a little too long. However, boneless, skinless chicken breasts would would just as great here too. I also am using a homemade taco seasoning here as well (recipe to follow) but you can use a store bought one if you have one on hand- I just prefer the homemade version because I can control how much salt is in it and I can add more or less of certain spices that I like. The salsa is customizable to your liking as well. You can add peppers or chilis or other spices- its entirely up to you!
Beat the Winter Blues Chicken Tacos
(serves 4)
3 Chicken thighs
2 T Taco seasoning
3 T All Purpose Flour
1 T Veg oil
Slice chicken thighs into 1/4 inch strips. Heat oil over medium heat. Combine taco seasoning and flour in a zip-top bag, add chicken and coat well. Saute chicken until cooked through and golden brown.
Mango Salsa
1 Mango- chopped
1 Yellow or Red Onion- chopped
1 Avocado - chopped
2 T chopped cilantro
2 tsp citrus juice (lemon or lime)
Salt and pepper to taste
Combine all ingredients except for avocado unless you are ready to serve. If making in advance leave the avocado out beacuse it will oxodize and turn brown. Just add it at the last minute. This salsa does taste better if made in advance and left to sit in the fridge for a few hours.
Homemade Taco Seasoning
1 T chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
Pinch of cayenne pepper
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp table salt
1/2 tsp black pepper
Combine all ingredients and store in an airtight container, use as needed.
Serve these tacos on four tortillas or corn tortillas with the mango salsa and sour cream. Serve with chips and your favorite salsa for a complete meal and let this dish take you away from winter and into a summer paradise!
I use chicken thighs in this recipe because I love how they stay moist even if you cook them a little too long. However, boneless, skinless chicken breasts would would just as great here too. I also am using a homemade taco seasoning here as well (recipe to follow) but you can use a store bought one if you have one on hand- I just prefer the homemade version because I can control how much salt is in it and I can add more or less of certain spices that I like. The salsa is customizable to your liking as well. You can add peppers or chilis or other spices- its entirely up to you!
Beat the Winter Blues Chicken Tacos
(serves 4)
3 Chicken thighs
2 T Taco seasoning
3 T All Purpose Flour
1 T Veg oil
Slice chicken thighs into 1/4 inch strips. Heat oil over medium heat. Combine taco seasoning and flour in a zip-top bag, add chicken and coat well. Saute chicken until cooked through and golden brown.
Mango Salsa
1 Mango- chopped
1 Yellow or Red Onion- chopped
1 Avocado - chopped
2 T chopped cilantro
2 tsp citrus juice (lemon or lime)
Salt and pepper to taste
Combine all ingredients except for avocado unless you are ready to serve. If making in advance leave the avocado out beacuse it will oxodize and turn brown. Just add it at the last minute. This salsa does taste better if made in advance and left to sit in the fridge for a few hours.
Homemade Taco Seasoning
1 T chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
Pinch of cayenne pepper
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp table salt
1/2 tsp black pepper
Combine all ingredients and store in an airtight container, use as needed.
Serve these tacos on four tortillas or corn tortillas with the mango salsa and sour cream. Serve with chips and your favorite salsa for a complete meal and let this dish take you away from winter and into a summer paradise!
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